Tags: Baking, Cast Iron Skillet Pizza, Cooking, Cornmeal, Dinner, Food, Hormel Turkey Pepperoni, Jennie - O Turkey Ground Breakfast Sausage, Mushrooms, Olives, Pizza, recipes, Sargento Reduced Fat Shredded Cheese
Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage
Well a Happy New Year to everyone, have a safe one tonight! Cool, Cloudy, and Windy here today, all day! Had a Poached Egg on a Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. Finished up some laundry for mom and some light house cleaning. After that I went to the bank and stopped in neighboring Fairfield, Ohio along Route 4 and paid homage to a passing Funeral procession. A young Firefighter lost his life while fighting a fire in Hamilton, Ohio and the Funeral was today. Fire Fighters from all across the Country and some from overseas were in for the Funeral. Very sad way to end 2015, my prayers go out to his family and friends. Not much going on when I got back home. For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.
Seen this recipe sometime back in an email update from local blogger, My Adventures in Dinner Time, and couldn’t wait to give it a try! Cast Iron Skillet Pizza, it uses my favorite piece of cookware (Cast Iron Skillet) and it’s making one of my favorite foods Pizza. In her recipe she made her own dough for the Pizza Pie. I do not have a very good baking history using yeast, I’m down right terrible! So I just always use Pillsbury Classic Pizza Crust when making this. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Using a medium size Skillet, I fried the Jennie – O Turkey Ground Breakfast Sausage ahead of time. When that was done I drained what little grease there was and put the Sausage in a small bowl, and set aside.
I preheated the oven at 425 degrees. I then took out a large Cast Iron Skillet, spraying it with Pam Cooking Spray w/ Olive Oil and added a tablespoon of Extra Virgin Olive Oil. Got the tube of Pillsbury Pizza Crust from the fridge and removed it from the packaging. I then got a flour board out and added a little bit of flour and Cornmeal to it. I then took the Pizza Dough on it and formed a ball with it. Sprinkled on some Cornmeal, not a lot, and rolled it half way out. i didn’t fully roll it out because I wanted to add it to Cast Iron Skillet and work it out by hand, fully covering the botton of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides. I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground Breakfast Sausage, Sliced Mushrooms, Sliced Black Olives, Sliced Green Olives, Sargento Reduced Fat Shredded Mozzarella Cheese, and Ragu Original Pizza Sauce. Slid that baby into the oven and waited for it to get done! Baked it a total of about 11 minutes.
It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes on delicious Pizza. As all Pizzas you decide what toppings you want to use. It’s my family’s favorite Pizza Recipe, thanks to Amanda of My Adventures in Dinner Time! I’ve left the link and original recipe below. When you get a chance check out her blog, full of tips and recipes. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
CAST IRON SKILLET PIZZA:
2 1/2 cups bread flour
1/2 tsp dry active yeast
1 cup + 3 Tbsp warm water
2 tsp olive oil, plus more to coat pan
Fresh basil, minced (optional garnish)
* Combine flour, yeast, salt, oil, and warm water in a large bowl. Using a wooden spoon, mix until no dry flour remains. Make sure the bowl is nice and large to accommodate for rising.
* Cover bowl tightly with plastic wrap and let sit on a counter for 8-24 hours. Dough will rise quite a bit.
* Once fully rested, sprinkle top of dough with flour and turn out onto a well floured surface.
* Divide dough into 2 portions, shape each into a ball/disk… tucking dough under itself to form a tight ball.
* If desired, place one of the balls in a Ziploc bag for freezing.
* Pour some oil (a couple of tablespoons) in the bottom of the cast iron pan, place ball of dough in pan, turning to coat in the oil.
* Using your hand, push the dough around to spread the oil in the pan.
* Cover tightly with plastic wrap and let rest for 2 hours.
* Preheat oven to 550 degrees (or as high as your oven goes)
* Once dough has rested, it should have settled and puffed to fill the pan. Use your fingers to push the dough into all edges of the pan and remove large air bubbles.
* Lift up edges of the dough to eliminate any air pockets on the bottom of the dough.
* Top the dough with your pizza sauce, cheese and any desired toppings or seasonings. Drizzle with olive oil.
* Place skillet in oven and bake for 12-15 minutes. The top should be bubbly and golden brown.
* Use a spatula to lift the edge of the pizza and check to see if the bottom is nice and golden brown and crisp. If you’d like it crispier, place on a stove top burner over medium heat for a couple of minutes.
* Sprinkle pizza with grated Parmesan cheese and/or fresh basil. Slice into pieces and serve hot.
Tags: Baking, Casseroles, Chicken, Cooking, EatingWell, Food, low calorie, Mac and Cheese, Pasta, recipes, Spaghetti
From the EatingWell website it’s 30-Minute, Low-Calorie Pasta Recipes. Comfort food Pasta recipes that includes; Spaghetti with Quick Meat Sauce or other pasta recipes, such as No-Bake Macaroni & Cheese or Creamy Hamburger Noodle Casserole, all for 350 calories or less. You can find all these delicious recipes all on the EatingWell website. http://www.eatingwell.com/
Quick, low-calorie pasta recipes for 350 calories or less.
Pasta is a favorite comfort food in any season─and it’s cheap and quick to prepare. Our healthy pasta dinners are an easy way to make a low-calorie dinner in 30 minutes or less. We love whole-wheat pasta for its extra fiber and nutrients, as well as its nutty flavor, and we pair it with lean proteins and fiber-rich vegetables for a balanced meal. Try one of our healthy pasta recipes like Spaghetti with Quick Meat Sauce or other pasta recipes, such as No-Bake Macaroni & Cheese or Creamy Hamburger Noodle Casserole, all for 350 calories or less.
Spaghetti with Quick Meat Sauce
Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you’re serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce…..
Beef Chow Fun
Brown sugar added to black bean-garlic sauce is what gives this stir-fry its unmistakable Chinese takeout flavor. The recipe for beef chow fun works equally well with tofu for a vegetarian meal or boneless, skinless chicken breast. Serve with sliced cucumbers tossed with rice vinegar, sesame seeds and a pinch of salt…….
Peanut Noodles with Shredded Chicken & Vegetables
If you can’t find a bagged vegetable medley for this easy noodle bowl, choose 12 ounces of cut vegetables from your market’s salad bar and create your own mix…..
* Click the link below to get all the 30-Minute, Low-Calorie Pasta Recipes
Tags: Baking, Chimichurri, Condiment of the Week, Cooking, Food, Garlic, Oregano, Parsley, recipes, Red Pepper Flakes, Sauces
Chimichurri (Spanish pronunciation: [tʃimiˈtʃuri]) or chimmichurri is a green sauce used for grilled meat, originally from the Rio de la Plata, Argentina. It is made of finely chopped parsley, minced garlic, olive oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.
The origin of the name of the sauce is unclear. There are various stories explaining the name as a corruption of English words, most commonly the name ‘Jimmy Curry’ or ‘Jimmy McCurry’. But there is no contemporary documentation of any of these stories.
Another theory for the name of the sauce comes from the Basque settlers that arrived in Argentina as early as the 19th century. According to this theory, the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.
Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, Red Chili Flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf may be included. In its red version, tomato and red bell pepper may also be added. It can also be used as a marinade for grilled meat. Chimichurri is available bottled or dehydrated for preparation by mixing with oil and water. Variants may replace the parsley with herbs such as coriander (cilantro) and culantro.
Tags: Baking, Citrus, Cooking, Cooking Tips, Food, Herbs, Kitchen Hints, recipes, Salt, Spices
Eating healthier in 2016……
Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.
Ring in the New Year in Style
Pan-Seared Salmon with Linguine
Makes 4 servings
- Four 5 ounce pieces of fresh or frozen skinless salmon fillets, thawed and dried
- ¼ teaspoon salt
- ¼ cup olive oil
- ½ cup finely chopped onion
- ½ cup oil-packed dried tomatoes, drained and finely chopped
- ½ cup cherry tomatoes, quartered
- ¼ cup finely chopped, pitted green olives
- 2 tablespoons chopped fresh basil
- ¼ teaspoon crushed red pepper
- Pepperoncini peppers
- Cooked Linguine
Sprinkle salmon with salt. In a large skillet heat 1 tablespoon oil over medium-high heat. Add salmon. Cook for 4 to 6 minutes per 1/2-inch thickness of fish or until fish just flakes when tested with a fork, turning once. Transfer to a serving platter. Cover; keep warm.
For the pesto:
Add remaining oil to the skillet. Add onion and dried tomatoes; cook and stir for 3 to 4 minutes or until tender…
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Tags: Baking, Cooking, Dinner, Food, Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt, Kroger Jumbo Butterfly Shrimp, recipes, Shrimp, Stouffer's Mac and Cheese Cup
Today’s Menu: Jumbo Butterfly Shrimp w/ Mac and Cheese
Started my day off with a Healthy Life English Muffin topped with some Smucker’s Sugar Free Blackberry Jam and a cup of Bigelow Decaf Green Tea! Love that hot cup of Tea to start the day. After breakfast I headed up to Kroger for a few items, stopped by the bank, and back home. Another one of those cloudy and cool days out. It is Winter but these mild weather has us spoiled! Back home ran the vacuum and dusted, For dinner tonight it’s Jumbo Butterfly Shrimp w/ Mac and Cheese.
We’ve been using the frozen Kroger Jumbo Butterfly Shrimp for a while now and really like them! Huge bag for some huge Shrimp. So it’s Shrimp tonight. Easy to prepare I just preheated the oven to 450 degrees. Grabbed a large baking sheet, lined it with foil and sprayed it with Pam Cooking Spray. When the oven was ready I baked the Shrimp for 12 minutes, turning them over after 6 minutes. Let cool for a couple of minutes and serve. These were fantastic, really nice size Shrimp and lightly breaded to give a nice crunch but not too much to make it mushy as some breading. Great product to have in the freezer. Served them with Heinz Seafood Cocktail Sauce for dipping.
Then for a side I microwaved Stouffer’s Classic Mac & Cheese Mac Cup. Frozen individual Mac Cups, just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Nice size, excellent Cheesy Mac. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Kroger – Crunchy Jumbo Butterfly Shrimp
Calories 210 Sodium 400 mg
Total Fat 12 g Potassium 55 mg
Saturated 1 g Total Carbs 19 g
Polyunsaturated 4 g Dietary Fiber 1 g
Monounsaturated 7 g Sugars 1 g
Trans 0 g Protein 7 g
Cholesterol 40 mg
Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt
Our creamy Greek frozen yogurt with a dark, decadent fudge swirl is an irresistible 100-calorie treat that you can feel good about not resisting.
NUTRITION FACTS PER SERVING
Tags: Baking, Cooking, Cooking Light, Food, Grilling, recipes
Staff Favorites: The Best Recipes of 2015
• Shrimp and Chicken Gumbo
• Hasselback Apples
• Warm-Spiced Butternut Squash Soup
• Veggie Pizza with Cauliflower Crust
All Cooking Light recipes have to meet high standards, but a few each issue are so great they become staff favorites……
* Click the link below to see all the Staff Favorites: The Best Recipes of 2015
its taco Tuesday!! Yay!
Well ok.. To be completely honest the name was simple , it’s Tuesday and we had tacos.. Therefore..
It’s #tacotuesday !! Hurrah!
We forget how much we like tacos. Seeing as we have no Mexican restaurants near us.. And no Mexican community near us also .. It means that tacos really are a treat… It’s the mixture of everything.. Being able to build up the flavours as you wish.. And make a bit of a mess at the table.. Sticky icky fingers and all that!
Starting with the chilli . Pork and beef mince..the two meats work great together, different textures and tastes.. Cooked up with dried spices and herbs, keeping it simple really.. Think cumin, oregano, salt, white pepper, smoked sweet paprika, dried coriander, dried onion, dried garlic., and a can of chilli beans and a can of plum tommys..
Once all bubbly jubbly.. Into…
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Tags: Cheese, Cooking, Food, Green Onions, Layered Nachos, Nachos, recipes, Spices, Tomatoes, Wild Idea Buffalo Recipe of the Week
For this week’s Wild Idea Buffalo Recipe of the Week, Layered Nachos. You can find this recipe on the Wild Idea Buffalo website (http://wildideabuffalo.com/) and you can purchase any of the delicious and healthy cuts of Buffalo. It’s my favorite by far!
This layered meaty, cheesy concoction, loaded with veggies, is irresistible. I like to make this dish using the shank meat from my homemade stock recipe, but it could also be made with leftover braised chuck roast, or with ground meat. (Serves 4)
Buffalo Shank meat from the Buffalo Stock recipe. I usually get about 1½ pounds of meat.
1 – tablespoon olive oil
2 – teaspoons chili powder
2 – teaspoons cumin
1½ – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon garlic powder
1 – teaspoon oregano
1 – teaspoon smoked paprika
½ – teaspoon coriander
8 – ounces Colby cheese, shredded
1 – can black beans, rinsed & drained
1 – cup chopped tomatoes
1 – bell pepper, diced
3 – green onions, diced
1 – avocado, chopped, reserve a little for garnish
½ – cup chopped cilantro leaves, reserve a little for garnish
Corn Chips, thicker style
1 – In sauté pan over medium high heat, heat oil. Add shredded shank meat and all of the spices, stirring to incorporate. Bring to full heat.
2 – Remove pan from heat, cover the meat, and set aside.
3 – Pre-heat oven to 400°.
4 – Shred your cheese and prep all of your vegetables.
5 – On 4 oven safe plates, arrange a layer of corn chips. Top chips with 1/3 of meat, and other ingredients divided between the 4 plates. Repeat layer two more times.
6 – Place prepared nachos in the oven for about 10 minutes or until the cheese is melted.
7 – Remove the nachos from the oven and place on a heat resistant surface, and allow nachos to cool slightly before serving.
8 – Top with reserved avocado and cilantro and serve with fresh lime wedges and desired condiments.