What did you have for dinner?

Status
Not open for further replies.
#2,451
#2,451
Blt- whole grain bread, toasted, pepper bacon with a chipotle mayo, lettuce, mater, green pepper, jalapeño and pickle spear. Had salt and pepper kettle chips, and washed it all down with a Sundrop. Utterly amazing.
Posted via VolNation Mobile
 
#2,452
#2,452
pantone151 said:
Blt- whole grain bread, toasted, pepper bacon with a chipotle mayo, lettuce, mater, green pepper, jalapeño and pickle spear. Had salt and pepper kettle chips, and washed it all down with a Sundrop. Utterly amazing.
Posted via VolNation Mobile
Click to expand...

It sounds amazing. Minus the Sundrop. :)
 
#2,454
#2,454
ratherfly said:
Hours of prep, minutes of eating. <shrug> Guess it was good. :) FTR, it was a "healthy" recipe.

Chicago-Style Deep-Dish Pizza

Ingredients

* Dough:
* 1 teaspoon sugar
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 cups all-purpose flour (about 13 1/2 ounces), divided
* 1/4 teaspoon salt
* Cooking spray
*

Topping:
* 1/2 pound turkey Italian sausage (about 2 links)
* 1 cup finely chopped onion
* 1 (8-ounce) package presliced mushrooms
* 1 1/2 teaspoons olive oil, divided
* 3 garlic cloves, minced
* 1 tablespoon tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon fennel seeds, crushed
* 2 (8-ounce) cans tomato sauce
* 1 tablespoon cornmeal
* 1 1/4 cups (5 ounces) preshredded part-skim mozzarella cheese
* 2 tablespoons grated fresh Parmesan cheese

Preparation

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes.

Preheat oven to 375°.

To prepare topping, heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage and onion; cook for 5 minutes or until sausage is browned, stirring to crumble. Drain; set sausage mixture aside.

Return pan to medium-high heat. Add mushrooms; cook 5 minutes or until moisture evaporates, stirring frequently. Remove mushrooms from pan, and set aside.

Return pan to medium heat; add 1 teaspoon olive oil. Add garlic; cook 30 seconds or until lightly browned, stirring constantly. Add tomato paste; cook 1 minute, stirring frequently. Stir in oregano, fennel, and tomato sauce; simmer for 5 minutes or until sauce mixture is slightly thickened.

Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Sprinkle mozzarella evenly over the bottom of dough; top evenly with sausage mixture and mushrooms. Top mushrooms with sauce mixture; sprinkle Parmesan over sauce. Bake at 375° for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.
Click to expand...

That made it too uppity. :p

Homemade Veggie Pizza with brocolli, baby spinach, sundried maters and feta cheese
 
#2,455
#2,455
I know it might be a little too uppity fo some of you folks(especially for a Sunday) but I had a Jethro Bodine bowl of multi-grain cheerios.
 
#2,462
#2,462
2 hebrew national hotdogs(burned) on a bed of onions with toasted buns, jlap kettle cooked chips, fresh fried okra, fried green tomatoes, and some fried jlap rings all battered in a cornmeal, flour, salt, pepper, and garlic/herb seasoning.
 
#2,465
#2,465
jhen713 said:
2 hebrew national hotdogs(burned) on a bed of onions with toasted buns, jlap kettle cooked chips, fresh fried okra, fried green tomatoes, and some fried jlap rings all battered in a cornmeal, flour, salt, pepper, and garlic/herb seasoning.
Click to expand...

It all sounds good Jhen!!!
 
#2,470
#2,470
jhen713 said:
2 hebrew national hotdogs(burned) on a bed of onions with toasted buns, jlap kettle cooked chips, fresh fried okra, fried green tomatoes, and some fried jlap rings all battered in a cornmeal, flour, salt, pepper, and garlic/herb seasoning.
Click to expand...

Good stuff.

I'm still eating leftover Gazpacho soup from Saturday. My wife hated it so now I'm stuck with 4 qts of the stuff. Anybody want me to mail them some?
 
#2,473
#2,473
My wife made a chicken rigatoni casserole she got from Rachel Ray's show. It was pretty good, had chopped up cubanele peppers, onions, a spicy, creamy tomato sauce and of course, I had to top it with some fresh grated Parmesano Reggiano. Sliced, toasted Italian baguette bread on the side, with some EVOO drizzled on it.
 
#2,474
#2,474
About once every summer I make a Southern Gazpacho recipe that I adapted from some chef that used to have a cooking show on the Sports South channel. It's great when the weather's hot, your appetite is for something cool, light and spicy, with maybe some bread croutons or something on the side for crunch. It's especially good and satisfying when you have fresh veggies from your garden to make it with. :eek:k:
 
#2,475
#2,475
I'm gonna try your recipe next time J-P. Mine didn't have the carrot, onion or hot sauce. Like you said it has been a perfect meal this past week with the temperature being close to 100 degrees.
 
New posts
Status
Not open for further replies.

VN Store



Back
Top