Mini Pizza

I know this is pretty basic, but a lot of you have kids and are looking for kid friendly recipes.  After making hamburgers one night we had a lot of leftover buns.  I took each bun and rolled them a bit thinner with a rolling pin for the crust of the pizza.  I used wheat buns to make it a little healthier, along with turkey pepperoni and pineapple.  Use just about a spoonful of sauce, and top with your favorite toppings.  I like to broil them to really melt the cheese and get some good color, but be sure to keep an eye on them to make sure they don't get burnt!  Enjoy!

Rigatoni and Corn

I am so happy I came across this recipe!  It is definitely one of my favorites I have made this summer.  It is so fresh and easy.  It is a great recipe to stock up on ingredients at your farmer's market.  I made this on a night when Skirell had plans for dinner because there was no meat involved.  Next time I will definitely serve some grill chicken with the pasta, but it also works great as a side.  Enjoy!

Ingredients

• Kosher salt
• 2 ears corn, shucked
• 5 tablespoons unsalted butter
• 3 cups grape tomatoes
• 2 cloves garlic, minced
• Freshly ground pepper
• 1/2 cup white wine
• 12 ounces rigatoni pasta
• 1/2 cup low-sodium chicken broth
• 1 small bunch scallions, thinly sliced
• 1/2 cup freshly grated Parmesan, plus more for topping
• Torn basil, for topping

Directions

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.

Meanwhile, cook the rigatoni in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet; add the scallions, Parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more Parmesan and basil.

Summer Potato Salad

I have been slightly addicted to clipping coupons these days.  My record so far was saving $26 at Target.  Even the cashier complimented me on how much I saved!  I found this recipe next to a coupon for the new Philadelphia Cooking Creme.  I really liked this potato salad because it wasn't made with mayonnaise, and had more flavor than you usually have with a traditional potato salad.  This recipe is made to serve 22, so definitely cut it down unless to  you are going a large gathering.  Hope you all enjoy it!

Ingredients

3 lbs baby red potatoes, quartered

1/2 cup water

1/4 cup Kraft Zesty Italian dressing

1 tub (10 oz) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme

1 1/2 cups cherry tomatoes, halved

2 stalks celery, sliced

1/4 cup Kraft Shredded Parmesan Cheese

Directions 

Place potatoes in a 2-qt. microwavable dish.  Add water; cover with lid.  Microwave on high 12-15 minutes, or until potatoes are tender.  Place in a large bowl.  Add dressing; toss to coat.  Refrigerate 1 hour, or until completely cooled.  Add remaining ingredients; mix lightly.

Fruit Salad with Honey-Lime Dressing

Thank goodness for Pinterest!  I know most of you are on it, but I figured I would still post the recipe for you.  It is a nice way to serve mixed fruit, rather than just doing a fruit salad on it's own with no additional flavors.  The citrus mixed with sweet honey is so good!  This is definitely a good one to bring to a barbecue with friends and family!

Ingredients

1 pint strawberries

1 pint blueberries

1 bunch grapes (red, green, or both)

1/4 cup honey

Juice from 2 limes (about 2-3 tablespoons)

Directions 

Rinse strawberries, blueberries, and grapes.  Gently pat dry the fruit. Hull strawberries and cut each in half; cut into quarters if large.  Remove stems from blueberries, if any.  Remove grapes from stems.  Gently combine strawberries, blueberries, and grapes in a large bowl and set aside.  In a small bowl, whisk together honey and lime juice.  Pour over fruit and mix.  Refrigerate until served.

Broccoli Salad

I receive the daily emails from Real Simple and Food Network featuring a recipe of the day.  I save a lot of them, but haven't tried most until this one.  It was going to be perfect for a barbecue we were going to on Saturday night to celebrate the 4th of July with food and fireworks.  It is a Paula Deen recipe, which surprisingly doesn't include butter :)  I loved that the dressing was light.  I don't like it when too much mayonnaise is used, and that is all you can taste.  Enjoy!

Ingredients

1 head broccoli

6-8 slices cooked bacon, crumbled

1/2 cup chopped red onion

1/2 cup raisins, optional

8 ounces sharp Cheddar, cut into very small chunks

1 cup mayonnaise (I used low-fat)

2 tablespoons white vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem.  Remove the tough stalk at the end, and wash broccoli head thoroughly.  Cut the head into flowerets and the stem into bite size pieces.  Place in a large bowl.  Add the crumbled bacon, onion, raisins if using, and cheese.  In a small bowl, combine the remaining ingredients, stirring well.  Add to broccoli mixture and toss gently.

3 Cheese Macaroni & Cheese Muffins

My Aunt has two little ones home for summer, and she asked me if I could help her find some good recipes for lunch and dinner the kids would like and be able to help with.  These macaroni and cheese muffins are perfect for kids and adults!  I served these as a side at our barbecue last night, and the portions are perfect (especially if you are trying to control portions).  I used fat free cheese and skim milk to cut calories where I could.  The next time I make these I am going to add spinach to them as well!  Enjoy!

3 Cheese Mac & Cheese Muffins

Ingredients

1 lb elbow macaroni

1/2 cup unsalted butter

1/4 cup all purpose flour

5 cups skim milk

1 1/2 lb sharp Cheddar cheese, shredded

1/2 cup grated Parmesan cheese

1/2 cup ricotta cheese

1 tsp kosher salt

1/2 tsp freshly ground pepper

For the topping:

4 tbsp unsalted butter, melted

1/2 cup panko bread crumbs

1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 375 degrees.  Grease standard 12 cup muffin pan with butter (I used Pam).

Bring saucepan 3/4 full of salted water to a boil.  Add macaroni, stir once, and return to a boil.  Cook just shy of al dente, 6-7 minutes.  Drain.  Set cooked macaroni aside.

In a heavy bottomed saucepan, melt the butter over medium-low heat.  Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes.  Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil.  Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3-5 minutes longer.

Add the cheeses, salt, and pepper to the sauce and stir until all of the cheese is melted and the sauce is smooth.  Remove from heat.  Add the macaroni and stir to coat thoroughly.  Cover to keep warm,

To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan until well mixed.

Fill each prepared muffin cup to the rim with the macaroni mixture.  Sprinkle the muffins with the topping, dividing it evenly.  Bake until the tops are golden brown and the sauce is bubbling, 15-20 minutes.  Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins still in the pan for at least 2 hours or up to 24 hours so they hold their shape.

Unmold the muffins using a small sharp plastic knife (so you don't scratch your pan).  Rewarm in a 350 degree oven for about 5 minutes and serve.

Lemon Rosemary Roasted Asparagus

We had a last minute barbecue at my parents house last night with grilled chicken and steaks.  My mom was making the eleven hour drive home from Michigan, so I decided to make all of the sides we would have.  If it was up to the boys they would have put a bag of chips on the table and called it good.  This asparagus turned out wonderful.  Be sure not to over roast them, they should still have a slight crunch to them.  The rosemary was a nice complimentary flavor, and not overpowering.  The citrus was perfect for the kick-off to summer weekend!  Enjoy!

Lemon Rosemary Roasted Asparagus

Ingredients

1 bundle of asparagus

1 lemon

handful of rosemary sprigs

2 tablespoons olive oil

salt and pepper to taste

Directions

Preheat oven to 400 degrees.  Thinly slice 1/2 of the lemon.  Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a parchment lined baking sheet.

Toss all with the olive oil, as well as salt and pepper.

Squeeze juice from remaining 1/2 of lemon.

Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for another 8 minutes.  Watch for preferred doneness.  Add additional time if needed.  Total roasting time should be between 15-20 minutes.

Serve warm.