Grilled Pizzas

by penji1

Another recipe requested by my niece Amber.  These are a summertime favorite at our house.  This is another recipe that I pulled from a magazine at some point and now can’t remember which one.

Pizza Dough

1 cup warm water (105 – 115 degrees)

1 tablespoon sugar

1 (1/4 oz) package or 2 1/4 teaspoons active dry yeast

2 1/4 cups all purpose flour

1 cup cake flour

1 tablespoon kosher salt

2 tablespoons olive oil

Combine water, sugar and yeast.  Proof until foamy, about 5 minutes.  Mix flours and salt in bowl of stand mixer with a dough hook.  Add oil to yeast mixture once it has proofed, then pour into flour mixture.  Knead on low 10 minutes (or by hand for 10 min).  Dough will climb up hook when ready.  Place dough in a lightly oiled bowl, turning to coat.  Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.  Punch dough down and divide into 4 balls, pinching the bottoms closed.  Cover with plastic wrap and let rise in a warm place for another hour.  Roll out into thin circles.

OR, you can cheat like I do and use frozen dinner rolls, 1 for each pizza.  Just let rise as per package directions, and then roll out into thin circles.

Oven Roasted Tomato Sauce (yummy on pasta too!)

8 cups (4 pounds) Roma tomatoes, quartered

1 cup yellow onion, chopped

4 cloves garlic, whole

2 teaspoons kosher salt

1 teaspoon red pepper flakes

1 teaspoon sugar

1/2 cup olive oil

1/2 cup fresh basil, chiffonade

Preheat oven to 450.  Combine tomatoes, onion, garlic, salt, pepper and sugar in a large casserole dish.  Toss with olive oil and roast 35 – 40 minutes until tomatoes have softened.  Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.

Pizza Toppings

mozzarella, pepperoni, fresh spinach, Parmesan cheese, fontina, salami, marinated artichoke hearts, kalamata olives, fresh basil, cheddar cheese, Italian sausage, red onion, ham, pineapple, mushrooms, green bell peppers, whatever you want!

Grilling:

1  Preheat grill with one side set to medium high and the other side set to low.  Place dough over hot side, close lid and cook 2 – 3 minutes.  The crust should bubble and grill marks will appear underneath.

2  Use tongs to flip crust over and move to the low side of grill.  Brush with olive oil.

3  Add toppings.  Keep quantities light so they cook quickly.  Return pizza to hot side of grill for 4 – 5 minutes.

4  Pizza is done when cheese is melted!

Sticky Caramel Mini Cakes

by penji1

A Pampered Chef recipe requested by my niece Amber (I made them for her baby shower).  These are always a crowd pleaser!

Stickey Caramel Mini Cakes

1 1/2 cups flour

1/2 cup toasted pecans, finely chopped

1 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cups packed brown sugar

3/4 cup (1 1/2 sticks) butter, melted and cooled (do not use margarine)

2 eggs

1/2 teaspoon vanilla

1  Preheat oven to 350.  Spray Silicone Floral Cupcake Pan with cooking spray.  In Classic Batter Bowl, combine flour, pecans, baking powder and salt and mix well.  Combine brown sugar, butter, eggs and vanilla and whisk until smooth.

2  Add butter mixture to flour mixture and fold together just until combined (do not overmix).  Using Large Scoop, place 1 level scoop of batter into each well of pan.  Bake 18 – 22 minutes or until edges of cake are golden brown.  Remove from oven and cool 5 minutes in pan.  Carefully invert cakes onto cooling rack.

3  If desired, arrange 5 banana slices in a circle in center of each plate and drizzle with Homemade Caramel Sauce.  Place warm cake on top of banana slices and garnish cake with Caramel Drizzle Designs, if desired.

Homemade Caramel Sauce

1/2 cup heavy whipping cream

1/2 cup sugar

1 tablespoon light corn syrup

1 teaspoon water

1/2 teaspoon vanilla

pinch of salt

Microwave cream on high 30 – 40 seconds or until hot.  Combine sugar, corn syrup and water in saucepan.  Cook over medium high heat 4 – 5 minutes or until sugar is melted.  Reduce heat to low and stir until honey colored.  (To check color, place small drop onto a white paper plate; repeat until honey color is achieved.)  Remove pan from heat.  Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth.  Add vanilla and salt.  Cool 5 – 10 minutes.

Caramel Drizzle Designs

1  Place 1/2 cup sugar, 1 tablespoon corn syrup and 1 teaspoon water in saute pan.  Cook over medium high heat 4 – 5 minutes or until sugar is melted, stirring occasionally.  Reduce heat to low.  Stir syrup until honey colored (see above to check color).  Remove pan from heat.

2  Stir sugar constantly until very thick (mixture will mound on spoon).  Using small spoon, drizzle caramel in a very thin stream onto Parchment Paper, forming 12 circular designs.  Allow to harden then carefully peel from paper.

Crunchy Curried Chicken Salad

by penji1

Another curry recipe for my friend Diana and again, I haven’t made this one myself, but it is a Pampered Chef recipe (“29 Minutes to Dinner Volume 2″) so it will be tasty!

1/2 cup whole cashews

1/2 cup sweetened flaked coconut

1 tablespoon curry powder

2 tablespoons mango chutney

1/2 cup plain yogurt

3 cooked boneless, skinless chicken breasts (about 3 cups)

2 – 3 green onions with tops

1 large Granny Smith or Jonathan  apple

4 cups mixed baby greens

1  Toast cashews, coconut and curry powder.  Place cashews in Small Micro Cooker.  Microwave, uncovered, on high 1 – 2 minutes or until cashews are fragrant, stirring every 30 seconds, remove and set aside.  Place coconut in same Micro Cooker and microwave on high 2 – 3 minutes or until deep golden brown, stirring every 20 seconds and set aside.  Place curry powder into Saute Pan and cook over medium-high heat 1 – 2 minutes or until fragrant.

2  Prepare dressing.  In Stainless Mixing Bowl, combine chutney and curry powder.  Add yogurt and still until smooth.  Reserve 1/4 cup dressing.

3  Assemble salad.  Using Chef’s Knife, dice chicken into 1” pieces.  Thinly slice green onions and apple.  Add chicken and green onions to remaining dressing in bowl and stir to coat.  Combine apple and mixed greens in separate bowl.  To serve, divide greens among serving plates and top with chicken mixture.  Sprinkle with cashews and coconut.  Drizzle with reserved dressing.

Curried Chicken with Couscous

by penji1

My friend Diana has requested some curry recipes so here is one that I haven’t tried myself but it is a Pampered Chef recipe (from “29 Minutes to Dinner Volume 1″) so I know it will be good!

Chicken and Curry:

1 pound boneless, skinless chicken breasts

3/4 teaspoon salt

1/4 teaspoon pepper

4 medium carrots

1 medium onion

1 teaspoon vegetable oil

2 teaspoons curry powder

1/2 cup golden raisins

1 can (13.5 oz) coconut milk (the recipe says it is easily found in most supermarkets)

Couscous:

2 cups chicken broth

1 1/3 cups uncooked plain couscous (found in rice or pasta section of grocery store)

1 tablespoon butter

2 tablespoons snipped fresh cilantro plus additional for garnish

Cut chicken into 1″ pieces.  Lightly spray Skillet with vegetable oil using Kitchen Spritzer.  Heat skillet over medium-high heat 1 – 3 minutes or until hot.  As Skillet heats, combine salt and pepper in Prep Bowl.  Season chicken with half of the mixture.  Cook chicken about 2 – 3 minutes or until golden brown.  Turn chicken over and cook 2 – 3 minutes or until center of chicken is no longer pink.  Remove from skillet and set aside.

As chicken cooks, peel carrots, cut in 1/2 lengthwise then thinly slice on a bias.  Cut onion in 1/2 lengthwise then crosswise into 1/2” wedges.  Add oil to Skillet.  Saute carrots and onion 5 minutes or until crisp-tender, stirring occasionally.  Stir in curry powder, raisins, coconut milk and remaining salt/pepper mixture.  Add chicken, simmer 3 – 5 minutes or until sauce begins to thicken.

Meanwhile, pour broth into Rice Cooker Plus, cover and microwave on high 3 minutes or until boiling.  Stir in couscous and butter.  Cover and let stand 5 minutes.  As couscous stands, snip cilantro using Kitchen Shears.  Fluff couscous with fork and stir in cilantro.

To serve, divide couscous among serving plates and spoon chicken mixture over couscous.  Garnish with cilantro.

Fruit Salsa and Sugar Chips

by penji1

My friend Tesla made this treat for us for Bunco one month and I asked her for the recipe and then my other friend Pam wanted the recipe too so I thought I’d just post it on the blog for anyone else who might be interested.  I have never made this myself but have eaten it, lots of it at Bunco, and it is delicious!

Fruit Salsa

4 crunchy red apples, peeled

8 – 12 strawberries

3 – 4 kiwis, peeled

3 nectarines, peeled

1/4 cup sugar

Puree all fruit together in food processor and add sugar.  For chunkier salsa, use Pampered Chef Food Chopper instead of food processor.

Sugar Chips

Buy uncooked tortillas from Costco.  Estimate about 1 – 1 1/2 tortillas per person.  Cut uncooked tortillas with Pizza Cutter into 8 triangles.  Preheat oven to 350.  Spray cookie sheet with cooking spray.  Place tortilla triangles on sheet then spray tops of triangles with cooking spray.  Sprinkle with cinnamon and sugar.  Bake 8 – 12 minutes until crisp.  Serve with fruit salsa.

Pot Roast of Beef

by penji1

I’m sure you all have a pot roast recipe that you use all the time so here is mine.  It’s super easy and super yummy!  This recipe came with the first crock pot we bought.

3 medium potatoes, thinly sliced (I use about 4 because Courtney loves potatoes and I leave the skins on for the extra vitamins!)

2 large carrots, thinly sliced (I use baby carrots instead)

1 onion, sliced

salt and pepper

3 – 4 pound brisket, rump or pot roast

1/2 cup water or beef broth

Layer vegetables in the bottom of your crock pot.  Add liquid.  Place roast on top of veggies and sprinkle with salt and pepper (you can also sprinkle with an envelope of onion soup mix for a different taste).  Cook on low for 10 – 12 hours or on high for 5 – 6 hours.

Easy Italian Stew

by penji1

The weekly Winter pot of stew!  I’ve only made this once before and it was really good but needed much more liquid so I tried it again to try and find the right amount of liquid.  This is a Kraft recipe.

2 tablespoons Italian dressing (Kraft Zesty!)

1 pound bulk Italian sausage (I used the big link kind that you find in the deli next to the cold cuts as my boys like it better.  See the picture and you’ll probably be able to tell the kind that I use.)

2 (14 1/2 oz) can chicken broth (I ended up using 5!)

1 (16 oz) package frozen stir fry vegetables (white and sliced green onions, red and yellow peppers) (I used the Mediterranean blend this time)

1 (15 oz) can cannellini beans, drained and rinsed

1 (14 1/2 oz) can Italian style diced tomatoes, undrained

1 cup elbow macaroni, uncooked

1 cup shredded mozzarella cheese

Heat dressing on medium.  Add sausage and cook 8 – 10 minutes or until cooked through.  (If you use the sausage I used, it only needs to be cooked about 5 minutes as it is pre-cooked.)  Add broth, veggies, beans and tomatoes and bring to a boil.  Stir in pasta.  Reduce to heat to medium and simmer 8 – 10 minutes or until macaroni is tender.  Top with cheese.

Bacon Cheese Pull-Aparts

by penji1

Quick, easy and yummy!  It’s a Pillsbury recipe.

1 egg

2 tablespoons milk

1 (16.3 oz) can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits

1 (2.1 oz) package pre-cooked bacon, cut into 1/2″ pieces

3 0z (3/4 cup shredded cheddar cheese

1/4 cup (about 3 – 4) finely chopped green onions

Preheat oven to 350.  Spray a 2 quart baking dish (11 x 7″ or 12 x 8″) baking dish with cooking spray.  Beat egg and milk with whisk until smooth.  Separate dough into 8 biscuits and cut each biscuit into quarters.  Gently stir pieces into egg mixture to coat evenly.  Fold in bacon, cheese and onions.  Spoon mixture into baking dish and arrage pieces in a single layer.  Bake 23 – 28 minutes or until golden brown.

Triple Chocolate To Live For Muffins

by penji1

Another request for my friend Sandy at work.  I made these muffins for a meeting at work and she requested the recipe so here it is.  They really do live up to their name.  The recipe comes from the Cake Mix Doctor.

PS  I love requests!

1 devil’s food cake mix

1 small box instant chocolate pudding mix

1 cup sour cream

1/2 cup water

1/2 cup oil

4 eggs

1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350.  Beat cake mix, pudding mix, sour cream, water, oil and eggs on low for 1 minute then on medium for 2 minutes until well combined.  Fold in chips by hand.  Scoop batter into lined muffin cups, filling 3/4 full.  (I use my Pampered Chef large scoop which fills each cup the same amount and helps them to bake better.  You could also use an ice cream scoop.)  Bake until muffins spring back when lightly touched and toothpick inserted in center comes out clean, about 23 – 27 minutes.  Let cool 5 minutes before removing from pan.

Blue Ribbon Zucchini Bread

by penji1

The first time I made this zucchini bread, I was a teenager spending a couple of weeks with my Grandma and Grandpa Hanson in Massachusetts during summer break.  Grandma gave me her recipe and we used zucchini from Grandpa’s huge garden.  The Hardwick Fair (Hardwick is the town they lived in) was happening during my stay and Grandma talked me in to entering the bread in the baking contest and, as I’m sure you’ve already guessed, I won first place, hence the name of this recipe.  I always think about them when I make this bread.  I made it tonight for my team meeting tomorrow at work.

3 eggs

2 cups sugar

2 cups zucchini (I run mine through the food processor until it is almost liquid)

2 teaspoons vanilla

1 cup oil

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon baking powder

3 teaspoons cinnamon

1 1/2 cups nuts, sunflower seeds or chocolate chips

Beat eggs until foamy.  Add sugar, zucchini, vanilla and oil and mix well.  Sift and add flour, soda, salt, powder and cinnamon and mix until well combined.  Stir in nuts or chips.  Pour into 2 greased loaf pans and bake at 350 for 1 hour.  Cool 10 minutes then remove carefully from pans.  (This recipe doubles easily!)

IMG_6994

Mini Chocolate Chip Zucchini Muffins

You can also make muffins and mini muffins using this recipe, pictured above are mini muffins with mini chocolate chips added and it makes a lot, like over 50.  The mini muffins only need to bake about 15 – 20 minutes, regular size muffins about 20 – 30 minutes.

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