PIZZA! PIZZA!

   Today's post is all about the greatest thing ever, pizza.  Now I know it's very easy to call in a pizza and go by and pick it up - and by all means I am NOT discouraging THAT.  We definitely treat ourselves to that quite often (we love our Pizza Boy).  However, from time to time, when we have a 'stay at home allll day' kind of day (those are the BEST) where no makeup or real clothes are required, we like to make a homemade pizza.  This pizza is Chicago style, thick crust, and once you've devoured some, will crave it from time to time.  That being said, I am opening up the archives to share this top secret recipe with you, my nearest and dearest :) but, seriously. . .this guy. . .I love cooking for him!

   Now back in the late 80's, Jeff Smith, my all time fav channel 13 cooking hero (before The Food Network even existed), revealed this amazing pizza recipe.  He even stated in his book, The Frugal Gourmet Cooks American, "Chicago has more pizza joints per capita than any other city in the world.  There are two thousand pizza parlors within the city limits of Chicago alone." So, what is the big deal about Chicago pizza???  Bear with me for a little history lesson.

    The Frug tells this story, "Following World War II, a local Chicago soldier returned to his city and to a job in a popular bar.  The owner wanted something new saying, "We have to feed these people to keep them coming in!"  The soldier, who had just returned from Italy, suggested pizza.  "It's bread with tomato on it and they give it away in Italy."  He began to experiment, and Chicago deep-dish pizzas were born.  Don't be confused by the fact that you can't buy this in Italy.  You never could.  This is a Chicago invention, and the bar where it was invented is called Pizzeria Uno."   

    Nobody in town can quite beat that basic recipe, though many other companies now are great competitors of Pizzeria Uno. Jeff Smith also says, "I have tried to figure out how it's done at Pizzeria Uno and I think that I'm very close.  I ran this recipe by Mama, a gorgeous black woman who has been cooking pizzas there for thirty years, she smiled and nodded.  I think it was a yes!"

   

     It is not layered as the pizzas purchased around here are - I'm thinking this is why we crave it.  Try out this dough when you have the time, you will love it.  The Frugal Gourmet says you should get up right now and make it!  But, if you don't have the time or are already in bed, purchase some frozen dough at the grocery store very soon or even from a pizza shop (yes, you can do that).  The point is, try layering your next homemade pizza this way - cheese on bottom instead of the top, and go for a thick crust sometime - you'll be glad you did. :)  This recipe is easy, you don't even have to really roll it out.  You just push it into place in the pan.  On a side note, Wilton cake pans are best for baking deep-dish pizza.

WHAT YOU NEED:

2 pkgs quick rise yeast
2 cups tepid water (too warm and it will kill the yeast)
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup cornmeal
5 1/2 cups flour

FILLINGS/TOPPINGS FOR 9-10 INCH PIZZA:
1/2 lb (or more) sliced or shredded Mozzarella cheese
2 cups canned tomatoes, drained and squished
(we used petite diced - you can use sliced fresh as well)
1 teaspoon basil (we sometimes omit this)
1 teaspoon oregano (we don't care for it, we don't use)

2 cloves garlic, chopped
salt/pepper to taste
1/4 cup parmesan cheese (for topping)
3 tablespoons olive oil

OTHER OPTIONAL TOPPINGS

sliced pepperoni, mushrooms, bell peppers,
onions and/or olives - oh yes, olives!
And more, so much more...

WHAT TO DO:
In the bowl of your electric mixer - KitchenAid is easiest for this -
dissolve the yeast in water.
Add the oils, cornmeal, and 3 cups of the flour.
Beat for 10 minutes in the mixer (this is why a good mixer works best).
After mixing for 10 minutes, change to a dough hook
and mix in the remaining flour.  Knead in the machine
for several more minutes.  It's a bit tricky to do this by hand,

as the dough is rich and moist.

Pour out the dough on a clean countertop and cover with
a very large bowl.  Allow to rise until it has doubled.
Punch down and allow to rise again.
The second rising is usually much quicker.
And sometimes THIS happens.

In the mean time, prepare your toppings and pans.
Oil several round cake pans.
Put a bit of dough in each and push it out to the edges,
using your fingers.  Put in enough dough so that you can
run the crust right up the side of the pan,

making it about 1/8-1/4 inch thick throughout the pan.

Once the dough is smooshed into the pans,
place the cheese in tile like layers (if sliced)
or spread evenly (if shredded) right on top of the dough.
Next, put in the squished tomatoes on the cheese evenly.
Sprinkle with salt/pepper, garlic and herbs.
If you want to use any toppings place them on now.
Pepperoni, mushrooms, olives, etc.
When you're ready to bake, sprinkle on the parmesan cheese
and drizzle with olive oil.

Bake the pizza pie in a 450 degree oven until the top is golden
and the crust is a light golden - about 30 minutes.
This may take a little longer if you have several pans
in the oven at one time.

This pizza is so fantabulous I hope you will try it soon.
This is what happens when we make it.

ENJOY!

Friday Night Munch Time

Friday night madness has begun along with Monday night football, college football, Sunday games. . .oh where does it end???  If you want to whip up one of the easiest snacks around (other than dipping carrots in ranch dip - or are we the only fam that does that?!), you'll need to jot this Free Recipe Friday down!  Three ingredients.  That's all you'll need for this yummalicious snack food with a little bit of kick but, mild enough to eat the leftovers for breakfast (or are we the only fam that does THAT?!)  The pics aren't the greatest but, please give these a try.

WHAT YOU NEED:

6 whole eggs (we use large)

1/2 - 1 cup sliced pickled jalapenos (the ones in the jar)

2 cups grated cheddar (we use sharp)

salt and pepper

WHAT TO DO:

Preheat oven to 350.

Grab a 9x9 or 8x8 baking dish, either is fine.

Spray it with non stick spray and set aside.

Dice enough pickled jalapenos to cover the bottom of your dish.

You can make that layer thicker than mine and all will be well.

Cover the peppers with your shredded cheddar.

In a small bowl, whisk together the eggs and a pinch or two of salt/pepper.

Pour over cheese and using a fork,
wiggle the eggs around making sure they get thru that layer of cheese.
This recipe is very, VERY forgiving. 
You can easily add an extra egg or two if you want to stretch it. 
Don't you just love forgiving recipes???
Now, bake for 30 minutes.  Let cool just a bit before serving

(although they are great warm or cold)
and cut into small squares.

For something so delicious, it could not be more simple.

These are super great for game time snacks, parties and get-togethers

or just late night munchies!  Quick and easy and just as good the next day.

Whether you'll be enjoying concession stand goodness

or snack time at home,

ENJOY!

Chipotle Greatness

We've had a laugh or two in our house lately on the different ways we hear chipotle being pronounced.  Chi-poht-ley, chi-pohl-tay.  You'd think were all English majors or something ~ which could not be further from the truth.  We also get a kick from seeing misspelled words on signs and such.  We are truly pathetic, but it sure makes for some fun times here in East Texas.  However you pronounce chipotle, I'm pretty positive it will become a part of your daily conversation once you try this yummalicious condiment called chipotle mayo, the co-star of today's Free Recipe Friday.  It's great on a sandwich, a burger, eggs, hashbrowns, burritos, tacos, chips and anything else you wanna try.  So, get ready.

Our star of the show today though is a Mexican Breakfast Torta. This sandwich was an incredible find at the blog, Use Real Butter.  Jen is a great blogger with scrumptious recipes and photos.  Check it out HERE.  Not only will you find it to be the most amazing breakfast sandwich EVER, but the spicy chipotle mayo used will take you to far away lands and you'll want to forever keep a bottle of it handy in your fridge. We made the chipotle mayo strictly because the sandwich called for it, and after doing so, I made two more batches in one weeks time.  It is now a staple in our fridge.

WHAT YOU NEED:

(for the sandwich)
4 tortas (we used bolillo's)
1 cup refried beans, warmed
1/2 cup or more cojito cheese, crumbled/grated
(we used cheddar jack)
1 avocado, sliced
(we drizzled ours with a bit of lime juice)
12 oz pkg of sliced bacon, cooked
chipotle mayonnaise
4 eggs, fried, scrambled or your fav

(the chipotle mayo)

2-3 chipotle peppers in adobo sauce
2 cloves garlic, chopped
1/2 cup mayo
salt to taste
fresh lime juice to taste


(yummy photo by Jennifer Yu at Use Real Butter)

In a small food processor or Ninja (my fav)
combine chipotle peppers, garlic, salt and lime juice.
Pulse until smooth.
Add in mayo and mix until well incorporated.
Check for seasonings and store in a squeeze bottle
or jar and keep in the fridge.

Slice the torta or bolillo in half.
Toast or warm the bread.
Spread the warmed refried beans on half of each sandwich.
Sprinkle cheese on top of beans.
Divide avocado slices among each sandwich
and fan out.
Place a few slices of bacon on next and
drizzle with chipotle mayo.
Top with a fried egg cooked to your liking
or your other fav kind of egg and
cover with the other half of the bread slice.
Serve warm and maybe with a bit more chipotle mayo :)




(photos by Jennifer Yu at Use Real Butter)

A big thanks to Use Real Butter for introducing me
to my new breakfast fav!!!

Here's what ours looked like using bolillo's
(sort of like a smaller version of a baguette
whereas a torta is more similar to flatbread -
use whichever is easily available for you - either will be GREAT)
I could SO eat one of these almost everyday.

ENJOY!

Burger Bash

Big plans this long weekend?!?  Need a fresh idea for burgers?!?  This will be perfect if you happen to be a big fan of buffalo wings.  Every now and then that buffalo craving just takes over and thankfully we can get that fix without the fuss of chicken wings.   There are so many recipes out there now that bring you the flavor of buffalo wings that aren't just wings.  Score one for the home team.  Buffalo Turkey Sliders is what we're about this week and I would like to think this version is a bit healthier than regular beef burgers, but with the added blue cheese dressing....maybe not so much. Maybe if you eat a few sticks of celery alongside, the calories won't stick either.

Originally we made our sliders with ground chicken (to mimic the buffalo chicken wing ya see) but we've not been able to consistently find it, so we've moved on to turkey.  The trick with turkey sometimes is getting it to stay together in patty form....and trying to ignore it's mushiness.  Adding an egg and some breadcrumbs definitely helps out here.  Turkey is so mild in flavor you have to actually give it flavor, so pile on the wing sauce.

The burgers are served up on those amazing Hawaiian rolls.  Oh my heavens above.  Who doesn't love those?!?  These sliders are easy to make up ahead and when you are ready to serve, toss them in a bit of buffalo sauce (we love Frank's).  Tear open a roll and lay that puppy on there, drizzle it with some blue cheese dressing (use your fav - Shelby makes ours and yum) and I bet you can't eat just one! We threw in a side of zucchini fries and tried to convince ourselves we were eating healthy, ha!

WHAT YOU NEED:
1 lb. ground turkey (or chicken)
1 egg
1/2 - 1 cup breadcrumbs (we used Panko)
Salt/Pepper

Small rolls for buns (we used Hawaiian rolls)
Buffalo wing sauce (we used Frank's)
Blue cheese dressing (we made our own)

WHAT TO DO:
Make up the ground meat with an egg, salt/pepper and maybe some breadcrumbs. 
Form patties until all of the meat is used
and try not to be disgusted by the smoother texture of the turkey.
The colder the meat, the better it cooperates. 
Set patties aside or refrigerate for cooking later.

When you're ready to cook, heat a heavy pan to medium heat
and after spraying with a bit of non stick spray,
pan fry the thin little patties, flipping after several minutes
and finishing the cooking process on the other side.
Set patties aside to drain excess fat.

Slowly pour a bit of buffalo wing sauce over each patty
flip and then repeat on the other side.
You can refrigerate at this point or place in between
small rolls or buns.

These sliders will definitely hit the spot for that burger craving and will be over the top for your wing craving.  They'll be great made up ahead.  Double the amounts and you'll be able to feed a mob.

ENJOY!

The Wonder Years

Porch swings, beehive hairdo's, tiny waists and colorful aprons worn in the kitchen...iced tea (sweet of course), and salmon croquettes served up on melamine dishes. Those were the days.  The tiny waist days and beehive hairdo's may be gone, but we can still enjoy the rest.  Did you have salmon 'croquettes' when you were growing up?  I'm guessing they originated in the 50's, but they were still going strong in the 70's and 80's in our house.  One great memory I have of childhood dinners is that our food was placed on the table in cute little bowls and dishes...NOT in the pot it was cooked in.  OH no no no.  And my mother despised the bottle of ketchup even being on the table.  Was your house like that too?  We all sat down and had napkins, place-mats and ate like civilized human beings.  I'm sure I didn't appreciate it then (when there was a million dishes to wash), but I do now.

And those melamine dishes. Ahh. I recently found a pale pink melamine serving dish at an estate sale just like my mom had a million years ago.  Immediately a flood of memories came back to me of the foods that she served only in that dish.  Crazy I know...some people have a thing for shoes, I love dishes.  Recently, we made salmon patties, or croquettes as we called them growing up, and I suddenly remembered I had that pale pink melamine dish and I almost shrieked knowing I would get to serve those little jewels in the same type of dish my mom always did.  Crazy memories.

Maybe it's where you're from if you call them salmon patties or salmon croquettes, but the recipes for them all are pretty similar.  A few ingredients may vary, sort of like meatloaf, but they are pretty forgiving.  You can stretch ingredients or switch and substitute to your liking and they will still be amazing!  If you've never tried any, you should try Mrs. Boney's (a lady from our church),  but if you can't do that, try your hand at making these - you'll be glad you did.

WHAT YOU NEED:
2 - 16 oz cans pink salmon
(drained and picked clean of stray bones and skin)
2 eggs
1 medium onion, diced
1 stack of saltine crackers, crushed and crumbled
1-2 tablespoons mustard (any kind)
2-3 tablespoons dill pickle juice
salt/pepper
cornmeal to lightly coat the patties
butter/oil to pan fry


--Yield: appx. 18 patties
You can easily cut this recipe in half,
but the extras are super great as leftovers!

WHAT TO DO:

Drain salmon and gently remove any bones from the fish
and place the meat into a medium size bowl.
These bones crumble with the slightest pressure,
if you miss a few, it is NO. BIG. DEAL.
The whole process is kind of fun and gross all at the same time.

Add remaining ingredients to the salmon
and stir with a heavy spoon (or your hands).
Heat a heavy frying pan or skillet on medium heat.
Add in enough oil/fat to come up the sides of the pan
to about 1/2 to 1 inch.  You basically want the fat
to come up halfway to your salmon patties when they are frying.

While the oil comes up to heat,
grab a handful of the salmon mixture and form into a ball
then flatten to make a patty about the size of a soup can
(as was traditional growing up - we make ours a bit bigger these days)
Set the patties aside gently until all are made -
you can also refrigerate until ready to fry.

When you are ready to fry these little treasures
gently coat each side with a bit of cornmeal -
this will add a great little crunch to them after they are fried.

Now, fry those puppies up.
Fry on each side until a golden color.
Drain on paper towels and continue.

These are great served up with a little tartar sauce,
slice of lemon and your favorite sides.
This particular meal we had sauteed okra, tomatoes and bacon
to go along with our salmon patties...mmm.

ENJOY!