Kerrian’s Kitchen

KN, p. 244 “Vegetable Pesto Pizza”


Football season has begun and it’s time to bring out the Game Day food!

We love to make pizza at home and with more vegetarian friends than ever coming to the football gatherings, Sheila tackled a recipe that’s a mostly veggie version. Nobody keeled over when we served it last week, so this one is a keeper.



2  12” pizza crusts (Mama Mary’s has thin crisp crusts)

2/3  cup tomato basil pesto

2 Tablespoons olive oil

2 teaspoons Italian seasoning

6 Roma tomatoes, thinly sliced

2 teaspoons onion powder

2 yellow squash, halved lengthwise and thinly sliced, about 2 cups

2 zucchini, halved lengthwise and thinly sliced, about 2 cups

2 cups Portobello mushrooms, thinly sliced

2 teaspoons garlic powder

4 cups mozzarella cheese, shredded


Blend pesto with olive oil. Split in half and brush evenly over each crust, leaving 1/2” bare at the edge.

Sprinkle 1 cup mozzarella over each crust.

Sprinkle 1 teaspoon Italian seasoning over each crust.

Divide tomatoes in half and arrange evenly on top of the Italian seasoning on each pizza.

Sprinkle 1 teaspoon of onion powder evenly on top of the tomatoes on each pizza.

Arrange 1 cup sliced squash each, evenly on each pizza.

Arrange 1 cup sliced zucchini each, evenly on each pizza.

Arrange 1 cup sliced Portobellos each, evenly on each pizza.

Sprinkle 1 teaspoon of garlic powder evenly on top of the mushrooms on each pizza.

Evenly top each pizza with the rest of the mozzarella.

Cover lowest oven rack with aluminum foil (to catch dripping cheese or veggies).


Bake uncovered at 350 for 10 minutes.

Turn pizza half way in oven and bake for an additional 5-10 minutes, until cheese begins to bubble and/or brown.

The veggies will be crisp tender.


Cut each pizza into 6 pieces and serve while warm.



*Note: Can’t find tomato basil pesto in the grocery store? Look in the produce section for Bella Sun Luci’s Bruschetta with Italian Basil. Sis says it has sun-dried tomatoes in it and works just fine.

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KN, p.239 “Cucumber Slushies”


Our delightful neighbors had a bumper crop of cucumbers and gave us a dozen of the seedless kind. We had to come up with a way to use them quickly, because as far as we knew, cucumbers don’t freeze well. We had cucumber salads, cucumber slices on our sandwiches, and then we made cucumber slushies. The slushies are super easy to make and are a healthy, refreshing summer beverage. We added watermelon for one version. Sooo good. Here’s what we came up with for the recipes. We’ve had a week of slushies and nobody has keeled over yet.


But then, nobody has ever died in the Kerrian Kitchen. Honest.  😉


Cucumber Slushie

Ingredients (Serves 1)

2 seedless cucumbers, washed, peeled, and sliced into 1/4 inch slices (about two cups)

1/8 teaspoon sea salt

1/2 cup water

Mint leaves for garnish



Place water into 16 oz blender (or bigger)

Add sea salt and cucumber pieces and pulse until pureed, about 20 seconds.

Pour into glass and garnish with mint leaves.




Cucumber Watermelon Slushie


Ingredients (Serves 1)

1 seedless cucumber, washed, peeled, and sliced into 1/4 inch slices (about one cup)

1 cup seedless, cubed watermelon

1/8 teaspoon sea salt

1/2 cup water

1 slice cucumber for garnish



Place water into 16 oz. blender (or bigger)

Add watermelon, cucumber, and sea salt and pulse until pureed, about 20 seconds.

Pour into glass and garnish with a cucumber slice.





Click here for Blueberry Smoothie recipes, more great hot weather beverages.



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KN, p. 213 “Nobody Dies Eating Salmon Quiche”


St. Patrick’s Day will be here before you know it, so we are gathering our recipes and making decisions about what to cook for our own dinner and what to take to the weekend parties. Since the big day falls on a Saturday this year, we know for sure that both Friday and Saturday will be nabbed as great days and nights to celebrate.


Why did we choose Salmon Quiche for this year’s entry into the tasty dishes? On each of our trips to Ireland, we visited coastal cities. The seafood is abundant and we ate some of the best fish dishes in our lives while there. The pubs on the coast offered some kind of salmon dish – entrée or sandwich or croquette – at every place we stopped. We thought it would be great to figure out a recipe that could make use of leftover cooked salmon, or canned salmon, and be adapted to appetizers or eaten at a brunch. This quiche can be both.

Slainte Mhaith! (Good Health!)

KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Ingredients for Topping:
  • 1/4 cup flour
  • 1/3 cup shredded cheddar
  • 1/8 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon paprika
  • 2 Tablespoons vegetable oil
  • Plus....
  • Ingredients for Filling:
  • 9” deep dish pie crust
  • 3 extra large eggs, lightly beaten
  • 1 cup sour cream or yogurt
  • 1/4 cup mayo
  • 1/2 shredded cheddar
  • 1/2 Tablespoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon Dijon mustard
  • 14 ounces cooked salmon (we used canned salmon)
  1. For Topping:
  2. Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
  3. Set aside.
  4. For Filling:
  5. Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
  6. Drain salmon. Save juice. Add water to juice to make 1/2 cup.
  7. Remove bones and skin and flake the salmon.
  8. Blend eggs, sour cream, mayo, and salmon liquid.
  9. Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
  10. Spoon mixture into pie crust.
  11. Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
  12. Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.

Serve it with a salad and enjoy!


Nobody died while taste testing the salmon quiche variations. There may have been swooning and salivating, because we do love salmon.





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