Pepperoni and Sausage Pizza Quiche

I like quiche but it is infinitely better when you turn it into meat lovers pizzahhhh! 

Ingredients:

1/4 cup finely chopped onion

2/3 cup diced red and green bell pepper

3 thinly sliced mushrooms

2 tsps minced garlic

2 tsps olive oil

6 eggs

1/2 cup milk

salt and pepper to taste

1/2 tsp oregano

pinch fennel seeds

1/2 lb hot Italian sausage meat

12 - 16 pepperoni slices

1 cup shredded mozzarella cheese

3 tbsps pizza or tomato sauce

fresh chopped parsley or basil

pie dough for 1 - 9" pie

First, press dough into quiche pan or pie plate. Prick all over and bake at 425°F for 10 minutes. Remove and set aside.

In a large skillet cook and break up the sausage meat on medium high heat 5 minutes. Then add 2 tsps olive oil along with the onion, peppers and mushrooms. Cook 1-2 minutes before adding the garlic. Stir and remove from heat to cool. To speed that up spread the mixture on a plate and pop it in the fridge or freezer for a few minutes.

In a large bowl whisk the eggs and milk together with the salt, pepper, oregano and fennel seed. Distribute the cooled sausage/veg mixture over the crust then pour the egg mixture in.

Top with cheese and pepperoni and drizzle on the pizza sauce.

Add chopped parsley or basil.

Bake at 425°F for 30-35 minutes or until center is set and a knife comes out clean.

Cool 5-10 minutes before cutting to serve.

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Lemon Dijon Pork Medallions

Tender medallions of pork tenderloin browned to perfection! And, except for the marinating, ready in practically no time!

Ingredients:

1 lb pork tenderloin

1 tsp minced garlic

2 tsps lemon juice

1/4 tsp dry oregano

1/4 tsp dry basil

2 tbsps olive oil

1/4 tsp salt

pinch or two of pepper

1 tsp grainy dijon mustard

1 tsp honey

1 large sliced onion (not added to marinade)

Pat the pork tenderloin dry with paper towels. Slice into 1-1 1/2" slices. Mix everything together, except the onion, and pour into a re-sealable plastic bag along with the pork slices. If you've got two tenderloins, as they are sometimes packaged together, just double the recipe. Refrigerate for at least 2 hours or overnight.

When ready to cook remove the medallions from the bag and discard the marinade. Add a couple tablespoons of vegetable or avocado oil to a frying pan and heat to medium high. Fry the sliced onion first then removed it to a plate. Cook the meat about 4-5 minutes per side depending on thickness.

Once the meat is cooked through, add the onion to the pan along with 1/4 cup water and immediately cover for 1-2 minutes to release all the tasty brown bits from the pan and glaze the pork nicely.

Serves 4

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Chocolate Cinnamon Babka

Buttery chocolate filled braided yeast loaf with a hint of cinnamon. Well actually one is twisted and one is braided, but I like the braided one better. I have lots of pictures since this is my very 1st attempt at babka so you can see the difference between the two.

Ingredients:

3 1/2 cups flour

2 tsps instant yeast

2 tsps salt (or 1 tsp if using salted butter)

1 tbsp sugar

2 tbsps butter, cold

2 eggs

1 1/2 cups warm milk (105-110°F)

Filling:

8 oz (1 cup) roughly chopped semi-sweet chocolate

a scant 2/3 cup butter (1/3 cup for each loaf)

2 tsps cinnamon

Syrup:

1/4 cup water

1/4 cup sugar

Add flour, yeast, salt, sugar and cold butter to a food processor and pulse until the butter is incorporated but specks can still be seen. Place this into a large mixer bowl and add eggs one at a time using a dough hook. Add 3/4 cup of the warm milk and when dough starts to form a ball add more milk, a little at a time, until a soft dough forms. You may not need the full 1 1/2 cups milk or you may need to add a little more flour. Knead with dough hook for 10 minutes then form into a ball. Oil a large bowl and place the ball in the bowl, covering with plastic wrap. Sit the bowl in a warm place (I turn my oven on for 1 minute any temp then off before putting the bowl in, to create the warm place) and let rise for 2-4 hours or until doubled in size.

Punch down dough and divide into 2 balls. Roll each ball out on a floured board to about a 1/4" thick rectangle 9 X 14". Spread 1/3 cup butter on each, leaving a 1" border, and divided the chocolate on each also leaving a 1" border. Sprinkle 1 tsp cinnamon on each. 

Roll up from the long side, like cinnamon rolls, and pinch the seams. Place on a baking sheet in the fridge for 10 minutes.

I will try to roll the dough thinner next time I make a babka so there'll be even more layers. (And there will definitely be a next time!!)

Remove the rolls from the fridge. This is the twisted roll. It was cut down the middle and one side was brought over the other repeatedly to form the twist.

For this one I cut the roll in three and braided it. Then I curled it around to form a "U" before sitting it in the pan.

Line loaf tins with parchment making it easier to remove the babkas once baked. Lift dough and gently sit each babka in loaf pans tucking the ends in underneath. Cover again with plastic wrap for 30-60 minutes. 

And here they both are after a one hour rise.

Remove the plastic wrap and bake at 350°F for 35-40 minutes. They are done when a tap on them sounds hollow. A couple of minutes before the baking is done heat the water and sugar in a small saucepan until the sugar melts. Then as soon as the babkas come out of the oven brush them with the syrup.

Cool on racks for 10 minutes.

I used the parchment overhangs to lift the bread out of the pans then used my big spatula to lift the loaves from the parchment to the cooling racks. Cool completely befor slicing.

Here's a slice of the twisted babka. (Remember to wipe your knife clean after each slice.)

And here is the beauty of the braided babka slice!

Makes 2 loaves

Adapted from: yellowthyme.com

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Open Faced Burger Dogs

Wondering what to do with those extra hot dog buns that you're regularly left with? These burger dogs are a cinch to make and take care of those abandoned buns!

Ingredients:

1/2 lb ground beef

2 hot dog buns, split

2 green onions, finely chopped

1 tsp minced garlic

1 tsp sesame oil

1 tsp soya sauce

1 tsp hoisin sauce

1/2 tsp sugar

green onion and sesame seeds to garnish

So, easy peasy... put an oven rack 6" below broiler element and set the oven to broil. Mix everything together. Spread the meat mixture evenly over the opened bun halves. Make sure to cover all the bun, even going over the edge if you can because the meat will shrink.

Cover a baking sheet with foil and place the buns and meat on top.

Broil for 7-9 minutes or until the internal temperature of the meat is 170°F. Garnish with sesame seeds and sliced green onion. A drizzle of sriracha would go well too.

Serves 2

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Peppery Chicken Drumsticks

A long marinade gives these drumsticks a spicy punch through and through! Not a burn-your-mouth spicy just a really flavourful bite!

Ingredients:

3 lb (1.2 kg) chicken drumsticks

1 cup brine from a jar of pickled hot pepper rings

6 tsps baking powder

1 1/2 tsps smoked paprika

1 tsp chili powder

1 1/2 tsps garlic powder

3/4 tsp salt

1/8 tsp pepper

pickled hot pepper rings and green onion to garnish

Place the chicken in a large resealable plastic bag and pour in the hot pepper brine. Remove as much air as you can and seal the bag. Refrigerate overnight for best flavour absorption or if you're in a hurry, at least 4 hours. Flip the bag a couple of times for even flavour.

Line a baking sheet with foil and place a rack on top. Spray the rack with cooking spray. Remove the chicken from the marinade and pat dry with paper towels. Discard the marinade. Preheat oven to 250°F

Mix the baking powder, paprika, chili powder, garlic, salt and pepper in a plastic bag or saved waxed cereal bag. Again make sure the chicken is dried, then drop drumsticks, one or two at a time, in and shake to coat. Place the chicken on the oiled rack.

Bake on the lower rack of the oven at 250°F for 30 minutes.

Then turn the temperature up to 425°F. Flip the drumsticks over and return to the oven on the middle rack for 40-50 minutes. Add hot pepper rings in the last 20-25 minutes. The internal temperature when cooked should read 170°F.

Rest 5 minutes before serving.

Top with sliced green onion, and if you like, cool ranch dressing.

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Easy Garlic Stir Fry Chicken

Sometimes the most amazing ideas come from fridge-finds. You know, those bits of things you forgot about in the back of the fridge. This sauce is just that. With the added step of velveting the chicken, this stir fry was amazing!

Ingredients:

2 boneless, skinless chicken breasts, cut in 1 1/2" cubes

Velveting:

2-3 tbsps water

1 tsp worcestershire sauce

1 tsp soya sauce

1 tsp oyster sauce (or just 2 tsps soya and no oyster, your choice)

2 tsps cornstarch

2 tsps vegetable oil

Sauce:

1/4 V-H strong garlic sauce (fridge-find)

2 tbsps sweet chili sauce (fridge-find)

PS: This seems to be a good substitute for those not in Canada and cannot get the delicious V-H sauce.

https://celebrationgeneration.com/honey-garlic-cooking-sauce-recipe/

1/2 red pepper, cut in strips

2-3 tbsps vegetable oil for frying

To velvet the chicken, mix 2-3 tbsps water, worcestershire, soya and oyster sauces and the chicken together. Leave for 10-15 minutes. A lot of the liquid will be absorbed. Next, mix the cornstarch and 2 tsps vegetable oil into the bowl, coat well and let sit another 20 minutes.

Heat 2-3 tbsps oil in wok or frying pan to high heat and quickly stir fry the red pepper strips, about 2 minutes. Remove to a plate. Then sear the chicken 1 minute in the pan before turning and cooking through on all sides. 

Combine the V-H strong garlic sauce with the sweet chili sauce and pour over the chicken. Heat to boiling.

Add the red pepper back to the pan and reduce heat to medium. Cook down until everything is coated in a sticky, beautiful glaze.

Serve with fried rice.

Serves 2

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Veal Stew Pie

Meaty stew under a golden pie crust is Comfort Food 101.

(See note at the end of this post on how to clean a burnt pot. Yes, it happens to the best of us 🤷🏼‍♀️)

Ingredients: 

Pie dough for an 8" pie (store bought or homemade)

2 tbsps olive oil

1 lb veal cut in 1 1/2" cubes

1 tsp salt

1/2 tsp pepper

2 medium onions, quartered

3 tsps minced garlic

1 1/2 tbsps flour

1 1/4 cups water

1 tbsp dry onion soup mix

2 tsps worcestershire sauce

2 tsps red balsamic vinegar

1 cup beef broth

3 carrots, cut in 1/2" slices

1 tsp dry thyme

1/2 tsp savory or sage

fresh chopped parsley

1 or 2 potatoes cut in chunks (I planned on serving this stew with Colcannon Mashed Potatoes for St Patrick's Day so didn't add them this time)

Pat the veal cubes dry with a paper towel and add salt and pepper. Heat oil in a large skillet to high. Brown the meat well, you might have to do it in batches, then remove to a plate. Reduce heat to medium and add the onions, cooking for 3 minutes. Add the garlic in the last minute. Stir in the flour and cook for 2 minutes.

Whisk in the beef broth to deglaze the pan then add the water, onion soup mix, worcestershire sauce and balsamic. Return the meat to the skillet along with any juices from the plate.

Add carrots, (potatoes if using them), thyme and savory or sage. Add enough water just to cover everything. Cover and bring to a boil, then reduce heat and simmer gently for 2 hours. After 2 hours remove the cover and simmer for 30 minutes to thicken (keep watch that it doesn't burn!) Check to see if you want to add more salt or pepper then stir in the parsley.

Your stew is good to go but if making it into a pie, roll out the pie dough on a floured surface then place in the bottom of an 8" pie plate. Fill with stew and and cover with top crust, wet and pinch edges to seal. 

Bake at 375°F for 45 minutes.

Link to Colcannon Potatoes:

https://hotandcoldrunningmom.blogspot.com/2016/03/colcannon.html

 

Note: Keep an eye on your simmering pot or you just might have to start all over again. 😖

This trick of boiling water with a fabric softener sheet can loosen the burnt mess and save your pot. Let it soak for about 1 hour. A scrape with a razor blade and a little elbow grease and its good as new!

You know the old saying "a watched pot never boils"? But if you turn your back on it for 1 second...⬇️

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