Dinner with the Family

Posted April 28, 2011 @ 2:59pm | by Kori Mortenson

Dinner with the Family

As some of you know I had my family over for dinner last week.  Everything went off without a hitch.. other than not being aware that one of my sister-in-law's can't eat tomatoes or onions.  Not a good situation if you look at what I made.  It turned out alright because one of my brothers went out an picked up a peperoni pizza for her (I guess, when the tomatoes are as processed as they are on frozen pizza it's okay for her to eat them).

Here's what I made:

Sun-dried Tomato Tapenade

1 cup pitted black olives, drained

3/4 cup sun-dried tomatoes packed in olive oil, drained, reserving oil

3-4 cloves of roasted garlic

1. put the drained olives, sun-dried tomatoes, and the roasted garlic into a food processer bowl.  Pulse a few times until the olives and tomatoes are finely chopped.

2. If the mixture appears to be dry, add some of the reserved oil from the tomatoes one tablespoon at a time (no more than 3-4 Tbsp) until the mixture has a wet appearance.

3. Put the mixture into a small bowl and serve with crackers (or garlic bread as I did) or refrigerate.

Note: can be made up to 2 days in advance and kept in the refrigerator.  To serve, bring it back to room temperature and stir well.

Baked Potato Pizza

1 pizza crust - made from scratch or store bought as I did.

3 medium unpeeled potatoes, baked and cooled

1 Tbsp butter or margarine, melted

1/4 tsp garlic powder

1/4 tsp dried Italian seasoning

1/2 cup sour cream and 1/2 cup ranch dressing

Meat alternative crumbles or 6 strips of bacon cooked and crumbled for those who eat meat

3 green onions, chopped

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1. Preheat oven to 400 degrees and warm up crust for 5-6 min or until crust is firm and beginns to brown

2. cut potatoes into 1/2 inch cubes.  In a bowl, combine butter, garlic powder and Italian seasoning.  Add potatoes and toss.

3. Spread sour cream and ranch mixture over crust; top with potato mixture, meat, onion and cheese. 

4. Bake at 400 degrees F for 15-20 min or until cheese is lightly browned.  Let stand for 5 minutes before cutting.

Mediterranean Pizza

1 cup pesto sauce

1 pizza crust

1 cup shopped sun-dried tomatoes

1 cup chopped artichoke hearts

1 cup wilted spinach

4 oz grated feta cheese

1/2 cup Kalamata olives

4 oz mixture of grated asiago, mozzarella and provolone cheese

olive oil

1. Preheat oven to 350 degrees F

2. Brush the pizza crust with olive oil, and spread pesto over the crust, leaving a 1/2 inch border

3. Top with sun-dried tomatoes, olives, artichoke hearts, and spinach

4. Cover with cheeses

5. Bake for 10 min or until the cheese has melted.

6. Cool for 5 minutes then slice and serve

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