Personal Pan Chicken Pesto Pizzas

I love kitchen gadgets and am always seduced into buying them. Most of the time over the years I have gotten them guilt free by buying them at garage sales. I love garage sales! I can usually justify the purchase of kitchen collectibles reasoning that "it is really cheap entertainment" first of all "shopping" and then putting these finds to good use. Some of the time I use the item once or twice and never get in the habit of using it. Such as the Microwave Waffle Maker. Only 75cents and if I only use it once oh well. Well, I only used it once. And then there is the donut maker...used once and the spaetzel maker...never used. But this little appliance is different. I do use it occasionally. It is good for one person cooking, so if you cook for one this may be a valuable tool in your kitchen. It is the Express, Ready, Set, Go. I am sure you have seen the infomercials. They are seductive...just like the Easy Bake Oven commercials when I was a kid. This I did buy new as I couldn't find any used ones out yet that came with all the accessories which of course I had to have. Here is a recipe that I make in it. You could bake these in the oven and make more than one at a time and they would be just as good. But, I use my little appliance making only one for myself for lunch when I am home alone just to get past the guilt!

Personal Pan Chicken Pesto Pizza


1 gyro bread or pita
2 T. Spinach Pesto
2 T. leftover cooked broccoli
2 T. chopped roasted red pepper
2-3 T. chopped cooked leftover chicken
1 slice provolone or shredded mozzarella

Preheat your Ready Set Go for about 10 minutes.  Meanwhile, spread pesto on bread; top with broccoli, pepper, chicken and top with cheese.  Spray inside of appliance and set pizza in.  Cover and cook 10-12 minutes until cheese is melted and golden.  If making these in the oven, bake at 350 degrees about 10 minutes.

Spinach Pesto

Last week I found a recipe for homemade ricotta as I was surfing the net.  I had never heard of making ricotta at home before but I used to make yogurt all the time.  After looking at the recipe I decided it looked easy enough.  I would definitely have to try it.  I used 1% milk as I wanted a lower fat version and it turned out great.  It was delicious!   I had just happened to watch a show on Food Network a day or two before that used ricotta in the recipe and decided to pear up the two and make the dish with the homemade ricotta.  The recipe on Food Network was by Sunny Anderson called Ricotta Ravioli with Spinach Pesto.  You can check it out if you desire.  I made the ricotta one day and the next used it to make the ravioli.  I did make some changes to the ravioli filling that I thought we would like better.  I kept out the lemon zest and added some of the pesto to the filling to add in some flavor.  I thought the ravioli were quite time consuming even though I used wonton wrappers which did save some time. But it was very good.  Like a restaurant meal if I must say so myself.  I was impressed.   I also changed the pesto just a bit, and have decided to post this part of the recipe as it was my favorite part.  It could be used on pasta, fish, chicken as a spread on toasted baguette slices etc.   Here is my version:

Spinach Pesto

·         4 cups spinach, loosely packed

·         1 clove garlic

·         1/2 cup grated parmesan cheese

·         1/2 cup olive oil

1     3/4 cup toasted hickory nuts, toasted

1 lime,  juiced

To make the spinach pesto:

In a food processor, combine remaining 3/4 cup hazelnuts, lime juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.

The original recipe called for toasted hazelnuts, but I didn't have any in the house so substituted the hickory nuts, didn't have a lemon so used a lime.

Cowboy Caviar

Super Bowl Sunday is a "big holiday" and we are all looking for easy to serve finger foods that don't require our attention at gametime.  We may need a dish to pass when invited over to watch the game with family or friends or may be having them all over to watch with us.  When I need to bring a dish to pass I often get requests to bring this.  This is a make ahead snack that is delicious, made with healthy ingredients and sure to please.  Serve with Tostitos Scoops which hold it all well.

Cowboy Caviar


2 15 oz. cans black-eyed peas***drained and rinsed
2 cans white shoepeg corn, drained (Green Giant)
15oz. can small diced tomatoes, drained
8 oz. Italian dressing
1 bunch green onions, sliced thin with green part included
1/2 bunch cilantro, chopped fine
dash or two of tobasco

Mix all ingredients and chill at least 2 hours or overnight.  If tomato pieces are bigger, cut in half as you want them about the same size as the corn and beans.  In the summer you may use fresh roma tomatoes, 2 or 3.
***I use the Goya brand black-eyed peas as they are cooked without smoked meat.

Cucumber Finger Sandwiches

A couple of years ago a co-worker brought these to work and I thought they were wonderful.  I have made these for a few different gatherings and they always get gobbled up.  They are very simple to make.   I talked with my mom today and she asked for the recipe to take to a Christmas party that they are going to.

Cucumber Tea Sandwiches


1 loaf cocktail rye bread
1 8oz. pkg. cream cheese
1 pkg. ranch dressing mix
1 long English cucumber, sliced 1/4 inch thick
dried dillweed

Soften cream cheese and mix with ranch dressing mix.  Spread a T. on each slice of rye bread.  Top with cucumber slice and sprinkle with dillweed.

These are best made a couple of hours ahead and covered tightly with plastic wrap.  Refrigerate.  The moisture from the cucumber moistens the bread just a bit for a better texture.

Lil Smokies

Here is another family favorite.  Very easy to make and a hit with everyone.

Lil Smokies


16 oz. pkg Lil Smokies, sausages
12 oz. chili sauce
10 oz. grape jelly

Combine all in crockpot and cook 1-2 hours on high then turn to low to keep warm for serving.
You could use slices of smoked sausage if you can't find the Lil Smokies.

Hot Artichoke Dip

As I mentioned on an earlier post that we make lots of appetizers to feast on for Christmas Eve.  We love snacking in place of a meal and my kids always felt it was such a special treat when we did "meals" like this.  We have done this for several years now and have several favorites each year and add a new one or two that we come upon.  Here is a new one that I will make this year.  I had it at a party and it was delicious!  I comes from the Fix-It-And-Forget-It for Entertaining cookbook.

Hot Artichoke Dip


2 14 3/4 jars marinated artichoke hearts, drained
1 c. mayonnaise
1 c. sour cream
1 c. water chestnuts, chopped
2 c. grated Parmesan cheese
1/4 c. finely chopped scallions

Cut artichoke hearts into small pieces.  Add mayonnaise, sour cream, water chestnuts, cheese and scallions.  Pour into slow cooker.  Cover and cook on high 1-2 hours or on low 3-4 hours.  Serve with crackers or crusty French Bread.