Peach Pico

This isn’t a precise recipe. It can easily be scaled up for a larger amount. This yielded me about two cups which was more than enough for our dinner tonight.

Taste as you go and adjust to suit your preference. If you have a good peach, your pico should be plenty sweet.

You can easily substitute in other fruits like mango or pineapple!

Combine gently in a large mixing bowl:

1/2 large tomato

1 ripe peach chopped

1/4 chopped medium red onion

1/8 c chopped cilantro

1/2 small jalapeño chopped (seeded if you don’t want it too spicy)

1/4 habenero chopped (ditto)

Zest of half of a lime

Juice of a lime

S&P

Sugar/honey/agave as needed if it isn’t sweet enough

Use as dip or on top of some tacos 🐷

© 2019 by Alexa Mason. All Rights Reserved

Kitchen Dump Thin Crust Pizza

Again, not a precise recipe. I just used what I had in my fridge and freezer. It’s an easily adaptable recipe. Just follow the pizza dough recipe and the crust-cooking-procedure. Easy peasy.

 

I had a ball of my simple pizza dough in the freezer. I had enough to roll out a thin crust. I played it a little fast and loose with the oven so my edges are kinda cajun lol. Be more careful than me. I was hungry.

 

Simple pizza dough

Seasoned ricotta cheese (herbs, garlic, parm, s&p)

Shredded cheese

Parm

Fresh mozzarella

Olive oil with italian herbs and garlic powder (for crust)

Whatever toppings you want (mine are as pictured)

 

Prepare the pizza dough ahead of time so you are ready to go.

Quickest way of attacking this is preheating your cast iron skillet, cast iron griddle, pizza stone, heavy bottomed pan. Whatever. Get it super hot. 475+ hot.

While that is preheating, slice and chop your toppings. You want thin slices, small dices. We want things to heat through evenly.

Prepare all of your cheeses.

Roll out your dough to suit your vehicle

Carefully place your dough in the pan or skillet or stone

Poke fork holes all over save for the ‘crust area’

Brush the ‘crust area’ with some of the seasoned up olive oil

Bake for a few minutes, just consider the thickness of your dough and its edges.

Remove and quickly paint dough with the ricotta.

Shredded cheeses

Spinach.

Parm.

Zucchini and squash slices

Fresh mozzarella dotted around

Sliced onions and peppers

Chicken

Chopped tomatoes

Whatever toppings you’re using

Baked at 475+ until the cheese is bubbling

Broil until there’s a little color on your cheese, mind your crust

Remove

Drizzle with remaining olive oil

Top with chopped herbs, crushed pepper

 

 

As always, use what you got. Any questions you know you can comment or hit me on IG (@nibblesandnom).

 

NOM!

 

 

 

© 2019 by Alexa Mason. All Rights Reserved

Balsamic Gorgonzola String Beans

Hey y’all. This isn’t a precise recipe, but just a quick write up of this yummy side dish. Scale to suit your family’s needs.

 

1 bag of trimmed string beans

Chopped garlic

Butter

Olive oil

Cup of slice almonds

1/8-1/4 c balsamic vinegar

Sugar or honey (optional)

Gorgonzola cheese

 

(If you can multi-task, multi-task. Otherwise, do the reduction first)

In a sauce pan, bring the balsamic vinegar and like a little under a regular spoonful of sugar or honey) to a boil then reduce to a simmer.

Add chopped garlic.

Stirring frequently.

Keep an eye on this, you want it to coat the back of a spoon. If it goes too far it will taste pretty gross.

Remove from heat.

Melt a pad of butter into this and fin.

 

In a large tupperware, add the string beans and just a few spoonfuls of water. Microwave with the lid ajar for 3-4 minutes. Let sit for 5-10 minutes.

In a skillet over medium heat add olive oil and then melt butter.

Soften chopped garlic then remove.

Increase heat to medium high.

Add drained string beans ands season with salt and pepper.

Sautee until some start to brown up.

Remove from heat.

Add chopped garlic and some sliced almonds.

Drizzle with balsamic reduction.

Top with more sliced almonds and gorgonzola cheese.

 

© 2019 by Alexa Mason. All Rights Reserved