Pasta Un-Carbonara. As a cook, I’d love to be remembered as someone who took inspiration from my culinary heritage, but also relished making dishes my own, not feeling shackled by recipes, but rather enjoying the freedom to apply skills I’ve acquired over the years to bring new techniques and ingredients to my cooking. I’d also like to be remembered for the time I’ve spent cooking with my family, teaching my kids a few things about cooking before they head out on their own in the world.
This dish, our twist on Spaghetti Carbonara speaks to both of these things. A family favorite that gives a nod to my Italian culinary roots, but veers from the traditional in substantive ways, it’s a dish that was born out of experimentation with my clan, one that the kids not only helped to re-define, but ultimately learned how to make themselves. Here is a photo of our set-up for cooking Chang's eggs. Enjoy! Recipe: Pasta Un-Carbonara by: Steve Dunn (Print Friendly Recipe) Ingredients: Method: Serves 6.
Pizza Braid. A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!) , but the recipe below is for a very basic hamburger and pepperoni braid. You could make your own dough, but I prefer the shortcut of using Rhodes rise and bake dough. This is one of my favorite shortcuts to make a nice loaf of bread or use in recipes like this one. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it.
Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. *Simply Scratch*: Parmesan Garlic Bread: Last week was a busy week filled with a field trip to the zoo sandwiched by 3 twelve hour shifts. By Friday I was extremely happy for the weekend to arrive. Although Pat worked late, we still barbecued dinner and relaxed with a few adult beverages after tucking in our girls. Tonight he made a special request… for garlic bread. This garlic bread beats the store bought kind by a mile. Here are the ingredients you will need. Start by pressing the three cloves of garlic into a medium bowl. Mince up a shallot so it measures one tablespoon.
Add the shallot to the garlic in the medium bowl. Next, mince up the fresh parsley and measure out a tablespoon. Add that to the bowl along with the salt and pepper. Now add the *gasp* two sticks of butter and the two tablespoons {give or take} of freshly grated Parmesan cheese. Mix until combined. And set aside, just for now. Grab your loaf of Italian bread. Using a bread knife, slice lengthwise in half and place on a sheet pan. Remove and slice immediately. Cheesy Pepperoni Pizza Dip. Become a Fan of Noble Pig Vineyards on Facebook, we’d love to have you. Children love this. Teenagers love it even more. Men really love this. Men, screaming at a football game, while drinking beer, especially love this. I love this. Let’s face it, Superbowl Sunday is approaching with record speed.
You need to set this Cheesy Pepperoni Pizza Dip right next to the buffalo wings and watch it disappear. The best part, it’s ready in minutes. Let’s make this… Here’s what you will need: Pepperoni, sliced olives, cream cheese, mozzarella cheese, pizza sauce, dried oregano leaves, butter, refrigerated breadstick dough and parsley. In a heavy pot, over medium heat, combine pepperoni, sliced olives, green onions, oregano and pizza sauce. Add cream cheese and mozzarella cheese. Remove breadsticks from the tube and cook according to package directions. When breadsticks are finished baking, brush with melted butter and sprinkle with parsley. I hope you have enough for everyone. Cheesy Pepperoni Pizza Dip. Easy as hell pizza balls by *1stFrostfirewolf on deviantART.
Pizza Dip. Over the last while I have slowly been trying to free up some space in my freezer and I recently came across some pizza sauce that I had left over after making a pizza a while back. As soon as I stumbled upon it I remembered thinking that I had wanted to use it to make a hot cheesy pizza dip when I put it in the freezer. Once I had that thought there was no turning back and I was already dreaming up recipes for the dip.
At first I was just going to follow my standard hot cheese dip template where I just mix everything up, pour it into a dish and bake it until the cheese is melted, golden brown and bubbling but then I had another idea. I wanted to top the dip with slices of pepperoni but my normal dip baking dish is small and it would only allow for about three slices of pepperoni to go on top so I needed something bigger, like a pie plate. Since this pizza dip is in the form of a pizza, you could top it with any of your favourite pizza toppings. Pizza Dip Servings: makes 4 servings. Spaghetti and Meatball Pot Pie. Remember those meatballs I made for a “special idea” on Friday?
Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme. I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown.