sweetsrsmitty:

Crazy Pizza BreadServes 4 to 6
Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni to keep it kid-friendly. Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.
Serve with a simple marinara sauce or tomato soup for dipping.
Ingredients:
1 teaspoon yeast3/4 cup warm water1 2/3 cups all-purpose flour1 teaspoon kosher salt1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced1 1/2 cups favorite toppings, chopped8 oz. shredded mozzarella cheese1 tablespoon olive oil
Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.
Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.
Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.

sweetsrsmitty:

Crazy Pizza Bread
Serves 4 to 6

Use your favorite pizza toppings for this. I used red bell peppers, green peppers and pepperoni to keep it kid-friendly. Other suggested add-ins: caramelized onions and roasted garlic (dry roast unpeeled cloves on a skillet for about 5 minutes, then finely mince or mash into a paste). If using a topping that will render fat, microwave it for a minute or two to prevent the fat from rendering into the dough while baking, which will alter the texture of the bread.

Serve with a simple marinara sauce or tomato soup for dipping.

Ingredients:

1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced
1 1/2 cups favorite toppings, chopped
8 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well. Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.

To pack for lunch, wrap slices in foil and lightly toast before putting it in a lunchbox. Include a small container of tomato soup or marinara sauce for dipping.

riiaeatsright:

Originally From The Greatist!
Perfect Picnic
Fruit and Nut BarsThese eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
Carrot and Raisin SlawNo breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Cherry Chicken SaladPack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
Quinoa PuttanescaThis Italian classic takes a healthier twist with quinoa and spinach. Plus, it’s super quick to make!
Zesty Shrimp and QuinoaThis super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.
Salad Time:
Quinoa Greek SaladThis recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
Chopped Mexican SaladWith just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
California Spinach SaladThis spinach-based salad definitely brings a little California sunshine to any dinner table.
Mediterranean Cucumber SaladReady in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
Spinach and Israeli Couscous SaladThis spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
Veggie-Packed Quinoa SaladThis veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
Lentil and Feta TabboulehWith only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
Fresh Pea and Radish SaladThis super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.
Sweet Tooth:
Berry Patriotic ParfaitNo breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
Greek Yogurt CupcakesFor a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
Banana Ice CreamIce cream made only from frozen bananas? Yes, please!
S’more BrowniesSweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
Peanut Butter Chip CookiesPeanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.

riiaeatsright:

Originally From The Greatist!

Perfect Picnic

  • Fruit and Nut Bars
    These eight-ingredient bars are the perfect way to fit in that daily dose of nuts and satisfy that sweet tooth at the same time. Plus, they go from pantry to plate in less than an hour!
  • Carrot and Raisin Slaw
    No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
  • Cherry Chicken Salad
    Pack this chicken salad for any picnic. The little flavor kick from fresh cherry is a welcome delight for the tastebuds!
  • Quinoa Puttanesca
    This Italian classic takes a healthier twist with quinoa and spinach. Plus, it’s super quick to make!
  • Zesty Shrimp and Quinoa
    This super-easy seafood dish can go from fridge to table in less than 15 minutes and is sure to satisfy any grumbling stomach.

Salad Time:

  • Quinoa Greek Salad
    This recipe for a healthy (dressing-free!) quinoa salad is a perfect side dish without the added calories and carbohydrate-overload.
  • Chopped Mexican Salad
    With just 10 minutes flat of prep time, this Mexican-inspired dish is a quick and healthy alternative to typical South of the Border fare.
  • California Spinach Salad
    This spinach-based salad definitely brings a little California sunshine to any dinner table.
  • Mediterranean Cucumber Salad
    Ready in under 10 minutes, our healthy Cucumber Salad makes the perfect quick and easy side for any warm weather meal.
  • Spinach and Israeli Couscous Salad
    This spinach-packed grain dish makes for a healthy, no-fuss addition to any dinner table (or lunchbox).
  • Veggie-Packed Quinoa Salad
    This veggie and protein-packed quinoa dish can is the perfect quick weeknight dinner or lunch on-the-go.
  • Lentil and Feta Tabbouleh
    With only one pot to clean, this is an easy, healthy, fresh, and flavorful dinner option.
  • Fresh Pea and Radish Salad
    This super seasonal salad bursting with fresh flavors is perfect as a Memorial Day barbecue side dish.

Sweet Tooth:

  • Berry Patriotic Parfait
    No breakfast is complete without some red, white, and blue. Get a healthy dose of color with this patriotic berry parfait!
  • Greek Yogurt Cupcakes
    For a cupcake that’s tasty, sweet, and healthier than most, this may just be your new favorite recipe.
  • Banana Ice Cream
    Ice cream made only from frozen bananas? Yes, please!
  • S’more Brownies
    Sweeten up by taking s’mores on the go with this awesome (and healthy-ish) recipe.
  • Peanut Butter Chip Cookies
    Peanut butter cookies never looked so yummy or tasted so good as in this whole-wheat recipe.

spiritsandgrub:

Boston Cooler
Ingredients:
Vanilla Ice Cream
Vernors Ginger Ale
Directions:
Put ice cream and vernors into a blender and lightly blend for more of a milk shake versus a float, which is just scoops of Ice cream in soda.
History:
This drink was created in Detroit in the late 1800’s. No one really knows where it got it’s name since when it was made, Boston Boulevard didn’t exist.
Thoughts:
Better than a root beer float! I grew up with these because I am living in the middle of nowhere in Michigan. Don’t worry if you can’t get Vernors (since it’s a Michigan only soda, pretty much. Rarely do I see it anywhere else.), just use the best tasting ginger ale you can find that isn’t Canada Dry, cause they can make excellent tonic water, but shit ginger ale.

spiritsandgrub:

Boston Cooler

Ingredients:

Vanilla Ice Cream

Vernors Ginger Ale

Directions:

Put ice cream and vernors into a blender and lightly blend for more of a milk shake versus a float, which is just scoops of Ice cream in soda.

History:

This drink was created in Detroit in the late 1800’s. No one really knows where it got it’s name since when it was made, Boston Boulevard didn’t exist.

Thoughts:

Better than a root beer float! I grew up with these because I am living in the middle of nowhere in Michigan. Don’t worry if you can’t get Vernors (since it’s a Michigan only soda, pretty much. Rarely do I see it anywhere else.), just use the best tasting ginger ale you can find that isn’t Canada Dry, cause they can make excellent tonic water, but shit ginger ale.

feastatarian:

Recipe: Watermelon Ice Pops

feastatarian:

Recipe: Watermelon Ice Pops

foodopia:

strawberry mint limeade: recipe here

foodopia:

strawberry mint limeade: recipe here

thecakebar:

French Toast Rollups Tutorial {click link for full tutorial}

sp00nful:

korean fried chicken

modcloth:

This strawberry bubble tea recipe from A Beautiful Mess looks delish!

modcloth:

This strawberry bubble tea recipe from A Beautiful Mess looks delish!

gastrogirl:

butterfinger cookie bars.

gastrogirl:

butterfinger cookie bars.

cluecrewcookin:

The Rawley’s Kitchen Baking the Cake - Secret of Shadow Ranch

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