Cheesy Arugula, Tomato and Mushroom Pizza with White Truffle Oil

I'll be the first one to say that AUTHENTIC white truffle oil is very, very pricey. Here's a big tip- if the ingredient says "truffle oil essence" or the like, it's engineered to taste like truffle. Real truffle oil will usually say, "pressed" or the like. Now, I'm not super picky, especially if I'm using very small amounts at a time because with all other flavors present in a dish, unless you're a world class chef with a super-sensitive palate, you honestly won't know the difference in taste! You can usually find truffle oil in the specialty foods section of your local TJMAXX, Marshalls, or even Ross. Weird, I know... if all else fails, the supermarket always carries it. But trust me, for $5.99 for a 12oz bottle of the fake "authentic" tasting stuff at TJMAXX, it's well worth searching for.

PICTURE

Ingredients:

Serves 4

4 whole wheat pitas

2 cups baby arugula, washed and dried

8 crimini mushrooms, washed-dried-thinly sliced

8 slices of thinly sliced swiss cheese (i used the Sargento thinly sliced 40cal/slice)

16 slices of roma tomatoes (about 4 tomatoes total)

1 tbsp white truffle oil

salt and pepper to taste

1 clove garlic smashed in a small microwavable cup with 2 tbsp butter

• Preheat the oven to broil. Make sure the oven rack is in the middle.
• Meanwhile, arrange 4 pitas on a cookie sheet, curled side up. Melt garlic+butter in microwave for about 20 seconds. Brush the face of the pitas with the melted butter.
• Layer the mushrooms, then the tomato slices on each pita - (4 on each) Sprinkle sparingly with salt. Season with pepper. Then top with the arugula, and drizzle the truffle oil sparingly on each pizza. 
• Cover each evenly with a layer of cheese. 2 slices per pizza. (tear to fit if necessary. no one likes wasted cheese that drips to the baking sheet!) Sprinkle with more black pepper.
• Serve with baked green beans, or whatever you fancy!

I hope you enjoy this delicious recipe! I know I did....mmmmmm...

Herbed Swai with Parmesan Orzo

Tilapia is a great alternative to this dish and also a bit cheaper if you want to save some money on this recipe, I just like the flavor of Swai a little bit more. This dish tastes wonderful alongside some nice bright greens paired with a good white wine. Swai is a flaky white fish with a mildly sweet flavor. If you don't like overpowering full fish flavors like that of swordfish or salmon, you will enjoy this dish tremendously! You won't be sorry!! :) Steak seasoning is used on this tender fish because it's so floral and adds a good depth of flavor to this dish!

Ingredients:


4 swai fillets patted dry with paper towels
1/2 lb of orzo pasta
1 large garlic clove
1 32-oz box chicken stock
block of fresh Parmesan 
1 tbsp butter
salt/pepper
steak seasoning
garlic powder
vegetable oil

• In a saucepan, heat up the chicken stock on medium to high heat - just simmer.
• Lay the 4 fillets on a cookie sheet greased with vegetable oil. Sprinkle with salt, pepper, garlic powder, and a couple pinches of steak seasoning.
• Preheat oven to 375*.
• In another medium saucepan turn heat to medium. Add butter. Add orzo and toast until lightly golden. 
• Add simmering chicken stock 1 ladle at a time stirring until absorbed. Add another ladle. Stir until absorbed. Repeat until pasta is cooked through. You MUST stir constantly so the pasta does not stick to the bottom of the pan!!*(You will not use all of the stock.)
• When orzo is about halfway done (still very firm to bite), grate the garlic clove straight onto orzo. Next, put fillets in oven and cook for about 8-10 minutes until fish flakes easily with fork. 
• When orzo is no longer firm to the bite, grate about 1/2 a cup of Parmesan cheese. Gently fold into orzo and remove from heat. Season to taste with salt and pepper. Remove fillets from oven.
• Plate with your favorite greens and serve immediately.

Serves 4

I hope you enjoy this recipe! And don't be afraid to put your own spin on this yummy dish!

Bacon, Cheddar, and Vegetable Omelette

Want this for breakfast? Lunch? Dinner? No matter what time of day you serve this fluffy pie, it's sure to be a hit! I think it washes down with orange juice just as well as it does with a Blue Moon! :) All the veggies make it a great light and healthy meal!

Ingredients:


6 large eggs
2/3 cup of half and half
4 strips of turkey bacon, cut into thin strips
1/2 white onion, diced
1 cup crimini mushrooms, sliced
1/2 cup cut broccoli (in small pieces)
1 cup chopped kale
1 large minced garlic
1 tsp paprika
1 tsp no salt seasoning (your favorite)
1/2 cup of shredded cheddar cheese
Olive oil
salt and pepper to taste

• In a large glass bowl, crack in the eggs, pour in half and half, a pinch of pepper, and whisk together until all incorporated. Add a little bit more than half of the cheese and stir. Reserve the remaining cheese.
• In a medium skillet, turn heat to medium high and add about 2 tsp of olive oil. Saute broccoli and kale until lightly wilted with a pinch of salt and half of the garlic. Add onions and mushrooms adding a drizzle of olive oil if needed. Light pinch of salt.
• Add turkey bacon and cook together for about 5 minutes adding the rest of the garlic, spices, and a pinch of salt and pepper.
• Meanwhile, spray a  9" x 2" round cake pan (alt a square baking dish) with non stick spray and preheat oven to 450*.
• Turn off skillet, remove from unit and cool.
• Take mixture and pour into egg mixute. Gently stir then transfer to the cake pan. Top with remaining shredded cheddar.
• Bake for 20-25 minutes and for the last 2 minutes, broil until top is golden and delicious looking!

Enjoy with some fruit or a small salad. I hope you like this smoky, cheesy egg cake!

Linguine all'Amatriciana

Traditionally, this dish is made with bucatini pasta, not linguine and pancetta instead of bacon! Bucatini noodles are long and thick with a hole running through the center and grooves along the strands. Unfortunately, my local store doesn't sell that style noodles. Not many specialty noodles to choose from so I had to improvise with good ol' thick linguine! I also put my own twist to this Italian classic. 

Ingredients:


6 strips bacon, sliced thinly
1/2 large white onion, diced
1 cup crimini mushrooms sliced
1/2 cup white wine
1 large garlic clove, minced
1/2 tbsp red pepper flakes
1/2 tbsp italian blend (oregano, basil, thyme, etc)
1 tsp dried rosemary
salt/pepper to taste
herb olive oil (i make my own with pepper, salt, and italian blend)
1 28-oz can Contadina brand crushed tomatoes (roma style)
1 lb linguine 
1/2 cup shredded parmegiano reggiano
1/2 cup chopped fresh parsley

• In a medium skillet, drizzle some olive oil. Turn heat to medium high and saute bacon until fat is rendered and bacon is cooked. Remove bacon from pan and set aside. Do not wipe pan.
• Add onions to skillet and saute in bacon fat until almost translucent. About 2 minutes.
• Add about 2 tbsp of herb olive oil then mushrooms and spices and cook until almost soft. Add garlic. Turn heat to high and add white wine. Scrape pan and slightly reduce. About 4 minutes. Return bacon to pan.
• Stirring, add crushed tomatoes to skillet. Season with salt and pepper. Turn heat to medium. leave uncovered to cook down stirring occasionally, about 8-10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until almost al dente. (Very firm, almost cooked through.) Drain and return to pot. Turn heat to low.
• Turn skillet off and ladle sauce into pasta pot 1 scoop at a time, evenly distributing sauce until cooked through. Add parsley and half of the parmegiano reggiano. Toss.
•  Plate and garnish with a drizzle of herb olive oil, fresh parsley, and a sprinkle of parmegiano reggiano.

Serves about 4-6 people

I hope you enjoy this recipe! Try not to add too much salt because you don't want to ruin the sweet and spiciness of the sauce.