The start...
In cyclo-cross they can have crazy things like staircases!
Heading for the finish line....
Place the uncooked pie shell in a 9-inch pie plate. Flute the edges. Line the shell with double layer of foil and bake at 450 degrees for 8 minutes. Remove the foil and bake for 4 minutes more until the crust is set and dry. Remove the pie from the oven and reduce the heat in the oven to 375 degrees.
Sprinkle crust with 1/2 cup mozzarella cheese. Let the pie crust cool slightly. Cut the tomatoes into wedges and drain on paper towels. Arrange the tomato wedges over the cheese in the tart. Rough chop the basil, mince the garlic, and combine with the mayo, asiago cheese, remaining mozzarella cheese and pepper. Spoon the mixture over the tomatoes, spreading to cover. Bake at 375 degrees for 35-40 minutes until bubbly and browning. Garnish with basil leaves and serve warm.
I've made these breadsticks several times. They come together fast and taste great. I've been putting fresh rosemary on them since I have a plethora of it in my herb "garden".
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11×17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.
These burritos were really tasty and they are really good for you! I didn't have brown rice, so I used regular old white rice. I also baked the sweet potatoes in my crockpot and then mashed them. And I skipped the oven part, we always throw our burritos on the griddle. (Have I told you how much I love my griddle and oval burner?!)
Sweet Potato and Black Bean Burritos
RICE:
Cook the rice according to package directions until tender (using the required amount of liquid – either broth or water). Drain, then fluff with a fork and let it rest with the lid closed while you make the rest of the fillings.
MASHED SWEET POTATOES:
Boil the sweet potatoes until very tender, then mash or whip with the butter. Season with salt and pepper to taste.
SPICY BLACK BEANS:
In a bowl, mix the beans with the lemon juice and seasonings. Heat the oil in a skillet over medium-low heat. Cook the onions, garlic and green chili pepper about 2-3 minutes until soft. Add the bean mixture and warm through.
BURRITO ASSEMBLY:
Layer the warm ingredients down the center of each tortilla in this order: cheese, rice, beans, sweet potatoes. Fold the tortilla at the top and bottom of the filling in, rotate and roll the burrito up so that all the ends are closed. Place it on the baking tray seam side down. Brush with vegetable oil and place under the broiler until crispy and golden brown on top. This took about 15-20 minutes in my oven. I serve with sour cream mixed with 1 teaspoon of ground coriander or chopped fresh cilantro!
Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes.
Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.
Here's another easy flatbread to try. These pitas make great sandwiches, and I like to toast the leftovers to make pita chips. The boys have been having them with hummus for lunch. The best way to cook any flatbread is on cast iron. I love using my cast iron griddle for it.
This chicken souvlaki was sooo good. It tastes like the chicken version of gyros. It was great on the homemade pita bread, and I've been eating the leftovers in a salad.
Most of this recipe is in the prep. You marinate the chicken for several hours before you grill. I do it before I leave the house in the morning.
Pound out the chicken breast until they are about 1/2 inch thick.
Rub down with olive oil then season both sides generously with the Cavender’s Greek Seasoning Salt. I live on the East Coast and have found it in most big grocery chains.
Wrap the chicken in cling wrap and refrigerate for several hours.
Grill on a counter top grill or outside grill for that matter about 3 minutes. Let sit for a minute or two then slice into strips.
The night before, place 12 oz of plain non-fat yogurt in a coffee filter then set in a mesh colander set over a bowl and drain it in the fridge overnight. I do this because I like the Tzatziki thicker so it stays on the sandwich. But if you forgot to drain the yogurt the night before you can use Greek yogurt. Greek yogurt is just a tad more expensive than regular yogurt.
While chicken is grilling, chop up the cucumber and the onion. Mix the cucumber, onion with the drained yogurt, add the lemon juice and salt and pepper to taste.
I also chop these up before I leave for work in the morning and stow them in the fridge. Just one less step in the evenings when my boys are melting from hunger and I need to feed them within the first 30 minutes of hitting the door.
Place grilled chicken strips and tzatziki into warmed pitas folded in half and enjoy.
Kings Island is owned by Cedar Fair (Cedar Point), so the kids area is now Snoopy themed. Planet Snoopy is great, there are 3 kid sized coasters, including a wooden one and a suspended one.
Brooks and Hudson checked out the Delirium test seats. Delirium is my favorite flat ride ever!
We were excited to have our friend Ray come with us. He's from China and it was his first time at an American amusement park. He had a great time.
