Extra-Easy Extra-Cheesy Homemade Pizza

 

 

I have cool recipe you’re kids will love. Perfect for a weekend family night. So easy to make . My family  loves this 4  cheese recipe, but, you can add any topping you like. You will need 5 x 1/2 inch pan.  The dough is easy to make.  Microwave very hot water , with bisquick , beat until dough forms, add a little garlic and parsley seasoning to it for some extra flavor. Once dough has form, press into grease pan. Add your ingredients and bake. So easy and very cheesy.

 

 

 

 

 

 

 

 

pizza 5

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Extra-Easy Extra Cheesy Pizza

Total Time:50 MINS

Ingredients

2 cups pizza or spaghetti sauce

1/2 cup of very hot water

4 cups of Bisquick

4 cups of shredded mozzarella , Asiago, Romano,Cheddar cheese

1 teaspoon of Italian seasoning

1 minced garlic clove

1 cup grated Parmesan cheese

1/2 cup minced fresh basil

1 minced garlic clove

2 tablespoons of olive oil or vegetable oil

Garlic and parsley seasoning 

{ You can add meat, onions or peppers to your pie. This version is ex-extra cheesy}

Directions 

 1.Heat oven to 425°F. Grease 1 (10 x 1-inch) pans or round cake pan with olive oil. In large bowl,  stir together Bisquick mix  and very hot water; beat 20-25 strokes until soft dough forms. 

2.In a bowl, combine tomato sauce with basil, garlic,oregano, and basil ; set aside.

3.Turn dough onto surface and dusted with Bisquick mix; gently roll in Bisquick to coat. Sprinkle in garlic and parsley seasoning, kneed dough until it is no longer sticky. And let sit for 5-8 Mins.

4.Press dough into the bottom of the pan, then on the side of the pan.

5.For EX-Extra cheesy-Spoon  a little sauce over the dough, sprinkle 1 cup of the cheese over. Then, spoon the remaining sauce and sprinkle the rest of the cheeses and the grated parm. on top.

If your adding meat onions or peppersReserve 1 cup of the mozzarella cheese. Sprinkle remaining  cheeses over crusts. Top with  desired  toppings and tomatoe sauce. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved  cheese.

6.Place pan on the lowest rack, and bake for 20-25 Mins. or until crust is golden brown and cheese is melted. Take out , sliced and eat.


 

 

 

 

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6 Memorial day appetizers

6  Memorial day Appetizers

 

 

mem display 2

 

 

 

Here are 6 tasty and easy Memorial day appetizers . I found these lovely appetizers that  I had to try. My fave is The Potato chip chicken strips . If you like a crunch, then  this is it ! If  you don’t want crunchy then try the Jerk chicken wings will be a hit for you’re Memorial day party. Add a little fresh summer salsa and Caprese salad kabobs to the mix and watch it dissapear. Then add these two appetizers grilled: corn, bacon and chile crostini, grilled potato skins, to the grill . Have a happy Memorial day !

 

 

So, sorry everyone , for the lack of posts . I’m moving from NYC  to the southern life so, I’ve been pretty busy. Everything will be back to normal in June. Stick with me. Please !

 

Grilled Corn, Bacon and Chile Crostini

Grilled Corn, Bacon and Chile Crostini




Total Time:48 MIN Prep: 30 MIN Cook: 18 MIN



Ingredients


2 ears corn, shucked

Extra-virgin olive oil, for brushing and drizzling

Kosher salt

4 strips bacon, julienned

2 Fresno chile peppers, cut into thin rounds

3 to 4 tablespoons red wine vinegar

4 scallions, thinly sliced on the bias

6 thick slices baguette

2 cloves garlic


Directions


1.Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

2.Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

3.Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. 

 

 

 

Fresh Summer Salsa Recipe



Fresh Summer Salsa

 

TOTAL TIME: Prep/Total Time: 25 min.

Ingredients

4 medium tomatoes, chopped

1 medium mango, peeled and chopped

1 medium ripe avocado, peeled and cubed

3/4 cup fresh or frozen corn, thawed

1/2 cup minced fresh cilantro

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

3 tablespoons of lime juice

1 tablespoon of olive oil

1/4 teaspoon of salt

Baked tortilla chip scoops

 

Directions

1.In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips. 

Grilled Potato Skins Recipe

Grilled Potato Skins Recipe

 

 TOTAL TIME: Prep/Total Time: 30 min.

 

 

Ingredients

2 large baking potatoes

2 tablespoons butter, melted

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

3 bacon strips, cooked and crumbled

2 green onions chopped

sour cream

Directions

1.Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2.Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. 

Potato Chip Chicken Strips Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1 cup (8 ounces) sour cream

1/8 teaspoon garlic salt

1/8 teaspoon onion salt

1/8 teaspoon paprika

1 package (12 ounces) potato chips, crushed

2 pounds boneless skinless chicken breasts, cut into 1-inch strips

1/4 cup butter, melted

Salsa, barbecue sauce or sweet-and-sour sauce

Directions

1.In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips.

2.Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter.Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Yield: 6 main-dish or 10 appetizer servings.

Grilled Jerk Chicken Wings Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1/2 cup Caribbean jerk seasoning

2-1/2 pounds chicken wingettes and drumettes

2 cups honey barbecue sauce

1/3 cup packed brown sugar

2 teaspoons prepared mustard

1 teaspoon ground ginger

Directions

1.Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.

2.Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.

3.Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.

Caprese Salad Kabobs Recipe
TOTAL TIME: Prep/Total Time: 10 min.

Ingredients

24 grape tomatoes

12 cherry-size fresh mozzarella cheese balls

2 tablespoons olive oil

2 teaspoons balsamic vinegar

24 fresh basil leaves

 

 

Directions

1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. 

 

 

 

Grilled Corn, Bacon and Chile Crostini : http://www.foodnetwork.com/recipes/anne-burrell/grilled-corn-bacon-and-chile-crostini-recipe.html

Fresh summer salsa : http://www.tasteofhome.com/recipes/fresh-summer-salsa

 Grilled Potato skins http://www.tasteofhome.com/recipes/grilled-potato-skins

Caprese salad kabobs http://www.tasteofhome.com/recipes/caprese-salad-kabobs

Potato chip chicken strips http://www.tasteofhome.com/recipes/potato-chip-chicken-strips

Grilled jerk chicken wings: http://www.tasteofhome.com/recipes/grilled-jerk-chicken-wings

 

 

 

 

 

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Capellini Tomato-Basil Chicken

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I have a delicious light pasta dish, that’s  only 350 cals per serving . Fresh chopped tomato, green onions , and basil. With saute chicken in Extra virgin olive oil. The smell of this beautiful dish will have your family bum-rushing the kitchen. Serve with a salad.

tomato basil 6     tomato basil 4         tomato basil 8       tomato basil display 1


 Capellini Tomato-Basil Chicken 

 

PREP TIME: 15-20 MIN

TOTAL TIME: 25 MIN

SERVING 4-6

Ingredients 

  • 3 cups of  boneless skinless chicken breasts, cut into strips

  • 2 cups of Chopped Green Onions

  • 2 cloves garlic, minced

  • 2 cups  chopped basil leaves

  • 2 1/2 cups of fresh peeled diced tomatoes Or 2 cans (14.5 ounces each) good quality diced 

  • 1/3 cup extra virgin olive oil

  • 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta cooked and drained 

  • 1/4 cup grated Parmesan cheese

  • Salt & Pepper 

 

 Directions 

 

1.Cook pasta as directed on package. Drain; cover to keep warm

2.Heat 10-inch nonstick skillet over medium-high heat with olive oil. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.

3.Stir in tomatoes,basil and green onions: Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

4.Toss pasta gently with tomato mixture, and gently stir together. Sprinkle with cheese, a pinch of chives or green onions. Serve when ready.

 


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The Best Damn Turkey & Cheese Sliders Ever !

If you want a delish  & easy to make  sliders recipe, look no more.  This such a great recipe to serve while watching  the first round of the playoffs  of the NBA. I used  Colby, Provolone, Monterey jack cheese’s with a touch of Russian dressing on a toasted dinner roll.

 

 

The best Damn Turkey & Cheese Sliders Ever !

 

     

Place turkey over the bottom half of the rolls

Place turkey over the bottom half of the rolls

Add some of cheese , and   set aside. Then drizzle the dressing onto it

Add some of cheese , and set aside. Then drizzle the dressing onto it

Love the cheese !

Love the cheese !

 

The best Damn Turkey & Cheese Sliders Ever !

TOTAL TIME:20 MINS.

PREP TIME:5 Mins

BAKE TIME:10-15 MINS.

Makes 12 servings

Ingredients 

 

12 mini soft dinner rolls
1 pound of Turkey  shaved
1 1/2 cup  Colby, Provolone, Monterey jack cheeses
1/2 cup of finely chopped onion
1 tablespoon of olive oil
3 tablespoons of russian dressing

Directions 

 

 1.Preheat oven to 350. Cut the entire pack of rolls in half and place the roll bottoms in a 9 x 13 inch pan.  Place equal amounts turkey each roll bottom and top  with  some of the cheese. {save a small amount and set aside}

 2.Drizzle 3 tablespoons of russian dressing on top, then add the roll tops. With pastry brush dip into olive oil, and brush lightly over the top of the buns.

 3.Sprinkle the remaining cheese on top and bake covered with aluminum foil, at 350. Bake for 10-15 mins until heated through. once finished, separate for serving.

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6 Cheese stuffed shells with Vodka meat sauce

 

Six cheese stuffed shells with vodka meat sauce

Six cheese stuffed shells
with vodka meat sauce


Me and my family{ here in NYC around 25-30 crazy family members}  get together every christmas  for a big holiday party. So , we prepare a holiday menu . Add this recipe  is one of the dishes that’s been selected by my family. Yes, it’s a lot of cheese. Just the way I like it. I”m making two large pans. One with the vodka sauce and one kid-friendly, without vodka . If you try this dish, you can use a store brought sauce or make your own. I really like to make my own, but, sometimes you get busy and can”t. Not everyone has the time . So, I listed below my favorite vodka sauces and vodka sauce recipe . By the way, this is the perfect make ahead meals for the week. Which I will be introducing after the new year. So please come check it out.

My favorite store brands are:

  Rao’s Vodka Sauce

www.raos.com

Bertolli® Italian Vodka Sauce

Bertolli<sup>®</sup> Italian Vodka Sauce

villabertolli.com

 Victoria’s Vodka Sauce

VC Vodka Sauce - 25 oz

www.victoriafinefoods.com

6 cheese  stuffed shells with vodka meat sauce

 

 

Stuff cheese with cheese mixture

Stuff cheese with cheese mixture

Top it with remaining cheese mixture

Top it with remaining cheese mixture

Remove from oven, cool just a couple of mins and serve.

Remove from oven, cool just a couple of mins and serve.

Total time:1 hr 15 mins

Prep Time:35 mins

Cook Time:40 mins

Ingredients 

One 6-ounce box jumbo pasta shells

8 ounces lean ground turkey

cloves garlic, finely chopped

1 1/2 cups part skim ricotta

1 large egg, lightly beaten

1/4 cup fresh basil leaves, torn

1 teaspoon oregano

 vodka pasta sauce or your favorite pasta sauce

 salt and pepper to taste

 Nonstick spray

 6 cheese Itailian shredded blend 

1/2 cup of Mozzarella

1/4 cup of Provolone

1  1/4 cup of Parmesan

1/4 cup of Fontina

1/2 cup of Romano

1/2 cup of Asiago

 Make your own Opt:

Vodka sauce recipe

1 tablespoon extra virgin olive oil once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Coarse salt and pepper

Heat a large skillet over moderate heat. Add the olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock  and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper. Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat.

Directions 

1.Bring a large pot of salted water to a boil. Cook the shells for 1 minute less than indicated on the box. Drain and let cool. Spray a 9- by 13-inch casserole dish with nonstick spray.

2.Heat a large high-sided skillet over medium-high heat. Add turkey meat and cook until browned, while stirring and breaking up with the back of a big spoon, 3 to 4 minutes. Stir in the garlic and season with salt & pepper. Simmer on medium-low, uncovered, until meat is cook about  12-18 minutes. Add in basil at the end.

3.In a bowl, Combine the egg, ricotta cheese, 1/2 cup of six cheeses, basil, oregano, salt and 1/2 cup of the parmesan cheese . Put the mixture in the shells  like a tablespoon and half into each one line them up in across casserole pan. Combine meat and vodka pasta sauce; pour over shells.

4.Add remaining parmesan and  six cheeses and bake at 350 for 15-30 mins or until light golden brown.

5.Take out and let it set for a few minutes. Then serve .