1 recipe pizza crust
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)
Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.
Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.
For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Tuesday
Zucchini Tots
Makes 12 tasty tots
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)
In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until tops are browned and set.
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)
In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until tops are browned and set.
Healthy Cheese Crackers
4 oz finely shredded cheddar cheese
1/4 cup oil
2 cups soft whole wheat flour
1/2 tsp salt
1/2 tsp baking powder
6 tbsp cold water
Preheat oven to 350 deg. Beat cheese and oil together. Add flour, salt and baking powder. Mix in water 1 tablespoon at a time until dough cleans the sides of the bowl. It will be slightly sticky.
Grease baking pan. Roll dough out on pan to about 1/8 inch thick. Cut dough into 1 1/2 inch squares with a pizza cutter. Sprinkle with salt (I used my salt shaker).
Bake for 15 minutes. Cool on cooking rack. Break into squares and store in an air tight container. If you let these sit in the oven for about 30-45 minutes, after baking with the oven off, they will crisp up after cooling. I wasn't patient enough. :) They are still really good though!
Thursday
Vegetable Frittata
I didn't measure any of the ingredients for this. I just added what looked good. So be creative and make this to your family's tastes! Here's my best guess:
6 eggs
2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe. My kids don't like it, so it was more for a bit of flavor. So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese
Preheat oven to 350'F.
Beat eggs and spinach together in a bowl. Set aside.
In a large oven-safe skillet, heat olive oil over medium high heat. Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes. Add red pepper, mushrooms, chilis and oregano. Continue to saute until potatoes are tender about 10 minutes more. Season with salt and pepper. Add olives and mix together. Level vegetables in pan and gently pour egg mixture over top.
Cook frittata for 30 minutes or until egg is set. Top with tomato and cheese. Serve with a side of pasta al olio and a green salad.
6 eggs
3/4 cup pureed spinach (I had it on hand but 10 oz frozen chopped spinach, thawed and throughly drained would work just as well.) :)
2 tbsp olive oil2 small potatoes, diced
1 tsp minced garlic
1/4 cup onion, diced
1/2 red pepper, chopped
1 cup mushrooms, sliced
1 tbsp canned green chilis (I had some open from a previous recipe. My kids don't like it, so it was more for a bit of flavor. So add more if you like.)
2 tsp oregano
1/4 cup olives, chopped (I think green would be fantastic!)
1 tomato, diced
grated cheddar cheese
Preheat oven to 350'F.
Beat eggs and spinach together in a bowl. Set aside.
In a large oven-safe skillet, heat olive oil over medium high heat. Add potatoes, onions, garlic, a pinch of salt and saute for about 5-8 minutes. Add red pepper, mushrooms, chilis and oregano. Continue to saute until potatoes are tender about 10 minutes more. Season with salt and pepper. Add olives and mix together. Level vegetables in pan and gently pour egg mixture over top.
Cook frittata for 30 minutes or until egg is set. Top with tomato and cheese. Serve with a side of pasta al olio and a green salad.
Wednesday
Mushroom Pizza
Makes 8 servings
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
3 tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried, cut lengthwise into ½ -inch strips
8 oz shredded mozzarella
1 cup fresh mushrooms, sliced
1 12-inch pre-baked pizza crust
Preheat oven to 350°. In a small bowl, mix together oils. Brush onto crust. Scatter spinach over crust, top with mushrooms and cover with cheese. Bake 8-10 minutes or until cheese is melted and edges are crisp.
Tuesday
Seven Layer Tortilla Pie
Adapted from Allrecipes
Makes 6 servings
Makes 6 servings
2 15 oz cans refried beans
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
1 cup salsa, divided
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
15 oz black beans, rinsed and drained
½ cup tomatoes, chopped
7 8-inch flour tortillas
2 cups shredded Cheddar cheese
1 cup salsa
½ cup sour cream
Preheat oven to 400°.
In a large bowl, mix refried beans, ¾ cup salsa and garlic.
In a separate bowl, mix ¼ cup salsa, cilantro, black beans and tomatoes.
Place one tortilla in a pie plate or tart dish. Spread ¾ cup refried bean mixture over tortilla to within ½” of edge. Top with ¼ cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with ¼ cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Kid Friendly Burritos
Makes 8 burritos
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
8 burrito-size flour tortillas
3 green onions, sliced
1 large tomato, diced
10 oz black olives, drained and sliced
6 torn lettuce leaves
1 ripe avocado, sliced
16 oz refried beans
2 tsp dried onion flakes
½ tsp dried, minced garlic
1 tsp salt
½ tsp ground cumin
1 tsp chili powder
¼ tsp dried oregano
2 tsp water
16 oz shredded Cheddar cheese
8 oz sour cream
Guacamole
In a large serving dish, arrange green onions, tomato, olives, lettuce and avocado. Set aside.
Empty refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
Spread a thin layer of beans on half a tortilla. Sprinkle with cheese, and desired toppings. Spread sour cream and guacamole on other half of tortilla. Roll up and serve.
Black Bean and Corn Quesadillas
8 small quesadillas
2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Sweet Potato and Black Bean Enchiladas
Green Chile Sauce
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste
Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro
2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese
Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.
1 cup vegetable broth
1 tbsp arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles, hot or mild
2 to 3 cloves garlic, minced
1 tsp cumin or chili powder, hot or mild, to taste
Enchilada Filling
1 15oz can organic black beans, rinsed, drained
4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked diced sweet potatoes
1/2 cup chopped roasted mild green chiles
1/2 tsp ground cumin
1/2 tsp chili powder mild or spicy
Sea salt and black pepper to taste
2 tbsp chopped fresh cilantro
2 to 4 tbsp vegetable oil, as needed
8 white or yellow corn tortillas
4oz shredded Monterey Jack cheese
Preheat oven to 350°F. Make Green Chile Sauce by combining ingredients in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
Meanwhile, make Enchilada Filling by combining black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine sweet potatoes and green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Green Chile Sauce into the bottom of a 9"x13" baking dish.
To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
To assemble the enchiladas, heat some oil in a skillet. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Roll tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.
Bake for 20-25 minutes, until the enchiladas are hot and sauce is bubbling around the edges.
Friday
7 Layer Bean Dip
Thank you Mom for yet another delicious recipe!
2 10 oz cans refried beans
3 avocados, mashed or 8 oz avocado dip
1 cup sour cream
½ cup mayonnaise
½ pkg taco seasoning
3 med tomatoes, chopped
½ cup olives, sliced
Green onions, sliced
Cheddar cheese, shredded
Spread beans in 9”x13” pan. Spread avocados on beans. Mix sour cream, mayo and seasoning together then spread on avocado. Sprinkle tomatoes and olives on sour cream mixture. Top with onions and cheese. Serve with chips.
Authentic Napton Pizza
I got this recipe from Forno Bravo. The real Napton pizza recipe. We finally got the real flour the other day, so now we are trying to get the perfect Pizza Napoletana. We've tried it twice now and the first time did the dough pretty well, and the second time got the sauce. Now we just need to get them both to turn out at the same time. We have enough flour for about 200 pizzas, so we should be able to get it right at some point! I learned (even though it actually says IN the recipe not to use a rolling pin) that you don't want to use a rolling pin. It really makes it come out wrong. And I also learned that having a pizza peel is a VERY helpful thing with an oven this hot. Good luck!
Dough
500 gr Molino Caputo Tipo 00 flour
325 gr warm water
2 tsp salt
2 tsp active dry yeast
Sauce
1 can (28 oz) San Marzano tomatoes
¼ tsp freshly ground black pepper
½ tsp of salt
1 tsp of oregano
Mix water and yeast together in large mixing bowl. Let proof 10 minutes. Add salt and flour. Mix slowly for 2 minutes, fast for 5 minutes and slow again for 2 minutes.
Cover dough and let rise 1½ -2 hours or until doubled in bulk. Punch down, knead out bubbles and cut into 4-5 portions. Form into balls and let rest for 1 hour.
Flip dough over so soft bottom faces up. Gently shape the ball into a flat disk, then pull and stretch with fingers. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where it cannot get thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make dough about as thick as a credit card and about 10" in diameter. (The more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. By not being over-handled, the pizza will be both crisp and delicate.)
Preheat oven to highest setting (525º-550º). Place pizza stone in oven while heating. In a saucepan, mash tomatoes with potato masher. Add remaining sauce ingredients, mix until combined and heat until heated through. Place pizza dough on a flour-dusted pizza peel. Spread just enough sauce to lightly cover base (dough should show through), a handful of chopped, fresh mozzarella and a drizzle of olive oil in circular pattern.
Place in oven. Turn pizza 180º after about 90 seconds. Bake another 45-90 seconds. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust. The crust is crunchy on the outside and soft and delicate on the inside. Throw on some fresh basil and sprinkle with more olive oil.
Dough
500 gr Molino Caputo Tipo 00 flour
325 gr warm water
2 tsp salt
2 tsp active dry yeast
Sauce
1 can (28 oz) San Marzano tomatoes
¼ tsp freshly ground black pepper
½ tsp of salt
1 tsp of oregano
Mix water and yeast together in large mixing bowl. Let proof 10 minutes. Add salt and flour. Mix slowly for 2 minutes, fast for 5 minutes and slow again for 2 minutes.
Cover dough and let rise 1½ -2 hours or until doubled in bulk. Punch down, knead out bubbles and cut into 4-5 portions. Form into balls and let rest for 1 hour.
Flip dough over so soft bottom faces up. Gently shape the ball into a flat disk, then pull and stretch with fingers. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where it cannot get thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. Make dough about as thick as a credit card and about 10" in diameter. (The more you handle the dough, the tougher it becomes. Don't use a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. By not being over-handled, the pizza will be both crisp and delicate.)
Preheat oven to highest setting (525º-550º). Place pizza stone in oven while heating. In a saucepan, mash tomatoes with potato masher. Add remaining sauce ingredients, mix until combined and heat until heated through. Place pizza dough on a flour-dusted pizza peel. Spread just enough sauce to lightly cover base (dough should show through), a handful of chopped, fresh mozzarella and a drizzle of olive oil in circular pattern.
Place in oven. Turn pizza 180º after about 90 seconds. Bake another 45-90 seconds. The perfect pizza is bubbling on top with completely melted (and possibly slightly browned) cheese, has a brown outer crust. The crust is crunchy on the outside and soft and delicate on the inside. Throw on some fresh basil and sprinkle with more olive oil.
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