Currently browsing author

Tina

Currently browsing author

Tina

11Pomegrante Mojito

Pomegranate Mojito

Pomegranates are a fun.  Is it weird that I think a fruit is fun?  I feel like I’m eating an exotic fruit.  You know, because anything that’s not an apple or orange is pretty exotic to me.

08Pomegrante Mojito

My husband and I saw a bin of pomegranates at the grocery store.  I can’t remember how long it’s been since I’ve had one so my husband grabbed a couple of them.  If you’ve never had one before, you eat the seeds, which are sweet and tart.  I eat the pips seeds and all and I think most people actually do.  You get a little shock of sweet and sour juice followed by a bit of fun crunchy seed in the middle.  My husband (who will actually eat the unpopped kernels from microwave popcorn) hates the seeds in a pomegranate.  His approach is to put an entire handful of the pips into his mouth, carefully squish out all the tasty parts, and then spit out the wad of seeds without chewing any of them.

01Pomegrante Mojito

Of course as a food blogger, I had to use these juicy seeds in a fun recipe.  How about a little drinkie to celebrate the week being half over?

10Pomegrante Mojito

If you like pomegranates, mint, limes, rum or fun pretty cocktails, then this will hit the spot.

09Pomegrante Mojito

This rum is straight from St. Lucia, where we honeymooned in 2008.  Like many Caribbean islands, they are known for their rum so of course we had to bring some of it back home with us.  I’m not a rum fanatic so I don’t have suggestions asides from “use whichever kind you prefer.”

07Pomegrante Mojito

I love the colors going on here.  Red and green.  This would make for a fab drink to serve at Christmas time.  Just saying.  :)

06Pomegrante Mojito

Pomegranate Mojito Recipe
(1 serving)

Ingredients:

  • 1 and 1/2 ounces white rum
  • 1 ounce simple syrup (See note below)
  • 2 ounces pomegranate juice
  • the juice of 1/2 of a lime
  • 2 fresh mint leaves (plus extra for garnish)
  • tumbler glass (a glass that holds about 10 ounces)
  • 2 ounces club soda
  • ice cubes
  • a few pomegranate seeds

Directions:

  1. In a shaker, pour the white rum, simple syrup, pomegranate juice, and lime juice.
  2. Add in the 2 leaves of mint.
  3. Crush the mint leaves to release the mint flavors.  I used the back of a wooden spoon.
  4. Shake all of the ingredients.
  5. Pour the liquid into a a tumbler glass.
  6. Pour the club soda into the tumbler glass.
  7. Gently stir the concoction.
  8. Add a few ice cubes, just short of reaching the top of the glass.
  9. Add a few pomegranate seeds.
  10. Garnish with fresh mint leaves.

Note:  To make the simple syrup, heat a 1/4 cup of white sugar and a 1/4 cup of water until the sugar has completely dissolved.  Stir it occasionally, it’ll make determining if the sugar is gone easier.  This will make slightly more than 1 ounce of simple syrup so make sure you measure it prior to adding to the drink.

Adapted from: Katherine Martinelli

 

Rating:

3 Hats

 

Here is another delicious alcoholic drink (which happens to be my favorite).

Gin and Tonic with Raspberries

02Gin and Tonic

 

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Tina

02Skillet Pizza

Skillet Pizza

Last week I only had the desire to eat bagels and pizza.  Does anyone else get into a “food mood”?

03Skillet Pizza

These food anti-cravings I have are annoying.  They cause me to be grossed out by basically everything that is even remotely good for me.  Worse, this type of food is not good material for food blogging either.  Even my husband, who doesn’t get sick of food easily, said while eating the fourth bagel of the week “we should probably have real food.”  I blame stress at work, getting a flu shot and feeling like crap, and having a cavity filled last week.  My arm was so sore from the shot that it hurt all day, even when I wasn’t moving it.  Driving was not fun.  I hate cavities and this one had the side effect of making my tooth sensitive.  I had a lot of Novocain when it was filled and I spent half the day where I couldn’t feel half of my lips.  In fact, it was so much that my left nostril was numb.  Boy was that weird feeling.  Here’s to a better week (both eating wise and all around).

06Skillet Pizza

In an attempt to work with my food mood, we made pizza, but in a skillet!  Have you ever tried this?  It’s like a deep dish pizza but without all the grease that typically comes with one.  We even joked that it was like certain deep dish pizza chain’s pizza, but where the oil needed was measured in teaspoons instead of quarts.

Do you like a saucy pizza?  How about a lot of cheese?  Do you prefer one topping or 40?  I think my answer will change depending on when you ask.  That’s the beauty about making your own pizza.  Go balls to the wall with however you want it.  I won’t even give you measurements for these ingredients because you’re the chef of your own pizza and I trust that you will know exactly what do do.

I’m not really one for blogging about fancy pizza topping combinations.  It’s fun to see people’s creative concoctions and at the end of the day I think most people will do their own thing.  We made a standard issue pepperoni pizza (because that’s my boo’s favorite).  This is less of a recipe, and more of a nifty set of instructions about how to cook pizza in a different way.

08Skillet Pizza

My husband was skeptical when I told him that I wanted to make this.  How will it taste different than a regular pizza you throw on a baking pan or stone?  The short answer is that it still tastes like pizza, but it’s got some extra fun stuff going on.

Somehow the pizza crust is magically thicker than if you had rolled it out thick onto flat surface.  This was actually rather convenient.  Less fighting with the dough, no rolling anything out, and it came out amazing.

04Skillet Pizza

Oh by the way, if you are one of those people who live for the pizza toppings and don’t really care about the bread or are just in the mood for lots of stuff on top, then feel free to put the sauce, cheese, and toppings all the way to the edge of the skillet.  None of the goodies will slide off thanks to the convenient skillet.

The pizza crust had a tiny bit of fried texture on the edges from the oil you put in the skillet or possibly from delicious cheese grease.  When you bite into a piece the crust is lovely and chewy on the inside.  Gosh, I wish we had leftovers.

14Skillet Pizza

Pizza is awesome and we LOVED eating it skillet style.  It’s great comfort food that you can enjoy 365 days a year and it makes for some especially good football game eats.  And I’m not just saying this because it’s one of the only things I ate during my food mood week.  ;)

09Skillet Pizza

Skillet Pizza Recipe
(Makes 2 personal size pizzas)

Ingredients:

  • 1 recipe of Pizza Dough
  • 1 tablespoon oil (divided per the directions)
  • some pasta or pizza sauce
  • some cheese
  • (optional) some toppings

Directions:

  1. Make the pizza dough.  We did the overnight rise version which isn’t mentioned in the post about the dough.  Basically you just make the dough and put the bowl in the fridge overnight and pulled it out a couple hours before making the pizza.
  2. Preheat the oven to 450 degrees F.
  3. Divide the pizza dough in half.
  4. Coat a 10 inch oven safe skillet (cast iron is a great choice) with 1/2 tablespoon of oil.
  5. Talk half of the pizza dough and place it into the skillet. Spread it around the bottom of the skillet with your fingers.  It’ll take a little doing but it sure was easier than rolling it out.
  6. Lay on the sauce.
  7. Throw on some cheese.
  8. (Optional) If you’re feeling adventurous, go for 1 or 40 toppings.
  9. Bake the pizza in the preheated oven for about 17 minutes or until the crust has browned and the cheese has a few browned spots.  (I rotated the skillet half way through the cooking time.  I don’t think it’s required but it does help even out the browned spots.)
  10. Be careful… Every pan is hot when you take it out of the oven, but since we are dealing with a cast iron skillet in a 450 degree oven here, I felt it worthy of reminding you to take care because it will stay hot for quite a while.

Note:  You don’t need to use a cast iron skillet.  You only need to make sure your skillet is oven safe at 450 degrees F.

Adapted from: Minimalist Baker

 

Rating:

5 Hats

It might be obvious but I’ll point it out (because that’s what us lawyers do), our experience with this pizza was grand because we used our favorite ingredients and made our own dough.  You can certainly use uncooked store-bought pizza dough, but I won’t be responsible for crappy pizza if you used crappy dough.  :)

Here are some other cozy comfort foods from Dave’s Bread Corner.

Chicken Garlic Pizza

02Garlic Chicken Pizza

Homemade Calzone

08Homemade Calzones

 

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Tina

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