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.

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Crazy Herb Seasoning

I was supposed to share this recipe for Crazy Herb Seasoning before Fathers Day.  Due to my new job, I did not get it posted. I made this seasoning to go along with my Dad’s Popcorn Snack Pack. Combine all ingredients listed below.

4 Tbsp. parsley
3 Tbsp. basil
3 Tbsp. oregano
2 Tbsp. onion powder
1 Tbsp. celery seed
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

I put this seasoning in a shaker jar with a label on the front

and instructions on the back how to make a dressing and a dip.

Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Steak & Shrimp Fajitas

Have you ever had a craving for something? That’s what happened this weekend. For some reason I wanted fajitas. Even though we don’t eat tortillas, the meat & vegetables in the fajitas will suffice. So I picked up some top sirloin that was on sale, and red, orange and yellow sweet peppers. I was going to get a fajita seasoning packet but decided that I already had the main seasonings (cumin, chili powder, garlic powder and oregano) at the house. I had purchased a small package of shrimp a couple of days before so I included them in this meal.

When it was time to eat, I cut the top sirloin, peppers and an onion into strips. Using the same amount of cumin, chili powder, garlic powder and oregano I seasoned the meat and placed a skillet. Then seasoned the peppers and onions and added them to the skillet with the steak. I threw the shrimp in just a minute before the veggies were tender-crisp, . The fajitas were served over a bed of cauliflower rice and garnished with cilantro.

It was delicious. Next time you get a craving, I strongly suggest you act upon it and enjoy!

National Walnut Day

Here is a great recipe to celebrate National Walnut Day.  We buy our walnuts at Costco as you can tell by the picture.

Spicy Cajun Walnuts

2 egg whites
1 tbsp. Water
2 tsp. Ground cayenne pepper
1 tsp. Dried parsley
1 tsp. Dried oregano
1 tsp. Dried basil
3 tsp. Garlic salt
2 tsp. Paprika
4 c. walnut halves (1 lb)

Preheat oven to 360 degrees F. Coat a large, shallow baking pan with nonstick cooking spray.

In a large bowl, place egg whites, water, cayenne, herbs, garlic salt and paprika. Beat with a whisk until blended. Add walnuts and toss until evenly coated. Spread evenly in baking pan.

Bake in the preheated oven until nuts look dry and toasted, stirring once halfway through, 18-10 minutes. Remove from oven and cool. Store in airtight container.

National Meatball Day

Because it is National Meatball Day, I will be sharing a recipe for  Turkey Meatballs & Slow-Roasted Tomatoes.

Tomatoes:
2 pints (4 c.) cherry tomatoes, halved
3 garlic cloves, sliced
¼ c. olive oil
Pinch each of fine seas salt & dried oregano

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line 2 sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves.

Evenly drizzle everything with the olive oil and sprinkle with the salt & oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature the sweeter they’ll get).

Meatballs:
1 small yellow onion, peeled
1 ½ lbs. Ground turkey
1 c. grated Parmesan cheese
¼ c. chicharrones, crumbled
½ tsp. Herbes de Provence
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
½ tsp. Ground mustard
2 Tbsp. Olive oil, plus extra for serving
2 Tbsp. Chopped basil leaves
4 Tbsp. Cream cheese
2 Tbsp. Sour cream

Use the larges holes of a box grater to grate the onion into a large bowl. Add th turkey and other ingredients except the cream cheese & sour cream, and use your hands to gently mix everything together until combined. Do not over-squish the meat.

Divide and shape the meat mixture into 24 golf-ball-size balls and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking at least 30 minutes, turn up the oven to 375 degrees F. Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake everything until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, and additional 20 to 25 minutes.

Serve the meatballs warm on a bed of the tomatoes, with dollops of the cream cheese & sour cream combined on top. Drizzle with olive oil and garnish with extra basil.

Ropa Vieja

Ropa Vieja is a Cuban beef stew.  The weird part is that ropa vieja means “old clothes” in English.  I really like this dish because you can do it in a slow cooker.  Any dish in a slow cooker is easy & delicious.  Enjoy!

ropa-vieja-51 ½ lb. Flank steak
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
14 oz. Can crushed tomatoes
1 Tbsp. Vinegar
2 Tbsp. Tomato paste
1 c. beef stock
½ bottle beer (pale ale)
1 tsp. Cumin
1 tsp. Oregano
1 Tbsp. Tabsco

ropa-vieja-1ropa-vieja-4

 

 

 

 

Starting with the steak, put all the ingredients in a slow cooker. Cook on low for 8 hours. Once cooked, pour contents into a large serving dish and shred the meat. Serve topped with cilantro and olives.

 

 

ropa-vieja-leftovers-1

 

With the leftovers we shredded the beef and placed them on cabbage leaves covered with cream cheese.  This is a great way to stay on a Ketogenic diet instead of using a tortilla or bread.