Category: MISC

ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA

According to Wikipedia STROMBOLI is: a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables or a Greek Island or an Ingrid Bergman movie – you choose. The dough is Italian bread dough.
When I was much younger and elderly family friend always told me I looked just like Ingrid Bergman.  I didn’t know then what a compliment that was.
Stromboli is reported to have originated in 1950 in Essington, Tinicum Township just outside of Philadelphia, at Romano’s Italian Restaurant & Pizzeria, by Nazzareno Romano. There, William Schofield supposedly gave it the name, after the movie Stromboli, starring Ingrid Bergman.  Other sources claim the stromboli was the brainchild of Mike Aquino, Sr., and that he created it in Spokane, Washington, in 1954.  The first claim is more credible, with most people remembering the advent of the stromboli at Romano’s Italian Restaurant & Pizzeria in the early 1950s.
No matter what you call it, it is a family favorite around here.
We have a favorite pizza – ITALIAN GARLIC SUPREME from Round Table Pizza.  This pizza is full of pepperoni, Italian sausage, Roma tomatoes, white mushrooms, green onions and lots of chopped garlic and is baked with a blend of 3 cheeses in a creamy garlic sauce.  Unfortunately they are not a national chain.  We have spent horribly disappointing meals  out trying to find a local replacement for this pizza.  I have since decided the best replacement is the one I make myself.  Hubby whole heartily agreed! We decided to push the envelope though and make that same recipe into a sandwich.
ITALIAN GARLIC SUPREME STROMBOLI aka SANDWICH PIZZA
ITALIAN GARLIC SUPREME PIZZA
CRUST
1 cup of warm water (105 degrees)
3 1/2 cups of all-purpose flour
2 tablespoons of olive oil
2 teaspoons of honey
1 teaspoon sugar
1 teaspoon of salt
1 teaspoon of yeast
  • Put warm water into a bowl. Add salt, sugar and honey and mix well. Add the yeast, mix and let it sit for about 10 minutes.
  • Gradually add the flour and olive oil until well blended.
  • When the mixture gets too heavy to mix, start kneading the dough with your hands.
  • Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice smooth ball. If you need to add water or flour, do it by small amounts.
  • Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap and a flour sack towel. Let the dough rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. Either bake it or refrigerate for later use.
  • Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven.
  • Lightly oil a cookie sheet with olive oil and sprinkle with cornmeal.
  • Pre-Bake dough at 400 degrees for 5 minutes.
TOPPINGS 
1 package John Morrell pepperoni
3 Italian sausages, cooked and crumbled 
1 can Contadina tomato paste with basil and oregano or homemade sauce
1/2 pound mushrooms, thinly sliced
1 large bunch green onions, thinly sliced including the majority of the tops
6 cloves garlic, finely minced
1 Roma tomato, diced small
2/3 cup grated mozzarella cheese
2/3 cup grated provolone cheese
2/3 cup grated Romano cheese
Extra light olive oil
  • Whisk together the tomato paste, garlic and 1 teaspoon olive oil to make the sauce.
  • Brush pre-baked dough with a small amount of olive oil and then an even layer of the sauce.
  • Evenly sprinkle the crumbled sausage over the sauce followed by half of the pepperoni.
  • Top with the mushrooms, green onions and tomatoes.
  • Evenly sprinkle the cheese over it all
  • Top with the remaining pepperoni.
  • Roll up and place on the center of the pan.
  • Bake the sandwich pizza at 400-450° F for about 20-25 minutes until the crust is golden.

Stuck in a Time Warp

Back in 1988 I was having a particularly tough time at work- no details, but let’s just say a man was trying to make my life miserable and I needed a mental health day.  I decided to go to a movie that had just been released, Working Girl.  After all, Harrison Ford was in it!  I thought it would be a fun chick flick and bring my spirits up.

I was right.  My spirits saw the underdog, a woman no less, rise above the BS and succeed, or at least get her opportunity to succeed.  So, what is my point?  Do you remember that scene at the very end when Melanie Griffith, er Tess McGill in Working Girl combines Trask and radio to succeed?  It was almost like an Oprah AHA moment!
Well, I had an AHA, or Trask/radio idea! Chili and Grilled Cheese.  You eat cheese on your chili don’t you?  So, why not eat chili on your cheese, grilled cheese that is.

There’s no real recipe here – you get the picture!

CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

Hi, Tamy here filling in for our MIA Tuesday girl, Liz. I thought I’d bring you a quick and easy, yet flavorful pasta.  While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken.  I buy rotisserie chickens often and when I get home from the store and they are relatively cool, I de-bone the chicken and portion out the pieces for week night recipes.  I then take the remaining bones and skin and simmer for about an hour to create stock.  I then freeze the stock in 2 cup portions for use in those same week night recipes.  Tonight I had some asparagus that needed using so I tossed that in too.

Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
1 pack vermicelli noodles or pasta of your choice
5 cloves garlic, minced
4 chicken breasts or 2 cups rotisserie chicken pieces
1 cup milk or heavy cream
2-3 cups chicken broth
2 tablespoons classico sun dried tomato pesto
1/2 large white Vidalia onion, diced
4 tablespoons butter
2-3 tablespoons flour
salt
pepper
olive oil
fresh grated Parmesan cheese

  • Boil pasta in large pot.
  • While pasta boiling preheat large deep skillet to medium low.
  • Cube chicken to bite size pieces if using raw chicken.
  • Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
  • Cook until chicken is JUST done. Remove to a warm plate.
  • Add remaining butter.
  • When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
  • Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
  • Whisk in second cup of stock until desired consistency.
  • Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
  • Add chicken pieces.
  • Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
  • At the very end add in your milk or cream starting with just half to begin with.
  • Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
  • Top with Parmesan cheese and enjoy.
  • If sauce gets too thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

Save Room for Dessert…Cool & Creamy Pineapple Pie

This is one of those go-to summer dessert recipes, although we love it so much that it appears on the dessert table all during the year. We make it with mandarin oranges, bananas, strawberries, even mangoes. I always add nuts, but nuts are entirely optional. Whichever fruit you choose, you’ll definitely want to save room for dessert!

Cool & Creamy Pineapple Pie
8-oz softened cream cheese
14-oz can sweetened condensed milk
3 tablespoons lemon juice
1/2 teaspoon vanilla extract
20-oz can pineapple chunks in juice, drained
1-cup toasted & chopped pecans
Graham cracker crust

  • Beat cream cheese and sweetened condensed milk together until thick and creamy, about 3 minutes.
  • Add lemon juice; mix another 30 seconds.
  • Stir in vanilla, pineapple, and pecans; pour into graham cracker crust.
  • Chill overnight before serving.
  • Garnish with whipped cream and maraschino cherries, if desired.

CREAM SOUP SUBSTITUTES

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS

When I went grocery shopping this week, Philadelphia cream cheese had a special going.  By buying my orange juice I received one of their new cooking creams free to try.  So, try we did and it’s 2 thumbs up around here!

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper

  • Carefully slice open a pocket area of each chicken breast.
  • Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
  • In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
  • In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
  • Add remaining spice mixture to carrots while sauteing.
  • In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
  • Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
  • Pour lemon juice over the chicken and simmer a few minutes.
  • Stir cream cheese sauce into the carrots.
  • Plate chicken breasts.
  • Add carrots to chicken pan and blend sauces together.
  • Serve immediately.

    Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

    Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
    2 teaspoons vegetable oil
    1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    1 medium onion cut into 1/2-inch strips
    1 red sweet pepper cut into 1/2-inch strips
    1 Tablespoon cornstarch
    1 (8 ounce) can pineapple chunks, drained, reserving juice
    1/2 cup brown sugar
    1 tablespoon reduced-sodium soy sauce
    1/2 cup rice wine vinegar
    1/2 cup tomato sauce
    Rice or soba (buckwheat) noodles

    Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

    Here’s what you’ll need:
    Slice up a medium onion.
    Slice up a red bell pepper.
    Cut up 2 chicken breasts into bite-sized pieces.
    Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.
    Drain the juice of a can of pineapples into a bowl.  

    Add the brown sugar.
    Soy Sauce.
    Rice wine vinegar.
    1/2 cup of tomato sauce.
    Heat a wok or skillet until it is really hot.
    Cover the bottom with 3-4T of olive oil and then throw in the chicken.
    Add the peppers and onions with the chicken for about 5-6 minutes.
    The chicken, onions and pepper were pulled out and the sauce mixture went in.

    Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

    Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

    **While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.
    Here’s what you’ll end up with:

    This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit.  Also, I think next time I will keep the rice and mixture separate until it is time to serve.  You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

    Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.