Thai Smoked Turkey Pizza

My mama was craving pizza one night and, rather than order the greasy stuff from down the road, we whipped up this pretty little rustic pizza party in our own kitchen! We got the recipe from How Sweet It Is and tweaked the Thai Chicken Pizza to use up some of our leftover smoked turkey... and this is what we came up with!




Ingredients:

• 1 Batch Of Your Favorite Pizza Dough
• ¼ cups Flour
• 1 Tablespoon Fine Corn Meal
• ½ cups Sweet Asian Chili Sauce, plus more for drizzling
• 1 whole Shallot, Thinly Sliced
• ½ whole Zucchini, Thinly Sliced
• ½ whole green pepper, thinly sliced
• ½ whole red pepper, thinly sliced
• 1 teaspoon Red Chili Flakes
• 1 cup Cooked Smoked Turkey, Shredded
• ⅔ cups Shredded Mozzarella Cheese
• ¼ cups Chopped Peanuts

Directions:

Preheat your oven to 500 degrees F with a pizza stone in the oven. If you do not have a pizza stone, put a large baking sheet in the oven. (this is what we did because a pizza stone is on my wish list!)

Begin by adding some flour to your rolling surface. Take your dough that has already risen, and lightly knead it. Roll out the dough to about a 1/4 inch thick, or however your like the thickness of your crust. Put the dough on a surface that you can use to slide the entire pizza onto the hot pizza stone or pan. The corn meal helps assist with the pizza dough – so it slides off easily.

Spread the Asian chili sauce on the surface of the dough. Not too thick, not too thin. Add the sliced veggies. Top with the red chili flakes and shredded turkey. Top with the cheese.

Place the pizza into the oven on your cooking surface (stone or pan) and cook for about 15 minutes, keeping an eye on your crust and toppings so they do not burn.

Once the pizza dough is golden around the edges and the cheese is nice and bubbly, remove pizza from the oven. Drizzle more of the Asian chili sauce over the top, top with the crushed peanuts.

In addition to the Thai Pizza, we also made a white pizza (alfredo, black and green olives, fresh garlic, and canadian bacon - but added cheddar to the mozzarella) for the no-spice kids in our home.

Reactions:

• Daddy - 'This is a really good pizza. Sure beats _______ Pizza'. 
• Mommy - 'Oh. My. Gosh.... a great way to take care of cravings!'
• Bri - 'First a slice of one, then a slice of the other.. and I think I can fit just one more slice of the first one (Thai) in'
• Charis - 'I don't like the spicy, so I will have the alfredo.. but pick everything off except the sauce and the bread'.
• Kairi - 'I LOOOOOVE the spicy pizza!!! Can we have the leftovers for lunch tomorrow?'
• Jocelyn - 'yummy yummy yummy (singing to herself while she eats)'
• Xander - 'Bri, you make good pizzas. Can you make me a pizza for my birthday?'

Christmas Cookies in February

Well, we REALLY made them in December, but it took me this long to put the pictures up. :)

So, no recipes (it's my great grandma's secret family recipe)... but here are some fun pictures!

(yep, that's me in frosting...)

About 1/5 of the cookies

Charis eating more than she decorates with

Come on, what else am I supposed to do with the leftovers?

And the brother eating and licking and eating... but not decorating. 

Merry Christmas! ....... late.

Dr. Pepper + Oatmeal = Cake?

Yes, I know it sounds weird.. maybe even gross.. but, YOU HAVE TO TRY THIS!!!

It's like a mix between oatmeal cookies, Dr. Pepper soda, and German Chocolate Cake.

I'm not really making it sound any yummier, but it is SO GOOD!


Homesick Texan blogged this recipe and it has become my favorite cake! Check out her website for more ideas (plus her pictures are nicer, but give me a break, I'm only 11).

Ingredients:
CAKE:

• 1 1/4 cups Dr Pepper (not diet)
• 1 cup rolled oats (not instant)
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of ground allspice
• Pinch of ground nutmeg
• 1/4 teaspoon kosher salt

FROSTING:

• 1/2 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup buttermilk or half and half
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1 cup shredded coconut
• 1 cup roughly chopped pecans

Directions:
Preheat the oven to 350 and grease a 9x9 cake pan. Pour the Dr Pepper over the oats and let it sit for 10 minutes.

Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.

Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.

Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.

When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.

Reactions:
Really, I don't really need to tell you each and every one of our reactions... but I can tell you that it was gone in two sittings! We inhaled, devoured, ate a little bit while it was still warm from the oven (this was the best, I think)... but then we held off to finish the rest the next day! Next time, we will eat the whole thing while it is still warm! 

Italian Meatball Soup with Baked Hush Puppies

It was a lazy Sunday afternoon. I got off of my lazy butt, went to the kitchen, and threw my family into a whirlwind of flavor! Goodbye, Lazy Sunday! Hello oh Italian Meatball Soup of my dreams!(and thank you Pioneer Woman for blogging about it).


I served my Italian Meatball Soup with delicious Baked Hushpuppies from Perry's Plate. (by the way, I know why they call them hush puppies... these puppies are quiet - har har).

Italian Meatball Soup

Ingredients:
MEATBALLS:

• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice

 SOUP:

• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• 2 tsp dried and ground bay leaves
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (DON'T Peel)
• 2 cups Cabbage Chopped
• three-cheese raviolini (optional)

Directions:

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes. (while these are chilling, move on to the second paragraph to start the soup). After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate.

To pot, add beef stock, water, salt, tomato paste, and bay leaves. Bring to a boil, then simmer 30 minutes. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. In the last 4 minutes, add the raviolini.

Baked Hush Puppies

Ingredients: 

• ½ cups Cornmeal
• ½ cups Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• 3 Tablespoons Sugar
• 1 whole Egg Beaten
• 6 Tablespoons Finely Chopped Red Pepper & Jalapeno
• ¼ cups Chopped Green Onion
• ⅓ cups Skim Milk
• 2 Tablespoons Vegetable Oil
• 2-4 teaspoons Honey

Directions: 

Preheat oven to 425F.  Combine cornmeal, flour, baking powder, salt, and sugar in a bowl. Beat egg in a separate bowl. Finely chop red pepper, jalapeno, and green onions.
Combine all ingredients and stir until moistened.

Spoon about 1 Tbsp into each mini muffin cup. We used a regular muffin pan, though, so we put 2 Tbsp of dough into each muffin cup.

Bake at 425F for 15 to 20 minutes for regular muffin pans and about 8 to 12 minutes for mini muffin pans.While they are cooling, drizzle with honey :)

I served my hush puppies and soup with a Caesar salad. 

Reactions:

• Daddy - 'awesome, this is fantabulous (while digging into his second bowl). Feel free to make this whenever you want'
• Mommy - 'Bri, this is one of my favorite meals that you have ever made'
• Bri - 'It warms my cold body right up. It's delicious-o'
• Charis - 'good'
• Kairi - 'Awesomeness. I love the meatballs'
• Jocelyn - 'I didn't really like it'
• Xander - 'The muffins with honey on 'em? Yum yum yum!

Goi Cuo

These were really fun to make and turned out really pretty... like food art! 

Ingredients:

• 1 package clear edible rice paper sheet
• 1/2 lb cooked beef, filleted small
• 1/2 lb cooked tiger shrimp
• 1 bunch fresh cilantro leaves
• 1 bunch fresh mint leaves
• 1 large carrot, 'matchsticked'
• 1 cucumber, peeled and cut into very thin strips
• 1 cup fresh bean sprouts
• 1 package vermicelli rice noodles, prepared and cooled
• 1 small can sliced water chestnuts, drained 

Directions:

Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp). Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into warm water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, and a little of all of the veggies. Try to keep the 'sharper edged' veggies on the inside (middle) of the stack. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

These rolls will be thicker than the typical Chinese-style fried eggrolls. Serve immediately with your favorite dipping sauce. We had all types, the traditional spicy fish sauce, sweet and spicy, soy peanut, and ginger siracha. 

Reactions:

• Daddy - 'mmm, these are really... good... but I don't think I like Vietnamese food'. 
• Mommy - 'these are awesome, so light. I love them. We can definitely make these again'.
• Bri - 'uh, yeah, these are awesome, can I have another?!'
• Charis - 'mmhmsa sommgh!' (translation: my mouth is full but I love them!)
• Kairi - 'tooo... (gasp)... many... (eek) veggies!!!'. 
• Jocelyn - 'the rolls make me want to gag'
• Xander - 'um, I don't like the blanket, but I like everything else.'.

Sweet Potato Chili

This is my mama's recipe, but I did help her! :)

This is my favorite variation to traditional chili. The nuts are optional.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 1 green bell pepper, seeded and chopped
• 8 garlic cloves, chopped
• 3 tsp ground cumin
• 1.5 tablespoons chili powder
• 1 tablespoon dried oregano
• 2 cups fresh tri-color sweet corn
• 1-14 oz can black beans, rinsed and drained
• 1-14 oz can light kidney beans, rinsed and drained
• 2-14 oz cans diced fire-roasted tomatoes
• 1/2 cup fresh cilantro, torn
• 1 teaspoon cocoa powder (unsweetened)
• 1 teaspoon cinnamon
• 1 large sweet potato, peeled and finely diced
• 1/2 cup unbroken walnuts
• 1 tablespoon canned chipotle chilies in adobo sauce, chopped
• 1/2 cup sour cream mixed with 1 teaspoon cinnamon
• 2 pinches of salt
• 2 green onions, thinly sliced
• 3 radishes, thinly sliced

Directions:
Heat the oil in a soup pot over medium-high heat. Toss in the onions and green pepper and sauté, stirring frequently, 6 to 8 minutes. Stir in the garlic, cumin seeds, chili powder and oregano. Reduce heat to medium and cook, stirring, for about 2 minutes.

Stir in the corn and beans. Add the whole can of tomatoes (juice and all) and cinnamon,cocoa powder, and cilantro. then stir in the sweet potatoes and chipotle chilies. Bring to a boil, then reduce the heat to simmering. Simmer, stirring frequently, until the sweet potatoes are tender and the chili begins to thicken (20 to 25 minutes).

Just before serving, add salt and stir (it will soften the potatoes even more, so don't add too early). Pour into serving bowls, top with green onions, radish slices and cinnamon sour cream.

Reactions:
We always just gobble this up. Sorry that there haven't been pictures lately, I have been really bad at blogging and just found these in my recipe history. :) We all love this dish, and you can make it as spicy or sweet as you want. It is also a great vegetarian meal for your non-vegetarian, vege-hostile guests and friends. :)

Fall Lasagna

This is a vegetarian meal, but you can easily make it vegan by substituting vegan cheese. We love Italian food in our house, so we try to make it as healthy as possible... since too much Italian can make us look like the bigger chef on Lady and the Tramp! :)

Ingredients:

• 2 cups peeled and diced pumpkin
• 2/3 cup broken walnuts
• 1 eggplant, sliced into 1/2 inch rounds
• 4-5 tomatoes, cubed and de-seeded
• 1 pint ricotta cheese (or a vegan cheese)
• 9 ounces crumbled feta cheese (or tempeh)
• 1 1/3 cups shredded mozzarella cheese (or tofu cheese)
• 1 cup grated Parmesan cheese (or other vegan cheese)
• 2/3 cup pesto
• 2 eggs, beaten (for ovo-vegetarians, otherwise, use Ener-G or 1/2 a small green banana)
• salt and pepper to taste
• 1 (15 ounce) can tomato sauce (or fresh, self made)
• fresh pasta sheets

Directions:

Preheat oven to 350 degrees. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Place  tomatoes on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.Beginning with the tomato sauce, layer tomato sauce, pasta, eggplants, and cheese mixture into 9x13 pan. Exchange tomato for the eggplants in the second layer. Finish with some sauce (or tomatoes if you have any left) and mozzarella.

Bake in preheated oven 30 to 40 minutes, until golden and bubbly.