Sausage Pizza Bread

This pizza bread is awesome! Make sure you cut it evenly, or you will have one thin crust, one thick crust! I am a thin crust kind of girl but I found the thicker the bread the better so that it can hold up a thick meat sauce and a substantial amount of cheese. 

 Ingredients:

For Meat Sauce: 

3 tomatoes chopped 

2 tablespoons of extra virgin olive oil

1 onion

tablespoon of basil

tablespoon of red pepper flakes

tablespoon of parsley

tablespoon of oregano

tablespoon of peppercorn

tablespoon of salt

2 tablespoons of chopped garlic

table spoon of garlic powder

1 can of crushed tomatoes

To prepare Meat Sauce:

Set pan to medium heat, add oil.

chop onion and fry until translucent.

add fresh chopped tomatoes

add one can of crushed tomatoes

add all spices, stir.

bring to boil, then reduce heat, cover and simmer.

For Bread:

Ingredients:

Italian Bread

2 tablespoons of margarine

3 tablespoons of chopped garlic

Your choice of cheese. (I bought a pack of mixed shredded Italian cheeses, a bag of shredded mozzarella and and mixed the two together. )

Directions:

Cut bread evenly.

butter bread with even butter and garlic.

Place on baking sheet open.

Add meat sauce.

Top with cheeses. 

For Sausage:

Buy Hot Italian Sausage.

Put a tablespoon of extra virgin olive oil in a pan on medium heat.

Add hot sausage. Cover

Cook until bottom is golden brown and flip over.

Continue to cook until middle is no longer pink.

slice sausage and put on top of pizza.

place in the oven on 350 until cheese is melted and bread begins to get crunchy! Enjoy! 

Chili Pork Chops and Cheesy Potato Wedges

This was great! The potato wedges are addictive! I have made them a few times since. I doubled the recipe for extra sauce and people used it to dip the potato wedges. 

For the Meat:

1/2 cup chopped onion

2 tablespoons olive oil

2 -3 tablespoons of chopped garlic

2 tablespoons Worcestershire sauce

1/2 cup water

3/4 cup ketchup

1 teaspoon chili powder

5 -6 pork chops 

salt and pepper

1 Cook onions in oil until lightly brown.

2 Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.

3 Cover and simmer the sauce for 10 minutes.

4 Arrange pork chops in crock pot, pour sauce over the chops.

5 Cover and cook on LOW HEAT for 6-7 hours.

For the Wedges: 


4 large potatoes

1/4 cup cooking oil

1 tablespoon parmesan cheese

1 teaspoon salt

1 tablespoon paprika

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup of fresh mozzarella
1 Wash potatoes, cut into wedges.

2 Place potatoes skin down in a baking dish. 
3 Mix the ingredients together (except mozzarella) brush onto potatoes
4. Bake at 350 for 45 minutes
5 Add Mozzarella. cook for 15 more minutes.

Japanese Chicken

 Hello everyone! I have been gone a while but I have been taking pictures and writing down what I have been eating so I will update shortly! This chicken was amazing. It tasted very much like something I had at Hibachi's. The rice was just Knorr Rice.  I got the recipe on Food.com and tweaked it a tiny bit. 

8 chicken drumsticks, skin on

1 cup water

1/2 cup balsamic vinegar

1/3 cup soy sauce

2 1/2 tablespoons sugar

2 tablespoons of chili powder

2 tablespoons Chopped Garlic

1 tablespoon Red Pepper flakes

1 Serrano pepper

1.Place all the ingredients in a saucepan over a high heat.

2 Bring to the boil, then reduce to a simmer for about 20 minutes.

3 Remove any scum that rises to the surface.

4 Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

5 Arrange the chicken on a serving platter, remove the chili from the liquid, and spoon the glaze over.

Chicken Quesadillas

2 boneless skinless chicken breasts
2 tablespoons of chipolte salsa

1 packet of taco powder

Taco cheese

A bunch of fresh cilantro

1/2 onion

1 can of fresh chiles

1 can of diced tomatoes

chili powder

garlic salt

sea salt

peppercorn

sour cream

tortillas

extra virgin olive oil

Pour a little extra virgin olive oil into a pan, slice up the onion, let it simmer until onions are translucent. Take one of the chicken breasts and slice it so that you have two very thin chicken breasts. Do the same with the other. Then dice those peices so that you can spread a thin even amount of chicken across the inside of each quesadilla. Add the tomatoes and chiles into the pan with the onions. simmer for 15 minutes.

Add chicken. add a 1/4 cup of water. stir.

Sprinkle on generous amounts of chili powder, garlic salt, sea salt, and peppercorn. stirring it in. Then add taco powder. cut up fresh cilantro and add to the pan.

If you have a George Foreman Grille follow the next few steps, if not you can do everything the same just in a separate pan.

Use a brush to rub butter on one side of a tortilla. On the opposite side put a table spoon of chipolte salsa and spread it all over the tortilla. Get a spoon that strains (has holes in it) and grab a spoonful of the chicken mixture from the stove and place on HALF of the tortilla, leaving the other half free. on top of the mixture add a generous amount of taco cheese. Then fold the tortilla in half and put in the George Foreman grille for a few minutes until cheese is melted. Then transfer to pan. (If you do not have a George Foreman Grille, just do all of it in the pan). flip in pan and leave uncovered. Wait until quesadilla is crispy or to your liking and serve with a garnish of fresh cilantro and a side of sour cream for dipping!

Fruit Cocktail

This is a simple easy spin on  fruit for breakfast or for a snack. You can use any fruit you like or have in your home that are study enough to stand in the water (so no bananas!). I used strawberries and grapes. Slice the strawberries horizontally into 3 or 4 pieces and the diagonally cut those so you have 6-8 tiny strawberry slices. Cut the grapes in half. Use a can of peaches in a light juice and pour those into a bowl. Add your cut up fruit. Toss with a few handfuls of raisins and you have yourself a fruit salad with things just lying around your house! I like to do this instead of just getting a can of fruit cocktail because they raisins really liven it up plus you have different textures and more fresh fruit! Enjoy!

Chicken Pot Pie

Ingredients:

3 Chicken Breasts

2 red potatoes

Half a bag of frozen corn
2 carrots
4 stalks of celery
half a bag of peas
a handful of green beans
1/2 cup of margarine
1/3 cup of flour

sea salt

black pepper corn

a can of cream of chicken soup

2/3 cup of milk

2 9inch pie crusts
For my next trick, Chicken Pot Pie! I have to tell you, after making this we did not eat anything else for the next two days until it was gone. This was my first chicken pot pie, and I found the dough to be hard to work with. It would tear, and I would just ball it up, and re work it over and over. So visually, it may not be as appealing as it would be if I were some sort of dough expert, but I am sure you will enjoy it quite the same!

Preheat oven to 425.

First,  I got the potatoes boiling because they will take the longest. Then add the margarine (I use country crock margarine) to a pan and when it is heated up, diced an onion and put it in the pan until the onions became translucent.  I cut up two carrots and a handful of celery stalks and  green beans (I cut those in threes) bought a bag of  frozen corn and frozen peas (which my boyfriend begged for me to not include but you are welcome to).
Boil some water, with a dash of salt and cut up the chicken breasts into cubes and put it in the water with the carrots, celery, corn, green beans, and peas. Put a lid on it and boil for 15 minutes.

When the onions are translucent add the flour then the milk and the cream of chicken. Stir for five minutes on medium and then switch to low- only stirring ever so often until everything else is done.

When veggies and chicken are boiled, drain them and set aside.

Use a glass pie dish, unroll one of the pie doughs and lay it in the bottom, cinching the sides. pour in the veggies. Dice the potatoes and put them on top. Then pour the cream mixture on top of it all, this will fill in all the gaps. Don't be afraid to pile higher than the glass container. Then take your second pie crust and lay it on top, cinching the sides. and cut three slices in the top for ventilation.

Done after 35 minutes or when crust is golden brown.