The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
Ingredients
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
Sauce
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
Directions
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving
Ingredients
1 lb. Haddock fillets
2 tablespoons mayonnaise
1 cup Italian Italian-flavored breadcrumbs
1/2 teaspoon. Paprika Powder
1/2 teaspoon Salt and pepper
½ cup prepared marinara sauce
4 slices of fresh mozzarella cheese
Directions
Preheat the oven to 350°F (180ºC). Oil a glass baking dish large enough to hold the fillets in a single layer.
Cut the haddock into two fillets. Pat it dry with a paper towel and season with salt and pepper. Place on a plate.
In a bowl, mix breadcrumbs and paprika. Brush the fillets with mayonnaise and press into the breadcrumbs. Turn the fillets over brush with the remaining mayonnaise and dredge in the remaining breadcrumbs. Place the breaded fillets in the prepared baking dish.
Bake for 15 minutes. Remove the baking dish from the oven divide the marinara sauce and cheese between the two fillets and bake for 10 more minutes until the sauce is hot and the cheese is melted.
Serve with spaghetti and a salad.
Ingredients
1 (15-ounce) container of whole milk ricotta cheese
1 (10-ounce) package of frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella (about 4 ounces)
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked fresh lasagna noodles
3-4 cups marinara sauce
Directions
Preheat the oven to 425 degrees F. Oil a 13-by-9-by-2-inch glass baking dish. Spread with 1 cup marinara sauce.
Combine the ricotta, spinach, 1 cup Parmesan, mozzarella, egg, salt, and pepper in a medium bowl to blend.
Arrange the uncooked noodles in a single layer on a kitchen towel to prevent them from sticking.
Divide the filling evenly among the 12 noodles. Spread the filling down the middle of the strips.
Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam-side down, over the sauce in the baking dish. Spoon 2 cups of marinara sauce over the lasagna rolls.
Cover tightly with foil. Bake for 20 minutes. Uncover and sprinkle with remaining Parmesan cheese. Bake for 15 minutes longer. Let stand for 10 minutes before serving.
Open-Faced Reuben Sandwich
For 2 servings
Ingredients
Olive oil or avocado oil cooking spray
2 slices Deli Rye bread
Thousand Island dressing recipe below
1/2 cup Sauerkraut drained
6 oz, divided corned beef deli meat {you can also use pastrami or turkey}
Mustard
4 slices Swiss cheese
Homemade Thousand Island
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon of apple cider vinegar white vinegar will work
A shake or two of hot sauce
Pinch of kosher salt
Directions
Homemade Thousand Island
If making homemade do this first so you can let the flavors meld for a bit before adding to the sandwich.
Combine all the ingredients in a small bowl and stir together well. Cover and refrigerate for several hours.
Reuben Sandwiches
Preheat oven to 425. For easy clean up line a sheet pan with some parchment paper or aluminum foil. Add slices of rye bread to a sheet pan and spray with olive or avocado oil cooking spray.
Place in oven for about 4 minutes until the bread is lightly toasted. Add thousand island dressing and spread it evenly across the bread then add a large scoop of sauerkraut and spread out, layer on 3 ounces of corned beef. Spread a little mustard over the corned beef. Add the cheese.
Place in the oven for about 5 minutes or just until the cheese has melted. Serve immediately with sliced tomatoes, extra dressing, pickles, and fruit.
Ingredients
Basic Pizza Dough {see recipe}
4 oz can of sliced mushrooms, drained
¾ cup of marinated artichoke hearts drained
¾ cup canned roasted red pepper strips, drained
1 teaspoon dried oregano
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Olive oil
Directions
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the marinara sauce over the cheese.
SDistribute the mushrooms, artichoke hearts and red pepper strips topping evenly over the sauce.
Sprinkle with oregano and Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving..
2 servings
Ingredients
Heated Italian bread
For the Chicken
2 large chicken breasts,
½ cup flour1/2 teaspoon garlic powder
2 teaspoons Italian or Greek seasoning
1/2 teaspoon kosher salt
Olive oil
For the Salad
2 large, ripe tomatoes, sliced thin
8 ounces fresh mozzarella slices
1 cup Kalamata olives
¼ cup sliced red onion
2 tablespoons Extra virgin olive oil
Fresh basil leaves, to taste
Cracked black pepper
Make the chicken: Take the chicken breast and slice them in half horizontally so you have four thin chicken cutlets. Combine the flour with the seasonings and dredge the chicken in the flour mixture.
n the large skillet heat enough olive oil to cover the bottom of the skillet and set over medium heat. When the oil begins to shimmer, add the chicken cutlets. Cook for 3 minutes, then turn over and cook the other side for another 3 minutes.
Assemble the salad: Layer the tomato slices evenly between two pasta bowls and sprinkle lightly with salt. Add the red onion, mozzarella slices, then the olives and basil. Place the cooked chicken cutlets on top and drizzle with olive and sprinkle with cracked black pepper. Serve with slices of crispy Italian bread.
Beer Braised Hot Dogs and Cabbage
Ingredients
2 tablespoons butter
1 garlic clove, minced
9 oz (4-5) beef hot dogs, cut into 1-inch pieces
1 small onion, diced
Half a small head of green cabbage chopped
½ of a bottle of beer
1 tablespoon of Dijon coarse country mustard
Salt and pepper t taste
Directions
In a deep skillet, heat the butter over low heat. Add the garlic and onion. Sauté until the onion is tender, about 5 minutes. Add the hot dogs and turn the heat up to medium. Cool the hot dogs until beginning to brown on the edges. Add the cabbage, mustard, and beer. Bring the mixture to a boil, reduce the heat until the mixture is simmering. Cover the pan and cook for 15 minutes.
Leftover Boiled Potato Patties
Makes 8 patties
Ingredients
2 cups leftover boiled potatoes at room temperature
1 cup shredded cheddar cheese
¼ cup flour
2 chopped green onions
2 eggs
¾ teaspoon garlic powder
2 teaspoons freshly chopped parsley
1/4 teaspoon dried thyme
Salt and pepper to taste
Vegetable oil for frying
Sour cream for serving
Directions
Add the leftover potatoes to a large bowl and mash them.
Add the cheese, flour, green onion, eggs, garlic powder, parsley, thyme, and salt and pepper.
Stir all the ingredients together very well until everything is fully incorporated and the mixture is smooth.
Form the mixture into 8 patties about 1 inch thick.
If you have time refrigerate the potato cakes for several hours.
Heat a large non-stick skillet over medium heat and add a small amount of vegetable oil (around 1-2 teaspoons).
Cook the patties in batches (don’t overcrowd the skillet!) for about 5 minutes per side or until golden brown and completely cooked through.
Serve warm with a dollop of sour cream.
For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
1 tablespoon mild taco seasoning
Directions
To make the bowls
Preheat oven to 400°F.
Spray both sides of the tortilla with cooking spray. Press the tortilla into an oven-safe round bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the lower rack of the oven for 15 minutes, until the edges are browned. Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
For the salad mix
In a medium bowl, combine the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Mix to combine. Add a;t to taste. Add hot sauce to taste, if desired.
To assemble
Place 1 cup of shredded lettuce in the bottom of each bowl. Divide the steak mixture evenly between the two bowls. Top with avocado, jalapenos, and cheese. Serve with the ranch dressing.
Ingredients
Basic Pizza Dough {see recipe}
2 tablespoons olive oil
16 oz sliced button mushrooms
¼ onion, finely chopped
1 teaspoon dried Italian seasoning
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Directions
Dor the sauce
Heat the oil in a large skillet and, them add the mushroom, onion and garlic. Cover the pan and let the ingredients simmer for 10 minutes. Remove the cover and turn up the heat slightly and cook the mushroom until all their liqid id gone. Add the seasoning and sauce. Cook for 5 minutes and turn off the heat.
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the cheese slices. Spread the mushroom topping evenly over the dough and cheese.
Sprinkle with Parmesan.
Bake the pizza for about 28-20 minutes. Let rest 6 minutes before cirring.
Ingredients
4 medium-large zucchini
Salt
Cooking spray
Chorizo Stuffing
Ingredients
1 pound chorizo sausage, casings removed
1 cup diced onion
1 cup diced celery
1 cup fresh corn kernels
1 ¼ cups tomato sauce
1 tablespoon of prepared taco seasoning
2 tablespoons butter
1 cup shredded cheddar cheese
Directions
Slice a thin strip lengthwise off the top of each zucchini and set aside.
With a spoon {a grapefruit spoon is ideal} remove most of the zucchini flesh, leaving a thin border in the shell. Sprinkle the boats lightly with salt and turnover to drain while you prepare the stuffing.
Chop the zucchini flesh.
Combine butter and chorizo, in a skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Add the zucchini flesh, onion, corn, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the tomato sauce and taco seasoning. Bring to a simmer and cook until reduced about 15 minutes. Set aside to cool. Stir in the cheese.
Preheat the oven to 375 degrees, F.
Spray a baking dish that fits the zucchini boats with cooking spray.
Fill the zucchini boats with the filling and replace the top on each boat.
Bake in the preheated oven for 45 minutes.
I served the zucchini boats with fresh corn on the cob and sliced tomatoes.
