Tag Archives: parmesan cheese

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.

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Beef Braciole

17 Dec

Beef Braciole

Once again I am cooking for one of my children and loving it.

It is Andrews Birthday and this is his favorite.

8 thin sliced beef braciole meat. You can use pork, veal or chicken.

1/2 cup chopped parsley

4 cloves crushed, diced garlic

4 tablespoons olive oil

1/2 cup parmesan cheese

One chopped onion

8 slices of thin cut off the bone ham

8 thin cut slices of provolone cheese

8 slices thin cut italian genoa salami, not hard salami

8 slices thin sliced prosciutto ham

2 cup baby spinach.This is optional but I like it.

Before you start you must pound the meat.

Braciole is  top round and it needs to be tenderized and this is done by pounding.

Pounding can be very therapeutic because you can get a lot of aggression out every time the mallet hits the meat. Not a bad idea to relieve holiday  stress.

After you pound the meat you can start layering the cheese and meat.

Saute the onion in the olive oil till soft

Mix with the garlic and parsley

Put the piece of meat down

Add one teaspoon garlic, parsley ,onion mixture and spread evenly on the meat.

Sprinkle with parmesan cheese

Layer a slice of ham, salami , provolone, and prosciutto.

Add a 1/4 cup of the spinach

Start from the long end of the meat and start rolling.

Try to seal everything inside the meat.

Take some twine and tie the meat firmly to form these great packages.

Brown the meat in olive oil on all sides

This is two versions.

One is to put the meat in tomato sauce and cook on slow heat for hours till the meat is fork tender.

The other version is to slice up three or four onions, season with salt and pepper and place in a covered baking dish with three tablespoons of olive oil.

Place the meat on top and cover tightly.

Bake at 325 for at least two hours or until the meat is fork tender.

Serve both with either pasta or buttered noodles.

Make sure you take off the twine before you serve these delicious bundles.

 

Chicken with lemon and capers

16 Oct

 

Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.

 

 

Baked Asparagus

10 Oct

Baked Asparagus

Another easy recipe but you do have  to wash a pan so use some foil.

One bunch of asparagus

Olive oil

Salt

Pepper

Parmesan cheese

Balsamic Glaze

Wash and dry the asparagus

Snap off the hard part of the stems

Toss the  asparagus with olive oil, salt and pepper

Lay the asparagus on the nonstick aluminum foil

Try not to make them touch.

Sprinkle with freshly grated parmesan cheese

Drizzle with the glaze

Bake at 450 degrees for 10 to 12 minutes.

Make sure the cheese does not burn.

Thats it.