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Food & Recipes

Easy Pizza with Sauteed Greens, Garlic and Eggs

  • Prep time: 35 minutes
  • Cook time: 25 minutes
  • Serves: 3-4

(BPT) Want a bone-healthy recipe that both kids and adults will enjoy? Try out this recipe and find more meal inspiration at www.egglandsbest.com.

Amount Measure Ingredients
4  Large Eggland’s Best Eggs
4 tsp extra virgin olive oil, divided
5 garlic cloves, thinly sliced
10 oz baby spinach (about 10 cups)
1/4 tsp salt
1/8 tsp ground black pepper
16 oz refrigerated pizza dough (1 bag)
1 cup part-skim ricotta cheese
1 cup low-fat shredded mozzarella
2 Tbsp grated Pecorino Romano cheese

To prepare:

Preheat the oven to 450 F. Coat a large round baking or pizza pan with cooking spray. Allow the dough to sit at room temperature for 30 minutes.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the garlic and cook until starting to brown, about 1 1/2-2 minutes. Add the spinach, tossing with kitchen tongs, and cook until wilted, 3 minutes; season with the salt and pepper. Transfer to a sieve or colander set over a bowl and let drain 5 minutes; discard liquid.

On a lightly floured surface, roll the dough into a 15-inch circle and transfer to the prepared pan. Spread the ricotta evenly over the dough, leaving a 1/2-inch border around the edge. Top evenly with the spinach then sprinkle with the mozzarella and Romano cheeses. Bake until the crust is lightly browned, 20-22 minutes.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are just set, about 3 minutes. With a spatula, gently flip the eggs over and cook 30 seconds longer. Top the pizza with the eggs. Cut through the eggs into 8 slices.

Protein Power Packed Overnight Oatmeal Recipe

  • Prep time: 5 minutes
  • Cook time: 8 hours
  • Serves: 1-2

(BPT) New Jif(R) Peanut Butter and Naturally Flavored Cinnamon Spread keeps mornings interesting. Set out a jar by a loaf of bread and kids can quickly make a tasty sandwich they’ll devour. Learn more at jif.com. Try this recipe for delicious overnight oats that can be made in the evening and customized for each family member.

Amount Measure Ingredients
1/2  cup old fashioned rolled-oats
1/2 cup vanilla yogurt
1/4 cup pecans
1/4 cup fresh blueberries and raspberries
1 Lg Spoonfull Jif(R) Peanut Butter and Naturally Flavored Cinnamon Spread (or Regular, or Maple)
1/2 cup milk (basically cover what’s in your jar)
Optional Extras To Add:
1 tsp chia seeds
1 tsp vanilla extract
1 Tbsp honey

To prepare:

  1. In a large jar, layer your ingredients starting with about a 1/2 cup of old fashioned rolled oats.
  2. Then add about a 1/2 cup of your favorite yogurt, your favorite nuts and fruit.
  3. Next, add a spoonful of Jif(R) Peanut Butter and Naturally Flavored Cinnamon Spread
  4. If you want, add chia seeds and a drizzle of honey and vanilla extract.
  5. Cover with your favorite kind of milk. You can use cow, almond, coconut or soy milk.
  6. Gently stir your ingredients, top with a lid and place in the fridge overnight.

In the morning, you’ll have a jar full of yummy oatmeal ready and waiting for you. Choose to eat it cold or warm it up in the microwave.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!