Tag: dinners

Red Sauce with Onion Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

This was the second pizza I made with my broccoli and shrimp pizza yesterday. This pizza is a classic pizza topped with onion, but it has a fun and delicious twist! The spices you would usually mix into the sauce, I sprinkled evenly over the dough, and it was a great idea! In sauce, the herbs become mellow and blend with one another more, but sprinkling them means more herbs, and more not being baked by the sauce. I also liked the baked onion on top. It cooked long enough the raw flavor was gone, but it was still crunchy on the pizza.

Red Sauce with Onion Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Sliced Onion
  • 1 Can 8 Oz Tomato Sauce
  • Dried Crushed Basil, Italian Seasoning, and Garlic Powder
  • 1/2 Bag Mozzarella, 16 Oz
  • Non-stick Spray

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, sprinkle spices over the whole pizza, top with tomato sauce, and spread to 1 inch from edges of crust. Bake for 10 minutes then remove.

3. Add mozzarella then onion over 1/2 baked pizza. Return to oven and bake for 15 minutes. Let cool for 10 minutes before serving.

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Shrimp and Broccoli Pizza

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This recipe makes enough dough for 2 pizzas, but the rest of the ingredients are for 1 pizza!

Pizza comes in all shapes and sizes, with different flavor profiles and toppings. When you make homemade pizza you can make your dough sweet or spicy, you can use a mild, strong, soft or hard cheese, toppings are limitless. Pizza is a blank canvas. For this recipe, I first though of shrimp pizza after I made shrimp lo mein with the other half of this bag of frozen shrimp. I wanted to make a pizza featuring shrimp, and I thought then that a cheese sauce would be a good pair, and then broccoli seemed to also be a natural pair. So this pizza was born. The cheese sauce for this pizza was made with just estimates. I make this exact cheese sauce for mac and cheese and so you just add milk until your desired looseness is met. If you make this recipe the way I did, you will have 1/2 the cheese sauce left, so boil 1 1/2 cups elbow macaroni, and you can have a side of mac and cheese with pizza (which is what I did). Each pizza makes 10 slices, giving about 5 adult servings per tray. As noted above, this recipe makes 2 crusts, but the rest of the ingredients are enough for 1 pizza, so alter the recipe if you want to make 2 shrimp pizzas.

Shrimp and Broccoli Pizza Recipe CardDownload

What You Will Need

  • 3 1/2 tsp Active Dried Yeast
  • 2 Cups Warm Water
  • 6 Cups & 4 Tbsp Flour Separated
  • 3 Tbsp Oil
  • 2 Baking Sheets, 13 x 18in, 1/2 Baking Sheet
  • 1/2 Medium Diced Onion
  • 4 Tbsp Butter, 1/2 Stick
  • 1 Block White Sharp Cheese, 8 Oz
  • 1 1/2 Cup Milk
  • 1 Bag Broccoli, 16 Oz Thawed and Dried
  • 12 Oz Frozen Cooked Shrimp, Thawed and Tail Removed
  • 1/2 bag Mozzarella, 16 Oz
  • Non-stick Spray
  • Large Frying Pan

Directions

  1. To Make Dough: In a bowl, mix together Yeast, Warm Water, Flour, and Oil. Mix until a smooth dough forms, then set aside and let rise til double in size, 45 minutes to 1 hour. Turn out onto a greased countertop and divide into 2 portions for 2 pizzas.

2. In a large frying pan, melt butter and saute onion. Once onion is sauteed, add flour and stir constantly until flour is cooked out. Add milk then stir til smooth, add more milk as necessary. Dice cheese into 1 inch cubes then add to flour mixture. Stir off the heat until all cheese is melted. Set aside.

3. Heat oven to 400 F. Spray both baking sheets with non-stick spray, add dough and spread evenly over the bottom to edges. If dough pulls back from the edges, let rest for 5 minutes before trying again. Once pulled to edges of pan, top with 1/2 cheese mixture and spread to 1 inch from edges of crust. Add broccoli on top. Bake for 15 minutes then remove.

4. Add shrimp and mozzarella to 1/2 baked pizza. Return to oven and bake for another 15 minutes. Let cool for 10 minutes before serving to prevent cheese sauce from running out.

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Slow-Cooker Pigs in a Blanket using Cabbage

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Old fashioned pigs in a blanket is a common meal that many people used to make about 100 years ago. This recipe was most commonly made by those who had family stemming from eastern Europe. Today, pigs in a blanket is typically something very different, usually a hot dog or mini dog wrapped in a puff pastry. These pigs in a blanket taste very different than the new version. The older version was savory flavored meat wrapped in a wilted and tender cabbage leaf and coated in a slightly sweet tomato sauce. Though this dish can be very messy to eat, it is filling and very delicious. This recipe makes 12 pigs and 4-5 adult sized servings. This recipe can also easily be doubled and frozen in a freezer container or casserole dish.

Slow-Cooker Pigs in a Blanket using Cabbage Recipe CardDownload

What You Will Need

  • 6 Large Cabbage Leaves, Halved with Middle Stem Removed
  • 1 Lb of Ground Beef
  • 1 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • 2 tsp Paprika
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

  1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for 1-2 minutes until soft. Transfer to strainer and let cool. Place burger in a mixing bowl, add 1/2 onion, garlic, Italian seasoning, and paprika. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into a patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add 1 can of water and remaining onion, carefully stir and place on high and cover.

3. Check every hour and spoon with hot sauce. Once they begin to shrink, push more into hot sauce. Cook pigs for at least 2.5 hours on high before serving, making sure they are thoroughly cooked first. Plate and let cool 10 minutes before serving.

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Shrimp Lo Mein

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I am always in the mood for Chinese food. Their cuisine is so rich in savory flavors with vegetables and carbs. Lo mein is one of my favorite easy Chinese recipes. The only thing you will need is fish oil and oyster sauce, then you can make any kind of lo mein there is! For this recipe, I used zucchini as my green vegetable. You could also use a spinach, a bok choy, or some broccoli, to name a few. I also added about 2 teaspoons of red pepper flakes for a subtle hint of heat to the dish. I would recommend adding some for more depth of flavor, or more if you’d like some extra spice in your dish! This recipe makes 5-6 adult sized servings.

Shrimp Lo Mein Recipe CardDownload

What You Will Need

  • Wok/Large Dutch Oven
  • 1/3 Cup Oil
  • 1 Medium Onion, sliced
  • 1 Green Vegetable
  • 12 Oz Frozen shrimp
  • 12 Oz Vermicelli/spaghetti
  • 2 Tbsp Oyster Sauce
  • 1 1/2 Tbsp Fish Oil
  • 2 Tbsp Soy Sauce
  • 1/2 Tbsp Garlic powder
  • 1/2 Tbsp Ground Ginger
  • (Optional) 1/4+ tsp Red Pepper Flakes

Directions

  1. Add your oil to your pan and heat over medium heat until hot. Also begin boiling your spaghetti, cook until al dente, then strain.

2. Add your onion and green vegetable to the oil and cook until onion is translucent. Add your oyster sauce, fish oil, soy sauce, and spices. Stir until combined.

3. Place frozen shrimp into luke warm water. Let sit for 2-3 minutes. Remove tails if applicable. Add shrimp and pasta to wok/dutch oven, stir over medium heat until thoroughly mixed.

4. Remove from heat. Let cool 5 minutes and serve.

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Turkey and Dumpling Soup

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A cold front moved through the area this weekend, and boy was it cold. Causing our first frost to come 2 weeks early, we needed something to warm us up from all the things we were doing before winter. This recipe is a twist on the American classic Chicken and Dumplings. You can make this dish with chicken, and the recipe below allows you to do that, but I used turkey and turkey stock. Last thanksgiving, I saved all my leftover meat and froze it. I also made stock from the bones to have stock for this year. I used frozen and canned vegetables, and I made everything else according to the recipe below. This recipe was very good, and I will make this dish again in the future. Dumplings are surprisingly easy to make. This recipe makes 5-6 adult sized servings.

Turkey and Dumpling Soup Recipe CardDownload

What You Will Need

Soup
  • 4 Cups Turkey/Chicken Broth/Stock
  • 2 Cups Turkey/Chicken, Cooked and Shredded
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Diced Onion
  • 1 Cup Sliced Carrots
  • 1/2 Cups Green Beans
  • 1/2 Cup Sliced Peppers
  • 1-2 Cans Mixed Vegetables, Strained
  • 1/2 Tbsp Dried Thyme
  • 1/2 Tbsp Ground Sage
  • 1 tsp Garlic Powder
  • Large Dutch Oven/Stock Pot and Lid
  • Label
Dumplings
  • 1 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • Pinch of Salt
  • 1 Tbsp Cold Butter
  • 1/2 Cup Milk
  • Bowl and Mixer

Directions

  1. Heat your dutch oven/stock pot over medium high heat. Add your butter and flour. Stir constantly until mixture turns golden.
  2. Add your vegetables and 1/4 cup stock, then cook for 5 minutes. Add your remaining stock and spices, then bring to a boil and stir occasionally.
  3. While Soup is heating, Mix together dry dumpling ingredients into a bowl. Cut in butter until mixture is crumbly, then add milk. Mix.
  4. Add shredded meat to your soup and return to a boil. Once boiling, add batter a spoonful at a time to boiling soup. Once all batter balls are added, sprinkle with thyme, then cover and boil for 15 minutes.
  5. Remove from heat, and let cool 15 minutes before eating.
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