Grilled Mini Meatloaves

This is one of my sister-in-law's recipes. Her husband loves meatloaf, I would even go so far as to say he's a meatloaf connoisseur. Anyways, I have not yet had a chance to try this recipe, but they say it's awesome and one of their favorites. So, try it and let me know what you think...oh yeah, and did I mention it is stuffed with mozzarella!?! Anything stuffed with cheese has a pretty good chance of being delicious...

Grilled Mini Meatloaves

INGREDIENTS

Two 1/3-inch-thick slices of firm white bread, cut into 1/2-inch pieces

4 scallions, thinly sliced

1/2 cup chopped basil

3 tablespoons extra-virgin olive oil, plus more for rubbing

1 pound ground beef chuck

2 tablespoons freshly grated Parmigiano-Reggiano cheese

Kosher salt and freshly ground pepper

Four 1 1/2-inch cubes of fresh mozzarella

INSTRUCTIONS

In a food processor, pulse the bread, scallions, basil and 1 tablespoon of the olive oil until the bread is coarsely chopped.

Transfer the mixture to a large bowl. Add the ground chuck, grated cheese, 1 teaspoon of salt, 1/2 teaspoon of pepper and the remaining 2 tablespoons of oil and blend well. Shape the meat into four thick, 5-inch-long ovals. Make an indentation in the center of each meat loaf and tuck in a piece of mozzarella, then cover the cheese with the meat mixture to enclose it. Reshape the meat into ovals with slightly tapered ends.

Light a grill. Rub the meat loaves with olive oil and grill over high heat, turning, until well browned all over and firm to the touch, about 8 minutes total; the loaves should still be slightly pink in the center. Serve immediately.

I would suggest serving with roasted red potatoes and a green salad.

Triple-Decker Strawberry Cake

Mmmm...this is one of my favorite cakes. Fortunately, it is also one of my husband's favorite cakes as he has requested it for his birthday two years in a row now. This cake does come with a warning, however: you must have a severe sweet tooth to really like this cake...oh yeah, and like strawberries as well. Hope you enjoy!!

Triple-Decker Strawberry Cake

Yield

Makes 16 servings
Ingredients

* 1 (18.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe Classic White Cake Mix)
* 1 (3-ounce) package strawberry gelatin
* 4 large eggs
* 1/2 cup sugar
* 1/4 cup all-purpose flour
* 1/2 cup finely chopped fresh strawberries
* 1 cup vegetable oil
* 1/2 cup milk
* Strawberry Buttercream Frosting
* Garnish: whole strawberries

Preparation

Beat the cake mix and next 7 ingredients at low speed with an electric mixer 1 minute. Scrape down the sides, and beat at medium speed 2 more minutes, stopping to scrape down sides, if needed. (Strawberries should be well blended into batter.)

Pour batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 20-22 minutes or until cakes spring back when lightly pressed with a finger.

Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or chill (covered) for a few days.

Strawberry Buttercream Frosting

Yield

Makes 2 1/2 cups
Ingredients

* 1 cup butter, softened
* 2 (16-ounce) packages powdered sugar, sifted
* 1 cup finely chopped fresh strawberries

Preparation

Beat butter at medium speed with an electric mixer 20 seconds or until fluffy. Add powdered sugar and chopped strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Hail to this King Cake!

Now, I have to admit that I have not personally made this recipe. However, my friend Stacie made this last year and it was better than any store bought King Cake I had tasted. As you will see, there is a variation if you like Pecan Praline (Praw-line, as they say in Louisiana), but I prefer the traditional cream cheese filling.

Yummy King Cake

2 envelopes active dry yeast
1/2 cup granulated sugar
1/4 pound (1 stick) unsalted butter, melted
1-1/2 cups warm milk (about 110°F)
1/2 cup warm water
5 large egg yolks, at room temperature
4 1/2 cups bleached all-purpose flour
2 teaspoons salt
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
1 cup confectioner's sugar
1 plastic king cake baby or a pecan half
2 tablespoons milk, at room temperature

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk and warm water. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

If you want the "praline cream cheese" version, then combine 1 cup of brown sugar, 1 tsp (ish) of cinnamon, and half a cup of chopped pecans together. These amounts can be tweaked to your liking though. Then, sprinkle over the cream cheese mixture.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Ingredients for glaze:

2 pounds powdered sugar
1 pinch salt
1 tbsp almond extract
¾ cup water
3 tbsps cinnamon
Purple-, green-, and gold-tinted sugar sprinkles

Method:
In a large mixing bowl, combine sugar and salt. Place in an electric mixer. Slowly pour in almond extract and water while mixing on low speed. Add cinnamon and continue to blend until glaze is smooth. Set aside.

Brush the cake with icing while cake is mildly warm. Add sugar sprinkles to cake in alternating patterns. Decorate with mardi gras beads, and Voila! You have a masterpiece!

Stacie says Emeril Lagasse and John Folse are the "contributing" authors of this recipe.

My Favorite Chocolaty Desserts

Below are a few of my favorite chocolaty desserts any of which would be perfect for Valentine's Day! They go from most difficult to easiest, and all can be made ahead of time. Hope you enjoy!

Double Chocolate Cheesecake
Makes 8 to 10 servings
Ingredients

* 1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
* 1 (12-ounce) package semisweet chocolate morsels
* 3 (8-ounce) packages cream cheese, softened
* 1 (14-ounce) can sweetened condensed milk
* 2 teaspoons vanilla extract
* 4 large eggs
* Ganache Topping

Preparation

Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.

Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.

Bake at 300° for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours.

Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Ganache Topping over top of cheesecake, letting it run down sides of cheesecake. Chill 1 hour before serving.

Ganache Topping

Yield

Makes 1 1/2 cups
Ingredients

* 3/4 cup whipping cream
* 1 (6-ounce) package semisweet chocolate morsels (1 cup)
* 1 (6-ounce) package milk chocolate morsels (1 cup)

Preparation

Bring cream to a boil in a saucepan over medium heat; quickly remove from heat, and stir in semisweet and milk chocolate morsels until melted and smooth. Let mixture cool (about 30 minutes) until slightly warm before pouring and spreading over cheesecake.

Oreo Truffles

Ingredients: 1 pkg. regular oreos (not double-stuffed), 8 oz. cream cheese softened, a couple of bars of white chocolate melted, one bar of milk or dark chocolate melted)
1. Put 10 oreos at a time in a food processor and crumble, add more depending on size of food processor.
2. Once all of them are processed (moving them into a large mixing bowl after each set of 10 are done), add softened cream cheese to bowl and mix with spatula until incorporated.
3. Once mixed well, make one inch balls and set on wax paper on a baking sheet.
4. Place in fridge for 10-20 mins. to set.
5. Once set, dip in melted white chocolate and set back onto wax paper.
6. Once all are dipped and covered well (sometimes I double dip them to fully cover), drizzle milk or dark melted chocolate over each one and allow to dry (I put melted chocolate in a small ziploc and snip the corner to drizzle).
7. Refrigerate in a covered container until ready to serve.

Chocolate Dipped Strawberries

Ingredients

* 1/2 cup semisweet chocolate chips
* 3 tablespoons heavy cream
* 12 long-stemmed strawberries

Directions

Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

So, so easy Raspberry Squares

This is one of my newest, most favorite recipes. I hardly make a recipe twice, but I have made this one at least three times already in the past month. It is a great served with a cup of coffee or tea but could also be a gift to give to a neighbor or friend. Keep in mind that the squares must sit for an hour and a half before being eaten (but I won't tell if you nibble a corner before they're "officially" ready.

Raspberry Squares

1 1/2 C flour
1 1/4 C oats
1/3 C granulated sugar
1/3 C light brown sugar
1/4 tsp baking soda
1/4 tsp salt
1/2 C finely chopped pecans or almonds
12 Tb unsalted butter, softened but still cool
1 C raspberry preserves

1. Preheat oven to 350 degrees. Spray 9 inch square pan with nonstick cooking spray.
2. In your mixer with the whisk attachment, mix flour, oats, sugars, baking soda, salt and nuts on low until combined. With the speed on low, add butter in pieces and continue to mix until your mixture resembles wet sand, about 2 minutes.
3. Transfer two thirds of the oat mixture to the pan and press the crumbs evenly on the bottom. Bake for 20 minutes, or until crust starts to brown. Using a rubber spatula, spread the preserves evenly over the hot crust and sprinkle the remaining oat mixture evenly over the preserves. Bake for another 30 minutes until golden brown. Cool on a wire rack to room temperature, about 90 minutes.

An Ultimate Comfort Food Combo

Barefoot Contessa has a great recipe for Chicken Stew with Biscuits below. It is the ultimate combination for comfort food...who doesn't love pot pie and topping it with biscuit makes it even yummier! I have made a few small variations on her pot pie filling, including adding corn. It says it makes enough for 8. Tonight I doubled it to feed a hungry crowd of 15. It was easy to make ahead, just be sure to keep the biscuits and filling separate until ready to cook (see my notes below). I am curious if you could just put store bought biscuit dough on top instead of making them from scratch so if anyone tries this, please let me know.

Chicken Stew With Biscuits

Ingredients

* 3 whole (6 split) chicken breasts, bone in, skin on
* 3 tablespoons olive oil
* Kosher salt and freshly ground black pepper
* 5 cups chicken stock
* 12 tablespoons (1 1/2 sticks) unsalted butter
* 2 cups chopped yellow onions (2 onions)
* 3/4 cup flour
* 1/4 cup heavy cream
* 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
* 1 10-ounce package frozen peas (2 cups) or use canned
* 1 10-ounce package frozen corn (2 cups) or use canned
* 1/2 cup minced fresh parsley

For the biscuits:

* 2 cups flour
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 1 teaspoon sugar
* 1/4 pound (1 stick) cold unsalted butter, diced
* 3/4 cup half-and-half
* 1/2 cup chopped fresh parsley
* 1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

You could easily serve this alone or with a green salad.

Let's just call it Cheese Spread

So...I'll admit, when I first read the ingredients of this recipe, I wasn't sure I was going to like it. However, it came by recommendation of my good friend (and great cook) Amanda, so I knew it must be a keeper. It is a great appetizer to serve with Pepperidge Farm Wheat Crackers and can be made 2-3 days ahead.

Cheese Spread
3 cups grated sharp cheddar (2 12 oz pkgs or fresh)
3-4 green onions, chopped (tops and all)
1 c. chopped toasted pecans (toast 20 mins @ 275, stirring halfway)
1/2 c mayo
1 small jar Smuckers strawberry preserves
Fresh Strawberries

Spray a ring mold with Pam (do not use metal) or you can free form the cheese mixture on an attractive platter.
Mix cheese, onions, pecans, mayo. Pour mixture into mold or form it on a platter.
Refrigerate overnight. Turn out on a cake stand or serving platter. Spread thickly with strawberry preserves. Fill the center of the ring with fresh strawberries. Use fresh parsley if berries are unavailable. Leave out one hour before serving.

Healthy Grillin'

Here are two great recipes for the grill. Some of my favorite recipes come from Ina Garten, the Barefoot Contessa, and these two are of no exception. Her show on the Food Network is what fills my TiVo, much to the chagrin of my husband. The first is Tuscan Lemon Chicken, a whole flattened chicken that is grilled using bricks or a ceramic dish.

A few suggestions about this recipe:
*When using the ceramic dish to hold down the chicken, first cover it in aluminum foil so as not to ruin the dish.
*Have the butcher cut the back out of the chicken for you. Ina says this is easy to do, but why bother if you don't have to? Most butchers will do it free of charge and you can save the extra piece for stock.
*Keep in mind that if you are using a gas grill, you may have to cook the chicken in the oven even after it has been grilled in order to cook it all the way through. The same is true if you buy a chicken that is larger than suggested in the recipe.

Now that we have that out of the way, here is the first recipe.

Tuscan Lemon Chicken

Ingredients

* 1 (3 1/2-pound) chicken, flattened
* Kosher salt
* 1/3 cup good olive oil
* 2 teaspoons grated lemon zest (2 lemons)
* 1/3 cup freshly squeezed lemon juice
* 1 tablespoon minced garlic (3 cloves)
* 1 tablespoon minced fresh rosemary leaves
* Freshly ground black pepper
* 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

The second recipe is called Grilled Panzanella, which is an Italian bread salad. Sounds kind of weird, but it is really tasty and fairly simple. I served the two recipes together and it was a great combination. Here is the recipe below...

Grilled Panzanella

Ingredients

* Good olive oil
* 1 teaspoon minced garlic
* 1/2 teaspoon Dijon mustard
* 2 tablespoons champagne vinegar
* Kosher salt and freshly ground black pepper
* 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
* 1 large ripe tomato, cut into 1-inch cubes
* 10 large basil leaves
* 3 tablespoons capers, drained
* 1 red onion, sliced into 1/4 inch rounds
* 1 red bell pepper, seeded and cut into 3 large pieces
* 1 yellow bell pepper, seeded and cut into 3 large pieces
* 1/2 small ficelle, cut into 1-inch thick slices

Directions

Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.

In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

One-pot, good for you meal

Although this dish was a little more time-consuming than I'd imagined, it was well worth the wait. Be sure to keep the pot on low when toasting the barley; otherwise, you'll end up with burned barley. And don't leave out the nutmeg. It's what makes this creamy and homey meal stand out among the rest.

Toasted barley & chicken pilaf
By Good Housekeeping magazine

Makes 4-5 main-dish servings

Active time: 30 minutes
Total time: 1 hour 10 minutes
Nicer than rice: Heart-smart, high-fiber barley is the whole grain in this pilaf; toasting the kernels brings out their delicious nutty flavor and keeps the grains separate.

INGREDIENTS

• 1 1⁄2 cups pearl barley
• 3 teaspoons olive oil
• 4 skinless, boneless chicken thighs (1 lb.), cut into 1-inch chunks
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 package (8 ounces) sliced white or cremini mushrooms
• 1 can (14 to 14.5 ounces) chicken broth (13⁄4 cups)
• 2 cups water
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground nutmeg
• Salt and pepper
• Parsley leaves for garnish (optional)

DIRECTIONS

1. Heat deep 12-inch skillet on medium-high until hot. Add barley and cook 4 to 5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

2. In same skillet, heat 2 teaspoons oil on medium-high until hot. Add chicken and cook 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.

3. In same skillet, add remaining 1 teaspoon oil, and cook carrots, celery, and onion on medium 7 to 8 minutes or until tender-crisp, stirring frequently. Stir in mushrooms, and cook 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.

4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling on medium-high. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Makes about 8 cups. Serve pilaf garnished with parsley leaves.

What I served with it: Nothing, but next time I might make wheat rolls

Is it pizza or is it meatloaf?

Here's a new recipe I tried about a week ago that makes a great weeknight supper. It's meat pie. I first saw this recipe featured on the Today Show and had to try it. I will admit, however, I did not include the pancetta, simply because I could not find it at the store, but I think I will try to track this ingredient down next time...that's right, I may actually make this one again (if you know anything about my cooking, you know it's hard for me to make the same thing twice). Anyways, other than the name (meat pie? Seriously, this needs a more appetizing name...no pun intended), this dish is de-lish! And, I don't have any children who feed off more than breastmilk, but I bet it would be a winner even for those little picky eaters in your family. Give it a try, and remember to leave a comment and tell me what you think or how you adapted it. Good luck!

Pizza di carne (meat pie, "pizza" style)
"Every Night Italian" by Giuliano Hazan

Serves 6 to 8 people Preparation time: 15 minutes Total time from start to finish: 35 minutes

INGREDIENTS

• 2 slices white bread
• 2 tablespoons whole milk
• 1 pound ground beef
• 1/2 cup pecorino romano cheese, freshly grated
• 2 tablespoons bread crumbs
• 2 eggs
• 2 ounces pancetta, thinly sliced
• Salt
• Freshly ground black pepper
• Butter (for greasing the baking dish)
• 2 tablespoons fresh basil leaves
• 3/4 cup canned whole peeled tomatoes drained of their juice, coarsely chopped
• 4 ounces fresh mozzarella cheese
• 1/2 teaspoon dried whole oregano leaves

DIRECTIONS

1. Preheat the oven to 425°.

2. Cut the crust away from the slices of bread and discard it. Put the bread and the milk in a small bowl and mash it with your hands until you get a smooth pasty mixture. Transfer it to a large mixing bowl and add the beef, the grated pecorino, the bread crumbs and the eggs.

3. Chop the sliced pancetta and add it to the bowl. Season lightly with salt and pepper, then mix everything together thoroughly with your hands.

4. Grease the bottom and sides of a round pie dish approximately 10 inches in diameter. Put in the ground beef mixture and push it down with your hands until it is evenly spread out. Cover with the tomatoes. Cut the mozzarella into strips and arrange them over the tomatoes (I like creating the spokes of a wheel with them.) Sprinkle the dried oregano on top and bake in the preheated oven for 20 minutes. Let the "pizza" settle for about 5 minutes after you take it out of the oven, then transfer it with two spatulas to a serving plate. Serve it hot or lukewarm.

What did I serve it with? A simple salad with tomatoes and Basil Green Goddess Dressing from the kitchen of Barefoot Contessa.

What is the Latest Taste?

The Latest Taste is a blog dedicated to new recipes tried by yours truly. As my husband says about me, I never fix a meal twice. Now, this might be a little exaggerated, but I do enjoy making new dishes. Why, two weeks after my son was born and I was feeling a little more like myself, the first thing I wanted to do was get back to perfecting a recipe for homemade cinnamon rolls on which I had been previously working. Anyways, I cannot promise there will be daily posts on this site, but I am hoping to at least post the latest recipe I've tried with a few suggestions...hopefully I can encourage you to try them too.

Also, please feel free to submit your own recipes. I am always looking for something new!!