I’ve got big news today. Hang on to your chefs’ hats, folks. I’m launching a new perfume line called Eau de Bruschetta Pizza. Call me crazy, but something tells me I’m about to send One Direction’s Our Moment Eau de Parfum in a new direction. And that direction is called “out of business.”
“She finally referenced pizza, perfume and One Direction in the same sentence,” you say. I know, right? Took me long enough. But here we are with my latest and most favorite no-sharing-required creation: Bruschetta Pizza with Balsamic Syrup.
Warm homemade pizza dough is baked and then rubbed with garlic before being sliced and topped with a refreshingly simple mix of diced tomatoes, minced garlic and chopped basil. Finish it all off with a drizzle of sweet and tangy balsamic syrup and then tell me you don’t wish you could bottle the aroma wafting from your kitchen.
Butchering a chicken may seem like a daunting task. Do you start with the wings? How do you remove the breast bone? What’s a chicken oyster? And what does one do with a spare chicken back? Find answers to all of these questions and more in my latest feature on KitchenAid’s blog, The Kitchenthusiast, where I’m breaking down (food pun count: 1) the simple steps to go from whole bird to eight perfect parts.
My step-by-step visual guide will inspire you to bypass those pre-packaged chicken parts, and instead, save a few dollars per pound by butchering the bird using two simple tools: a chef’s knife and kitchen shears. Head on over to The Kitchenthusiast, then put your skills to the test with recipes for Honey Balsamic Baked Chicken Thighs, Baked Cheddar Dijon Chicken Tenders, Crispy Baked Asian Chicken Wings and more of my favorite chicken recipes.
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Every once in a while I take a look around these parts and my pants remind me I need a break from all the salted caramel-stuffed, chocolate chip-topped, cream cheese-frosted amazingness that makes me forget I am, in fact, not a competitor on the Major League Eating circuit. These moments are few, but they are real. When they happen, I get hangry. Like real hangry. And then I turn to my good ol’ friend named quinoa.
First there was Quinoa with Corn and Scallions. Then, Quinoa Guacamole Salad. And now, the quinoa trio is complete with Quinoa Salad with Baked Goat Cheese Rounds. The hearty grain joins forces with arugula (my favorite filler!), sliced almonds (protein!), dried cherries (only a few! OK … a few more), and the pièce de résistance, baked goat cheese rounds. Finish it all off with a tangy Dijon dressing, and this meal-in-a-bowl is the perfect remedy for all those suffering from severe hangryitis.
Say it with me now: brownie croutons, brownie croutons, brownie croutons.
Chewy, crispy, fudgy cubes of bite-sized chocolate perfection. Toss them into fruit salad, skewer them on a stick, sprinkle them atop a cake or, perhaps my favorite use of all, layer them with whipped cream and fresh fruit in these Individual Fruit and Brownie Trifles.
While brownie croutons have stolen my heart, the real emphasis here is the individual aspect of this easy, yet impressive dessert. I’m none too shy to express my enthusiasm for no-sharing-required desserts. (See: Salted Caramel Apple Hand Pies.) So when it comes to the trio of dark chocolate, homemade whipped cream and fresh fruit, you better believe your spoon isn’t coming near my glass.
Feel free to mix and match your serving dishes for added visual flair, be it a variety of wine glasses, cocktail glasses or even mason jars for sealable sweets to eat on the go.
By the time the weekend rolls around, my fridge is usually packed with random leftover odds and ends from a week’s worth of recipe development and testing. What survives past Friday almost always goes into Saturday’s salad. But now I can find one more way to indulge my pizza passion with my latest feature over on the Better Homes and Gardens Delish Dish blog: Artichoke Flatbread.
If you’re ready for a clean-out-the-fridge feast, then Artichoke Flatbread is going to help you make the most of that extra asparagus spear, spare slice of tomato, single slice of soppressata and whatever else is looking lonely and in need of a flatbread friend. So preheat your oven and head on over to the Delish Dish for this quick-fix Artichoke Flatbread recipe, then keep the cheese-topped carb train rolling with a few of my favorite pizza recipes below!
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