Pizza Rolls

Yes PIZZA ROLLS! This is a combination of cinnamon rolls and pizza. I got the idea from better homes and gardens, but jazzed it up a bit. It's a basic pizza dough but seasoned with garlic, rosemary, basil, and red pepper flakes. This gives the dough some life, it layers in the flavor!  They make the cutest rolls perfect for a informal gathering, or a kid's party.  If making pizza dough isn't an option I know Safeway  has pre-made dough in their deli area, it's a great deal for $1.89 and sometimes on sale for less!
Pizza Rolls:
Adapted from Better Homes and Gardens
Pizza Dough:
2 cups warm water  (105-115*F)
2 packs active dry yeast
1/2 tsp sugar
6 cups flour-
1 TBS chopped Rosemary (fresh)
1 TBS garlic powder
1 TBS dried Basil
1 tsp Red Pepper flakes- more if you like some kick
1 TBS Olive Oil
1 tsp Salt

Fillings:
Fresh Mozzarella  sliced
8oz tomato sauce
6 oz sliced Salami
Sliced Olives
Sliced Mushrooms
8oz shredded Romano- for tops

Pizza Dough:
In a large bowl combine the yeast, sugar and water; let stand for  5 min until bubbly. Note: if you water is too hot it will kill the yeast! While the yeast is activating measure out the flour and all the spices and mix together. Once the yeast is ready add all the flour and spices. In a mixer mix with a dough hook for about 8 min on medium speed. If doing by hand, knead on a floured surface for 8 min or till smooth and elastic. Put in a lightly oiled bowl and turn to coat. Let sit in a warm place till doubled in size.

 Assembly:
Preheat oven 425*
Once the dough has doubled in size, punch it down and divide in half. This made a ton of dough, rather then make more then we could eat, I put the other half in the freezer for later use.  With half the dough roll out into a rectangle. Now it's time to layer in those flavors! The fillings really don't matter, anything that you like or is available. Just some guidance, I wouldn't put too much cheese or sauce inside, so it doesn't fall apart. Also leave about 2 inches on the top and bottom free from filling, it will keep it's shape better. Now roll gently keeping everything in. Once it forms a log cut crosswise into 12 pieces. Transfer rolls cut sides up onto a sheet pan sprayed or fitted with parchment paper. Space about 2 inches apart. Sprinkle tops with Romano cheese.  Bake in oven for 12 min then rotate the sheet pan and bake another 12 min, till golden brown.

Grilled Salsa

I learned how to make some of the best salsa today. If grilling isn't an option it will work fine in the oven. However the flavor is enhanced by the smokey charcoals.
THIS IS SPICY! By adding more tomatoes, taking out a jalapeño or the seeds will decrease the heat. This is great with eggs, tacos, burritos, chips, really anything that needs a little kick! I am not posting a final picture cause it ain't pretty salsa, but who really cares? as long as it tastes good!

Before

Grilled Salsa:
2 Fresh Jalapeños  stemmed & cut in half
2 Fresh Tomatoes quartered
1 Yellow Onion, sliced up
1 clove of garlic halved
2 TBS Cilantro
6 TBS Fresh squeezed Lime Juice
Dash of salt & pepper

After

Put Jalapeños, Tomatoes, Onion, and garlic clove on foil and grill or roast until it reaches a dark color, and the skin is charred. The juices should bubble all around. After doing this it can be used right away, or put in the fridge overnight. I let it sit overnight since I ran out of moments. The next step is to puree the roasted vegetables  and add the Cilantro, lime juice, salt and pepper.

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Meaty Tomato Pasta

Spring has sprung and it has been busy in my house. I notice I haven't written a new post for almost 2 months. I have been half writing posts. Now I plan to finish.
This post is about my throw together dinner that is my go to at least once a week. It is healthy and easy! So many different combinations can be put into this dish. It's just whatever I have on hand. Alright here we go Baked Meaty Tomato Pasta!
1 TBS Olive Oil
1 TBS diced garlic
 1/2 Yellow onion diced
15oz can of Tomato Sauce
 16- 20oz Meat-- this can vary*
 1/4 cup pured squash, sweet potatoes or carrots etc.- OPTIONAL
1 tsp dried Basil
1 tsp dried oregano
1 tsp dried dill weed
2 tsp Salt
1 tsp ground black pepper
3/4 pound whole wheat pasta or gluten free pasta
8 oz  Shredded Italian Cheese- this can vary**

optional add ins - 1 cup of corn kernels, 1 /12 cups Garbanzo beans,  Use rice instead of Pasta!
* Meat-I use Italian sausage links the most, brown them up then slice. But using ground beef, turkey, chicken is great too. Really any kind of meat that is available.
** Mozzarella, Parmesan, Romano-  in a pinch I have used cheddar.

In a 4 quart pot start boiling water for the pasta, add a pinch of salt. Once the water starts to boil add the pasta and cook according to the package instructions.

before adding the cheese and baking!

 Meanwhile in heavy roasting pan cook your meat. Once it is done cooking, drain the fat- if any and set aside. In the same pan add the Olive Oil and saute with the onion and garlic till translucent.  If the meat needs to be sliced slice it now and add to the onion garlic mix. Time to add the spices, tomato sauce,  and pured veggies. By this time the pasta should be done cooking. drain but SAVE some of the cooking water! Add the pasta directly to the tomato mixture, toss all together. At this point look and see if the sauce looks a little dry, that is when I like to add some of the pasta water to thin it out. After everything looks combined sprinkle the top with the cheese and turn the oven to broil- (my saute pans are all metal if yours have a plastic handle I suggest you transfer the pasta to a baking dish then sprinkle with cheese) Toss the whole thing in the oven to brown the cheese up for about 3-5 minutes. Pull from the oven let sit a few minutes before eating. So quick and easy, the best part just use up what is in the pantry and fridge.


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On the roller derby news front my team has a game coming up on May 19th. If anyone is in the Everett, Washington area you should come on by for a good fun game! Check out my team's website for all the details. http://www.tacokickers.com/.

Steak House Chili

Last Friday I was ambitious!  First I started cooking a few of my favorite things Chili and Clam Chowder. Ryan wanted Chili and I wanted Clam Chowder. What the heck right? I had plenty of time and everything I needed.
First off I started with Chili since it cooks longer then Clam Chowder. I looked at a few recipes but then decided to wing it, as I do quite a bit. In no way since I made both in 1 day am I suggesting you do the same. I am just insane.
Clam Chowder is right after the Chili, I just wanted to do two separate posts.

Steak House Chili
3 TBS Olive Oil
3 Pounds Beef for Stewing* (see note) cubed
1 Jalapeno Pepper- Diced 1/2 seeds removed
1 Yellow Onion- Diced
1 Red Pepper-Diced
1 Green Pepper- Diced
1 TBS Minced Garlic
3 (14oz) Canned Beans** (see note)
1 (28oz) Canned Tomato Sauce or 1 jar of  Tomato, Basil & Garlic Sauce
1 (14oz)  Petite Diced Tomatoes
2 TBS Chili Powder
2 TBS Cumin
2 TBS Italian Seasoning
1 TBS Oregano
1 TBS Dill Weed
1/4 cup Fresh Cilantro Chopped
1 TBS Red Pepper Flakes - or more if you want it Spicy
1 TBS Ground Black Pepper
2 tsp Salt- add more to taste.

In a large pot over medium heat Saute Beef, Jalapeno, Onion, Peppers, Garlic. Until the meat is browned and onion is translucent. Lower the heat, add everything else. Cover and let simmer for a few hours, till the meat is tender. Serve by it self or over rice, noodles, hot dogs, burgers, nachos. Great toppings are cheddar cheese, diced onions, cilantro, sour cream. The possibilities are endless.

Notes: * This steak is  really tough and needs to be cooked for a long time to become tender. It is relatively cheap. If you like ground beef, pork or turkey that can subbed as well. Even chunks of chicken is good. If you don't have a long time ground meat is the way to go.
** Any variety of beans works well.  I like to use a mixture or Black, Garbanzo, Kidney, Pinto and Chili. If using dried beans you will need  4 cups dried beans that have been soaked overnight and rinsed.

Tomato, Basil and Garlic Sauce

I am not a huge fan of store bought tomato sauce, it has so much stuff in it. For some crazy reason they add sugar, don't get me wrong I l-o-v-e sugar- but NOT in my Tomato sauce! This sauce recipe is so versatile, it can be used for spaghetti, lasagna, pizza, dipping, and soups. It can be canned as well! My postJars,Jars, and more Jars! proves I have plenty of jars to can up this season's tomatoes. Right now is the tail end of tomato season, so if you plan on making this you better hurry! I have 2 recipes here a small one and a big one. If you are planning to can, take the leap and do the big one. The method for  canning is water bath. Not too scary, just a big pot of boiling water and mason jars with lids and bands. I got 25 pounds of tomatoes for $13.33, that was a screaming deal, I got 7 quarts, and 1 pint of sauce.  The garlic was from my garden, and basil was from a friends garden. This recipe is a base, browned meat or meatballs can be added for a tasty meat sauce. You can also kick it up a notch and add red pepper flakes, or diced jalapeños.

Adapted from Ball Canning recipes

Large Batch- Recommended for canning 

25 pounds Roma Tomatoes 

25 lb tomatoes
1 cup chopped onion
10 cloves garlic, minced
2 Tbsp olive oil
1/3 cup finely minced, fresh basil

Chunky sauce

Only if canning:
1 Tbsp Bottled lemon juice per hot jar
7 Quart or 14 Pint glass preserving jars with lids and bands

Small Batch:

Smooth Sauce ready for Basil

10 lb tomatoes (about 30 medium)
1/2 cup chopped onion
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil 

 

 Wash the tomatoes. Remove core and blossom ends. Cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes,stirring occasionally.
Puree tomato mixture in a food processor or blender, working in batches. Strain ( a fine mess strainer) puree to remove seeds and peel.Toss the tomato puree and basil in large stockpot. Bring to a boil. Reduce heat and simmer until volume is reduced by half( I didn't reduce by half more like a fourth I wanted a looser sauce), stirring to prevent sticking. Once the sauce has reached your desired thickness it can be gobbled up. 

Now only if you are canning: Prepare boiling water canner (large pot filled half way with boiling water, with a rack in the bottom to prevent the jars from touching the bottom).Heat jars in the sink covered in simmering  water. Heat lids in small saucepan with simmering water. Do not boil. Set bands aside
 Add 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch head space. Remove air bubbles with a chopstick. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed. Store in a cool dry place, not the refrigerator. 

Tomato, Basil and Garlic Sauce ready for Later!