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Archive for the ‘“Recipes”’ Category

Pizza Skewers

Posted by terrepruitt on August 30, 2021

If you know my love-hate relationship with pizza dough you may wonder why I thought it would be a good idea to try to make these Pizza Skewers. Sigh. I saw them and thought they looked great . . . . of course, they did look great, but not the ones I made. But they were still yum.

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PIZZA SKEWERS

PLEASE SEE NOTES BELOW

10 to 12 wooden skewers
12 to 24 mushrooms
12 to 24 pieces of sausage – cooked
10 to 12 cherry tomatoes
pizza dough (prepared)
Italian Seasoning
olive oil (2-3 tablespoons +/-)
garlic powder
shredded mozzarella (1 cup +/-)
tomato sauce (1 to 1 1/2 cup)

If you are using wooden skewers soak them for at least 30 minutes.

Preheat oven to 375° F

Wash the mushrooms, leave them whole, put them on a lined baking sheet, sprinkle them with garlic salt and put them in the oven at 375° F for ten minutes.

While the mushrooms are cooking you can cut up the sausage and roll out the dough. The dough should be rolled out to about 12 inches by 16 inches. After it is rolled out, sprinkle dough with Italian Seasoning and garlic powder. Then cut it into about 12 strips.

Put one of each item (tomato, sausage, mushroom) on the skewer spaced out – if you can fit an extra on go ahead – then secure the dough under the first item and spiral it up the skewer weaving around each item. Then place on a lined baking sheet. Brush each completed skewer with olive oil and sprinkle more Italian Seasoning (if you would like) on each. Then bake at 375° F for ten minutes.

Take them out of the oven and sprinkle with the shredded cheese and bake for 10 more minutes or until dough is cooked to your liking.

Serve with tomato sauce for dipping.
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NOTES:

Again, I have a horrific track record with dough and didn’t get it rolled out well enough to have 12 skewers – we end up with 9.
I used prepared dough.
I partially cooked the mushrooms with a tad bit of salt so they would end up fully cooked on the skewer PLUS to get some of the moisture out.
I put two pieces of sausage on my husband’s skewers and one mushroom. I had two mushrooms and one piece of sausage.
The tomatoes we had were VERY large, more like PLUM sized tomatoes than cherry.

These were fun and yummy. What do you think?

Posted in "Recipes", Food | Tagged: fun dinner, mushroom, pizza, pizza dough, pizza skewers, Sausage | 11 Comments »

Faux Chicken Pot Pie

Posted by terrepruitt on August 18, 2021

Faux Chicken Pot Pie

2 cans of chicken
one can of cream of mushroom soup
milk
sherry
bag of mixed frozen vegetables
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon garlic salt
can of biscuits

Preheat the oven to 375°F. (SEE NOTE!)

Empty the cans of chicken into a large bowl, add the soup. Use the can to measure the milk and sherry. Use a ratio that you like to fill the can. I used most milk with a splash of sherry (which is completely optional). Empty the frozen bag of vegetables into the bowl. Mix well. If you feel you need more liquid than add more. Sprinkle in a tablespoon of Worcestershire sauce. Sprinkle in some garlic powder and garlic salt. Mix everything well. Pour the mixture into a baking dish (mine is not quite 9X13). Spread it evenly. Then put the biscuits on top and bake.

40 (or so) minutes at 375°F.

NOTE: The above it what I did, but when I make this again, I am going to partially bake the biscuits bottom side. Then I am going to put them on the mixture and then bake it all. Putting them on top of the mixture “raw” didn’t allow the bottom of the biscuit to bake!

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This was good, but I love biscuits and it had been years since I had them so I was just happy to be having biscuits.

Do you have an easy chicken pot pie recipe? Do you have a recipe where you use biscuits with the chicken pot pie?

Posted in "Recipes", Food | Tagged: Chicken pot pie, cream of mushroom souop, easy dinner, Worcestershire Sauce | Leave a Comment »

Super Fun Summer Drink

Posted by terrepruitt on July 14, 2021

So my husband discovered a “new” drink. It was a video posted by Peloton Instructor Cody Rigsby and it is so cute because many of us may know it as a wine spritzer. It is so perfect for hot weather.

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Cody Rigsby’s Fun And Flouncy Or (for some of us) Wine Spritzer With Frozen Fruit

—Frozen Fruit Blend (DO NOT DEFROST)
—Rosé (chilled)
—Clear soda (7-Up, Sprite, etc. – chilled)
—You may want a spoon to scoop up the fruit as it defrosts.

Use a fun glass that has a wide enough bottom to fit a spoon. Pour in some frozen fruit, pour in some Rosé, top off with some soda. Stir and enjoy.

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Here (hopefully it will work for you) is Cody’s video where he says frozen berries and a diet lemon lime soda.

Click on photo

My husband found this frozen fruit blend and it is DIVINE! It has the tiniest blue berries, pomegranate fruit, and dark sweet cherries. The cherries are the best. I think the drink is best using whatever frozen fruit combo YOU enjoy!

FUN summer drink!

Posted in "Recipes", Food | Tagged: Cody Rigsby, cool summer drink, Fun & Flouncy, fun summer drink, Peloto, Wine cooler, wine spritzer | Leave a Comment »

Potato Omelette

Posted by terrepruitt on June 14, 2021

You may have seen this recipe as it was in the Costco magazine. I was telling my friend that I made potato pie and when I said the actual name she said she had seen it. It was good. I will do it again. When I first saw the recipe I hadn’t read the amount of oil. When I went to make it I decided I was not going to use that much. I used less, but still it was too much, in my opinion. I don’t need the potatoes soaking in oil. It says to use a slotted spoon to remove them from the pan . . . I did that plus I set them on a paper towel to drain a bit before I put them in the eggs. I also used garlic salt, of course.

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Potato Omelette

6 medium gold potatoes
1 large onion
1 1/2 cups olive oil
Garlic salt
10 eggs

Peel the potatoes then slice them into 1/8 inch rounds, then quarter the rounds. (After peeling the onion) cut the onion into 1/8 inch rounds, then cut the slices in half.

In a large skillet heat the oil, then cook the potatoes until tender, turning them as necessary, then add the onions. As they are cooking sprinkle with garlic salt.

In a large bowl (large enough to hold all ten eggs AND the potatoes) beat the eggs adding salt as desired. Then using a slotted spoon add the potatoes. If you want, you can do as I did and let the potatoes drain a bit on a paper towel. Mix the potatoes in with the eggs and let sit 3 to 4 minutes.

In an 8 inch nonstick skillet heat about 1 tbsp. oil (I used the potato oil) over medium heat. Coat the pan with the oil then pour half of the potato mixture in the pan and cook until the edges are done. Then place a plate – bigger than the pan if you have it – over the pan and flip the egg-potatoes onto the plate then slide it back into the pan to cook the uncooked side. Do the same with the remaining egg potato mixture.

Serve in slices.

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The recipe said it serves 10. Personally when I eat eggs . . . especially if it is my meal, I eat more than one egg. This was two meals for us.

Next time I make it I will use WAAAAAAAAAAAAAAAAAAY less oil to cook the potatoes (WAY LESS!!) and I will use half the ingredients making one “Tortilla Espanola” instead of two. It was really good though. I do think the oil soaked potatoes helped make it really rich and filling.

And I was so intent on making the darn thing I didn’t take pictures along the way . . . so what else it knew.

I think this can be served with anything you eat eggs with. You could top it with salsa and/or sour cream and/or guacamole and/or cheese. You could throw some greens on top of it or even meat. It is eggs and potatoes so it is VERY versatile.

Looking forward to making it again.

What do you think?

Posted in "Recipes", Food | Tagged: Costco, Eggs, omelette, Potato Omelette, Tortilla Espanola | 2 Comments »

Faux Cheesecake

Posted by terrepruitt on May 26, 2021

We had neighbors observing Ramadan and they were so kind as to bring us some treats. One of the treats was an individual sized “eggless” cheesecake which tasted like something I used to make. I call it Faux Cheesecake. I looked up the recipe and I found several, all with different toppings. I don’t like the toppings and was just interested in making the “cheesecake”. In this case, when I say I “looked up the recipe” I actually mean in my recipe book. All of the recipes were from a specific magazine (I don’t even know which one because these were the pages ripped out). But there was also a handwritten (by me) recipe. It doubled one of the ingredients. So when I made this in the past I decided that I need TWO bricks of cream cheese not just one as the recipes stated.

Also the recipe includes the making of the crust. When I made this (these) recently I didn’t make the crust, I used those little individual graham cracker pie crust that are premade. I also . . . . as usual, didn’t plan on posting this so I didn’t take pictures. but I realized I wanted to post it so I would use the correct recipe.

What makes this a “FAUX” cheesecake is there are no eggs and no baking which I think are two things normally done with a REAL cheesecake, but it is delicious!

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Faux Cheesecake

CRUST Ingredients:

1/3 cup butter
1 1/4 cup graham cracker crumbs (about 7 graham crackers)
1/4 cup sugar

FILLING Ingredients:

2 8 ounce packages of cream cheese (softened)
1 can sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla

CRUST directions:

Melt the butter in a pan over low heat. Stir in the cracker crumbs and sugar, mix well. Once the mixture has cooled a bit press it into an 8 or 9 inch square pan. Then chill.

FILLING directions:

In a large bowl us a electric handmixer to beat the cream cheese, then add the lemon juice and vanilla. Keep mixing the cream cheese, scrapping the beaters as necessary. Add in the condensed milk. Mix until smooth and creamy and everything is incorporated. Then pour into the graham cracker crust. Chill for about four hours before serving.

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I spooned the mixture into the individual graham cracker crusts. There were six in a package. I had a lot of filling left over so I put it in my mini-muffin pan. So now we have little tiny “faux” cheesecake bites. We have to eat them out of the muffin pan because they don’t pop out. They might if they are frozen.

I kind of like the little bites because they are a good way to portion control.

This is a really quick and easy way to get the cheesecake texture and flavor you may be craving without making and baking a cheesecake.

Do you like topping on your cheesecake? Like what?

Posted in "Recipes", Food | Tagged: cheesecake, cream cheese, faux cheesecake, graham cracker crust, individual cheesecake, rich dessert | 2 Comments »

Spaghetti Pie

Posted by terrepruitt on May 3, 2021

I saw this on Facebook. It was a Tasty recipe. I did a few things different: I used salt when cooking the spaghetti, I increased the amount of Italian Seasoning from 1 teaspoon, and I added the garlic. And I oiled the pan.

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Spaghetti Pie

16 ounces of dried spaghetti
Salt
4 eggs
1 cup Parmesan cheese – divided
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
Olive oil
1 cup ricotta
1 1/2 cup mozzarella – divided
1 1/2 cup sauce

Cook the spaghetti (with salt if that is how you regularly cook your pasta).

While the pasta is cooking, beat the eggs.

Drain the spaghetti. Mix the cooked, drained spaghetti with the beaten eggs, 1/2 cup of the Parmesan cheese, the Italian seasoning, and the chopped garlic.

Oil/grease a baking dish/pan*. Put the spaghetti mixture in a baking dish/pan. Make a well in the middle, as if the pasta is a pie crust. Put the ricotta cheese in the middle. Sprinkle the ricotta with 3/4 cup of the mozzarella. Put the sauce on top of the ricotta**. Sprinkle the sauce with the rest of the mozzarella and Parmesan.

Bake at 375° F for 45 minutes. Then broil for 2 minutes.

Slice like a pie and serve.

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We liked this. As we were eating it I thought it was a bit dry so I was trying to think of what to do to make it a little more flavorful and/or moist on the outskirts of the “pie”. But when I was cleaning the pan I noticed that most of the egg/moisture had seeped out of the bottom of the pan.

*I used a cheesecake pan. I noticed when I picked it up to put it in the oven that it was leaking. I was hoping that I put it in quick enough that the egg would have solidified before all leaking out. I think most of it leaked out. Because I noticed it leaking I put the pan on aluminum foil while baking.

**The recipe shows the sauce being added on top of the ricotta in the “well” . . . I think when I make it again I might put a little on the outside of the well.

I will make this again because it was easy and it was good. And we will be eating it for three nights. You know how I love leftovers. But . . . and I know this will “complicate” it . . . I think next time I am going to add meat. I just wanted it to be a little heartier so I think ground beef will do it. I will probably add more cheese to the spaghetti before I put it in the pan . . . probably some ricotta. I did like how the spaghetti was crispy on the edges.

What do you think? Spaghetti pie? Do you have a recipe for a version of this? I know it is basically just spaghetti with read sauce, but ricotta really makes it yummy.

Posted in "Recipes", Food | Tagged: easy dinner, Facebook recipe, pie for dinner, spaghetti pie, speghetti with red sauce as a pie, Tasty recipe, tomato sauce | Leave a Comment »

Ricotta Cranberry Turkey Rolls

Posted by terrepruitt on April 22, 2021

I took out some turkey for dinner recently. I had thought it was ground turkey, you may know how I cook ground turkey all the time sometimes adding a vegetable sometimes not. I can serve it with anything; rice, pasta, potatoes, bread or in a tortilla. It is very easy to cook and very versatile. Well, it wasn’t ground turkey it was turkey breast fillets. They were somewhat of a mistaken purchase. I didn’t know what to do with them but then I remembered I have a bag of cranberries. People eat cranberries with turkey so I thought I could put them in the turkey.

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Ricotta Cranberry Turkey Rolls

Turkey breast fillets (5)
Salt
Pepper
Ricotta cheese (about 3/4 cup)
Dried cranberries (1 cup to 1 1/4 cup)
Sherry
Balsamic vinegar
Mozzarella

Preheat oven to 450°F.

Lay the turkey breasts out sprinkle them with salt and a little pepper. Put about a tablespoon of ricotta on one end and then sprinkle with cranberries. Roll up each breast and place in a baking dish. Sprinkle with sherry and balsamic vinegar. Add another sprinkle of salt. Place in the oven. After about 15 minutes take the dish out and put some mozzarella on top of each roll. Then put back in the oven for about 15 minutes.

Make sure the meat is fully cooked before serving.

You can serve with some cranberries sprinkled on top.

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This was yummy. I was super happy that is was good. But you know me I love that ricotta cheese!

What do you do with dried cranberries?

I forgot to take a picture of it on our plates, but it wouldn’t have looked any better than this. I do not like to spend time pretty “plating” my food.

Posted in "Recipes", Food | Tagged: baking turkey, dried cranberries, ricotta cheese, turkey, turkey breast, turkey breast fillets | 2 Comments »

Cranberry Pecan Chicken Salad

Posted by terrepruitt on April 19, 2021

Many years ago, and I think I have shared this before, my father-in-law made dinner. He made a chicken casserole and said that he used canned chicken. I was not looking forward to eating it. But if he had not told me the chicken came from a can I would have thought he used chicken breast . . . which of course you can do with this. I am not always so good about remembering to take meat out to defrost so when I need something quick for dinner canned chicken is great. Plus I like to use it for chicken salad. Here is a chicken salad recipe.

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Cranberry Pecan Chicken Salad

1 can of chicken
salt
2 tablespoons ricotta cheese
1 teaspoon mayonnaise
3/4 cup chopped pecans
1/2 cup cranberries
1 1/2 teaspoon balsamic vinegar

Drain the chicken then put it in a bowl, sprinkle salt onto chicken. Add the ricotta cheese and mayonnaise. Mix the chicken, cheese, and mayo together. Add the chopped pecans. Mix. You may want to pull the cranberries apart or chop them a bit. I find the stick together. Add the cranberries to the mixture. Add the vinegar and mix. Here is where you decide if you need to add more ricotta cheese or mayo. It depends on how dry you want the mixture.

Serve on crackers, bread, a spoon, whatever you want.

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PLEASE NOTE: When I wrote the recipe I this is what I did. Some pictures are of the one can recipe and some are of when I used TWO cans of chicken.

Since we got the cranberries I have made this twice so far. It is really good.

Do you like to make different versions of chicken salad? What is your favorite?

Posted in "Recipes", Food | Tagged: chicken salad, cranberries, dinner, lunch, pecans, quick protein | 2 Comments »

Polenta Casserole

Posted by terrepruitt on April 7, 2021

We had purchased polenta, but I wasn’t sure what to do with it. I like to make Polenta Fries, but didn’t want to do that so I was trying to think of what to do with it. We also had a little left over taco sauce and enchilada sauce so I thought, “What the heck.”

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Polenta Casserole

1 tube of polenta
olive oil
coconut oil
1/2 onion
1 lb ground beef
taco seasoning
1/2 cup taco sauce
1/2 cup enchilada sauce
4.5 cups shredded cheese

Preheat oven to 450° F.

Slice the polenta. (I was able to get about 20 rounds from the tube.) Place the slices on a baking sheet lined with parchment paper. Brush a little olive oil on each slice. Bake in the oven for 15 minutes. (They will be in the oven a total of 25 to 30 minutes).

Heat some oil in a pan. Chop the onion, then cook it in the oil. Add the beef to the cooked onion. Season with taco seasoning.

After 15 minutes take the polenta slices out of the oven and flip each one. Then put them back in the oven for another 10 to 15 minutes.

Make sure not to overcook the beef because it will be in the oven for 15 minutes.

Mix the taco sauce and enchilada sauce together. Then mix it with the meat.

Once the polenta is cooked (I like it crispy and browned on the edges . . . of course, you will adjust to your tastes.) take it out of the oven and put 11 slices in the bottom of a greased (I used coconut oil) 8X8 baking dish. Sprinkle 1/2 cup of cheese over the slices. Then put the meat on the slices spreading it out so it covers all the slices. Then sprinkle 3 1/2 cups cheese on the meat. Put the remaining slices of polenta on top and sprinkle with the rest of the cheese.

Bake for 15 minutes at 450° F.

Serve hot.

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I might consider using MORE polenta and less cheese. I’d like more complete layers of polenta. I also would like to add olives or bell peppers. For those of you that like chilies I think that would be a great thing to add.

I am never concerned with “plating” the food all pretty, I just want to eat . . . so, this does not look appetizing at all. But it was good! So we may be having this again. 🙂

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Posted in "Recipes", Food | Tagged: enchilada sauce, ground beef, polenta, polenta casserole, taco sauce, taco seasoning | Leave a Comment »

Potato, Ham, and Broccoli Quiche

Posted by terrepruitt on March 1, 2021

A long time ago I purchased a quiche making kit from the place that we get our organic produce delivery from. It was really good. I decided to get the dough again to make a quiche. When I had ordered the dough I didn’t know what I was going to put in the quiche. But then I came across the ham we had for Christmas and we had received broccoli in the produce box so I thought that would be good. This is a quiche recipe with an idea of additions. I didn’t really measure the additions (I am guesstimating the amounts below) and they turned out to be too much.

I used the same ingredients and ideas as the last quiche, except this time I put in ham and broccoli. I actually put in way too much stuff as it spilled all over the oven. It was very tasty.

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Potato, Ham, and Broccoli Quiche

—potatoes (2 small)
—onion (3/4 cup)
—ham (1/2 cup)
—broccoli (1 cup)

—1 12 ounce ball of pie dough
—1 1/4 cup shredded mozzarella
—6 eggs
—1 cups of half and half
—Salt
—pepper

I cut up the potato, I chopped some onion, I cut up the ham, and I cut up the broccoli. I sauteed some chopped onion then added the potato. I cooked the potato not all the way done because I wanted to add the ham AND it was going to be cooking in the oven for 50 minutes. Then I added the ham to the pan. The ham was already cooked so I as just trying to get the potatoes to get that yummy ham flavor. I added the broccoli last and barely let it cook because I like raw broccoli and I knew it still had to cook in the oven.

I followed the instructions from the recipe card from my first quiche.

Let the dough sit out for at about 30 minutes.

Preheat oven to 375° F. Lightly grease pie pan with oil. Dust countertop and flatten the ball of dough. Use a little more flour on top of the circle and, using a rolling pin, make the circle larger – large enough to fit into the pie pan. Place the dough in the pie pan, making sure it covers the bottom and can be pressed into the sides. Place the pie pan in the freezer to chill while you make the filling.

(I used an electric hand mixer.) Beat the eggs, then add the half and half, then using a spoon, stir in 1 cup of the cheese, add salt and pepper if you would like.

Put your additions (for me that was the potatoes, ham, and broccoli) in the pie pan, then pour the egg mixture on top. Stir bit to make sure it is all mixed together. Then bake for about 40 minutes. Check to see that it is pretty much done – not jiggly, then put the rest of the cheese on top and cook until melted. The quiche should be fully cooked before eating, so make sure it is not jiggling.

Serve hot.

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What kind of quiche do you like?

Posted in "Recipes", Food | Tagged: Christmas Ham, ideas for quiche filling, Quiche recipe | 2 Comments »

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Terre Pruitt's Blog

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Archive for the ‘“Recipes”’ Category

Pizza Skewers

Faux Chicken Pot Pie

Super Fun Summer Drink

Potato Omelette

Faux Cheesecake

Spaghetti Pie

Ricotta Cranberry Turkey Rolls

Cranberry Pecan Chicken Salad

Polenta Casserole

Potato, Ham, and Broccoli Quiche