Tag Archives: cheese

Pull Apart Pizza Bread

Pull Apart Pizza Bread

Pull apart pizza bread
Pre-heat oven to 400. Grease a nonstick pan with olive oil or cooking spray.
Cut pizza dough into bite sized pieces, and toss in a bowl with olive oil, Italian spices, Parmesan cheese, shredded mozzarella, garlic, and pizza toppings until all pieces are coated with oil.
Throw everything into the greased bread pan or similar dish.
Top with Parmesan cheese.
Bake at 400 for approximately 20 minutes until the top is brown and it is cooked all the way through.
Serve with side of marinara sauce.

You can buy the pizza dough in the grocery store, but I find it simple to make my own with my Kitchenaid mixer.
http://allrecipes.com/Recipe/Quick-and-Easy-Pizza-Crust/Detail.aspx?event8=1&prop24=SR_Title&e11=quick%20and%20easy%20pizza%20crust&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1
Ingredients

Quick & Easy Pizza Crust!
Original recipe makes 1 – 12 inch pizza crust
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Directions

Preheat oven to 400-450 degrees C. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

My version of pizza bread (pictured) uses cooked spinach and mushrooms, but you can easily substitute cooked ground sausage, peppers, or pepperoni.

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Bacon & Swiss Quiche

If you love eggs as much as me, you will love this easy quiche. I love quiches because you can pretty much add anything to them and not screw them up. It’s so simple and delicious…your favorite ingredients, plus about 7-8 large eggs, a dash of milk, sour cream, and cheeses and dump it into a pie crust. Bake on 400 until it’s starting to split in the middle (cooked in the center).

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Since bacon and other cured meats contain nitrites (cancer causing) I was thrilled to discover this all natural bacon at my local grocery store. It tastes great too. I have to warn you though, it’s about double the price of regular bacon. I guess pay for healthy food now, or pay for your medical bills later? Ughh I had to have it!

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The ingredients for the bacon & swiss quiche:

  • about 1/2 package of bacon (cook it first then chop it up)
  • 3 tablespoons of sour cream
  • 7-8 large eggs
  • 3/4 cup of shredded swiss cheese (save about 1/4 cup to add to the top for the last 5 minutes of baking)
  • 1/3 cup of parmesean/romano cheese
  • pinch of salt
  • pinch of ground pepper
  • pinch of thyme
  • pinch of garlic
  • pie crust

Beat all ingredients together with a wisk saving some cheese for a topping to add for the last 5 minutes of baking.

Pour liquid into bottom of pie crust in a pie plate.

Bake uncovered 400 degrees for 20 mins or so depending on your oven.

Fork around the edges of the crust if desired.

Let cool for 5-10 minutes before cutting.

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Traditional Lasagna

Grace’s Meat and Cottage Cheese Lasagnaimage

I am always looking for ways to improve my recipes, and I think I have finally discovered the best way to cook lasagna! Do not cook the noodles before layering! Leaving them “raw” allows them to soak up the sauce and juices and make the dish have tons of flavor. The noodles aren’t overcooked. Your husband is happy and eats 3 servings.

I normally have always used ricotta cheese and cooked lasagna noodles as layers in meat lasagna. However, I decided to replace ricotta by using cottage cheese and not cooking the noodles beforehand to soak up the excess water. I was sick of runny lasagnas that were hard to slice and too mushy.

Cottage cheese is low in fat and high in protein. It’s sworn by athletes and people trying to lose weight. It has a large amount of casein protein (the kind for muscle building). It is also lower in calories than ricotta. Win-win!

The layers of my lasagna were as follows:

  • Red Sauce: 1 lb. of 90% lean beef cooked with 1/2 a yellow onion and 3/4 of a jar of pasta sauce (or your homemade sauce) in a large pan. Add Italian spices and garlic as desired.
  • White Sauce: 1 1/2 cup of cottage cheese mixed with one egg, 1/2 cup of Parmesan cheese,  pinch of parsley and pinch of thyme.
  • Noodles: uncooked raw lasagna noodles broken to fit your pan (if they don’t fit… mine didn’t because I used a weird shaped dish).
  • Cheese: various cheeses (sliced provolone, sliced or shredded mozzarella, Parmesan, sharp cheddar or whatever you like! Normally I only use parm and mozzarella but I decided to go crazy with a variety of cheeses. I was glad I did!

I layered the bottom of my dish starting with a thin layer of the beef/sauce mix.

The next layer was the raw noodles.

The next layer was white sauce mix.

The next layer was various cheeses.

The next layer was the raw noodles (again).

The next layer was beef/sauce mix (again)… you get the idea.

Repeat until you run out of ingredients or about 2 layers of each.

Top with cheeses and parsley.

Chow down! Pack the leftovers for lunch (if there are any)!

 

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