Monthly Archives: May 2014

Puff Pastry White Pizza

Makes 4-6 servings. This recipe would work great as an appetizer at a party. You could cut the sheets into smaller pieces prior to adding the toppings to make bite size pizzas or cut into smaller pieces after baking.

I paired this recipe with Simple Seasoned Brussels Sprouts.


  • 1 puff pastry sheet (I use Pepperidge Farm)
  • 2 oz cream cheese (I use reduced fat)
  • 1/2 cup milk (I use fat free)
  • 1 cup baby spinach, packed
  • 1 head of garlic
  • 8 oz package of John Soules Grilled Chicken Breast Strips or 1 chicken breast
  • 4 oz baby bella mushrooms
  • Oregano
  • Sweet Basil
Puff Pastry White Pizza

1. Unwrap the puff pastry sheet and set on an elevated surface to thaw. I place the folded sheet on top of the stove. I have an older gas powered stove, so the elevated grills work well for thawing. You can also place the sheet on top of a bowl. Whatever you use, just make sure air can circulate above and below to speed up the thawing process.

2. Preheat the oven to 400. Remove the garlic cloves from the head. Cut off both ends of each clove and remove the skin. Place naked garlic cloves in the middle of a piece of foil. Wrap the garlic up. Bake for 20 minutes.

3. In a small sauce pan, cook the cream cheese over low-medium heat until melted but still chunky. Add 1 tbsp milk and whisk until the milk is dissolved. Repeat until all milk is incorporated. If you add the milk to quickly, the cream cheese will not dissolve and the result will be a chunky unappealing looking sauce. Cook until the sauce begins to thicken, about 7 minutes. Remove from heat. Chop the garlic into small pieces. Add to the sauce.

4. I try to keep at least one package of John Soules chicken on hand for those times that I don’t want to mess with thawing and cooking chicken. If you’re using John Soules, pour the chicken onto a plate and microwave for 2 minutes. Remove and cut into small, dime-sized pieces.

If you’re using a chicken breast, lightly salt the chicken and cook over medium-high heat until cooked throughout, about 5 minutes per side. Remove from heat and cut into small, dime-sized pieces.

5. Wash the mushrooms and remove the stems. Slice thinly then cut into dime-sized pieces. Remove the stems from the spinach. Stack a few spinach leaves then roll into small cylinder. Slice the spinach into 1/4 inch wide strips. Repeat with the remaining spinach.

Puff Pastry White Pizza

6. The sheet should have been folded into thirds, so use those lines to break into three even rectangles. Spoon about 1/4 cup of sauce onto each strip and spread evenly. If you have extra sauce, distribute evenly. Sprinkle oregano and basil over the sauce. Add the strips of spinach, chicken, and mushrooms. Top with grated parmesan and another sprinkling of oregano and basil.

7. Bake for 15 minutes.


Puff Pastry White Pizza

Recipe created by Me! : D


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Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Delicious, mildly spicy, Cajun meal in 30 minutes. I’ve reduced the fat content by 1/3 by using a Turkey Kielbasa instead of traditional sausage or Andouille. You won’t be able to tell the difference!

Red Beans and Rice, Onions and Peppers, and Cajun Sausage


  • 1 family size box Zatarain’s Red Beans and Rice
  • 1 pkg Oscar Mayer Turkey Polska Kielbasa
  • 1 large white onion
  • 1 large green bell pepper
  • 4 1/2 cups water
  • 1 tbsp butter or olive oil (optional)
  • Bayou Blast (my preference) or Creole Seasoning (Tony Chachere’s or similar)

1. In a medium sauce pan, add the water, butter (optional), and rice and beans. Stir. Bring to a boil, reduce to low, and simmer for 25 minutes.

2. While the rice and beans is cooking, peel the onion and cut off both ends. Lay the onion on one end and cut in half. Cut each half into 1/2 inch wide strips then into 1/2 inch wide chunks. Cut out the stem of the bell pepper and remove the core, seeds included. Slice the bell pepper into 1/2 inch wide strips then 1/2 inch wide chunks. Add the onion and bell pepper to a medium skillet. Sprinkle lightly with Bayou Blast or Cajun Seasoning. Stir. Cover and cook over medium heat until soft, about 20 minutes.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

3. While everything else is cooking, slice the kielbasa into 1/4 inch wide circles. Add the kielbasa to a medium bowl and sprinkle with 1/2 tsp Bayou Blast or Creole seasoning. Shake the bowl, letting the seasoning spread to each piece of kielbasa. Add another 1/2 tsp seasoning and shake again. Place a large skillet over medium-high heat. Once the skillet is hot, add the kielbasa, which should start sizzling immediately. Cook for 10 minutes, stirring occasionally, until deep in color and char marks appear.

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

To serve, you can either combine all ingredients into one pot and serve gumbo style, or add a cup of rice and beans to a bowl, add the onions and peppers, then top with Cajun kielbasa (shown in the picture below).

Red Beans and Rice, Onions and Peppers, and Cajun Sausage

Recipe created by Me! : D


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