Roasted Beet Pesto Pizza

Roasted Beet Pesto Pizza

Roasted Beet Pesto Pizza

You can’t please everyone…….but sometimes you find someone who appreciates the out of the ordinary recipe. I made a Roasted Beet Pesto Pizza for Tim and I. It was incredibly tasty and we both really enjoyed it. Beets are not everyone’s cup of tea and the color can be off putting to some…….unless they know how great beets are!

I went for my routine Mammogram and was talking to the tech about food. I told her about writing the blog and gave her one of our cards. She mentioned the fact that she liked simple things without odd ingredients. I told her about the pizza and although she didn’t turn up her nose, I could tell it might not be her thing. She proceeded to tell me one of her co-workers really liked beets and she would tell her about the blog.

After I was finished, as I was leaving the co-worker ask if I was the blog lady…..too cute. I said I was and she in a pleading voice said “Please tell me there is goat cheese on your pizza”. She said she had been to a restaurant that had a beet pizza and it had goat cheese……guess what….. mine does!!

Roasted Beet Pesto Pizza

Mine also has spinach, and mozzarella cheese. I bought a crust……way easier if you are in a time crunch like I am so much these days. I made the beets into a pesto……….walnuts, garlic, parmesan, and olive oil. Whatever you do with beets, roast them first, it makes them sweeter, and a breeze to peel.

I plant them every year in my garden, and when I harvest them, I roast them all. I line a sheet pan with foil, wash the beets leaving about an inch of the top and the tap root……that long mouse tail looking part………I put them on the lined sheet and cover them with foil, into a 400* oven for 45 minutes to an hour, depending on the size of the beets. Let them cool slightly, peel them, cutting off the stem and tap root. Then I freeze them. They freeze beautifully, so when you need them for a recipe….. boom…..you have them, roasted and ready to go.

So, for this recipe I smeared the beet pesto on the crust, topped it with baby spinach and the cheeses, and into the oven for 15-20 minutes………Roasted Beet Pesto Pizza.
If no one but the tech at the hospital tries this, I will have made one person happy…….wait three as I said, Tim and I really liked it, so don’t be put off by the color or the idea of beets, roast them and give Roasted Beet Pesto Pizza a try……..

Roasted Beet Pesto Pizza Collage

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Roasted Beet Pesto Pizza

Roasted Beet Pesto

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
  • Method: Blend
  • Cuisine: American

Ingredients

Scale
  • 1 cup red beets, roasted
  • 3 cloves garlic, roughly chopped
  • ½ cup walnuts, roasted
  • ½ cup parmesan cheese, grated
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • Salt to taste

Instructions

  1. Add all ingredients except for the olive oil to a food processor or blender and blend briefly
  2. Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick try adding a small amount of water until pesto is smooth.

Keywords: beets, parmesan, walnuts, pesto, sauce

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Roasted Beet Pesto Pizza

Roasted Beet Pesto Pizza

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 pre- made pizza crust such as Boboli
  • 1 cup beet pesto
  • 2 cups spinach, thinly sliced
  • 1.5 cups mozzarella cheese, grated
  • 2 ounces goat cheese, crumbled

Instructions

  1. Pre-heat oven to 400*
  2. Spread 1 cup Beet Pesto on pre- made pizza crust. Top with spinach, mozzarella cheese, and goat cheese
  3. Bake pizza for 20 to 25 minutes or to desired crisp.
  4. Allow pizza to cool 5 minutes before serving.

Keywords: pesto, beets, premade pizza crust, quick, spinach, goat cheese

 

Honey Mustard Roast Chicken

Honey Mustard Roast Chicken

Honey Mustard Chicken

Nothing says Sunday dinner like a roasted chicken…….Honey Mustard Roast Chicken.

When I was growing up, having a roasted chicken was like a mini Thanksgiving. We usually had mashed potatoes with gravy, and corn. We had corn because that was about the only vegetable my picky brother and I would eat. But, the best part was, my Grandma’s  stuffing…….every family has a special dressing for holidays and my Grandma’s was the dressing that we all fought over when it was time to go home and she was packing the goodie bags. Lucky for me I lived right next door, so I had special access. The dressing has special memories of holidays and Sunday dinners.

Back in the day when everything, and I do mean everything was cooked until it was falling off the bone. The only complaint I had was that sometimes the chicken was dry…….well until you covered it with gravy. So, what to do to make that Sunday chicken moist……….

One of my favorite recipes is Simple Roasted Chicken ……….only salt and pepper on a very well dried bird and into a high heat oven…….I know, I was skeptical at first too, but it is truly the best chicken.

 A nice sauce can produce a moist bird, as is the case with this “yard bird” recipe. On top of super yummy, it’s super duper easy. Mix, pour, bake, gobble up………more on the gobbler meal later in the week.

A simple sauce of yellow mustard, soy sauce, honey, and curry powder poured over the chicken and roasted……..hmmm,hmmm,hmmm………..it was delicious.

You can serve this with potatoes, rice, pasta, or as Tim and I did……… the Roasted Pear Salad.

Leftovers…….if you have any……..which I suspect you will not……….can be used in chicken sandwiches, or added to a pasta or soup dish.

Honey Mustard Chicken Collage

When you can’t decide on what to fix for a special Sunday dinner, give this bird a try!!

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Honey Mustard Chicken

Honey Mustard Roast Chicken

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Roast
  • Cuisine: American

Ingredients

Scale
  • 1 WHOLE CHICKEN -3LBS.
  • 1T CURRY POWDER
  • 1T SOY SAUCE
  • 3T MUSTARD
  • 3T HONEY

Instructions

  1. RINSE & DRY CHICKEN
  2. PLACE CHICKEN IN A SHALLOW CASSEROLE DISH.
  3. TIE LEGS & TUCK WINGS UNDER BREAST.
  4. MIX TOGETHER CURRY, SOY SAUCE, MUSTARD & HONEY.
  5. SPREAD OVER CHICKEN COATING EVENLY.
  6. ROAST AT 350* FOR 60-65 MIN. BASTING OCCASIONALLY

Keywords: curry, honey, mustard, chicken, easy, dinner. roast

 

Easy White Bean Soup

Easy White Bean Soup

Easy White Bean Soup 1

Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!

I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!

I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.

Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.

Easy White Bean Soup

I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!

We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy!
Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.

Easy White Bean Soup Collage

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Easy White Bean Soup 1

Easy White Bean Soup

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1/2 large red pepper diced
  • 3 garlic cloves, minced
  • 1 (4 oz.) can chopped fire roasted diced green chiles
  • 2 teaspoons cumin
  • ¼ teaspoon red pepper flakes
  • 2 (15.5 oz) cans northern beans, drained
  • 2 cups cooked chopped chicken ( I used rotisseri chicken from the deli)
  • 1 cup chicken both
  • 126oz container Swanson cream starter, reduced fat
  • Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish

Instructions

  1. Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
  2. Ladle into serving bowls and garnish with cheese and cilantro and serve.

Keywords: chicken, easy, soup