Clam Pizza and Real Caesar Salad

This meal is not for those who dislike garlic... if there are such people... and if you are one of them, I'm afraid we can't be friends anymore.

Clam Pizza
Clams are fabulous; pizza is amazing... put them together and you get a garlicy, creamy, seafood sensation. Eat it... love it.

One Recipe Pizza Dough (omit the basil)

For the Sauce:
2 tbs butter
2 tbs flour
1 cup milk
2 cloves garlic, minced
salt and pepper to taste

Melt butter and whisk in flour over medium high. Turn to medium heat and slowly whisk in milk and allow to thicken. Add more milk to thin if necessary. Stir in garlic, salt, and pepper. Pour desired amount over pressed out dough.

For the pizza:
1 to 1 1/2 c shredded mozzarella cheese
1/2 an onion, finely chopped
1 15 oz can clams, drained and chopped
4 cloves garlic, minced
A handful of basil, chopped
1/2 c shredded Parmesan

Preheat an oven to 350. Top dough with some of the garlic sauce and sprinkle with cheese. Top with onion and put in the oven for about 20 minutes. Remove pizza from oven and top with clams, garlic, basil, and Parmesan. Bake for 10 minutes or until the cheese is browned and crust is crispy.

Real Caesar Salad
I modified this recipe from a recipe out of The Harvey House Cookbook. If you aren't a train fanatic or live near a major rail stop (my little boy is the former, we both are the latter) you probably have no idea what the Harvey Houses were. Here is a special little history lesson for you: Frederick Harvey, founder of the Harvey House, was basically the father of national chain restaurants. He founded the restaurants and hotels all over the country at rail line stops to feed and give travelers a place to rest. So next time you hit up The Cheesecake Factory for a salad bigger than your toddler or settle in for a monstrous burger at Chili's, thank Freddy H for pioneering the wonder that is chain restaurants.

1 Egg
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 tbs anchovy paste or about 4 fillets, finely chopped or mashed
1/2 a lemon, juiced
1/2 c Parmesan
1/2 tsp Worcestershire
4 tbs Olive oil

In a food processor or blender, combine all ingredients except oil. Drizzle in oil and blend until thickened and creamy.

Serve with torn romaine, croutons, and more Parmesan.

Shrimp and Vegetable Quesadillas

These were amazing. It is always nice when you can wrap up all the components of your meal into one delicious package too.

1 lb uncooked shrimp, peeled and deveined
3/4 c thawed corn kernels (or 2 medium size ears with the kernels cut off)
1 medium onion, chopped
1 yellow squashed, chopped
1 medium zucchini, chopped
1 red pepper, chopped
4 cloves garlic, minced
tortillas
2-3 cups shredded cheddar cheese

Heat a pan over medium heat. Add a little olive oil and toss in shrimp and 2 cloves of minced garlic. Cook for about 3 minutes until the shrimp are completely pink. Remove shrimp from pan and set aside. Add vegetables and remaining garlic and cook until soft.

Preheat oven to 350. Spray a cookie sheet with nonstick spray. Place a tortilla on the cookie sheet and add a 1/4 cup of cheese, top with 5 or so shrimp, a 1/2 cup of the vegetables, and another 1/4 cup of cheese. Top with another tortilla and repeat until you have made enough to feed everyone.

Place quesadillas in the oven for 5-10 minutes, until cheese is melted and tortillas are as browned as desired.

Spiced Up Pulled Pork In the Crock Pot and Martha's Stuffed Poblanos

Spiced Up Pulled Pork In the Crock Pot

This is a terrific and basic meal. Crock Pots are awesome anytime, but they are another good summer choice because they won't heat up your whole house. So when you don't feel like grilling and salads or sandwiches just won't do, pull our your crock pot and make this spicy and yummy pork.

1 or 2 boneless pork loin or picnic roast, 3-5 lbs total
1 large onion, sliced
3 or 4 cloves of garlic, minced
2 tbs chili powder
1 tbs ground cumin
1 tsp salt
1/2 tsp black pepper
A couple dashes of cayenne pepper
1 tbs brown sugar
1/2 c of chicken broth

Put the pork in a crock pot and combine all other ingredients and pour over pork. Turn on low for 6-7 hours or until the pork shreds easily.

Serve with tortillas, salsa, avocado, black beans, corn, and tortillas.

The recipe for the Poblanos are here, and they are so worth making!