Pepperoni Pizza: Homemade sauce &dough!

Using the dough from an old post, I decided to make a Pepperoni pizza tonight. With cramps like a BITCH, I decided I needed to get my mind off of them. And cooking is always the best medicine 😉

Really, all I want to share here is how I made the sauce!

2 cans of diced tomatoes, pureed until NEARLY smooth. I like to leave a little bit of the chunks in there. For more of a hearty tomato bite. You don’t have to, you can puree it completely. You can also just use a can of tomato sauce. I didn’t have one, or fresh tomatoes, so I decided to be cheap about it.
1 green bell pepper, diced
1 half of a yellow onion, diced
Two cloves of garlic, minced, or more to taste (I’m pretty sure I used like… 4 cloves haha)
Pinch of each of the following (add more to your taste): Oregano, Basil, Parsley, Salt, Pepper, Red Pepper flakes, Thyme.

I sauteed my onions & bell pepper first in the sauce pan, and then added in my tomato puree.
At this time I cranked up the heat to let it reach a boil, and threw in my herbs and spices.
Once it’s hit a boil, you can leave it to simmer for an hour or so, give or take.
I let it simmer a while so all of the flavours come together nicely.
Really, this is all about YOUR taste, and how you like your pizza sauce. I like a heart, veggie filled sauce. You’ll typically find me adding way more of everything. Especially garlic & onion. Omnomnom!

Once I’ve got my dough all rolled out, I put it on a cornmeal dusted baking pan (if you have a pizza stone, you are awesome. I don’t. Yet.)

I spread a good amount of sauce onto the dough, and then add slices of pepperoni.
I like to do this in layers, by the way.
So, Pepperoni, then cheese. Then more pepperoni, then more cheese.
You can add whatever you like, underneath or on top. I was going for something a little more simple.

Here’s my progression:

Pop that baby in at about 450, for 15-20 minutes. Let it cool before cutting! Otherwise your cheese and toppings will slide RIGHT off. Let it sit about five minutes or so, cut to your liking, and freakin’ enjoy!!

Easy homemade Macaroni & Cheese with Bacon

 

When I stumbled upon the idea of making mac & cheese from scratch I was thinking “Hell, this is going to be a process”. I was so wrong! It’s actually REALLY easy, and the more you do it, the better consistency  you get. Every time I make it, it gets better and better.

First things first, decide on your cheeses. You can use anything, really. I tend to stick to the same handful every time. I like a nutty & sharp Mac & Cheese, but you can also just make it standard cheddar.

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 5 or 6 thick slices of bacon, more or less to taste, chopped
• 1 yellow sweet onion, chopped
• 1 cups Swiss – shredded
• 2 cups Mozzarella/Provolone (an Italian Mix) – shredded
•  3 cups extra sharp cheddar – shredded
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups bread crumbs

Cook Macaroni (or even cavatapi!) as directed on package.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, at 400 degrees, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it has cooled off enough to handle.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Saute onions in another pan, once cooked through and translucent, melt the butter in the pot with the onions, and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. DO NOT LET IT BURN.
Take it off the heat and slowly add in your cheese, saving 1/2 a cup of Cheddar for the top.

Once it is well mixed & smooth, add in your macaroni & bacon. Transfer to a baking dish large enough to hold all of the yumminess you just created. Sprinkle the remaining cheese on top. Melt a little more butter and mix with your bread crumbs, to sprinkle on top. Butter is important for the bread crumbs! If you don’t saturate them a bit, they won’t cook nice and brown. They’ll just sort of stay dry… and grainy. Yum? Haha

Bake for about 30-40 minutes, or until the cheese is bubbly and browned on top.

Let cool slightly, and serve.

This is a main dish on it’s own, INCREDIBLY heavy on the stomach. I’d suggest either making it your entire meal, or just a small side. I’d go for the meal 😉

Easy Pico de Gallo and Guacamole

This is one of the many ways I make my Guacamole. Typically, I like to add ingredients one at a time, if I actually have the time to. I like a chunky version over a smooth/pureed version.

This recipe I use when I’m also making fajitas or tacos, because I can easily double the pico amount, use half for the guacamole and the other half for toppings!

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• 1/2 whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• _____
• FOR THE GUACAMOLE:
• 3 whole Avocados
• Pico De Gallo
• Lime Juice
• Salt To Taste

For the pico, it’s really simple. Just chop up all your vegetables, using the seeds from the jalapeno as well. Stir together and saturate with a lot of lime juice, as well as the cilantro.

You can double the amount, or whatever you like, if you’re going to be using your pico for anything else.

Now, for the Guacamole you should use quite a bit of the pico. It really all depends on how much STUFF you want in there. If you like it to taste more avocado-y, use less pico.

Now, I smash my avocado with a potato masher until it’s nice and lump-free (a few lumps isn’t horrible. I actually kinda like those yummy pockets of meaty avocado 😉 ) and then I begin adding the pico. I use a LOT of it in there, but that’s just my personal preference. Just mix together. Make sure to drop those seeds back into your guac to help keep it from turning brown (the lime juice works well for that, too) !!!

Now, this is optional. But I add a bit of garlic powder, chili powder, and cumin. A teaspoon or so of each, a little more usually on the cumin. I like it to be really seasoned and flavorful. You can omit all of this, or just mess around and add to your specific tastes.

Coming up next is my black bean & corn salsa recipe!!

Roasted Garlic Soup

I’m a huge fan of the allium family. Onions of all kinds, and the stinkiest, most potent garlic you can find. I don’t even care how stinky it is, it tastes GOOD.

Aside from pasta dishes chalk full of garlic & onion, there’s one recipe that I can’t seem to stop being amazed by. Roasted Garlic Soup. Roasting the onions and garlic in the oven for over an hour turns this dish into a sweet, savory dish. One you’ll find yourself licking the bowl long after it’s gone — or at least I do.

What You’ll Need:

4 to 6 large red onions, quartered
2 heads of garlic, cloves peeled
2 shallots, peeled
2Tbs olive oil
2 Tbs Emeril’s Original Essence (recipe follows)
6 cups Chicken Stock
2 tsps finely chopped fresh sage
2 tsps finely chopped fresh thyme
3/4 tsps salt
2 tsps Balsamic vinegar
1/2 cup heavy cream (you can omit, for vegan. it will be less creamy, more watery)
Any bread for serving (I suggest topping with croutons or crusty bread for more of a “french onion” texture. Though, when I’m feelin’ less inclined, I just toast up some regular ol’ french bread and serve it in slices on the side.)

Preheat your oven to 400 degrees.

Quarter, peel, and chop all vegetables and herbs to specification.

Combine all vegetables in a roasting pan large enough to hold a single layer. Add the olive oil & Essence and toss to coat. Roast until well browned, which should take about an hour and a half.

Remove the pan from the oven and set over two burners on medium low heat.
If you are working with a electric stove, here’s what I do (as I have one). I roast my vegetables in a dish. When they are done, I scrape as much as I can from the bottom & transfer it to a pot. Then continue with the rest of the recipe as follows.

In the pot (or roasting pan) add two cups of your Chicken Stock, the sage, thyme, and salt. Cook for 10 minutes, scraping up any browned bits from the bottom with a wooden utensil.

Transfer your mixture to a blender or food processor, and puree until smooth. It should be about 2 minutes. If you want more of a textured soup, process less.

Pour/scrape puree back into your pot on a medium-low heat. Add the rest of the Chicken stock and the Balsamic vinegar. Stir to combine. Bring to a simmer, and then stir in your cream.

Serve immediately, hot. Top with croutons (to let them absorb moisture & swell to create a kind of topping) or side with toasted bread.

EMERIL’S ESSENSE (makes a jar or so)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

This recipe, seriously, is so good. Thanks to Emeril’s Potluck book… I am a happy girl. And I know a man who has been very happy about it, too 😉

If you have any questions, comments, or suggestions, please shoot me a message or a comment! Thanks guys!