Cheese Pizza Day

I found this old recipe for a cheese pizza with a ground beef crust called the San Francisco Hamburger Pizza.  This is great for anyone on the ketogenic diet.  I mean meat for the crust and cheese on top what more could you ask.

1 lb. Ground beef
1/3 c. chiccarones, crushed
3/4 c. tomato sauce, divided
1 egg
2 garlic cloves, finely chopped
1/3 c. finely minced onion
¼ tsp. dried basil
¼ tsp. Dried oregano
butter
1 c. grated Mozzarella cheese
4 anchovy fillets, optional
12 black olives, sliced
¼ c. grated Parmesan cheese
½ red bell pepper, in strips

Combine the meat, chiccarones, ¼ cup tomato sauce, egg, garlic, onion and seasonings. Blend lightly but thoroughly.

 

Butter an iron skillet. Place meat mixture in it. Mold to form pizza base. Shape a rim all around to keep the sauce from spilling out. Spread the remaining tomato sauce, anchovies, olives and Mozzarella cheese. Sprinkle with Parmesan cheese and more basil and oregano. Garnish with red pepper strips.

Place pan in 400 degree oven. Bake approximately 15 to 20 minutes until cooked through.Let rest a few minutes before cutting into wedges.

Advertisements

Fajita Day

I posted my fajitas back in June without realizing that today is Fajita Day. Just the other day I once again was hungry for fajitas. I had sirloin in the freezer and some onion but no peppers. That meant when we were out and about at the beginning of week we picked up a red & yellow sweet bell peppers. Voila!  Steak fajitas. Yummy!  Best part they are quick and easy to make.

Chili Cheese Pie

With today being National Cheese Day, I will share this recipe that I whip up once in a while: Chili Cheese Pie. This is something I make when I want something cheesy and greasy.  Combine an equal amount of ground beef and chirizo, brown it, add green pepper and onion. Season with salt, pepper and cayenne for a kick. Add diced chilis and cilantro. Place in a baking dish

and cover with a thick layer of cheddar cheese.  

Then make a batter from flour, baking powder, just a little sugar, milk, egg, salt & pepper and pour on top of cheese.  

Bake until crust is brown and it is warmed through. I usually bake at 350 degrees for about 30 minutes.  These pictures are the first time I used coconut flour in this recipe. Obviously I wasn’t paying attention as it got a little browner than it should have.  But it was still delicious.

Happy Memorial Day

First off – Happy Memorial Day. Take this time to remember those that have given so much so we can have the freedom we enjoy.

Today is also Coc Au Vin Day. This is basically French for cook in wine. This classic recipe slow cooks chicken in red wine. Even though I made this in the slow cooker and it was edible, I probably won’t do it again. It was not that tasty and there was actually more onions than anything else. Below is the recipe from Ina Garten that I tried if you want to cook a classic French meal.

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
3 to 4-pound chicken pieces
Kosher salt and black pepper
3 carrots, cut diagonally in 1-inch pieces
½ large yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
2 cups good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
3 tsp. thyme
2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced

Cook bacon over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the crock pot/slow cooker and continue to brown until all the chicken is done.

 

 

Add the carrots, onions, garlic, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

 

 

Add the bacon, carrots, onions, garlic and any juices that collected in the pan, Cognac, wine, chicken stock, and thyme into the slow cooker. Cover and cook on low for 6 to 8 hours.

 

 

If you would like a thick sauce, in a medium saute pan, mash butter and the flour together over medium-low heat for 5 to 10 minutes. Add to the stew. Add the frozen onions and mushrooms. Let stew cook for another 10 minutes. Season to taste. Serve hot.

Garlicky Pickled Veggies

Today is Garlic Day and Amaretto Day. I couldn’t find Amaretto at my local grocery which makes it a little hard to make a drink for Amaretto Day. So I will share this recipe for Garlicky Pickled Veggies from Better Homes and Gardens. I made some adjustments to the recipe because I didn’t have quart jars. At the beginning of April, I mixed everything and put them into two half gallon mason jars. After waiting the week needed for the pickling, I was pleasantly surprised. This is a great way to pickle any vegetables you have around. I will probably put more garlic in next time I make it because the garlic in this batch is sort of overpowered by the red pepper flakes. These pickled vegetables are great as an appetizer or on a veggie tray for company.

3 c. cauliflower florets (1 head)
2 med. Red bell peppers, seeded & cut into 1: pieces
12 oz. Green beans, trimmed and cut into 1” pieces
2 med. Carrots, cut into 1/2” slices
1 med. Onion, cut into thin wedges
4 c. vinegar
2/3 c. sugar
1 Tbsp. Salt
12 garlic cloves, smashed
1 ½ tsp. Crushed red pepper

 

In a large pot, combine vegetables. Add enough water to cover. Bring to boiling. Cook uncovered, 3 minutes, drain.

 

In another large, nonstick, heavy pot combine 4 cups water, vinegar, sugar and salt. Bring to boiling, stir to dissolve sugar.

 

Pack vegetables into hot-sterilized canning jars, leaving 1/2” head-space. Add garlic and red pepper evenly between the jars. Pour hot vinegar mixture over vegetables, maintaining the 1/2” head-space. Wipe jar rims; screw on lids.

Let cool 30 minutes. Chill for at least 1 week before serving. Store in refrigerator for up to 1 month.

Cajun Spiced Turkey & Dirty Rice

I said earlier in the week that I would be sharing the turkey and rice dish I have made for Easter.  Today is the day. Run to the store and pick up these items for a delicious meal. When I made the turkey, I followed the cooking time provided by Good Housekeeping but found that 2 to 3 hours is way too long to roast this turkey.  You will note that I have put to check turkey after an hour and a half for an internal temperature of 145 before covering with foil for the final 30 minutes.  This will keep your turkey from getting overly browned (almost burnt) and

Cajun Spiced Turkey

2 Tbsp. paprika
1 Tbsp. celery salt
1 Tbsp. garlic powder
1 Tbsp. black pepper
2 tsp. onion powder
2 tsp. dried thyme
1/2 c. ( 1 stick) butter, melted
12 – 14 lb. turkey
1 med. green pepper, seeded & chopped
1 med. onion, chopped
6 cloves garlic, smashed
1 stalk celery, thinly sliced
Remoulade listed below

Preheat oven to 350 degrees F. Arrange oven rack on lowest position. In medium bowl, combine paprika, celery salt, garlic power, black pepper, onion powder and thyme. Set aside 2 teaspoons spice mixture for remoulade. To mixture in medium bowl, add butter and 1 tablespoon salt; stir to combine.

Remove giblets and neck from cavity of turkey. Pat dry; arrange breast side up in roasting pan. Tuck wings behind turkey. Gently separate skin from breast and around side of turkey. Brush spiced-butter mixture inside turkey, underneath skin and all over outside. Stuff cavity with green pepper, onion, garlic and celery; tie legs together with twine or wire. Sprinkle all over with 1 teaspoon salt. Pour 2 cups water into bottom of pan.  Roast 1 1/2 hours or until inner temperature is 145. The loosely tent turkey with foil . Roast 30 minutes longer or until thermometer inserted into thigh reads 165 degrees F. Remove foil; let stand 20 minutes before carving. Serve turkey with remoulade.

No-Cook Remoulade

 

1/2 c. buttermilk
1/4 c.mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. finely copped parsley
1 Tbsp. ketchup
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1 green onion, finely chopped
2 tsp. reserved spice mixture

 

In medium bowl, whisk all ingredients until combined.  Makes 1 1/4 cups. Can be made up to 1 day ahead. Keep refrigerated until 30 minutes before serving.

Dirty Rice 

1 lb. chicken livers, rinsed
6 oz. bacon, cut in 1/4″ dice
1/2 c. onion, diced
1/2 c. green bell pepper, diced
3 cloves garlic,minced
1 tsp. ground cumin
Salt & pepper to taste
1/2 tsp. Tabasco sauce
1 head cauliflower, riced in food processor
1 Tbsp. olive oil
1 1/2 c. chicken broth
2 green onions, thinly sliced
3 Tbsp. chopped parsley

Coarsely chop livers; set aside. In a pot, cook bacon over medium heat until just browned and crispy and the fat is rendered. Add livers; cook, stirring, for 5 minutes.

Add onion, bell pepper, garlic, cumin, Tabasco, salt and pepper; cook for 10 minutes.  Stir in cauliflower and oil; cook 2 minutes, stirring. Add broth and bring to a boil. Reduce heat and simmer, covered, for 29 minutes or until cauliflower is tender. Stir in scallions and parsley. Serve warm.

NOTES: If you prefer you can use long grain rice instead of cauliflower.  When using rice, you will need to increase the chicken broth to 2 1/2 cups which needs to be absorbed by the rice before serving.  If you like gizzards, use 1/2 pound gizzards and 1/2 pound livers.  To prepare the gizzards, chop them by pulsing your food processor on and off.