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1 tablespoon Olive oil
1 Vidalia onion - sliced
1 clove garlic - crushed
1/2 cup grated Mozzarella
1 ball fresh Burrata
2 slices Prosciutto - roughly torn
1/2 cup arugula
1. Preheat oven to 500 degrees.
2. Into a small non-stick skillet heat olive over medium-low heat. Add onions and garlic clove. Season with salt and
pepper. Continue cooking, stirring as necessary, until onions have caramelized. Discard garlic clove.
3. Into a small bowl, mix onions with fig preserves.
4. Onto a clean work surface sprinkled with cornmeal, roll out dough to desired thickness.
5. Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.
6. Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.
7. Garnish with arugula.
4 cups flour - plus additional if needed
2 tablespoons extra virgin olive oil - plus additional to drizzle
1/8 teaspoon kosher salt
1 1/4 - 1 1/2 cups warm water
1. Into your stand mixer's bowl add: flour, oil, yeast, & kosher salt. Using the dough hook, turn mixer on low.
2. GRADUALLY drizzle the water in until it forms a ball.
3. Continue kneading for approximately 8-10 minutes. The dough ball should be tacky but not sticky to the touch.
4. Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.
NOTE: If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.
Nutty-flavored Fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible.
Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking. Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish.
Per serving: 366 calories; 12 g fat (6 g sat, 5 g mono); 49 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 738 mg sodium; 241 mg potassium.
Nutrition Bonus: Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv). Carbohydrate Servings: 4 Exchanges: 3 starch, 1/2 reduced-fat milk, 1 medium-fat meat
Here is a Classic Recipe to try at home:
Prep Time: 10mins | Total Time: 25mins | Serving Size: 6
8 oz uncooked fettuccine
1/2 cup butter or margarine
1/2 cup whipping cream
3/4 cup freshly shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley
1. In large sauce pot, cook fettuccine as directed on package.
2. While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
3. Drain fettuccine; return to sauce pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated.
4. Sprinkle with parsley.
Serving Size: 1 Serving | Calories 385 ( Calories from Fat 245 ), Total Fat 27 g (Saturated Fat 16 g), Cholesterol 105 mg, Sodium 40 mg, Total Carbohydrate 26 g (Dietary Fiber 1 g), Protein 10 g; % Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 20%; Iron 10%; Exchanges: 1 1/2 Starch; 1/2 Milk; 5 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
Well it is, and it allows us to take a look at the amount of meat we eat, and also provides us with an excuse for eating even more than usual.
Although it may seem like Americans take the prize for consumption of everything, we actually take second place in terms of meat consumed worldwide; that award goes to Luxembourg, of all places.
Here are 5 ways to celebrate National Meat Month:
1. Try something new. Most people tend to stick to eating beef, pork, chicken, turkey, and fish. This month, vow to expand your culinary horizons by trying something new, such as a buffalo or ostrich burger. Seek out exotic meats and sample them, to see if you may want to dine on them more often.
2. Host a potluck. Host a potluck that is focused on everyone’s favorite meat dishes. This will give everyone the opportunity to sample different types of recipes. Have the guests bring a card that has the recipe on it, for those who would like to serve the dish at home.
3. Exchange recipes. Hold a meat recipe exchange. This is similar to the potluck, only you are not having everyone make the dish. This can be done online or in person. Everyone will share their favorite interesting meat-based recipe.
4. Dine out. There are usually more exotic and interesting meat dishes available when you are dining out than what people are willing to cook at home. This month, opt to dine out at least once to try one of those exotic dishes.
5. Make a family recipe book. This is a great month to gather up all your favorite meat-based family recipes and put them in a collection. That way, future generations have a recipe book filled with family favorite dishes.