Arugula pizza with ricotta cheese and poached eggs

Here is a lovely way to make pizza without the usual red sauce. This is perfect for a busy day kind of meal as it can be prepared quickly. I used Trad.er Joe.s pizza dough but you can opt for an even quicker roll out crust such as Pills.bury if you like.

Arugula pizza with ricotta and poached eggs

1 bag refrigerated pizza dough (if TJ's is used, be sure to divide it in two and allow to sit at room temp 30 minute before using)

16 oz container part-skim ricotta cheese

1/2 cup shaved fresh Romano cheese, divided

1 TBS white wine vinegar

6 large eggs

2 cups or so arugula

4 tsp extra-virgin olive oil

1/2 tsp grated fresh lemon rind

1/2 TBS fresh lemon juice

1/8 tsp salt

1/4 tsp black pepper

1. Preheat oven to 425

2. Work pizza dough into a thin flat circle by rolling out on a floured work surface

3. Place dough on pizza pan and place in oven and bake about 7 minutes until lightly golden.

4. Combine ricotta and 1/4 cup cheese.

5. Remove pizza crust from oven and spread ricotta mixture evenly over crusts leaving 1/2 inch border around the edges. Return to oven and bake 5 more minutes or until crust looks nice and done.

6. While pizza bakes, add water to a large skillet, filling 2/3 full. Bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Set aside.

7. Combine arugula, remaining 1/4 cup Romano cheese, and the next 4 ingredients (through salt) in a large bowl. Toss well. Top pizza with arugula mixture and eggs. Sprinkle with pepper. Cut into 6 slices.

Chocolate Puddin' Pie

This is for all you chocolate lovers out there. Get ready because this chocolate puddin' pie is AMAZING and rich and smooth and deeeeeelicious! Coo'king Li'ght inspired!

Crust:

Chocolate wafers (I estimated 3 - 4 hand fulls ... the recipe calls for 30 but it really depends on the size of the wafer - I used the chocolate kitty cookies from Trader Joes)

3 oz bittersweet chocolate, melted

2 TBS butter, melted

Filling:

3/4 cup sugar

1/4 cup cornstarch

1/4 cup unsweetened cocoa

1/4 tsp salt

1 3/4 cup reduced fat milk, divided

2 large egg yolks

4 oz bittersweet chocolate, finely chopped

1 TBS rum (I used dark but the recipe calls for white)

whipping cream

1 tsp vanilla extract

2 tsp sugar

1. To prepare crust, place wafers in food processor, process until finely ground. Add 3 oz melted chocolate and butter, process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze the plate 15minutes or until set.

2. To prepare the filling, combine sugar, cornstarch, coca, and salt in a large saucepan. Stir with a whisk. Add half of milk and 2 yolks, stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes OR until thick and bubbly, stirring constantly. Remove from heat. Add 4 oz chocolate and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap, leaving sides loose to vent. Chill 4 hours or until set.

3. While pie cools, make whipped cream by pouring the whipping cream into a bowl, add vanilla and sugar, beat on high until fluffy. Cover and set in fridge until dessert time then top pie with whip cream!

Lemon zested shrimp salad

Here is a lovely dish for late summer. Refreshing, easy and full of wonderful veggies and if you are lucky to live near (or near enough) the coast, local shrimp! This recipe was found in Cook.ing Lig.ht 2010 and modified by me.

Lemon zested shrimp salad

12 oz multi-color corkscrew pasta

1 lb peeled and deveined shrimp

1 clove garlic, mashed

lemon juice of 1/2 lemon

pinch of salt

1 cup halved cherry tomatoes

3/4 cup sliced celery

1 avocado, chopped *

1 pablano pepper, seeded and chopped

2 TBS fresh cilantro, chopped

2 TBS grated lemon rind

3 TBS fresh lemon juice

5 - 6 TBS Extra virgin olive oil

salt/ pepper

1. Cook pasta according to package directions. Drain and rinse with cool water. Drain again.

2. Heat large skillet over medium heat. Add a bit of olive oil. While skillet heats, drizzle the lemon juice from the lemon half over shrimp then sprinkle with a bit of salt. Add shrimp to skillet and saute 2 minutes on each side. Add mashed garlic during the last minute of cooking, giving a nice stir around just before removing shrimp from pan. Let shrimp cool a little bit.

3. Combine pasta, tomatoes and remaining ingredients through cilantro.

4. Mix together olive oil, lemon ride and juice, salt/ pepper. Stir with a whisk until combined.

5. Add shrimp to pasta mix and drizzle dressing over salad, stirring to coat.

* Because avocado turns funky in a short time, I tend to leave it out and add to individual salads just before serving. This keeps any leftovers from having icky looking avocado to pick out.