"Shrimp Pesto Pizza"

A easy as pie pizza pie. The flavors of the Pesto and Shrimp combine to make a traditional favorite a whole new experience. Great for a meal or to use for a party for something different and exciting. The ohhs and ahhs the guests will make as they taste this will tell you that you made the right choice by serving this.

"Shrimp Pesto Pizza"

Ingredients needed:

2 "Fresh & Easy" Pre-made pizza crusts

1 Bag of "Fresh & Easy" Frozen Medium Shrimp (Thawed)

1 Container "Fresh & Easy" FRESH Basil Pesto

1 Bunch of Scallions

1 Small Can "Fresh & Easy" Sliced Black Olives

1 Small Bag of "Fresh & Easy" Shredded Parmesan Cheese

1 Small Bag of "Fresh & Easy" Shredded Mozzarella

Directions:

Pre-heat a oven to 400 degrees.

Wash and clean the scallions. Chop the scallions into 1/4-1/2 inch pieces then set aside.

Open and drain the black olives then set aside.

Take the crusts and coat with the Fresh Basil Pesto spreading evenly on the crusts stopping 1/2 inch from the edge. I usually use about 2-3 tablespoons of pesto per crust. Add more or less to your tastes.

Place the shrimp evenly over the pesto coated crusts using the amount you prefer. If you love shrimp by all means add allot. I usually place the shrimp about 1 inch apart evenly around the pizza. I always have a few shrimp leftover that can returned to the fridge and used later

Sprinkle the pizza's evenly with scallions and black olives.

Open the Cheeses and top the Pizza's with both cheeses. You may mix the cheeses in a bowl to ensure they get a even coating of both if desired. Stop about 1/2 inch from edge to prevent cheese from overfowing the crusts.

Place the pizza's directly on oven rack for a crisp crust or use a baking sheet for a softer bottom.

Bake at 400 degrees for 12-18 minutes until the cheeses are melted and start to brown a little.

Remove from oven and let cool for 1-2 minutes before slicing.

Slice the Pizza's and serve while hot.

Serving Suggestions/Variations:

This makes a great meal or can be party cut into squares to serve to a crowd as a passed appetizer. As always you can experiment a little with toppings. I have found this combo to always be a hit but if your out of something try something new on it instead. In a pinch I have also used the "Fresh and Easy" Jarred Pesto Genovese this also makes for a great compliment to the flavor of the shrimp. But when ever possible I recommend the FRESH Pesto. I have also used shredded Hot Pepper Jack Cheese as a topping instead of the Parmesan and mozzarella to add a little fire and spice to the dish.

Try this one out if you like shrimp you will love it.

"Cool As A Cucumber Salad"

A Super Simple Summer Salad. The Dill in the "Fresh and Easy" FRESH Ranch dressing brings out the full flavor of the cucumbers and turns something simple into a explosion of Fresh flavor. This makes a good side dish as is or else can be used to top greens to turn it into a more hearty salad. I have also used this to top grilled chicken taco's to add a unique twist to a old favorite. Its also a good way to get some fresh vegetables into the diet of children they love this treat.

"Cool As A Cucumber Salad"

Ingredients needed:

2 Cucumbers

1 Bunch of Scallions

1 Small can of "Fresh & Easy" Sliced Black Olives

1 Bottle of "Fresh & Easy" FRESH Ranch Dressing

Directions:

Start by washing the vegetables and set aside.

Slice the cucumbers lengthwise in half then slice the halves lengthwise again so you end up with quarters. Then slice the cucumbers into 1/8 inch thick slices so that you end up with little triangles of cucumbers. Place the sliced cucumbers into a large mixing bowl.

Then take the bottom ends off of the scallions leaving plenty of white as well as green. Chop the scallions into 1/4-1/2 inch long pieces and then add those to the cucumbers.

Open and drain the black olives. Then add the drained black olives to the cucumber and scallions.

Toss the vegetables together and then add the bottle of ranch dressing. Mix thoroughly until all the vegetables are coated.

The salad is now ready to serve.

Serving Suggestions/ Variations:

As I stated in the intro you can eat this as is or add it to taco's or a green tossed salad. If you do not like the olives or scallions you may sub something you do like. Try using bell peppers diced up or maybe even some finely sliced carrots. Almost anything will work well with the great dill flavor the "Fresh & Easy" Ranch dressing has. Try this recipe out you will not be disappointed with the flavor not to mention how easy it is to make.

"Cream Cheese Queso"

This is a easy to make extremely tasty treat. It requires no measuring and It can be made in a matter of minutes and requires no prep time. Perfect for a take-along to a party or the big game. I make this on a Saturday afternoon and sit there with a bag of my favorite tortilla chips and munch until its gone.

"Cream Cheese Queso"

Ingredients needed:

2 Tubs of "Fresh & Easy" Whipped Cream Cheese

1 Jar of "Fresh & Easy" Thick and Chunky Medium Salsa

1 Small Bag "Fresh & Easy" Mexican Shredded 4 Cheese Blend

Stove Top Directions:

To prepare simply combine the Cream Cheese and Salsa In a non-stick pan and over low heat stirring constantly to prevent any scorching. Heat until you melt the Cream Cheese and Salsa together and it starts to bubble a little. Then stir in the Shredded Mexican Cheese Blend. Continue stirring the mixture until the Shredded Cheese is completely melted into the Queso. At this point the Queso is ready to serve.

Microwave Directions:

Start with a microwave safe container or bowl that can be covered with a loose or vented lid to prevent any spattering. Combine the Cream Cheese and Salsa in container without stirring. Cover loosely and microwave until the cream cheese softens usually about 1 minute in most microwaves. Stir those 2 ingredients together and return to the microwave and heat for 1-2 more minutes on High Power. Remove from microwave when the mixture starts to bubble and is thoroughly heated. Stir in the Shredded Cheese Blend and return to the microwave. Heat the mixture for 1-2 more minutes until bubbly and the Shredded Cheese has completely melted. Remove from microwave and stir until the mixture is smooth and creamy. The Queso is ready to serve.

Serving Suggestions/Variations:

Pair it with your favorite Fresh & Easy Tortilla chips for dipping. To add a little Spice and Heat as well as some color. You might want to garnish the top with a few diced peppers of your choosing.

Cilantro that's been chopped also makes a great fresh garnish for the top and adds a great top note of flavor.

Enjoy.

"Portabello Ragout"

This is a great "RICH" side dish or a entree for a vegetarian or meat eaters alike. Small spoonfuls on a crostini, chip or fresh bread also make a great appetizer. It requires a small amount of prep work before it goes into the Oven or Skillet and cooks in about 30-45 minutes.
I serve it over Fresh and Easy Organic Polenta but it would be good as a topping or toss for pasta, rice or risotto.

"Portabello Ragout"

Ingredients Needed:
4-5 Portabello Mushroom caps stems removed Approx. 20oz's.
1 Package "Fresh & Easy" Fajita Vegetables
1 Small Can "Fresh & Easy" Sliced Black Olives
1 Jar "Fresh & Easy" Bruschetta Topping
1 Jar "Fresh & Easy" Pesto Genovese
1 Small Package "Fresh & Easy" Shredded Parmesan Cheese
1 Small Package "Fresh & Easy" Shredded Mozzarella
Oven Directions:
Preheat Oven to 375 Degrees.
Spray or wipe with oil a 9" by 12" , 2 inch deep baking dish set aside.
Chop the Portabello Mushrooms into a sugar cube sized dice. Approx. 1/2 inch sized cubes. Place into a large mixing bowl.
Chop the Fajita vegetables into smaller size pieces Approx. 1/2 inch long.
Add those to the Mushrooms in the mixing bowl.
Open and drain the Black Olive Slices and add to the bowl.
Open the Bruschetta Topping and add the entire Jar to the mixing bowl.
Open the Pesto Genovese and add the entire jar to the mixing bowl.
Toss all the Ingredients with a large spoon in the mixing bowl until the Bruschetta Topping and Pesto thoroughly coat the vegetables.
Put this mixture into the Baking Dish and place into the hot oven.
Cook for 20-30 minutes stirring occasionally.
When the Mushrooms have roasted and released the moisture they contain. Remove the baking dish from the oven and stir while adding the whole bag of Shredded Parmesan and the whole bag Of Shredded Mozzarella. Making sure to mix thoroughly. Return the baking dish to the oven and bake a additional 5-10 minutes. The Ragout is ready to serve when the cheese's have melted and the mixture thickens a bit.
Stove Top Directions:
The Mixture will be prepped in the same way. Omit preheating the oven and the baking dish. When the Vegetables have been prepared and coated in the mixing bowl.
Add the mixture to a large non-stick skillet thats been heated with a tablespoon of Olive Oil and cover.
Cook over Medium heat about 15-20 minutes until the Mushrooms have browned a little and release the moisture they contain. Stir in the Whole bags of Shredded Parmesan and Mozzarella Cheese's.
Continue stirring over Medium heat until the cheese melts and the mixture thickens. The Ragout is ready to serve.
Serving Suggestions/Variations:
The Ragout will be thick and cheesy sometimes is easier to serve with 2 spoons and it makes a excellent topping for sliced and browned Polenta as a entree.
Or can be served in a dish as a side with some Garlic Toast the way it is.
Put small spoonfuls on Garlic Crostini's topped with a Basil Leaf as a appetizer.
My friends have made this recipe and used it to top Pasta and Rice.
A good fresh garnish would be some Chopped Scallions or Chives maybe even fresh Parsley or Oregano. I always Believe you should make a recipe your own so use what you like.
Enjoy.