Zucchini and Saugage Flatbread Pizza

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Father's Day is next weekend and I think this recipe will excite him to no end.

My father always loved a good pizza.  Today there are so many options on which to use as a base for the pizza it opens up a endless variations.

Today we are using Flatbread.  I found a really nice flatbread pizza at the store made by Brooklyn Bred Pizza Crust Thin Traditional.  It's really long and the dough is thin enough to crisp up well.  If you can't find this brand any brand will do.  Naan makes a great pizza!

What makes this pizza different.  Well the toppings for one.  We have zucchini.  Not just any old zucchini, but one that is broiled and seasoned just right with a touch of Italian Seasoning.  This creates a moist and crispy zucchini round that is just a fabulous topping.  The other is sausage.  What's better than sausage on a pizza?  But in this case to keep this a little healthier I chose a great turkey mild Italian sausage.  This flavor combination is awesome together.  You and your family are gonna love it.

Everyone loves a good pizza and this is the perfect dish to serve Dad on Father's Day!  It a little different than your normal burger or steak but just as hearty when you serve it with a nice Italian side salad, and a beer! Plus the best part is that you can have this done and served in about 30 minutes.  Don't you just love quick meals.

Being a quick meal allows you to spend more time with your loved ones.  Win, Win!  I would say that this is perfect for a weeknight, or Friday night pizza night as well.  Heck, pizza is good anytime in my book!

One flatbread serves 2 people, maybe 3, so if you are feeding more just make two!

Happy Father's Day to all the guys out there!  What would we do without their strong guidance and love.

Enjoy!





Zucchini and Sausage Flatbread Pizza

serves 2-3

1 Long Rectangular Flatbread Pizza Crust (such as Brooklyn Bred)
1/2 cup pizza sauce
9 oz of Turkey mild or hot Italian Sausage, casings removed
1 tsp Italian Seasoning
1/2 tsp salt
1 medium zucchini
1/2 cup mozzarella cheese, shredded
olive oil

Preheat oven to broil. Trim the zucchini, then cut into ⅓-inch-thick rounds. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and the Italian seasoning. Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) Remove sheet from broiler, then adjust oven temperature to 450 degrees.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking up meat into small pieces. Cook, tossing occasionally, until cooked through, 4-6 minutes.

Place flatbreads on baking sheet. Spread sauce evenly over the flatbread. Scatter mozzarella over the sauce, then arrange the zucchini and the sausage on top.

Bake in oven until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, and serve.

Chili Lime Salmon with Roasted Vegetables

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So I have to admit that this is a rare posting of a "fishy" dish.  I don't eat fish but MGG loves it.  So I will on occasion make him fish while cooking a piece of chicken for myself.

Since I hadn't made him a salmon dish in quite awhile I thought it was time to do just that!  It just so happened that this particular salmon dish came out fabulously delicious that I had to share it all with you.  You are gonna love this.

Chili Lime Salmon with Roasted Vegetables

The flavors in this dish just POP!  The salmon is bursting with a chili lime seasoning and I use a searing and roasting method that produces a crispy fish on the outside and juicy and succulent on the inside.   This method is really easy to do and is perfect if you are cooking four or less fillets.  The best tool that you can use for this is a cast-iron skillet.  It cooks the fish beautifully!

Serve along a combination of roasted potatoes, green beans, and butternut squash.  A great combination that turns out to be the perfect side dish to the fish. 

This is one easy weeknight meal, that is perfect for the fish lover!

Enjoy!

Chili Lime Salmon with Roasted Vegetables

serves 4

2 tablespoons of butter
4 salmon fillets
2 Tablespoons chili lime seasoning (such as Mrs. Dash)
3/4 lb fresh green beans
1 1/2 lb baby gold potatoes (halved or quartered)
1 lb cubed butternut squash
olive oil
salt & pepper

Heat the oven to 450 degrees. On a sheet pan place the butternut squash and potatoes, spreading them out so they don't overlap too much. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat and spread out again on the pan.

Cook the vegetables for 15 minutes, remove from the oven and toss and add the green beans. Cook an additional 10 minutes until golden brown. Remove from the oven and cover with foil to keep warm.

Turn the oven down to 400 degrees.

Sprinkle the seasoning over the salmon fillets. In a cast-iron skillet over medium high, melt 2 tablespoons of butter. Add the salmon fillets, skin side down and cook for 3 minutes over to brown the skin. Spoon some of the melted butter over the top of the fish as it cooks.

Transfer the skillet to oven. Roast until fish is just cooked through, 8 to 10 minutes.

Garlic and Parmesan Crispy Oven Fried Chicken

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Ever wonder how to get really, I mean REALLY crispy chicken in the oven?

Boy, I have a foolproof method to share with you today.  This recipe produces the crispiest oven-fried chicken you will ever make, straight from the oven.

The secret is in the method, so make sure you don't skip a step to ensure that extra crispy crust!  A few special ingredients ensure that crispy crust.

First off, you'll need a screaming hot baking sheet.  You just heat this up while the oven is preheating.  Then you melt butter on this sheet to cover it and provide a base for the chicken to cook.  It's really like frying in the oven with less fat.

Next you need to make sure to add breadcrumbs, and baking powder to you flour dredging mixture.  This gives the coating some lightness and plumpness while frying in the oven.

Beyond that these are prepared like your classic chicken strips.  The result though is a fabulous Garlic and Parmesan Crispy Oven Fried Chicken that will knock your socks off!  Kids will cry for more, so make a big batch, because they go fast!  Oh! and don't forget to serve it with a homemade ranch dip.

Enjoy!








Garlic and Parmesan Crispy Oven Fried Chicken

Serves: 6  

Ingredients

2 eggs
2/3 cup buttermilk
1 cup flour
⅔ cup grated Parmesan cheese
4 tablespoon bread crumbs
1 teaspoon baking powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder

1 teaspoon salt 
1/2 teaspoon ground black pepper
2 pounds chicken tenders
3 Tablespoons butter

Preheat the oven to 420°F.  Place a large baking sheet in the oven to heat.

In a pie pan or dish whisk together the eggs and the buttermilk.

In another pie pan or dish mix together the flour, Parmesan, breadcrumbs, baking powder and all spices through the black pepper together.  Mix to combine well.

Dredge the chicken pieces in the flour mixture, shaking off any excess.  Then dip the pieces into the egg mixture turning to coat.  Place the chicken pieces back into the flour mixture coating well.

Remove the baking sheet from the oven (careful, it's hot!)  Place the butter on the hot sheet and allow to melt.  Spread to coat.

Place chicken pieces on the baking sheet.  Bake for 10-12 minutes.  Remove from the oven and flip the pieces over.  Return to the oven and bake for another 5-8 minutes, or until completely cooked and golden brown.  If needed you can broil the pieces to deepen the browning for a few minutes.  

Baked Honey Soy Chicken Legs

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Need a quick weeknight meal?  Let's make a quick hot meal using the oven.

Baked Honey Soy Chicken Legs is a weeknight wonder!  Just a few ingredients and some chicken legs and you'll have a tasty dinner on the table in no time.  One that the whole family will love.  

Tender, juicy chicken legs doused with a wonderful honey soy sauce served over a bed of fluffy rice.  What could be more comforting than that? 

Chicken legs are used hear as you can buy them cheaply and in bulk.  Everyone loves a good chicken leg!  They are the perfect vehicle for this mouthwatering sauce too.  They soak up the sauce perfectly while the chicken bakes and it gets in to all the nooks and crannies of the chicken, making for one boldly flavored chicken leg.

Enjoy!


Baked Honey Soy Chicken Legs

6 chicken legs
salt and pepper
1/4 cup Asian rice wine
1/4 honey
1/4 low sodium soy sauce

Pat the chicken legs dry with a paper towel and place them in a baking dish.  Sprinkle with salt and pepper.

In a medium bowl add the rice wine, honey, and soy sauce.  Stir to combine.  Pour over the chicken coating all sides.  Allow to marinate at room temperature for 30 minutes.  

Preheat your oven to 350 degrees while the chicken marinates.  Cover your pan with foil and bake for 30 minutes.  Remove from the oven and turn the chicken over.  Uncover and bake another 15 minutes until golden brown on top.  Serve warm over rice if desired.

Chicken and Mushroom Fricassee

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Let's make comfort food!

Let's make a skillet meal!  I'm definitely in!  It's super cold In So. Cal and I'm freezing all the time.  I went and bout a coat that was lined with Sherpa all over the inside, even the hood.  I need it.  This bone chilling cold is not making for a happy So Cal gal!  Bring me the sun, or at least some comfort food to warm me up until spring arrives.  I know I sound like a baby, saying 50's and 60's is cold, but for a native Californian, this makes me wonder how everyone living in snow states does it?  

So to keep us warm and cozy I decided to go retro and make Chicken and Mushroom Fricassee.  This is a dish from way back and actually refers to a cooking method of taking cut up meat, saute and then braise it in a wonderful white sauce.  I've added mushrooms for good measure and I must say this was so delish!!!

The best part is it is made all in one pan!  The sauce is served over the chicken and you'll have a wonderful, comforting dinner on the table in no time.

I've used chicken breasts, but thighs will work perfectly as well.  I hope you are keeping warm.  I'm wearing my jacket now, and it's nice and toasty!  This dish will keep you tummy toasty too and the whole family is sure to love it.


Enjoy!




Chicken and Mushroom Fricassee

serves 4

4 boneless skinless chicken breasts

1 tbsp. butter
1 tbsp. olive oil
1 pound baby bella mushrooms, sliced
1 medium onion, diced
¼ cup white wine
1 tbsp. flour
1 garlic clove, minced

1-1/2 cups low sodium chicken broth
⅓ cup sour cream
1 egg yolk
2 teaspoons lemon juice 

Pound the chicken breast to an even layer using a mallet. Season both sides with salt and pepper.

Heat a large skillet over medium high heat. Add the butter and olive oil and heat.  Add the chicken and cook about 4-5 minutes per side. Remove chicken from skillet and transfer to a plate.

Add the mushrooms, onions and wine to the skillet and cook for 8-10 minutes, until the liquid has evaporated and the mushrooms are browned, stirring occasionally. Add the garlic and flour, and stir.  

Add the chicken broth, scraping up any bits on the bottom.  Return the chicken to the skillet, cover  and cook until cooked through, about 8 minutes.   Remove the chicken from the pan and place on a platter.  

In a medium bowl, whisk together the sour cream and egg yolk. Add in a ladle of the hot the sour cream , whisking to temper.  Add the egg/sour cream mixture to the skillet and stir to combine.  Add the zest, juice and stir to combine.  Pour the mushroom mixture over the chicken on the platter and serve.  

Sheet Pan Beef Fajitas

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I just love sheet pan meals, don't you?

The are so easy to put together because the whole meal cooks on the same sheet. That's right, meat and vegetables, (chicken, beef, pork, and fish) can be combined on the same tray and roasted in the oven! It's a new marvel and I'm loving it! This is the perfect weeknight meal.

Today we are going to take a walk on the Latin side. How about some delicious, sizzling fajitas? Sounds great, right! All those caramelized onions and peppers mixed with your choice of meat, wrapped up in a hot fluffy tortilla. Oh man!

So today I'm craving steak, so lets make Sheet Pan Beef Fajitas.

With this easy supper, slices of sirloin steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and served with Mexican rice and slices of lime. 

Since it all cooked on one pan, clean up is a breeze!

Sheet Pan Beef Fajitas



serves 4

1 lb. sirloin steak, left whole
1 red bell pepper, seeded an thinly sliced
1 yellow bell pepper, seed and thinly sliced
1 yellow onion, thinly sliced
2 Tbs. canola oil
2 Tbs. fajita seasoning
1 tsp. kosher salt
8 flour tortillas
Mexican rice for serving
Lime wedges for serving

Preheat an oven to 425°F

Place bell peppers, onion, and steak on a baking sheet. Steak should be in the middle surrounded by the vegetables. Drizzle oil over peppers, onion, and steak. Tossing to coat. Sprinkle fajita seasoning over the steaks, both sides, and rub in to cover surface area.

Place in the oven and roast, stirring the vegetables once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.

During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.

Remove the steak from the pan and allow to rest 5 minutes, then slice thinly Plate steak slices and vegetables. Serve with flour tortillas, Mexican rice (optional) and lime wedges.

Game Day Winner: Spicy Turkey Chili

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Need an easy, crowd-pleasing dish for game day?  

Make a batch of my Spicy Turkey Chili.  Ground turkey along with black beans and a few pantry staples is all you need to make a batch of the BEST TASTING, healthier version of chili.  This has become my new favorite chili dish and it is comfort food heaven on a cold day.

Spiked with cayenne pepper and jalapenos for heat you can amp it up to another level or mellow it out by adding more or reducing the amounts used.  We like a little spice so I put about 1/4 tsp instead of a pinch in our batch.  Bam!  it was soooo good!  

I love that this is a healthy version of chili, reducing the fat by using turkey.  I also love that this is a little soupier chili, it creates a soupy broth that is full of flavor.  If you like your chili super thick then I would reduce the liquid by a cup.  This is comfort food heaven (Did I tell you that already?).  Easy enough to throw together on a weeknight, and one your family and friends will love!

Don't be surprised when everyone gathers around on game day for this chili, and comes back for seconds.  So make a double batch to feed the all the sports fans!

Other chilies you might like:
Lightening Fast So-Cal Chili
Southwest Chicken Chili

Spicy Turkey Chili

serves 4

1 Tbsp canola oil
1 medium yellow onion, diced

2 cloves garlic, minced
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz  can diced tomatoes
4 c. low-sodium chicken broth

Garnishes:  (optional) cheddar cheese, sour cream, green onions, tomato chunks, slivered onions 

In a large stockpot, over medium heat, heat oil.  Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.

Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.

Increase heat to high until chili comes to a boil.  Reduce heat and simmer for 25 minutes.  Serve immediately in bowls and garnish if desired.

10 Top Recipes of 2017

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Happy New Year!

2017 was a full packed year but it seems that it went so fast that it was a blur.  This was a years full of variety.  The dishes made were an array for down home cooking to international fare.  

I gathered the most popular dishes from 2017 in one spot for you to reference and enjoy!

Enjoy all the precious moments that 2018 will bring.  We only live once!

10 TOP RECIPES OF 2017

10.
StonefireGrill’s Roasted Cauliflower with Tahini Sauce



9.
Greek Style Lemony Chicken and Orzo Soup

8.
Brown Sugar-Sour Cream Banana Bread



7.
Slow Cooker Guinness Irish Beef Stew



6.
One Pot Meat Lovers Pizza Ravioli Bake



5.
Herbed Ricotta and Parmesan Spread

4.
Spicy Szechuan Chicken and Vegetable Stir Fry



3.
Chicken Teriyaki Stir Fry



2.
Healthier Slow Cooker Orange Chicken

1.Lemon Pepper Butter Chicken Breasts





There are plenty of dishes to come in 2018.  Lots of comfort food, weeknight meals, stir frys, southern dishes, and easy restaurant style meals.  Enjoy a prosperous holiday and I am so grateful for all of my followers.  I wish you the best in 2018 and will be talking to you in the new year!