Thursday, February 25, 2010
Yield: 1 pizza
1 pizza dough
2 cups mozzarella
1/8 cup bacon bits
7 slices honey ham lunch meat, diced
1/2 cup pizza sauce (I used a heaping 1/2 cup)
1/2 - 1 cup diced pineapple (depends on how much pineapple you want; I used chunked pineapple from the can and just cut it into smaller pieces)
a sprinkling of freshly shredded parmesan cheese
Put your pizza stone in the oven and preheat to 500 degrees. Allow pizza stone to sit in hot oven for at least 30 minutes. Meanwhile, sprinkle some flour on a piece of parchment paper. Work your pizza dough out on the parchment paper to the size of your pizza stone. Pour the pizza sauce on and spread around, leaving about 1/2 inch border around the edge. Sprinkle the shredded mozzarella on the sauce. Top with the diced ham and pineapple. Sprinkle with the bacon bits and the shredded parmesan. Get the pizza stone out of the oven and put the parchment paper containing the pizza on the stone. Bake for about 10-12 minutes, or until the dough is golden brown and the cheese is bubbly and delicious. Enjoy with a salad and your favorite soda!
Wednesday, February 24, 2010
Roasted Red Pepper and Provolone Panini
2 slices of extra sourdough bread
2 large roasted red peppers from a jar
2 slices of provolone cheese
Turn the panini press on to medium-high. Butter one side of the bread and lay on the press (it's okay if it's not heated up yet). Spread some mayo onto the bread and layer with the roasted red pepper and provolone cheese. Spread mayo on the other half of bread and lay on top of the cheese. Spread some butter on the top of the bread, close the panini press lid and allow to grill until there are golden brown lines in the bread and the cheese is melted and oozing out the sides a bit. Enjoy with a handful of your favorite chips, veggie sticks, or salad.
Tuesday, February 23, 2010
2 (12 oz.) packages/boxes oyster soup crackers
1 1/2 cups vegetable oil
1 T dill weed
1 T lemon pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 package Hidden Valley ranch dressing mix
Put crackers in a large bowl. Combine the rest of the ingredients in another bowl and then transfer to the food processor; blend thoroughly. Pour mixture over crackers and stir well. Bake at 200 degrees for one hour on a large sheet pan. Stir every 15 minutes to ensure even browning.
Monday, February 22, 2010
At any rate, I knew that I wanted to bless my husband with these waffles on a Saturday morning, so I woke up extra early to make sure they were ready when he got up. Such a blissful memory...except that I was out of eggs and didn't have the waffles ready in time before he had to leave for work. Alas, I carted them to the office so he could enjoy them a bit late. He still enjoyed them. I also requested that he say, "Oh, boy!" because every time I eat these waffles, I feel compelled to do the same--not just because that's their name, but because they really are delicious! When it comes to waffles, I love the task of making sure the right amount of butter lands in the little squares, and then shortly thereafter watching the hot maple syrup drip over and fill up those buttery little squares to the brim. It's really the simple things in life that thrill me. I suppose that even the idea of a waffle maker is a bit entertaining, but I digress. Please enjoy these childhood favorites, and don't forget to say, "Oh, boy!" aloud!
"Oh, boy!" Waffles
Yield: about 16 waffles, depending on your size of waffle iron (I used a Belgian waffle maker).
2 1/4 cups flour
4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. sugar
2 beaten eggs
2 1/4 cups milk
1/2 cups vegetable oil
1 1/2 tsp. vanilla
Sift together the first four ingredients in a large bowl; set aside. Beat the eggs in another bowl with a fork. Add the milk, oil, and vanilla to the eggs and whisk together well. Pour the wet ingredients into the dry ingredients and beat together with the whisk until just moistened. Don't overbeat otherwise the waffles will be rubbery and tough. Bake in a preheated waffle iron. Serve immediately with butter and maple syrup, butter and light or dark corn syrup, butter and powdered sugar and strawberry preserves, or any other fun toppings you'd like!
Thursday, February 18, 2010
Looking for Blueberry Streusel Coffee Cake led me to your blog post:
I work for Foodista.com, the online cooking encyclopedia everyone can edit. We are looking for recipes to feature in our upcoming Foodista Best of Food Blogs Cookbook.
If you would like the chance to have your recipes published in a cookbook, enter them into the Foodista Best of Food Blogs Cookbook competition. But hurry, the deadline is February 28th, 2010!
Please let me know if you have any questions, I'm happy to help. I look forward to seeing you soon in the Foodista kitchen!
Editor and Community DeveloperFoodista.com -- The Cooking Encyclopedia Everyone Can Edit
I was completely shocked! I know it doesn't mean that I won, but MY blog? MY blog with just 4 of you faithful followers?! I quickly sent off my Blueberry Streusel recipe (that actually belongs to my mom) and now I sit with my fingers crossed! :) Vote for me!
Wednesday, February 17, 2010
Herbed Chicken and Creamy Orzo
Source: Annie's Eats
2 boneless, skinless chicken breasts, cut in half like you'd cut a bagel so you have a top half and bottom half [basically, the chicken is getting butterflied but then cut in half totally]
8 ounces orzo pasta
salt and pepper
2 tsp. Herbes de Provence (or do a Google search to find a substitute; garlic salt with parsely would be just fine, too)
3 T olive oil
1 T butter
1 whole shallot, minced
3 cloves garlic, minced
1 14.5 ounce can diced tomatoes UNDRAINED
10 oz. bag of frozen broccoli florets
1/2 c heavy whipping cream
1/2 c freshly grated parmesan cheese (don't use that junk that you shake onto pizza; get the real stuff)
Boil the orzo according to package directions; make sure you salt the water. Defrost (if you haven't already) the chicken in the microwave while the orzo cooks. Once the orzo is done, drain it and return it to the hot pan; put 1 T of the olive oil on the pasta, mix together, put the lid on and leave it set--you'll come back for it in a bit.
In a large 12- or 14-inch skillet, heat the remaining 2 T of olive oil over medium or medium-high heat. Season the face up side of the chicken with salt and pepper and some of the Herbes de Provence. Transfer the chicken--seasoned-side down--to the hot oil and then season the other side. Saute each side for about 3 minutes. Then, add in the minced shallot and the 1 T of butter; saute the shallot for about 2 minutes. Add in the minced garlic and saute for another minute. Pour in the diced tomatoes and their juice and the broccoli florets. Turn the heat up to high so as to bring the tomato juices to a boil. Scrape the pan so that you get all the browned bits of shallot and garlic that may have stuck to the bottom. Cover and let cook on medium-low heat for about 10 minutes. Stir in the cooked orzo, the cream, and the parmesan cheese. Mix well so the cheese can melt. Season with salt and pepper to taste and serve immediately with a crisp green salad and your favorite white wine!
Tuesday, February 16, 2010
Pizza Night! (Buffalo Bleu and Cheese Pizzas)
1 pizza crust
2 cups shredded cheddar and jack cheese
a few crumbles of bleu cheese (less than 1/4 c)
less than 1/4 c bleu cheese dressing
2 green onions, chopped
1 chicken breast, grilled and shredded or diced (I used a George Foreman grill)
4 T hot wing sauce (or more if you want)
1/4 c pizza sauce [not used on the Buffalo Bleu pizza]
Preheat oven to 500 degrees and put the pizza stone in there while it heats up; allow pizza stone to heat for at least 30 minutes--you can prep the pizza while it warms up.
Divide the dough in half and flatten out each half on a piece of floured parchment paper. On one of half, spread the pizza sauce and sprinkle with cheese. You're done with that pizza.
For the other pizza, things are a bit more involved. Mix 2 T of the wing sauce and the bleu cheese dressing together; spread on pizza dough. Mix the grilled chicken with the rest of the wing sauce in separate bowl (I added more of the spicy goodness in this step because I wanted to!). Put the chicken on the dough. Sprinkle the bleu cheese crumbles and the shredded cheese over the chicken. Top with the chopped green onions.
Take the hot pizza stone out of the oven and transfer the pizzas on the parchment to the stone and bake for about 10 minutes. The buffalo pizza will need a bit more time to fully cook than the cheese one so you can always cut the parchment paper in half and take out the cheese pizza after about 8 minutes and then let the buffalo pizza cook for another 4 minutes, or so. I didn't do this; I just let the cheese pizza get a little browned since Computer Man actually likes that sort of thing. Serve with a crisp salad!
Monday, February 15, 2010
Teriyaki Grilled Pork Chops
1 1/3 cup soy sauce
2/3 cup firmly packed light brown sugar
1/3 cup water
1/2 cup rice vinegar
6 cloves garlic, finely chopped
2-inch piece fresh gingerroot, peeled and chopped fine (or 1 ½ tsp. dried ginger) -- I omitted this because ginger freaks me out
4 bone-in pork chops
For the marinade, combine all ingredients except pork chops in a saucepan. Bring to a boil and stir until sugar is dissolved. Cool the marinade completely. Pour 1 cup of the marinade into a separate bowl, cover and put in the fridge. Put the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, pressing out excess air. Put the bag of chops into a deep bowl that allows the chops to be fully immersed in the marinade. Allow chops to marinate overnight.
When you're ready to grill, dump out the marinade that had the raw meat in it. Grill chops on an oiled rack, approximately 7-8 minutes per side, or until just cooked through. Meanwhile, pour the extra 1 cup of marinade into a saucepan and boil about 5-10 minutes, or until it has reduced. You can also baste the chops with the extra marinade during last 5 minutes of cooking instead of reducing it. Serve with your favorite veggie and starch (we chose corn and curly fries!) and enjoy!
Saturday, February 13, 2010
Dad's Famous Bagelwiches
Source: Mario, my Computer Man
2 Everything bagels
4 slices of ham
2 slices of cheddar or American cheese
1 T butter (the real kind)
Toast the bagels to your desired done-ness. Meanwhile, melt the butter in a skillet. Crack the eggs and add each of them one-by-one to the skillet. Lightly season each with salt and pepper. Fry them according to your desired done-ness (I like over-medium, but Mario likes sunny side up). Put the fried egg on the bottom half of the bagel. Fry the slices of ham (2 in each stack) for a minute, or so, on each side in the same pan that the eggs were in. Once the ham is a bit crispy around the edges, put a slice of cheese on each stack and allow to slightly melt. Transfer the ham and cheese to the bagel, right on top of the egg. Put the top half on, cut in half, pour a glass of coffee or OJ, and enjoy!
Other serving suggestions:
-swiss or Gruyere
-add cream cheese to the bagels (I prefer this, but Computer Man always forgets it)
-top cheese with fresh spinach
-roasted red pepper
(He forgot the ham this time around...it's still delicious without!)