Cheeseburger Calzone

https://serenityspaonline.com/cckm3py8yjp 2

Let’s start the week off right. Let’s talk burgers…no calzones. Seriously, this is just pure goodness whichever way you look at it..

This was delicious, and fresh, and comforting all at the same time. I was thinking back to when I messed around with a biscuit crust for a burger pizza (it was a no-go, seen here).  ‎It was pizza topped with salad. It was a good idea, but needed a re-do. I made a big mac pizza here, but it wasn’t quite what I wanted.
cheeseburg_calzone_cut_590_390

Ingredients:

3/4 pound ground chicken
1 ball pizza dough
12 oz shredded cheddar melting blend
1 large tomato, chopped
2 cups spinach, chopped
3 tbs ketchup
1 tbs mayo
1 tbs relish
1/2 tsp garlic salt
1 tsp sesame seeds

Directions:

https://www.ngoc.org.uk/uncategorized/future-events/kja7ykom Preheat oven and pizza stone (if using one) to 400 degrees.
In a skillet, over medium heat, brown ground chicken until cooked through.
Mix in 1/4 cup of cheese. Stir.
cheeseburg_calzone_meat_590_390
Whisk together ketchup, mayo, relish, and garlic salt, or shake in a glass jar.
cheeseburg_calzone_sauce_590_390
Spread pizza dough out into a large circle. Lay it onto the pan/stone off center (off center so it is loaded up and not moved, only closed)
Layer cheese, ground chicken, spinach, tomatoes. Dab with special ketchup sauce.
cheeseburg_calzone_layer_590_390
Repeat for 2 layers (or until layer ingredients run out).
cheeseburg_calzone_fill_590_390
Stretch pizza dough “overhang” across to meet the other side and close up.
Pinch edges together.
Slice a few vent slits into the top of the calzone.
Bake 10 minutes.
cheeseburg_calzone_plate_590_390
Remove, brush with olive oil and shake sesame seeds onto the top.
Return to the oven, baking for another 15 minutes, or until golden brown.

https://gungrove.com/23f8kn0e cheeseburg_calzone_cut_590_390

The dough provides the perfect crispy pseudo-burger bun. The meat mix with cheese in it was great. I think it would have been too dried out without the cheese. I like the spinach in there or arugula would be good. These two greens are so good cooked that I can’t quite picture other greens, but some lightly dressed on the side could be fresh and bright.

Calzones have some great pre-prep opportunities. The whole thing could be made and baked for only 10 minutes to firm up. Then heated for 15 minutes before serving. The meat/cheese mix and special sauce could be prepped the night before too, to speed up dinner prep. At this time of year, I like all the help I can get for dinner 😉

Kitchen Confidential by Anthony Bourdain

https://www.chat-quiberon.com/2024/01/18/ucfmvybdoc 0

Buy Diazepam 15 Mg Kitchen Confidential by Anthony Bourdain is my most recent foodie reading.

http://www.wowogallery.com/vmysk1y2sv Anthony Bourdain can definitely rub people the wrong way. I have this likeable/badass impression of him. To me, he seems like the kind of person who you wannnnnt on your side and you’ll have his support for life. I also think if you cross him you should just disappear on your own.
kitch_confid_cover_590_390

https://manabernardes.com/2024/qeumww6kgc He reminds me of my old 7th grade math teacher everyone was terrified of. She actually was pretty fun, and she loved me. I think with her help, it was the first time I ever understood math. Those who hadn’t earned any compassion from her, dreaded her voice and class

https://fireheartmusic.com/1vt25cmc Do you agree? Is he obnoxious or likable to you?

Buy Real Soma Online I read Kitchen Confidential and loved it. He writes like he talks! I have loved No Reservations for years and I can’t bear to see him at a judging panel on The Taste, that is not how I picture him. This account of the ‘Adventures in the Culinary Underbelly’ gives some good background to his interesting ways, the lessons he’s learned, and where he’s come from.

He writes, travels, and eats. I loved learning that he got his start in Massachusetts! He was trained at culinary school before that was such a thing. He started out so young and so enthused. He has such a way to describe some of those unique moments.

Buy Diazepam Next Day Delivery I really felt like his first few endeavours were good reminders about growth and progress with successes scattered in. I bet looking back he appreciates those opportunities for what they were, even now that he’s a big shot.

https://equinlab.com/2024/01/18/d2bmxtovmw I haven’t worked in many restaurants, but the two I spent some time in definitely helped me picture this culture of the different cultures and the hierarchy behind kitchen doors. It is true! A restaurant and catering company I worked at was known for Jewish specialties that the neighborhood swore by. Who made ‘em? A Chilean guy was the only one allowed to make those matzo balls and noodle kugel. The seasonal fried clam and ice cream shack had a group of guys who couldn’t get drivers’ licenses but where somehow all related or connected. Those guys were much harder workers than some of the slacker 16-year-olds who hadn’t ever used a broom before.
kitch_conf_425_290(I loved his passage, especially since I love pirates)

There were moments when I wanted to cheer right along with what he says. He reminds diners that eating Sunday brunch somewhere that isn’t a breakfast place means the B-team, not the famous Saturday night dinner chef, is whipping up your eggs benedict. Also, that the specials are either something the chef came up with to help with food costs or, it is something the chef would like to move along out of the walk-in before it goes bad. SO TRUE!

https://www.ngoc.org.uk/uncategorized/future-events/g6097srnl7c I think he’s a bit introspective by nature, but I enjoyed that. He dabbled in some intense habits which he references on his shows too. It is probably a good perspective (and PSA) for young cooks who are having that much fun, spending all their money, and who can be great, if they just know what the heck is happening around them.

https://www.chat-quiberon.com/2024/01/18/8ealtbv4o Google just showed me it was a short TV series circa 2005 with Bradley Cooper. Umm Bradley Cooper in the kitchen? Yes please! Excuse me while I search Netflix for it…

Spinach and Artichoke Pockets

2

https://masterfacilitator.com/fe838zl89dt I love creamed spinach as an ingredient. It has tons of flavor and is great for a sauce and for serious color. I used it in place of sauce in deep dish pizza. This time I thought it would help make spinach and artichoke dip. I baked it into puff pastry pockets to turn dip into dinner!

spin_art_inside_590_390

Ingredients:

https://www.prehistoricsoul.com/fphun1uwgi 1 pkg creamed spinach
2 cups artichoke hearts
2 tbs garlic, chopped
1 tbs cream cheese
1 cup fresh spinach
4 slices fresh turkey/4 chicken tenders, pre-cooked
1 cup shredded mozzarella/shredded monterey jack
salt & pepper
1 sheet of puff pastry

Directions:

Sautee artichoke hearts in a large pan over medium heat for about 2 minutes.
spin_art_arts_590_390
Preheat oven to 375 degrees.
Add creamed spinach, garlic, cream cheese, and fresh spinach to the pan. Stir and cook for 5 minutes.
Chop and add pre-cooked turkey/chicken, cooking for another 3-5 minutes.
spin_art_pan_590_390
Roll out puff pastry from ¼ inch thickness to ⅛ inch (sheet should almost double in size)
Cut puff pastry into squares. Lay out if forming into pockets. Or lay into ramekins/muffin tins.
Fill each with spinach/artichoke mixture.
spin_art_filled_590_390
Add shredded cheese and fold/close.
spin_art_tobake_590_390
Bake for 20 minutes, until golden brown.
spin_art_baked_590_390

https://space1026.com/2024/01/o3xbawuye This was such a fun and different kind of dinner. I made these pockets into ramekins so I didn’t have to worry if they exploded. Smaller ones would be fun for a party.
spin_art_inside_590_390

https://gungrove.com/vwgus2jcz1x The turkey I had wasn’t in tip-top shape (it lived in the freezer for a bit) so I figured it’s only use could be cooked into something. It added a bit of protein but wasn’t a crucial addition.

https://modaypadel.com/z2de6m4c5b https://sieterevueltas.net/rb59k450nu Any other apps turned dinner ideas out there?

Pan Seared Scallops

2

Today I have a quick restaurant-style dinner. Pan seared scallops are such an easy preparation. They require so few ingredients and cook perfectly. I upped the ante with a really easy sauce too.

scallop_plate_590_390
Ingredients:
3-4 sea scallops per person
3/4 cup wheat flour
1/2 tsp garlic powder
salt & pepper
2 tbs whole grain mustard
1 tsp butter
splash milk
1 tsp cream cheese

Directions:
Heat a heavy pan over medium heat and drizzle with olive oil and butter when warmed.
Mix flour, garlic powder, and salt/pepper.
Toss scallops into seasoned flour and sear in the pan for 2 minutes per side.
scallop_pan_590_390
While the scallops are cooking, heat mustard, butter, milk, and cream cheese over low heat.
Serve scallops with creamy mustard sauce.

The scallops are slightly sweet with a slight crunch on the outside. The butter flavor they are cooked in plays off the mustardy sauce for a subtle flavor.

scallop_plate_590_390
I love scallops prepared this way. They’re easy (as in less than 10-minutes of cooking) and are full of flavor. I served them with roasted broccoli and polenta cakes. It felt special for such a simple dinner.

Polenta Cakes, Leftover Remix

I told you just how much polenta I had leftover when I made Chorizo and Polenta. If you missed it, there was a LOT of polenta. I decided to flavor up the leftovers and make them into cakes.

I feel so accomplished using leftovers. This post is a bit delayed, but better late than never, right?
chorizo_polenta_polenta_590_390

Ingredients:

2 cups prepared polenta
¼ cup white wine
3 tbs butter
2 tbs grated Parmesan
2 tsp chopped basil
2 tsp chopped garlic
salt & pepper
⅔ cup Panko breadcrumbs
½ cup seasoned breadcrumbs

Directions:

I warmed it slightly (since it had become one with the shape of the container since I made it a few days prior).
Mix in wine, butter, Parmesan, basil and garlic.
polenta_cake_bowl_590_390
Heat a heavy skillet with ¼ inch of vegetable oil, over medium low heat
Mix breadcrumbs, Panko, salt and pepper in a shallow bowl/plate.
Raise oil temperature to medium.
Form polenta into patties and cover with breadcrumbs.
polenta_cake_breading_590_390
Drop a pinch of polenta mix into the oil to be sure it bubbled immediately.
Pan fry each cake until golden brown.
polenta_cake_frying_590_390
Cover or keep warm in the oven until serving.
polenta_cake_plate_590_390
Let’s recap. I made 2 cups of polenta which ended up being 6 servings when I made Chorizo & Polenta. Now I made about 4 more servings of polenta into cakes. That is exactly how much polenta you get using 2 cups of dried polenta.

March Recap

How is it April already? March is over? I’m not ready for April. Then it will be May and I’m certainly not ready for May. March is a month that is scary that it is over, but man, I don’t want to do it again. I had a doozy at work. The worst thing that could have happened, happened. As we say while working in events “it wasn’t my fault, but it is still my problem.” Ugg. I’m tired just thinking back. I think we’re on the up-and-up. I think I fixed it. This just wasn’t supposed to be the site and vendor I had to worry about. Guess ya never know.

March was a good month. My birthday was delicious and left me feeling really special. It was definitely a happy one. This cake could make anything happy, but you know what I mean
bday_cake_590_390
I blogged about a lot of smoothies this month. Peanut Butter & jelly smoothie was a hit on pinterest. I made an amazing Mocha Nut Smoothie with nutella and coffee #ohhmygoodness. Here are some Smoothie Tips and a Citrus Smoothie. The best smoothie I made was a Creamsicle Smoothie

creamcicle_smoothie_ingred.590_390
I reviewed a cookbook, which I haven’t done in awhile. Breakfast for Dinner is a keeper, and according to my analytics, this was a fan favorite too!
bfast_dinner_cover_590_390
I felt like I was due for some pizza. I made a Greek Veggie Pizza that was outstanding. It was such a great meatless fresh pizza. It reminded me that spring was coming and the freshness is worth the craziness at work.
greek_pizza_slice_590_390
This 1-dish-wonder Smokey Pasta with Kielbasa was one I was really happy with. I don’t make many pastas but this was spot-on. It didn’t quite get the attention I think it deserved. It also re-heated well for which I was very grateful.
smokey_pasta_cooked_590_390
This work challenge definitely means that I’ve had muuuuch more work. Expect to see some fast & easy ones and whatever crosses my mind. I’m proud that I’m keeping up because I need the constants in my life that keep me sane. It’s all happening!

April will be a whirlwind. I don’t want to blink and miss the spring. I have to hurry up and get some wintry foods done that have been kickin’ around before it is too late!

https://masterfacilitator.com/4e2a09ctn Have any springy inspired ideas for me??

Thin Mint Ice Cream

Just before St. Patrick’s Day I set out to make ice cream and couldn’t find any mint extract. Is that because of the green-ness for the holiday? The store had lots of other extracts: rum; banana; orange; hazelnut, lemon, almond,  raspberry; and vanilla. I found green food coloring and then scrounged around to find mint flavors I could add into my would-be mint chip ice cream. I was psyched to put my new ice cream containers to use!
mint_icecream_container_590_390

I found the generic Thin Mint cookies and figured why not?! I got fresh mint. Then I peeked around the dairy section finding York Peppermint Creamer. Sure, join this mintfest.

Ingredients:
1 cups milk (I used 1%)
½ cup half-and-half
½ cup peppermint coffee creamer
20 fresh mint leaves
3/4 cups sugar
dash of salt
2 large egg yolks
1 teaspoon vanilla extract
4-6 drops green food coloring
10 thin mint cookies, crushed
2 tbs mini mint chips (or chunks)

Directions:
Cook milk, half and half, creamer and mint leaves in a medium pan, over medium-high heat. Heat about 5-8 minutes until the milk mixture gently bubbles, but doesn’t boil.
mint_icecream_steep_590_390
Remove from heat and let the mint steep for about 10 minutes.
While mint is steeping, in a small bowl, mix sugar, salt and egg yolks. Whisk to mix throughly.
Pour milk mixture through colander to separate the mint leaves. Press all the milk out of them and disgard.
mint_icecream_strain_590_390
Return mint mix to pan over medium heat.
Slowly add the egg/sugar mixture, stirring for five minutes.
Remove from heat, add vanilla and a few drops of green coloring.
mint_icecream_green_590_390
Refrigerate for a few hours, stirring occasionally, until completely chilled.
Add the rest of the green drops until it becomes your color of choice.
Mix according to manufacturer’s instructions (I mixed 35 minutes).
mint_icecream_churn_590_390
Mix cookies and chips in by hand.
mint_icecream_cookies_590_390
Freeze for at least 30 minutes before serving.
mint_icecream_container_590_390
Makes just over 1 quart.

Ohh my minty ice cream. I worried about the mintiness since I couldn’t find mint extract. Apparently, when you add every other mint thing you can find, it tastes minty enough. It wasn’t perfectly creamy. There was a tiny edge of an icy texture. I really think the non-dairy creamer is at fault for that. Whole fat milk is best and that non-dairy stuff is a little bit creepy now that I think about it….

When I smelled the mint, I immediately wanted a mojito. Is that bad? I smell mint and bypass toothpaste wanting a mixed drink?

Mint oreos would have been good, but they seem to sell out for St. Patrick’s Day too. I brought this to our green/St. Patrick’s Day potluck. I didn’t photograph it, let’s just say it wasn’t our finest potluck. Maybe next time.

Dying Easter Eggs

Happy almost-Easter! Sis and I dyed eggs and got really into it! There were techniques and tools. Ohh my!

I cut painter’s tape to make a chevon egg.
dying_eggs_tape_590_390
We did some rubber banded dyed eggs. They came out like tie-dye!
dying_rubberbands_590_390
We broke out some nail polish. That made the easiest dots. Crackle top coat polish made a white-wash looking on.
dying_eggs_bowl_590_390

I haven’t dyed eggs in years and it was really fun. I’m glad we tried our hands at some different techniques.

Don’t forget: cooled eggs will dye better; white vinegar will make the dye more vibrant. Have fun!

Smoky Sausage Pasta

I don’t always cook pasta, but when I do….I’m glad I did. Pasta tends to be my go-to option when I haven’t planned anything else. Dried pasta + kitchen ready tomatoes = fast dinner. I rarely start out with pasta as part of my meal planning. Seriously, the last one I blogged about was bolognese (which was really about the sauce) or mac & cheese. This one was awesome and I totally need to make it again.
smokey_pasta_bowl_590_390

This is totally a one pot wonder. It is based off of America’s Test Kitchen’s: The Best Simple Recipes. I saw it on a few blogs, here was one of them. Several took a spicy approach with hot sauce, spicy rotel, and spiced sausage.  I added spinach to mine to increase the nutritional value but wheat pasta would be hidden really well here.

Ingredients:

1, 12-oz pkg turkey kielbasa or chicken sausage
1 pound box short pasta
1 cup milk
2 cups chicken broth
1, 16-oz can crushed tomatoes
1 clove garlic, chopped
1 tsp liquid smoke
1 tsp smoked paprika
3-4 cups baby spinach
1 ½ cups shredded monterey jack cheese
2 stocks of green onion, chopped

Directions:

Saute kielbasa cut into coins, in a large hot skillet with 1 tsp olive oil. Stir until evenly (but lightly) browned over medium heat.
smokey_pasta_sausage_590_390
Add tomatoes, broth, crushed tomatoes and milk. Bring to a gentle boil.
Add in dried pasta, garlic, liquid smoke, and paprika. Stir and cover to cook for about 8 minutes.
smokey_pasta_pot_590_390
After that, pasta will be mostly cooked, but still a bit firm. Cover the pasta with 1 cup of cheese and spinach. The sauce will have reduced and thickened.

smokey_pasta_spinach_590_390
Reduce to medium low temperature, stir, and cover again for 3-5 more minutes.
smokey_pasta_cooked_590_390
Serve topped with more cheese and green onions.
smokey_pasta_bowl_590_390

I didn’t think it was especially smokey, but the flavors were great. The light tomato flavor is great in the cream.

I went with Kevin & Amanda’s choice of pasta shape: campanelle. They were great little cones to hold the sauce. Mr. J thought they reminded him of a krimpy pappardelle. I remember having campanelle regularly growing up.

It reheated perfectly the next day for lunch! It was suuuuper cheap. It is a great reminder of how easy and cost-effective it is to cook at home. This would be easy for lunch for the week or even halving the recipe.

There is also easy potential to add in other foods you have laying around. I think the base of pasta + protein + enough liquid = endless options. A slight Mexican twist uses hot sauce/rotel/salsa/pepper-jack cheese/jalepenos. An Italian twist could use chicken sausage/basil/Parmesan/artichokes. A BBQ twist could have bbq chicken/bbq sauce/liquid smoke/onions/peppers.

See what I mean? Endless possibilities.

Cost Breakdown:

turkey kielbasa $4.49
pasta: $1.00
chicken broth: $0.80
canned tomatoes: $1.49/2
spinach: $1.85
Monterey jack cheese: $2.50
green onions: $1.00/2
total: $11.89 (or $2.97 per person, 4 servings)

What I Ate: Easiest Banana Muffins

What I Ate is a series that might not necessarily require a recipe but these muffins are a prime example of a recipe to file away and whip it up when the time is right.

Pinterest introduced me to a shortcut banana muffin recipe just like the pumpkin muffin shortcut I loooove. Do you follow me on Pinterest? They’re so quick and really easy to make. I’m not a big baker but these came out perfectly!

I made these guys before I knew how badly I’d need warm banana goodness. Work has gone bananas…to put it mildly. Bananas I tell you. Thank goodness I had these for the week. I think my crisis is averted. I’ll be sure to shower my local co-workers with these soon to thank them for all their support. When the goings get tough, the tough get going. For sure.

banana_muff_plate_590_390

Ingredients:

1 box yellow cake mix
4 very ripe bananas (small or 3 large)
2 eggs

Directions:

Mash bananas or use a mixer, or food processor.
banana_muff_mash_590_390
Mix in eggs and cake mix.
banana_muff_mixed_590_390
Add in cinnamon, nuts, dried fruit, chips, or anything you like! (I added cinnamon & cinnamon chips)
Fill muffin cups or a sprayed loaf pan.
banana_muff_scoops_590_390
Bake 20 minutes, or until toothpick comes out cleanly.
banana_muff_plate_590_390

These are suuuuper easy and are such a good use for discount bananas. I love discount produce and these bananas were a steal. Forty-three cents for 6 bananas. Forty three cents. I froze some of the least ripe bananas in chunks for future smoothies.
banana_muff_dayold_590_390
Cost Breakdown:
uber ripe bananas: $0.43
cake mix: $2.25
2 eggs: $0.30
cinnamon chips: $1.35 (1/2 bag)
total: $4.33, or $0.30 per muffin