Archive | Recipes RSS feed for this section

Nothing Hidden in This Calzone

14 Oct

Quick steak and cheese calzone. This massive and tasty meal was delicious and very easy. A few ingredients, some time, and viola!

What I used:

  • 1 lb shaved steak
  • 1 tbsp olive oil
  • 2 cups cheese, shredded, diced or sliced (your preference of cheese)
  • pre-maid dough (too lazy to make my own)
  • 1 sweet onion, sliced
  • package of baby bella mushroom caps, about 6 caps, sliced
  • 2 cups fresh spinach, rinsed
  • 1/2 tbsp garlic, minced (optional)
  • salt and pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp adobe

If you bought the dough frozen, let it sit out and thaw. After it’s thawed, flatten it out a bit and let it sit for about 30 minutes to let it rise and expand.

*I have a major issue when it comes to cutting onions. No matter what I do, I seem to come out of the battle like I had just witnessed a puppy being run over by a truck; the tears do not stop flowing! A tip from me to my followers…CHEWING GUM! Seriously, I thought it was an ‘urban, kitchen legend’ but I tossed a piece in my mouth and didn’t shed 1 tear.

Heat a  sauté pan on medium-high heat and add the oil. When the oil is hot, toss in the mushrooms, onions and garlic. Add the garlic powder and salt and pepper to taste. Cook these until the onions are translucent and the mushrooms shrink to about 3/4 their original size.

While that’s going on, heat another pan on medium and add the shaved steak. Toss in the adobe and salt and pepper to taste. Cook the steak until there is no more pink.

Take a cookie sheet and spread some oil over it evenly so the dough doesn’t stick. Spread the dough out across the entire sheet and cover as much of the pan as you can.

When you notice the steak is just about done (barely any pink left), add the spinach to the onions and mushrooms and cook for about 4 minutes.

Take 1 cup of the cheese and spread it across half of the dough. Next place the steak across the top of the cheese. Now you can toss the vegetables over the steak. Lastly, add the remaining cheese on top of the vegetables and meat.

Take the other half of the dough and fold it over the half with all the ingredients, forming a calzone. Pinch the sides of the dough so that none of the ingredients fall out.

Place the calzone in the over for about 30-45 minutes until the dough is golden brown.

Enjoy!

I enjoyed my calzone with a Caesar salad and it was tasty!

Advertisements

Pumpkin Granola

11 Oct

Simple, simple, simple! That would be the key word for this great recipe. I LOVE granola and yogurt for breakfast. My only issue with granola is it’s hard to find a good variety of flavors for a good price. I happened to come across this recipe from a friend of mine. It’s Fall, I love anything pumpkin, so why not give it a shot? Try it, I promise you will not be disappointed!

What’s Needed:

  • 4 cups oats
  • 1/2 cup walnuts
  • 1/4 cup wheat germ
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 3/4 cup pumpkin puree
  • 1/4 cup honey
  • 1/3 cup brown sugar

Preheat your oven to 275º.

Combine all the ingredients in a large bowl.

Spray a large baking pan or cookie sheet.

Spread the granola evenly across the pan.

Bake for a total of 40-80 minutes, or until the granola is dark and dry, but make sure to mix it every 20 minutes

Enjoy!

Like I said, it’s great with vanilla yogurt or by itself as a healthy snack. I’m really hoping to make more of this really soon. I’m going to try out different flavors like banana, peach, or whatever else I can think of!

Let me know if you have any suggestions or what you think?

Simply, Chili

8 Oct

I’m starting off my first recipe by announcing my love for spicy foods! For some reason or another, any recipe, any dish, if it’s spicy, I’ll eat it.

I call this “Simply, Chili” because that’s exactly what it is. There’s no technique, no stress, and practically no skill involved with making this dish. I got this recipe compliments of Ellie Krieger from The Food Network.

Like I mentioned in my first post, I like to take recipes and tweak them a bit to adapt them to my own tastes. Please take any of my recipes and do the same for yourself. I mean, you are eating it.

*This is a thick, medium-heat chili. If you like a mild or non spicy chili, don’t use as many chipotle chili’s and sauce from the chipotle chili’s. If you like even more heat, just add more.

Here’s what you need:

  • 1 tbsp olive oil
  • 1 large onion, diced (about 1.5 cups) ~ I prefer to use sweet(Vidalia) onions
  • 1 red bell pepper, diced (about 1 cup)
  • 6 carrots, peeled and diced (about 1.5 cups)
  • 2 tsp ground cumin
  • 1/2 lb extra-lean ground beef (at least 90%)
  • 1 lb ground pork
  • 1 (28 oz) can crushed tomatoes
  • 2 cups water
  • 1 can chipotle peppers in adobo sauce
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 2 (15.5 oz) can kidney beans, drained and rinsed
  • 1 (15.5 oz) can pinto beans, drained and rinsed
  • 1 package cheese (any type you desire. I used a blend of cheeses)

On a side note, I just recently started using chipotle peppers in adobo sauce. I love the intense flavor and BAZING taste of the sauce.

Back to the chili…

Separate the chipotle peppers from the adobo sauce. Place the sauce aside. De-seed and mince the peppers and then put aside.

Heat the oil in a large pot or dutch oven over medium heat. Add the onion, bell pepper and carrots, stirring occasionally until the vegetables are soft, about 10 minutes.

Then add the cumin and cook, stirring continuously for 1 minute.

Add the ground beef and pork, raise the heat to a medium-high heat and cook. Break up and stir the meat with a spoon until the meat is no longer pink.

Turn the heat down to medium. Stir in the tomatoes, water, chipotle peppers, adobo sauce, oregano, and salt and pepper.

Cook, partially covered, stirring from time to time, for 30 minutes.

Stir in the beans and continue cooking, partially covered, 20 minutes longer or until desired consistency is reached. Season, to taste, with more salt and pepper.

Scoop yourself a bowl, top it off with cheese, and eat!