Flag Pizza

Flag Pizza

What’s better than pizza? A patriotic flag pizza, of course! Baked in the shape of a flag with pepperoni slices for stripes and purple potatoes for the sky, you’ll find yourself saluting with every slice.

 

Prep: 20 mins    Cook: 40 mins    Total: 1 hr    Servings: 8    Yield: 8 servings

 

Ingredients

 

Directions

Instructions Checklist
  • Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and slice potatoes into 1/4-inch rounds.

  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.

  • Unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. Brush the crust with about 1 tablespoon olive oil.

  • Bake in the preheated oven until lightly golden and slightly set, about 7 minutes.

  • Arrange pepperoni slices on a paper towel-lined, microwave-safe plate. Microwave pepperoni on high until heated through, about 30 seconds.

  • Spread Alfredo sauce over the baked crust; top with Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with remaining olive oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag.

  • Bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.

 

Nutrition Facts

463 calories; protein 18.1g; carbohydrates 36.1g; fat 27.6g; cholesterol 55mg; sodium 997.8mg.

 

 

Flag Pizza
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Cedar Planked Salmon

Cedar Planked Salmon

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I’ve ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

 

Ingredients

 

Directions

Instructions Checklist
  • Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.

  • In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.

  • Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.

  • Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

 

Nutrition Facts

678 calories; protein 61.3g; carbohydrates 1.7g; fat 45.8g; cholesterol 178.6mg; sodium 981.2mg.

 

 

Cedar Planked Salmon
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4th of July Breakfast

4th of July Breakfast

Wouldn’t it be fun to wake up on the 4th to a delicious and healthy 4th of July Breakfast like this? I saw this idea last year on Back to Her Roots and knew my family would just love this fun breakfast toast.

And talk about easy! All you need to make this patriotic toast are blueberries, jam, bananas and your favorite toast. PS… this would also be PERFECT for Memorial Day or Labor Day.

 

4TH OF JULY BREAKFAST

  • 2 sliceds of toast
  • 2 TB strawberry or raspberry jam
  • 1 large banana
  • 1/3 cup fresh blueberries

 

Directions

  1. 1. Spread 1 TB of jam on each piece of toast. Arrange blueberries and banana slices on toast to from a flag. Enjoy!

 

 

4th of July Breakfast
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Tomato Salad With Bacon Vinaigrette

Tomato Salad With Bacon Vinaigrette

Everyone will be eating their vegetables thanks to this stunning salad.

This bright and beautiful salad is filled with flavor, thanks to fresh heirloom tomatoes and a homemade bacon vinaigrette.

 

YIELDS:8 servings                  TOTAL TIME: hours 15 mins

 

INGREDIENTS

4 slices thick-cut bacon, chopped
1 small onion, chopped
3 tbsp.  sherry vinegar
2 tsp. Dijon mustard
2 tbsp. olive oil
1 lb. Heirloom tomatoes, cut into wedges
1 oz. blue cheese, crumbled

Fresh chives, chopped

 

DIRECTIONS
  1. Cook bacon in a medium skillet on medium heat, stirring occasionally, until crisp, 8 to 10 mins. Transfer to a paper-towel-lined plate with a slotted spoon; pour off all but 2 Tbsp. grease. Add onion. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add sherry vinegar and Dijon mustard; cook, scraping up any brown bits, until incorporated, 1 minute. Remove from heat; whisk in olive oil. Arrange tomatoes on a platter and drizzle with vinaigrette. Top with bacon, blue cheese, and chives.

 

Tomato Salad With Bacon Vinaigrette
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Breakfast Cornbread Casserole with Ham and Kale

Breakfast Cornbread Casserole with Ham and Kale

The combination of ham and kale is traditional for a reason: it’s so unbelievably good. But this satisfying casserole is easy to adapt to other greens and meat pairings, depending on what you have on hand: Try cooked sausage with frozen spinach or Andouille with frozen mustard greens.

Level: Easy

Total: 1 hr 25 min

Prep: 10 min

Inactive: 15 min

Cook: 1 hr

Yield: 8 to 10 servings

Ingredients

 
Creamed corn:

3 tablespoons unsalted butter, plus more for greasing the baking dish

1 medium onion, finely chopped

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper

Two 16-ounce bags frozen corn, thawed

1 1/2 cups heavy cream

1/2 pound thick-sliced deli ham, diced

5 ounces frozen kale (about 1 3/4 cups)

 

Cornbread topping:

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

Kosher salt and freshly ground black pepper

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces

3/4 cup heavy cream

1 cup shredded sharp yellow Cheddar

Hot sauce, for serving

Directions

 

Special equipment:  a 2-quart oval baking dish

 

1. Preheat the oven to 350 degrees F. Butter a 2-quart oval baking dish.

2. For the creamed corn: Melt the butter in a large skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper, and cook, stirring frequently, until the onions are soft and translucent, about 10 minutes. Add the corn and cream, and bring to a simmer, stirring occasionally, until the mixture reduces in volume and bubbles rapidly, about 15 minutes. Transfer 2 cups of the corn mixture to a food processor, puree until smooth, then stir it back into the skillet. Fold in the ham and kale. Transfer the creamed corn to the prepared baking dish; set aside. Clean the food processor bowl.

3. For the cornbread topping: Pulse the cornmeal, flour, baking powder, sugar and 1/2 teaspoon each salt and pepper in a food processor to combine. Add the butter, and pulse until the mixture resembles coarse breadcrumbs. Add the cream and 1/2 cup of the Cheddar, and pulse until the batter just comes together.

4. To assemble: Sprinkle the cornmeal batter over the creamed corn. (Don’t worry if the corn isn’t completely covered; the batter will puff and spread as it bakes.) Sprinkle with the remaining 1/2 cup Cheddar. Place the casserole on a baking sheet, and bake until the corn is bubbling and the crust is puffed and golden brown, about 35 minutes. Let cool for 15 minutes. Serve with hot sauce.


Breakfast Cornbread Casserole with Ham and Kale
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Breakfast Cornbread Casserole with Ham and Kale
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