foodie wednesday: egg pizza

a few nights ago, i was feeling pizza.  i seem to always default to my favorite, go-to toppings - like roasted veggies - so i was determined to push the envelope (at least a bit) more than usual...

and this is what i came up with:

egg pizza

1/2 olive oil dough recipe {here}
1/2 cup shredded chicken (i used leftover bbq chicken)
1/4 cup chopped kalamata olives
3 eggs
2-4 oz crumbled feta
1/2 cup marinara sauce
cracked pepper
chopped basil

preheat oven to 425 degrees.

1. sprinkle cornmeal on pizza stone (or a baking tray) and stretch dough.

2. spread the dough evenly with the sauce, followed by 3 cracked eggs (yolks intact), chicken, olives and feta.

3. bake for 15-20 min & then remove from oven and allow to cool for a few minutes before cutting.

4. season with cracked pepper and then sprinkle with fresh basil.

mangia!  mangia!

craig really loved this protein-packed pizza because the eggs added an awesome, creamy richness to the meal.  definitely will make it again!

you wondering what i did with the other 1/2 of the dough???  we enjoyed it the other night topped with homemade pesto mixed with a little marinara, olives and provolone cheese.  so yummy too : )

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foodie wednesday: spanakopita (a.k.a. spinach pie)

a few weeks ago, i had a girls' dinner with my old boss and former co-worker.  my boss, barb, made a delicious spanakopita (spinach pie) for dinner filled with veggies, yummy feta cheese and wrapped up in a buttery, flaky phyllo crust.

this past monday was "2 months until i do" so i wanted to make something a little different and a little special for our dinner.  knowing craig would love it, i asked barb for her spanakopita recipe.  i made it, and it was delicious!  so, obviously, my next thought was to share the recipe with all of you : )

here's what you'll need:

1/2 package (approx. 20 sheets) of phyllo dough
1 medium onion, chopped
1 cup mushrooms, chopped
16 oz bag of frozen spinach
3 eggs
1 cup cottage cheese
6 oz feta, crumbled
2 tbsp butter, melted
olive oil
salt & pepper
8 to 9 in pie plate

1. preheat your oven to 375 degrees while you prep the filling.

2. saute onions & mushrooms in a drizzle of olive oil.  cook until lightly browned and softened.

3. while veggies cook, defrost spinach in microwave and drain/press out excess water.

4. mix veggies, spinach, feta and cottage cheese together.  in a separate bowl, lightly scramble the eggs and then add them to the filling.  mix well and season with salt & pepper.

5. take a teaspoon of the melted butter and coat pie plate with it.  then layer in 2-3 sheets of phyllo, drizzle with butter (or brush with butter) and then layer on another 2-3 sheets.  continue until you have 10-12 sheets on the bottom.  tip: since the sheets are square, every time you're done with a layer, give the pie plate a 1/4 turn so that it creates an even crust.

6. spoon filling over the phyllo crust and then cover with 2-3 sheets, drizzle/brush with butter, and continue until you use the remainder of the butter and phyllo.  (again, turn the plate as you proceed to create an even covering.)

7. pierce top to allow steam to escape and then bake for approximately 45 min or until top is golden brown and crispy.

8. allow to cool for at least 10 min before serving.

we enjoyed ours with a simple side salad.  and there were plenty of leftovers - enough for dinner again the next night...and a bit left for lunch after that!

enjoy!

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foodie wednesday: mexican stir fry

last night for dinner, i was feeling like mexican, so i whipped up a quick mexican stir fry.  though i love cooking (from scratch), i took some short cuts - like using a boxed rice mix - in order to save time and energy.  overall, the reviews were good, and craig and i both filled our plates more than once!

here's what went down:

1 box goya spanish rice mix - arroz con tomate
1 medium vidalia onion, chopped
2 red lombak peppers (i.e. mild cayenne)
1/2 cup baby portabellas, chopped
1/4 pound lean ground turkey
1 cup chopped romaine (optional)
1 tbsp chopped garlic
1 tsp red curry
salt to taste
olive oil

toppings:
avocado
salsa
cilantro or basil

1. get the rice going according to box's instructions, so it can cook while you prepare the stir fry.

2. saute the onions, peppers and mushrooms in a bit of olive oil.  season with garlic, curry and salt.  continue to saute until onions are translucent and veggies are beginning to brown.

3. create space in the center of the pan and add a bit more olive oil and the turkey.  season turkey with a bit more salt and cook until turkey is cooked completely.

4. allow stir fry to cool slightly and add in some chopped cilantro (i was completely out of cilantro, so i used some basil from our garden, which did the trick nicely!)

5. when rice is done, fluff it lightly before serving.

6. assemble plate: romaine covered with rice & stir fry mixture and topped with chopped avocado and salsa.  yum!

this recipe makes approx. 4 servings.  meaning craig and i both had a hearty dinner and there was still enough for our lunches the next day : )

want some more simply delicious dinner ideas?  check out vegetables & vodka {here}.  a FREE e-cookbook filled with healthy dinners and low-cal cocktails!

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foodie wednesday: chicken & peppers

i found some locally grown green peppers when i was food shopping the other day.  i'm usually more of a red pepper girl, but since they were local, i figured i'd go with the green.  when i came home, i found 3 small cajun bell peppers (1 oz each) had ripened to perfection in our garden.  with so many lovely peppers on hand, i decided to go "mexican" and created a chicken & pepper saute to go over rice.

here's what went down:

1 green pepper, sliced
1 medium onion, chopped
3 small peppers, chopped (optional)
1 tomato, chopped
1 tbsp chopped garlic
1 medium-large chicken breast
1 tsp cumin
olive oil
salt & pepper
optional: avocado, salsa, rice
(makes 2 hearty portions)

1. saute peppers & onions in a bit of olive oil over medium heat.  season with salt & pepper.

2. while that's cooking, prep the chicken.  cut it into cubes and season with salt, pepper & cumin.

3. once peppers & onions begin to soften, add garlic.  continue to saute until caramelized.

4. make room in the center of the veggie pan, add a bit more olive oil and add chicken.  continue to cook for a few minutes until chicken is cooked through. 

5. remove from heat and add tomato.  voila! 

we enjoyed ours over rice and topped it with avocado & chipotle corn salsa.  the fresh peppers really made this dish! 

other ideas: you could also enjoy this over salad greens or use the mixture to fill tortillas or tacos!.