ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA - PESTO

ROASTED GARLIC CHICKEN & MOZZARELLA PIZZA WITH PESTO SAUCE
I did roast the garlic (super easy -see post).  I got a cube of mozzarella and sliced.  We used the pesto from a jar I got from Costco.  We all LOVED this except Scott.  I did a big cookie sheet and did the other half pepperoni.  Used pizza crust from made from scratch. Would be really good on thin crust recipe.

https://sallysbakingaddiction.com/2015/04/24/roasted-garlic-chicken-mozzarella-pizza-with-homemade-basil-pesto/

• 2-3 cloves roasted garlic, finely chopped
• 1/3 cup (80ml) Homemade Basil Pesto (or variations listed in that recipe or store-bought)
• 1 cup cooked and sliced chicken breast (about one 8-ounce breast)
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• optional: fresh basil for topping

PESTO:

https://sallysbakingaddiction.com/2015/04/24/how-to-make-homemade-basil-pesto/

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/3 cup freshly grated parmesan cheese
• 3 cloves roasted garlic
• 1/3 cup olive oil
• 1 teaspoon fresh lemon juice (optional but recommended)
• 1/2 teaspoon each salt and fresh ground pepper

1. Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Pour oil in slowly while still mixing (or a little at a time, then mix, then more oil, then mix again, etc). Scrape down the sides, then add lemon juice, salt, and pepper. Pulse until everything is blended together and relatively smooth. Taste and add more salt/pepper if desired.
2. Make ahead/storing: Store leftover pesto in a jar, tightly seal, and refrigerate for up to a week. Freeze the pesto for up to 2-3 months. You can freeze it in greased ice cube trays and thaw small portions at a time.

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
---
1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

SAUSAGE ALFREDO

SAUSAGE ALFREDO
This is such a quick and easy meal.  Everyone liked it. Found in a magazine.

UPDATE: Made this again.  Everyone still loves it.  I added carrots (cooked), kale, bell pepper, sugar snap peas, peas and broccoli. 

1 pkg smoked sausage (I just used regular)
2 cups heavy cream
2 tsp Cajun seasoning (didn't add)
1/2 cup grated Parmesan
spinach, optional
diced zucchini, optional
potatoes, diced small and cooked, optional
broccoli, optional
bell pepper, opitional
8 oz pasta, cooked and drained

Prepare pasta; drain and set aside.

Saute sausage for 5 minutes.  Add cream (any other veggies I did spinach and zucchini) and seasoning and boil.  Reduce heat; simmer 3-4 minutes or until mixture begins to thicken.  Stir in Parmesan.  Add pasta and toss.

PAN FRIED CAULIFLOWER

PAN FRIED CAULIFLOWER

Got this from a Bountiful Basket email.  We all really liked it.  I kept the flourets pretty big.

Cauliflower
1 to 2 Beaten Eggs
Salt & Pepper
parmesean cheese
Olive Oil

Steam cauliflower florets to crisp-tender. Dip one side in egg with salt and pepper, dip in parmesean cheese, and pan-fry in olive oil until golden. Serve hot or room temperature. A Sally family secret recipe... now not-so-secret!

60 MINUTE SKILLET FOCACCIA BREAD

60 Minute Skillet Focaccia Bread

http://www.thirtyhandmadedays.com/2014/11/60-minute-skillet-focaccia-bread/

We all really liked this.  Was so easy to prepare and got to use my dutch oven pan which is always fun.  Had Easter week with the meal we eat like Jesus would have eaten.

Ingredients

• 3/4 C warm water
• 1/2 tsp sugar
• 1 1/2 tsp active dry yeast
• 2 Tbsp olive oil
• 2 C all purpose flour
• 1/2 tsp salt
Parmesan Butter Topping
• 3 Tbsp butter, melted
• 1 Tbsp grated Parmesan
• 1 tsp Italian seasoning

Instructions

• Mix together water and sugar in a bowl, stir to dissolve sugar.
• Sprinkle yeast over top and allow to sit until foamy (about 5 minutes)
• In a mixer add 1 C flour and salt. Add oil and mix well.
• Add in remaining cup of flour until the dough easily pulls away from the side of the bowl.
• While mixing up bread preheat oven to 220 degrees and turn off the oven once the temperature is reached.
• Keep oven door closed
• Grease skillet
• Place dough on floured counter and roll out to size of pan.
• Place dough in skillet and stretch up the dough to the sides of the pan. Cover with towel and place in warm oven for 20 minutes.
• Remove skillet from oven and preheat oven to 400 degrees.
• Make indentations into dough with the end of a wooden spoon.
• Mix together melted butter, cheese and seasoning in a bowl.
• Brush half of the mixture gently onto the dough.
• Place skillet in oven and bake for 20 minutes or until golden brown.
• Remove from oven and brush with remaining butter mixture.

HOMEMADE CREAMED CORN

Homemade Creamed Corn

We really liked this.  Very easy to make.  Would freeze really well.  Perfect as a side dish or a light lunch or dinner on a piece a toast.  Yum!

Rating: 5

Yield: 8 servings

Calories per serving: many

Fat per serving: lots

Ingredients

• 20 ounces frozen corn thawed (I love to get the bag of corn from Costco)
• 1 cup heavy cream
• 1 tsp salt
• 2 T sugar
• 1/4 tsp pepper
• 2 T butter
• 1/2 cup milk
• 2 TBS flour
• 1/4 cup Parmesan Cheese

Instructions

1. Heat first 6 ingredients together in a large pot.
2. In a separate small bowl, wisk separately the 1/2 cup milk and 2 TBS of flour (this is what will help thicken the cream).
3. Stir into corn mixture and cook over medium heat (stir often so the cream doesn't burn) until mixture is thickened and corn cooked through.
4. If you don't cook it until it's thickened, it will be runny (although it will still taste wonderful)
5. Remove from heat and stir in 1/4 cup Parmesan cheese.
6. Enjoy!!

Notes

This is amazingly delicious! Just make sure to get your cream nice and thick before you put it in a slow cooker to stay warm if you are taking it to a gathering. Can easily be doubled or tripled for a crowd! It will be consumed at a rapid rate, so I'd make a little extra if I were you. Enjoy!

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

PARMESAN KNOTS

PARMESAN KNOTS
These were easy to make and good.  Abagail was a good little helped by rolling out the dough.  Recipe came from The Friend.

1 can biscuits
---
1/4 cup vegetable oil
3 T grated Parmesan cheese
1 tsp garlic salt (used powder about 1/2 tsp)
1 tsp oregano
1 tsp parsley

Cut each biscuit into 3rds.  Roll each piece into a 3" rope and tie into a knot.

Place the knots 2" apart on a greased baking sheet.  Bake at 400 for 8-10 min or until golden brown.

In a large bowl, combine rest of ingredients.  Brush or pour on the warm knots.  Makes approx. 2 1/2 dozen.

QUICK MEAT SAUCE & SUMMER BEEF-AND-RICE CASSEROLE

QUICK MEAT SAUCE
http://www.marthastewart.com/925151/gnocchi-quick-meat-sauce
This is a really good meat sauce.  Couldn't find gnocchi so had it with pasta noodles.   But I am sure it would be good with gnocchi like recipe called said.

• 1 tablespoon olive oil
• 3 pounds ground chuck (80 percent lean)
• 1 medium yellow onion, diced small
• 3 carrots, shredded
• 2 cloves garlic, roughly chopped
• Salt and pepper
• 2 cans (28 ounces each) whole peeled tomatoes, pureed in a blender
• 1 pound fresh or frozen gnocchi, cooked according to package instructions
• 1/4 cup grated Parmesan (1 ounce)
• Fresh basil leaves (optional)

Directions

1. In a large heavy pot, heat oil over high. Add meat and cook, breaking it up with a wooden spoon, until it begins to brown, about 5 minutes. Add onion, carrots, and garlic and cook until meat is browned and onion is soft, about 5 minutes. Season with salt and pepper, add tomato puree, and bring to a rapid simmer. Cook, stirring occasionally, until liquid is slightly reduced, about 15 minutes. Season with salt and pepper; transfer 5 cups meat sauce to an airtight container, let cool, then refrigerate for Summer Beef-and-Rice Casserole. Serve remaining sauce over gnocchi, topped with Parmesan and basil, if desired.
   
   
   
   
   SUMMER BEEF-AND-RICE CASSEROLE
   • 1/2 cup fresh breadcrumbs
   • 1/4 cup grated Parmesan (1 ounce)
   • 2 tablespoons olive oil, divided
   • 5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
   • 1/2 cup long-grain white rice
   • 1/2 medium yellow onion, thinly sliced lengthwise
   • 2 zucchini or summer squash, very thinly sliced
   • Salt and pepper

   Directions

   1. Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

MEATBALLS

MEATBALLS
We all LOVED this recipe. Goes great with mac & cheese or spaghetti.

1 pkg mild Italian sausage links or ground (I like ground)
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup finely chopped onion

Preheat oven to 350. In a large bowl, combine the egg, bread crumbs, cheese, milk and onion.  Add sausage (remove casings if used links) to mixture and mix well.  Shape into 20 meatballs.  Arrange in shallow baking dish.  Bake for 20 minutes.

SPAGHETTI SQUASH

PIZZA SPAGHETTI SQUASH
I had cooked a spaghetti squash in the microwave.  You cut in two take out seeds and then cook face down on a microwave safe plate.  Can either freeze once shredded or keep in fridge.

I then mixed one with a jar of Prego spaghetti sauce with sausage.  Then I put in a 9x9 pan (but anything would do) topped with pepperoni and then mozarella cheese.  Cooked until warmed all the way through and cheese melted.  Broiled for about 3-5 minutes.

SPAGHETTI SQUASH
I have tried a couple of spaghetti squash recipes.  I don't think I am a big fan of spaghetti squash.  I forgot to add parsmesan cheese - duh!  Would have made the dish better for sure.  But I made this recipe and everyone ate it without complaining.  Would make it again if I got a spaghetti squash in my bountiful basket. I think I might add spaghetti sauce to the leftovers for another meal.  UPADATE: really liked it with the spaghetti sauce added and topped with parmasean cheese.
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

baked spaghetti squash with garlic and butter

Servings: 6 Prep Time:5 Cook Time:60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

UPDATE: you can add bacon, toasted pine nuts or spinach.  Really adds to the flavor.

ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

directions:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

BAKED PARMESAN CORN

BAKED PARMESAN CORN
This is so yummy and easier than I thought it would be.

Mayo (about 1/2 cup)
Melted butter (2-4 T)
Salt & Pepper - add to melted butter
Parmesan Cheese (about 1/4 - 1/2 cup)

First brush on mayo, then butter then top with lots of parmesan cheese.  Bake on cookie sheet at 350 for 15-20 min on a cookie sheet.  I also put some skewers in the corn.  You could also wrap in tin foil and put on grill.

Could top with chili powder if you want.

ZUCCHINI FRITTERS

ZUCCHINI FRITTERS
http://realmomkitchen.com/7872/zucchini-fritters/
These weren't like my favorite, but good. I liked how you bake them in the oven. They turned out more crispy than we I pan fry them.  I think next time I will substitute the flour/cornmeal with crackers.  Also might add some flax meal.  Abagail liked them with ketchup.  We had them with waffles - kinda  funny choice for a dinner, but they went well together and it was an easy summer dinner.  We had leftover strawberry syrup (homemade) to go on the waffles.  Yum!

Zucchini Fritters

• 2 cups grated zucchini squash
• 1/4 cup all purpose flour
• 1/3 cup cornmeal
• 1 small onion, finely chopped
• 1 clove of garlic, finely minced
• 1 egg
• 1/4 cup grated Parmesan cheese
• Kosher salt and black pepper to taste

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
3. In a bowl, add zucchini and sprinkle with salt and pepper.  Add the remaining ingredients.  The mixture with be sticky and thick. Continue to stir, it will thin down.  You want it to look like a thick cake batter.
4. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
5. Bake for 15 minutes or so, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven.  Broil on high for a few minutes, you want to crisp them up but watch carefully so they won’t burn. Serve with rach dressing or marinara.  Makes 6 fritters.

DYNASTY CORN PUDDING

DYNASTY CORN PUDDING
This came from Linda Evans in the Parade Magazine.  We all really liked it.

Here is what she has to say about it: Food has never let me down. In the early ’80s, we shot a scene for Dynasty where Joan [Collins] and I had to fight in a lily pond. During lunch, I was bundled up and shivering like a drowned rat, so I asked my assistant to get me something to eat. She came back with this warm plate of corn pudding. I was in heaven!"

UPDATE: Abagail even likes this.  We had for dinner with salad and bacon.  Yum!

• 4 ounces unsalted butter, melted plus addl for greasing
• 3 cups fresh corn kernels, ears (4-5, I will use frozen - thaw first if using frozen)
• 2 eggs
• 1 cup sour cream
• 9 ounces monterey jack cheese or 9 ounces monterey jack pepper cheese, cut into 1/2 inch cubes
• 1/2 cup cornmeal
• 1 (4 ounce) can whole green chilies, drained, patty dry and cut into 1/2 inch
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese

Directions:

1. 1
   Preheat oven to 350°F Generously butter a 2 quart rectangular casserole dish.
2. 2
   In a blender or food processor, puree 1 cup corn kernels with melted butter and eggs.
3. 3
   In a large bowl, combine all remaining ingredients, except parmesan cheese.
4. 4
   Add pureed corn and mix well. Pour into casserole dish, sprinkle with parmesan and baked for 30 minutes, or until puffed and golden.

Cook’s note: If the top isn’t browned but the pudding looks set, place it under a preheated broiler for a couple of minutes, until golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:

• To add more bite, sprinkle in some hot sauce, like Frank’s RedHot.
• For an even cheesier taste, mix in some cheddar.
• Pair the pudding with a spinach salad and roasted chicken for dinner.
• Feeling weighed down? Try taking a daily one-hour walk like I do.

GUILTLESS ALFREDO SAUCE

GUILTLESS ALFREDO SAUCE
Yum and easy!  Used it on pasta and then used it for potato pizza.  Next time try adding 1/4 tsp. white pepper.

2 C low-fat milk (used about 1 cup heavy whip)
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

liked it topped with pepper.

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

http://www.ourbestbites.com/2008/08/guitless-alfredo-sauce