Flatbread pizza

I’ve been working on trying to perfect a perfect flatbread pizza.

This brand has a crust that is easy to satisfy your tastebuds.

I found it at Aldi’s grocery store.  Once you add your toppings and bake it for 5 to 10 minutes it’s as close I to a tasty pizza  as you can get. We like a crusty pizza but not cracker like and this is great!

You can make bruschetta using this crust too!  The options are many.

Here’s my topping recipe.  You can add to it if you like.  Enjoy!! 

We definitely did.  Back to Aldi I will go to pick up more of these flatbreads.

My recipe is as follows:

  I use Hunts or your preferred brand of diced petite tomatoes.

  This recipe makes 2 flatbread pizzas.

1- 15 oz can diced (I used diced today.)or you can use crushed tomatoes.

  I drain the tomatoes slightly and using my food processor blend until crushed.  ( you could probably used crushed tomatoes instead if you want.  To the tomatoes Add about 3/4 tsp.dried basil, 1 tsp. Onion powder,  salt  and  pepper to your taste. Stir well.

In a medium pan place about 1 tablespoon olive oil and 1  tablespoon  butter and cook on low and wait for it to simmer. Once simmering I add tomato mixture , cook on low for approximately 40 minutes.  It will reduce slightly.

Note: While simmering I put a pinch of baking soda in the tomato mixture. Pinch as 1/4 or less baking soda.

Stir well.  It will sizzle so keep stirring.  It will remove the acid from the tomatoes and sweeten the sauce.  No sugar necessary. That removes the acidity and no sugar is needed to sweeten it.

 I have worked and worked trying to perfect my pizza sauce.  We don’t care for oregano or garlic so I don’t use it.  Our hometown pizza is not loaded with extra seasoning.  The cheese is white American and a little mozzarella to hold it.  We love it.  I hope you try it and let me know.❤️

Note:The 15 oz can of tomatoes should be great for one large pizza or two flatbread crusts.  We make this recipe on this flatbread or in a tray shape using my homemade pizza dough recipe but this is definitely a quick option. (cookie sheet pan).

Give it a try!  It’s so good!  It's easy!!!!!

Sage Stuffing!

This recipe is pretty much is repeated every year.


Traditions keep the good times going strong.

Make some food memories!

Just in time for Thanksgiving! Mom's Sage Stuffing!

Mom stuffed the turkey right before she put it in the oven.

Mom’s Sage Stuffing

Mom  made her sage stuffing for Thanksgiving and Christmas... I just loved the way she made it.  She did stuff the bird, no question about it and the neck too right before it went in the oven!!! 

We couldn't get enough of it..  It was always around a 20 lb. bird.

Here’s the recipe..Enjoy

2 sticks butter
2 medium onions chopped
1 1/2 cups chopped celery tops and all
4 eggs slightly beaten
2- 16 oz. packages of toasted bread cubes
2 tsp. salt
1 tsp. pepper
1 1/2 tsp. dried sage
At least 1 qt. Milk (she used whole) I don't know if we ever used anything but whole milk

Melt butter in pan.  Add onion and cook over low heat until onion is transparent, add celery.. Cook slowly until tender..  Set aside. Note:  Mom would make her stuffing the night before and place it in a resealable bag and refrigerated it until she was ready to stuff the turkey the next day.  It saved time for sure!

Place toasted bread cubes in a large bowl and soak with milk, add salt, pepper and sage then add cooked onion/ celery.. This stuffing is enough for a 18 to 20 lb. turkey; stuffing the chest cavity and enough for an extra 8 x 8 pan which she did separately..(Make sure to grease pan).

Note: I have used regular untoasted bread for this recipe with no problem.  If you do I don't think you will need as much milk as recipe calls for. Enjoy!


 Bake according to turkey directions.. Hope you enjoy this recipe and I am sure my Mom will be glad that I shared it with you! 

 Happy Thanksgiving from Mom's and my kitchen to yours!

11/5/13

Gnocchi with tomatoes and basil pesto with walnuts!!

Original 9/25/13


I put this meal together quickly. Yesterday I made my home made pesto  Here's the link: 

I'm Making Homemade Pesto

I decided to saute approximate 4 T olive oil in a medium sauce pan and added 1/2 cup chopped fresh Roma Tomatoes and then added 2 T fresh basil pesto with walnuts.(add pesto at the very end).  You basically just warm the pesto.  While it was simmering;  in another pot with a little salt , I cooked 1 # package gnocchi.  Drained the gnocchi and added them to the pan with the pesto/tomatoes.  Tossed and added some fresh Pecorino Romano cheese and Walla a great dish for our Sunday Lunch. Add some Kalamada olives to the dish if desired. I love olives!!!

Bon Appetit!!

Happy Baking and Cooking from my kitchen to yours,

7/8/12
9/25/13

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Rolled and filled Angel food cake

                                         
This cake was very easy to make and since we're having a long weekend and my hubby needs DESSERT I thought I'd use some items I had in my pantry and refrigerator to whip up this easy dessert.

It's a short cut recipe because instead of making a from scratch Angel food cake I used an easy box mix.  It really saved time.

You'll have a few bowls to clean after but once you prepped, it's made in no time and we really enjoyed it.  Hubby just had his second hunk. lol...P. S. use a serrated knife to cut the roll.  You shouldn't push down or you'll squish it. lol  Use a sawing motion.

You can change up the jam to your liking and use whatever fruit you think your family will enjoy.  Next time I'm using fresh blackberries or maybe even raspberry's.  There are plenty of variations to this recipe.  Enjoy and have a great weekend. xo

I box Angel food cake mix baked according to directions
Note:  When mixed this box will make (one) 11 x 15 1/2 sheet cake plus (one) bread pan. 
4 oz. cream cheese softened
2 heaping Tablespoons jam..Strawberry, Blueberry or Raspberry or jam of choice.
Note:  Jam is preferred but preserves can be used
8 oz. heavy cream
2 T powdered sugar
1 tsp. vanilla
Fresh Berries of choice(sliced) if using strawberries

Spread batter evenly onto baking pan.  Bake the cake according to directions using a 1/2 sheet pan that is approximately 11 x 15 1/2.  DO NOT GREASE PAN

Bake on the lowest rack in oven 350 degrees approximately 25 minutes. Check after 20 minutes depending on oven but do not underbake.(look at box directions)

 Remove from oven and allow to cool for 10 minutes then place pan in refrigerator until completely cooled.

While cake is cooling in a large mixing bowl beat heavy cream with powdered sugar and vanilla and set aside.

In another bowl beat softened cream cheese and jam together.  Set aside.

Note:  I used Blackberry jam because hubby suggested it.  I would have topped the roll with blackberries if I had them.

Take cake out of refrigerator and with a thin knife go around edges of pan to loosen.  Once you have gone around the edges, with a medium size spatula carefully place spatula under loosened end.  Slowly lift and keep moving spatula under cake.  It will remove easily but take your time.  Cake should be completely cooled and actually cold to touch.

Once cake is removed place on a flat surface.  I used a silpa pad which worked perfectly.  You can also place the cake on a sheet of parchment to easily work roll.

I will include with this post photos to help demonstrate the steps to achieving the perfect fruit and cream roll up.


On the cooled angel food cake spread cream cheese/jam mixture evenly.  Top with half of the whipped cream.

After all of the cake is covered (remember to save some whipped cream for topping) start to roll the cake from the narrow end slowly.  Once rolled place, on a flat service such as a plate or serving tray,  top with fresh cream, sliced berries and sprinkle powdered sugar.  Refrigerate for several hours and when serving use a serrated knife to cut. Enjoy!

Happy Baking !

Useful and helpful hints:

Here are several hints that might make baking and cooking a bit easier.  I found them in a Reader's Digest issue..You may find them helpful! I did!!! 


Peeling Apples:

Peeling  apples for a pie can take less time with this trick:  Peel around the top and bottom of an apple in a circle, leaving the center intact. Then peel the center in a top to bottom motion, turning the apple as you go..

Gravy:

Getting gravy to the right consistency takes time and care..Try this hint..If it's too thick, mix in teaspoons of hot water until it's right..To avoid lumps, use Wondra (I love it)..You can find it by the flour..

Basting the Turkey::

Rather than basting with your pan drippings, use melted butter and a bit of wine..It'll add a buttery tang to the turkey and help keep it juicy.  You can add your favorite herbs, garlic and other seasonings too!

Ice::

Replace your ice bucket with a kitchen colander..Place an ice filled colander in a bowl and as the ice melts, only the ice cubes will remain..water will drip to bowl..How about that!!!  Easy!

Dress up your Mayo:

If plain mayonnaise isn't cutting it on your sandwich try adding some fresh basil, thyme, lemon or lime juice..Even hot sauce or horseradish will add to spicing it up!

Hope you found these helpful..I'll keep posting more when I think they might interest you..

Happy Baking and Cooking!







10/21/11