Friday, May 30, 2014

BBQ "Lasagna" Pizza With Garlic Ciabbata Bread Crust

I was in the mood for pizza....but not a typical pizza. I had some leftover  BBQ Spaghetti Sauce that I had frozen so I thought I would incorporate that and some other typical lasagna meal flavors.

This made me 2 pizzas

I made THIS recipe for my ciabatta crust....(adding 2 cloves of minced garlic to the mix), just to the rise instruction
Garlic Butter:
1/4 cup softened butter
3 cloves garlic
1 tsp oregano
1 tsp basil
1 tsp parsley

Ricotta Mix:
1 1/2 cups ricotta
2tsp oregano
1 tsp basil
salt and pepper to taste

Fresh Grated Parmesan, Asiago and/or Romano

2 cups BBQ Spaghetti Sauce (or Regular Spaghetti Sauce if fine too!)

Baby Spinach to taste

Mozzarella to taste


Mix Garlic butter ingredients and set aside.

After the rise in the original instructions,  I floured my hands well and shaped it into 2 pizza crusts on greased pans. Re-Flour your hands as needed, it is a sticky dough. Allow to rise in a warm place for 20 minutes.

Preheat oven to 400 degree
Place crusts in oven and bake 6 minutes, then generously brush each crust with garlic butter mixture, reserving a TB or so.

Bake 6 minutes more and remove from oven. Allow to cool.

While the crust is cooling blend the ricotta ingredients. Then split and spread evenly over prepared crusts.

Sprinkle with fresh grated parmesan/romano/asiago.

Over that split up the Spaghetti sauce and spread evenly over will kind of mix into the ricotta but be gentle you dont want to over mix it.

Layer on some baby spinach , then top with cheese.

I sprinkled mine with a little Italian Seasoning a  touch of Mesquite seasoning and a bit more parmesan.

Bake at 350 until hot and bubbly and the cheese is starting to brown.

Allow to rest for 10 minutes before slicing....and enjoy!

Monday, May 26, 2014

Mexican Style Adobo Chicken

All kinds of Adobo recipes out there so I decided to try my hand at my own! Not exactly authentic of course, but delicious none the less. This is actually great for chicken, beef or pork so I labeled it for all 3. Please note this is Mexican Style Adobo, not the Filipino Style which is soy sauce based.

4 lbs skinless chicken thighs(boneless too if you like, I got bone in this time)

1 TB olive oil
1/2 cup minced sweet onion
3 cloves garlic, minced
5-7 dried chilies*, stems and most seeds removed, and sliced into large chunks
1 cup chicken broth
1/4 cup tomato paste
2 TB molasses
2 TB apple cider vinegar
1 TB dried oregano
1 TB smoked paprika(if you dont have smoked, use regular and add 1/4-1/2 tsp liquid smoke)
1/2 TB orange zest
2 tsp cumin
1/8 tsp cloves
salt and pepper to taste

Lime juice to taste

* Anaheim for mild, Guajillo for medium, Chipotle for hot, Chile de Arbol for very hot you can mix and match if you like!

Heat olive oil over medium heat, add onion and garlic, cook until tender and fragrant.

Add chilies and cook, stirring often until they are starting to turn bright in color....not too long, maybe 2-3 minutes.

 Add chicken broth, molasses, AC vinegar, paste and seasonings.

Simmer, Stirring often until everything is tender about 15-20 minutes.

Chill thoroughly.  You can run it through a blender if you want it smooth or you can leave it chunky.

Place thighs and chilled marinade in a ziplock bag and marinate at LEAST 6-8 hours....24 hours is best if possible.

Throw the thighs on the grill, under the broiler, in the oven, in a large pan on stove top.....what ever your favorite method of cooking...We were going to grill but the rain kicked in so I just preheated the oven to 375 and cooked them that way...Also, some plans fell through and we didnt have to feed as many as I originally planned so I only cooked half and put the other half in the freezer for another night. (only do this if your meat was never previously frozen!)

Cook to an internal temp of 165 drizzling with a little fresh lime juice when  they are almost done cooking.

You can serve it with rice and beans, in a tortilla or taco shell, shred it up and make a casserole.....all kinds of options!

We opted to shred them up and make enchiladas. Delicious!

Thursday, May 15, 2014

BBQ Spaghetti Sauce

I had leftover Hamburger Patties that my husband grilled up the other night so I decided to make a BBQ spaghetti!!! I served it with Smokey Garlic Ciabatta Rolls and Crispy Mesquite Roasted Green Beans.

3/4 lb Ground Beef*
1 small onion, chopped
3 cloves garlic, minced
12 oz tomato paste
1 cup water
2 cups skinned, seeded and diced tomatoes(about 1-14.5 oz can)
1/2 cup white vinegar
1/3 cup molasses
1/4 cup honey
2 TB  brown sugar**
1/4 cup worcestshire sauce
1 TB dry mustard powder
1 tsp liquid smoke
1 tsp smoked paprika

salt and pepper to taste

for an extra yummy kick add 1/4-1/2 cup whiskey or bourbon!

*I used leftover cooked hamburger patties and was able to throw it right in the pot with everything else. If you are starting with raw, cook it with the onion and garlic, drain if needed then continue.

**start without this addition and add as you see fit to sweetness preference

Add all ingredients to a large sauce pan, stir to combine well.

Cover and simmer over medium low heat for at least 1 hour.
Taste and adjust seasonings as desired. If you do adjustments, simmer at least 30 minutes more.
If it is a bit too thick , add a touch of water to adjust to your preference.

 Enjoy over pasta!

Wednesday, May 14, 2014

Kale and Smoked Sausage Pasta Bake

I had a bunch of Kale that I needed to use. Plus I got a good deal on some beautiful Chicken Smoked I decided to put them together in a nice cheesy casserole!

1 lb pasta of your choice, cooked according to package directions

1 rope of smoked sausage , cut into bite sized pieces
(oz will vary depending on what brand you get.....chicken, turkey, beef,  whatever you like!)

1 large bunch Kale, veins and stems removed and chopped into bite sized pieces

2 tsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced

2 TB butter
1/4 cup flour (or 2 TB corn or potato starch for GF)
1 1/2 cups milk
8 oz Smoked Swiss* cheese, shredded, divided
1 tsp smoked paprika
salt and pepper to taste

*If you don't like Swiss, use smoked mozzarella, if you cant find smoked cheese, add 1/2 tsp liquid smoke!

Cook and drain your pasta
While pasta is cooking, heat olive oil over medium heat in a large pan. Add onion and garlic, cook until fragrant.

 Add sliced sausage and continue cooking until it is gently browned.

Finally add chopped kale and toss and cook until it is wilted well.
Set aside

Heat butter over medium heat, stir in  flour(or if using starch, whisk it right into the milk) , then add milk, cook and stir until it is well thickened... Add 6 oz of the cheese and stir until melted. Add paprika and salt and pepper.

In a large casserole dish combine drained pasta, the sausage/kale mix and the cheese sauce, stir gently until well combined.

I topped mine with some leftover Onion rings, you can use french fried onions, or any other crunchy topping you  like!

Cover with foil and bake 30 minutes, remove foil and cook another 15 until heated through. Add the remaining 2 oz of cheese in the last 5 minutes.

Friday, May 9, 2014

Carrot Angel Food Cake with Cream Cheese Glaze

I combined my husbands two favorite cakes for his birthday this year!


15 large egg whites
1 1/2 tsp cream of tartar
1 1/2 cups sugar, divided
1 tsp vanilla
1 cup sifted flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
3 large carrots, shredded

4 oz cream cheese
1/2 cup powdered sugar
1 tsp lemon juice
1/2 tsp vanilla
Milk to thin

Chopped Pecans to taste


Preheat oven to 350
Separate your eggs while they are cold but allow them to come to room temp before whipping.

Beat egg whites with cream of tartar at high speed until soft peaks form. Slowly add 3/4 c sugar, beating until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in flavoring.

Sift flour, remaining 3/4 cup sugar, cinnamon, nutmeg, allspice and salt together in another bowl.

Then gently fold flour mixture into egg whites 1/2 c at a time. Stirring very gently until just combined.
Add shredded carrots and stir again, still very gently.

Pour into ungreased tube pan and cut with butter knife to remove air bubbles.

Bake in preheated  oven for 45-55 minutes, until it springs back when lightly touched. Invert entire pan(I put a bottle in the hole of the center tube and stand it on that) and cool completely.

Take it off the bottle, Run a knife around the edge of the pan and invert again giving it a firm tap onto a large platter.

Beat the cream cheese until soft and creamy, add sugar, lemon and vanilla and beat again until you get a smooth consistency. Add enough milk to get to your preferred consistency .

Gently drizzle the glaze over the cake. Top with chopped pecans.

Thursday, May 1, 2014

Savory Waffle Fishwiches

Yep here I am back to my waffles LOL.

Savory Waffles Recipe HERE
Get them made up then start the fish....

1/2 cup shredded parmesan
1/2 TB parsley
1 tsp dill
1/4 cup pickle relish or finely diced pickles(type is your preference)

Also if you want to make up some tartar sauce, get it made up so it has time for flavors to mingle

6 oz plain greek yogurt
1/4 cup mayo
1 clove garlic, minced
 2 TB lemon juice 
1 tsp lime juice
 2 tsp dijon mustard
 1/4 cup finely diced dill pickle 
1/4 tsp sugar 
salt and pepper to taste

1 lb of your favorite whitefish

1 cup flour(GF flour mixes are fine too!)
1 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste

3/4 cup milk
1 egg

5 oz buttery crackers(GF recipe HERE), crushed very fine
2 TB chopped parsley(fresh, 1 TB if dried)
1/2 tsp dill
salt and pepper to taste

Slice your fish into roughly 2 oz portions

Mix flour and seasonings in a shallow dish

Whisk egg and milk together in another dish

In a 3rd dish mix cracker crumbs and seasonings.

Dip each filet in the egg/milk

Then in the flour, tap off excess

Back in the egg milk

Then in the cracker mixture. Pressing gently to help it adhere.

Place the coated fillets on a foil covered baking sheet and chill in the fridge for at least 60 minutes OR freeze for 15 minutes.

While the fish is chilling. Heat 1/4  inch oil over medium high heat.( Enough to REALLY cover the bottom of the pan well.)

When it is hot and the fish is ready add a few pieces of fish at a time(don't overload your pan!) and fry 4 minutes

flip carefully and cook 4 minutes more.....of course this timing will depend heavily on the thickness of your fish! So check that it is an internal temp of 145.

Drain on paper towels

Dress your waffles as you would buns, I used my tartar sauce, some malt vinegar and some un-dressed coleslaw on ours!
Serve with Salt and Vinegar Chips.