Detroit Syle Pizza

 Normally I like thin crust pizza, but I do like this thick crust pizza.  The crust is so light.   I love when the cheese melts down the sides of the crust and leaves it crispy.   This is a pepperoni pizza, but put on whatever toppings you like.

DETROIT STYLE PIZZA 

Dough Ingredients:

*2 - 2 1/4 cups bread flour

*1 teaspoon instant or rapid rise yeast

*1 1/2 teaspoons salt

*1 cup warm water (remove 1 1/2 teaspoons and only use if needed)

Sauce Ingredients:

*2 tablespoons olive oil

*4 garlic cloves, minced

*2 1/4 teaspoons dried oregano 

*1/8 teaspoon red pepper flakes

*1 (28 ounce) can San Marzano sauce

*1 teaspoon garlic power

*1 teaspoon onion powder

*1tablespoon granulated sugar

*1 teaspoon salt

*1 teaspoon ground black pepper 

Pizza Toppings:

*1 (12 ounce) package brick cheese or monterey jack cheese, cut into 1/2 inch cubes

*1 natural casing pepperoni, cut about 1/8 inch thick (you can use any pepperoni, but a I like to use  higher quality).

Dough Directions:

~In a lage mixer, whisk flour, yeast, and salt.

~Add in water.

~Using a dough attachment, mix on low speed util the dough comes together.

~Allow dough to rest for 10 minutes.

~Mix again (or knead) until dough becomes smooth (around 10 minutes if using a dough hook.   About 15 minutes if kneading by hand).

~Form dough into a ball.

~Drizzle some olive oil over it and rub all over the dough.

~Place in bowl and cover with plastic wrap or a clean damp towel and allow to rise for  2 hours or until, doubled in size in a warm draft free area.

Sauce Directions:

~In a medium saucepan, heat olive oil over medium heat until oil is hot, but not smoking.

~Add minced garlic, oregano, and red pepper flakes.

~Stir and cook for about 25-30 seconds.

~Add crushed tomatoes, garlic powder, sugar, salt and pepper.

~Simmer for 30-40 minutes.

Time To Make The Pizza:

~Drizzle olive oil in the bottom and sides of 9x13 inch Detroit style pizza pan (I use about 2 tablespoons).

~Adjust oven rack to lowest position.

~Preheat oven to 500 degrees.

~Punch down dough and place in prepared pan.

~Press down dough spread to edges.

~Cover with plastic wrap and allow to rest for 30-35 minutes (the dough may not reach the edges at this point, but don't worry).

~Press dough out towards the edges again, removing any air bubbles.

~Lay half of the pepperoni evenly over dough.

~Top with cheese, making sure cheese is touching the edges of the pan.

~Spoon pizza sauce over the pizza in three even rows (you will have extra sauce.  I freeze mine for next time).

~Add remaining pepperoni.

~Place in oven and bake for 14-16 minutes, or until edges are black and bubbly and cheese is melted and starting to brown.

~Remove from oven and allow to sit for 5 minutes before removing from pan and cutting.

~Run a thin metal spatula around the edges of the pan to loosen the pizza from the pan.

~Carefully remove pizza from pan and slide it onto a cutting board.

~Cut into 12 pieces and enjoy.

2. Other Topping Ideas:

*bacon

*sausage

*ham

*onions

*green bell peppers

*mushrooms

*pineapple  

Brioche Buns

Light and airy and very tasty.   Takes a little more work than regular hamburger buns, but well worth the effort.  

BRIOCHE BUNS

(makes 8 or 16 mini)

Starter Ingredients:

*1/4 cup bread flour (can use all-purpose)

*1/4 cup warm whole milk (110 degrees)

*1 teaspoon instant yeast

Bun Ingredients:

*2 1/8 cups bread flour (can use all-purpose)

*3 large eggs, room temperature 

*1 teaspoon kosher salt

*2 tablespoons honey

*2 tablespoons whole milk

*1/2 cup unsalted butter, melted (don't add while hot)

*1 egg

*1 teaspoon water

*sesame seeds or poppy seeds (optional)

Directions:

~In a small bowl, whisk the started ingredients.

~Cover bowl with plastic wrap and allow it to sit for 40 minutes (it will be very bubbly).

~In a large mixing bowl of a stand mixer, use the hook attachment, combine flour, salt and stir until mixed well.

~Add starter, eggs, milk, and honey and mix on low speed for 4 minutes.

~Allow dough to rest for 6 minutes.

~Start mixing again on medium speed for 6-8 minutes (scrape down sides if needed).

~Turn mixer down to load speed and pour about 1/4 of the melted butter in.  Mix until most of the oil is absorbed in the dough.  Repeat 2 more times.   This will take about 10 minutes to get most of the oil absorbed.

~Knead dough on a clean counter top until oil is fully absorbed and the dough is smooth.

~Place dough into a bowl, and cover with plastic wrap and allow to rise for 2 hours

~Divide dough into 8 or 16 equal pieces.

~Shape each piece into a ball.

~Place on a parchment lined cookie sheet.

~Cover and allow to rise for 1 hour.

~Preheat oven to 375 degrees.

~Whisk 1 egg and 1 teaspoon water together.

~Using a pastry brush, gently brush egg mixture on the side and top of dough.

~Sprinkle desired amount of poppy seeds or sesame seeds over top of bun.

~Bake for 23-25 minutes.  

Chicken Marsala

Easy, quick, and delicious.   I like rosemary roasted red skins with this.    

CHICKEN MARSALA

(serves 4)

Ingredients:

*4 boneless, skinless chicken breasts, pounded 1/4 inch thick

*1/2 cup flour

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 teaspoons dried oregano 

*4 teaspoons olive oil

*1/4 cup butter

*8 ounce slice fresh mushrooms 

*3/4 cup Marsala wine 

*3/4 cup chicken stock

*1 tablespoon butter

Directions:

~Pound chicken breasts between plastic wrap or a ziplock bag to about 1/4-inch thick.

~In a bowl, mix flour, salt, pepper,  and oregano.

~Dredge chicken in the flour mixture, shaking off any excess.

~Heat 1/4 cup butter and oil in skillet over medium heat.

~Cook chicken for 2-3 minutes,  or until chicken is lightly browned.

~Flip chicken breasts.

~Add sliced mushrooms to skillet.

~Cook chicken breasts for another 2-3 minutes, or until lightly browned.

~Add Marsala wine and chicken stock around the chicken.

~Cover and simmer for 14-16 minutes, until liquid reduces some and thickens a little.

~Stir in 1 tablespoon butter into sauce and serve hot.

Variation:

`add cooked bacon to mixture just before serving.

Rosemary Garlic Parmesan Roasted Red Skin Potatoes

 These potatoes make the house smell so good while they are cooking.    I  love how crispy they are on the outside and tender on the inside.

ROSEMARY GARLIC PARMESAN ROASTED RED SKIN POTATOES 

(serves 4)

Ingredients:

*2 pounds red skin potatoes

*3 tablespoons olive oil

*1/2 teaspoon kosher salt

*1 teaspoon ground black pepper

*1 tablespoon minced garlic (or 1 teaspoon garlic powder)

*2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)

*1 tablespoons melted butter

*2 tablespoons parmesan cheese,  grated

Directions:

~Preheat oven to 400 degrees.

~Wash potatoes, and cut into quarters (if they are small, just cut in half).

~Using a paper towel, pat the potatoes dry.

~Place potatoes into a large mixing bowl.

~Drizzle olive oil over potatoes.

~Sprinkle salt, pepper, minced garlic,  and rosemary over potatoes.

~Toss the potatoes to evenly coat oil and seasonings over the potatoes.

~Pour potatoes into a large cookie sheet or baking pan.

~Bake for 20 minutes.

~Flip potatoes and bake another 20 minutes.

~Flip once more and bake another 10-20 minutes, or until potatoes are fork tender and crispy.

~Remove from oven and drizzle melted butter over them.

~Sprinkle parmesan cheese over potatoes and serve hot.

Roasted Garlic Salad Dressing

 Yum.  Great on a salad or great for a chicken marinade.

ROASTED GARLIC SALAD DRESSING

(makes 3/4 cup)

Ingredients:

*1 garlic head

*1  tablespoon olive oil

*1/4 cup balsamic vinegar

*1/4 cup olive oil

* 1 teaspoon lime juice

*2 teaspoons dijon mustard

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper 

Directions:

~Preheat oven to 400 degrees.

~Slice off tips of garlic, exposing the ends of the garlic cloves.

~Place the garlic head on a piece of aluminum foil.

~Drizzle 1 tablespoon of olive oil over garlic.

~Wrap in foil, and bake for 40-45 minutes, or until garlic is very soft.

~Remove from oven, unwrap and allow to cool some (until it's easy to touch).

~Squeeze softened garlic out of skins and place into a blender.

~Add remaining ingredients and blend until smooth.

~Refrigerate for at least 1 hour before using (I normally refrigerate for 3 our 4 hours).

Lemon Ricotta Cake

Yummy.  Just a hint of lemon.   

LEMON  RICOTTA CAKE

(serves 12)

Ingredients:

*3/4 cup butter, softened

*1 1/2 cups granulated sugar 

*15 ounces whole milk ricotta cheese ( 2 cups?)

*3 large eggs, room temperature

*1 teaspoon pure vanilla extract

*zest from 1 lemon

*juice squeezed from medium 1 lemon

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 1/2 cups all-purpose flour 

Directions:

~Preheat oven to 350 degrees.

~Spray a 9-inch springform pan (or spray a 9-inch around cake pan and line it with parchment paper) and then sprinkle with powdered sugar.

~ In a large mixing bowl, cream, butter and sugar together until well combined.

~Add ricotta cheese and mix for 4-5 minutes.  

~Mix in eggs one at a time.

~Mix in vanilla, lemon zest, and lemon juice until just combined.

~Mix in baking soda, salt, and flour until just combined.

~Pour batter into prepared pan.

~Bake for 50-55 minutes, or until the cake is set (poke a toothpick in the center and it should come out clean if the cake is done).

~Cook for 15 minutes, before removing from pan.

~Allow too cool on a cooling rack.

~Dust with powdered sugar before serving (optional).

Garlic Aioli

 I love this on burgers or to dip fries or veggies in.  Sometimes I make the mayonnaise and sometimes I use store bought.

GARLIC AIOLI

(makes 1 cup)

Ingredients:

*3/4 cup mayonnaise 

*3 garlic cloves, minced (I like to roast the garlic)

*2 1/2 tablespoons freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*dash of Worcestershire sauce

*1 teaspoon dijon mustard

Directions:

~Whisk all the ingredients together until well mixed.

~Cover and refrigerate at least 1 hour before serving.

Black and Bleu Burger

 One of my favorite burgers.   I like to put some garlic aioli sauce over the burger.  So good.

BLACK AND BLUE BURGER

(makes 4)

Burger Ingredients:

*4 hamburger buns (I like to use homemade,  brioche, pretzels buns or everything buns)

*1 pound ground beef (I use 80/20)

*3 ounces bleu cheese crumbles

*4 ounces mushrooms, sliced

*1/2 small yellow onion, sliced thin

*1 tablespoon butter

Blacking Ingredients:

*2 teaspoons dried oregano 

*1/4-1/2 teaspoon red pepper flakes 

*1/2 teaspoon ground black pepper

*1 teaspoon salt

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 paprika 

Topping Ingredients:

*8 slices bacon, cooked crisp

*1/2 small red onion, sliced thin

*lettuce, shredded 

*tomato, sliced thin

*4 slices of your favorite cheese (i use American, cheddar, or pepperjack)

*garlic aioli or bleu cheese dressing (optional)

Directions:

~In a small bowl, whisk seasoning ingredients together.

~Mix ground beef and  blue cheese crumbles together (do not over mix).

~Divide ground beef into 4 patties.

~Season both sides of burger with blackening seasoning.

~Lightly rub seasoning mix into burgers.

~Place burgers on a plate, cover and refrigerate for 15 minutes.

~In a small skillet, melt butter and add mushrooms and onions.

~Cook until mushrooms are browned and onions are caramelized

~Cook burgers over medium-high heat in a skillet, the oven or a grill, to desired doneness.

~Toast the insides of the buns (optional)

~Just before removing the burger, place a piece of cheese over burger.  Cook long enough for it to melt.

~Spread some aioli sauce or bleu cheese dressing over top bun.

~Place desired toppings over burger and place the top bun on.

Skyline Chili

 This is normally served over spaghetti noodles and then topped with beans, cheese, and onions, but it's also good for coney dogs, baked potatos, or french fries.

SKYLINE CHILI

(serves 8)

Chili Ingredients:

*1 1/2 pounds ground beef (I use 80/20)

*2 cups water

*2 cups beef broth 

*1 (6 ounce) tomato paste

*1/2 small onion

*2 garlic cloves

*1 teaspoon chili powder

*1/2 tablespoon Worcestershire sauce

*1 1/2 teaspoon  apple cider vinegar

*1 tablespoon light brown sugar

*1 teaspoon cumin

*1 teaspoon cinnamon 

*1/8 teaspoon ground nutmeg

*1/8 teaspoon ground allspice

*1 teaspoon unsweetened cocoa

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

Toppings:

*spaghetti noodles (gluten free pasta if needed)

*skyline chili

*1 (8 ounce) can kidney bans, rinsed and drained 

*cheddar cheese, shredded (omit if dairy free)

*oyster crackers

*yellow onion, chopped

*cheddar cheese

Directions:

~In a food processor, pulse garlic and onion until its minced.

~Add in ground beef and pulse a few times, until fine.

~In a large dutch oven, whisk water, beef stock and tomato paste to combine.

~Add ground beef mixture.

~Bring liquid to a boil and then add remains chili ingredients.

~Reduce heat to a simmer.

~Cover and simmer for 3-4 hours, stirring occasionally.

~Allow too cool to room temperature. 

~Place in refrigerator over night or for a few hours.

~Remove from refrigerator and skim off any grease.

~Heat chili up over low heat until hot.

~Put some cooked spaghetti noodles on plate, add chili over the pasta, then add beans, then cheese, then oyster crackers and lastly chopped onions.

Butter Biscuits (swim biscuits)

Good with breakfast or with dinner.  Even better with a little jam or honey on it.

BUTTER BISCUITS

(makes 9)

Ingredients:

*1/2 cup butter, melted

*2 1/2 cups all purpose flour

*4 teaspoons baking powder

*4 teaspoon granulated sugar

*2 teaspoons salt

*2 cups buttermilk 

Directions:

~Preheat oven to 450 degrees.

~Pour melted butter into a 8x8 our 9x9 baking pan.

~Sift flour, baking powder, sugar and salt into a medium sized bowl.

~Stir in buttermilk just until combined and sticks together (do not over mix).

~Drop the dough by spoonfuls over the melted butter.

~Using a spatula, spread the dough evenly in pan until it touches the sides (yes it will be swimming in butter).

~Cut the dough into 9 even pieces, before cooking.

~Bake for 20-25 minutes or until the top is a golden brown.

~Remove from oven and enjoy.

Refrigerator Pickled Asparagus

 I made these for my daughter who loves anything dill.  Super easy to make,  but you do need to wait a day or two before they are ready to eaten.

REFRIGERATOR PICKLED ASPARAGUS

(makes 1 quart)

Ingredients:

*1 bunch asparagus 

*4 garlic cloves, sliced

*1/3 cup fresh dill weed

*1 1/2 teaspoon kosher salt

*1 teaspoon ground black pepper

*1/8 - 1/2 cup sliced peperconcinis

*1/2 cup peperconcini juice

*1 cup water

*1/2 cup white vinegar

*1 tablespoon granulated sugar

Directions:

~Wash the asparagus and trim off the bottoms (discard the bottoms).

~Now cut the asparagus to fit into a quart size jar (keep the cut pieces this time).

~Place all of the asparagus into the quart size canning jar.

~Add the garlic, dill, and peperconinis to the canning jar.

~In a small saucepan, add the peperconini juice, vinegar, water, salt, pepper, and sugar.

~Bring to a boil.

~Pour the hot brine oven the top of the asparagus to fill the jar.

~Seal with lid and place in the refrigerator.

~Refrigerate for at least 24 hours before eating, but best if you can wait 4 or 5 days.

French Dressing

 If you want to make this a 'creamy french dressing' then add 2 tablespoons mayonnaise.  This dressing is awesome on a taco salad or on burgers.  

FRENCH DRESSING 

(makes about 1 1/2 cups)

Ingredients:

*1 cup ketchup

*1/3 cup apple cider vinegar (can use white, but it will give it more tang)

*2 teaspoons freshly squeezed lemon juice

*1/4 cup olive oil 

*1/3 cup granulated sugar 

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 teaspoon paprika

*1/2 teaspoon dijon mustard

Directions:

~Place all ingredients into a bowl or jar and whisk until mixed well or put a lid on jar and shake until mixed well.

~Refrigerate.  

Steak Fajita Omelette

 I love steak fajitas, so I thought i'd try it in an omelet.   It was a hit.   You can even use left over steak.

STEAK FAJITA OMETLETTE

(serves 2)

Ingredients:

*1/2 teaspoon ground cumin

*1/4 teaspoon chili powder 

*1/8 teaspoon onion powder

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper 

*1tablespoon olive oil

*1 green bell pepper, chopped small 

*1 red bell pepper, chopped small

*1/2 red onion, chopped

*1garlic clove, minced

*4 ounces your favorite steak, chopped small

*1 tablespoon butter

*1/2 teaspoon Worcestershire sauce

*juice from 1/2 lime

*1 tablespoon butter

*4 large eggs

*1/2 tablespoon water or milk

*1/2 - 1 cup shredded sharp cheese

*salsa (optional)

*sour cream (optional)

*guacamole (optional)

Directions:

~In a small bowl, stir cumin, chili powder, onion powder, salt, and pepper.

~Heat a large skillet over high heat.

~Add olive oil and peppers, mushrooms and onions.  Sauté until veggies are tender (4-6 minutes).

~When veggies are almost done, add half of the seasoning mix and garlic.  

~Sauté for 1 more minute, stirring as it cooks.

~Remove the veggies from pan.

~Add 1 tablespoon butter and steak to skillet.

~Sprinkle the remaining seasoning mix and Worcestershire sauce over steak.

~Cook steak for 2 or 3 minutes, stirring and flipping steak constantly.

~Return veggies to pan and mix with steak.

~Drizzle lime juice over mixture and stir.

~Remove mixture.

~Use a clean skillet or wipe out the dirty one and melt 1 tablespoon butter in it.

~Either use a large bowl or 2 smaller bowls and whisk eggs and water/milk together until  they are light and fluffy.

~Add 1/2 of egg mixture to pan and cook until the bottom and around the edges are solid.

~Add 1/2 of the steak and veggie mixture to one side of the eggs.

~Add 1/2 of the cheese to other side of the eggs.

~Cover skillet and cook until cheese melts.

~Using a spatula, flip one side over the other and allow leftover egg to run out and cook.

~Plate and top with desired toppings (I use salsa, sour cream, and cilantro).

~Repeat for 2nd omelette.

Melting Potatoes

 Melting potatoes or fondant potatoes are so tender and good.  They get a nice golden brown crust on the outsides, but are soft inside.   

MELTING POTATOES 

(serves 4)

Ingredients:

*4 good sized russet potatoes.

*Kosher salt

*Pepper

*3/4 cup butter

*2 tablespoons vegetable oil

*1 cup chicken broth 

*2 sprigs fresh rosemary 

*3 whole cloves garlic

Directions:

~Preheat oven to 400 degrees.

~Peel potatoes and slice off the ends.

~Cut into 1-inch slices.

~Season both sides of potato with salt and pepper.

~Heat a heavy bottom oven safe skillet, over medium heat.

~Add oil and 4 tablespoons butter.

~Once the butter is melted add the potatoes.

~Cook for 4-6 or until potatoes are a golden brown.

~Flip the potatoes.

~Add chicken broth, rosemary, and garlic.

~Slice the remaining butter and scatter on top of potatoes.

~Bake for 30-35 minutes or until potatoes are tender.

~Spoon sauce over potatoes half way through cooking.

~Remove from oven and spoon sauce once again over potatoes and serve.

Chicken Piccata

Super easy recipe to make.  

CHICKEN PICCATA 

(serves 4)

Ingredients:

*2 skinless, boneless chicken breasts, cut in half

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 cup all-purpose flour

*6 tablespoons butter

*5 tablespoon olive oil

*4 garlic cloves, minced

*1/3 cup fresh lemon juice (1 lemon)

*zest from one lemon 

*1/2 cup chicken stock or dry white wine

*1/4 cup capers, drained (optional)

*1/3 cup fresh flat leaf parsley, chopped 

Directions:

~Pound out chicken to 1/4 inch thick.

~Season chicken with salt and pepper.

~Dredge chicken in flour and shake off any excess flour.

~In a large skillet, melt 2 tablespoons butter and 3 tablespoons olive oil.

~When the oil/butter start to sizzle, carefully add the chicken.

~Cook about 3 minutes and each side.

~Remove chicken and transfer onto a plate.

~Add 2 more tablespoons butter and remaining oil to the skillet.

~Add the minced garlic and lemon zest, and stir, cooking for about 1 minute.

~Add the lemon juice, wine/chicken stock, and capers.

~Using a whisk or wooden spoon, stir to deglaze the bottom of the pan.

~Bring to a boil.

~Add chicken breasts and cook for another 5-6 minutes.

~Plate the chicken.

~Whisk the remaining 2 tablespoons of butter.

~Pour sauce over chicken breasts.

~Garnish with parsley.

Ricotta Chicken Bake

 Such a delicious and easy recipe.   I make my own ricotta cheese and it's so good.  I like to serve this over homemade angel hair pasta.

RICOTTA CHICKEN BAKE

(serves 4)

Ingredients:

*2 chicken breast cut in half and pounded 1/4 inch thick (or use chicken tenders)

*2 tablespoon olive oil

*1 tablespoon butter

*salt & pepper for seasoning

*6 garlic cloves, minced

*1 quart stewed tomatoes (2 cups) (or a 28 ounce can of san marzano tomatoes)

*1/4 teaspoon red pepper flakes

*1 tablespoon Italian seasoning

*1 1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 cup ricotta cheese 

*1/2 cup mozzarella cheese

*1/8 cup freshly grated parmesan cheese

*1/2 teaspoon dried oregano 

*1 tablespoon dried parsley  

Directions:

~Preheat oven to 350 degrees.

~Season both sides of chicken with desired amount of salt and pepper.

~In a large oven-proof skillet, over medium heat, add olive oil and butter.  Stir until butter melts.

~Add chicken and brown on both sides, about 2 minutes per side.

~Add Italian seasoning, salt, pepper, onions, and garlic sauté  for about 2 minutes, stirring continuously to deglaze the pan. 

~Add tomatoes and sauté for 5-7 minutes (if using san marzano tomatoes, break them up while they are cooking).

~In a mixing bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese together, oregano and parsley.

~Spread ricotta cheese mixture over top of the chicken.

~Bake uncovered for 20-25 minutes.

~Serve as is or over pasta or with potatoes.   

Oklahoma Fried Onion Cheeseburgers

 I love the grilled onions cooked with this burger.   Traditional Oklahoma onion burgers normally have pickles and onions on them, but put your favorite toppings on them.   Pickles and onions happen to be my favorite burger toppings.

OKLAHOMA FRIED ONION CHEESEBURGERS

(serves 4)

Ingredients:

*1 large onion, peeled, halved and very thinly sliced (paper thin)

*1/2 teaspoon salt

*1 pound ground beef (80-20 is best)

*salt and pepper to taste

*1 tablespoon butter, melted

*1 tablespoon vegetable oil

*4 slices American cheese

* mustard and pickles (or your favorite toppings)

*4 hamburger buns

Directions:

~In a small bowl, mix onions and salt until well coated.

~Allow to sit for 5 minutes.

~Place onion's in a colander over a bowl or the sink and allow to sit for 30 minutes, tossing every once in a while.

~Divide the ground beef into 4 even pieces.

~Form into 4 lightly packed balls.

~Mix the butter and oil together and pour on griddle or frying pan.

~Place the ground beef balls onto a hot griddle or frying pan.

~Flatten burgers with a spatula (about 4 inches in diameter).

~Season with desired amount of salt and pepper.

~Place a mound of onions on top of the burger.

~Once the burgers have browned and form a crust, flip burger and onions so that the onions are now on the griddle/frying pan (about 2-4 minutes).

~Place the bottom bun over the burger and the top bun over the bottom bun (this steams the buns).

~Cook until the onions brown and the edges begin to crisp (about 2-3 minutes).

~Remove the buns and place a piece of cheese over the burger and allow to melt.

~Using a spatula, scoop up burger and grilled onions and place on bottom bun.

~Add mustard and pickles or desired toppings.

~Place on the top bun and enjoy.

Cranberry-Orange-White Chocolate Muffins

 I'm not a big fan of white chocolate, but I do like them in this recipe.  White chocolate, orange and cranberries just seem to go together.  

CRANBERRY-ORANGE-WHITE CHOCOLATE MUFFINS

(makes 24)

Ingredients:

*1 cup cranraisins 

*1 cup hot water

*3 cups all-purpose flour

*1 tablespoon baking powder

*1/2 teaspoon salt

*1/4 teaspoon nutmeg

*1/2 teaspoon ground cinnamon

*1/2 cup butter, softened

*1 cup granulated sugar

*1/3 cup light brown sugar, packed 

*1 tablespoon orange zest

*2 large eggs

*1 teaspoon pure vanilla extract

*1/3 cup freshly squeezed orange juice

*1 cup sour cream

*1/2 cup pecans, chopped 

*1 cup white chocolate chips

Directions:

~Preheat oven to 400 degrees.

~In a large bowl, sift flour, baking powder, salt, nutmeg, and cinnamon together.

~In a mixing bowl, beat butter,  orange zest, granulated sugar, and brown sugar together and until light and fluffy.

~Beat in eggs, one at a time.

~In a small bowl, whisk sour cream and orange juice together until well mixed.

~Mix flour, and sour cream alternately into butter mixture, mixing lightly between each addition, about 1/3 of mixture added each time (do not over mix)

~Line muffin tin with paper liners and spray with cooking spray.

~Divide the batter evenly into prepared pan.

~Bake for 24-26 minutes (I turn the pans half way through).

   

Cauliflower Pizza Crust

 A healthy alternative for a regular pizza crust.  Put whatever topping you like on it.  The key to getting this crust crisp is squeezing the liquid out and having the crust thin.

CAULIFLOWER PIZZA CRUST

(1 pizza crust)

Ingredients:

*1 head of cauliflower, grated fine

*1/2 cup mozzarella cheese

*1/4 cup parmesan cheese

*1 large egg

*1-2 garlic cloves, minced

*1 1/2 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper 

Directions:

~Remove core from cauliflower and break into  pieces.

~Using a food processor or a grated, grated the cauliflower (fine enough to resemble snow).

~Place grated cauliflower into a large bowl.

~Cover with plastic wrap with a couple holes poked into the plastic wrap.

~Microwave for 5-8 minutes, or until cauliflower is done.

~Remove from microwave and allow cauliflower to cool.

~Preheat oven to 425 degrees.

~Line a cookie sheet or pizza pan with parchment paper or silicone mat.

~Place cauliflower on a clean towel, and wring out all the excess liquid (I've used a salad spinner for this too).

~Place cauliflower into a large bowl.

~Mix in remaining ingredients until well mixed.

~Place cauliflower mixture on parchment paper.

~Press and shape into a pizza shape, about 1/4 inch thick.

~Bake until lightly brown, about 10 - 15 minutes.

~Remove from oven.

~Add a light coating of pizza sauce, mozzarella cheese, and your favorite toppings.

~Bake another 10 minutes or until the cheese is melted.

Pizza Topping Ideas:

`Sausage, cooked before it goes on the pizza

`Shredded chicken, cooked before it goes on the pizza

`Pepperoni

`Ham, cooked before it goes on the pizza

`Green peppers, chopped fine

`Mushrooms, chopped

`Onions, chopped fine

`Cherry tomatoes, cut in half

`Fresh basil,  put on after pizza is cooked

`Pizza Sauce

`Barbecue sauce

`Garlic sauce 

Chimichanga

 This reminds me of the chimichangas from Chi-Chi's.

CHIMICHANGA

(makes 4)

Chimichanga Ingredients:

*2 tablespoons butter, melted and cooled

*2 tablespoon vegetable oil

*1 small yellow onion

* 3 garlic cloves, minced

*1 jalapeño pepper, deseeded and diced

*3/4 teaspoon ground cumin

*1 1/2 teaspoons chili powder

*1/4 teaspoon ground cinnamon

*1 teaspoon salt

*1/2 teaspoon ground black pepper

*3 cups shredded boneless, skinless chicken (I use thighs and breasts)

*1 (15 ounce) can refried beans

*4 (10 inch) flour tortillas (I like to make my own)

*2 cups Monterey jack cheese, shredded

*1 medium, tomato, chopped (optional)

*1/4 cup sour cream (optional)

*1 cup Shredded lettuce (optional)

Sauce Ingredients:

*1 tablespoon vegetable oil

*1 small yellow onion, chopped small

*3 garlic cloves, minced

*1/8 teaspoon chili powder 

1/4 teaspoon ground cumin

*1/4 teaspoon sugar

*1/8 teaspoon salt

*1 (7.5 ounce) can chopped green chilies, drained and rinsed

*1 cup chicken stock 

*1/4-1/2 cup Fresh cilantro

Chimichanga Directions: 

~Preheat oven to 400 degrees.

~Spray an 8x10 inch baking dish with cooking spray.

~In a large skillet, put vegetable oil and cook over medium high heat.

~Once vegetable oil is hot, add onion, garlic, and jalapeño pepper.  Cook until veggies are just softened (do not over cook) 2-3 minutes.

~Stir in cumin, chili powder, cinnamon, salt and pepper.

~Cook for 20-10 seconds, stirring continuously .

~Remove from stove.

~In a large bowl, mix chicken and 1 cup cheese together. 

~Lay tortillas out on a clean surface.

~Spread refried beans over the tortillas, leaving a 2 inch border around the edges of the tortilla.

~Sprinkle the chicken cheese mixture over the beans.

~Fold the short ends of the tortillas over the bean chicken cheese mixture.

~Roll tortilla up on the long sides.

~Place the  chimichangas seam side down in the pan.

~Brush the tops of the tortillas with melted butter.

~Bake for 10 minutes.

~Flip chimichangas and brush with butter.

~Sprinkle 1 cup cheese over top of the chimichangas.

~Bake for another 10 minutes.

Sauce Directions: (make while chimichangas are baking or earlier)

~Heat up vegetable oil in a  medium saucepan,  over medium heat.

~Sauté  the onion for 2 minutes.

~Add garlic and sauté for another 2 to 3 minutes.

~Stir in chili powder, cumin, sugar, and salt.

~Cook for 20-30 seconds, stirring continuously.

~Add green chiles and stir.

~Simmer for 2 minutes.

~Add 1/4 cup chicken stock and deglazed the pan (scrape bottom of pan to remove brown bits).

~Add the rest of the chicken stock.

~Simmer for 8-10 minutes, our until sauce thickens.  

~Add cilantro.

~Using a blender or and immersible blender, pulse until sauce is smooth.

~Plate chimichanga, pour sauce over them.

~Add lettuce, tomato and sour cream if desired.

Tomato Bisque Soup

I am not a soup eater, but I really like this soup.   Super easy to make too.  

TOMATO BISQUE SOUP

(4-6 servings)

Ingredients:

*2 tablespoons olive oil

*4-5 cloves of garlic, minced

*1 yellow onion, chopped

*1 (28 ounce) cans San Marzano peeled tomatoes 

*1 cup chicken stock

*1 tablespoon granulated sugar

*1/3 cup heavy cream

*6-8 fresh basil leaves, chopped

*1/2 teaspoon dried oregano 

*1/4-1/2 teaspoon red pepper flakes

*1 teaspoon kosher salt

*1 teaspoon ground black pepper

*1/3 cup freshly grated parmesan cheese

Directions:

~In a large stock pot, heat olive oil over medium heat.

~Add onions, and cook for 4-5 minutes, stirring often.

~Add minced garlic, and cook for another minute, stirring continuously. 

~Add tomatoes with the juice, chicken stock, and sugar.

~Bring to a low boil.

~Reduce heat and simmer uncovered for 15 minutes, or until mixture starts to thicken.

~Add in heavy cream, basil, oregano, salt, pepper,  red pepper flakes and parmesan cheese.

~Using an immersion blender or a blender, carefully puréed the soup.

Big Mac Salad

 Big mac without all the bread.   You can put croutons if you want.

BIG MAC SALAD

(serves 4)

Crouton Ingredients (optional)

*2 sesame seed hamburger buns, diced 

*1 tablespoon butter, melted 

*1/2 teaspoon garlic salt 

Salad Ingredients:

*1 pound ground beef (I use 20/80)

*1 teaspoon Worcestershire sauce

*1 tablespoon onion, chopped very fine

*1 garlic clove, minced

*1 large head Iceberg lettuce, chopped

*12 grape tomatoes, sliced (if tomatoes are in season I use a garden tomato)

*1/2 onion, diced (use your favorite onion.  I use white or red)

*1 cup cheddar cheese, shredded 

*12 dill pickles, diced

Dressing Ingredients:

*Use your favorite dressing or if you want it to be like a true big mac then:

*1/2 cup mayonnaise 

*1/8 cup french dressing 

*1 tablespoon sweet relish

*2 teaspoons ketchup

*1/2 teaspoon white vinegar

*1/8 teaspoon garlic powder

*pinch of salt

*1/8 teaspoon ground black pepper

Dressing Directions:

~In a medium bowl, whisk all the ingredients together until well mixed.

~Store in the refrigerator, in aa covered container for at least 4 hours before (I make this the night before or in the morning).

Crouton Directions:

~Preheat oven to 375 degrees.

~In a large bowl, mix chopped hamburger buns, melted butter and garlic salt, until well mixed.

~Place on a cookie sheet in a single layer.

~Bake for 6-8 minutes or until toasted.

Salad Directions:

~In a large skillet, add ground beef, onions, salt, and pepper, and cook until ground beef is browned, breaking up beef as it cooks.

~Add Worcestershire sauce, and cook for another 3-4 minutes. 

~Remove from heat and allow to cool some.

~Divide the shredded lettuce evenly in four bowls or plates.

~Divide the ground beef, tomatoes, pickles, cheese, and croutons evenly over the lettuce.

~Drizzle desired amount of dressing over salad.

Bacon Cheddar Garlic Rolls

 A savory, garlicky, fluffy soft dinner rolls.   Great with just about any meal.

BACON CHEDDAR GARLIC ROLLS

(makes around 24)

Bread Ingredients:

*4 1/2 cups all-purpose flour

*1/3 cup granulated sugar

*4 1/2 teaspoons active dry yeast

*1 teaspoon salt

*3/4 cup warm water

*3/4 cup warm milk

*6 tablespoons butter, softened

*1 large egg

Filling Ingredients:

*6 slices bacon, cooked crisp and crumbled

*5 garlic cloves, minced fine

*4 green onion tops, chopped small

*2 cups cheddar cheese, shredded

*1 cup freshly grated parmesan cheese

*2 tablespoons olive oil

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper 

*1 teaspoon dried basil

*2 tablespoons fresh parsley, chopped small

Topping Ingredients:

*1/2 cup butter, melted

*1/2 teaspoon ground basil

*2 tablespoons fresh parsley, chopped small

*2 garlic cloves, minced fine

*2 tablespoons freshly grated parmesan cheese 

Directions:

~In a large mixer, combine 2 cups flour, sugar, yeast and salt until well blended.

~In a medium bowl, mix warm water, warm milk, and softened butter and mix until butter is partly melted (mixture should be around 120 -125 degrees).

~Add milk mixture and egg to flour mixture.

~Mix for 2-3 minutes.  

~Remaining 2 1/2 cups of flour.

~Use a dough hook and knead dough until dough become smooth and elastic (5-8 minutes, if kneading by hand 10-12 minutes).

~Oil a clean bowl, and place dough into the bowl.  Flip dough to make all the side oiled.

~Cover with plastic wrap or a clean dry towel and allow to rise in a warm draft free area until the dough has doubled in size (about 1 hour).

~In a medium bowl, mix the crumbled bacon, green onions, garlic, parmesan cheese, cheddar cheese, olive oil, salt, pepper, basil and 2 tablespoons fresh parsley.

~Roll dough into a 12x18 inch rectangle.

~Spread filling over the dough, leaving about 1/2 inch space near edges free of filling.

~Started on the long side of bread dough, roll up tightly.

~Pinch seams to seal and pat in ends.

~Cut into 16 even slices or 30 smaller slices.

~Place onto two  greased 9x13 inch baking pans.

~Cover and allow to rise in a warm draft free area until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes or until the rolls are a golden brown, turning pan half way through

~Mix 1/2 cup melted butter, 2 minced garlic cloves, 1/2 teaspoon basil, 2 tablespoons parmesan cheese, an 2 tablespoons fresh chopped parley.

~Once rolls are done, remove rolls from pan and place on a cooling rack.

~Allow to cool for 10 minutes and then brush garlic butter topping over rolls using a pastry brush.