Pizza Sauce

Going for a truly homemade pizza is a three-step process.  The cheese/topping layer is a given, the crust level is the hardest, and my first attempt at the sauce level was a triumph! This recipe is the perfect amount for a 9 by 13 pizza with a little left over for dipping. Its thick, hearty, and saucy.

Pizza Sauce
Adapted from Cooking Light (don't judge, my mother in law loves them)

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 28 ounce can San Marzano tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon oregano

Heat olive oil in a medium skillet over medium heat.  Add garlic and cook until fragrant. Add the San Marzano tomatoes and juice.  Crush tomatoes with a potato masher or fork.  Add salt and oregano. Bring to a boil then reduce to a simmer for 30-40 minutes (stirring occasionally) until the consistency of pizza sauce.

French Bread

Whelp there goes any chance I had of being skinny. How did I not know how easy it was to make french bread. EASY. You need a couple of hours and some flour then bam - french bread. 

French Bread
Makes 2 small loaves
Adapted from Praire Homestead

• 1 1/4 cup warm water
• 2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon kosher salt
• 3 1/2 cups flour
• 1 egg, beaten with a tablespoon of water

In a large bowl stir warm water, sugar, and yeast until everything is dissolved.  Stir in salt and then as much flour as you can- you might not need the full amount or you might need a little more.

Knead on a lightly floured surface for 7 minutes - dough should be smooth and elastic. Roll in a ball and place back the bowl. Cover with a kitchen towel and let rise for an hour. It should double in size.

Place dough back on the counter and divide in half.  Rolls each half to a 10" by 8" rectangangle. Roll longwise to form a log. Wet your hands and pinch the ends together and also pinch the seam of the end of the roll together. Place on a greased pizza stone, cover, and let rise for 30 minutes.

Preheat the oven to 375F and prepare the egg wash - one egg beaten with a tablespoon of water.  Brush the top of the loaves and make four cuts along the top of each loaf with a serrated knife. 

Bake for 20-25 minutes until the top is golden brown.  Serve warm with lots of butter.

Very Veggie Spaghetti Squash

Obviously, this is for Steven. Vegetable on vegetable on vegetable in a bed of vegetables. He was so pleased. And I was so pleased that I made it with a batch of french bread. You have to have something to sop up the extra vegetable juices.

Very Veggie Spaghetti Squash
Adapted from Iowa Girl Eats

• medium sized spaghetti squash
• italian seasoning, garlic salt and pepper
• olive oil
• 1/2 small red onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and sliced kalamata olives,
• 1/4 cup lightly packed fresh basil, chopped

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut side down on a baking sheet.  Roast for 30 to 40 minutes until you can push on the skin and it gives. Let cool for 10 minutes Then use a fork to pull the spaghetti into a bowl. 

Meanwhile, heat a couple of glugs of olive oil into a large skillet over medium-high heat.  Add onion, sprinkle of italian seasoning, garlic salt, and pepper.  Stir until onion is tender- 5 minutes.  Add garlic and saute for a minute more.  Add tomatoes and saute until they start breaking down - 2 minutes. Add spinach and saute it starts to wilt - 1 minute.  Add the rest of the ingredients stir to mix and serve.

Cream Cheese Icing

In my head I know exactly what I want some foods to taste like. Carrot cake, lemon pound cake, biscuits, and spaghetti meat sauce. I just haven't been able to nail my perfect version. The icing for the carrot cake, however, has been achieved.  Just need the perfect carrot cake to put under it. And I may have gotten a bit carried away with the nuts....

Cream Cheese Icing
Makes enough for a 2 layer cake or 9 by 13 sheet cake.

• 16 ounces of cream cheese, softened and cut into pieces
• 6 tablespoons unsalted butter, softened and cut into pieces
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar

With an stand mixer, beat the cream cheese and butter on medium speed until smooth - 3 minutes.  Add vanilla and beat well. Gradually add the sugar a cup at a time on medium speed until creamy.  Taste between each cup to reach desired sweetness.

Cover and refrigerate for 2-3 hours before using. Don't refrigerate longer or it will be too hard to frost.

Bacon Jam

Bacon is still trendy right?? This tasted disappointing when it was first cooked but once it cooled down in the fridge was amazing! We put it on toast, in scrambled eggs, in a simple pasta dish- anything that needs to be a little more meaty. It would be easy to make ahead for a party or give as a gift. Bacon Jam.

Bacon Jam
Adapted from I am a food blog

• 1/2 pound bacon, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons maple syrup
• red pepper flakes

Cook bacon in a medium saucepan over medium high heat, stirring occasionally, until its crispy and lightly browned. Transfer to a paper towel lined plate.

Sponge off all buy 1 tablespoon of bacon drippings. Add onions, garlic, and the desired amount of red pepper flakes. Cook until onions are translucent.

Add vinegar, brown sugar, and maple syrup.  Bring to a boil and scrape up any brown bits. Add the bacon back in then reduce heat to a simmer.  Cook for 30 minutes until liquid is syrupy and thick.

Transfer to a food processor and pulse until jam. Refrigerate until cool and thick. Add to everything: pasta, eggs, toasts, crostinis.

Spam and Pineapple Fried Rice

You guys! I got Steven to eat Spam! And, he liked it! He stole took my leftover kimbap (korean seaweed rolls) that I made at Kim's house and deep inside, unbeknownst to him, lied SPAM.  I was hoping it would unleash a hidden monster craving all things sweet and fattening, but he is still a veggie eater.

I however, now retain the right to cook with it and he better be damn excited about it.

Spam and Pineapple Fried Rice
Adapted from I am a Food Blog
Total time: 45 minutes
Serves 4

• 1 can spam, cubed
• oil
• 4 eggs, beaten
• 1 onion, diced
• 3-4 cups, cold, day old, cooked rice
• 1 small pineapple, diced
• 1/2 bunch green onions, sliced (optional)
• 1 cup frozen peas
• sriracha
• fried egg

Bring out your largest skillet and a large serving bowl. Heat over medium-high heat.

Add the spam cubes and cook until crispy and browned. Remove to large bowl.

Heat oil and add eggs.  Scramble and remove to the large bowl while still a little runny.

Add more oil then add the onions. Cook until translucent.  Add more oil and add the rice.  Fry while stirring occasionally until it's heated through.

Add the spam, eggs, pineapple, green onions, and peas. Stir and cook until everything is heated through. Then remove to the large bowl.

Meanwhile, in a different skillet fry up an over easy egg for each person eating.

Serve rice, topped with a fried egg over easy, topped with a sriracha drizzle.

Update 7/5/2017- use canned chucks of pineapple drained in a pinch. Fresh rice can be used but old is better.

Chicken Schnitzel

Slowly but surely we are swearing off our favorite restaurants because I can make their signature dish just as well and a lot cheaper.  This schnitzel took off King's Biergarten- we will just have to buy our own giant glass boots for our beer.

This recipe involved a mallet and smashing some chicken.  I thought it would be a tough job and swung a little to hard the first round. The chicken breast may have exploded. Gentle taps, people, gentle taps.

Chicken Schnitzel
Adapted from What's Gaby Cooking

• 2 skinless, boneless chicken breasts
• kosher salt and ground pepper
• 1 cup all purpose flour
• 1 lemon worth of zest <--secret ingredient
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups panko breadcrumbs
• oil
• freshly chopped chives
• lemon wedges

Place chicken breasts in a plastic bag one at a time, zip it up, and pound it with a rubber mallet until they are 1/2 inch thick.

Prep three bowls: 1) flour, salt and pepper, lemon zest, garlic powder  2) eggs, beaten 3) panko breadcrumbs. Also prep a plate with paper towels on it next to the frying pan.

Heat a half of inch of oil in a frying pan over medium high heat. It should be hot and shimmering before you add the chicken.

Then the dunking process. I like to get my hands in there to make sure every crevice is floured, egged, and breaded. Do this part right, it's important. Then into the frying pan. Cook until it's golden brown about 2-3 minutes then flip and 2-3 on the other side. Cut a little piece to make sure it's cooked through. Remove to the power towel lined plate.

Serve with chives and a squeeze of lemon.