Margherita Pizza

I got this idea off of Jane Maynard's sight, "This Week for Dinner" I changed it up just a little bit though, that was because I had the gist of the idea, and didn't look at the recipe before I made it :) I made some plain pizza dough in my bread machine and then shaped it. Jane's recipe says to brush it with olive oil, but instead I brushed it with pesto. Added a little parmesan cheese, topped it with sliced tomatoes, fresh mozzarella slices, and fresh basil. Sprinkled a little sea salt and freshly ground pepper, popped it in the oven at 375 F for about 20 minutes, and you have a very yummy pizza begging to be eaten!!!

Pinto Bean Soup with Toasted Jalepeno Chiles and Garlic

A new twist on the same old pinto beans! You are sure to love this soup.

6 cups broth
1 smoked ham hock
6 jalapeño's
4 cloves garlic
2 tablespoons olive oil
2 yellow onions, finely chopped
2 carrots, finely chopped
1 1/2 teaspoon dried oregano
1 1/2 teaspoon cumin
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1 can diced tomatoes
3/4 lb pinto beans, cooked and drained
1/ 4 cup fresh lime juice
salt and fresh ground pepper to taste
1 cup sour cream
cilantro leaves to garnish

1. In a large pot, combine the broth and ham hock. Bring to a boil, reduce to low, cover and simmer till broth is smoky and fragrant, about 1 hour.

2. In a small frying pan, combine the jalapenos and garlic over medium heat. Tossing occasionally, until brown all over, about 15 minutes. Let cool, seed, and mince 4 of the chilies, cut remaining 2 into rings and set aside, mince garlic and set aside.

3. Warm olive oil over medium heat. Sauté onions and carrots for 6 minutes. Stir in minced chilies, garlic, oregano, cumin, coriander, and chili powder. Cook 2 minutes, add ham broth, tomatoes with their juices and the cooked beans. Raise the heat to high and bring to a boil. Reduce to low and simmer to blend the flavor for about 20 minutes.

4. Transfer 1/2 of the mixture to a blender and process to a smooth puree. Return the puree back to the pot. Add lime juice, about 2 teaspoons salt, and pepper to taste. Stir to mix well, place over medium-low heat, cook 10 more minutes.

5. Garnish with sour cream, jalapeño rings, and cilantro leaves.

Fred Steak

"Photo Copyright 2009 This Week for Dinner"

2 pounds sirloin steak
1 1/2 cups brewed coffee
1 cup red wine (I don't drink so I used 1 cup red grape juice)
1/2 cup olive oil
1/2 cup molasses
1/3 cup balsami vinegar
1/3 cup tamari sauce
1/3 cup worceshire sauce
2 tablespoons chili powder
6 cloves of garlic, crushed

Combine all ingredients and mix thouroughly.  Marinate steak for 3-5 days in this mixture in your fridge.  Bake at 375 degrees F for 35-40 minutes.  Enjoy!

This week for dinner...

I have made the following so far...Leek & Saffron Soup w/Sauted Shrimp, Cheesy Potato Bake, Spaghetti Carbonera, and Horseshoe's.  I didn't make the Chicken & Broccoli Quiche, but check it out anyways, I know you will love it!  I want my Fred Steak to marinate another few days, so I am being a lazy cook and made beans in the crockpot with pineapple and brown sugar...Enjoy, and let me know what you are eating for dinner!

Savory Meatloaf

For a delicious melt in your mouth meatloaf you have got to try this. The leftovers are great in a cold meatloaf sandwich as well. I think the BBQ sauce really makes this, so if you have Sweet Baby Ray's at a store near you (I work at Safeway and they carry it there) it is a must try with this brand...

1 1/2 lb ground beef
1 egg
1/2 cup oatmeal
1 cup shredded sharp cheddar cheese
1/2 cup milk
1/2 cup Sweet Baby Ray's BBQ Sauce

Sauce Topping
1 cup ketchup
1/2 cup Sweet baby Ray's BBQ Sauce
1/2 cup brown sugar
1 tablespoon mustard

1. Preheat oven to 350 degrees F. Spray loaf pan with cooking spray.
2. Combine all ingredients and shape into a loaf. Place in pan and bake for 45 minutes. Drain grease.
3. Top meatloaf with sauce, reserving some sauce to serve with. Bake another 15 minutes, drain more grease if needed, and serve.

Congratulations to Julie!!!

Hope you enjoy your new silicone brush!!!  Happy cooking :)

March Free Give-A-Way

Have you ever used your brush to baste or glaze something only to find tiny hairs in your food? Well now you can prevent that...This month I am giving away a silicone heat proof brush! Just leave a comment on this post. If you are already a follower great! If not you will need to leave an email address so I can contact you if you are this month's winner!!! Make a comment on this post by Wednesday March 10th at midnight, a winner will be selected an announced on the 11th.

Pickled Asparagus

This is a mild but flavorful way to cool some of that extra asparagus you may have in your fridge!

30 asparagus spears
1/3 cup coarse salt
2 quarts cold water
1 2/3 cups white vinegar
1/2 cup sugar
1 teaspoon coarse salt
1 teaspoon mustard seeds
1 1/2 teaspoons dried dill weed
2 jalapeños, sliced into rings
3/4 teaspoon chili pepper flakes

1. Trim the bottom parts of the asparagus spears. Place in a large dish and sprinkle 1/3 cup salt on them. Cover with water. Let sit for 2 hours, drain and rinse under cool water.
2. In a sauce pan over medium heat, combine vinegar, sugar, 1 teaspoon salt, mustard seed, dill, chili pepper flakes, and jalapeños. Bring to a boil and boil for 1 minute. Add asparagus and simmer till desired tenderness. Cool and refrigerate. Eat within 2 weeks.

Monthly Meal Planning

Well, since we are pretty much settled into our place now, I am going back to planning my dinners for the month. It helps when I go shopping, helps my sanity in trying to figure out a healthy meal in a rush, and gives me more of a propensity to try new things! I will be posting recipies as I go, but if you see something in here you like and want me to post soon...let me know!