Recipe- Caramelized Onion and Kale Pizza

Hey Cats!

As you know, pizza is my latest obsession. Or should I say, making pizza is my latest obsession. And eating it. And talking about it. So all of it, pretty much. It’s my current goal to make all of my favorite meals into a pizza. Like most of my goals, I got started on this one right away and made a pizza inspired by one of my favorite pasta recipes. My sea-star shared this caramelized onion and kale linguine recipe from Camille Styles with me a couple of months ago, and I looooooved it. When I was looking for a pizza recipe, I couldn’t find one that I super loved, and my mind kept going back to the tangy onion and kale flavor combination. But I didn’t really want pasta, because you can’t freeze it like you can pizza, and I knew I was going to be gone most of the weekend. So I decided to make it into a pizza! I used the same caramelizing technique for the onions and kale, and used fresh mozzarella and pine nuts as well, only adding pesto for the sauce! And now I’m pretty sure that I’m a culinary genius, so stay tuned for my cookbook. Anyways, I’m excited to share this pizza with you!

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Here’s what you’ll need:

– 1 tube refrigerated pizza dough (I used a whole wheat crust- super yummy with this flavor combo!)

-2-3 tablespoons pesto, depending on your taste

-1 8-oz log of fresh mozzarella, sliced

-1/2 of a large purple onion, thinly sliced

-1/4 bunch kale, chopped

-2 tablespoons (or more) pine nuts

-Parmesan cheese

Here’s what you do:

1. Preheat the oven according to the directions on the package.

2. Next, chop the onions and kale, but keep them separated.

3. Spray a cookie sheet with nonstick cooking spray, and then spread the pizza crust evenly on the pan.

4. Next, spread a layer of pesto on the dough. I personally think that a little pesto goes a long way, so my layer was pretty thin.

5. Then, arrange the mozzarella slices on top of the pesto. I actually didn’t use the whole 8 oz, but I did make sure every inch was covered with cheese.

6. Pop the crust into the oven for 8-10 minutes, or until the mozzarella starts to get bubbly.

7. While the crust is in the oven, heat two tablespoons of olive oil in a skillet over medium heat, and then add the onions.

8. Saute the onions for ten minutes, then add 1/4 teaspoon of salt, reduce the heat, and cook for 10-15 minutes more until the onions are caramelized. I know this sounds like a loooooong time, but it’s worth it, I promise!

9. Once the onions are caramelized, add the kale. Cover and cook for 5-7 minutes until the kale is wilted, but still bright green. (This is where I made a mistake: I cooked the veggies wayyy too long and burned them. They were delicious, but ugly).

10. After the kale is cooked, spread the kale-onion mixture evenly on top of the melted mozzarella. Well, as evenly as you can. Then sprinkle the pine nuts and parmesan on top, and pop it back into the oven for about 5 minutes until the cheese is melted.

11. Cut the pizza into squares and enjoy!

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That’s all for meow!

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Parmesan Pecan-Crusted Salmon

Hey Cats!

I know I usually do “Wednesday Pins-Day” on Wednesday, but I haven’t been too active on Pinterest lately, so I’ve decided to skip a week! But hopefully once you try this recipe, you’ll forgive me! When I was in middle school, my family would frequent Rockfish, a seafood restaurant, and I would order pecan-crusted trout, which was a bold choice for an 11-year-old, but I was obsessed with it.

These days, salmon is a staple in my diet, and I’m constantly looking for new recipes. I remembered how much I loved the trout, and decided to see if I could make it myself. The first try, I made it with bread crumbs instead of butter, and it was good, but I told my sister about it, and she said she wanted to try the recipe once I posted it. She has celiac, so I had to find a way to make it gluten free, which was great because I actually like this way better!  Also, this recipe, like most of mine, are just for one serving. However, for two or three servings, just double or triple the recipe!

Here’s What You’ll Need:

-One serving of salmon (mine was about 4 oz)

-One tablespoon of butter

-One tablespoon of chopped pecans (I used pre-packaged cookie bits)

-One tablespoon grated parmesan cheese

-1 tsp dry ranch dressing mix

-Salt & Pepper

Here’s what you do:

1. First, soften the butter, but don’t melt it. You can do this by microwaving it in 15-second intervals.

2. Next, add in the pecans, parmesan cheese, and ranch. Smoosh with a fork until thoroughly combined.

3. Place the salmon in a baking dish, prepared with cooking spray. Season it lightly with salt and pepper.

4. Then, spread the butter mixture evenly over the top of the salmon, making sure it’s not too thick.

5. Bake at 425 for 15 minutes. I know that sounds like a long time, but I recently had an unfortunate encounter with some undercooked salmon, so I didn’t want to risk it again!

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I made rice and a salad to go with this, but I made minute rice in the microwave and cooked it until it was a solid rice cake, so it wasn’t fit for photography…oops!(Slash it’s kind of hilarious that I can cook everything EXCEPT rice). If you’re looking for a new, healthy dinner idea, you should definitely try this out! Let me know how you like it!

That’s all for meow!

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