PIZZA FEED

Pizza is not just a weekend meal, it’s a any day of the week meal. Here are a few (eight, actually) homemade pizza recipes that will make you want to make a different ‘Za every day of the week.

WILD MUSHROOM WHITE PIZZA

GRILLED PROSCUITTO, SPINACH AND BURRATA PIZZA 

POTATO SAGE PIZZA

PIZZA PUFF ROLLS

EVERYTHING BUT THE BAGEL WHITE PIZZA

BOLOGNESE PIZZA

HATCH GREEN CHILE CHICKEN PIZZA

ROASTED RADISH AND SAUSAGE PIZZA

 

Savory Pumpkin Casserole

Savory Pumpkin Casserole

3 tablespoons unsalted butter

1 cup onion, diced

5 rosemary sprigs

2 15-ounce cans of pumpkin

4 ounces mascarpone

1/4 teaspoon ground nutmeg

1 1/2 teaspoons kosher salt kosher salt

2 eggs

4 ounces pancetta, diced

1 cup panko breadcrumbs

1/2 cup heavy cream

1 cup Gruyere cheese, grated

2 egg yolks

1/2 cup dry white wine (I use Pinot Grigio)

  1. Heat the oven to 375 degrees.
  2. Place 2 tablespoons butter, onion and 2 rosemary branches into a skillet and cook for 5 minutes over medium heat. Remove from the heat and let cool for 10 minutes. Remove the rosemary.
  3. While the onions are cooking, combine the pumpkin, mascarpone, nutmeg, salt and eggs in a large bowl. Stir well to mix. Once the onion mixture has cooled, add the onions to the pumpkin mixture. Stir well to combine.
  4. In a medium sized bowl combine the egg yolks, cream and gruyere. Mix well. Set aside.
  5. Place the skillet back onto the cooktop (it’s okay if a few onions remain in the pan) and add 1 tablespoon of butter, pancetta and 3 rosemary sprigs. Over medium to medium-high heat let the pancetta crisp, about 8 minutes.
  6. Add the panko to the skillet and let them absorb the butter and pancetta fat, about 30 seconds. Remove the panko pancetta mixture from the heat and add to the egg yolks mixture. Stir to combine.
  7. Place the skillet back onto the heat and deglaze the pan with the wine. Bring to a simmer and let reduce by half. Pour the wine mixture into the pumpkin puree and stir well to combine.
  8. Pour the pumpkin mixture into a medium-sized baking dish. Top with the panko pancetta mixture. Bake in the oven for 35-40 minutes or until the top is browned and bubbly and the pumpkin is set. Serve warm.

Bourbon Banana Pops

Bourbon Banana Pop

  • Servings: makes 1 drink
  • Print
Author note: Store bought banana popsicles also work for this cocktail.

ice

2 ounces bourbon

2-3 dashes Angostura bitters

banana bourbon popsicle (see recipe below)

  1. Place the ice into a cocktail shaker. Add the bourbon and bitters. Shake until chilled.
  2. Place the popsicle into a serving glass.
  3. Strain the bourbon mixture over the popsicle. Serve immediately.

for the Banana Bourbon Popsicle

makes 14-16 popsicles

Author note: Remember, alcohol does not freeze at the same temperature as water. The more alcohol used the more “slushy” the popsicle will be. Anything more than listed below result in a slush instead of a popsicle. This popsicle mixture also works well frozen into ice cubes to be served in cocktails or orange juice.

3 cups water

2 cups sugar

1 teaspoon banana imitation extract

1/4 to 1/2 cup bourbon (depending on preference)

yellow food coloring (optional)

  1. Combine the water, sugar and extract into a saucepan. Cook over medium-low heat until the sugar is dissolved. If using food coloring, add drops of yellow food coloring to achieve desired yellow color.
  2. Remove the banana popsicle mixture from the cooktop. Let cool for 15 minutes. Stir in the bourbon and mix well.
  3. Pour the mixture into popsicle molds and place into the freezer until frozen solid.
  4. Remove when ready to serve.

Roasted Caesar Salad

Roasted Caesar Salad

2 bunches broccolini, leaves removed

1 head green cabbage, cut into wedges

1 large leak (white part only) rough chopped

1 bunch green onions

4 tablespoons extra virgin olive oil

1/4 teaspoon kosher salt

creamy Caesar dressing

freshly grated parmesan cheese

  1. Heat the oven to 500 degrees.
  2. Place the broccolini, cabbage and leaks onto a foil lined rimmed baking sheet. Evenly distribute the olive oil and salt over the vegetables. Cover the baking sheet with foil, sealing the sides well.
  3. Roast for 15 minutes. Reduce the heat to 425 degrees and remove the foil cover. Continue to cook for 30 minutes, or until the vegetables are browned. The last 15 minutes of cooking add the green onions.
  4. Remove from the heat and let cool for five minutes. Add parmesan cheese and Caesar dressing to taste. Serve warm or cold.

Roasted Chili-Garlic Red Snapper

Red snapper has been on my meal rotation for a few months now. I think it should be on yours too.

Red snapper has become a recent fish go-to instead of salmon and tilapia. Found fresh at the fish department at Market Street, red snapper is a healthy and versatile weeknight meal that’s will help you change up your fish cooking game. It is buttery, slightly fatty and an easy roast.A quick jaunt down Market Street’s international aisle will yield a variety of Asian condiment options from gochujang to red chili garlic sauce the varieties seem endlessly delicious. Chili Garlic Red Snapper is an Asian inspired dish that incorporates a few ingredients that pack a punch of flavor: chili-garlic sauce, sesame oil and soy sauce.
Chili garlic red snapper is a delightful and unexpected easy dish that can be created using all the wonderful flavors and ingredients found at Market Street. Bok choy, green onion and shiitake mushrooms are also incorporated into this weeknight meal to create a sheet pan of goodness!

Pro Tip: While the fish is roasting for 15 minutes. Sauté the bok choy with shiitake mushrooms in a bit of canola and sesame oil. Add the bok choy leaves at the very end so they can be slightly wilted.
With Market Street and this red snapper recipe you will have a unique and Asian inspired dinner on the table in under 30 minutes. I say that is a midweek item to celebrate.

Roasted Chili-Garlic Red Snapper

1 1/2 pounds red snapper (2 filets)

2 teaspoons sesame oil

2 tablespoons soy sauce

1 teaspoon ground ginger

2 tablespoons chili-garlic sauce

1 bunch green onions

2 tablespoons canola oil

5 garlic cloves, thinly sliced

1 cup bok choy (set aside green leaves to use later)

1/2 teaspoon kosher salt

3/4 pounds shiitake mushrooms, stems removed and rough chopped

1 cup bok choy leaves

3 teaspoons rice vinegar

  1. Heat the oven to 375 degrees.
  2. Place the red snapper onto a parchment-lined rimmed baking sheet pan. Add 1 teaspoon of sesame oil to each filet. Gently spread the oil over the fish. Add 1 tablespoon of soy sauce over each filet. Then, evenly distribute 1/2 teaspoon of ginger to each fish. Top each filet evenly with 1 tablespoon chili-garlic sauce each.
  3. Place the green onions onto the sheet pan next to the red snapper.
  4. Place into the oven and bake for 15-20 minutes, or until the red snapper has reached 145 degrees. (If the filets are not even in size and one filet reaches 145 degrees before the other, remove the done fish from the oven). Remove from the oven.
  5. While the fish is baking, place the canola oil and garlic pieces into a medium skillet. Over low heat, infuse the oil with the garlic, about 4-5 minutes. Stir occasionally.
  6. Increase the heat to medium and add the mushrooms and bok choy to the skillet and cook for 15 minutes, stir occasionally. Add the boy choy leaves and rice vinegar into the skillet and stir until wilted and combined, about 1 minute.
  7. Serve the red snapper with the mushrooms and bok choy.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Baked Chicken Tinga Tacos

Baked Chicken Tinga Tacos

3 tablespoons canola oil

1 teaspoon cumin

1 teaspoon kosher salt

1 teaspoon oregano

1 tablespoon chipotle powder

1 cup onion, diced

2 garlic cloves, chopped

1 tablespoon tomato paste

4 cups rotisserie chicken, shredded

shredded cheese

tortillas

  1. Heat oven to 400 degrees.
  2. Place the canola oil, cumin, salt oregano and chili powder into a large skillet. Stir and cook over medium-low heat for 5 minutes. Increase the heat to medium and add the onion, garlic and tomato paste. Stir to combine and cook for 5 minutes. Stir occasionally.
  3. Decrease the heat to low. Place the shredded chicken into the skillet and stir until the meat is coated with the mixture. Immediately remove from the heat.
  4. Place the chicken into the tortillas. Top the chicken with cheese. Secure the tacos with a toothpick. Place into the oven and bake at 400 degrees for 10 minutes or until the cheese is melted and meat warmed through.
  5. Place under the broiler until browned and crisped to preference. Serve warm.

Apple Granita

Apple Granita

Author note: The addition of simple syrup is optional and depends on how sweet the apples and apple juice are. Add to the mixture if after created, it seems only slightly sweet. Remember that sweetness is dulled when liquid is frozen, so the mixture needs to be sweeter than you would normally think.

2 to 2 1/2 pounds apples (I prefer a mixture of Pink Lady and Gala), seeded and quartered

2 1/2 cups apple juice, chilled

1 tablespoon fresh lemon juice

simple syrup, see recipe below

  1. In a heavy-duty blender, blend the apples and apple juice together. Pour into a large bowl. Stir in the lemon juice. Add simple syrup to taste.
  2. Cover and place in the fridge and chill until cold (at least 4 hours).
  3. Place the mixture into an ice cream maker (this might have to be done in two batches). Churn for 15-20 minutes, or until the mixture is thickened. Pour into a freezable container, cover and freeze.
  4. Scoop the mixture into serving cups. Serve with apple slices.

for the simple syrup

Place 1 cup of sugar and 1 cup of water into a small saucepan. Heat over low until the sugar is dissolved, stirring occasionally. Remove from the heat and let cool. Store in an airtight container in the fridge.

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