Shrimp & Pesto Pizza

This is an extremely simple dish to make that packs a big wow. A co-worker had given me a jar of fresh pesto and I knew exactly what I wanted to do with it. I made it today because we were having company for the afternoon.

SHRIMP & PESTO PIZZA
1 pizza shell (Boboli brand or similar. I used Culinary Circle Multigrain Stone-Cooked Pizza shell)
about 1/2 cup pesto (mine didn't contain parmesan cheese, hence the next ingredient)
1/4 cup shredded parmesan cheese
doz. cooked shrimp, cut into bite-sized pieces (I used mine whole)
1 cup shredded mozzarella cheese
sprinkle of Old Bay
sprinkle of basil

Preheat oven to 400 deg. Spread pesto on pizza shell. Grate parmesan cheese on top, then add shrimp. Sprinkle shrimp lightly with Old Bay seasoning and the basil. Top pie with grated mozzarella cheese. Go ahead and grate any leftover parmesan on top. Bake for 15-20 minutes until cheese melts and bread is crispy.

Holy moly, I love guacamole

My husband and I took another road trip today and while driving home, we were listening to an interview on NPR. They were interviewing someone who owned a restaurant called Haute Taco, wherever that is. The only thing that stuck in my mind was the guacamole. And as soon as we got home and unpacked, I went out for the fixins.
Here's the quickie recipe:

GUACAMOLE
2 ripe avocados
1 plum tomato, diced
1 1/2 Tbsp. red onion, finely diced
1 1/2 Tbsp. chopped cilantro
2 tsp. lime juice
salt & pepper, to taste
Cut avocados in half and scoop into bowl, removing pits. Mash avocado with fork. Add remaining ingredients. Serve with chips.

UPDATE: Found it! I knew it was in Wisconsin somewhere. {Haute Taco}.

The apple pie that wins hearts

Someone was cranky today. I won't name names but decided to cheer that someone up with one of their favorite desserts. This homemade apple pie is really wonderful, people. It's simple and perfect, and easy to prepare. The recipe is from Farm Journal's Country Cookbook (Doubleday & Co., Inc. 1959, reprinted 1972) and I highly recommend this pie.

FAVORITE APPLE PIE
A pie that lives up to its name ~ it's one of our best
Pastry for 2-crust pie
6 large tart apples
2 Tbsp. flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/4 tsp. salt
1 Tbsp. lemon juice
3 Tbsp. butter
Peel and quarter apples into saucepan (cut each quarter into about 4 slices). Add 1/4 cup cold water; simmer just until tender, about 5 minutes (do not overcook). Cool.
Fill pastry-lined 9" pie pan with cooled apples.
Combine remaining ingredients, except butter; sprinkle over apples; dot with butter. Moisten edges of undercrust.
Adjust top crust; cut 6 chevron vents; flute edges.
Bake in very hot oven (450 deg)10 minutes; reduce heat to moderate (350 deg) and bake 45 minutes longer.

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I use an old family recipe for the pie crust. And if you must know, it's Betty Crocker pie crust mix. Just add water and roll. And I always put a heart in the middle. It's a symbol of how much I love to cook.
Not.
Apologies to all who are planning on dieting for the New Year. I just had to share this.