Chicken Alfredo Baked Ziti

Photo source: Gimme Some Oven

Anything Alfredo is good for me!

This recipe looks delicious and easy to make.

For the recipe source page, click here.

 

Stuffed Pizza Bread

The photo says it all.  We make our own version of stuffed pizza bread and love it.  

There is another type of stuffed pizza bread that we make.  Instead of rolling it like a cinnamon roll, we bake the dough flat, like for a regular pizza. 

After the dough is baked and cooled, cut in half.

Make a pocket for stuffing by cutting the bread through the center, leaving the edges intact, like a pita pocket. Stuff with your favorite filling, top with cheese, reheat in the oven until the cheese is melty.

Our favorite filling is broccoli steamed with garlic, mixed with lots of parmesan and mozzarella cheese.  We have made several other versions . . . ham and cheese, turkey and cheese, italian sausage with peppers, onions, cheese and the traditional pizza ingredients . . . we love them all. Fillings can be made of anything that you love.  Even plain ole cheesy bread is awesome!

Either way you stuff your pizza, they make awesome appetizers, snacks or a meal. It is an excellent appetizer to take to a party.

The following recipe comes from The Italian Dish (link follows recipe).  Visit their website for more photos of the method for the pictured version of stuffed pizza bread.

Stuffed Pizza Bread
makes 2 loaves of pizza bread

You can make the dough the day before, let it rise and then refrigerate it.  Bring it to room temperature before proceeding with the recipe.  For the tomato sauce, just use whatever you like for pizza sauce. You can use a good canned tomato sauce, tomato puree, pizza sauce or even a marinara sauce if you want. Because you are using instant yeast, there is no need for a proofing step.

Ingredients:

For the dough:
1½ cups warm water
1 teaspoon instant (fast acting) yeast, like Rapid Rise
½ teaspoon sea salt or kosher salt
1 tablespoon extra virgin olive oil 
2½ cups flour (I used half AP flour and half bread flour)

For the pepperoni filling:
4 ounces pepperoni
½ cup tomato sauce
3 ounces (about 1 cup) shredded mozzarella

For the sausage filling:
½ pound sausage 
¾ cup diced onion
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
½ teaspoon red hot chili pepper 
salt and pepper
½ cup tomato sauce
6 ounces fresh mozzarella, sliced

For the topping:
1 egg
2 teaspoons poppy seeds (optional) 

Instructions:

Make the dough:  In a large bowl, add the water, yeast, salt and oil.  Blend. Add most of the flour, reserving about ¾ cup.  Blend well.  I like to use my KitchenAid mixer with the dough hook for this.  Alternatively, you can use a heavy wooden spoon. Slowly add the rest of the flour in until you get a dough that doesn't stick to the sides or bottom of the bowl.  Add more flour, by tablespoon, until you get the right texture for the dough - not too dry, but not too sticky.  You can take it out of the bowl and finish it on the counter, kneading it to get the right feel.  

You will know the dough is done when it is not so sticky that it comes off on your hands but when it still feels slightly moist, like Play-Dough.  Put it in a clean bowl that has been sprayed with a little cooking spray or a teaspoon of olive oil.  Cover tightly with plastic wrap and let rise for an hour and a half.  If you are making the dough the day before, just pop it in the fridge at this point. Bring it to room temperature the next day before proceeding.

Line two baking sheets with parchment paper.  In a small bowl, whisk the egg with two teaspoons of water until well blended.  Set aside, along with a pastry brush.

For the pepperoni pizza:  My husband likes the pepperoni to be roasted before I assemble this bread. You don't have to do this, but it's a nice touch because it crisps up the pepperoni.  If you want to do this, just line a baking sheet with foil and roast the pepperoni for about 6 or 7 minutes at 400 degrees F.  Let cool a little.  Lower oven temp to 375 degrees F.

Divide the dough in half.  Roll out one half on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10".  Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Sprinkle the cheese on the sauce and place the pepperoni slices on top.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

For the sausage pizza:  Brown the sausage in a fry pan.  Remove the sausage and drain if there is a lot of fat, but don't wipe out pan.  Fry the onions in the oil gently until soft, about 5 minutes.  Add the garlic and fry for about one more minute.  Add the sausage, a little salt and pepper to taste and the chili pepper.  Blend well and allow to cool a little.

Roll out the other half of the dough on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10". Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Lay the mozzarella slices on top and then the sausage mixture.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

Bake the loaves about 25 - 30 minutes at 375 degrees F until golden brown on top. 

Let sit for 5 minutes before slicing and serving. 

Photo and Recipe Source: The Italian Dish

Sizzling Shrimp Stir Fry

This recipe covers two of my favorite type of meals . . . shrimp and Chinese stir fry.

Mr. Food.com continues to provide the absolute best recipes ever.

Click here to go to the recipe source page and do yourself a favor and check out all the awesome recipes on the website.

Churro Cheesecake

 

Photo source: The Recipe Critic

Another recipe to add to my cheesecake collection!

I think in another life I owned a bakery that specializes in cheesecake.  They are my favorite!  There was a time when everyone got a gift of some type of cheesecake for special occasions.  Cheesecake type of desserts are what I always bring to a party.

I can't wait to try this recipe to see if it really tastes like a churro, which is another one of my favorite dessert snacks.  They look more like cheesecake bars than cheesecake, but that won't stop me from making it!  Actually, I prefer cheesecake bars to take to a party.

Click here to go to the recipe from The Recipe Critic.

Freezer Maintenance

Organize Your Freezer Like A Pro

Freezer Maintenance is a problem for me despite my best intentions.  Once it is a mess, I don't know where to start, but I'm hoping these videos and links to informative articles will be helpful to achieve freezer organization.  

I'll add more links and videos as I find them.

Free Printable Freezer Inventory Sheets

The Best Way To Keep Trace Of What Is In Your Freezer

The Absolute Best Way to Organize Any Freezer (and Keep It That Way, Once and for All)

The Ultimate Freezer Organization Guide

Pecan Pie Cheesecake

 

Cheesecake is my go-to dessert for any special celebration.  This Pecan Pie Cheesecake may become my new favorite cheesecake version.

Description from Maria's Mixing Bowl:

"Rich, creamy, and packed with warm fall flavors, this Pecan Pie Cheesecake is the ultimate dessert. With a cinnamon graham cracker crust, velvety cheesecake center, and gooey pecan topping, it’s perfect for holidays, gatherings, or anytime you’re craving something indulgent."

Click here to go to the recipe at Maria's Mixing Bowl.  Subscribe to her newsletter for more great recipes.

Your Guide to Rotisserie Chicken: Meals, Storage, and More

 

Rotisserie chicken has become a convenient and economical way to quickly prepare delicious meals.  It is widely available at grocery stores.  You can also make roasted chicken at home.  A good idea is to set time aside to make a couple of roasted chickens to have ready as needed.  Make them, cut them up and freeze them is a smart thing to do.

Check out Mary Hunt's informative article on everything you need to know about rotisserie chickens from her blog Everyday Cheapsake.  

Click here to go to the article.  While you are on her blog, subscribe to her newsletter . . . you will be glad you did.  I've been subscribed for many years and is one of my favorite blogs.