mozzarella

#SundaySupper: National Pizza Month

~ lk529 ~ 20 Comments

Did you know that October is National Pizza Month? If you didn’t, don’t be too bummed that you’ve missed 3 weeks of pizza goodness because the Sunday Supper crew and I have over 50 pizza recipes to help you celebrate these last 8 days properly. Just scroll past my recipe to see an array of pizzas to get you through every meal. A big thank you to Coleen of The Red Headed Baker for hosting this massive event!

Being born in Chicago, I’m pretty sure pizza runs in my blood, so how could I not participate in today’s event?! Growing up we had pizza every Friday night, finding a Chicago style thin-crust pizza place in Florida where we soon became good friends with the owners thanks to our regular status. I even baby sat their kids once or twice!

Sticking to my Chicago roots I decided to recreate the classic deep dish pizza that everyone associates with the Windy City.

However, I can’t miss an opportunity to say that my two favorite pizza places are actually Chicago Pizza and Oven Grinder for their pizza pot pies and Aurelio’s for their thin crust pizza cut into squares like all pizza should be!

Back to our deep dish recipe. I found a Copy Cat recipe for UNO’s pizza and set to work.

I don’t have a deep dish pizza pan so I opted for my spring form pan. Cooking experience number one brought to realization that the dough recipe created too much crust for my size pan, making our pizza very deep dish indeed! So, I made it again and used about half of the dough for a much more perfect ratio of ingredients. The other half of the dough is sitting in my freezer itching to be baked into more sausage pizza goodness.

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

Copy Cat: UNO’s Pizza

Ingredients for crust:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp dry active yeast
  • 3 – 3 1/2 C flour
  • 1/2 C corn meal
  • 1 tsp salt
  • 1/4 C vegetable oil

Ingredients for pizza:

  • 1 lb sliced mozzarella cheese
  • 1 lb mild Italian sausage, casing removed, cooked
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes in tomato sauce
  • 5 fresh basil leaves, finely chopped
  • 1/4 C shredded parmesan cheese

Steps:

  1. Bloom the yeast in the warm water for 10 minutes. Place in the bottom of a stand mixer fitted with the dough hook. Add 1 C of the flour, corn meal, salt, and oil and mix until combined. Add the remaining flour 1/2 C at a time until the dough forms together around the hook. Transfer to a lightly greased bowl and cover. Allow dough to rise 45-60 minutes until doubled in size.
  2. Preheat oven to 500 degrees F.
  3. Press dough into a deep dish pizza pan, cast iron skillet, or spring form pan. Make sure the dough comes up the edges an inch or two. Cover and let rise another 15 minutes.
  4. Layer mozzarella cheese on top of the crust, top with cooked sausage and the garlic, spoon the tomatoes over the sausage (you don’t want all of the juices), sprinkle with basil and parmesan.
  5. Bake pizza for 15 minutes. Reduce oven to 400 degrees F and bake another 20-35 minutes until the crust is golden and reaches an internal temperature of 190 degrees F.
  6. Allow pizza to rest 10 minute before cutting so as not to find yourself under an avalanche of melty cheese.

*This recipe is adapted from grberk at http://www.food.com/recipe/pizzeria-uno-chicago-deep-dish-pizza-205279*

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

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SRC: Nectarine Caprese Salad

~ lk529 ~ 12 Comments

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

Tara introduced me to The Secret Recipe Club and ever since I was accepted into this fun blogging group I’ve been waiting for this day to come. The day I’d be assigned her blog, Tara’s Multicultural Table. (Tara was assigned my blog August 2014) When I saw my assignment pop in my email, I was on a walk with my mom and I literally yelled, “Yes!” and threw my arms up in the air. (You can go ahead and ask her! If you know her, that is.)

I have a dedicated Pinterest board to Tara’s blog so there wasn’t any stealthy searching for me to do this month. I’ve even commented on just about every post on her page in support of her incredible blogging career that’s blossomed over the past few years. Tara’s blog is quite different from mine and her dedication to her passion for international cuisine leaves me in awe. I don’t know how she keeps up with it! She is also the mother to two. Her kids love to join her in the kitchen and you can see fabulous photos of family bonding interspersed among stunning food photography.

Tara and I have known each other for 7-8 years, now. Our husbands were in the same ROTC class at Auburn and we were stationed in the FL panhandle together for 4 years. After that we parted ways and are hoping to be stationed together again soon!

Memorial Day 2015 we were able to reunite after almost a year apart at their home in the DC area. I got the opportunity to cook with her once again and witness her photography station. As if the timing couldn’t be perfect, we’ll be joining forces again this weekend when she comes to visit, I can’t wait for her to meet Treat! She is Firecracker’s godmother and we are godparents to Claire. The friendship we created in Florida has only grown while we’ve been separated, talking in one form or another almost daily.

tara&lauren

Okay, enough mushiness. On to the food!

I have made multiple recipes from Tara’s blog already, most posted on Sew You Think You Can Cook. There are even two or three dishes on my camera waiting for the right time to share them with you. I didn’t use those for today’s reveal though.

I gave Stuart a list of 4 things to pick from Tara’s blog: Burnt Honey Ice Cream, Carrot Cheddar Crackers, Nectarine Caprese, or Popcorn Tacos. It wasn’t until after handing him the notepad with the choices that I realized we got to try the ice cream first hand during our visit last year (we’re the friends mentioned for the tea she made in her review of the cookbook, too)! The popcorn tacos have been haunting my dreams ever since she posted them and you’ll be seeing them pop up here eventually (pun slightly intended). Same goes for the crackers, I’m always looking for ways to get more veggies in Firecracker’s diet.

Stuart decided on the caprese though, and I am glad he did. While it’s quite a simple option, it’s entirely delicious. Particularly when stone fruits are ripe and readily available in these summer months. I served this salad as a starter to salmon with roasted root veggies – quite the healthy night! I have decided, without question or fail, that I do not like yellow peaches. White peaches however are fantastic. I didn’t know if the same would be true for nectarines so I picked up both varieties. Turns out, I enjoy both varieties of nectarines but would recommend the yellow for this recipe. My knife cuts weren’t exactly restaurant worthy so I decided to layer my salad instead of stack it the way Tara had.

Nectarine Caprese Salad (1) Sew You Think You Can Cook

Nectarine Caprese Salad

Ingredients:

  • 1/4 C balsamic vinegar
  • 1 tbsp honey
  • 2-3 ripe nectarines, sliced
  • 8 oz fresh mozzarella, sliced
  • fresh basil, julienned

Steps:

  1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Reduce by about 1/2. Set aside.
  2. Layer mozzarella slices and nectarine slices. Season with salt. Drizzle with balsamic reduction. Garnish with fresh basil.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/nectarine-caprese-with-honey-balsamic-reduction/*

Nectarine Caprese Salad for #SecretRecipeClub from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here:

CIC: Goat Cheese and Mushrooms

~ lk529 ~ 6 Comments

CIC-header

It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!

I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.

Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)

Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.

Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.

My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!

Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!

The following recipe is for 1 quesadilla.

Goat Cheese and Mushroom Quesadilla

Ingredients:

  • 2 tsp olive oil
  • 1/2 C diced mushrooms
  • 2 8″ whole wheat flour tortillas
  • 2 oz herb and garlic goat cheese
  • 2 sun-dried tomatoes, diced
  • 1/2 C shredded mozzarella cheese

Steps:

  1. In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
  2. Spread 1 oz of goat cheese onto each tortilla.
  3. Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
  4. Cook quesadilla until golden brown on both sides and the cheese is melted.

*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*

Goat Cheese and Mushroom Quesadilla for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Turkey Lasagna

~ lk529 ~ 2 Comments

Fun fact: It’s National Lasagna Day!

It’s quite baffling to realize that I have had this blog for over two years now and have yet to share my lasagna recipe! I played off of it for a fancier version with lasagna roll ups last February.

Lasagna - Sew You Think You Can CookNo-boil noodles are the secret to making this dish easy to whip up. They don’t have that wavy shape of traditional lasagna noodles, but they make spreading ricotta on them as simple as spreading butter on toast. I like to sneak in extra veggies, too; bell pepper and onion join the ground turkey and I mix chopped fresh spinach in with the ricotta cheese. A double helping of cheese (mozzarella in every layer with the ricotta) doesn’t hurt anything either!

When I would have to travel for work I liked to prepare a lasagna the night before I left so my husband would have something to eat in my absence. (It’s also a great option to take to someone’s house in the event of a new baby’s arrival!) I most recently made this particular lasagna (read: this [poorly] photographed lasagna) the night before I took the little man to Florida for a friend’s wedding.

IMG_4253 (2)I’m happy to report that even my little man loved my lasagna! I was astounded by how much he devoured. I do think it was my favorite lasagna to date! I have a couple of theories as to why this one tasted better: whole milk ricotta cheese and Parmesan Romano marinara sauce – both of which are Kroger brands.

Turkey Lasagna

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • 1 tsp minced garlic
  • 1 lb ground turkey (you could increase this up to 2 lb if you like a meatier lasagna)
  • 1/2 C chopped baby spinach
  • 1 container (15 oz) whole milk ricotta cheese
  • no boil lasagna noodles
  • 3 C shredded mozzarella cheese
  • 1 jar (24 oz) marinara sauce

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium-high heat saute onion and bell pepper in olive oil. When onion is translucent add the garlic and cook 60 seconds. Add the turkey to the pan and cook through, breaking up as you go. Seasoning with S+P.
  3. In a bowl, combine the spinach and ricotta. Season to taste with S+P.
  4. Layer the lasagna: Put a thin layer of sauce in the bottom of a casserole dish. Spread some of the ricotta mixture on the noodles and place in the dish (break up noodles as needed to fit your dish – I used a total of 7) ricotta side up. Top with half of the turkey mixture, half of the remaining sauce, and half of the mozzarella. Repeat with a second layer.
  5. Cover with foil and bake 30 minutes. Uncover and cook another 5-10, or until bubbly and golden. (Note: If you prepare the lasagna ahead of time, remove from fridge while oven is preheating and add an extra 5-10 minutes to the covered bake time.) Allow lasagna to cool for 5 minutes before cutting or it will fall apart.

Turkey Lasagna | Sew You Think You Can Cook

Caprese Steak

~ lk529 ~ 3 Comments

As previously promised, here’s another steak recipe on Sew You Think You Can Cook. This one features a beautiful cut of steak, seared, topped with tomato and fresh mozzarella and baked to perfection. Top it with fresh basil and balsamic vinegar reduction and you have a restaurant quality dinner right in your own home.

I found this idea while perusing Foodgawker and thought it looked simple enough for my handy kitchen helpers to do. Funnily enough, neither of them actually read the recipe, or apparently listened to me when I told them how to prepare the meat. Mom declared that this one was Stuart’s to make because it involved grilling. It does not. And Stuart kept trying to go outside to the grill!

I guess when they think steak, they think grilling. Most probably do. But this recipe sears it off in a skillet to get a beautiful crust and then finishes in the oven. This cooking method creates perfectly juicy steaks.

Caprese Steak

Ingredients:

  • 1/2 C balsamic vinegar
  • 3 steaks
  • 1 beefsteak tomato
  • fresh mozzarella cheese
  • fresh basil

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a small skillet reduce balsamic vinegar until reduced by half.
  3. Season steak with S+P.
  4. In a cast iron skillet over high heat cook both sides of the steak, 2-3 minutes until an even sear is achieved.
  5. Top steak with slice of tomato and mozzarella cheese. Bake until the reach a desired internal temperature.
  6. Garnish with fresh basil and top with balsamic.

*This recipe is adapted from K at http://www.onthewoodside.com/2013/11/seared-filet-with-tomato-and-fresh.html*

Caprese Steak