Pizza for Dinner

 It has been some time since I have made a homemade pizza.  The right tools always make it easier so when I got my Pampered Chef kit in the mail I decided to break everything out and test run the new tools.  I am not one to use a lot of single use uni-taskers so I was hoping that these items would serve a multitude of tasks.  To my delight they certainly do...

My new Simple Slicer is fantastic.  I have used Mandolins in culinary school and they are typically quite dangerous.  This particular handheld version is very safe with a guard and holding device.

I chose, this day, to slice some zucchini fresh from the garden.  They turned out uniform and beautiful.  I used them to top our pizza instead of pepperoni.

I was also able to try out my new cutting board and knife and the knife cut through the tomatoes like paper.  

When I make pizza I use a whole wheat crust and this particular one I rolled out and then shaped into the Bar Pan.  I love the stoneware products because they cook evenly and the bottom is cooked through just like the side crusts and so there is never a soggy spot in the dough.

The Bar Pan can simply be seasoned using your favorite oil or cook some bacon on it in the oven.  Once the pan is seasoned you hardly have to wash it... just run it under hot water and get the bits and such off or use a sponge without soap to scrub it down.  If for some reason you have to use a little soap it is easy to re-season it again.

So, I shaped the dough... topped it with a sauce, some cheese and then veggies and baked it.

It turned out beautifully and evenly cooked.  The cleanup was simple, too.

The pizza cutter and small spatula are great multipurpose tools, too.  

For the month of August you get a free pizza cutter with a $60.00 or more purchase and you can choose a Simple Slicer as one of the discounted items this month.  

If you are interested in any of these tools for your kitchen please feel free to contact me or head over to my Pampered Chef page to order your items today.  

LEANN'S PAMPERED CHEF

From whence cometh your food?

My husband and I took our younger two boys out fishing this morning.  They are in Cub Scouts and Boy Scouts.  They are earning belt loops and merit badges for fishing so this was a very cool opportunity for them.  The local Fishing Club puts on events for youth throughout the year and this was one of those events today.  They did a special day for scouts.

It was a great opportunity for the boys to see where food comes from.  I am a huge believer that our society is missing something by not seeing the source of food in it's natural habitat.  To be honest right up front our boys did not catch anything.  The catfish below was from a man that was helping the boys fish.  They got to get up close and personal with a real live catfish.

They learned some skills... saw a real fish being caught and then released and then... 

I realized I had catfish in the freezer... so we had catfish for dinner.  This is a baked catfish recipe  that is a hit in our home. (had to use regular bread crumbs because I did not have Panko crumbs in the house - Panko is much preferred but still, this was good)  They loved the connections made today between the real fish and dinner.  It was a great lesson and a delicious meal.  The veg in the background is some seasonal summer squash, simply sauteed with a little salt and pepper.  We also had fresh watermelon.  I love days like today!  

Chipotle Turkey Burgers...

Simple little recipe that is perfect for the grill or indoor in the oven or stovetop...  This recipe makes six burgers.

1.5 pounds ground turkey

2-3 Tbsp chopped chipotle peppers

(more if you desire a kick and less if you just want a hint of it)

1/4 to 1/2 cup of chopped cilantro

dash of Worchestershire Sauce

Salt and Pepper to taste

One egg for binder

Mix the all together and form patties.  They will be about a quarter pound each uncooked.  I stick them in the freezer to get them to hold together better before I grill or cook them.  This particular evening I served them on some telera rolls.  Telera is a traditional Mexican bread used for filling with meats and cheeses or just buttered and eaten like a dinner roll.  They are larger and make great hamburger buns.  We find them here on the border and I had the privilege of taking a Mexican Breads and Pastries class in school.  We made them and I have a personal recipe for them.  It is a great sandwich bread.  Toast the bread if you like and then serve with a little lettuce, red onion, salsa, avocado, Mexican cheese such as Pepper Jack.  Very family friendly meal that the kids will enjoy, too.  You can grill fruit like pineapple as a side or serve with a salad, roasted veggies... whatever you like.  DELISH!!!

Crock Pot Enchiladas... from Kj

 

My friend Kj at Max Capacity (she is currently on hiatus but she is on Facebook).  She is one of the families we go camping with the summers.  :)  She shared this recipe with us at the beginning of the year and I thought some of you might enjoy it.  This is her Crock Pot Enchilada Casserole... it is YUMALICIOUS!!!

Mix together 

1 can chicken,

1 can rotel (original),

1 can black beans,

1/2 small can sliced black olives,

1 can cream of chicken soup. 

Put 3 corn tortillas on base of crock pot, spoon mixture on, put a bit of cheese on.

Repeat this step as needed.

On top layer, do tortillas, cheese & then pour green or red enchilada sauce over the whole thing.

Add 1-2 tbsp water.

Cover & cook on low for 4-6 hours. 

This is a NO PEEK recipe.

If you open it, it may not work quite right.

ENJOY!

Tilapia and sides...

On Saturday night... last night... we had tilapia. I make tilapia quite a bit but I usually bake it with a little lemon, olive oil and lemon pepper. It is very simple to cook fish. I decided to do a little bit different style with it last night.

I put a little canola oil in my big saute pan and then dredge the fish in some flour with a little salt and pepper in it and pan sear it.


Once I finished it I cooked the squash and zucchini in that same oil with a little bit of Kosher salt.

I also made a cornbread using a white cornmeal instead of the typical yellow I usually use.
...and I threw in some green chilis just because I could. YUM!!!
I roasted the asparagus in the oven while I was baking a cornbread to utilize my oven usage. I usually just wash and break off the ends and then lay out my asparagus on a baking sheet and drizzle with olive oil and sprinkle a little Kosher salt on it as well. Such a simple meal but so nourishing and yummy.

The kids ended the evening with chocolate milkshakes, too. I just put ice cream, cocoa powder and milk in the blender and then just blended the heck out of it and poured it up. They love anything I make in the blender it seems... smoothies, shakes, salsa... ANYTHING! LOL

Sloppy Joe's are a fave...

I served ours on whole wheat buns with veg and watermelon for a great summer supper.

I got the recipe from this book...

It is called Joe's To Go in the book.

I really just don't measure but if you want the basic recipe...

I start with 2 to 2 1/2 pounds of ground beef (we have six in our family and four of them are male people that eat a lot)

I brown the meat and then throw in about one small onion finely diced
1/4 cup of apple cider vinegar (white will do, too)
1/4 cup of brown sugar
salt and pepper to taste
about 1 to 2 Tbsp mustard
garlic to taste
1 really large can of tomato sauce or crushed tomatoes
sometimes I add diced Italian tomatoes, too
If it is really still dry then you can add a little water to make it more liquid but then I cook it down by simmering over low heat for about 10 minutes.

This is basically my version and a bit different from the book but I got the gist of it from the recipe and have just played with it over the years. I hope you will try it... they are really great!

Potage Parmentier.... (Potato Soup)

Told ya I would share with you... this is FABULOUS!!!
It is the first recipe in the book and one that Julie Powell talks about in her book, too.

The page

The soup...

OH.MY.YUM!!! The kids were in HEAVEN!!!!!

Halfway through my bowl I just had to show you another shot....
you MUST make this!!!
It is so simple and yet so nourishing!!!!!

The Pistachio...

Dan and I recently made a trip up to Alamogordo, New Mexico to a little B&B for our 20th wedding anniversary. The place is called the Tavares Inn and it was lovely. While we were on our way home we stopped by a few pistachio places. There are several rather large pistachio orchards there.

* The Heart of the Desert
* McGinn's Pistachio Tree Ranch

We stopped for a picture and 10 pounds of raw pistachios... Above is me with the world's largest Pistachio.

I am on a mission to make lots of recipes using this delicious and nutritious little treat. I started my mission with a little pistachio crusted chicken breast... FABULICIOUS!!!!!

Want more recipes? Heart of the Desert has a good selection on their website here.

There will be more recipes coming from me, too! :)

Oh and we also picked up some pistachio brittle and a spicy mix called The Works at the McGinn's Tree Ranch

Not raw but...

This was dinner last night. I made crab cakes and roasted asparagus. I gotta eat something NOT raw sometime. For me it is more about the protein and the blood sugar than anything so I got my protein fix and some yum veggies. I also find that I am craving grains and whole wheat carbs. I have no huge desire for white food (things made with white flour and sugar) so that is good. I do admit that I want chocolate, though. LOL

A little vegetarian eating...

Yesterday was the first day I did all vegetarian. There has just been too much sharing of meals and Dan cooking for me to be able to do it sooner. When he cooks there is meat and I am not rocking the boat on making go even MORE out of his comfort zone by making me a separate meal. He is NOT that comfortable in the kitchen to begin with and then to have to be a short order cook and chef on top of that.... not good. So, I have politely enjoyed the bits of turkey in my veggie and barley soup and the bits of ground beef in my spaghetti sauce and such. No harm no foul.... no pun intended...

Yesterday, I had yogurt, fruit and granola for breakfast. I had black-eyed peas for lunch. Then, he asked me what I thought we should have for dinner and I politely suggested that it would be good to have some sweet potatoes my dad sent, some asparagus that needed to be eaten up before it went bad and then I did get up and move around a bit to make some sweet biscuits for dessert. Here is what we had...

I had walnuts in my potatoes and we roasted the asparagus with a bit of olive oil and a pinch of salt on mine.


These are the sweet biscuits.... nothing fancy but great with a cup of coffee. Just sugar, flour and butter. I used margarine instead because we were out of butter. It makes the texture a little different but they were still good and the kids ate the all up before bedtime.

Carb loading...

For my very active swimming children we are in full swing with swim season. After a long day of being out at practices, day camp and a swim meet on Tuesday of this week this is a typical replenishing meal. We believe wholeheartedly in eating our meals together as much as possible, too. :) This is a casual setting for dinner where everyone will grab a plate and serve themselves. Note the "big people" plates and the "little people" plates. No formal table settings on such a busy day. LOL

Make-Ahead Meatballs

I got this fantastic recipe from an old Quick Cooking Magazine (one of the Collector's Editions). I use it ALL THE TIME! All of these recipes are from that issue sent in by Ruth Andrewson of Leavenworth, Washington.

Make-Ahead Meatballs

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onion
1 Tablespoon salt (I cut this back a bit)
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef (or other ground meat - if you use chicken or turkey you will need to add an extra egg for moisture)

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layers in ungreased 15-inch x 10-inch x 1-inch baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yields 5 batches (30 per batch).

Of course, you can make the classic spaghetti and meatballs with this but there are other things you might try that are delicious, too.

Meatball Sandwiches

1 batch of the meatballs thawed (30)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon liquid smoke, optional
6 sandwich rolls, split

Place meatballs in an ungreased 1 quart baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 degrees for 1 hour (or you could put these in the crockpot on low for a few hours). Serve on sandwich rolls. Yields 6 servings.

You could also use the sandwich recipe and just make little meatball appetizers served on toothpicks for a get-together with friends or church dinners and such.

Sweet and Sout Meatballs - follow recipe except use meatballs instead of chicken

Other links for you...

Crockpot Meatballs - lots of links here for different ideas!

You can pair them with lots of different sauces.

Try barbeque sauce on them in the crockpot.

You can combine barbeque sauce and a fruit preserve for a sweet and spicy combination.

You can turn them into Swedish Meatballs with a basic sour cream sauce.

Make your meatballs smaller and make a Grilled Swedish Meatball Kebab.

Feast Day...

Who needs McDonald's when you can have this at home...

Whole Wheat English Muffins with egg and cheese and a side of hashbrowns.

Here is dinner tonight, too...

Clockwise starting at 12:00
Sweet Potato
Pumpkin Dinner Roll
Jellied Cranberry Sauce
Turkey and gravy
Wild Rice
Spinach (I did this instead of brussel sprouts
'cause I could not find them in the freezer)

For the record this was the BEST TURKEY I have EVER made.
Chef told me to smother it in catsup
(something about an acid on the skin)
and then I cooked it at 475 degrees for 15 minutes
and then turned the oven down to 375 and
cooked it an hour for every 4 pounds or so.
I also cooked the breast on the bottom and had water
in the pan to start and added more about
halfway through the cooking time.

This was also EXTREMELY HEALTHY!!!
I used very little salt and sugar only went into the cranberries.
My heart is thanking me!!!!! ;)

Menu Plan for October 29 - November 3, 2006

Sunday:
Today was a birthday celebration at Grandma's for our oldest
We always eat at her house on Sunday
unless it is church dinner week.
We had...
roast
carrots
potatoes
salad
apple pie after lunch
birthday cake mid-afternoon when the
birthday boy got back from his baseball game.
Snacking for dinner and not much else
(leftover stuff from fridge)

Monday:
Marinaded chicken strips
cooked with bell pepper, garlic and onion
on a bed of whole wheat Penne pasta
w/Alfredo sauce
(had this meal at the Hard Rock Cafe in Dallas, Texas
many years ago and have gotten it pretty
close to the taste I had there since then)
Veggies
Baking bread today...

Tuesday:
Chili Relleno Casserole
(quiche type dish)
Spanish rice

Wednesday:
Hobo pockets
(what is this??? - see below)
Possibly a risotto, too
whole wheat bread

Thursday:
Oven Fried Catfish
(was on last week's list but did not get to it)
a lovely rice pilaf with citrus and walnut
Steamed Vegetables

Friday:
Vegetarian pizza for the adults
Pepperoni Pizza for the kiddos
Salad
Probably baking bread again today

The Hobo Pockets

My twist on this is to mix a batch of meatloaf up and
then shape the meat into personal sized meatloaves.
I put them into their own foil square and
place cut potatoes and carrots in with it
and maybe a bit of onion, salt and pepper
and then seal up the pockets of foil so the steam is kept in the pouch.
I place the foil bags on a cookie sheet and then
put them into the oven at about 350 degrees for about an hour.
When you pull them out and open them up
they are individual meal pockets that are perfectly seasoned.
They are even more fun if the kiddos help make their own pockets.
Just make sure all wash well before and after touching meat. ;)

Menu Plan for October 23-29, 2006

Monday:
Stir-fried chicken
brown rice
stir-fried veggies

Tuesday:
Sloppy joes
w/homemade buns
fruit salad
Korean squash
(from my friend's garden)

Wednesday:
Beans and cornbread
Cantaloupe

Thursday:
Oven Fried Catfish (see below)
lemon and thyme couscous
side salad

Friday:
Homemade pizzas
made by kiddos
(their own personal pizzas)
Some kind of dessert - maybe cookies or a pie
Or a COOKIE PIE!!!

Saturday:
Leftover night

Sunday:
MIL's house for lunch and
birthday cake for my oldest.
He will be 13!!!!!

Answering some questions...

On the fish from last week I would recommend cod, whiting, catfish or halibut for baking. Those are the ones I use most often. I will share the catfish recipe below - it is YUMMY!!!

When I cook fish in the crockpot I try to use some kind of acid (lemon juice or vinegar - some may prefer a wine of some kind) in the mix to keep it tender. It is hard to keep chicken moist in the crockpot at my house, too. If I use a cream soup in the mix it helps greatly (cream of mushroom or cream of chicken or other kind you prefer). I would season the chicken, use a cream soup and canned mushrooms and add just a bit of water (a cup or so) to see how that works for you. You can also cook it in an onion soup mix and it is really good that way, too.


Oven-Fried Catfish
(this recipe is from my First Place Favorites Cookbook)

1 1/4 lbs. whole, headless catfish (fillets)
2 Tbsp. non-fat plain yogurt
2 tsp. vegetable oil (I use canola)
1 1/2 tsp. lemon juice
1/4 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
4 Tbsp. dry whole wheat bread crumbs

1. Wash and drain fish.

2. Combine yogurt, oil, lemon juice, and seasonings in shallow dish.

3. Sprinkle bread crumbs on waxed paper. Dip fish in yogurt mixture, then press in crumbs, lightly coating both sides. Place fish on lightly greased cookie sheet or shallow baking pan.

4. Bake in 475 degree oven for 10 minutes or until done.

Serves 4
(I usually double or even triple this recipe for my family - they LOVE this one)


I am also going to be eating all vegetarian during the days this week and get back on track with that. I already have garbanzo beans soaking and will make up some lentils and rice in the crockpot tomorrow to go with whole wheat tortillas for lunches. I use the garbanzo beans for salads and hummus. I will also be trying my hand at making some pita bread from scratch. The recipe I am using is right out of my Healthy Recipes from the Heart of Our Homes by Phyllis Stanley and Shirley Hienmets. This is a FABULOUS book and I highly recommend it if you want to make your own grain products using whole wheat flour. My tortilla recipe comes from this book, too.

Tonight we are having...

...Chili Con Carne and cornbread. I had not put that on our menu and that seems to be what the hankerin' is for tonight so chili and cornbread it is! LOL

It has been a long week and I am suffering a bit from headaches. I think it is the allergens in the air and maybe too much sugar and caffeine. I am purging the diet again to get back on track...

Here is the chili recipe...

1 small onion finely diced - about 1 cup
half of 1 small red bell pepper finely diced - about 1/3 cup
half of 1 small red bell pepper finely diced - about 1/3 cup
half of 1 small green pepper finely diced (I like lots of color) - about 1/3 cup
1 clove finely diced garlic
1 1/2 pounds ground beef (I use leaner variety)
1 15-ounce can tomato sauce
1 can of Kidney beans or about 1 1/2 cups homecooked Kidney beans
1 tsp. chili powder
3/4 tsp salt (or to taste)
dash of pepper

Saute all the onion, bell pepper and garlic. Set aside. In a stock pot brown the ground beef thoroughly until there is no pink left and then add the veggies back in. Add tomato sauce, Kidney beans, chili powder, salt and pepper and simmer on stovetopfor about 10 minutes. Stir to make sure it doesn't stick. Serve over cornbread or corn chips. Makes about 6 to 8 servings.

Turkey Meatloaf...

1 or 2 eggs (depending on how moist you like)
1/3 cup rolled oats
1/3 cup tomato sauce or a can of diced tomatoes with liquid drained
1/2 teaspoon salt and a dash of pepper
1 1/2 pounds ground turkey
1/2 cup finely chopped onion
1/4 cup finely chopped bell pepper
(can add chopped chiles for more kick if you like)
Catsup to top it with

I mix all the ingredients except the catsup and put it into a loaf pan then I top it with the catsup and cook it on 350 degrees for about an hour or a little more if needed. I usually serve this with mashed or roasted potatoes and sauteed greenbeans for a very comfort food/familiar food good for you meal. The ground turkey lowers the fat and sauteeing the fresh green beans retains most of it's nutritional content. The roasted potatoes are better for you than the mashed and I use a bit of olive oil and some thyme on the potatoes before I put them into the oven to cook.

Enjoy!!!

Chicken Parmegian

I used Tyler Florence's recipe as a starting place and then lazied it up quite a bit... LOL

Here is Leann's Lazy Version

I do NOT make the sauce... I am merely using a Prego sauce I get at Sam's

4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Crab Cakes

Crab Cakes

From the Susan Branch
calendar from 2002 (?)

2 egg whites
2/3 cup mayonnaise
2 Tbsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp lemon juice
¼ cup minced parsley
½ cup mixture of minced green onion and fresh chives
1 ¼ tsp cayenne
¾ tsp salt
2 lbs lump crab meat, drained (can use imitation crab)
1 ½ cup fresh bread crumbs
Lemon wedges

Mix the first 9 ingredients together. Add the crab meat (make sure there are no shells) and ½ cup fresh bread crumbs. Mix carefully, not to break up the crab, until just combined. For mixture into 16 3” cakes, coat each with bread crumbs and refrigerate them on a plate for an hour or more.

To cook: Put the cakes on an oiled cookie sheet and broil them about 4” from heat for 4 minutes on each side, until they are golden. Serve with lemon wedges.

Sweet and Sour Chicken (or meatballs or pork etc...)

Sweet and Sour Chicken

You will need chicken cut into cubes (about 3-4 cups). I will often buy chicken breast and cut them into strips and then bite size pieces. I use those industrial kitchen meat cutting scissors for this but you could cut it with a knife if you want. I cut them and then set them aside for a few minutes while you prep the rest...

1 bell pepper rough chopped or diced
1/2 onion small dice
olive oil (you could use canola, safflower, coconut oil or any oil of choice)

add olive oil to wok or skillet and heat then add the bell pepper and onion to saute until just turning soft.



Add the chicken and cook all together until chicken is thoroughly cooked. You can add the pepper and onion after the chicken is cooked if you want and I will often do that, too. I just like the flavor of the veggies on the chicken at the beginning.



While chicken is cooking you can mix the sauce...

1 can (20 ounces) pineapple chunks
1/3 cup water or so
3 Tbsp. vinegar (I use apple cider or rice vinegar)
1 Tbsp. soy sauce (I leave this out because of allergies and just add a pinch of salt to taste instead)
1/2 cup packed brown sugar
3 Tbsp cornstarch

Drain the pineapple, reserving the juice. Set pineapple aside. Add a bit of water to the juice just to bring it up to one cup of liquid total. Pour into mixing bowl and add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch and stir it until it is smooth. Once the chicken is fully cooked I pour this liquid mixture and the drained pineapple into the skillet with the chicken and cook until the liquid is thickened and let it simmer for a few minutes more. We eat this over rice, couscous, millet or quinoa.

You can substitute other meats for the chicken, such as cubed or chopped pork pieces or small meatballs. Be creative with it and find what you like best.

This recipe feeds about 6 people. I will often make a double batch for leftovers for lunch the next day. It is great leftover, too.

I have played with the recipe and done a lemon chicken instead with lemon juice instead of pineapple juice and it is quite good, also. I did the lemon one last night and here is how it turned out... (a little washed out looking from my camera flash but it really has a nice golden tint to the glaze)