1 lb. store bought pizza dough
1/4 cup good marinara sauce (I liked the one made by Jon Bon Jovi), plus some for dunking
Some thinly sliced deli meats (i.e. prosciutto, ham, salami, pepperoni).
Sliced or shredded mozarella
Olive Oil
Pepper
Garlic powder
Preheat oven to 375. Line a sheet pan with parchment paper.
On a slightly floured surface, roll out dough to a rectangle, about 10 x 14 inches.
Spread the marinara sauce over the dough, leaving an inch wide around the border.
Layer the meat and cheese over the sauce.
Starting from the long edge, roll into a log.
Put seam down on the pan. Folding in the edges.
Brush with olive oil. Sprinkle with pepper and garlic powder.
Baked for about 30 minutes. Let cool down a bit before serving.
Serve with warm marinara sauce.
Saturday, November 18, 2017
Sunday, September 24, 2017
Vikki's Pig Pickin' Cake
Ingredients
1 yellow cake mix
1 small can mandarin oranges
4 eggs
1/4 cup vegetable oil
1 container (16 oz.) frozen whipped topping, thawed
1 (15 oz.) can crushed pineapple, drained
1 (3.5 oz.) package vanilla instant pudding
Mix together cake mix, oranges with juice, eggs and oil. Pour into 3, greased and floured pans (8" round pans). Note: I only had 2 of them and that worked too).
Cook cakes.
Make frosting:
Mix whipped topping, crushed pineapple instant pudding and frost cake. Chill and serve.
Vikki's Notes: This tasted better the next day.
1 yellow cake mix
1 small can mandarin oranges
4 eggs
1/4 cup vegetable oil
1 container (16 oz.) frozen whipped topping, thawed
1 (15 oz.) can crushed pineapple, drained
1 (3.5 oz.) package vanilla instant pudding
Mix together cake mix, oranges with juice, eggs and oil. Pour into 3, greased and floured pans (8" round pans). Note: I only had 2 of them and that worked too).
Cook cakes.
Make frosting:
Mix whipped topping, crushed pineapple instant pudding and frost cake. Chill and serve.
Vikki's Notes: This tasted better the next day.
Cheddar Beef Enchiladas
Ingredients
1 lb. ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 oz.) can refried beans
2 cups shredded cheddar, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz.) salsa
1 can (10 oz.) cream of chicken soup, undiluted.
In skillet, cook ground beef, drain. Stir in taco seasoning and water. Reduce heat and cook until liquid is almost evaporated. Stir in cooked rice. Set aside.
Spread about 2 tbsps of refried beans, 1/4 cup of beef miture and 1 tbsp. cheese down the center of the tortilla. Wrap like a burrito and place seam down in a greased 13 x 9 x 2 pan.
Combine salsa and soup. Pour over enchiladas. Sprinkle with more cheese.
Bake at 350 for about 25 minutes uncovered.
Serve with sour cream or guacamole.
1 lb. ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 oz.) can refried beans
2 cups shredded cheddar, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz.) salsa
1 can (10 oz.) cream of chicken soup, undiluted.
In skillet, cook ground beef, drain. Stir in taco seasoning and water. Reduce heat and cook until liquid is almost evaporated. Stir in cooked rice. Set aside.
Spread about 2 tbsps of refried beans, 1/4 cup of beef miture and 1 tbsp. cheese down the center of the tortilla. Wrap like a burrito and place seam down in a greased 13 x 9 x 2 pan.
Combine salsa and soup. Pour over enchiladas. Sprinkle with more cheese.
Bake at 350 for about 25 minutes uncovered.
Serve with sour cream or guacamole.
Tuesday, August 1, 2017
Cheesesteak Crescent Ring
4 tbsp. butter or margarine, divided
1 lb. ribeye, thinly sliced (or some kind of shaved steak). I get the one at Market Basket.
1 onion, peeled and sliced
1 green pepper, seeded and sliced
1 tsp. garlic powder
2 cans crescent dough (I go the reduced fat one)
10 slices of cheese (I used 5 slices of mozzarella and 5 slices pepper jack.
Salt and pepper
Italian seasoning
Egg Wash
1 egg
1 tbsp. water
Preheat oven to 375.
In skillet, melt 2 tbsp. of margarine or butter. Saute steak. Remove from pan. If there is water in the pan, dump it out.
In remaining 2 tbsp, of margarine or butter, saute green pepper and onion with garlic powder until cooked.
Put foil on a round pizza pan. Line with foil. Spray with cooking spray.
Arrange crescent rolls, thick side in the middle and the pointed side spread out. Overlap as needed.
Place a slice of cheese in the middle and all the way around with 5 slices.
Top with beef. Then top with green peppers and onions. Top with remaining 5 slices of cheese.
Fold triangles over to seal.
Mix egg with 1 tbsp. water to make egg wash. Brush the crescent rolls. Sprinkle with Italian Seasoning.
Bake for about 25 minutes or looks like this picture. Keep an eye on it, so the crescent rolls don't burn.
1 lb. ribeye, thinly sliced (or some kind of shaved steak). I get the one at Market Basket.
1 onion, peeled and sliced
1 green pepper, seeded and sliced
1 tsp. garlic powder
2 cans crescent dough (I go the reduced fat one)
10 slices of cheese (I used 5 slices of mozzarella and 5 slices pepper jack.
Salt and pepper
Italian seasoning
Egg Wash
1 egg
1 tbsp. water
Preheat oven to 375.
In skillet, melt 2 tbsp. of margarine or butter. Saute steak. Remove from pan. If there is water in the pan, dump it out.
In remaining 2 tbsp, of margarine or butter, saute green pepper and onion with garlic powder until cooked.
Put foil on a round pizza pan. Line with foil. Spray with cooking spray.
Arrange crescent rolls, thick side in the middle and the pointed side spread out. Overlap as needed.
Place a slice of cheese in the middle and all the way around with 5 slices.
Top with beef. Then top with green peppers and onions. Top with remaining 5 slices of cheese.
Fold triangles over to seal.
Mix egg with 1 tbsp. water to make egg wash. Brush the crescent rolls. Sprinkle with Italian Seasoning.
Bake for about 25 minutes or looks like this picture. Keep an eye on it, so the crescent rolls don't burn.
Sunday, June 11, 2017
Sheet Pan New England Clam Bake
So easy and delicious. I made some slight modifications to give it a Portuguese twist.
- 1 lb small yellow-fleshed or white new potatoes
- 1 tbsp olive oil
- 1 ⁄2 tsp salt
- 1 ⁄4 tsp freshly cracked black pepper
- 1 lb mussels scrubbed
- 1 lb littleneck clams scrubbed
- 2 corn cobs, cut crosswise into 2-inch 2 pieces
- 1 package linguica or chourico (I used turkey chourico) cut into 2-inch pieces. (You can use any smoked sausage)
- 2 1/2 sticks butter, cut up into smaller pieces
- 2 tsp Old Bay
- 1 lb jumbo shrimp peeled and deveined
- Suggested Accompaniments
- Chopped fresh parsley
- Lemon wedges
- Crusty bread
1. Preheat oven to 450.
2. Line large baking sheet with foil.
3. In the pan, toss the potatoes with oil, salt and pepper. Roast for 25 minutes.
4. Remove pan from oven. Scatter clams, mussels, corn and chourico.
5. Top with butter and sprinkle the Old Bay Seasoning.
6. Roast for about 8 minutes.
7. Remove pan. Add the shrimp and stir to combine.
8. Roast for another 8-10 minutes or until clams open up. (Discard any clams/mussels that do not open).
9. Sprinkle with fresh chopped parsley and lemon wedges (optional).
** Serve in bowls with crusty bread to soak up the juices.
Roast Beef Hash Breakfast Pizza
We really liked this. I used my Pampered Chef Stone (rectangular) to make it and it was very good. Easy.
1 package (16 ounces) pizza dough
olive oil
1½ cups shredded mild cheddar cheese
1 can (7.5 ounces) Hormel Mary's Kitchen Roast Beef Hash (Can use corned beef instead)
½ small red bell pepper, cored, seeded and chopped
½ small green pepper, cored, seeded and chopped
½ small red onion, peeled and sliced thinly
4 to 5 eggs (Joe thinks more eggs needed next time. Depends if I can make enough space on the pizza).
1. Spray stone with cooking spray. Roll out dough. Brush dough lightly with olive oil.
2. Top with hash, peppers, onions and 1 cup of cheese. Be sure to leave 3 inch wells with the dough
un-topped to make room for the eggs.
3. In a small bowl, crack each egg one at a time and then gently place into each un-topped space.
4. Spread with remaining cheese, avoiding topping the eggs. Sprinkle with salt and pepper.
5. Bake at 400 for 25 minutes or until eggs are cooked and crust is done.
Sunday, June 4, 2017
Portuguese Steak
- 4steaks,
1/2 inch thick (sirloin or rib eye work very well)
- 8sliced garlic cloves (thinly
sliced)
- 1tablespoon salt
- 1⁄2teaspoon pepper
- 1tablespoon
chopped parsley
- 1bay leaf, crumbled
- 1cup red wine
- 2tablespoons butter
- 2tablespoons olive oil
- 1⁄2cup heavy cream
- 4eggs (optional)
- 1marinated roasted red pepper (optional)
Directions
1.
Mash the garlic with
the salt. Mix in the pepper,parsley, and bay leaf,forming a paste. Season the
steaks on both sides with the paste.place in a deep sided dish.
2.
Slowly pour the wine
over the meat and marinate at least 2 hours(better overnight).
3.
Reserving the marinade
remove steaks . Heat the butter and oil in large skillet over med-high heat.
Fry the steaks 3 minutes each side.Remove to a clean plate and cover to keep
warm.
4.
Add the reserved
marinade to the hot pan and deglaze the browned bits . Remove from heat and
quickly whisk in the cream. Place over med-low heat. Return the steaks to the
pan and cook about three minutes. Sauce will thicken.
5.
While the steaks are
cooking fry the eggs in a separate pan.
6.
Plate the steaks
placing a fried egg on top of each, followed by a red pepper. Pool some sauce
around the steak and serve with fried potatoes.
7.
A traditional
Portuguese meal.
Tuesday, May 30, 2017
Vikki's Naan Pizza
So easy.
Ingredients
1 Naan flat bread
Teaspoon of olive oil
1/2 cup shredded mozarella
3 cherry tomatoes, halved
fresh basil leaves, coarsely torn
1. Put oven at 500.
2. Place naan on rack for about 3 minutes. Remove.
3. Brush naan with olive oil. Sprinkle cheese, salt and pepper. Add tomatoes.
4. Return to oven and cook about 2 minutes or until cheese melts.
5. Take out of oven and put basil leaves on top.
Ingredients
1 Naan flat bread
Teaspoon of olive oil
1/2 cup shredded mozarella
3 cherry tomatoes, halved
fresh basil leaves, coarsely torn
1. Put oven at 500.
2. Place naan on rack for about 3 minutes. Remove.
3. Brush naan with olive oil. Sprinkle cheese, salt and pepper. Add tomatoes.
4. Return to oven and cook about 2 minutes or until cheese melts.
5. Take out of oven and put basil leaves on top.
Monday, January 9, 2017
Saturday, September 17, 2016
Oven Baked Burgers
These are a big hit at our house.
Ingredients
2 lbs. ground beef
4 slices bacon, cooked and chopped
8 sesame hamburger buns
8 sesame hamburger buns
8 slices mozzarella
8 slices pepper jack
1 1/2 tbsp. Montreal steak seasoning
1 1/2 tbsp. Montreal steak seasoning
1 large yellow onion
1/2 cup mayonnaise
1 tbsp. ketchup
1 tbsp. yellow mustard
3-4 slices of dill pickle, diced.
1/4 tsp. garlic powder
1/4 tsp. paprika
Burger: Mix hamburger, cooked chopped bacon and Montreal seasoning. Form into 8 hamburger patties on a sheet of wax paper.
Sauce: In a bowl, mix the mayonnaise, ketchup, mustard, dill pickle, garlic powder and paprika. Set aside.
Heat up skillet. Cook burgers on each site, until just a little pink in the middle. (Burgers will cook in the oven a little more later).
Saute onion in another skillet until tender.
Tear off 8 pieces of foil large enough to wrap the burger.
Put bun in foil. Spread with sauce on both side of bun. Put a slice of mozzarella, then the burger, then onions on top. Then, the slide of pepper jack. Wrap burger foil.
Bake burgers at 350 for 12-15 minutes.
** You can change cheese and toppings.**
Sunday, September 11, 2016
Saturday, September 3, 2016
Baked Parmesan Portobello Mushrooms
Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed portobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley
Tortellini Pesto Chicken Salad
- 1-9oz package refrigerated cheese-filled tortellini
- 1 cup frozen sweet peas
- 5 cups torn romaine lettuce
- 1½ cups carrots, shredded
- 2 cups grilled chicken, cubed or shredded
- 1 red bell pepper, cut into strips
- ¼ cup mayonnaise
- ½ cup basil pesto
- ½ cup ranch dressing
Cook tortellini according to directions.
In a large bowl, put in peas, chopped romaine, shredded carrot, chicken and red bell pepper at the top.
In a large bowl, put in peas, chopped romaine, shredded carrot, chicken and red bell pepper at the top.
In a separate bowl, mix mayonnaise, pesto and ranch dressing. Pour over peppers on the salad. Chill for 2 hours.
Before serving toss it all together.
Thursday, December 31, 2015
Vikki's Christmas Shortbread Cookies
Vikki's Notes: This recipe does not work well with a cookie press. The best results were to roll into a ball and then use a fork to press down to flatten. These really melt in your mouth and very delicious. Good for gift giving in little packages around the holidays.
1 lb. butter, softened
1 tsp. vanilla
1 cup powdered sugar
1/2 cup corn starch
pinch of salt
3 cups all purpose flour
Wilton's Sparkling Sugar Sprinkles
Icing
Mix 2 cups of confectioners sugar
1 tsp. vanilla
2 tbsp. milk
1. Preheat oven to 350. Cream together butter, vanilla and powdered sugar on medium until mixed.
2. Add in corn starch and flour. Beat until combined. Add in some sprinkles into the shortbread mixture.
3. Roll into balls and then press onto pan lined with parchment paper. Flatten with fork. A
4. Bake 9-11 minutes or until done. Transfer to wire rack. Spread icing on each cookie. Sprinkle some more sugar sprinkles on top.
1 lb. butter, softened
1 tsp. vanilla
1 cup powdered sugar
1/2 cup corn starch
pinch of salt
3 cups all purpose flour
Wilton's Sparkling Sugar Sprinkles
Icing
Mix 2 cups of confectioners sugar
1 tsp. vanilla
2 tbsp. milk
1. Preheat oven to 350. Cream together butter, vanilla and powdered sugar on medium until mixed.
2. Add in corn starch and flour. Beat until combined. Add in some sprinkles into the shortbread mixture.
3. Roll into balls and then press onto pan lined with parchment paper. Flatten with fork. A
4. Bake 9-11 minutes or until done. Transfer to wire rack. Spread icing on each cookie. Sprinkle some more sugar sprinkles on top.
Vikki's Vegetable Soup
This is the best vegetable soup recipe. Sometimes I throw leftover turkey or chicken in it too.
2 1/2 tbsp. olive oil
1 1/2 cups chopped onion
2 cups peeled and chopped carrots
1 1/4 cups of chopped celery.
4 cloves garlic minced
4 (14.4 oz.) can chicken broth
2 (14.5 oz cans diced tomatoes (undrained)
3 cups peeled and 1/2 inch thick diced potatoes (about 3 medium potatoes)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp. thyme
Salt and pepper.
Some chicken base for added flavor
1 1/2 cups fresh or frozen green beans
1 1/2 cups fresh or frozen corn
1 cup fresh or frozen peas
Saute celery, carrots and onions in olive oil about 4 minutes. Add garlic and cook another minute. Pour in chicken broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper. Simmer for about 30 minutes or until potatoes are tender. Taste the soup. Add some chicken base if it needs more flavor. Add green beans, corn and peas and cook a little longer.
Serve with soup crackers or bread.
2 1/2 tbsp. olive oil
1 1/2 cups chopped onion
2 cups peeled and chopped carrots
1 1/4 cups of chopped celery.
4 cloves garlic minced
4 (14.4 oz.) can chicken broth
2 (14.5 oz cans diced tomatoes (undrained)
3 cups peeled and 1/2 inch thick diced potatoes (about 3 medium potatoes)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp. thyme
Salt and pepper.
Some chicken base for added flavor
1 1/2 cups fresh or frozen green beans
1 1/2 cups fresh or frozen corn
1 cup fresh or frozen peas
Saute celery, carrots and onions in olive oil about 4 minutes. Add garlic and cook another minute. Pour in chicken broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper. Simmer for about 30 minutes or until potatoes are tender. Taste the soup. Add some chicken base if it needs more flavor. Add green beans, corn and peas and cook a little longer.
Serve with soup crackers or bread.
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