Pizza Dough Salad Bowl from Ree Drummond

I saw this on an episode of The Pioneer Woman and I like the concept of the Baked Bowl. I am simply posting a link to the recipe so I can give full credit and show the Photograph.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

Vegetarian Provençal Gratin

 I love Casseroles and Gratins. This is a delicious combination of the two. It's Vegan if you choose Vegan Cheese and can be made with Real Cheddar Cheese as an option for non Vegans.

Here's what you'll need:

Preheat the Oven to 375 degrees

A 9" X 13" Casserole Dish

6 TBS Olive Oil

1 Eggplant, cut into 1" Cubes

1 C Thin sliced Mushrooms

2 Red Onions, thinly sliced

1 tsp Minced Garlic

3 Zucchini, thinly sliced

3 Tomatoes, thinly sliced

1 tsp Dried Oregano

Salt and Pepper to taste

TOPPING:

1/2 C Breadcrumbs

1/4 C Grated Cheese, Real Cheddar or Vegan Cheddar

1 tsp Dried Parsley

1/4 C Chopped Chives 

1 TBS Olive Oil

In a Large Skillet on Medium Heat:

Olive Oil, until Hot

Add:

Eggplant

Onion

Mushrooms

Sauté 5 - 10 Minutes,  Stirring until Golden Brown.

Add:

Garlic

Oregano

Salt and Pepper to taste

Cook, stirring for another Minute.

Spoon evenly into the Casserole Dish.

TOP with:

Half of the Zucchini Slices, overlapping.

All of the Tomato Slices, overlapping.

The remaining Zucchini Slices, overlapping.

Cover with Foil.

Bake 30 Minutes.

In a Small Bowl:

Breadcrumbs

Cheese

Parsley

Chives

Mix to Combine Well.

Remove the Casserole from the Oven.

Uncover and Sprinkle evenly with Topping Mixture.

Drizzle evenly with 1 TBS Olive Oil.

Return to the Oven, Uncovered.

Bake an additional 10 Minutes, or until the Top is Golden Brown.

Serve Hot.

Enjoy!

Peace in the Kitchen!

Southwest Pasta Salad

When I saw this recipe I knew I would love it. 

Texans love anything Southwest and Tex-Mex.

Here's what you'll need:

8 oz. Ditalini Pasta cooked according to package instructions. Drain well. Set aside.

1 C diced Red Onion

3 C Halved Grape Tomatoes

1 Yellow Bell Pepper, diced

2 C Fresh Corn Kernels

1- 2,25 oz. Can of Sliced Black Olives

3/4 C Chopped Fresh Cilantro

1 Large Avocado, chopped

1/2 C Crumbled Cotija Cheese

In a Large Mixing Bowl:

Onion 

Tomatoes

Bell Pepper

Corn

Olives

Stir to combine well.

Dressing:

1/2 C Olive Oil

1/3 C Fresh Lime Juice (4 LIMES)

2 Cloves of Garlic, minced.

1 tsp Salt

1/2 tsp Pepper

1/4 tsp Cayenne Pepper

Mix all ingredients in a Small Mixing Bowl and Whisk Well.

Add Pasta to the Bowl of Vegetables.

Stir to Combine Well.

Drizzle evenly with the Dressing.

Mix to Combine Well.

Add:

Cilantro and Stir to Combine Well.

Cover with Plastic Wrap and Refrigerate until Chilled.

Remove, just before Serving and add Avocado and Cheese.

Gently stir to Combine Well.

Enjoy!

Peace in the Kitchen!

Mulled Beer and Poked Beer

 Mulled Beer or Poked Beer. This is an interesting concept. For a Modern Day version you can heat up a Stainless Steel Kebob Skewer in a Fire or with a Food Torch.

Bierstacheln, or beer spikes, are red-hot metal pokers (taverns of old often used shipbuilders’ loggerheads) used to rapidly warm beer. In the process, the sugars in the beer become caramelized and the carbonation decreases, leaving a sweeter, smoother beer. The spikes can also be used to warm up other drinks such as toddies or flips, old-time beer cocktails containing rum, sugar and sometimes egg and cream. Yes, the tradition can be traced back hundreds of years.

According to the German beer website was-mit-bier.de, “Beer spikes were invented by blacksmiths in the Middle Ages. If their after-work beer was too cold for them, they briefly dipped a glowing poker into it. So they could quickly bring their beer to drinking temperature after hard work.”

The best beers to poke are bocks. First brewed in the northern German town of Einbeck in the 14th century, bock beer quickly became a favorite further south, in Munich. There, the Bavarians mispronounced the name of the beer’s city of origin. Einbeck became “ein bock,” or billy goat. As the heavy, malty and highly alcoholic lager grew in popularity, the name stuck (and clever brewers often light-heartedly featured goats on the label).

Bock beer gave rise to several variations. Dopplebock, literally double bock, is a stronger version, clocking in at 7 to 12 percent. Maibock is slightly lighter yet still strong. Eisbock is frozen to remove some of the water and raise the alcohol content. Weizenbock, finally, is a wheat version of the brew.

For beer-poking purposes, the darker bock variants are the best, as are stouts, browns and porters.

The practice of poking—some American breweries call it gustungling, but I could not find a translation for the word—has become something of a gimmick in the U.S., particularly at craft breweries located in the colder climates 
of the country.

Minnesota seems to be the beer-poking capital of North America. Fitger’s Brewhouse and Lake Superior Brewing Co. (both in Duluth) have been giving bocks the brûlée treatment at their joint Bockfest for some years, and just last month, Minneapolis’ Northbound Smokehouse offered patrons the chance to warm up their Eisbock with red-hot Rebar.18 oz Christmas ale (or Altbier, bock lager, winter warmer ale.

So, Poke your Beer or make Mulled Beer!

Mulled Beer Recipe

• 18 oz Christmas ale (or Altbier, bock lager, winter warmer ale)
• 2½ tbsp dark brown sugar, use more if you want ale to taste really sweet
• 4-6 cloves to taste
• 2 star anise
• 1 cinnamon stick
• ½ tsp ground nutmeg
• 6 pieces orange peel, thin top layer of skin only, without the bitter white layer
• 3 oz brandy, substitute with Cognac if you feel like splurging

1. In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick and orange peel. 

2. Bring to gentle simmer (do not allow to boil), stir for sugar to dissolve and let simmer for 2-3 min to become well infused with the spices. 

3. Remove from heat and add the brandy. 

4. Serve in mugs, garnished with an orange slice and enjoy responsibly.

Enjoy!

Peace in the Kitchen!

Mexican Street Tater Tots

 I love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. This is just another way to enjoy Mexican Street Corn.

Here's what you'll need:

A Sheet Pan Lined with Foil and spread evenly with 1 TBS of Vegetable Oil 

A 10" Cast Iron Skillet

Preheat the Oven to 350 degrees

1- 16oz. Bag of Tater Tots: Baked on a Sheet Pan at 350 degrees until Browned. 

1 TBS Vegetable Oil Heated in the Skillet on Medium Heat.

1 C Corn Roasted in the Skillet until browned.

1 tsp Cornstarch

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dry Mustard Powder

1 oz. Cream Cheese, cut into small cubes.

1/2 C Whole Milk

1 C Shredded Monterrey Jack Cheese

2 TBS Crumbled Cotija Cheese

4 Green Onions, thinly sliced.

3-4 Sprigs on Fresh Cilantro

1/8 tsp Chili Powder (not "Chile")

The Zest and Juice of 1 Lime

Put the Browned Tater Tots in the Cast Iron Skillet.

Reduce Oven Temperature to 250 degrees.

Transfer the Skillet to the Oven and keep the Potatoes warm while preparing the Sauce.

In a Small Mixing Bowl:

Corn Starch

Salt

Garlic Powder

Dry Mustard

Whisk Well.

In a 1 - Quart Saucepan on Medium Low Heat:

Cream Cheese Cubes

Milk

Simmer while Whisking constantly.

Add:

Spice Mixture

Whisk Well and Cook 1 - 2 Minutes until Well Combined and Creamy.

Remove from Heat.

Add:

Monterrey Jack Cheese until Melted and completely incorporated.

Set Aside.

Remove the Tater Tots from the Oven.

Pour Cheese Sauce evenly over the Potatoes.

Sprinkle evenly with:

Corn

Cotija Cheese

Green Onions

Cilantro

Sprinkle evenly with Chili Powder.

Sprinkle with Lime Zest and Drizzle with Lime Juice.

Serve Hot.

Enjoy!

Peace in the Kitchen!

The French Taco

 A Bit of a Culinary Trend:

The Unlikely Rise of the French Tacos | The New Yorkerhttps://www.newyorker.com › magazine › 2021/04/19

Enjoy! 

Peace in the Kitchen!

Lemon Herbed Couscous

 I love dishes made with Lemon and Herbs. This is a delicious Couscous recipe.

Here's what you'll need:

A Saucepan with a Cover.

4 C Vegetarian Chicken Broth (I use Better Than Bouillon No Chicken Base)

2 TBS Butter (I use a Plant Based Butter)

1 TBS Olive Oil

1/2 tsp Salt

2 C Dried Plain Couscous

1 TBS Finely Chopped Fresh Parsley

1 TBS Chopped Chive or Green Onion

The Zest and Juice of 1 Lemon

In a Saucepan on Medium High Heat:

Broth

Butter

Oil

Salt

Stir to combine well and Bring to a Boil.

Add Couscous.

Remove from Heat and Cover. Allow to sit for 10 Minutes.

Add:

Parsley

Chive or Green Onion

Zest and Juice of the Lemon

Stir to combine well.

Transfer to a Serving Bowl to Serve.

Enjoy!

Peace in the Kitchen!