Pizza Part 8: East Coast Seafood Pizza

I came up with this pizza recipe after thinking up another recipe, and thinking of the tastes and what would go good with it. Seeing how I had lots of ingredients for that first recipe, I decided to give it a whirl and see if this pizza worked. And boy did it ever! Very tasty and an interesting combination. The family loved it!

So, let’s get cooking!

First, you want to wash the asparagus and chop into 1” slices, approximately. Afterwards, place in a bowl with about 1” of water, cover tightly with plastic wrap, and microwave for about 4 minutes. Remove and sat aside.

Dice the Roma tomato somewhat smallish, and set aside.

Peel the garlic also, and set aside to use the garlic press, or mince it by hand.

For the shrimp and scallops, thaw out if needed, and shell the shrimp. I use the small from Wal-Mart, which only require thawing out and de-tailing. I save both scallop and shrimp liquid and freeze for use in bisques and sauces later on.

Now, time for the sauce. Melt the butter in a saucepan, and with a whisk, mix in the flour. Let the roux cook for a minute until bubbly.

Add the milk slowly, a little bit at a time, stirring with the whisk and using a rubber spatula to scrape down the roux from the sides of the saucepan. Keep stirring while you add all the milk, and stir frequently over medium heat until the cream sauce thickens sufficiently.




The way you find this out is to lift the whisk out of the pan and see if the sauce is dripping off, or clinging. Is it light and dripping off quickly? Or is it thick on the whisk, clinging to it, and dripping off slowly? You want it fairly thick.

Now, add the salt, pepper, parmesan cheese, minced garlic, and the diced Roma tomato. Let cook on low for about 7 minutes, stirring as needed.

Spread the pizza dough on the greased pan. You can either buy prepared pizza dough at Walmart or make your own pizza dough. I do both, keeping bought dough in the freezer for nights when time is at a premium.

Spread the sauce on top evenly, and then the mozzarella cheese.

Take the asparagus and sprinkle on top.

Evenly spread the scallops and shrimp on top of the pizza.






Bake at 425° for about 18 minutes. Remove from oven if bottom of pizza is nicely browned and top is bubbly and slightly browned. This pizza is so worth the effort. Serve and enjoy! ~TMMF

East Coast Seafood Pizza

1 pizza dough
2 Tbl butter
2 Tbl flour
1 c milk
¼ tsp salt
¼ tsp pepper
¼ c parmesan cheese
1-2 cloves garlic
1 Roma tomato
½ bunch tender asparagus spears
6 oz. frozen extra-small shrimp
8 oz. frozen bay scallops
2 c mozzarella

Chicken Broccoli Casserole

This is a recipe I first made 25 years ago, babysitting for a family when my Megan was just an infant herself. One night the mom had left me instructions for it from some magazine and asked that I make it for the kids‘ supper. It was so delicious, I knew I had to recreate it at home. It was an instant hit with my family, and the kids squeal excitedly when they find out I’m making it for supper. Mind you, I don’t exactly measure much of anything, but the amounts I’ve listed are pretty accurate. ;)

The first thing you want to do is cook your chicken. If you’re using chicken breast, you can sauté it in a skillet or just boil it. I used chicken leg quarters and boiled them. When the chicken is cooked and cool enough to handle, cut into bite size pieces and set aside. Megan especially loves to help with this, removing the skin, fat, and bones, and then cutting the meat. Getting the kids involved with your cooking is a wonderful way to not only teach them cooking skills (and math!), but also build bonding through the shared work.

While the chicken is cooking, grate the cheddar cheese and set aside. In a large bowl, mix together the cream of celery soup, milk, sour cream, seasoned salt, and black pepper.

Add the cheddar cheese and the French fried onions. I know I said 1 ½ cups of each, but I tend to be a little heavy handed and just may add a "teensy" bit more. ;)

Stir in the cut up chicken and the frozen broccoli. There’s no need to defrost the broccoli; just throw it in and mix.

Now, take the crescent rolls and unroll them onto a cutting board, not pulling apart. You can press them a little if you’d like to make it a little bigger. Cut into strips.

Pour the mixture into a 9 X 13 inch baking dish. Layer the strips of crescent rolls on top. I just laid some going one way and then others on top going the other way, but if you want to do a real lattice top, have at it. ;)

Bake in a 350° oven for about 45 minutes, until broccoli is tender and casserole is bubbling. Serve and enjoy! ~TMMF

Chicken Broccoli Casserole

2 chicken breasts or
   2 chicken leg quarters
   (about 2 c. worth)
1 1/2 lb. frozen broccoli florets
1 can cream of celery soup
3/4 c. milk
3/4 c. sour cream
2 tsp. seasoned salt
1 tsp. black pepper
1 1/2 c. sharp cheddar cheese
1 1/2 c. French fried onions
1 can refrigerated crescent rolls

Cheesesteak Crescent Rolls

Cheesesteak Crescent Rolls….I done died and gone to Heaven! Sliver-thin steak, two kinds of cheeses, and soft, slightly sweet crescent rolls. Yuminy!! I saw this recipe online, and being the Philly cheesesteak lover that I am, I knew I had to try these. They were a hit with the entire family, and will definitely be made again! Without further ado, let’s get cooking!

You can use Steak-umms, which I’ve used plenty of times, but for this I only had a similar product that I’d gotten at Sam’s Club. It’s shaped into thicker ovals, and separates as it cooks. Whichever you choose to use, set the steak to cooking in a skillet with a little oil or some cooking spray.

While the meat is sautéing, slice the green peppers and sweet onions into lengths of about 1”. Sauté in the butter until tender. You’ll have to keep an eye on both the steak and the peppers and onions, stirring as necessary. You can do this! Think of how scrumptious this will be when it’s done!

If you’ve used Steak-Umms steak “sheets,” chop up the meat after it is done cooking. Add the peppers and onions to the cooked (and chopped or separated) steak, as well as the cream cheese.

Stir and cook over medium heat until cream cheese melts and blends in.

Next, take the Swiss cheese slices and cut them into four strips each.

Open the crescent rolls and separate into the individual rolls. Lay one on the cutting board or another flat surface, and press flat. Place a strip of Swiss cheese in the middle, and then about 2 Tbl. Of the steak/veggie/cream cheese mixture.

Roll up the crescent rolls, pinching sides as needed to seal the mixture in. Place on an un-greased cookie sheet, 1-2 inches apart.





Bake at 350° for 10-15 minutes. Check after about 13 minutes just to make sure. When they are just slightly browned on top, remove from oven. Serve with a smile. Enjoy! ~TMMF

                                             Cheesesteak Crescent Rolls

                                             1-2 Tbl butter
                                             1 green bell pepper
                                             1 Vidalia onion
                                             12 oz. Steak-Umms or equivalent
                                             8 oz. cream cheese
                                             4 slices Swiss cheese
                                             2 tubes refrigerated crescent rolls

"Blow Your Mind" Tomato Basil Pasta

This is a recipe I found online and it attracted me not only because it looked so tasty, but also because it’s all done in one pot. And part of me wanted to see if it really would come out as good as the picture I saw. While it didn’t look exactly the same, I was definitely not disappointed, and neither was the family.

So, let’s get cooking!

First slice the garlic, onions, and peppers. I have no idea why the peppers are not shown here. I guess they missed the memo about the photo shoot. You’ll just have to use your imagination with this one. ;)

Pull the leaves off of two sprigs of basil and chop it coarsely.

Now, break in half the pasta. I made it twice, using linguine first as the recipe suggested, and using fettuccini the second time. It definitely came out better using the fettuccini. So, after you break the pasta, place it in a pile in a large pot.

Add the sliced veggies and garlic, along with the basil and the can of diced tomatoes.

Pour in the chicken broth. I used 4 cups water and 5 chicken bullion cubes.

Add the olive oil and red pepper flakes.





You’re ready to go! Bring it to a boil and then reduce to a simmer. You’ll need to stir a few times during cooking. A thickened sauce will result from the starch in the pasta.

                            Here it is halfway through....

And here it is when it’s done. You can reduce the sauce more if you’d like, or discontinue cooking earlier for a more saucy dish. Serve it up with freshly grated parmesan cheese on the table and a nice sour dough boule. Enjoy! ~TMMF




“Blow Your Mind” Tomato Basil Pasta

16 oz linguini or fettuccini
1 15 oz can diced tomatoes
1 Vidalia onion
1 sweet pepper
5 cloves garlic
2 sprigs fresh basil
1 tsp red pepper flakes
4 c chicken broth (5 bullion)
2 Tbl olive oil

Tomato Parmesan Chicken Linguine

This is a recipe I came up with the other night because I was needing something to feed the crew for supper, and I had made a new pizza the night before, and the ingredients were so good on it, I kept thinking about that yummy taste. I had some asparagus leftover, so quick as a flash the idea for it flew through my head and I got down to work.

So, without further ado, here it is!

Set your chicken breast to sauté with a little oil in a skillet on the stove. When it’s done, you’ll want to cube it and set aside.

Meanwhile, you can be working on the rest. Wash the bunch of asparagus, and cut into about 1 ½” pieces. Set into a bowl, add approximately ¾ to 1 cup water. Cover with plastic wrap and microwave on high for about 4 minutes.

While the asparagus is cooking, wash and dice the Roma tomatoes. You can use all fresh tomatoes for this recipe, or 4 fresh Romas and then a 14.5 oz. can of diced tomatoes, which is what I happened to have on hand, so I used it.





Peel the garlic and mince, setting aside in a bowl. I just peeled it and kept the cloves waiting so at the right time I could use my garlic press and just press it right into the sauce.

In a 4-quart pot, start the roux by melting the butter, then adding the flour and mixing well with a whisk. Let it bubble for a minute…

…then slowly add some of the milk, stirring constantly to blend in. Use a rubber spatula to scrape the roux from around the outer edges and then use the whisk to blend in. Add the rest of the milk and keep stirring with the whisk, over medium heat, until it thickens.

Turn the heat down a little, and add the salt and pepper, and the parmesan cheese. Add the minced garlic if you did it up beforehand, or use a garlic press and press it right into the sauce.

Add the tomatoes, and cook for about 10 minutes, stirring a few times throughout.

Meanwhile, put water on to boil in another large pot for the linguine, and when boiling, add linguine and cook until al dente. Drain and place back in the pan with a little olive oil mixed in to keep from sticking.

After the sauce has cooked the aforementioned 10 minutes, add the asparagus and chicken and heat through. I basically let it heat until the linguine was done.

Place a portion of linguine on the plate and add a generous helping of the sauce on top. Enjoy! ~TMMF




Tomato Parmesan Chicken Linguine
    (serves 6-8 with leftovers)

1 lb linguine
½ c butter
½ c flour
4 c milk
½ tsp pepper
1 tsp salt
1 c parmesan cheese
6 Roma tomatoes
    (or 3 Romas & a 14.5 oz can diced tomatoes)
6 cloves garlic
1 bunch asparagus
2-3 chicken breasts

Buffalo Chicken Cups

This is a recipe I saw online when a Facebook friend shared it. It comes from Jessie’s Pampered Chef Page, and it looked so delicious. I never got into the taste of buffalo chicken until several years ago when one of my sisters brought Buffalo Chicken Dip to the family Christmas party. I think one reason I hadn’t liked it before was that, until then, I had seen Buffalo Chicken anything served only with blue cheese, which I have never liked. But when my sister made this dip, it was made with sharp cheddar cheese, and I tried it and have been hooked ever since!

Thus, I did change out the blue cheese in this recipe for my much preferred extra sharp cheddar. I also replaced the wonton wrappers with the store brand of “Grands” flaky biscuits. I felt the wonton wrappers would be too crispy, and the flaky biscuits lent a delightful slightly sweet taste to the heat of the hot sauce and the tang of the cheedar. I think you’ll like how these taste too!

So, set the chicken breasts to cooking in a sauté pan with a little olive oil.

While the chicken is sautéing, melt the cream cheese with the Ranch dressing in a saucepan, stirring to mix in. Grate the cheddar cheese also during this time.

When the chicken is fully cooked, place in a bowl and pull apart with two forks to shred. Add the hot sauce and thoroughly coat. I have found the store brand to be just as fine as Frank’s hot sauce, and it’s less expensive.

Now for the biscuits. Spray the muffin tins with cooking spray first. Take the “grands” biscuits, and cut each one in half. Press each half flat and round it out as you go.

Press each flattened half biscuit into the sprayed muffin tins, pressing up the sides. You’ll end up with leftover biscuits, as this recipe made 24. Just pop them on a cookie sheet and bake afterwards for the kids to eat.

Next, spoon about a tablespoon of the hot sauce coated chicken breast into the biscuits in the tins.

Add approximately 1 ½ tablespoons of the cream cheese -Ranch dressing mixture on top of the shredded chicken. Sprinkle the cheddar cheese on top lastly, dividing it up between all 24.




Bake in a preheated 350° oven for 10-15 minutes, until biscuit dough is lightly browned. Enjoy! ~TMMF

                                              Buffalo Chicken Cups

                                             2 cans large flaky biscuits
                                                   (or 3 cans small)
                                             1 8 oz. pkg. cream cheese
                                             1 c. Ranch dressing
                                             2 small chicken breasts
                                             ½ c. Frank’s Red Hot sauce
                                             1-1 ½ c. sharp cheddar cheese