Salsa Verde Chorizo Pizza

I really enjoy salsa verde, I like it more than the red salsa. If a Mexican restaurant serves it along with the red, they instantly move up in my rankings of Mexican restaurants. However, there has only ever been one that I have been to that has served it. They used to have three locations, but now only have one and I do not live close to it. 

When I saw this recipe for a pizza that replaces pizza sauce with salsa verde and has chorizo on it, I knew I needed to make it. 

Spicy chorizo and salsa verde are such a delicious combination. The grape tomatoes add a delicious bit of freshness. You could also add some salsa verde on top after the pizza comes out of the oven if desired. I did not this time, but will definitely try it next time.

Salsa Verde Chorizo Pizza

Ingredients:

• 1 pound pizza dough
• 1/2 cup salsa verde
• 4 ounces monterey jack cheese, shredded
• 1 cup crumbled queso fresco
• 6 ounces chorizo, cooked and crumbled
• 1/2 cup grape tomatoes, halved

Directions:

1. Preheat the oven to 500º F.
2. Roll and stretch the dough into about a 14 inch circle. Place it on a pizza peel dusted with cornmeal or onto a pizza pan.
3. Spread the salsa verde over the crust in a even layer leaving about 1/2 inch borer for the crust.
4. Sprinkle the Monterey jack cheese and queso fresco evenly over the salsa. Sprinkle the chorizo and halved tomatoes over top of the cheese.
5. Transfer the pizza to a preheated pizza stone or place the pizza pan in the oven. Bake for 7-10 minutes or until the crust is starting to brown on the edges and the cheese is melted.
6. Top with additional salsa verde if desired. 

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 639
Total Fat		32.6g
Saturated Fat		14.2g
Trans Fat		0g
Polyunsaturated Fat		0.4g
Monounsaturated Fat		1.7g
Cholesterol		81.9mg
Sodium		997.4mg
Total Carbohydrates		41.8g
Dietary Fiber		2.5g
Sugars		1.8g
Protein		27.3g
Calcium		5%
Iron		7.4%
Potassium		169.63mg
Vitamin A		12.6%
Vitamin C		16.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cake n Knife.

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Peppermint Bark Cheesecake

Peppermint bark is one of the things I look forward to about the holiday season. More specifically I look forward to dark chocolate peppermint bark. It is so much better than milk chocolate, but don't get me wrong, I will still joyfully eat the milk chocolate variety. 

This cheesecake takes my love of peppermint bark and cheesecake and combines it into one delicious and creamy dessert. I used homemade peppermint bark, but you could use store bought if you like.

When I made this cheesecake I ended up running out of time. We had somewhere to be and wouldn't be home until late, so I did not have time to let the ganache set up completely or make whipped cream to decorate the top. I guess that just means I have a good reason to make it again sooner than later.

Peppermint Bark Cheesecake

Ingredients:

Chocolate Graham Cracker Crust

• 2 cups chocolate graham cracker crumbs, about 16 full sheets
• 1/3 cup granulated sugar
• 7 tablespoons unsalted butter, melted

Cheesecake Filling

• 4- 8 ounce packages cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 3/4 cup sour cream, room temperature
• 3 tablespoons all purpose flour, divided
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 3 eggs, room temperature
• 10 ounces dark chocoalte peppermint bark, broken into pieces and frozen

White Chocolate Ganache

• 8 ounces white chocolate, finely chopped
• 1/2 cup heavy whipping cream

Garnish

• whipped cream
• peppermint bark, broken into small pieces

Directions:

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan. Place the springform pan on a double layer of heavy-duty foil and tightly wrap the foil around the pan to prevent water from getting in while baking.
2. In a large bowl, combine the graham crackers crumbs, sugar and butter. Press the mixture evenly into the bottom of the prepared springform pan. Refrigerate the crust while making the filling.
3. Preheat the oven to 350º F. 
4. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth. Beat in the sour cream, 2 tablespoons flour, vanilla extract and peppermint extract. Add in the eggs one at a time, beating on low after each addition just until combined.
5. Toss the peppermint bark with 1 tablespoon flour and gently stir the bark into the cheesecake filling. Pour the filling over the graham cracker crust and smooth the top. 
6. Place springform pan into a large roasting pan and add 1-inch of hot water to the roasting pan.
7. Place the cheesecake into the oven and reduce the oven temperature to 325º F. Bake for 70-90 minutes or until the center of the cheesecake is set and the top appears dull. Turn the oven off and leave the cheesecake in for 30 minutes.
8. Remove the springform pan from the water bath and place on a cooling rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen and allow to cool in the springform pan for an additional 1 hour. Cover the springform pan with some foil and refrigerate for at least 4 hours or overnight.
9. In a small saucepan, bring the heavy cream just to a boil. Meanwhile, place the chopped white chocolate into a bowl. Pour the hot heavy cream over top and stir until the chocolate is completely melted and smooth. Allow to cool until slightly thickened, but still pourable. Pour the ganache over the chilled cheesecake. Allow the ganache to set, about 1-2 hours.
10. Run a knife around the edge of the cheesecake and remove the sides of the pan.
11. Decorate the top edge of the cheesecake with whipped cream and sprinkle the peppermint bark over the top of the cheesecake. Store remaining cheesecake covered in the refrigerator. 

Enjoy!!!

*Adapted from Lil' Luna.

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Make Again Monday: Pizza Pasta Salad

Pepperoni, tomatoes, mozzarella cheese, basil and parmesan cheese mixed with pasta makes for a delicious salad. You could also add some of your favorite pizza toppings to customize it to your liking. My girls want me to add banana peppers and green olive next time.

I used to use roasted red pepper Italian with parmesan dressing, but have not been able to find it. So now I use zesty Italian dressing and most times add a bit more than the recipe calls for. I also add some to each individual serving of the leftovers as the pasta soaks it up sitting in the fridge.

To see the recipe and original post click here.

Enjoy!!!

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Chocolate Graham Cracker Crust

 

I needed to make a chocolate graham cracker crust for a cheesecake, but I did not want to buy chocolate graham crackers because I already had two boxes of regular graham crackers. I knew there had to be a way to use regular graham crackers and add cocoa powder and sugar to make the chocolate crust.

After a quick search to find the right measurements, I had what I needed to turn regular graham crackers into a chocolate graham cracker crust.

With just a few extra ingredients you can use regular graham crackers to make a chocolate crust that tastes exactly the same as if you had used chocolate graham crackers. 

Check back next week to see the cheesecake I used this crust for. 

Chocolate Graham Cracker Crust

Ingredients:

• 10 full size graham crackers
• 6 tablespoons brown sugar
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup unsalted butter, melted
• 1/2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350º F.
2. In a food processor, break the graham crackers sheets into individual rectangles. Add in the brown sugar and cocoa powder. Pulse until the mixture is ground into fine crumbs. 
3. Pour in the melted butter and vanilla. Pulse until the mixture begins to clump together, about 30 seconds.
4. Pour the mixture into a 9-inch pie plate or springform pan. Press the crumbs evenly over the bottom and up the sides, pressing down firmly.
5. Bake for 14-16 minutes or util the crust is rim to the touch and lightly browned at the top edge. Allow the crust to cool completely before using it.

Enjoy!!!

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Peppermint Bark

I have been craving peppermint bark lately. Now that it is in the stores and peppermint bark flavored things are popping up in the stores, I can't stop craving it. Since October is now over and that mornings are chilly, I feel like I can start my winter holiday baking. First up is of course homemade peppermint bark.

I am not sure why I put the white chocolate on the bottom since traditionally it is on the top, but besides looks it still tastes absolutely amazing and satisfied my craving.

When making the bark, I put the white chocolate layer into the freezer to set it up quickly and because of that, I had to work quickly once I added the the second chocolate layer and it hit the cold chocolate I did not have much time to spread it and add the candy cane pieces. Next time I will they the refrigerator, even though it will take longer to set up and see if it give me a bit more time to spread the next layer and peppermint pieces. I used dark chocolate for this, since that is what I prefer, but milk chocolate would work as well.

Peppermint Bark

Ingredients:

• 16 ounces dark chocolate, finely chopped
• 16 ounces white chocolate, finely chopped
• 4 teaspoons canola oil, divided
• 1 teaspoon peppermint extract, divided
• 6 ounces candy canes, unwrapped and crushed

Directions:

1. Line a baking sheets with a silpat or parchment paper and set aside.
2. Place the dark chocolate and 2 teaspoons canola oil into a medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in, in an even layer, onto the prepared baking sheet into approximately a 9x13 inch rectangle. Place the baking sheet into the refrigerator until the chocolate is set and hard.
3. Place the white chocolate and 2 teaspoons canola oil into a clean medium heatproof bowl and set it over a small saucepan with water barley at a simmer, over low heat. Make sure the water does not reach the bottom of the bowl. Stir the chocolate occasionally until completely melted and smooth. Stir in 1/2 teaspoon peppermint extract. Alternatively you can microwave the chocolate at 50% power in 30 second increments, stirring well after each increment until melted.
4. Remove the baking sheet from the refrigerator and quickly spread the melted white chocolate, in an even layer, onto the dark chocolate layer.
5. Quickly sprinkle the crushed candy canes on top and lightly press down.
6. Refrigerate until the chocolate is set and hard, at least 30 minutes.
7. Use a large, sharp knife to cut the bark into pieces. Store in an airtight container at room temperature. 

Enjoy!!!

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Make Again Monday: Cranberry Almond Overnight Oats

 

Overnight oats have become a staple breakfast for me in the summer. Now that it is fall and getting colder I have not been eating them, but I have had some pretty busy weekends and needed a quick and easy breakfast. So overnight oats for the win, delicious and filling to keep me going.

To see the recipe and original post click here.

Enjoy!!!

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Spicy Italian Sausage Dip

 

This spicy dip is loaded with flavor and cheese. The spicy Italian sausage gives it a little kick of heat along with some pepperoncinis. Three different types of cheese are added to give it a creamy cheesy flavor. The original recipe uses regular canned tomatoes, but next time I think I will use Rotel tomatoes to added to the spicy flavors in this dip.

This is a hearty and filling dip, that works well with a sturdy chip. I used pita chips and they worked perfectly and tasted delicious with this dip.

Spicy Italian Sausage Dip

Ingredients:

• 1 pound spicy Italian sausage
• 12 ounces cream cheese, room temperature
• 1 3/4 cups shredded mozzarella cheese, divided
• 1/2 cup shredded parmesan cheese
• 15 ounces canned diced tomatoes, drained
• 3/4 cup pepperoncinis, drained and diced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• pita chips

Directions:

1. In a large skillet, over medium-high heat, cook the sausage breaking it apart as it cooks. Cook until completely cooked and drain the grease. Set aside to cool for 10-15 minutes.
2. Preheat the oven to 350º F. Spray a 2 1/2 quart casserole dish with cooking spray and set aside.
3. In a medium size bowl, combine the cooked sausage, cream cheese, 3/4 cup mozzarella cheese, parmesan cheese, pepperoncinis, Italian seasoning, garlic powder and red pepper flakes.
4. Spread the mixture into the prepared baking dish. Sprinkle with the remaining mozzarella cheese.
5. Bake for 20 minutes or until hot and bubbly. If you want to brown the cheese on top, put it under the broiler for the last few minutes, watching closely.
6. Serve with pita chips.

Enjoy!!!

Notes:

Pita chips are not included in the nutritional info.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 384
Total Fat		28.9g
Saturated Fat		13.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		89.7mg
Sodium		1246.1mg
Total Carbohydrates		11g
Dietary Fiber		1.2g
Sugars		4g
Protein		25g
Calcium		31.7%
Iron		5.8%
Potassium		116.4mg
Vitamin A		5.4%
Vitamin C		14.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Yellow Bliss Road.

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