The first recipe is my new favorite very low carb version of pizza. When I first tried it, I thought it might be too eggy tasting but that is not the case. The cheese and egg form a nice crust. Feel free to add any topping you want. It was even OK cold the next day. For just two or three people you can cut the recipe in half. It worked fine. Sure hope you like it!
Almost no carb pizza
7 C shredded mozzarella
7 eggs
2 tsp. Italian seasoning (I used McCormick Montreal seasoning)
toppings of your choice (I used pepperoni and green olives)
Mix eggs and mozzarella together and spread on ungreased cookie sheet. This is the crust. Bake at 450 degrees for 12-15 minutes until it starts to brown. Remove from oven and add toppings, then bake 10 more minutes. Cut and serve.
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Tomato tart
7 sheets phyllo dough (14×9 in.)
1/3 C olive oil
7 TBS crumbled goat cheese
1 C thinly sliced sweet onion
1 C (4 oz.) shredded fontina cheese
4 plum tomatoes, thinly sliced
2 TBS minced chives
1 TBS minced fresh basil or 1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges. Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling to make a rim.
Bake at 375degrees for 30-35 minutes or until crust is golden brown. Yield: 12 servings.
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Mini bacon appetizers
1/2 lb. bacon
1 tomato, chopped
1/2 onion, chopped
3 oz. shredded Swiss cheese
1/2 C mayonnaise
1 tsp. dried basil
1 (16 oz. can refrigerated buttermilk biscuit dough
Preheat oven to 375 degrees. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake in preheated oven until golden brown, 10 to 12 minutes.
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Question – Did you ever put something away in a safe place so you wouldn’t lose it and then forget where the safe place was?
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
Monday, April 12
