Shrimp and Pesto Pizza with Sun Dried Tomatoes on No Rise Pizza Dough.

Would you believe me if I told you that this pizza was so fast and easy to make that you can do it on any day of the week? I did just to make sure it was as easy as it sounded, it is. I usually save pizza for the weekends and home made pizza for a day when I have plenty of time, patience and energy. Needless to say, we don't have home made pizza very often. That is until my sister gave me her recipe for this basic pizza dough. Now we can have fresh out of the oven pizza on any given Tuesday!

Preheat your oven to 425F.  Place a pizza stone if using, in oven and sprinkle with cornmeal. 

This dough is so easy I almost feel like I'm cheating. NO rising, No kneading and no waiting. Only a handful of ingredients and a stir of the spoon and you have home made pizza dough in under 10 minutes.

Separate the mixed dough into two equal parts {or shape into bread sticks!}. 

On a silpat or wax paper, roll into a ball and press with your hands to make a circle. Finish rolling the dough out with a rolling pin until it's about 1/4" -1/2" thick. 

Carefully, transfer dough to the hot pizza stone by flipping it over. Pushing the edges in if needed.

Cook the dough for 10-15 minutes till lightly golden brown but not done.  Poking holes in any bubbles that may form. 

Using an oven mitt, carefully pull oven rack out and spread pesto (or sauce of choice) over dough to 1/2" from the edge. Sprinkle with mozzarella, sun dried tomatoes and raw shrimp. 

Rachel's Easy Pizza Dough Recipe  (makes 2 pizzas or 1 pizza + bread sticks)

2 1/4 cup warm water
2 tsp. salt
2 1/2 tsp. sugar
4 1/2 Tbs. oil
2 tsp. dry yeast
5 2/3 cup flour

Mix salt, sugar, yeast and oil. Pour warm water over mix and stir. Add flour one cup at a time, mixing well each time, then kneed. No rising necessary. Bake 425 degrees 15-20 minutes. 

Top with sauce and toppings, bake another 5-10 minutes until cheese melts and turns golden brown and shrimp is pink.

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I swore I would never ever be that parent who lives and breathes vicariously through their children's
lives. If you were to ask me I would tell you that I think I'm doing a pretty good job at fulfilling that goal. I would then go on to tell you that I actively encourage all 4 of my youngin's to aspire to what they want to be by engaging them in the things they are good at and helping them to work through those things that they aren't perfect at.  It's hard being a 4, 7, 8 and 19 year old after all.


I love baseball. I always have. The crack of the bat, the smell of the grass, the fresh air and the way the major league players look in those grey pants   the old fashioned, all American feeling of it all. I was never great at playing the sport but I sure wished upon more than one star that I would be the team hero at least once rather than 'Odd Man Out' more often than not. That's the thing about baseball. It's a team sport but when your up to bat or a pop fly is hit to your corner of the field, ALL eyes are on YOU. As a kid, one minute it feels like you're the team Super Hero and the next minute, you strike out (again) and you are shunned and ridiculed.






Being the mom of 3 boys (and 1 perfect little girl) means I can get my fill of watching and being a part of sports like my fav, baseball. My oldest son had a serious love affair with basketball and played his heart out on city leagues, clubs and in junior high where he was even team captain for 2 years, until when he got to high school and wasn't quite good enough to make the team.

It broke his heart but to my amazement he didn't sulk or even complain. Instead, my 13 year old son, went home and all on his own wrote a resume to the head coach of the High School Team listing all of the reasons why he was qualified to be a part of the team no matter what he had to do. Whether it be by being a team manager, passing out and picking up the balls, encouraging his team mates (which he did graciously and enthusiastically) and by just doing whatever was need of him, just so long as that he could be a part of the team while he practiced and practiced and practiced.


Which he did. And he got better. And they let him play. Joy.




























Back to baseball and my 7 & 8 year old boys. My 8 year old could care less about sports. I'm o.k. with that. Really. I find it exhilarating that all of my children are unique and special with a set of their own  interests, skills and personalities. My 8 year old son loves art and building things, especially Lego's & Origami.

My 3rd and youngest son, age 7 was very eager to play baseball much to my excitement. He has my family's body type which I prefer to say is "Athletic" instead of "Big Boned".  He has a natural athletic ability when it comes to physic and strength and if we can just work on that coordination and speed thing I think we might have something here……..

"Not living vicariously through my children. Not living vicariously through my children."


Today was the last game of the season. When I asked him to go get ready to go to his game he pouted and sulked and then flat out protested. I said "What's wrong Nolan, I thought you liked baseball?" and do you know what my son said to me?



"My favorite part of baseball is the end. When it's over."


Wow.

Maybe he'll change his mind.

Maybe not. And I'm o.k. with that. Kind of.

There is always comfort in pasta. Always. As long as it's a good quality, better yet home made pasta you can really sink your teeth into. As long as there as a fresh sauce or pesto you can twirl your noodles through life will be o.k.  Molto Bene!!

Not home made, but this pasta was fabulous. Thick and non starchy cooked to Al dente perfection with a hollow center to soak up even more of the green sauce! Swoon.

A twist on your traditional pesto, artichoke hearts make a light and lovely green pasta sauce. This unpretentious pesto would also pair well with jumbo grilled shrimp alone as an appetizer. 

A twist of lemon, a toss of freshly grated Parmigiana ~Romano and a bit of Italian parsley along with pine nuts or walnuts and you have yourself a guest worthy meal in minutes. Don't forget the wine!

Ingredients

1 package of pasta, cooked to package directions
5-7 artichoke hearts (found in glass jars)
1 large handful fresh Italian parsley
2 handfuls of walnuts or pine nuts (about 1 cup for those who measure)
1/2-3/4 cup freshly grated Parmigiana~Romano2-3 cloves fresh garlic
2 tablespoons freshly squeezed lemon juice
1/4 cup good quality extra virgin olive oil
2-3 tablespoons of water to thin pesto to desired consistency
1/2 teaspoon salt
1/4 teaspoon cracked pepper
red chile flakes if desired

1 lb. large raw shrimp, peeled and deveined

Pre-heat grill. Spray a grill pan with oil. {You can also bake shrimp at 400F for 8-10 minutes or stir fry). Grill shrimp over medium flame until they turn dark pink, about 3 minutes per side. Don't overcook or they will become dry! Remove from heat and set aside. No need to season shrimp for this recipe.

Cook pasta according to package directions.

Combine all ingredients, artichoke hearts through cracked pepper in a food processor or blender till combined.  Toss pesto with pasta to coat. Sprinkle with chile flakes for some heat if desired. I do. ;}

Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.

I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing all of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content!  Can I get a  'HALLELUJAH!'

 All of the women in our group thought these were an amazing appetizer! I  l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a bit different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom addiction  craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men  ;}   It ain't got no beef in it honey!

As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. 

I have high hopes that I will be most diligent in posting my absolute  favorite, tried and true (don't fret Martha, I know I'm no expert.")  Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.


This is my vow. I got your back!

• 20 small cremini or white mushrooms, *stems removed
• 4 tablespoons (plus a few to place on top) unsalted Pepita's (pumpkin seeds), toasted
• 1/2 cup flat-leaf parsley leaves
• 1/2 cup cilantro leaves 
• 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
• 3/4 teaspoon grated orange rind 
• 2 tablespoons fresh orange juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon crushed red pepper
• 2-3 garlic clove, chopped
• 2 tablespoons olive oil 

Preparation

1. 
   
2.  Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
3.  Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
4.  Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. 

NOTES:  I find it much easier to use my fingers instead of a knife to 'pluck' out the mushroom stems. It makes a nice 'cavity' for stuffing's that way. 

Use any combination of herbs or greens you desire. 

Make sure to pat dry the cooked mushrooms so they are not soggy. This appetizer is best served immediately or chilled and served. 

Spinach Pesto Pasta

Pesto is one of my favorite things to kick up a boring dish. It's simple and versatile and deliciously healthy. Typically basil is used but did you know you can use other greens like spinach, kale or even carrot tops? Basil is growing like crazy in my garden right now but I chose a big handful or two of baby spinach and then tossed in a few basil leaves to tone down the pungent flavor so that my kids would eat it.

It worked, score! My kids willingly ate a big bowl of spinach and were none the wiser.

I think it's important to serve a variety of colors and textures to your kids so that they get used to trying new things and have a balanced, healthy diet. Green is usually the hardest color to get my kids to eat, especially if it's not served in a typical fashion, like this pasta. They love salad and broccoli but will turn there noses up if I put collard greens in soup or kale in pasta. I keep at it though because I'm very attached to my leafy greens and am holding on to the hope that my kids will eventually get over there unwarranted loathing for them.

This pesto whips up in just a couple of minutes and can be used in pasta, as a dip on top of crusty bread 

layered with fresh tomatoes or on top of baked fish. The raw garlic is a healthy addition and adds a pop of spiciness to the pasta, I add several cloves but if you haven't built up a tolerance for loads of garlic like me, start with just one clove. Don't forget the Parmesan, it really goes well with pesto.

I like using rotini pasta because it holds the pesto well.

Ingredients:

1 box of rotini pasta, cooked according to package directions

2 big handfuls of baby spinach

1 small handful of fresh basil leaves

1/3 cup pine nuts or walnuts

1-3 cloves of garlic

2-3 tablespoons of extra virgin olive oil

pinch of salt (preferably Himalayan pink sea salt)

Put spinach, basil, nuts and garlic in a food processor. Pulse till smooth while drizzling in olive oil. Add a bit of water if needed to desired consistency. Add salt and pulse till combined.

Toss pesto with the cooked pasta. Serve warm, garnish with grated Parmesan cheese.

What are you planning on making for dinner during the hot summer months?