Recipe-Spinach Ranch Pizza

Hey Cats!

Do you ever just sit in the line for the carwash on a Friday afternoon and think to yourself, “Well, I canceled all of my plans for this evening, I guess I should make a pizza.”? Because that happened to me a couple of weeks ago. As I sat in my car watching the rainbow foam wash away the layers of filth from my car, I scrolled through my Pinterest boards and eventually landed on this recipe for Spinach Ranch Pizza. I already had a few of the ingredients, and the ones I didn’t weren’t very expensive, and they were things I could use again, not like the time I bought sesame oil to make these really awful Asian noodles and ended up throwing it away when I moved out of my house.

I changed up the recipe just a bit- I used a store-bought pizza crust because that’s why they make them, and altered the ranch recipe a little as well. And let me tell you…this pizza changed my life. I could have eaten it all in one sitting, but I paced myself, mostly so I could enjoy it for lunch and dinner the next day, too. The ranch with the red onion and the spinach with the mozzarella is just genius, and since the ranch is fresh and made with Greek yogurt, it’s not too bad for you! UGH I just can’t get over it and it’s been like, over a week. I told pretty much anyone who would listen about it- some of them cared, some of them did not. “Oh my gosh, so the other day I made this pizza…” was my conversation-starter for roughly one week. But I don’t even care, because like I said, it changed my life. And in the words of my friend Ashley, “If someone tells you that a pizza is going to change your life, you eat that pizza”.

So without further ado, here’s the recipe to happiness:

You will need:

1 tube refrigerated pizza dough (I used a Pillsbury Artisan whole-wheat crust)

3/4 cup Greek yogurt (I bought 2 single-serving cups and used 1&1/2- it was a lot cheaper than buying a huge tub!)

3 Tbsp. minced chives or green onions (did you know they’re not the same- me either so I bought green onions.)

1 Tbsp. dried parsley (the original calls for fresh but I don’t have time for fresh herbs at this juncture of my life.)

1 tsp. dried dill

1 clove garlic, minced

1/2 tsp black pepper

1/2 tsp salt

3 Tbsp. buttermilk

1 small red onion, sliced thin

Fresh spinach, washed

1 bag mozzarella cheese, shredded

Here’s what you do:

1. First, pre-bake the crust according to the package directions, usually 6-8 minutes.

2. While the crust is baking, prepare the ranch. Mix together in a small mixing bowl the yogurt, green onions, parsley, dill, garlic, salt and pepper. You may need to taste it and adjust accordingly! Then, add the buttermilk, one tablespoon at a time until it’s thinner than Greek yogurt, but still spreadable. I added 2 tablespoons, but mine was a little too thick, so I would suggest 3!

3. Once the crust is finished, let it cool just a little. You can slice the onions while you’re waiting! I used about half of the onion, and cut it into thin half-circles.

4. Next, spread the ranch evenly over the crust. There will be quite a bit, so you should be able to cover everything!

5. Then, arrange the onion slices on top of the ranch. I did mine in rows, because I like symmetry and I wanted to make sure I didn’t get too much onion in one bite! Then, add the spinach. I covered the entire surface of the pizza pretty heavily, since it cooks down quite a bit.

6. After that, sprinkle the mozzarella generously over the top of the spinach. The recipe calls for 2-3 cups, and I just used an entire bag of shredded cheese, because it was Friday. And because I love cheese.

7. Bake for 8-10 minutes, or until the cheese is melted.

8. Serve with a Real Housewives marathon on the best seat on the couch. And try not to eat it all. But if you do, I won’t tell.

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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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Recipe- Classic Cheese Ball

Hey Cats!

As of right now, I’m supposed to be studying for my two finals on Tuesday. I’m not. I’ve decided to wait until panic sets in (which should have already happened). But anyways, the holidays are a busy time, with many parties and celebrations to attend. I love it, but it always stresses me out when I have to bring food, because I want to bring something homemade, but I don’t always have time for that! My mom shared this recipe with me over Thanksgiving, when I was telling her about how I had to bring a dish to a few different parties, and it basically changed my life as a party-goer. I’m now convinced that if you can make a cheese ball, you are prepared for many different scenarios that come your way.

This recipe is so easy it’s hilarious. Not only have I made it twice in the past week, but it took me less than five minutes each time! It’s great for a last minute party contribution, and is sure to be a hit!

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You will need:

-1 8oz block of cream cheese, softened

-1 cup shredded cheddar cheese

-1/2 packet Ranch dressing mix

-1 cup chopped pecans

Here’s what you do:

First, set out a square of plastic wrap, and pour the pecan pieces onto a plate. You’ll want to do this before your hands get cheesy! Next, mix together in a bowl the cream cheese, shredded cheese, and ranch dressing mix. The most effective way to do this is with your hands. Once everything is incorporated, shape it into a ball (it doesn’t have to be perfect, you can re-shape it later!). Next, roll the ball in the chopped pecans until it is coated completely. Then, place it onto the plastic wrap and wrap it up. Now you can shape it more if you need to! Refrigerate until you are ready to serve it, and serve with Ritz crackers (preferably the snowflake kind if it’s Christmas). Enjoy!

Everyone loves cheese, so everyone will love this! As a matter of fact, my roommates suggested I make them one as well, and since I had leftovers from my party, we are currently swimming in cheese at the Kastle. But it’s finals, so calories don’t count this week.

That’s all for meow!