Tag Archives: cheese

Ham and Cheddar Popovers

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Good morning! I asked my husband last night what do you want for breakfast tomorrow? He replied “something warm”. Today sure feels like Christmas instead of Thanksgiving time of year. My temperature gauge is reading 18 degrees not to mention there is a good amount of snow covering our ground here in western pa. I think these warm popovers will do the trick with a good cup of pumpkin spice coffee. I’m pretty sure these tasty little bundles of savory deliciousness will warm the soul.

Ingredients:
1/2 cup of chopped finely ham ( I freeze mine after I make a ham in sandwich ziplock baggie) perfect for meals like this
6 tsp shredded cheddar cheese
2 TB Parm cheese
1 cup skim milk
1/4 cup whole wheat flour
3/4 cup All Purpose (AP) flour
1/4 teaspoon salt
2 scallions chopped
2 eggs
1/4 tsp freshly cracked pepper

Directions:
Place milk and eggs in medium bowl

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Whisk until well incorporated.

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Add salt, pepper, parm cheese, and flours.

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Mix with whisk.

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Cover and let rest at room temperature for 30 to 45 minutes.

Now is a good time to chopped the ham.

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Preheat oven to 400 degrees.

Set 6 ramekins on sheet pan and spray very well with cooking spray.

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After mixture has warmed up to room temperature divided evenly the batter into the greased dishes. I used about 1/3 cup in each ramekin.

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Once cups are even with batter add a heaping TB of the chopped ham in the center.

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Now add a tsp or pinch of cheddar cheese

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Lastly sprinkle with a pinch of green onions. Chives would also work.

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Place in oven for 15 minutes in 400 degrees.

Change temperate to 350 and bake for an additional 15 minutes.

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Enjoy!

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Pierogi Pizza

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My husband and I love pierogi. The other night I wanted to make pierogies and I didn’t have any in the freezer. I made a pot roast instead with some garlic mashed potatoes. We had mashed potatoes left over so I made some pizza crust (TOH whole wheat) and thought well I can make a pierogi pizza. Now it is a favorite!

 

Ingredient:

http://www.tasteofhome.com/recipes/thin-crust-pizza-dough

~1-1/2 cups of cheddar cheese

~1 cup left over seasoned mashed potatoes (I used roasted garlic)
~1/4 tsp garlic salt
~1/2 chopped onions sautéed in 1 tsp butter
1 TB cornmeal

salt and pepper to taste

 

Directions:

Preheat oven with pizza stone at 500 for one hour.
In the meantime get your crust recipe going or thawing if you are using a store bought dough frozen or fresh)

Roll out dough and sprinkle cornmeal on either a pizza peal or back of a sheet pan and set dough on top of the spread out cornmeal this makes it easier to slide the dough onto the hot pizza stone. Sprinkle garlic salt over the dough and make fork marks in the dough to prevent the dough from bubbling up in the oven. Now place the dough in the oven.

Let the dough bake for 5 minutes and then remove from the oven.

While the dough is pre baking sauté up the onions. Get a pan hot (medium heat) and melt the butter and the onions. Cook until the onions are transparent about 5-8 minutes.

Spread out the mashed potatoes on top of the dough. Sprinkle the sautéed onions. One top of the onions sprinkle the amount of cheese you would like on top and bake pizza for 10-15 minutes.

 

Be careful the mashed potatoes are a good insulator and make this pizza hot.

Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

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My husband and I love to make pizza… We had some left over baked potatoes from yesterday’s dinner. I google left over baked potato recipes and the first recipes I found were soup and potato salad recipes. It was almost 90 degrees here so I decided against the soup and thought potato salad would not suffice for dinner. Ironically,I just made a new pizza dough recipe and had some of the dough thawed in the refrigerator ( I always have some fresh dough thawed in the refrigerator “just in case”. So I thought I would give a loaded baked potato pizza pie a try. Turns out this recipe does taste just like a baked potato !

 

Ingredients:

4 slices of bacon (cooked and chopped)

One Pizza Dough Recipe (below) or your favorite dough

1 to 2 Cups of Cheddar Cheese

Half of a large left over Baked Potato (skin removed and mashed with a fork)

1 TB of Melted Butter

Salt and Pepper to season

1/2 to 1 tsp of Buttermilk Ranch Seasoning (my favorite is Penzey’s but you can use Hidden-valley powdered ranch too)

1 TB dried chives (optional)

Directions:

1. Preheat the oven with pizza stone in oven at 500 degrees for at least an hour.

 

2. Roll out dough into a 12 inch circle

3. Cube up left over baked potato & butter and heat in microwave for up to a minute mash with fork (you may want to season with salt and pepper to taste) .

4. After the oven has been on for an hour place pizza on a pizza piel that has been heavily coated with cornmeal toss the dough onto the stone that has been heating in oven. Let bake for 2 minutes.

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5. Remove from oven and sprinkle with salt and pepper.

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6. Spread evenly the mashed potato onto the pizza dough sprinkle with Buttermilk Ranch Powder seasoning.

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Add chopped bacon, cheese, and whatever use you usually place on your baked potato.

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7. Toss back into the oven for 5-9 minutes until your cheese has melted just the way you like it.

 

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8. Remove from oven and sprinkle chives as you wish.

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ENJOY :)

Dough Ingredients:

This recipe will make 4, 12 inch pizzas so freeze some dough for another day!

1 cup of warm water (Temperature 105 to 115 degrees)

1 TB of sugar or honey

2 1/4 cup of AP Flour

1 Cup of Cake Flour

1 TB of Kosher Salt or Flaky Salt

2 TB of Olive Oils

 

Direction:

1. Combine water, sugar, and yeast, allow some time to proof (appearance will be foamy) about 5 to 10 minutes.

2. Sift flours and salt in the bowl of a stand mixer with hook attachment in place.

3. Add oil to proofed yeast mixture, pour into flour mixture. Knead using the dough hook for 10 minutes.

4. Place dough formed in a ball into a Pam sprayed bowl on a warm area and cover with plastic wrap. Let the dough rise for 1 to 2 hours or until the dough doubles in size.

5. Once the dough doubles punch down and divide into 4 equal parts. This is where I spray 4 quart sized ziplock bags with pam and place the dough in the bags and allow to rise for another hour. Once the dough has risen place dough you are not using today into the freeze for next pizza party.