April 16, 2015
Pizza. Quite possibly the best meal ever. All of my favorites in one bite. Bread, cheese, indulgence. And the best thing about pizza is that it can be completely new every time to make (or order) one by switching up a few things here and there. Last time you went simple with pepperoni, why don't you try a chicken pizza this time?
One day when eating one of my new favorites, I thought about how great it would be on a pizza. A white wine lemon sauce with chicken and prosciutto. It was a real winner, that's for sure!
Chicken Mudega Pizza (or, Pizza with Chicken and Prosciutto on a Lemon Wine Sauce)
1 recipe of your favorite pizza dough, homemade or store bought
2 Tablespoons olive oil, divided
1-2 cloves of garlic, minced
1/4 onion, finely diced
1/2 cup plus 1 1/2 Tablespoon chicken broth, divided
1/2 cup dry white wine
1/2 Tablespoon lemon juice
1/2 Tablespoon cornstarch
2 Tablespoons half and half
3 ounces prosciutto, diced in thin strips
1 cup cooked shredded or cubed chicken
1/2 cup sliced, sauteed mushrooms if desired (I omit)
4 ounces White American Cheese, shredded *
4 ounces Mozzarella, shredded *
1/4 teaspoon liquid smoke *
** Note - if you're in St. Louis, use 8 ounces of shredded Provel cheese for the most authentic "mudega" experience, otherwise the combination of White American, Mozzarella and liquid smoke is a great substitute **
Preheat oven according to the dough recipe you're using
To prepare the sauce, heat 1 Tablespoon olive oil in a small sauce pan. Add onion and saute about 2-3 minutes until translucent. Add garlic and saute about 30 seconds. Add 1/2 cup broth, wine and lemon juice; bring to a boil. Reduce heat and simmer until heated through.In a small bowl, dissolve cornstarch in remaining 1 1/2 Tablespoons chicken broth. Stir in half and half then slowly stir in to sauce. Simmer until thickened, about 2-3 minutes.
To top the pizza, In a small skillet, heat remaining olive oil and add sliced prosciutto. Saute about 3 minutes until the prosciutto is slightly crispy. Remove from oil and drain on a paper towel lined plate.
Lightly flour your workstation (counter top, silicone mat, etc.), rolling pin and dough. Roll dough out to the desired thickness and size for your pizza. Spoon about 3/4 cup of the prepared sauce, and spread evenly over the dough to about 1/2" from the edge.
If using a cheese mixture, mix the cheeses and liquid smoke. Sprinkle the dough with cheese. Top with prosciutto, chicken and mushrooms.
Bake in the oven according to the instructions for your dough, until the cheese is melted and starting to bubble and brown.
Allow to sit a few quick minutes before slicing and enjoying hot (just not scalding hot!)
Source: Coffee and Cannolis original
April 13, 2015
I'm always, always, always looking for a good slow cooker recipe, but you'd never know it because I rarely use mine. Every time I use it, I think to myself (ok, probably out loud a lot too), "Why don't I use my crock-pot more often?" Probably because it is hard to find a good recipe. Each recipe I've posted on the blog has been great, but many of them are foods I don't want to eat all the time, with the exception of the shredded beef for tacos.
While this isn't something we'll eat on a weekly basis, we've had it twice in as many months, so that's saying something for a slow cooker recipe. It's slightly sweet, very tender, and plenty juicy! It's great over a bed of white rice and a side of roasted veggies!
Honey Balsamic Pork Roast (Slow Cooker)
2 lbs boneless pork roast, or pork tenderloin
Salt, to taste
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/3 cup chicken broth
1/3 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon Honey
Season the pork with salt, garlic powder and red pepper flakes and place in the slow cooker.
Mix broth and vinegar together, pouring over pork. Drizzle pork with honey.
Set slow cooker for 4 hours on high, or 6 hours on low.
Once the pork is cooked through, remove with tongs to a bowl, and shred using 2 forks, or the tongs. It should be very tender, practically shredding itself when removed from the crock-pot.
Add 1/2 cup of the remaining sauce and keep warm until ready to serve.
April 9, 2015
Gooey Butter Cake, once considered a St. Louis delicacy, is now becoming more and more common/popular across the country, thanks due to Paula Deen and her love of all things butter. But, let's be real, we in St. Louis will always cherish growing up with Gooey Butter Cake well before Paula Deen was a household name. If you're unfamiliar, Gooey Butter Cake is kind of like a sweet and rich coffee cake, often cut in to squares similar to a brownie or blondie, with a distinct separation of a dense cake, and gooey cream cheese. In short, it's pure deliciousness!
This recipe is not from scratch, but that's OK! I've tried plenty of from scratch versions and they're just not the same. Not bad, just not the same. I'm still trying to find a from scratch version though, so maybe one day!
The best thing about this recipe is that you can make many variations. Use a chocolate cake mix and add mini chocolate chips to the topping. Try a spice cake and kind of make a cinnamon roll version (disclaimer: I have not tried this with a spice cake mix!). The possibilities are endless. Try one of these from the blog!
Nutella Gooey Butter Cake
Key Lime Gooey Butte Cake
Gooey Butter Cookies
Gooey Butter Cake
1 package yellow cake mix
3 eggs (separated)
2 sticks of butter (separated, melted)
8 oz. cream cheese, softened
1 teaspoon vanilla extract
16oz powdered sugar
(1 cup M&Ms if desired)
Preheat oven to 350*
Combine cake mix, one egg and 1 stick of melted butter with an electric mixer, Grease a 9 x 13 pan. Pat the mixture evenly in to the prepared baking pan.
In a clean bowl, beat the cream cheese until smooth, then add the remaining two eggs, vanilla, and remaining stick of melted butter. Add powdered sugar and mix well.
Spread the cream cheese mixture evenly over the cake mixture.
(If using M&Ms, sprinkle evenly over the top of the cream cheese mixture. If you want to use chocolate chips, add them TO the cream cheese mixture. Have fun with it, try something new!)
Bake for 40-50 minutes until the cake edges are golden and a cake tester comes out clean. The center should still be a little gooey (it is a GOOEY butter cake afterall!)
Source: Many St. Louis homes growing up! The addition of M&Ms was all mine!
March 16, 2015
This is the epitome of a make ahead meal. Not only does half of the main ingredients come from the freezer, you can make it the day before and pop it in the oven when you're ready!
Every time I make a dish with rice, I always have some leftover, and I USED to just trash it if I didn't have enough of whatever I served along side the rice left for another meal. I mean, plain rice is pretty boring, am I right? However, a few months ago I made a recipe for fried rice (it was just OK, I'm on the hunt for a great one!), and it utilized leftover rice. The author of the post mentioned she often freezes leftover rice, which is just brilliant. I'd never thought of that, but now when I make rice I make more than I know we'll need specifically so I have some to freeze.
This recipe is a great way to use frozen rice. It also uses prepared shredded chicken, which you may or may not already have in your freezer. I always do! And, if you plan your menu accordingly, this could even use leftover bacon (well, if that's even a thing? Is it possible to save bacon for later? Well, yes, it is. It's H-A-R-D, but it's possible). If you're making something with bacon that week, just cook up a few extra slices!
I've been searching for a chicken and rice casserole that the whole family would like for over a year now, and this is finally it. The leftovers are fantastic for lunch too!
Chicken and Rice Casserole with Bacon
6 slices of bacon, cooked and chopped
4 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2 cups shredded cheddar cheese, divided
hot sauce, to taste (I used about 2 teaspoons)
1 1/2 cups shredded cooked chicken
3 cups cooked white rice
Directions:Preheat oven to 350*
Put butter in a medium saucepan over medium heat. Add flour once melted, whisking until smooth and bubbly. Slowly whisk in chicken broth, salt and pepper. Whisk until the sauce starts to thicken.
Reduce heat to low and stir in 1 1/2 cups of cheese. Add hot sauce to taste. Reduce heat to low and simmer while assembling the rest of the casserole.
In a large bowl, stir cooked rice and chicken. Add cheese sauce, mixing until combined. Stir in bacon pieces.
Pour rice mixture in a casserole dish, and top with extra 1/2 cup of shredded cheddar cheese. Bake until the cheese is melted and browning a bit, and the rice mixture is bubbling. About 30 minutes.
Source: Heavily adapted from Picky Palete