Tag: cheese

Cauliflower Crust Pizza

Well Dined | Cauliflower Crust Pizza

I give full credit to Melissa (Smells Like Brownies) for this idea.  I’d heard of cauliflower pizza crust before and thought I should try it, but I never got around to it.  So I was really glad when she brought it up and suggested we try it.

Well Dined | Cauliflower Crust Pizza

It turns out that cauliflower crust is really easy!  It doesn’t taste or feel like traditional crust, but it is yummy and chewy – I liked it!  I was surprised that I could actually pick up a slice and it held together.  So whether you are gluten-free, looking for low-carb, or just like to try new things, I highly recommend this pizza crust!

Well Dined | Cauliflower Crust Pizza

The first step is to pulse the cauliflower in a food processor until very fine.  Then place in a bowl, cover with plastic wrap, and microwave to steam.  Carefully remove the plastic wrap and transfer to a cheesecloth lined colander to cool.  Once it is cool enough to handle, twist the cloth and squeeze to release as much moisture as possible.  Like really squeeze this thing to death, I’m not joking.  You may need to take turns with a cooking buddy like we did.

Well Dined | Cauliflower Crust Pizza

When you’ve removed as much moisture as you can, add mozzarella, Parmesan, oregano, garlic powder, red pepper, salt, and an egg.  Use your hands to combine into a dough. (more…)

Fish Tacos with Chipotle Mayo and Coleslaw

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

You know what is very summery?  Tacos.  Especially fish tacos.  Melissa and I were looking for something light and fresh, with a lot of flavor and texture.  So we cobbled together a bunch of different ideas and came up with these gorgeous tacos!

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We started out by marinating mahi-mahi with tequila, lime juice, garlic, red onion, and cumin.  Yum, yum, yum!  We chose mahi-mahi because it is a mild white fish that will take on a marinade and stand up to searing.

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We wanted a good sear on the outside, so we sauteed it at high heat for a short time, let it rest, and then flaked it into big pieces with forks.

Well Dined | Fish Tacos with Chipotle Mayo and Coleslaw

We also wanted to make our own condiments, and came up with a lime and crema (Mexican sour cream with tons of flavor) coleslaw and a chipotle mayo, along with avocado, pickled onions, cotija cheese, and cilantro (or parsley for me). (more…)

Stuffed Squash Blossoms

Well Dined | Stuffed Squash Blossoms

Have you ever had squash blossoms?  It’s kind of weird to eat flowers, right?  But these delicate blooms (stuffed with ricotta cheese and herbs, battered, and fried) are so, so delicious.  They are also extremely perishable and only last a few hours at home.  So it is best to cook them right away.

Well Dined | Stuffed Squash Blossoms

I’ve only ever had squash blossoms in restaurants before, but as soon as I saw them at the farmers market, I knew that I had to try making them myself.  I really wanted to go with a stuffed and fried recipe, which is what I’m used to eating.  But I found a bunch of other cool recipes I’d like to try if they still have them at the market next week – soup, quesadilla, fritatta. (more…)

Vegetable Alfredo Pasta

Well Dined | Vegetable Alfredo Pasta

I was looking for a dish to bring over to my friend, Melissa, who just had a baby.  This recipe immediately popped out at me – one dish, easy to transport, easy to reheat, and lot’s of veggies (plus cheese and pasta, of course).  There’s a reason people are always bringing casseroles!  I also liked that it uses a lot of frozen veggies, making it budget friendly and easy to make year-round.

I also may have used it as an excuse to buy this thing, which I have been wanting for a long time – so cute!

Well Dined | Vegetable Alfredo Pasta
This is actually enough for 2 casseroles – I made one for me, too!

So, we start out with ALL THE VEGETABLES.  Ever.  Just kidding… kind of.  Saute onion and garlic in olive oil, then add frozen broccoli, cauliflower, and spinach.  When those have thawed, add in shredded carrot and zucchini.

Well Dined | Vegetable Alfredo Pasta

I saw this and thought to myself, “not enough vegetables,” so I added some frozen peas to the boiling pasta for the last 30 seconds.  You can use whatever shape of pasta you like, I thought bowties would be fun and cute.  I used Barilla protein plus pasta, because it boasts 17g of protein per 3.5oz serving and veggie dishes can always use some extra protein.  I also rinsed the pasta (and peas) in cold water to stop the cooking and get rid of the extra starch (something I only do for pasta salads, and pasta that is going to be cooked again in the oven). (more…)

Holiday Round-up

If you are starting to panic because Christmas (or whatever holiday you celebrate) is closing in and you don’t have a dinner plan yet, fear not – I have you covered!  I have a round-up of all of my holiday recipes, from protein to sides to dessert, and even breakfast!  So please enjoy and Happy Holidays!

Well Dined | Holiday Meal

Perfect Roasted Turkey, Apple Sausage Stuffing, Mashed Potatoes, Cider Gravy

Well Dined | Brined and Roasted Pork

Brined and Roasted Pork

Well Dined | Slow Cooked Cider Ham

Slow Cooked Cider Ham

Well Dined | Dr Pepper Glazed Ham with Prunes

Dr Pepper Glazed Ham with Prunes

Well Dined | Garlic and Herb Crusted Rib Roast with Roasted Potatoes and Asparagus

Garlic and Herb Crusted Rib Roast with Roasted Potatoes and Asparagus (more…)

Thanksgiving 2014

Well Dined | Thanksgiving Dinner 2014

You know, I tried to be good and blog about Thanksgiving stuff before the holiday so that it might actually be useful to somebody.  I even made a few dishes in advance, but I didn’t post about them in time.  Oh well!  Prepare for a lot of Thanksgiving type posts!

Anyway, we don’t have any family where we live so we normally travel for Thanksgiving.  But this year we decided to switch it up and travel for Christmas, so we were on our own for Turkey Day.  We had originally planned to stay at the Inn at Little Washington (!!!), but Jasper got sick and we had to cancel.  So then I had to figure out what to make at the last minute for 2 people – initiate panic mode.  But I got my menu together on Monday, went to the grocery store on Tuesday (which was surprisingly not that crazy), and prepped on Wednesday.

Well Dined | Thanksgiving Dinner 2014

I tried to cut it down to just the basics – turkey (breast only), stuffing (half recipe), mashed potatoes, gravy, cranberry sauce (bought), and rolls (bought).  It was still way too much food for 2 people so there are lots of leftover sandwiches in my future.

Well Dined | Thanksgiving Dinner 2014 Turkey Breast

First up, the star – turkey.  There was no way I was going to roast a whole turkey for 2 people, so I bought a whole breast on the bone.  I definitely could have gone with a half breast, but now we have lots of sandwich meat!  And guys, I don’t want to brag or anything, but I am SO GOOD at turkey.  Brined, air dried, stuffed with sage butter, rubbed with avocado oil, and started at a high temp – this baby was PERFECT.  It was juicy and tender with crispy skin and super crazy flavorful.  Love it.  It’s also really easy to carve – you just cut along the breast bone until the meat is released, then turn it on its side and slice. (more…)

Tortellini with Vegetables and Meatballs

Well Dined | Tortellini with Vegetables and Meatballs

I have been really busy and traveling a lot lately, I haven’t really been cooking much.  When I do, it is usually a quick throw together of some type of pasta, vegetable, and protein.  This particular version consisted of tri-color cheese tortellini, heirloom tomato, yellow zucchini, spinach, turkey meatballs, goat cheese, and fresh herbs.

Well Dined | Tortellini with Vegetables and Meatballs

While the water for the pasta was boiling, I sliced the zucchini and chopped the tomato and an onion.  I sauteed the onion and zucchini in some goat butter, then added the spinach and let it wilt.  I added the cooked tortellini on top with a little pit of pasta water (which helped with the wilting), then threw in the fresh tomatoes and took it off the heat.

Well Dined | Tortellini with Vegetables and Meatballs

Lastly I added some frozen turkey meatballs that I had heated in the microwave (I know, I know – I was in a hurry okay?), some crumbled goat cheese, and some fresh basil and parsley.  This was super easy and came together in less than 30 minutes.  Plus there was enough other stuff going on to distract my husband from the vegetables – score! (more…)

Caprese Paninis

Well Dined | Caprese Panini

Melissa and I have been going through our recipes to see what areas we are lacking in, and sandwiches are definitely one of them.  She has been growing tomatoes and basil in her yard, which just beg to become caprese.  But instead of just making a salad, we tried to figure out how to turn it into a sandwich.  Melted cheese is clearly superior to un-melted cheese, so of course we made a panini!

Well Dined | Caprese Panini

We spread slices of Italian bread with basil mayonnaise, then layered in fresh mozzarella and balsamic marinated tomato slices (our attempt to get balsamic flavor without adding too much liquid) with fresh basil (you can’t have enough basil).  Then we placed them on a panini grill and cooked until the cheese was melted and the outside was golden.

Well Dined | Caprese Panini

The sandwiches were so gooey and yummy – I loved it!  But the bottoms did get a little soggy, so next time I will toast the bread on one side before spreading the mayo on the toasted side, then putting the sandwich together and grilling as usual.  I think that this will help keep it from getting soggy.  I also might put basil mayo on the outside of the sandwich to help brown it up and because it is delicious. (more…)

Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts

Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
Last month, I signed up to bring pasta salad to a potluck.  In typical me fashion, I decided that I had to make it myself.  After cruising the internet for a bit, I came across a recipe with smoked gouda, which was all I needed to be sold.  Roasted red peppers and artichoke hearts?  Total bonus.
Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
I choose to use gemelli for my pasta because it is my favorite and it is really structurally sound – it holds up to anything.  While that was boiling, I diced up my roasted peppers and artichoke hearts (I was lucky to find grilled ones at the store).  I had a couple of tomatoes hanging around, so I chopped those up and threw them in too.  After I rinsed the pasta in cold water (normally a big no-no, but good for pasta salads), I tossed it with the veggies and the cubed gouda.
Well Dined | Pasta Salad with Smoked Gouda, Roasted Red Peppers, Fresh Tomatoes, and Grilled Artichoke Hearts
Then came the dressing, where I inexplicably decided to take the opposite route and go quick and easy.  I used mayonnaise and bottled Italian dressing and it came out just right – light and flavorful.  You are of course welcome to make your own dressing from scratch.  Top with fresh herbs and go!  This is hearty and fresh and super yummy – it was very popular at the potluck, thank goodness! (more…)

Zucchini Pizza with Burrata and Anchovy

Well Dined | Zucchini Pizza with Burrata and Anchovy

Fast, easy, simple, and perfect for summer – this pizza is creamy and fresh and super yummy.

Well Dined | Zucchini Pizza with Burrata and Anchovy

All pizza starts with dough, and I highly recommend the Jim Lahey no-knead recipe.  It comes out tender and crisp and full of air pockets.  You can see some bubbles in the dough in the photo above – that’s the good stuff!  I do need to try and remember not to stretch it out too much, though.  I think I made the pizza a little too large this time.

https://welldined.com/2013/08/summer-pizzas.html

Top the dough with minced garlic, bits of anchovy, and a drizzle of olive oil.  The anchovy adds little pops of salty and umami flavors.  Along with the garlic, this richness is what elevates this pizza from being boring, do not skip!  Melissa (who I made this with), said that she might make it with capers instead of anchovies next time.  I think that is a really good suggestion for vegetarians who don’t eat fish, but still want to get that briney flavor.

(more…)