Peach, Prosciutto, and Pistachio Pizza + [Life Update] New York, New York!

August 16, 2014 by Mackenzie

Before I tell you about this amazing pizza – I have exciting news to share!!! Drum roll please…

I’m going to New York!! In five weeks!! With the Clinton family and OBAMA!

So remember back in March when I had the opportunity to attend the Clinton Global Initiative University conference at Arizona State? You can read about that incredible weekend here and about my Commitment to Action, The Social Kitchen here. Well, along with CGI U, the Clinton Foundation also hosts a conference for philanthropists and world changers to come together for an Annual Meeting in New York. I heard about an opportunity to volunteer at the event and after an extensive application process (to be a volunteer?!!!) – I sent in my application and waited patiently to hear if I would be selected.

And I was!! The night before leaving DC, I was sitting in my bed looking at my packed bags and reminiscing about my incredible summer. I went downstairs, heated up some leftover pasta, got a couple pieces of watermelon – and returned to my bed. With my plate in my lap I opened my email and saw an unread message saying I was chosen to volunteer! EEEEK!

So in five weeks I’ll be headed out to New York – to volunteer at a conference with some pretty phenomenal, world changing people. Along with President Clinton, Secretary Clinton, and Chelsea Clinton – President Barack Obama will be speaking along with Matt Damon, Jack Ma (Alibaba), Molly Barra, Muhammad Yunus, the Prime Minister of Denmark… and 44 other super cool people (no kidding 44 other super cool speakers!!). I know I’m obviously volunteering and won’t be attending the conference but the opporunity to be in the vicinity and to hear some of these people will be tremendous!! I cannot wait!

Now the funny part, as I told my mom later that night – is that the only things that were left unchecked on my DC bucket list – were 1) Seeing Obama and 2) Going to NY for a weekend. Ha! Well, would you look at that! The night before I leave DC BOTH of those doors open! Wow…

On another note, we had a fun family dinner tonight and made a bunch of homemade pizzas!

My mom bought this Sur La Table The Petite Pizzeria LD-902SLT for my stepdad last Christmas and this was the first time I had been around to try it! What a blast! It is SO easy – you make your pizza, use the wooden paddles to slide the dough onto the stone and then it cooks for five minutes and you’re done! We made several yummy pizzas tonight – sausage and jalapeño; pepperoni, black olive and mushroom; and my favorite, peach, prosciutto and pistachio. This pizza was fabulous – the sweet peaches melted into the mozzarella, the pistachios toasted while in the oven and became fragrant and flavorful and the prosciutto became crispy and balanced out the sweet peaches.

Peach, Prosciutto, and Pistachio Pizza + [Life Update] New York, New York!

Author: Mackenzie

Serves: 2-3

Makes two pizzas Recipe adapted from Epicurious

Ingredients

1 lb store-bought pizza dough, divided in two
4 tablespoons olive oil + more if needed
1/2 lb fresh mozzarella, shredded
2 peaches, sliced
6 oz thinly sliced prosciutto
2 oz shelled and coarsely chopped pistachios
1 cup arugula, roughly chopped
1/4 cup fresh basil leaves
Sea salt
Freshly ground black pepper
2 tablespoons honey

Instructions

Preheat oven (or pizza maker) to 500 degrees and lightly dust work surface with flour.
Take half the dough and roll it, or gently stretch it into a circle. Brush thoroughly with olive oil and top with mozzarella, peaches and prosciutto. Sprinkle pistachios on top. Bake for 5 minutes or until crust is golden.
While baking, combine 2 tablespoons olive oil, arugula, basil and salt and pepper in a small bowl. When pizza is finished cooking, remove from oven and top with arugula mixture. Drizzle with honey if desired.

Mackenzie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. All opinions are Mackenzie’s and she is voluntarily linking to these Amazon products.

French Lentil Salad

July 16, 2014 by Mackenzie

How can it be the middle of July already? I feel like I’m just settling into life in DC and all of a sudden I only have a few weeks left! I’m not ready to go – I’m having way too much fun!

I spent today running all over DC – attending the #MakeProgress National Summit (and hearing Senators Elizabeth Warren, Kristen Gillibrand and Chris Murphy speak!), running back to the Hill to attend a coffee with our Senator and some of our constituents, and then racing back to the conference to hear Vice President Joe Biden and Former Speaker of the House Nancy Pelosi speak.

It is days like these when I truly understand why people dedicate their lives to public service. There is much to change about the political system – yes, it can be frustratingly inefficient and unnecessairly political – but there are serious issues that must be addressed and it takes dedicated, inspired individuals to make that change happen. I’m intrigued to return to this world after graduation – I have no idea where/how but as Senator Warren said today, there is a fight that needs to be fought – she jumped in and I may too!

This week, in honor of Bastille Day on Monday (sorry the post is a few days late!), I made this French Lentil Salad! I needed a recipe with simple ingredients, that was easy to prepare and pack for lunch each day, and that filled me up and was packed with nutrition. This meal definitely fits that criteria. Lentils are an inexpensive source of protein, low in calories, and packed with fiber, iron and folate. Throw in the tomatoes and herb dressing for some flavor and you’ve got yourself a nutritious and delicious meal!

I found the recipe from a blog I’m follow called Eat, Drink and Be Skinny – yes, yes, and yes please! She has tons of healthy recipes, workout ideas (I’m doing this 30 day challenge), and lifestyle advice. Check out her site – I think you’ll enjoy it!

Comment below if you try this salad! I would love to hear what you think!

(P.S. – have you liked my new Never Skip Dessert by Mackenzie facebook page yet??!)

French Lentil Salad
Recipe slightly adapted from Sharon Palmer and EatDrinkandBeSkinny
Serves 6

Ingredients:
1 pound dried lentils
4 cups water
1 (extra large) cube vegetable broth base
4 celery stalks, diced
1 1/2 cups cherry tomatoes, halved
2 medium shallots, finely diced
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon herbes de Provence (or some mix of dried herbs)
Freshly ground black pepper, to taste
1 medium garlic clove, minced
1 cup croutons
Pinch of sea salt
1 bag of fresh arugula, to serve with

Directions:

1. In a medium pot, add the lentils, water and broth base. Cover and bring to a boil over medium-high heat. Reduce heat to medium and let simmer for 15-20 minutes, until the lentils are tender but firm.

2. When the lentils are done, drain the liquid and transfer to a large bowl. Let cool for 10 minutes then cover and refridgerate for at least 30 minutes.

3. Meanwhile, prepare the celery, tomatoes, shallots, and parsley and set aside. In a small dish, whisk together the olive oil, mustard, vinegar, herbes de Provence, black pepper and garlic. When the lentils have chilled for 30 minutes or so, mix in the vegetable mixture. Next, pour the dressing over the salad and toss. Add the croutons and season with sea salt if desired. Chill until ready to serve – it’s best when it is nice and cold and even better the second day when the flavors have melded!

4. Serve over arugula, if desired.

Blueberry Basil Grilled Cheese Sandwich

July 5, 2014 by Mackenzie

I met somebody. Someone inspiring, someone encouraging…

Okay, I’m being dramatic. But I did meet a few people who inspired me to return to my blogging despite the challenges of few ingredients and little time or desire to cook.

See, Washington DC is just an awesome place. Especially for a foodie. There are hole-in-the-wall restaurants everywhere, new chains, and so many different neighborhoods to explore, each with its own plethora of unique restaurants! And that has unfortunately had a negative effect on both my blog and my wallet.

It’s been a lot easier to go out or just just come home to a bowl of cereal after a long day of work and a sticky walk home. But – last week I read about a food bloggers happy hour meet-up and though I would give it a shot! Despite my nervousness about talking to “real” bloggers, I had a blast! And they inspired me to get back in the kitchen and create some tasty, simple recipes.

Well this might just be the best grilled cheese sandwich I have ever had. And let me tell you, I have eaten a lot of grilled cheese sandwiches.

I could live off of grilled cheese. Actually, in the last three years I pretty much have. Freshman year and sophomore year, when I was living in the dorms, I ate the pepper jack sandwich with sweet jalapeño jelly for at least half my meals. No kidding. Then this past year, I always had bread and cheese on hand and made grilled cheese for lunch far too often.

Well, this version takes the cake. Crushed blueberries in a balsamic reduction spread over sandwich bread and topped with a sprinkling of basil and thick slices of fontina cheese. I needn’t say anything more… You better run to your kitchen and try this.

Blueberry Basil Grilled Cheese Sandwich
Recipe adapted from Amandakbythebay
Makes 1 grilled cheese sandwich

Ingredients:

1/2 cup blueberries
1 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1 basil leaf
2 slices of your favorite bread
Cheese, whichever kind you prefer on your grilled cheese and enough slices to melt nice and thick (need to offset the sweetness of the blueberries)

Directions:

1. In a small saucepan over medium heat, combine the blueberries, sugar and vinegar. Crush the blueberries with a spatula and stir. Bring the mixture to a boil and reduce heat to low, keeping a slow boil. Let boil down for 5 minutes, stirring often.

2. Butter one side of each bread slice. Pour the blueberry mixture into a strainer set over a bowl to catch the juice. Strain out all the juice and spread the blueberry mixture on one (unbuttered-side) slice of bread. (The remaining syrup can be kept for something else!) Sprinkle the basil over the blueberry spread and top with cheese and the remaining slice of bread (keep buttered sides on outside!).

3. Heat a small skillet over medium heat and spray with cooking spray. Cook the sandwich for a few minutes on each side, checking to make sure it doesn’t burn, and then enjoy the sweet goodness!

Summer in DC and Fresh Summer Pasta with Lemon, Chicken and Peas

June 8, 2014 by Mackenzie

What a wild last 2 1/2 months I have had… I think my last recipe post was back during spring break, which is pathetic considering that was back in mid-March. Although I had every intention to continue blogging through the end of the school year, as it seems to happen, school, work, golf and whatever small social life I had got in the way of cooking and writing. As soon as my finals were over, I took off to Madagascar for almost a month! You can read all about my trip here.

I came back from Madagascar, packed up my apartment in St. Louis and moved to DC! I’m interning for Senator Maria Cantwell this summer and am so thrilled to have the opportunity to experience the ins and outs of politics, the bustle of DC in the summer, and have some time to myself to read, write and cook!. I’m living in a house near the Capitol with several other young adults and am looking forward to everything this summer will bring.

Although I have a big kitchen, it’s not exactly fully-stocked with my usual cooking gadgets. Yes, I know I’m spoiled in St. Louis to have an ice cream maker, a crock-pot, a waffle maker, a food processor, and the likes… But this kitchen doesn’t even have a cheese grater! (Found that out while I was in the middle of making this recipe ha!) I also don’t want to buy too many ingredients – spices, oils and such – because I’m only here for ten weeks and will have to fly everything back home. So my recipes are going to be simple this summer. Easy, simple, healthy recipes are what you’ll see in the coming weeks!

And to start – I’m sharing this simple, fresh summer pasta. I made it last week after work – and find it perfect for the hot summer days out here. The lemon juice serves as the main punch of flavor and also as any semblence of a sauce (lemon juice, water and some butter serve as the sauce – so it’s light, fresh, flavorful and incredibly easy to make!) I’ve enjoyed it both hot and cold – hope you enjoy!

Fresh Summer Pasta with Lemon, Chicken and Peas
Recipe adapted from PureWow
Serves 6

1 lb spaghetti noodles
2-3 cups fresh or frozen peas
1 bag fully-cooked chicken strips
3 tablespoons unsalted butter
1/2 cup grated parmesan cheese + more to serve
Juice of one lemon
Salt
2-3 tablespoons freshly chopped mint
Zest of one lemon

1. Bring a large pot of water to a boil. Cook pasta to al dente, according to package directions. About a minute or two before the pasta is done, add the peas. While pasta is cooking, heat a tablespoon of olive oil in a small skillet over medium heat. Add the chicken and a few pinches of italian seasoning spice and saute for 4-5 minutes.

2. When the pasta is done, ladle out one cup of the liquid and set aside. Drain the remaining liqud through a colander and return the pasta to the pot. Add the heated chicken, butter, grated cheese, and salt to taste. Toss to combine and then add the reserved liquid and the lemon juice. Toss to coat. Add the mint and lemon zest, toss it to combine one last time and serve immediately.

Leftovers can be eaten hot or cold – it’s delicious both ways!

Sautéed Sweet Potatoes with Lemon-Parsley Gremolata

March 29, 2014 by Mackenzie

Sometimes, it’s the accidents that turn out the best.

I was making Sweet Potato Gremolata from the Cook Fresh magazine but I wasn’t paying super close attention and I was cooking these brussels sprouts at the same time. It got to the point where I had totally lost track of how long I had been sauteing the sweet potatoes, I had no idea what quantities I was adding and I was just doing my own thing at that point. I was annoyed because I had been looking forward to makign this recipe but alas, it was not meant to be.

Well – lo and behold. Whatever I ended up with turned out fantastic! The sweet potato skins caramelized making them crunchy and sweet, the pine nuts became fragrant and intense because they had been in there for so long and the sweet potatoes themselves were punctuated with flavor! They were sweet without adding any brown sugar or honey and a bit tangy with the lemon zest! Wow – slight crunch on the outside but soft and savory on the inside.

When I sat down to eat it I quickly wrote out what I remembered doing differently and then made it again last week with those changes – again, fantastic! This is something super easy, yet super flavorful that I’ll be making all the time!

Sautéed Sweet Potatoes with Lemon-Parsley Gremolata
Recipe adapted from Cook Fresh Winter 2014 Magazine
Serves 4

Ingredients:
3 tablespoons olive oil
3 tablespoons unsalted butter
1 1/2 lbs sweet potatoes, washed and cut into 1/2-inch dice (about five cups)
Salt and fresh ground pepper
2 tablespoons pine nuts
3 tablespoons coarsely chopped parsley
1 garlic clove, chopped
Zest of one lemon

Directions:

1. Heat oil and butter in a 12-inch skillet over medium heat. When butter has melted, add the potatoes in an even layer, stirring so all sides are coated in oil mixture. Season generously with salt and pepper. Cook for 10 minutes over medium heat, shaking pan occasionally, until the potatoes just start to brown underneath. Toss the potatoes gently, reduce heat to low and continue cooking for 15-20 minutes until the potatoes are soft, easily pierced with a fork and slightly crispy (this is the key part of my “genius accident”!)

2. With five minutes or so left for the potatoes to cook, add the pine nuts to the skillet and toss gently.

3. Mince the parsley and garlic and zest the lemon. Add to the fully cooked sweet potatoes, toss for a moment or two and transfer to a serving bowl. Serve immediately.

(I let them cook too long on some sides so those caramelized while the insides just cooked. Feel free to make that genius mixtake!)

Turkey and Sweet Onion Pitas with Orange-Cucumber Salad

March 16, 2014 by Mackenzie

There’s so many things I love about this dish – the sweet taste of the ground turkey, with the cinnamon, is so unique but it pairs excellently with the citrusy tang of the orange-cucumber salad. It’s healthy, with all the ingredients (except the pita) complying to the “real foods” challenge that I did last summer. One day this week I just mixed the salad into the meat and ate it without a pita – I also thought about making it into an omelete… Once it’s prepared it’s so versatile!

It’s also fast and easy to prepare and keeps well if you want to have an easily prepared meal on hand all week. I put the turkey/onion mixture in one tupperware and the salad in another and then just toasted a pita and warmed up the meat everytime I was ready to have it again. I also threw the salad on top of some spinach and served it with some sweet potatoes (next post!) for another meal. That was excellent as well – all in all, I know I will be making this often!

Comment below if you try it! I would love to hear what you think!

Turkey and Sweet Onion Pitas with Orange-Cucumber Salad
Recipe adapted from Cook Fresh Winter 2014 Magazine
Serves 4

Ingredients:
2 1/2 tablespoons olive oil
1 large sweet onion, halved lengthwise and sliced 1/4-inch thick
Salt and freshly ground black pepper
1 lb ground turkey
1/2 teaspoon ground cinnamon
2 large oranges
1 small cucumber, halved lengthwise and thinly sliced
2 tablespoons red wine vinegar
1 tablespoon coarsely chopped mint
4 pita pockets, halved and lightly toasted (if you have big pita pockets than you’ll just need 2)
Plain Greek yogurt

Directions:

1. In a 12-inch skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add three quarters of the onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally until golden brown, 8-10 minutes. With a slotted spoon, transfer the onion to a small bowl and set aside.

2. Add the turkey, cinnamon, 3/4 teaspoon salt and 1/4 teaspoon pepper to the skillet, and cook, breaking up the meat and stirring occasionally. Cook for 5-7 minutes, until cooked through. Drain well. Add the onions back in, tossing to combine.

3. Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Peel the oranges and cut the slices into bite-sized chunks, making sure to catch the juice. Add the oranges, orange juice, cucumber, vinegar, mint, and remaining 1 tablespoon oil to the large bowl; toss to combine. Season to taste with salt and pepper.

4. Fill the pitas with the turkey/onion mixture and add some of the orange-cucumber salad. Finish it off with a dollop of Greek yogurt and serve with the remaining salad on the side.

« Previous Page

Mackenzie

A Look Back