Simple Pizza At Home
After making the Pepperoni Pizza Quiche for
breakfast , we had leftover stuffing and Bev suggested a very simple pizza for
supper – flour tortilla coated with olive oil, then jack cheese, topped with
the Quiche stuffing and a little Parmesan & basil.
Simple but very good.
I came across a frozen pie crust during my latest freezer organizing effort and decided we hadn’t made quiche in quite awhile and Bev suggested a version starring pepperoni. I did a web search and found a recipe for Italian Quiche (With Pepperoni, Mushrooms, & Olives) which looked like a good place to start, especially since I had everything on hand. I changed the recipe by using more veggies and cooking them to remove most of their liquid. The original recipe can be found by clicking on the above link.
Bev found this recipe for Spaghetti al Pomodoro Crudo on line at "Serious Eats" and since we had fresh tomatoes from the garden and fresh pasta from the farmers market, we thought they would make for a good meal. Since Bev likes lots of marinara on her pasta, I was surprised she wanted to try this. I used shaped pasta as I don’t think chunky sauce works well with string pasta. For my 10 oz. of fresh pasta, I adjusted the sauce ingredients below but the original can be found by clicking on the above link.
When Pam recently posted the recipe for Cajun spices on her “For The Love Of Cooking” blog she commented about the delicious Cajun Salmon her brother-in-law had made. I immediately thought that we like Cajun and we have a salmon filet in the freezer so off I went in search of a recipe and there many on the web. The recipe I settled on came from “Cooktoria” because I liked the combo of spices and sauce. For the Cajun spice, I used my homemade Emeril’s Essence because I make it with no heat for Bev and Cindy then I just add it to mine. For my three servings, I increased the sauce ingredients to get the recipe below.
Actually, cow tails. When I’ve mentioned eating oxtails, some folks have said to me “not likely” and even when I pointed out that it was just another muscle on the cow, it didn’t seem to help much. So, I decided to do a taste test and you know I love taste tests. In addition to the cow tails, I cooked three beef shanks, which also can get the turned-up nose reaction, and a piece of chuck roast, which most everyone loves. I had made Southern Smothered Oxtails about a year and a half ago and they were a hit so I used the same recipe for this meal. Since I had a little over 8 lbs. of meat, I increased the other ingredients by 50%, but didn’t need to so I won’t reproduce it here. You can click on the above link for my blog post or go to I Heart Recipes for the original.
First, I checked to be sure the meat would all fit in the pan.
I found myself reading online about Ukrainian food and decided to make one of their dishes to honor their situation. It seems that Borscht and dumplings are two of their favorites but I opted to go with Guliash (Goulash) and it seems that there is very little differences between the goulashes eaten across Eastern Europe so I just picked a recipe that looked good to me – several used steak sauce (Heinz 57) and that didn’t appeal to me. The recipe I chose for Hungarian Goulash came from Taste Of Home and I amended it a little to use ripe peppers and I omitted the sugar then, rather than egg noodles, I served it over mashed potatoes using just a basic recipe to make them.
I am a big fan of salsa verde, an even bigger fan of pork chile verde (Oscar‘s in Durango, CO was my first), and Bev and I both want to lose some weight so when I saw this recipe for Salsa Verde Chicken from Kevin on his “Closet Cooking” blog, it moved to the top of my make-soon list. For plenty of how-to pics, check out Kevin’s blog by clicking on the above link.
When I saw Jenn’s recipe for Souvlaki on her “Once Upon A Chef” blog, I knew I wanted to give it a try. I thought it would be an easy company meal so I invited Eliza and her family down for Sunday supper. Since the recipe is for 4-6 servings, I increased it by 50% to get the recipe below.
I’m not sure how I came upon this but the recipe for baked salmon with asparagus from "Eatwell 101" looked very good to me – good enough that I was willing to even use store-bought asparagus. We had a 20 oz. piece of salmon in the freezer so I decided to make it into four meals and Bev opted to add some mushrooms to the packet. Per their website “This baked salmon in foil and its garlic butter sauce makes for an amazingly tasty dinner. The salmon recipe of your dreams!”
This is a pic from their site and it’s easy to see why I
wanted to make it.
HAPPY BIRTHDAY AMERICA
