Dill Pickle Pizza

I often make my own pizza curst, but you can buy nice pizza dough for some pizza joints and speciality grocery stores.   You can also buy pizza curst int he refrigerator section of a grocery store, but they aren't nearly as good.

DILL PICKLE PIZZA

(8 servings) 

Crust Ingredients:

*1 cup very warm water (not hot)

*1 package active dry yeast (2 1/4 teaspoons)

*1 teaspoon granulated sugar

*1 teaspoon salt

*2 teaspoons olive oil

*2 1/2 cups all-purpose flour

*corn meal (for dusting pizza pan)

Sauce Ingredients:

*2 teaspoon vegetable oil

*2 garlic cloves minced (about 1 tablespoon)

*1 ounce cream cheese

*1/4 cup ranch dressing

*1/8 cup freshly grated parmesan cheese 

*1/8 teaspoon dried dill weed (I use about 1/2 teaspoon of fresh dill weed)

*1/8 teaspoon garlic powder

*1/8 teaspoon onion powder

*1/4 teaspoon salt

*1/8 teaspoon ground black pepper)

*dash of red pepper flakes (optional)

*2 teaspoons pickle juice

Topping Ingredients:

*2 dill pickles, sliced (more or less as you desire)

*2 1/2 cups mozzarella cheese, shredded (I use fresh mozzarella)

*2 ounces cream cheese, softened

*dash of dill weed (I use fresh dill weed)

*1-2 tablespoons grated parmesan cheese

Crust Directions:

~In a small bowl, whisk yeast and sugar together.

~Allow to sit for 5-10 minutes to proof (foam).

~In a medium mixing bowl, mix flour, salt, and olive oil.

~Mix in flour.

~On a lightly floured surface, knead until no longer sticky (you may need to add up to 1/4 cup flour).

~Place dough into a well oil bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area and allow to double in size (about 1 hour).

~Sprinkle corn meal onto a pizza pan or large cookie sheet (this helps make the crust crispier and prevents sticking).

~Punch down down and form into a circle

~Place onto pizza pan.

Sauce Directions (I make this while the pizza crust is rising):

~In a medium skillet, heat vegetable oil over medium-low heat.

~Add garlic and sauté for 1-2 minutes, stirring constantly (be careful not to let it burn).

~Add in cream cheese and stir until melted.

~Stir in ranch dressing, parmesan cheese,  dill weed, onion powder, garlic powder, salt, pepper, and red pepper flakes until well incorporated.

~Remove from heat and stir in dill pickle juice a small amount at a time until you have desired thickness to spread on pizza dough (easy enough to spread, but not thick or to thin kind of like pizza sauce).

~Allow to cool for at least 15 minutes.

Let's Make The Pizza:

~Preheat oven to 450 degrees (if using store bought pizza dough follow the directions on the package).

~Spread desired amount of dill sauce you want over pizza crust.

~If you want to add meat add it at this time (I don't normally add any, but ham would go well with it).

~Bake pizza for 4-6 minutes.

~Remove from oven.

~Drop small spoonfuls of cream cheese over top of pizza.

~Add mozzarella cheese over top.

~Add pickle slices.

~Bake for another 6-10 minutes or until cheese is melted and starts to turn a golden brown.

~Remove from oven and sprinkle lightly with dill weed and parmesan cheese.

~Allow to cool for 5 minutes before cutting.

Lemon Curd Bread

 If you like lemon, you are going to love this.   

LEMON CURD BREAD

(2 loafs or 20 mini loafs)

Bread Ingredients:

*4 large eggs

*1 1/2 cups whole milk

*1 1/2 cups granulated sugar

*1 teaspoon lemon extract (or vanilla)

*zest from 2 lemons

*1 cup vegetable oil

*3 1/2 cups all purpose flour

*1 1/2 teaspoons baking powder

*1 teaspoon salt

*1 cup lemon curd 

Glaze Ingredients;

*2 cups powdered sugar

*juice squeezed from 2 lemons 

Cake Directions:

~Preheat oven to 350 degrees.

~Spray bread pans with cooking spray and dust with flour.

~In a large mixing bowl, whisk eggs, milk, sugar, lemon extract, and lemon zest until well incorporated.

~Whisk in vegetable oil.

~In another bowl, sift flour,  baking powder, and salt.

~Pour dry ingredients into wet ingredients and mix until flour in mixed in (it's ok to have small lumps).

~Pour 1/4 of batter into each prepared pan.

~Drizzle 1/4 cup of lemon curd down the center to the bread.

~Divide remaining batter into bread pans.

~Divide remaining lemon curd and pour over batter.

~Take a knife and swirl the lemon curd throughout the bread (make sure the knife touches the bottom of the pan.

~Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.

~Let cool for 5-10 minutes.

~Run a knife around the edges of the the bread.

~Remove bread and place on a cooling rack.

Glaze directions:

~In a medium bowl, whisk powdered sugar and lemon juice together until smooth (add a few drops of milk, if the glaze is to thick).

~Spread over warm/hot bread.

~Allow bread to cool before cutting.

Smash Burger Tostada

Put whatever you want to go on this burger.  My favorites are, Guacamole, Pico De Gallo, sour cream, and shredded lettuce.   It makes for one sloppy burger, but boy it it good.   You can also spread a little refried beans to the tortilla before putting it on the burger (I don't because I don't like beans of any kind).  If you want to make tacos use larger tortillas.  

SMASH BURGER TOSTADA

(makes 4)

Ingredients:

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

*1/2 teaspoon chili powder

*1/2 teaspoon cumin

*1/2 teaspoon paprika

*1/4 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon oregano 

*1 teaspoon ground black pepper

*1 teaspoon salt

*4 small tortilla (flour, corn, or carb free)

Toppings (all optional)

*shredded Mexican blend cheese or Mexican melting cheese (I use Oaxaca)

*Jalapeño pepper, sliced thin 

*refried beans

*shredded lettuce

*guacamole

*pico de gallo or salsa

*Sour cream

Directions:

~In a medium bowl, add ground beef, chili powder, cumin, paprika, onion powder, garlic powder, oregano, pepper, and salt.

~Mix until seasons are mixed in (do not over mix).

~Divide meat into quarters and from into balls.

~Heat up a skillet.

~Once skillet is hot, add ground beef.

~Let cook for 1 minute.

~Place tortilla over top of meat and push down with a spatula to flatten burger as thin as possible (if you are going to use refried beans, spread it on the tortilla and place on burger bean side down).

~Remove the tortilla and set aside.

~Cook for about 2-4 minutes.

~Flip and place tortilla back on burger.

~Cook for another 2-4 minutes.  

~Flip tortilla side down and cook for one minute.

~Top with desired toppings and enjoy.

Lemon Curd

This is great for bread, tarts, cookies, or just as is.

LEMON CURD 

Ingredients:

*4 large egg yolks

*2/3 cup granulated sugar

*Zest from 2 lemons

*Juice squeezed from 2-3 lemons (about 1/3 cup)

*6 tablespoons butter, sliced 

Directions:

~Fill a double boiler with about 2 inches of water (or use a medium pot and a glass bowl that can fit over the pot ).

~Bring the water to a boil, and then turn down to a simmer.

~Place eggs, granulated sugar, lemon zest and lemon juice into top of double boiler.

~Whisk mixture until completely blended.

~Continue whisking until mixture becomes thick (9-11 minutes).

~Remove from heat and whisk in butter until melted.

~Pour curd into a glass jar or bowl and place plastic wrap directly on curd (this prevents a skin from forming).

~Refrigerate until ready to use.

Chorizo Cheesy Tacos

 Oh my is this good.    I personally think it's fine for dinner, even though it's supposed to be an appetizer.   It's really good as a dip with fresh corn chips.  

CHORIZO CHEEZY TACOS

Ingredients:

*1 tablespoon lard (or vegetable oil)

*1/2 medium yellow onion, chopped

*1 jalapeño pepper, seeds removed (unless you want the extra heat) and chopped small

*1 1/2 pounds  chorizo 

*1 roma tomato

*2 chili poblanos,  roasted 

*Oaxaca cheese (if you can't find that use mozzarella cheese)

*8 small flor or corn tortillas (or chips for dipping)

Directions:

~Preheat oven to 400 degrees.

~Heat up a large heavy oven proof skillet (I use my cast iron pan).

~Put lard in and allow it to melt.

~Add in onion and jalapeño pepper, and cook for 2-3 minutes, stirring often.

~Add in chorizo,  chop meat as it cooks.  Cook for about 7-8 minutes.

~Stir in  chili poblanos and tomato, cook for 2 more minutes.

~Remove from heat.

~Remove half of the mixture and place it into a bowl.

~Spread remaining half evenly over bottom of the pan.

~Add cheese evenly over top of chorizo.

~Even sprinkle the rest of the chorizo over the cheese.

~Bake in preheated oven for 5-7 minutes, or until cheese is melted, bubbly, and golden brown.

~Remove from oven and fill tortillas and enjoy or dip corn chips into it.

Guacamole

 Great dip or for tacos or a burger. 

GUACOMOLE 

Ingredients:

*3 ripe avocados 

*juice squeezed from one lime

*1/4 cup white onion, finely chopped

*2 garlic cloves, minced fine

*1/4 cup chopped fresh cilantro

*1 large roma tomato, chopped small

*1/2 teaspoon ground cumin 

*1/2 teaspoons salt (I use course)

Directions:

~In a medium bowl, mash avocados with lime juice.

~Add in remaining ingredients and mash until well incorporated.

~Cover and refrigerate for one hour.

Nutella Buttercream Frosting

 This frosting goes well with chocolate, vanilla and caramel cupcakes.   Quick and easy to make.

NUTELLA BUTTERCREAM FROSTING

Ingredients:

*1 cup butter, softened

*1 cup nutella

*2 1/4 cups powdered sugar, sifted

*1/4 cup heavy cream (can substitute whole milk)

Directions:

~In a large mixing bowl, beat butter until soft and turns a light yellow.

~Mix in Nutella until well incorporated.

~Mix in powdered sugar until well incorporated and smooth.

~Mix in heavy cream until smooth.

Chorizo

 You can make this all from scratch as shown below or you can buy Chorizo Seasoning in the store.  If the store carries it, it would be by the taco seasoning.     This makes the best tacos!    You can also put these in casings for some chorizo dogs.

                                   this is uncooked

CHORIZO

(makes 2 pounds)

Ingredients:

*2 pound ribeye or pork shoulder, ground 

*1/4 cup guajillo chili powder (I got some at our local Mexican grocery store)

*2 tablespoons ancho chili powder

*1/4 cup white vinegar

*1/2 teaspoon ground cinnamon

*1/8 teaspoon ground cloves

*2 bay leaves, ground up small

*1 1/2 teaspoons garlic powder

*1 1/2 teaspoon onion powder 

*1 1/2 teaspoon mexican oregano 

*1 1/2  teaspoons onion powder

*1 teaspoon smoked paprika

*1 teaspoon ground cumin 

*1/4 teaspoon ground ginger

*1 teaspoon ground black pepper

*1 1/2 teaspoons salt

*2 tablespoons vegetable oil

Directions:

~In a large bowl, mix ground beef or pork with all of the seasonings (not vegetable oil).

~Mix until well incorporated (do not worry about over mixing it).

~Mix in oil until all mixed.

~Place chorizo into a smaller bowl and cover with plastic wrap.

~Refrigerate for 24-48 hours.

~Cook as directed in recipes.

Crispy Cheesy French Fries

 You need to have powdered cheese to make these.   I ordered mine on line, but I've seen it in the spice isle at the grocery store.  BTW,  this cheese can be used to make boxed style mac & cheese and for cheese popcorn.

CRISPY CHEESY FRENCH FRIES

(serves 4)

Ingredients:

*4 medium russet potatoes,  peeled and cut into French fries  

*2 tablespoons cornstarch 

*1 tablespoon cheese powder

*1 teaspoon chili powder

*1/4 teaspoon salt

*vegetable oil for frying

Directions:

~Heat a pot of water up to a boil.

~Add cut potatoes and boil for 3 minutes.

~Remove from hot water and place into cold water until cooled.

~Place potatoes into bag (or large bowl).

~Sprinkle cornstarch over top of potatoes.

~Seal bag and shake until potatoes or well coated  (if using a bowl, use tongs to turn potatoes until well coated).

~Heat vegetable oil up in a large heavy bottom pan to 350 degrees.

~Carefully place potatoes in small batches into oil.

~Fry for 3 minutes.

~Remove from oil and allow to cool on a cooling rack for at least 30 minutes.

~In a small bowl, whisk the powder cheese, chili powder and salt together.

~Heat oil up again to 350.

~Fry potatoes for the second time for 3-4 minutes or until crispy.

~Place in a large bowl.

~Sprinkle cheese powder mixture on top of potatoes.

~Turn potatoes with tongs until well coated.

~Enjoy!

Mock Chipotle Chicken Burrito Bowl

 You can make a burrito out of this if you prefer.   Just make as directed below and put into a large flour tortilla, and wrap up.  BTW, this works great for a burrito bar.

MOCK CHIPOTLE CHICKEN BURRITO BOWL

(serves 6)

Marinade Ingredients:

*3 boneless, skinless breasts or 6 boneless, skinless chicken thighs

*1 teaspoon cumin powder

*1/4 teaspoon onion powder

*1 teaspoon dried oregano (I used Mexican oregano)

*1 tablespoon chili powder 

*2 teaspoon kosher salt

*1 teaspoon ground black pepper

*2 tablespoon vegetal oil or olive oil

*1 (7 ounce) can chipotle peppers in adobo sauce

*3 garlic cloves, minced

*1 cup water

Topping Ingredients (pick which ones you want)

*2 cups cooked white or Mexican rice

*1 1/2 cups Pico de Gallo  or salsa 

*1 (6 ounce) package white sharp cheddar cheese, shredded

*1 (8 ounce) package Monterey Jack cheese, shredded 

*1 (15.5 ounce) can white sweet corn, drained

*1 (15.5 ounce) can black beans, rinsed and drained 

*lettuce, shredded

*1 red bell  pepper,  sliced and seeds removed

*1 green bell pepper sliced and seeds removed

*1 white onion, sliced

*guacamole

*queso blanco 

*sour cream

Marinade Directions:

~Place 1 teaspoon cumin, 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 tablespoons olive oil, 1 (7 ounce) can chipotle peppers in adobe sauce, 3 minced garlic cloves, and 1 cup water in  a gallon size zip-loc bag

~Seal bag and mix the ingredients.

~Open and place 3 boneless, skinless chicken breasts or boneless, skinless chicken thighs in marinade.  

~Place in refrigerator for at least 6 hours before using.

Lets Make the burrito bowls:

~Heat up a griddle, grill, or cast-iron pan over medium heat.

~Remove the chicken from the marinade and shake off any excess marinade.

~Place onto hot pan/grill and cook on both sides until chicken is done.

~Remove from pan/grill and allow to rest for five minutes.

~Cut up into bite size pieces.

~Place cooked rice in bowl.

~Add chicken 

~Add desired toppings

Mock Chipotle Queso Blanco

 I do not make this spicy (ok maybe a small amount of kick), but you can make it as spicy as you want.  This is a great dip of nachos  or over tacos.  

MOCK CHIPOTLE QUESO BLANCO

Ingredients:

*2 cups whole milk

*1 tablespoon yellow onion, chopped fine

*1-2 tablespoons Serrano pepper, seeds removed and chopped fine

*1 tablespoon poblano pepper, seed removed and finely chopped

*1 teaspoon chipotle pepper, seeds removed and chopped fine (get one from a can of chipotles peppers in adobo sauce)

*1 garlic clove, minced

*3 tablespoons cornstarch

*1/4 cup water

*1 cup sour cream

*2 cups Monterey jack cheese, grated

*1/3 cup sharp white cheddar cheese, grated

*1 tablespoon tomato, seed removed, and chopped small

*1/4 teaspoon salt

Directions:

~Shred the cheeses and mix together.

~In a medium sauce pan, over medium heat pour in milk.

~Add in onion,  serrano peppers, poblano peppers, chipotle pepper, and garlic.

~In a cup or small bowl, whisk water and cornstarch together until smooth.

~Whisk into milk.

~Bring milk to a high boil, whisking very often until thickened.

~Turn down heat to a lowest heat and whisk in sour cream until well incorporated.

~Whisk in cheese 1/2 cup at a time, whisking until melted between additions.

~Stir in chopped tomato.

~Serve warm or cooled.  

Cinnamon Roll Cookies

 Soft, ooey-gooey, amazing cookie.   I like to add cinnamon chips when I can find them in the store, but these are good even without them.

CINNAMON ROLL COOKIES

(makes 3 dozen)

Cinnamon Filling Ingredients:

*6 tablespoons butter, softened

*3/4 cup light brown sugar, packed

*1 teaspoon ground cinnamon

Cookie Ingredients:

*1 cup butter, softened

*1 2/3 cup granulated sugar

*2 large eggs, room temperature 

*1 teaspoon vanilla extract

*3 1/2 cups all-purpose flour

*1 teaspoon baking soda

*1 1/2 teaspoons cream of tarter

*3/4 teaspoon salt

*1 (10  ounce) bag of cinnamon chips (optional) or white chocolate chips

*1/3 cup granulated sugar

*2 teaspoons ground cinnamon 

Cream Cheese Topping Ingredients (optional):

*1 (4 ounce) package cream cheese.

*1 cup powdered sugar, sifted

*1 teaspoon vanilla extract

*2 tablespoons heavy cream (or whole milk)

Cinnamon Filling Directions:

~In a medium bowl, cream butter, brown sugar, and cinnamon until smooth.

~Line a cookie sheet with parchment paper.

~Scoop out dough and roll into balls (about the size of a marble).

~Place in freezer for 30 minutes or refrigerator for 2 hours.

Cookie Directions:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~In a large mixing bowl, beat butter for 2-3 minutes on medium speed.

~Add 1 2/3 cups granulated sugar and beat for another 2 minutes. 

~Add in eggs and vanilla and beat until mixed well.

~Sift flour, baking soda, cream of tarter, and salt into mixing bowl.

~Mix until flour is almost mixed in.

~Add cinnamon chips and mix until flour in mixed in completely (do not over mix)

~Fold in the cinnamon balls from the freezer (do not over mix).

~In a small bowl, mix 1/3 cup granulated sugar and 2 teaspoons ground cinnamon.

~Using a cookie scoop,  scoop up dough and roll into balls.

~Roll the balls into the cinnamon sugar mix.

~Place onto prepared cookie sheet, about 2-inches apart..

~Bake in preheated oven for 10-12 minutes (sides will start to set, but won't be browned).

~Remove from oven and using a couple spoons, immediately shape the cookie into a nice circle.

~Drop 1/4 teaspoon of cream cheese topping in center of hot cookie.

~Allow to cool on cookie sheet for 5 minutes.

~Remove and set on a cooling rack until completely done.

Cream Cheese Topping Directions:

~In a small microwaveable bowl,  semi-melt cream cheese (make it very soft)

~Whisk all the ingredients and whisk until smooth.

~Drop by 1/4 teaspoons over warm cookies.

Mock Arby's Beef & Cheddar Sandwich

 If you use deli roast beef these taste more like Arby's, only better.  It will taste the best if you use thinly sliced left over roast beef.

MOCK ARBY'S BEEF & CHEDDAR SANDWICH

(serves 4)

Ingredients:

*4 good quality onion rolls 

*2-4 pounds thinly sliced roast beef (homemade or store bought)

*Arby's sauce or Catalina dressing

*Horsey sauce

*1 cup Cheese Wiz or Fritos mild cheddar cheese

*1/4 teaspoon garlic powder

*1-2 tablespoon milk (only if you need to thin the cheese out)

Directions:

~Toast insides of onion rolls and set aside

~In a small saucepan, over low heat, warm up  cheese, garlic powder, and milk until smooth.

~Warm up roast beef.

~Layer 1/2-1 pound of warm roast beef over bottom bun.

~Drizzle Arby sauce/Catalina dressing over top of roast beef.

~Drizzle horsey serve over roast beef.

~Drizzle desired amount of melted cheese over top next.

~Place on top bun and enjoy.

*

Mock Arby's Sauce & Horsey Sauce

 The stores do sell bottles of these, but it's so easy and much cheaper to make them.

                                                       Arby sauce

Horsey Sauce

MOCK ARBY'S SAUCE

Ingredients:

*1/2 cup ketchup

*1 tablespoon apple cider vinegar

*1 tablespoon Worcestershire sauce

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon paprika

*1/4 teaspoon salt

*1/8 teaspoon ground black pepper

*2 tablespoons light brown sugar

Sauce Directions:

~Whisk all the ingredients in a small bowl until mixed well.

~Place in a small container and refrigerate for at least 2 hours before using (helps the flavors meld).

Horsey Sauce Ingredients:

*1 cup mayonnaise

*1 tablespoon white distilled vinegar

*1 tablespoon granulated sugar

*2 tablespoons fresh horseradish 

*1/4 teaspoon sea salt

Horsey Directions:

~Whisk all the ingredients in a small bowl until mixed well.

~Place into a small container and refrigerate for at least 1 hour before using.