Pizza Bites

This recipe is one we've had occasionally for our Super Bowl feast. My family enjoys the vast spread that I put out for the game. Pizza Bites are are balls of pizza, with pepperoni and mozzarella tucked inside a ball of pizza dough. So easy and so yummy.

Pizza Bites

Ingredients:

        ½ batch Pizza Dough (enough for 1 pizza)

        4 oz. Mozzarella Cheese, cubed (about 20-24 pieces)

        Sliced Pepperoni

For topping: 

        Olive Oil

        Italian Seasoning

        Grated Parmesan Cheese

Directions:

1. Preheat the oven to 400˚ F.  
2. Lightly grease a 9-inch pie plate or cake pan.  
3. Divide the pizza dough into 20-24 roughly equal sized pieces.  
4. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. 
5. Pull the edges of the dough around the fillings and pinch closed.  
6. Place seam-side down in the baking dish.  
7. Repeat with the remaining dough pieces.  
8. Lightly brush the tops of the dough balls with olive oil.  
9. Sprinkle with Italian seasoning and grated Parmesan cheese.  
10. Bake for 20 minutes, or until the tops are golden brown.  

Serve warm, with dipping sauce as desired. 

Enjoy!

            Ingrid

Copycat Taco Bell Spicy Potato Tacos

 

My youngest and his girlfriend introduced me to Taco Bell's Spicy Potato Taco over a year ago and I fell in love! Unfortunately, they don't sell them in my area anymore. When your favourite food is no longer available you make your own. I made this the other day for my oldest daughter's birthday (her request), and my youngest gave me a thumbs up while he enjoyed his tacos. It is so good!. The potatoes are crispy on the outside but tender on the inside. The flavour has just the right spicyness.

Copycat Taco Bell Spicy Potato Tacos

Ingredients:

4 large Russet Potatoes, peeled and diced

1/4 cup Olive Oil
2 Tbs Cornstarch
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Ground Cumin
1 tsp Paprika

1 tsp Salt
1/4 tsp Cayenne Pepper

Assembly Ingredients:

Small Soft Tortillas, warmed

Chipotle Sauce, I used Taco Bell for authenticity
Lettuce, Shredded

Tomatoes, diced
Monterey Jack Cheese, shredded

Sour Cream (this isn't on the Taco Bell version but we add it)

Directions:

1. Preheat the oven to 400 degrees.
2. Lightly oil a large rimmed baking sheet or two smaller baking sheets.
3. Peel the potatoes and dice into 3/4 inch sized chunks.
4. Rinse the potatoes in cold water.
5. In a large pot, bring water to a boil (enough to cover all the potatoes).
6. Carefully add the potatoes and boil for 5-7 minutes. You should be able to pierce the potatoes but there should still be resistance
7. Drain in a colander and let sit for about 3 minutes until dry. 
8. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.
9. In a large bowl, combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, salt and cayenne pepper. Toss well to combine.
10. Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.
11. Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.
12. Serve in warmed tortillas with chipotle sauce, lettuce, tomatoes, shredded cheese, diced tomatoes and sour cream.

Enjoy!

            Ingrid

Kielbasa Sub

There is a store near me that sells Polish groceries. Along with the groceries they also sell Polish menu items like pierogies, and Kielbasa subs. During one of our trips I watched how they made the subs and put it onto my phone. My family told me it tastes better when I make it. (It's probably the extra helping of love that I add to it.)

Kielbasa Sub

Ingredients:

        1 pkg Keilbasa, thinly sliced length-wise

        1 Onion, sliced

         Hoagie rolls

         Mayonnaise

         Lettuce

         Tomato, halved and sliced

         Cheese of choice, softened

         Ketchup, optional

         Mustard, optional

         Ranch Dressing, optional

Directions:

1. Heat the Kielbasa until warm.
2. Sauté the onions until soft.
3. Place in mayonnaise schmeared hoagie rolls 
4. Top with lettuce, tomatoes and melted cheese.
5. Add ketchup, mustard or Ranch dressing.

    

Enjoy!

            Ingrid

Chicken Parmesan

This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.

Chicken Parmesan

Ingredients:

    

        3 Boneless Skinless Chicken Breasts, 

        ½ cup Parmesan Cheese, plus extra for topping

        2 Eggs

        1 cup Panko Bread Crumbs

        1 cup Italian Style Bread Crumbs, or Panko

        1 tsp Garlic Powder

        24 oz Marinara Sauce

        1 cup Shredded Mozzarella Cheese

        Fresh Basil Leaves

Instructions:

1. Preheat oven to 450 degrees
2. Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
3. Pat chicken dry and season well on both sides with salt and pepper.
4. Add eggs to a shallow bowl and beat well. 
5. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
6. Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
7. Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
8. Place breaded chicken on top.
9. Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
10. Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
11. Garnish with fresh chopped basil.

+

Enjoy!

            Ingrid

Carrot Cake with Cream Cheese Frosting

My oldest loves carrot cake. Maybe more than red velvet but I guess it depends on his mood. Iused to make this for his birthday before we discovered Nothing Bundt Cakes. For Easter I still make this carrot cake recipe for my family. It doesn't last long and sometimes I do manage to get a second slice before it disappears. It is so moist and delicious!

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

        2 cups All-Purpose Flour

        2 tsps Baking Powder

        1 tsp Baking Soda

        1 1/2 tsps Ground Cinnamon

        1/4 tsp Ground Nutmeg

        1/4 tsp Salt

        4 Large Eggs

        1 1/2 cups Granulated Sugar

        1 cup Brown Sugar, packed

        1 cup Vegetable Oil

        2 tsps Vanilla Extract

        3 cups Carrots (about 4 medium carrots), finely grated

        1/2 cup Crushed Pineapple, drained (optional, for added moisture)

        1/2 cup Chopped Walnuts or Pecans (optional)

        1/2 cup Raisins (optional)

For the Cream Cheese Frosting:

        8 oz Cream Cheese, softened

        1/2 cup Unsalted Butter, softened

        4 cups Powdered Sugar

        1 tsp Vanilla Extract

        Pinch of Salt

        Shredded Coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). 
2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.
5. Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

1. Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.
2. Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.
3. Stir in the vanilla extract and a pinch of salt.
4. Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer. 
5. Place the second layer on top and frost the top and sides of the entire cake.
6. Press shredded coconut into frosting.

 Enjoy!

            Ingrid

Slow Cooker Healthy Version Chili

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

                1 pkg Gardein brand Ultimate Beefless Ground

                    or 1 pound of Ground Organic Bison

                1 c. Yellow Onion, chopped 

                1 c. Green Bell Pepper, chopped 

                1/2 c. Yellow Bell Pepper, chopped 

                1/2 c. Red Pepper, chopped 

                2 cloves Garlic, chopped

                2 cans Tomato Soup (do not add milk)

                1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

                2 Tbs Chili Powder

                1 Tbs Vinegar

Directions:

1. In a large skillet, lightly sprayed with cooking spray.
2. Brown the ultimate "beef" or bison until no longer pink.
3. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
4. Cook on low until peppers are just getting tender.
5. Transfer to a lightly sprayed CrockPot. 
6. Stir in the soup, the chickpeas and its liquid. Stir well.
7. Add in the chili powder and vinegar.
8. Cook on low for 5-7 hours. 
9.  Serve with: 
• shredded cheddar cheese (or a vegan "cheddar" option)
• crushed tortilla chips
• sliced green onions (scallions)

Tips:

• If using vegan "meat" this step only takes about 4-5 minutes.  
• Bison takes about 8 minutes to brown.

       

 Dinner Menu Ideas:

• Fruit Salad 
• cut up melon, grapes, blackberries, raspberries, blueberries and honeydew
• Honey Cornbread or regular Corn Muffins
• Tossed Salad 
• Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

            Ingrid

Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Baked Potato Soup

My oldest daughter and I were watching a video on youtube and decided we wanted potato soup. Then we promptly forgot. A few weeks later we both remembered it and she decided she wanted to try this recipe. It was soo good! I can't wait to have this again. So simple and delicious on a cool evening.

               Baked Potato Soup

Ingredients:

        6 large Baking Potatoes

        1 medium Onion, chopped

        1 1/2 cups Chicken Broth (add more if needed)

        4 Tbs Butter

        3 cloves Garlic, minced

        1/2 tsp Black Pepper

        1 tsp Salt

        1 cup Heavy Cream

        2 cups Sour Cream

        Scallions

        Shredded Cheese

Directions:

1. Cut the potatoes into small cubes. (You can peel them but my family prefers the peels left on.)
2. Place potatoes & onion in a soup pot with enough water to cover. 
3. Cook covered on med-high until fork tender (about 15 minutes).
4. Drain.
5. Return to the pot and mash (mash as much or as little as you like).
6. Add chicken broth, butter, garlic, and salt and pepper.
7. Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned! 
8. Add extra broth if the consistency is too thick. 
9. Reduce the heat to med-low and let it simmer for about 10-15 minutes. (We only let it simmer for about 5 min and we're constantly stirring).
10. Add heavy cream.
11. Bring to a boil -- stirring frequently.
12. Once it's to a low boil, reduce heat to low and cover.
13. Simmer for a couple of minutes.
14. Remove from heat.
15. Add sour cream.
16. Return to low heat and stir until the sour cream has heated through.
17. Top with scallions or cheese.

Enjoy!

            Ingrid

Detroit Style Pizza

I never really paid attention to the different types of pizzas around the country. Being in Upstate New York we just ate what was available for ordering. Folding is NOT an option, just as using a fork. I mean, who does that? Then one day I ventured into the no-man's land of facebook and saw a post about a local man with a devoted following. He makes a finite number of pizzas whenever he feels like it and then posts a link for people to sign up for their pizzas. The people who get to the sign-up on time meet him at that day's location and receive delicious Detroit Pizza. It sounds shady but it isn't.

I never attempted to get one of his pizzas but instead I looked for a way to make them myself. This is now the family favourite. I had to cap us at twice a month. Ideally this is cooked in a special Detriot Pizza Pan, but it can be substituted with a 9x13 metal pan. I wanted both pizzas to match sizes and didn't have two metal pans. I'll buy a second one eventually but for now I'm using glass pans. Not perfect but it's still amazing!

Detroit Pizzas are absolutely delicious! Because they don't have a crust you spread the cheese to the outer edges. This makes the cheese melt down the sides to create a crispy crust. It is a deep dish but not like a Chicago Deep Dish Pizza. This one is so much better (so I've been told)!

The dough is wetter than regular pizza dough (think focaccia), but can be swapped for frozen dough in a pinch. Just don't skip the double rising needed. You want the chewy, airy and bubbly crust that results.

Detroit Pizza

Ingredients:

Dough:

    

    1 cup + 2 Tbsp Lukewarm Water

    ½ tsp Instant Dry Yeast

    2 ½ cups Bread Flour*

    1 tsp Sea Salt, ground

   

    Can substitute with frozen pizza dough.

Toppings:

    3/4 cup Pizza Sauce*

    2 1/2 cups Shredded Low Moisture Mozzarella Cheese, or 8oz Brick, diced

    3 oz Natural Casing Pepperoni, thinly sliced

    1/4 cup Parmesan Cheese, freshly shredded

Directions:

1. Make dough: If using frozen skip this step.
1. Stir all ingredients together in a bowl or stand mixer.
2. Knead for several minutes, until the dough is smooth and elastic.
2. First rise: Place in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours. (Don't skimp on the rise times!)
3. Oil the bottom and sides of pan.
4. Stretch dough into a rectangle and lay into pan(s).
5. Cover and rest for 15 minutes.
6. Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer (there’s no “crust” edge).
7. Second rise: Rise again for 2 hours, or until the dough has risen about ⅓ way up the pan.
8. Place a pizza stone or baking sheet in the oven allow it to preheat in the oven. Leave under the pan,
9. Preheat to 450 degrees. 
10. Sprinkle cheese all over the dough, making sure it covers all the way to the edges.
11. Spoon pizza sauce into 3 lines/stripes going down the pan, over cheese— you don’t want to cover all the cheese in sauce.
12. Add pepperoni, laying it in a single layer over the top of each row of sauce.
13. Lightly sprinkle parmesan on top.
14. Bake for 15-20 minutes, or until cheese is golden and bubbly.
15. Cool for a few minutes in the pan before slicing into squares.

Notes:

• Bread Flour: It would be best to not substitute all-purpose. The dough layered with all of the toppings doesn’t hold up as well with all-purpose.
• Toppings are added in reverse from a traditional pepperoni pizza. Add the mozzarella first, then the pizza sauce. Pepperoni is added last.

Enjoy!

            Ingrid

 

Crescent Veggie Pizza

I got this recipe from a lovely Amish Mom at my children's school. Way back in my other blog Walking Between the Grapevines I had mentioned that school many times. It was in a very small farming community in Western New York, and the fact that so many residents were members of the Ohio sect of Amish we all interacted. My son on the spectrum had classmates who attended the regular school for the extra help from the most amazing teacher.

For class events Mrs. Miller would always bring this delicious veggie pizza and was kind enough to offer the recipe to me. It is a family favourite for family events, the Super Bowl, holidays, and whenever I feel like making it, or they ask me to.

This recipe is doubled because that's how we make it.

Crescent Veggie Pizza

Ingredients:

        2 cans Crescent Dinner Rolls

        1 pkg (8oz) Cream Cheese, softened

        1/2  cup Sour Cream

        1 tsp Dill Weed

        1/8 tsp Garlic Powder

        1/2 cup small Fresh Broccoli Florets

        1/3 cup Cucumber Slices, quartered

        1 Roma Tomato, seeded and chopped

        1/4 cup Carrot, shredded

Directions: 

1. Heat oven to 375 degrees.
2. Unroll both cans of dough.
3. Separate dough into 4 rectangles.
4. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
5. Bake 13 to 17 minutes or until lightly golden brown.  
6. Cool completely, about 30 minutes.
7. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.
8. Spread over crust.
9. Top with vegetables. 
10. Cut into 8 rows by 4 rows.
11. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. 

Enjoy!

            Ingrid

Spinach Artichoke Dip

Each year our SuperBowl menu evolves. The number of people wane and ebb like a tide. Some of our family of seven long ago moved to different locals. Currently, I have four still at home, but does the college student count who is ninety minutes away? Another is spending game day with college friends who moved back to the area for their jobs.

Our menu will vary each year, as it always does.  I had shared this recipe back in February  of 2013 in a group recipe blog. I decided that I would features those recipes individually. Let's start with:

Spinach Artichoke Dip

Ingredients:

        1 Tbs Butter

        3-4 cups Baby Spinach

        2 Scallions, thinly sliced

        1/2 cupTomatoes, chopped

        1/3 cup Marinated Srtichoke Hearts , chopped 

        1/8 tsp Garlic Powder

        5 oz Cream Cheese

        4 oz. Monterey Jack Cheese, grated

        Kosher Salt and Black Pepper to taste

Directions:

1. Preheat oven to 350.
2. Spray a small (2-3 cup) baking dish with nonstick spray.
3. In a skillet, melt butter over medium heat.
4. Add in baby spinach and green onions.
5. Cook until spinach has wilted down.
6. Season with salt and pepper.
7. Add in tomatoes, artichokes, garlic powder and cream cheese.
8. Cook and stir frequently until the cream cheese has melted down.
9. Remove pan from heat.
10. Stir in Monterey jack cheese.
11. Pour the dip into your prepared dish.
12. Pop it in the oven for 15 minutes.
13. Serve piping hot with pita or tortilla chips.

Enjoy!

            Ingrid