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Wednesday, January 28, 2015

Poor Man's Pizza My Grandmother's Recipe

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Gloden brown poor man's pizza


Poor Man’s Pizza, another recipe passed down from my grandmother. I really don’t know why my grandmother called this poor man’s pizza, I never asked. I learned how to make this by watching her. Although my grandmother made it best, isn't that always the case?

This is a great snack, or you can serve it with dinner because it's like garlic bread only in pizza form. This is very simple to make and if you don't want to take the time to make dough. Just pick up a pre-made pizza shell or most stores will have dough already to use. Then it becomes very quick and easy.

So if you happen to like garlic, give this one a try. Poor Man's Pizza is great served with a nice salad and your favorite pasta dish, and of course a glass of wine.

Ingredients for the Dough:

  • 5 to 6 cups of all purpose flour
  • 2 1/4 cup of Luke warm water
  • 2 packages of dry yeast
  • 3 tbs. of oil or Crisco
  • 1 tsp. salt 
Ingredients for the Topping:
  • 2 gloves of garlic, finely chopped
  • 2 tbs. of light olive oil (or more if needed)
  • Black pepper to taste
  • Salt to taste
  • Italian seasoning to taste
  • Grated Romano cheese to taste 
Instructions: 
  1. Dissolve the yeast in the water, add oil and salt and pour in a large mixing bowl
  2. Add flour one or two cups at a time, mix until dough is smooth
  3. Set the dough aside to rise for about 1 hour
  4. Grease your pizza pan with Crisco. Spread your dough in a pizza pan (you can make it thin or thick however you like it)
  5. Pour the olive oil in the middle and spread over entire pizza with your fingers (Wash your Hands First)
  6. Spread the finely chopped garlic over the pizza
  7. Add salt, pepper, Italian seasoning, and grated Romano cheese to your taste
  8. Pre-heat oven to 450 degrees, Bake for about 10 minutes on the middle rack or until the crust is golden brown
I like using my KitchenAid Stand Mixer for making the dough.


Spread the dough in the pizza pan, you can make it thick or thin, I really like mine thin and crispy. I use my handy Norpro pizza dough and pastry roller, it's really a big help.



Spreading the dough in the pizza pan
Please take a moment to rate this recipe for me in the comments, and Thanks for stopping by.


Saturday, January 24, 2015

Pastry and Pizza Dough Roller

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Norpro Pastry and Pizza Roller



Today there are so many Hi-Tech kitchen tools to choose from. Slicers, deicer's, blenders, and food processors the list goes on and on.

Norpro Deluxe Pastry and Pizza Roller take me back to the basics of kitchen tools. Something so simple that is such a huge help in the kitchen; and no electricity, you don’t even have to plug this in.

The word deluxe in the title makes you think this is Hi-Tech, but it's just simple. If you like to bake pies, make home made pizza, or home made pasta this is the handiest tool you'll ever have.

I make my own home made pizza, and you would think by now that I could toss the dough in the air and twirl it around and then throw it in the pan. I'm sure you've seen those guys on television or those little pizza shops around town do this at one time or another.

Well I'm not that good, and that's why I have this handy tool. What makes this nice is that I'm spreading my dough while it's already in the pan.

The large roller will spread the dough almost to the edges of the pan. The small side will roll the dough right to the edges, then I press the edges to form the crust.

It's also great for pie dough, and home made ravioli. If you don't have a pasta machine to roll the pasta dough this is the tool that you'll want to have in your kitchen.

For ravioli, roll the dough long and wide enough, then spoon in the ricotta cheese, fold the dough over, and cut the individual ravioli. Use a fork to crimp and seal the edges.


Bobby and Tyler making pepperoni rolls 
My grandson's Bobby and Tyler making pepperoni rolls with the Norpro for our Friday night snack




As always Thanks for stopping by

Wednesday, January 21, 2015

Italian Peasant Soup

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A bowl of Italian Peasant soup



We are certainly in the cold season now, and when it gets cold outside we like our soups. There is nothing better than serving your family a hearty and healthy bowl of soup.

I like all kinds of soups, especially in the winter months, which happens to last a long time in here in Western New York.

Here is a recipe that my we found on-line last year called Italian Peasant Soup. This is a recipe by Kim Knight of Hamburg, Pennsylvania.

We’ve made this a few times now and I've got to tell you it is absolutely delicious, and easy to make.

So a big Thank you to Kim Knight of Hamburg Pennsylvania for this recipe, I love this soup and hope many other people will enjoy it.


As Always Thanks for stopping by, I hope you try Kim's recipe.

Sunday, January 18, 2015

My Review of Orgreenic Non Stick Pan

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Orgreenic 8 inch non stick fry pan



Cooking for just two people, one of our most used cooking utensils has become our eight inch non-stick fry pan.

We use it for eggs, omelets, grilled cheese, crepes, pancakes, and just about anything on a smaller scale.

Of course we do have a full set of pots and pans; I'm just saying that our eight inch pan is the most used.

So when we ruined our favorite eight inch non-stick fry pan by leaving it on the burner for hours with the burner on of course, we needed to find a new one.

I had seen the television ads for this new Orgreenic non-stick cookware, so I figured why not give it a try.

So I went out and bought the eight inch Orgreenic Fry Pan, and got a little education at the same time. This Non-Stick cookware is Eco Friendly, but I’m not going to give you all of the technical details, because you can read all about them on-line.

I’m going to be 100% honest with you here, the ads say that you don’t need any oil, grease, or butter while cooking, and the food won’t stick. I seasoned the pan according to the instructions, but the first time I used it the food did stick.

I don’t view this as a negative aspect of the product. I use just a little cooking spray and nothing sticks to this pan. I’ve read many negative reviews on this product, but on the other hand there are just as many positive reviews.

We’ve used this pan for the last two years and it’s still like brand new. I give the Orgreenic pans Two Thumbs UP!!

My Orgreenic pan
This is my Orgreenic 8 inch pan after two years of use

 As always Thanks for stopping by, and your comments are welcome.

Tuesday, January 13, 2015

How To Cook Ribs On The Grill Doesn't Have To Be Hard

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Baby Back Ribs on the Grill


The weather is beautiful and our Huntington gas grill is hot and ready to go. There is nothing like baby back ribs on the grill. My son Sam, and his family decided to make the 2-hour drive on Father’s Day to surprise me. 

What a beautiful day we had, we barbecued some baby back ribs on the grill. This was really simple to do; I bought two packages of baby back ribs and picked up some extra barbecue sauce. My son cooked these to perfection and here is how he did it.

Baby Back Ribs on the Grill:

Instructions 

  1. Set your grill to the high setting
  2. We rubbed the ribs with light olive oil (Not too Much)
  3. Place your ribs on the grill, cook on high about one minute per side
  4. The turn your grill to the low setting and turn off one side for indirect heat
  5. If you have a smaller grill as I do, rotate the ribs between heat and indirect heat
  6. Cook for about 1-1/2 hours basting the last 15 minutes with the barbecue sauce
To make this day even better, my daughter came over with stuffed artichokes and stuffed peppers.
Needless to say, I was one happy father, my kids are the greatest!! I can’t wait until next Father’s Day.

Please share any tips that you may have for ribs on the grill. As always Thanks for stopping by.

We cooked these ribs on my Huntington Gas Grill, Made in the USA: 

Tuesday, January 6, 2015

Pasta with Peppers and Onions

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A plate of pasta with peppers and onions

So you're finally home after working all day, and you realize that you really haven't thought about dinner. Tonight is your meatless night or maybe you're a vegetarian.
This is a great recipe that my wife whips up in no time at all. Well it does take her a little time, but it could go even faster if I help.
Spaghetti with fresh bell peppers and onions is a nice, easy light meal, unless you eat the whole pound of spaghetti. There are so many variations to this, you could use whatever vegetables that you like. I prefer the fresh peppers and onions because the peppers are so sweet and have such an amazing flavor. I like to top it off with some fresh ground black pepper and just a sprinkle of red pepper flakes, just for a little extra kick.

Ingredients:
  • 1 lb. spaghetti
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 glove Garlic
  • 1/2 Medium Onion
  • Olive Oil
 Instructions:
  1. Add olive oil to a 12" fry pan, enough to cover the bottom
  2. Mince or finely chop the garlic
  3. Slice your peppers and onions into strips
  4. Saute over medium heat until peppers are tender
  5. Cook and drain your spaghetti
  6. Pour the sauteed peppers and onions over your spaghetti, toss, and serve
Give me some feed back and rate this recipe, and as always Thanks for stopping by.

Sunday, January 4, 2015

Broiled Asparagus with Pistachio Nuts

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Broiled Asparagus


Broiled asparagus with pistachio nuts is a wonderful side dish to serve with a nice steak and baked potato, or with any meal. There are all kinds of articles on the health benefits of asparagus, and I'm not going to go there because you can look them up any time. If you like asparagus, and I do, this is a quick, easy and tasty way to make it.
This takes about 2 minutes of prep time and 10 minutes to cook, and it just tastes so wonderful right out of the broiler. Give it a try you're going to love it.
Add a little more flavor by squeezing a fresh lemon wedge over the asparagus right out of the broiler.

Ingredients
  • 1 bunch of fresh asparagus
  • 1 glove of garlic minced (option garlic powder)
  • 1 small bag of shelled pistachios (option walnuts or pecans) or none at all if you don't like nuts.
  • Olive Oil ( Light)
Instructions:
  1. Spread your asparagus on a cookie sheet or broiler pan
  2. Drizzle or spray with light olive oil
  3. Spread the minced garlic over the asparagus
  4. Add the pistachios
  5. Set your oven on broil setting
  6. Place in your broiler for about 5 to 8 minutes (time may vary depending on your oven)
Please rate this recipe for me in the comments, and as always Thanks for stopping by.
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