Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).

Veggie Omelette

If you love zucchini and you haven't tried it with eggs yet - this recipe is for you.  If you love vegetables, this recipe is for you.  If most breakfasts leave you hungry in a few hours, this is for you.  If most breakfast foods can also double as a dinner meal, this can easily be doubled or tripled if you wanted more than a single serving.  Use a larger skillet and slice it up pizza style.

Veggie Omelette

1 small zucchini

2 eggs

1/4-1/2 c. greens of choice (I love arugula or spinach)

2 Tbsp. sausage crumbles (or meat of choice)

2 Tbsp. green onions

1/4 c. bell pepper, chopped

1/4 c. diced tomatoes

Slice zucchini evenly in rounds.  Spray a small skillet with cooking spray and line zucchini in pan.  Cook on medium heat until brown spots are visible, about 5-10 minutes.  Flip each piece and season with salt and pepper.

Whisk eggs and and pour evenly over zucchini.  Top with greens, sausage and onions.  Reduce heat to medium-low, put a lid on the skillet and cook until egg is no longer runny in the middle, around 5-10 minutes.

Remove from skillet and top with peppers and tomatoes.

Crispy Tacos

Crispy Blackstone Tacos are great for feeding a crowd, and can be used with your favorite meat of choice.  We generally serve ours alongside Cilantro Lime Quinoa or Rice, with corn, but these make great appetizers as well.  Try not to overstuff these; you want them easily folding to maximize crisp shell on both sides.  If you don't have a favorite enchilada sauce, I will often use the leftover meat sauce/drippings.

Crispy Blackstone Tacos

1 lb. shredded meat of choice (we love Mexican Beef, Sweet Pork and Chicken)

corn tortillas

1 can black beans

1 c. chopped white onion

1 c. chopped cilantro

1-2 c. enchilada sauce

Dip each corn tortilla in the enchilada sauce, turning to coat both sides.  On lightly greased Blackstone, place each tortilla.  Sprinkle with a small amount of cheese.  Spread 1-2 Tbsp. of meat on 1/2 of the tortilla, and top with a small spoon full of beans.  Sprinkle with onion and cilantro.  
Fold tortilla in half and grill until crispy, turning to crisp the other side.

Serve with pico de gallo or salsa and sides of choice.

Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

This simple meal has great flavor and is easy to throw together any night of the week.

If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out.  I just find the casserole approach much.  much.  easier.

Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish.  I love this recipe, but you can swap it out for whatever your family likes.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

Recipe modified from Recipe Runner

1 large spaghetti squash

1 1/2 c. cooked chicken, cubed

2 c. green enchilada sauce

2 c. corn

handful cilantro, chopped

salt and pepper to taste

1 c. pepper jack cheese, shredded (or cheese of choice)

Cut spaghetti squash in half, and scoop out the seeds and pulp.

Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.

Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.

Fold in cilantro and keep warm.

When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.

Sprinkle with salt and pepper.

Pour chicken and enchilada mixture over squash and spread out evenly.

Top with shredded cheese.

Place back in the oven until cheese is melted.

Zucchini Casserole

As the weather cools, casserole season is quickly approaching again.  This is the perfect way to continue to use up the wonderful zucchini from the garden before it's gone for the winter.

Zucchini Casserole

Recipe from Six Sister's Stuff

6 oz. package boxed Stove Top stuffing mix

1/2 c. melted butter

4 c. zucchini, diced

2 c. cooked chicken, cubed

1 can cream of chicken soup

1/2 onion, chopped

1/2 c. sour cream

In a large bowl, combine the stuffing mix and melted butter.

Set aside 1/2 c. of the stuffing mixture for the topping.

To the large bowl, add the zucchini, chicken soup, onion and sour cream, stirring to combine.

Pour mixture into a greased 9x13" baking dish and spread out evenly.

Top with remaining 1/2 c. stuffing mixture.

Bake uncovered at 350 degrees for 40-45 minutes, or until golden brown.

Broccoli, Ham and Egg Bake

This easy throw together meal is perfect for a hearty breakfast, but I almost always serve it as a main dish for dinner.  I never measure anything but the eggs - just layer everything in a casserole dish, pour the eggs over the top and bake.  You can mix up the ratio of everything else, depending on how much meat, cheese or vegetable you want.

Broccoli, Ham and Egg Bake

Recipe modified from Focuseat

4-6 c. small broccoli flowerettes

1-2 c. diced ham

1 c. mozzarella cheese

1 can diced green chilies

salt and pepper to taste

10 eggs, well beaten

In a 9x13" casserole dish, layer broccoli on the bottom.

Top with diced ham.

Sprinkle mozzarella on top, as well as green chilies.

Season lightly with salt and pepper.

Mix eggs, and pour over everything.

Move things around slightly with a fork, so ensure the egg mixture seeps to the bottom and is coating everything.

Bake at 375 degrees for 45 minutes, or until middle is firm and the eggs have set.

Chopped Chicken Sesame Noodles

This chopped chicken sesame noodles recipe was modified slightly to suit more of our everyday ingredients - subbing soba for normal noodles, and bell peppers for cucumbers.  Really any assortment of veggies you have in the fridge would work here.

This was great served warm from the cooked pasta, but cold leftovers the next day were also fabulous. Perfect for a filling lunch or a summer dinner. 

Chopped Chicken Sesame Noodles

Recipe modified from Pinch of Yum

2 c. cooked chicken, cubed or shredded
8oz. pasta of choice
1 red bell pepper
3 large carrots
1 handful cilantro

Sesame Sauce
3 Tsbp. sesame oil
2 Tbsp. rice vinegar
2 cloves garlic
1 Tbsp. fresh ginger
1/2 tsp. salt
3 Tbsp. peanut butter
3-4 Tbsp. water
2-3 Thsp. sesame seeds
1/2 tsp. red pepper flakes

In a food processor, combine all sauce ingredients except sesame seeds and red pepper flakes.
Pulse until smooth, and stir in sesame seeds and red pepper.

Cook noodles according to package directions; drain.
While noodles are cooking, uniformly chop all veggies and cilantro and place in a bowl.
Add chopped or shredded chicken and drained noodles.
Pour sesame sauce over everything and stir to coat.
Serve warm or cold.

Hawaiian Haystacks

This is a repost on this blog - a family favorite that desperately needed a photo upgrade.
This is the perfect dish for feeding a LOT of people, but still letting everyone pick and choose what they like.  I love the different colors, textures and flavors.

Hawaiian Haystacks

Rice, cooked

2 cans cream of chicken soup

1 soup can milk

2 small chicken breasts, cubed

1/4 tsp. ground fennel seed

1/2 tsp. cumin OR curry

1/8 tsp. cayenne pepper

salt and pepper to taste

Optional Toppings:

Cheese
Red/Green Onions

Bell Peppers

Tomatoes

Celery 

Olives

Coconut

Pineapple Tidbits

Slivered Almonds

Chow Mein Noodles

In saucepan, combine soup, milk, chicken and spices - heat through.

Serve sauce over rice.

Top with desired toppings.

Omelet Rollups

This is a great alternative to individual omelets when you have a group or family to feed.  Just throw it all into a casserole dish and bake it in the oven.  This makes a limited number of eggs go a long way when it comes to feeding multiple people, and is a fun mix up from the regular breakfast.  Toppings can be swapped out for whatever you like or have on hand, so feel free to go crazy here.  If you're like us, this works great for dinner just as much as breakfast.  It goes perfectly served with a side of fresh fruit and muffins.
Most often I just leave this as an omelet casserole, but by all means, if your going for impressions, roll it up!

Omelet Rollups

Recipe from Favorite Family Recipes

1/2 c. milk

1/4 c. flour

6 eggs

salt and pepper, to taste

1 c. shredded cheese of choice

Toppings of choice:

bacon, ham, sausage

tomatoes

green onions

bell peppers

spinach

avocado

sour cream, salsa

Whisk together milk and flour.

Add eggs, salt and pepper and beat until well combined.

Pour into greased 9x13" casserole dish.

Bake at 450 degrees for 6-7 minutes, or until there are no more runny spots.

Top with cheese and toppings.

Return to oven for 1 minute to allow cheese to melt.

Serve if using as a casserole omelet.

For Rollups:

Use a rubber spatula to loosen up the sides.

Roll from the long end for short rolls, or the short end for long rolls.

Once rolled slice into individual servings.

Top with salsa and sour cream if desired.

Green Chili Chicken

I'm a big fan of any meal that incorporates salsa.  This is fantastically easy and incredibly delicious.  We served ours with black beans and corn, as well as some white rice with pico stirred in.  I also used freeze dried green chilies, because those are the only ones I have on hand, and everything turned out delicious!

Green Chili Chicken

Recipe from Pioneer Woman

1/2 c. olive oil

3 Tbsp. lime juice

2 whole chipotle peppers in adobo sauce

2 cloves garlic

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

4-6 chicken breasts

4-6 chilies (see note above)

1 c. pepperjack cheese, grated

pico or salsa, for serving

beans, for serving

rice, for serving

Combine oil, lime juice, chipotle peppers, garlic, cumin, salt and pepper in a blender and puree.

Pout over chicken in a ziplock bag, seal, and evenly distribute.

Marinate for at least 4 hours.

If using fresh chilies, roast over an open flame, seal in a bag, and remove skins.

Grill or pan fry chicken until cooked through.

On each breast, cover with chilies and top with cheese.

Serve with rice and beans, with salsa on the side.

Kale and Pepper Frittata

Kale and Pepper Frittata

Recipe modified from Pioneer Woman

12 eggs

salt and pepper to taste

3/4 c. shredded cheddar cheese

1/2 c. shredded pepperjack cheese

2 Tbsp. butter

1/2 medium onion, chopped

1 large baked potato, diced

2 c. chopped kale leaves (or other green)

2 whole jarred roasted red bell peppers, chopped

1/4 c. green chilies, chopped

1/4 c. pepperoncini peppers, chopped

Preheat oven to 375 degrees.

Beat eggs until just mixed, and add salt and pepper.

Stir in cheeses and set aside.

In a large non-stick skillet, melt butter.

Add onions and cook until golden brown.

Add diced potato and season with salt and pepper.

Once heated through, add kale leaves, stir and cook for 1 minute.

Add peppers and stir to evenly distribute.

Pour egg mixture over veggies in skillet so that it evenly coats everything.

Let it sit on the burner for 30-45 seconds to set the edges, then move skillet to the oven.

Cook for 10-12 minutes, checking frequently - eggs should be set but not browned on top.

Slide frittata out of skillet and cut into wedges.

Cornbread Taco Bake

We love tacos.  We love cornbread.  This one pot wonder was a no brainer for us.  Hearty, satisfying and easily put together, this is a great go to all through the fall and winter months.

The original recipe called for a ranch dressing drizzled over the top (no thank you), so we opt for fresh pico or restaurant style salsa instead.  Delicious.

We also switched out the rotisserie chicken with ground beef, and added a home made cornbread crust, rather than the store bought kind.  

Cornbread Taco Bake

Recipe modified from Barbara Bakes

FILLING:

1 lb. lean ground beef

1/2 onion, chopped

1 jalapeno pepper, chopped

1/4 c. chopped cilantro leaves

1/2 tsp. salt

1/2 tsp. cumin

1/4 tsp. black pepper

14.5 oz. can diced tomatoes with green chilies

CRUST:

1 c. flour

1 c. corn meal

4 tsp. baking powder

1/4 c. sugar

3/4 tsp. salt

2 eggs

1/4 c. olive oil

1 c. milk

TOPPINGS:

1 1/2 c. cheddar and pepperjack cheese blend

3 c. shredded romaine lettuce

1 c. chopped tomatoes

salsa

sour cream

Brown beef and onion in large skillet over medium heat.

Add jalapeno, cumin, salt and pepper, and continue cooking until beef is done.

Stir in cilantro and tomatoes and heat through.

Meanwhile, add dry ingredients for crust and mix.

Add eggs, oil and milk and whisk to combine.

Remove beef mixture from skillet and wipe out with a paper towel.

Spray skillet with Pam, and pour cornbread mixture in.

Spoon beef mixture evenly over cornbread and sprinkle with cheese.

Bake at 400 degrees for 20 minutes or until golden brown.

Cut into wedges.

Top with desired toppings.

Breakfast Stuffed Squash

A few posts back I shared this recipe.  It has quickly become a favorite of mine, and with all of the garden produce coming in I've moved on to this. 

You can use any summer squash, but I particularly love the presentation of the patty pan.

Breakfast Stuffed Squash

6 medium patty pan squash

1/2 lb. sausage

1/2 red onion, diced

1 clove garlic, minced

1 bell pepper, chopped

2 c. cooked cubed potatoes

1 1/2 c. swiss chard, chopped

1/2 c. shredded cheddar cheese

2 Tbsp. montreal steak seasoning

6 eggs

Hollow out squash and discard seeds and pulp.

Lay in a large baking dish and sprinkle with 1 Tbsp. steak seasoning.

Place in 400 degree oven while you prepare remaining ingredients.

Brown sausage and onion in a large skillet and cook thoroughly.

Add garlic, bell pepper, potatoes, chard, and additional 1 Tbsp. steak seasoning.

Remove squash bowls from oven and divide mixture among them.

Top each with cheddar cheese.

Crack an egg into each cavity.

Lightly season with salt and pepper.

Bake in 400 degree oven for 20 minutes, or until egg whites have set.

Sizzlin' Steak Marinade

I've been using this marinade from Six Sisters Stuff for a while now - it is easy to throw together and packs great flavor.  I love to make the whole batch and divide it up among ziplock bags with fresh steaks and toss it in the freezer for a quick future meal prep.

Sizzlin' Steak Marinade

Recipe adapted from Six Sisters Stuff

1 1/2 c. olive oil

1/4 c. worchestershire sauce

1 tsp. pepper

1/2 c. apple cider vinegar

3/4 c. soy sauce

2 Tbsp. dry mustard

1/3 c. lemon juice

Mix all ingredients together and pour over steak.  Store in fridge for 8-24 hours.

Grill and eat!

Marinade should cover about 4 lbs. of steak (or more).

Brown Sugar Glazed Salmon

Under 5 ingredients with great flavor and little work, this simple salmon supper is perfect for any day of the week.

We served ours with rice and butter, along with steamed green beans.

Brown Sugar Glazed Salmon

Recipe from All Recipes

4 6oz. boneless salmon fillets

1/4 c. packed brown sugar

2 Tbsp. dijon mustard

salt and pepper to taste

Season salmon with salt and pepper and arrange in shallow baking dish.

Whisk together brown sugar and dijon and spoon evenly over salmon fillets.

Bake at 325 degrees for 25 minutes, or until fish flakes easily with a fork.

Serve with rice and steamed veggies.

Ham and Egg Salad Sammy

This is a great grown up version of egg salad and is filling enough for dinner, which I love.  If you are a mayo-free spirit, like my husband, thick sliced hard boiled eggs make an excellent substitution for the egg salad.

Ham and Egg Salad Sammy

Recipe from The Pioneer Woman

6 hard boiled eggs

1/4 c. mayo

1.5 Tbsp. dijon mustard

salt and pepper to taste

dash worchestershire sauce

6 thick slices baked ham

6 slices cheese (I used pepperjack)

sliced red onion

sliced avocado

slices tomato

spinach (or lettuce of choice)

6 sandwich buns or rolls

Prepare egg salad by chopping hard boiled eggs.

Add mayo, dijon, salt, pepper and worchestershire to taste.

Layer cheese, ham, tomato, egg salad, onions, spinach and avocado between each sandwich bun.

Breakfast Stuffed Peppers

Breakfast for dinner is one of my favorites, and these colorful stuffed peppers are no exception.

I modified this recipe; adding potatoes, onions and cheese, and subbing swiss chard for spinach.  Feel free to switch around ingredients to suit your tastes.

Breakfast Stuffed Peppers

Recipe modified from Stupid Easy Paleo

6 bell peppers

1 large baking potato

1/2 onion, chopped

1/2 lb. hot italian sausage links

2 c. chopped swiss chard (or kale)

salt and pepper to taste

1/2 c. chopped cheddar cheese

6 eggs

Cube potato and place in frying pan with 1/4 c. water.

Bring to a boil, cover, reduce heat to medium and cook while prepping other ingredients.

Slice tops off peppers.

Remove stems, and chop remaining top portions into pieces.

Place peppers in a casserole dish and put in oven while it preheats to 400 degrees.

Remove lid from pan and add sausage, onions and pepper pieces.

When sausage is cooked, add in swiss chard, salt and pepper, and heat through.

Remove peppers from oven, and stuff evenly with sausage mixture.

Top with cheese, and crack and egg into each pepper.

Return to the oven for 20 minutes, or until eggs are set.

Pierogies with Sauteed Cabbage

I grew a lot of cabbage in my garden last fall and this ended up being one of my favorite dishes to use it in.  Quick, filling, and delicious, we served this up at least once a month over the winter months.  I've switched out the pierogies for egg rolls and stuffed ravioli and they were both great!

Pierogies with Sauteed Cabbage

Recipe modified from Delish

1 Tbsp. olive oil

1 medium onion, thinly sliced

1 head green cabbage, cored and thinly sliced

salt and pepper to taste

4 slices bacon, cooked and crumbled

16 oz. box pierogies (or substitute)

Prepare pierogies according to package directions (we always saute ours)

Cook bacon until crisp, transfer to paper towels and break into pieces.

Heat oil in skillet over medium heat.

Add onion and season with salt and pepper.

Cook until translucent and just starting to turn golden, about 5 minutes.

Add cabbage and season again with salt and pepper.

Cook, stirring occasionally, until warmed through and just tender, about 5 minutes.

Sprinkle bacon over cabbage and stir to incorporate.

Serve with prepared pierogies.