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.

 

Diabetic Dish of the Week – Diabetic Golden Multigrain Pancake Recipe

April 14, 2020 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Recipe of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Diabetic Golden Multigrain Pancake Recipe. Start your morning off right with this week’s recipe of Diabetic Golden Multigrain Pancake Recipe. This one is made using Whole Wheat Flour, Flour, Cornmeal, Old Fashioned Oats, Baking Powder, Reduced Fat Buttermilk, Eggs, Honey, Vegetable Oil, and Non Stick Cooking Spray. 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 2020! https://www.diabetesselfmanagement.com/

Diabetic Golden Multigrain Pancake Recipe
Ingredients
Preparation time: 25 minutes

3/4 cup whole wheat flour
1 cup all-purpose flour
1/4 cup cornmeal
1/2 cup old-fashioned oats
1 tablespoon baking powder
2 cups reduced-fat buttermilk
2 eggs
1 1/2 tablespoons honey
1 tablespoon vegetable oil
Nonstick cooking spray

Directions
Yield: 13 pancakes
Serving size: 2 pancakes

* In a mixing bowl, combine flours, cornmeal, oats, and baking powder. In a separate mixing bowl, combine buttermilk, eggs, honey, and vegetable oil until smooth. Add wet ingredients to dry ingredients, stirring until a smooth batter forms. Spray a griddle or skillet with nonstick cooking spray and heat it over medium heat. To make pancakes, pour 1/4 cup batter for each pancake onto the hot griddle. When bubbles form and pop, flip each pancake over with a spatula and cook the other side for an additional minute. Repeat until all batter is used. Serve immediately.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 42 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 314 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/golden-multigrain-pancakes/

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One of America’s Favorites – Cornbread

February 10, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Cornbread is a generic name for any number of quick breads containing cornmeal and leavened by baking powder.

Skillet cornbread

Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a “cornerstone” of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas). This ancient Native American technology has been named nixtamalization. Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to alcoholic beverages (such as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)
“ To a far greater degree than anyone realizes, several of the most important food dishes that the Southeastern Indians live on today is the “soul food” eaten by both black and white Southerners. Hominy, for example, is still eaten … Sofkee live on as grits … cornbread is used by Southern cooks … Indian fritters … variously known as “hoe cake”, … or “Johnny cake“. … Indian boiled cornbread is present in Southern cuisine as “corn meal dumplings”, … and as “hush puppies”, … Southerners cook their beans and field peas by boiling them, as did the Indians … like the Indians they cure their meat and smoke it over hickory coals. ”
—- Charles Hudson, The Southeastern Indians.

Types of cornbread

Home baked cornbread made with blue cornmeal

Cornbread is a popular item in soul food enjoyed by many people for its texture and aroma. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbread is mushy, chewier and more like cornmeal pudding than what most consider to be traditional cornbread. Cornbread can also be baked into corn cakes.

* Baked cornbread – Cornbread is a common bread in United States cuisine, particularly associated with the South and Southwest, as well as being a traditional staple for populations where wheat flour was more expensive. In some parts of the South it is crumbled into a glass of cold milk or buttermilk and eaten with a spoon, and it is also widely eaten with barbecue and chili con carne. In rural areas of the southern United States in the mid 20th century cornbread, accompanied by pinto beans (often called soup beans in this context) or honey, was a common lunch for poor children. It is still a common side dish, often served with homemade butter, chunks of onion or scallions. Cornbread crumbs are also used in some poultry stuffings; cornbread stuffing is particularly associated with Thanksgiving turkeys.

In the United States, Northern and Southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. A preference for sweetness and adding sugar or molasses can be found in both regions, but salty or savory tastes are sometimes more common in the South, and thus favor using buttermilk in the batter or such additions as cracklins. Cornbread is occasionally crumbled and served with cold milk similar to cold cereal. In Texas, the Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels, jalapeño peppers and topped with shredded cheese.

* Skillet-fried or skillet-baked cornbread (often simply called skillet bread or hoecake depending on the container in which it is cooked) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, or loaves.
A slightly different variety, cooked in a simple baking dish, is associated with northern US cuisine; it tends to be sweeter and lighter than southern-style cornbread; the batter for northern-style cornbread is very similar to and sometimes interchangeable with that of a corn muffin. A typical contemporary northern U.S. cornbread recipe contains half wheat flour, half cornmeal, milk or buttermilk, eggs, leavening agent, salt, and usually sugar, resulting in a bread that is somewhat lighter and sweeter than the traditional southern version. In the border states and parts of the Upper South, a cross between the two traditions is known as “light cornbread.”
Unlike fried variants of cornbread, baked cornbread is a quick bread that is dependent on an egg-based protein matrix for its structure (though the addition of wheat flour adds gluten to increase its cohesiveness). The baking process gelatinizes the starch in the cornmeal, but still often leaves some hard starch to give the finished product a distinctive sandiness not typical of breads made

Cornbread, prepared as a muffin

from other grains.

* Corn pone – Corn pone (sometimes referred to as “Indian pone“) is a type of cornbread made from a thick, malleable cornmeal dough (which is usually egg-less and milk-less) and baked in a specific type of iron pan over an open fire (such as a frontiersman would use), using butter, margarine, or cooking oil. Corn pones have been a staple of Southern U.S. cuisine, and have been discussed by many American writers, including Mark Twain.
In the Appalachian Mountains, cornbread baked in a round iron skillet or in a cake pan of any shape is still referred to as a “pone” of cornbread (as opposed to “hoe cakes,” the term for cornbread fried in pancake style), and when biscuit dough (i.e., “biscuits” in the American sense of the word) is occasionally baked in one large cake rather than as separate biscuits this is called a “biscuit pone.”
The term “corn pone” is sometimes used derogatively to refer to one who possesses certain rural, unsophisticated peculiarities (“he’s a corn pone”), or as an adjective to describe particular rural, folksy or “hick” characteristics (e.g., “corn pone” humor). This pejorative term often is directed at persons from rural areas of the southern and midwestern U.S. President John F. Kennedy‘s staffers, who despised Texan Vice-President Lyndon B. Johnson, used to refer to him behind his back as ‘Uncle Cornpone’ or ‘Rufus Cornpone’.

* Hot water cornbread – Cooked on a rangetop, one frying method involves pouring a small amount of liquid batter made with boiling water and self-rising cornmeal (cornmeal with soda or some other chemical leavener added) into a skillet of hot oil, and allowing the crust to turn golden and crunchy while the center of the batter cooks into a crumbly, mushy bread. These small (3-4″ diameter) fried breads are soft and very rich. Sometimes, to ensure the consistency of the bread, a small amount of wheat flour is added to the batter. This type of cornbread is often known as “hot water” or “scald meal” cornbread and is unique to the American South.

Johnnycakes on a plate

* Johnnycakes – Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. This type of cornbread is prevalent in New England, particularly in Rhode Island, and also in the American Midwest and the American South. It is reminiscent of the term hoecake, used in the American South for fried cornbread pancakes, which may date back to stories about some people on the frontier making cornbread patties on the blade of a hoe.

* Hushpuppies – A thicker buttermilk-based batter which is deep-fried rather than pan-fried, forms the hushpuppy, a common accompaniment to fried fish and other seafood in the South. Hushpuppy recipes vary from state to state, some including onion seasoning, chopped onions, beer, or jalapeños. Fried properly, the hushpuppy will be moist and yellow or white on the inside, while crunchy and light to medium-dark golden brown on the outside.

 

Sunday’s Chicken Dinner Recipe – Louisiana Fried Chicken

October 13, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Louisiana Fried Chicken. What’s better than Fried Chicken for the Family Sunday Dinner! Kick up that Fried Chicken dinner with this week’s recipe of Louisiana Fried Chicken! Along with the Chicken Parts some of the ingredients you’ll be needing are; Buttermilk, Low Sodium Chicken Broth, Cornmeal, Peppers, Onion, and a variety of Spices. The recipe is from the CooksRecipes website which has one of the largest selections of recipes to please all tastes! Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Louisiana Fried Chicken
Brining chicken in buttermilk tenderizes the chicken, enhances the flavor and reacts with the seasoned flour-cornmeal coating for an exceptionally crispy breading.

Recipe Ingredients:
2 1/2 pounds chicken parts, rinsed and patted dry
1 cup buttermilk
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
1 1/2 teaspoons paprika
4 cups vegetable oil, for frying
Pepper Sauce: (optional)
1 tablespoon butter
1 1/4 cups no-salt or low-sodium chicken broth
1 medium onion, finely chopped
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
2 tablespoons all-purpose flour
1/4 teaspoon cayenne
1/4 teaspoon salt

Cooking Directions:
1 – Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
2 – In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
3 – In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally. Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
4 – In large, cast iron skillet add oil to fill 3/4-inch deep. Over medium-high heat, warm oil to 350°F ( 175°C) using kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 180°F (85°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done.
5 – Before serving, reheat sauce and pass separately.

s 4 servings.
https://www.cooksrecipes.com/chicken/louisiana_fried_chicken_recipe.html

Diabetic Cornbread Recipe

September 21, 2019 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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For me Cornbread is perfect to go with Chili. Having Diabetes I have to watch my carbs though. So here’s a Diabetic Cornbread Recipe to help those with Diabetes to still enjoy Cornbread. It’s from the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes along with Diabetes News and Diabetes Management Tips. Enjoy and Make 2019 a Healthy One! 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
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.

Yield: 9 servings.

Serving size: 1/9 of recipe.

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/sides/buttermilk-cornbread/

Kitchen Hint of the Day

August 27, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Clam up……………………..

The most effective way 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.

Sunday’s Chicken Dinner Recipe – Grilled Buffalo Chicken Tenders

August 11, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Grilled Buffalo Chicken Tenders. Gather the family and friends for this week’s recipe for Grilled Buffalo Chicken Tenders along with a side of Mini Cornbread Muffins! Chicken Breast Cutlets in a Marinade of Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and served with a side of Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping. Also included is a recipe for Mini Cornbread Muffins. You can both these recipes at the Diabetes Self Management website. At the Diabetes Self Management website you’ll find a huge selection of Diabetic Friendly recipes, Diabetes News, Diabetes Management tips, and more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Buffalo Chicken Tenders
Ingredients
2 skinless chicken breast cutlets (about 4 ounces each)
6 tablespoons Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce, divided
1/4 cup Walden Farms Calorie Free Bleu Cheese Salad Dressing
1 dash hot sauce (optional)

Directions
1 – Cut chicken into “tender” size pieces. Marinate chicken in Walden Farms Calorie Free Thick ‘N Spicy BBQ sauce for at least 30 minutes.

2 – Prepare grill for direct grilling. Brush off excess BBQ Sauce, then place chicken on grill.

3 -Stir dash hot sauce, if using, into remaining Walden Farms Calorie Free Thick ‘N Spicy BBQ Sauce and baste chicken as it grills. Grill chicken until cooked through and juices run clear.

Serve with Walden Farms Calorie Free Bleu Cheese Salad Dressing for dipping.

Yield: 1 serving.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 0 g, Protein: 36 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 65 mg, Sodium: 490 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/grilled-buffalo-chicken-tenders/

 

Mini Cornbread Muffins
Ingredients
1 cup stone ground cornmeal*
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons cholesterol-free egg substitute
3 tablespoons canola oil
1 cup low-fat buttermilk

Directions
1 – Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.

2 – Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.

3 – Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.

4 – Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.

*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.

Note: Freeze extra muffins in well-sealed freezer bag.

Yield: 9 servings.

Serving size: 2 muffins.

Nutrition Facts Per Serving:
Calories: 160 calories, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/sides/mini-corn-bread-muffins/

Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

July 20, 2019 at 6:38 PM | Posted in Hormel, Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage

 

 

 


I Had a Poached Egg on a Thomas Light Multi Grain English Muffin and my morning cup of Bigelow Decaf Green Tea for Breakfast. 97 degrees and humid outside today. We have an excessive heat warning out for the next few days. Highs in and around 100 degrees with the heat index up around 110 degrees and more! Say hello to my air conditioner! I found out through Facebook that a friend of mine lives a few streets over from me. It was so good seeing him and his wife. I had not seen them since I quit a printing place in Springdale, Ohio back in 1987. So good catching up with them. They had lived there for 7 years and we did’t know the other was living so close by! Good to have a good friend living close by! For dinner tonight Cast Iron Skillet Pizza – Turkey Pepperoni and Turkey Sausage.

 

 

 


Seen this recipe sometime back in an email update from one of my favorite blog sites, The Chunky Chef (https://www.thechunkychef.com/). 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. 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 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 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 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 Corn Meal gives the bottom of the Pizza Crust.

 

 

 

 

Ready for the oven…

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 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.

 

 

 

 

 

…and done!

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 bowl of Skinny Pop – Pop Corn and a Sprite Zero to drink.

 

 

 

 

 

 

CAST IRON SKILLET PIZZA:

INGREDIENTS

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
Pizza sauce
Cheese
Toppings
Fresh basil, minced (optional garnish)

DIRECTIONS

* 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.

 

https://www.thechunkychef.com/cast-iron-skillet-pizza/

 

“Meatless Monday” Recipe of the Week – Hearty Corn Cakes

February 5, 2018 at 7:30 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Hearty Corn Cakes. Made using Splenda® Granulated No Calorie Sweetener. There’s several versions of this recipe across web, I’m going with one from the CooksRecipes website. The Cooks site has a huge selection of delicious and healthy recipes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Hearty Corn Cakes
These corn cakes are a terrific way to start your morning, or an accompaniment to any meal as a replacement for bread. Great with Vegetarian Chili.

Recipe Ingredients:
1 1/4 cups all-purpose flour
7 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 tablespoon honey
1/4 cup canola oil
2 large egg whites

Cooking Directions:
1 – Preheat oven to 400°F (205°C). Grease muffin cups with non-stick cooking spray butter flavor.
2 – In large bowl, combine dry ingredients and make well. In small bowl, mix milk, honey, oil, and egg whites.
3 – Add liquid ingredients to dry ingredients and stir just until combined.
4 – Pour 1/4 cup batter into greased cups.
5 – Lightly spray (one spray) tops of batter with non-stick cooking spray.
6 – Bake until wooden pick comes out clean, about 15 to 20 minutes.
Makes 12 servings.

Variation Suggestions: Add 1 cup frozen corn kernels to batter, or add 1 (4-ounce) can diced mild green chiles, drained.

Nutritional Information Per Serving: Calories: 140; Calories from Fat: 45; Total Fat: 5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 160 mg; Total Carbs: 19g; Dietary Fiber: 1g; Sugars: 3g; Protein: 3g.

https://www.cooksrecipes.com/diabetic/hearty_corn_cakes_recipe.html

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