Strawberry and Nutella Dessert Pizza

February 11, 2020 by 2 Comments

strawberry pizza

Just in time for Valentines Day, I give you this decadent and delicious strawberry and Nutella dessert pizza! Gooey, warm Nutella slathered on top of pre-cooked, crunchy pizza dough, it’s scrumptious!

This is a fun dessert that you can share together with family, friends or a certain someone. It’s unbelievably easy to make and it tastes like a million bucks!

I was thinking how fun this dessert would be in the summertime cooking the dough out on the grill and finishing it off right on the table, it’s that easy.

dessert pizza

All you’ll need is a jar of Nutella, a good store bought pizza dough, some fresh strawberries and a can of whipped cream. Of course you can make your own dough and whip your own cream but you really don’t need to in this case.

pizza dough

There’s no exact recipe, here’s what you do.

I used half of a 1 pound dough ball so that would be 8 oz.

Roll it out on a lightly oiled pizza pan that is sprinkled with cornmeal.

Brush some melted butter all over the top then sprinkle it lightly with sugar, then prick it all over with a fork so it doesn’t bubble up.

Place dough into a 475F pre-heated oven and bake it for around ten minutes, you want the crust to be golden but not dark.

Nutella spread

Take it out when finished cooking, let it cool down a bit and then while it’s still warm spread the Nutella all over but not on the crust.

nutella pizza

Arrange your sliced strawberries all over in whatever design you like, you can even add bananas as well, but I think it’s good to keep it simple.

You can also add a sprinkling of toasted hazelnuts if you so desire.

strawberry nutella pizza

Adorn it with a dusting of powdered sugar and slice it up just like a pizza!

dessert pizza

I do recommend a nice dollop of whipped cream right before serving, sweet pizza heaven!

I hope you make this easy, scrumptious dessert!

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2 Comments Filed Under: Desserts, Fruit, Pizza Tagged: , , , ,

Shrimp and Lobster Ravioli with a Limoncello Cream Sauce

December 30, 2015 by 31 Comments

shrimp and lobster ravioli with limoncello cream sauce

I thought I’d make something special to bring in the new year, how about shrimp and lobster ravioli with a luscious  limoncello cream sauce?  It’s so full of flavor, not too heavy, and the light limoncello sauce just enhances all the chunky seafood tucked inside. It’s elegant and perfect for New Years Eve!

The effort to create this dish is well worth the time, it’s something you would make for a smaller group, maybe two couples or a romantic dinner for two. You may not have the time to make it right now, although it really doesn’t really take that long, please keep it in your memory bank for a future special occasion or upcoming Valentines Day.
shrimp and lobster ravioli with limoncello cream sauce

 

 

 

 

 

 

 

 

 

 

 

If you’re not a fan of limoncello no worries, you can simply make a lemon cream sauce, equally as amazing!
cooking lobster

It may sound decadent or a little extravagent but it’s really not that expensive to make at all.  I bought two small lobster tails, six dollars each and one pound of shrimp and I was able to make thirty one ravioli that were packed nice and full.shrimp and lobster filling for ravioli

The filling is easy to make, you chop up your pre-cooked lobster and shrimp then quickly saute in a pan with garlic, olive oil and shallots. When that mixture cools down you fold in a little ricotta, mascarpone and chopped parsley.

making shrimp and lobster ravioli

You can either roll out your dough by hand, which is a little time consuming, or use a crank style pasta machine which works really well, or this handy pasta attachment to your Kitchen Aid, which will speed things up a bit, either way will work. After the pasta sheets are rolled out then cut your pasta into a three inch circle.

shrimp and lobster ravioli

Once you get the dough rolling, everything moves really fast, just fill and crimp!

shrimp and lobster ravioli

After one bite you’ll know it was worth all the effort, I promise.

shrimp and lobster ravioli with tomato cream sauce

I’ve also served this with a tomato cream sauce, easy to make by stirring some cream into your marinara, either way you choose I know you’ll love it!

Wishing you all a very Healthy and Happy 2016! Thank you for all your support this past year, all your comments, emails and friendships mean the world to me, and don’t forget you can always see what I’m cooking up during the week on Instagram!

4.7 from 3 reviews
Shrimp and Lobster Ravioli with a Limoncello Cream Sauce
 
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Ingredients
  • RAVIOLI DOUGH
  • 2 cups unbleached flour
  • 2 eggs, beaten
  • 2 teaspoons olive oil
  • ½ teaspoon salt
  • a little dribble of water until the dough comes together
  • additional egg for egg wash
  • FILLING
  • 2 small lobster tails, pre-cooked and chopped in small chunks
  • 1 lb of medium shrimp, pre-cooked and chopped into small chunks, when combined you should have 2 heaping cups of lobster/shrimp meat
  • 2 garlic cloves, diced
  • 1 large shallot, finely chopped
  • 1 teaspoon, limoncello, or lemon juice
  • ¼ cup of ricotta
  • 1 heaping tablespoon, mascarpone cheese
  • 2 teaspoons, chopped parsley
  • LIMONCELLO CREAM SAUCE
  • 4 Tablespoons of limoncello
  • 2 or 3 tablespoons of lemon juice
  • 1 stick of unsalted butter
  • heavy cream to thicken it up
Instructions
  1. The dough comes together really fast when made in a food processor, put the dry ingredients in and pulse, then put wet ingredients down the tube and process until the dough forms a ball. You can also make it by hand. Wrap dough in plastic wrap and let it rest for 20 minutes. This one batch will make about 30 ravioli.
  2. Pre-cook both lobster and shrimp, then cut into small chunks.
  3. Add olive oil to saute pan, then add garlic and shallot, cook for a couple of minutes, then add in seafood and parsley, toss til coated, then let it cool down.
  4. Put the cooled down mixture into a bowl and add in the ricotta and mascarpone
  5. Roll out your dough and cut into 3 inch circles, brush top with egg wash and place a heaping teaspoon of filling on top.
  6. Fold dough circle in half, into a half moon, and crimp edge with a fork.Place them onto a sheet pan, ready to boil or to be frozen. Freeze them on sheet pan, individually then place into ziplock bag.
  7. For the sauce, simmer the limoncello and lemon juice together, or just plain lemon juice, then whisk in the butter until well incorporated, then pour in a little cream for thickness. You're just spooning on the sauce, not drenching it in sauce. You can double this and make more if you desire.

 

 

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31 Comments Filed Under: Fresh Pasta, Seafood Tagged: , , , , ,

Fish Filet Roll Ups on Shingled Red Potatoes

February 13, 2015 by 15 Comments

stuffed sole on potato shingles If you plan on staying in for dinner on Valentine’s Day, and you’re still on the fence as to what you want to make, look no further! I’m giving you an easy and elegant meal that you can prepare ahead of time for you and your special someone, it’s impressive and filled with flavor.

It’s actually a revision of an older recipe I did on my blog about five years ago. The key is you’ll want to use a mild white fleshed fish fillet, one that can easily be rolled, not too thick and not too tiny in size either. I was going for cod but my fishmonger suggested I use Petrale sole, which is not like a true sole but more like a flounder. I told him I wanted to stuff and roll it and he said it would be perfect for that, and he was right!

If you can’t find Petrale sole, try flounder, cod or better yet ask your fishmonger, they know what’s best.

julienned vegies The inside of the fillets are generously brushed with a good quality basil pesto, please make your own if you can because the flavor of the pesto will really shine through, anything inferior will not be as good. The fish is then stuffed with a mixture of julienned carrots and zucchini, then rolled into nice little bundles.

shingled red potatoes The fish bundles are cooked right on top of thinly sliced shingled red potatoes, when finished everyone gets plated their very own pretty presentation.

stuffed sole on potato shingles A crispy topping of panko, lemon and garlic adds superior flavor, texture and crunch to the finished dish.

stuffed sole on potato shingles You’ll have plenty of room for dessert after this!

flourless chocolate cake And for dessert I highly recommend this  Flourless Chocolate Espresso Cake, we absolutely loved it.

Happy Valentine’s Day!

 

Fish Filet Roll Ups on Shingled Red Potatoes and the Winner of my Giveaway
 
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Ingredients
  • mild white fleshed fish filets ( I used 4 for this recipe) sole, flounder or cod, thin enough to roll and big enough to stuff.
  • 2 carrots and 2 zucchini, julienned, do not use the seeds of the zucchini
  • good quality basil pesto
  • 8 or 9 tiny red potatoes, thinly sliced with a mandoline, do not use the ends
  • panko bread crumbs
  • lemon zest
  • 1 garlic clove, smashed
  • olive oil
  • garlic powder
  • paprika
  • salt and pepper to taste
  • parsley for garnish
Instructions
  1. Heat oven to 400 degrees, Toss sliced potatoes into a bowl and coat with olive oil, garlic powder, salt and pepper.
  2. On parchment, layer the sliced potatoes in a shingled pattern overlapping the slices making a rectangular raft to hold the fish bundle, make sure you can see the potato slices on all 4 sides of each raft.
  3. Take the inner side of each fillet and generously brush it with the pesto from end to end.
  4. Place a handful of the veggies on the small end of fillet then roll up and secure with tooth pick, place seam side down onto potato shingles.
  5. Brush top of bundles with pesto so the panko mixture sticks, sprinkle with paprika.
  6. To make the panko mixture, mix 1½ cups of panko with 1 smashed garlic clove and the zest of 1 lemon.
  7. In a small saute pan drizzle olive oil and crisp up the panko mixture until golden.
  8. Press the panko mixture onto the top of each fish roll up, drizzle with olive oil and bake until fish is cooked and potatoes get crisp on the edges.
  9. Sprinkle with parsley for garnish.
  10. Use a nice wide spatula, get right under the potatoes and carefully lift up.

 

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15 Comments Filed Under: Cakes, Fish Tagged: , , , ,

Individual " Lighter" Chicken Pot Pies

January 27, 2010 by 38 Comments

Winter just wouldn’t be complete if I didn’t make at least one pot pie, lately I tend to shy away from them because normally they’re not the most healthy thing to eat, but this version is not only portion controlled but the sauce is made from a rue whisked with chicken broth infused with garlic and fresh thyme, and yes, there’s a piece of puff pastry on top but it was cut out with a small cookie cutter, so how bad can that be?

I can’t stress enough how absolutely delicious this combination of roasted chicken, roasted butternut squash and fresh chopped spinach is. Spinach and butternut squash is a match made in heaven, I’ve been making so many meals lately from those two ingredients, in fact my next post will be a lovely risotto minus the chicken, replaced with hearty crimini mushrooms. So good!
This recipe filled three 5″ ramekins, and I only used one large chicken breast for all three. I served my pot pies along side a salad of mixed baby greens, it all went perfect together.
Wouldn’t this be cute for a cozy little Valentine dinner, besides, you’d have plenty of room left for a decadent dessert!
Here’s the ingredients:
1. A previously roasted chicken breast, I seasoned mine with a drizzle of olive oil, thyme, salt and pepper.
2. A previously cut up and roasted butternut squash that was drizzled with olive oil, salt and pepper. You’ll have leftovers, but that’s a good thing, that’s what I made my risotto with!
3. A huge handful of fresh spinach, coarsely chopped.
4. Onion, garlic, fresh thyme.
5. Grated Parmesan cheese.
6. Puff pastry sheet defrosted, and shapes cut out with a cookie cutter.
Here’s what you do:
In a saucepan melt 1 tablespoon of butter and saute 2 minced garlic cloves and 1/2 of a small red onion.
Stir in 2 tablespoons of flour, season with salt and pepper and then whisk in a good 2 cups of chicken broth, maybe a teenie more, also add some fresh thyme, and a generous handful of grated cheese.
Note* If you want the sauce to look creamier stir in a tablespoon of milk or half and half, but you really don’t need it!

When the sauce thickens, turn off the stove and throw in your chicken, squash and chopped spinach. Scoop ladles full into your buttered ramekins and place your puff pastry cut out on top of filling, ( brush a little milk or cream on top to help get it golden brown).
Bake in a 400F. oven untill brown and bubbly, 15 to 20 minutes.
Hope you enjoy!
Buon Appetito!
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38 Comments Filed Under: Poultry, Seasonal Tagged: , ,