Monday, February 16, 2009

Deep Dish Pizza

Sorry it has been a while since I posted. I have been on the road for the last couple of weeks and now I am back for a while. This deep dish pizza is really easy and yummy. The recipe is courtesy of Southern Plate. Enjoy!

Deep Dish Pizza

1 lb ground beef

1lb Italian sausage

1 med onion, chopped

1 C flour

15 ounce jar pizza sauce (or pasta sauce)

1/2 C Parmesan

8 ounce mozzarella

1/2 tsp salt

dash black pepper

1 cup milk

2 eggs

1 T oil

1/2 tsp garlic salt

2 tablespoons Italian Seasoning

Preheat oven to 350. Brown hamburger, sausage, onion, and or any other veggies you like on your pizza (mushrooms, bell pepper). Drain well. Add Italian Seasonin. Add pizza or pasta sauce. Stir well.

Grease a 9×13 inch pan with cooking spray.

Sprinkle mozzarella over bottom of it.

Spread meat mixture over the cheese.

In mixing bowl, add eggs, milk, flour, oil, and salt.

Pour over meat in pan. Sprinkle parmesan cheese over batter.

Bake 30 minutes.

Wednesday, January 28, 2009

Barefoot Contessa Tomato, Mozzarella and Pesto Panini

As you can tell, I love Barefoot Contessa. This panini is easy to make and it can be made with a panini press or with just a frying pan. Enjoy!

Tomato, Mozzarella, and Pesto Panini

2 large ripe beefsteak tomatoes
1 (16-ounce) ball fresh mozzarella
12 slices bakery white bread, sliced 1/2-inch thick
about 1 cup prepared pesto
kosher salt
unsalted butter, at room temperature

1) Preheat a panini grill machine.

2) Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick.

3) Place the bread slices on a work surface. Spread each slice evenly with pesto.

4) Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato. (If the tomatoes are large, it will only be one slice.)

5) Sprinkle the tomato with salt. Place the remaining slices of bread, pesto side down, on top.

6) Spread the top and bottom of each sandwich with softened butter.
Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze.

7) Cut each sandwich in half, and serve warm.

Photo courtesy of No Lemon Juice

Monday, January 26, 2009

Viva Las Vegas

We just got back from a wonderful trip to Las Vegas and ate at a wonderful steak house. If you want an incredible meal go to Craft Steak at the MGM Grand. It honestly was one of the best meals we have had in a long time. We enjoyed the family style tasting meal. We started with a deconstructed ceasar salad and lobster bisque. We then moved onto Kobe beef steaks and scallops with a side of creamed spinach and fried jerusalem artichokes. Finished up the meal with three fabulous desserts.

Saturday, January 17, 2009

Peach Streusel Coffee Cake

I have made this coffee cake a couple of times and it is wonderful. Peaches are back in the grocery store, so thought it would be a good excuse to make again for my Dad's birthday brunch. For this recipe I used peaches and apricots. Recipe is courtesy of Annie's Eats. Enjoy!

Peach Streusel Coffee Cake


For the streusel:

¾ cup all-purpose flour

1/3 cup packed light brown sugar

¼ cup granulated sugar

1 tsp. ground cinnamon

6 tbsp. (3/4 stick) cold unsalted butter, cut into small pieces

For the cake:

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 tsp. baking powder

½ tsp. salt

1 egg

4 tbsp. (1/2 stick) unsalted butter, melted

½ cup milk

1 ½ tsp. vanilla extract

1 tsp. almond extract

2-3 firm, ripe peaches, 1 lb. total, peeled and sliced (you can use non-peeled apricots as well)


Preheat oven to 350°. Grease and flour a 9-inch round springform pan.

To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

Spoon the batter into the prepared pan and spread evenly. Arrange the peach slices in concentric circles from the pan sides to the center. Gently press the slices into the batter. Sprinkle evenly with the streusel.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

Keftethedes - Greek Meatballs

So, I am Greek and love cooking yummy Greek dishes. These meatballs are wonderful and can be made with turkey, pork or beef. They have cinnamon in them which make a delightful addition to the overall flavor of the meatballs.


2 1/2 lbs Ground Beef (pork or turkey)
1 medium onion fine chopped
1 large potato grated
2 eggs
1/2 cup finely chopped parsley
1/2 cup Italian bread crumbs
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cinnamon


1) Preheat oven to 350
2) Mix all ingredients in bowl
3) Form into meatballs a little bit over a golf ball in size
4) Roll parchment paper onto a baking sheet
5) Place meatballs on baking sheet
6) Bake for 15 to 20 minutes on 350 degrees
7) Turn oven to broil (450) and broil meatballs for 5 minutes

Thursday, January 15, 2009

Barefoot Contessa Guacamole

I am a huge fan of anything you can dip. If I could live on appetizers alone I would. I am heading to a friend's house tonight and am going to make this yummy guacamole recipe from Barefoot Contessa. I will take some good pictures tonight after the masterpiece is complete and upload. Enjoy!!!

Perfect for any football game watching you have on tap on Sunday.

4 ripe Haas avocados
3 tablespoons fresh lemon juice
8 dashes Tabasco sauce (I always do a couple more dashes)
1/2 cup finely chopped red onion
1 large garlic clove, minced (I LOVE garlic so I add a little bit more)
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 medium tomato, seeded and finely chopped

Halve and pit the avocados, then scoop the flesh into a bowl. Add the lemon juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon.
Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and toss to combine. Adjust the seasonings as needed.

Serve With
Baked tortilla chips or toasted pita triangles.

Tuesday, January 13, 2009

What To Cook?

So, I have hit a mid-week cooking slump. Not enough time to cook a huge meal, but just enough time to cook something delicous. But, I am looking for that inspiration. Any ideas of your go-to favorites to cook mid-week? Thanks in advance for your inspiration and will be cooking up a storm this weekend, so stay tuned or some good recipes.