Archive | July, 2014

So Simple Sausage Calzone

31 Jul

Simple Sausage Calzone

This is so easy that you will be mad at yourself for spending ten dollars at the pizza place.

One pound of pizza dough

Two pounds of sausage. Take the sausage out of the casing.

I like the calzone really full but you can get away with less meat.

1/2 pound of mozzarella cheese

Three or four slices of provolone cheese

One large diced onion

Two tablespoons olive oil

Saute the onion in the oil till soft.

Add the sausage and break it up very well.

You want a crumbled consistency.

Cook till the sausage is well done.

Drain all the fat from the sausage and cool.

If you put it on the dough hot the dough will start to get soft and mushy.

Grease a 9 x 13 pan with a light layer of crisco.

Spread out your pizza dough to about 1/4 to 1/2 inch deep .

Add the sausage to form a long rectangle leaving about four inches of uncovered dough around meat.

Place the cheese over the sausage so it melts down into the meat.

Fold the dough over to form a sealed envelope.

Place in a 450 degree oven for about 18 to 20 minutes.

Check the calzone after ten minutes because every oven is different.

I have two ovens and both of them cook differently.

Make sure the bottom of the calzone is nice and crisp.

Serve this with a big salad or a cup of soup.

This serves about four big eaters.



Nutty chicken sandwich

30 Jul

nutty chicken sandwich

I made a ton of grilled boneless chicken because I wanted leftovers for sandwiches.

I marinated the chicken in Mojo marinade and grilled it all.

My grandson wanted a peanut butter sandwich and then changed his mind.

By now you should realize that I never throw out anything.

So… I had a delicious potato roll with peanut butter on it.

I opened the roll and added a piece of grilled chicken.

Added a sliced scallion, a handful of arugula, a slice of grilled red pepper, a thin slice of a sweet pickle and a strip of bacon that was leftover from breakfast.

I know this was not the invention of the wheel but it is delicious.



Vegetable Pasta Salad

29 Jul

Vegetable Pasta Salad

I started to make a simple pasta salad.

That didn’t happen.

Two pounds of orrecchiette pasta.

One tablespoon salt

Two containers of grape tomatoes

Two big chopped onions

Six cloves of sliced garlic

1/2 cup olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper or 1/4 teaspoon red pepper flakes.

One teaspoon garlic powder

One bag of small sweet peppers about twenty.

Ten sticks of string cheese cut in half.

1/2 teaspoon garlic powder

1/2 teaspoon salt

Three bunches of broccolini

1/4 teaspoon salt

One tablespoon olive oil.

Boil a big pot of water and add the tablespoon of salt.

Add the pasta and stir.

Cook till the pasta is a little chewy so test it after about eight minutes.

Drain and set aside.

Mix the tomatoes with the onions, garlic, oil, garlic powder, salt and pepper.

Spread the mixture evenly onto a baking pan and roast  at 450 degrees till the tomatoes pop.

Pour over the pasta including all the oil.

Toss the pasta and mix the tomatoes in because everything else is going on top.

Wash and take the seeds out of the peppers and stuff each with a half a stick of string cheese.

Place the peppers on the same pan that you used for the tomatoes.

Sprinkle with salt and garlic powder.

Drizzle with the oil.

Roast at 450 degrees till the cheese starts to melt and the pepper is a little soft.

Let them cool slightly and then place on top of the pasta.

Add the oil that the peppers were cooked in to the pasta salad.

Make whatever design you like with the peppers.

Steam the broccolini .

Season with salt and toss with the olive oil.

Place around the top of the salad.

Lots of fresh basil is a great garnish.

You can add olives, eggplant or capers to the tomatoes.

You can also add goat cheese, herb cheese or mozzarella in the peppers.

This is a great all in one salad that can travel well and not take up a lot of room on the table.

I used all the cheese that melted out of the peppers in the center of the salad.

It was so good.

Never waste anything



Baked Cod Fillets two ways

23 Jul

Trying not to overeat ….again.

Making fish always makes me feel healthier.

Cod is on sale this week so this is what we eat.

I am making it with two different dressing but the same basics.

Can’t decide which one I like better.

Try both and you decide.

Two large, boneless, skinless, thick cod fillets.

The juice of one lime

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

Panko bread crumbs.

1/2 cup Good Seasons salad dressing

1/2 cup Spicy ginger mango dressing

Preheat the oven to 400 degrees

Place parchment paper on a baking pan

Rinse and dry the fish

Slightly oil the parchment paper

Rub the fillets with the lime juice

Place the fish on the parchment paper

Sprinkle with the garlic powder, salt and pepper.

Dust with a light coating of panko bread crumbs

Drizzle each fillet with a different dressing.

I placed sweet red pepper on the Italian cod and jalapeno on the ginger mango cod.

Bake for about 20 minutes

The time varies according to the thickness of the fish so start checking after 15 minutes.

The fish should be flakey but firm.

I served this with lentils, steamed broccoli and a tomato cucumber salad.

Zucchini with tomatoes and capers

21 Jul

Zuchinni with tomoatoes and capers

My Mom used to make this basic recipe with every vegetable she grew in her garden. Every meal was delicious.

Three or four tablespoons oil

One large diced onion

Two cloves of chopped garlic

One teaspoon garlic powder

8 small sliced zucchini about eight inches long.

One can of Rotelle spicy diced tomatoes

One  small can of tomato paste

3 teaspoons of capers with the brine

Saute the oil, onions and garlic till soft.

Add the zucchini and raise the heat to medium high.

You don’t want the zucchini to steam you want it to stir fry.

Then add the tomatoes, garlic powder, paste and capers.

Cook till everything is combined.

Garnish with fresh basil.

Don’t add any salt till you taste it at the end because the tomatoes and capers  should have  enough salt in them.

This is delicious on its own but could be mixed with a little pasta like small shells.

I had homemade macaroni and cheese, grilled chicken and a big green salad with balsamic dressing.


19 Jul


All the kids are coming over and I wanted something that could be used as a leftover for sandwiches.

I forget about all these comfort foods that are so delicious plus it makes a great sandwich with my garden tomatoes.

2 pounds of ground veal

3 pounds of ground beef

6 Hamburg rolls or slices of  wheat or white bread

1 cup of old fashion oats

3 large eggs

1 1/2cups ketchup

1 cup of chopped parsley

3 tablespoons butter

2 chopped onions

3 cloves of garlic

1 ten ounce package of chopped mushrooms

1 teaspoon black pepper

1/2 teaspoon salt

Chop the onions,garlic and mushrooms in the food processor.

Saute them in the butter just until the onions are soft.

Process the Hamburg rolls till they look like crumbs

Process the parsley till it is chopped

Mix everything together very well.

Place in a slightly greases baking pan.

Bake in a 375 degree oven for 50 minutes.

Test with your meat thermometer because it may take more time.

I like my meatloaf well done so I tend to cook it longer.

Serve with mashed potatoes and corn.

Leftovers are the best.

Slice the meatloaf into a 1/2 to 3/4 inch piece.

Place the slice in a skillet and heat it up till there is a brown crust on both sides.

Place a slice of American cheese on top.

Take two slices of bread.

Put mayonnaise on one side and ketchup on the other side

One or two slices of tomato

A thin slice of vidalla onion

Three or four sliced pickles

One piece of lettuce just so we get something green.

Place the meatloaf on this, followed by the other slice of bread.

Hot peppers can be added if you like.

This is a two meal feast.


Roasted boneless leg of lamb with potatoes

17 Jul

Roasted Leg of Lamb with Potatoes

This made the house smell so good.

One boneless leg of lamb about five or six pounds.

6 cloves of garlic

2 teaspoons salt

One heaping tablespoon rosemary

One tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon oregano

8 medium potatoes cut in half.

Olive oil to drizzle.

Make holes in the lamb and stick the entire clove of garlic into the meat.

Mix all the spices together and rub on the meat

Put into a pan with the fat side up.

Put all the potatoes around the meat.

Drizzle the potatoes with olive oil and salt.

Roast at 375 degrees until the meat thermometer reads lamb medium.

Let it rest for about ten minutes then slice to the thickness you like.

I served this with a big salad, hummus, pita bread and green beans.

This is a delicious meal that everyone will love.