Pizza Pr0n – Many Meats

DSC_9191 (1600x1060)I started the dough for this yesterday, 2 cups of bread flour, one cup water, 1/4t tsp yeast, a pinch of sugar and a dash of salt.  It was pretty well inflated by noon, I dumped it into a pizza pan and massaged it into shape while the oven preheated to 425-ish.  It par-baked for eight minutes and then I pulled it to furnish with toppings.  I had some leftover roasted plum tomatoes that went on first in lieu of a sauce, sprinkled on shredded mozzarella, sparingly, and then piled on the meats.  Italian sausage, already browned and drained, crispy bacon pieces, fried ham, and prosciutto that was tossed in the bacon grease to brown a bit.

Mrs J’s side got pickled onion rings, I added mushrooms and chopped ripe olives.  I gave it another sprinkle of mozz and slid it back into the oven, it needed another ten minutes or so.  It must have been better than usual because Mrs J went on and on about how good it was.  I thought it one of my better efforts – she wasn’t just blowing smoke.DSC_9193 (1600x1060)

Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish.  This started with boneless thighs and a couple of lemons and evolved from there.  I started thinking sticky chicken because I have done that and had good luck.  Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken.  I chopped the chicken into one inch pieces but it would be fine to leave them whole.  Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes.  Turn once to brown both sides.

While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry.  I added a couple tablespoons of chili garlic paste to add some zing.  When the chicken is nicely browned toss with the thickened sauce and serve over rice.  I added steamed broccoli for this dish but it can be served on the side.

Cat on a Hot Pepper Bush

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Friday Recipe Exchange: Tortillas

 

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The day got away from me and I almost forgot to put this together.  So it’s kind of quick and to the point. For the dog lovers, Bixby’s latest diary is here.

Okay, enough of the chit-chat, bring on the recipes.

How about Fish Tacos? Recipe and full menu here.

Kid-friendly Tortilla Pizzas, recipe here.

JefferyW makes all the good stuff you see pictured above here.

And this week’s Dinner Menu – Carne en su Jugo –  recipes and shopping list are here

Now, what’s on your menu for the weekend? Cookin’ something good, share your recipes in the comments.

It’s hot as the blazes here and expected to stay that way through the weekend, so soups are on hold and salads have moved to the front of the boards. Tonight’s featured recipe is a nice fresh Tortilla bowl that you can really fill with whatever makes you happy.

Tortilla bowls

One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls.  I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.

Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.

Whatever way you choose, this is a nice salad to fill them with:

Southwestern Taco Salad

  • 4 tortilla bowls
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 1 lb chicken breasts, cubed or 1 lb lean ground beef
  • 1 pkg. fajita seasoning mix (recipe here)
  • ½ cup water
  • ½ head iceberg lettuce, shredded
  • ½ head red leaf lettuce, shredded
  • 1 tomato, diced
  • 2 oz sliced black olives
  • 6 oz canned corn, drained
  • 14 oz black beans, drained
  • 8 oz salsa
  • 8 oz ranch dressing
  • 4 oz shredded Mexican 4-blend cheese

skillet

Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.

Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.

 

Tidbits

DSC_9141 (1600x1060)Just a reminder:  You can make a burrito out of nearly anything you can wrap a tortilla around.  We had chicken chili with white beans a few days ago and the little dab of leftovers worked great with the addition of Monterey jack.DSC00571 (1600x1060)I call this a “cuddle” of puppies.  I like how the little guy with the white on his muzzle is framed in this picture.DSC_9146 (1600x1060)Mrs J likes banana bread so much that she buys bananas and lets them ripen just so she can make it.  The one has raisins and pecans.  I found a jar of apple butter on the pantry shelf, applesauce works well as an accompaniment but apple butter just goes it one better.DSC_4902 (1600x1060)Notice the subtle segue from apples to snakes?  LOL  Here’s your random wildlife, a small snake in the grass beside the walk this morning.  I’m not sure what species it is but I would guess it’s a juvenile black rat snake.  The mottled look fades over time.DSC_9158 (1600x1060)We made the last batch of tomatoes into soup and canned 7 quarts.  I amazed myself with a practical application of arithmetic – I knew my canner would hold seven quart jars so I figured how many inches of juice I needed and let the tomatoes reduce at a simmer until it measured the correct depth.  I won’t burden you with the formula lest I make a foolish error but if I remember correctly 7 US quarts is a tad over 5 inches in my 10″ pot, I think I went five and a quarter-ish, making a mark on a wooden spoon.DSC00585 (1600x1060)I never said there wouldn’t be math!  I did say there would be kittehs, though.  They named this one Brock and he was adopted the next day after Mrs J posted this picture on the shelter’s facebook page.DSC_9157 (1600x1060)I’ll close out with a couple of sammiches, here’s a loaded chicken tenders sammy with some potato salad from the local Kroger deli.DSC_9163 (1600x1060)More sauerkraut than pastrami on this reuben.  There wasn’t much pastrami left so I compensated a tad.

The Bixby Diaries: I’m Three Months Old Now

Big and sleepy1

I’m back. It’s been a busy couple of weeks, so I’ll just hit the highlights.

My weigh in last week was 36.4 lbs, 21” at my shoulders and 32” inches from my head to my butt. I went to the Vet today for my next round of shots and weighed in at 40 lbs even. I love them there, they give me liver treats and make a big fuss. Could have done without Dr. D taking my temperature. Rude.

Bixby 9 18 14

Everyone I meet says I have big feet. What do you think?

Dr. D says I’m going to start doing something called teething soon. I don’t know what that means, but I do know it means my person has apples and carrots in the freezer and they are yummy. My person says I’m growing like corn in summer. I had to get a new collar today and my person says pretty soon I’m not going to fit in the crate in the car anymore. (TaMara’s note: on Saturday, he fit ok in the crate, on Monday, his head hit the top of it, it was a bit of shock)

Uh-oh 1

Emma was caught sleeping with me. I didn’t want to mention it before but she does it a lot, I thought it was supposed to be a secret.

 

Fun with Friends

I had a great play date with my new big buddy Kodiak. He belongs to my favorite play toy, LFern. I love her.

I’ve been able to avoid morning walks, well until today, when my person said we’d have to start again, because I was a little too rambunctious in the morning. Whatever that means.

Speaking of mornings, found a great way to wake my person up. I leap up and then belly flop on her and give her wet kisses. Makes her laugh.

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I like big slippers, I cannot lie, other big dogs might like sandals or boots, but I like the big fluffy treats. (Insert Sir Mix-a-Lot here) My person seems to find this unfortunate, so she decided to buy me another shower puff, which is great fun.

What Shower Puff

My person works too hard and I like to try and help her when I can. So now, in the mornings, I take the kitty litter bag to the trash. Makes me feel so proud to carry it down the stairs and out to the trash. It’s so much fun, I often don’t want to give it up right away, but eventually all fun games have to end. Or my person uses that voice.

I have a new crate that I like okay enough. When I’m in it, the cats come out a lot more and walk around and sniff at me. But this week, I think I spent a lot of time in it. My person says I’ve been “trouble” and it’s like I’m going through my “terrible twos” I’m not sure what that means, but she does say, “Bixby, why did you do that?” a lot.

What Shower Puff2

I’ll let you in on a little secret; I do it because it’s fun. See you next week. – Bixby

Paw print

Dinner Menu: Carne en su Jugo

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I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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Originally posted July 2010

Awesome Use of a Drone

Probably the next best thing to a drone delivering your beer or pizza:

I don’t know why, but fall colors this year are really making me happy. I think I’m going to take the really long way home from Boulder tomorrow to see some color.

Happy Autumn!

Kremmling from Jim Yost.

Kremmling,CO from Jim Yost.

What’s on your menu today? I think I may move on from apples to pumpkin this week.

 

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Fall in Colorado

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My schedule has been such, I haven’t been able to get to the mountains for some color, but I’m hoping to get up there this next weekend. Until then, here are some great shots from others I wanted to share.

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Photo by James Bunten

Photo by James Bunten

 

Photo of Steamboat Springs by Larry Pierce

Photo of Steamboat Springs by Larry Pierce

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