Veggie Pita

Spinach Pepper Veggie Pita

I know all you vegetarians out there may think I have forgotten all about you, but NOPE not at all!! My recipe love is unconditional. This easy pita “pizza” is a quick way to make a tasty dish while using simple ingredients in no time! Take a peek below for the quick, short and simple tasty dish.

Ingredients

Veggie Pitas

Mushrooms (1/2 cup)

Pita Bread (2 pieces)

Pepper (1 tablespoon)

Chives (3/4 cup chopped)

Mozzarella Cheese (1/2 cup)

Garlic minced (2 tablespoons)
Kosher Salt (2 1/2 tablespoons)
Extra Virgin Olive Oil (1/4 cup)
Colby/Monetary Cheese (1/2 cup)
Bell Peppers (1 or 2, personal preference)

Directions

Spinach

~Drizzle a little olive oil in a medium skillet over med-high heat; Include spinach, minced garlic (2 tablespoons), kosher salt (2 1/2 tablespoons) & ground pepper (1tablespoon).

Bell Peppers (See “VIDEOS” tab for cutting instructions)

~Chop bell peppers, mushrooms & chives into small pieces.

 Pitas

~Preheat oven to 400 degrees.

~Lightly pour EVOO (Extra Virgin Olive Oil) on the front and back of each pita.

~Place the pitas on a baking sheet, sprinkle colby/monetary cheese (1/2 cup), sauteed spinach, mushrooms (1/2cup), bell peppers, chives (3/4 tablespoons) evenly amongst both pitas.

~Top with shredded mozzarella cheese. Place pitas on a large baking sheet and bake for 8-10 minutes, or until cheese is melted.

~Remove from the oven and sprinkle a pinch of salt of each pita. Cut into pieces and serve warm

Spinach Pepper Veggie Pita

Chips & Dip

Guacamole w/ Blue Chips

Did someone say GUACAMOLE???  This Mexican dish has become a more common part of American cuisine. I'm sure there are many variations used today than the Aztec culture intended.

Guacamole has its roots in Aztec culture; the native people would mash the plentiful avocados with a mortar and pestle called a molcajete. They would add tomatoes and salt to complement the avocado. The most common variety is consisted to be creamy, referred to as guacamole. Check out my recipe to see the ingredients selected for this delicious dip.

Ingredients 

Fruit

Avocado ( 2)
Tomatoes (1 large finely chopped)

Chips
Blue Chips or Pita Bread (toasted, if desired)

Guacamole

Kosher Salt (1 teaspoon)

Onion (chopped (1/2 cup)

Lime Juice (2 tablespoons)

Black Pepper (1 teaspoon)

Roasted Garlic (1/4 cup minced)

Jalapeno (2 medium finely chopped)

Cilantro (2 tablespoons chopped cilantro)

Directions

Avocado (See “VIDEOS” tab for cutting instructions)

~Grip the avocado on one side with one hand. With a large sharp knife in the other hand, cut the avocado lengthwise around the seed. Gently twist into halves.

~Hold one halve of of the avocado in one hand and with a little force, tap the pit with a sharp knife and twist. Then remove the pit from the enter.

~Scoop the avocado out with a spoon.

~Sprinkle a little lime juice over the avocado to prevent from browning.

Guacamole

~In a large bowl, combine avocado, chopped onion (1/2 cup), roasted garlic (1/4 cup), cilantro (2tablespoons), lime (2 tablespoons), kosher salt (1 teaspoon), black pepper (1 teaspoon), jalapeno pepper (finely chopped) , tomatoes (1 finely chopped). Be sure that whole pieces of the avocado are chopped into small bite sizes.

~Sprinkle lime juice over all ingredients in the bowl. (It is said that if you keep the pit inside, it will stay fresh and keep from browning).

~Add blue chips and enjoy!

 Guacamole w/ Blue Chips

Grilled Jerk Chicken Meatballs w/ Asian Ginger Sauce

 Jerk Chicken Meatballs w/ Asian Ginger Sauce



 It’s almost that time of the year again for the backyard barbecues and the tasty dishes that go along with the warm weather. I'm extremely obsessed with anything grilled. If I could and did not have to worry about the bad health effects - I would grill everything in sight! Not only do I have a love for grilled foods; I love anything spicy too! I decided to bring a little heat to your regular meatball recipe by using jerk!

Now, I know you may be thinking, who does this sort of thing with meatballs but it was a simple process and not to mention an amazing basic food experiment. I also created the Asian Ginger Sauce to turn down the heat provided the jerk seasoning. Gosh, don’t you just love the warm months!

 Ingredients 

Meatballs
Ground Chicken (1 pound/package)

Jerk Seasonings
Eggs (1)
Allspice (3/4 teaspoon)
Parsley (2 tablespoons)
Bread Crumbs (1/2 cup)
Onions (1 finely chopped)
Kosher Salt (1/2 teaspoon)
Black Pepper (1/2 teaspoon)
Garlic (minced 2 tablespoons)
Brown Sugar (1 1/2 teaspoons)
Grace Jerk Seasoning (2 tablespoon) ( I included store brought jerk too)
(Dry Jerk seasoning is available at many grocery stores, but it's very easy and simple to make on your own).

Asian Ginger Sauce
Garlic (2 teaspoons minced)
Honey (3 tablespoons) 
Rice Vinegar (1/3 cup)
Canola Oil (2 tablespoons)
Soy Sauce (lite) (1/2 cup)
Ginger (2 teaspoons grated)

Directions

Meatballs
~Preheat the oven to 375 degrees.
~In a large mixing bowl, mix together ground chicken (1 pound), allspice (3/4 teaspoons), parsley (2 tablespoons), breadcrumbs (1/2 cup), onion (finely chopped), kosher salt ( 1/2 teaspoon), garlic (2 tablespoons), black pepper (1/2 teaspoon), brown sugar (1 1/2 teaspoon) and grace jerk seasoning (2 tablespoon).
~Shape into golf ball-sized meatballs and arrange in a single layer on a baking dish.
~Bake for 10 minutes.

 Asian Ginger Sauce
~While the meatballs are baking; in a medium mixing bowl, combine the garlic (mince), ginger (2 teaspoons), canola oil (2 tablespoons), rice vinegar (1/3 cup), soy sauce (1/2 cup), honey (3 tablespoons), and water (1/4 cup). Whisk together until all ingredients have been combined together.
~Cover and set to the side for later.

Grill

~Once meatballs are removed from oven brush Asian Ginger Sauce over partially baked meatballs.
~Preheat oil grill skillet over medium-high.
~Place meatball on grill. Cook for 5-10 minutes per side.

~Place grilled meatball on skewer one at a time and serve.
  

Grilled Jerk Chicken Meatballs w/ Asian Ginger Sauce

Dining Out for Life ~April 26, 2012

 

 I am inviting everyone to come out and join me as I participate in Food & Friends "Dining Out for Life" on Thursday, April 26th 2012. Diners across the Washington metro region will join hundreds of thousands of others from across North America to stand up against HIV/AIDS, cancer and other life-challenging illness by sitting down at restaurants.  Now in its 16th year in Washington, DC, Food & Friends enlists the benevolence of area eateries – from Hyattsville to Shirlington, from Dupont Circle to Georgetown – in support of more than 2,800 people in our community who benefit from the organization’s nutrition services. Nearly 130 area restaurants have pledged to contribute 25% to 110% of that day’s proceeds to directly benefit Food & Friends’ programs and clients in the National Capital Region.

 Click here to be directed to this video link.


I will be dining at 
Sala Thai located at 3716 Georgia Ave, NW Washington, D.C 20010. 
Near Georgia Ave Petworth Metro Station

If you interested in joining me during dinner hours, feel free to contact me for more information. 

http://salathaidc.com/