Main dishes

Host a Pizza Party/Deep Dish Pizza

Published on by carol lou

I am known for my last minute pop-up dinners.  Frequently, I decide one or two days prior to host a spur of the moment dinner.  This time, I decided the theme would be a pizza party.  I made the various pizzas, friends brought salad, appetizers, and wine.  Such an easy party and a great Friday night way to kick-back and look forward to the weekend.  This time, I made a large cheese stuffed pizza and a large margherita pizza.  I always make my crust from scratch, but many stores sell fresh pizza dough that you can always use.  I would shy away from any dough in the refrigerated section that is in a can with an expiration  date that says it is good for weeks – too many additives in that dough for me!   

Notice I used the cans from the tomatoes as vases for the flowers

5 from 1 vote
Print

Stuffed Pizza

Ingredients

  • DOUGH
  • 1 pkg dry yeast
  • 1 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 1/2 - 3 cups flour
  • MEAT SAUCE
  • 1 pound Italian sausage
  • 1/2 cuip chopped onion
  • 1 6 oz can tomato paste
  • 1 clove garlic, minced
  • 1 15 oz. can chopped tomatoes
  • 1/2 pound mushrooms, sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • CHEESE FILLING
  • 1 pound ricotta cheese
  • 1/4 pound shredded mozzarella cheese
  • 2 eggs, lightly beaten
  • 1/4 cup minced Italian parsley
  • 1/4 teaspoon salt
  • TOPPING
  • 1/2 pound shredded mozzarella cheese
  • 1/2 teaspoon dried oregano
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Dough - Dissolve yeast in the water in a large bowl.  Add sugar, salt and oil.  Mix well. Gradually add the flour to form a stiff dough.  Knead on a floured surface until smooth and elastic.  Place in a greased bowl, cover and let rise in a warm place until doubled in bulk.


    Meat Sauce - Brown sausage in a large skillet with onion and garlic.  Drain.  Add remaining ingredients and simmer for 30 minutes - cool.


    Cheese Filling - Combine all ingredients and mix well.


    Roll out half of the dough on a floured surface into a large rectangle.  Place in a greased 9 x 13 baking dish, easing dough gently to fit up the sides.  Spread the dough with the cheese filling.  Roll out the remaining dough and fit over cheese filling.  Cover with the meat sauce.  Bake at 400 degrees for 15 minutes.  Sprinkle with the Topping ingredients and bake an additional 15 minutes or until golden.

Interesting Find – Frogmore Shrimp Cleaner/Shrimp Rockefeller

Published on by carol lou

I don’t know about you but I have an abundance of kitchen gadgets, some I use frequently and some I have never used.  So, when I received an e-mail from Toadfish Outfitters in Charleston, SC I was a bit leery of another kitchen tool.  However, when it comes to cleaning fresh shrimp, my opinion quickly changed because I find cleaning, peeling and deveining shrimp a real chore.   They graciously sent me one of their shrimp cleaners before the holidays and today was the first chance I have had to give it a try.  After checking out their video, I was ready to tackle this new tool.  Well, I must admit my first attempt looked like the shrimp had gotten caught in my lawnmower blade!  I just knew I was doing something wrong, one more check of the video and I was peeling shrimp like a pro.  I have to tell you this is probably one of the best kitchen tools I have come across in a long time.  It is very easy to use and certainly makes cleaning shrimp a breeze.  I am happy to have this new tool in my kitchen,  Watch out, now you will see many more shrimp recipes because I can clean them in a flash!

Check out their How To Video https://www.youtube.com/watch?v=8LWjoeuSZjE

Shrimp Rockefeller

This is a good Throw Back Thursday recipe.  Shrimp Rockefeller was very popular in the mid-1960’s.  It is shrimp baked on a bed of spinach and topped with a sherry cream sauce.  I like to serve on a bed of orzo but it would be equally good on rice or pasta.  As good today as it was then.

Print

Shrimp Rockefeller

Servings 6

Ingredients

  • 2 pounds large shrimp, peeled and deveined
  • 2 10 oz packages chopped frozen spinach, cooked and drained
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups warmed milk
  • 3/4 teaspoon salt
  • white pepper, to taste
  • 2 - 3 tablespoons dry sherry
  • 1/4 cup Parmesan cheese, plus more to topping

Instructions

  1. Preheat oven to 350 degrees.   Bring a medium pot of water to a boil, add shrimp and boil for 1 - 2 minute or just until they are pink, immediately drain and rinse under cold water, set aside.  Cook spinach according to package directions, drain well, set aside.  Melt butter, add flour and stir with a whisk for one minute.  Slowly add warmed milk and continue cooking over medium heat until the sauce is thick and creamy.  Remove from heat, add salt and pepper, dry sherry and 1/4 cup Parmesan cheese.  Spread spinach in the bottom of a shallow casserole dish.  Top with shrimp.  Cover with the sauce.  Sprinkle with additional Parmesan cheese.  Cover with foil and bake for 20 minutes.  Remove foil and broil until brown and bubbly.  Serve.   

    This dish can be made ahead, by layering the spinach and shrimp, refrigerate.  When ready to bake, top with the hot sauce and bake as directed.

Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Published on by carol lou

Some might call this the cheaters way to make risotto – I call it the most magnificent way to make risotto!   If you have made risotto you know that it requires one hundred percent of your attention; constantly ladling in broth and stirring.  This recipe is so quick and easy – mix, forget, stir-in and enjoy!   I cannot tell you how delicious Baked Risotto with Italian Sausage and Sun-Dried Tomatoes is –  you will think you are in one of your favorite Italian restaurants.   This is one of my go-to recipes any day of the week.  Perfect for a weeknight meal or for entertaining.  I would love to hear your comments on this recipe – I think you too will be thrilled with the final results.  

Print

Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/2 pound Italian sausage, cooked and crumbled, hot or sweet variety
  • 1/4 cup heavy cream
  • 1/3 cup diced sun-dried tomatoes in oil
  • 3 cups fresh spinach (optional)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.  In an dutch oven heat the olive oil.  Add the garlic and rice and cook over moderate heat, stirring until very fragrant, approx 2 minutes.  Stir in the broth and bring to a boil.  Cover and bake for about 20 - 30 minutes, until the rice is tender and liquid absorbed.  Stir in the 1/2 cup of cheese, Italian sausage, tomatoes, heavy cream and spinach.  Stir until the spinach begins to wilt, cover and bake an additional 2 - 3 minutes.  Season with salt and pepper, to taste, stir until well combined.  To serve, drizzle with olive oil and top with additional cheese.

 

 

 

 

 

Quick Skillet Raspberry Pork Chops

Published on by carol lou

Looking for a quick weeknight meal?  Quick Skillet Raspberry Pork Chops are one of my go-to recipes.  Ready in under 30 minutes and I can guarantee you there will be no leftovers  Last time I served these, I served them with cornbread and roasted vegetables – a winning combination.

 

Print

Quick Skillet Raspberry Pork Chops

Ingredients

  • 1 tablespoon butter
  • 4 - 6 boneless pork chops
  • 1/2 cup raspberry preserves
  • 3 tablespoons dijon mustard
  • 1 tablespoon white vinegar
  • salt and pepper

Instructions

  1. Salt and pepper chops on both sides.  Heat butter in a large skillet over medium high heat, brown chops on both sides.  Combine raspberry preserves, mustard and vinegar in a small bowl.  After the chops have browned on both sides, add raspberry mixture to the skillet.  Turn chops so both sides are coated.  Cover the skillet, reduce heat and simmer for 5 minutes.  Serve accompanied with the sauce. 

Interesting Find – Swarmbustin’ Honey – Honey Bee Chicken and Honey Pecan Bars

Published on by carol lou

I attend many food events and festivals and I am always looking for that special person or product that I think shakes up the food world.  When I came across the crew at Swarmbustin’ Honey (their website is a great read, lots of great information and knowledge building on bees), I knew this was a group that I wanted to get to know.  The first thing that drew me to their booth at the DC Metro Cooking Show was their vast assortment of honeys and the unusual flavors and varieties.  I use honey in my kitchen all the time as a sweetener and when I saw their Hot Garlic and Hot Pepper Honey, I knew I found a unique spot.  Not only do they feature products for cooking, they have everything any bee keeper would ever need.  I left their booth with an array of their products. Back in my kitchen I was thinking about the honey, especially the Hot Pepper Honey and Hot Garlic Honey, I drizzled their Hot Pepper Honey on my chicken cutlet; now I have a new recipe I named Honey Bee Chicken and oh my, what a taste treat that is.  Probably one of the best chicken recipes I have made.  A real taste treat and so easy to prepare.  And don’t pass by my Honey Pecan Bars, every time I make these I am asked for the recipe.  

Here I am with Walt Broughton and his boys

 

Check out one of Walt Broughton’s videos below

 

Print

Honey Pecan Bars

Ingredients

  • 3 1/2 cups coarsely chopped pecans
  • 2 cups flour
  • 2/3 cup powdered sugar
  • 3/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/2 cup honey
  • 2/3 cup butter
  • 3 tablespoons whipping cream

Instructions

  1. Preheat oven to 350 degrees.  Arrange pecans in a single layer on a baking sheet.  Bake 350 degrees for 5 to 7 minutes or until lightly toasted.  Cool completely,   Line a 9 x 13 inch pan with heavy-duty foil, grease lightly.  In a food processor, pulse together the flour, powdered sugar, and 3/4 cup butter until mixture resembles coarse meal.  Pat mixture evenly on bottom of the pan.  Bake crust at 350 degrees for 20 minutes or until edges are lightly browned.  Cool on a wire rack for 15 minutes or until completely cool.  Bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil in a 3 qt saucepan over medium-high heat.  Stir in toasted pecans and spoon hot filling into prepared crust.  Bake at 350 degrees for 25 - 30 minutes or until golden and bubbly.  Cool on a wire rack for 30 minutes or until completely cool - cut into squares.   

    You can also prepare this recipe in an 11-inch tart pan with removable bottom.  When using the tart pan, pat the crust evenly on the bottom and up the sides of the lightly greased tart pan.

Print

Honey Bee Chicken

Ingredients

  • 4 boneless, skinless chicken breasts , pounded 1/4 inch thick
  • 3/4 flour
  • salt and pepper
  • 2 eggs lightly beaten with 1 tablespoon of water
  • 3/4 - 1 cup Panko crumbs
  • canola oil
  • Italian parsley, minced
  • honey, to drizzle over chicken

Instructions

  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Place panko, in a third shallow bowl.

    Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. 

    Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve - drizzled with Swarmbustin Honey, sprinkle with minced parsley.

Sticky Shrimp

Published on by carol lou

I am always playing around with new recipes and this time I had a pound of shrimp and I wanted to make a quick to prepare dinner.  I mixed together a honey soy bourbon marinade.  This is the perfect under 30 minute dish and absolutely sensational.  I served this along side vegetable fried rice.  Keep this recipe handy when time is short and you are hungry!

5 from 1 vote
Print

Sticky Shrimp

Servings 3

Ingredients

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons bourbon (optional)
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, juiced
  • 2 tablespoons butter
  • green onions, minced
  • 1 pound large shrimp, shelled and deveined, I left the tails on

Instructions

  1. Combine the honey, soy sauce, garlic, lemon juice, bourbon and red pepper flakes.  Mix well and pour 1/2 of the marinade over the shrimp, marinate for 20 minutes.  Reserve the remaining sauce.   In a large skillet, melt butter.  Drain shrimp and add to the melted butter.  Pour over the remaining 1/2 of marinade.  Cook over medium high heat stirring frequently until the shrimp have turned pink.  Remove shrimp from the skillet, turn heat to high and reduce the sauce until thick.  Pour over cooked shrimp, serve.

Incredible Lamb Stew

Published on by carol lou

I wanted to make a lamb stew and just kept adding ingredients to a recipe from my recipe box.  Make this on a day when you have time at home and can enjoy the wonderful aroma.  Great for a day home watching football.  With the small amount of leftovers I had, I made empanadas (look for my post next week on how to make easy empanadas!).  It was great to get two totally different meals out of this one simple dish.

 

Print

Incredible Lamb Stew

Servings 6

Ingredients

  • 2 1/2 pounds cubed lamb
  • 1 onion, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 3 tablespoons olive oil
  • 1 tablespoon turmeric
  • 2 teaspoons black pepper
  • 1/2 -1 teaspoon red pepper flakes, amount depends on hot much heat you want
  • 1 teaspoon salt
  • 4 cups chicken stock
  • 4 tablespoons tomato paste
  • 1 cup chickpeas
  • 1/2 lime, juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar

Instructions

  1. In a dutch oven, heat oil, add onion, carrot and celery.  Cook over medium heat for 8 - 10 minutes or until onion is transparent.  Remove mixture, add lamb cubes and brown on all sides.  Return onion mixture to the pan.  Combine turmeric, salt, pepper and red pepper flakes.  Sprinkle over meat and vegetables, toss to combine.  Add chicken broth, bring to a boil.  Reduce heat to medium low and cook covered for 1 hour.  After one hour, add chickpeas and cook uncovered for an addition 1 1/2 hours, stir occasionally.  Add tomato paste, lime juice, vinegar and brown sugar.  Cook until thickened approx. 30 - 40 minutes.  Stir  occasionally.  Serve with rice.

Parchment Packet Fish

Published on by carol lou

If you are looking for a quick and easy fish recipe, Parchment Packet Fish is for you.  I came home the other day and it had been one of those busy days where you hardly have time to catch your breath.  The last thing I wanted to do was make dinner.  I had two pieces of cod in the refrigerator and some pico de gallo, enough to inspire me to put together dinner in under 20 minutes.  If you haven’t baked fish in parchment, you are missing out on one of the quickest and most delicious ways to prepare fish.  Preheat your oven – pull out some parchment – dinner will be done in 15 minutes!  Who needs take out or food delivery services?

 

Print

Parchment Packet Fish

Ingredients

  • cod or desired fish fillets
  • 1/4 cup pico de gallo, per fillet
  • salt and pepper
  • olive oil
  • 1/2 lime
  • fresh cilantro (optional)
  • 1 egg, mixed with 1 tablespoon of water

Instructions

  1. Preheat oven to 425 degrees. You will need one 10 x 15 piece of parchment for each fillet.  Place fillet slightly off center on parchment.  Salt and pepper fish, drizzle lightly with olive oil, squeeze a drizzle of lime juice over fish, top with 1/4 cup pico de gallo, top with approximately one tablespoon of cilantro leaves, if desired.  Brush edge of parchment with egg mixture, fold parchment over, crimp or roll edges to seal, place on sheet pan.  Bake for 15 minutes.  Remove and serve one parchment packet per serving.  Serve with sliced avocado, tortilla chips, black beans or rice along side.

Tomato and Red Wine Skillet Chicken

Published on by carol lou

I am definitely a spur of the moment cook. Last week was a very busy week and I was planning on making baked chicken in a herb sauce.  Thinking I had chicken broth at home I started to gather my ingredients for dinner, but to my surprise I did not have the chicken broth that I thought I had on hand.  So, time to conjure up a new recipe.  I think this one is a real winner.  Just like our grandmothers, you make dinner with what you have available.  One look around my kitchen and I came up with an onion, garlic, red wine, chicken breasts, crushed tomatoes and a few other additions and an hour later, one of the best chicken recipes I think I have made!

5 from 1 vote
Print

Tomato and Red Wine Skillet Chicken

Ingredients

  • 2-4 chicken breasts, bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 1 cup red wine
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • fresh basil, minced

Instructions

  1. Preheat oven to 375 degrees.  Salt and pepper chicken.  In a large cast iron skillet over medium-high heat add olive oil and butter.  When hot, place chicken in skillet skin side down, cook until skin is golden brown.  Remove chicken from skillet.  Add remaining ingredients and cook 1 - 2 minutes, add salt and pepper, to taste. Nestle the chicken into the sauce.  Place skillet in the oven and bake for 45-50 minutes.  Remove from oven, top with fresh basil and serve from the skillet.

    Serve with a side of pasta, if desired.   


Grilled Lebanese Style Burgers

Published on by carol lou

We have a favorite Lebanese cafe near our home where we love to stop to pick up great Lebanese dishes.  One of our favorites are Sambousek’s; small pastries filled with seasoned beef and spices and then fried.  We always comment on how delicious the meat filling is with spices including cinnamon.  After seeing all of the interesting hamburger varieties at the meat counters, I decided I wanted to recreate our favorite Lebanese flavors in a burger.  After a bit of experimenting, I think I have the perfect combination of flavors.  I served these with warm pita bread, assorted greens, fresh sliced tomatoes, and a cucumber yogurt dressing.  Let’s just say the flavors danced in our mouths!  

Print

Grilled Lebanese Style Burgers

Servings 4

Ingredients

  • 1 1/2 pound ground beef
  • 2 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1 egg
  • 2 tablespoons pine nuts
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1/2 lemon, juiced
  • salt and pepper

Instructions

  1. Combine egg, onion, garlic, pine nuts, lemon juice, salt, pepper and spices in a medium bowl.  Stir well to combine.  Crumble in ground beef and combine all ingredients together until all is evenly incorporated.  Form into 4 patties.  Grill over medium heat (350-400 degrees) 12 - 15 minutes on the first side, flip and grill an additional 8-10 minutes or until the internal temperature reaches 165 degrees.

    Serve with desired condiments - pita bread, hummus, cucumber yogurt dressing, lettuce, and/or tomatoes.