Friday, February 19, 2016

Pizza Part 17: Spicy Shrimp and Asparagus Pizza

This is one of my original pizza recipes, and I have to say, it came out so stinking good that it was what everyone wanted. I make two different sheet pans of pizza when I make it, and while the other was very good, the Spicy Shrimp and Asparagus Pizza went like hot cakes off the griddle! I may have to just make two of them at a time from now on. By the way, I used only 1 tsp of sriracha in the sauce, but that was because Timmy and Megan don’t like things too hot; add an extra tsp of it if your family likes it spicier. Also, I would have thrown some red pepper flakes on top too, but didn’t for the same reason.

So, let’s get cooking!

You’ll want to steam the asparagus a little, so cut into pieces about an inch long. Place in a bowl with a small amount of water, cover with plastic wrap, and microwave for about 3 minutes.

While that’s going on, mince the red bell pepper finely.

Time to make the sauce! In a small sauce pan, add the cream cheese, milk, minced red bell pepper, garlic powder, black pepper, and sriracha sauce. Cook over low-ish heat to melt the cream cheese, stirring often. Stir in the parsley flakes. Allow to cool for a few minutes.

Spread the pizza dough on the greased pan, and then spread the sauce evenly on top. Sprinkle on the shredded mozzarella and pepper jack cheeses.

Distribute the asparagus and shrimp. Bake at 425° for 18 minutes. And now, dig in! Enjoy! ~TMMF

Spicy Shrimp and Asparagus Pizza 

1 pizza dough
½ lb asparagus
9 oz cooked shrimp, extra small
8 oz cream cheese
2 Tbl milk
¼ c minced red bell pepper
½ tsp garlic powder
1-2 tsp sriracha sauce
2 tsp parsley flakes
¼ tsp black pepper
1 c mozzarella cheese, shredded
1 c pepper jack cheese, shredded

Friday, February 12, 2016

One Pot Spaghetti

This recipe, which I saw on Damn Delicious, is similar to many one pot dishes floating around out there. It’s easy, uses simple ingredients most people have on hand, and tastes great. I did make a few changes, in keeping with trying to keep costs down: I used kielbasa instead of andouille, used a handful of fresh basil instead of two cups, and substituted 3 nice tomatoes for the three cups of expensive grape tomatoes. It came out great and our whole family liked this.

So, let’s get cooking!

Dice the tomatoes, slice the onion thinly and cut in thirds or fourths, peel and slice the garlic, and coarsely slice the basil leaves.

Slice the sausage into pieces about half an inch wide. My daughter Megan did the slicing of the kielbasa, so some were a little thicker. ;-)

Place everything into large pot except for the parmesan cheese. I broke the spaghetti in half, but you can place it in whole, also.

Bring to a boil, then turn down the heat so it simmers. About 11 minutes or so should do it, but stir it several times while cooking so the pasta doesn’t stick.

Most of the liquid will be absorbed, but it’ll be somewhat saucy, which most everyone likes anyway. Toss in the parmesan cheese and some salt and pepper, stir thoroughly, and serve.

Enjoy! ~TMMF

One Pot Spaghetti

1 lb spaghetti
14-16 oz kielbasa
1 onion
3 lg tomatoes
handful fresh basil leaves
4 cloves garlic
4 ½ c water
1 c Parmesan cheese

Wednesday, February 10, 2016

Pizza Part 16: Valerie's Cheeseburger Pizza

Cheeseburger Pizza…oh my! The first time I had one was years ago from Domino’s. It had the meat, hamburg and bacon, lots of cheese, and some kind of sauce that wasn’t on other pizzas. It was really good, and I thought I liked Cheeseburger Pizza.

Enter Papa John’s Double Cheeseburger Pizza: hamburg, tomatoes, and pickles. What? Pickles on a pizza?? Oh, Mylanta, is it ever good!!

We ordered the Double Cheeseburger pizza several times from Papa John’s, and though we always ordered another pizza that everyone liked, the Double Cheeseburger ran out first. It’s that good.

So, of course I had to make it. Besides the fact that their Double Cheeseburger pizza isn’t a menu regular, I knew I could make it for less, and I knew how to improve it. The only thing I wasn’t sure about was the “zesty burger sauce.” But hey, I don’t mind playing around a few times with it and discovering what works. Hehehe ;-)

What came out of all the experimenting was what I’m presenting to you now. My family loves it and out of all the pizzas I’ve created or “copycatted,” this is way up on the list of my favorites. I think you’ll love it too.

So, let’s get cooking!

Prepare your veggies to meet their Maker: slice the pickles thinly, dice the tomatoes, and slice the onions. I halved the onion, then laid it on the cut side and sliced it, then cut the slices into thirds or fourths.

Grate the cheddar cheese and the mozzarella if you bought it whole. I haven’t bought a block of mozzarella in years because the price for shredded is lower. Hey, less work for me! ;-)

Mix together the mayonnaise and ketchup for the sauce and set aside.

Spread the pizza dough on a greased pan and then spread the sauce on it. Sprinkle on the mozzarella cheese, and then place the pickles on top.

Next, dole out the onions, the diced tomatoes, and the browned hamburg or ground turkey. I have used ground turkey every time because I can’t afford hamburg, and the family never knew any difference.

Lastly, sprinkle the grated cheddar cheese on top of all. Bake in a 425° oven for 18 minutes, and you’re ready to go!

Enjoy! ~TMMF

Valerie’s Cheeseburger Pizza

1 pizza dough
½ lb hamburg, browned
   (or ground turkey)
2 tomatoes
2 dill pickles
½ Vidalia onion
½ c mayonnaise
½ c ketchup
1 c mozzarella cheese
1 c sharp cheddar cheese

Monday, February 1, 2016

Spaghetti Squash with Garlic Shrimp

So, this is a recipe that I threw together simply because I was wanting to make pasta, but didn’t want all the carbs in it. Last year I had started getting into spaghetti squash, and I thought with its light taste, it would be a great base for a shrimp meal. And the garlic, well you know I’m always throwing that in recipes! Haha But then you also need a spicy kick, thus the red pepper flakes. Works for me. ;-)

So, let’s get cooking!

Halve the spaghetti squash and scoop out the seeds, being careful to not get the flesh underneath. Spritz a pan with cooking spray, and bake in a 375° oven for about 30-40 minutes until tender. When it’s cool enough to handle, use a fork to scrape out the “spaghetti.” My daughter Megan loves to do this part.

Peel and mince the garlic, and dice the red bell pepper, somewhat smallish. In a large skillet, sauté the pepper in the butter for about 4 or 5 minutes, then add the minced garlic and cook an additional minute.

Add the cooked shrimp and red pepper flakes, cooking for about two minutes to heat through, stirring.

Add the spaghetti squash and the dried parsley and toss until thoroughly combined and squash is heated through.

And it’s done and ready to serve. So simple and oh so good! Enjoy!

Spaghetti Squash with Garlic Shrimp

1 small spaghetti squash
1 lb small cooked shrimp,
     shell off
½ red bell pepper
2 massively huge cloves garlic
1 Tbl butter
2 tsp red pepper flakes
1 ½ tsp dried parsley