I love vodka sauce anything ( I usually love vodka anything, for sure, but not while 7 months preg!! LOL ), so when this popped up on my google reader I immediately printed it out! I love making pizza, doesn’t hurt that Mike always gets fresh pizza dough balls down the strip at Penn Mac! 1.99 – best bargain in Pittsburgh!
I did say while we were eating how good this would have tasted in a wood/coal fired oven! It was sooo good :)
1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.
Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you’re like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.
In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.
Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.
Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 – 3/4 cup of the vodka sauce over the dough. Don’t use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.
Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.
Buffalo Chicken Waffle Fries March 30, 2014
Ok – these definitely do not count as low calorie ANYTHING, but these were so good to eat when having a few friends over on a saturday night! I pinned on pinterest just last week and knew they would be perfect for this weekend!
Waffle Fries, enough for a single layer on a sheet pan
1 cup roasted chicken (rotisserie works great, so does this freezer shredded chicken)
1/2 cup Frank’s hot sauce (more to taste)
1 handful grated cheddar cheese
1 handful grated mozzarella cheese
ranch dressing, for drizzling
chives, for sprinkling
Preheat oven to 425 degrees (or according to the package of your waffle fries).
Spread fries in a single layer on a sheet pan. Bake about 20 minutes, or as directed on the package.
Add the chicken and buffalo sauce and toss to coat. Taste and add more hot sauce if desired.
When fries are finished baking, remove the pan from the oven and drop spoonfuls of the chicken over the fries. Top with both cheeses. Return to the oven for five minutes.
Remove from the oven and drizzle with ranch dressing and sprinkle with chives. Serve immediately.
Lasagna Bolognese March 24, 2014
I have been dying to make this recipe, and since it is still freezing here, this was a perfect sunday dinner! This, a delicious salad, and fresh bread with honey butter from Cenacolo? Perfect Dinner! Me and Mike did make the fresh pasta sheets for this, and it definitely made an enormous difference!! This tasted like something out of a gourmet restaurant. Never made a lasagna without ricotta cheese, but this will definitely be a keeper! Got this from the blog – Brown Eyed Baker – she is a fantastic cook, and from Pittsburgh! Does it get any better? :)
For the Béchamel Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
2½ cups milk
¼ teaspoon ground nutmeg
1 cup shredded provolone cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
5 cups your favorite meat sauce
1 pound lasagna noodles (fresh or store-bought)
1 cup shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1. Make the Béchamel Sauce: In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma. Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly. Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper, then set aside and let cool to warm room temperature.
2. Meanwhile, preheat oven to 400 degrees F.
3. Assemble the Lasagna: Spread 1 cup of the meat sauce on the bottom of a 9×13-inch pan. Place noodles in a single layer on top of the sauce (if you are using store-bought lasagna noodles, this should be 3 noodles; if you made fresh pasta, you’ll probably use 2 sheets and can cut to fit as needed). Spread 1¼ cups of the meat sauce over the noodles. Drizzle one-quarter of the béchamel sauce over the meat sauce. Sprinkle ¼ cup Parmesan cheese and ¼ cup shredded mozzarella cheese over the béchamel sauce.
4. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, a quarter of the béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
5. Place another layer of noodles on top of the cheese. Top with another 1¼ cups of meat sauce, half of the remaining béchamel sauce, ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
6. Place the final layer of noodles on top of the cheese. Pour the remaining béchamel sauce over the noodles and sprinkle with the remaining ¼ cup Parmesan cheese and ¼ cup shredded mozzarella.
7. Cover the lasagna with a piece of aluminum foil that has been sprayed with non-stick cooking spray. Bake, covered, for 1 hour. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Note: This lasagna can be assembled, covered and refrigerated for up to 3 days before baking. It can also be frozen for up to 1 month. If the lasagna was cold, bake it covered for an additional 15 to 30 minutes, checking to ensure it is heated the whole way through.
Greek Style Quinoa March 21, 2014
2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese
1/2 cup Reduced Fat Shredded Mozzarella or Cheddar
1 cup Marinated Artichoke Hearts (in Oil)
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tsp Crushed or Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
1/4 tsp Sea Salt & Coarse Black Peppercorn – approx.
1.Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine 1 cup feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
2.When ready, stir artichoke hearts, cherry tomatoes, and spinach into quinoa, plus 1 tbsp oil from artichokes, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
3.Transfer mixture to oven safe casserole dish, spreading evenly. Top with remaining feta and mozzarella (or cheddar), then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.
Lucky Charms Treats
Makes about 12
■3 tablespoons butter
■4 cups miniature marshmallows
■6 cups Lucky Charms
1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add cereal; stir until uniformly coated.
3.Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
•2 medium (1.5 lbs) chicken breasts
•¼ cup balsamic vinegar
•1 clove garlic
•2 Tbsp olive oil (divided)
•to taste salt & pepper
•1 Tbsp butter
•2 Tbsp balsamic vinegar
•3 Tbsp honey
1.Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
2.When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
3.Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
4.Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.