Sicilian Style Sausage and Pepperoni Pizza

 Sicilian Style Sausage and Pepperoni Pizza

The trouble with most homemade pizza dough recipes is that they’re a pain. You have to mix the dough, knead the dough. Let it rise. Clean up after it.  But not this one. This one is so easy. You don’t need a mixer or food processor. You barely have to knead it.  This is one of those throw it all in the bowl and mix it up and you’ve got dough! Tonight I made a Pepperoni and sausage pizza!  

Home Made Pizza Dough

1 1/3 cups of warm water (about 105 degrees)

1 tablespoon sugar
2 1/4 teaspoons active dry yeast
3 tablespoons extra-virgin olive oil, plus more for brushing
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt

Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. If it doesn’t foam, throw it out. It’s no longer good. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon until dough begins to form.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Divide the dough in half and make two circles. 

Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat all sides with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.  Roll out to the shape and size you want and top it with your 

Sicilian Style Sausage and Pepperoni Pizza

1 homemade pizza dough (above)

1 cup of your favorite pizza sauce

3 cups mozzarella cheese

1 pound bulk pork sausage, cooked and crumbled

1 cup pepperoni slices

Preheat oven to 375 degrees.

Spray a rimmed baking sheet with non-stick cooking spray, then  coat the bottom of the pan with a little olive oil.   Remove the dough from the refrigerator and transfer to a lightly floured surface.

Lightly flour the top of the dough and gently press into a 12 x 9-inch rectangle. Using a rolling pin, roll the dough into an 18 x 13 inch rectangle. Transfer the dough to the prepared baking sheet, fitting the dough into the corners. Spray the top of the dough with non-stick cooking spray and lay a sheet of plastic wrap over the dough. Place a second baking sheet on the dough and let it stand for 1 hour.

Remove the top baking sheet and plastic wrap. Gently stretch the dough to fill the pan. Spread the sauce in an even layer over the surface of the dough, leaving a ½-inch border. Sprinkle the mozzarella cheese on top. Add the sausage and pepperoni and then top with the remaining cheese. 

Note:  I used a couple heating pads to sit my bowls of dough on top and they rise beautifully.  You can wrap your dough in plastic wrap and keep it up to a month in the freezer.

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Sunny Side Up Eggs

 

Sunny Side Up Eggs

It just doesn’t get any better than this.  I could eat this morning, noon and night.  I love them on a plate with bacon or sausage or scrapple. I love to dip my toast or biscuits in that glorious yolk. I love them on a sandwich or on top of steak or pork chops.  There’s just something about that yolk!

Sunny Side Up Eggs

Crack your eggs in a small bowl first to make sure they are good.





















Melt butter in 8-inch nonstick skillet until sizzling, tilting pan to evenly distribute butter.

Carefully break eggs into skillet and reduce heat to low. Season with salt and pepper. 

I like to spoon melted butter over egg yolks for that added flavor.  Cook until the whites are just set on top and the yolks are still runny…about 3 minutes. 

Serve over toast or try topping your next steak or chops with a sunny side up egg. Delicious!

Bacon Egg and Cheese Pockets

 

 

 

 

 

 

 

 

 

 

 

 

 

I love working with puffed pastry…even the store bought turns out beautifully every single time. I love to stuff it with savory or sweet fillings that are truly delicious. I’m always amazed at how puffed up these get and I like to keep the filling a secret until my guests take that first bite.  This is one of my all time favorite breakfasts. It’s not the filling that matters.  It’s that buttery, flaky, puffed pastry that makes it the best breakfast ever.  And the fact that you can make them and freeze them is even better.  I have at least a dozen at all times in the freezer.  Just pop them in the toaster oven and you’re all set!   Delicious! Whether it’s for breakfast, brunch, lunch or dinner, you will love this recipe!

 Bacon Egg and Cheese Pockets

2 sheets frozen puff pastry, lightly thawed

8 large Eggs

1 additional egg mixed with 1 tablespoon water

6 slices of cheese (American, Swiss, Cheddar, Monterrey Jack

3 Slices of bacon, fried and cut in half

1/4 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

2 sheets frozen puff pastry, lightly thawed

Preheat oven to 350 degrees. Arrange racks in oven to leave enough room for pastry to double its size in height.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat eggs, salt and pepper in a bowl. Melt butter in a skillet over medium heat, swirling pan to coat bottom evenly with butter. Pour egg mixture into skillet and cook over medium heat 2-3 minutes, gently lifting portions with spatula to allow uncooked portions to flow underneath, until eggs are almost set. They will continue to cook in the oven. Remove eggs to large plate and allow them to cool for about 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Unfold two puff pastry sheets on lightly floured surface. Cut down the seams into 3 wide strips.  Then cut across the strips to make a total of 6 rectangles per each sheet. Do the same with the next sheet. 

 

 

 

 

 

 

 

 

 

Beat an egg with a tablespoon of water to make an egg wash. Brush egg wash all around outside parameters of each rectangle.  This acts as a glue to hold them together once folded.  Set the egg wash aside to later brush the entire pastry.

 

 

 

Place a slice of cheese folder over in the middle of each rectangle. Then add scrambled eggs and anything else you might like. Finally lay a slice of bacon, cut in half, on top of the eggs.

 

 

 

 

 

 

 

 

 

 

Pick up another rectangle (dry side up) and stretch it slightly to make it fit over the filling. Once you have a nice fit, push down on the edges and then crimp all around the pastry with a fork to keep them together. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush top and sides with remaining egg wash.  Cut small vent slits in the top of each pastry or poke them with a fork. This will allow the steam to escape.

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 for about 12-15 minutes.  Be sure to leave enough room between oven racks as these will puff up 3 times their size.  Remove from oven.  Serve and ENJOY!

 

 

 

 

 

 

 

 

 

 

 

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Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi

Even if you are not a big mushroom fan, you will love this dish. The creamy sauce blends perfectly with the earthy mushrooms and the pasta makes it a wonderful casserole  you will go back to time and time again. It almost tastes like Stroganoff.  I love this simple to make dish and I think you will too.

Creamy Mushroom Cavatappi

12 ounces cavatappi pasta
1 lb cremini and/or white mushrooms, sliced

1 teaspoon extra-virgin olive oil 

1 tablespoon butter

2 cloves garlic, minced 

1 small onion, diced 

3 tablespoons all-purpose flour 

1 1/2 cup half-and-half or heavy cream

1 1/2 cup low-sodium chicken broth

Salt and pepper to taste 

1/2 cup freshly grated Parmesan, plus more for serving 

1 teaspoon chopped fresh oregano 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to empty pot.

 

In a large skillet, over medium-high heat, heat oil and butter. Add mushrooms and cook for about 5 minutes or until golden. Add garlic and onions and cook, stirring occasionally until tender. Add flour and stir until blended. 

Add half-and-half or heavy cream, chicken stock, Parmesan, and oregano and season with salt and pepper. Bring to a low boil then reduce heat and simmer for about 5 minutes.

  

Add cooked pasta to skillet and toss well to coat. If sauce is too thick, add a little pasta water until you reach desired consistency. Top with more Parmesan cheese if desired and serve.

 

  

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Ravioli with Mushroom Alfredo Sauce

 Ravioli with Mushroom Alfredo Sauce

So quick, easy and delicious!

Ravioli with Mushroom Alfredo Sauce

1 lb packaged frozen or fresh ravioli 
1/3 cup grated Parmesan cheese
1 cup diced crimini (brown) mushrooms
1 pint heavy cream
olive oil
Salt and pepper

Bring a large saute pan to temp over medium heat and coat the bottom with olive oil. Saute the mushrooms until they are lightly browned, and most of the moisture in them has evaporated. Add salt and pepper to taste.  Once mushrooms are tender, add half the heavy cream and stir until mushrooms are combined.  Reduce heat to low simmer.  As cream sauce thickens you can continue to add more cream for desired consistency.

Add Ravioli to a pot of salted boiling water and cook as directed.  Drain well and and then add the Parmesan cheese and a pinch of salt and pepper.  Add the ravioli to the mushroom cream sauce and toss gently to combine.

If needed you can add a bit more cream or even water to thin the sauce (remember it will thicken as it cools).  Garnish with fresh parsley.

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