Pizza and Breadsticks

When the kids were little, Friday nights would be family night, pizza and a movie.  We all looked forward to decompressing for the week.   One of our favorites is homemade pizza and breadsticks.   This was also my special childhood meal when I would get to spend the night at grandma's house.    The recipe that I use was inspired by hers.   We love thin crust, so once I roll it out, I cut off the extra and make breadsticks with the dough.

Ingredients:

• 3 C flour
• 1 tsp salt
• 2 tsp sugar
• 1 package yeast
• 1 T extra virgin olive oil
• 1 C hot water
• 8 oz. pizza sauce
• 2 C mozzarella cheese
• Pizza toppings of choice - pepperoni, italian sausage, mushrooms, red onion, etc.
• yellow corn meal
• 2 T melted butter
• 1 tsp garlic salt
• 1 T parmesan cheese

Mix flour, salt, sugar and yeast in a large mixing bowl.  Add oil and water.  Mix and then knead until smooth (put a little oil on your hands so the dough does not stick).  Place back into bowl, punch down, cover and let rise about 15 mintues.

Preheat oven to 400.  

Sprinkle cornmeal over baking stone to cover.  Roll out pizza crust onto pan.  I either use my round or rectangular stone.  Since we prefer thin, I roll to edges and trip the excess dough.  Save this for breadsticks.   Spread pizza sauce over crust. Add cheese and your toppings of choice.  Bake for 15 minutes.

While the pizza is baking, sprinkle cornmeal over a baking sheet.  Roll out remaining dough into breadsticks.

When the original 15 mintues of baking time is complete, add the breadsticks and cook for 5 additional minutes, or until cheese is golden brown.

When breadsticks are done, spread with melted butter and sprinkle with garlic salt and parmesan cheese before serving.

Mini Meat Loaf Cups

My family loves meatloaf, but I generally do not have the hour it takes to bake a traditional loaf.   A quick alternative is to divide the meat loaf mixture into muffin cups for individual servings.   This cuts the baking time in half, and the muffin cups tend to absorb any excess grease.  The recipe yields 24, so I will generally make 12 and freeze the other half for another meal.

Ingredients:

• 1 lb. ground pork
• 1 lb. lean ground chuck
• 2 eggs, beaten
• 1/4 C milk
• 1/4 C ketchup
• 1/2 C crushed cornflakes
• 2T dried minced onion
• 1 tsp dried prepared mustard
• 1 tsp salt
• 1/4 tsp pepper
• Muffin cups

Preheat oven to 350.   Combine all ingredients in a large bowl and mix well.  Fill each muffin cup about 1/2 - 2/3 full.   Bake for 25 minutes or until meat is no longer pink.   Some of my family members like to drizzle a little extra ketchup on the top.

Orange Drink

This is a favorite drink for our Sunday morning breakfasts.   It reminds me of the orange julius drinks that I used to get at the mall.   Feel free to experiment and substitute another type of frozen juice.

Ingredients:

• 1 can (6 oz) frozen orange juice, slightly defrosted
• 1 C water
• 1 C milk
• 1/2 C sugar
• 1 tsp vanilla extract
• 8 - 12 ice cubes

Combine all ingredients in a blender.  Cover and process until drink is thick and slushy.

Egg White Scrambled Eggs

One of my favorite family traditions is Sunday morning breakfast.  Regardless of our schedules, we try to sit down for breakfast every Sunday morning.    Waffles and pancakes top the kid's favorites, but my husband prefers eggs.  Since he has cholesterol issues, I switched to only using egg whites for scrambled eggs and omelets, and initially found it to be not as flavorful.  After a little experimentation, I found that adding feta cheese was delicious.   As a side note, I give our dog 1 -2 of the beaten egg yolks to help his coat.

Ingredients:
4 egg whites
1/8 tsp pepper
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp Mrs. Dash original (optional)
1/4 C 1% or skim milk
1 T feta cheese

Whisk the egg whites, pepper, salt, Mrs. Dash and milk.  Spray a pan with non-stick cooking spray and heat to medium.  Add egg mixture and whisk in pan.  When eggs are about half way done cooking, add the feta cheese.  Continue to whisk until the eggs are cooked and fluffy.

Broccoli Salad

This is a perennial favorite at all family gatherings.   I like to make this up ahead of time and put all the ingredients in a gallon ziploc bag.  This makes it really easy to toss.  Right before serving, I put in the bowl (looks very nice in a glass bowl, since it is so colorful) and then pour the dressing over and toss. 

Ingredients:
1 pound fresh broccoli, cut into florets
1/2 small red onion, chopped
1 C (4 oz) shredded mozzarella cheese
1.5 oz real bacon bits
2-3 oz dried cranberries or cherries
1/4 C dried sunflower seeds
1/2 C sugar
1 C mayonnaise
2 T apple cider vinegar

In a small shaker (I love to use my Tupperware Quick Shake Container), combine sugar, mayonnaise and apple cider vinegar; mix until the sugar dissolves and mixture is smooth.   Refrigerate until time to serve.  I find that it is best to refrigerate at least 1 hour.

Place broccoli, red onion, cheese, bacon, cherries and sunflower seeds in a salad bowl (or gallon ziploc bag).  Refrigerate.

Just before serving pour enough dressing over salad to coat and toss; be sure to shake the dressing first to ensure that it remains mixed.  I generally have about 1/4 c dressing left.

Shredded Chicken Sandwiches

A couple years back, I decided for one of our family get togethers that instead of our usual sloppy joes, I would serve shredded chicken sandwiches.  I could not find a recipe that I liked, so I experimented.  The result is a definite crowd pleaser in my family.  This is a frequent request and whenever I make this, I can count on my son to eat 5 to 6 sandwiches.  The other great thing about this dish is that it cooks on low in the crockpot, so you can mix the night before, and then your biggest problem is remembering to put it on before you leave in the morning or while you are getting ready for your guests.   Feel free to experiment with cheeses and seasonings.  Depending on what I have on hand, I have added asiago cheese to the mixture as well.  This is also a perfect way to use leftovers if you have leftover chicken from a previous meal.    I hope your family enjoys!  

Ingredients:
3 to 4 chicken breasts
2 T lemon juice

1 can cream of chicken soup
1/2 C sour cream
1/3 cup 1% milk
1 tsp garlic salt
1 tsp onion salt
2 tsp paprika
1/2 tsp pepper
1/3 cup parmesan cheese
1/2 tsp season salt

Poach the chicken breasts.  I have found the easiest way to do this is to clean and cut up the chicken into bite size chunks.  Put into a 2 quart microwable bowl, add lemon juice and cover with water, so liquid is about 1 inch above the chicken.  Microwave on high for about 8 minutes, or until chicken is cooked through.   Let cool.  Rinse and pat dry.  

Shred or chop cooled chicken.  I like to use my Pampered Chef Food Chopper, one of my favorite kitchen tools.  Put into large crockpot.

Add cream of chicken soup, sour cream, garlic salt, onion salt, season salt, pepper, paprika, and parmesan.  Mix well.  Add 1/3 cup milk to make the mixture slightly creamy.   Cook in the crockpot on low, at least 3 - 4 hours. 

Tortellini Soup

This recipe is an easy, crowd pleaser for potlucks and cold winter nights...and only takes 20 minutes to prepare and serve.  

Ingredients:
1 T butter
2 cloves garlic
3 cans chicken broth
1 can stewed tomatoes
1 package cheese tortellini (can either be fresh or frozen)
1 package frozen chopped spinach
parmesan cheese

In a large stockpot, melt the butter.  Finely mince or press garlic, and then add to the butter and saute, be careful not to burn.   During this step, add 2 T of water to the spinach and microwave for 2 minutes on high, drain.

To the garlic, add the chicken broth, stewed tomatoes, tortellini, and spinach.   Cook on medium high heat, until it starts to boil, then cover and simmer on low for 15 minutes.

Sprinkle parmesan cheese over soup before serving.  This is great reheated, although sometimes you will need to add another can of chicken broth, as the tortellini absorbs the broth.

Baked Asparagus

Happy New Year to everyone.  Hope 2012 is starting off well for everyone.  Yesterday, my son did the Polar Bear Plunge for the second year in a row.   While I do not see myself doing that any time soon, it does cause me to reflect on my life -- and resolve to take risks and try to live each day to the fullest.

My husband loves asparagus, the kids not so much, but they will begrudgingly eat this dish.   Over the years, I have steamed asparagus, but was not always thrilled with the result.  I have found that this is an easy, foolproof recipe.

Ingredients:
1 bunch asparagus, cleaned and trimmed
Extra virgin olive oil
1 T Mrs. Dash original
2 T parmesan cheese
1/8 tsp pepper
1/4 tsp garlic salt
1/4 sea salt or kosher salt

Preheat oven to 375.   For easy clean up, I layer a small brownie pan with foil and drizzle a little olive oil on the foil, before I put the asparagus in.    Drizzle extra virgin olive oil over the asparagus (this is to taste, but I use about 1- 2 T).   Sprinkle with Mrs. Dash, pepper, garlic salt, and sea salt and top with the parmesan cheese.  

Heat in oven for 7 to 8 minutes, or until cheese lighly browns.   Serve immediately.