Fun Recipes for Summer | White Chicken Pizza – Garlic Knots – Tomato Salad

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What’s better than getting together with a bunch of amazing bloggers and cooking a meal together. Something I’ve only done with close friends and it involved one person cooking and others bringing something. But this night we all had a part of the cooking. It was so fun I want to start doing it every month!

We gathered together to create some fun recipes as a part of “A Fabulous Summer of Flavor,” a contest sponsored by Lawry’s. Our theme is “On Vacation” Not just your typical sprinkle on french fries though. Who better to help us with that then Piera of Jolly Mom. The lovely Dawn from My Home Sweet Home took these amazing pictures. (Aren’t they amazing?) Also joining us was Renee from Cutie Booty Cakes, Lisa at Life with Lisa and Diane of Turning the Clock Back.

We wanted to do something off the wall so we made White Chicken Pizza, Garlic knots and a yummy tomato salad.

White Chicken Pizza Recipe Click Here 

Balsamic Herb Tomato Salad

Ingredients

2 pounds tomatoes, cut into

wedges

1 bunch scallions, thinly sliced

1/3 cup Lawry’s Balsamic Herb Marinade

Parmigiano Reggiano

Directions

Combine the tomatoes, scallions and marinade in a large salad bowl and toss to coat. Top with freshly grated Parmigiano Reggiano.

Garlic Knots

Ingredients

Dough

1 3/4 cup warm water

1/4 cup olive oil

1 tsp sea salt

1 Tbsp sugar

1 1/2 Tbsp active dry yeast

5 1/2 cups all-pupose, unbleached flour

Garlic Coating

1/4 cup olive oil

4 Tbsp unsalted butter

6 cloves garlic, finely crushed

1/4 cup finely chopped fresh Italian parsley

Parmigiano Reggiano

Lawry’s Seasoned Salt to taste

Directions:

Combine water, olive oil, sea salt, sugar, and active dry yeast in a large bowl. Mix to dissolve yeast.
Add flour and mix until well combined. Cover the bowl with plastic wrap or a lint free towel and set in a warm spot to proof until doubled in size. At this point, you can refrigerate the dough for a few days if you want to make it ahead of time or go ahead and begin making the knots.
Divide the dough in two balls to make it easier to handle. Roll the dough into a rectangle about 5″x16″ and 1/2 inch thick. Using a pizza cutter or sharp knife, cut the rectangle into 1/2″x5″ strips.
With floured hands, roll each strip back and forth to create a rope. Tie into a knot–over, under, and through– and place on sheet pan lined with a silpat or parchment paper.
Make the rest of the knots, cover pans loosely with a towel or plastic wrap and place in a warm spot to rise before baking. You want the knots to double in size (approx.)
Preheat oven to 500° F. Bake for 8-10 minutes or until lightly golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small saucepan. Add chopped parsley and set aside.
Remove knots from oven, place in a large bowl and toss with garlic coating OR brush the coating on. Season with Lawry’s Seasoned Salt to taste and freshly grated Parmigiano Reggiano.

If you aren’t drooling on your keyboard from reading the recipes perhaps you should look at the pictures. It was so delicious.

Did I mention that we are competing with other Mom Blogger across the country for the best recipes?

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