Strawberry Pizza

When you mix up the crust it will seem a bit crumbly but just use your hands and form it into a ball.  It will come together nicely.

Just roll it out with a rolling pin on an ungreased cookie sheet or a baking stone will work too.

Bake for about 12-15 minutes or until lightly golden brown.

While it is baking and cooling mix up your cream cheese mixture and your strawberry mixture.  Use 1 cup of smashed strawberries.  I do mine in the food processor.
Cook the strawberries with sugar and cornstarch until it thickens and is glossy – will take about 5-10 minutes.  Cool.

After the crust is cool spread with cream cheese mixture you mixed up.

Add strawberry mixture and sliced strawberries.

The crust ends up being a bit fragile so it can be a bit messy to eat.  I just use my pizza cutter to slice it up.

Ingredients

Crust:
• 1 C flour
• 1/4 C powdered sugar
• 1/2 C butter
Filling:
• 1 (8 oz.) cream cheese, room temperature
• 1/2 tsp. vanilla extract
• 1/2 C granulated sugar
• 1/4 tsp. freshly squeezed lemon juice
Topping;
• 1 C fresh strawberries, mashed
• 4 Tbsp. granulated sugar
• 1 Tbsp. cornstarch
• 8 - 10 strawberries sliced.

Instructions

Crust:
• In a medium bowl, combine flour, sugar and butter.
• Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone)
• Bake at 325 degrees for 15 minutes. Cool.
Filling:
• In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice.
• Spread on cooled crust.
Topping:
• In a saucepan over medium heat, combine strawberries, sugar and cornstarch.
• Simmer until thick and glossy. Cool.
• Spread on top of cream cheese filling.
• Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve
  
  
  Source: http://www.yourhomebasedmom.com/strawberry-pizza/

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Lemon Ice Cream

LEMON ICE CREAM

About This Recipe

YIELD:	makes 1 1/2 quarts
ACTIVE TIME:	1 1/2 hours
TOTAL TIME:	2 hours, plus an overnight chill
SPECIAL EQUIPMENT:	ice cream maker
THIS RECIPE APPEARS IN:	Scooped: The Most Lemony Lemon Ice Cream

• For lemon ice cream:
• 6 egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup half and half
• 3/4 cup lemon juice from 6 to 8 lemons
• Grated zest of 2 lemons
• 1 teaspoon kosher salt
•  
• For candied lemons:
• 2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
• 1 cup water
• 1 cup sugar
• 2 tablespoons corn syrup, glucose, or agave nectar
• 1/4 teaspoon kosher salt

Procedures

1. 1
   For ice cream: In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2. 2
   The next day, strain base into ice cream maker to remove zest and churn according to manufacturer's instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3. 3
   For the candied lemons: Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4. 4
   Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5. 5
   Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6. 6
   While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.

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Lemon Chicken Romano

Ingredients

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
• 2 oz shredded Provolone cheese (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1/2 cup Panko bread crumbs
• 1 1/2 oz finely shredded Romano cheese (1/2 cup)
• 1 Tbsp chopped fresh oregano
• Zest of 1 lemon (2 tsp)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 1/2 Tbsp vegetable oil
• 2 1/2 Tbsp extra virgin olive oil
• Lemon slices or wedges for serving (you can just use the one that was zested)

Directions

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
• *freeze chicken breasts for 15 minutes to help slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.

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Honey Pineapple Greek Froyo

 

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Author: Heidi @ Food Doodles
Ingredients

• 3 C plain Greek Yogurt(low fat is fine, but higher fat yogurt will be easier to “scoop”)

• ⅓ C mild flavored honey + 1 tbsp extra

• 1-2 tbsp pineapple juice or lemon juice

• 2-3 C fresh pineapple, chopped into small bite sized pieces and frozen overnight

Instructions

1. In a bowl stir together the Greek yogurt, ⅓ C honey(reserving the 1 tbsp for another use) and pineapple or lemon juice. When fully combined place in the freezer for 10-15 minutes, until ready to make froyo.

1. When ready, freeze the froyo according to your ice cream makers directions. When the froyo is almost done, remove the chopped pineapple from the freezer and drizzle with the extra honey. If you’re able to, drop the pineapple into the machine and let it mix. If your machine is not able to handle it, stop the machine and stir in the frozen pineapple by hand. Pour mixture into a chilled loaf pan or another container and place in the freezer until completely frozen.

Notes
To serve either let the froyo warm up for 10-15 minutes before trying to scoop or dip the loaf pan into hot water to loosen the froyo. Remove the frozen yogurt and slice with a s

Source: http://fooddoodles.com/2013/05/31/honey-pineapple-greek-froyo/

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Frozen Pineapple Mango Margaritas

Total Time: 10 minutes

Yield: 8 Cups

Ingredients

• 1 1/2 cups frozen mango chunks
• 1 1/4 cups frozen pineapple chunks
• 1/4 cup simple syrup
• 1/2 cup freshly squeezed clementine juice (about 6 clementines)
• Juice of 1 large lime
• 8 ounces silver tequila
• Ice cubes as needed (about 10)

Directions

1. Add all the ingredients with the exception of the ice to the blender and blend until smooth.
2. Add ice until you reach desired consistency.
3. Serve with salted or sugar rimmed glass if desired! Enjoy!

Notes

To freeze leftovers, I just stored it in mason jars. Pull them out of the freezer about 10-15 minutes before you are ready to drink them, and using a fork or spoon, jab at them a bit to loosen into a slush!

Source: http://fabtasticeats.com/2013/02/08/frozen-pineapple-mango-margaritas/

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Watermelon Limeade Vodka Cocktail

Yield: Serves 2 to 3

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 1/4 large watermelon, cut into cubes
• Juice of 2 limes
• 4 oz. vodka
• Ice
• Lime slices (for garnish)

Instructions

1. In a blender, combine the watermelon cubes, lime juice and vodka.
2. Puree until smooth.
3. Fill two collins glass with ice and pour the watermelon cooler over top. Garnish with lime slices. Serve.
   
   
   Source: http://www.cookincanuck.com/2012/06/watermelon-limeade-vodka-cocktail-recipe-tv-fun/

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Minted Gin Sour

• a handful of mint leaves, divided
• 1 1/2 oz gin
• 3/4 oz lemon juice
• 1/2 teaspoon sugar
• lemon slices for garnish

 Place gin and mint in shaker. Muddle the mint.  Add lemon juice, and sugar and ice.  Shake well.  Strain over ice in a prechilled glass. Garnish with torn mint leaves and a slice of lemon.  Enjoy!

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Raspberry Rose Fizz

Ingredients:

• 1 1/2 oz gin
• 3/4 oz liqueur framboise
• 3/4 oz lemon juice
• 3/4 oz raspberry syrup
• 3 drops rosewater
• 1 egg white
• 1 1/2 oz sparkling water
• rose petal for garnish

Raspberry Syrup:

• 1 cup raspberries
• 1/2 cup water
• 1/2 cup sugar

Start by making the raspberry syrup. Combine sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer and then remove from heat and let cool completely (approximately 30 minutes) before adding the raspberries. I like to combine the raspberries once the syrup has cooled because you get a bright, fresh flavor, rather than a cooked, jammy flavor.

Once you’ve added the raspberries to the saucepan with the syrup, use a potato masher to crush them to a pulp. If you don’t have a masher you can use a large spoon or the bottom of a glass. Pour the resulting mixture through a fine mesh strainer to remove the pulp.

Now time for the cocktail: Add the egg white to your shaker and shake for 10 seconds without ice or any other ingredients. This will help you to create the lovely light foam that gives this drink its silky texture. Once you’ve agitated the egg white, fill your shaker with the remaining ingredients, except for the sparkling water. Add ice and shake vigorously for a full 30 seconds.

Once thoroughly shaken, add ice and the sparkling water to your glass and double-strain the shaker contents overtop. I like adding the sparkling water to the bottom of the glass, pouring overtop, so that the bubbles incorporate throughout the drink without stirring. Garnish with a rose petal and straw, and voilà.

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Blood Orange Margarita with Bitters

You must aim to take care of the details without getting crazy about it  and give the classics added with a few sensible modern twists. 

There is nothing secret or special about how to make cocktails.  How is it better? The little details.

The garden fresh citrus isn’t just for the romantic notion that homegrown it better. ‘Cause face it, sometimes homegrown is better, and other times “not so much”. Oh no, homegrown citrus is all about the oils in the rind. There are amazing flavor in those oils, however it unfortunately doesn’t take long after picking for those oils in the zest to be lost forever. But if you can get the fruit shortly after being plucked from the tree…  After squeezing them, the oils release to the surface and completely saturate the outside of the rind. It is just one of those little details.

Other little details?  Freezing the glasses. . A great cocktail should be very well chilled, and a frosty glass is ever so helpful. Between the three different sized round ice cube molds, two different square silicone ice cube molds, and the f*^&-ing swankest thing ever, a tray that makes clear ice blocks

Finally, finish the cocktail in a glass that has some character. Whether that is from an old-fashioned glass made from recycled glass  to a throwback champagne bowl, serve up that proper cocktail in a glass worthy. 

Blood Orange Margarita with Bitters

YIELD: 2 COCKTAILS

TOTAL TIME: 5 MIN

See the post for more cocktail details. Make sure to get the freshest blood oranges you can, and toss a rind or two into the shaker when mixing. To make simple syrup heat an equal amount of sugar and water together until the sugar dissolves completely. Store in the fridge for up to a month. Depending on the sweetness of the blood orange juice, you may need to slightly adjust the amount of simple syrup in the margarita recipe.

ingredients:

• 4 oz. (120ml) fresh Blood Orange Juice
• 2 oz. (60ml) Resposada or Anejo Tequila
• 3/4 oz. (22ml) Simple Syrup
• 1/2 oz. (15ml) fresh Lime Juice
• few dashes Orange Bitters
• Kosher or Sea Salt for rimming the glass

directions:

1. Rub the rim of two old fashioned glasses (or whatever glass you prefer) with an edge of a blood orange wedge or leftover rind. Swirl the rims through a small pile of kosher or sea salt to salt them. Add one or two large cubes into the glasses.
2. Combine blood orange juice, tequila, simple syrup, lime juice, and bitters in an ice filled shaker. Add a left over rind or two from the blood oranges.
3. Shake vigorously for 15 seconds, then strain into the salted glasses. Serve or drink immediately and with leisure.

RECIPE SOURCE: WHITEONRICECOUPLE.COM.

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Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Memorial Day in the United States is just a week away and that can only mean one thing. That’s right, it’s grilling season! When I say “grilling”, I mean everything that comes along with it – backyard parties, kids running through the sprinklers, cocktails on the patio and long, warm summer evenings. That’s where this fresh take on a classic Tom Collins cocktail recipe comes into play.

To kick off the season, I’m pairing up with OXO, the fantastic company behind of at least half of the tools in my kitchen. Not only do I use their tools for everyday cooking andPortion Control for Weight Loss & Healthy Living, but I also re-designed my pantry forHow to: Organize Your Pantry. Well, it turns out that they have some equally awesome (read: functional, spiffy-looking and easy to use) cocktail tools.


Pictured: OXO Steel 7-Piece Barware Set

What better way to start off the backyard party season than with a cooling cocktail that highlights fresh fruit? A classic Tom Collins cocktail is a simple concoction of gin, simply syrup, lemon and club soda. Classic and perfect in every way.

However, this Tom Collins maker happened to have a heck of a lot of fresh strawberries sitting in her fridge. So, the classic cocktail got a little summertime makeover with a splash of an easy strawberry puree, slightly sweetened with agave nectar, and a squeeze of lime juice.

This cocktail is not overly sweet, nor is it overly berry-ish. If you’re hoping for a full-on hit of strawberry, reminiscent of a strawberry margarita, well…then I suggest making a margarita. But if you want something that’s subtly flavored, cold and perfectly refreshing, then this is your drink.

The recipe:

Place the strawberries and agave nectar in a blender, and puree until smooth.

Pictured: OXO’s citrus knife, included in the OXO Steel 7-Piece Barware Set

Using two Collins glasses, place a few ice cubes in each glass.

Pictured: OXO Steel Ice Bucket & Tongs Set

Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.

Pictured: Cocktail Mixing Spoon & Jigger, included in the OXO Steel 7-Piece Barware Set

Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

To stay updated on OXO’s newest tools and designs, follow them on Twitter and Facebook.

Other summertime cocktails:

Cookin’ Canuck’s Kicked-Up Avocado Margarita Recipe
Cookin’ Canuck’s Pink Grapefruit Greyhound Cocktail Recipe
Foodiecrush’s Hotel Inspired White Peach Sangria
The Boys Club’s The Rhubarb Sour
Inspired Taste’s Southside Cocktail

Fresh Strawberry & Lime Tom Collins Cocktail Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cocktails

Serving Size: 1 cocktail

Calories per serving: 161 cal

Fat per serving: Total Fat 0.2g / Saturated Fat 0g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 10 oz. strawberries, hulled & quartered
• 1 tbsp agave nectar
• Ice cubes
• 3 oz. gin, divided
• 1/2 oz. fresh lime juice, divided
• Club soda
• Lime wedges, for garnish

Instructions

1. Place the strawberries and agave nectar in a blender, and puree until smooth.
2. Using two collins glasses, place a few ice cubes in each glass.
3. Divide the gin, lime juice and strawberry puree between the two glasses. Stir with a long spoon.
4. Fill the glasses to the top with club soda. Stir again and garnish with lime wedges. Serve.

Notes

Caloreis 161.2 / Total Fat 0.2g / Saturated Fat 0g / Cholesterol 0mg / Sodium 14.3mg / Total Carbohydrates 13.8g / Fiber 1.2g / Sugars 11.0g / Protein 0.4g / WW (Old Points) 3 / WW (Points+) 1

Disclaimer: The OXO tools pictured were provided to me free of charge. In addition, I was compensated for this post. All opinions are mine. What can I say? I love OXO products!

Source: http://www.cookincanuck.com/2013/05/fresh-strawberry-lime-tom-collins-cocktail-recipe/

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