Posts Tagged ‘dinner’

Real Flavor, Real Fast: Banh Mi Sandwiches



banh-mi-sandwich




As y’all know I often make meatless recipes (no, I am not vegetarian, but simply it’s less time consuming after I get home from work). Honestly, sometimes a girl needs meat. And if I’m going to eat meat, it’s going to be pork because, let’s be real – pork is the most tender, juicy and flavorful.


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I went to Safeway and bought Smithfield® Marinated Fresh Pork to make one of my new favorite recipes… Banh Mi sandwiches! This recipe can be made in 30 minutes or LESS! Especially if you prep the night before. Perfect for any night of the week or weekends… or both!


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Whether you’re asking yourself “What’s for dinner?” or your kids, spouse, or parents ask the question, you won’t have to dread it because there is an easy and flavorful option with Smithfield Marinated Fresh Pork. #RealFlavorRealFast

Serves: 2-4
Prep Time: 10-20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

Sandwich Fixings (can be prepped a day ahead if desired):

+ 3/4-1 cup of carrots, grated
+ 1/2 English cucumber, thinly sliced
+ 3-4 radishes, thinly sliced or julienned
+ Cilantro, to taste
+ Basil, to taste
+ Toasted sesame seeds (optional)
+ Buns or a baguette

Sandwich Spread (can be prepped a day ahead if desired):

+ 2/3 cup plain Greek yogurt
+ 2 green onions, finely chopped
+ 1 tablespoon sriracha or chili garlic sauce


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Meat:

+ Smithfield Marinated Roasted Garlic & Cracked Black Pepper Pork Tenderloin, cut crosswise into 1/2 inch thick rounds, then cut into thin strips
+ 1/4 cup soy sauce
+ 2 tablespoons sesame oil
+ 2 tablespoons honey
+ 2 tablespoons fish sauce
+ 2 tablespoons sriracha or chili garlic sauce
+ Juice of 1/2 lime
+ 1 tablespoon lemongrass, finely chopped

Directions

+ Prep sandwich fixings and spread if you did not do it ahead of time.
+ Whisk together soy sauce, sesame oil, honey, fish sauce, sriracha/chili garlic sauce, lime juice, and lemongrass in a small bowl.
+ Heat 1 tablespoon of sesame oil in large non-stick skillet over medium to high heat.
+ Add pork strips and sauté until pork is brown and cooked through.
+ Add sauce to the skillet and toss pork strips until all are fully coated.
+ Reduce to medium heat and cook until some of the sauce is absorbed.
+ Begin assembling sandwiches, starting with your baguette/bun. (I highly recommend toasting or grilling it if you have time!)
+ Add sandwich spread to lightly coat the bottom half of the baguette/bun.
+ Add pork, carrots, cucumber, radishes. Garnish with cilantro and basil to taste, and finish it off with a sprinkling of sesame seeds if desired.

If you’ve been hesitant about hopping on the pork train, give Smithfield Marinated Fresh Pork a try. They have a variety of flavors (Applewood Smoked Bacon Pork Loin Filet, Steakhouse Mushroom Pork Loin Filet and more!) and cuts (tenderloins, loin filets, and roasts) and can be purchased at Safeway. Perfect for grilling, roasting, or sautéing.

For more delicious Smithfield Fresh Pork recipes, visit:

http://www.smithfield.com/meal-ideas/real-flavor-real-fast/

Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.

As y’all know I often make meatless recipes (no, I am not vegetarian, but simply it’s less time consuming after I get home from work). Honestly, sometimes a girl needs meat. And if I’m going to eat meat, it’s going to be pork because, let’s be real – pork is the most tender, juicy and flavorful.

I went to Safeway and bought Smithfield® Marinated Fresh Pork to make one of my new favorite recipes… Banh Mi sandwiches! This recipe can be made in 30 minutes or LESS! Especially if you prep the night before. Perfect for any night of the week or weekends… or both!

Whether you’re asking yourself “What’s for dinner?” or your kids, spouse, or parents ask the question, you won’t have to dread it because there is an easy and flavorful option with Smithfield Marinated Fresh Pork. #RealFlavorRealFast

Serves: 2-4

Prep Time: 10-20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

Sandwich Fixings (can be prepped a day ahead if desired):

  • 3/4-1 cup of carrots, grated
  • 1/2 English cucumber, thinly sliced
  • 3-4 radishes, thinly sliced or julienned
  • Cilantro, to taste
  • Basil, to taste
  • Toasted sesame seeds
  • Buns or a baguette

Sandwich Spread (can be prepped a day ahead if desired):

  • 2/3 cup plain Greek yogurt
  • 2 green onions, finely chopped
  • 1 tablespoon sriracha or chili garlic sauce

Meat:

  • Smithfield Marinated Roasted Garlic & Cracked Black Pepper Pork Tenderloin, cut crosswise into 1/2 inch thick rounds, then cut into thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons sriracha or chili garlic sauce
  • Juice of 1/2 lime
  • 1 tablespoon lemongrass, finely chopped

Directions

  • Prep sandwich fixings and spread if you did not do it ahead of time.
  • Whisk together soy sauce, sesame oil, honey, fish sauce, sriracha/chili garlic sauce, lime juice, and lemongrass in a small bowl.
  • Heat 1 tablespoon of sesame oil in large non-stick skillet over medium to high heat.
  • Add pork strips and sauté until pork is brown and almost cooked through.
  • Add sauce to the skillet and toss pork strips until all are fully coated.
  • Reduce to medium heat and cook until some of the sauce is absorbed and the pork is brown and slightly crispy on the edges.
  • Begin assembling sandwiches, starting with your baguette/bun. (I highly recommend toasting or grilling it if you have time!)
  • Add sandwich spread to lightly coat the bottom half of the baguette/bun.
  • Add pork, carrots, cucumber, radishes. Garnish with cilantro and basil to taste, and finish it off with a sprinkling of sesame seeds.

If you’ve been hesitant about hopping on the pork train, give Smithfield Marinated Fresh Pork a try. They have a variety of flavors (Applewood Smoked Bacon Pork Loin Filet, Steakhouse Mushroom Pork Loin Filet and more!) and cuts (tenderloins, loin filets, and roasts) and can be purchased at Safeway. Perfect for grilling, roasting, or sautéing.

For more delicious Smithfield Fresh Pork recipes, visit:

http://www.smithfield.com/meal-ideas/real-flavor-real-fast/

Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of Smithfield®. The opinions and text are all mine.

Not Another Thanksgiving Leftover Recipe // Ginger Lime Tuna Steak



Tuna Steak_1






Tuna Steak_2




Don’t get me wrong. I love leftovers. I appreciate leftovers. I eat leftovers all the time. But every year I get really sick of Thanksgiving leftovers. The turkey, the stuffing, the potatoes – I can only do so much. After about three and a half days of turkey sandwiches, turkey salads, reheated ‘taters and dry stuffing I respectfully place the holiday feast in the freezer so I can come back to it at another time when I’m strapped for time and need a quick and easy dinner.

After eating too much and drinking too many bacon-infused bourbon cocktails (with spiced apple cider, maple syrup, cayenne pepper, cinnamon, etc. – amazing by the way), I was ready for a light and fresh meal with no remnants of the smorgasbord you get on turkey day. This meal is healthy, packed with omega-3 fatty acids, and contains ginger, lime, cilantro, soy sauce… ‘nough said, right?

Omega-3 fatty acids are super trendy via supplements, but I prefer to get it from the food I put in my body. Plus I’m terrible at swallowing those big ass pills (hence why I get the fish oil gummies – don’t judge me). Ahi tuna is an incredible source of Omega-3 Fat.

But first …
WTF are Omega-3 Fatty Acids?
+ Form of polyunsaturated fat that the body derives from food
+ Known as EFAs (essential fatty acids) = good health
WTF makes them so great?
+ They reduce inflammation
+ They lower blood pressure
+ They reduce blood clots
+ They lower cholesterol
+ They may reduce the risk for diabetes, stroke, arthritis
+ They may reduce brain and mental disorders (the brain, the brain, the center of the chain! Babysitters Club movie anyone?)
+ Great for skin and hair! (I’ll take that!)
WTF are some foods that contain Omega-3s?
+ Fish: salmon, tuna, herring
+ Nuts/Seeds: chia seeds, walnuts, flaxseeds, pecans, pistachios, pumpkin seeds, sesame seeds, poppy seeds
+ Oil: olive oil, flaxseed oil, canola oil

Oh, ginger. I could marry ginger I like love it that much. After my Thanksgiving feast I wanted/needed this ingredient that alleviates boated, gassy, distressed tummies. Gingy also has therapeutic properties, reduces inflammation and is great for blood circulation. I love how versatile it is – you can put it in fish marinades, smoothies, tea, oatmeal, cookies – endless possibilities!

Onto the recipe. I know fresh fish can be expensive, but if you go to Costco you’ll find their prices to be pretty reasonable. That’s where I got the Ahi tuna steaks. Sidenote: I get my extra virgin olive oil, soy sauce, spinach, avocados, and sugars from Costco. EVOO and soy sauce is especially helpful to buy here because I use it so much and it’s such a pain to run out in the middle of cooking. Costco has ginormous bags of spinach and sacks of five avos for super cheap. It’s amazeballs.

Ok. Onto the recipe. For real this time.


Tuna Steak_3



INGREDS
+ 2 Ahi tuna steaks
+ Salt and pepper to taste
+ 6 tablespoons extra virgin olive oil, divided
+ 4 tablespoons soy sauce
+ 2-4 teaspoons fresh minced ginger, depending on preference
+ 4 cloves minced garlic
+ 1 cup fresh, chopped cilantro
+ Juice of 2 limes + zest
+ 2 teaspoons coconut sugar or honey
+ 1 avocado, thinly sliced
+ 8 cups of fresh, baby spinach

DIRECTIONS
+ Season each side of steaks with salt and pepper.
+ In a large pan or shallow bowl, whisk together 3 tablespoons of olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar.
+ Place tuna steaks in marinade and let sit for two hours or so in the fridge.


Tuna Steak_4




+ In a medium skillet heat the remaining 3 tablespoons of olive oil, add the spinach and wilt only slightly. Season with a little salt and pepper to taste.
+ After marination, very lightly grease a cast iron skillet with oil of choice.
+ Heat skillet on high – you want it really hot because you it to cook quickly to ensure it remains rare in the center.
+ Transfer steaks onto skillet and sear. My tuna steaks were thick so I cooked for about one minute on each side.


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Tuna Steak_6




+ Pour remaining marinade into saucepan and reduce until thickened, 3-4 minutes
+ Place wilted spinach on plates and top with seared tuna steaks.
+ Garnish the steaks with avocado slices, reduced marinade, and fresh cilantro.
+ Enjoy now, thank me later.

(Recipe was very adapted but inspired by Bev from Bev Cooks.)

Happy December 1, everyone!

xx

HOW TO MAKE THE PERFECT CHICKEN SALAD

Photo credit: Chung-Ah, Damn Delicious


Greek-Yogurt-Chicken-Salad-Sandwich



My sure fire way to get yummy, tender, flavorful chicken is in the Crock pot. That’s the secret to the perfect chicken salad. Another major player in this recipe is my handy dandy Chef’n VeggiChop Vegetable Chopper from Williams Sonoma. This makes the chopping so fast and so easy. “This hand-powered cooks’ tool evenly and efficiently chops fruits, vegetables, herbs, nuts and meats without a cutting board. A few pulls creates a coarse chop; the more you pull, the finer the texture becomes.” The reason why this chicken salad is so healthy is because no mayo or sour cream is used. The creamy texture comes from plain Greek yogurt, dijon mustard, lemon juice, and a little bit of red wine vinegar.

INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup red onion (diced)
  • 1 medium-sized apple (diced, I used a Gala)
  • 2/3 cup grapes (halved)
  • 2-3 celery stalks (diced)
  • 1-2 tablespoons green onion (sliced thin)
  • 1/3 cup of raisins and dried cranberries (mixed)
  • 1/4 cup of sliced almonds
  • 1 5.3 oz container of Chobani plain Greek yogurt or 1/2 cup of another brand
  • 2-3 tablespoons of dijon mustard
  • Juice from half a lemon
  • 1-2 teaspoons of red wine vinegar
  • Fresh or dried dill weed (to taste)
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Garlic salt (to taste)
  • Kosher salt (to taste)
  • Black pepper (to taste)

INSTRUCTIONS:

Bean-less Turkey/Kale/Sweet Potato Chili {with a kick!}



Bean-less turkey chili




I know that chili isn’t your traditional Memorial Day weekend food, but if you’re looking for something to make other than burgers and brats, try this. It’s nutritious and much lighter than BBQ food but still ultra filling and most importantly, DEEEEELISH.

This chili contains NO BEANS – and this is OK! Because you know somebody will bring the baked beans to the party>>>let’s be real. I find the sweet potato is a perfect alternative to beans, they contain fiber and fill you right up.

I’m excited because the recipe makes a lot of servings, which helloooo(!), means lots of leftovers, and you can double or triple it very easily if you’ll be feeding guests this weekend or need to bring something to a Memorial Day partay.

I added one fresh chopped jalapeno (with seeds) to the mix – I wanted my chili to have a li’l kickeroo. Instead of a dollop of plain Greek yogurt or sour cream I topped it with a sprinkling of shredded cheese, fresh avocado, and chopped green onion.

Check out my recipe below or visit Christal’s blog, Nutritionist in the Kitch for the original recipe.

INGREDS
+ 1-2 lbs of lean ground turkey
+ 1 teaspoon salt (divided)
+ 1/2 teaspoon or so cumin
+ 1/2 cup chopped onion
+ 3-4 garlic cloves (finely chopped)
+ 1 1/2-2 15oz cans diced tomatoes with green chilis (do not drain)
+ 1 medium sweet potato (cubed)
+ 3/4 cup water
+ 1/4 teaspoon chili powder
+ 1/4 teaspoon paprika
+ 1 bay leaf
+ Shredded cheese (for garnish)
+ Avocado slices (for garnish)
+ Fresh cilantro (for garnish)
+ Green onion (chopped, for garnish)

DIRECTIONS
+ In a very large skillet over medium heat, brown ground turkey and season with 1/2 teaspoon of salt and cumin
+ Once cooked add onion, garlic, and jalapeno. Cook for 3-5 minutes over medium heat
+ Add diced tomatoes, sweet potato, tomato sauce, water, chili pepper, paprika, remaining 1/2 teaspoon of salt, and bay leaf
+ Cover and simmer over medium-low until potatoes are soft and cooked through, about 20-30 minutes. Stir occasionally and check potatoes periodically to see if they’re done. You don’t want them to get mushy. Add 1/4 cup more water if needed
+ Add kale and stir until wilted. Remove bay leaf
+ Garnish with cheese, avocado slices, cilantro, and green onion



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Artichoke Lemon Pesto Chicken with Spinach



Artichoke lemon pesto chicken with spinach



Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with something, or mix it with other more flavorful ingredients of different textures.

Why?

Because white meet can be so dang bland! Am I right about this? Unlike juicy tender thighs, the boobs just don’t always do it for me.

And is it just me or does chicken taste so much better when someone else cooks it? My main squeeze seems to nail it every single time.

To top it off, I am a FREAK about making sure it’s done/cooked through so all-in-all, someone’s a big pain in the ass here, it’s either me or the chicken, I’ll let you make that call.

I may have had a slight change of heart, however, after making PaleOMG’s amazingly delicious (and nutritious) Artichoke Lemon Pesto Chicken. She uses spaghetti squash to make it a pasta dish but I forwent that since I had planned on making spaghetti squash and crockpot meatballs for dinner the next night.

The only changes I made to the recipe was using almonds instead of walnuts because simply put, I am allergic and almonds worked just beautifully. You could use pine nuts as well. I used 3 garlic cloves instead of 2. Also a tip – you may need to use a blender. I have a large food processor and I initially used that to make pesto – had to transfer to my Ninja blender since my FP was just too big. This was huge and a total lifesaver.

Between the pesto, spinach and the side of asparagus and broccoli, it was a very GREEN dinner – love it when that happens! Plus it was St. Patrick’s Day, pretty fitting I’d say!

I’d love for you to share your favorite chicken recipes with me so my relationship with chicken boobs can prosper!


artichoke lemon pesto






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Artichoke Lemon Pesto Chicken with Spinach

By Lindsey
Published: March 21, 2014

    Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with …

    Ingredients

    Instructions

    1. Heat a large pan with olive oil. Add 1 minced garlic clove. After a minute or two, add artichokes, sprinkle with salt and pepper, and brown slightly.
    2. In a small-medium food processor or blender (I used a blender), add artichokes, almonds, olive oil, vegetable broth, and two garlic cloves. Puree until smooth, pesto-y texture.
    3. Add in parsley, basil, lemon, salt and pepp. Puree again. Taste-test and add more ingredients if desired.
    4. If the pan that you sauteed the garlic and ‘chokes in is dry, splash a bit more oil (olive or coconut will work) and add the cubed chicken. Cook on medium-high until browned on all sides, sprinkle with salt and pepper and mix.
    5. Make sure chicken is COOKED! Once you’ve double and triple checked, add in about 1/4 cup of the pesto and some fresh spinach. Toss and make sure everything is coated. Cover and cook for a few minutes until spinach is wilted.
    6. Serve in bowls and add more pesto if your taste buds so desire.

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      Not-So-Meatless Monday: Zucchini Lasagna

      Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But with that said, typical Italian food is full of carbs, and AIN’T NOBODY GOT TIME FOR THAT!

      Kidding, kind of. I don’t have a problem with carbs (in moderation) but pasta and noodles are not my carbs of choice… which brings me to this recipe that is an Italian staple (at least in America).



      zucchini lasagna



      I got this recipe from one of my favorite bloggers – Gina of Skinnytaste. The only adjustments I made:
      1. I used ground turkey instead of ground beef.
      2. I do not have a Mandolin Slicer so instead of my zucchini being sliced in long planks, they were sliced in rounds, using my BOMB food processor.

      This also makes for fantastic leftovers – I took mine to work for lunch!

      Original recipe can be found here. Buon appetito!

      Zucchini Lasagna

      By Lindsey
      Published: February 24, 2014

      • Yield: 8 Servings
      • Cook: 60 mins

      Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But …

      Ingredients

      Instructions

      1. Preheat oven to 350º.
      2. In a medium bowl mix cheeses and egg and stir until well combined. Set aside.
      3. In a medium saucepan brown turkey and season with salt. Drain any excess liquid from the pan and transfer meat to a bowl.
      4. Add olive oil to the same saucepan and sauté garlic and onions for 2 minutes.
      5. Return meat to the pan and add tomatoes, basil, salt and pepper. Cover and simmer on low for 30-40 minutes.
      6. Slice zucchini to 1/8″ rounds using a food processor or a very good chef’s knife. Sprinkle slices with salt to extract water.
      7. After about 10 minutes blot slices with a paper towel.
      8. Using a grill, a panini-grill maker, or a grill pan, grill the slices until cooked. This too will remove extra moisture. I used a grill-panini maker.
      9. Layer a 9×12 pan or dish with the meat sauce first, followed by the zucchini slices, then the cheese mixture. Do this until all ingredients are used and sprinkle the top with more mozz and/or parm. Cover with foil.
        zucchini lasagna
      10. Bake for 45 minutes, then remove foil and bake for another 15.

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      Panko Crusted Tilapia with Herb Dipping Sauce



      panko-crusted tilapia



      Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the total time it took to make this was 30 minutes just blows my mind. Don’t believe me? Try it for yourself! Might I add that I am RARELY a clean-plater. With this dish, I definitely was.

      This recipe is from a cookbook I have called Everyday Food: Fresh Flavor Fast which can be found on page 233.

      I made a couple adjustments:
      First, I didn’t cut the tilapia into wide strips, as I didn’t feel like making fish sticks. Wanted to keep it a little more classy for the boyfriend so I simply left the fillets as they were. I also substituted the mayo for plain Greek yogurt for obvious reasons. Mayonnaise = woof!

      Important: I found that 2 cups of panko bread crumbs was way too much. 1-1.5 cups would be more than enough! Why do so many recipes that involve crusting or breading call for too much? Such a waste. Oh well, I’m over it!

      This recipe can be made GF – just use gluten free bread crumbs. I recommend Bob’s Red Mill or Glutino.

      Panko-Crusted Tilapia with Herb Dipping Sauce

      By Lindsey
      Published: February 21, 2014

      • Prep: 20 mins
      • Cook: 15 mins
      • Ready In: 35 mins

      Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the …

      Ingredients

      Instructions

      1. Preheat oven to 475º.
      2. Beat egg in wide, shallow bowl and season with salt and pepper.
      3. In a medium bowl stir panko, Old Bay and olive oil.
      4. Dip fillets in egg and let excess drip off. Then, dip in panko mixture and coat completely. Press lightly to adhere.
      5. Bake for 15 minutes. Halfway though I turned the baking sheet around to ensure evenly baked.
      6. While your fish is baking make the sauce. Stir the Greek yogurt, parsley, horseradish and lemon juice until blended and add some salt and pepper to taste.
      7. Spoon a nice, little (or big, if you loved it as much as me) dollop of sauce on fish, spread evenly and dig in!

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        Thai Chili Turkey Meatballs

        Last night I tried for the first time another recipe out of one of my favorite cookbooks, Primal Cravings. I adapted it a bit – instead of ground chicken I used ground turkey, and used regular all-purpose flour instead of coconut flour (not because I didn’t want to, because I didn’t have it stocked in the house). I didn’t have 100% fresh fruit peach jam, just regular, generic store-brand peach preserves. Worked just fine, but I’m sure the real stuff would be even better! These balls make great leftovers. I took some for lunch today and am going to have them on a bed of baby spinach – YUM!

        Dinner turned out amazeballs (pun intended) and it is SO EASY! I prepped the meat in the morning and placed the bowl (covered of course) in the fridge. I think that made it even better because it gave some time for the meat to soak up all the ingredients. I made sautéed zucchini and broccoli as a side — nice, light and refreshing. I seasoned the veggies with olive oil, lemon, salt and red pepper flakes. Please note the first seven ingredients are for the balls, the last five ingredients are for the chili sauce.



        thai chili turkey meatballs



        Thai Chili Turkey Meatballs

        By Lindsey
        Published: February 14, 2014

        • Yield: 32 balls
        • Prep: 10 mins
        • Cook: 25 mins
        • Ready In: 35 mins

        Last night I tried for the first time another recipe out of one of my favorite cookbooks, Primal Cravings. I adapted it a bit – …

        Ingredients

        Instructions

        1. Preheat oven to 400º. Line baking sheets with parchment paper. I used three.
        2. Combine all meatball ingredients in a large bowl using your hands.
        3. Form balls and place on baking sheet, bake for 25 minutes.
        4. While the balls are baking, combine and stir all chili sauce ingredients in a sauté pan. Cook on medium-high until it starts bubbling.
        5. Pour the sauce in a large bowl, add the cooked balls and toss until evenly coated. I used my hands, this method works best.

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        FIG-ARUGULA-BACON PIZZA



        Fig Arugula Pizza



        We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best pizzas in the history of ever. The combination of sweet and savory plus in my book you can never go wrong with FIG, ARUGULA, or BACON. I adapted this recipe from Ree Drummond of Food Network. You can find her recipe here.

        I bought multigrain pizza dough from Whole Foods. Was going to go big and make cauliflower pizza crust buuuuut that can be a process and I concluded that the toppings on this pizza would pair much better with regular dough.

        Figs are out of season so I bought Organic Fig Spread (Fiordifrutta, which can be found at Whole Foods). It’s amazeballs and can be used for so many recipes. Fig jam/jelly would work fine too.

        FIG-ARUGULA-BACON PIZZA

        By Lindsey
        Published: January 29, 2014

        • Yield: 1 pizza
        • Prep: 30 mins
        • Cook: 20 mins
        • Ready In: 50 mins

        We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best …

        Ingredients

        Instructions

        1. Preheat oven to 500°. Place rack in lowest position possible. Cook bacon and pat dry, chop, set aside.
        2. Roll out pizza dough on floured surface, place on greased baking sheet (which I used, and greased w/ coconut oil) or pizza stone.
        3. Drizzle with olive oil and sprinkle with salt and pepper.
        4. Spread fig spread over surface, sprinkle with mozzarella and parmesan cheese.
        5. Bake (remember on lowest rack!) for 10-15 minutes until it gets golden brown and bubbly and delicious-looking!
        6. Remove from oven and distribute arugula, chopped bacon and cheeses on top. Repeat this a couple times.
        7. Place back in oven for 5 minutes or less – until the the cheese is melted and arugula is soft. Keep an eye out during this step to ensure no burnt pizza crust bottoms!

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