We've Gone Gluten Free: Amazing Pizza Crust

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It's true: Chef Matt has gone gluten free, so I am learning how to cook and bake gluten free to make his taste buds happy.  The first recipe that I am going to share is my pizza crust.  Its so good, Matt says that its similar to my original pizza crust, and he's thrilled that we don't have to cut pizza night from our menu.

Ingredients:

1 package of yeast (or 2 1/4 teaspoons)
1/8 cup warm water
3/4 cup lukewarm milk
1/8 cup sugar
3/4 teaspoon salt
1 egg
3 tablespoons shortening

1 1/2 cups of :1 1/2 cups of : 
1/3 cup tapioca starch
1 1/2 teaspoons xanthum gum

Steps.

Combine the yeast, sugar, and water.  Let sit for 10 minutes.

While you are waiting, mix the flours, salt, and xanthum gum in a large bowl.

Add the shortening, and with clean hands gently incorporate the shortening so that it is in small pieces throughout the flour mixture.

Pour the milk into a small bowl.  Microwave the milk for 1 minute 30 seconds.

Add the egg to the milk, and mix.

Fold in the wet ingredients with a rubber spatula until dough can be formed into a ball.  If mixture is too wet to form into a ball, add a little bit of flour (either flour, the pizza mix or tapioca starch, is fine.)

Cover with a damp towel, and let rest for an hour.

Preheat the oven to 450 degrees F.

Coat a pizza pan liberally with olive oil.

Dust the dough with tapioca starch, and place dough on the pizza pan.

Pat the dough out as evenly as you can.

When the oven has preheated, bake for 8 minutes, or until the edge is slightly browned.

Allow the crust to cool.

After the crust is cool, and pizza sauce and toppings.

Bake in 450 degree F oven until cheese has melted.

Nothing says 'bring on the weekend' quite like some really good pizza!

Enjoy!!

Zesty Mexican Meatball Soup

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Soup can be such a comforting and delicious way to end a hard day.  A satisfying combination of zesty mexican style meatballs, corn, black beans, and peppers come together to warm you from the inside out.

Meatball Ingredients:

1 pound of ground turkey
1/2 sweet onion
1 teaspoon salt
1 teaspoon taco seasoning
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 egg
1/2 cup plain panko bread crumbs
1/4 cup cilantro

Soup Ingredients:
1 anaheim pepper (this is a fairly mild pepper, if you so choose, you could use a hotter pepper in place of this one)
1 green bell pepper
1/2 sweet onion
1 cup carrots
1 1/2 teaspoon jarred garlic
1 1/2 tablespoons olive oil
32 ounces beef broth
2 cups water
1 can black beans
1 can corn
1/2 teaspoon ground cumin
1/2 teaspoon salt
cooked meatballs

Meatball Steps:

Preheat the oven to 350 degrees F.

Take the sweet onion and chop it into chunks.

Place them all in the blender and puree.

Take the cilantro and tear it into pieces.

In a large bowl, combine the turkey, 1/2 of the onion puree, olive oil, the spices, the egg, bread crumbs, and cilantro.

Make sure everything is mixed together well.  I used my hands to do this.

Pinch off 1 teaspoon of the meat mixture, and roll it into a ball (your meatballs could be made smaller or larger if you choose.)  Repeat this for the rest of the mixture.

Coat a glass baking dish with 2 tablespoons of olive oil.

Place the rolled meatballs in the glass dish.

Drizzle the tops with olive oil.

Place in the preheated oven and bake for 15 minutes.  Rotate the meatballs using a large spoon, and bake for an additional 15 minutes.

Place the finished meatballs in an airtight container, and store in the refrigerator until you are ready to make your soup.

Soup Steps:

Cut the top off of the anaheim pepper, and split the pepper lengthwise, and pull all of the seeds out.

Chop the pepper into thin slices.

Do the same with the bell pepper.

Cut the carrots into small pieces.

In a large skillet, heat up 1 1/2 tablespoons olive oil.

After a couple of minutes, add the veggies (don't forget the other 1/2 of the sweet onion in the blender,) the garlic, a dash of salt, and a dash of ground cumin to the skillet.

Saute for about 15 minutes.

In a large stock pot over low heat, combine the beef broth, the water, the can of black beans (I didn't drain these,) the can of corn (I did drain this,) the spices, the veggies, and the prepared meatballs.

Let simmer for 2 hours.

Top this delicious soup with some tortilla strips, and you've got a winner that your family will be sure to ask you to make again and again!

Project Food Challenge: Shrimp Ravioli With Creamy Tomato Goat Cheese Sauce

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What a treat this meal was!  Great to impress that special someone or to celebrate a special occasion.  Similar to going to a fancy Italian restaurant without having to deal with waitstaff, tips, reservations, or other diners.  This classic cheese ravioli dish has a slight twist when shrimp is added to the filling, then topped with a delicious and creamy tomato sauce that has been blended with parmesan, goat cheese, and herbs.  I'm not going to lie, this is a tedious meal, but the pay off is worth it.


Pasta Dough Ingredients:

2 cups of all-purpose flour
1 teaspoon salt
3 large eggs
2 tablespoons extra virgin olive oil

Filling Ingredients:

4 ounces raw shrimp

1 tablespoon extra virgin olive oil

1 teaspoon jarred garlic

8 ounces ricotta cheese

2 ounces grated parmesan cheese

1/2 teaspoon sea salt

1 teaspoon dried parsley

1/8 cup plain panko bread crumbs

1 egg white

Sauce Ingredients:

7 ounces (about half a can) of diced tomatoes

1/2 cup unsalted butter

2 tablespoons flour

6 ounces goat cheese

1 teaspoon salt

Sprinkle of red pepper flakes

1/4 teaspoon dried basil

1/4 teaspoon dried parsley

1/4 teaspoon dried rosemary

1/4 teaspoon onion powder

4 ounces parmesan cheese

1 1/2 cups milk

Pasta Dough Steps (I made the dough the day before.  This dough needs at least 30 minutes to 'rest.'):

In a stand mixer, using the dough hook, mix the flour and the salt on a low speed.  Add the eggs one a time.  Every once in a while, stop the mixer and scrape down the sides.

Once the eggs have been incorporated, drizzle in the olive oil.

Switch the mixer to a higher speed, and kneed to about 10 minutes.

Form the dough into a smooth ball.  Coat the ball with a small amount of olive oil, and wrap it tightly in  saran wrap.

Store the dough in the fridge for at least 30 to allow the dough to 'rest.'


Filling Steps (Again, I made this the day before, however you can make it on the day of.):

In a large skillet, add the garlic, olive oil, and a sprinkle of salt over medium heat.

After the oil has heated up for a few minutes add the raw shrimp.

Saute the shrimp until they are pink and have curled.

While the shrimp is cooking, mix the ricotta and parmesan cheese, salt, parsley, egg white, and bread crumbs in a medium sized bowl.

In a blender or food processor add all of the shrimp and the oil.

Pulse to chop into small pieces.

Mix the shrimp into the cheese mixture.

Cover the bowl, and store in the fridge until you are ready to use.

Sauce Steps:

In a medium sized sauce pan, melt the butter over medium-low heat.

When the butter has melted add the flour.

Stir occasionally.

In a blender add the tomatoes, salt, red pepper flakes, basil, parsley, rosemary, and onion powder.

Puree well.

When the flour and butter is fragrant, add the cheeses.

Once the cheeses have melted, add the tomato mixture.

Stir to incorporate, then add the milk.

Keep on the heat until it thickens.

How to Assemble the Ravioli:

Pinch off a fourth of the pasta dough to work with.  Be sure to wrap up the remaining dough in the saran wrap.

Using clean hands, form the pinched off piece into a nice cube/rectangle type shape.

Squish the shape down as much as you can onto the counter top.

With a rolling pin and a floured counter, roll out the dough into a thin sheet that is about 1/8" thick.  This takes time.  Don't rush it.

Using a pizza cutter, trim the edges so that your sheet of pasta is a rectangle.

Cut your dough in 2" wide strips.

Cut the strips into 2" pieces, so that you now have squares.

Mound about 1/2-1 teaspoon of filling on to a square.

Take another square and line the edges with a small amount of water and place it on top of the square with the filling on it.

Using your clean fingers, push down to seal the edges and push out any air bubbles.

With a fork, crimp the edges to make sure that they are sealed tightly.

Place the finished ravioli onto a plate in the fridge.

Once you have made all of your ravioli (the dough should make about 35 pieces,) boil water in a large stock pot.

Once the water is boiling, add the ravioli.      

Cook for 10-12 minutes.

Top your ravioli with some creamy tomato goat cheese sauce, and serve with some crusty Italian bread.  

Breaded Italian Steak

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Nothing says comfort like meat, potatoes, and warm garlic bread.  A perfect friday-night meal to start off your weekend right!

Ingredients for breaded Italian steak:

• 1 pound beef chuck tender steak
• 2 cups of panko Italian seasoned bread crumbs
• 2 large eggs 
• 1-2 tablespoons milk
• peanut oil for frying

Steps:

Pound each slice of steak with a Meat Tenderizer until it is about 1/4" thick.

In a shallow bowl or pie dish scramble the eggs with the milk.

Put the bread crumbs into a different dish.

Dip each slice of steak into the egg wash bread crumbs, then dip the meat into the bread crumbs, followed by another dip in egg wash, followed by the bread crumbs.  Make sure that the meat gets completely coated with both the egg and breadcrumbs.

Heat the oil in a large pan over medium-high heat.

Place the slices of breaded steak into the pan with the heated oil.

Cook for 6-7 minutes then flip.

Cook for an additional 6-7 minutes.

Turn the steaks out into a dish lined with paper towels to absorb the excess oil.

Serve with warm garlic bread, and mashed potatoes or angel hair pasta.


Enjoy!
        ~ Chef Megs

A Holiday Treat: Pumpkin Pie Cake

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At the end of every great holiday meal, there are guaranteed to be some great desserts.  This pumpkin pie cake is no exception.  Pumpkin pie cake is just like the classic pumpkin pie with a one big twist: the "crust" is on the top.  This cake is easy as pie to make, and you'll be making in time and time again.

Ingredients:

Spice cake mix
2 sticks cold unsalted butter
15 oz pumpkin pie puree
1 can evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
dash of cloves
dash of all spice

Steps:

Pre-heat the oven to 350 degrees F.

In a large bowl beat the eggs.

Add the pumpkin puree, evaporated milk, sugar, and spices.

Mix well.

Grease a 9X13 cake pan.

Pour the pumpkin pie mix into the greased pan.

Evenly sprinkle the cake mix over the mixture.  I used clean hands to help me sprinkle evenly.

Slice the cold butter into slices.

Top the cake mix evenly with the slices of butter.

Place in the pre-heated oven for one hour.

That's all there is to this super easy dessert, and it is a crowd pleaser for sure.  Pumpkin pie cake is absolutely delicious served with some whipped cream or vanilla ice cream.  You'll be making this one for holiday meals and parties to come!

Youngevity Healthy Chocolate: Chocolate's Best Kept Secret

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Healthy Chocolate or more specifically Healthy Triple Treat Chocolate is the chocolate you've probably never heard of. That's why I'm calling it chocolate's best kept secret. What makes it stand apart from all the other great chocolate out there? The answer would be in the health benefits that have been added to it.

Let's start off with the blueberries that have been added to Youngevity's Triple Treat Chocolate. Blueberries are super packed with powerful antioxidants. Antioxidants of course fight health compromising free-radicals that occur in our bodies and cause disease. Not only that but blueberries are been reported to improve vision, clear the arteries, strengthen blood vessels, enhance memory, stop urinary tract infections, reverse age related physical & mental declines, & promote weight control. It's obvious that blueberries are a powerful health benefit added to Triple Treat Chocolate and then some. Are you concerned that you might taste the blueberries in Triple Chocolate? No worries, the only thing you'll taste is the deliciousness of the chocolate.

Probably just as equally health sustaining as the blueberries being added to Triple Treat Healthy Chocolate is the probiotics that have also been added. Probiotics are very simply live micro-organisms that are in many common foods such as yogurt that provide beneficial bacteria to the intestines. People all over are starting to see the benefits of consuming probiotics as part of their balanced diets. This comes in the form of not only intestinal health but in improved immune function, healthy blood pressure & cholesterol levels. Triple Treat Chocolate suspends this probiotic powerhouse in their chocolate so it will pass its benefits on to you. It's claimed that this is a higher pass through rate than just eating yogurt!

Triple Treat Chocolate is not found in stores but if you're interested in trying Triple Treat Healthy Chocolate click here where you can get 30% discount on this product or any nutritional product offered on (www.energy2live.my90forlife.com) FOR LIFE by signing up FOR FREE to be a preferred customer! By the way the link to sign up to be preferred customer can be found at the top of the page where it says Join & Save 30%.

It's important to tell you that Triple Treat Chocolate is only 1 of 3 varieties of Healthy Chocolate that Youngevity offers which includes Triple Truffle Chocolate & TLC Liquid Chocolate. Check out these other awesomely delicious Healthy Chocolate Selections where you can also order Triple Treat Chocolate together with Triple Truffle Chocolate in a combo pack.

Chicken Enchiladas Smothered in 'Sour Cream' Sauce and served with Borracho Beans

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This classic Mexican meal is a great addition to any day!  These delicious enchiladas that are filled with seasoned shredded chicken and topped with a tasty sauce, pairs wonderfully with borracho beans.  Both of these recipes come with their fair share of work, but the result is well worth it!

Ingredients for borracho beans:

• 1 pound of dry pinto beans
• 1 small sweet onion
• 1 fresh jalapeno
• 1 1/2 teaspoon jarred garlic (3 cloves minced)
• 1/2 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 tablespoon black pepper
• 3/4 tablespoon salt
• 1/2 teaspoon cumin
• 12 ounces chicken broth

Steps:

Empty bag of dry pinto beans into a colander, and rinse beans thoroughly.

Pour 8 cups of water into a large stock pot.

Bring the water to a boil.

Pour the beans into the boiling water, and reduce heat to a simmer.

Simmer beans for 2 hours, adding hot water if needed (if water level gets too low).

After 2 hours drain the beans in a colander and rinse well with cool water.

While the beans are cooking, puree the onion.

Add the salt, pepper, paprika, cumin, chili powder, and garlic to the pureed onion.

Pour cooked and rinsed pinto beans into a stock pot.

Add the onion and spice mixture to the beans, then pour in the chicken broth.  Mix well.

Simmer over low-medium heat, covered, for 2 1/2 hours.  Stir occasionally.


Ingredients for chicken enchiladas:

• 3 boneless, skinless chicken breasts, cooked and shreaded
• 2 tablespoons taco seasoning
• 1 box of cream of chicken soup (I avoid a popular canned variety, since it contains MSG.  I use this kind.)
• 8 ounces of plain greek yogurt (I used non-fat, and it turned out wonderfully.  However, if you wish to use the full fat variety, go for it.)
• 1 can of diced tomatoes
• 1 can of mild diced chilies 
• grated cheddar cheese
• 3 tablespoons peanut oil for frying
• 12 corn tortillas

Steps:

Boil the chicken breasts in a large stock pot with enough water to cover the chicken by 1 1/2".  Boil over low heat for 35 minutes.

While the chicken is boiling, combine the yogurt, soup, tomatoes, and chilies together in a sauce pan.  Mix well.

Heat the sour cream mixture over low heat, stirring often.

When the chicken is done boiling, remove from water and place on a cutting board to cool.

Once the chicken has cooled enough to be touchable (15-20 minutes), pull apart the chicken shredding it with your fingers (make sure they're clean.)

Place the shredded chicken into a pot.

Pour a mixture of 1/4 cup water and taco seasoning over the chicken.

Heat over low-medium heat, stirring occasionally to cover shredded chicken with seasoning.

Cook until water has evaporated leaving the chicken covered in seasoning.

While the chicken is cooking, pour 1-1 1/2 tablespoon of peanut oil into a skillet, and heat over medium heat.

Once the oil is hot, fry the corn tortillas for 15 seconds on each side (this will make the tortillas easy to roll without breaking).

 


















Pre-heat the oven to 350 degrees F.

In a glass baking dish, cover the bottom with 1/3 cup sour cream sauce.

Spread a teaspoon of sour cream sauce onto a tortilla.

Add chicken and cheese.

Place each rolled tortilla into the glass baking dish.

Sprinkle a small amount of cheese onto of the enchiladas, and smother with sour cream sauce.

Bake in pre-heated oven for 30-40 minutes.

Serve this meal with your delicious borracho beans, rice, guacamole, and chips.

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Sour cream not your style?  Check out my recipe for cheesy chicken enchiladas topped with a homemade red enchilada sauce.

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Chef's note: For some more enchilada inspiration, please visit this great blog to see Enchiladas Guadalajara Style