Pizza Delight!

Dough(quick rise method)
2 1/2-3 c Flour
1 Tbsp Sugar
1 Tbsp(1pkg) Quick rise yeast
1 tsp salt
1 1/2 tbsp Olive Oil
1 C Warm Water(100-110 F/37 C)

Mix 2 c flour with sugar, yeast and salt. Heat water and oil, then pour in to dry. Using a wooden spoon(of a mixer w/ dough hook) stir until mixed, add a bit more flour to make dough less sticky, and then turn out on a floured surface. Knead for 8-10 minutes until smooth, flouring when ever dough feels sticky. Place in an oiled bowl, turning dough to coat it. Let it rest for 10 minutes, covered, in a warm draft free place. Divide dough in two, and stretch out to make two 12" thin crust pizzas or do not divide to make one 14" thick crust pizza. Let rest for ten minutes, then top with your choice of deliciousness!

Toppings :
Chiorizo(hot)
Pressed garlic (2 cloves)
Smoked Mozzarella( about 100 grams)
Sundried tomatoes(diced/sliced)

Sausage Sauce

2 c. chopped Chiorizo sausage
1/2 c. chopped pancetta
1 c chopped mushrooms
1/2 c diced red pepper
1/2 c diced yellow pepper
1/2 tsp sage(ground)
1/2 tbsp oregano(dried)
2 cloves garlic, minced
1 large can crushed tomatoes
2/3 c. white wine
Hot sauce to taste

Fry pancetta and chiorzo to a slightly crisp texture. Fry mushrooms in resulting fat. Drain pan, add tomatoes, wine, garlic , sage, oregano and peppers; allow to simmer for at least 30 minutes. Add meat and mushrooms, and continue to simmer until sauce is thick. Add hot sauce with meat. Serve over pasta, rice or couscous.

Honey Mustard Chicken w/ Lemon Dill Rice

Ingredients:

Marinade:
2 tbsp dijon mustard
2 tbsp honey
1/2 c lemon Juice
1/4 c lime Juice
2 tsp dill
1 tbsp diced garlic

Marinate for minimum of two hours, and grill/pan fry at med. heat.

Sauce:

Same as marinade, double honey, and reduced by half.

Rice:
2 c water
1 c basmati rice
1 tbsp lemon juice
1 tbsp butter

Add all to med. sauce pan, cover and place over medium heat for 12 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork, sprinkle with more dill and serve.

Bbq Beef-aroni

Ingredients:

1 lb ground beef
4-6 strips of bacon, diced
1 can (28 fl oz) crushed tomatoes
1 can (10 fl oz) sliced mushrooms
1 large jalapeño, diced
3 tbs chili sauce(optional)
2 cloves garlic, diced
1/2 c bbq sauce
1 c water
3 c dry rotini pasta, cooked

Brown bacon in a large sauce pan. Remove bacon and brown ground beef, scraping bottom of the pan. Add chili sauce when beef is almost brown. Drain and add remaining ingredients save pasta. Allow to simmer on low heat for half an hour. Boil pasta al dente and add to beef mixture. Stir and enjoy!

Blood Burgers

Ingredients:

1lb Ground meat(medium-lean fat)
1 tbsp Tandoori Masala
1 medium shallot(diced)
3 cloves garlic (diced)
1 tsp Ground Cumin, Chili powder, Cayenne Pepper
1 tbsp Sriracha Chili Sauce,(or hot sauce of choice)
1 c bread crumbs
1 egg

Mix all, allow to marinate for a minimum of one hour. Grill until well done.

Barbque Chicken Pie

Ingredients:

3 c cubed chicken
1 c chicken stock
2 Garlic cloves (minced)
1 Shallot (minced)
1 c sliced mushrooms
1 1/2 c crushed tomato
1 c corn
1/4 c barbeque sauce
1 tbsp vinegar
1 tsp sugar
1 tsp chili powder
1 tsp hot mustard powder
1 1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp salt(optional)
1/4 tsp pepper

1 9 inch pie crust(for the top)

In a 4 cup measuring cup, or medium sized bowl, mix chicken broth, garlic, vinegar, sugar, chili/mustard powder, Worcestershire, salt and pepper. Fry mushrooms in garlic butter. When mushrooms are done, remove and drain. Sweat shallots in remaining garlic butter, for no more than one minute. Add shallots, mushrooms, tomatoes and barbeque sauce and corn to chicken broth. Line the bottom of a 9" deep dish pie plate with chicken. Sprinkle chicken with cumin. Pour tomato/chicken broth mixture over chicken. Cover with pie crust, and pinch edges of crust to the dish. Using a fork(or knife depending on preference) make holes in the crust. Bake for one hour at 350F Let cook at least 10 minutes before serving.

Sunday Egg Salad

Ingredients:

6 eggs
6-8 pieces of bacon, diced
1 c baby cremini mushrooms, diced
1 small shallot, diced
2 tbsp sun dried tomato, diced
1 c Miracle Whip
1 tbsp Dijon Mustard
1 tsp paprika
Salt/Pepper

Eggs:
Place eggs in cold water over medium high heat, no lid. When water starts to boil slowly, eggs are usually hardboiled. Chop eggs roughly.

Fry bacon to desired crispness. Remove and drain. Fry mushrooms in bacon fat. Remove and drain. If you don't like the texture of shallots, you can fry them slightly in the remaining fat. Mix all ingredients(-salt/pepper) in a large bowl. Spoon on to toast of your choice, add salt and pepper to taste.

Quick Butter Chicken

Ingredients:

4 chicken breasts
1 can crushed tomatoes(28 oz, 796 ml)
Garlic(diced)
Cumin
Red Chili(sauce, or diced fresh)
Green chili(sauce of diced fresh)
Heavy Cream
Sour Cream
Tandoori Masala
Garlic(or olive) Oil

Cube chicken, and season with Tandoori, Cumin, and garlic oil(enough to cover the chicken, usually about 2 tbps for 4 chicken breasts) Allow to marinate at least one hour. Dice garlic and add to large heated pot. allow to sweat for a minute, then add marinated chicken. Cook chicken through, then add tomatoes, and chili's. Allow to simmer for about 5 minutes, then add cream and sour cream. All ingredients are to taste, excluding tomatoes. For a lighter, more tomato flavoured dish, use less cream and sour cream. Allow to simmer for another 5-10 minutes to allow flavours to mix. Serve over rice, with flatbread or naan.

Taco-Meatloaf

Ingredients
1 lb ground beef
1 egg
2 slices crumbled bread
4 cloves garlic
1 large shallot
1/2 tbsp chili powder
1/2 tbsp cayenne
1/2 tbsp cumin
3 tbsp salsa
2 sun dried tomatoes

Mix all items together, and allow meat to sit in a bowl for at least one hour. Place in loaf pan, or form a loaf on a sheet pan, and cook for approx. 35-45 minutes. Top with grated Monterey Jack/Pepper Jack cheese, and crushed nacho chips, and broil until cheese melts. Serve with Nachos, Salsa, Sour cream and even a little Cheese Whiz.