Tag Archives: pizza

Marinara Mozzarella en Carozza

Mozzarella en Carozza sounds very fancy-shmancy. It translates to” mozzarella in carriage.” What’s carrying the mozzarella you ask? Golden brown, battered & fried bread! So, mozzarella en carozza is a sophisticated name for a not-so-sophisticated sandwich. Fancy that!

Fried foods may not be the classiest eats on the planet, but holy cannoli, are they delicious! I have such a weakness for anything fried. It’s like it’s got a hold on my heart; the sound of a fryer makes me melt like a 13 year-old at a One Direction concert. You know what else I melt for? Grilled cheese. And grilled cheese melts for me too…literally. So obviously, a fried grilled cheese is perfection in my book.

I do think classic Mozzarella en Carozza is missing something though. Essentially, it’s a giant mozzarella stick, like mozzarella stick-meets-sandwich. And what are mozzarella sticks always served with? Marinara sauce! So you can bet your little butt that I stuffed these sammies with sweet & zesty marinara sauce. This rounded out the sandwiches beautifully, rendering them truly perfect.

The acidity of the marinara sauce balances out all the wonderful cheese and bread. When you bite through the crispy, golden brown battered exterior, you hit the fluffy interior, then move on to a sea of ooey-gooey cheese, reminiscent of something you’ve seen only in your dreams. Then you get that marinara, and your eating experience comes full-circle. It’s such indulgent, cheesy bliss. So guilt-inducing, but so worth it. You’ll feel like a sinner, but you will love every bite of it.

If you love grilled cheese, then you’ll really love its battered & fried cousin. Fry one up tonight!A Few Tips Before You Get Cooking:

  1. You can serve the marinara on the side for dipping if you prefer.
  2. Add pepperoni for a pizza experience!
  3. A softer bread is recommended.
  4. Stuff with spinach for a vegetarian twist.

Marinara Mozzarella en Carozza
By The Smart Cookie Cook

Yield: 4 sandwiches

Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup milk
  • 2 egg
  • 8 slices Italian bread (about 1/2 inch thick)
  • 2 cups marinara sauce (I used store-bought)
  • 1 lb. (16-oz.) fresh mozzarella cheese, sliced
  • vegetable oil, for frying

Directions:

  1. Pour the oil into a large, deep skillet until it’s 1/2-inch deep. Bring to high medium-heat.
  2. Meanwhile, assemble the sandwiches: Spread desired amount of marinara sauce onto a slice of bread. Lay a few slices of mozzarella down on top of the sauce then top with another slice of bread.
  3. Put the flour, salt, and pepper, in a large bowl and mix to combine. Pour the milk into another bowl and whisk in eggs. Take a sandwich and carefully dredge one side in the flour. Flip and coat the other side. Then dip both sides of the sandwich into the egg-milk mixture.
  4. Before cooking the sandwiches, make sure you oil is hot enough: place a small hunk of bread in the oil. If it sizzles, you’re ready to go. Place one or two sandwiches in the pan and fry until the bottom is golden brown. Flip and fry the other side until golden brown and cheese is melted and oozing.
  5. Remove finished sandwiches form pan and place on a tray lined with paper towels to soak up extra oil. If you’d like to keep finished sandwiches warm while you cook the remaining sandwiches, place them on a baking sheet and stick in an oven at 200 degrees F. Slice and enjoy!

Pizza Zucchini Boats

This summer, zucchini and I have really strengthened our relationship. We started getting acquainted some time last year. Initially, I made an ignorant assumption that I wouldn’t like zucchini. Then, after some experimentation with it in different recipes, my mind slowly began to change. I gave zucchini a chance, and it worked its way into my heart. This past summer in particular has been a period of growth for us. And now, I think I’m in love.

Since I’ve discovered this new infatuation, I’ve been looking for different ways to enjoy zucchini. I love to grill it, roast it, fry it, serve it with pasta, stick it on pizza, and put it in frittatas. My latest endeavor involved stuffing zucchini with all kinds of good stuff. I pizzafied that fresh green squash, and man, was it tasty. But guess what? It’s healthy too!

These Pizza Zucchini Boats have only strengthened my bond with zucchini. They are so hearty, filling, and delicious that my tummy is 100% satisfied. Normally, to get that kind of complete fullness, I have to eat something indulgent and full of calories. But that’s not the case here. These zucchini boats are good-looking, good-tasting, and good for me. That’s a triple threat.

You get a whole tender zucchini to yourself stuffed with chunks of meaty veggie burger, zesty marinara sauce, and melty mozzarella cheese. It’s a hearty meal with all the flavors of everyone’s favorite food: cheesy pizza. I don’t know about you, but that makes me pretty happy. And the fact that I get it all for around 200 calories makes me even happier.

Zucchini, I’m so glad we found each other.

A Few Tips Before You Get Cooking:

  1. This is a great way to get your kids to eat their veggies. Kids love anything pizza-related, plus the boat shape is so fun.
  2. You could add other pizza topping favorites like mushrooms or peppers.
  3. These come together in minutes, so they’re a great weeknight meal or lunch.
  4. Easily cut this recipe to make a single serving if you’re just feeding yourself.

Pizza Zucchini Boats
By The Smart Cookie Cook

Makes 4 servings

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Spray with nonstick spray.
  2. Slice the zucchinis in half lengthwise. Place on the baking sheet sliced side-up and blind bake for 5 minutes (you may have to use 2 baking sheets).
  3. Meanwhile, place frozen veggie burgers on a microwave-safe plate. Cook on high for 30 seconds. Flip then continue to cook for another 20 seconds. Remove from microwave and chop into chunks.
  4. Remove zucchinis from oven but leave oven on. Let the zucchinis cool for a few minutes then use a spoon to scoop out the innards (like you would do to a potato to make twice baked potatoes). Spoon the zucchini innards into a large mixing bowl. Add the marinara, garlic, veggie burger chunks, and salt. Stir to combine. Distribute stuffing between zucchini boats.
  5. Bake boats for 15 minutes. Meanwhile, pull the cheese sticks into strings. Chop into small pieces (the size of shredded cheese). After zucchinis have baked for 15 minutes, sprinkle the cheese over the zucchinis and return to oven until cheese is melted, boats are starting to brown, and stuffing is hot and bubbly (about 10-15 minutes more).
  6. Serve immediately. Everybody gets 2 boats (1 zucchini).

Road Trip to Jersey: Candy Shops, Ice Cream, & More

I spent an extended weekend in New Jersey visiting Sister Cookie, who recently settled into her new apartment. I ate so much good food, you’d think I was training for a competitive eating contest. Although I’m not proud of my gorging, I must say, it was a delectable trip. From decadent dinners to cute candy shops and nostalgic ice cream stands, I’ve got a plethora of foodie destinations to share with you.

On Saturday, Mother Cookie, Sister Cookie, and I checked out the town of Chester, which is populated by all kinds of little shops. It’s an adorable town, one that takes you back in time with its historic charm. We had a wonderful time popping in and out of all the shops.

I was most excited to check out the candy store my sister told me about, Black River Candy Shoppe. It’s not the kind of candy store that makes their own stuff, but rather a place to purchase all kinds of vintage, rare, and hard-to-get-your-hands on candy. The shop is tiny, but loaded with candy. I was literally like a kid in a candy store as I strolled through and scoped out all the sweets.

They’ve got retro favorites like Wax Bottles, Dot Candies, and Charleston Chews; foreign confections like Cadbury bars and Kinder; and unique handmade local treats. It was overwhelming for someone with such a strong sweet tooth like myself. So much candy, so little time.

Although I could’ve eaten just about everything in the store, I made a small selection. The first was Milk Chocolate-Covered Marzipan. I’ve always wanted to try marzipan, so what better way to try it than drenched in chocolate? For those of you who’ve never had it, marzipan is made from ground almonds and sugar. If you like almond extract, then you’ll love marzipan, because that’s exactly what it tastes like. I found my chocolate-covered marzipan quite tasty (although I’m not sure why it was green). My only complaint is that it was very sugary, so it is not for people lacking a sweet tooth. I think it might’ve been better with dark chocolate to balance out that sweetness.

Next, I bought these Fudge Creams. They’re reminiscent of a chocolate truffle, but the filling is more like fudge. I loved them!

Finally, I chose an assortment of taffy. I’m not necessarily crazy for taffy, but The Black River Candy Shoppe had a smorgasbord of fun flavors that I just had to try. There were at least a few dozen choices, from which I selected Cotton Candy, Lemon Meringue, Coconut, Tiramisu, Chocolate Chip Cookie, and Frosted Cupcake. Each taffy was good and chewy, but not so much that they clamped my jaw shut. Out of all of the flavors, the Coconut was my favorite because it was undoubtedly coconutty.  I was disappointed in the Chocolate Chip Cookie since it didn’t taste anything like a cookie. The Frosted Cupcake and Tiramisu, however, were spot on.

After adventuring through Chester, my family and I had dinner at Bell’s Mansion, which you can read about here. Of course, I had to cap off the night with dessert. My sister suggested going to Cliff’s, an extremely popular ice cream stand in the area that we used to frequent when I lived in Jersey as a child. I was way too young to remember going there, but it was still fun to return.

Cliff’s has so many enticing flavors it made my head spin. They didn’t just offer the classics; they also had a cornucopia of unique flavors like Butter Beer, Smurf, Grandma’s Chocolate Cake, and Cherry Pie. If I could, I would’ve tried them all, but I narrowed it down to two scoops: one scoop of Tiramisu and one scoop of Chocolate Cupcake.

The Chocolate Cupcake was described to me as chocolate ice cream, brownie pieces, and chocolate frosting. Although the ice cream had a chocolate frosting-esque flavor, there were no actual detectable swirls of frosting. That’s disappointing to me because being able to see actual frosting would’ve made it more apparent. I need that texture and visual. And although I love brownie chunks in ice cream, I was sad they weren’t actual chocolate cake pieces. Overall, it was delicious, but not what I was expecting.

The Tiramisu had similar issues. I was expecting chunks of ladyfingers, but the ice cream was homogenous with the exception of espresso chips. I understand the use of espresso chips to evoke the espresso flavor in tiramisu, but the texture wasn’t right since you wouldn’t find chips like that in actual tiramisu. The ice cream itself definitely tasted like tiramisu, and I suspect a mascarpone cheese base, but I still wish I had some ladyfingers in there.

On my last day in Jersey (which was actually an extra day since Mother Cookie decided she wasn’t ready to go home), I baked some heavenly cookies for my sister, which I will share with you soon. It’s always weird working in an unfamiliar kitchen. Plus, my sister’s kitchen is so teeny-tiny!

I enjoyed some real pizza for dinner. The pizza wasn’t thick as a pillow with a crust reminiscent of cardboard and a complete lack of toppings like the stuff I get at home; this was real, flavorful pizza. Big, foldable, thin slices covered in a generous amount of cheese and drippin’ grease. Some people might think grease is gross, but I think it’s the sign of a good pizza. That’s where all the flavor is! I don’t know why they can’t make pizza like that in CNY, but at least I can enjoy it while in NJ.

Overall, it was a tasty trip. What are your must-have foods when you travel?

Skillet Pizza Monkey Bread

Oh, cast-iron skillet, shall I count the ways in which I adore thee?

I don’t know why, but everything is better when cooked in a skillet. It’s just so fun, and convenient for that matter. You essentially make a whole meal with one pan. And the possibilities are limited only by your hungry imagination. So far, I’ve made everything from 4-Cheese Skillet Rigatoni to Skillet Eggs with Squash & Sweet Potatoes.

Now, here is a recipe that combines my love for all-things skillet with the finger food fun of monkey bread. Who doesn’t love monkey bread? It comes in all kinds of flavors, and you get to tear it apart and eat it with your fingers. It brings out the kid in everyone. I’m not sure exactly why it’s called “monkey bread,” except perhaps because it turns you into a primal animal who feverishly stuffs their face with their bare hands.

This dish takes delicious pizza monkey bread, which would be awesome enough on its own, and cooks it in a skillet so it’s that much more fun to eat. The presentation is quite impressive. Think of it as a grown-up version of classic monkey bread.

Although this is a slap-your-mama simple recipe that takes all of 5 minutes to through together & requires minimal ingredients, you’re going to be blown away by just how good it tastes. The little individual biscuits bake up fluffy and buttery, and you can tear them apart like little pillows of pizza goodness. Then they’re topped with sweet & zesty marinara sauce, fresh herbs, and gobs of ooey-gooey fresh mozzarella cheese. See, even though we used store-bought  biscuit dough and sauce, we’re jazzing it up with good-quality, incomparable fresh mozzarella and herbs.

When your eager hand reaches for that first piece of Skillet Pizza Monkey Bread, your fingers will be alive with anticipation. Then, as you pull away the first little sauce-drenched, cheese-covered biscuit, the cheese will stretch and so will your smile. The first bite, and all the bites after for that matter, is pure pizza perfection. Easy, cheesy, and downright addicting.

I’m not even going to tell you how many pieces I ate.

A Few tips Before You Get Cooking:

  1. Please do not sub shredded mozzarella for the fresh mozzarella. It is not the same, and it will not taste half as good.
  2. Assemble this ahead of time then bake when you’re ready.
  3. Kids will go crazy for this dish!
  4. It’s also great for parties or perhaps a movie night.
  5. I’ve said it before, and I’ll say it until the day I die: use fresh herbs. That dried stuff tastes like feet in comparison.
  6. Don’t have a cast-iron skillet? Make this in a round baking dish instead!

Skillet Pizza Monkey Bread
By The Smart Cookie Cook

Ingredients:

  • 4 tbsp. butter (1/2 a stick), softened
  • 3 cans of refrigerated buttermilk biscuit dough (I used storebrand, but Pillsbury is fine too)
  • 1 1/4 cup marinara sauce
  • 2 tbsp. freshly grated parmesan cheese
  • 12 oz. fresh mozzarella cheese, sliced
  • 2 tsp. fresh basil

Directions:

  1. Preheat oven to 350 degrees F. Butter a cast-iron skillet or 8-inch round baking dish with the 4 tbsp. of butter. Roll the individual biscuits into balls and place them into the pan, directly next to one another.
  2. Bake the plain biscuits for 5-10 minutes or until they are set but not yet browned. Pour the marinara sauce over the biscuits and spread out evenly. Top with slices of the mozzarella until biscuits are covered. Bake for 25-30 minutes or until cheese is melted, sauce is bubbly, and the center-most biscuit is completely set & no longer doughy (you can check this by sticking a knife through it). If cheese starts to brown faster than the biscuits are cooking, cover with aluminum foil until finished.
  3. Sprinkle the fresh basil over the skillet. Serve immediately & enjoy!

The Weekender: Return to NJ, Recipe Recap, & a Teaser

Guess where The Smart Cookie Cook is right now? New Jersey! I trekked down this weekend to help me sister move into her new apartment (read: I trekked down this weekend to stuff my face with good food). I actually wound up staying a day longer than intended, but lucky for you guys, I still worked in some time to churn out this week’s edition of The Weekender.

This week, Smart Cookie was in full-on summer mode. I dished out not one, not two, but THREE ice cream recipes! There is no better way to combat scorching sunshine than with frosty, refreshing ice cream. We had an ice cream cake, a classic ice cream flavor, and a super healthy ice cream. There was something for everyone! In case you missed a single second of this ice cream social…

Let’s review, shall we?

  1. Creamy Banana Ice Cream
    A rich and creamy treat with an impeccable ability to refresh you on a warm summer day.

  2. Banana Split Ice Cream Cake
    One seriously impressive-looking confection with a surprisingly simple assembly.
  3. Stuffed Sweet Potatoes 2 Ways
    Are you a meat-eater or a vegetarian? Doesn’t matter! I’ve got two delicious ways to top these stuffed taters that will please any eater.
  4. 2-Ingredient Chocolate Banana “Ice Cream”
    You only need TWO things to make this healthy and delicious treat!
  5. Giant Chocolate Chip Cookie Pie with Fudge Frosting
    Words can’t express my love for this thick, chewy, gooey monster cookie slathered in frosting.

Plus, make sure you catch my newest video where I give actual proof for how stinky the weather in CNY is and breakdown how to make that scrumptious Banana Split Ice Cream Cake. Click here to check it out!

Since I’m in good ol’ NJ this weekend, I made it a point to go to Mama’s for dinner one night. You may recall I did a review on Mama’s the last time I was in Jersey, and I absolutely LOVED it. I’ll be dishing out a new review this week for my experience this time around. Spoiler alert: it was once again amazing!

Speaking of amazing things, Smart Cookie has been getting a steady stream of new likes on Facebook for the past 2 weeks or so, and I would like to give a big thank you to all of my readers! I feel absolutely giddy every time a new “like” pops up, because I know my audience is growing. I want nothing more than to share my love of food with all of you. I am so grateful that there are people out there who want to see what I have to dish out. Keep it up, guys!

You might’ve guessed that I love to feed people, but did you know that love extends to animals as well? Last week, this downtrodden stray cat materialized in my yard. She had the cutest little chubby face, but all I could focus on were her sad, exhausted eyes. She could barely keep them open as she apprehensively peaked up at me through the rain. Immediately, I wanted nothing more than to carry her into my warm, dry house and take care of her. But cats are skittish, and I knew I couldn’t just go bounding up to her.

Instead, I left some food out for her and retreated inside to watch her eat it. The little cat, who I presume to be young, stayed at the house all night. She curled up in what seems to be a preferred spot of her’s behind a bush just outside one of the windows. I watched her all night. I went outside multiple times to talk to her from a distance so that she’d start to trust me. I’m really hoping to take her in, but first I must garner her trust.

I wasn’t sure what would happen after that night. Based on evidence in the yard, my father said he suspected she’d been hanging around the house for days before I noticed her. Since we went away for the weekend, I was worried she wouldn’t return. However, when we got home, my father saw that his deer cam had caught the kitty returning every single day we were gone. I was elated.

I just left some food out for her tonight, so I’m hoping to see her soon. In the meantime, does anyone know anything about getting a stray animal to trust you?

Before I wrap this up, you guys know I have to leave you with a little teaser! As usual, next week will come bearing all kinds of deliciousness. In particular, I’ll be serving up this INCREDIBLE white pizza that is, get this, under 200 calories! Woo hoo!

See you on Monday!

 

The Weekender: Can Openers, Big Cookies, & a Recap

This week was all about showing you foods that are near and dear to my heart. I brought you to my absolute favorite pizza place on the planet and taught you how to make traditional potato pancakes just like the ones I grew up with. In case you missed any of this week’s eats…

Let’s review, shall we?

  1. Light Summer Pasta with Ricotta & Fresh Veggies
    Skip the boxed pasta; try this healthy, creamy, and cheesy summer pasta instead.
  2. Peanut Butter Brownie Cookies
    Is it a brownie or a cookie?
  3. My Favorite Pizza on Earth: Len & Jo’s
    Take a trip with me to check out the single best slice of pizza on the planet.
  4. Classic Potato Pancakes
    An absolutely irresistible Polish tradition.
  5. Mini Strawberry Mousse Pies with Golden Oreo Crusts
    A perfect summer dessert in a personalized size.

I don’t think this week could’ve been any more delicious! Plus, between the pasta and the pies, things are starting to feel real summery around Smart Cookie.

What was your favorite post of the week???

If you like Smart Cookie on Facebook, then you might’ve seen how excited I was when this baby came in the mail:

It’s a can opener! I saw it on QVC, and had to have it. Besides being cute, it’s the easiest to use can opener I’ve tried, and I don’t have to go around the can multiple times to remove the lid. One time around, and I’m good to go! Plus, how can you not smile whenever you break this baby out?

So what else is new at Smart Cookie? Well, I’ve been at my new job for a couple weeks now, and my cooking and baking endeavors are no secret to my co-workers. In fact, I’m still convinced that part of the reason they hired me was in the hopes I would bring some of my delicious treats to work for them. Well, lucky for them, I am always in need of taste-testers. This week, I brought them something extra special. Let’s just say BIG things are happening to cookies in the Smart Cookie Kitchen.

Expect a recipe next week! Along with that sweet treat, you can also expect something on the healthier side. I’m dishing out one hell of a pizza for under 200 calories, and it’s going to blow your mind away!

As for what’s currently in the works, I’ll be in the kitchen tomorrow churning out one crazy awesome ice cream cake (no pun intended!). But more on that later.

See you on Monday!

P.S. This is the story of my life:

My Favorite Pizza On Earth: Len & Jo’s

Let me tell you about my childhood. I don’t remember much before the age of 6, but what I do remember is Len & Jo’s. I actually thought it was called “Lemon Joe’s” for many years, but once I became literate, I sorted the name out correctly.

I was born in Newton, NJ, and lived about 40 minutes away from the joint, located in Port Jervis, NY. How did I ever find my way there? Well, I suppose you could say Len & Jo’s goes way back in my family. My grandparents went there when they were dating, and they took my mother there too after she was born. As she put it, “Len & Jo’s has just been a part of life forever.”

When my parents would take my sister and I to Len & Jo’s, it was a grand occasion. Even as a child with taste buds about as sophisticated as fishnet stockings, I knew their pizza was something special. I just couldn’t get enough. My sister and I would have contests over who could eat the most slices. Neither of us ever compared to my uncle though. He can down an entire large pizza himself, no sweat. That’s how amazing this pizza is.

Once I moved to Pennsylvania, I found myself 2 1/2 hours away from Len & Jo’s. This made life harder, but my family fashioned a way to make due. Every now and then, we would make the trek to Len & Jo’s and order a staggering amount of pies. I’m talking a dozen or more. We got them half-baked and sealed up so we could pack ‘em in our cooler, take ‘em home, and store ‘em safely in the freezer. Then, when the mood struck, we could retrieve a Len & Jo’s original from the freezer and bake it up. It was almost as good as having it fresh at the restaurant.

Whenever we call to place our special orders, Len & Jo’s knows us by name. They also know my grandparents, aunt, and uncle, who are equally devoted Len & Jo’s lovers. We’ve even got Len & Jo’s t-shirts. Is it a borderline obsession? Perhaps. Is it justified? Hell yes, it is.

Now that I live in CNY, I am a devastating 4 hours away from old Len & Jo’s. I don’t get to make as many trips as I would like because of that, but every now and then, I find away. Last weekend, for example, my mother and I began the process of helping my sister move in to her new apartment, so we worked in a little detour to our favorite pizza joint. It was just as delicious as I remembered. I inhaled such an appalling amount of pizza that I cannot bear to repeat the number of slices here. Trust me, you don’t want to know. It was just so good; I couldn’t stop!

So what makes Len & Jo’s pizza the pinnacle of all pies? Well, it’s definitely a combination of all the components. It’s got a paper-thin crust with crunchy edges. Unlike a lot of pizzas with cardboard crusts that I don’t bother chomping my way through, I always eat all my Len & Jo’s crusts. I don’t leave a single crumb of that pie.

The pizza has a sweet sauce that perfectly compliments the cheese. The nice thing is that you aren’t bombarded with gobs of thick tomato cement; it’s just the right amount to let you know it’s there without overwhelming you.

And then there’s the cheese.

Oh sweet Jesus, the cheese!

This incredible gooey sea is what really makes the pizza. What’s the secret? It’s American cheese.

Please don’t freak out. I know you’re thinking pizza is meant to be topped with mozzarella, but once you experience this, you will never EVER go back. Len & Jo’s does make a traditional mozzarella pizza, which is DELICIOUS, but this american-topped pizza is pure heaven served straight to you on a convenient crust.

I don’t know where they get their cheese, because I’ve never experienced American cheese like this anywhere else. It melts to the point of molten perfection, so incredibly creamy that it’s almost like a sauce. You need not ask for extra cheese; they give you so much that you can’t even keep it on the crust. The unruly stuff will be all over your hands and face, and you’ll love every second of it. Sometimes, I have to use a fork and knife for the first couple of bites just to tame the cheese. I can’t even describe that perfectly ooey-gooey texture; it’s something you’ve just got to experience. I’ve never had a pizza like this anywhere else. It’s amazing.

Now, I have to be honest about something. Len & Jo’s decor isn’t exactly elegant. In fact, you’ll find walls covered with animal heads and shelves buried beneath tacky knick-knacks. But you know what? I love it. It has looked exactly the same for as long as I can remember, and in a world where businesses are constantly changing to fit a certain image, you have to respect that. It’s a family-owned business with real love for what they do. Besides, the tacky decor is charming in its own way.

A little tacky…but very charming!

Here’s the deal: I’ve been to more pizza places than I can count. I’ve tried every kind of crust, sauce, and cheese you can imagine. But nothing has every compared to Len & Jo’s. That spectacular melty, cheesy masterpiece is what I truly imagine heaven tastes like. If you are ever in the area, and by “in the area” I mean within 100 miles, you NEED to stop by. Your life will be changed forever.

Tell them the Bierstine’s sent you.

Len & Jo’s Pizzeria is located at 186 W Main Street, Port Jervis, NY 12771

The Weekender: Chocolate Goats, Best Pizza Ever, & More

This week finally felt like summer. The air was warm and humid, I actually got a glimpse of the sun, and the never-ending battle between my parents and I over putting the air conditioning on ensued (they refuse to put it on; I die slowly of heat-exhaustion). Best of all, we started to see some wonderfully summery recipes popping up here on Smart Cookie. In case you need a quick recap…

Let’s review, shall we?

  1. 4-Cheese Skillet Rigatoni
    My new mac & cheese obsession.
  2. Perfect Peanut Butter Cookies
    Soft & chewy, salty & sweet.
  3. Rainbow Roasted Veggies
    The ultimate summer side dish.
  4. Banana Peanut Butter Cookie Pudding
    One of my all-time favorite desserts.

Plus, let us not forget my latest & greatest video: How to Be a Smart Cookie in the Kitchen! I dish out my best & smartest tips for cooking. If you haven’t watched it yet, check it out now!

So what’s in store  for next week? For starters, we’re taking a trip to my all time favorite pizza place EVER. There is nothing else like it in the world, and I can’t wait to share it with you. Unfortunately, this little piece of heaven is hours away from my current location, so I took myself a mini road trip this weekend. Actually, I took the road trip to help my sister start moving into her new apartment; the fact that I got to go to my favorite spot for a slice is a perk. I hope you’ll stop by next week to take the trip with me; you don’t want to miss this.

Here’s a sneak peak…

While I was on my little trip, I also stopped by this charming gift shop called The Chocolate Goat. Honestly, half the reason I wanted to stop in was the name. With a name like “The Chocolate Goat,” you know that place has got to be good.

And guess what? They actually sell chocolate goats!

It’s almost too cute to eat; so naturally, I ate the head first. I have to say, The Chocolate Goat has some wonderful chocolate! It’s sweet, smooth, and just divine. But it’s not just chocolate you’ll find there; they’ve also got gifts galore, a plethora of unique knick knacks, and a huge selection of Vera Bradley. Just to get my very own chocolate goat was worth the stop!

Speaking of worthy stops, if you know me at all then you know I found my way to a Dairy Queen. Since I have a borderline obsession with DQ and since I can’t get it at home, I always make a point to pop in and grab a Blizzard when I travel.

Are you a DQ junkie like me?

Before I check out, let me leave you guys with a little taste of next week’s treats:

Hungry yet?

Curb your cravings by liking Smart Cookie on Facebook & following me on Pinterest!

Guilt-Free Pizza Party!

Sorry for the exclamation marks in the title. I kind of hate people who put exclamation marks at the end of EVERYTHING. I feel they should only be utilized when something is truly exciting or alarming. In defense of my exclamatory title, this is something worth getting excited about. It’s a pizza party! And better yet, it’s guilt-free.

A Guilt-Free Pizza Party may sound like an oxymoron, but it’s not. It’s a beautiful reality, my friends. We’re whipping up quick and easy personal pizzas loaded with customizable toppings, all of which clock in around 200 calories. The best part? They’re completely pizzalicious!

Mushrooms, peppers, & onions

Spinach, onions, & Feta

Tons of ooey gooey cheese? Check. Thin, crispy crust? Check. Zesty sauce? Check. Mounds of awesome toppings? Check. These pizzas have it all! And their personal size means you don’t have to share. Everyone can pick the toppings they want, making these pizzas even more fun, customizable, and crowd-pleasing. No other pizzas could be more party-ready than these. They are so unbelievably delicious, you’ll be convinced you’re doing something bad.

Throw your own Guilt-Free Pizza Party tonight, and you can have it all. You get tasty, cheesy pizza with toppings for everybody’s tastes, plus nutritious benefits and low-calorie goodness. I don’t know about you, but I’m ready to party!

Broccoli, onions, peppers, mushrooms

Spinach, onions, mushrooms, peppers

A Few Tips Before You Get Cooking:

  1. I find the 60-calorie pitas near the deli in my grocery store. I’ve also seen them at Walmart. If you absolutely can’t find  them, use a low-cal tortilla instead.
  2. This is a great family meal. It’s healthy, your kids will love eating pizza, and there’s no arguing over what toppings to get since everyone can pick their own!
  3. Just about anything goes for topping these pizzas.
  4. Easily cut down or double up the recipe to feed more or less people.

Guilt-Free Personal Pizzas
By The Smart Cookie Cook

Yield: 4 pizzas

Ingredients:

  • 4 60-calorie whole wheat pitas (like Joseph’s)
  • 1 cup light marinara sauce (like Ragu)
  • 2 tsp. garlic powder
  • 4 light mozzarella cheese sticks (like Sargento)
  • 1/2 cup grated or shredded parmesan cheese or feta cheese
  • Toppings of your choice: sliced onions, zucchini slices, mushrooms, light pepperoni, spinach, peppers, eggplant slices, kale, black olives, turkey sausage, broccoli

Directions:

  1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and spray with nonstick cooking spray.
  2. Lay pitas in one layer on baking sheets and bake for 5 minutes. Set aside but keep oven on.
  3. Meanwhile, steam any veggies you’re using in the microwave until tender. Drain and set aside. Pull the cheese sticks into strands, keeping them separated in four portions. Roughly chop until cheese is the size of shredded cheese. Set aside.
  4. Spread about 2 tablespoons of sauce onto each pita, using more or less based on your preference. Sprinkle evenly with garlic powder then top with one stick’s worth of mozzarella and 2 tablespoons of parmesan or feta cheese. Top with desired toppings and bake pizzas for 10 minutes, or until crust is golden and cheese is melted. Slice and enjoy!

Butternut Squash & Kale Pita Pizza

It’s kind of funny looking, isn’t it? This Butternut Squash & Kale Pita Pizza looks more like a work of art than it does food. You have to admit though, it does appear quite intriguing. The harvest orange of the squash and the fresh green of the kale compliment one another beautifully. But those gorgeous colors aren’t all this “pizza” has to offer; it’s delicious too. I know it seems a bit out of the ordinary, but once you take a bite, you’ll realize how beneficial it is to branch out every now and then.

I love the sweetness that oven-roasting induces, so the first thing I did when preparing this colorful meal was roast the squash and garlic up good. I added the kale during the last couple of minutes, which wilted it down and crisped it up slightly like kale chips. Then I pureed the squash and garlic with just a few drops of olive oil until smooth and creamy. Think mashed potatoes, but with squash. I had to stop myself from just eating the sweet roasted garlic and squash puree all on its own.

Once I got myself under control, I spread the puree onto a pita, topped it with light mozzarella cheese, and baked it until the pita was golden brown and the cheese was good and melted. The crowning touch was a handful of the crisp kale. Then I sliced it up and happily devoured the whole thing. But I had not an ounce of guilt since this is so darn good for me between the squash, the kale, and the whole-wheat pita.

Open up your mind to this pita pizza and experience the guilt-free bliss induced by the harmonious flavors and textures. Sweet, creamy squash with roasted garlic, crisp kale, and melted cheese all aboard a convenient handheld crust. How could you go wrong? Don’t hesitate another moment; make this pita pizza for yourself and be utterly amazed by the total tantalizing experience.

A Few Tips Before You Get Cooking:

  1. Don’t like squash? Sweet potatoes would work just as well.
  2. Double, triple, etc. the recipe as necessary to feed a family. This is a great weeknight meal.
  3. Parmesan cheese works equally well in place of the mozzarella.

Butternut Squash & Kale Pita Pizza
By The Smart Cookie Cook

Ingredients:

  • 2 cups chopped butternut squash (the smaller you chop, the quicker it’ll roast)
  • 3 cloves fresh garlic
  • kosher salt
  • pepper
  • 1 generous cup fresh kale, roughly chopped
  • 1 whole wheat 60-calorie pita (like Joseph’s)
  • 1-2 tsp. olive oil
  • pinch red pepper flakes
  • 1 light mozzarella cheese stick (like Sargento) OR 2 tbsp. parmesan cheese

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil & spray with nonstick cooking spray.
  2. Spread the squash and garlic out in an even layer. Lightly spray the squash with nonstick cooking spray. Sprinkle with salt & pepper to taste. Roast for 10 minutes then stir and add the kale. Roast for another 5-10 minutes, or until kale is wilted and squash is tender. Leave oven on.
  3. Meanwhile, pull the cheese into strings. Chop until it resembles the size of shredded cheese. Set aside.
  4. Let veggies cool for 5 minutes and separate kale from the squash and garlic. Add the squash and garlic to a food processor. Pulse until pureed and smooth. Stream in the olive oil while pureeing, 1 teaspoon at a time, until it reaches desired smoothness.
  5. Line a small baking sheet with aluminum foil and spray with nonstick cooking spray. Place the pita on the tray and spread the butternut squash puree on top in an even layer. Sprinkle with cheese and red pepper flakes then bake for 10 minutes, or until crust is golden and cheese is melted. Top with kale and enjoy.