DEEP FRIED PICKLES

Alyssa has been craving Deep Fried Pickles lately. We had them first at Smokin' Al's and we all just loved them. She made them when Scott and her were visiting Brooke. They all loved them. Alyssa didn't use a recipe. She just opened a jar of Dill Pickle Chips, dipped the chips in egg and then Italian Seasoned Bread Crumbs and then fried them until the were golden brown. She served them with ranch dressing. I never though I'd like them but boy, they were delicious!!!

MISS GODFATHER'S TACO PIZZA aka LouAnn's Taco Pizza

We went to LouAnn's SWINGIN' SUMMER SOIREE on Sunday and one of the foods was a Taco pizza. It was so good. I decided to make one LAST NIGHT... yum!

Miss Godfather's Taco Pizza

Zucchini Crust
Crust
Large raw zucchini, peeled and shredded (between 1.5-2 cups)2 eggs2 cups shredded mozzarella cheese (or pizza cheese*)
Preheat oven to 450 degrees.
Grease cookie sheet.
Peel and shred a large zucchini. Add egg and cheese, and mix well (I always use my hands). Spread the dough onto the pan evenly (watch the middle of the crust—it can be too thick) and bake for 12-15 minutes, or until the crust is cooked. Let cool.Makes a large crust (14")Nutritional Information:Calories: 785 Carbohydrates: 9 Fiber: 0 Net carbohydrate: 9 Fat: 49 g Protein: 75 g

Taco Pizza
For the Taco Pizza
Layer, in the following order:Pizza sauce mixed with Picante/Salsa

Seasoned ground beef

Shredded lettuceShredded cheddar (you can also add mozzarella and/or colby jack)

Chopped Tomato

Red Onion

Sliced Black Olives

You could also top with guacamole and sour cream if you'd like

(change nutritional information if you do).

Do not cook with toppings added. Serve immediately with a plate and fork!

Refrigerate leftovers.

Makes a large, 14” pizza. Serves 8.

Nutritional information per 1/8 of a pizza (including crust):Calories: 166 Carbohydrates: 4 Fiber: >1 Net carbohydrate: 3 Fat: 16 g Protein: 18 g

NANNY'S FAVORITE... CAPONATA

Waaaaaay back in 1981, I was watching Eyewitness News. Bob Lape did a segment on the new recipe book that was benefiting the American Cancer Society. He was making one of the dishes from the cookbook with Matilda Cuomo, who has a few recipes in the book and was the Campaign Chairman at the time. Whatever they were making, looked delicious so I ordered the cookbook.

I remember reading it like a novel, page by page, sticking in little pieces of paper for the recipes that I wanted to try.

I have a bad habit of trying a new recipe whenever we have company over. I don't know why I do that because it can be risky. Maybe I actually have a daring side to me!

One of those recipes was for Caponata. Our parents and Grandparents were coming over to spend the day with us to see their new Grandaughter (Great Grandaughter). I made the Caponata. My Grandmother LOVED it!

And I mean SHE LOVED IT!!

For the next 20 or so years, Nanny would always request that I make that. Her eyesight was very bad and couldn't follow a recipe anymore or even cook much so she relied on me. That was fine! I loved watching her eat it. She didn't gobble, she savored it!

It's been a few years now since I made it so that had to change. I made it again last week when Brooke was home. It instantly brought back memories of Nanny, parking her chair right up next to the Caponata, and enjoying herself!

Caponata (Eggplant Appetizer)

1/3 c. olive oil

3 c peeled and cubed eggplant

1/3 c diced green pepper (I sometimes use red peppers)

1 onion

3/4 c sliced mushrooms

2 cloves of garlic, crushed

1 (6 oz) can of tomato paste

1/4 c water

2 TBSP wine vinegar

1/2 c sliced pimento-stuffed green olives

1 1/2 ts sugar

1 ts. oregano

2 TBSP capers

1 ts salt

1/4 ts pepper

In a large skillet, place the olive oil, eggplant, green or red pepper, onions, mushrooms and garlic. Cover and cook gently about 10 minutes, stirring occasionally. Next, add the tomato paste, water, vinegar, olives, sugar, oregano, capers, salt and pepper. Mix well and let simmer, covered, until eggplant is tender, about 30 minutes. Chill. Serve with crackers.

**I usually make this a day ahead of time so the flavors can meld but also to make my party day easier.

GRILLED PIZZETTAS

I was watching another episode of Secrets of a Restaurant Chef with Anne Burrell the other day and immediately knew that I had to try these. I'm always looking to try something different and these fit the bill. On Easter, we were supposed to be grilling dinner at the beach but ended up at the park because of the wind.
PJ and Stan's Creations
I didn't make her topping though. Instead, I cut up a bunch of toppings, onions, mushrooms, peppers, mozzarella cheese, tomatoes, parmesian etc and let everyone make their own pizza. I followed the advice of a reviewer and made the crust ahead of time and when cooled, put them in a ziplock bag to take with us. I also didn't use Chili Oil.
This is Alyssa's creation!These are soooo easy to make. The crust is delicious... thin and crispy. I will definately be making these again. We even made a foccachia bread type of thing out of some of the dough, topping it with the toppings. DELICIOUS!

Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
Recipe courtesy Anne Burrell
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
10 min
Serves:
about 6 pizzas

Ingredients
Chili Oil:
5 to 6 Fresno chile peppers, roughly chopped
1 1/2 cups extra-virgin olive oil
For the dough:
1/2 cup warm tap water
1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For the toppings: (I didn't use these)
1/2 pound Parmigiano-Reggiano, shaved thin
1/2-pound Taleggio cheese, rind removed and chopped
1/4 pound prosciutto, sliced thin
2 cups baby arugula
2 plum tomatoes, diced
1/4 cup pitted gaeta olives, sliced
2 tablespoons capers
Pinch red pepper flakes
Salt
Extra-virgin olive oil
Chili-infused oil, for garnish
Chopped chives, for garnish
For the Chile Oil: *(I didn't make this)
Directions :
In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
To make the dough:
In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.

Preheat oven to 425 degrees F and preheat grill to medium-high heat. *It was pouring outside so instead of going outside to the grill, I used a pan that I have that has raised grill marks. I'm sure any pan would work fine though.

To make Pizzettas:
Brush and oil grill to remove any crud and clean.
Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each one in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. (THIS IS WHERE I STOPPED, let cool and put in a ziplock bag)

ASSEMBLE:
After everyone puts the toppings of choice on their pizzas, place them in the oven, 425, for 3-4 minutes until cheese melts and toppings are heated.

Below are the toppings that Anne makes:

For the puttanesca topping: (I didn't make this)
In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.


Top some of the dough with shaved Parmigiano and the other with Taleggio.
Top the Taleggio pizzas with the tomato mixture.

Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

SPICY SZECHWAN CHICKEN LETTUCE WRAPS

This is a GREAT, very flavorful recipe that is very easy to make. My only bad point about it is that next time I will NOT use Szechwan Sauce. That stuff is SPICY! We basically couldn't eat the wraps! Being that I had doubled the recipe, I saved 1/2 and didn't add the sauce. So I took that and added fat free Asian Sesame salad dressing and it was delicious!... AND HEALTHY!

Aaron McCargo's (Food Network) recipe for...

Spicy Szechwan Chicken Lettuce Wraps

Prep Time: 15 min

Inactive Prep Time: hr min

Cook Time: 16 min

Level: Easy

Serves: 6 servings

3 boneless skinless chicken breasts

1/4 cup shredded daikon radish

2 carrots, shredded

1/4 cup bean sprouts

3 stalks (1/2 cup) scallions

1/4 cup Szechwan sauce

1 tablespoon Chinese five-spice powder

1/4 teaspoon cayenne

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons grapeseed oil, for frying

2 tablespoons butter

1 lemon, juiced

1 head Bibb lettuce leaves

Split boneless chicken in half. If too thick, pound out to make thinner. In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce. In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

Feliz Año Nuevo Estilo Mexicano

... in other words...

HAPPY NEW YEAR MEXICAN STYLE!

I wanted to ring in the new year with the memory of a nice meal. I decided that I would make one of our family's favorite Mexican dinner... Chicken Enchiladas with Tomatilla Salsa by my hero... Tyler Florence. I just love how authentic tasting this recipe is unlike what you get at some chain Mexican restaurants. Tomatillos aren't easy to find around here so when I see them, I grab them!
I also found a salsa recipe to serve with chips that I figured I'd try being that I had all of the ingredients.
There is never enough Enchiladas. I think I need to double this recipe even if it means leftovers. It will all be eaten by the middle of the night snackers in the house anyway! The salsa dip was good but I thought it needed something. Scott loved it, as did all of his friends!

The Dip:

CORN & AVOCADO SALSA

1 can white corn, drained

1 can black-eyed peas, drained

1/2 bunch green onion, chopped

1/2 bunch cilantro, chopped

4 med. tomatoes, chopped

3 avocados, chopped

1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Directions:
Roasted Tomatillo Chile Salsa:
Ingredients:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:

Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Guacamole, optional

Preheat oven to 400 degrees F.

For the Salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. This can be made days ahead of time. Store in the refrigerator.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Fresh California Salsa... A TASTE OF CANCUN...

A made this salsa 3 days ago to bring to PJ's softball game along with sliced Semolina bread. The game was rained out so I threw it in the fridge when we got home. Today I remembered that it was in there. I still had the sliced bread and it was actually still very soft. I guess high humidity is good for something!

Alyssa and I couldn't stop eating this. Maybe letting it sit for 3 days really did the trick! It was so good and so fresh tasting... perfect for a summer treat! It reminded us so much of our favorite salsa at the Royal Solaris in Cancun. YUM. Alyssa and I decided that next time I make it, I'm making a bucket full!!!

Fresh California Salsa

INGREDIENTS
4 large tomatoes, diced
1/2 large onion, minced
3 cloves garlic, chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste
DIRECTIONS
In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. I used 1/2 of a jalapeno. Next time I will use a whole one.

Creamy Dill Cucumber Toasties

When I asked Scott to go to the store and get me a bunch of cilantro, he came home with a bunch of dill. I already had a bunch of dill in the refrigerator! So, what to do with all of this dill...

I chopped up one bunch and put it in a ziplock bag and froze it. With the other bunch... I went to my 'go to' recipe site http://www.allrecipes.com/ and found an appetixer that uses dill and has great reviews. I made Creamy Dill Cucumber Toasties. The kids... especially Scott, LOVED these!

In the reviews, people mentioned to make the cream cheese spread at least a day ahead of time, try using fat free sour cream instead of the cream cheese (I used 1/3 less fat cream cheese) and also that they're good using the small loaf of Pumpernickle bread. I'll try that next time.

Creamy Dill Cucumber Toasties

PREP TIME
15 Min
READY IN
15 Min
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed or chopped fresh dill
DIRECTIONS
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

WHAT BETTER FOOD TO HAVE THAN A NACHO PLATTER WHEN WATCHING FOOTBALL!!

I'll admit it. I actually thought TODAY was the SUPERBOWL instead of next week. It just goes to show you how much I hate football!! Every time I make this, it looks and tastes different. I just throw together whatever we have on hand. I make this in layers separating each ingredient in half. Make one layer of each ingredient then start with chips again and repeat. I start with a layer of chips, then add cooked chop meat that has taco seasoning mixed in. This time it was chipotle taco seasoning by Ortega. I also added a can of black beans, a can of sliced olives, a small can of chopped green chilis, (red) salsa, Tequila Lime Salsa and cheddar cheese. I put that in a 350 oven for about 15 minutes. When I took it out I added chopped tomatoes and chopped scallions. It was way too big for us but tastes yummy the next day put into wraps!