Posts made in October 28th, 2011

chicken spinach alfredo pizza

8

Posted on Oct 28, 2011 in Food

Now that our CSA is winding down (and honestly, I’ve been terrible about posting the contents of our weekly box) I thought it’d be fun to sub in a pizza recipe for my Friday afternoon post. Who doesn’t like pizza? We eat pizza every single Friday and as of late, we’ve gotten in a bit of a pizza rut. Whole wheat crust + red sauce + veggies + mozzarella. Done and done. Delicious? Yes! But variety is the spice of life and by committing to bringing you guys a new pizza recipe once a week, I can expand our pizza pie horizons, too. Two birds. Meet one stone.

First up? A classic in our house: chicken spinach alfredo pizza.

That is such a mouthful for a pizza name. So years and years ago, when we made this pizza for the first time, we chopped the name and now it is lovingly known as “Spalfrizza” in our house. We do that a lot. FuhFuh=fast forward. M+____=my ____ (mirthday, mater bottle, miPad). I tend to be the least skilled at word creation and sometimes leave full words out of the final product. Hence why the “chicken” part didn’t make it into Spalfrizza.

Please tell me we aren’t the only couple in the world that has their own language?

Feel free to call this pizza whatever you want, but just make sure you call it somethin’ because it is killer good. If you are pinched for time, you can always use store-bought sauce for the alfredo, but I really enjoy making my easy version at home. It doesn’t take long and, for some reason, I feel like it is healthier. It probably actually isn’t, but believing you are healthy is half the battle, right?

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Chicken Spinach Alfredo Pizza

Inspired by Cooking Light

Babyface and I have been making (and eating!) this pizza since way back when we had a tiny galley kitchen in our first apartment after we got married. The kitchen was heinous but the pizza was awesome. We still love it and it reminds of our first few months as newlyweds.

Makes one large pizza

Ingredients:

  • 1 batch of your favorite pizza dough
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1/2 cup skim milk
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • 1/2 cup grated Parmesan
  • 1-10 ounce package frozen chopped spinach, defrosted and squeezed dry
  • 1-1/2 cups shredded cooked chicken
  • 2 teaspoons lemon juice
  • 1 teaspoon minced garlic
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flakes

Directions:

  1. Preheat oven to 475°.
  2. In a large pizza pan, spread out dough and set aside.
  3. In a medium saucepan, melt butter of medium-low heat.
  4. Whisk in flour and cook for one minute.
  5. Whisk in cream, milk, nutmeg, salt and pepper.
  6. Bring to a simmer, reduce heat and cook until thickened, about 3 minutes.
  7. Remove from heat, stir in grated cheese. Spread liberally on pizza crust.
  8. In a medium bowl, mix spinach, chicken, lemon juice and garlic until well-combined.
  9. Distribute the spinach/chicken mixture evenly over crust. Top with mozzarella and crushed red pepper flakes.
  10. Bake for 12-15 minutes or until crust is golden brown and cheese is browned and bubbly.

Do you have any recipes that remind you of a different time in your life?

 

pumpkin spice dip

6

Posted on Oct 28, 2011 in Food

There was a point in time where every single family gathering of mine included a big bowl of pumpkin dip and apple slices. We’d hover around the bowl and graze for hours before dinner was served. And then barely be able to touch our meals because of the pumpkin dip baby in our bellies.

Our familial pumpkin dip consumption has tapered a bit in the past few years, but my love for it has stayed steady. The original recipe is incredible and delicious, but over the years, I’ve tweaked it a bit to make it a little more suitable to my personal tastes. Which means: more pumpkin, less sugar, and a nice dose of protein-rich Greek yogurt.

In the fall, we like to keep a constant supply of this stuff in the fridge. Combined with some Honeycrisp apple slices and it’s pretty much my favorite October afternoon snack. It also rocks as a topping for oatmeal and pancakes. And if you are feeling particularly Cass-like, go at the stuff with a spoon and just call it “pumpkin pudding”. Go big or go home, kids.

Want to whip up your own batch of this magical stuff? Head on over to Anytime Health for the recipe.


Do you give into the yearly pumpkin hype?