Category: MISC

Cooking The Italian Way – Zucchini-Sausage Pizza

Posted by Joanne of Eats Well With Others
Zucchinis don’t understand the concept of personal space.
They grow and grow and grow.  Until they are sleeping next to you in your bed at night.  Whispering sweet nothings into your ear.  Trying to explain that, sorry, they have grown out of the garden and could you please move over and make a little room?
At times like these.  You know you have to take matters into your own hands. 
So roll up your sleeves.  Pull the yeast out of your fridge.  And get kneading.
It’s pizza time.
Pizza Dough
Makes 1 12-inch pie, adapted from The Minimalist 
3 cups all purpose flour
1 tablespoon yeast
2 teaspoon coarse sea salt
1 cup water
2 tablespoon roasted garlic-infused olive oil
1. In a small bowl, mix together the yeast with 1/4 cup lukewarm water.  Add a pinch of sugar.
2. In a large bowl, mix together the flour and sea salt.  Add in the olive oil, 3/4 cup lukewarm water, and yeast.  Stir with a wooden spoon until the dough gets too stiff, then incorporate the rest of the flour with your hands.  Knead for 5-10 minutes.  Cover with a damp cloth and let rise for 2 hours.
3. Flour the dough, form it into a ball and let it rise on a floured surface, covered with a damp cloth, for 20 minutes.  Stretch out on a pizza peel, parchment paper, or baking sheet.
Zucchini-Sausage Pizza
Serves 4, adapted from The Minimalist 
3 medium zucchini, sliced thinly
coarse sea salt
2 spicy Italian turkey sausage links, cases removed
1/4 cup parmesan cheese
freshly ground pepper
1. Preheat the oven to 500 degrees, with your baking stone already inside the oven (if using).
2. Mix the zucchini with the salt in a large bowl and let sit for 20 minutes.  In the meantime, heat a small nonstick skillet and saute the sausage, breaking it into crumbles with spatula as you go, until it is cooked through,
3. Rinse the zucchini and pat dry.  Layer the zucchini slices on your pizza dough.  Sprinkle the sausage on top, along with a tad bit of salt, some Parmesan cheese, and freshly ground pepper.
4. Bake for 15 minutes or until nicely browned.

Grilling Tip: Coarse Language

When it comes to grilling and fire roasting, sometimes being “less refined” is better. I like to use much more coarse ingredients in my rubs. I just think that the more intense heat of live fire cooking brings out the rich flavors of chunky ingredients that ground spices just can’t deliver.
Take for example this recipe for Cajun Pork Roast from the National Pork Board.

2-pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing.

The first time I ever made this, I just used powdered spices and it was very good. But since then, I began to adjust it using coarser ingredients. The slight adjustments make a much heartier and more flavorful dish.
3 tablespoons paprika
1/2 teaspoon cayenne pepper (use 1 teaspoon of red pepper flakes instead)
1 tablespoon garlic powder (use 1/2 Tbsp of garlic powder and 1/2 Tbsp of dried minced garlic)
2 teaspoons thyme (use fresh that was dried for a few days and then crumbled)
2 teaspoons oregano (use fresh that was dried for a few days and then crumbled)
1/2 teaspoon salt (use the most coarse grain you can find)
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg (fresh ground)
These little adjustments give you a rub that instead of being a dusty powder, looks like this…

It adds more texture…

And amplifies the flavors of the final dish.

So the next time you are grilling out, give this tip a try. Look at your dry rub ingredients and consider how you can make them “chunkier”. I think you’ll be glad you did.
[Please excuse this rehash of a dish I’ve made several times before. My outdoor kitchen is being demolished and rebuilt this week.]

PASTA CAKE

Believe it or not, this is now one of my “comes together fast and is worthy of serving to guests” presentation recipes…

It really does come together fast.  It takes a little practice to get the shells stuffed, especially with just a ziplock bag.  Would take half the time if you used a pastry bag and wide tip.  But I am ahead of myself…

It really is easy, comes together fast and makes a great presentation…

Here’s what I did…

1 Box Rigatoni, cooked VERY al dente
some raw Spinach, washed, stems removed,
or 1 package of frozen cooked spinach (thawed)
1 pound spicy Italian Sausage, browned
1 tub of Ricotta Cheese
14 ounce jar of Marinara Sauce
1/2 pound of shredded Mozarella Cheese1/2 pound of sliced Mozzarella Cheese

Make do with what you have.  The original version of this recipe calls for the meal to be made in a springform cake pan.  So you build the layers from the bottom up.  I do not have a springform  cake pan here.  I do have an odd shaped pan that is mostly flat on the bottom.  But the sides do not easily remove like a springform pan.  So, I decided to try an upside down cake, build the layers from the top up and flip when the cake is cooked.

Put your rigatoni on to boil.  This is important, you want the pasta underdone.  The box says 10-12 minutes.  I cooked mine only 6 minutes.  It was perfect for what I wanted, which was cooked pasta, but still retains it’s shape.  You will see why in a minute…

Meanwhile, I browned the sausage, and layered the bottom of my pan with the sausage.  I added a thick layer of spinach (it will cook down thin when the cake is done).

Next stand up the barely cooked rigatoni.  
Next up, you want to stuff the shells with the ricotta cheese.  Using a pastry bag with a long tip would work great.  My pastry bag with long tip is in Kansas.  I put the cheese is a ziplock bag, cut just a tiny end of one corner and squeezed a bit into each shell.  Worked fine.

Next, I added a layer of Mozzarella Cheese.  This layer of cheese will hold the whole thing together when it cools, and is very important.  Be sure to put a good bit around the edges. 

Add the Marinara Sauce over the top and spread it around.  As the cake cooks, the sauce will blend into the ricotta cheese and ooze into the shells nicely.

Pop this into a pre-heated 350 degree oven for 30 minutes.

The grease from the sausage will keep it from sticking, but the sides need to have a knife sliced around the sides so it pops out easily…

Put a plate on it, flip over and viola!

I did add at least 1/2 a pound of Mozzarella Cheese, and pop that under the broiler till the cheese melted and browned nicely.

Slices like a cake… Almost like a lasagne cake!

Dave here from MY YEAR ON THE GRILL. It really is just this easy!  

 … I CAN COOK THAT! 

And so can you!
…

New and Review Potatoes

Old Potato Recipe – New Potato Recipe
Balsamic Roasted Red Potatoes – adapted
Ingredients:
2 tablespoons olive
2 pounds small red potatoes, sliced 1/2 inch thick
1 tablespoon finely chopped green onion
1 teaspoon dried thyme 1 teaspoon dried rosemary
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Method:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
These came out beautifully golden brown.
Fully Loaded Potato Muffins
2 baking potatoes
2 oz sharp cheddar cheese
2 oz sour cream
1/2 onion, chopped
1 teaspoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce (without fish)
1/4 cup Baco Bits
Method:
  • Clean and bake potatoes at 350 degrees for 1 hours.
  • Cut potatoes in half and remove the potato from the skins.
  • Put potato aside.
  • Preheat your oven to 375 degrees.
  • Chop onion and saute with 1 tablespoon butter until golden brown.
  • Grate the cheese and add 3/4 cup of it to the cold potato along with the sour cream.
  • Add onions and Baco Bits to the potato, with the salt, pepper and Worcestershire sauce.
  • Spoon the potato filling into the muffin tins.
  • Sprinkle the remaining cheese over potatoes.
  • Bake for 20 to 30 minutes.
Come on over to My Sweet and Savory and Comfy Cook.

ONE VERY HAPPY CAMPER!

Shopping is as easy as 123 – really!  Quality online shopping is available right from your desk top at CSN stores using one of their over 200 stores. Whether you are looking for  dining room sets, LED lighting or cookware. They have it all. 
I was pleased to be contacted recently and asked to review more of their fantastic products.  I chose Greenland Home Fashion’s Antique Chic Bedspread set and a Tacoma coordinating sheet set from Columbia.  I cannot say enough wonderful things about both of these!  The reversible quilt is absolutely gorgeous, so soft and cuddly.  I can’t wait for it to get colder so I can stay snuggled up in this fantastic quilt.  The sheets coordinate perfectly and feel quite luxurious.   I am pleased to say that both items greatly surpass my expectations.  CSN stores has been extremely generous to all of us here in the blog world and I for one am extremely appreciative.
Remember all these wish list posts I did about all the wonderful quality kitchen dreams and wishes I have? Well, all the items I’m dreaming about to complete my dream kitchen are available from these sites from CSN stores.  I love shopping in my PJs.  I’m off to shop a bit more.

Seriously, you really need to go check out some of their sites.  
Here are a few of my favorites to get you started.
www.racksandstands.comwww.allmodern.com
www.diningroomsdirect.com
www.cookware.com
www.moremailboxes.com
aprons 3

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

SIMPLY DELICIOUS SUNDAY ~ ENCHILADAS RANCHERAS LASAGNA

So do you know what the first step is in making Enchiladas Rancheras is?  To make a pot roast one day and pork carnitas the next of course.  I’ve made these enchiladas for years but always find the best flavor comes from using leftover pot roast & leftover pork carnitas in tandem along with fresh made tortillas and tomato sauce.  I’d like to say I made these tortillas, but I ran out of time with company coming and purchased  them from a local market who makes them fresh in the store.  I just love watching those girls work!
ENCHILADAS RANCHERAS
Shredded beef
4 large tomatoes,sliced
3 cloves garlic, smashed
1 teaspoon sea salt
1 teaspoon white pepper
1 large can can chopped green chiles
2 cups shredded cheese (I like a combo of jalapeno cheddar and Monterey jack)
tortillas
PURE
  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • Roast tomatoes until crushable.
  • Add green chiles and garlic until well blended.
  • Stir in salt and pepper.
  • Puree’.
  • Split sauce in half.
  • Soak shredded meat for at least an hour in the sauce (though I prefer over night).
  • Spread your tortilla lightly with some of the tomato sauce.  
  • Fill with meat and sprinkle with cheese.
  • Roll up and place in baking dish.
  • When full, pour remaining sauce over the enchiladas.**
  • Top with remaining cheese.
  • Bake for 30 minutes.
  • Serve with GARDEN TOMATO SALSA and Fresh Guacamole.
**This time I was trying to feed a full house and was running out of refrigerator space so I tried something new and made 2 layers in the same pan and made a casserole out of it – worked like a dream.  We just called it Lasagna cut it into squares and everyone was happy.

A little of this and a little of that…

It probably seems like I’ve been missing in action of late.  I just wanted to make sure you all knew I was alive and kicking.  This year of care taking family has taken a bit of a toll on me, but I have also been quite busy with my sister blogs Always Eat On The Good China, OUR KrAzy kitchen, and  The Motivation Station.
So while I may not be doing much quilting, crafting or home remodeling over here, I am cooking up a storm over at OUR KrAzy kitchen (where we are running another giveaway this week) and at Always Eat On The Good China.  I’m also doing some pieces of kitchen organization over at The Motivation Station.  
Be sure to stop by and join the giveaway and see what’s cooking over at OUR KrAzy kitchen.
aprons 3

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
MONDAY 8/2 CEREAL SANDWICHES Wine & Vinegar Chicken
TUESDAY 8/3 TOAST LEFTOVERS CHICKEN SPAGHETTI
WEDNESDAY 8/4 YOGURT SOUP Peach BBQ Ribs
THURSDAY 8/5 FRUIT CHEESE & FRUIT Mexican Meatloaf
FRIDAY 8/6 OATMEAL C.O.R.N. ROAST CHICKEN with LEMON HERB SAUCE
SATURDAY 8/7 Shirred Eggs leftovers ORANGE HONEY CHICKEN
SUNDAY 8/8 Toasted French Toast out Beef Stew

aprons 3

Simple Saturday: One of the best pizzas ever!

Hi friends, long time no see. It’s me, Martha (MM) here to bring you today’s simple meal.
Most of you know I love to cook, but with my super busy schedule I’m very much into meals that are quick and easy while still delicious. As a result I’ve also become a master of meal stretching – cooking a little extra and planning creatively with leftovers. Not only does it make for quick meal preparation, but it’s also very frugal, nothing goes to waste in my house.
Today’s featured pizza was a quick throw-together pizza made using up small amounts of leftovers. I had no idea how it was going to turn out. Trust me, I am not kidding when I say it’s one of the very best pizzas I’ve ever had in my life – and I am extremely picky about my pizza! This one is definitely going onto my “family favorites” list, it’s really that good!

I used a very basic homemade pizza dough or you could use store bought or even premade pizza crusts. This was perfect on a thin crust – quick tip, be sure to let pizza dough come to room temp before trying to work with it.
  • Spread dough thinly and evenly on a large greased cookie sheet (or pizza stone).
  • Spread a light layer of pesto (homemade or from a jar, either will work fine)
  • Top with a thin layer of mozzarella cheese
  • Add a light sprinkle of sharp cheddar cheese
  • Add a layer of finely chopped chicken breast
  • Add some very thinly sliced and then rough chopped tomatoes
  • Top with partially cooked crumbled bacon (or use the precooked bacon like I did 🙂
Bake at 425 for about 10 minutes, cut, enjoy! Seriously one of the most delicious pizzas ever – try it!
b235e5b9-1bd8-482e-91c6-8aed9185d666
1.03.01