One of the most requested recipes I get asked about is Pizza dough. Probably a couple times a week or more. And I have a few that I love. Pizza is one of our main foods we eat as a family. My kids all love it and so does my hubby and me. Making it a win-win around the house. Whether it’s fire cooked in our outdoor pizza oven or in our Wolf range inside all of it is a winner for dinner.
Really what could be wrong with a great crust and endless topping combinations?! While the three little kids most often go for pepperoni or cheese, our two teenagers are more adventurous and willing to try new kinds.
Some of tasty combinations are: (The toppings with a * are to be put on as soon as it comes out of the oven.)
- sausage + fennel +broccoli + mozzarella cheese
- The classic: pepporoni + mozzarella
- fresh mozzarella + tomatoes + fresh basil*
- mozzarella + argula* + prosicutto*
- mozzarella + oregano + mushrooms + peppers
- ham + Rosemary + feta + onions
- churzo + onions + peppers + mozzerella
- Apple + Gorgonaolza + walnuts*
- Chicken + Tomatoes + Mozzerella + Basil*
- Fresh Tomatoes + Mozzarella
- Mozzarella Cheese + Shrimp + crab + sundried tomatoes + green onions* + lemon*
- Steak + Capers + Mushrooms
- Chicken + Red Onions + Mozzarella + Cilantro*
- Butter Chicken Sauce + onions + tomatoes* + chutney + chicken
- Olive Oil (then cooked for a minute) +
And for the Pizza Dough, I’ve tried quite a few and this one from Guy Fieri is my favourite for my outdoor fire pizza oven. It comes from his cookbook Guy Fieri Food.
2 1/2 tsp yeast
2 tsp salt
2 Tbsp sugar
3 cups warm water
6 cups all purpose flour (* approx.)
Mix the warm water, sugar, salt and yeast and let stand for 10 minutes.
Then add the flour and knead for 5 minutes.
Roll into a ball and let it rest for 20 minutes.
Roll out into pizza pans.
Top with favorite toppings and cook!
This is truly one of our most used recipes. I love it. It’s tasty and its easy and you don’t even have to buy an expensive roast for it. You can totally use any beef roast. I like it on these potato buns or these Italian Hoagies or your favorite regular buns. I got it from a lovely friend named Cherisse. I love having foodie friends! I only have the snap shot from my iPhone, but really you’re here for the recipe NOT the picture 🙂
- A Beef Roast
- 2 cans Beef Consomme
- 1 package Italian Dressing
- 1 Tbsp lemon juice
- 1 chopped onion
- 2 cans of water
- Combine all the ingredients in the crockpot and cook for 6 hours on low or until nice and tender.
- Slice thin and serve over buns.
You use the liquid as your dip. And that’s it. It’s seriously so simple. And really that’s why crockpots are soooooo lovely!!
More posts like this:
So I like to try out new things. And I find different cuisines fascinating. I had a big pork loin thawed the other day and I wanted to try something different with it. So I was googling pork loin and found an article on Spiedies.
If you’ve never heard of them (neither had I!) here is what Wikipedia says about them:
“The spied is a sandwich local to Binghamton, NY in the Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled on spits (if steel skewers are used, they are called “spiedie rods”) over a charcoal pit.The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread, and occasionally drizzled with fresh marinade. However, it is common to find them served on a submarine roll, and chicken is now the meat of choice due to cost. The bread is used as an oven glove to grip the meat while the skewer is removed. Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.”
Sounds good right?
So I googled some more and found a lovely recipe on the fantastic Saveur. Which in my opinion has some of the best recipes (and pictures) on the net about food! So I gave them a shot. And we liked them. Although the Mr was a little put off they aren’t supposed to have cheese. Cause in his opinion every sandwich has cheese. But he went along anyways.
Spiedies: (Grilled Pork Sandwich)
This recipe comes from Savuer (http://www.saveur.com/article/Recipes/Spiedies) and was adjusted a tiny bit.
- 2 lb. trimmed pork loin, cut into 1 1⁄4″ cubes
- 3 cup olive oil
- 1 cup white wine vinegar
- 1/4 c. finely chopped mint
- 1/4 c. finely chopped parsley
- 8 tbsp. finely chopped oregano
- 4 tsp. fresh lemon juice
- 4 bay leaf, finely crushed
- Kosher salt and freshly ground black pepper, to taste
- 4 tsp. crushed red chile flakes
- 8 (10"-long) Italian hoagie rolls, split, toasted, and halved
- Lemon wedges, for serving
- In a large bowl, toss together pork,1 cup oil, vinegar, half of the mint, half of the parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight.
- Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside.
- In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.
- Thread four or five pork cubes onto each skewer.
- Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
- Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
I made the Italian Hoagie buns too. So I’ll share that recipe next Wednesday!
It’s a pretty fun way to introduce other foods to kids. Especially cause if you put it on a stick, my kids are more interested in it. 🙂
More posts like this:
I am on the email list for American’s Test Kitchen and they out emails that have little videos in them. A month or so back I watched one that was about Potato Buns. I had never heard of them before that. But they looked fantastic. The video said that often hamburger buns will be potato buns because the starch in them gives them more stability for holding up to a burger and all the toppings. So I decided I needed to give them a try. I’ve tried them a few times now and found I like this recipe the best. It’s kind of a conglomerate of a few of them that I tried.
The Potato Bun recipe is slightly adapted from both the Food Network and I am Food.
The Slider Recipe is from the amazing Ida Garten.
- For the Potato Buns:
- 1 cup sugar
- 1 cup mashed potatoes
- 1/2 cup lard or shortening
- 3 eggs, beaten
- 1 1/2 teaspoon salt
- 2 tbsp instant yeast
- 1 cup warm potato water (the leftover water from cooking the potatoes)
- 5 cups flour
For the Sliders:
- 2 lbs premium ground beef (80 percent lean and 20 percent fat)
- 1 Tbsp good Dijon mustard
- 3 Tbsps good olive oil, plus extra for brushing the grill
- 1 tsp chopped thyme leaves
- 3 teaspoons chopped garlic
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- Blue Cheese & Sun dried Tomatoes
- Gruyere, Aruglua & Tomato
- Mushrooms and Onions
- Sharp Cheddar Cheese and Crumbled Bacon
For the Potato Buns
- In the bowl of a mixer, combine 2 cups of flour with the yeast.
- In a small bow, mix together the water, potatoes, butter, sugar, and salt.
- Add the wet mix to the flour mix. Beat with the whisk for 30 seconds on low, then for 3 minutes on high.
- Switch to the dough hook and add the remaining flour, adding as needed until the dough pulls away from the sides of the bowl and forms a ball. The dough should be sticky still.
- Let rise until doubled.
- Preheat oven to 350 degrees F.
- Sprinkle flour into a clean counter. Take a section of dough and set it on the counter right into the flour. Pressing down on the dough, rotate your hand in a circle and the dough will gather up into a ball. For a slider you want the bun quite small so these sections of dough are really small. About 3-4 tbsp of dough.
- When the bun is formed place it on the cookie sheet.
- Let them rise until doubled.
- Bake in preheated oven for 10-12 minutes or until golden brown. Let cool slightly.
For the Sliders:
- Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper.
- Mix gently with a fork to combine, taking care not to compress the ingredients.
- Shape the meat into 12 (2-inch) patties of equal size and thickness.
- Cook the sliders on your barbecue for about 4 minutes per side. Just don't overcook them!
- Slide them into your fresh potato buns and add some toppings.
My favorite toppings were the sun dried tomatoes and blue cheese. But I’m kind of partial to the tanginess of blue cheese. Yum! My kids just put on regular toppings on these little babies and we were all happy.
Totally fancy and cute!
In some families, part of mother’s Day means dad is making the supper. And for lots of dad’s BBQ is the way to go. So today Im sharing a super tasty meat that mom will love!
It seriously is one of my new favorite meats. Love it cooked this way. So, So, So tasty. We’ve had it a few times since I found the recipe in the book “The Grilling Book” from Bon Appetit.
It is my favorite book about barbecuing. It has so much information in it. I bought it over a year ago because I didnt feel like I knew a lot about using the barbecue and this book covers it all. This recipe though is one of my favorites that I have found yet in it!
BBQ Jamaican Pork Tenderloin
- 9 Tbsp olive oil
- 9 Tbsp fresh lime juice
- 6 1-inch long pieces of peeled ginger
- 1 1/2 Tbsp salt
- 1 Tbsp ground all spice
- 1 Tbsp ground coriander
- 1 Tbsp freshly ground black pepper
- 3 1 to 1 1/4 lb pork tenderloins
- Mango Chutney
- Blend 9 tbsp oil and the next 6 ingredients in a food processor until a coarse paste forms.
- Place the tenderloins on a work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book.
- Spread the seasoning paste all over each.
- Arrange on a rimmed baking sheet.
- Let tenderloins stand at room temperature for at least 1 hour, or cover and refrigerate for up to 1 day.
- Heat a gas grill to high. Brush the grate with oil.
- Grill pork until an instant read thermometer inserted into the middle registers 145 degrees, about 6 minutes per side. Transfer to plate
- Let pork rest for 15 minutes. Cut crosswise into 1/2 inch thick slices and serve with chutney.
This recipe comes from the Grilling Book from Bon Appetit.
I don't have a food processor so I just mashed it all together and made it into a paste.
We had it with a homemade mango chutney and white rice and corn. You can buy mango chutney too but the sweetness of it really matched well with this tasty pork!
So make mom happy and make her a tasty meal this Sunday!
I’ve shared a few recipes with puff pastry (like this one and this one and this one and this one) and I’m working on making a downloadable booklet (like my Rotisserie chicken one) but all about puff pastry. While I work on that (or more correctly until I work on that) here is an easy supper made with puff pastry. And it looks fancy so you can serve it to guests or on Sunday dinner or just make it on a Tuesday night and have your kids ask why the chicken filling isn’t inside a pot pie if its supposed to be like chicken pot pie. 😉
Not that that would EVER happen at my house………
Looks fancy especially when you add a spinach salad. To my kids spinach makes the salad “FANCY” and adding fruit? Woah, fancy pants!
Chicken A’La King with Puff Pastry Shells
The puff pastry shells are super easy and just made by layering the pastry along the edges so that the sides puff up more. You can do it in circles or squares to waste less pastry.
- 2 boxes Puff Pastry thawed
- 1/2 cup butter or margarine
- 1/2 cup all purpose flour
- 1 can sliced drained mushrooms
- 3/4 cup peas
- 1/2 yellow pepper diced
- 1/2 cup of diced onion
- 1/2 cup diced celery
- 2 cups cooked cut up chicken
- 1 1/2 cup chicken broth
- 1 cup milk
For the Pastry Shells:
- Roll out your puff pastry and cut into circles.
- Take a smaller cookie cutter (or cup) and cut out middles of half of the circles.
- Layer your big circle onto a cookie sheet and layer the rings on top of each one.
- They take your left over pieces of the pastry and rip into small strips and layer around the edges (on top of the rings or put the rings on top so that the finished shell looks a little nicer!)
- Using a fork, stab into only the bottom of the middle round (not the layered part.)
- Bake at 425 degrees F for 15 minutes or until golden brown. Set aside.
For the Filling:
- In a large saucepan melt the margarine on medium heat.
- Saute the yellow pepper, celery, onions and peas.
- Add flour, stirring constantly to form a thick paste.
- Slowly add the chicken broth and milk.
- Add chicken and drained mushrooms.
- Salt and pepper to taste.
- Place one or two of the cooked shells on your plate and fill the inside with filling
You can change up the vegetables to whatever you want. Grated Zucchini or carrots, canned or frozen corn. Really whatever vegetables you like!
This is the pastry before it gets baked. I don’t like throwing any bits away so I just used all the extras between the circles to add height to the edges.
Then here they are right after they came out of the oven.
It’s a super easy supper especially if you use a rotisserie chicken or precooked frozen chicken. I like to keep a bit of the precooked stuff in my freezer for nights when I need to make super quickly and I don’t have thawed meat.
I think I’ll go eat the plate I just made now… for breakfast. 😉
This is totally an easy supper that is easy to make and pretty tasty too.
- 2 lbs boneless Pork (tenderloin, roast or pork chops)
- 2 cans of canned pineapple tidbits
- 1/4 cup vinegar
- 1 cup ketchup
- 1/4 tsp Salt
- 1 Tbsp Soya Sauce
- 1 cup brown sugar
- 5 Tbsp cornstarch
- Cut pork into bite sized pieces and put into a 9x13 baking pan.
- Drain pineapple tidbits and saving the juice.
- Combine pineapple juice, vinegar, ketchup, salt, soya sauce, brown sugar and cornstarch.
- Set the mixture aside.
- Bake meat in a preheated oven at 350˙F until the meat is mostly browned.
- Pour sauce mixture over the pork and cook until sauce is bubbly and thick.
- Serve over rice.
Quick and easy and pretty tasty too.
More posts like this:
I think as a mom it is REALLY hard sometimes to think of what to make for dinner. We are making it day after day and often our kids don’t want to eat it (isn’t that the WORST?) Some days are so stinking busy and sometimes we just need something easy. So when Sarah over at Becoming Martha wanted to do an easy weekdays meal blog hop I was all over it! Who can’t use more easy meals to feed your family!! So at the bottom of the post, go check out all the great recipes!
Thanks to Sarah and here is my dish. And this is one easy dish. You throw it all into the crockpot and then shred the meat and serve it over rice. Just like that, dinner.
Crockpot Pesto Chicken Curry
- 1/2 cup chicken broth
- 5 chicken breasts
- 2 Tbsp basil pesto
- 1 can Coconut Milk
- 1/4 cup parmesan cheese
- 1 cup chopped onion
- 2 red peppers chopped
- 3 Tbsp Orange Zest
- 1 Tbsp mild curry powder
- 3 Tbsp cornstarch
Rice to serve with
- Combine everything in your crockpot.
- Cook on low for 4 hours.
- Once the chicken is done, shred with two forks and stir together.
- Serve over cooked rice with Naan bread.
Super easy and my kids loved it too. Especially good when you serve it with Naan bread.
Now for the link up!!
More posts like this:
I wanted to share an easy summer meal that is made in the crockpot and is super simple. You need a can of sour cherry jam. I bought this at Superstore but you can get any brand! (In reality you can change it for a different fruit name too but it would change the flavor of it!) It’s a very simple recipe with 6 ingredients.
- 1 jar sour cherry jam
- 3/4 cup brown sugar
- 1/2 cup cornstarch
- Handful of fresh Sage (or use 3 Tbsp of dried)
- 1/4 cup water or chicken stock
- 6 boneless pork steaks or pork chops
- In a medium sized bowl, combine the jam, brown sugar, water and cornstarch and mix well.
- Place your pork steaks into crockpot.
- Pour the mixture over top. Add fresh sage on top. (If using dried mix in with the jam mixture.)
- Turn on low and cook for 8 hours or on high for 4 hours.
We served it with rice, steamed carrots and fresh buns.
It’s a super easy summer dish and You can make it with chicken too.
More posts like this:
I have a slight love affair with puff pastry. (You can see other recipes I’ve used it in here and here. ) A few weeks ago I was making supper and came up with this easy number.
It is a real easy supper and it looks fancy too. All you need is one box of puff pastry, one package of Ham, some Swiss Cheese and some Dijion mustard.
Inside that box of puff pastry there are two long packages of puff pastry. You need both.
First up chop all that ham up.
Roll out one of the packages.
Sprinkle on the ham, trying to keep it off the edges.
Cover with cheese.
Spread a little mustard on the top.
Pull out the other puff pastry and stretch it a tiny bit while laying it on top of the other one.
Using a fork, crimp the edges with the fork.
Just like that.
Add some slits in the top for steam.
Then bake it at 475 degrees for 15 – 20 minutes or until it’s golden brown.
I’ve made it a few times and often serve it with salad.
- 1 Box of Puff Pastry
- 1 pkg. of Ham
- 1 pkg of Swiss Cheese
- Some Dijon Mustard
- Inside that box of puff pastry there are two long packages of puff pastry. You need both.
- First up chop all that ham up.
- Roll out one of the packages.
- Sprinkle on the ham, trying to keep it off the edges.
- Cover with cheese.
- Spread a little mustard on the top.
- Pull out the other puff pastry and stretch it a tiny bit while laying it on top of the other one.
- Using a fork, crimp the edges with the fork.
- Add some slits in the top for steam.
- Then bake it at 475 degrees for 15 - 20 minutes or until it's golden brown.
That’s it. Easy, quick supper.
More posts like this:
A month or so ago I was asked to teach a group of girls a cooking skill they could use when they moved away from home. I decided that I would teach them dinner ideas. I first thought of what you could do with a rotisserie chicken. It’s the perfect thing for a young woman to pick up at the store and then bring it home to make a meal. Sometimes I get excited about something and then I get a little overboard on it and this was the case. I collected a bunch of recipes from the internet and also some from my own cookbooks and files. First step for all of these is to get a rotisserie chicken from the local grocery store (You can roast your own chicken if you have one in your freezer too!) and then just pull all the meat off it.
There are lots and lots of recipes that you can easily just adjust to make meals work with the already cooked chicken. Some of these call for chicken breast that you cut up – but just substitute the shredded cooked chicken and keep on with the recipe. Easy peasy!
Some of the recipes included are…..
The online recipes from these great sites:
I think sometimes dinner can be so overwhelming sometimes, but all these recipes make it easy!
To download the printable recipe book click on the image or You can go here to download it.
Other Posts like this one:
I grew up with my mom making these pizza buns. She would make these and keep them in the freezer and then pop them into our lunches and they’d be thawed by lunchtime.
I used this sweet dough that is my staple for cinnamon buns, donuts, pizza crusts, etc…
Roll out the dough flat onto a greased counter top so it is about 2-3 inches thick and then cut it into 3 inch circles.
Take each circle out and flatten in in the middle with your hands.
Add some pizza sauce in the middle of the circle.
Add some cut up ham, pineapple and grated cheese in the middle.
Then pull the edges out and fold it together and pinch together the edges.
Keep pinching the edges together so that they stick together well.
Just make sure all the sauce and toppings are tucked up inside. Then roll it over and put the seems down.
Pop them into the preheated 350 degree oven on a greased baking sheet and bake them for 15 – 20 minutes or until they are golden brown all over. Then they end up like this.
You can fill them with ham and pineapple or pepperoni or my mom always did cooked ground hamburger mixed with pizza sauce and some marble cheese. You can keep them into the freezer and pop them out into your kids lunches and they’ll be thawed by lunch tine.
So I was working in my kitchen a while ago with some hamburger and making plans for supper. And I had in my head to make meatloaf. But then I realized I didn’t have any breadcrumbs left. TRAGEDY. So I was rooting around in my pantry and found a great solution. This is it.
Kraft’s Shake n’ Bake has flavoring and bread crumbs all in it. And you can get it in different flavors! You can use it to make burgers too. Here’s how you do it.
1. Put your hamburger in a bowl. Open your bags of shake n’ bake and take out 1/4 cup of it and set it aside. Pour the rest onto your hamburger and add one egg.
2. Mix it all together.
3. Roll the mixture into balls that will fit inside the muffin tins.
4. Sprinkle the leftovers on top of the mini meat loafs.
5. Then put them into the oven at 350 degrees for about 15 – 20 minutes. (Or until they are all golden brown.)
Options: You can add chopped up onions and celery or grated carrots. I also love adding a bit of grated cheese into the middle of them and then adding more meatloaf mixture on top to make a nice cheesy middle.
Easiest dinner ever!
Here’s a recap.
Kraft’s Shake n’ Bake has flavoring and bread crumbs all in it. And you can get it in different flavors! You can use it to make burgers too. Here’s how you do it.
Easiest Mini Meatloaf EVER
- 910 grams of hamburger
- 1 box of Kraft Shake n' Bake
- 1 egg
- Put hamburger in a bowl.
- Open your bags of shake n' bake and take out 1/4 cup of it and set it aside.
- Pour the rest onto your hamburger and add one egg.
- Mix it all together.
- Roll the mixture into balls that will fit inside the muffin tins.
- Sprinkle the leftovers on top of the mini meat loafs.
- Then put them into the oven at 350 degrees for about 15 - 20 minutes. (Or until they are all golden brown.)
I’m linking this up at 30 Days and Six Sisters
My lovely friend Jill just shared another recipe with me and it is FANTASTIC!!!
- 1 pizza crust
- 4 medium potatoes, peeled and sliced thinly
- 1 1/2 c mozza cheese
- 1 c cheddar cheese
- 1/2 tsp cayenne pepper
- 1 tsp garlic salt
- 1/4 tsp pepper
- 8 bacon slices, cooked and cut into pieces
- 5 TBSP sour cream
- 2-3 green onion, chopped
- Place potatoes and spices in saucepan with 2 c water.
- Cook on med/high until tender.
- Drain excess liquid and place in bowl.
- Spread sour cream onto crust.
- Top with potatoes. Add cheeses. Add bacon.
- Bake at 400 for 20 min.
- Garnish with green onions and more sour cream.
You can prebake your crust if you want. I usually do, just for five minutes or so .
Seriously FANTASTIC!!! I love having friends who are good cooks!!!!
One of the things I get asked for the most is a pizza dough recipe! I have two different ones that I like. One is more for a thinner crust and the other is more not so thin crust 🙂
- 2 1/2 tsp yeast
- 2 tsp salt
- 2 Tbsp sugar
- 3 cups warm water
- 6 cups all purpose flour (* approx.)
- Mix the warm water, sugar, salt and yeast and let stand for 10 minutes.
- Then add the flour and knead for 5 minutes.
- Roll into a ball and let it rest for 20 minutes.
- Roll out into pizza pans.
- Top with favorite toppings and cook!
- 2 cups warm water
- 1/2 cup melted margarine (or of oil)
- 2 eggs
- 1 Tbsp yeast
- 1/2 cup sugar
- Put your water and salt in a large bowl and stir to let the salt dissolve. And set it aside.
- In a different bowl mix the eggs and sugar until frosty.
- Combine into the biggest bowl.
- Add 1/2 of the melted margarine (or oil). Stir well.
- Start adding flour until it gets hard to stir with a spoon.
- Sprinkle yeast on top and stir it in.
- Now start adding flour until the dough comes together and you can handle it.
- Knead it a bit with your hands.
- (If you are using a Bosch or a kitchen-aid it will start to pull away from the sides.)
- It should be a nice clean dough that you poke your hand into and it just leaves a dent that pops back out.
- Turn the dough over so the smooth side is on the top.
- Then pour the rest of the margarine (or oil) over top and grease the sides of the bowl with it too.
- Let rise in a warm spot until doubled.
- Roll it into your pans.
Our Favorite topping combos lately?
- Hawaiian and Pepperoni (my kids favorites and I make them every time plus some for us)
- Basil Pesto + chopped cooked chicken mozzarella
- Fresh basil + fresh tomatoes + fresh mozzarella
- taco: hamburger (with seasoning on it) + cheddar + onions served with lettuce + tomato + sour cream
- veggie: fresh tomatoes + bell peppers + mushrooms + goat cheese
- Italian sausage + mushrooms + purple onions + mozzarella
from Pampered Chef Cooking for Two & More
1 tsp olive oil
4 cups fresh baby spinach leaves, coarsely chopped
Salt & ground black pepper
8 sheets (9×14 inches) thawed, frozen phyllo dough
2 skinless salmon fillets (4-6 ounces each) about 1 1/2 inches thick
2 Tbsp garlic and herb cream cheese spread
1. Preheat oven to 425 degrees. Heat oil in Sauté pan while hot. Add spinach; season with salt and pepper. Cook and stir until spinach is wilted, about 1 minute. Remove spinach to paper towel lined plate. Squeeze out all excess moisture; set aside.
2. Lay one sheet of phyllo on large work surface and spray with nonstick spray. Place second sheet on top, pressing sheets together to sea. Continue laying down and spraying phyllo sheets to create a stack of four sheets of phyllo. Repeat with remaining phyllo and additional cooking spray to create another phyllo stack.
3. Season salmon fillets with salt and black pepper. Spread each salmon fillet with half of the cream cheese spread and top with half of spinach. For each phyllo bundle, place salmon, spinach side down, on phyllo stack 2 inches from bottom edge of short side. Fold long sides oh phyllo in toward center. Gently roll up phyllo from bottom to top . Place both bundles on a cookie sheet with seam sides down. Using a bread knife, make three diagonal slits across the top of each bundle. Spray bundles with cooking spray. Bake 11 -13 minutes or until centers of each salmon register 130 degrees and phyllo is golden brown. Remove from oven and let stand 5 minutes before serving.
Makes 2 servings.
Some of my thoughts on this recipe:
1. I made this last week and it was soooo good. Even my kid ate it (well not Eli but he never eats anything so he doesn’t count in this instance 🙂 )
2. The Sister Missionaries loooved it
3. I made 5 bundles and we easily had 2 left over. We could split one bundle for 2 people.
4. I totally forgot about the slicing the 3 slits and it didn’t really matter 🙂
5. I think thawed out and drained frozen spinach would work just fine in a pinch
6. We had it with ancient grains and brown rice for a healthy meal.
I looved this! It was so good and looks fancy but really easy to make!
It comes from Emeril Lagasse!
1/2 cup golden raisins
8 ounces farmer’s cheese
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme
1 tsp fresh chopped parsley
1 cup chopped toasted walnuts
2 tsp salt
One 4-pound boneless pork loin
1 tsp ground black pepper
2 tsp unsalted butter
1/4 cup dry breadcrumbs
1. Preheat oven to 400.
2. Plump the raisins in 1/4 cup hot water (the recipe calls for walnut liqueur but water works fine)
3. Saute raisins & left over water and cook for 3-5 minutes or until all water is gone. Transfer to a bowl. Add cheese, rosemary, thyme, parsley, walnuts and 1/2 tsp salt and mix well.
4. Cut the fat of the roast. Slice down the middle of the roast and fill it with filling. Tie shut with bakers twine.
5. Season all over with salt and pepper.
6. Melt butter in saucepan and add breadcrumbs. Cook until golden brown. Sprinkle on roast.
7. Roast in oven until thermometer registers 140-145, about 35-40 minutes. Allow to rest for 10 minutes before slicing.
I simplified the instructions. Try it out!
Often foods that I love come from people that I love. This one is no exception. My good friend Sarah and I lived next to each other in Calgary when Regan was in Medical School. It was time of such fun in our lives. We hung out with our littles ones a lot and got to become really good friends. One of the things we love to do (still) when we get together is to have food. Both of us love good food and so we are often sharing it with each other. This was a meal I had once at her house and it has become one of my favorite suppers. So easy and so good. Most of my kids love them too. I love the tanginess of the apple cider vinegar with the filling.
It’s the perfect recipe for leftovers. And it is quick too. And easy summer or spring time dinner that you can throw together. Win- Win.
Spicy Vinegar Dipping Sauce
- 1. Combine all the ingredients and set aside.
- Heat oil in the large skillet. Add onion, pepper and garlic, saute until barely tender. Add chicken, rice, soy sauce, broth, ginger and red pepper flakes. Cook and stir until heated through about 5 minutes.
- Stir in peanuts. Transfer to serving bowl. Wash lettuce and pull off leaves, keeping them as intact as possible. Put leaves in another bowl.
- To serve, have each person spoon some of the hot rice mixture onto a lettuce leaf and wrap like a taco. Wrapped leaves may be dipped in sauce.
More posts like this:
Despite the lame weather we’ve been experiencing, the grocery stores are showing the signs of summer. Fresh blueberries and melons, cheaper red peppers and lettuce. It’s summer time eating. My favorite time of the year for food! (although I do love the entire season including harvest at the end!)
One of my favorite things to make that is easy this time of year are Shish Kabobs. I love that you can take any type of meat (or skip the meat), add all types of veggies and some fruits and grill away. To take them to the next level you add a little glaze or a marinade! mmmmm.
Last night we had Shrimp Kabobs with Apricot Mustard Glaze. I used red and yellow peppers, sweet onions, mushrooms and the shrimp. The glaze is a simple combination of Apricot Jam and Dijon mustard that you brush onto the Kabobs 2 minutes before they are done cooking.
If that doesn’t tickle your fancy, you can try one of these other options:
Soy Ginger: 1/4 cup orange marmalade, 1 1/2 Tsp soy sauce and 1 tsp grated peeled fresh ginger.
Chipotle-Lime: 1/4 cup orange marmalade, 1 1/2 tsp liquid from chipolte chilies in adobo and 1 Tsp fresh lime juice.
And if you don’t like shrimp you could try any of those on beef or pork or chicken!
Add my favorite potato salad (no eggs please) An d I just noticed how messy that bowl looks! It’s at the end of supper!
And a sweet fruit salad
And you’ve got an easy summer meal. That is super tasty!
And on another note, check out Lucy’s crazy eye. It’s not a bug bite. It’s not an allergic reaction. It’s apparently some sort of eye infection. That is FINALLY starting to go down. This is the most open it has been for a couple days! Poor kid!
Here it is the day she woke up and it was all crazy
The first time I made Navajo tacos (or as you call them when you grow up in Cardston area – Indian Tacos) Regan took one bite and said to me “why have you kept this from me for so long?” And then he went on to devour 3 more of them.
By then we’d been married for four years and had lived in Lethbridge and then moved out to Cole Harbour, Nova Scotia (8 months pregnant no less) and then moved into our own house in Eastern Passage, NS.
I can’t remember why I thought of making them. But some day while was making a sweet dough, probably for buns or donuts or cinnamon buns (since I use the same dough for all of those that you can find here) I made Navajo tacos for dinner. And apparently Regan was smitten.
Well since then I’ve tried to make them for dinner most days that I bake anything sweet dough related.
If you don’t know what a Navajo Taco is, then you obviously didn’t go to high school in Cardston, where they had Native American Awareness days and would serve them in the lunch room.
It’s basically a scone or a donut without a hole (and no icing or anything) with a taco toppings on top! You could read more about them here or here. But really it’s some deep fried sweet dough topped with the taco guts on top. Easy peasy! And you can convince your kids to try them when you tell them it’s a no hole donut with some stuff on top. That is unless you have kids who actually just eat what you make. And if that’s the case I am extremely jealous of you.
Have you tried these or heard of them before?
So I think there are some recipes that every one has the one they think is best. Like lemon bars. Or chocolate chip cookies. And chicken salad.
This is the way I love to make it.
Adapted from Barefoot Contessa and Eat Shrink and be Merry. I combined them both to get just what I like)
A full chicken in my crockpot. (i loooove my crockpot!) The meat with the bone makes the meat so much more tender. If you don’t have a full chicken you can do any of the meat with the bone in. So much better than just dried out chicken breasts with some mayo!
Drizzle the chicken with olive oil and cover generously with salt and pepper.
Cook just until done. As in this one was completely thawed out and it cooked on low for 4 hours in the crock pot. You can totally roast it in the oven too. Let it cool and then take all the meat off. Save 4 cups for this recipe and put the rest in the fridge for another meal. (like enchiladas or Hawaiian Haystacks)
Get all your ingredients together.
For the dressing:
1/4 cup mayo
1/4 cup sour cream
1 Tbsp Honey mustard (or 1/2 Tbsp of each mustard and honey)
1/4 tsp salt and pepper
Dash of Worcestershire Sauce
Whisk it all together. And set aside.
1 cup diced celery
1 large apple chopped and seeded (i love Gala)
1/3 cup dried cranberries
1/3 cup chopped red onion (green onion tastes good too)
1/3 cup chopped pecans
1/4 cup chopped fresh parsely (or some dried if you don’t have it)
Add the 4 cups of chicken
And mix it up!
The best is to eat it on toasted homemade bread.
mmmmmmmm! My Favorite!!!
And for dessert…..
Hazelnut Chocolate Chip Cookies
Anybody know what Paillard is?? Well I learned last night. It’s a french term (that sounds fancy) but really just refers to the flattened meat. So last night I made Chicken Paillard. It was SUPER easy and quick. And you can do this to pork or veal.
Steps to making Chicken Paillard:
1. First flatten some chicken breasts in a ziplock bag and season with salt and pepper.
2. Heat 1 Tablespoon butter and 1 Tablespoon of olive oil in large pan over medium high heat until the butter foams.
3. Add 2 paillards (the flattened meat 😉 ) and saute on 1 side until golden brown (about 2 minutes) reduce heat to medium.
Flip and saute paillards until cooked through, about 2 minutes. Trasnfer to a plate.
4. Add 1/4 cup minced or sliced onions to skillet. Cook over meduim heat, adding oil or butter as needed, stirring often, until golden, about 1 minute.
5. Raise heat to medium-high. Add segments and juice of 2 lemons, 3/4 cup chicken stock and any plate juices and deglaze the pan, scraping between brown bits from bottom with a wooden spoon.
6. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 to 3 tablespoons of butter until just melted. Season to taste. (this sauce has BITE!!)
7. To serve, place fresh spinach on your plate, add chicken and juices. It will slightly wilt your greens slightly.
And on the side……
Potatoes with Bacon and Onions
1. Bring 2 1/2 lbs of small potatoes, 4 cups chicken stock, 1 clove garlic, 1 dried bay leaf, 6 stems of thyme, 1 cut-up into large chunks plum tomato and a pinch of salt to boil in a medium saucepan. Reduce heat and simmer until potatoes are just tender when pierced with a knife, 12 to 14 minutes. Transfer potatoes to a bowl with a slotted spoon. Strain cooking liquid through a coarse sieve; discard solids.
2. Cook 4 chopped slices of bacon in large skillet over medium high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes.
Add 1/2 medium onion chopped, and reduce heat to medium. Cook stirring frequently until golden, about 7 to 9 minutes.
3. Add potatoes to skillet, and pour enough cooking liquid to come halfway up sides. Raise heat to medium high. Simmer, turning potatoes occasionally to coat and season with salt and pepper. until liquid has reduced and glazes the potatoes, about 15 minutes.
The kids didn’t want the sauce, so they had all of it separate. But at least they tried it all (only cause I called the potatoes circle fries. hahahhaha)
And for dessert…(or just for girl’s night) Linzer Torte
What did you have for dinner last night??
So it was Ukrainian Christmas this past week. And in my family we celebrate it on the Friday or Saturday closest to it. Regan and I have held them almost every year since we got married (minus the first two).
SO in honor of it, I thought I’d teach ya’ll how to make homemade Perogis the way my momma and grandma make them. Something i love love love!! So here we go, a little Pioneer Woman style (only not as good pictures or commentary) 🙂
So make your filling first.
Peel and boil potatoes.
Drain and reserve the potato water, set aside.
Mash the potatoes.
Add cottage cheese, melted butter, salt and pepper and mix well.
This is what it looks like. (all the amounts are at the bottom!)
To make dough:
Four eggs in a medium bowl
and beat then like crazy
add 1 1/2 cup potato water
Mix to combine (crazy like if you’re feeling it)
Add 6 cups of flour, salt and baking powder.
Knead into a dough. Pour 1 cup of flour onto a clean counter. Turn the dough out onto the floured counter and knead. Should be stiff dough, not sticky, if sticky add flour until stiff.
Allow dough to rest for 10 minutes.
Roll the dough out to 1/4 inch or a little less.
Cut out circles with a wide mouth mason jar lid (or I used a cup that is about that size).
Stretch the dough out with your thumbs a bit, pulling from the middle out.
Place a heaping teaspoon of filling in the center, being careful not to touch the edges with the filling.
Moisten the edge of the dough slightly with warm water.
Stretch the dough over the filling (don’t touch the edge with the filling or the perogi will come apart during boiling)
and pinch all the way around the edges of the half circle.
Place on wax paper, parchment paper or a floured cookie sheet.
Freeze to keep or drop into salted boiling water for 7 minutes.
Drain them well and immediately fry in hot pan with sauteing onions, bacon and butter until golden brown. (the butter and fat keeps them from sticking to each other.)
Stasiuk Family Perogis
2 Tbsp melted margarine or butter
3/4 lb of dry cottage cheese or cheddar cheese
1 1/2 tsp salt
1/2 tsp pepper
5 medium potatoes, boiled and mashed
1 1/2 cup potato water
4 well beaten eggs
6-8 cups flour
1 tsp salt
1 tsp baking powder
1 Large onion chopped finely
3 Tbsp butter
1/2 lb chopped bacon
I have had quite a few people ask for this recipe. And I’ve never gotten around to posting it. (Sorry it took me so long Brett!) This really is one of my very favorite meals! I made it this past week on Thursday for a group of ladies I had over for lunch. And it was marvelous! 🙂 I don’t have a picture of it…. but here is the recipe
Cafe Rio Salad:
Put in your crockpot:
3-4 pound Pork Roast
1 cup Pace Picante Sauce
1 cup Brown Sugar
Cook it until you can shred it with a fork.
(For a frozen roast about 8 hours on low or 4 hours on high)
Cook some rice with zest from 1 lime.
Blend and chill:
1 1/3 cup light sour cream (I use 500ml of sour cream)
3/4 cup mayo
1 bunch of cilantro
1 package Ranch Dressing (you know that powdered stuff)
4 Tbsp Safeway Salsa Verde
1-2 cloves of garlic
1/8 tsp Tabasco (I always leave this out so my kids will eat it)
Juice of 1 lime
Add milk if too thick
Guacamole: Use your favorite recipe or
2 mashed avocados
2 Tbsp lime or lemon juice
1 diced tomato
add to taste: hot sauce, garlic powder & cayenne pepper
To eat it pile it in this like a taco on your plate:
Corn Chips (Optional)
**Eat it like a salad, breaking off tortilla as you go or wrap the whole thing like a burrito (that’s what we do)**
and here is a random photo from last weekend!
Some people think that this time of year is ugly around here. I completely disagree! I LOVE the yellowness of this season!! Love the hay bails in the fields. Love the crisp blue sky. I think it’s beautiful!!!
MSBH Challenge 23 (Herb Baking Powder Biscuits), 24 (Fudgy Chocolate Brownies)