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Grilled havarti and salami sandwich

Every once in a while, my husband will blurt out a good recipe idea or an idea for this blog and every time, it is brilliant. This sandwich is a great example. It was all his idea. I was rummaging through the fridge, trying to find something to make for lunch and he said, "Well, what about combining that havarti cheese with salami to make a grilled cheese sandwich?" Um, perfect! Thank you, Husband!

Butter one side of a piece of white or wheat bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

Sun-dried tomato havarti cheese


Fresh spinach

Top with:

Sun-dried tomato havarti cheese

A piece of white or wheat bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and enjoy!


Scary juice

The only reason I have labeled this juice as "scary" is because that was my three-year-old's reaction to it. When I asked him if he wanted to try a sip, a frightened look came over his face and he said, "No, thank you!" as he ran quickly into another room. At least he was polite about it! As scary as it might appear to a toddler, it is honestly far from it.

I'm not always good about eating fruit in the winter, so this is an easy and totally yummy way to drink some good vitamins and nutrients.

Place the following ingredients into a food processor:

1 cucumber, peeled and cut into chunks

3 kiwis, peeled and quartered

2 handfuls of fresh spinach

1 apple, peeled and cored

A long drizzle of honey

Process until smooth, chill and enjoy your non-scary Scary Juice!

Click here for a printable recipe!


Guess what we had for dinner

My husband has a tendency to spell words with food. This is what I came home to tonight.


Leek and pecorino pizza

This is Week #5 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

This may only be the fifth week, but this recipe is by far my favorite of the bunch so far. The flavors from the leeks, lamb and pecorino cheese mix scrumptiously well.

And the style in which the pizzas are cooked was new to me, but so slick! I will make this again. Yum.

Is your mouth watering yet?

Ok, onto the recipe!

Preheat your oven to 500 degrees F. Wow, that is HOT! Heat a pizza stone on the bottom rack of the oven for 45 minutes. If you do not own a pizza stone, heat a large inverted baking sheet on the bottom rack for 5 minutes.

Divide 1 1/2 pounds of pizza dough into 8 pieces. On a lightly floured work surface, roll out each piece into a 7-inch round. Oil 4 large baking sheets and place the dough rounds on the sheets.

Cover with plastic wrap and let rest for 15 minutes. Being pizza dough is exhausting.

I have never used leeks in my cooking before, and I must say that I have been missing out! They are delicious and who knew that leek towers would be so much fun to take photos of?!

Slice 2 large leeks into 1/4-inch pieces.

Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced leeks, season with salt and pepper, and cook until softened (about 8 minutes).

Transfer the leeks to a plate. They need rest, too.

Add 2 tablespoons of olive oil to the skillet, along with 3/4 pound of ground lamb, salt and pepper. Break up the meat with a spoon or spatula and cook until the meat is no longer pink (about 5 minutes).

Generously flour a pizza peel. If you do not own a pizza peel, like myself, generously flour a flat baking sheet. Place a dough round on the peel and brush the dough with olive oil. Top with:

A handful of cooked leeks

A handful of cooked lamb

A handful of halved cherry tomatoes (you will want to halve about 32 total tomatoes for all 8 pizzas)

Thinly sliced pecorino cheese (you will need about 1/4 pound total for all 8 pizzas)

Slide the dough round onto the hot stone or baking sheet and bake for about 4 minutes, until the pizza dough is crisp.

Repeat this process with the remaining ingredients and serve! I hope you enjoy this pizza as much as I did! 

Click here for a printable recipe!


Creamy onion dip

My husband and I have a common love of dips. It is one of the first things we discovered that we both enjoyed, along with skydiving, kissing and margaritas. Not all together. Well, dips and margaritas go together (we have even managed to make skydiving and kissing go together, ha!). When we were first dating, we made a lot of different dips and we would sit out on my patio and eat and talk until the sun went down. Aaaaahhhh, those were the days.

The appetizer/dip section of our personal recipe book is pretty extensive, but we are always looking for things to add to it. We recently discovered this simple, yet delicious little dip that tastes wonderful with chips, crackers and veggies alike. It is a perfect party staple and it is guaranteed to get devoured. Baby carrots will undoubtedly be found scraping the sides of the bowl, searching for every last morsel of dip yumminess.

In a medium bowl, stir together:

1 1/2 cups sour cream

2 tablespoons dry onion soup mix

1/2 cup crumbled bleu cheese (use feta if you are not a bleu fan)

Cover and chill for up to 48 hours. Sprinkle with fresh parsley just before serving. Enjoy!

 Click here for a printable recipe!