Bruschetta Pizza

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Last day of Super Bowl goodies!

WOW!  This pizza packs a lot of punch for virtually NO work!   If you are looking for an easy, flavorful recipe ~ this is IT!  You can always make your own dough and bruschetta if you want.  Make sure you get the dough as thin as possible.

I saw something similar somewhere in my internet travels but I didn’t print it out thinking I would never make it.  It stuck in my head so I made what may or may not be exactly what I saw.

Bruschetta Pizza

Bruschetta Pizza

1 THIN Boboli pizza crust
1 jar bruschetta ~ can also use refrigerated bruschetta; I used the whole jar but neglected to write down the size of the jar
1 cup Italian blend cheese or pizza cheese ~ use more if you like it cheesy

Preheat oven to 450º.

Place crust on a pizza pan. Spread bruschetta over the top. Sprinkle with cheese.

Bake for 12-15 minutes.

Makes 8 slices.

Happy Cooking!

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Meatball Sliders

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I have often made meatballs just to make meatball sandwiches but really they are too much for me to eat.  On an episode of Pioneer Woman I watched her make meatballs and put them in dinner rolls.  Why did I not think of this?  Super easy to make for lunch or dinner or parties.

I use my meatball recipe ~ My Mom’s Easy Meatballs.  There are always some leftover so I freeze in the leftover sauce to use for spaghetti or another round of sliders during the month.

Meatball Slider

Meatball Sliders

Here is how I make them:

1 recipe meatballs, your own recipe, my recipe, or frozen ~ completely cooked
1 jar of spaghetti sauce, your own recipe or store-bought
1 pkg dinner rolls, I bought a package of 24 and had some leftover
1 pkg of provolone cheese slices, mozzarella slices are good, too

Simmer the meatballs in the sauce in large saucepan for 1/2 hour or so or for however long you want. Be careful not to let the bottom of the meatballs or the sauce burn.

Slice the dinner rolls in half and place both halves cut side up on a baking sheet.

Preheat your broiler.

Now comes the tricky part (not really). As you are taking each meatball out of the sauce, give it a squish with your tongs to flatten it out a bit. Place the squished meatball on a bun bottom. If the meatball breaks up a bit, just put all pieces on the roll.  Spoon a bit of the sauce over each meatball.

Tear the provolone slices in half and each half in half again. Put 2 small halves on each meatball.

When ready, place under the broiler until the cheese is melted and bun tops are browned.

Remove from broiler, replace tops, enjoy!

Makes at least 24 depending on how large your meatballs are.

Meatball Sliders

Happy Cooking!

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Drunken Noodles

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I had never heard of drunken noodles but I found the recipe on Pinterest and it looked interesting and something that Mr. Meat Eater would really like.

I’m really not a fan of Italian sausage so I left it in bigger chunks so I could pick it out.  I DO love the flavor that it gives to this dish.  It wouldn’t be the same if I left it out.  My store did not have the papperdelle noodles (of course) so I used wide egg noodles.

Drunken Noodles

Drunken Noodles

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, thinly sliced
1 1/2 tsps salt
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz) can diced tomatoes with juice
2 tbsps Italian parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces Pappardelle noodles, uncooked ~ i used wide egg noodles

Place a large skillet or pan over medium-high heat and add about 2 tbsps of olive oil. When oil is hot, break up the sausage into the pan in chunks and let it brown in the oil on each side.

When the sausage is browned, remove it from the pan with a slotted spoon and put in a small bowl and set aside. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for about 5 minutes, stirring to keep it from burning (a bit more olive oil can be added to the pan, if needed). When the onion starts to caramelize, add the salt, Italian seasoning and black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes or until tender.

Add the minced garlic, then add in the white wine and allow it to reduce for a minute or two or until almost completely reduced. Then add in the diced tomatoes with their juice, and add the browned sausage back into the pan, and carefully stir to combine.

Let simmer for about 3-4 minutes to blend the flavors, then turn the heat to low. Drizzle in about 2-3 tbsps of olive oil and add in the chopped parsley and about half of the julienned basil. Keep pan on low heat to keep warm while you prepare the noodles.

Cook the noodles according to pkg instructions. Drain the noodles well and add to the sauce, and gently mix to combine.

Garnish with the rest of the basil.

Source: The Cozy Apron

Happy Cooking!

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Baked Mozzarella Sticks

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Don’t forget to enter the Gooseberry Patch cookbook giveaway!  For a chance to win a copy of Weeknight Dinners, click this LINK and leave a comment!

First of all, I love the deep fried mozzarella sticks and while the baked sticks don’t come anywhere close to tasting like the fried sticks, they are a wonderful substitute.  Especially if you are counting calories or, like me, are too lazy to get the deep fryer out and mess with all that oil.

This recipe is easy but plan for all the freezing involved.  These sticks MUST be watched in the oven or they will melt.  I watched mine and couple melted very quickly so please keep an eye on them.

I found the recipe on Pinterest and it comes from a site called The Comfort of Cooking.

Baked Mozzarella Sticks

Baked Mozzarella Sticks

12 mozzarella sticks, cut in half to make 24 pieces
1 egg
1/4 cup flour
1/4 Italian-style bread crumbs
1/4 cup panko
2 tsps grated Parmesan
1 tbsp dried parsley

Freeze the 24 pieces of mozzarella until hard ~ about 30 minutes.

Place the egg in a shallow dish and whisk. Place the flour in a separate dish. Place the breadcrumbs, panko, Parmesan, and parsley ~mixed~ in a third shallow dish.

Line a baking sheet with foil and spray foil with cooking spray.

Working quickly, dip frozen mozzarella halves into the flour, then egg, then breadcrumb mixture and place on prepared baking sheet. Repeat until all pieces are coated. Freeze on the cookie sheet for 15-20 minutes until frozen.

While the coated cheese is freezing, preheat the oven to 400º.

When the coated cheese is ready, place in oven and bake 4-5 minutes. Remove from oven and turn pieces over. Return to oven for an additional 4-5 minutes.

WATCH STICKS CLOSELY because they will melt quickly.

Serve immediately with warm marinara sauce.

Makes 24 mozzarella sticks.

Happy Cooking!

Pepperoni Rolls from Simple Shortcut Recipes

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Day 10 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please comment on THIS POST! 

I am extending the time this giveaway will end since I am so late getting this post out.  The giveaway ends today AT 5 PM so please comment before then.  I will pick a winner tomorrow morning!

These pepperoni rolls were wonderful!  They were very easy to make.  The recipe calls for the frozen bread dough but pizza dough would work, too.  I thought I had shredded mozzarella like the recipe called for but I didn’t so I used sliced mozzarella which worked great.  It was a bit harder to roll but it baked fine.  Mr. Meat Eater loved them.  I served with warmed Marinara.

Pepperoni Rolls
Submitted by DeNean Miller, Valley Grove, WV

VIEW PRINTABLE RECIPE HERE!

2 eggs, beaten
1 tsp dried parsley
1/2 tsp garlic salt
1 tsp dried oregano
1 cup grated Parmesan cheese
2 loaves frozen bread dough, thawed
1 )16 oz) pkg sliced pepperoni
1 (16 oz) pkg shredded mozzarella cheese
Marinara or pizza sauce, warmed, for dipping, optional

In a bowl, mix the eggs, seasonings, and Parmesan cheese and set aside.

Roll out first loaf into a rectangle on a floured surface and spread half of the egg mixture on top then layer with half the pepperoni and cheese. Roll up jelly roll style and place seam side down on an ungreased baking sheet.

Repeat with second loaf.

Bake at 350º for 20 to 30 minutes until golden.

Cool and cut into slices and serve with sauce.

Makes 18-20 slices.

Happy Cooking!

Chicken with Creamy Italian Farfalle

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I found this recipe on Pinterest and it looked delicious!  It uses Philadelphia Cooking Cream which I had never used before and I found I like it ~ it tastes quite fresh surprisingly and comes in several different flavors.  I’ll be trying more of them in the future.

The recipe was posted to Pinterest by Jamie Cooks It Up! and I think she said she found it on the Kraft website.  I looked there but didn’t see it.

I changed up the recipe just a bit ~ I used panko instead of cornflakes and 1 can of cream of chicken instead of two.  I’m not a big fan of “cream of” soups but I was too lazy to make my own.  Maybe I should rename A Recipe A Day to The Lazy Cook, LOL!

Chicken with Creamy Italian Farfalle

VIEW PRINTABLE RECIPE HERE!

Chicken:
3 boneless, skinless chicken breasts
5 cups cornflakes, crushed, ~ I used panko
3/4 c flour ~ I didn’t use this
1/2 tsp salt ~ I didn’t use this
1/2 cup milk ~ I didn’t use this either
6 tbsps olive oil

1 (12 oz) pkg farfalle pasta (bowties)

Sauce:
1 (10 oz container) Philadelphia Cooking Cream ~ Italian Cheese and Herb Flavor
2 cans Cream of chicken soup ~ I used 1 can
1 cup chicken broth
1/2 cup milk
fresh parsley, chopped, optional

Put a large pot of water on to boil for the pasta.

In a ziplock bag or in between pieces of wax paper, pound the chicken thin.

Place flour/salt mixture and cornflakes onto separate plates and the milk in a bowl. Dredge the chicken in the flour, then the milk, then the cornflakes. I just dredged the chicken into panko.

Place the olive oil in a large skillet over medium-high heat. While the olive oil is heating, put the pasta in the boiling water and cook until done. Drain the pasta and set aside.

Place the coated chicken in the pan and cook on both sides until no pink remains. If you need to add more olive oil, do so. When cooked thoroughly, remove the chicken from the pan and cover to keep warm.

Put all the sauce ingredients in the same skillet (no need to drain) and cook over medium-low heat until bubbly. Add the cooked farfalle to the sauce and mix until all the pasta is coated.

Put some saucy farfalle on a plate and add a piece of the cooked chicken to the top. Garnish with parsley if desired.

Makes 3 servings.

Happy Cooking!

Crockpot Lasagna

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Before I forget, I want to thank everyone for all the kind comments and emails I received about Mr. Meat Eater.  We went to the doctor on Wednesday and there is NO cancer but he does have kidney disease.  Nothing too serious at this point but his doctor wants to slow the progression down quite a bit.  Right now that means changing up his meds so perfectly doable and easy.  We have no idea what the future will hold but it could have been so much worse and we are thankful that it wasn’t.

On to the recipe ~ I’ve seen crockpot lasagna recipes flying around the internet for a long time but I never believed it would work OR taste good.  Mr. Meat Eater loves lasagna but I rarely make it because it makes too much for just the two of us ~ I’m really bad about putting some in the freezer for another day and I can only take so many leftovers before I rebel.  I also hate throwing food away so I always look for smaller versions of our favorites.

This is a super easy recipe that I found on Tablespoon and it was posted by girlwhoateeverything blog.  I used a few more noodles than called for since I like the pasta otherwise I made it as posted.

Crockpot Lasagna

VIEW PRINTABLE RECIPE HERE!

1 pound ground beef ~ I use 85%
1 small onion, chopped
1 tsp minced garlic
1 (24 oz) jar spaghetti sauce ~ I think mine was 28 oz and I used the whole thing
1/2 cup water
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1 egg
2 tbsps fresh parsley, chopped, or 2 tsps dried parsley
6 uncooked lasagna noodles ~ I used 8-10 noodles

Cook ground beef and onion in a large skillet. Add garlic and cook for one more minute and then drain. Add the spaghetti sauce and water and simmer for 5 minutes.

Mix the ricotta, 1 1/2 cups mozzarella, 2 tbsps Parmesan, egg and parsley in a separate bowl.

In a 4 to 6 quart slow cooker, pour 1 cup of the spaghetti sauce mixture. Place half of the noodles (breaking them to fit) and then half of the cheese mixture on top of the noodles. Cover with 2 cups of the spaghetti sauce mixture. Repeat with the noodles (breaking to fit) and the cheese mixture. Pour the rest of the spaghetti sauce mixture over the top.

Cook on LOW for 4-5 hours or until noodles are soft.

Sprinkle with 1/2 cup of mozzarella cheese and the remaining Parmesan. Cover and let the cheese melt. Turn off the crockpot and let sit for 10 minutes before serving.

Do NOT cook this on high and do not overcook or it will get mushy.

Makes about 8-10 servings.

Happy Cooking!