Almost, Totally Homemade Pizza

There are some items that I consider to be kitchen staples. Frozen cheese pizza is definitely on that list. They are inexpensive and versatile. Last week I purchased four.

Today, we are being couch potatoes, watching football and mentally preparing ourselves for the upcoming work week. (The long, holiday weekend FLEW by!)

We need food! We need food that requires little effort for optimal taste, few ingredients and can be on the table quickly.

Since it's football Sunday, I decided to doctor a frozen pizza. Here's what I did:

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2 to 3

Equipment Needed:

Pizza Stone or Large Cookie Sheet and a pizza cutter or knife

Ingredients:

1 - 12inch Thin Crust Cheese or Vegetable Pizza

1 raw, Turkey Italian Sausage link, about 1/4 pound, torn into half inch pieces

1 tsp Oregano

1 cup shredded Colby Jack cheese

Black pepper

Cooking Instructions:

Preheat oven to 425°

If using a pizza stone, place it in the oven while oven heats.

Unwrap the pizza, but leave on pizza board.

Place sausage pieces on pizza, spacing them about one inch apart.

Season with oregano.

Sprinkle cheese evenly over pizza.

Season with black pepper.

Using the pizza board, slide pizza onto pizza stone.

Bake for 15 minutes.

Remove from oven and allow to rest for a few minutes prior to cutting.

Cut pizza in slices or squares.

Serve with condiments of choice. I chose mild Giardiniera, grated parmesan and red pepper flakes,

For Hors d'oeuvres:

Cook cheese pizza according to package instructions. Allow pizza to cool. Using a biscuit or cookie cutter, make pizza cutouts. Then, top with the protein of your choice (prosciutto, check breast, steak, shrimp, sliced turkey... ),herbs or dips. Place hor d'oeuvres on a platter with a a flat edge serving utensil and Enjoy!

Shrimp Egg Foo Yung

Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Makes: 4, 6 inch patties

Ingredients

Shrimp:
1 tbsp Sesame Oil
20, 31-40 count Shrimp, raw, shelled & deveined
1/2 tsp Ground Ginger
1/2 tsp Ground Black Pepper

Patties:
8 large Eggs
1/2 cup Low-sodium Soy Sauce
1 tsp Garlic Powder
1 Tbsp Ginger, minced

1/2 cup Green Onions, chopped

1 cup Bean Sprouts

1 cup Cabbage, shredded or chopped
8 tsp Peanut Oil

Gravy:
2 cups Chicken Broth
2 tbsp Corn Starch

2 tbsp Sugar

2 tbsp Vinegar

2 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

Green onions, chopped for garnish

Freshly ground black pepper

Cook Shrimp:

1. Heat sesame oil in a large skillet, over medium heat.
2. Toss shrimp in garlic & black pepper, then add to the skillet.
3. Cook for 1 minute on each side.
4. Remove from heat & set aside.

Patties:

1. In a large bowl, beat eggs. 
2. Stir in soy sauce, garlic, ginger. 
3. Fold in soy beans, cabbage & green onions.
4. Heat 2 teaspoons of peanut oil in a small wok.
5. Pour 1/4 of mixture into wok and place 5 shrimp in patty.
6. Cook for about a minute and begin to shake skillet too make sure the patty is not sticking to pan and continue to cook for about 3 minutes.
7. Carefully flip patty and repeat step # 6.
8. Gently slide patty onto a serving plate to rest.
9. Repeat steps 4 through 8 until all patties are done.

Gravy:

1. Whisk all ingredients in a medium sauce pan.
2. Bring sauce to a boil over medium heat, stirring occasionally.
3. Once boiling, lower heat to low and stir occasionally for 5 minutes.

Serve:

1. Place 1 patty in each bowl
2. Pour 1/2 cup gravy over each
3. Top with green onions and freshly ground black pepper.

Serving Suggestions/Substitutions:

Serve with quinoa, or fried rice or noodles

Substitute shrimp for  veggies, like broccoli & mushrooms,  chicken and or beef. .

10 inch Turkey Sausage Calzone

Prep Time: 1 1/2 hours

Cook Time: 35-40 minutes 

Serves 2- 3

Ingredients: 

Deep Dish Pizza Dough

2 cups Pizza Sauce

1lb Turkey Italian Sausage, cooked, drained & crumbled

1 Cup Mozzarella Cheese, shredded

1 Tbsp Butter

1 Tbsp Butter, melted

1. Preheat conventional oven to 400 degrees.
2. Place 1 tbsp butter in heavy 10 inch skillet (cast iron) and place in oven while oven preheats.
3. Meanwhile, press dough into a 10 inch circle between parchment or wax paper.
4. Mix 11/2 cups of pizza sauce and sausage. Set aside.
5. Remove skillet from oven and using parchment paper, place dough in skillet.
6. Pour sauce/sausage mixture on half of dough, about an inch from the edge. 
7. Sprinkle cheese on top of sauce/sausage mixture.
8. Fold other half of dough on top of cheese and press edges of dough together.
9. Bake for 30 minutes.
10. Baste with melted butter and bake an additional 5 minutes. 
11. Serve with Parmesan cheese, red pepper flakes and remaining 1/2 cup of pizza sauce for dipping.

Pizza Sauce

Prep Time: 5 minutes
Makes: 1 cup

Ingredients:
6 oz Tomato Paste
2 to 3 Tbsp Olive Oil
2 Tbsp Red Wine
2 Tbsp Parmesan Cheese, Grated
1 Tsp Minced Garlic
1 Tsp Oregano
1/2 Tsp Black Pepper
1/2 Tsp Sea Salt
1 Tsp Sugar

Whisk all ingredients in a medium bowl.

Tofu & Broccoli

Prep Time: 1 hour, 15 minutes
Cook Time: 30 minutes

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb Extra Firm Tofu, cut into half inch thick strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, whisk first 6 ingredients
2. Toss tofu in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      In a large bowl whisk all ingredients and set aside.

Cook Tofu:

1. Preheat a conventional oven to 400 degrees
2. Line a cookie sheet with parchment paper
3. Place tofu on cookie sheet in a single layer
4. Bake for 15 minutes.
5. Using a spatula, flip tofu to other side and bake for an additional 15 minutes
6. Remove from oven and set aside.

Cook Broccoli: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.

Serve:

1. Add tofu and broccoli to bowl with sauce and toss to coat.
2. Serve alone, over rice noodles or with fried rice.

Chicken & Broccoli

Prep Time: 1 hour 15 minutes 
Cook Time: 30 minutes 

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb boneless & skinless chicken thighs, cut into 1" x 3" strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, mix first 6 ingredients
2. Toss chicken in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      Whisk all ingredients and set aside.

Cook Broccoli & Chicken: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.
4. Heat olive oil over medium heat in large saute' pan or wok.
5. Add chicken to pan in a single layer.
6. Using a spatula, flip chicken over every couple of minutes for about 8 minutes.
7. Pour half of sauce over chicken and stir chicken to coat.
8. Cook for another 5 minutes, stirring occasionally.
9. Add broccoli and remaining sauce to pan, stir to coat and remove from heat. 
10. Serve alone, over rice noodles or with fried rice.

Enjoy!

Spinach Salad w/Tarragon Chicken Breast & Honey Mustard Dressing

Prep Time: 10 minutes

Cook Time: 8 - 10 minutes 

Serves: 2

Ingredients:

1/4 Tsp each: Black Pepper, Garlic Powder, Smoked Paprika & Salt 

1lb Chicken Breast, sliced

1/2 Tsp: Tarragon, dried

1 Tbsp Olive oil or Non-stick pan spray

4 C Baby Spinach

2 Tbsp Red Onion, diced

1 Medium Tomato, sliced or 1 C Cherry Tomatoes

1 Large Egg, boiled & diced

3 Tbsp Honey Mustard Dressing

Instructions:

1. Whisk black pepper, garlic powder, paprika & salt in a medium bowl
2. Place chicken in bowl and toss to coat.
3. Sprinkle chicken with tarragon.
4. Preheat oil in a skillet over medium heat.
5. Pour chicken in skillet and separate the slices so that they are flat and not touching.
6. Cook on each side for about 4 minutes or until juices run clear and remove from heat.
7. In 2 large plates or medium bowls, place spinach and top with onion, egg, tomatoes and chicken.
8. Serve with honey mustard dressing.

Enjoy!

Honey Mustard Dressing

Prep Time: 3 minutes

Makes: 12 ounces

Ingredients:

1/2 C Mayonnaise 

1/4 C Honey

1 Tbsp Course Dijon Mustard

1 Tbsp Lemon Juice

1/2 Tsp Ground Black Pepper

Instructions:

1. Whisk all ingredients until smooth.
2. Store in an airtight container and refrigerate for up to a week.

Mayonnaise

Prep Time: 5 - 10 minutes

Equipment Needed: Food Processor or Blender

Ingredients: 

1 Large Egg

1/2 Tsp Kosher Salt

The juice of 1 lemon

1 cup Olive or Vegetable Oil

1. Pour egg, salt & lemon juice into food processor.

2. Process until mixture has thickened.

3. Gradually add oil, while processing, for about 2 minutes. 

4. Continue to process until mayonnaise has thickened and is creamy.

5. Place mayonnaise in an airtight container & refrigerate up to 10 days.

Variations:

Garlic Mayonnaise

Add a garlic clove during step 1.

Chipotle Mayonnaise

Add 1 teaspoon ground chipotle powder or 1/2 chipotle pepper during step 1.

Sautéed Chicken Thighs w/Fennel Wine Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Tarragon
4 Chicken Thighs, bone in
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Dry White Wine
1 cup Chicken Broth
1 Tbsp Fennel Seeds
1/2 cup Chopped Onion
1/2 cup Chopped Red Bell Pepper
1 tsp Red Pepper Flakes (optional)

1. Mix salt, pepper, garlic powder & paprika in a small bowl.
2. Rinse chicken & pat dry.
3. Sprinkle seasoning mixture on both sides of chicken.
4. Preheat a large, heavy skillet over medium heat.
5. Add olive oil to pan.
6. Wait 30 seconds and add butter to pan and stir to melt.
7. Add chicken, skin side down, to skillet.
8. Turn chicken when it has browned, after 5-7 minutes.
9. Continue to cook uncovered for 5 minutes.
10. Deglaze pan with wine.
11. Add broth, onion, red bell pepper, fennel, and red pepper flakes to skillet.
12. When wine mixture boils, cover skillet and lower heat to simmer 15 - 20 minutes or until a thermometer inserted into the thickest part of chicken reads 165°.
13. Remove from heat and plate chicken.
14. Ladle sauce over chicken and serve with lemon wedges.

Detox Salad

A healthy, protein & fiber rich salad

Makes: 32oz

Ingredients: 

4  Large Kale Leaves, chopped

1c Chopped  Broccoli

1/2 c Chickpeas

1/2 c Prepared Moong Beans (31g Dietary Fiber & 28g Protein)

1/2 c Prepared Edaname 

1/2 Red Pepper,  diced

1 Tbsp Diced RED Onion

2 Tbsp Chia Seeds

1/4 c Hemp Oil

Juice of 1 small lemon

1 Tbsp Fresh Parsley, chopped

Black Pepper 

Garlic Powder

1. Add first 8 ingredients to a large bowl.
2. In a small bowl whisk oil, lemon, parsley, pepper and garlic.
3. Pour vinaigrette over salad and toss to coat.
4. Store in an airtight container and refrigerate up to a week.

Peach Cobbler Cupcakes

Peach Cobbler Cupcake

Makes 12 cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

1 Tbsp Butter
2 Small Peaches, peeled & diced into 1/2 inch cubes
1 Tbsp Brown Sugar
1/2 Tsp cinnamon
1 Tsp Vanilla
1 Cup Flour
1 Cup Sugar
2 Tsp Baking Powder
1 Dash Salt
3/4 Cup Milk
4 Tbsp Butter, melted
2 Tbsp  Brown Sugar mixed with 1 tsp Cinnamon

1. Preheat conventional oven to 350°
2. In a small saucepan, melt 1 tablespoon butter over medium heat.
3. Add diced peaches, brown sugar, cinnamon and vanilla to saucepan and stir to coat.
4. Sauté for about 4 minutes and remove from heat.
5. In a medium bowl, whisk flour, sugar, baking powder and salt.
6. Stir in milk, mixing until just mixed.
7. Spoon 2 tablespoons of batter into each muffin cup.
8. Then spoon 2 teaspoons of peach mixture in the center of each cupcake.
9. Sprinkle the sugar/cinnamon mixture on top of each cupcake.
10. Bake for 12 minutes.
11. Remove from oven and let the cupcakes cool completely in muffin pan.
12. Using a butter knife or small spatula remove each cupcake.
13. Add a tablespoon of ice cream to each and serve.

Uncooked

Parmesan Tilapia with Fennel Cream Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 4

Ingredients:

1 Tbsp Butter

2 Tbsp Olive Oil

4, 5-7 oz Tilapia Fillets

Salt & Pepper

1 cup Heavy Cream

1/2 Tsp Ground Fennel

1 Tsp Lemon Zest

1 Tsp Minced Garlic

4 Sprigs Fresh Thyme

1/4 cup Freshly Grated Parmesan

1. Preheat large skillet over medium heat.
2. Add butter and oil to skillet.
3. Season fish with salt and pepper and place in skillet.
4. Meanwhile, in a small bowl, whisk cream, fennel, lemon zest and minced garlic.
5. Brown fish for about 4 minutes on the first side, then flip gently.
6. Cook fish for 1 minute and pour cream mixture over fish.
7. Add thyme to pan and bring sauce to a boil, gently stirring sauce.
8. Sprinkle grated Parmesan over fillets, lower heat to low and let simmer for about 3 minutes. 
9. Remove from heat, sprinkle with freshly ground black pepper and serve immediately.

Fish Tacos with Spinach Slaw

Servings: 4 (3 tacos each)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1 cup Spinach Slaw
1 tsp each of the following: Garlic Powder, Smoked Paprika, Chili Powder, Black Pepper, Cumin & Salt
3 Tbsp Olive Oil
4 6-8 oz Tilapia Fillets
8 to 12 Lemon wedges
12 Corn Tortillas, prepared as per manufacturer's instructions (24 tortillas if you prefer two per taco)
2 Avocados, optional
Green Onion, chopped, optional

1. Prepare Spinach Slaw.
2. Whisk seasonings together.
3. Sprinkle each side of each fillet with seasoning mixture.
4. In a large skillet, preheat oil, over medium heat.
5. Place fillets in skillet and pan fry for about 3 minutes per side, until the edges are crispy.
6. Remove from skillet and drain on paper towels.
7. Fill each tortilla with 1/3 fillet, 1 tablespoon spinach slaw, avocado, & green onion.
8. Serve with lemon wedges.

Spinach Slaw

Servings: 4

Prep Time: 10 minutes

Ingredients:

1/4 cup Mayo*

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tsp Lemon Juice

1c Fresh Spinach, chopped

1/3 c Shredded Carrots

1/3 c Shredded Red Cabbage

2 tsp Red Onion, grated

2 tsp Celery, grated

1 Tbsp Cilantro, chopped

Salt & Pepper to taste

1. In a medium bowl, whisk mayo, mustard, garlic powder, cumin and lemon juice.
2. Stir in vegetables.
3. Stir in salt and pepper to taste. 
4. Store in an air tight container and refrigerate for 5 - 7 days. 

*For Vegan Spinach Slaw, substitute the mayo with avocado or olive oil. 

Garlic Aioli

Yields: 12 oz

Prep Time: 20 minutes

Equipment Needs: 

Food Processor or Blender

Ingredients:

2 Large Eggs

1 Garlic Clove

1 Tbsp Fresh Lemon Juice

2 Tsp White Vinegar

1 1/2 c Olive Oil

Kosher Salt to taste

1. Set up food processor/blender per manufacturer instructions.
2. Add eggs, garlic, lemon juice and vinegar to processor and blend for about 1 minute.
3. Continue to blend and gradually add 1 teaspoon of oil at a time to egg mixture.
4. Continue to blend for 15 minutes.
5. Blend in salt to taste.
6. Place in airtight container and refrigerate for up to 10 days.

Variations

Chipotle Mayo: Add 1 teaspoon smoked paprika and a chipotle pepper prior to adding oil

Horseradish  Mayo: Add 1 tablespoon prepared horseradish prior to adding oil

Garlic Butter

Servings: 32 

Prep Time: 4 hours (4 hours to soften butter, otherwise 10-15 minutes)

Ingredients:

1 lb Butter, softened

1/2 c Parmesan Cheese. grated

1/2 c Green Onions, chopped

1/4 c Garlic, minced

1/2 c Fresh Parsley, chopped

Place all ingredients in a large bowl.

Using an electric mixed, stir until combined.

Store in an air tight container and refrigerate for up to a week. 

Individually Frozen Garlic Butter

Place wax or parchment paper on a large cookie sheet. 

Using a measuring spoon, scoop a tablespoon of garlic butter and place on prepared cookie sheet. 

Continue scooping butter one tablespoon at a time. 

Place cookie sheet in freezer for a half hour.

Remove cookie sheet and store in a freezer safe, air tight container up to three months. 

Savory Whipped Cream

Place mixing bowl in the freezer.

In bowl, mixed melted garlic butter and heavy whipping cream.

Mix on high until stiff peaks form.

Serve with soup, rice, beans potatoes, beef and seafood.

Try this...

Substitute garlic butter when cooking eggs, seafood, mashed potatoes & grits

Serve with warm bread

Mix with cream cheese and use as a spread

Beer Battered Shrimp

Servings: 4

Prep Time: 10 minutes

Cook Time; 10 minutes 

Ingredients:

Oil for frying

3 cups Flour

1 Tsp of Garlic Powder

1 Tsp Black Pepper

1 Tsp Paprika

6 to 8 oz Beer

2lbs of 12 - 15 Count Shrimps, peeled and deveined, leaving tips

Lemon Wedges

Cocktail Sauce

Easy Cocktail Sauce - At Home Gourmet

For Shrimp:

1. Preheat oil in a large skillet or deep fryer to 350°.
2. In a medium bowl, whisk flour, garlic, black pepper, paprika and beer.Make sure that you do not see any flour. Batter should coat a spoon, and not clumpy. If the mixture is dry, whisk in additional beer, one ounce at a time.
3. Sit shrimp in batter, tips up, ensuring that batter sticks to every part. 
4. When oil is ready, add shrimp to skillet one at a time, laying them on their side. Do not overcrowd skillet. Cook in 2 batches.
5. If oil does not cover shrimp completely, flip them after frying for 2 minutes. 
6. When batter is golden and shrimp float, remove them from oil, using a large slotted spoon.
7. Drain shrimp on towel lined plate.
8. Serve with Cocktail Sauce and lemon wedges. See the link above for my Easy Cocktail Sauce.

ENJOY! 

Easy Cocktail Sauce

Prep Time: 2 minutes

Ingredients:

1 cup Ketchup

1 Tbsp Horseradish, prepared

Juice of a quarter of a lemon

In a small bowl, whisk together all ingredients.

Store in an airtight container for up to a month.
*Add a teaspoon of cayenne pepper for a spicy variation.

Serve with seafood and Enjoy!

Jerk Chicken Soup

Servings: 4

Prep Time: 4 hours

Cook Time: 1 hour

Equipment Needed:

8 Quart Stock Pot

Ingredients:

1 cup Jerk Marinade

4 Boneless Skinless Chicken Breasts 

1 Tbsp Butter

 Tbsp Olive Oil

1 Small Onion 

1 Medium Bell Pepper

2 Medium Carrots, sliced 

2 Celery Stalks, sliced

2 cups Stewed Tomatoes 

2 Tbsp Minced Garlic

4 Sprigs Fresh Parsley

64 oz Chicken Broth

Salt & Pepper to taste

1. Marinate chicken in jerk marinade for at least 4 hours.
2. In stock pot, over medium heat olive oil.
3. Discard marinade. Saute' chicken for about 4 minutes on each side or until cooked through.
4. Remove chicken from pot and set aside.
5. Add butter to pot and saute' onion, bell pepper & celery for about 2 minutes.
6. Add garlic & tomatoes to mixture and stir for 1 minute.
7. Gradually stir in broth, add carrots and bring to a boil.
8. Reduce heat to low and cover pot. Simmer for 20 minutes
9. Meanwhile, cut chicken into 1 inch pieces and add to broth mixture with parsley.
10. Cook for another 10 minutes.
11. Add salt and pepper to taste.
12. Remove from heat and serve.

ENJOY!