If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
INGREDIENTS
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Vegetable Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.
Once in a while I get a real hankering for a turkey burger. The great thing about turkey burgers is that they are lean and flavorful. Almost guilt-free eating! Add your favorite burger toppings or just eat them naked…the burgers that is.
INGREDIENTS
2 Pounds Ground Turkey
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Ground Garlic Powder
1 Teaspoon Ground Onion Powder
1/2 Teaspoon Ground Cayenne Powder
2 Tablespoons Dried Parsley
4 Brioche Buns
Preheat your oven to 350º F. In a large size bowl combine all of the ingredients (except the brioche buns) and mix until well blended. Line a large roasting pan with foil. Shape the turkey burgers into 4 large burgers and place onto the roasting pan. Bake for 30 to 40 minutes. How long you bake them depends on the size of the burgers. Remove from the oven and serve on brioche buns. Top with avocado slices, lettuce, tomato slices or your favorite toppings. Serve with oven fries and a garden salad. Serves 4
Why go to Hooters for hot wings when you can make them at home. Never mind…I just realized that’s not why someone would go to Hooters. Make my Hot Hot Wings at home and you’ll be a happy camper.
INGREDIENTS
3 Pounds Chicken Wings
2 Tablespoons Chili Powder
1 Tablespoon Dried Oregano
3 Tablespoons Olive Oil
1 Teaspoon Ground Cayenne
3 Minced Garlic Cloves
1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
1/4 Cup Honey
3 Tablespoons Malt Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Brandy
Dried Parsley For Garnish
Split the chicken wings at the joints and remove the tips. Place the wings in a large zip lock bag. Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags then use two bags. Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. While the wings are baking prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat. Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl. Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter. Serves 6
It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack. Here is a good treat that is worth a little splurge.
INGREDIENTS
2 1/4 Teaspoons Kosher Salt
1 1/4 Teaspoons Paprika
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Onion Powder
3/4 Teaspoon Ground Pepper
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Ground Thyme
3/4 Teaspoon Cayenne Pepper
1/4 Cup Melted Butter
24 Cups Plain Popped Popcorn
Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn. Personally I think the stovetop is a better way to pop popcorn. In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper. In an extra-large size bowl drizzle the butter over the popcorn and toss. Add the spice mixture and toss well to coat. Serves 12
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4