Homemade Pita Chips

Since Greg was complaining on Sunday night that he didn't have anything for his lunch on Monday, I whipped up a batch of hummus and made these homemade pita chips so he wouldn't go to work empty-handed. The pita chips were so easy to make, and it was nice to be able to use my favorite spices on them. Greg said that the pita chips were much better than store-bought chips, and he said one of his coworkers was very envious of his lunch! I also think the homemade pita chips were pretty darn tasty. The only thing I would do differently next time is make more chips - they went rather fast! Enjoy.

Recipe for Homemade Pita Chips (2 Ways)
Garlic Pita Chips
INGREDIENTS:

2 pieces of white pita bread

Homemade pita chips served with homemade hummus. A great snack or lunch!

2 Tbsp. of Wegmans Basting Oil w/Garlic & Herbs
Ground Kosher Salt
Spiced Pita Chips
INGREDIENTS:
2 pieces of white pita bread
2 Tbsp. of Extra-virgin olive oil
1/8 tsp. of smoked paprika or other favorite spice
Several grinds of freshly ground black pepper
Coarse sea salt

DIRECTIONS:
Preheat the oven to 375 degrees. Prepare 2 baking sheets with foil. Cut pita bread into 8 triangles and then separate each piece by using your hands or a knife. You will end up with 16 triangles from each piece of bread.
Place each triangle on the prepared baking sheets.
For the garlic pitas - Put the garlic basting oil into a small bowl.
For the spices pita chips - put the 2 Tbsp. of oil, smoked paprika, and black pepper into a small bowl. Use a spoon to stir well. Take 1/2 tsp. of the garlic oil or spiced oil and then place a little of the oil onto the pitas and spread (you should be able to oil 4 triangles with the 1/2 tsp.). Continue this process until the tops of each triangle are spread with the oil. If making the garlic pitas, use a salt grinder to grind salt over the tops of each one. If making the spiced pitas, sprinkle a little bit of coarse sea salt over each one. Flip each one over, and repeat with the oiling and salting. Put pan into the oven. Cook for 4 - 5 minutes, then take out of oven and flip each piece over. Place back in oven for another 4 - 5 minutes. Remove from oven. Let cool slightly before snacking!
Eat plain or serve with homemade hummus.

*Each recipe makes 32 pita chips. Approximately 130 calories per 8 chips.*

Pasta with Shaved Asparagus, Tomatoes & Fresh Mozzarella

Last Friday I bought two beautiful mounds of fresh mozzarella cheese from the Italian Market in Annapolis. I planned to use it for the Asparagus & Arugula Pizza that I wanted to make for my mom on Sunday. While I was out Friday, my mom emailed me to let me know that she bought everything for her Mother's Day dinner. I never ended up making the pizza and instead I ate the meal my mom made - steak, shredded kale salad, corn on the cob, and bread. It was delicious, and as my mom likes to say, it was a true  "Costco" dinner. My mom really should be a spokesperson for Costco or something. She is in love with that place.

Well, I wanted to do something with my beautiful cheese that I had bought. I had also got other ingredients for the pizza that I had planned to make Sunday. I didn't have time to make the pizza this week, so I made a quick pasta dish instead with many of the ingredients I would have used in the pizza.  It was a very easy meal and Greg and I enjoyed it all week. I thought it tasted great warm for dinner, but I also really enjoyed it cold for lunches during the week. I'll add this meal to the list of vegetarian meals that are easy, filling, healthy, and full of flavor!

Recipe for Pasta with Shaved Asparagus & Cherry Tomatoes

INGREDIENTS:
16 ounces of penne pasta

3 Tbsp. of extra-virgin olive oil
2 1/2 tsp. of freshly squeezed lemon juice
Several grinds of freshly ground black pepper
1/4 tsp. of Kosher salt
16 pieces of green asparagus, tough ends removed
1 container of Boursin garlic and herbs cheese (5.2 ounces)
1 pint of cherry tomatoes (or grape tomatoes)
6 - 8 ounces of fresh mozzarella cheese, cubed

DIRECTIONS:
Bring a large pot of water to a boil. Add a generous amount of salt (about 1 Tbsp.) to the boiling water, then add in pasta and cook according to package directions. Cook about 1 minute past al dente style.
While the pasta is cooking, cut the asparagus. Cut the asparagus into 1 - 2 inch pieces, then cut lengthwise to make thin pieces of asparagus. Put the asparagus into a medium-sized bowl and add in the olive oil, lemon juice, salt, and pepper. Toss well to coat.
Drain the pasta in a colander, then return to the pot. Stir in the asparagus and olive oil mixture. Place over very low heat and mix well for several seconds. Remove pot from heat and stir in the Boursin cheese; mix well to incorporate. If desired, add in a little more lemon juice. Top with some extra salt and pepper. Stir in the tomatoes and then divide into serving dishes. Top each dish with several pieces of cubed mozzarella cheese.

Recipe makes approximately 8 servings. Inspired by the Asparagus & Arugula Pizza Recipe

NOTE: If you plan on having enough for leftovers, it is best not to add in all the tomatoes. Stir in the tomatoes when you serve again, because tomatoes do not save well in the fridge. 

Oreo Truffles with Mascarpone Cheese & Dark Chocolate

I went to a bridal shower this weekend for a friend of mine that I used to work with. I took the day off on Friday to help the shower hostess cook some amazing yummies for the event. I also made truffles this week to share at the shower. I made an old favorite, the coconut truffles, and a new favorite, the dark chocolate lime truffles. I also tried out a new recipe for Oreo truffles. They were much better than I had expected. I have tried them before and I wasn't a huge fan, but I used Mascarpone cheese in place of cream cheese and I used a high quality dark chocolate for dipping. They were a success. One of my friends who said he can't stand dark chocolate ended up trying one, and he absolutely loved them. Does that count as converting someone?

Oreo cookies are pretty nostalgic. When I snacked on them while making the truffles, it brought back memories of being a kid and eating Oreos and milk when I got home from school. The Oreo truffles are more grown-up, but I think kids would love them too. They are also really easy to make - they are actually one of the easiest truffles I have ever attempted. If you would like to try to make truffles, I'd recommend starting with this Oreo truffle recipe. There are only a few ingredients and the truffles are really easy to roll. If you can't find the Mascarpone cheese, you can use cream cheese. But I think the Mascarpone cheese has a nicer flavor.

I hope you enjoy the Oreo truffle recipe. I made over 100 truffles this week, so it might be awhile before I make any again! I have some leftover from the shower and every time I open the door of my refrigerator they tempt me (and yes, I give into temptation)!

Recipe for Oreo Truffles with Mascarpone Cheese & Dark Chocolate 
INGREDIENTS

For the filling 
45 Double Stuff Oreo Cookies (1 1/2 packages)
12 ounces of Mascarpone Cheese
3/4 tsp. of vanilla extract
For dipping/topping
10 ounces of bittersweet chocolate (70%) cocoa -
I used a 9.7 oz Scharrfen Berger bar
2 - 3 crushed Oreo cookies

DIRECTIONS
For the filling
Put the Oreo cookies into the bowl of a food processor fitted with a metal blade. Pulse several times, until the cookies turn into fine crumbs. Put the Oreo crumbs and the Mascarpone cheese into a large bowl. Use an electric hand mixer to mix on medium speed until the ingredients are well incorporated and you no longer see the white of the Mascarpone cheese. Add in the vanilla extract and mix. Cover the bowl with a lid and place in the fridge for 1 - 2 hours.
Line a couple tupperware containers with parchment paper. Take the Oreo truffle mixture out of the fridge and use a cookie dough scoop to scoop up the mixture and then shape into 1-inch balls. Cover the containers and place in the freezer for at least 2 hours.
For dipping/topping
Place the crushed Oreos in a bowl and place near where you will be dipping the truffles.
Line a baking sheet with parchment paper. Chop up the dipping chocolate into smallish pieces and place it in a double boiler saucepan. Put about an inch of water into the bottom pan of a double boiler and set it over medium heat. Once the water begins to simmer and steam comes up, fit the saucepan with the chocolate on top. Use a spoon to stir the chocolate frequently, until it is completely melted and smooth. Turn off the burner heat. Take containers out of freezer. Drop one or two of the balls into the chocolate and use a spoon to coat completely with the chocolate. Place onto the prepared baking sheet, and then sprinkle a little of the crushed Oreo on top. Continue this process, working quickly, until all of the truffles are coated. Place the pan in the fridge and allow the chocolate to harden before serving. Should be ready to eat within 20 minutes. Enjoy one with a small glass of milk!

Oreo Truffle - filled with crushed Oreos, Mascarpone cheese & vanilla extract. So easy! 

Recipe makes about 45 - 50 truffles
Oreo Truffle recipe adapted from several different sources on the Internet. 

Asparagus & Arugula Pizza

Yes, it's another asparagus and arugula combination recipe! I love the combo, and my other favorite recipes with arugula and asparagus include the CPK Quinoa Salad with asparagus and arugula and the asparagus and arugula risotto.

Today I'm sharing a homemade pizza recipe with asparagus and arugula. It is a pretty incredible pizza. I finally started to love making pizza at home ever since Greg bought me a pizza stone. I was lost before I had one. The greek pizza was the first homemade pizza I made with the stone, and it is also super yummy. When I made this arugula and asparagus pizza, I reunited with Boursin cheese, which I had forgotten how much I enjoy. I will not bust out into song right now, even though I'm tempted to. Wait, I think I'm gong to anyways - reunited, and it feels so good! Ok - now for the pizza recipe. I'm hoping to make this pizza on Sunday to share with mom on Mother's Day, but I think she has her sights set on filet mignon!

Recipe for Asparagus and Arugula Pizza 
INGREDIENTS:
For the dough

1 package of active dry yeast

1 tsp. of white sugar
1 cup (110 degrees) of warm water
2 1/2 cups of bread flour
1 tsp. of kosher salt
1 1/2 Tbsp. of extra-virgin olive oil
For the topping/assembly 

1 Tbsp. of extra-virgin olive oil

1/8 tsp. of freshly squeezed lemon juice

16 spears of thin asparagus, thick ends discarded
A couple handfuls of baby arugula leaves
8 - 10 ounces of fresh mozzarella, sliced 1/4-inch thick
4 - 5 ounces of Boursin garlic & herb cheese
Freshly ground black pepper

DIRECTIONS:
For the dough
Put the warm water in a 2 cup liquid measuring cup. Add in the sugar and package of yeast. Let sit until  it becomes foamy, about 10 minutes.
Put the bread flour and salt in the bowl of a food processor fitted with a metal blade. Pulse until combined. Pour the olive oil through the feed tube and pulse to combine. Then, with the processor running, slowly pour the yeast mixture through the tube until it is all used. Run the processor until the mixture turns into a dough ball and it leaves the sides of the bowl.
Take dough out of bowl and shape more into a rounded ball. Put the dough into a lightly oiled metal bowl and then cover with saran wrap. Place in a warm place for about an hour until it rises.
Dust your hands with flour and shape dough onto your work surface. Assemble the pizza.

For topping/assembly
Put a pizza stone on the lowest rack in oven and preheat oven to 500 degrees. Allow to heat for 30 minutes at 500 degrees before cooking the pizza.
While the oven is heating, assemble the pizza. Cut the asparagus into 1 1/2-inch slices. Stand the asparagus up on a cutting board and carefully cut into thin strips (or you can use a vegetable peeler for thinner pieces).
Mix the olive oil and lemon juice together and brush evenly over the pizza dough. Put the slices of mozzarella cheese on top of the pizza dough. Then place the asparagus and the arugula leaves on top of the cheese. Use the Boursin cheese to fill up any spaces on the pizza. Top the pizza with a few grinds of freshly ground black pepper.
Carefully transfer pizza to the hot pizza stone in oven. Bake for approximately 10 - 12 minutes, making sure to check it frequently to avoid burning. Carefully remove from the oven and cool for just a couple minutes before serving. Enjoy!

Pizza recipe adapted from Annie's Eats
Pizza dough recipe adapted from All Recipes