Sun-Dried Tomato & Basil Pesto Pizza

One of my favorite childhood TV shows was the amazingly addicting, absolutely ridiculous cartoon series, Teenage Mutant Ninja Turtles.

My brother had almost every single action figure from the show. From the Turtle’s arch-nemesis Shredder to their old & wise rat master Splinter, he had enough action figures to stage full-on Turtle battles in our living room.

Of course, we never missed an episode. And when the movies were released, we made sure to beg our parents to allow us to see every single, horribly cheesy flick they made. Afterwards, we would spend hours pretending we were skilled martial arts amphibians and looked forward to dinner where we got to partake in our shared affinity with the turtle’s one true love, pizza.

Back then, the pizza of choice was usually from Pizza Hut and strictly cheese-only. But, nowadays, our pizza choices have changed pretty radically to include fresh fruit, veggies, and even pesto. So, when I saw the contents of our fridge and spotted my basil plant overgrown and begging to be used, I decided it was time to create a quick, grown-up version of our favorite classic.

As always, I love to make quick dinners that we can enjoy without a lot of sweat work (especially in this heat). So, I made a few shortcuts to make this pizza as delicious and easy as possible. I love the store-bought pestos, especially Sun-Dried Tomato Basil and so far, my favorite way to eat is as a pizza sauce. The pesto sauce packs a punch of flavor that pairs perfectly with the fresh spinach and tomatoes. The cheese in this is more of an accent flavor that really brings together the pizza as a whole.

The other short cut I used was purchasing the pizza dough from a local place instead of making my own. I have no doubt that this pizza would taste pretty amazing on homemade dough. But, I have found that in a pinch, my favorite local pizza shops sell their pre-made doughs for a pretty reasonable price and help me big time on saving a few hours in prep work.

I honestly had a whole lot of fun with this recipe. It probably isn’t anything incredibly new, just a fun homemade family meal that everyone can enjoy in under 30 minutes. What I have always loved about pizza is that it is one of those foods that can be shared with everybody. I like to think that sharing a pizza can cross a bridge with others that just simply can’t be done with the traditional plated meal.

So here’s to many more pizza moments, from childhood TV shows to fun family meals. I hope you love this one as much as I do!

Enjoy!

Megan

Sun-Dried Tomato & Basil Pesto Pizza

approx. 8 servings

Ingredients:

  • 1 store-bought or homemade 12″ pizza crust
  • 1 (8 oz.) jar Sun-Dried Tomato & Basil Pesto sauce
  • 1 cup packed fresh spinach leaves
  • 1 large tomato, washed and sliced thin
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded monterey jack cheese
  • 1/3 cup shredded cheddar cheese
  • Garnish: 6 to 8 large basil leaves, chopped

Method:

  1. Preheat oven to 425 degrees (or to package instructions for pizza dough).
  2. Pre-bake crust for 5-8 minutes. While the crust bakes, wash spinach, pat dry and set aside. Then slice tomato into thin (less than 1/2″ slices) and set aside.
  3. When crust is ready, remove from oven and spread on a layer of the pesto and top with a layer of spinach, then tomatoes, and top with cheese - evenly sprinkled over the pizza).
  4. Place back into oven and cook until crust begins to turn golden brown (approx. 8-10 minutes). Remove from oven and garnish with chopped basil leaves. Serve hot.

Pesto, Spinach & Tomatoes over Artisan Pasta

In a word, delicious. In a moment’s notice, umm…yes.

I’d like to introduce our dinner tonight by recounting our afternoon adventure:

Me: “I’m at the antique mall and I found a BARN DOOR!”

Jason: “Sweet. So, does that mean we are going to get it?”

Me: “Can you get here soon? Cuz, if you can, then the answer is “yes”.

Jason: “And if I can’t?”

Me: Then the answer is still “yes”.

20 minutes later…

We own a barn door!

Please excuse the incredibly not well framed or toned Instagram shot. This was the quickly taken “convince to buy” shot I sent to Jason to entice him to meet me. :)

I was also very keen on this little painted table and the 2 bowls, but they were way too overpriced - one of the biggest dangers of booths selling antiques.

So, after the 20 minutes and then maybe an hour more of browsing the amazing selection of everything you could ever want in antiques and basic cool-ness…We pack up, drive through 5 o’clock traffic, and finally arrive home - way past dinner time!

I had a few options at my disposal for a quick, impromptu dinner. As I thought through our choices, I remembered that the last time we went to the farmer’s market I had bought a package of one of my favorite KC Artisan Pastas. The pasta we ended up having tonight was a Lemon Basil Fettucini, and as has been my experience with all the pastas I have had from this particular vendor, it was divine.

I have to admit that their homemade pastas have made me into a pasta snob. I cringe to think of eating store-bought anymore. Now all I need is the pasta-making accessory for my Kitchen Aid Mixer to make my own. (hint, hint) 😉

Most of the time I am content with eating these artisan pastas with a little garlic and olive oil, but I had fresh spinach on hand that I really wanted to incorporate somehow. Fast forward 20 minutes and this new pasta sauce was born. The recipe is simple -a can of diced tomatoes, fresh spinach leaves, garlic, spices, and pesto.

The flavor was robust, but did not overpower the taste of the lemon basil in the pasta, which was a nice plus. We garnished this dish with some herbed feta cheese and a few fresh basil leafs. So, from walking in the door to dinnertime this pasta was a quick and delicious success!

Enjoy!

Megan

Pesto, Spinach & Tomatoes over Artisan Pasta

Ingredients:

  • 8 ounces Fettucini Pasta
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 Garlic Cloves, diced
  • 1 Can (14.5 oz.) Diced Tomatoes
  • 2 teaspoons Dried Basil
  • 1/2 teaspoon Dried Oregano
  • Salt and Pepper to taste
  • 1 cup Fresh Spinach Leaves
  • 1 1/2 tablespoons Basil Pesto
  • Garnish: Crumbled Feta Cheese

Method:

  1. Bring a large pot of water to a boil and cook pasta until al dente according to package instructions. Then, drain and rinse and transfer to a serving bowl.
  2. While pasta cooks, in a medium sauce pan heat olive oil to medium heat and saute the garlic for 30 seconds or until they release odor. Then stir in diced tomatoes and basil, oregano, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally. Then add in fresh spinach and pesto and cook until the spinach begins to wilt. Remove from heat.
  3. Divide pasta among serving plates, top with the pasta sauce, and garnish with feta and fresh basil leaves. Serve immediately.

Couscous with Sun-Dried Tomatoes, Artichokes and Spinach

Dinner tonight ended up as an emergency.

3 PM rolled around today and I was battling our vacuum cleaner…which refused to be clean itself. Many scrapings, detergents, and my favorite Clorox wipes later, I think it finally may be usable again. (Thank goodness.) I have a slight addiction to vacuuming lately, it is seriously like therapy. I love it.

So, instead of my carefully planned dinner which involved my neglected crock pot, I had to quickly come up with a new plan. I ran to the store and immediately was drawn to one of my favorite browsing sections - the nook where they hide the hummus. (Anyone else notice that hummus is always placed at random in the grocery store??) Once I saw the hummus, all my other ideas dissolved. As my impulse grew, the idea for a fresh Mediterranean dinner became the new plan (with a little hummus on the side, of course).

Thus, dinner consisted of some of my favorite flavors mixed in for a light Mediterranean Couscous meal.

For the few ingredients in this couscous dinner, it packs in a ton of flavor. The sun-dried tomatoes and marinated artichoke hearts have a nice robust flavor which is accentuated by the subtle, fresh spinach leaves.

I honestly did not add anything else to this dish. No salt, no pepper, no spices…just the original flavors and a little chicken broth for the couscous, that’s it! (I didn’t even eat mine with the feta cheese.)

I loved the fresh flavors and the simplicity of this couscous. I will definitely be making this one again. I used to always buy those big containers of sun-dried tomatoes at Costco, but never seemed to find ways to use them all in time. Now, I am already getting excited to try this out again.

Couscous with Sun-Dried Tomatoes, Artichokes and Spinach

Ingredients:

  • 1 (14.5 oz) can of low-sodium chicken or vegetable broth
  • 1 cup uncooked couscous (can substitute quinoa or bulgur)
  • 1/2 cup sun-dried tomatoes
  • 2 cups water
  • 1 (6 oz) jar of marinated artichoke hearts
  • 1 cup fresh spinach leaves, washed well and chopped
  • Optional: feta cheese, cracked black pepper, rotisserie chicken

Method:

  1. In a medium pot, bring chicken broth to a boil. Stir in couscous and cover. Remove from heat immediately and let sit for 7 minutes. Once broth is absorbed, fluff and set aside. (Check package instructions for any variance in cook time/method)
  2. While the couscous is cooking, drain the sun-dried tomatoes and place in a microwaveable bowl. Add 2 cups water and microwave on high for 3 minutes (should come to a boil). Then cover and let sit for approx. 10 minutes, then drain and dice the sun-dried tomatoes.
  3. In a large bowl, add in couscous and then mix in the diced sun-dried tomatoes, marinated artichoke hearts (do not drain!), and spinach. Garnish with crumbled feta cheese and freshly cracked pepper, if desired. Serve warm.

Source: Cooking Light’s Recipe for Couscous with Artichokes, Feta and Sun-Dried Tomatoes.

Spaghetti with Parsley-Red Pepper Olive Oil Sauce

Kansas weather. In need of a good therapy session for most of the year or at the very least, some chocolate and a good glass of wine.

This morning as I reached for my laundry, I stopped a moment to hear the birds chirping on the deck when a familiar and unwelcome sound rang out across the metro area, tornado sirens.

Sigh. Well, more than a just a sigh this time around. I will admit to a skipped heart beat, a panicky search for my cellphone and laptop, and stuffing my feet into tennis shoes without socks on. It is all a part of our tornado preparedness plan… 😉

With all of the terrible destruction from tornadoes lately, my panic level in response to storms is a little more, how shall we say? On edge. I blame the news broadcast last night. There was a segment on seeking shelter in tornadoes where apartments were basically deemed death traps. Great, thanks for that local newscast. So, for part of the morning, I camped out in a lower level apartment stairwell while hearing various reports of tornado touchdowns all around my area. One moment a report would say a tornado was south of my location, then east, then north, then west, then east again. Why can’t mother nature ever make up her mind? Soon enough, the sirens quit and I emerged from my windowless hideout to discover a beautiful sunny, blue-skied day.

And that is the story of most stormy days in Kansas - like a toddler’s temper tantrum - likely to occur suddenly, violently, emotionally and then just as suddenly disappear as if nothing ever happened.

So after all of our excitement today, I decided that dinner would be light, simple, and straight-forward.

The spaghetti we made for dinner is a twist on Spaghetti Aglio e Olio which is a traditional Italian pasta dish. Spaghetti Aglio e Olio is usually made with minced or chopped garlic sauteed in olive oil and then mixed in with pasta. To give it a kick there will be crushed red pepper added to the olive oil mixture.

We decided to take the seasoning a little further with freshly chopped parsley to give it a really fresh taste. One of my favorite parts about pasta is that it can be delicious without the need to be complex. This pasta in particular has a very fresh summer taste to it. The seasoning is a simple combination of fresh parsley and garlic infused into olive oil with a little crushed red pepper.

We ended up using fresh angel hair pasta and some parsley straight out of the herb garden growing on our deck. In March we planted a pot with 6 small parsley plants and now they are growing like weeds. So, tonight was a perfect excuse to use a few sprigs that needed a trimming. At least they seem to be enjoying our weather.

So, whether low on ingredients or simply wanting a light summer pasta, this dish is a great choice for a simple and fresh dinner!

Enjoy!

Spaghetti with Parsley-Red Pepper Olive Oil Sauce

Ingredients:

  • 8 ounces (1/2 package) of spaghetti or other thin pasta
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup freshly chopped parsley
  • 2 teaspoons crushed red pepper
  • salt and pepper to taste
  • Garnish option: fresh Parmesan cheese

Method:

  1. Cook pasta according to package directions.
  2. Heat a large skillet to medium heat and add olive oil. Saute garlic until fragrant (do not burn) and add crushed red pepper and saute for another minute. Remove from heat and toss in freshly chopped parsley. Saute for a minute or two while draining pasta.
  3. Add pasta to garlic mixture and toss until evenly coated. Add salt and pepper to taste and serve hot. Garnish with fresh Parmesan cheese if desired.

Source: modified from All Recipes Garlic Parsley Spaghetti recipe.

Tornado Survivor Relief Efforts

On a final note, while I recounted the brief scare we had this morning with tornadoes, it is also a reminder that some locations have had some serious damage and destruction from these storms.

One of those in particular, is one of our close neighbors, Joplin, MO. Last weekend, they were hit by one of the most devastating tornadoes in recent history and are now in need of help to rebuild their city. Below I have added some links to organizations who are helping in the efforts to bring relief to the area. Please take some time to consider how you can help, whether it be through prayer, donation, or awareness.

Homemade Chicken Burritos

If you have ever wondered what a dinner on the fly is like at our house, then you are in luck. I give you two simple words: Chicken Burritos.

We are spicy food fanatics and regularly find an excuse to use a little extra hot sauce in a meal. Naturally, having taco night is something that happens more often than not around here.

Our recipe for chicken burritos is very simple and packs in a lot of flavor for the little prep time it requires. Which is one of the reasons why it is our go-to quick dinner of choice.

We also usually have a rotisserie chicken brought home every few weeks from a local store (that always gives us coupons for deli items…bonus!) so, having a burrito with the extra meat is usually what takes place when we have leftovers.

This recipe can also easily be made vegetarian if you just switch out some sliced red, green and/or yellow bell peppers for the shredded chicken.

Homemade Chicken Burritos

Ingredients:

  • 6 flour tortillas, warmed (see homemade tortilla recipe here)
  • 1/2 tablespoon oil
  • 2 cups shredded, cooked chicken (we used rotisserie chicken)
  • 1 (7 oz) can diced green chiles
  • 1/2 white onion, diced
  • 1 (14 oz) can black beans, drained and rinsed
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 tablespoon hot sauce
  • 1 cup brown rice, cooked
  • Garnish: shredded cheese, salsa, lettuce, avocado, sour cream, hot sauce

Method:

  1. In a medium skillet, heat oil on medium heat and saute onion and green chilis for about 5 minutes. Then add in shredded chicken and cook for another 5-10 minutes. Turn skillet to low to keep warm, stirring occasionally.
  2. In a small saucepan, pour in (rinsed and drained) black beans and stir in chili powder, garlic powder, and hot sauce. Cook on medium heat while occasionally stirring until beans are tender.
  3. Cook rice according to instructions on package or warm up prepared rice.
  4. To make burrito: Take one warmed tortilla, top with rice, add a line of black beans, and then a line of the chicken mixture, then top with preferred garnish of salsa, shredded cheese, lettuce, guacamole, hot sauce, and/or sour cream.


How To: Make Homemade Italian Dressing Seasoning

Welcome to my first installment of “HOW TO” Wednesdays! The next 4 weeks of “how to” will be on seasonings that you can make straight out of your cupboard to save you a little cooking time or spending money. This week is one of my favorites, Homemade Italian Dressing Seasoning.

I love making my own salad dressings. Not only can I make them just the way I want them to taste, but making homemade dressing also allows me to cut out extra salt and sugar found in pre-made dressings. I also love using fresh seasonings in so much more than salads. I add them to pasta sauces, marinades, casseroles, and crock pot meals all the time. I usually have a few already mixed seasonings that I will create in batch one day so that I have a reserve for when I need to make quick dinner. My favorites to have on hand are: Italian Dressing Seasoning, Garlic & Herb Seasoning (how-to coming soon), Homemade Pumpkin Pie Spice (how-to is here!), and Homemade Enchilada Sauce (how-to is here!).

Italian dressing happens to be one of my favorite salad dressings and seasonings. Usually it is my “go-to” during the summer when we are cooking on the grill all the time. Just marinade a few chicken breasts overnight and *bam* you have a healthy dinner ready to be grilled up and eaten. I also love a salad with fresh greens and a few veggies and this is always my dressing of choice. So, here is “how-to” #1!!

Homemade Italian Dressing Seasoning

What You’ll Need:

- 1 tbsp garlic salt
- 1 tbsp onion powder
- 2 tbsp ground oregano
- 1 tbsp parsley flakes
- 1 tbsp granulated sugar
- 1 1/2 - 2 tsp. salt (you can adjust to your own preferences)
- 1 tsp ground black pepper
- 1 tsp dried basil leaves
- ¼ tsp dried thyme flakes
- ½ tsp dried celery seeds

-For seasoning: You will need an airtight container to store seasoning until use.

-For dressing: You will also need 1/4 cup white vinegar, 2 tablespoons of water, 1/2 cup olive oil.

How To: Make Homemade Italian Dressing Seasoning

Makes approx. 4 ounces of seasoning

  1. Mix all of the spices in a small bowl until well mixed. You can taste test to made sure you have the desired amount of salt & sugar .
  2. If using as a seasoning for later use, store in the an air tight container.
  3. For making into salad dressing, mix together the dry seasoning with 1/4 cup white vinegar, 2 tablespoons of water, and 1/2 cup olive oil (you can substitute canola oil for olive oil). To make this really easy, add all of the ingredients into your salad dressing bottle & shake until well mixed.

My Tools:

KitchenArt Adjustable Measuring Spoon

Stainless Steel Prep Bowls Set with Lids

Tablecraft Salad Dressing Bottle W/Cork