Taco Pizza

 

Pizza is a funny thing.  It's so fun (or at least it was as a kid, now it's mostly convenient) to get a pizza delivered to your door.  It's a family event to go to the pizza place and order your own creation.  But homemade pizza is just so satisfying.  Even so, I often find myself ordering pizza as often as I make it at home.  I love taco pizzas.  It's such a weird combination that actually works.  But I'm never completely convinced.  So I decided that it was high time I made my own taco pizza, and the results were amazing.  The biggest difference is that I used guacamole as a base.  It made all the difference in the world.  I also chose to cook the lettuce with the pizza rather than put it on after, which I liked a lot, because for me, lettuce tends to take away from other flavors.  Please give this a go - I really think it will become a pizza night favorite.

For more pizza night fun, check out these posts!

Buffalo Chicken Pizza

Sausage and Artichoke Calzones

Pizza Buns

Taco Pizza

1 recipe pizza dough

Guacamole (try my recipe!)

Cheese (we used a mix of cheddar and pepper jack)

Black olives, sliced

Shredded lettuce

Tomatoes, diced

Cilantro

Ground turkey meat, cooked and seasoned with taco seasoning



Heat a pizza stone in an oven heated to 400.  Spread the pizza dough into a round and place on a pizza peel generously covered in cornmeal.  Top with guacamole.  Sprinkle half of the cheese on top.  Top with the rest of the ingredients, and then top with the remaining cheese.  Quickly slide it onto the pizza stone and cook for 9 to 11 minutes.  Remove from the oven, let cool, and cut into slices.  Enjoy!

Chicken Stew with Biscuits

Ina Garten is one of my very favorite chefs.  Her food never fails me, and my go to recipe for company (and one of my favorite meals) is her recipe for Lemon Fusilli with Arugula.  It's fantastic.  My husband made dinner a couple of weeks ago and made this recipe that I have been eyeing for literally a few years.  For whatever reason I never had the cajones to make it - but he did.  And it was amazing!  Another winner from Ina.  This is homey and so comforting.  Perfect for the dead of winter, but I wouldn't discount it in summer either.

Chicken Stew with Biscuits

from Barefoot Contessa Family Style by Ina Garten

For the stew:

6 chicken breasts, bone in, skin on (we used boneless, skinless)

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

5 cups chicken stock

2 chicken bouillon cubes (we used Better than Bouillon)

12 tablespoons unsalted butter

2 yellow onions, chopped

3/4 cup flour

1/4 cup heavy cream

4 carrots, medium diced, blanched for 2 minutes (that means boiled for 2 minutes)

1 10-oz package frozen peas

1 1/2 cups frozen small whole onions (we left these out)

1/2 cup minced fresh parsley

For the biscuits:

2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half (You can make your own by using half heavy cream, half milk.)

1/2 cup chopped fresh parsley

1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375.

Place the chicken breasts on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35-40 minutes, or until cooked through.  (We just boiled the chicken until done.)  Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice.  You will have 4-6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot chicken stock to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add 2 teapsoons salt, 1/2 teaspoon pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley.  Mix well.  Place the stew in a 9x13 baking dish.  Place the baking dish on a sheet pan lined with parchment or wax paper.  Bake for 15 minutes.

Meanwhile, make the biscuits.  Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half-and-half and combine on low speed.  Mix in the parsley.

Dump the dough out onto a well-floured board and, with a rolling pin, roll out to 3/8-inch thick.  Cut out 12 circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling.  Brush them with egg wash, and return the dish to the oven.  Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

Swedish Meatballs

Wow.  It has been 3 weeks since I've posted a recipe.  Don't worry, this one will make up for it.  These meatballs were so tender and delicious.  It was so hard to not lick the plate clean.  They are better than the IKEA version if you've ever had them.  Serve these babies over egg noodles for a sensational meal.

Swedish Meatballs

adapted from What's Cooking, Chicago?

Meatballs:

1 large egg
1/4 cup half & half or heavy cream
2 medium sized dinner rolls, torn into small pieces
1 pound ground turkey
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
1 teaspoon packed brown sugar
1 teaspoon table salt
1 teaspoon baking powder
Vegetable oil for frying (optional) - see tip below

Sauce:
1 tablespoon unsalted butter
1 tablespoon unbleached all purpose flour
1 1/2 cups low sodium beef broth
1 tablespoon packed brown sugar
1 cup sliced mushrooms
1/2 cup half & half or heavy cream
2 teaspoons juice from 1 lemon

For the Meatballs:
Whisk egg and cream together in medium bowl. Stir in bread and set aside.
Meanwhile, in a bowl mix together the turkey, nutmeg, allspice, pepper, brown sugar, salt, and baking powder with clean hands.  Using fork, mash bread mixture until no large dry bread chunks remain; add mixture to the meat mixture and blend with hands until just incorporated.  (When mixing meat, try to handle it as little as possible.)
Using a small or medium ice cream scoop, form meatballs with wet hands and set aside; repeat with remaining mixture to form 25 to 30 meatballs.
Heat oil in 10-inch straight-sided sauté pan over medium-high heat until edge of meatball dipped in oil sizzles (oil should register 350 degrees on instant-read thermometer), 3 to 5 minutes. Add meatballs in single layer and fry, flipping once halfway through cooking, until lightly browned all over and cooked through, 7 to 10 minutes. (Adjust heat as needed to keep oil sizzling but not smoking.) Using slotted spoon, transfer browned meatballs to paper towel-lined plate.
Tip: rather than frying your meatballs, use a mini muffin pan and bake them instead! Spray the mini muffin pan with cooking spray to prevent sticking and place your meatballs in each well. Bake at 350 degrees for 15-20 minutes. Remove and use in the recipe as directed. (This is the method I chose.)

For the Sauce:
Heat a pan over medium-high heat and add butter. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, about 30 seconds. Slowly whisk in broth. Add brown sugar and mushrooms and bring to simmer. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.
Add meatballs to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve.

Coney Island Hot Dogs with Homemade Buns

I have always loved coneys from Sonic.  Yes, some of you may scoff.  And yes, I am aware of how low brow a coney may seem, but come on!  Hot dogs with chili and cheese?  Yes please!  These turned out really well.  The chili was slightly sweet for my taste, so I think I would decrease the brown sugar next time, but the hot dog buns turned out just beautifully and were so much better than the storebought kind.



Yummy yummy!  This is a highly kid friendly meal as well.  And it can always be customized.  My daughter didn't have any of the chili, but she had some ketchup and cheese.  It's so easy to make this meal fit anyone's tastes.  Try some soon!

Coney Island Hot Dog Sauce

adapted slightly from Mommy's Kitchen

1 lb ground turkey
2 cloves garlic, minced
2 - 3 tablespoons chili powder
1 tablespoon prepared mustard
1 (6 oz) can tomato paste
1 1/2 cups water
2-3 tablespoons brown sugar
1 tablespoon Worcestershire
Salt and pepper to taste
hot dogs and hot dog buns (recipe follows)

Brown the meat in a skillet over medium-high heat.  Make sure to break up the meat as fine as possible (a potato masher works great (I just used the back of my spoon and worked it a little more than usual)). When the meat is cooked, drain and return to the skillet. Add the garlic and cook for a couple minutes. Add the remaining ingredients except the hot dogs and add the mixture to your crock pot. Turn the crock pot on low and cook for 2 hours. Serve the Coney sauce on top of cooked hot dogs with diced onions and mustard.
To cook the sauce on the stove, prepare the mixture the same way and just simmer on low for about 45 minutes to 1 hour. (I used the stove method, and it was just as easy and much faster.)


Homemade Hot Dog Buns
adapted slightly from At the Baker's Bench

3 cups flour
1/4 cup vegetable oil
2 tablespoons sugar
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 cup warm water

In the bowl of a stand mixer, put salt and warm water.  Sprinkle the yeast over the water and allow to bloom for 5 minutes.  Add flour, vegetable oil and sugar.  Knead using the dough hook until it’s smooth and satiny, then put it in an oiled bowl. Turn the dough over to coat it with oil, or brush the surface lightly with oil, and cover the bowl. Let the dough rise in a warm, draft-free spot until it’s doubled, about 1 hour.
Gently de-gas the dough by pressing your fist down into it, shape it into a 12-inch log, cover with a piece of oiled plastic wrap, and let rest for 10 minutes. Roll the dough into a 20 x 8-inch strip. Cut the dough (a pizza wheel works well here) into ten 4-inch squares. (Cut in half lengthwise, then into fifths vertically.) Shape each square by folding it over, pressing the edges to seal them, then rolling to form a bun about 6 inches long. Flatten the buns till they’re about 2 inches wide, and transfer them to lightly greased or parchment-lined baking sheets, leaving 3 inches between them. Note: If you prefer to tear the buns apart from one another after they’re baked, place them so they’re only about 3/4-inch apart. Cover the buns with a piece of oiled plastic wrap, and allow them to rise for 45 to 60 minutes, until they’re puffy.
Bake the buns in a preheated 350°F oven for 16 to 18 minutes, until they’re golden brown. Remove them from the oven, cool them on a rack, and store tightly wrapped, or freeze.

Cowboy Spaghetti & A Giveaway!

I'm not usually a big Rachael Ray fan.  But she does have some recipes that are really delicious, and yes, easy.  This is one of my favorites.  The best thing about this pasta is the switch-up on the cheese.  This picture shows it with your typical parmesan and mozzarella on the top, but the recipe calls for grated cheddar to garnish the pasta.  And it's delicious!!  This is not your typical spaghetti with meat sauce.  It has bacon and a nice smoky flavor that is just wonderful.  And because I love this recipe so much, I'm giving away a copy of the book that contains it!

If you want a chance to win, just comment on this post!  The winner will be randomly selected by using random.org and announced on Thursday when I'll put up another yummy recipe!  Enjoy and good luck!

Cowboy Spaghetti

from Rachael Ray's Express Lane Meals

Salt

1 pound spaghetti

1 tablespoon olive oil

3 slices smoky bacon, chopped

1 pound ground beef

1 medium onion (once again, I left this out since my husband hates onions)

3-4 garlic cloves, chopped

Black pepper

2 teaspoons hot sauce (like Tobasco)

1 tablespoon Worcestershire sauce

1 14-oz can chopped or crushed fire-roasted tomatoes

1 8-oz can tomato sauce

8 oz sharp cheddar cheese

4 scallions, trimmed, chopped (I omitted these too)

Bring a large pot of water to a boil.  Salt the water and add the spaghetti.  Cook the pasta to al dente, with a bite to it.  Drain the spaghetti.

Heat a deep skillet over medium-high heat.  Add the olive oil and bacon.  Brown and crisp the bacon for 5 minutes, then remove with a slotted spoon to a paper towel lined plate.  Drain off a little excess fat from the skillet if necessary, leaving just enough to coat the bottom.  Add the beef and crumble as it browns, 3 to 4 minutes.  Add the onions and garlic and stir into the meat.  Season the meat with salt and pepper, hot sauce, and Worcestershire.  Cook for 5 to 6 minutes more, then stir in the tomatoes and tomato sauce.

Add the hot spaghetti to the meat and sauce and combine.  Adjust the seasonings and serve up the pasta in shallow bowls.  Grate some cheese over the pasta and sprinkle with the scallions.

Eggs Blackstone

Eggs Benedict has always been one of my favorite breakfast dishes, but I never get to eat it.  Hollandaise sauce is notoriously difficult to make correctly.  My first attempt at making it was when I was dating my husband - so 5 years ago.  It was disastrous.  I was in a little teeny college kitchen and was still perfecting my cooking skills.  I think I was a bit ambitious.  Needless to say, I was scared to try again, but now that I am a more confident cook I decided to go for it.  Not with Eggs Benedict though - with Eggs Blackstone.  And holy cow, they beat out Eggs Benedict.  Instead of ham, they use bacon and a tomato slice.  Yum!  My hollandaise, although imperfect, did not break like it did on my last attempt, so I have improved!  Watch out for the temperature on your double boiler.  Mine was too high, so the eggs yolks cooked a little bit too much, which gave the sauce a mildly eggy flavor.  It was still magically delicious though.  The sauce will take a few tries to get right, but hey, better start now so I can enjoy it more often!  NOTE: I just used regular fried eggs instead of poached eggs, but I will include the poaching directions for you.

Eggs Blackstone with Meyer Lemon Hollandaise

from Williams-Sonoma Essentials of Breakfast and Brunch

For the sauce:

1/2 cup unsalted butter

1 1/2 tablespoons Meyer lemon juice (I used regular lemon juice)

3 egg yolks

4 tablespoons boiling water

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

8 slices thick bacon, cut in half lengthwise

1 teaspoon Meyer lemon juice (once again, I used regular)

8 eggs

4 English muffins, halved and toasted

8 heirloom or regular tomato slices

Freshly ground pepper

To make the hollandaise sauce, in a saucepan over medium heat, melt the butter.  Remove from the heat and keep warm.  In a small nonreactive saucepan over low heat, warm the lemon juice.  Place the egg yolks in a heatproof bowl or in the top of a double boiler and set over (not touching) barely simmering water in a saucepan.  Heat the yolks, whisking constantly, until they begin to thicken, 3-4 minutes.  Add 1 tablespoon of the boiling water and whisk until the yolks thicken, about 2 seconds.  Add another 1 tablespoon of the boiling water and whisk until the yolks thicken, about 2 seconds.  Repeat twice, adding 1 tablespoon of boiling water each time.  Whisk in the warm lemon juice and remove the bowl from the heat.  Whisking constantly, very slowly pour in the melted butter.  Whisk in the salt and cayenne and continue to whisk until the sauce triple in volume, 3-4 minutes.  To keep the sauce warm until serving, set it over (not touching) hot water in the saucepan and whisk occasionally.

Preheat a broiler (grill).  Arrange the bacon slices in a single layer on a baking sheet and place in the broiler about 6 inches from the heat source.  Broil (grill) the slices until browned, about 3 minutes.  Turn and broil until browned on the second side, about 2 minutes longer.  Transfer the bacon to paper towels to drain.

Pour water to a depth of 2 inches into a large frying pan and add the lemon juice.  Place over medium heat and bring to a gentle simmer.  Break 1 egg into a small bowl or cup.  Hold the bowl so it is just touching the simmering water and slide the egg into the water.  Quickly repeat with the remaining eggs, one at a time, keeping them about 1 inch apart.  Adjust the heat to keep the water at a gentle simmer.  Cook until the whites are set and the yolks are glazed over but still soft, about 4-5 minutes.

About 1 minute before the eggs are done, place 2 muffin halves, cut side up, on each warmed plate.  Top each half with 1 tomato slice and 2 bacon slices.  Using a slotted spoon, lift each egg from the simmering water, letting the excess water drain into the pan.  Trim any ragged edges of egg white with kitchen scissors.  Top each muffin half with 1 poached egg and sprinkle with pepper.  Spoon 2 tablespoons of the hollandaise sauce over each egg.  Serve at once.

Chicken Parmigiana a la The Husband

My husband is a pretty awesome guy.  He works hard and provides a good life for me and our children.  He loves us and is always thinking of us.  And he cooks.  Yeah, you read that right.  And not only does he cook, but he's good at it.  Recently, even with his busy work schedule (he's in the Coast Guard and works 48 hour periods) he has offered to cook dinner once a month.  He gets ambitious too, which usually turns out deliciously for me.  In fact, he made me Pioneer Woman's Chicken Parmigiana.  It was amazing.  I love my cooking husband.

Chicken Parmigiana

from The Pioneer Woman

4 whole (up to 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped (he left this out, he hates them)
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine) (he used chicken broth)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley (he left this out)
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.  Dredge flattened chicken breasts in flour mixture. Set aside.  At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.  Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Buffalo Chicken Pizza

Need something to do with that second ball of pizza dough in your freezer from the calzones?  Look no further.  This is the most delicious pizza I have ever made - no exaggeration.  This would be fantastic for a football party and is a great alternative to hot wings.  It made my husband happy, and I thought it was awesome too.

Buffalo Chicken Pizza

from The Life and Loves of Grumpy's Honeybunch

2 chicken breasts sauteed with some pam, salt and pepper
Red hot sauce, such as Tobasco (2-4 tablespoons depending on heat preference)
1-2 tablespoons melted butter (depending on how much red hot sauce you use)
Blue cheese salad dressing
1 1/2 cups shredded mozzarella cheese

Dice chicken and put in small mixing bowl. Pour red hot sauce and melted butter over top. Stir to combine. Set aside.
Roll out the pizza dough to desired thickness and top with blue cheese dressing.  Evenly top with 3/4 of the chicken mixture, then top with the cheese.  Sprinkle the rest of the chicken mixture over the top.  Bake at 450 on pizza stone in bottom of oven until browned nicely all over (crust and topping). (To be honest, I forgot how long this took.  You'll have to watch it, although I'd say 10-20 minutes.)
Remove from oven and sprinkle with blue cheese crumbles if desired then cool for about 10 minutes before cutting (to prevent cheese and sauce from running all over stone and you).

Sausage and Artichoke Calzones

Calzones are so much easier to make than I expected them to be.  And these turned out beautifully.  My only regret is that I forgot to use the cool calzone maker that my husband got me for my birthday.  Drat!  But I will next time.  I'm sure they would have turned out even prettier if I had, but oh well.  I'm sure that I will be making these again soon.  Bring them on a picnic since they are pretty clean and can be eaten with your hands!

Sausage and Artichoke Calzones

from Pizza and Other Savory Pies
Makes 2 calzones

1/2 lb sweet or hot Italian sausage, casing removed (I used chicken sausage)

1 egg

1 tablespoon milk

Flour, for dusting

1 ball Thin Crust Pizza Dough, at room temperature (recipe follows)

Salt and freshly ground pepper

1 jar (6.5  oz) marinated artichoke hearts, drained and cut into bite-sized pieces

1 oz Parmesan, finely grated, plus 1 tablespoon for sprinkling

2 oz Italian fontina or smoked mozzarella cheese, shredded (I used regular mozzarella)

6-8 fresh basil leaves, torn into small pieces

1/2 cup pizza sauce

Place a pizza stone on a rack in the lower third of the oven and preheat to 450.  Let the pizza stone heat for 45-60 minutes.
In a frying pan over medium-low heat, saute the sausage, breaking it up into small pieces with a spoon, until no trace of pink remains, 5-7 minutes.  Drain on paper towels and set aside.  In a bowl, lightly beat together the egg and milk.
On a lightly floured work surface, divide the dough in half and shape each half into a ball.  Place a sheet of parchment paper on the work surface and set the first ball of dough in the center.  Cover the second dough ball with a clean kitchen towel and set aside.  Dust the top of the dough with flour and, using a rolling pin, roll out to a 7-inch round of even thickness.  Repeat with the second ball of dough.  Cover both rounds with a clean kitchen towel and let rise for 5 minutes.
Season the first dough round lightly with salt and pepper.  Spoon 1/2 of the artichokes over one half of the dough round, leaving a 3/4-inch border uncovered.  Top the artichokes with 1/2 each of the cooked sausage, Parmesan, fontina and basil.  Make sure the filling isn't mounded too high in the center; it should evenly half of the dough round.  Gently fold the uncovered half over the covered half to enclose the filling.  Firmly pinch and crimp the edges to seal.  Repeat with the second dough round.  Brush the tops of the calzones with the egg mixture and sprinkle each with 1/2 tablespoon of the remaining Parmesan.  Cut a small steam vent in the top of each calzone.  Using a pizza peel or rimless baking sheet, carefully slide the calzone-topped parchment paper sheets onto the hot pizza stone.  Bake until golden, about 15 minutes.
Using the pizza peel or rimless baking sheet, remove the calzones from the oven and transfer to a cutting board.  Let stand for 15-20 minutes, then cut into halves and serve warm.  If desired, serve the tomato sauce on the side.

Thin-Crust Pizza Dough
from Pizza and Other Savory Pies
Makes 2 balls of dough

3 1/3 cups flour
1/4 cup whole wheat flour (I've made it with just regular flour too, and it works fine)
1 package (2 1/2 teaspoons) quick-rise yeast
1 tablespoon sugar
1 tablespoon salt
1 1/4 cups warm water (110 F), plus more as needed
2 tablespoons olive oil, plus extra as needed

In a food processor, combine the flours, yeast, sugar and salt.  Pulse to mix the ingredients.  With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds.  If the dough doesn't  form into a ball, sprinkle with 1-2 teaspoons of water and pulse again until a rough mass forms.  Let the dough rest for 5-10 minutes  Process again for 25-30 seconds, steadying the top of the food processor with one hand.  The dough should be tacky to the touch but not sticky.  Transfer the dough to a lightly floured work surface and form it into a smooth ball.  Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap.  Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.
Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder.  Divide the dough into 2 equal pieces.  Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky.  Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your chosen pizza recipe.  If you are using only one ball of dough, place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months.  (When ready to use, thaw the frozen dough for 3-4 hours at room temperature.

Polynesian Pineapple Meatballs

Sticky, sweet and perfect over rice.  Have a Polynesian staycation at home with these meatballs for dinner and some coconut gelato (recipe posted soon!) for dessert, and, if you wish, escape the rainy fall days.

Polynesian Pineapple Meatballs

adapted from Don't Forget Delicious

1 lb ground turkey

1 egg

3/4 cup Panko breadcrumbs

2 tablespoons soy sauce

3/4 teaspoon minced fresh ginger

3/4 teaspoon mustard powder

20 oz can pineapple chunks

3 tablespoons rice vinegar

1/2 cup water

3 tablespoons brown sugar

2 tablespoons cornstarch

Preheat oven to 350. Cover a baking sheet with foil and lightly spritz with cooking spray.

Combine turkey with next 5 ingredients (egg through mustard) in a bowl and mix well. Using a disher or your hands, roll into balls, about 1 1/2 tablespoons each, or your desired size.
Brown meatballs in a large nonstick skillet over medium heat until browned on all sides. Move meatballs to baking sheet and bake for approximately 15 minutes or until they are cooked through (center should be 165 degrees – residual heat will continue to cook them to 170).
While meatballs are baking, In same pan you used for the meat, heat pineapple with juice over medium-high heat until just boiling. Reduce heat, cover and simmer for 10 minutes. In a small bowl, combine vinegar, water, brown sugar and cornstarch and mix well. Add to pineapple and stir to combine. Boil and stir for 1-2 minutes or until thickened.
Add meatballs back into pan and toss to coat. Serve over hot rice.

The Best Tin Foil Dinners

The first time I ever had a tin foil dinner, I was disgusted.  I had made it per my husband's instructions - ground beef, carrots, potatoes - and then seasoned the heck out of it.  I was sure that it would turn out so well, but when we ate them, it tasted like nothing.  It was just texture.  I asked if that was what they were supposed to taste like and he said, "Yeah.  Just put some ketchup on it."  Lovely.  So now I was eating textured ketchup.  The next opportunity I had to make a tin foil dinner was this last weekend.  I made sure that we would not be eating the traditional tasteless mush and would be actually eating something we wanted to put in our mouths.

When making this recipe, I decided that it was essential to go way over the top on flavor at first.  The fire had cooked out all flavor before, so I figured that if there was way too much flavor to start with, we might end up somewhere in the middle.  I figured right.  The end result was absolutely perfect.  Cheesy, creamy and delicious.  The sauce soaked right into the vegetables and marinated the chicken.  My husband said that it was the best tin foil dinner he's ever had.  He said, "You have to understand.  These are traditional.  They don't usually taste good, so these are awesome."  I guess I did something right.  And finishing the meal off with a Reese's smore doesn't hurt either.

The Best Tin Foil Dinners

2 large Yukon gold potatoes, sliced

2 large carrots, peeled and sliced

2 tablespoons olive oil

2 chicken breasts, cut into pieces

Salt and pepper

1 can cream of chicken soup

2 tablespoons unsalted butter

1/2 cup sour cream

1 teaspoon chicken Better than Bouillon, or 1 chicken bouillon cube

1/2 cup shredded sharp cheddar cheese

Lay out 2-3 large pieces of tin foil.  Lay the potatoes and carrots in each of the pieces of foil.  In a large skillet or medium saucepan, heat the olive oil over medium-high heat.  Season the chicken with salt and pepper, then cook in the oil until almost cooked through.  Take off the heat and let cool for a few minutes.  Layer the chicken in each piece of foil.  Drain the skillet of excess liquid.

In the same skillet over medium heat, add soup, butter, sour cream and Better than Bouillon.  Cook until butter melts and ingredients are mixed, stirring frequently.  Add cheddar and stir until melted.  Add pepper to taste.  Take off the heat and let cool for about 5 minutes.

Pour the sauce over the chicken and vegetables.  Wrap up well.  Wrap each foil packet with 2 more pieces of foil.

When outside, let the fire burn down until there are just smoldering logs left.  Put the dinners in and turn a few times.  You'll have to watch it though, since cooking time will entirely depend on the heat of your fire and the foil you used.  It will probably take about 10-20 minutes.  Unwrap and enjoy!

Smoky Chili Joes

These are what my husband describes as the best sloppy joes he's ever had.  In fact, when I made them the other day, I made them early because my husband had to travel for work that night.  He stopped at home to grab a few things before he left, and was excited to see that I had made them.  He then proceeded to wolf down two of them in 10 minutes or less.  They are truly different from any other sloppy joes I've ever had, which is good, because generally I hate them.  And although they don't use any summer produce, they really are summer fare.  Delicious.

Smoky Chili Joes

from Cooking Light, December 2006

1/2 pound extra lean ground beef (I used turkey)

1/2 cup chopped onion (I omitted this)

1 teaspoon minced garlic

1 teaspoon cumin

1/2 teaspoon chili powder

1/8 chipotle chile powder (I used regular chili powder)

1/4 cup ketchup

1 15-oz can red kidney beans, rinsed and drained

1 14.5-oz can diced tomatoes, with green pepper and onions, undrained (I used regular)

6 hamburger buns

6 tablespoons shredded sharp cheddar cheese (I used more)

12 pickles

Heat a large non-stick skillet over medium-high heat.  Add beef to pan; cook 4 minutes or until browned, stirring to crumble.  Add onion and garlic to pan; cook 2 minutes, stirring frequently.  Add cumin, chili powder and chipotle chili powder, and cook 30 seconds.  Stir in ketchup, beans and tomatoes; cook 6 minutes or until slightly thickened.  Spoon about 2/3 cup beef mixture over 6 bottom bun halves, and top each with 1 tablespoon cheese and 2 pickles.  Top with remaining bun halves.

Sweet Corn Chowder

I realized on Sunday that is already August.  August!  As usual, this year has flown by and I have no idea where the time went.  As a kid, I remember it taking forever for Christmas to come, but now it seems to sneak up on me every year.  August means that we only have one more month of summer produce before the fall bounty starts coming in.  But I'm not quite ready!  I didn't use the summer flavors to their fullest.  So before apple season is upon us, I am going to share with you some awesome recipes to use up all of those summer fruits and vegetables before they go away.  First up: corn.  This recipe comes from Ari who runs both Baking and Books and The Vegetarian Family Table.  I lover her sites.  This is a tasty and very low fat recipe considering how creamy the end product is.  My husband described this as creamed corn soup, and he's pretty much dead on.  Sprinkle some cheddar cheese on top and you have a perfect summer meal.

Sweet Summer Corn Chowder

by Ari on The Vegetarian Family Table

4 tablespoons olive oil

3/4 cup diced scallions, white and light green parts only (I omitted this)

1/2 teaspoon sugar

1/4 cup flour

4 cups skim milk (use what you have, I used 1%)

2 cups vegetable stock

Kernels from 6 ears of corn

1/2 cup cheddar cheese

In a large soup pot or dutch oven, heat the olive oil over medium-high heat.  Add the scallions and sugar and cook, stirring occasionally, until the scallions are soft, about 2-3 minutes.  Turn the heat down to medium and add the flour, stirring constantly until the mixture turns a light golden brown and smells cooked.

Add the milk and vegetable stock, stirring until it has combined with the flour mixture, about 2-3 minutes.

Add the corn kernels and bring to a boil.  Cook, stirring occasionally, until the corn has cooked through, about 15 minutes.

Remove 1/4 cup of the kernels, then puree the chowder.  To do this: Remove the soup from the burner, and puree with a hand blender or a regular blender.  If you use a regular blender be sure not to create an airtight seal with the lid by closing the top entirely.  If you do, heat from the chowder will cause hot air to expand and splatter chowder all over you. (Believe me, it will.  I've done it before.  Not fun.  I have a hand blender now though, and it's much easier.)  If you have a hand blender, it's definitely the easier way to go.

Stir in the cheddar cheese and season with salt and pepper to taste.  Ladle the chowder into bowls and top with the reserved corn kernels.  I topped it with more cheddar too.

Note: For a thicker chowder, you can add 1 large peeled and diced baking potato to the pot when you add the corn kernels.

Chicken Pasties, or Chicken Hand Pies

One of my food blogging idols is Jaime on Sophistimom.  If you have not visited her site, please, go visit it and revel in her beautiful pictures and wonderful recipes.  I saw this amazing recipe on her site and just had to try it.  Not the least of the reasons why is because while reading Harry Potter my mouth always waters at the mention of pasties, and here is a recipe for one!  But that's a story for another time.  Today I'm paying tribute to Jaime and her beautiful blog.  These are essentially a chicken pot pie wrapped in a pastry, making it easily transportable.  And was it ever delicious.  I think I needed to use a little bit more of the chicken broth in the filling, and I think a little bit too much flour got into my pastry, but it was heavenly nonetheless.  When you see the method, please don't let it turn you off from making it.  It looks long, but it's not hard and doesn't even take up all that much time.  In fact, the pastry and the filling can both me made as early as the night before and then refrigerated until needed.  Make them for someone special for an extra treat.  Make them for a picnic or a camping trip.  They really are fabulous, and you will not regret it.

Chicken Pasties, or Chicken Hand Pies

by Jaime on Sophistimom

1 medium potato, peeled and diced

1 tablespoon olive oil

1 small onion, finely diced (I omitted this and added more celery to replace it)

1 stalk celery, finely diced (I added 1-2 stalks)

2 large carrots, chopped

1 tablespoon butter

1 tablespoon flour

1 14-oz can chicken stock

1 bouillon cube or 1 tablespoon Better than Bouillon

Salt and pepper to taste

1-2 boneless, skinless chicken breasts, cut into 1/2-inch pieces

Pastry dough (recipe follows)

1 egg, plus a teaspoon of water, beaten

Place potatoes in a medium saucepan, and cover with water.  Bring to a boil over high heat.  Cook until potatoes are tender to the point of a knife.  Drain and set aside.  While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots.  Cook until onions are very tender, about 12-15 minutes.

Melt butter into the mixture and stir in flour.  Let cook for 2 minutes or so, just to let the flour taste cook out.  Pour in about half of the can of chicken stock.  Add the bouillon and potatoes.  Let simmer for a few minutes and taste for flavor.  Add salt and pepper if needed.  Add in chicken and simmer until cooked through.  The mixture should be thick, but not too dry.  Add more chicken stock until you achieve the desired consistency (she used the whole can).  Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).

Preheat oven to 425.  Place a piece of parchment paper in a baking sheet and set aside.  Roll out the pastry dough on a floured surface 18x22-inch rectangle.  (A note on rolling: I have no idea how people get perfect circles or rectangles when rolling.  I never can.  So don't worry if some of your pies are misshapen - they will still taste good!)  Cut in half, then cut each half in thirds, to make 6 equal smaller rectangles.

Spoon 1/4 cup of the chicken mixture onto one of the rectangles of dough, placing it slightly off center.  Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling.  Press the dough down to seal it, and then crimp with the edges of a fork.  Place on the prepared baking sheet.  Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water.  Repeat with remaining 5 pastries.  Refrigerate for at least 30 minutes.

Bake for 15-20 minutes, or until the pastry is golden brown and puffed.

Pastry Dough

2 1/4 cups flour

1 1/2 teaspoons salt

1 teaspoon sugar (optional)

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 egg, slightly beaten

1/3 cup ice cold water

In a food processor fitted with the blade attachment, pulse together the flour, salt and sugar.  Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal.  Combine the egg and water in a container (remove all ice pieces).  While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.

Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. (I think this is where I got too much flour in the dough.  Be careful!)  Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.

Classic Bruschetta, First Trial

When I saw the movie Julie and Julia, my reaction to the food was mixed.  Some of the items made me feel a bit queasy, and I don't think I would touch them with a 10 foot pole.  On the other hand, the other half of the recipes in the movie made me so hungry and I was just craving them for the longest time.  One of those is the bruschetta that Amy Adams makes at the very beginning of the movie.  Oh. My. Gosh.  I just about died when I saw that bread going in the oil and getting crispy and brown.  So I took it in my own hands to figure out how to make this delectable dinner.  I served this to my husband along with plain pieces of French bread that we dipped in a garlic dipping sauce and butter and honey.  It was delectable.  I say first trial because this one wasn't 100% perfect.  There's not quite enough basil, and the bread, although delicious, wasn't exactly what I had imagined.  I think the skinny baguette that I used wasn't wuite what I had in mind for a dinner of bruschetta, but it would be perfect for an appetizer.  This meal could not be easier, more delicious, or more satisfying.

Classic Bruschetta

4 tomatoes, chopped in large chunks

2 garlic cloves, minced

1/8 cup basil, torn into small pieces (I would definitely add more next time - at least 1/4 cup)

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil plus more for frying

Baguette, sliced into 1 inch pieces

Combine tomatoes, garlic, basil, salt, pepper and 1 tablespoon olive oil in a bowl.  Let marinate in the refrigerator all day.  (I made it that morning after breakfast.)

Put a medium pan over medium-high heat.  Pour enough olive oil in the pan to cover the bottom.  Once it is hot, using tongs and working in batches, put the bread in the oil.  Fry until golden brown and crispy, which will take a few minutes.  Flip the pieces over and let fry until golden and crispy on the other side, an additional few minutes.  Remove from pan.  Cover the bottom of the pan with olive oil again and repeat the process with the rest of the bread.

Top the bread with the tomato mixture and enjoy!

Croque Madame

Allow me to reminisce.  I love Paris.  It is by far one of my favorite cities that I have visited.  My first trip there was in 8th grade, and we saw it all.  I was thrilled with the sheer beauty of the place, and I loved seeing all of the art and architecture that I had been learning about in my classes.  We ate at the top of the Eiffel tower and rode the metro.  It was magical.  Since then I have never been able to get enough.  Every time I go to the Louvre, I discover things that I never knew were there.  I love seeing the windows of Sainte Chapelle lit up in the sunlight.  And of course, the food is to die for.  I've eaten crepes with Nutella from street vendors, Chicken Cordon Bleu outside of Moët et Chandon, and of course, onion soup.  One of my favorite memories of Paris includes food.  It was a beautiful day and I had just left Sainte Chapelle.  I walked across the street and bought a beautiful sandwich with brie on a baguette, sat down on a bench, and watched people walk by and light come through the trees on the street with Notre Dame in the distance.  Truly la vie en rose.

Unfortunately, in my times in Paris, I never managed to try a croque madame sandwich.  Of course, it went onto my list of 100 things to make, and it was so worth the wait.  It is fantastically creamy, savory and just wonderful.  It really makes me think of Paris, and now I am wishing that I could go back there soon.  I only wish that the picture did justice to the beauty of French food and the aura of Paris.

Croque Madame

adapted from La Petite Vancouver

1/2 - 3/4 cup milk

1/4 cup flour

2 tablespoons butter

Pinch of nutmeg

Salt and freshly ground black pepper

1/2 cup Gruyère or Swiss cheese (or more to taste)

8 slices of ham

4 slices sturdy white bread

2 large eggs

Olive oil

Melt the butter in a saucepan over medium heat.  Once melted, whisk in the flour and cook, stirring constantly, 1-2 minutes.  Whisking constantly, pour in milk, beginning with 1/2 cup and adding more if needed to make a thick, but spreadable sauce.  Bring to a boil, whisking constantly, reduce heat and simmer.  Add nutmeg and salt and pepper to taste.  Remove from heat.

Make sandwiches by placing 4 ham slices between 2 of the bread slices.  Spread the sauce evenly over each of the sandwiches, then sprinkle cheese evenly over the sauce.

Heat oven to 250 (yes, that's 250).  Bake sandwiches for 5-10 minutes, or until cheese melts.

Meanwhile, fry the eggs in a little bit of olive oil to your preference of doneness. (I prefer medium, but sunny side up, easy or hard would work as well.)  When sandwiches are finished baking, top each sandwich with one egg.  Serve with french fries and salad.  Makes 2 sandwiches.

Lemon Fusilli with Arugula

You. Must. Try. This. Pasta.  I'm serious.  This is for sure one of my top 10 recipes.  It is absolutely delicious and so easy to make.  I make it for company all the time and am constantly asked for the recipe.  I don't add the arugula, but that's just because I couldn't find any the first time I made it and just haven't bothered ever since.  This is not anywhere near a light recipe, so it can't be made all the time, but goodness gracious it most definitely needs to be made.  Please.  I'm begging you.  Make this now!  You will fall in love.

Lemon Fusilli with Arugula

from Barefoot Contessa at Home by Ina Garten

1 tablespoon olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream (hence the not lightness)

3 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli (or rotini) pasta

1/2 pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)

1/2 cup parmesan cheese

1 pint grape or cherry tomatoes, halved

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons salt, and 1 teaspoon pepper.  Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon salt and pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.  Drain the pasta and return it to the pot.  Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.  Pour the hot pasta into a large bowl and add the arugula, parmesan, and tomatoes.  Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta.  Toss well, season to taste, and serve hot.

Pizza Buns

Cinnamon rolls + pizza?  Can it be done?  Yes!!  And it's delicious.  These pizza buns were a pleasant surprise and were scrumptious.  Add your favorite toppings and make it your own!  It would be so easy to play around with, and pretty much any kind of dough will do.  I used some pizza dough that I had in the freezer, added some garlic and olives, and voila!  Dinner is served.  Do you get sick of pizza?  Because I do when it's coming in the same form over and over again.  But this is a little change from the ordinary and great for families!  Not only were they delicious, but they knocked out yet another of my 100 things.  I found the idea at The Other Side of 50.

Pappa al Pomodoro

I'm on a roll! Here is the second recipe from my 100 Things to Cook, Bake and Make list. Pappa al Pomodoro is an Italian soup that is thickened with bread. That's what interested me in this recipe. It's actually very simple to make and yields a pretty high flavor for very little effort. My husband was stealing pieces of bread and dipping it in the soup on the stove the whole time it was cooking, so you know it must be good. The ingredients are mostly things that you may have on hand already, and it would be great for a night when you really don't feel like cooking. I'm not usually a big fan of Rachael Ray, but this recipe is a winner. Enjoy!

Pappa al Pomodoro

from Express Lane Meals by Rachael Ray

1 loaf chewy bread, such as ciabatta

1/2 cup olive oil

1 sprig fresh rosemary (I used dried)

4 garlic cloves, chopped

1 small onion (I omitted this because my husband has issues with onions)

1 cup chicken stock

1 14-oz can diced tomatoes

1 28-oz can crushed tomatoes

1 cup fresh basil, about 20 leaves

Salt and black pepper

Parmesan

Chop about 2 cups (a couple of small mounds) of the bread and reserve the rest to pass at the table.

Heat a medium soup pot over medium heat. Add about 1/4 cup of the olive oil, then add the sprig of rosemary and the garlic. Peel and halve the onion and, using a box grater, grate the onion directly into the soup pot. Sauté the mixture for 5 minutes, then remove the rosemary stem. Add the chicken stock and the tomatoes and bring it to a bubble. Add the bread chunks and stir until the bread has melted into the soup; the result is a super thick consistency. Tear or shred the basil and stir it into the soup. Season the soup with salt and pepper to taste and ladle the soup into bowls. Top it with an extra swirl of olive oil, 1 tablespoon per bowl, and lots of shaved Parmesan.

Bacon Pesto Pasta Bake

Oh yes. Pasta filled with deliciousness. This dish was extremely easy to make and clean up and was very satisfying. I wish I had had some garlic bread and a salad to go with it - then it really would have been perfect. This dish is flavorful and very cheesy, just the way I like it. I hope you like it too! Enjoy!

Bacon Pesto Pasta Bake

from Budget Bites

14.5 oz penne pasta

1 10 oz jar pesto

1 pint grape tomatoes

6 oz bacon (half of a regular pack)

2 cups shredded mozzarella cheese

Cook the pasta according to the package directions. Meanwhile, cook the bacon until crispy, and dry between paper towels. Crumble. Cut the tomatoes in half. Preheat the oven to 350 and coat a large casserole dish with cooking spray. When the pasta is done, drain and return to the pot. Mix in the pesto, tomatoes, bacon and 1 cup of cheese. Pour into the casserole dish. Sprinkle with the remaining cup of cheese. Bake for 20 minutes.