Greek Pizza: An Explosion of Tastes

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 This rich and decadent pizza is a beautiful symphony of delicious flavors.  This extra crispy pizza crust is topped with feta cheese, spinach, kalamata olives, sun-dried tomatoes, red onions, and marinated chicken. Your taste-buds are in for a wonderful surprise!

The pizza crust in this recipe is different from the crust included in my Pizza Night recipe.  My previous dough recipe is a great quick dough recipe that can be ready to bake in as little as 40 minutes.  The recipe below is thinner and crispier.  It does require that the dough be left in the refrigerator over night. 

Ingredients for crust:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon rapid rise yeast (I poured the package out into a small bowl and measured it out)
• 1/2 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon Italian seasoning
• 1 cup hot water
• 1/4 cup olive oil

 Steps:

In a stand mixer, mix the flour, yeast, honey, salt, and Italian seasoning.  Combine well.

While the mixer is on, slowly pour in the hot water and the oil.

Mix until dough forms a ball around the mixing attachment.  If dough appears to be too sticky, add a small amount of flour.

After combining for 1-2 minutes, switch to kneading attachment, and knead for 3 minutes (kneading can also be done by hand).

Remove ball of dough from the bowl and add a couple of drops of olive oil, and coat the ball with the oil.  Return the ball to the bowl.

Cover the bowl (make sure the covering is airtight), and let dough rest in the refrigerator over night.

When you are ready to bake your crust, pre-heat your oven to 450 degrees F.

Divide your dough into two equal parts, and form each half into a ball.

Cover your workspace in a dusting of flour.

Pat the circle of dough down as flat as you can with your hand.

Roll the dough out into a thin sheet.

Coat a pizza pan (I like to use a pan with large holes (this can also be referred to as a pizza crisper) to ensure a crispier crust) with olive oil: coat the pan by using a brush to apply the oil.

Carefully transfer the thin sheet of dough to the oiled pizza pan.

Trim the edges using a pizza cutter.  If you would like to, you can also stretch the dough a bit with your fingers to make a more perfect circle.  Be vary careful because the dough tears very easily.

Prick the dough with a fork.

Bake the crust in the oven on the middle rack for 5-7 minutes (depending on how crispy you like your crust).

Remove from the oven, and allow the crust to cool for 3-5 minutes.

Ingredients for topping your Greek pizza:

• 1/2 cup real mayonnaise (not miracle whip, the real stuff--I used Spectrum Organic Mayonnaise with Olive Oil)
• 2 teaspoons of jarred garlic (equals 4 cloves)
• 1/2 cup oil-packed sun-dried tomatoes (I found this in a small jar located by the spaghetti sauce and pasta), coarsely chopped
• 1 tablespoon oil from sun-dried tomatoes
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1 teaspoon dried oregano
• 2 cups of baby spinach leaves
• 1/2 small red onion, thinly sliced
• 5 ounces of crumbled feta cheese 
• 1 boneless chicken breast, cut into small pieces
•  1 teaspoon jarred garlic
•  1/2 tablespoon olive oil

Steps:

Place your oven rack on the lowest position.

Pre-heat the oven to 450 degrees F.

Cut the chicken into pieces, and marinade in a small bowl with olive oil and garlic.

Heat a pan over low-medium heat for 2-3 minutes.

Add the chicken and cook for 6 minutes (or until white all the way through), turning often.

Remove from heat, and set aside for later.

Chop the onions, and set aside.

Chop the kalamata olives and sun-dried tomatoes (I was able to find sun-dried tomatoes that had already been cut up), and set aside.

In a medium bowl, mix the mayonnaise, garlic, and 1/2 cup feta cheese together.

Spread the mayonnaise mixture evenly onto the pre-baked pizza crust.

Top the mixture with the kalamata olives, chicken, and sun-dried tomatoes.

Bake in pre-heated oven, bake pizza (on lowest rack) for 7 minutes.

While the pizza is baking, in a large bowl mix spinach, onions, and oil from sun-dried tomatoes, and toss until  spinach and onions are evenly coated.

When you remove the pizza from the oven, top with the spinach mixture and the remaining feta cheese.

Place the pizza back in the oven, and bake for an additional 2 minutes.

Remove pizza, and let cool for a couple of minutes before cutting and serving.

What a unique and delicious twist on pizza.

Enjoy!
     ~ Chef Megs

Turkey Tacos: Healthy But Satisfying

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Turkey tacos are a favorite go to meal in this house, and they always satisfy, no matter how many times we have it.  Seriously, I make these every week, and they are always so yummy!  These tacos are delicious, and as an added bonus, they are healthier for you too. My secret is that I use ground turkey in place of ground beef.  I have been making slight adjustments to my seasoning technique since my college days, and I have finally reached perfection.

Also to make it healthier, (and better for the pocketbook) I have kicked the canned re-fried beans to the curb.  My signature beans are not fried, and they are packed with flavor!


Ingredients:

• 1 1/2 pound ground turkey
• 1 heaping tblsp. minced garlic (I use the kind that is in a jar that can be kept in the refrigerator) or 2-4 cloves
• 3-4 tablespoons Mccormick taco seasoning
• 1 teaspoon tamarind paste
• 1 can drained patite diced Hunts tomatoes

Steps:

Spray large skillet with non-stick spray and pre-heat skillet on medium heat.

Add the minced garlic to the pan, and allow the garlic to saute for 2-3 minutes.

After the garlic has been in the heated pan for a minute or two, add the taco seasoning, tamarind paste, and drained tomatoes.

Add the turkey.  Mix the seasonings in the turkey well.

Cook the turkey until browned.

Assemble tacos as you like them.  Chef Matt likes both corn and flour tortillas together, my signature un-fried 're-fried' beans , and lots of grated cheddar cheese.


**Bonus**


You didn't think that I'd leave without sharing my un-fried 're-fried' beans with you, did you?

These beans take at least 5 hours to make, so plan accordingly.

Ingredients:

• 1 1/2 cups dry pinto beans
• 1 can undrained diced Hunts tomatoes
• 1 teaspoon minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons mexican hot sauce
• 1 teaspoon lime juice
• 2 quarts water

Steps:

Combine the undrained tomatoes, garlic, cumin, onion powder, oregano leaves, salt, pepper, hot sauce and lime juice together in a large stock pot.

Add the dry pinto beans, and the water.

Stir.

Place over low heat.

Cover, and stir occasionally.

Keep an eye on the water level, and if it gets too low, add more.

Cook the beans over low for at least 5 hours.

When the beans are cooked, drain most of the liquid from the beans.  I like to keep about 1 cup of liquid with the beans.  However, you can keep more or less in the pot depending on what you like.

Use a potato masher to mash the beans to the consistency of your  choice.

Ta-da!  'Re-fried' beans that are super tasty, better for you, and better for your wallet.

*****Tip: these beans freeze quite well.  Fill a muffin tin with the 're-fried' beans, and place the tin in the freezer on a level surface.  When the beans have frozen, pop the beans out of the tin (I did this by turning the tin upside down on a cutting board and covering the tin for a few seconds with a warm, damp towel) and store the bean cups in a gallon-sized zip-lock freezer bag.  When you're ready to use, just place beans in a pot over medium-low heat.  Add a little bit of water (or chicken broth for added flavor) to the beans, and stir occasionally.*****

Enjoy!!!
      ~ Chef Megs

Project Food Challenge: Kraut Burgers

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Kraut (cabbage) burgers bring me back to my childhood.  My mother used to make them all of the time.  Well, she'd make them every once in a while, but when she did make them, she'd make a ton of them, then she would put lots in the freezer.  We'd just pop them in the oven whenever we wanted to have cabbage burgers for dinner.  These delicious packets are quite time consuming, so that it why my mother would make a lot of them at one time.


Ingredients for the dough:

• 4 T warm water

• 2 packages or 4 1/2 t yeast

• 1 t sugar

• 6 c flour

• 4 T sugar

• 2 t salt

• 1 3/4 c + 4 T of scalded milk

• 4T unsalted butter
  

• 2 eggs 

Ingredients for the filling:

• 1 onion
  

• 1 T olive oil

• 2 cloves of minced garlic 

• 1 1/2 pound ground turkey (ground chuck can be used if you wish) 

• 1/2 head green cabbage chopped cabbage

• 1/2 head red cabbage

• salt and pepper to taste

• 2 T butter

Steps for the dough:

In a stand mixer (or a large bowl if you don't have a stand mixer) put warm water and yeast and let mixture sit for about 20 minutes.

While you are waiting, scald the milk that you will use in the dough. Here is how to do that:

• Measure the milk out into a small pot.
• Heat the milk over low heat until bubbles form around the edges.
• DO NOT allow the milk to boil.

Notice the small bubbles around the edge, that's what you're looking for.

Add the flour, sugar, salt, scalded milk, unsalted butter, and eggs to the stand mixer (or large bowl) to combine.





















After the ingredients are completely mixed together (a minute or two), switch to the dough hook (on stand mixer) to knead the dough for 5 minutes until the dough becomes smooth and elastic. If you don't have a stand mixer, knead by hand.


Roll the kneaded dough into a ball and place it in a bowl. Cover the bowl with a warm, damp kitchen towel and let it rise for at least 20 minutes while you prepare the filling.






















Add olive oil to a large sauce pan over low heat, and allow the oil to heat.


When the oil is hot, add the onion (I like to puree my onion in a blender, however, you can mince your onion if you wish) and the minced garlic.  Sautee, stirring occasionally until the onions are lightly caramelized and fragrant.


When the onions have cooked, add the ground turkey (or beef) salt and pepper.


Completely brown the meat.

Drain the meat if necessary. This is a perk of ground turkey; no draining.


When the onions are cooked, I added the garlic and cooked for a minute or two.


Add the 1/2 of the cooked turkey along with 1/2 head chopped green cabbage to one stock pot.

Add the other half of the turkey to another stock pot along with the 1/2 a head of chopped red cabbage.

Heat both to med-high and cook until the cabbage is tender and wilted. Be sure to mix the cabbage and the meat mixture well so that the turkey (or beef) is evenly distributed throughout the cabbage.

Allow the mixtures to cool completely.


Preheat oven to 400 degrees F.


After making the cabbage mixture, roll the dough out into a sheet on a floured board to about 1/4" thick.

















I cut the dough into squares measuring about 5 x 5 inches.





















Using a spoon, or your fingers (make sure they are clean) to place filling onto the middle of each square.

Pull two of the corners to the middle and pinch them together to seal.

Pull one corner to the middle, pinch it in the center, and seal the sides by pinching them closed.

Repeat the process with the remaining open side.

Wrap the red cabbage burgers in the same way.  Top the red cabbage burgers with a small piece of red cabbage so that you will be able to tell the green from the red.

Place the cabbage burgers onto a grease cookie sheet.

Bake the burgers for 15 minutes or until the tops are browned.
Top the hot kraut burgers with melted butter.
Allow to cool for 5 minutes before eating.
These can be somewhat time consuming, but I guarantee, it is completely worth it!

Enjoy!

~ Chef Megs

Reader Suggested Dish: Gumbo

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A couple of weeks ago, I asked the facebook crowd for some suggestions as what they would like to see me make. Well, I only got one response, and it was from Ami. She suggested that I make something "cajun and in a crock pot" so I have done just that. I made a spicy crock pot gumbo loaded with Andouille sausage, chicken, and shrimp. Let me tell you, it was tasty, satisfying, and a meal made just for you Ami. So thank you, for your wonderful suggestion.

If you have a dish that you would like to see me make, send me your suggestions, or like Off The Menu on facebook, and leave a comment on our wall with what meal you would like to see. I'd love to make a meal just for you!

Ingredients:

• 1/4 cup canola or vegetable oil
• 1/4 cup all-purpose flour
• 1 pound boneless, skinless chicken breast cut into bite sized pieces
• 1/2 pound Andouille sausage cut into bite size pieces
• 1 medium onion, pureed (you can chop it if you'd like)
• 1 green bell pepper, chopped
• 4 cloves of minced garlic
• 1 cup of frozen cut okra
• 1 14.5 ounce can of undrained hunts diced tomatoes 
• 1 small can of undrained green chilies (we went with mild, and it was still plenty spicy)
• 2 dried bay leaves (be sure not to crush them)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon of sugar
• 1 teaspoon of black pepper
• 1 teaspoon Creole seasoning 
• 1/2 pound of cooked and peeled medium sized shrimp

Steps:


**Note-- I prepared everything the night before, then it was all ready to just dump into the crock pot in the morning. I stored my chopped chicken in a container on its own, then everything else went into a different container. It made my morning that much easier.**


First start by making the roux, (pronounced roo) which is made up of equal parts of flour and fat.


So heat a pan over medium-low heat. Add the oil.


Let the oil heat for a minute or two before stirring in the flour.


Use a wisk to constantly stir the mixture for 3-4 minutes.


Turn the heat off, and continue to stir for an additional 2 minutes or so.

Transfer the roux to a air-tight container.

Chop the Andouille sausage into bite sized slices, and add it to the container with the roux in it.

Add the chopped green bell pepper, the pureed (or chopped, I like to puree mine in the blender) onion,  and the spices (all expect the bay leaves-- you will add them to the crock pot in the morning) to the roux container.

Seal the container up, and store it in the refrigerator until morning.

Cut up the uncooked chicken breast into bite sized pieces, and store in a different air-tight container in the refrigerator.

Don't add the tomatoes, the green chilies, the bay leaves, the okra, or the shrimp to the prepared containers in the refrigerator--they will be added in the morning.

About 9 hours before your meal, dump the contents of the prepared containers into the crock pot. Add the can of tomatoes, the green chilies, (make sure not to drain either) the okra, and the bay leaves (place the leaves on the top of the mixture--be sure not to crush them, because you will remove them once the gumbo is done.

Simply set your crock pot to low, and cook for 9 hours. 

Come dinner-time, load your plate up with some hot and spicy deliciousness, serve it with some rice on the side or some french bread.  

Enjoy!

The Perfect Winter Meal: Hearty And Savory Beef Stew

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I love my slow cooker.  I mean, who wouldn't?  Have your meal all prepared, throw it all in the slow cooker, turn it on, and walk away.  This slow cooker recipe is a wonderful, hearty meal with not much in the way of preparation; 30 minutes at the most.  The end result will warm you from the inside out!

Ingredients:

• 3 pounds of cubed stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon parsley
• 1/4 teaspoon dried rosemary
• 3 tablespoons olive oil
• 1 cup baby carrots
• 3 large potatoes, cubed
• 1 teaspoon ground black pepper
• 2 cups of boiling water
• 1 package of dry onion soup mix
• 4 teaspoons onion powder
• 1/4 cup red wine (optional-- I have also used marsala cooking wine, and it was good as well)
  

Steps:

Combine the flour and the salt together in a large plastic zip-top bag.

Add the cubed stew meat to the bag. Seal bag, and shake to evenly coat the meat with the flour and salt mixture.

 


















In a large skillet, add the olive oil and heat over low heat.

When the oil has heated, add the coated meat, and brown on all sides.

While the meat is browning, peel and chop the potatoes and add them to the slow-cooker, along with the carrots, parsley, and pepper.

When the meat is browned, add it to the slow cooker.

**NOTE--the meat only has to be browned, not cooked completely through.  The slow cooker will cook it through.**

Bring 2 cups of water to a boil and add the dry soup mix, stirring thoroughly to combine.

Add the red wine (if desired) to the prepared soup, then transfer soup/wine mix to the skillet that the meat was browned in. Use the liquid to loosen the meat bits on the bottom of the skillet.

After the pieces are lifted of the bottom, add the mixture to the slow cooker, and mix all of the ingredients well.

Cover stew and cook on the high setting for 1 hour.

Reduce heat to the low setting, and cook for an additional 5 hours.

Serve this delicious and hearty stew with french bread or buttery crackers.

Enjoy!
     ~ Chef Megs

Project Food Challenge: Shrimp Pad Thai

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I made this meal at the request of Chef Matt, he simply loves pad thai, and he wanted to see if I was able to replicate one of his favorites at home.  To my surprise, I got two thumbs up!  I was shocked that I was able to do as well as I did on my very first attempt at this noodly dish.  Previous to making this dish, I had never been crazy about pad thai; I just wasn't giving it enough of a chance.  I loved every single bite!     The wonderful pallet of flavors in the sauce, the crisp carrots, the delicious shrimp... it all made my taste buds so happy.  This recipe is definitely a keeper!

Ingredients:

• Cooked shrimp (you can use chicken, pork or beef if desired)
• 2 1/2 tablespoons Fish Sauce (I found this at market street)
  
• 1/4 cup brown sugar
• 1/4 cup Thai Tamarind Concentrate (also called tamarind concentrate--I was able to buy this at market street)
• 4 teaspoons of minced garlic
• 4 ounces of Rice Sticks (found at market street)
• 3-4 tablespoons of vegetable oil
• 1 cup of thinly sliced red onion
• 1 cup of carrots cut into thin sticks
• 1 cup of green onion cut into 1/2 inch pieces
• 1 cup of bean sprouts
• 1 egg
• 1 cup of roasted, lightly salted peanuts
• 1 cup of cilantro (if desired for garnish)

Steps:

To make the pad thai sauce:

Combine the fish sauce (you may want to hold your nose--its stinky), brown sugar, tamarind sauce, 2 teaspoons of minced garlic, and the ginger in a small sauce pan, and heat over low stirring until the brown sugar has completely dissolved. 

Allow the sauce to cool for a few minuted, and then transfer to an air tight container and store in the fridge until you are ready to use it (of course you can use it immediately if you wish.)

Boil water in a stock pot, add the rice sticks (noodles) and cook for 3-4 minutes.

Drain and rinse with cold water.

Either use immediately, or store cooked noodles in an air tight container in the refrigerator until you are ready to assemble your meal.

In a wok or large skillet, heat 2 tablespoons of oil over medium high heat.

While the oil is heating, chop the onions and the carrots.  Set aside for later use.

Fry the cooked meat/shrimp for a few minutes, and remove from the pan.

Heat the remaining 2 tablespoons of oil, and sautee the minced garlic, and the sliced red onion for 1-2 minutes, stirring constantly.

Add the noodles, and stir to completely incorporate the garlic and the onion.

Once the noodles, garlic, and onion are combined, stir in 3-4 tablespoons of the sauce.

Add the shrimp/meat and stir to completely combine.

Push all of the noodles and meat/shrimp to one side of the wok and add the egg.

Use a fork to scramble the egg.

Allow the egg to cook, then mix it with the noodles.

Add the carrots, bean sprouts, and the green onion.  Mix well.

Mmmm.... doesn't that look and smell delicious?!

Pile it up on your plate, and garnish with chopped peanuts and cilantro.

There!  Now that wasn't too difficult.  And the result is very, VERY delicious.  

Project Food Challenge: Egg Rolls

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Egg rolls that aren't made from fresh ingredients (e.g. frozen egg rolls) taste that way: not fresh and manufactured.  I've never been a huge fan of egg rolls , and the reason is that I never really had one that was that fresh or made correctly.  This past weekend I tried my hand at making these fried rolls of goodness, and I must say, they were delicious.  They have been something that has always been on my culinary 'to-do' list for quite some time now.  I've always been somewhat intimidated by the huge list of ingredients and all the steps involved.  But as I completed this task, I learned that I don't really have any reason to fear this crispy side dish.  I will explain every step so that you too can make egg rolls that are savory and packed with so much flavor that you'll never settle for frozen again.

Ingredients:

• 1 1/2 cups shredded pork roast 
• 1 tablespoon vegetable oil
• 2 cloves minced garlic
• 2 cups shredded green cabbage 
• 2 grated carrots
• 1/2 cup bean sprouts
• 4 baby bella mushrooms, minced
• 3 green onions, finely sliced
• 1/2 teaspoon fresh grated ginger
• 1 tablespoon greek yogurt
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon soy sauce
• 2 packages egg roll wrappers (these can be found in the produce section, in the refrigerated part where all the pepper and stuff is)
• 1 egg, beaten

Steps:

Heat the oil in a skillet.

Add the garlic to the heated oil, and cook for a minute or two.

Cut the pork roast up into 1" cubes.

Add the pork to the skillet.

Cook the pork until it is done.

Remove the pork from the pan, and place it on a cutting board.

Add the shredded cabbage and the green onions to the hot pan, and cook it for 5 minutes.

After 5 minutes add the carrots, the bean sprouts, grated and the minced mushrooms.  Cook for 3 minutes.

Stir in the salt, pepper, and the soy sauce.

Remove the veggies from the pan and put it into a large bowl (such as a pyrex glass bowl.)

Add a few cubes of the pork to a blender.  Use the shred feature to shred the meat into small pieces.  Repeat until all the meat is ground up.  I would suggest only doing a few pieces of meat at a time.

Add the shredded pork and the greek yogurt to the vegetable mixture, and mix well.

That looks so delicious, I could just dig in right now!  But resist the temptation.  Ok, one little sample won't hurt.

You can either start making egg rolls right away, or refrigerate the filling until you plan to make the egg rolls.

Beat the egg in a small bowl and set aside.

Place one wrapper on a plate so that it looks like a diamond.

Spoon about 2 tablespoons of filling into the center of the wrapper.

Fold the bottom corner of the wrapper up around the filling as tight as you can without tearing the wrapper.  If you are able to, roll once.

Then fold each side over like an envelope.  Seal each side with a dab of egg.

Fold over the top and secure it with a dab of egg.

Heat up the oil in your frier (these can be done on the stove top as well) to 350 degrees F.

Once the oil is hot, fry the egg rolls spring rolls, 2 at a time, for 4 minutes (2 minutes per side) or until golden brown.

Once fried and delicious looking, place on a paper towel lined baking dish and let excess grease drip off.  Allow egg rolls to cool for 5 minutes before digging in.

Serve with you favorite asian dish, or eat as a yummy snack!

**Enjoy these treats in more than one way.

When I was at the store, I picked up some rice paper spring roll wrappers, Banh Trang, at the store, and I rolled some up with my egg roll filling stuffed inside.  All I can say is, yummy!  This healthier, but still very tasty, version makes a great little lunch or pick-me-up snack.  I found these wraps located in the isle where all of the asian items are (e.g. soy sauce.)  These wraps are hard and brittle when you first take them out of the package.  To soften them up, using a basting brush, brush both sides with water, and let sit for about 30 seconds to a minute.  I would suggest only softening up as many as you plan on using.  Fill with your filling, roll it up, and eat it up.  Quick and easy (and delicious.)

Enjoy!