Tapas Totales!

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To sum it up, this was a night of tapas and home-made margaritas that would make you slap yo' mammasita!  A couple of friends came over and I made gambas al ajillo (shrimp and garlic sauce), empanadas with crema-paprika sauce, chorizo-tortilla pizzas, baked pappas (fingerling potatoes), and a little concoction I put together that we will call Frito Masa Dulce (fried sweet dough).  I wanted it to be a play on sopapillas, but more Spanish-style and doughnut-y.  So I took our go-to home-made pizza dough recipe, sweetened it up and then fried it, and sprinkled good ole powdered sugar on top!  And that is the recipe I am sharing with you today.  De nada. 

FRITO MASA DULCE

2 cups all-purpose flour

1 tsp salt

1 pkg fast-rising yeast

2 tbs sugar

 1 tsp cinnamon

1 tsp apple pie seasoning

1 tbs extra virgin olive oil (evoo)

2 tbs honey

1 cup warm water

canola oil

Mix all dry ingredients in a bowl.  Add wet ingredients and water and stir with a fork until combined.  Cover with a damp paper towel and let rise for an hour.  In a heavy pot (I use my cast iron Dutch oven,  of course!), heat 1 and 1/2 inches of canola oil on medium-high heat.  Using a little extra flour so the dough doesn't stick to your hands, use fingers to flatten out the dough to about 9x12 on a counter sprinkled with a little flour.  Use a cookie cutter to cut into 12 equal-sized pieces.  Gently drop one piece at a time into the oil, and fry for about one minute on each side, until golden brown.  Take out with a slotted spoon or spatula and let drain on paper towel.  Once they are all done, sprinkle with powdered sugar.

NOTES:  Drizzle with honey or maple syrup if you want to raise the bar of delicioso even higher!!  

Creamy Dreamy (Leftovers?)

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I had leftover pasta from sausage ragu night.  I had leftover roasted chicken from Sunday Supper.  I had leftover salad I had used as a side.  I loathe waste so I can't throw it all away!  What's a girl to do?  Simple!  Throw it all into a bowl and smother it in a creamy, dreamy sauce and give it a name everyone is familiar with, like Pasta Chicken Salad, and voila!    No more leftovers!

CREAMY PASTA CHICKEN SALAD

leftover pasta (or just make some!)

leftover roasted chicken, de-boned and shredded (or some store-bought rotisserie)

leftover salad, consisting of spinach, lettuce, carrots, celery, green onion and cucumber (or cut up these veggies or any veggies you like!)

Toss this all together in a bowl.  Await dressing.

CREAMY DREAMY DRESSING

1 cup mayonnaise

1/2 cup sour cream

1/4 cup milk

1 tbs prepared horse radish

1 tsp garlic powder

1 tsp cumin

sea salt, to taste

pepper, to taste

slight squeeze of fresh lemon juice

Put all ingredients into a jar with lid and shake or place in a bowl and whip with a whisk.  Pour over pasta chicken salad and eat.  Close your eyes, let out a slight moan of deliciousness.  Repeat.

NOTES: Carb-free or low-carb?  Prepare the chicken and salad with dressing first and set some aside.   Add pasta for everyone else and mix!

American Pie

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This was a dessert from a Sunday Night Supper, which I decided was going to be American.  It came after a beautiful chicken and rice dinner, with a side of green beans and yeasty pull-apart rolls, and was actually perfect for our transition into the fall weather.  We had Schmooly-Wooly & The Daughts over, and they LOVED IT!

EASY APPLE PIE

2 pie crusts (home made or store bought - your choice)

6 green apples, cored, peeled, and sliced

1/4 cup sugar

1 tbs cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves

1/2 stick butter, cut into thin slices

Heat your oven to 350 degrees.  Put one of your pie crusts into your pie plate, and then add the rest of the ingredients, stirring all of them together so that butter is distributed evenly among mixture and spices are mixed well and covering apples.  Place second pie crust on top and seal edges with a fork to decorate and close up tight at the same time.  Slice three cuts into the top of the pie crust, with the two on the sides, being shorter than the one in the middle.  Place on a baking sheet and bake for 30 minutes, or until golden brown.  Top with some ice cream and get ready for yummy tones coming from the people eating it!!

NOTES: For summer, you can omit the cloves, but the flavor of them is perfect for fall. I used home made buttery crust that's super-easy, but most people prefer the ease of the store-bought.  I used organic dairy-free soy vanilla ice cream on top while it was warm so it got all melty.  Okay......it wasn't exactly Blue Bell, but it was delicious!!

Pizza - It's What for Breakfast

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I really love making breakfast for the Worship team; it helps me try to challenge myself BIG TIME.  On this particular Sunday, I really tried to stretch and make due with what I had available, but still make something different.  Sooooo...I do what any red-blooded American Girl would do (unless it's all going into a soup!).  I MADE PIZZA!  I had The Hubster make the dough.  I did that for a reason:  HE'S THE BEST AT MAKING THE DOUGH.  This turned out great and we even had a little leftover to send with him for breakfast for the week!

THE HUBSTER'S HOMEMADE PIZZA DOUGH

2 cups all-purpose flour

1 tsp salt (he said to tell you it's a 'palm-full')

1 pkg fast-rising yeast

pepper (he said he sprinkles it over the top lightly)

Italian seasoning (quote, "I COVER THE FLOUR")

(maybe?) 1 tbs oregano

1 tsp red pepper flakes (same palm-full, according to The Hubster)

1 cup warm water

1 tbs extra virgin olive oil (evoo)

1 tbs honey

HIS INSTRUCTIONS: Combine all dry ingredients and mix.  Add warm water, then evoo, then honey.  Make sure the water is not too cool or it will not activate the yeast; or too hot or it will kill the yeast.  Mix with two fingers (to avoid getting your fingers covered in dough) until combined.  Dough will be sticky.  Cover with damp cloth, and let rise anywhere from 15 minutes-to-overnight.  Dump out onto a prepared baking sheet and sprinkle top with flour to help it not stick to your fingers while you press it out to the edges of the baking sheet.  Add desired ingredients to top and bake.

NOTES: I let this sit covered overnight with a damp towel.  It was so much easier to press into the pan in the morning and put the ingredients on top!  He says he puts the warm water first to help incorporate the evoo and honey.  I'm telling you people, it is SO TASTY!

BREAKFAST PIZZA

1 Hubster's Homemade Pizza Dough

extra virgin olive oil (evoo)

1 dz eggs

1/4 cup heavy cream

1 tsp mustard powder

6 pieces sandwich-sized pepperoni, diced coarsely

1 full 8-oz pkg shredded mozzarella cheese

garlic powder

pepper

parsley, chopped coarsely, for garnish

In a medium bowl, crack eggs, add heavy cream and mustard powder.  Sprinkle top with pepper and sea salt.  Mix until smooth and frothy.  Cook to a loose, wet scramble in a prepared pan, but DO NOT cook all the way through!  To the prepared dough, pour enough evoo to cover the top thinly (using your hands to spread it out).  Add almost-cooked eggs, pepperoni, and mozzarella cheese evenly to the top of the pizza.  Sprinkle liberally with garlic powder and lightly with pepper.  Bake at 350 degrees for 20-30 minutes, or desired crust-crispyness.  Sprinkle with parsley once cooled.

NOTES: I used the sandwich-sized pepperoni because that's what I had in the fridge.  You can use  bacon or ham......whatever you have on hand!  

Chunky Monkey & Stroganoff

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The Hubster and I had a very rare 'spare' night; meaning we had a weekend night all to ourselves.  So we got a dollar-rent-a-movie, and I, without wanting to go grocery shopping (that would take up our free night!), I made an easy dinner with whatever I had in the house.  So with a box of organic pasta, some sour cream and a package of ground turkey I made some stroganoff in the crockpot while we went all-out leisurely.  Since there was absolutely no lettuce in the house (HIGHLY unusual) I made a salad with what veggies I did have.  Turned out to be a chunky salad(ish) with my own monkey dressing (I called it that because I use a little coconut water to make it, which makes me think of a monkey in a tree......plus it rhymes with chunky!)  Needless to say, everything (including the rare-spare evening) was delicious!  Life.  is good.

CHUNKY MONKEY SALAD

2 carrots, peeled and chopped into bite-sized chunks

2 celery stalks, cut into bite-sized chunks

10 grape tomatoes, sliced in half

 8 radish, quartered or halved

1/2 onion, chopped coarsely

Load all ingredients into a bowl and cover with monkey dressing!  That's IT!

NOTES: I used some yellow heirloom grape tomatoes that were aching to be-used-or-go-bad.  They were a perfect complement to the crunchier veggies.

CHUNKY MONKEY DRESSING

1 cup mayo

1/4 cup coconut milk (more if you want it thinner)

1 sprig thyme

sea salt, to taste

pepper, to taste

Put all ingredients in a jar or a container with a lid.  Shake, shake shake!  Pour over your salad!

NOTES: FANTASTIC for summer!

CROCKPOT STROGANOFF

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1 pkg ground turkey

extra virgin olive oil

1 can (or organic box) cream of mushroom soup

1/2 onion, chopped

2 cloves garlic, minced

1 1/2 cups sour cream

2 tbs Italian seasoning

sea salt 

pepper

Sprinkle enough evoo to cover bottom of crockpot.  Put all ingredients in crockpot and stir.  Put on high heat, about four hours.  If you are home, stir from time-to-time, if not, be sure to break it all up and stir prior to serving.  Serve over pasta.  Garnish with parsley, if desired.

NOTES:  I don't use the cream of mushroom soup in a can because I really do think it affects the flavor.  I use organic boxed cream of mushroom soup, which you can find in the natural section of your regular grocery store.  You can replace the ground turkey with beef, if you want, but omit evoo if you do.  I used a box of organic rotini, but since I'm low-carb and the kids are no longer living at home, I only used a little for Adrian.  So be on the lookout for the leftovers to resurface!

Chop, Chop!

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Pork chops around my house are a rare treat!  But we were standing in our local grocery store chain that carries whole foods (ahem) and saw these beauties.  I couldn't resist and The Hubster ended up with what we now call the I-Am-So-Happy-I-Get-Bacon-Or-Pork-Of-Any-Kind face, flashed me that handsome grin, and then hugged me tight right there in front of the other patrons.  You should see the kiss I got to go along with it after I cooked them up!

BAKED PORK CHOPS

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6 pork chops

sea salt

pepper

paprika

summer savory

1 cup vegetable or chicken broth

extra virgin olive oil (evoo)

Lightly sprinkle each chop with sea salt, pepper, paprika, and summer savory on both sides.  In a heavy pan (I use the old-but-faithful cast iron!) sprinkle enough evoo to cover the bottom and heat on medium high for about a minute-and-a-half.  Gently place the chops in the heated oil and brown for about four minutes on each side.  Add the vegetable or chicken broth and cover.  Turn heat to low and let simmer for about twenty minutes.  Remove chops and let rest (while you make pan gravy!!).

NOTES:  I not only made pan gravy out of the juices from these chops, I served them with sauteed mushrooms and onions, and a side of summer slaw!  Dizzy-causing goodness!

Patty Cake

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I loathe waste and love leftovers.  Great combination for magic in the kitchen.  That means leftover mashed potatoes from steak-and-mashed-potato-night turns into awesome potato patties.  And I DO MEAN AWESOME.

POTATO PATTIES

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2 cups leftover (or fresh!) mashed potatoes

4 green onions, cut all the way to the ends

2 eggs

 1 cup shredded cheddar

sea salt, to taste

pepper, to taste

extra virgin olive oil (evoo)

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Mix all ingredients except the evoo.  Heat enough evoo in a heavy pan to cover the bottom and heat on medium flame.

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With an ice cream scoop, put enough of the potato mixture to fill the scoop, and press with your palm.  Plop out into warm oil, press gently with your fingers to flatten slightly, and cook until golden brown.  Carefully flip and when golden brown on the other side, lay on paper towel to blot.  

NOTES:  I use my cast iron skillet for this, but any heavy pan will do.  Never put more than four patties in the warm oil at a time for best browning.  Oh!!   I almost forgot to tell you that sour cream goes PERFECT on top!!

Fudgy Wudgy

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It should be known by you (if it isn't already) that I am not the greatest baker.  The reason is this: SCIENCE.  I am a Creative.  I need to throw ingredients into a recipe willy-nilly when I think the flavor profile will match, or if I get a wild hair to try something new.  But with baking, it has to be an exact science.  And that annoys me.  BUT!  It sure tastes good!  And I've really been trying to get better at it.  The Hubster doesn't get many carbs or treats during the week so Sunday Suppers are very important because I try to include both as a sort of reward meal for his discipline.  So I took the easy cheesecake recipe I've always used and paired it with an idea I saw on a recipe board for fudge-filled cheesecake.  It worked PERFECTLY, and I didn't have to think too hard!  From willy-nilly to fudgy-wudgy!!

FUDGE-FILLED CHEESECAKE

1/2 cup butter, softened
1/3 cup sugar
1 cup flour
1 tablespoon vanilla, divided
2/3 cup chopped or crushed pistachios
4 pkgs cream cheese, room temperature
1 1/2 cups sugar
4 eggs
1 full pkg semi-sweet chocolate morsels

Beat butter with an electric mixer until creamy; add the 1/3 cup sugar, beating until mixed well. Gradually add the flour, beating at low speed until blended. Stir in 1 teaspoon of vanilla and pistachios. Press into the bottom and about one-inch up the side of a nine-inch spring-form pan.  Bake at 350° for 12-15 minutes or until golden (but not too golden!). Cool on a wire rack.

Beat the cream cheese with an electric mixer until light and fluffy; gradually adding 1 1/2 cups sugar, beating well. Add the eggs, one at a time, beating until just incorporated. gently stir in remaining vanilla.

Pour half of the batter into the crust. Sprinkle with chocolate morsels to within about a quarter-inch from the edge. Carefully [our in the rest of your batter, gently spreading over chocolate morsels, if necessary. Place the cheesecake on a baking sheet.

Bake at 350 degrees for about an hour or until set. Cool on a wire rack for an hour, then refrigerate.

NOTES:  I use as many organic ingredients as possible for this recipe, including the chocolate morsels, but it IS dessert, so that is only going to make it clean and definitely NOT take away any calories or fat, which would take away the FUN of having dessert, anyway!  Also, if you are allergic to nuts, I recommend a graham cracker crust instead of the pistachios, but the pistachios is HEAVEN. I made my own whipped cream and slathered it on top, and then finely grated an organic chocolate bar for the garnish.  The moans and groans every time a mouthful was eaten tells me that was the right thing to do.