Homemade pizza and focaccia bread.

I made the same sourdough French bread I have been making all winter then turned it into Focaccia bread by adding 

Foci bread

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 pinch ground black pepper  

2 tablespoons olive oil

1 tablespoon grated Parmesan

cheese

1 cup mozzarella

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

I baked half of it in a loaf and the other half was spread out on a Pizza pan and topped with sausage, hamburger, mushrooms, onions, oven dried tomatoes, ricotta, mozzarella and black olives. Baked @ 450 until cheeses were melted and starting to brown.

We had lasagna for dinner yesterday.

Norm’s variation on Patsy’s lasagna 

Bechamel sauce for Lasagna

2 cups heavy cream

2 cups chicken stock

           6 T butter

           6 T flour

           Coarse salt

Melt butter and stir in flour, cook a couple of mintues.  Add chicken stock a littl at a time, then add cream.  Let thicken. Add Wondra if too thin, some more cream or stock if too thick. Let cool to room temperature.

 MEAT FILLING FOR LASAGNA

 1medium onions, finely chopped

 3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage Don’t use Eckridge

 1 1/2  pounds ground beef

  3 tablespoons finely chopped fresh flat-leaf parsley

 3 tablespoons finely chopped fresh oregano

 1 1/2 cups freshly grated Pecorino Romano cheese

 Coarse salt and freshly ground pepper

Olive oil, for frying

Heat oil and add onions, garlic and cook until soft. Add meats and cook until done but not browned.  Remove from heat and set aside.  

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

...............................

 1  package lasagna sheets (4 inches-by-8 inches) or two boxes store bought, cooked according to package directions........ Coarse salt

1 bottle Barelli marinara pasta sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 Preheat oven to 400°. Pour 1/4C. sauce into a shallow baking dish

Like bottom with three or 4 sheets lasagna noodles

add half of meat sauce to top of noodles, add 1/3 of cheese mixture, 1/2 of white sauce and 1/3 of remaining tomato sauce.

Repeat layers ending with noodles, top with remaining cheese mixture, remaining tomato sauce and a full package of regular mozzarella cheese

Tuscan Chicken and Smoky Potato Salad

Tuscan Chicken and Smoky Potato Salad

 Pictures are from the recipes and not mine. I may take a picture later.

Serves: 4  Prep time: 5 mins   Cook time: 25 mins   Total time: 30 mins

Son and DIL are having fondue and a movie tonight.  I was going to make this for us but it's all mine tonight. 

Tuscan Chicken Recipe - a super easy, one pan chicken recipe. Tons of great flavors, healthy, and delicious!

Ingredients

4 chicken breasts

½ tsp salt

¼ tsp black pepper

1 Tbls olive oil

1 cup onion, finely diced

3 tsp Gourmet Garden Garlic

1½ cup tomatoes, diced (or 2 (14 oz) cans diced tomatoes)

2 tsp Gourmet Garden Oregano

2 Tsp Gourmet Garden Italian Seasoning

Parmesan cheese, optional

Instructions

In a large skillet, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the pan, browning for 5-6 minutes on each side. Remove from pan, cover with foil to keep warm.

Add onion to the skillet, saute for 5 minute until tender. Add garlic and cook for 1 minute.

Pour in tomatoes, oregano and Italian seasoning. Stir and cook for 5-10 minute until the tomatoes start to break down. Add chicken back to the pan. Cook for an additional 5-10 minutes until the chicken is cooked through.

Serve topped with Parmesan cheese if desired.

Read more at http://dinnersdishesanddesserts.com/tuscan-chicken/#O5DiLx8Z4oLJqUDz.99

SMOKY POTATO SALAD (adapted from  Cook's Country magazine)

Serves 8

INGREDIENTS

6 slices bacon, chopped

3 Tbsp red wine vinegar

2 Tbsp mayonnaise

2 tsp chipotle chiles in adobo sauce, minced

Salt and pepper

3 Tbsp olive oil, plus extra for brushing

3 pounds red potatoes, small (about 2"), unpeeled and halved

1 large onion, sliced into 1/2" thick rounds

4 scallions, thinly sliced

• Preheat grill to high.

• Cook bacon in a 12" skillet over medium heat until crisp, 7-9 min; transfer to a paper towel-lined plate.  Reserve 2 Tbsp bacon fat.

• Whisk vinegar, mayo, chipotle, 1/2 tsp salt and 1/2 tsp pepper in a large bowl.  Slowly whisk in 3 Tbsp oil until combined.  Set aside.

• Clean and oil the grill grate.  Turn heat down to medium.

• Toss the potatoes with the reserved bacon fat and 1/2 tsp salt.  Brush onion rounds with oil and season with salt and pepper.  Place potatoes, cut side down, and onions on grill and cook, covered, until charred on first side, about 10-14 min.

• Flip potatoes and onions and continue cooking, covered, until well browned and potatoes are tender, another 10-16 min.  Transfer all to a rimmed baking sheet to cool slightly.

• Cut potatoes into bite-sized pieces and coarsely chop the onions.  Add potato, onion, scallion and bacon to the dressing and toss.  Season with salt and pepper to taste.  Serve warm or at room temperature.er to taste.  Serve warm or at room temperature.

Stewed Pork Birria-style (Mexican) with rice

This turned out to be a keeper.    Served with rice, salsa, diced onions and cilantro and flour tortillias.

Birria-Style Stewed Pork

Birria is a dish typical of Jalisco, Mexico. It’s most commonly prepared with goat or lamb and sometimes beef. It is rarely prepared with pork, but that is up to you. I debated on whether to use the pork because I felt it would be too much like posole, just minus the hominy. The results were a slightly different flavor without the influence of the hominy, but with the added subtle flavor of the cloves. The broth was thicker than a posole and not too spicy. What I love about this dish is that it can be served two ways. You can serve the meat ladled with plenty of the chile broth, more like a soup. Or you can shred the meat finely and top with your favorite spicy salsa recipe for tacos. Either way you serve it, the dish is garnished with onions, cilantro and fresh lime. If you decide to go with the tacos instead of soup, save the broth and prepare a quick chicken tortilla soup simply by adding some store-bought roasted chicken and thick corn tortilla chips.  

Yields 6 to 8 servings

Ingredients:

4 pound boneless pork shoulder roast (*Trim as much of the fat as you like. The pork will cook  down and become really tender)

Salt and pepper

Olive or canola oil

1 large white onion, diced

6 cloves garlic, sliced

2 serrano, jalapeño or red Fresno peppers, diced

Water 

2 bay leaves

2 teaspoons Mexican oregano

1 1/2 teaspoons dried thyme

1 1/2 teaspoons cumin seeds, crushed

1/2 teaspoon pepper

Salt to taste

4 guajillo peppers 

3 chile ancho

2 whole cloves or 1/4 teaspoon ground

Tips~ I like to brown the meat in some oil before braising, but you can skip this step. I think it adds more flavor to the dish as a whole.

Tips~ Straining the sauce will give you a nice smooth finish without any chile skins left behind that may be hard to chew at times.

For the Garnish:

White or red onion, diced

Cilantro, chopped

Limes wedges

2 cups of your favorite salsa

Warm corn or flour tortillas, if making tacos

Tips~ Birria can be served two ways. You can add some of the meat to your plate and garnish it with salsa of your choice, onions and cilantro for making tacos. Or you can ladle in enough broth to almost cover the meat and garnish with onion, cilantro and lime so it’s more like a soup.

Directions:

1. Slice the pork into 2 to 3 inch pieces. Season with salt and pepper and let come to room temperature for 30 minutes.

2. In a large heavy pot, preheat 1/4 cup of oil to medium/high heat for 5 minutes. Sear and brown the pork pieces in batches for 4 minutes per side. Transfer to a plate.

3. Once pork is all browned, in that same pan, add 1/2 of the onions, 1/2 of the garlic and all of the chile peppers. Reduce heat and saute for a few minutes. Add the pork back in and cover with water. Water should be at least an inch above the pork. Add the bay leaves, oregano, thyme, cumin, salt and pepper. Bring to a boil, reduce heat and cook for 1 hour.

4. Remove the stems and seeds from the dried peppers and transfer to a sauce pan. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Drain all the water, transfer to the blender and add the reserved onions, garlic and 2 whole cloves. Add 1 cup fresh water and blend on high until smooth.

5. Using a wire mesh strainer, strain the chile sauce right into the simmering pot of pork. To make it easier, I ladle some of the hot broth right into the strainer to loosen the chile sauce. Use a wooden spoon to push sauce through. This process takes a few minutes, so be patient. Discard the pulp.

6. Once the chile sauce has been added, I taste for seasonings and re-season to taste with oregano, cumin, salt and pepper. Cook partially covered at a simmer for 1 1/2 to 2 hours, stirring now and then. Try skimming some of the grease off the top. You can serve the birria as-is with some of the chile broth or you can take some of the meat out and shred it slightly and top with spicy salsa. Garnish with diced onion, cilantro and lime wedges. Serve with tortillas.

Chicken breasts with Vinegar-pepper vodka sauce.

I was going to try this recipe but it was so icy on the roads I couldn't get to the store. In fact I barely got around the block to get back home.  A couple of hours later Cassie called from work and offered to pick up stuff on her way home.  The store didn't have any skin on chicken breasts so it was pointless to try to make the recipe as is.  Instead i made the pan sauce and added some vodka sauce and served it with pasta.  Cassie said the recipe was a keeper so I have posted the original recipe here for future reference.

Recipe: Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

https://www.americastestkitchen.com/videos/2881-crispy-skinned-chicken-breasts-with-vinegar-pepper-pan-sauce

America's Test Kitchen 

Crispy-Skinned Chicken Breasts with Vinegar-Pepper Pan Sauce

Courtesy "America's Test Kitchen"

Serves 2

Kosher salt and pepper

2 tablespoons vegetable oil

Pan Sauce

1 shallot, minced

1 teaspoon all-purpose flour

½ cup chicken broth

¼ cup chopped pickled hot cherry peppers, plus ¼ cup brine

1 tablespoon unsalted butter, chilled

1 teaspoon minced fresh thyme

Salt and pepper

Instructions:

Place 1 chicken breast, skin side down, on cutting board, with ribs facing away from knife hand. Run tip of knife between breastbone and meat, working from thick end of breast toward thin end. Angling blade slightly and following rib cage, repeat cutting motion several times to remove ribs and breastbone from breast. Find short remnant of wishbone along top edge of breast and run tip of knife along both sides of bone to separate it from meat. Remove tenderloin (reserve for another use) and trim excess fat, taking care not to cut into skin. Repeat with second breast.

Using tip of paring knife, poke skin on each breast evenly 30 to 40 times. Turn breasts over and poke thickest half of each breast 5 to 6 times. Cover breasts with plastic wrap and pound thick ends gently with meat pounder until ½-inch thick. Evenly sprinkle each breast with ½ teaspoon kosher salt. Place breasts, skin side up, on wire rack set in rimmed baking sheet, cover loosely with plastic and refrigerate for 1 hour or up to 8 hours.

Pat breasts dry with paper towels and sprinkle each breast with ¼ teaspoon pepper. Pour oil in 12-inch skillet and swirl to coat. Place breasts, skin side down, in oil and place skillet over medium heat. Place heavy skillet or Dutch oven on top of breasts. Cook breasts until skin is beginning to brown and meat is beginning to turn opaque along edges, 7 to 9 minutes.

Remove weight and continue to cook until skin is well browned and very crispy, 6 to 8 minutes. Flip breasts, reduce heat to medium-low and cook until second side is lightly browned and meat registers 160 to 165 degrees, 2 to 3 minutes. Transfer breasts to individual plates and let rest while preparing pan sauce.

For the Pan Sauce:

Pour off all but 2 teaspoons oil from skillet. Return skillet to medium heat and add shallot; cook, stirring occasionally, until shallot is softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Increase heat to medium-high, add broth and brine, and bring to simmer, scraping up any browned bits. Simmer until thickened, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer and cook for 30 seconds. Remove skillet from heat and whisk in peppers, butter and thyme; season with salt and pepper to taste. Spoon sauce around breasts and serve.

SLOW COOKED SMOTHERED SWISS STEAK 

Author: Melissa Sperka

Serves: 6

INGREDIENTS

For the steaks:

2 lb sirloin cube steak

4 tsp Mediterranean Herb seasoning, divided [i.e. McCormick's Perfect Pinch]

½ cup seasoned all purpose flour [add 1 tsp Mediterranean Herb & ¼ tsp black pepper]

olive oil

For the veggies:

1 large green bell pepper, sliced

1 large sweet onion, cut into thin wedges

For the sauce:

¼ cup Worcestershire sauce

2 [14.5 oz] cans fire roasted tomatoes with garlic

1 [0.35 oz] pkg beef flavor boost

1 Tbsp brown sugar

2 bay leaves

½ tsp red pepper flakes

salt to taste

3 Tbsp tomato paste

2 Tbsp chopped flat leaf parsley

grated Parmesan or shredded Swiss cheese [optional]

INSTRUCTIONS

Dust the steaks with seasoned flour. In a large skillet, brown the steaks on both sides for around 2 minutes per side.

Arrange the green peppers and ½ of the onion on the bottom of the slow cooker. Sprinkle with extra Mediterranean seasoning, salt and black pepper to your taste.

Arrange the steaks on top. Sprinkle the remaining onion over the top of the steaks.

In the same skillet whisk together the fire roasted tomatoes, flavor beef flavor boost, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.

Season with salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan.

Pour over the steaks.

Cook on low for 6 hours or on high for 3-4 hours. [tip: If you'd like to thicken the sauce, carefully remove the steaks to a platter and cover. Stir 1-2 Tbsp add'l tomato paste into the sauce to thicken to your taste]

Serve over Swiss Cheese Mashed Potatoes, rice or egg noodles.

Garnish with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese, if desired.

NOTES

Taking the time to brown the steaks will add flavor and texture. If you prefer to skip this step, dredge the steaks in the seasoned flour then proceed with the recipe as written.

 Mediterranean Herb mix

3 Tbs. dried rosemary

2 Tbs. ground cumin

2 Tbs. ground coriander

1 Tbsp. dried oregano

2 teaspoons ground cinnamon

1/2 teaspoon salt

Jacquesommes de Terre Mont d’Or

from Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin. Copyright © 1999

Use leftover mashed potatoes to make this golden gratin—crusty on the outside, light and fluffy on the inside. It’s almost like a potato soufflé, and whipping in an extra egg will make it rise higher.

4 cups mashed potatoes, leftover or fresh

3 large eggs

2/3 cup grated Gruyère or Swiss cheese

1/4 tsp. salt

1/8 tsp. pepper

Preheat oven to 400° F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about 1/2 cup of the grated cheese and salt and pepper. Process briefly; about 10 seconds, to whip all the ingredients together.

Scoop potatoes into the prepared gratin dish and smooth with a spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

Bake about 30 to 35 minutes, until the top of the gratin is crust

Sourdough French Bread

sourdough French 

CLASSIC SOURDOUGH BREAD

STIR SOURDOUGH STARTER TO MIX IT WITH THE LIQUID WHICH HAS FORMED OVER IT.  REMOVE 1 CUP OF THE STARTER AND REPLACE IT WITH 1 CUP OF FLOUR DISSOLVED IN 1 CUP OF WATER. LEAVE IT SETTING OUT, COVERED, 18- 24 HOURS. COVER STARTER AND REFRIGERATE

1 C. SOURDOUGH STARTER

1 1/3 C. WARM WATER

5-6 CUPS UNBLEACHED ALLPURPOSE FLOUR

1 T. SALT

1 T. SUGAR (OPTIONAL)

1 t. BAKING SODA

CORNMEAL TO SPRINKLE ON PANS.

THE SPONGE:  POUR 1 CUP STARTER INTO A LARGE CERAMIC BOWL.  ADD THE WARM WATER AND ABOUT 3 CUPS FLOUR. BEAT VIGOROUSLY WITH A SPOON OR WIRE WHISK. COVER SPONGE WITH PLASTIC WRAP AND SET ASIDE FOR AT LEAST 2 HOURS AND AS MANY AS 24 HOURS.

THE DOUGH:  AFTER THE SPONGE HAS BUBBLED AND EXPANDED, REMOVE THE PLASTIC WRAP.   TO ABOUT 2 CUPS OF FLOUR,  ADD THE SALT, SUGAR, AND BAKING SODA. STIR THIS INTO THE SPONGE UNTIL IT LEAVES THE SIDE OF THE BOWL. TURN OUT ONTO A FLOURED SURFACE AND KNEAD 4 TO 5 MINUTES. ADD FLOUR AS NEEDED TO MAKE A FAIRLY STIFF DOUGH. 

GIVE THE DOUGH A REST WHILE YOU CLEAN OUT AND GREASE YOUR BOWL. CONTINUE KNEADING FOR ANOTHER 3-4 MINUTES. PLACE THE DOUGH IN THE BOWL AND TURN IT OVER TO GREASE THE TOP. COVER IT WITH PLASTIC AGAIN AND LET IT RISE FOR ANOTHER 2-4 HOURS. THIS SECOND RISING CAN BE SKIPPED BUT THE SECOND RISING WILL GIVE THE BREAD MORE FLAVOR.  

SHAPING AND BAKING:  KNOCK DOWN THE DOUGH AND SHAPE IT INTO TWO LONG FRENCH BREAD ROLLS. PLACE ON A CORNMEAL SPRINKLED COOKIE SHEET, COVER AND LET RISE FOR ANOTHER 2 HOURS  OR SO.

TOWARD THE END OF THE RISING PERIOD, PREHEAT OVEN TO 450 DEGREES AND BEGIN HEATING A KETTLE OF WATER ON YOUR STOVE.  JUST BEFORE YOU PUT THEM IN THE OVEN SLASH THE TOPS OF THE BREAD DIAGONALLY WITH A KNIFE ABOUT 2 INCHES APART AND ABOUT 1/4 INCH DEEP AND BRUSH WITH COLD WATER OR, FOR A SHINY CRUST, BRUSH THEM WITH A WASH OF EGG MIXED WITH WATER. ALSO FOR A FESTIVE LOOK SPRINKLE THEM WITH SESAME OR POPPY SEEDS.

PLACE A PAN IN THE OVEN BOTTOM AND POUR IN 3 OR 4 CUPS OF BOILING WATER. PUT THE LOAVES ON THE RACK OVER THE STEAMING WATER, CLOSE THE OVEN AND BAKE FOR ABOUT 25 MINUTES. THE CRUST WILL BE VERY HARD WHEN YOU REMOVE THE BREAD FROM THE OVEN BUT IN ABOUT 5 MINUTES THE CRUST WILL CHEWY AND CRACKLING. TO KEEP THE CRUST CRUNCHY, LEAVE THE BREAD IN THE OVEN WITH THE OVEN OFF FOR 

Potato, cabbage dish with smoked sausage.

I got directions for making this from a friend in Canada. It's German, I think.  The directions give the ingredients but not amounts.

You boil potatoes, peel on, sautee a nice large sweet onion in some oil, then add shredded cabbage to the onion, add s/p a bit of vinegar, a bit of sugar, maybe a cup of water to cook the cabbage. When the cabbage is done, add the potatoes (now sliced) Mix everything well, adjust seasonings for taste. If you like caraway, add some of that. I don't like it, so it doesn't go into my dish. 

I didn't post amounts 'cause I think everyone here can figure that out. Having approx. half cabbage, half potato is best. It keeps well, I prefer it warm, or even room temperature.

If you want to make it a one dish dinner, add some sausage to the cabbage as it's cooking.

Pork bulgogi

PORK BULGOGE

Recipe By: Norm Matthews

1 Boston butt pork roast, sliced wafer thin

4 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons sesame oil

1/4 teaspoon ground black pepper

6 cloves garlic, crushed

2 teaspoons freshly grated ginger

2 tablespoons sake or dry sherry

2 tablespoons red pepper paste

2 white onions, quartered into 8ths

toasted sesame seeds to sprinkle over the meat for garnish

peanut oil-for frying

Mix all ingredients except peanut oil and toasted sesame seeds. Set aside for a few minutes to marinate. Heat oil in wok or large skillet. Heat oil, add pork and marinade mixture and stir fry until the meat is no longer pink. I usually do it in three batches and it takes about 7-8 minute per batch. When it is all cooked, return all of it to the skillet or wok, cover and let steam for a few more minutes. Serve with steamed medium grain rice or fried rice. Garnish with toasted sesame seeds.

Black eyed Peas for New Years Day for good luck.

Son had three or four servings of this.  He usually doesn't like black eyed peas all that much.

After about 4 hours in the crock pot, I added about a dozen collard leaves that had been deveined and chopped up into small pieces. 

New Years Black-Eyed Peas

Author: Sarah Olson

Prep time:  25 mins Cook time:  10 hours Total time:  10 hours 25 mins

Serves: 6 servings

Ingredients

1 lb. black-eyed peas

1 (32-oz.) box chicken broth

1 (14-oz) can petite diced tomatoes

6 slices bacon, cooked and sliced

1 cup diced ham

½ cup diced sweet onion

1 garlic clove, minced

1 tsp. oregano

¼ tsp. pepper

about ¼ tsp. salt (add to taste at the END of cooking time)

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Instructions

Start by soaking the black-eyed peas overnight in the slow cooker. Add the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours.

In the morning drain the water.

Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir.

Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time.

Add the salt to taste.

For creamier beans stir and smash some of the beans. Serve with cornbread.

Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.