Fresh Mozzarella, Heirloom Tomato, and Basil Pizza

{recipe via}

Ingredients

• 12 ounces refrigerated fresh pizza dough
• 1 cup fresh basil leaves 
• 6 garlic cloves
• 3 tablespoons extra-virgin olive oil, divided 
• 4 ounces fresh mozzarella cheese, thinly sliced 
• 2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

Preparation

Hands On: 22 Minutes 
Total: 55 Minutes 

1. 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
2. 2. Let dough stand at room temperature for 30 minutes.
3. 3. Place basil, garlic, and 2 tablespoons oil in a mini food processor; pulse 3 times to form a paste. Add remaining 1 tablespoon oil; pulse until smooth.
4. 4. Roll dough into a 14-inch circle on a floured surface; pierce entire surface liberally with a fork. Carefully remove pizza stone from oven. Arrange dough on pizza stone. Spread about 2 1/2 tablespoons basil mixture over dough. Top evenly with cheese, tomatoes, and pepper. Bake at 500° for 12 minutes or until crust is browned and crisp. Top with remaining 1 1/2 tablespoons basil mixture; sprinkle evenly with salt. Cut into 12 slices.

Honey-Lime Chicken Kebabs with Mango Slices

{recipe via}

Ingredients

• 1 pound skinless, boneless chicken breast, cut into 1-inch cubes 
• 2 teaspoons grated lime rind 
• 2 teaspoons minced garlic
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• Cooking spray
• 2 tablespoons fresh lime juice 
• 1 tablespoon honey
• 2 sliced peeled mangoes 
• Chili powder (optional)

Preparation

1. 1. Preheat broiler to high.
2. 2. Combine first 5 ingredients; toss to coat. Thread chicken onto 8 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.
3. 3. Combine juice and honey in a small bowl; stir with a whisk. Arrange kebabs and mango slices on a platter; drizzle with honey mixture, and sprinkle with chili powder, if desired.

Pork Chops With Apples and Garlic Smashed Potatoes

I'm not a huge pork chop fan, but oh my this was good!!

{recipe via}

Ingredients

• 1 pound small fingerling potatoes

• 2 cloves garlic

• Kosher salt

• 4 1/2-inch-thick boneless pork loin chops (5 ounces each)

• 2 teaspoons chopped fresh sage

• Freshly ground pepper

• 1 tablespoon extra-virgin olive oil

• 1 large red onion, cut into 1/2-inch wedges

• 2 Granny Smith apples, cut into 1/2-inch pieces

• 3/4 cup apple cider

• 1/4 cup buttermilk

Directions

Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.

Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.

Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.