Maybe I should call it a fritata pizza... I don't know. Either way it's a good eating and fun to make too. I make this for one person, and it's REALLY filling, but it's also light. Even though you're full after eating it, you're not feeling like you have a lump of lead in your belly.
As most of you know a fritata is is nothing more than an Italian omelet. And if you like pizza, you will like this. It's different, because there is no bread in the crust, it's nothing but egg, so it finished a little lighter than a regular pizza. I like to make this with some easy traditional toppings, this way it goes quickly and the prep is minimal. You can get a little creative, but you have to remember that what you put in has to cook, and unless you like runny eggs ( blech!) you run a risk of getting an uneven finish.
Ingredients:
3 large eggs
3 slices Mozzarella cheese. ( optional)
1Tbsp Parmesan cheese
5-10 slices pepperoni
1/4 C tomato sauce
1 Tbsp olive oil
Directions:
Preheat over to 375.
Put oil in oven safe small frying pan and set in oven to warm up.
Remove eggs from shells and scramble well with Parmesan cheese. The more you beat the eggs the fluffier they will turn out in the end. Place beaten eggs into preheated pan and set back in oven for 2-3 minutes.
While eggs are in oven, cut two slices of mozzarella into strips.
Remove eggs from oven and quickly place the whole slice of Mozzarella in the middle then spread evenly with tomato sauce and layer with pepperoni, then criss-cross with mozzarella strips.
Place back into the oven and set timer for 20 minutes. Check after 15, if cheese is beginning to brown it is ready.
Remove from oven and allow to cool for 5 minutes. Remove from pan with large spatula and a deft wrist. Make sure the bottom is free of the pan, then using spatula as a guide, tip pan and slide fritata onto plate. ( do I have to tell you to use oven mitts?)
EAT IT!!!
After Thoughts:
There are tons of ways to jazz this up, sometimes it depends on how much time you want to spend. If you want to take the time, you can sauté some onions and garlic and mix into the eggs.
If you're a cheese person this is GREAT with some gobs of fresh mozzarella. If you're not a cheese person there is no hope for you!
You can use meatballs or sausage if you desire, but as I have said before, don't overload this, it's way too easy if you like a loaded pizza.
Monday, April 20, 2009
Friday, April 17, 2009
Chicken -AL-a-King
Credit my little brother for this recipe, modified from a Mom recipe!
Here is a nice crock pot recipe for you. This is one of my household favorites. And I make it! Got the recipe from mom.
You can clean this up for the way you write. I just blurted things out. You're a cook, you understand! I call it "Chicken -AL-a-King". Mom I think, did the chicken the same, then made dumplings, and called it "chicken & dumplings" You can call it Chicken - Al & Karl if you like! Whatever!
Ingredients:
2 or 3 Whole chicken breasts
1 - Large can of Veg-All™ OR 1) 2#bag of frozen mixed veggies
2 Cups corn starch
Few - whole peppercorns
3 Cans of Swanson™ Chicken Broth
Directions:
In a crock pot, pour in the chicken broth, then place in the chicken breasts, the veggies, and add water as needed to cover the chicken. Simmer on low for 6 to 8 hours. OR on high for 3 - 4 hours.
Remove chicken breasts from crock pot, then using 2 forks, shred the breasts and then return them to the crock pot.
Thicken the gravy using the corn starch. Begin with a 1/2 cup, mix with an equal amount of cold water, stir till you make a paste, slowly add to stock in pot, stirring constantly to avoid clumping. Continue stirring until it returns o a bubble, check thickness. If you prefer a thicker stew gravy, repeat this process until you have reached the desired thickness.
Serve it up any way you wish!
EAT IT!!!
After Thoughts:
Goes great served over some Pillsbury™ Grands Buttermilk biscuits!
I am sure it would be awesome served over some cornmeal pancakes!! (Karl)
This meal will stick to your ribs, and makes great leftovers! Is a good meal by itself, although the biscuit helps.
Here is a nice crock pot recipe for you. This is one of my household favorites. And I make it! Got the recipe from mom.
You can clean this up for the way you write. I just blurted things out. You're a cook, you understand! I call it "Chicken -AL-a-King". Mom I think, did the chicken the same, then made dumplings, and called it "chicken & dumplings" You can call it Chicken - Al & Karl if you like! Whatever!
Ingredients:
2 or 3 Whole chicken breasts
1 - Large can of Veg-All™ OR 1) 2#bag of frozen mixed veggies
2 Cups corn starch
Few - whole peppercorns
3 Cans of Swanson™ Chicken Broth
Directions:
In a crock pot, pour in the chicken broth, then place in the chicken breasts, the veggies, and add water as needed to cover the chicken. Simmer on low for 6 to 8 hours. OR on high for 3 - 4 hours.
Remove chicken breasts from crock pot, then using 2 forks, shred the breasts and then return them to the crock pot.
Thicken the gravy using the corn starch. Begin with a 1/2 cup, mix with an equal amount of cold water, stir till you make a paste, slowly add to stock in pot, stirring constantly to avoid clumping. Continue stirring until it returns o a bubble, check thickness. If you prefer a thicker stew gravy, repeat this process until you have reached the desired thickness.
Serve it up any way you wish!
EAT IT!!!
After Thoughts:
Goes great served over some Pillsbury™ Grands Buttermilk biscuits!
I am sure it would be awesome served over some cornmeal pancakes!! (Karl)
This meal will stick to your ribs, and makes great leftovers! Is a good meal by itself, although the biscuit helps.
Tuesday, April 14, 2009
Cornmeal Pancakes
This is one of the recipes that you either love or you hate, I have never met anyone who is ambivalent about them. The best part about cornmeal pancakes is that they can be enjoyed in many different ways. If you want them for breakfast, they are great with plenty of butter and maple syrup. If you are looking for a semi-nutritious snack food, cold cornmeal pancakes with some of your favorite jam are a tasty little snack. And lastly, you can make them ahead and freeze them the warm them up later for use with chili, or stew or even creamed chipped beef. (yes, otherwise known as "shit on a shingle") They have a texture like a pancake, but a taste similar to a light cornbread.
There are many variations of this classic recipe from Johnny Cakes to corn-dodgers. This falls somewhere in the middle. I take some shortcuts with this to make it as easy as possible, and still get a decent result. The biggest thing is getting the batter consistency right. Too thin and your pancakes have a tendency to cook too fast and not hold together, well, and too thick and they are like lumps of clay. It may take a few tries to get it just right for your taste, don't be afraid to experiment with this recipe, it's they best way to find your best batter.
I recommend that you use a good basic pancake mix. I don't like bisquick™ pancakes, they are too heavy and have way too high baking powder to flour ratio. My favorite pancake mix is New Hope Mills™ Buttermilk style, but I am not sure if it is available nationally. My suggestion is to find a decent buttermilk mix that give a fairly light pancake. The second tip is to not overcook the cornmeal in the prep, it's common to want to take the easy way out and nuke the cornmeal in the water, but this will cause the cornmeal to clump and make big gobs in the batter. Follow the method and you will have a good pancake.
Ingredients:
1 Cup Cornmeal ( yellow or white, doesn't matter)
1-1/4 Cup BOILING water
Your favorite Buttermilk Pancake mix
Directions:
Mix cornmeal with boiling water in a small mixing bowl stir and let stand for 5 minutes, stir again and let stand for additional 5 minutes, or until you can safely hold a finger in the mixture.
Follow the directions for your pancake mix, for a half a batch. Once you get it mixed up check the consistency, it should easily coat a spoon dipped into the batter. If the spoon comes out with a thick coating of batter, thin it out a little bit.
Once you have the consistency right, mix in the cornmeal paste into the pancake batter. Again pay attention to the consistency of the mixture, don't be afraid to thin it out. It should pour evenly, but not spread out too fast on the pan! ( I know it sounds picky, but once you figure it out, you will never need to think about it again, because you will always know exactly what your shooting for. )
Cook on a hot griddle, pour quarter cup each for pancake as many as your griddle will take. Mine only does 4 at a time, but there are some out there that can get up to 10. The recipe should yield between 18 and 24, 3 inch pancakes.
For breakfast, Serve with butter and warm maple syrup.
Eat it!!
After thoughts:
If you wish to use these as a substitute for cornbread, they are amazing with chili, simply place a couple in the bowl then ladle the chili over the top. They will also work the same way with your favorite stew in place of biscuits.
If you make a double batch you can freeze the extra for use later, they nuke up quite nicely and very quickly.
Experiment with it, and find your favorite ratio and consistency. Never be afraid to experiment!
There are many variations of this classic recipe from Johnny Cakes to corn-dodgers. This falls somewhere in the middle. I take some shortcuts with this to make it as easy as possible, and still get a decent result. The biggest thing is getting the batter consistency right. Too thin and your pancakes have a tendency to cook too fast and not hold together, well, and too thick and they are like lumps of clay. It may take a few tries to get it just right for your taste, don't be afraid to experiment with this recipe, it's they best way to find your best batter.
I recommend that you use a good basic pancake mix. I don't like bisquick™ pancakes, they are too heavy and have way too high baking powder to flour ratio. My favorite pancake mix is New Hope Mills™ Buttermilk style, but I am not sure if it is available nationally. My suggestion is to find a decent buttermilk mix that give a fairly light pancake. The second tip is to not overcook the cornmeal in the prep, it's common to want to take the easy way out and nuke the cornmeal in the water, but this will cause the cornmeal to clump and make big gobs in the batter. Follow the method and you will have a good pancake.
Ingredients:
1 Cup Cornmeal ( yellow or white, doesn't matter)
1-1/4 Cup BOILING water
Your favorite Buttermilk Pancake mix
Directions:
Mix cornmeal with boiling water in a small mixing bowl stir and let stand for 5 minutes, stir again and let stand for additional 5 minutes, or until you can safely hold a finger in the mixture.
Follow the directions for your pancake mix, for a half a batch. Once you get it mixed up check the consistency, it should easily coat a spoon dipped into the batter. If the spoon comes out with a thick coating of batter, thin it out a little bit.
Once you have the consistency right, mix in the cornmeal paste into the pancake batter. Again pay attention to the consistency of the mixture, don't be afraid to thin it out. It should pour evenly, but not spread out too fast on the pan! ( I know it sounds picky, but once you figure it out, you will never need to think about it again, because you will always know exactly what your shooting for. )
Cook on a hot griddle, pour quarter cup each for pancake as many as your griddle will take. Mine only does 4 at a time, but there are some out there that can get up to 10. The recipe should yield between 18 and 24, 3 inch pancakes.
For breakfast, Serve with butter and warm maple syrup.
Eat it!!
After thoughts:
If you wish to use these as a substitute for cornbread, they are amazing with chili, simply place a couple in the bowl then ladle the chili over the top. They will also work the same way with your favorite stew in place of biscuits.
If you make a double batch you can freeze the extra for use later, they nuke up quite nicely and very quickly.
Experiment with it, and find your favorite ratio and consistency. Never be afraid to experiment!
Friday, April 3, 2009
Crock pot barbecue Pork
Well the votes are in and it looks like a landslide!! LOL And so it is that I will start adding Crock Pot recipes as well. Now there are some little tricks to the Crock Pot. Contrary to popular belief it is possible to overcook stuff in a crock pot, and there are a few easy tricks to keep it from happening. One of these trick is to delay the start time until about half way through the day. Bet you're wondering how to turn on a crock pot by remote aren't you? A simple device available at any hardware store for less than $15 called a timer. Now pay attention when you shop, you want a heavy duty timer, not just a plain lamp timer which is cheaper. Crocks use a little bit more amps than a lamp and you don't want to end up with a fire, that would over cook your food, and you don't want to blow the circuit, that would under cook your food!! Now I bet your wondering how to keep your stuff safely cool until it's time to start the cooking. Well the truth is that in many cases it really doesn't matter, unless you're cooking something with dairy products or possibly chicken products. In these cases you can simply use some frozen ingredients that will keep this chilled until the cooking starts. The other trick is to use some ice blocks in the place of added water, which will melt during the waiting time and be water when it's time to cook! See? Simple!
There are a few things that you really need to know about your crock pot before you use it, one is the cooking temps on low and high settings. This is very easy to figure out, all you need is an oven thermometer and a couple hours of time. Set your crock pot on "low" and set the thermometer inside it. Leave it empty and dry. It won't hurt it at all. Check the thermometer every 15 minutes for one hour. It should hold a steady temp after the first 30 minutes. That's your low operating temp and is important to know. If it is over 225 you can count on needing extra liquid in anything that you cook for more than three hours. Now switch to "high" and repeat the process. Now you know what you are working with. Generally 300 to 350 is the high setting, so remember that if you are gonna have things cooking on high and you need to figure they will need less time and more liquid. If you don't have an oven thermometer but do have a candy or a frying thermometer, you can do the same test, but you will need to fill the crock pot about 2/3 full of water. There is just no good way to do it with a meat thermometer!
One of the best things for crock pot cooking is meat, because it has the time to simmer and tenderize. Pot roast is great and so is roast pork loin. One of my favorite dishes is Barbecue Pork. There are a couple ways to do it, one is to cook the pork, then prep it and add it to the sauce, the other is to cook the pork in the sauce. This is my favorite way to do it.
Ingredients:
32 Ounces of Your favorite Barbecue Sauce ( personally I like to mix and match, my favorite is to mix a bottle of Open Pit™ and a bottle of Jack Daniel's™ Original No.7 Recipe Barbecue sauce. )
3# Pork Loin
2-3 cloves Garlic slivered
1 large onion Julienned
3 Tbsp Soy sauce
1 cup Honey
Directions:
cut slits in pork loin and insert garlic slivers around the roast, dispersing evenly over meat. Set aside.
Mix barbecue sauce, honey and soy sauce together and dump mixture into crock pot.
Set meat into the pot, the sauce mixture should cover the meat, if it doesn't, add water to bring level up over the meat.
Layer the onions on top of this and place lid on crock pot set to low and simmer for 4 to 6 hours.
When ready to eat, remove lid from crock and gently spoon off excess grease.
Remove the meat from the sauce and slice, then return to sauce for 5 minutes before serving.
EAT IT!!!
After thoughts:
This goes great with rice. White rice, brown rice, wild rice, whatever you prefer, this stuff is good with it!
The perfect side dish is Corn. Corn on the cob, Mexican corn, or even cornbread! Corn and barbecue pork just seem to go great together.
The leftovers are even better the next day, nuked or just cold on a nice hard-roll!!
There are a few things that you really need to know about your crock pot before you use it, one is the cooking temps on low and high settings. This is very easy to figure out, all you need is an oven thermometer and a couple hours of time. Set your crock pot on "low" and set the thermometer inside it. Leave it empty and dry. It won't hurt it at all. Check the thermometer every 15 minutes for one hour. It should hold a steady temp after the first 30 minutes. That's your low operating temp and is important to know. If it is over 225 you can count on needing extra liquid in anything that you cook for more than three hours. Now switch to "high" and repeat the process. Now you know what you are working with. Generally 300 to 350 is the high setting, so remember that if you are gonna have things cooking on high and you need to figure they will need less time and more liquid. If you don't have an oven thermometer but do have a candy or a frying thermometer, you can do the same test, but you will need to fill the crock pot about 2/3 full of water. There is just no good way to do it with a meat thermometer!
One of the best things for crock pot cooking is meat, because it has the time to simmer and tenderize. Pot roast is great and so is roast pork loin. One of my favorite dishes is Barbecue Pork. There are a couple ways to do it, one is to cook the pork, then prep it and add it to the sauce, the other is to cook the pork in the sauce. This is my favorite way to do it.
Ingredients:
32 Ounces of Your favorite Barbecue Sauce ( personally I like to mix and match, my favorite is to mix a bottle of Open Pit™ and a bottle of Jack Daniel's™ Original No.7 Recipe Barbecue sauce. )
3# Pork Loin
2-3 cloves Garlic slivered
1 large onion Julienned
3 Tbsp Soy sauce
1 cup Honey
Directions:
cut slits in pork loin and insert garlic slivers around the roast, dispersing evenly over meat. Set aside.
Mix barbecue sauce, honey and soy sauce together and dump mixture into crock pot.
Set meat into the pot, the sauce mixture should cover the meat, if it doesn't, add water to bring level up over the meat.
Layer the onions on top of this and place lid on crock pot set to low and simmer for 4 to 6 hours.
When ready to eat, remove lid from crock and gently spoon off excess grease.
Remove the meat from the sauce and slice, then return to sauce for 5 minutes before serving.
EAT IT!!!
After thoughts:
This goes great with rice. White rice, brown rice, wild rice, whatever you prefer, this stuff is good with it!
The perfect side dish is Corn. Corn on the cob, Mexican corn, or even cornbread! Corn and barbecue pork just seem to go great together.
The leftovers are even better the next day, nuked or just cold on a nice hard-roll!!
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