Dinner
Mr. MCYM also known as my Husband Jim has been making our family pizza for over 30 years. He used to do it so I had a night off from cooking and always included the kids letting them help roll the dough and prep whatever toppings they chose. This pizza has been a long time favorite combination as it’s sweet and creamy from the Balsamic drizzle and Alfredo sauce, a little crunch from the asparagus and some salt from the bacon.
When it comes to the toppings I don’t measure as I just add however much we like so my measurements for the toppings is not exact.
I recently came across a pizza flour at Hannaford and new it was time for pizza night to make a come back. The flour is made by King Arthur and it’s a neopolitan style “00” pizza flour.
Jim has always made the dough in our bread machine but you can make your own dough or simply buy some from your local grocery store or pizza place!
INGREDIENTS
1 ball of pizza dough or pre-made crust
1/2 cup or so of your favorite Alfredo Sauce. I used roasted garlic Alfredo by Rao’s
1/2 cup of diced asparagus
1/2 cup of cooked chopped bacon
1/2 cup chopped onion, I prefer red onion
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
Drizzle of Balsamic reduction
DIRECTIONS
Roll your pizza dough to your desired size. Add the Alfredo sauce covering the pizza dough almost to the edge of the pizza. Add your Topping throughout the pizza. Add your grated cheese covering your toppings. Bake according to your dough instructions. When the pizza is cooked and the cheese is melted remove from oven and drille the balsamic reduction around the pizza. Slice and serve.
Enjoy!
I know I have mentioned many times about Robby our son having to be gluten-free but there are also a number of vegetables that he cannot have so I am constantly having to adjust recipes to accommodate his dietary restrictions. This recipe is just one of those, I’m going to give you the recipe in full but I was unable to add the bell peppers. This recipe makes plenty of sauce which we love. I served this over white rice.
INGREDIENTS
- 2 lbs boneless skinless chicken thighs or breasts cut into bite-size pieces
- 3 Tablespoons cornstarch
- 1/4 cup vegetable oil, more if needed
- 2 bell peppers, sliced
- 1 cup steamed green beans (can use the freezer steam bags)
- 1 1/2 teaspoons of garlic, minced
- 1/2 teaspoon ginger, minced
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoons crushed red pepper flakes
- 1/8 teaspoon toasted sesame oil
- 1 bottle of sweet chili sauce (1 1/4 cups)
- cooked white rice For serving
DIRECTIONS
In a large bowl add the diced chicken and tablespoon of oil. Add the garlic powder and corn starch. Mix until all of the chicken is coated With the corn starch.
In a large skillet or wok over medium-high heat add 3 tablespoons of oil. Let the oil heat up until it glistened slightly. Working in small batches, add the chicken and cook turning often until the chicken is cooked through. If the pan or wok gets dry go ahead and add more oil. Do this until all of the chicken is cooked through. Remove the chicken from the pan and add the bell peppers and cook until just slightly soft. Next, add the garlic and let cook for just a minute or two. Add the chicken back into the pan, add the steamed green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper flakes into the pan. Stir until combined and everything is coated in the sauce. Serve over rice.
Enjoy!
I saw the idea of pizza fries on Pinterest but changed it to what I had on hand for Robby to give this a go. One of the biggest things he misses the most while having to be gluten-free is a really good pizza. If you have never tried the frozen gluten-free pizzas from the store you are lucky. Cardboard would be a good alternative to those pizzas! The fries take the place of the crust. This worked really well as Robby enjoyed it. I’m not going to write this like I normally would as you can change this a million different ways with literally any pizza toppings you like.
The base of this is obviously the fries. Cook them as directed or air fry at 400 degrees for 10-12 minutes or to your desired doneness. For the topping, I used 1 pound of spicy crumbled sausage, chopped onion, and garlic. I sautéed these all together until the sausage was cooked through. I added 1/2 jar of pizza sauce to the pan to warm through. Finally, I added the shredded cheese to the top of the meat mixture. I let the cheese melt then added this mixture over the top of the fries.
Using a full bag of fries and the above measurements, it will feed a small army! Easily 6 people. Great for a small gathering or hungry teenagers. Add anything you would top a pizza with the combinations are endless. Keep in mind if you add lots of meats and veggies you may need a bit more pizza sauce. Put your creative hat on and make your own pizza fries!
Enjoy!
I was recently gifted a few products from one of my favorite food companies. I knew right away I was going to make something using this Cambodian Coconut Peanut Sauce. For inspiration, I went to Wozz’s Kitchen Creation’s website https://www.wozzkitchencreations.com/ and found this recipe and knew right away I was going to make it for dinner that same night as I had everything I needed on hand.
I did make just a couple of very small changes. I used chicken breast because that’s what I had and instead of turning my oven on with the weather pushing the high 90 degrees, I decided to air fry the chicken bites. These can be air fried, baked, or grilled. You can serve these as an appetizer with the sauce on the side or you can do what I ended up doing and serve this over rice with a drizzle of that amazing sauce. The sauce is sweet with a little pinch of heat. Robby and I both loved this dish and Robby does not typically like chicken in general but ate two helpings with extra sauce! That is high praise! Needless to say, I will be making this not just at home but when we are out in the motorhome as well. This will be a great dish to throw on the grill.
INGREDIENTS
- 1 package of 6 boneless chicken thighs (or breasts, but I do recommend thighs) diced into bite-size pieces
- 2 Tablespoons coconut oil
- 1 garlic clove, chopped
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoon honey
- juice of 1 lime
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- Wozz! Cambodian Coconut Peanut Sauce for serving
DIRECTIONS
In a large bowl combine the coconut oil, garlic, soy sauce, honey, lime, turmeric, and chili flakes. Add the diced chicken coating all of the chicken. Let marinate in the fridge for 4 hours (or longer)
NOTE– The coconut oil after being in the fridge will look like little white balls due to the temperature but that’s ok. As soon as the heat hits it, it melts back to oil.
if you are grilling or baking, go ahead and skewer the chicken pieces on soaked wooden skewers.
Preheat oven to 400 degrees (or heat grill over medium heat). Bake skewers for 15 minutes turning once or until a nice brown, but still tender. Internal temperature needs to be over 165 degrees. Remove from oven or grill and serve with peanut sauce.
TO AIR FRY– place the chicken bites in the air fryer and fry at 350 degrees for 12-15 minutes or until cooked through depending on the size 9f the chicken pieces.
Enjoy!
This is another recipe that I started making last summer. I was looking for something to make using ground beef. Gee, I marinate almost everything, why not a burger? This delicious creation was born! I make the marinade in the morning and let the burgers marinate all day until we are ready to grill. Dinner comes together in no time. I have already made these several more times this year.
INGREDIENTS
- 1 pound ground beef
- pinch of salt
- pinch of pepper
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon of steak sauce such as A1
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 1 teaspoon low sodium soy sauce
- 1 clove 9f garlic, diced
- 1/2 teaspoon red pepper flakes
- 4 Hamburger buns
Add all of your favorite burger toppings.
Cheese, lettuce, tomato or onion
DIRECTIONS
Place the ground beef in a bowl and season with salt and pepper. Mix to combine and divide the meat into four equal patties and place in a baking dish.
Mix the remaining ingredients (not the buns) together in a small bowl and mix to combine. Pour the marinade over the burgers, cover with plastic wrap, and let sit in the fridge for at least an hour.
Preheat your grill to medium heat, remove burgers from the fridge. Place the burgers on the grill and cook to the desired doneness flipping the burger halfway through cooking. Grill the buns if desired.
Remove from the grill and serve with your favorite toppings.
Enjoy!
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