Calzones

I have been on a diet for a few weeks now. I have been meticulously watching what goes into my food and what I choose to shove in my mouth. Let's ignore the alcohol I still consume for the purposes of this blog. I allow myself a cheat day and a few weeks ago my cheat day came on the First Friday of the month which also coincides with the First Friday festival held in Downtown Las Vegas. Now First Friday always has AMAZING food trucks and I always go to the Pocket Pie Truck.. I'm going to tell you I bit into the Pepperoni Pocket Pie and it was like heaven burst in my mouth. Take that as you will. The dough was so amazing and the cheese was so ooey-gooey that I about fell out of my folding chair. The fact that I have been living off of Salad, Yogurt, Coffee and Granola bars may have contributed to my mental state, might have added to the experience and taste of this God of foods, but it got me thinking.. How can I make this for myself without hating my life and waist line later on.. This recipe is one I found that I am OBSESSED with.  Biting into this was definitely a GGA (Good God Almighty) moment for me... Now these are low fat/ low calorie Calzones.

I use whole-wheat flour, for obvious reasons or you can always purchase whole-wheat pizza dough as a time saver.

 As for the filling this recipe uses turkey, spinach, mushrooms and roasted red peppers. The recipes for this vary but you can use a reduced-fat ricotta, a small amount of a stronger-flavored feta cheese for flavor. But I like reduced fat Mozzerella. I think cheese is a preference thing.

Ingredients:
Dough: 1 1/2 cups warm water
1 tablespoon honey
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 tablespoon olive oil
3 1/4 cups whole-wheat flour
Filling:
8 ounces lean turkey breast
8 ounces white button mushrooms, sliced
2 cups roasted red peppers, sliced
1 pound fresh spinach, steamed and drained, or 10-ounce package frozen spinach, thawed and drained
1/2 cup chopped fresh basil
3/4 cup Cheese
2 cups marinara sauce (serve on the side for dipping)


Instructions:
1. In a large bowl, combine water, honey and yeast. Stir until dissolved then set aside for about five minutes to let the yeast mature.
2. Stir in the salt and oil. Then add flour one cup at a time, mixing in between additions. You may need to use your hands by the fourth cup.
3. On a floured surface, knead the dough by hand for five to 10 minutes until it develops elasticity.
4. Return to the bowl and cover with a clean, damp tea towel. Place in a warm location until the dough doubles in size (about 45 minutes).
5. Preheat oven to 450 degrees F.
6. Punch down the dough and divide into four balls. Roll each ball separately until dough is about one-eighth of an inch thick.
7. Layer turkey, mushrooms, roasted red peppers, cheese, spinach and basil on half of one side.
8. Wet the outer edges of the circle and fold over half the dough to form a half crescent. Press the edges to seal. Slit the top once or twice to let out steam.
9. Bake for 30 minutes.
10. Serve with marinara sauce for dipping.
Serves: 8

Stuffed Mushrooms from Heaven

My cousin makes these stuffed Mushrooms for every family get together and I am OBSESSED.

They are so amazing, you can never just eat 10. It is super easy to make these and they are a hit at every party I have taken them to. I just eye ball everything, so I am just going to include what you will need without specific measurements.. You can change things around depending on your own personal tastes!

YUMMMMM-

White Button Mushrooms

Green Chilies

Jimmy Dean Sausage

Cream Cheese

Cheddar, Mozzarella shredded Cheeses.

•  Put Sausage in large skillet and cook on medium.  (I usually use EVOO so meat doesn't stick to the bottom)
• While the Sausage is cooking mix the Cream Cheese, Chilies ( minced) , and Mozzarella together in a small bowl. ( I use fresh Green Chilies that I mince myself!)
• Set your oven to 400 degrees.
• Pull out all the steams of mushrooms and clean the insides out.
• When the Sausage is brown and crumbling, remove from heat and drain off the excess grease.
• While the Sausage cools down a bit, Set the caps into a large pan with sides.
• Mix the Sausage in with Cream Cheese mix.. Place spoonfuls in the Mushrooms.
• Sprinkle the Cheddar Cheese on top and cook till the  Mushrooms are soft!
• - I usually cook for 15 to 20 minutes because I like my mushrooms not terrible soft, you can cook to your liking!
• Scoop them out of the pan with a (slotted) spoon as they will lose water while in the oven and arrange them on a plate.
• Serve warm. They reheat well, so you can make them ahead of time.
• *VARIATION : Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.

Now I usually cut bigger holes in the mushrooms to fit more mix in and I usually buy 2-3 packages of Mushrooms since the Sausage packs and Cream Cheese makes a lot of mix!

- I use Jimmy Dean Sausage and Philadelphia Fat Free Cream Cheese and low fat cheeses..

Chicken Fettuccine Alfredo Deliciousness

This is a recipe I have scribbled on a piece of paper in a box of recipes from my college days. This is always delicious and  comforting! We all know how I love my comfort foods!

What you'll need while simultaneously drinking a glass of Red an being appreciative of Italians..

1/4 cup Butter
1/4 cup Olive Oil
1 lb. Chicken Breasts (cut into 3/4 inch cubes)
1/2 cup Green Onions
2 cloves Garlic (minced)
1 cup Whipping Cream
1 pkg. McCormick Pasta Prima Alfredo sauce
12 oz. Fresh Mushrooms (chopped)
3 Roma tomatoes diced
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped Parsley
2. tpsb dried basil
1 lb. Fettuccine Noodles
1/2 cup Parmesan

1. Heat Butter and Olive Oil in a skillet on medium heat.

2. Add Chicken, Green Onion, Garlic, and  sautee until Chicken is lightly browned.

3.Stir in Cream, Sauce mix, Mushrooms, Tomatoes, Salt and Pepper.

4.Bring to a boil on high.

5.Reduce heat to medium and let simmer for 3 to 5 minutes until Sauce is thickened.

6. Stir in Parsley and Basil.

7. Remove and toss with pasta, top with Parm Cheese.

Grilled Cajun Chicken

Being a single girl with a George Foreman Grill, I love simple Chicken recipes. If I can just defrost it, toss some herbs and lemon juice in a bag, let it marinate for 20 minutes, then throw it on the grill-- Well that is just perfection!

But one of my favorite recipes for grilled chicken that is simple and delicious is Cajun Grilled Chicken..

It is just one of those basic things that I like to make when I don't want to take forever making dinner...

What you'll need:

1/2 teaspoon Salt

2 teaspoons Cajun Seasoning

1/4 teaspoon Pepper

1/4 teaspoon dried Oregeno

1/4 teaspoon Celery Salt

1 teaspoon Olive Oil

4 skinless boneless Chicken Breasts

Now I just toss this on my George and grill till there is no pink left, very scientific..

But for those of you who prefer the outdoor, manly type grill, those instructions are as follows...

You will need to prep the grill  at 300 to 350 degrees- Or Medium, for those of you like me who don't care to learn how to make temperatures.

In a small bowl combine Salt, Cajun Seasoning, Pepper, Oregano, and Celery Salt

--Mix well

Brush Olive Oil  on your chicken and sprinkle with Seasoning mix

Grill Chicken over direct heat, uncovered 10-12 minutes or until Chicken is no longer pink turning once through grilling process...

I'm going to be honest, I include measurements, but I never measure unless it's flour or something that will make whatever it is I am cooking or baking taste horrible if I over use... So for this I just eye ball everything... Still tastes perfect! I love to top this with whatever salsa I have in the fridge, but then again, I top every type of grilled chicken I make with whatever salsa I have in the fridge... That doesn't mean it is a good idea for anyone else.

Texas Sheet Cake

Growing up, one of my favorite desserts was my mom's Texas Sheet Cake... It is one of the most delicious things I have ever tasted and it is always a hit at parties, receptions, etc. Growing up I used to camp out in front of this until I had stuffed myself silly and was ready for a nap.. So I thought I would include this amazing, heaven sent dessert on my blog... From my recipe book to your kitchen, Enjoy!

2 sticks Margarine

1 cup water

4 Tablespoons Cocoa

Bring to boil and remove from heat.

While still hot add:

2 cups Flour

1/2 teaspoon salt

2 cups Sugar

Mix well and beat in 2 whole eggs,1/2 cup sour cream and 1 teaspoon baking soda.

Pour into greased and floured sheet pan

-17x11 inch

Bake at 375 for 20 minutes.

 - Set aside to cool.

ICING-

Boil 1 stick Margarine

4 Tablespoons cocoa and 6 Tablespoons milk

Remove from heat and add while hot

1 cup chopped Pecans

1 box powdered Sugar

1 teaspoon Vanilla

Mix and spread on cake while icing is hot.

Makes 24 large servings.

London Broil

My mom's London Broil recipe is one of my favorites. I know people who make this and they add all these different ingredients.. Well I like to keep things simple and this recipe definitely keeps it easy and carefree.

What you need:

2 lbs. London Broil
1 can Cream of Mushroom Soup
1/2 oz. or 1/2 envelope Dry Onion Soup Mix

Mix soups together, pour over meat in baking dish.

Cover and bake 2.5 to 3 hours in 325 degrees.

I do not like my meat mooing at me from the oven so I leave it in close to 3 hours, if you like yours a little more, well, alive, you can take it out earlier.

I also found a recipe I would like to try sometime for Tequila Marinated London Broil...

That recipe is as follows.

3 pounds London Broil
1 jalapeño pepper, seeded
1 clove garlic
1  cup tequila
1 cup teriyaki sauce
¼ cup sesame oil (optional)
¼  cup Worcestershire sauce
¼  teaspoon kosher salt
¼  teaspoon freshly ground black pepper

In a blender, combine all ingredients except London broil.  Process until smooth.
Place London broil in a non-reactive container and pour marinade over top, turning it to coat. 
Refrigerate for at least 4-6 hours before cooking.
Preheat grill to high.  Place London broil over hot grill, and cook for 4-5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).
Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices.  This should be cooked and served rare.

Now I am not a "rare" fan, so I will have to adjust cooking time!

Family Recipe From Heaven

I love the recipes that have made their way through the generations of Revert-Perchetti women and I couldn't be more excited that they live on in my kitchen. My favorite side dish at Holiday gatherings has always been my Great Auntie Opal's mushrooms.. I am always digging in while they are still piping hot in the skillet.. They are delish and easy to make..

What you need:

2 cups White Mushrooms
1stick- 1/2 cup Butter- Do not use substitute margarine

1/4 cup chopped Green Onions

2 cloves Garlic-pressed
1/2 cup Chardonnay- this is optional

1/4 cup Heavy Cream

Sautee Mushrooms, onions, and garlic over med/high heat until soft.

Add chardonnay and cream towards end of cooking.

Do not over cook, you can add garlic salt if you wish.

Auntie Op was straight out of Georgia and her recipes always include a " little bit of cream".. She always thought things tasted better that way. I miss that woman.