Thursday, September 8, 2011
Halloween
Planning a party? The second September 1st arrived I jumped at the chance to plan a Halloween Party (yes, super early). I'm finding the perfect things for my Wizard of Oz theme at http://www.halloweencostumes4u.com/. Check them outttttttt.
Friday, April 8, 2011
Recipe: The Yummiest Pizza
I haven't posted anything having to do with food in a while, but I decided to make sure to do that a couple times a week, from now on. I have a rule when I go grocery shopping, to always make sure to grab pizza dough from the bakery. It's so versatile. Of course you can make your own dough, but why? You either need an expensive mixer or a ton of counter space to make a serious mess on and who really wants to clean all that after cooking?
So, last night I wanted to make something that would take less than twenty minutes to prepare and cook in less than ten. Whatever you want to call these, mini pizzas, pizza fold overs, pizza roll ups, Sarah's pizza.. they came out amazing! By the way, I am a huge believer in changing recipes to fit what you actually have on hand, or what you personally like, so by all means, change away.
Ingredients:
pizza dough (from your local pizza shop or the bakery section of your grocery store, it'll already be divided up so for this recipes you just need one.)
4 cloves of garlic give or take
2 cups of chopped flat leaf Italian parsley
1/2 cup grated Pecorino Romano (or Parmesan, just try to get the good stuff)
1 cup Ricotta cheese
1/2 cup shredded Mozzarella
1/4 cup Pine nuts
Extra virgin olive oil
2 medium tomatoes
salt
pepper
1. Preheat oven to 400 degress F.
2. In a food processor, add the parsley, garlic (roughly chopped), pine nuts, and Pecorino. Pulse it together while streaming in the olive oil until you get a 'pesto-like' consistency. (Pesto is traditionally made with basil, but I tend to use parsley because I just love it.) Stir in the Ricotta and 1/2 tsp of freshly ground black pepper and set aside.
3. Slice the two medium tomatoes and season with salt and pepper. Set aside.
4. Grease the sheet pan with either butter, margarine or olive oil (butter tends to work best).
5. Stretch out the pizza dough until it's roughly the size of your sheet pan. Don't worry about making it the exact size, just do the best you can. There are several videos on YouTube that can help.
6. Place the stretched out pizza dough onto the sheet pan and slice into 8 pieces.
7. Place about a tbsp of the pesto mixture onto each piece of dough and spread out evenly. Then place one slice of tomato on top of the pesto. Top the tomato with a sprinkling of Mozzarella cheese and fold over the dough to enclose the pizza.
8. Drizzle olive oil over the tops of each pizza and place sheet pan into the oven. Bake for 8-10 minutes or until golden brown. Each oven's temperature varies so make sure to keep an eye on these, they cook fast!
9. Let them cool for 5 minutes, then eat!! Some of them may open up while baking like mine did, but I found that they actually look better that way!
These are delicious and easy to throw together. Please make them your own and enjoy!
So, last night I wanted to make something that would take less than twenty minutes to prepare and cook in less than ten. Whatever you want to call these, mini pizzas, pizza fold overs, pizza roll ups, Sarah's pizza.. they came out amazing! By the way, I am a huge believer in changing recipes to fit what you actually have on hand, or what you personally like, so by all means, change away.
Ingredients:
pizza dough (from your local pizza shop or the bakery section of your grocery store, it'll already be divided up so for this recipes you just need one.)
4 cloves of garlic give or take
2 cups of chopped flat leaf Italian parsley
1/2 cup grated Pecorino Romano (or Parmesan, just try to get the good stuff)
1 cup Ricotta cheese
1/2 cup shredded Mozzarella
1/4 cup Pine nuts
Extra virgin olive oil
2 medium tomatoes
salt
pepper
1. Preheat oven to 400 degress F.
2. In a food processor, add the parsley, garlic (roughly chopped), pine nuts, and Pecorino. Pulse it together while streaming in the olive oil until you get a 'pesto-like' consistency. (Pesto is traditionally made with basil, but I tend to use parsley because I just love it.) Stir in the Ricotta and 1/2 tsp of freshly ground black pepper and set aside.
3. Slice the two medium tomatoes and season with salt and pepper. Set aside.
4. Grease the sheet pan with either butter, margarine or olive oil (butter tends to work best).
5. Stretch out the pizza dough until it's roughly the size of your sheet pan. Don't worry about making it the exact size, just do the best you can. There are several videos on YouTube that can help.
6. Place the stretched out pizza dough onto the sheet pan and slice into 8 pieces.
7. Place about a tbsp of the pesto mixture onto each piece of dough and spread out evenly. Then place one slice of tomato on top of the pesto. Top the tomato with a sprinkling of Mozzarella cheese and fold over the dough to enclose the pizza.
8. Drizzle olive oil over the tops of each pizza and place sheet pan into the oven. Bake for 8-10 minutes or until golden brown. Each oven's temperature varies so make sure to keep an eye on these, they cook fast!
9. Let them cool for 5 minutes, then eat!! Some of them may open up while baking like mine did, but I found that they actually look better that way!
These are delicious and easy to throw together. Please make them your own and enjoy!
Thursday, April 7, 2011
Opening Ceremony Fall Lookbook
OC's fall 2011 lookbook was all about colored tights, thick knits, and plaids..and I'm loving it.
Check out the entire lookbook shot by Theo Wenner here.
opening ceremony
Check out the entire lookbook shot by Theo Wenner here.
opening ceremony
Wednesday, April 6, 2011
Do you believe in magic?
Magic Leopard Platform at Nasty Gal
I think we have finally reached the peak of the leopard craze.
nastygal
I think we have finally reached the peak of the leopard craze.
nastygal
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