Sunday, January 20, 2013

Roasted Brussels Sprouts And Apples

FOUND IT: On, via Pinterest.

22-year-old me would have laughed out loud if you'd told him that 29-year-old me LOVES Brussels sprouts. I'm becoming the guy I hated when I was a kid, who hears you think you don't like something and makes you try them again his way.

I've already handed this recipe out a couple of times now to people like me who just recently discovered that sprouts don't suck.

  • 1 pound Brussels sprouts, with the stems trimmed off, halved lengthwise and with the loose leaves removed.
  • 1 apple, cored and sliced (the original recipe calls for Fuji or Braeburn)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/4 cup dried cranberries
  • 1/4 cup chopped toasted pecans (original recipe called for walnuts)
  • 1 tablespoon maple syrup
Toss the sprouts, apples, oil, salt and pepper on a rimmed baking sheet and bake at 400 for 25-30 minutes, stirring halfway through. They're done when they're fork-tender and browned on the edges.

In a large bowl stir together the cooked sprout mixture, cranberries, walnuts and maple syrup.

Crock Pot Cashew Chicken

FOUND IT: On, via Pinterest.

I did my best to make this a little healthier, and served it to rave reviews.

  • One pound boneless chicken breasts or thighs.
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 1/2 lb fresh mushrooms (I used white), chopped small
  • 1/4 cup soy sauce (I use reduced sodium)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup 
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashews
  • Two cups steamed broccoli (optional)
  • About two cups cooked brown rice.
Chop the chicken into small bite-sized pieces. Combine the flour and pepper in a gallon-sized Ziploc bag, then add the chicken and shake to coat. Heat the oil in a skillet over medium-high heat and brown the chicken. Add the cooked chicken and the mushrooms to your slow cooker.

In a bowl combine the soy sauce, rice wine vinegar, ketchup, brown sugar, garlic, ginger and red pepper flakes, then pour this over the chicken and stir. Cook on low for 3-4 hours, then stir in the cashews and serve with the broccoli and rice.

Chicken Marsala

FOUND IT: On, via Pinterest.

One of the reasons I've been neglecting this site a bit lately is the fact that I've been spending a lot of time pinning and trying recipes from Pinterest. I think I've finally got a few of them from there that I'm ready to share.

  • Four boneless chicken breasts, trimmed.
  • 1 cup flour
  • Salt and pepper
  • 1/4 cup vegetable oil
  • 2 1/2 ounces pancetta, cut into small pieces.
  • 8 ounces white mushrooms, sliced thin
  • 1 clove garlic, minced
  • 1 teaspoon tomato paste
  • 1 1/2 cups sweet Marsala wine
  • 4 1/2 tsp lemon juice (the juice of one small lemon was a little more than I needed)
  • 2 tablespoons unsalted butter, cut into small cubes
  • 2 tablespoons chopped fresh parsley (optional)
Slice the chicken breasts in half the long way, then cover them with plastic wrap and pound them down to about 1/4 inch thick. Pat the chicken dry with a paper towel, then season with the salt and pepper. Place the flour in a pie plate, then dredge the chicken in it.

Heat two tablespoons of the oil in a skillet over medium-high heat, and place half the chicken in there. Cook them about three minutes on each side until they're golden brown, then transfer them to an oven-safe plate and repeat the process again with the other chicken, starting with more oil. Once all eight cutlets are cooked, tent aluminum foil over the plate and place it in a 200 degree oven while you make the sauce.

Cook the pancetta in the now-empty skillet over medium heat until it's crispy, then remove it to a paper towel-lined plate. Raise the heat to medium-high and cook the mushrooms until softened and lightly browned, around 5-8 minutes. Add the garlic, tomato paste and pancetta and cook for a minute or two, then remove from the heat and add the Marsala to deglaze the pan. Scrape up any browned bits with a wooden spoon, then return the pan to the heat and bring it to a "vigorous simmer" for about five minutes. The sauce should reduce down to around 1 1/4-1 1/2 cups.

Remove the sauce from the heat and add the lemon juice, then whisk in the butter one piece at a time. Pour this sauce over the chicken and serve immediately.

Pulled Pork

FOUND IT: In a Penzey's catalog.

This was so good I ate it four times in a span of six meals and was still happy to see it the fourth time.

  • One ~4 lb pork shoulder or butt roast (I used a 3 lb shoulder)
  • 1 large onion, thinly sliced.
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Premade coleslaw (optional)
Layer the onions in the bottom of a roasting pan. Combine the brown sugar, paprika, salt and pepper in a small bowl and rub this onto the roast, then place the roast on top of the onions.

Combine the vinegar, crushed red peppers, sugar, mustard powder, garlic powder and cayenne pepper in a bowl, and drizzle about a third of this over the roast. Cover and refrigerate the rest.

Cover the roasting pan and bake at 275 for 5 hours. At this point, drizzle another third of the vinegar mixture over the roast, then cover it again and return it to the oven for another 30 minutes.

Remove the meat and onions from the roasting pan and shred the meat in a serving bowl. Before serving, pour the rest of the vinegar mixture over the meat.

I like to serve this on a bun with the coleslaw. I also ate it reheated on a bun with a slice of cheese and barbecue sauce.

Saturday, September 15, 2012

Slow-cooked Steak Bacon Rollups

FOUND IT: This is an old family recipe, typically made with venison.

A few months ago, I emailed my mom asking for a recipe we made all the time when I was younger. Here it is.

  • Roughly two pounds of something like round or chuck steak
  • 1 lb bacon, give or take
  • 1 tbsp butter
  • 1 cup beef stock (I think I used chicken)
  • One large onion, sliced
  • Fresh garlic, minced
Cut the steak into roughly 2" wide strips and pound to tenderize. Place a strip of bacon over each strip of steak and roll the long way, securing with a toothpick. Brown the steaks in a skillet with the butter, then add the beef stock, onion and garlic to the skillet and bake at 300 for three hours.

Lemon Cherry Cheesecake

FOUND IT: A google search led me to a website called "Fleur de Sel."

We made this recipe for my mother in law's birthday. I had been saving it to make again once we had fresh cherries, but this year there wasn't much of a cherry season. I'll save it for next year, I guess.


  • Nine graham crackers
  • 1 cup toasted almonds
  • 4 1/2 tbsp melted butter
  • 2 8 oz packages of cream cheese, softened
  • 3 ounces of white chocolate, melted
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • juice and zest of one lemon
  • 8 ounces sour cream
  • 3 tbsp sugar
  • 1/2 tsp vanilla
  • 3 cups cherries, pitted
  • 1 tbsp cornstarch
  • 1/3 cup sugar
Combine the graham crackers and almonds in a food processor, then add the butter. Line an eight inch springform pan with this mixture, including the sides. Bake it at 325 until golden, about ten minutes.

In another bowl, combine the cream cheese, 2/3 cup sugar, vanilla, eggs, lemon zest and lemon juice. Once they're combined, add the melted chocolate. Pour this mixture into the crust and bake at 325 for 40-45 minutes, until " the edges are set but the middle still jiggles when you give it a shove."

For the sour cream topping combine the sour cream, 3 tbsp sugar and vanilla and allow to rest at room temperature until the cheesecake has baked.

Combine the cherries and 1/3 cup sugar and wait for a few minutes, then add the cornstarch and cook over medium heat for about five minutes or until the juices start to thicken.

When the cheesecake comes out of the oven let it rest for 5-10 minutes, then spread the sour cream mixture on top. Return it to the oven and bake for five more minutes. Once it's cooled again, spread the cherry mixture on top. Allow to cool overnight.

Lemon Squares

FOUND IT: In the August 2012 issue of Cooking Light

The same night we made the BBQ chicken sandwiches, we served these lemon squares as a light, somewhat summery dessert. Our guests had also brought dessert but pretty quickly set theirs aside and had seconds of these.


  • 3/4 cup flour
  • 1/4 cup powdered sugar
  • 3 tbsp pine nuts
  • 1/8 tsp salt
  • 2 tbsp unsalted butter, cut into small chunks
  • 2 tbsp canola oil
  • Cooking spray
  • 3/4 cup sugar
  • 2 tbsp flour
  • 1 tsp grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 eggs
  • 1 egg white
  • 2 tbsp powdered sugar
Toast the pine nuts by placing them in a 9x9 pan in a single layer and baking them at 350 for five minutes or so.

Place the toasted pine nuts, the 1/4 cup of powdered sugar, the 3/4 cup flour and salt in a food processor and pulse a few times to combine. Add the butter and oil and process until the mixture "resembles coarse meal."

Coat your 9x9 dish from before in cooking spray and press the processed mixture into it. Bake at 350 for 20 minutes or until lightly browned.

Combine the 3/4 cup sugar, 2 tbsp flour, lemon rind, lemon juice, eggs and egg white in a medium bowl and whisk until smooth. Pour this mixture over the crust and bake at 325 for 20 minutes or until set. Cool completely in the pan on a wire rack, then cover and chill them for two hours. Sprinkle evenly with the remaining powdered sugar before serving.

Peach French Toast Bake

FOUND IT: In a July issue of USA Weekend

I'm sorry I didn't share this earlier, as we've made it multiple times during peach season.


  • cooking spray
  • About half a loaf of a hearty bread, cut into large cubes
  • 4 eggs
  • 4 egg whites
  • 1 cup milk
  • 1 tsp vanilla
  • 5 cups sliced peaches
  • 2 tbsp brown sugar, packed
  • 1/4 tsp cinnamon (or more)
  • 1 1/2 cups light yogurt (plain or vanilla)
  • 3/4 cup maple syrup
Coat a 9x13 baking dish with cooking spray, then spread the cubes of bread out in the pan. 

Whisk together the eggs, egg whites, milk and vanilla, then pour that mixture over the bread. Scatter the peach slices evenly over the bread and eggs, and sprinkle them with the brown sugar and cinnamon. Cover the dish with plastic wrap and refrigerate overnight.

Bake for 40 minutes at 350, and serve topped with the yogurt and maple syrup.

Layered Pizza Dip

FOUND IT: This recipe was in the Appleton Post Crescent, and is also similar to one my aunt shared with me at one point.

This is a great, flexible party dip - feel free to change the ingredients to include your favorite pizza toppings, make it vegetarian, or whatever works for you.

I also saved some of the leftovers from this and had it on top of a sliced, grilled zucchini the next day.


  • One 8 oz package of light cream cheese, softened.
  • 1/2 tbsp (or more to taste) dried oregano
  • 1/2 cup pizza sauce (I use one of these pouches, which is about perfect)
  • 1 small red bell pepper, seeded and diced
  • 1/2 cup pepperoni, diced (I got this from the deli but the slices were too thin and kind of melted away.)
  • 1 1/2 cups shredded cheese (I used all mozzarella, but it's flexible)
Spread the softened cream cheese on the bottom of a nine inch pie plate, and sprinkle the oregano over that. Spread the pizza sauce over the cream cheese, then sprinkle the chopped bell pepper and pepperoni over that. Top with the cheese, and bake at 350 for 10-15 minutes. Serve with crackers.

Barbecue Chicken Sandwiches

FOUND IT: In the May 2012 issue of Cooking Light

I usually don't like to make a new recipe for the first time when we have company coming over, but earlier this summer Laura convinced me to try this one and I'm glad I did.

Laura and I have a difference of opinion on one of the methods here, though: I went with more chicken than the recipe called for, which created a dish with a barbecue flavor but relatively limited sauce, then served it with extra BBQ sauce on the side so everyone could determine what level of sauce they wanted individually. If you want a better sauce-to-meat ratio, though, then stick with the proportions below.

You can also, of course, make your own coleslaw. I misunderstood the initial ingredient list, though, and bought some premade from the deli counter. I think that worked fine.

I also used the leftover chicken to make a barbecue chicken pizza the next day, and that may actually have been more popular.


  • 1/2 cup ketchup
  • 2 tbsp honey mustard
  • 2 tbsp water
  • 3/4 tsp chili powder
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp Worcestershire sauce
  • a dash of salt
  • 3 cups shredded boneless, skinless rotisserie chicken (a full chicken makes about 4 cups)
  • 3 cups premade coleslaw (I cheated here accidentally).
  • 1/3 cup chopped green onions
  • 6-8 hamburger buns
Combine the ketchup, mustard, water, chili powder, paprika, garlic powder, onion powder, cumin, Worcestershire sauce and salt in a saucepan (I used a deep skillet, which I think turned out to be easier). Bring the sauce mixture to a simmer and cook for ten minutes. Combine the sauce and the chicken, stirring to coat.

Place about half a cup of the chicken mixture on a bun, top with the coleslaw and green onions, and serve.

Chicken And Wild Rice Soup

FOUND IT: Nowhere in particular. I followed the instructions on the box of wild rice, but eyeballed the rest.

I tend to eyeball soups, so some of my measurements here are imprecise. I think they're pretty close, though.

  • 1 cup uncooked wild rice
  • 3 cups water (probably could use chicken stock here)
  •  1 tsp salt
  • 1 tbsp butter
  • 2 tbsp olive oil
  • Half of a red bell pepper, diced
  • 1 or 1 1/2 cups shredded zucchini
  • Four large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 large onion, diced
  • 1 1/2 tbsp minced garlic
  • 3 cups shredded, cooked chicken (for me this was frozen leftovers from two rotisserie chickens)
  • 6 cups chicken stock
  • 1 tsp each cayenne pepper, dried thyme, sage and rosemary (I would've used parsley too, but I was out)
  • 2 cups skim milk (or whatever milk you have on hand)

Bring the water, salt and butter to a boil in a medium saucepan. Add the rice, reduce heat and simmer for 55 minutes.

While the rice is cooking, saute the red ball pepper, zucchini, carrots, celery and onion with the olive oil in a large soup pot. When they're almost translucent, add the garlic. Cook the garlic for a few minutes with the vegetables, then add the chicken, stock, cayenne pepper, thyme, sage and rosemary. Stir to combine, then allow to cook over medium-low heat until the rice is done.

Drain the excess water off the rice after 55 minutes (there will be a fair amount of excess water, don't worry about it), and add the rice to the soup along with the milk. Continue to simmer for about 10 minutes or so, then serve with oyster crackers, a crusty bread and butter.

Saturday, July 21, 2012

Chocolate Beet Cake

FOUND IT: My friend Liz was kind enough to share it.

This is the only way I've ever cooked beets. It's certainly not healthy, but having the beets in there probably makes it a little better than a normal chocolate cake.

The frosting was also Liz's suggestion, but the two recipes don't have to be tied together. Frost it with whatever you like, or just serve it warm with ice cream.

Ingredients for cake:
  • 2 cups sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3-4 oz unsweetened chocolate
  • 4 eggs
  • 1/4 cup oil
  • 3 cups shredded beets (this was about a bunch and a half of beets for me, peeled and then shredded)
Ingredients for frosting:
  •  1 stick of butter
  • 2/3 cup cocoa
  • 2-3 cups powdered sugar
  • 1/3 cup milk
  • 1 tsp vanilla 
Grease two nine inch cake pans (I used a 9x13). Combine dry ingredients. Melt the chocolate slowly, either stirring every 30 seconds in the microwave or using a double boiler, then set the chocolate aside to cool.

Once the chocolate has cooled, combine it thoroughly with the eggs and oil. Add half the dry ingredients to the chocolate mixture, stir, then add half the beets. Repeat this process with the other half of both. Pour the batter into your cake pan (or pans).

Bake at 325 until a fork inserted in the middle comes out clean, around 40-50 minutes.

To make the frosting, melt the butter and stir in the cocoa. Add half the powdered sugar, then half the milk, then repeat with the other halves. Add milk if you'd like the frosting to be smoother. Stir in vanilla, then spread over the cooled cake.

Wednesday, February 29, 2012

Grapefruit Pound Cake

FOUND IT: My wife tore it out of an issue of Cooking Light.
MODIFIED IT: I accidentally included a couple of extra ounces of cream cheese, but that was it.

I'm frequently skeptical of Cooking Light dessert recipes, since they're often healthier but also not very appealing. They usually look great but you can tell the good stuff is missing. This cake is different from their usual in two ways: First, it's better than you'd expect. Secondly, it's not actually very healthy. 1/16th of this cake is a pretty small serving and still contains almost 300 calories.

With that said, I'll probably make this again because it's good. One regular sized grapefruit is likely more than enough for both the grated rind and juice.

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp of salt plus a dash, divided
  • 1 2/3 cups sugar (some could probably be replaced with Splenda or another substitute)
  • 6 tbsp butter, softened
  • 6 ounces cream cheese (I used a full eight ounce package. You only live once.)
  • 2 eggs
  • 1/4 cup canola oil
  • 2 tbsp grated grapefruit rind
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup fresh grapefruit juice
  • 1 1/4 cups powdered sugar

Combine the flour, baking powder and all but a dash of the salt in a bowl. Cream the butter, sugar and cream cheese with a mixer in a large bowl, then add the eggs, oil, grapefruit rind and vanilla in that order.

Add half the dry ingredients to this mixture carefully, then half the milk. Repeat that process with the other half of both, finishing with the milk. Be careful not to overbeat the batter.

Spoon the batter into a greased 10 inch tube pan and bake at 325 for an hour and ten minutes, or until a toothpick inserted comes out "with moist crumbs clinging."

Allow the cake to cool for ten minutes in the pan, then tip it over onto a wire rack and allow it to finish cooling there.

To make the glaze, heat the grapefruit juice to a boil in a saucepan over medium-high heat. Allow it to cook this way until about a third of the liquid has boiled off, then put it in the fridge to cool. Once it's cooled about 10-15 minutes, stir in the powdered sugar and the dash of salt from earlier. Drizzle this mixture over the cake and serve.

Wednesday, February 8, 2012

Turnip Poutine

FOUND IT: On Hungry Girl on Cooking Channel
MODIFIED IT: I changed the cheese and gravy, and added some seasoning.

Poutine is a somewhat interesting current food fad. Gravy on french fries is still a little weird to me, but it turned out pretty well here.

Turnips, meanwhile, turned out to be a pretty genius healthy substitution for potatoes.

  • 24 ounces turnips, scrubbed (This was six smallish turnips for me, but 2-3 large ones would be better if available.)
  • 12 ounces potatoes (one large baking potato should do it.)
  • 1 or 2 tsp garlic powder
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/4 cup fat free condensed cream of chicken soup
  • 1/8 cup water
  • 1/2 cup shredded cheese
Clean the vegetables (no need to peel them) and cut them into french fry spears. Place them in a single layer on a greased baking sheet, sprinkle with salt, pepper, garlic powder and thyme, give them a quick stir and bake at 425 for 40 minutes, stirring halfway through.

Once the potatoes and turnips are browned remove them from the oven, stir again and rearrange them in a pile on the cookie sheet. Combine the condensed soup and water and drizzle it over the pile of fries, then sprinkle the shredded cheese on top. Broil this on high until the cheese has melted and browned just slightly.

Tuesday, December 20, 2011

Pumpkin Pie

FOUND IT: My mother-in-law shared it.

As you probably know, I cook with pumpkin a lot. This has become my standard pie recipe, though...which says a lot, because I've tried a lot of them.

  • One pre-made pie crust (I know, I cheat.)
  • Two cups pumpkin puree (I use homemade, but I'd assume canned works too)
  • 1/4 cup brown sugar (original recipe calls for 3/4 cup, and omits the following ingredient)
  • 1/2 cup Splenda
  • 3 eggs
  • 1 tsp flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1 12 oz can evaporated milk
Combine pumpkin, sugar and eggs and mix well. Add remaining ingredients and mix again.

Pour the pumpkin mixture into the pie crust and bake ten minutes at 450. Reduce heat to 350 and bake 50 more minutes, or until a knife inserted in the pie comes out clean.
With most of the sugar replaced, this is probably about as close as you'll ever get to a *healthy* pie.

Cherry Pie

FOUND IT: On the Food Network website.

I hosted Thanksgiving for the first time this year, and this is one of the three pies we made. It's received pretty universally positive reviews in the past. We pick a boatload of cherries each year in Door County and freeze them, and this is a great use for them.

One note: The original recipe called for 1 to 1 1/2 cups of sugar. To me this tastes sweet with half a cup of sugar and half a cup of Splenda. But if you really want more sugar than pie, feel free to add more.

  • Four cups pitted tart cherries, fresh or frozen
  • 1 cup sugar (I use half a cup, and half a cup of Splenda)
  • 4 tbsp cornstarch
  • 1/8 tbsp almond extract
  • Enough pie crust for a top and bottom layer (I cheat and buy pre-made)
  • 2 tbsp butter
Heat the cherries in a saucepan over medium heat until some of the liquid has evaporated, roughly ten minutes. Mix in the sugar and cornstarch and stir until the mixture begins to thicken (you should notice a change nearly immediately). Remove from the heat and allow to cool.

Roll out one layer of the pie crust in a pie plate, then pour the cherry mixture over that. Dot the cherries with the butter (cut into 8-10 small cubes), then cover with the second layer of pie crust. Flute the edges of the crust with a fork, and cut a few slits in the top layer for steam to escape.

Place the pie plate on a cookie sheet, and bake at 375 for 50 minutes, then place on a wire rack to cool.

Sunday, April 3, 2011

Pesto Gnocchi with Chicken and Roasted Cauliflower

FOUND IT: The original recipe came from a Penzey's catalog. I made it a few times to perfect it and changed the vegetable from potatoes to cauliflower to make it healthier.

I have an Aerogarden in my laundry room, and it's been growing nothing but basil all winter. It needs to be harvested every few weeks, which means I'm making another batch of my spinach basil pesto every few weeks. This might be the best thing I've made with it.

Cauliflower is the best vegetable I've found to use here, but it's certainly not the only option. Almost any roasted vegetable could be substituted or added.

  • 1 head of cauliflower, cut into bite sized florets
  • 1/4 cup olive oil
  • Garlic powder, to taste
  • 1 16 oz package of mini gnocchi (here's the brand I use)
  • 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 8 ounces Spinach Basil Pesto, or your favorite pesto sauce.
  • 1/2 cup pine nuts, roasted if possible
  • 1/4 cup parmesan cheese, grated
Spread the cauliflower in a single layer on a cookie sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt and pepper and roast at 350 for 20 minutes, stirring once in the middle.

If you haven't already browned the chicken, now is a good time to do that.

While the cauliflower is roasting, cook the gnocchi according to package instructions (if you're using mini gnocchi, this won't take long). Drain them well, then combine the cauliflower, gnocchi, chicken, pine nuts and parmesan cheese in a large serving dish.

Pizza Quiche

FOUND IT: I more or less invented this, although I used the egg/milk/salt combination and crust baking time from this recipe.

I was eating a quiche on Saturday morning and, though I'm not sure why, I ended up thinking about the possibility of a pizza quiche. My initial experiment was pretty simple, but I think the concept would work with pretty much anything you'd put on a pizza (provided it's chopped small enough and pre-cooked if necessary).

  • 1 premade pie crust
  • 3/4 cup milk
  • 4 eggs
  • 1/4 tsp salt
  • black pepper, to taste
  • 1/2 tbsp pizza seasoning (I use Penzey's)
  • Roughly 10 small slices of pepperoni, chopped
  • 1/2-3/4 cup pizza sauce (I eyeballed this, so I don't have an exact measurement)
  • 1 cup shredded cheese (I mixed Havarti and Mozzarella)

Roll out the pie crust into a pie plate, poke a lot of holes in the bottom with a fork, and bake it at 400 for 10 minutes. Reset the oven to 350 once it's out.

While the crust is baking, whisk together the eggs, milk, salt, pepper and pizza seasoning. Once the crust is out of the oven sprinkle the pepperoni (or whatever toppings you're using) onto the crust, then pour the egg mixture over that. Your pepperoni or other toppings may float to the top, just do the best you can to keep them spread out.

Bake this at 350 for 25 minutes. At that point, take it out and carefully spoon and spread the pizza sauce on top. Cover the sauce with the shredded cheese and bake for 20 more minutes. Let it cool for five minutes or so before serving.

Friday, January 21, 2011

Buffalo Chicken Mac and Cheese

This is a variation on my stove top recipe. I actually developed it to enter into a contest, but then missed the deadline for submissions.

I love buffalo chicken, so for me this was a pretty natural step.

  • 1 boneless chicken breast, cut into small bites.
  • 1/2 lb elbow macaroni or other pasta, uncooked
  • 4 tbsp butter, cut into ~8-10 chunks
  • 2 eggs
  • 6 ounces evaporated milk (You can substitute 1/2-3/4 cup skim milk and let it cook a little longer to thicken)
  • 3 tbsp buffalo wing sauce
  • 1 tsp kosher salt
  • Black pepper to taste
  • 3/4 tsp dry mustard
  • 4 ounces Colby Jack cheese, shredded
  • 6 ounces sharp white Cheddar cheese
Brown the chicken in a frying pan with a little salt and pepper, remove to a plate and set aside.

Cook the pasta in a large pot of boiling water until al dente and drain.

Combine the eggs, evaporated milk, wing sauce, salt, pepper and mustard in a bowl.

Return the pasta to the pot and add the butter, stirring until melted. Pour in the egg mixture and add the cheese. Stir until the cheese has melted, then add the chicken and cook until the sauce reaches the desired consistency.

Stove Top Manchego Chorizo Mac & Cheese

This is a variation on my stove top recipe. I actually developed it to enter into a contest, but then missed the deadline for submissions.

For what it's worth, I also have this Manchego Chorizo Mac recipe, but I think this one is easier and turned out better.

  • 1/2 lb Spanish chorizo (the kind that comes in links, not a tube), sliced thinly
  • 1/2 lb elbow macaroni or other pasta, uncooked
  • 4 tbsp butter, cut into ~8-10 chunks
  • 2 eggs
  • 6 ounces evaporated milk (You can substitute 1/2-3/4 cup skim milk and let it cook a little longer to thicken)
  • 1/2 tsp hot sauce
  • 1 tsp kosher salt
  • Black pepper to taste
  • 3/4 tsp dry mustard
  • 8 ounces Manchego cheese, shredded
  • 2 ounces Monterrey Jack cheese
Brown the chorizo in a frying pan, remove to a plate with a paper towel and set aside.

Cook the pasta in a large pot of boiling water until al dente and drain.

Combine the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a bowl.

Return the pasta to the pot and add the butter, stirring until melted. Pour in the egg mixture and add the cheese. Stir until the cheese has melted and the sauce reaches the desired consistency. Stir in the chorizo and enjoy.