Pizza, Pizza!

So I finally found a yummy homemade pizza crust recipe!

I made this pizza a few weeks ago and wanted to post the recipe here so I don't have to worry about loosing the scrap piece of paper it's written on. The crust recipe is below plus what I put on this particular pizza in the photo, although you can use whatever combo you'd like. I really like red onions, gorgonzola cheese, walnuts and pears (no sauce) YUM!

Margarita Pizza

Ingredients:

• Pizza crust (recipe below)
  
• 1 ball of fresh mozzarella
  
• 1 pkg. fresh basil, chopped
  
• Basil - Tomato canned sauce
• 1 fresh tomato thinly sliced
  

Directions:

1. Spread sauce onto pre-baked pizza crust.
2. Top with sliced mozzarella, chopped basil and sliced tomato.
3. Bake at 350 degrees for 20-25 minutes.

Pizza Crust

Ingredients:

• 1 pkg. dry active yeast
• 1 C. warm water (110 degrees)
• 2 C. bread flour
• 2 Tbls. olive oil
• 1 tsp. salt
• 2 tsp sugar
  

Directions:

1. Mix yeast and warm water, set aside for 10 minutes.
2. Beat flour, olive oil, salt and sugar into yeast mixture.
3. Let rise for 30 minutes.
   
4. Roll dough out on floured surface, place on pan and bake at 350 degrees for 5 minutes.
5. Remove dough from oven and cover with your favorite toppings, bake for an additional 20 minutes until crust is lightly browned and toppings are cooked.

Summer-ish Pumpkin Pie!

I can't help it, I LOVE pumpkin pie and I simply can't wait until fall! So I caved in and made one tonight... yum! I posted both the crust and filling recipe below. Don't over mix the dough and it should be pretty easy to roll out. Add whatever designs you'd like with the extra dough, **I also usually precook the dough after rolling it out in the pie pan at 425 degrees for 5 minutes... this helps prevent the middle of your pie from having raw dough. Enjoy!

Single Pie Crust

Ingredients:

1. 1-1/4 cups all-purpose flour
2. 1/4 teaspoon salt
3. 1/3 cup shortening
4. 3-4 Tbls. cold water
   
   

Directions:

• In medium bowl stir together all-purpose flour and salt. Using hands, crumble in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork to mix. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all of the flour mixture is moistened. Form dough into a ball.
• On lightly floured surface, use your hand to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
• To line pie plate: Wrap pastry around rolling pin. Unroll into a 9-inch pie plate or pan. Ease into pie plate without stretching the dough. Trim edges of crust to 1/2 inch beyond pie plate. Flute edge a desired.
• **Bake in over for 5 minutes for 425 degrees.
  

Pumpkin Pie

Ingredients:

1. 1 - 15 oz. can of pumpkin
2. 1 tsp. cinnamon
3. 1/4 tsp. nutmeg
4. 1/4 tsp. ginger
5. 1/4 tsp. ground cloves
6. 1/2 tsp. kosher salt
7. 1 - 14 oz. can sweetened condensed milk
8. 2 eggs, slightly beaten
9. 1 - 9" deep dish pie shell
   

Directions:

• Mix pumpkin and spices together.
• Add remaining filling ingredients.
• Mix slowly just until thoroughly mixed, pour into pie shell.
• Bake at 425 degrees for 15 minutes, then reduce temperature to 350 degrees for an additional 35 minutes.
• Thoroughly cool pie before serving.
  

Updated Meatloaf Recipe

I've updated the previous recipe for meatloaf from January by changing the meat to a blend as it tastes so much better than just all beef. Plus my Mom use to make it with a blend and it was always oh so yummy. Also, make sure you use a meat thermometer since this recipe uses raw pork the entire meatloaf has to be fully cooked!

Here's the recipe, let me know how you like it! I usually make it ahead of time and leave it in the fridge until I'm ready to bake.

Momma's Meatloaf

Ingredients -

1. 1 1/3 lb ground meatloaf mix (even amounts of beef, pork and veal)
   
2. 1 egg
3. 1/3 C milk (I used 1/2 creamer and 1/2 skim)
4. 1/3 C ketchup
5. 2 Tbls. chopped scallions
6. 1 Tbls. chopped garlic
7. 1/2 C Italian bread crumbs
8. 1 Tbls. chili powder
9. 1/2 tsp worcestershire
10. 1/4 tsp. pepper

Directions -

• Preheat over to 325 degrees.
• Mix egg, milk and ketchup in a large bowl.
• Mix scallions and garlic into the same bowl.
• Crumble meat into mixture.
• Add bread crumbs, worcestershire, chili powder and pepper, blend with hands.
  
• Press mixture into bread pan and bake until thermometer reaches 160 degrees, approximately 45-60 minutes.
  

Pan Seared Scallops

Pan Seared Scallops

Ingredients:

• 1 lb sea scallops
• 1/2 cup seasoned bread crumbs (approximately)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon
• Freshly grated romano cheese

Directions:

1. Roll scallops in bread crumbs.
2. Put olive oil and butter in a large skillet; stir and heat until hot (med. high heat.)
3. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
4. Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
5. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

**I served these with roasted red potatoes and steamed fresh veggies.

Carolina Crab Cakes

My Mom found this recipe in a local paper and cut it out for me; it's ended up being one of my favorite recipes!

I use two cold packs of Blue Star crab meat, usually one 6oz pack of Lump Meat and one 6oz pack of Claw Meat (the lump is more expensive.) They sell these at our local Walmart in the seafood section, so they should be fairly easy to find... any crab meat would be good though, I usually stay away from canned as it tends to have a lot of cartilage you'll have to pick out. I also place the crab cakes on a toasted whole wheat english muffin with a little cheese melted on top. Although, you could place the cakes on any number of things, salads are yummy too! Enjoy!

Carolina Crab Cakes

Ingredients:

• 1 lb crab meat, picked free of shells
• 1/3 C. crushed crackers (Ritz)
• 3 green onions, finely chopped
• 1/2 C. finely chopped bell pepper
• 1/4 C. mayonnaise
  
• 1 egg
• 1 tsp. worcestershire sauce
• 1 tsp. dry mustard
  
• 1/2 lemon, juiced
• 1/4 tsp. garlic powder
• 1 tsp. salt
• Dash cayenne pepper
• Flour, for dusting
• 1/2 C oil (peanut, vegetable or canola)
  

Directions:

1. In a large bowl, mix together all ingredients, except for the flour and oil.
2. Shape into patties and dust with flour.
3. Heat oil in a large skillet over medium heat. When oil is hot carefully place crab cakes in batches in pan and fry until browned about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with desired sauce.
   

I usually chop green onions and keep them in the freezer for when I need them. It's rare that I use a whole package of green onions at one time so why waste them?

Chicken Wellington

Chicken Wellington

Ingredients:

• 1 package (10 ounces) frozen chopped broccoli, thawed, drained
• 1 package (5.2 ounces) garlic-herb spreadable cheese
• 1 package (17 1/4 ounces) frozen puff pastry sheets, thawed
• 6 boneless, skinless chicken breast halves (2 pounds total)
• 1/2 teaspoon salt
• 1/4 cup plain dry bread crumbs
• 1 large egg, slightly beaten w/ 1 tablespoon water

Directions:

1. Heat oven to 425°F. In bowl, stir broccoli and cheese to combine. Set aside.
2. On lightly floured surface, roll out each pastry sheet to a 14 x 12-inch rectangle. Cut each sheet into 4 (7 x 6-inch) rectangles.
3. Season both sides of chicken with salt. Spread 1/4 cup broccoli mixture over pastry. Place chicken on top. Sprinkle with 2 teaspoons bread crumbs. Brush egg mixture onto edges of rectangle; fold pastry over chicken. Press the edges to seal. Place seam-side down on ungreased shallow baking pan. Repeat with each chicken breast.
4. With remaining pastry, using a small cookie cutter, cut out decorative shapes. Brush egg mixture over pastry packets. Place decorations on top of packets; brush with additional egg mixture.
5. Bake at 425°F for 25 minutes or until pastry is golden and instant-read thermometer registers 160°F.

Taco Hot Dish!

**UPDATED 5/17/11**

Tonight I made Taco Hot Dish... the original recipe I posted was a lower fat version however, I felt this may have left the dish a little too dry. I've changed the fat free items to either reduced fat or full fat and switched the Doritos to TIAS! chips which are healthier for you but don't lack in flavor. I usually pair this dish with sour cream and taco sauce. Also, make sure when you place the dish in the oven it's on the lowest rack, this way the crescent rolls actually cook.

Taco Hot Dish

Ingredients:

• 1 1/4 lb. lean ground beef, browned & drained
  
• 1 pkg. taco seasoning
• 3/4 C. water
• 16 oz. low fat sour cream + extra to serve on the side
• 1 pkg. reduced fat crescent rolls
• 1 pkg. Kettle brand TIAS! chips, crushed (whichever flavor your prefer or Doritos if you can't find Tias!)
• 3 C. cheddar cheese
  

Directions:

1. Brown ground beef, drain and add taco seasoning and water, mix. Add sour cream to beef mixture.
2. Roll and pat crescent rolls in 9 x 13" pan, sprinkle half of the crushed TIAS! chips on top.
3. Pour beef mixture on top of crescent rolls and TIAS! chips. Spread 2 C. cheddar on top and top with remaining TIAS! chips. Sprinkle remaining 1 C. cheddar cheese.
4. Bake at 350 degrees for 20-25 minutes.

Time For Easter!!!

We had a great Easter this year, Below are some pics of what we had... recipes are below the pics.

Deviled Eggs

Chick Cupcakes

Cookies for the Kids!

Carrot Souffle

Scalloped Potatoes w/Leeks

Baked Brie