Waffles & Strawberries

Jodie│SWE.
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wehavethemunchies: German Chocolate Brownies Recipe
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prettygirlfood: Grilled Pizza Margherita makes one 12-inch pizza 1 ball pizza dough 1 14.5-ounce can diced tomatoes 1/4 teaspoon sugar 1 medium garlic clove, minced 1/4 cup basil leaves 6 ounces fresh mozzarella, cut into 1-inch chunks extra virgin olive oil kosher salt Add the tomatoes (with their juices) to the bowl of a food processor, and pulse several times to crush the tomatoes.  Transfer the tomatoes to a fine-mesh strainer set over a medium bowl and allow to drain 20-30 minutes, stirring occasionally.  Combine the drained tomatoes with sugar, 2 Tablespoons of basil, garlic, and 1/8 teaspoon salt. Meanwhile, preheat the grill to high heat (450-500 degrees) for at least 15-20 minutes.As the tomatoes drain, shape the pizza on a well-floured surface by flattening the dough into an 8-inch disk, pressing to eliminate air pockets.  Stretch the outer edges with flattened fingers while giving quarter turns until the dough is a 12-inch circle.  Allow to sit at room tempeature 10-15 minutes.  Using a pastry brush, oil the dough well. Using a cutting board or pizza peel, transfer pizza, oil-side down, onto the grates of the grill.  Cook 5-10 minutes, or until under-side of dough is golden-brown.  Brush the top with more oil.  Using 2 spatulas, carefully flip the dough.  Working quickly, spread the tomatoes on the now-cooked side, then scatter the cheese evenly on top.  Close the grill cover and continue too cook until the crust is cooked through and the cheese has melted.  Carefully slide pizza onto a platter, and sprinkle with remaining basil, 1 teaspoon of olive oil, and a pinch of kosher or sea salt.  Serve immediately. 
prettygirlfood: Quiche Breakfast Sandwiches (Recipe Here!)
prettygirlfood: Aggie’s Veggie Panini Ingredientsfreshly baked baguette, portioned for sandwiches and sliced (not completely through) shredded monterey jack or mozzarella cheese caramelized onions fresh spinach leaves sliced plum tomato sliced artichoke hearts Take sandwich bread and open on cutting board for panini building. Spread a light layer of shredded cheese on bread, then top with spinach leaves, artichokes, tomatoes and another layer of cheese. Top with about a tablespoon of caramelized onions and close sandwich. Place into hot greased skillet (I used non stick spray) and carefully top with a panini press or heavy pan (i.e. cast iron skillet with large can of tomatoes). Hold and press gently but firmly until sandwich starts to “set”. Cook for about 3 minutes until bottom of bread gets toasty. Carefully flip and set up panini press again. Cook until cheese is completely melted and bread is toasty.
prettygirlfood: Dinner Spanakopitas Ingredients:2 tbsp. olive oil1/2 cup chopped yellow onion2 green onions, white and green parts, chopped1 (10-oz.) package frozen chopped spinach, thawed and drained2 eggs, lightly beaten2 tbsp. freshly grated Parmesan cheesePlain dry bread crumbs1/4 tsp. grated nutmeg1 tsp. kosher salt1/2 tsp. ground black pepper1 cup small-crumbled feta cheese2 tbsp. toasted pine nuts, chopped12 sheets frozen phyllo dough, defrosted6 tbsp. unsalted butter, melted Directions: Preheat the oven to 375 degrees F.   Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat.  Add the green onions and cook for another 2 minutes until they are wilted but still green.  Meanwhile, add the thawed and drained spinach to a large mixing bowl.  When the onions are done, add them to the bowl.  Mix in the eggs, Parmesan cheese, 1 1/2 tablespoons bread crumbs, nutmeg, salt and pepper.  Gently fold in the feta and the pine nuts.  Place one sheet of phyllo dough flat on a work surface.  Brush the dough lightly with butter.  Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter.  Continue this process until you have a stack of 4 sheets of phyllo.  Cut the stack of phyllo in half lengthwise (I found a pizza cutter useful for this step).  Place 1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag.  Then fold the triangle of phyllo over straight and then diagonally again.  Continue folding the first diagonally and then straight until you reach the end of the sheet.  The filling should be totally enclosed.  Continue assembling phyllo layers and folding the filling until all of the filling is used.  Place on a sheet pan, seam sides down.  Brush the tops with melted butter, sprinkle with flaked salt (I used kosher) and bake for 30-35 minutes, until the phyllo is browned and crisp.  Serve hot. 
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prettygirlfood: Buffalo Chicken Wrap Buffalo Chicken TendersIngredients:4 Boneless Chicken Breasts1/4 cup Flour1 tsp. Garlic Powder1 tsp. Cayenne Pepper1/2 tsp. Salt3/4 cup Bread Crumbs (I used Panko which you can find in the International Food isle at your grocery store, they make the tenders seem more like they are fried in batter)2 Egg Whites beaten1/4 cup Butter1/2 cup Frank’s Hot Sauce Directions:Preheat oven to 400 degrees. Coat baking sheet with nonstick spray. You can choose to marinate your chicken breasts in Frank’s for a little while beforehand or just jump right in. In a bag mix flour, half the amounts for the garlic powder, cayenne pepper and salt. On a plate, mix bread crumbs with the rest of the garlic powder, cayenne pepper and salt. Shake the chicken pieces in flour. Beat the eggs and mix a dash or two of Frank’s hot sauce, dip chicken in the mix and then roll in the bread crumbs. Place on the baking sheet. Bake about 8 minutes. Flip and bake 7 more minutes. While they are baking, heat up the butter and Frank’s on the stove until it is simmering nicely. With about a minute or two of baking time left, dip the tenders into your butter sauce and stick back in the oven for the remaining time. If you opt to not do the last step, these are actually low fat and still delicious. Buffalo Chicken WrapIngredients:Buffalo Chicken Tenders (2 or 3 depending)Shredded LettuceChopped TomatoesChopped Red OnionGrated Cheese (Sharp Cheddar, Monterey Jack, whatever you like)Ranch Dressing or Bleu CheeseTortilla Directions:Open the wrap and put everything else inside. Roll up. I dip the whole thing in more ranch dressing. It takes the bite out of the hot sauce without taking away the flavor, it’s a good combination so don’t skimp.
prettygirlfood: White Chocolate Covered Pretzels Ingredients:6 (1 once) squares white chocolate1 (15 ounce) package mini twist pretzels¼ cup red and green candy sprinkles Cooking Instructions: Step 1: Melt the white chocolate in the top of a double boiler sitting constantly until smooth. You can also put the chocolate into a microwave safe dish and microwave until the chocolate has melted.Step 2: Dip each pretzel halfway into the white chocolate completely covering half of it. Sprinkle or roll in the candy sprinkles and lay each pretzel on a sheet of wax paper. Repeat until all of the chocolate is gone. Place in the refrigerator for 15 minutes to harden the chocolate and store in an airtight container.
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