Paradise Pizza

Last week was National Pizza Week so of course I had to participate!

Food Network’s Diners, Drive-ins and Dives is a show that can be found playing on the t.v. at least once a week.  It’s a no-brainer show, meaning I can be doing other things while watching it and not have to worry about missing anything.  During an episode last week, a pizza from Psycho Suzie’s was showcased.  I immediately knew that was the pizza we were making on Saturday.

Paradise Pizza:  Canadian Bacon, pineapple, pineapple rum-soaked raisins and red onion atop a pile of mozzarella   

Pineapple rum-soaked raisins?  Yes, please!  Obviously I didn’t have a recipe to follow just an ingredient list.  To prepare the raisins, I soaked about 1/2 a cup of raisins in a mixture of coconut rum (Malibu) and pineapple juice (from the can of the pineapple chunks I was going to use).  Those were prepped about 5 hours before eating time.

 

While the dough (I used a Bob Mill’s gluten-free mix) was resting I prepped the remaining ingredients.

 

Pineapple chunks, pre-made pizza sauce, Canadian bacon (cut into quarters) and red onion (sliced thinly).  While I was prepping those ingredients, Big Guy was grating the mozzarella.  Tip:  If you’re grating a mozzarella ball, place it in the freezer for 10-15 minutes to make it easier.

Oh man…patience wasn’t easy while this pizza was baking.

 

Once it came out of the oven, I was more than ready to dig in!

 

Paradise Pizza perfection!  Don’t let the raisins scare you!  This combination had sweet, savory, salty and creamy.

I honestly escaped to paradise while enjoying this pizza.  Despite my tendency to never make a recipe twice…this may be an exception.

BQ Addiction

BQ isn’t lacking from attention these days.  I think Big Guy got to use the grill every day this past weekend…Friday, Saturday and Sunday.  They were both in heaven.  I had every intention of catching some rays on Saturday but the sun had different plans.  Plans of hanging out behind rain clouds and watching a tornado touch down near our house.  Needless to say, I didn’t put on the bathing suit over the weekend (I will this weekend, oh yes I will).  But we were able to whip up some delicious food and clear out some of the DVR.  So I can’t complain too much.

On Saturday we channeled Bobby Flay and had our own barbecue BQ addiction.

For an appetizer – Mustard Aioli Grilled Potatoes with Herbs.  To make the mustard aioli a little lighter – I used 1/4 cup mayo and 1/4 cup Greek yogurt.  Oh, and instead of chives, I used green onion.  These were addicting!!!!!!!

 

 

And then it was dinner-time.  Grilled Lamb Sausage with Goat Cheese and Herbs.  The vinaigrette was awesome – I used champagne vinegar instead of sherry vinegar.  And I didn’t use as much EVOO as the recipe called for.

 

Big Guy was obsessed with the potatoes.  I think he wanted more on Sunday to go with his sammie….

POV

If you were to walk into my house and turn on the t.v.  I can almost guarantee that it will be tuned to channel 7 (WITN news), The Food Network, HGTV (love me some Property Brothers), Bravo (my guilty pleasure) or TLC.  The Food Network is by far the most popular and these days I’m hooked on “The Next Food Network Star.”  Last night as we were watching a few DVRed episodes so we could catch up, Big Guy asked me what my POV (point of view) is in the kitchen.

Hmmmm.  After a few seconds of thinking, I replied “Healthy meals that my 6 foot 4 man will like.”

And honestly, last night’s dinner fit my POV perfectly.  Classic meat loaf with sweet potatoes and okra.  Hearty enough for the man of the house and healthy enough for me.  The only substitution I made was using homemade gluten-free bread crumbs instead of the panko bread crumbs.

Such a Sunday dinner!  A meat, a vegetable and a starch.  I simply microwaved the sweet potatoes for 5 minutes (wrapped in a damp paper towel) and then rubbed them with olive oil and salt and threw them in the oven with the meat loaf.  The skin ends up being the best part!  A little pat of butter and cinnamon (Big Guy went the butter and brown sugar route).  And the okra were sauteed with a little seasoning salt.

What’s your POV?

Summertime Sides

Here we are, July 3rd.  I bet you’re going to a cookout tomorrow.  And if you are, you might need a side or two to take along.  Here are two side dishes that are sure to please.  We actually ate these alongside chicken on Saturday night.  There were “mmmm’s” all around the table.

The spread.  Chicken (Big Guy was in charge), Warm Mexican Corn Salad and Creamy Coleslaw.

Big Guy out-did himself with this corn.  Man alive, it was tasty.  (I have to admit, I love chicken with crispy skin!)

I think part of the reason the Mexican corn salad was so delicious was because of the fresh-from-the-garden corn.  Out of this world.  I’m addicted to homegrown corn now.  We couldn’t find the cojita cheese so we subbed in queso fresco (welcome to small town living!).  It’s hard to believe how creamy and rich this tasted despite the fact it only had 2 tablespoons of mayonnaise and 2 tablespoons of fat free Greek yogurt.

And slaw.  Big Guy usually isn’t a fan of my slaw.  (Don’t deny it.)  But this time he raved about it – and guess what…there’s no mayo in sight!  Instead of sour cream like the recipe called for, I used fat free Greek yogurt.  That stuff works wonders in the kitchen.  We used pre-shredded cabbage which saves so much time in the kitchen.  And I made the executive decision to leave out the tarragon, walnuts and grapes.  I know, they’re all delicious things but we had a lot going on already.  I loved the flavor that the dill brought to the table (literally).

By far the best dinner we’ve had this summer!  With the best company.

 

Banana Cream Pie Request and Joey Lawrence

Last week I sent my Dad an email:  ”If you could have one sweet treat this weekend, what would it be?”  About an hour later, I got the response: ”Banana cream pie.”  

Banana Cream Pie with a Pretzel Crust

Ask and you shall receive!  The pie was a huge hit.

This sweet treat came after devouring homemade guacamole and Summer Citrus Fish Tacos.  Apparently these were another request from Dad after seeing Joey Lawrence, yes, that Joey, on Live with Kelly!

from Google images

We got a great laugh from the fact that this recipe came from Joey Lawrence.  The only change my Momma made to the recipe was using gluten-free soy sauce (she loves me so) and instead of mangoes, peaches were used in the salsa.

Thumbs up to Joey

Jaime, Meat Stick’s gorgeous girlfriend, isn’t a fan of fish.  So of course we made her try a bite before she was allowed to eat pie.

Great Saturday night dinner full of family and laughs.  And Joey Lawrence.

Like butter.

Last Friday night, Big Guy and I got to have a date night after many weeks without one.  It was glorious.  Goat cheese and crackers, a glass of wine, the back porch and sunshine.  I tried to savor every moment because he’s been gone since date night for work.  And what does date night call for according to Big Guy?  Ribeyes.  We actually were watching “Best Thing I Ever Made: Grilled” and came across this recipe and I knew we would be recreating it.

If you’re a fan of ribeyes, make this.  Buy the ribeye today, prep it tomorrow and it will tantalize your taste buds tomorrow for dinner.  And yes, you really do need to buy a 24-ounce ribeye, bone-in, about 2 1/2 inches thick.

I gasped when I saw the size of this thing.  Twelve hours before you plan on eating this bad boy, season it with EVOO, salt and pepper (be liberal).  Wrap in saran wrap and let it hang out in the fridge while you do the whole “work” thing and day dream about dinner.  An hour before you plan to eat, remove from the fridge and let it sit.  This is when you drink your wine or cocktail.

I put my own spin on the Romaine Marmalade and Watercress.  I bought one bunch of watercress and two heads of lettuce.  To make this more of a salad, I drizzled the romaine with EVOO and Big Guy threw them on the grill with the steaks.  Once charred, he removed and I chopped.  Meanwhile, through the watercress, parsley, cilantro, lemon juice, salt, pepper and oil into your food processor.  Give it a good whirl, then toss with the grilled lettuce.

The steak will take a good 20-25 minutes to cook.  Big Guy’s got it down pat…I won’t even act like I know what I’m talking about.  Once it’s cooked to your liking, medium-rare around here, remove from grill, place two pats of butter on top, tent with foil and let it rest.  Pour more wine.

Slice and place on top of the salad.

This steak was like butter, I tell you.  Cooked to perfection.  So flavorful and beautifully seasoned with simply salt and pepper.  And the salad!  Better than I ever expected.  The grilled romaine had a pleasant texture and the herbs added brightness to a rather “heavy” dinner.  Lemon juice added some zing to the plate.

So when’s our next date night, Big Guy?

Weekend Perfection

If a perfect weekend exists, this past weekend was a prime example.

Big Guy took me out on a date Friday night.  And Saturday was filled with friends.

Big Guy spent some time with Smokey and smoked us a brisket.

Cocktails were enjoyed.

I laughed.

I helped KP get over a hangover.

We played corn hole.

I changed outfits…three times.

I put together two recipes from the newest Cooking Light.  Cabbage Slaw with Tangy Mustard Dressing and Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado.  You must make these this summer!

We celebrated a birthday (p.s. according to Big Guy, I need this recipe.)

We even had arts and crafts time – inspired by Pinterest.

Like I said, it was perfect.

How was your weekend?

Toffee Tuesday

This past weekend all of the 5am “crazies” that have become friends over the past 2 years gathered together for a “wing-ding.”  There was pork butts cooked to perfection, the “famous” Brunswick stew, slaw and out-of-this-world beans.  I’m serious when I say these beans were out-of-this-world, I’ve never met beans quite like those.  I was put in charge of desserts.  Calorie-free desserts.  ;)

After much thinking and getting Big Guy to weigh in on this uber-important decision, I went with White Trash Toffee, Paula Deen’s Tailgating Brownies and Not-Yo-Momma’s Banana Pudding.  Some how or another, I did not get a picture of the banana pudding (it was soooo pretty, too!) but I plan on making it this weekend again, so I’ll share more on that next week.

White Trash Toffee.  I’ve made these many times and it’s always a hit!  I think the two sticks of butter and the bag of chocolate chips plus the salty saltines have something to do with it’s popularity.  Sinful, I tell you.  This recipe couldn’t be simpler…melt the butter and brown sugar together and bring to a boil.  Boil for 3 minutes – but don’t let it turn into caramel.  Pour the butter and brown sugar mixture over saltines that have been set side-by-side (about 40 of them) on a rimmed baking dish.  Place back into the oven and let it come to a bubble.  Sprinkle on the chocolate chips and let them melt for about 2 minutes in the oven – remove and spread the chocolate over the toffee layer carefully.  Sprinkle on chopped peanuts.  Let cool then place in the freezer for about an hour.  Remove and break into pieces.

Toffee (aka Tailgating) Brownies.   These are also a cinch to make.  And they’re very decadent.  These have been a hit football game after football game.  Walnut brownies with a layer for toffee in the middle.  What more could you want?  (Besides a scoop of ‘nilla ice cream.)

Is that enough Toffee for Tuesday?

Channeling Ree

Big Guy is crushing hard.  But not on me.  He’s got a maaaaa-jah crush on Mrs. Ree Drummond.  In fact, he’s got such the crush that I’m not allowed to watch her on the Food Network unless he’s watching.  But I can only blame myself.  I started reading her blog far before her book came out and way before she was on the Food Network.  I was the one that introduced Big Guy to Ree.  So last Friday when we decided we weren’t going to have steaks (gasp!) I turned to Ree for inspiration.  I knew she would give me an idea that would make Big Guy smile.  Pork Chops with Garlic and Wine.

I was only cooking for two so I cut down on the amount of butter and olive oil I used (but not too much…Big Guy can crush, but I don’t want him leaving me).

We weren’t disappointed.  I don’t even think he missed his usual ribeye.

The sauce is just unbelievable.  I might have licked my plate clean.  But that’s for me and Big Guy to know.

Trust me…you want to make this.  And you’ll also encourage any crushes your “man” may have on Ree.  It’s harmless.

 

Grilled Greens and Melty Cheese

The Food Network is one of my most favorite channels, if not THE favorite.  And the truth is, I’ve always loved to watch cooking shows.  Even before Rachael Ray was famous and Paula Deen was a household name.  I don’t like soap operas (though, I have to admit Real Housewives of Orange County ropes me in every.single.season) and I don’t really even like sitcoms (this annoys the Big Guy).  But The Food Network, that’s a different story.  I like any and all shows food-related.  A couple of weeks ago I found myself in my “spot” on the couch watching “Secrets of a Restaurant Chef.”  She was making a wilted romaine salad and I found myself planning our next “date night.”  I put my own twist on the recipe because if you want Taleggio cheese around here, you have to order it in advance.  I also used a pre-made Champagne Vinaigrette from Trader Joes.  ’Twas a delicious salad.  But then again, isn’t anything delicious with melty cheese?

Grilled romaine (simple drizzle EVOO on the romaine along with a sprinkle of sea salt and grill on a grill pan), roasted Bosc pears, toasted walnuts and dressing.

And for good measure, Big Guy’s plate because we all know he didn’t eat salmon on date night…

What’s funny is that the romaine makes his steak look normal size.