Diabetic Side Dish of the Week – Diabetic Cornbread Recipe

June 26, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Diabetic Cornbread Recipe. To make this week’s Dish you’ll be needing White Cornmeal, All Purpose Flour, Baking Soda, Baking Powder, Salt, Egg Substitute, Cooking Oil, Low Fat Buttermilk, Water, and Cooking Spray. There’s 138 calories and 23 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Diabetic Cornbread Recipe
Preparation time: 10 minutes.
Baking time: 20–25 minutes.

Ingredients
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup liquid egg substitute
1 teaspoon corn oil
1 cup low-fat buttermilk
1/3 cup water
Cooking spray

Directions
Yield: 9 servings.
Serving size: 1/9 of recipe.

1 – Preheat oven to 400°F. Place an 8-inch cast-iron skillet in the oven to preheat. In a large bowl, stir together cornmeal, flour, baking soda, baking powder, and salt. Add egg substitute, oil, buttermilk, and water, stirring until just moistened. Using oven mitts, remove skillet from oven and coat liberally with cooking spray. (Alternatively, an 8″ x 8″ baking pan at room temperature, coated with cooking spray, can be used). Pour batter into skillet and bake for 20–25 minutes or until cornbread is golden and cooked through.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 25 g, Protein: 5 g, Fat: 2 g, Saturated Fat: <1 g, Cholesterol: 2 mg, Sodium: 251 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/buttermilk-cornbread/

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Healthy Cornbread Recipes

June 26, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Cornbread Recipes. Find some Delicious and Healthy Cornbread Recipes with recipes including Real Cornbread, Whole-Grain Cornbread, and Creole Skillet Cornbread. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Cornbread Recipes
Find healthy, delicious cornbread recipes, from the food and nutrition experts at EatingWell.

Real Cornbread
This traditional cornbread is made without flour, isn’t sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you’re looking for a more muffin like texture, substitute flour for half the cornmeal……

Whole-Grain Cornbread
Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients……

Creole Skillet Cornbread
Baking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste……

* Click the link below to get all the Healthy Cornbread Recipes
https://www.eatingwell.com/recipes/18080/bread/quick-bread/cornbread/

Healthy Cornbread Recipes

January 2, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Cornbread Recipes. Find some Delicious and Healthy Cornbread Recipes with recipes including Creole Skillet Cornbread, Whole-Grain Cornbread, and Soup Beans with Cornbread and Kraut. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Cornbread Recipes
Find healthy, delicious cornbread recipes, from the food and nutrition experts at EatingWell.

Creole Skillet Cornbread
Baking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste. Read the author’s story behind this recipe: Skillet Diaries: A Cast-Iron Legacy…..

Whole-Grain Cornbread
Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients……

Soup Beans with Cornbread and Kraut
Cook up your own soup beans on the stovetop or in the slow cooker (see Tip). These brothy beans get a kick when served with fermented cabbage and black-pepper-spiced skillet cornbread……

* Click the link below to get all the Healthy Cornbread Recipes
https://www.eatingwell.com/recipes/18080/bread/quick-bread/cornbread/

Kitchen Hint of the Day!

August 28, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Clams and Cornmeal…………

One of the most effective ways to get rid of sand and grit from clams is to soak them in water with a bit of cornmeal stirred in. It irritates the clams, and they expel the sand while trying to eliminate the cornmeal. Enjoy those clams!

Wild Idea Buffalo Recipe of the Week – Buffalo Italian Sausage and Mushroom Pizza

July 21, 2021 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Italian Sausage and Mushroom Pizza. To make this week’s recipe some of the Ingredients you’ll be needing are Wild Idea Buffalo Italian Sausage, Basil Pesto, Pizza Sauce, Mushrooms, Caramelized Onions, fresh Mozzarella, Flour, Cornmeal, and more! Also included are recipes for Pizza Dough, Basil Pesto, and the Caramelized Onions. Love these Pizza Nights! You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2021! https://wildideabuffalo.com/

Italian Buffalo Sausage and Mushroom Pizza
Who doesn’t love pizza? And good pizza is well – irresistible. This will require a little bit of time, but all the steps are super easy. Although I attempted my own pizza sauce, it just was not as good (and I tried many) as my favorite purchased brand, Mezzetti, which has a deep richness that I could not duplicate. For best results apply your toppings evenly and not too heavily. Baking the pizza can be done in a variety of ovens and the timelines for those are noted at the end of the recipe. (Makes 3 medium or 6 small pizza)
Ingredients:

* 1 – 1 lb. Wild Idea Buffalo Italian Sausage
* 1 – recipe, pizza crust
* ½ – cup basil pesto
* 1 – cup pizza sauce *Mezzetti
* 1 ½ – cups mushrooms, sliced
* ¾ – cup caramelized onions
* 12 – ounces fresh mozzarella or substitute chevre with fennel pollen
* 9 – ounces parmesan, grated
* salt, pepper & chili flake to taste
* flour and cornmeal

Preparation:

1 -Prepare pizza dough per instructions below. Lightly flour work surface and your hands. Stretch and hold dough with one hand and form a fist with the other and place under the dough. Place on peel, baking sheet, or pizza stone that has been generously covered with flour or corn meal. Adjust shape with hands by stretching or scrunching dough into place.
2 – In a large saucepan over medium high heat, add the olive oil and crumble Buffalo Italian Sausage into pan. Lightly brown and stir occasionally breaking up sausage to desired pieces, about 4 minutes.
3 – Spread pizzas with basil pesto, followed by the pizza sauce.
4 – Top each pizza with desired amount of sliced mushrooms, caramelized onions, Buffalo Italian Sausage, mozzarella or chèvre, and parmesan cheese.
5 – Baking:
Outdoor Brick Ovens: Have heat at about 700°. Slide pizza off peel and bake in oven for about 4 minutes, rotating once or twice while baking.
* Indoor convection ovens: Place oven rack to lower level and preheat oven to as high as heat will go, 500° to 550°. Bake on pizza stone or baking sheet for 8 to 12 minutes depending on your heat.
* Gas Grill: Line gas grill rack low to flames with bricks and place bricks on upper grill rack if you have one. Place pizza stone on top of bricks (good old fashioned red bricks work great). Turn all burners to high heat and allow the grill to get very hot, so bricks are heated through, about 30 minutes. The bricks will help in retaining the heat and offer a more even cooking distribution. Slide pizza off of peel onto pizza stone and close grill lid. Bake, turning once for about 6 minutes.
* Remove pizza from oven or grill and place on a cutting board. Allow the pizza to rest for a few minutes before cutting. Season with chili flake as desired.

Pizza Dough (makes 3 medium or 6 large crusts) *Credit to Peter Reinhart.
This is fabulous dough! If not used for pizza it makes a great flatbread, brushed with a little pesto prior to baking.

Ingredients:

* 4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)
* 1¾ – teaspoon salt
* 1 – teaspoon quick yeast
* 2 – tablespoons olive oil
* 1¾ – cup water, very cold

Preparation: In mixing bowl using a dough hook, sift flour, salt and yeast together. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.

Basil Pesto
*I am not a ground pine nut fan, but if you are, add ¼ cup to ingredients.

Ingredients:

* 2 – cups fresh basil leaves, packed
* 2 – cups shredded parmesan cheese
* 3 – garlic cloves, chopped
* 1 – tsp. salt
* 1 – tsp. pepper (I like a little more)
* 2 – Tb. lemon juice
* 1 – cup olive oil

Preparation: Place all ingredients in blender and puree until smooth. Refrigerate.

Caramelized Onions

Ingredients:
* 1 – tablespoon butter
* 1 – tablespoon olive oil
* 2 – cups onions, diced
* 1 – tablespoons sugar+
* 1 – teaspoon balsamic vinegar
* season with salt and pepper
Preparation: Heat butter and oil in sauté pan over medium high heat. Add onions and sauté for 3 minutes. Add remaining ingredients and stir to incorporate. Reduce heat to low and stir occasionally. Cook for 25 minutes or until golden brown.
http://wildideabuffalo.com/2014/buffalo-italian-sausage-mushroom-pizza/

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

May 28, 2021 at 7:16 PM | Posted in Hormel, Jennie-O, Jennie-O Turkey Products, Pillsbury, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

To start the morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. 73 degrees with rain and thunderstorms on and off today. After Breakfast I went to Wendy’s to pick up Breakfast for Mom. Did a load of laundry and cleaned the house today. For Dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

I had not made this in a while and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet, and it’s making one of my favorite foods, Pizza. I use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground 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 to 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 Light 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 and rolled it out and shaped it by hand I love that crunch texture Cornmeal gives the bottom of the Pizza Crust.

 

 

I added it to the Cast Iron Skillet and worked it out by hand, fully covering the bottom 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 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 wait for it to get done! Baked it a total of about 15 minutes.

 

 

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes one delicious Pizza. As all Pizzas you decide what toppings you want to use. Really enjoyed this. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

Pillsbury Classic Pizza Crust
Unroll some Pizza Crust for a family fun dinner activity. Perfect for calzones, fruit pizzas, and Stromboli. Pillsbury Pizza Crust makes a delicious base for all your favorite pizza toppings. Everyone loves homemade pizza night! Just unroll, add your favorite toppings and bake. No colors from artificial sources and no high fructose corn syrup.

* Heat, place, and bake for delicious pizza crust in minutes
* Just unroll, add your favorite toppings, and bake
* For creative recipes and more products visit Pillsbury.com (https://www.pillsbury.com/)

 

 

 

JENNIE-O® All Natural Turkey Sausage
JENNIE-O® All Natural* Turkey Sausage makes breakfast a little more nutritious (low fat, 100 calories per serving). Whether you’re forming homemade patties, or crumbling and frying, ground turkey sausage is the versatile, lean, go-to you can never have enough of. Works wonders for meals throughout the day as an alternative meat in burritos, gumbo or lasagna. Find this product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.
https://www.jennieo.com/products/all-natural-turkey-sausage/

Jalapeno Corn Muffins

April 1, 2021 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe that’s perfect for Dinner Recipe, Jalapeno Corn Muffins. To make these Muffins you’ll be needing Cornmeal, Skim Milk, All-Purpose Flour, Red Pepper, Jalapeno Pepper, Baking Powder, Garlic Powder, Egg, Canola Oil, and Paprika. There’s 60 calories and 9 net carbs per Muffin. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Jalapeno Corn Muffins

Ingredients

1/2 cup cornmeal (125 mL)
1/3 cup skim milk (75 mL)
1/2 cup all-purpose flour (125 mL)
1/4 cup red pepper, finely chopped (60 mL)
2 Tbsp fresh jalapeno pepper, finely chopped (30 mL)
1 1/2 tsp baking powder (7 mL)
1/4 tsp garlic powder (1 mL)
1/4 tsp salt (1 mL)
1 egg, beaten
1 Tbsp canola oil (15 mL)
paprika (optional)

Directions

1 – Preheat oven to 425F (220C).
2 – In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
3 – Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Recipe Yield: Yield: 12 muffins

NUTRITIONAL INFORMATION PER SERVING:
Calories: 60
Fat: 1.5 grams
Sodium: 110 milligrams
Cholesterol: 20 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Jalapeno Corn Muffins

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

January 29, 2021 at 7:04 PM | Posted in ground turkey, Hormel, Jennie-O Turkey Products, Pillsbury, pizza | 1 Comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

To start the morning off I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Cloudy and and a high of 31 degrees. I had to have my Mom out to Ross, Ohio at the CVS Drugstore. She got her 1st COVID Vaccination Shot. I’m really surprised that she got it, she’s been saying she was not getting one. Her friends talked her into it, they all got theirs this past Tuesday at the same place. I’m glad she did though, she’ll be 93 next month! I’m so lucky to still have around! Back home just did a few chores around the house. For Dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

I had not made this in quite some time and a Pizza sounded good for tonight! Cast Iron Skillet Pizza, it uses my favorite piece of cookware, the Cast Iron Skillet, and it’s making one of my favorite foods, Pizza. I use Pillsbury Classic Pizza Crust when making my own Pizza. For my toppings I’m using; Hormel Turkey Pepperoni, Jennie – O Turkey Ground 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 to 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 Light 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 and rolled it out and shaped it by hand I love that crunch texture Cornmeal gives the bottom of the Pizza Crust.

 

 

I added it to the Cast Iron Skillet and worked it out by hand, fully covering the bottom of the Skillet. I flipped the Dough Crust one time, that way I had a light coating of the Olive Oil on both sides.

Ready for the oven…

I then added my toppings; Hormel Turkey Pepperoni, Jennie – O Turkey Ground 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 wait for it to get done! Baked it a total of about 15 minutes.

 

 

It came bubbling hot and just flat out delicious! All the toppings and Sauce work great together, this makes one delicious Pizza. As all Pizzas you decide what toppings you want to use.

….and done!

Really enjoyed this. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

Pillsbury Classic Pizza Crust
Unroll some Pizza Crust for a family fun dinner activity. Perfect for calzones, fruit pizzas, and Stromboli. Pillsbury Pizza Crust makes a delicious base for all your favorite pizza toppings. Everyone loves homemade pizza night! Just unroll, add your favorite toppings and bake. No colors from artificial sources and no high fructose corn syrup.

* Heat, place, and bake for delicious pizza crust in minutes
* Just unroll, add your favorite toppings, and bake
* For creative recipes and more products visit Pillsbury.com (https://www.pillsbury.com/)

 

 

 


JENNIE-O® All Natural Turkey Sausage
JENNIE-O® All Natural* Turkey Sausage makes breakfast a little more nutritious (low fat, 100 calories per serving). Whether you’re forming homemade patties, or crumbling and frying, ground turkey sausage is the versatile, lean, go-to you can never have enough of. Works wonders for meals throughout the day as an alternative meat in burritos, gumbo or lasagna. Find this product in the refrigerated section of your grocery store.

*Minimally processed, no artificial ingredients.
https://www.jennieo.com/products/all-natural-turkey-sausage/

Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza

July 29, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza. A classic Pepperoni Pizza but topped with Buffalo Pepperoni! It is made with 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni. Included is the recipe for the Pizza Dough. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Pepperoni Pizza

When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced

Pepperoni Pizza

1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!

PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)Wild Idea

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
1 – In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

One of America’s Favorites – Tamale Pie

May 25, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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A tamale pie

Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911.

Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat, and can also be prepared as a meatless dish. Although sometimes characterized as Mexican food, these forms are not popular in Mexican-American culture, in which the individually wrapped style is preferred. Tamale pie has been described as a “comfort-food classic” in the book The Ultimate Casseroles Book, published by Better Homes and Gardens.

Ingredients that are used include beef and ground beef, pork, chorizo, chicken, beans, cheese, cornmeal, corn, creamed corn, beans, black olives, onion, garlic, tomato, bell peppers, chili peppers, salsa, butter, seasonings such as chili powder, salt and pepper. Standard fine cornmeal can be used, as can masa harina, a corn-based tortilla flour. Cheese used may be used to top the dish, and can also be inside of the pie. The dish is typically baked in an oven. Garnishes used include cheese, sliced tomatoes, avocado slices, cilantro and olive oil.

A portion of a tamale pie

Tamale pie was invented sometime in the early 1900s in the United States, and circa the mid 1910s the dish was included in the curriculums of some home economics classes in U.S. high schools. The dish may have originated in the U.S. state of Texas. John F. Mariani’s 1983 title The Encyclopedia of American Food and Drink claims the first published recipe for tamale pie dates to 1911. Recipes for this style of dish were also published prior to this time. The 1899 book The Capitol Cook Book, published in Austin, Texas included a recipe for a similar pot pie prepared with a wheat flour crust on the top of the dish, and the 1905 book The Times Cook Book #2, published by the Los Angeles Times, included a recipe for a casserole with “cornmeal crusts above and below.” Another cookbook published circa the time of World War I has a tamale pie recipe, stating that the dish can be utilized to save wheat.

 

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