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Monthly Archives: July 2016

Fontina and almond “Pita” pizzas. 

Thin,crunchy,quick and virtually NO MESS is what I’m talking about. Super crunchy and low in carbs, this little pizza is the perfect combo for satisfying your tummy as well as watching the old waistline. 
4 Low carb pita pocket breads

2 cups shredded Fontina cheese

1 cup whole and chopped almonds

4 cloves minced garlic (1 clove for each pizza) 

2 teaspoon dry oregano

2 teaspoon dry basil

Drizzle of olive oil

Olive oil cooking spray

Salt pepper
Preheat your oven at 375

Spray cooking spray onto a large baking sheet, place 4 pita pockets on baking sheet. Sprinkle Shredded fontina, almonds, oregano, basil, garlic and salt and pepper on all 4 pockets. Drizzle a tad bit of olive oil over each pizza. Bake at 375 for 10-15 mins. Remove and add some chopped fresh parsley for garnish and serve. 
Cooking time : Apprix 10-12 mins 

Serves 4 peeps
LC,DF,KF,VEG

Baked Chorizo and Chipotle BellaVitano stuffed jalapeño peppers.

Totally SPICY is the word of the day my friends!! I had received a lovely package of some wonderful Chipotle BellaVitano cheeses from my friends at Sartori cheese as well as the great people from Foodiechats. I decided to come up with this recipe, well just for the simple fact that I was craving some yummy  jalapeño poppers. These Definitely fit the bill and the craving. I added some Delicious  chorizo to the mix and let me tell you, the flavor of the chipotle BellaVitano and the chorizo was a perfect flavor combo. Super crunchy and yet so pleasing to the eye as well as the taste buds!! 
16 jalapeño peppers halved (seeds and ribs removed)
5.03 oz of Sartori’s Chipotle BellaVitano cheese grated

8 oz cream cheese at room temp

8 slices of packaged Chorizo diced

1 garlic clove minced 

3 eggs beaten ( seasoned with salt and pepper) 

2 cups flour ( seasoned with salt and pepper)  

2 1/2 cups seasoned Panko bread crumbs ( seasoned with salt and pepper) 

2 teaspoon Cumin 

2 teaspoon coriander 

2 teaspoon chili powder 

2 teaspoons smoked paprika 

Olive oil cooking spray 

Salt and pepper 
In a small bowl using a fork, mix and mash room temp cream cheese, diced chorizo, grated BellaVitano, minced garlic, cumin,coriander,chili powder and smoked paprika together till combined.
Cut all jalapeños in half and gently remove all seeds and ribs with a small spoon. Fill on side each jalapeño with cheese and chorizo mixture and place the top side onto the mixture pressing down till seams match.
Make a breading station of flour, beaten egg and breadcrumbs making sure to add salt and pepper to each. Dip and coat each stuffed jalapeño shaking off the excess, first into flour, then egg and lastly the breadcrumbs. Repeat this step. Refrigerate for 15 minutes. 
Next, gently add each coated jalapeño to a rack covered baking sheet. Spray jalapeños with olive oil cooking spray. Place in a preheat 375 degree oven for 30-35 till golden. Remove and let sit for approximately 10 minutes before serving.