Summer Vegetable & Shrimp Pizza

CELEBRATING HERITAGE DAY!

In 1974, the first Monday of August was made an official provincial holiday to recognize and celebrate the varied cultural heritage of Albertans. Businesses can chose whether or not to recognize the day as a general holiday, which most do.

The Heritage Festival held in our city of Edmonton, Alberta Canada is a three-day event to sample delicious food, see creative performances and celebrate Canada’s multiculturalism. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Even though many people will take in the day’s events and cultural food at the festival, some chose to pack a picnic lunch and take a drive somewhere just to relax.

I am posting a summer veggie & shrimp pizza that should work real well with that idea.

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Summer Vegetable & Shrimp Pizza
Instructions
  1. In a skillet, fry bacon until almost done. Remove to paper towel.
  2. Add zucchini, onion & garlic to skillet with bacon drippings & sauté for 2 minutes. Transfer to a plate. Increase heat slightly & add 1/2 tsp. of oil. Add shrimp & cook for 1 minute, turning halfway through. Transfer to a plate. Cut cooked corn kernels off of the cobs.
  3. Preheat oven to 375 F.
  4. Brush Naan breads with olive oil & sprinkle with salt, pepper & Parmesan cheese. Top with zucchini, onions, garlic, shrimp, corn, bacon bits & mozzarella cheese.
  5. Bake until cheese is bubbling & naan bread is 'toasted', about 7-8 minutes. Allow pizza to rest for 5 minutes, then cut into 8 slices. Sprinkle with basil & parsley. Serve

Cheesy Zucchini w/ Bacon

Zucchini can be used as a canvas for so many combinations. Stuffed zucchini recipes usually contain ground meat, cheese, tomatoes, rice, spices, etc. I decided to take ours in a different direction today using bacon.

We enjoy zucchini in any form, not just when its in season but anytime. Its amazing how zucchini can be the perfect ingredient in so many recipes. Not all vegetables can take on so much. I’ve used it in just about everything I can think of from crispy fries, zoodles, desserts, breads, main dishes, etc. etc.

This stuffed zucchini meal was real good with steamed rice and roasted tomatoes.

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Cheesy Zucchini w/ Bacon
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Instructions
  1. Preheat oven to 375 F.
  2. Slice ends from zucchini & cut each one into 4 equal pieces. Carve out the inside, being careful not to go all the way through the bottom.
  3. Chop pieces of the zucchini removed from the insides. Place in a bowl with the grated mozzarella, panko crumbs, egg & spices. Cut slices of bacon in half.
  4. Place a half slice bacon in the shape of a 'U' inside each piece of zucchini. Divide filling between the 8 pieces of zucchini, placing it on top of bacon.
  5. Bake filled zucchini in a buttered, foil lined baking dish for about 30 minutes. After removing from oven, sprinkle parmesan cheese over top & garnish with fresh basil if you wish.

Cauliflower Pizza Crust w/ Barbecued Chicken

According to writer Mark Twain, ‘cauliflower is nothing but cabbage with a college education’. This uniquely versatile veggie has graduated above its many cousins, …. broccoli, brussels sprouts, cabbage, collards, kale and kohlrabi to become the sophisticate darling of the species. Delicious raw, fried, grilled, pickled, riced, roasted, steamed or sautéed.

Cauliflower ‘rice’ came on the scene as a popular grain-free alternative to rice. As with many food trends, the ‘riced’ craze has continued using other veggies like sweet potatoes, broccoli, carrots, onions, and peas.

The grocery stores have jumped on the bandwagon with fresh and frozen products and in a variety of plain and flavored versions.

Making your own riced vegetables is even easier than in days gone by. Just trim, chop and pulse your veggies in a food processor. Cook with a quick steam or sauté and flavor with some fresh herbs and spices. Of course, you can always change it up with other chopped veggies, nuts, or a sprinkle of cheese.

Riced cauliflower makes an interesting pizza crust. A different texture than the traditional bread dough crust but loaded with flavor. It’s sort of firm, chewy and soft all at the same time. I had tried this idea some years ago and we quite liked it so why not try it with a different topping and have it again!

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Cauliflower Pizza Crust w/ Barbecued Chicken
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Instructions
Cauliflower Crust
  1. In food processor or blender, pulse cauliflower until it reaches consistency of coarse crumbs.
  2. Place cauliflower and 3 tbsp water in microwaveable dish and cover with plastic wrap, leaving one edge lifted. Microwave on high, stirring once or twice during cooking time, until cauliflower is tender, 5 to 7 minutes; let cool. Drain cauliflower in colander lined with cheesecloth or thin, clean tea towel. Wrap cauliflower in cheesecloth and twist while pressing to remove all liquid (this step is essential).
  3. Place pizza pan or baking sheet in oven and preheat oven to 425°F.
  4. In bowl, combine cauliflower, egg, mozzarella, Parmesan, garlic powder and oregano, season with salt and pepper. Using your fingers, transfer cauliflower mixture to piece of parchment paper and press into 12-inch circle. Slide parchment paper with cauliflower crust onto hot baking sheet from preheated oven. Bake until crust is golden brown, 13 to 15 minutes.
Toppings
  1. In a saucepan, sauté red onion & mushrooms until tender and moisture has evaporated.
  2. Evenly spread half of the barbecue sauce over baked cauliflower crust, leaving 1/2-inch border. Top with half of the mozzarella cheese & all of the onion & mushrooms . In bowl, toss chicken with remaining barbecue sauce; evenly arrange over crust and top with remaining mozzarella. Bake until cheese is melted, about 5 minutes. Sprinkle with green onion.

Stuffed Pasta Shells w/ Wild Salmon, Leeks & Mushrooms

Some years ago I started using leeks and have never looked back since. Brion & I have never tired of that subtle flavor. When a recipe calls for leeks, it usually indicates to use the white and light green parts only and to either discard the ‘tough dark green tops’ or save them for another use.

So what are these ‘other uses’? Usually it refers to using the green tops as add-ins for soups or stock, only to be removed once they have imparted their wonderful layer of flavor and discarded.

When you think about it, we cook up all kinds of vegetables that are ‘tough’ to start out with yet end up nice and tender when cooked or braised. I find, using the dark green tops presents no issues, just cook them a bit longer than the tender leaves.

On the other hand, you can braise the dark green tops with some butter/olive oil, chicken or veg stock, minced garlic, dried chili flakes, salt & pepper & some lemon juice and make a great side dish to serve with fish or pasta etc.

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Stuffed Pasta Shells w/ Wild Salmon, Leeks & Mushrooms
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Instructions
Pasta & Filling
  1. In a large pot, bring salted water to a boil. Add pasta shells & cook 3 minutes less than the cooking time indicated on the package instructions. Drain pasta
  2. In a large saucepan, over medium-high heat, saute chopped bacon until cooked. Remove from saucepan with a slotted spoon to a paper towel. Add leeks, garlic & mushrooms to bacon drippings. Sauté until leeks are soft; season with salt & pepper. Add salmon, gently combine & set aside.
Garlic Sauce
  1. In a saucepan over medium heat, add butter & olive oil. Once melted, add garlic then sauté until light golden brown, about 30 seconds, being careful not to burn. Sprinkle in flour; whisk & sauté for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon & stir constantly until mixture is thick & bubbly, 4-5 minutes.
  2. Remove saucepan from heat & stir in mozzarella cheese, garlic powder & parsley flakes until smooth. Taste then adjust salt & pepper if necessary.
Topping
  1. In a small saucepan, over medium heat, add olive oil. Add breadcrumbs & cook, stirring until toasted & golden in color. Remove from heat & place in a small bowl; combine with parmesan cheese.
Assembly & Baking
  1. Preheat oven to 350 F.
  2. In a 13 X 9-inch baking dish, spread a small amount of garlic sauce over the bottom. To filling mixture, add reserved bacon & enough garlic sauce to help the filling stick together.
  3. Divide filling between the 16 cooked pasta shells & place in baking dish. Top with any remaining garlic sauce then sprinkle topping over all.
  4. Bake for about 30 minutes making sure not to overcook the salmon. Serve.

Turkey Stuffed Pasta Shells

I have always favored using ‘conchiglioni’ pasta, the name derives from the Italian word meaning ‘seashells’. Their shape, size and consistency are the perfect vessel for bold, rich fillings and flavorful sauces. Baked pastas, or ‘pastas al forno’ as they are called in Italy, date back to the Renaissance when they were being served at the banquets of nobles.

Over the years, I have stuffed jumbo pasta shells with just about every imaginable filling I could conjure up. To say the least, I love this kind of meal.

Since we are just past ‘turkey season’ and if you are someone who enjoys that festive meal … here’s a new spin on it. Turkey, stuffing, sweet potatoes and gravy all tucked into some pasta shells.

Without a doubt, these shells were even better than I had expected and this recipe made enough that I froze some for another meal. What’s not to like about that?

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Turkey Stuffed Pasta Shells
Instructions
  1. Cook pasta shells according to package directions for al dente. Drain & set aside.
  2. In a large saucepan, scramble-fry ground turkey with spices until no longer pink.
  3. Preheat oven to 350 F.
  4. In a large bowl, combine mozzarella cheese, turkey, stuffing & green onions. In a small bowl, Stir sweet potatoes with chili powder.
  5. Fill each pasta shell with 2 Tbsp stuffing mixture & 2 tsp sweet potato mixture. Combine 1 cup of gravy with any remaining filling & spread on the bottom of a 13" x 9" baking dish. Place filled shells overtop, drizzle with remaining gravy & sprinkle with Parmesan cheese.
  6. Bake, covered for 15-20 minutes or until heated through. Serve with cranberry sauce if you wish.

Italian Sausage Lasagna

Whether you prefer a sweet or spicy variety, there’s no denying the delicious versatility of Italian sausage.

The predominant flavor in ‘mild’ Italian sausage is fennel, or actual anise, a licorice like flavor with a little more earthiness. This emulates the style of sausages in Northern Italy, known for milder flavors with a noticeable presence of both fennel and garlic. It will also typically have a small amount of red pepper flakes to open up the flavors.

The ‘hot’ designation means a higher content of pepper flakes, or the addition of cayenne, giving you that spicier flavor that is more common in the southern regions of Italy.

‘Sweet’ is pretty straightforward, little bit of sugar, milder flavors around that, sometimes some mild herbs, typically a lot of basil and such to round it out.

In this meal, the layers of lasagna noodles blanket a creamy béchamel sauce and a filling with a savory ‘Italian sausage’ flavor and tender artichokes. Truly a comfort food meal.

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Italian Sausage Lasagna
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Instructions
Filling
  1. Drain artichokes (reserving oil) & slice in halves; set aside. In a heavy skillet, heat artichoke marinade oil; sauté garlic, onions & mushrooms for a few minutes.
  2. Add ground pork, sun-dried tomatoes & spices. Cook over medium heat until meat is no longer pink; add artichokes. Remove from skillet & set aside until ready to assemble lasagna.
Béchamel Sauce
  1. In the skillet, melt butter over low heat. Once the butter is completely melted and bubbling, add the flour & mix well. Cook for a couple of minutes until flour just begins to take on some color.
  2. Slowly start adding the milk, whisking continuously to prevent lumps from forming. Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper & nutmeg.
  3. Set aside until you are ready to use, by pouring the sauce into a glass bowl & covering with a buttered sheet of plastic wrap. Cook lasagna noodles. Grate cheeses.
Assembly
  1. Preheat oven to 375 F.
  2. In a 13 x 9 x 2-inch baking dish, spread 1/2 cup of the béchamel sauce on the bottom. (Set aside 1 cup of the béchamel sauce for the top.) Arrange a single layer of lasagna noodles over sauce; spread some of the filling over noodles, top with a sprinkling of the grated cheeses. (Make sure to reserve a bit of cheese for the topping.) Repeat layers, ending with noodles.
  3. Spread the reserved 1 cup of béchamel sauce over the noodles & top withy the remaining grated cheese. Cover with foil, bake for 35 minutes, remove foil & bake until bubbly & lightly browned on top, about another 15-20 minutes.
  4. Allow to stand 10 minutes before serving.

Swedish Meatball & Potato Casserole

No doubt, since we have just finished the 2019 Christmas season, you enjoyed some Swedish meatball hors de ouvers. Personally, I love the little morsels so I thought it would be interesting to turn them into a main course casserole.

I have heard the question asked as to what the difference between Italian and Swedish meatballs is. First of all, the meat blend of ground beef, veal and pork are the main players in both styles. The difference comes in the ratio of each meat being used. While both varieties include ingredients such as minced onion and milk soaked bread or crumbs, the seasoning in these two iconic meatballs differs greatly. Swedish meatballs traditionally use spices such as allspice, nutmeg, white pepper and ginger while Italian calls for grated Parmesan, garlic, parsley, fennel seed and oregano.

Another ingredient that is most always used in Swedish meatballs is mashed potatoes. Size is important … Italian meatballs (other than in soup) are quite large whereas Swedish are generally like a hearty teaspoon full.

When it comes to sauce, this is a big part of the flavoring component that sets them apart. Swedish meatballs are cooked in a cream gravy made with beef broth whereas Italian meatballs are served in a tangy, bright red tomato sauce.

All that being said, it brings me back to my casserole. It combines all the ingredients of the Swedish meatballs put uniquely together in a casserole and topped with a mozzarella cheese. Perfect January meal!

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Swedish Meatball & Potato Casserole
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Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
Course Main Dish
Cuisine American, European
Servings
Ingredients
White Sauce
Potatoes
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Instructions
White Sauce
  1. In a saucepan, cook margarine & flour until bubbly then slowly add broth & cream. Gently boil for a few minutes; add soya sauce, salt & pepper. Remove from heat & set aside.
Potatoes
  1. Boil potatoes in salted water until tender but not overcooked; cut into 1/2-inch slices. Arrange them on the bottom & sides of a 8-inch round baking dish.
Meatballs
  1. Preheat oven to 375 F. In a bowl, combine all meatball ingredients & form into balls. Arrange them over the slices of the potatoes on the bottom of baking dish. Use the remaining potato slices to create 'walls' between each meatball.
  2. Pour white sauce into each meatball 'pocket'. Sprinkle entire dish with grated mozzarella cheese. Bake 45 minutes or until meatballs are cooked & cheese is golden.
Recipe Notes
  • You can definitely use whatever ratio of meat combo you prefer or just use one one type, your choice.

Cauliflower Monte Cristo Lasagna

Do you recall the Monte Cristo sandwiches of ‘yesteryear’? There was a time when you could find this sandwich on most restaurant lunch menus across North America. Basically, its ham and cheese sandwiched between two pieces of french toast, smothered in egg batter, deep fried, sprinkled with powdered sugar and dipped in a side of jelly. It’s where salty meets sweet and savory.

It’s believed that the Monte Cristo evolved from the French sandwich called ‘Croque Monsieur‘. The original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.

This sandwich, although delicious, is neither health or diet food but sometimes its fun to just enjoy these kind of things in moderation, of course.

This ‘lasagna‘ turned out to be real tasty. It kind of puts a new spin on an old classic. Instead of french toast, the ham and cheese are layered in between a baked cauliflower mixture that resembles slices of bread or lasagna noodles. Serve with cauliflower sauce or a sauce of your own choice.

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Cauliflower Monte Cristo Lasagna
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Rating: 4.67
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Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Votes: 3
Rating: 4.67
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Instructions
Cauliflower 'Pasta'
  1. Bring a large pot of water to a boil. Add the tablespoon of salt & lemon juice. Cut cauliflower into florets, add to boiling mixture & cook until they are soft. Drain cooked cauliflower & roughly crush them into 'mush'. Add breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt & pepper; mix well.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Press cauliflower mixture on baking sheet into a 9 x 9-inch square. Bake for about 15 minutes or until crispy. Remove from oven, cut cauliflower into 3 strips. In a buttered baking dish place the first strip. Cover with half of each of the ham & cheese slices. Put another strip of cauliflower on it & top with the rest of the ham & cheese slices. Place the third strip of cauliflower on top & sprinkle with mozzarella cheese. Adjust oven temperature to 350 F. & bake 'lasagna' for about 30 minutes.
Cauliflower Sauce
  1. Add butter to a blender or food processor. Cook cauliflower according to package instructions. Using a slotted spoon, drain off any excess water, transfer to blender. Add the vegetable broth, Parmesan, garlic, milk, salt & pepper. Process until a very smooth consistency is reached. Serve warm over Monte Cristo lasagna.

Halloween Treats

Well here we are, the end of October already, and Halloween has arrived. A number of years ago, Brion and I decided to take a different approach to this occasion. Rather than spending the evening running to the door to hand out treats, I would make some special goodies for our immediate neighbor’s ‘kids’. We have been lucky to have had the same neighbors for many years. Since food is my passion, its always fun to ‘create’ something that I think our four ‘young’ people will enjoy.

My choice of treats this year are brownie ghosts, krispie candy corn and some bite size pizzas. Most kids love chocolate so I think brownies will cover that and I swapped out the ‘waxy’ candy for rice krispies in the candy corn treats. Pizza bites aren’t exactly following the Halloween theme but the kids are getting older and I’m sure they will love them anyway.

Just an interesting little side note on the actual candy corn ‘candy’ since they seem to be synonymous with Halloween. Originally they were never tied to any time of year. Many candies of the day were molded into what was recognizable to regular folks. At the time, that was vegetables, fruits and other simple, earthy things.

When the Goelitz Confectionery Company first produced candy corn, it was called ‘chicken feed’. The boxes were illustrated with a colorful rooster logo and a tag line that read: ‘Something Worth Crowing For’. The multi-colored design was ground-breaking in the candy industry at the time it was invented. One of candy corn’s least favored qualities is that waxy texture. Strangely enough, even after more than 120 years, it still has a huge following as well as many other candy corn related and/or flavored recipes on the market.

ENJOY YOUR HALLOWEEN IN WHATEVER WAY WORKS FOR YOU!

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Brownie Ghosts - 'Krispie' Candy Corn - Pizza Pinwheels
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Course dessert
Cuisine American
Servings
Ingredients
BOTTOM Layer of Brownies
MIDDLE Layer of Brownies
Fudge Frosting
White Chocolate Ghosts
Chocolate Dipped Candy Corn Treats
Mini Pizza Pinwheels
Course dessert
Cuisine American
Servings
Ingredients
BOTTOM Layer of Brownies
MIDDLE Layer of Brownies
Fudge Frosting
White Chocolate Ghosts
Chocolate Dipped Candy Corn Treats
Mini Pizza Pinwheels
Votes: 1
Rating: 5
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Instructions
Bottom Layer of Brownies
  1. Preheat oven to 350 F. Line a 9 X 9-inch baking pan with parchment paper. Combine all bottom layer ingredients until crumbly. Pat into pan & bake for 10 minutes.
Middle Layer of Brownies
  1. In the microwave, very carefully melt chocolate (do NOT overheat) & add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over bottom layer. Bake for 20-25 minutes; do not OVER BAKE. Remove from oven & cool. Slice into 20 squares.
Fudge Frosting
  1. If you prefer to make your chocolate ghosts BEFORE the frosting, it will give them ample time to set before needed. TO MAKE FROSTING: Carefully melt chocolate & butter in microwave. Cool slightly; stir in powdered sugar & vanilla. Blend in hot water & beat until a smooth consistency. Spread icing evenly over brownies & decorate with a white chocolate ghosts.
White Chocolate Ghosts
  1. Carefully melt white chocolate wafers in microwave. Pour melted chocolate into a piping bag fitted with a small hole tip. Place a large piece of waxed paper on a flat surface with a printout of ghost shapes underneath. Trace outline, then fill in the center. Allow to set completely, then peel ghosts from waxed paper & press lightly on top of brownies.
Chocolate Dipped Candy Corn Treats
  1. Butter 2 round 5-inch baking pans. In a large pot over medium heat, melt butter. Add marshmallows & stir constantly until they are melted. Stir in a few drops of orange coloring & remove the pot from heat. Add rice krispies, being sure to stir until well coated. Press into prepared pans to set. Once treats have set, cut them into triangles & use your hand to gently round the corners for a more realistic look.
  2. Melt candy coatings in separate dishes. Lay out a sheet of parchment paper. Dip the base of each triangle into the yellow chocolate, shaking off excess, then dip the tips into the white chocolate. Place them onto the parchment paper. Once the chocolate has set, you can store the treats at room temperature in an airtight container for up to three days. Yield 30 treats.
Mini Pizza Pinwheels
  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper. set aside.
  2. Grate cheeses & combine in a small dish. Remove dough from packaging but DO NOT unroll. Slice each roll into 12 disks & space out on parchment paper. Using a 1/4 cup dry measure, (make sure you lightly butter & flour the bottom of your measure or it will stick to the dough). Press down the little disks to form a cavity. Divide the pizza sauce & grated cheese between the 24 disks.
  3. Bake 10-12 minutes; remove from oven & cool on a wire rack.

Savory Artichoke, Chicken & Mushroom Galette

Over the last few years, marinated artichokes have become one of the ‘go-to’ ingredients on my pantry shelf. Jarred marinated artichoke hearts add an instant burst of flavor and unlike fresh artichokes, they are available all year around. Might I add, they require zero preparation! Keep in mind, these are the ones in glass jars, not the canned ones that can be flavorless and soggy.

Some of the ways I have made use of them were: as a pizza topping, veggie dip, on crostini, with roasted potatoes, omelettes or in au gratin dishes.

As you have probably noticed if you follow my blog, I love savory pastries all year long. Spring through winter they showcase their ingredients so beautifully. If you’re someone who feels intimidated by pastry, galettes give you opportunity to make a free-form masterpiece. This recipe simplifies it even more by using frozen puff pastry. Yet another reason to keep a package on hand in your freezer.

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Savory Artichoke, Chicken & Mushroom Galette
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Instructions
Filling
  1. Slice breast & marinate in artichoke MARINADE (liquid only) for about 30 minutes. In a skillet, cook chopped bacon, onion, garlic & chopped mushrooms over medium heat until bacon is cooked & the mushrooms have released most of their liquids.
  2. Add the chicken & marinade & continue to cook until the liquid is evaporated. Remove from heat. In a bowl, beat together cream cheese, milk, egg & grated Parmesan cheese & fold into chicken mixture as well as the reserved artichoke pieces.
Pastry
  1. Preheat oven to 425 F. On a large piece of parchment paper, roll out thawed, puff pastry 'SHEET' into a rough 12-inch 'CIRCLE'. Sprinkle half of the mozzarella cheese over pastry, leaving a 1 1/2-inch border. Spoon cooked mixture over cheese then fold edges of pastry in about an inch, 'pleating' to keep filling in. Sprinkle remaining mozzarella cheese on top of filling.
  2. Brush pastry edge with egg wash & bake for 25 minutes or until puff pastry is golden & filling is slightly browning. Remove from oven; slice & serve.