Tag Archives: Oregano

Fresh Tomato Cheese Pizza with Asparagus and Prosciutto Ham

21 Sep

Asparagus Pizza

One pound pizza dough

Crisco to put on the pan

3 cups seasoned fresh tomatoes

One cup cut asparagus

8 slices diced cut ham

13 slices Muenster cheese slices

9 diced string cheese sticks

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 diced onion

6 basil leaves

3 tablespoons olive oil

Dice three cups of tomatoes and season with oregano, garlic powder,basil, onion, salt, pepper and olive oil.

Grease a pizza pan with the Crisco.

Use a very thin layer.

Stretch out the dough to fit the edges, working with your fingers.

Place the slices of Muenster cheese on the dough in an even layer.

This is the secret.

If the tomatoes are watery, put them in a saucepan and cook the water off by bringing the tomatoes to a boil and watching it closely. It should look a little dry.

Stir often, then cool and put it on the dough.

Sprinkle the asparagus, ham and diced string cheese over the pizza.

Finish with a drizzle of olive oil

Bake in a preheated 450 degree oven for about 15 minutes but check after ten minutes because all ovens are different.

Cook on the bottom shelf of the oven.

 

 

Advertisements

Mozzarella Salad

22 Jun

Mozzarella Salad

Fast, Easy, Delicious.

Could I ask for more???

Two big tomatoes or one box of grape tomatoes

Two containers of drained mozzarella pearls

4 to 6 tablespoons olive oil

1/2 teaspoon garlic powder

1/2 chopped vidalia onion

1/2 teaspoon oregano

1/2 teaspoon salt

6 fresh basil leaves.

arugula

Dice the tomatoes

Mix everything together except the arugula.

Place the arugula on a plate and scoop four or five tablespoons on top.

Mix together

Save the tomato mixture in a container for more salad, a pizza or garnish for grilled fish or meat.

This can also be mixed in with pasta .

It is so good.

By the way everyone needs to eat it because you reek of garlic and onion.

Chicken Marabella

19 Feb

Chicken Marabella

The Silver Palate Cookbooks are fabulous.

This is a recipe from the first edition.

It is a foolproof recipe that serves 8 to 10  people.

Ten pounds of chicken cut into serving size pieces.

I do take the skin off the chicken but leave the bones .

You could also use boneless chicken.

I use what is on sale and I do mix white and dark meat but I don’t use the wings, neck or legs.

One head of peeled  chopped garlic

1/4 cup oregano

Salt and pepper

1/2 cup red wine vinegar

1/2 cup olive oil

One cup of pitted prunes

1/2 cup pitted Spanish olives

1/2 cup capers with the juice

6 bay leaves

2/3 cup brown sugar

One cup white wine

1/2 cup chopped cilantro

In a large bowl mix everything except the brown sugar and wine.

Cover, refrigerate and marinate overnight.

Preheat the oven to 350 degrees.

Pour everything into a large oven proof pan . This includes all of the marinade.

Try not to overlap the chicken.

Sprinkle with the brown sugar

Pour the wine over everything

Bake for 75 minutes.

Make sure you baste the chicken with the sauce as it cooks about three or four times

Test one piece of the chicken before serving.

This also tastes delicious at room temperature but I like everything really hot.

Garnish with the cilantro

I served this with a basic risotto and asparagus.

 

Tomato salad pizza

11 Feb

Tomato Salad Pizza

When I was growing up my Dad had a huge garden. There was a  different tomato salad at every meal.

I am not complaining because every salad was delicious.

This pizza is just using the leftover salad.

Two boxes of grape tomatoes

One teaspoon garlic powder

1/2 teaspoon salt

One teaspoon oregano

1/2 teaspoon black or red pepper

1/2 cup olive oil

One chopped onion is optional

Mix everything together

This can be served as is with any meal but I am saving it for the pizza.

One pound pizza dough

Crisco for the pan

1/2 pound mozzarella cheese

4 tablespoons grated Parmesan cheese

Put a thin layer of Crisco on the bottom of the pizza pan

Spread out one pound of dough in the pan

Add the tomato salad and spread the oil evenly on the dough

Make the tomatoes look pretty.

Try to line them up so you get a tomato with every bite

Sprinkle with the grated cheese then the mozzarella

Bake on the bottom shelf at 450 degrees for 15 to 20 minutes.

Check to see when the bottom crust gets brown.

This pizza goes with everything.

I usually top it with fresh basil but I didn’t have any.

Put anything that goes with a tomato on top of this pie.

I have also cut the tomatoes in half  when I need to make more pizzas. I actually like it better because the juice of the tomatoes bakes into the dough.

Blue Cheese salad

15 Jan

Caesar Salad

Saveur Magazine has so many fabulous recipes .

I started reading it years ago and always find  something special.

Treat yourself and get a subscription this year.

This is a salad I tried, loved it and had to post it.

I did make some changes.

1/3 cup white wine vinegar

1/4  cup chopped parsley

1 tablespoon oregano

3 cloves chopped garlic

salt and pepper

1 1/3 cup olive oil

3/4 cup  crumbled blue cheese

1/4 cup half and half

1/4 cup mayonnaise

3/4 cup sour cream

1 tablespoons lemon juice

1 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon celery seeds

One large head of iceberg lettuce, sliced into strips

One medium large head of Romaine lettuce, cut into bite size pieces

20 grape tomatoes

One large sliced cucumber

One medium thin sliced red onion

6 slices of cooked, crisp, crumbled bacon

One cup of homemade croutons

Mix the vinegar, parsley, oregano, garlic, salt and pepper

Slowly drizzle in the oil and whisk well. Set aside.

Mix the blue cheese, half and half, mayonnaise, sour cream, lemon juice, garlic powder, onion powder and celery seeds. This looks like the traditional blue cheese dressing.

Toss all your greens, tomatoes, cucumbers and onions together with the vinaigrette then add the blue cheese dressing on top.

Finish with the bacon bits and croutons.

Anchovies are optional

This is the exact basic recipe from Saveur Magazine but I just added a couple of extras.

Spaghetti Sauce without meat

2 Dec

Pasta without meat

This was a regular meal on Friday nights when I was younger.

1/2 cup olive oil

6 cloves of garlic

2  14.5 ounce cans of diced tomatoes or one can of kitchen ready chunky tomatoes

One teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 tablespoon sugar

Saute the garlic and oil till the garlic is tan

Add the tomatoes, oregano, salt, pepper and sugar

Let it come to a boil then simmer for ten to fifteen minutes

The sauce should thicken up

Boil one pound of pasta

Drain it well and put it into the tomato sauce.

Let it simmer with the sauce a couple of minutes

Serve with freshly grated cheese.

Sometimes I add capers, olives, or cauliflower

Angies no measure salad

3 Nov

Angie's Salad

My Mom used to make this salad almost every night.

It is still one of my favorites.

2 or 3 ripe diced tomatoes

1 diced cucumber

1 diced onion

1 diced red peper

1 head of chopped romaine lettuce

One handful of arugula

2 or 3 cubed Italian rolls

Now this is when there isn’t any measuring.

4 shakes of garlic powder

4 shakes of garlic salt

8 shakes of oregano

about 1/2 cup red wine vinegar

3/4 cup olive oil and you have to use olive oil.

Whatever olives you have in the refrigerator.

Toss and make sure the bread is absorbing all the  juices.

Thats it!

Sometimes I add feta, goat or chunks of parmesan cheese but most of the time I keep it plain.

Just like Moms.