Delicio Recipe List

When faced with preparing lunch for myself today, this is the end result; a flavorful mini roma pizza that turned out fabulously well.... Serving: (1) Prep: 5 Mins. Bake: 10 Mins. INGREDIENTS: Roma Pizza: 1 (7� round) store-bought Mama Mary�s Gourmet Pizza Crust 2 teaspoons, Extra Virgin Olive Oil (EEVO), divided 2 tablespoons, crumbled goat cheese, divided 2 Heaping teaspoons, Jarred, basil pesto sauce 4 Jarred, kalamata olives, quartered lengthwise 2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped 4 Jarred, marinated quartered artichokes in olive oil, quartered Greens (to wilt over hot pizza): Small handful, baby spinach and arugula mix Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside. METHOD: Preheat oven to 400 degrees. Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave �� edge of crust free of toppings, while smearing inside crus...

An epic recipe that�s truly addicting, and lets the dungeness crab be the shining star... Serves: (10 to 12) Prep:10 Mins. Bake: 30 Mins. INGREDIENTS Dip: 1 (8 oz. pkg.) cream cheese, room temperature 1 cup grated medium cheddar cheese 1/2 cup grated mozzarella cheese 1/2 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 3 green onions (green parts only), finely chopped Dash of cayenne pepper 1-1/2 teaspoons old bay seasoning 1-1/2 cups cooked dungeness crab meat, drain any liquid, if present --(About 1 shucked dungeness crab) 1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped --[Please do not use marinated artichokes, as they have too strong of a flavor profile for this dish] For scooping: --Butter crackers (I used Club), or toasted French bread slices METHOD Preheat the oven to 350 degrees. Spray a 9� round (or square) ovenproof baking dish, and set aside. In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice,...

I tried this recipe this evening and liked it very much. The lemon and artichokes make a wonderful combination. And this dish couldn't be easier. Kudos to my friend Elisa for sharing it. You can find her recipe blog here . 1/4 cup olive oil 1/4 cup fresh lemon juice 3 tablespoons honey 2 teaspoons garlic, minced 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon crushed red pepper flakes (I'm not a fan of spicy food, so I didn't include these) 2 tablespoons olive oil 4 boneless, skinless chicken breast halves (I used chicken tenders) 1/3 cup white wine 1 can (13.75 oz) whole artichoke hearts, drained, halved 1 whole lemon, thinly sliced Orzo, or other pasta Fresh parsley, chopped Combine the oil, lemon juice, honey, garlic, thyme, salt and pepper flakes in a small bowl for the sauce and set aside. Season chicken breasts with salt and black pepper. Saute in 2 tablespoons olive oil in a large saute pan. Cook over medium-high heat until lightly browned on both sides,...