Polenta Pizza

polentapizza

Ok, this recipe is GOOD… the taste is just… sooo good! There’s just some kinks I still have to work out.

I have learned this by making it 2X already, and not quite getting it right, but it tastes good enough that I seriously wouldn’t mind making it 1x per month just to work it out!

The issue is the polenta. The first time I tried to make it, I used corn FLOUR… oops! This time, I used Pre-cooked polenta. I learned, as I was putting away the leftovers, that if I had let the pizza set for a bit and cool down, the “crust” would have set and it wouldn’t have been a pile of Italian mush…. tasty mush though! Ha!

So, I’ll post any changes, but if you make this… LET IT COOL to help set the crust.

Ingredients

1 TB olive oil, plus a bit more for the pan
1 roll of pre-cooked polenta
1/4 cup grated Parmesan (1 ounce)
 kosher salt and black pepper
1/2 cup chopped spinach
1/4 cup sun-dried tomatoes, thinly sliced
4 ounces part skim, low moisture FRESH mozzarella, cut into 1/2-inch pieces
10 leaves of basil sliced into thin pieces
1/2 cup black olives sliced
cherry tomatoes cut into half
1/2 to 3/4 cup of marinara sauce
2 strips of cooked bacon, and crumbled into small pieces
polentapizzaandsalad

Directions

  1. Heat oven to 425° F. Oil a 9-inch cake pan; set aside.
  2. Crumble the polenta into the bottom of the cake pan and mix with the parmesan cheese, salt and pepper.
  3. Spread the polenta over the bottom and up the sides of the prepared pan. Bake for 10 minutes, and remove.
  4. Add sauce into the crust.
  5. Place the toppings onto the pizza, ending with the sliced mozzarella and basil.
  6. Bake until the polenta is crisp around the edges, 25 to 35 minutes.
  7. Let sit and cool for 15-20 minutes until crust sets.

Seriously… this is a good one!

Enjoy!

And now, for the quote of the day:

God-Doesnt-Want-Something-From-Us

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Beef Stir Fry

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I looked up south american dishes, and this one came up: http://www.skinnytaste.com/2014/06/lomo-saltado-peruvian-beef-stir-fry.html (Lomo Saltado). It was ALMOST exactly what I wanted to make… but I made a few changes… of course.

So, here is my version:

For the Beef:

  • 1 lb lean sirloin tips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • 1 tsp garlic salt
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 medium red onion, sliced into thick strips
  • 2 mini sweet yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 1/2 tsp minced garlic
  • Handful of whole grape tomatoes (10-15)
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1 cup frozen broccoli
  • 1/4 cup chopped parsley

Directions: 

Meanwhile, season meat with salt, garlic salt, pepper and cumin. Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomatoes, soy sauce and vinegar, broccoli and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and white rice and divide evenly between 3-4 plates.

I served mine with Trader Joes Parmesan Garlic French Fries and white rice.

Enjoy!

And now, for the quote of the day:

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Crockpot Roasted Chicken with Mashed Sweet Potatoes and Green Beans

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I needed something with a lot of flavor, and something I could put in the crock pot since I didn’t have a ton of time to cook… SO, i picked up a whole chicken w/the skin on. I wanted to be able to use the leftovers for a couple of meals for my hubby while I am out of town this weekend!

I will have to post that recipe at a later time!!

Ok, so here is the Crockpot roasted chicken!

Peruvian Roasted Chicken
Gina’s Weight Watcher Recipes
Servings: varies
Points+ with Skin: drumstick 2 pts, wing 3 pts, thigh 4 pts, 4 oz breast 5 pts

Ingredients:

  • 1 whole chicken
  • 1 bottle IPA beer (or a light beer)
  • 1/4 cup apple cider vinegar
  • 1 lemon, zest and juice of
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 lime cut into slices
  • salt
  • paprika
Directions:

Wash chicken and remove any giblet bag that is in the cavity. Salt and pepper the chicken. Place into the crock put and put on high for 4-5 hours, or low for 7-8 hours. Pour the beer over the chicken, and the rest of the liquids. Put the lemons and limes inside of the chicken cavity. Put all dry ingredients into a bowl and mix. Rub all over the chicken and place lid on. Put on low or high depending on cook time you want.

To test for doneness, insert a meat thermometer into the thickest part of the chicken; the thermometer should read about 160°F. The chicken needs to reach an internal temperature of 165°F, but after the chicken is done, it should basically be falling apart. I served it with mashed sweet potatoes and sauteed green beans with onions.

crockpotroastedchicken

For the mashed sweet potatoes I did the following:

Ingredients:

8 SMALL sweet potatoes peeled, and cut into 8 pieces per potato
2 TB margarine or butter
1 tsp vanilla
1/8 tsp cinnamon
1/4 cup brown sugar

Directions:

Put the potatoes in a pot and just cover with water. Bring to a boil, and then reduce to a simmer. Simmer for about 9-12 minutes until a fork easily goes through the potatoes. Drain, and mash and add above ingredients. If you prefer it even smoother, you can take a hand mixer and whip them!

For the green beans, I just sautee them in a skillet with about 1/4 cup onion and 1 tsp minced garlic for 10 min until softened, but still a bit crunchy.

Voila!

Delish!

And now, for the quote of the day:

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