Country Lifestyles
Lacey’s Pantry – Spinach and Chicken White Pizza
By Lacey Newlin
Serves: 7-8
Time: 1 hour
Ingredients:
1 pound refrigerated pizza crust dough (Or make your own if you like)
24 medium cloves garlic (About 2 heads), separated, peel left on
1 tbsp + 2 tsp olive oil + more for working the crust
1 cup ricotta cheese
2 tbsp chopped fresh basil
1 tsp honey
1/2 tsp dried oregano
1/2 tsp kosher salt + more for sprinkling the garlic
1/4 tsp freshly ground black pepper
1 (10 oz.) bag frozen chopped spinach, thawed and squeezed to remove any excess moisture
2 cups shredded mozzarella cheese
1/2-pound grilled chicken breast (Omit to make this a vegetarian pizza)
Directions:
Preheat oven to 375 degrees. Lay out a large square of foil and place the garlic cloves on top (be sure to leave the peel on). Drizzle with one tbsp olive oil and sprinkle with a couple pinches of kosher salt. Fold the foil into a sealed packet and place in the oven. Roast the garlic until soft, golden and fragrant–about 25 minutes. Remove from oven and set aside to cool.
Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees to prepare it for baking the pizza. Add eight of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, two teaspoons olive oil, basil, honey, oregano, half teaspoon kosher salt and pepper. Mix well.
If using chicken, prepare it and cut into chunks. Stretch the pizza crust onto a greased pan or pizza stone. Top the crust with tablespoon-sized amounts of ricotta as evenly as possible. Scatter with spinach, chicken and remaining garlic. Finish with mozzarella cheese. Bake until crust is crisp and golden and cheese is melted and bubbling, around 20 minutes.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Nicholas Waters
As winter plods along – come Spring and gopher mounds – homeowners and farmers find themselves playing a familiar song – fiddling while Rome is burning.
Let’s make a mountain out of a molehill. Those mounds on your lawn and pasture could be moles, but they’re more than likely gophers; Plains Pocket Gophers to be pragmatic – Geomys bursarius to be scientific.
These rodents dig and chew, and the damage they can do goes beyond the mounds we mow over. Iowa State University cited a study in Nebraska showing a 35 percent loss in irrigated alfalfa fields due to the presence of pocket gophers; the number jumped to 46 percent in decreased production of non-irrigated alfalfa fields.
The internet is replete with academic research from coast-to-coast on how to curtail gopher populations, or at least control them. Kansas State University – then called Kansas State Agricultural College – also published a book [Bulletin 152] in February 1908 focused exclusively on the pocket gopher.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Annette Bridges
Everyone needs a room with a view that makes their heart happy. My honest favorite panorama would be either the mountains or the ocean. I have yet to convince my hubby to make permanent moves to either, although he does enjoy the visits as much as I do.
The location of our house on our ranch does not provide the expansive field of vision of our land that I would enjoy. So, I have created a room decorated and furnished in a way that gives me smiles, giggles, and a wonderful peace-filled feeling when I am hanging out in it. I am in that place right now writing this column. I am in a lounging position with my computer in my lap on the chaise that was once my sweet mama’s. I had it reupholstered this year to give it a fresh look.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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