Breaded "Pan Fried" Chicken Breasts & Squash Medley

This evening I had some boneless chicken breasts that I needed to use, so I made a seasoned breading mix for them using about 1/3 cup almond flour, 1/4 cup golden ground flax, 1/4 cup finely grated Parmesan cheese and 1 teaspoon Italian seasoning, some salt, pepper, cayenne, paprika, onion powder and garlic powder (I just shook in the last few spices without measuring). It made enough to coat 3 boneless breasts. I dipped the chicken in beaten egg and then pressed the chicken firmly in the mixture to coat it well and browned it on medium heat in some olive oil in a pan on the stove. It's important not to use too high of a heat, particularly when using almond flour since it burns easier. You want it to brown, not burn. It just takes a few more minutes to cook using medium heat. To go with the chicken, I diced yellow squash and zucchini and sauteed them in some olive oil and then added in some butter, salt and pepper and sliced some little miniature fresh San Marzano tomatoes and tossed them in near the end. It was a simple, fresh and delicious meal. Even "the Colonel" can't beat this "fried chicken." I snapped a few photos below. Enjoy!

      

Happy Sunday! A Breakfast fit for the Greek Gods...

Happy Sunday!  It is a surprisingly chilly, overcast morning here and only 57 degrees.  We are supposed to get rain this afternoon, so as soon as we are finished eating our breakfast we are going to get outside and take our walk before it rains.  Looks like it will be long pants and long sleeved shirts for us this morning!  Since we are going to walk shortly, I made myself a quick, simple breakfast of Greek yogurt -- but since it is Sunday, I wanted to make it more special than my regular "weekday yogurt breakfasts".  I flavored about 1 cup of Greek Gods plain full fat yogurt with some cinnamon, stevia drops and vanilla; then I stirred in a few diced strawberries, a spoon of chopped walnuts and raw organic cacao nibs.  The cacao nibs are unsweetened but give a lot of crunch and very deep chocolate cocoa flavor -- for some people, they take some getting used to.  I snapped a couple photos below to show you that having yogurt for breakfast is anything but boring -- and if you like to "chew your breakfast"...just add something in there to chew.  Enjoy!

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Grilled Chipotle-Lime Wild Pacific Halibut w/ Fresh Green Beans & Toasted Almonds

I had a busy day today working on various projects around the house.  I wish I could have enjoyed the gorgeous weather outside today (it was 73), but I had things that just needed to get done and they required me to be inside. Hubby was in an all day training class today as well, so we are both looking forward to some outdoor time tomorrow.  We are planning to get a walk in this evening since our pollen count is now "down to 4400 from Thursday's high of over 8,000".  Even after the monsoon rains we got Thursday night, it only knocked it down to the 7,800 range, which is pretty yucky!  The leaves on the trees have exploded and seem to have come out overnight and our Bermuda grass is greening up quickly.  Since hubby got out of his class earlier than planned, we had enough time to do our Costco run this evening instead of waiting until tomorrow morning to do it.  I was hoping I'd find some fresh wild caught fish to make for dinner...and I hit the jackpot because they just happened to have some fresh wild caught Pacific halibut!

Since it was such a gorgeous evening out, we decided to grill it.  Our dinner was so simple to put together.  I made a Chipotle-Lime butter by melting a few tablespoons of Kerrygold butter and added about 1 teaspoon of freshly grated lime zest and a couple teaspoons of fresh lime juice and then shook in some Chipotle chile powder and a dash of Celtic salt and brushed it on the fish fillets before grilling them.  I also decided to keep the same Chipotle-Lime theme going with our green beans and toasted almonds as well.  I steamed the beans for about 3 minutes and then put them in a large nonstick skillet with some butter, lime zest, lime juice, Celtic salt and Chipotle chile powder and sauteed them for a few more minutes until they were crisp-tender and infused with Chipotle and lime.  I toasted some slivered almonds in the oven while the fish was grilling and the beans were cooking.  It only took about 10 minutes to grill the fish and it took about as long to make the green beans as well.  I sliced up a fresh ripe Roma tomato and "Boom"...dinner was ready in less than 20 minutes!  It was finished just in time where I still had enough light outside to snap a few photos before it got dark.  Oh, I saw my first few mosquitoes this evening...ewww.  I hope everyone had a Happy Saturday today!  For dessert later, I'm looking forward to some Chocolate Chip Cookies w/ Toasted Walnuts & Ricotta with a cold glass of unsweetened vanilla almond milk -- YUM!  Check out the photos of our dinner below.  Enjoy!

P.S. -- For those of you that have asked me about Pinterest before -- I finally switched my regular Pinterest account over to a "Gourmet Girl Cooks" page...so now you can follow me on Pinterest, too, if you are interested...or "pinterested"...LOL.  I haven't moved all of my recipes over to it yet...but the majority of them are there!  The link to my page is on the right side of my blog (right under my Facebook link).

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Take a closer look...

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Check out how red and ripe my tomato was!

Pizza & Cookies...."My Kind of Dinner!"

Today was a beautiful, bright and sunny day here and about 75 degrees.  Unfortunately, the pollen count was unbelievably high (8,024) which made being outside extremely unpleasant.  We are currently under severe thunderstorm and tornado watches; so hopefully with the pounding rain, our pollen count will drop drastically.  I had to run a few errands this afternoon and being outside for the few minutes from the car to the store was enough to irritate my eyes.  Anyway, I decided that just in case my house blows away tonight (and I really hope it doesn't)...that I wanted to have a good dinner.  So, what did I decide to make???  Pizza AND chocolate chip cookies...LOL!  I had some leftover taco meat from the other night and some beautiful ripe roma tomatoes...so while out this afternoon I picked up a poblano pepper to add to my pizza as well.  I sliced half of a large Poblano pepper and 1/4 of a sweet onion and sauteed them in a little olive oil until crisp-tender.  I seeded and diced a fresh tomato and grated some mozzarella cheese.  I then made my favorite pizza crust, my Almond/Flax/Parmesan Herb Pizza Crust.  I made the smaller "pizza for one version" in a rectangular shape and used parchment paper to flatten it out to about a 12" x 8" thin rectangle and baked it for about 18 minutes or so.  It makes a nice thin and crisp HOLDABLE pizza crust...not one of those "holdable/wink-wink" crusts that I have tried before.  I put a super thin layer of pizza sauce on the cooked crust, then mozzarella, taco meat, sauteed poblano peppers and onions and a tiny more cheese and put it back in the oven for about 5-6 minutes until everything was heated and melty.  I ran it under the broiler for about 2 minutes to brown ever-so-lightly.  When I pulled it out of the oven, I scattered the diced tomatoes on top as well as a few thinly sliced green onion tops.  I only ate about 1/3 of it (2 huge pieces).  I have plenty left for lunch tomorrow, and then some.  I made hubby one with his favorite toppings -- pepperoni, artichokes and black Kalamata olives...of course, mine was way better!  ;-)

For dessert, I made my Chocolate Chip Cookies w/ Toasted Walnuts & Ricotta.  I figured if we were going to blow away tonight then I wanted to have a "happy and content stomach" beforehand...a possible "last supper, of sorts"!  I just tried one of my cookies that has cooled off and just slightly warm...it is really good.  I added a touch more sweetener to it (about 2/3 cup Swerve) and they are excellent.  I usually add 1/2 cup -- and using 2/3 cup instead is really only adding a little more than another tablespoon of sweetener.  For those just getting used to eating without sugar, you can make them as sweet as you want them to be, but most people find that the longer they are away from sugar, the less sweet they like things to be -- I know that is certainly the case for me.  For those wondering about it...you can't taste the ricotta, it just gives a bit of "richness" to the dough -- you could add a little bit more, too, if you wanted. Below are a few pictures of my pizza and cookies.  The recipes for both are embedded in the links above.  Enjoy!

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P.S. -- Check out our pollen count here in Atlanta!!!

April 2013 - Daily Pollen Counts

S	M	T	W	T	F	S
31192	1179	2140	3103	4105	55	654
71691	82093	92607	104151	118024	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30

Turkey Green Bean Almond Casserole

This evening I put together a quick casserole using the leftover turkey breast from Sunday.  It's sort of like a green bean casserole, but with turkey in it.  I had about 4 cups of leftover diced turkey breast and I cooked a 12-oz bag of frozen french green beans and toasted some slivered almonds.  I made a double batch of cream of mushroom soup for the sauce part and whisked in about 2 cups of shredded cheddar cheese and a little sour cream to make a cheesy sauce.  I also sauteed fresh mushrooms, onions and celery to add to the mixture.  This was similar to a chicken almond casserole that I used to make that had rice in it along with canned cream of "whatever" soup.  I put french green beans in the casserole to take the place of the rice.  I seasoned it with a bit of salt, pepper and cayenne. Everything was stirred together and then I topped it with some additional cheddar cheese and paprika and baked it for about 30 minutes.  If I make it again, I will reduce the sauce part since it didn't absorb sauce the way rice does and I prefer it less saucy.   I used the turkey broth I saved from the crock pot from cooking the turkey breast to make the Cream of Mushroom Soup.  While this casserole isn't fancy and wouldn't win any awards...it was good.  Hubby liked it too.  I snapped a quick picture below for you to see.  Enjoy!

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Tuesday's Tasty Tacos...

This evening I was in the mood for tacos.  I had a beautiful head of fresh bibb lettuce in the fridge and a package of ground round beef.  I made my own taco seasoning, shredded some sharp cheddar cheese and diced a beautiful red ripe tomato I had sitting on the counter...and "Boom"...dinner was ready in no time!  It was a delicious, fresh and beautiful meal that was so simple to put together.  Today was a gorgeous day here -- upper 70s/80 and sunny...except for the sky-high pollen counts (about 2,100)..."I say as I type and sneeze my head off"...it was a picture perfect day.  Spring has definitely sprung!  My once black car is now heavily coated with yellow-green pollen -- I am actually looking forward to the rain later this week to wash some of it out of the air.  I snapped a couple photos of my tacos below and the link to the taco seasoning recipe is here:  ----->   Tacos   Enjoy!

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Simple...fresh...tasty...Tuesday's Tasty Tacos!

Sunday's Crock Pot Roasted Turkey Breast...

Today was an absolutely gorgeous day here. It was bright, sunny and in the upper 70s. The pollen has really started in full force though -- there is a green haze on our cars already. I awoke bright and early this morning at 6:00 a.m. for some reason and couldn't fall back asleep. I finally got up around 7:00 and put a turkey breast in the crock pot to cook for dinner. I cooked it on high for the first 3 hours and then turned it down to low for the next 6 or 7 hours.

The turkey breast is easy to do -- all I did was:

1) Put a few cut up stalks of celery in the bottom of the crock pot and place a 5 to 6 pound turkey breast on top;
2) Season the turkey breast with salt, pepper, paprika and a bit of poultry seasoning;
3) Add about 1/2 cup of water;
4) Cook on high for first 3 hours; Turn to low and cook an additional 6 to 7 hours.

Hubby and I took our walk before breakfast and got that out of the way early -- we intended to go for 30 minutes and ended up walking for 45 minutes since it was so gorgeous out. Putting the turkey breast in the crock pot was nice because I was able to work on some projects around the house, get my grocery shopping done as well as some other shopping and have dinner already started for me when I got home. Youngest son came by and had dinner with us and it was nice not rushing around at the last minute. I had plenty of the Yellow Cheddar Squash Casserole left from last night to go with our Crock Pot Roasted Turkey Breast and just steamed some fresh broccoli to go with it and "Boom"...dinner was ready in no time!  I snapped a photo below for you to see. Enjoy!

Saturday Night's Steak Dinner w/ Yellow Cheddar Squash Casserole & Green Beans

Today was a beautiful day here.  It was bright, sunny and warm with a pleasant breeze. This morning, I slept in late -- until almost 10:00 am, giving me about 13+ hours of sleep!  While it sounds like a lot, it only helped make up for Thursday night's complete lack of sleep! Our little dog, Spike, who is a Bichon Frise, was up all night pacing, fidgeting and whimpering when touched with any pressure. I laid on the floor with him for over 3 hours Thursday night and was able to get him to sleep as long as I was petting him and soothing him. When my body couldn't take lying on hardwood floors any longer after 3+ hours, I tried making a spot where I could sit up with him on the floor -- "no can do".  It was obvious that he would be going to the vet Friday. Meanwhile hubby and I did not get any sleep whatsoever Thursday night, but fortunately for hubby, he had the day off Friday -- I had to work and felt like a zombie all day long. I figured Spike had a tummy ache or something wrong with his back (he had back surgery 6 years ago). On Friday, our vet told us it was his back again...and as my eyes filled with tears -- he told us that thankfully, at this point, it doesn't appear to be serious like it was last time when he needed surgery. They gave him a pain shot, steroids and muscle relaxers and they will check on him again next week. Last night I actually fell asleep without any dinner from complete exhaustion and slept over 13 hours until this morning. You don't appreciate sleep until you don't get any...and then you get plenty -- the difference is amazing! So, tonight, I was ready for dinner! We picked up a couple of porterhouse steaks and grilled them. I sauteed some sliced fresh mushrooms for my steak and made my Yellow Cheddar Squash Casserole and green beans with almonds to go with our steaks. Hubby had a baked potato with his. The meal turned out great and I have enough of my steak and sides leftover for my lunch tomorrow, too. When I made my squash casserole, I added extra cheese to the topping as well as a little more cayenne, salt and black pepper to give it a little more kick. It turned out delicious. The recipe for my squash casserole is embedded in the link above. Enjoy!

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Fresh out of the oven...

Thursday's Quick Chicken & Zucchini Pasta...

Today was an absolutely frigid day here in the Atlanta area. Our high this time of year should be around 70, and instead it was around 40 with rain, wind and just an ugly day all the way around. We actually had to put the heat back on again and according to the weather reports, today's temperature tied as a record low temperature back in 1987. The last couple of days I have felt a little puny with an upset stomach -- nothing terrible, but enough to feel a little bit yucky. Last night hubby picked up a rotisserie chicken for dinner and I just roasted some brussels sprouts to go with it. This evening I didn't have too much of an appetite, but decided to use the leftover rotisserie chicken to make a quick "pasta" meal for dinner. I cut the chicken into chunks and simmered it in sauce along with some sauteed fresh sliced mushrooms. I served it over "zucchini pasta" that I made using my Kuhn Rikon vegetable shredder (it's like a vegetable peeler with teeth). I quickly sauteed the zucchini for a few minutes in a little olive oil and seasoned it with a pinch of sea salt and topped it with grated Parmesan cheese...and "voila"...dinner was ready in less than 20 minutes. Below are a couple of photos. Enjoy!

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Crustless Spinach Tomato Feta Pie

This evening I got home late from work, so I didn't have time to stop at the store like I had originally planned. I had intended to pick up some steaks to grill, but just ran out of time. I had a 1-pound container of organic baby spinach that needed to be used as well as some super ripe roma tomatoes on the counter...so I decided to make a "pie" with them for dinner. I quickly sauteed and wilted the entire pound of spinach -- even though it sounds like a lot...it really isn't after it has cooked down. I pressed the excess liquid out of it and coarsely chopped it. I diced and removed the pulp (seeds, icky slimy stuff, etc.) of 3 tomatoes and then diced them (about 1 cup of diced tomatoes). I didn't feel like taking the time to chop and cook onions and garlic, so I just used onion and garlic powder instead. I also seasoned it with black pepper, cayenne, and dill. I decided to skip making a crust since I wanted this to be super fast...so instead I decided to experiment with adding blanched almond flour and finely grated Parmesan to the egg and milk mixture to act as sort of a "built-in crust" of sorts -- to make it a little more substantial than just an eggy quiche type of dish. I mixed the ingredients together and put it into a pie dish first, but had way too much filling...so I dumped it into my 10-inch quiche/tart dish instead, and it fit perfectly. I popped it into the oven to bake and hoped that it would be delicious...or at the least, "edible." This was another one of my "fly by the seat of my pants" meals -- the concept seems pretty good...you just hope the end results match, and in this case it did!  :-)  Below I listed the ingredients and brief "recipe" for my Crustless Spinach Tomato Feta Pie as well as a few photos. Enjoy!

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Crustless Spinach Tomato Feta Pie

Ingredients:

Olive oil cooking spray

1 pound fresh wilted baby spinach, excess liquid pressed out and coarsely chopped

3 roma tomatoes, seeded and diced (about 1 cup)

6 eggs

3/4 cup whole organic milk (or cream or half-and-half)

1 cup crumbled feta cheese

1 teaspoon dried dill

1/2 to 1 teaspoon freshly ground black pepper

Salt, to taste (I didn't add any because of the salty feta and Parmesan)

1 teaspoon onion powder

1/4 teaspoon garlic powder

Dash of cayenne pepper

2/3 cup blanched almond flour

1/2 cup finely grated Parmesan cheese (plus extra to sprinkle on top)

Directions:

Preheat oven to 400 degrees F.  In a large bowl, combine all ingredients and mix well. Pour into a lightly greased 10-inch "deep dish" pie pan or quiche/tart dish (you could also use a rectangular Pyrex shallow casserole -- there are no laws saying it has to be round and it can be cut into squares just as easily -- no, probably easier than it can be cut into wedges).  Sprinkle with additional Parmesan cheese, if desired.  Bake at 400 degrees F for about 35 minutes or until set.  

    

Chicken Divan (Wheat/Grain Free) -- Happy Easter!

Happy Easter!  Today we have had a combination of rain then sunshine back and forth -- it can't make up its mind what to do!  At the moment, it is bright and sunny, but scary clouds loom in the distance.  Today has been a very busy day trying to get ready for Easter dinner...but everything is ready now...just waiting for everyone to arrive shortly, so I thought I'd take a minute to wish everyone a very Happy Easter and to show you a picture of the Chicken Divan (Wheat/Grain Free) that we are having.  This time everyone is having the wheat and grain free version.  The only difference is the rest of the family is having it over rice and I am having it without rice.  We are having mini Strawberry Trifles for dessert -- they are having theirs with angel food cake and whipped cream and I am having mine with whipped cream!  I am including a link to the recipe above.  Also embedded in the recipe list is the recipe for the homemade cream of chicken soup (this time I only used chicken in the cream of chicken soup instead of adding mushrooms).  Enjoy!

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The strawberries I picked up at Costco Friday night were HUGE -- the berry on the left is a "normal" sized berry -- the ginormous one on the right is what I used to make my Strawberry Shortcake Trifles

Dinner is served...

Saturday's Grilled Salmon, Parmesan Cauliflower Mash & Roasted Asparagus

Today was a busy day running errands, working on projects around the house, and getting my grocery shopping done for the week as well as tomorrow's Easter dinner with the family.  The grocery stores were packed, as usual, before a holiday.  I still have to clean the house before everyone comes tomorrow -- it looks like a bomb went off in it!  :-)   We actually made it up to 73 degrees for a high this afternoon, so I thought it would be a perfect evening to grill out for dinner.  We had a simple, fresh and delicious dinner of grilled salmon, my Rich and Thick Parmesan Cauliflower Mash and roasted fresh asparagus.  It just lightly began to sprinkle as we pulled the salmon off the grill and tomorrow we are supposed to have thunderstorms in the afternoon.  I hope it stays dry long enough for the little kids to be able to enjoy their Easter egg hunts.  My kids are all way too old for egg hunts...but I still make them Easter baskets every year and probably will until they make me stop (and so far I am not getting any requests to stop)...LOL.  They are all grown and live on their own...and do not follow the Wheat Belly program as I do...so I am still sort of the "odd woman out here".   But, no worries, I have now lost a total of 57 pounds which makes me a very happy odd one, so that is perfectly okay!  I snapped a few photos of our dinner this evening and have embedded the link to take you to the recipe for the cauliflower mash above where I list my dinner menu.  I also snapped a few shots of my Easter table floral centerpiece that hubby bought me yesterday -- it is so pretty and just SCREAMS spring.  Enjoy!

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Va Va VOOM!!!

Happy Easter...Happy Spring!!!

Friday's "Leftover Lunch"!

I am off this afternoon to work on taxes (ugh)...but I wanted to first start with a good lunch before I get knee deep in papers.  I had some leftover rotisserie chicken breast we had for dinner Wednesday night that needed to be used. I cut up some chicken breast, diced an avocado half left from yesterday's lunch and diced a ripe roma tomato and plopped it on top of a bed of torn butter lettuce, and "Boom"... leftover rotisserie chicken never looked so good! For a quick dressing, I mixed a rounded tablespoon of sour cream with a couple tablespoons of spicy chunky fresh salsa and "Boom"...I had a delicious cream dressing that looks almost identical to Thousand Island dressing....only this one is a little snappier, I think.  I love it when you can makeover an often passed over leftover into a whole new meal.  Check out a couple of pics below....now it's off to tax doom and gloom for me.  Enjoy!

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Speedy Shrimp "Stir Fry" w/ Broccoli

This evening I decided to make a Speedy Shrimp Stir Fry with Broccoli that only took me about 15 minutes to put together.  Last night I took about 1 pound of frozen cooked shrimp out of the freezer and thawed it in the fridge overnight to use for dinner tonight (I buy it in 2-pound bags from Costco and it is delicious). Since the shrimp is already cooked and just needs to be heated...it is more of a "faux fry" than a "stir fry" -- but since I am stirring the shrimp around in a wok to heat...I am going to call it a "Speedy Shrimp Stir Fry" since it is technically a Chinese dish.  I steamed fresh broccoli florets and sliced carrots in a covered glass bowl in the microwave for about 3 to 4 minutes.   I heated about 1 tablespoon of coconut oil in my wok, then added 1 minced clove of garlic and the sliced bottom halves of about 3 green spring onions (I reserved the sliced top green parts to add at the end).  I sprinkled in a pinch of red pepper flakes and then poured about 3/4 cup of chicken stock into the wok with the garlic and onions.  Once it was simmering, I added 1 to 2 tablespoons of raw cashew butter by Artisana to use as my thickener.  I purposely chose raw cashew butter as opposed to roasted peanut butter or almond butter because it does not have a strong taste at all and is very light colored (and gives much the same results and look that I would normally get from cornstarch that I used to use to thicken my stir-fry sauces).  I whisked the cashew butter in well and it instantly thickened the broth mixture.  I had extra chicken stock set aside to thin the sauce further, if necessary, but it was a perfect consistency with my first attempt.  Once the sauce was the thickness I wanted, I added a couple tablespoons of low sodium Tamari sauce and then added the thawed shrimp that I had rinsed, drained and patted dry.  I heated the shrimp in the sauce and added additional red pepper flakes, a dash of cayenne pepper and tasted it again for seasoning.    Once it was seasoned to my taste, I added the drained steamed broccoli and carrots to the wok and tossed everything to coat evenly with the sauce.  This was absolutely delicious and definitely worth the investment I made in purchasing the raw cashew butter.  I plan to keep it on hand for use as a thickener.   It worked better than I anticipated.  Although it was a bit pricey,  I found it online at iHerb for about $15.00, which is a few dollars cheaper than I have paid for it in the past from Amazon.  You could also make your own cashew butter much cheaper, too, if you wanted to.  This raw unsalted cashew butter worked like a dream and gave me the consistency I wanted without altering the taste at all.  Think of it as sort of "cornstarch paste/butter".  Hubby enjoyed his Speedy Shrimp w/ Broccoli over brown rice and I enjoyed mine without any rice. I snapped a couple photos below for you to see.  Enjoy!

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Awesome as a thickener for sauces, etc.

Tuesday's "Pizza for One"...

Today was a crazy day here weather wise. Besides it being freezing cold here (literally)...we awoke to snow flurries that continued on and off during the day. While there wasn't any accumulation, it was totally bizarre to see snow of any sort here in March. What we are usually plagued with is sky-high pollen counts this time of year instead. Even at lunch time I saw snow flurries and I had to take a double take to believe that I was still seeing "snow" in the air when I was returning from lunch. Well, tonight hubby had a meeting he had to attend and I wasn't expecting him home before 9:30 or 10:00...so that meant it was just little old me for dinner...well, me and Spike (the Bichon) that is! So, I decided to make myself a super simple "Pizza for One". I made a batch of my Almond/Flax/Parmesan Herb Crust and decided to keep the toppings simple. After I baked the crust for 15 minutes, I topped it with some shredded mozzarella cheese and a diced (and seeded) fresh roma tomato and a light sprinkling of Parmigiano Reggiano and then popped it in the oven to bake for 5 minutes and then switched to broil for about 2 minutes until the cheese just began to bubble a bit. After it came out of the oven I topped it with some fresh torn basil and cracked black pepper. It was simple, fresh, quick and most importantly...delicious!  On a freezing cold night like tonight, this was so much better and quicker than any take out pizza I could have ordered...hands down!  ;-)  I snapped a couple photos for you to see below and the link to the crust recipe is embedded in the different colored text above.  Enjoy!

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BOOM!