This is a quick, easy pizza that's also really pretty and great for entertaining. Oh yeah, it tastes really good too! :)
1 pizza dough (the kind you find at the grocery store near the canned biscuits works or you can make your own) 1/3 cup sun-dried tomatoes in oil, sliced fresh mozzarella cheese fresh basil, sliced 2 garlic cloves, sliced thin 3 tbsp pizza sauce olive oil salt and pepper
Place pizza dough on stone and drizzle with olive oil. Bake at 400 degrees for about 5 minutes. Spread pizza sauce very sparingly over pizza. (This step is not necessary if you don't have any) Sprinkle garlic, sun-dried tomatoes, and mozzarella evenly over pizza dough. You can use small mozzarella pearls like I used or you can use slices, whatever you like and the look you're going for. Sprinkle with a little salt and pepper. Bake for around 10 minutes at 400 degrees. When the pizza comes out of the oven, add basil, sliced or left whole and drizzle with olive oil. Enjoy!!
It's great to get back to one of my favorite things.....COOKING!! It's been 3 weeks since our little Ava Drew arrived and things are finally starting to get back to normal. She is such a good, sweet baby. (Thank you Lord) :) Our church family blessed us tremendously by bringing us meals every evening and we are so thankful. It was such a huge help and I also got to try out other people's dishes, which I always enjoy. One fun Friday night, about 2 weeks in, I decided to make this dessert for the family. I picked this recipe because the ingredients are usually always in the pantry AND it's really simple to put together. Most importantly, it's absolutely delicious! It's one, giant chocolate lava cake! Who wouldn't enjoy that?!
Skillet Chocolate Lava Cake
1 package fudge brownie mix 4 oz. bittersweet or semi-sweet chocolate chips (I used closer to 1 cup) 2 cups water 1 jar chocolate fudge ice cream topping (original recipe calls for 12 oz, but I like the results better with the 16 oz jar) 1/2 tsp vanilla
- Prepare brownie mix according to package directions for cake-like brownies. Spread batter over the bottom of a large skillet (around 12 inch). Sprinkle chocolate chips evenly over batter. - Put ice cream topping and water in a bowl and whisk until combined. Microwave on high 5-6 minutes or until boiling. Whisk again and add vanilla. (This mixture will be very thin.) Pour ice cream/water mixture over brownie batter in skillet. - Bake, uncovered, in a 350 degree oven for 35-40 minutes. The top of the brownie will be very saucy but it will thicken as it cools off. Place on a cooling rack to cool. - Spoon into bowls and top with vanilla ice cream. Top ice cream with Magic Shell or I like to melt bittersweet chocolate chips in the microwave for around 45 seconds then drizzle over the ice cream. It will harden up like Magic Shell does, but it's much yummier! You could also top with your favorite toasted nuts , or dress it up with some fresh mint.
Baby Ava Drew will be 3 weeks old tomorrow. Can you believe it? I am feeling much better an am about to get back to cooking. I have missed it so much. I have a little recipe for a lava cake that I will post soon. I shot the video about a week ago but haven't been able to post it yet for one reason or another.
I will be getting to some of your requests over the next couple of weeks and we'll get back to enjoying our time together in the kitchen. Thank you all for your prayers and well wishes. Now, get ready for some great dishes from the kitchen at WestCoast Peaches.
Here is a simple recipe that I came up with to make your next brunch a success.
Jody's Chicken and Broccoli Quiche 1 cup Cooked Chicken 1/2 cup chopped onion 1/2 cup sliced mushrooms 1 cup cooked broccoli Salt and Pepper 4 eggs 1/2 cup milk 1 cup sharp cheddar cheese 1 pie crust
Roast a chicken breast with olive oil, salt and pepper at 350 degrees for 25 minutes. Cook onions and mushrooms in 2 tbsp of butter until tender. Add broccoli, chicken and salt and pepper to taste. Set aside. In a bowl, whisk 4 eggs with milk and a pinch of salt and pepper. Add vegetable mixture, cheddar cheese, and mix well. Bake pie crust at 350 degrees for 5 mins. Raise temp to 400 degrees. Fill crust with egg/vegetable mixture and bake 15 mins. Reduce temperature to 325 degrees and bake until set at edges and slightly loose in center (around 30 - 40 minutes). Let cool and set.
TIP: Don't forget to cover your pie crust edges with foil if they are browning too quickly.
This is great served with your favorite salad. It's sure to make a great brunch treat for you and your guests.
Now, at first glance, you are probably thinking "what?!" And, I know some of you may not be fans of cauliflower. We all have different tastes. But, let me challenge you to just watch this video blog. Even if you are not cauliflower's biggest fan, it may still give you ideas of how to dress up some of your foods to add variety to your meals. This casserole was a family favorite at reunions and the holidays when I was growing up in middle Georgia. Try it out and see if it might become a new favorite for your next family gathering.
1 head of Cauliflower 1 cup of mayonnaise 1/4 cup of mustard 1 cup of sharp cheddar cheese Salt
Remove green leafs and hard core from Cauliflower Rinse Cauliflower well Cut cauliflower into individual stalks OR leave whole - which ever way you prefer works! Place cauliflower in boiling salted water and cook until fork tender Drain cauliflower well and place in baking dish In a small bowl, mix mayonnaise and mustard Spread mixture over cauliflower evenly Cover with cheese and bake uncovered at 350 degrees until cheese is melted and bubbly around edges (approx. 20 mins)
I have taken a few days off from cooking to have my fourth little baby, Ava Drew. God has blessed us tremendously in so many ways, and we want to share His miraculous blessings with all of you. So, below is our self-edited video of Ava Drew's First Day. Enjoy, and check back soon for a guest blog from my mother. We're not going to miss a beat here at WestCoast Peaches. You gotta eat...why not make it good!
Jody- love this blog! I feel inspired to start cooking like this- you make it look so easy. And it is good, Southern food that those of us in Georgia love-
I'd love to hear your input on what types of kitchen tools, utensils, pans, etc. you find best to cook with as well as storage containers (like for flour,etc) when you do your blogs. Also what doesn't work well. Also, will you include in your blogs (like with the creamed corn) how to tell when it is "done"? Does it matter what type corn you use-sweet vs. field corn, white or yellow, etc etc.
Thanks so much- hope all goes well with your new arrival!
Thanks for following my blog, Jenny! I am so glad that so many people are interested, and THANKS for your questions and suggestions.
My kitchen "tools" and utensils vary. I love Pampered Chef items, but I have a wide variety of things. I'll try to feature some of these items in a future blog. My sweet husband bought me Emiril's Cookware this past Christmas and it is WONDERFUL. Lovin' it!
As far as storage, I have 3 big glass jars on my counter. They are for flour, sugar, and rice, and you can write the name of each item with chalk on the front of them. I got mine at World Market, but you can probably find them elsewhere, as well. When doing a video blog, I have some items in bowls. I use measuring cups on occasion, so I might have used one for flour.
With the creamed corn, I cook it for 20 mins because it seems to help it become creamier. It would probably be "done" within 10, but you can taste it to see if it's tender. Whatever corn you prefer will work. I used yellow in the video blog.
Thanks for all of your questions. That's the part that makes it so much fun! Keep 'em coming!
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