Not Your Average "Fancy Nancy" Pizza: Arugula Topped, Carmelized Onion, Fig Jam, and Blue Cheese Pizza

I took a cooking class this week with some friends to learn some fancy knife skills.  The best part of the class, was this pizza.  It is easy to make, but so fancy!  My Kindergarten students would call this "Fancy Nancy" and for those of you with kids, you know what I mean.  For those of you that think I have lost my mind, well that might be true as well!  And for those of you that can't get enough of a Father's Office Burger (you know who you are), this pizza has a similar flavor profile and forces a verbal reaction when taking a bite.  Eat. With. Caution.


The combination of flavors with the sweet onions and jam, coupled with the salty prosciutto and the unique flavor of the cheese, make the perfect bite!  If you don't like onions or figs, don't run away!  The onions take on a whole new attitude by carmelizing them and the fig jam really just adds a touch of surprising sweetness.  Adding arugula at the end, freshens this pizza up.  


I have made my own pizza dough and enjoy it, but for the sake of your sanity and precious time, just buy the pre-made stuff (especially if you are entertaining or having a nice week-night meal - simplify. your. life.)  I love the idea of this pizza as an appetizer.  It has the "wow" factor!


Ingredients:
1 package of pre-made Pizza Dough (Whole Foods and Trader Joe's have great dough.  And if you have a favorite local pizza joint, they can probably sell you their dough as well.)
Fig Jam
Bunch of Arugula
Blue Cheese or Goat Cheese if you prefer
3 red onions, sliced very thin
5-8 slices of prosciutto
3-4 tbs. of water


Directions:
Pre-heat your oven to 500 degrees.  Place 2 cooking sheets in your oven and let heat (you want your pans hot - this will create a yummy crust to your pizza.)


First things first, carmelize the onions.  Add a bit of olive oil and the onions to a hot saute pan over medium-high heat.  Wilt the onions and stir, fairly consistently until you see the onions break down.  Make sure to use a wooden spoon and scrape up the brown bits on the bottom of the pan.  Brown bits = flavor!  Add one tablespoon at a time of water to the pan to help wilt the onions and to aid in getting those yummy brown bits off of the pan and into your onions.  This process will take about 10 -15 minutes.  Be patient!  Your onions should have a deep golden brown color and should be completely soft.


Take one package of dough and divide in two.  I find the easiest way to manhandle the pizza dough is in my hands, moving it around and almost hanging it down to stretch the dough out.  Take your hot pans out of the oven and drizzle some oil on the hot pans.  Place your dough on the pans (one for each pan.)  If you like a thicker crust, don't divide the dough in two and simply use one pan to create one pizza instead of two.  I find it is easier to get a rectangle pizza, than trying to create the perfect circle.  The pan is hot, so be careful adding your toppings!


This is the fun part.  Add your carmelized onions over the dough (you want a nice layer of onion.)  Then add your fig jam - add about 4 tablespoons, but be your own chef and add more if you like. Then drape the prosciutto over the top of the jam.  I try not to lay the prosciutto perfectly flat.  Then add your blue cheese crumbles over the meat (again, add as little or as much cheese as you prefer.)  


Bake for 10-15 minutes or until the cheese is bubbly and begins to brown.  I transfer the pizza onto a wooden cutting board, top with arugula and cut into squares.  I like the rustic serving dish of a cutting board for pizzas.  Enjoy!

Unique Pairing: Roasted Sausages with Grapes!

• Cooking Goddess, Ina Garten, made this Tuscan recipe on her show a few weeks ago.  I thought to myself, "Odd pairing, but sounds so good."  And I was right!  I lightened up this recipe in true cooking girl fashion, by using chicken sausage.  You can truly use whatever kind of sausage you like, but make sure to get fresh sausage, none of this pre-packaged sausage for this recipe. The sweetness of the grapes, coupled with the savory flavor of the sausages was surprising and wonderful.  If this sounds interesting to you, try it.  You won't be disappointed.
• 
  
• Ingredients:
• 1 1/2 pounds Italian hot sausage (for a lighter fare, use chicken sausage, but use fresh sausage, it makes a real difference)
• 1 1/2 pounds Italian sweet sausage
• 3 tablespoons unsalted butter
• 5 to 6 cups (2 pounds) red or green seedless grapes, stems removed
• 2 to 4 tablespoons dry red wine
• 3 tablespoons balsamic vinegar
• Fresh Foccaccia or Ciabatta bread, to serve

Directions:

Preheat the oven to 500 degrees.

Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.

Melt the butter in a large heatproof roasting pan, dutch oven, or large pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.

Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.

Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. But be careful not to completely "smush" the grapes.  With a slotted spoon, transfer the sausages and grapes to a serving platter.

Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

Light Summer Dinner: Lettuce Wrapped Fish Tacos With A Creamy Avocado Dressing and Fresh Corn Cakes

It's HOT!  I threw this meal together tonight with ingredients I had on hand.  With a little creativity, you can easily turn a summer weeknight meal into something yummy and fun.  You can really use any fish, chicken, or meat in this lettuce wrap.  But I decided that fish can always use a little help in the flavor department.


Red Snapper Lettuce Wrapper
Ingredients
Red Snapper cut into pieces (any other firm, white fish would work well)
1-2 tsp. of Cumin
1 lime
Butter lettuce
Salt and Pepper
Olive Oil


Creamy Avocado Dressing
Ingredients
1 Avocado
1/4 cup of Greek Yogurt
1 lime, zested and juiced
1 clove of garlic
1 tbs. olive oil
dash of water
Salt and Pepper


Instructions
Toss the fish in cumin, lemon juice, salt, pepper and a little olive oil.  Heat a non-stick pan and cook fish 2-3 minutes per side, being careful to flip gently.  Don't manhandle your fish!


Meanwhile blend all of the creamy avocado dressing ingredients in a blender.  The sauce should be thick and creamy, not watery.  You will probably need to stop the blender a few times to move it around.  I add a touch of water just to loosen it up a bit.  This is a great sauce for just about anything: grilled chicken, mexican spiced flank steak, grilled shrimp, any fish, burgers, veggie dipper.  I have even added this to rice - delish!  


That's really it for the dish.  I take a leaf of butter lettuce, add some dressing, fish, and a squeeze of lime and enjoy!  I went simple with this lettuce wrap, but add anything to it you like: fresh corn, tomatoes, jack cheese, etc.


Fresh Corn Cakes
Ingredients
Fresh corn kernels from 3 ears of corn
1 large egg
1/4 cup milk
1 tablespoon butter, melted
1/2 cup all-purpose flour
1 scallion, minced
1 tsp. of sugar
1 tbs. of dill and parsley, chopped (this would be good with basil, sage, cilantro - be your own chef!)1/2 teaspoon salt
A few good turns of freshly ground pepper


Instructions
Lightly saute the corn and scallion and cool.  Mix the egg, milk, butter, flour, sugar, herbs, salt and pepper together.  Add the corn.  Your batter should be fairly thick.  Add a bit more flour if your batter is too runny.  Don't worry, this isn't serious baking so you won't mess it up.  


Heat a non-stick skillet and lightly coat with olive oil.  When olive oil is hot, drop batter by spoonfuls and cook 2-3 minutes per side.  The cakes will crisp up fast.  When done, I let rest on a paper towel to allow any excess oil to soak up.  That's it!  The corn cakes are great by themselves or with a little of the avocado dressing on top.  These corn cakes are quite versatile.  Make mini corn cakes for an appetizer and top with smoked salmon and some creme fraiche or even a pulled pork topper would be great as well.

Celebrate Your Cooking Independence: BBQ Pulled Chicken Sandwiches with a Grilled-No-Mayo-Potato-Salad

After a fun-filled holiday weekend, we decided to be lazy on the 4th of July, avoid the crowds, and eat at home.  You are almost forced to grill on 4th of July.  It is just what Americans do.  So, I bought into the peer pressure and grilled my heart out.  Cooking Light inspired both recipes, but I simplified my life and purchased a store bought BBQ sauce instead of making my own and bumped up the flavor in my potato salad by grilling them.  Making your own BBQ sauce is great if you are in the mood for it, but it requires a laundry list of ingredients and quite frankly, I didn't have the patience.  I also wanted to make a lighter potato salad that wasn't drowning in mayo.  I couldn't find purple potatoes at the store, so I just used a few more red and white potatoes.  This is a new twist on an old classic and great go-to recipes that are sure to please a hungry crowd.  Get cooking!

BBQ Pulled Chicken Sandwiches
Ingredients (4 servings)

• Dry Rub:
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
4 boneless/skinless chicken breasts (use whatever part of the chicken you like)

Fresh Rolls 
• Cooking spray
• Mr. Stubb's BBQ Sauce (I chose Smokey Mesquite, but chose whatever favorite BBQ sauce you love or make your own!)

Instructions
Mix first 7 ingredients in a small bowl.  Rub the dry rub on both sides of your chicken - use all of the dry rub.  Let sit for 10 minutes and then it's time to grill!  After pre-heating your grill, spray the grill with cooking spray.  I usually cook chicken breasts 5-7 minutes per side.  Each grill is different, so keep an eye on your chicken and flip when you see nice grill marks and the chicken easily lifts off of the grill.


I let my chicken rest for about 5-10 minutes to allow the juices to re-distribute so the chicken remains moist.  Shred the chicken breasts with a fork.  


Add about 3/4 of a cup of the BBQ sauce to a saucepan on the stove, heating ever so slightly.  Add your pulled chicken, toss, and warm through.


When you are ready to eat, pile on the pulled chicken onto your favorite fresh roll and enjoy!


Grilled-No-Mayo-Potato-Salad
Ingredients (4 servings)

• 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups small red potatoes, quartered (about 10 ounces)
• 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
• 1/4 cup finely chopped scallion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 3 hard-cooked large eggs, finely chopped
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoon pepper
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Instructions
Dressing:
Whisk olive oil, mustard, vinegar, salt, pepper, and garlic together in a bowl.  Add the scallions and chopped herbs.  Set aside.


Create a foil pocket for your potatoes.  I pull a long sheet of foil out (double it) and pinch the sides up, creating a vessel to hold the potatoes on the grill (spray foil with cooking spray.)  Add the potatoes, drizzle a little olive and sprinkle with salt/pepper.  Cover the potatoes with foil and pinch all sides to create a pouch that will sit on the grill.  Place pouch on grill and cook for 20-25 minutes, flipping pouch halfway through.


When potatoes are done, gently toss them with the dressing and chopped hard-boiled eggs and you have a figure-friendly potato salad that is great for an outdoor picnic or potluck dish that won't get icky with the mayo.  I often cook potatoes this way.  They get wonderful grill marks and retain a nice consistency.  Next time you are grilling, try this method!