Ham and Pepperoni Stromboli

Pepperoni and Ham Stromboli

Ingredients

 

1 can pizza dough crust
Pepperoni to taste
Lunch meat ham to taste
5 slices mozzarella cheese
1 cup shredded mozzarella cheese
Italian seasoning to taste
garlic salt to taste
Sesame seeds to tastes
1 egg
⅓ cup pizza sauce

Instructions

Step 1
Preheat your oven to 400 degrees F
Step 2
On a parchment lined cookie sheet, roll out your pizza dough to a rectangle
Step 3
In the middle of the dough, add your mozzarella cheese slices. This will be done long ways
Step 4
Top the cheese with your meats to taste, then add pizza sauce, shredded mozzarella cheese, and Italian seasoning
Step 5
Fold one side of the pizza dough on top of the filling, then fold the other side over that. You do not have to seal this, as the dough should be on top of each other. You also do not have to seal the ends
Step 6
Crack an egg into a bowl and mix. Add this egg wash to the top of the Stromboli
Step 7
Season with garlic salt and add sesame seeds
Step 8
Bake at 400 for 14 minutes
Step 9
Cut into slices and enjoy!

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Tomato Bisque soup

 https://www.laurainthekitchen.com/recipes/ultimate-tomato-bisque/

Ingredients

• 2lb of Ripe Tomatoes, chopped
• 1 Tbsp of Balsamic Vinegar
• 2 Tbsp of Olive Oil, divided
• 2 Tbsp of Unsalted Butter
• 1 Small Onion, chopped
• 3 Cloves of Garlic, minced
• 2 Stalks of Celery, chopped
• Few Sprigs of Fresh Thyme
• 1 Large Potato
• 5 cups of Chicken or Veggie Stock
• 3/4 cup of Heavy Cream
• Salt and Pepper to taste
• Fresh Basil
• Sliced Baguette
• Freshly Grated Parm

Preparation

1) Preheat your oven to 425 degrees, in a small roasting pan, add the tomatoes, balsamic, one tablespoon of olive oil, salt and pepper and roast for about 20-25 minutes or until caramelized and roasted, meanwhile start the base.

2) In a Dutch oven, add the remaining oil, and butter, along with onions, garlic and celery along with a pinch of salt and sauté over medium heat for about 7-10 minutes until softened.

3) Add the stock, potato, thyme and Italian seasoning, cook over medium low for about 15 minutes or until the tomatoes are ready and potato is tender, add the tomatoes to the soup base, simmer for 10 minutes.

4) Puree the mixture until smooth (discard the sprigs of thyme before you puree) add it back to the same pot, add the cream and some basil,, keep it warm over low heat, adjust the seasoning to taste and in the meantime, make the parm croutons.

5) Add the slices of baguette to a parchment paper lined baking sheet, drizzle both sides with some olive oil then pop in the oven for about 5 minutes or until lightly golden, then take them out, rub each one with a clove of garlic, top them with some parm and pop them back in for a few minutes or until deeply golden brown and cheese is melted.

6) Serve the soup with a few giant "parm croutons" and enjoy!

Goulash

 

Recipe

-1 lb ground beef

-1 diced onion

-1/2 tsp each of salt and pepper

-1 tsp each of onion powder, Italian seasoning, and paprika

-1 TBSP Worcestershire sauce

-1 TBSP minced garlic

-2 8 oz cans of tomato sauce

-1 15 oz can of diced tomatoes 

-2 bay leaves 

-1 1/2 cups of beef broth

-2 cups of elbow macaroni 

-shredded cheddar cheese 

Steps

-brown ground beef and a diced onion in a skillet over medium heat and season with salt, pepper, onion powder, Italian seasoning, and paprika

-drain grease from meat once it is browned

-add minced garlic and Worcestershire sauce 

-add two cans of tomato sauce, diced tomatoes, beef broth, and bay leaves 

-let simmer for about 10 minutes 

-remove bay leaves

-add elbow macaroni

-cover and simmer on low for 12-15 minutes (until pasta is cooked)

-serve and top with shredded cheddar cheese 

Enjoy! Let me know if you try it out!

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Goulash

 

Ingredients

2 cups Ground beef – or another ground meat

2 Onions – either a white or yellow onion, chopped

1 Green bell pepper – yellow or red bell peppers also work well, chopped

2 tsp Garlic – minced

2 cups Beef broth

1 cup Water

15 oz Tomato sauce

14.5 oz Diced tomatoes – petite diced tomatoes work very well

6 oz Tomato paste

2 tbsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Paprika

Salt and pepper – to taste

Bay leaves 

16 oz Elbow macaroni – uncooked, you could also use rotini or any other small pasta

2 cups Cheddar cheese – shredded

Parsley – for garnish

Directions:

1 add ground beef, onions, bell pepper, garlic, brown meat, drain

2 add broth water tomato sauce diced tomatoes, tomato paste, Worcestershire sauce, Italian Seasoning, bay leaves, paprika, salt and pepper, boil, the reduce and simmer for 20 min.

3 add macaroni and stir.  Simmer for 20 more min

4 remove bay leaves

5 stir in chedder cheese

6 garnish with parsley

alternate for peppers, diced carrots, corn, peas, green beans, spinach, or muchrooms.

https://thebestblogrecipes.com/goulash/
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Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

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Copycat Spaghettios

 

 

https://www.lordbyronskitchen.com/homemade-copycat-spaghettios/

Ingredients

• 450 grams O-shaped pasta
• 16 ounces tomato sauce
• 4 tablespoons tomato paste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt (plus salt for pasta water)
• 1 tablespoon honey
• 6 tablespoons milk
• 2 tablespoons salted butter
• 1 cup shredded cheddar cheese, optional

Instructions

• Start by cooking the pasta according to the package instructions.
• While the pasta is cooking, add all of the other ingredients (except the shredded cheese) to a sauce pan.
• Over medium heat, whisk the ingredients together and cook until the butter is melted and the sauce is simmering. (If you are adding the shredded cheese, do so now. Use a rubber spatula to fold it into the sauce until melted and fully incorporated.) Continue to simmer, stirring frequently.
• Drain the cooked pasta well. Transfer it to the saucepan with the sauce. Stir the pasta into the sauce and evenly coated. Turn off the heat. Plate the pasta and enjoy.

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Lentil Soup

 

 

Lentil Soup

Original recipe yields 8 servings

Ingredient Checklist

    2 tablespoons olive oil

    ½ onion, chopped

    1 carrots, diced

    1 stalks celery, chopped

    1 cloves garlic, minced

    ½ bay leaf

    ½ teaspoon dried oregano

    ½ teaspoon dried basil

    1 cups dry lentils

    4 cups water

    ½ (14.5 ounce) can crushed tomatoes

    ¼ cup spinach, rinsed and thinly sliced

    1 tablespoon vinegar

    salt to taste

    ground black pepper to taste

Directions

Instructions Checklist

    Step 1

    Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

    Step 2

    Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.

    Step 3

    When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.

https://www.allrecipes.com/recipe/13978/lentil-soup/

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