Pizza Pockets

Wow, I feel I've neglected our blog...and so soon.  I apologize.   I've been a little under the weather with a cold that hung on for over 26 days and well.....(guess this would be an official announcement) with this new little one on the way my appetite has been severly under the weather.  With all this said, cooking just hasn't doable.  With all the aromas that are a product of cooking, I would have spent more time in the Loo than in the kitchen had I even tried to attempt it.  And lets be honest, cereal is yummy!  Brad was a trooper, cooking what frozen left overs we had stockpiled and improvising other nights, he kept himself and Lizzie satisfied.  But, I'm back to it now and am sure Brad is glad to hand the kitchen back over. And what did I get back into the groove with?  Pizza Pockets - one of our go-to recips for weekly dinners.  I always have homemade pizza dough in the fridge and the other ingredients are staples in our household.  If I don't have arugula, or can't seem to find it on its own (vs. mixed with radicchio and frisee) I use baby spinach.  These pizza pockets are fun, easy and very good with many meats.  I used Italian chicken this time around, although the recipe calls for Italian ground Turkey.  But if you really want to know what i use most frequently, its ground italian venison which makes the ultimate healthy organic and lean pizza pocket.  And this meal, comes with a side of dipping marinara and what kiddo doesn't like to dip their dinner?!?!  This recipe feeds 3 adults so double if making for more or if you want leftovers.  They can easily be reheated in the toaster oven! 

Salmon Cakes with Lemon-Caper Yogurt Sauce

While Daddy and I were having Meghan's yummy Ham and Swiss Puffs, little one was chowing on these tasty cakes.........for those of you that know what a REAL Tasty Cake is, no these were not like those yummy childhood chocolate confections from "up north", but they were good and so worth the effort.  Healthy and hearty and the wee one loved them.....ok - i admit, not on first pass, she was skeptical, but we were a go on introduction #2!  Hey - that is what being a mommy chef is about - you never  give up on offering foods. It can take something like 15+ introductions before a taste is acquired for a certain food.


You'll soon learn, if you read and stick with this blog, that I have a slight.......ok, complete girl crush on Giada.  And yup - this recipe is from yours truly.  The only thing I altered was I used [insert me wincing] canned salmon.  Sorry, that's is what i had on hand, and sometimes, that has to be good enough or else you'll stress yourself out.  I find that I have to allow myself to be flexible while cooking.