Cranberry Turkey Pizza

Remember that cranberry sauce you made for Thanksgiving ages ago and didn't eat all of it?  Oh, you ate it all?  Well we had some and I thought it would make a delicious barbecue sauce.  My recipes almost always have destiny.  This particular recipe is destined for a turkey and cheese pizza.  Yep I was reinventing Thanksgiving dinner as a pizza.  Anyway, you don't have to try my idea, but if you do, I think you'll like this new spin on a Thanksgiving pizza.  

Pizza is our Friday tradition, and this was a great addition to our traditional pepperoni. 

Cranberry barbecue sauce, the secret sauce of the delicous cranberry turkey pizza.

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low
and simmer until thickened about 10 minutes.

Remove sauce from sauce pan and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges
and underneath.  Rest for three minutes before slicing, this allows the cheese to cool
enough to cut and become slightly solid.

Enjoy!

Cranberry Turkey Pizza

Cranberry Barbecue Sauce Ingredients:

1 cup Cranberry Sauce
1/2 cup Brown Sugar
1 cup Orange Juice
1 tablespoon Spicy Brown Mustard
1 tablespoon Worcesthershire Sauce

Process:

Place all ingredients in blender and blend until smooth.

Pour sauce into small saucepan and boil over medium heat and reduce heat to low and simmer until thickened about 10 minutes.

Remove sauce from sauce pana and pour into lidded container, I used a pint sized Mason Jar.

Refrigerate remaining unused sauce.

Cranberry Turkey Pizza Ingredients:

Cranberry Barbecue Sauce
4 Slices Turkey Breast (sliced into strips)
2 cups Sharp Cheddar Cheese (grated)
Pizza Dough

Process:

Preheat oven to 500 Farhenheit for atleast a half hour after the oven has reached temperature.

Roll out pizza dough to 12 inch wide thin circle.  Spread a thin layer of sauce.

Add all the cheese, then the turkey and finally drizzle some more sauce on the pizza.

Bake pizza on the bottom of the oven for 5-8 minutes, until golden brown around the edges and underneath.  Rest for three minutes before slicing, this allows the cheese to cool enough to cut and become slightly solid.

Enjoy!

Cheese Crackers

I remember my friend Misty telling me years ago she missed crunchy snacks, they were short on money.  Crunchy snacks are the first food to skip when your food budget needs to be cut.  My family had a food budget issue a couple years ago as well and Misty is right.   Crunchy snacks are so yummy, but not required, so they are the first to be cut from the pantry.  I like cheese crackers (my ultimate crunchy snack) a lot, so when my cooking mindset was, need is the mother of invention, I figured out how to make cheese crackers.  Today I decided to change the recipe.   Since I have a WonderMill, why not use it.  I ground up some brown rice for my crackers, so these crackers are gluten free.   Sorry they are not dairy free though.  The other change was to use sharp cheddar.  I grew up eating mild cheddar. It wasn't until after I was married that my palet opened up to all sort of cheeses with much stronger flavors.  Sharp cheddar will make these crackers over the top cheese, so please don't substitute the cheese.  You have my blessing and permission to use any sort of flour, but do not change the cheese.

 Cheese packed crunchy snacks, you are my comfort snack.

Ingredients:

1 1/2 cups Brown Rice Flour (or your choice of flour)
12 ounces finely shredded Sharp Cheddar Cheese
1/2 cup Softened Butter
1 teaspoon Sea Salt
2 tablespoons Milk

Preheat oven to 350 Fahrenheit.

 Combine all the ingredients together in a mixer with a paddle attachment or in a food processor.

 Mix until a dough forms.

Portion the dough into quarters and roll a piece at a time between to pieces of parchment paper the same size as the cookie sheets you will bake the crackers on.  Roll out dough to 1/8 inch thick.

Cut the dough into one inch squares, using  toothpick poke the middle of each dough square once.

Gently lift dough on parchment paper to cookie sheets.  

Bake for 12-15 minutes until the edges begin to brown.

 Allow crackers to cool completely on a wire rack.

 Store crackers in airtight container for up to 3 days.

Enjoy!

Cheese Crackers

Printable Recipe Found Here

Ingredients:

1 1/2 cups Brown Rice Flour (or your choice of flour)
12 ounces finely shredded Sharp Cheddar Cheese
1/2 cup Softened Butter
1 teaspoon Sea Salt
2 tablespoons Milk

Process:

Preheat oven to 350 Fahrenheit.

Combine all the ingredients together in a mixer with a paddle attachment or in a food processor.

Mix until a dough forms.

Portion the dough into quarters and roll a piece at a time between to pieces of parchment paper the same size as the cookie sheets you will bake the crackers on.  Roll out dough to 1/8 inch thick.

Cut the dough into one inch squares, using  toothpick poke the middle of each dough square once.

Gently lift dough on parchment paper to cookie sheets.  

Bake for 12-15 minutes until the edges begin to brown.

Allow crackers to cool completely on a wire rack.

Store crackers in airtight container for up to 3 days.

Enjoy!

Turkey Enchiladas

This is the culmination of my day, the meal where my previous recipes come together to make enchiladas. Okay, well not the chocolate syrup (I promise).  I really like enchiladas.  My sister Adrienne makes very yummy enchilada casserole, but I wasn't planning on a casserole.  My plan was the rolled up version with my own spin.  In my refrigerator I had some ground turkey thawed and needing to be put into something. 

 Oh my goodness was this delicious.

Preheat oven to 375 Fahrenheit

 Ingredients for this recipe are: Enchilada Sauce (I used homemade, recipe is here), Grated
Sharp Cheddar Cheese, 10 Tortillas (I used homemade corn/flour, recipe found here), Paprika,
Salt, Pepper, 4 cloves Garlic, 1 green pepper, 1 yellow onion, and 2 lbs. Ground Turkey.

 Dice onion, bell pepper, and press garlic. 

 Saute turkey, bell pepper, onion, and garlic together over medium flame.

 Sprinkle salt, pepper, and paprika according to your preference.

 Pour 1/2 cup enchilada sauce and stir.

 This is ready to join with the tortillas.

 Add just enough sauce to cover the bottom of the baking dish.  Use a 9x13 pan if you have one.

  Add 1/3 cup meat to tortilla, a sprinkle of cheese, and roll. 

I made mine with the side tucked in so they would fit in my small pan.  If you have a bigger
pan,  I'm sure you won't need to do this.  Place enchiladas in pan.

 Cover with sauce and cheese.  Bake in oven for 15 minutes or until cheese is melted and
 slightly brown.

 They have emerged, joined together as enchiladas.

Enjoy!

French Omelette

I love French Omelette.  I learned how to make them a few years ago and they are the only way I like my omelette now.  I have become an omelette snob, I only cook them the way I will show you in this post.  Omelettes are a wonderful way to use left overs too.   If you have leftover steamed, sauteed, or stir fried vegetables add them to a french omelette and voila you have made good use of your left overs.

That is a wonderful folded yummy breakfast.

 Ingredients for this recipe are: 2 eggs per person (I was making two omelettes so I used 4 eggs),
Baby Bella Mushrooms, 1 Roma tomato,  1 green onion, 1/2 cup sharp cheddar cheese, and Ghee (butter or cooking spray would also work).  These are the ingredients I had, but omelettes are a
personal breakfast.   You can use what you want inside, mix it up.  Remember this is your breakfast
 use ingredients you like.

 Add hot water to bowl of eggs to warm them up to room temperature, about five minutes should
do it.  Remember the French don't have to do this step because they don't refrigerate their eggs
 like we Americans do.

 Dice the tomatoes and green onions.  Slice the mushrooms.

 Whatever vegetables you decide to use should be sauteed before placing in the omelette.

 Whisk the eggs until pale yellow.

  Melt a teaspoon of Ghee or other oil in a preheated, on medium flame, 8 inch saute pan.

 Add eggs.

 Pull sides of eggs towards center with silicone spatula and tip pan to spread uncooked eggs to the
open spot.  Repeat steps clockwise around the pan.

 Add ingredients to middle, do not overload the omelette.  Think French not American omelette.
 Also think fast cook time.  We want to set the eggs not overcook them.

Fold one third of omelette to center.

 Now tipping the pan gently roll omelette out onto plate and flipping it into a neatly folded in
thirds letter.

This omelette was my first one and trying to photograph and cook is difficult to say the least,
so it is more done than I would like.  This next omelette is how your omelette should look.

This omelette is cooked, but not browned, so the eggs are perfect.  When I was younger my
brother made omelettes,  they were his favorite breakfast and one of only a couple of foods
he was able to make at that time.

Enjoy!

Linguini and Cheddar Sauce

When I was pregnant with my oldest child (my daughter), I ate a lot of the blue boxed macaroni and cheese.  To this day my daughter's favorite food is macaroni and cheese.  Maybe those two facts aren't related, but I'm skeptical that they aren't.  Anyway, today I made the closest version of macaroni and cheese that I could make.  I do not have a pasta extruder, so I made linguini instead and a cheese sauce to go with it.  Truthfully I don't like macaroni and cheese very much any more.   This linguini and cheddar sauce was very good.  You won't be disappointed if you make this.   This is comfort food.

My version of macaroni and cheese without the blue box.

 Ingredients for this recipe are: 10 ounces sharp cheddar cheese, 1 1/2 tablespoons melted butter,
1/2 lb. pasta (I used homemade linguini), 2 large eggs, 12 ounce evaporated milk,
and 1/4 teaspoon salt.

 Cook pasta al dente (to the tooth, or just under fully cooked) in liberally salted water.  Since
I used homemade pasta, I cooked this pasta for 20 seconds to achieve al dente.  Drain
pasta and put back in pot, toss with melted butter. 

 Add one cup of evaporated milk with eggs and salt to pasta. Turn burner to low,
add 3/4 of the cheese and gently stir.

 After the cheese is incorporated, begin slowly adding the rest of the milk and cheese.
This process should take 5 minutes.  Serve immediatly.

So yummy, and my daughter said it was the best yet.

Enjoy!