Saturday, August 31, 2013

Pizza Casserole

After I made this, my husband said it reminded him of a pasta dish a popular pizza place makes.  I hadn't thought of it but now that he had mentioned it, yes it does.  It was never one I ordered since the veggies were always still crunchy.  We like soft veggies.  If you like the add ins be sure to cook them first unless you like them crunchy. They also used assorted pasta. Mix and match as you like!


Pizza Casserole

8 ounce box of pasta (I used gluten-free elbow macaroni)
2 - 14 ounce jars pizza sauce (or 3 cups of homemade)
1 pound cooked ground beef
1/2  of a 7 ounce package pepperoni slices (use 2/3 cut in half for in the casserole and 1/3 cut into quarters on top)
2 cups shredded mozzarella (or Italian Blend Cheese)

Other options for stir ins:
mushrooms
green peppers
onions
sausage

Cook and drain pasta.  Mix together all of the ingredients except for the cheese and 1/3 of the pepperoni slices.
 Dump into 9 x 13 pan (you can grease if you want - I never seem to remember to.) If you want to freeze it, slide it into a bag, when ready to use, thaw, dump in dish and bake.
Sprinkle on mozzarella.  I made two dishes, one with and one without mushrooms.
Top with pepperoni slices.
Bake at 350 degrees for 25-30 minutes or until heated through and the pepperoni is nice and crispy on top.


Thursday, August 29, 2013

Foodie Friends Friday Linky Party #59

Welcome to Foodie Friends Friday LABOR DAY Party!!



Last week's recipes that received the MOST CLICKS.  


Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.


Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.


Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.



Wednesday, August 28, 2013

Broccoli Cheese Soup

Béchamels (fancy name for a white sauce) are a great base for many soups  I lightened this one up a bit and added more flavor by replacing some of the milk with chicken broth. 

Broccoli Cheese Soup                                                                          Printable Recipe

1 small head broccoli
3 Tablespoons butter
1/4 cup flour
2 cups milk (I used goat milk)
4 ounces Velveeta or 1/2 to 3/4 cup shredded cheddar cheese
salt and pepper to taste

Steam broccoli until tender.  It will not cook any more in the soup so be sure it is how you like it.  Also keep in mind that the softer you have it the more it will break up as you stir it into the base. 
In a large pot melt the butter.
Stir in flour, heat and stir until smooth.  Cook for 1 minute.
Gradually add milk and broth, stirring constantly until thickened. I find it easier to have the liquid warmed to prevent burning on the bottom.
This is with about half of the liquid. It will be a little thinner than this in the end.
Add cheese and stir until melted.  Gently stir in broccoli.  Add salt and pepper if you like. Ladle and serve.
If you have leftover ham you can chop some up and put it in the soup too!

Monday, August 26, 2013

Grilled Flatbread

Careful, this bread is so quick and easy to make you'll find yourself making it often.  Not good if you are a carbivore like me!

Grilled Flatbread

3/4 teaspoon active dry yeast
3/4 teaspoon  sugar
1/2 cup warm water (110 degrees)
1/2 Tablespoon olive oil
couple dashes salt
1-1/2 cups flour plus more for dusting/kneeding
optional: more olive oil and flavored salt

Add yeast and sugar to water.  Let set for 5 minutes.
Add olive oil, salt, and flour. 
Stir until completely mixed.  It is ok if it is a little wet.  You are going to add to a floured surface and kneed. This will add flour and help complete your dough.
It should take you less than 5 minutes to get a nice smooth ball.  Cover with a towel and set aside for 15 minutes to rest/rise.
Roll out or hand toss until it is as thin as you like it. The thinner it is the crispier it will be. Using a pastry brush brush on olive oil.  Sprinkle with a flavored salt if you like.  I used a rosemary salt.  Not too much or it will be overpowering.
Place oiled side down on a medium heat grill for a minute or so, turn 1/4 turn to get pretty criss cross marks.  Flip and continue to cook the other side.  It doesn't take long to cook your bread so do not step away.  A little burn adds to the flavor, a lot doesn't.  :)
You can hand tear and serve or
cut like a pizza and serve. This one I served with hot marinara sauce to dip in.
You could also use this as a base to a fresh pizza. I plan to try some of these to freeze sometime to use with my oven and stone. I'll let you know when I do!

Friday, August 23, 2013

Tomato and Goat Cheese Tart

This is a great way to use some of your fresh garden tomatoes. 

Tomato and Goat Cheese Tart

1 unbaked pie crust
4 ounces chèvre (goat cheese) (plain if using pesto otherwise chose a flavor you like or stir in your favorite fresh herb)
tomatoes
salt

Preheat oven to 350 degrees. 

Place sliced tomatoes on paper towel. Sprinkle with salt.  Allow to sit for a little bit and  the tomatoes will let loose of its juices. If you slice them thinner they will also let go of more juices. Dab with a paper towel.

I decided to go half and half on my base.  I stirred a little pesto into one half of the goat cheese.  Use as much or as little as you like.  We like pesto so I used a fair amount.
The other half I mixed in fresh chopped parsley.  We did not think it had enough flavor so using more herbs would be a good idea or just stick to pesto.
Place unbaked pie crust into your pie dish. I wanted to use my stoneware pie dish for a crisper crust.  It is a deep dish so that is why my tart looks small compared to it.
Spread goat cheese onto bottom of pie crust.
 Layer drained tomatoes.
Bake for 35 to 40 minutes or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil or pie crust shield.  

Remove from oven and let set 5 to 10 minutes.  Eat warm or allow to cool and eat later.  

Thursday, August 22, 2013

Foodie Friends Friday Linky Party #58

Welcome to Foodie Friends Friday PIZZA Party!!


Last week's recipes that received the MOST CLICKS.  You were happy clickers and liked my Piña Colada Mix! The others look great too!


Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.


Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.


Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.



Monday, August 19, 2013

Sausage and Kale Soup

Sausage and Kale Soup

1 teaspoon olive oil
1/2 cup onions, chopped (or diced)
8 ounce package pre-cooked chicken sausage (I used al fresco) 
1 large sweet potato, peeled and chopped
1 bay leaf
1 can Great Northern beans, drained and rinsed
2-4 cups chopped kale
1/2 teaspoon dried basil
1/4 - 1/2 teaspoon salt (to taste)
ground pepper 

Heat oil in large pot over medium heat.  Add onions and saute until soft.  While they are cooking slice your sausage into chunks.  Add to pot and cook for another minute or so. 
 Add broth to pot.
 Chop up sweet potatoes.
 Add those to the pot.  Simmer for 8-10 minutes or until soft to your liking.
While potatoes are cooking finely chop your kale.  Be sure to remove the vein as it is very tough. 
When potatoes are soft add in the kale, beans and seasonings.  Simmer for 5 minutes or until everything is heated through. 
 Discard bayleaf before serving.



Thursday, August 15, 2013

Foodie Friends Friday Linky Party #57

Welcome to Foodie Friends Friday Party!!

Can't wait to see all your recipes this week!


Last week's recipes that received the MOST CLICKS.  

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.


Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.
Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.


Foodie Friends Friday
<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>
Thank you to everyone for making last week's Foodie Friends Friday Fruit Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.


Related Posts Plugin for WordPress, Blogger...