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Scallions, Medallions, and Mushrooms Oh My… Pizza Pie

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It’s Pizza Time Again! Here’s a good one, well they’re all good who am I kidding…Anything homemade with cheese and bread is a winner in my book πŸ˜‰

Check out my guest post over at Marx Foods on …… Can you guess?????? Yuzu! Who would have guessed Yuzu???? HA! Well check it out it’s goes into more depth than I have on my blog of what it exactly is and why I LOVE it! I hope you enjoy it. http://marxfood.com/a-yuzu-recipe-collection/

I’ll be back next week, I’m officially signing off πŸ˜‰ Denver here I come I hope they have enough beer for us πŸ˜‰ You can follow the journey on Twitter.

I have some fun stuff coming up for the remainder of April: a giveaway and a foodie contest!

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

  • 6-8 slices of Prosciutto di Parma
  • 1/2 C. Scallions
  • 1/2 C. Shrooms
  • 8 oz Fresh Mozzarella, sliced into medallions.
  • Olive oil, about 3 TBS
  • Salt, pepper, fine herbs (whatever you like).
  • 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water
  • 1 TBS. Sea salt
  • 2 tsp Olive oil
  • 2 1/2-3 1/2 cups Bread flour
  • 1/4 C. Cornmeal

Instructions:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
    To Top: lay down oil, herbs, sprinkle with salt and pepper, Prosciutto di Parma, sprinkle Parma with a bit of Parmigiano reggiano (to act as glue), then place mozzarella on top, Then shroomies, Finally sprinkle with Parmigiano reggiano.
    Bake for 20-25 min until bubbly and golden add SCALLIONS last πŸ™‚
    Enjoy and Cheers!

Peanut Butter Cups… and they just happen to be gluten free!

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For all you Glutards out there πŸ™‚ That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense πŸ™‚ Every now and then I like to make goodies for him to take in and it gives me an excuse to bake or in this case melt… sweet things because I seldom do…I’m a savory gal for the most part. I’m not going to lie… I tried them and also fed the dog a big ole peanut butter ball, which was entertaining!

Prep: 30 min

Set Time: 1 hr (no baking just melting)

Yields: 12 large cups or 24 small (cupcake tin sized)

Ingredients:

  • 3 C. Quality chocolate baking chips, use fair trade please πŸ™‚ I used semi-sweet you can use milk chocolate if you prefer
  • 1 C. Peanut butter, I prefer the all natural kind that’s just peanuts and salt, you can even grind your own at HEB, Central Market, and Whole Foods! That’s what I did πŸ™‚
  • 1/2 C. Powdered sugar
  • 1/4 C. Gluten free ginger snaps or graham crackers, crushed you pick your fav brand or use regular graham crackers (but they wont be gluten free).
  • 1 teaspoon Sea Salt
  • Cookie tin and liners 12ct or 24 ct tin

Instructions:

  1. Line a muffin pan with 12 or 24 paper liners. Set aside.
  2. Melt 1 1/2 cups of the chocolate in a double boiler. A microwave will work just do it in small burst of heat and stir each time.
  3. Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners (I found it helpful to hold them while doing so. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
  4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
  5. In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
  6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
  7. Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
  8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to β€œnest” it into the chocolate bottom.
  9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
  10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
  11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
  12. Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.
Enjoy!

Cornish Game Hens with Roasted Carrots and Taters served with an Arugula Salad with Prosciutto and Citrus Dressing

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My favorite part of this whole dish is the salad, I could eat a enormous bowl of it, it’s so delicious… refreshing and savory!

Prep: 15 min

Cook: 1-1.5 hours depending on size and if you stuff the hens.

Serves: 2

Ingredients:

  • 2 Game hens, cleaned and innards removed
  • 4-6 Carrots cut however you’d like
  • 6 New potatoes, quartered
  • 4 C. Arugula
  • 2 Slices of prosciutto
  • 1/4 C. Parma Reggiano (good stuff NOT Digiorno).
  • 1 TBS Butter
  • 1/2 TBS Zestbeandog Fine Herb Blend, or you can make your own herb blend with things like dried parsley, sage, etc…
  • Salt and pepper
  • 1 Lemon, juiced
Dressing for Salad
  • 1 TBS Lemon juice
  • 1 TBS Grapefruit juice
  • 6 Grapefruit segments, remove the pith part, see how to do it here
  • 2 TBS Red wine vinegar
  • 1 TBS Olive oil
  • 1/2 TBS Zestybeandog Fine Herb Blend
  • 1 pinch of fresh ground pepper
  • 1 Pinch of salt
  • 1 tsp of honey or agave nectar ( you can sub some quality sugar if you don’t have these but add about a TBS).
I usually put the ingredients in a tupperware container that seals well and shake it up to mix well…

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Prepare veggies and set aside.
  3. Get a medium to large casserole dish and place hens side by side, if you are going to stuff them do so now ( I make a breadcrumb stuffing with some old freezer bread if I have it, celery, shallots, chicken stock, and maybe some bacon…). Next you will season your birds: Melt butter and then mix lemon juice with it, baste birds evenly and sprinkle ZBD fine herb blend, salt, and pepper on birds. You can do this again mid way through cooking if you’d like just melt some more butter and add lemon like you did before cooking.
  4. Place carrots and potatoes into casserole surrounding hens. Toss midway through cooking. Cook for 1-1.15 hrs depending on weight and if you stuffed, stuffed things usually take about 10-15 additional min.
  5. While hens and veggies cook, prep you salad and dressing.
  6. For the salad toppings… the crispy prosciutto and reggiano: Place two slices of prosciutto into the oven for about 20 min or until browed and crispy then break into pieces. For the cheese spread the 1/4 C. of reggiano onto a microwave safe plate (spread evenly and thinly) and microwave for 45-1 min let cool and peel of plate and place onto a paper towel, let it sit and then once hardened it should also break up nicely…if not it needs to bee cooked longer or you need a better quality cheese, some can be too oily and that makes it hard to work with for this purpose. These go on top of dressed salads as garnish (a delicious garnish at that)!
  7. Take salad dressing and toss the arugula and citrus in it and top with garnishes.
  8. Check hens and make sure they are done, juices should run yellowish or clear, not pink, you can always cut into one to make sure (when I first started cooking with chicken… if I was unsure, I do this and keep the one I cut for myself, it took me a long time to get comfortable with not cutting into them…). Try not to overcook…
  9. Once everything is in order then you can plate your masterpiece and enjoy!
CHEERS!