Grilled Pizzas!

July 12, 2011 · Filed under Ape-tizers, Main Course, Meats, Vegetables

It’s July and I have been on a grilling kick lately.  I’m beginning to think that I can grill just about anything at this point ~ especially after making grilled pizzas!  My husband and I even think that our grilled pizzas taste better than our homemade oven pizza.

Ingredients

1 lb of dough (I buy mine already made from the grocery store – I am not the best dough maker at this time!)

1/2 cup basil torn up

Flour

Pizza sauce or spaghetti pomodoro sauce

EVOO

5 garlic cloves crushed

Toppings: pepperoni, mushrooms, and fresh mozzarella (this is what I put on my pizza)

Put EVOO on a paper towel or rag and rub the grill grates with it and set the grill to medium-high.  While the grill is heating up take your dough and divide into three even sections.  Roll out each of the 3 parts of dough on a floured counter (I put EVOO on my rolling pin to help roll out the dough).  Don’t worry about the shape of your dough – mine are all uneven and RUSTIC looking.   Drizzle EVOO on your rolled out dough and sprinkle crushed garlic on top.

Once the grill is ready to go take your toppings, sauce, and dough out to the grill.  Lay the dough gently on the grill and put your sauce, mozzarella cheese, pepperoni, mushrooms, and basil on it.  Let it cook for about 5 minutes or until the pizza looks a little blackened.  Dont worry if your pizza is a little blackened  – I personally think it adds a smokey flavor to it.

Enjoy!!

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Sausage Eggplant Soup

July 6, 2011 · Filed under Meats, Soups, Vegetables

This is actually a recipe that my mother-in-law made for my husband growing up.  He talked about this soup for years and tried many times to duplicate it.   It never quite turned out and needless to say I did not look forward to sausage eggplant soup nights.  His mother searched endlessly for the recipe and then “ta da” she found it.  The day he got the recipe we had had sausage eggplant soup that night.  I was a little leary but I was pleasantly suprised and we now  have sausage eggplant soup almost weekly!

Ingredients

1/3 cup EVOO

4 1/2 cup of cubed unpeeled eggplant  (1/2 in cubes)

1 1/2 tsp salt

1 1/2 cups chopped onions *

1/2 cup fennel or celery *

2 TBS minced garlic *

2 tsp ground/crushed fennel seed *

1/2 tsp pepper *

4 bay leaves * 

1 tsp dried basil *

1/4 tsp dried thyme *

1 lb spicy sausage

1 1/2 cup chicken or beef stock

1 – 28 oz can heavy tomato puree

1 – 28 oz can crushed tomatoes

parmesean cheese (optional)

crusty bread (should not be optional)

1. In a large skillet or pot heat the EVOO and sautee the eggplant with 1/2 salt.  Saute for about 4-5 minutes on medium stirring frequently or til tender.  Transfer eggplant to another bowl.
2. In same large skillet or pot sautee the ingredients with the “*” next to them.  (8 ingredients) drizzle some EVOO over it while you sautee. 
3.  Meanwhile in another pan cook the sausage
4.  When veggies are just about tender add the eggplant, sausage, crushed tomatoes, tomato puree, hot sausage, and broth.
5.  Simmer until veggies are tender – you may want to add more broth depending on how you like your soup. 
6.  serve with crusty bread and parmesean cheese

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Chicken Paprika Soup

May 19, 2011 · Filed under Chicken, Soups

~ 2lb chicken (I use chicken thighs and bone in split chicken breast)

3 Tbs vegetable oil

S/P

2 boxes chicken stock

3 Tbs dill weed

3 Tbs dill seed

3 carrots diced

3 celery stalks diced

2 onions diced

3 Tbs paprika

1 cup sour cream

1 pkg of wide egg noodles

Heat oil over medium to high heat in stock pot.  Sprinkle S/P over chicken and brown on all sides.  Add chicken stock (enough to cover the chicken).  Add dill weed and dill seed.  Bring soup to a rapid boil and turn down to simmer for about two hours or until chicken falls off the bone.  Remove bones from chicken and put chicken back into the pot along with the carrots, onions, and celery and simmer for about another  45 minutes. In the meantime make your egg noodles.   When the veggies are tender – mix paprika and sour cream in a bowl and stir the mixture into the soup.  You can add more sour cream and paprika to your liking.  When you are ready to eat put some egg noodles in your soup bowl and  pour soup over it.  Serve with a piece of crusty Italian bread.  Enjoy!

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Sunday Gravy

May 17, 2011 · Filed under Meats, Pasta

Ingredients

EVOO

1 – lg onion

2 – carrots diced (about a cup)

2 – celery stalks diced

1 – green pepper diced

5 – garlic crushed

2 – 28 oz crushed tomatoes

1 – 15 oz stewed tomatoes

beef stock (enough to keep the beef covered while sauce is simmering)

About 1 Tbs dried thyme, basil, parsley, and oregano (add more or less for your taste)

1/4 tsp red pepper flakes

salt and pepper

Approx a 1 -lb of Western Beef Chuck Ribs (I buy mine at Kroger)

1/2 cup fresh parsley (optional)

1 – Tbs honey

1 -lb spaghetti

Parmesan Cheese

Brown the Beef in EVOO.  Once the beef is browned on all sides, remove from pot and add onions, garlic, celery, carrots, and green peppers (add extra EVOO if needed).  Cook veggies until golden brown.  Add tomaotes, thyme, basil, parsley, and oregano, red pepper flakes, honey, beef stock, and beef ribs.  Simmer for approximately 3 hours or until beef can be shredded.  Add more seasoning if needed and add salt and pepper.  Shred the beef and add back to sauce.  Make spaghetti and pour sauce over it.  Add parsley on top (optional).  Enjoy!  Oh and dont’ forget the parmesan cheese on top as well!

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Pan Fried Zucchini in a chili sauce

July 15, 2010 · Filed under Ape-tizers, Vegetables

A YUMMY quick snack or side dish!

2 zuchinni cut in  1 inch slices

2 Tbs veggie oil

1 tsp Sambal Oelek ground fresh chili paste (typically found in the ethnic section of your grocery store)

Heat skillet to medium high

Mix Sambal Oelek and veggie oil together into heated skillet

Salt and Pepper zucchini slices on both sides

Add to skillet and cook until both sides are brown

Enjoy!

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Lemony-Herb Whole Roasted Chicken

July 15, 2010 · Filed under Chicken, Vegetables

Ingredients

1- 3.5-4lb whole chicken (giblets removed, rinse chicken with cold water inside and out, pat dry with paper towels

2-medium onion

4- whole carrots

4- celery stalks

4-medium russet potatoes

4-cloves of garlic

1-lemon

A bunch of Sage leaves

3 tablespoons Fresh Rosemary

3 tablespoons Fresh Thyme

1/2 stick of unsalted butter

EVOO

Salt/Pepper

Chicken Broth (optional)

Set oven to 475

In your dutch oven place your rough chopped ONIONS, CARROTS, CELERY, and POTATOES.  Drizzle EVOO and generously sprinkle SALT and PEPPER.

In your food processor put in THYME LEAVES, ROSEMARY, SAGE, GARLIC, BUTTER, and drizzle EVOO.  Blend ingredients until pureed.

Generously Salt and Pepper your chicken

Take herb mixure and rub over chicken and under the skin

Cut lemon in half and take one half and squeeze over chicken.   Take other half of the lemon and halve it again.  Squeeze both halves and over the veggies and leave the halve lemon in the pot.

Put chicken in the oven and LOWER OVEN TEMPERATURE TO 400 DEGREES.  Cook for 1.5hrs or until chicken registers to 175. 

During cooking time put some broth over the chicken and on the veggies to add more flavor and to keep chicken moist.

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