Fruit Pizza

For our Fourth of July celebration!  

**I doubled the sugar cookie recipe and baked it for 15-17 minutes, so it was slightly undercooked which gave it a delicious chewy texture.**

Sugar Cookie Crust:

3/4 cup sugar

1 1/4 cups flour

1/4 teaspoon baking powder

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

Cream Cheese Frosting:

12 ounces cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

1 1/4 cup powdered sugar

Fruit Toppings:

7-10 strawberries, sliced

5-6 kiwi's, sliced

1 mango, sliced

1/2 cup blueberries

1 small bunch of grapes, halves

Make the Sugar Cookie Crust: 

Mix the butter, sugar, egg, and vanilla until well combined.  Add flour, baking powder, and salt.  Mix until combined.  Wrap in plastic wrap and chill the dough for 30 minutes.

Preheat the oven to 350 degrees.  Grease a 14-inch pizza pan or round baking stone, or line with parchment. (I lined my pan with parchment for easy release on to my serving platter which is silicone pizza serving round).   Roll the chilled dough onto it, leaving some space around the edge.  Bake for 12 minutes (using single cookie dough recipe).   Allow it to cool.

Make the Cream Cheese Frosting:

Using an electric mixer, combine the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.  Spread over the cooled cookie crust and chill again to firm up the frosting.

Top with fruit!  

Adapted from www.pinchofyum.com

Greek Chicken Bowls

Kerry made these recently for a Sunday night dinner and I could have eaten two bowls.  Isaac grilled the chicken.  So fresh and delicious.  Serve with warm pita.  

Ingredients:

Grilled Lemon Oregano Greek Chicken

2 lbs. chicken breasts

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/4 cup plain greek yogurt

2 teaspoons salt

1 teaspoon pepper

Toppings:

1-2 cucumbers, peeled and sliced

2 cups grape tomatoes

1/2 red onion, sliced

3/4 cup Kalamata olives

1 cup Feta cheese, crumbled

Tzatziki Sauce 

Tzatziki Sauce

1 1/2 cups plain greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon salt

3 garlic cloves, minced or 1/2 teaspoon garlic powder

1 tablespoon fresh dill (chopped)

1 cucumber, peeled and grated, squeeze excess liquid with a paper towel

Tzatkini Sauce 

Instructions:

Place all marinade ingredients and chicken in a large gallon size ziplock bag or bowl.  Let marinate for at least 30 minutes.

To grill chicken:  Preheat grill to medium heat.   Brush grill with oil to prevent sticking.  Place chicken on the grill and cook for approximately 5-6 minutes per side, depending on the thickness of the chicken.  The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.  Cut into slices.

To saute chicken:  Heat large skillet over medium-high heat.  Cook for 4 - 5 minutes per side, depending go the thickness of the chicken breast.  Let rest for 5 minutes and then cut into slices.

To make tzatziki sauce:  Stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings.  Squeeze the cucumber to remove excess water before adding to the rest of the ingredients.  

To make Greek Yogurt Bowls:

     Place sliced chicken, tomatoes, cucumbers, red onion, feta cheese, kalamata olives in a low sided bowl.  Drizzle with tzatziki sauce.

From www.modernhoney.com

Best and Easy Fried Rice

Customize with your favorite add in's, shrimp, chicken, pork, beef, etc.  

I use frozen uncooked peeled and deveined shrimp for this recipe.  Let them thaw under cold water.  Saute for several minutes in olive oil until opaque.  Cut into small pieces and set aside.

Can also add chopped onion (green and/or white), 3 cloves garlic, minced, 2 teaspoons oyster sauce.

Ingredients:

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

2 stalks celery, diced

1/2 cup frozen peas

salt and black pepper

4 cups cooked and chilled rice (use short-grain "sushi" rice)

3-4 tablespoons soy sauce

1/2 teaspoon sesame oil

Instructions:

Heat 1/2 tablespoon of butter in large saute pan or wok pan over medium-high heat until melted.  Add egg and cook until scrambled, stirring occasionally.  Remove egg and transfer it to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted.  Add carrots, celery, and peas and season with a generous pinch of salt and pepper. 

Saute for about 5 minutes until vegetables are soft.  Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.  Immediately add the rice and soy sauce and stir until combined.  

Continue stirring for an additional 3 minutes to fry the rice.  Then add in the eggs and stir to combine.  Add in the shrimp just enough to get them warm.  Stir in sesame oil until combined.

Adapted from www.gimmesomeoven.com