10/28 Fresh Mozzarella and Lemon Zest Pizza Party

Thursday night dinner buddies have another successful meal! We made more pizza from The Cheese Board book, like from Midnight Munchies. This time, however, I had fresh mozzarella (the best I have ever eaten) and cheddar to enjoy on the pizzas. They were fabulous.

Fresh Mozzarella, Cheddar, Tomato, Lemon Zest Pizza

10/13 The Omelette I Will Always Turn To

I will always be in the mood for guacamole. It's so easy to make and so very flavorful--as are omelettes.
Guacamole omelette

My guacamole recipe
1 ripe avocado, mushed
Lime juice, a few tablespoons-worth
A handful of cherry tomatoes, sliced or diced
1 clove garlic, minced (Sometimes, I add more for a little kick)
1/4 onion, chopped (Optional)
Pepper, to taste
A dash of hot sauce

1. Pour a few splashes of lime juice into a bowl with a cut-up avocado to help mush it with a fork (the juice really helps).
2. Toss the tomatoes, garlic, and onion into the bowl.
3. Add the pepper and hot sauce to your liking.
4. Experiment with other items, like fruits (mango and kiwi are great additions for something a little different).

10/12 The Best Omelette I Have Ever Made

No words can describe how happy my tastebuds were when biting into this omelette. It's a combination of my obsessions (roasted cherry tomatoes and goat cheese) and more!
Cherry tomato, basil (fresh from my window), and goat cheese omelette

My roommate had extra crepe batter, so I also made an (extra crispy) Nutella crepe. Simple and fabulous.

9/29 Can't Get Enough Lentils

Lentils and onions with roasted cherry tomatoes--the cherry tomatoes add some big flavor

9/18 Swiss Chard and White Cheddar Frittata

When I was making my frittata, I considered making it as healthy as I could. I used 4 eggs, skim milk instead of cream, and swiss chard (a fabulously healthy leafy green). Feel free to experiment with the ingredients.

Swiss Chard and White Cheddar Frittata
4 eggs
1 cup milk (I used skim)
Bunch of swiss chard
1 cup shredded white cheddar cheese


Preheat oven to 350 degrees. Whisk eggs and milk together. Chop swiss chard into small pieces. Mix chard and cheese into eggs and milk. Pour into greased pie pan. Bake for about an hour, until the center appears solid when you shake the pan.
I topped my frittata with roasted cherry tomatoes, which made it even more delicious!

9/16 The Best Grilled Cheese I Have Ever Eaten

No grilled cheese will ever compare to this one. It was a perfect combination of flavors and textures.

Cheddar, munster, and goat cheese grilled cheese with roasted cherry tomatoes, sauteed garlic swiss chard, and homemade pesto

Pesto (Cheeseless)

2 cups packed fresh basil leaves (I used about half the leaves from my small basil plant)

2 cloves garlic

1/4 cup walnuts

1/4 cup pine nuts

A few tablespoons of oil

A few tablespoons of lemon juice

Put all dry ingredients in a food processor (I used my immersion blender). Add enough oil and lemon juice to blend well. I used more lemon juice than oil because I can never get enough lemon. Feel free to experiment with the amounts to make it to your liking. Store in a well-sealed container, and it will keep for at least a week.

Grilled cheese

A handful of cherry tomatoes

Oil

Balsamic vinegar

A few stalks of swiss chard (I used 3 large stalks)

1 clove garlic, minced

2 slices bread (I used whole wheat oat)

Pesto

Goat cheese

Munster cheese

White cheddar cheese

Preheat oven to 375 degrees. Spread the tomatoes onto a baking sheet and drizzle with oil and vinegar. Let roast about 45 minutes until the tomatoes "pop" (shrink and spread delicious juices).

Chop swiss chard into small pieces. Separate the leaves and the stalk. Sautee stalk about 5 minutes on medium heat. Add the leaves and garlic. Continue to sautee until leaves shrink and stalk gains transparency.

Spread pesto onto both slices of bread. Add cheese, tomatoes, and swiss chard. Bake, according to your preferences. I like a little bit of butter on a flat pan on the stove until the bread is dark brown and the cheese is melted.