Monday, February 18, 2019

Sheet Pan Pizza


I love recipes that I can stretch to feed more than just our family, although, when I make pizza I tend to make quite a lot, because it's a family favorite, and the boys especially enjoy having leftovers or munching on it throughout the day.

I already have a pizza dough recipe for you, here on the blog.  It's my honey pizza dough which I've been making since my teenage years, it always turns out just perfect, fluffy and rises beautifully.

But with that said, I'm always on the lookout for new dough recipes, so I'm bringing you a whole new pizza dough for a sheet pan pizza that can feed 12 and is made in a big sheet pan.  Obviously, you can play around with it, use whatever toppings you prefer, double or even triple the recipe depending on how many people you're serving and so on.


Sheet Pan Pizza
Source: The Baker Mama

2 packages (4-1/2 teaspoons) active dry yeast
1 tablespoon granulated sugar
2 cups warm water
4 cups all-purpose flour or bread flour
1 tablespoon garlic salt
½ cup olive oil, divided
1 cup pizza sauce
Pepperoni, Ham
Shredded Cheese
Italian seasoning

Coat an 18x13-inch sheet pan with ¼ cup olive oil and set aside.
In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.

Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.

Spread pizza sauce evenly over dough. Add your toppings and then cover with the cheese of your liking.  Finish with some Italian seasoning.

Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.

Menu Plan Monday - Week of February 18th to 24th

Happy Monday everyone :)

I'm back with my Menu Plan Monday.  It's been a while since I've put one up, I usually do it over on my main blog, but I think I need to start placing it on this one too, after all it's food related and this is clearly where it belongs.

So, for this week, I have meals up until Thursday night, then Friday I'll be grocery shopping again and the new meal plan will kick in.  I have a few ideas for the menu, but not sure on every meal yet,  I'll be working on that sometime this week, but be sure to come back next week Monday if you're interested in seeing what our meals will look like for the weeks ahead.

As always, recipes are either already on the blog, or if not, I'll let you know which ones I'll be sharing after they've been made.

Lunch:  Grilled Cheese and Ham, Chips
Dinner:  Sausage Fettucine Bake (New recipe from Taste of Home)

Lunch:  Clam Chowder with Oyster Crackers
Dinner:  Slow Cooker Split Pea Soup with Ham, Vanilla Cake with Ovaltine Frosting

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Lunch:  Tuna Chickpea Salad
Dinner:  One Pot Cheeseburger Macaroni, Salad (New recipe)

Lunch: Chicken Sandwiches

Dinner:  Chicken Strogonoff with Mashed Potatoes

Chicken Stroganoff

Monday, February 11, 2019

Sanduiche de Forno - Oven Sandwich

On Sunday nights, I don't cook.  Not because I don't like cooking, you know I love it, but it's usually a day that I take off since I am in the kitchen every other day of the week.

We either snack all day long, or have cereal or sandwiches or leftovers. 

But there are Sunday nights that I feel like getting into the kitchen and making something quick and easy. 

Last night was one of those, I wanted a quick meal, but equally yummy, and that's when I remembered a simple, yet delicious dish that I hadn't made in a couple years.

It is quite popular in Brazil and even Portugal, and the best part is that the variations are endless, but this is the most common way I make it.  Also, it is easily adapted to cater to a big crowd, or just 2 or 3 people.

Sanduiche de Forno - Oven Sandwich

Sliced bread
Ham, Cheese of your choice - I also added some leftover mini pepperoni that I had in the fridge
Pizza sauce
Shredded Cheese
Tomato slices
Optional:  You can add sliced onion and even olives along with the tomato slices

In a baking dish, put a little bit of the pizza sauce.  Just enough to cover the bottom.  Next cut off remove the bread crusts, and then place a layer of the slices over the sauce, covering the whole dish.

Now you're going to start layering the ingredients, starting by spreading a good slather of mayonnaise on the bread.  Next sprinkle on some shredded cheese of your choice, sprinkle some oregano, then a layer of ham, layer of sliced cheese, spread on some more pizza sauce. 

Do another layer of bread, mayo, shredded cheese, ham, sliced cheese and pizza sauce.

To finish off, another layer of bread, then a final layer of mayonnaise, some more shredded cheese, then top with sliced tomato and sprinkle some more oregano.

Bake in a 375 degree oven for 15 to 20 minutes, until golden brown.

Tuesday, February 05, 2019

Hot Sesame Pork

Hot Sesame Pork

I pulled out my cookbooks the other day, when I was working on my menu plan.

So often we forget that we have a myriad of delicious recipes at our fingertips, and it's easy to get stuck in a rut and basically make the same thing over and over.

But at times we get a little tired and want something new, so I made up my whole menu plan using newish recipes to us and so far, everyone has enjoyed it.

This one is going on our favorites list, it tastes amazing and it's not too complicated to make.  Besides, if you can get Asian food at home without having to order take-out, why not?

I adapted the recipe slightly to suit our needs, but I'll tell you below where and what I did.

Hot Sesame Pork

Hot Sesame Pork
Source: America's Best Recipes

1/2 (16-ounce) package wonton wrappers
2 pounds boneless pork loin, trimmed
3/4 cup sesame seeds, divided (I didn't use sesame seeds in this recipe)
1 cup vegetable oil, divided
/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dark sesame oil, divided
1/3 cup soy sauce
1/4 cup rice wine vinegar
10 to 12 small green onions, sliced
1 (10-ounce) package mixed salad greens (I served mine with Basmati Rice instead)
1 bok choy, shredded(I used some coleslaw mix, just eyeballed it)

*I also added in half a small onion, sliced thinly

Cut wonton wrappers into 1/2-inch strips, and cut pork into 3- x 1-inch strips; set aside. Toast 1/2 cup sesame seeds in a large heavy skillet over medium-high heat, stirring constantly, 2 to 3 minutes; remove from skillet.

Pour 1/2 cup vegetable oil into skillet; heat to 375°. Fry wonton strips in batches until golden. Drain on paper towels; set aside. Drain skillet.

Combine remaining 1/4 cup sesame seeds, flour, salt, and pepper in a heavy-duty zip-top plastic bag; add pork. Seal and shake to coat.

Pour 2 tablespoons sesame oil into skillet; place over medium heat. Fry half of pork in hot oil, stirring often, 6 to 8 minutes or until golden. Remove and keep warm. Repeat procedure with remaining 2 tablespoons sesame oil and pork.  Add in the onion and coleslaw mix at this point, cook until onion is tender.

Process toasted sesame seeds, remaining 1/2 cup vegetable oil, soy sauce, and vinegar in a blender 1 to 2 minutes or until smooth. Combine pork and green onions; drizzle with soy sauce mixture, tossing gently.

Combine mixed greens and bok choy; top with pork mixture and fried wonton strips.(I topped the pork mixture with the fried wonton strips, and then served it along with the rice)

Serve immediately.