Big Ten Bagel Pizzas

This week starts the college football season for the Big Ten.

This is great for watching the game or anytime.

I used everything bagels, but you can use what flavor bagels you like. 

4 bagels split in half

1/2 - 3/4 c. each: pizza sauce, shredded mozzarella cheese, chopped bell pepper, chopped onion, sliced halved pepperoni, chopped mushrooms, chopped tomatoes
1/8 - 1/4 c each: chopped olives, chopped anchovies, chopped ham, olive oil, 
Non stick cooking spray
1 - 2 cloves chopped garlic
1/4 tsp. each: basil, parsley, oregano
1/8 tsp each: salt, pepper, lemon juice
pinch red pepper flakes

Preheat oven to 350 F

Rinse, peel, seed, chop vegetables and garlic.

Slice pepperoni. Chop ham, anchovies and olives. 

Spray cooking spray on 2 baking sheets.

Carefully cut bagels in half and place open side up on baking sheet.

In a measuring cup, mix together oil, juice, salt, pepper, herbs with a clean fork. 

With a pastry brush, spread oil mixture on top of the bagels

With a spoon, spread tomato sauce over bagels.

 Put whatever toppings you want on your pizza. 

When finished place pizzas in oven to cook for 10 - 15 min. or until done. 

Keep an eye on them so that they don't burn. 

Serves 8.

Broasted Cabbage

1/8 - 1/4 c. olive oil (adjust amount needed)
1/4 tsp. each: , pepper, salt

1/8 tsp. lemon juice

1 clove fresh garlic crushed and chopped
1 medium head cabbage
non stick cooking spray

pinch red pepper flakes

Preheat oven to 350' F

Spray baking sheet with non stick cooking spray.

Remove outer layers of cabbage and cut cabbage in half.

Rinse cabbage under cold water.

Peel, rinse, crush, chop garlic.

In a measuring cup combine; oil, salt, pepper, garlic, lemon juice. 

Mix well with a fork and pour over cabbage. Toss to coat.

Cut cabbage into wedges.

Place cabbage on baking sheet and pour oil over cabbage. Flip to coat and place pan in oven.

 

Bake for 20 - 35 min. Be sure to keep an eye on it to prevent burning. 

Halfway through cooking, remove baking sheet from oven and flip cabbage over.

Remove baking sheet from oven and place cabbage on a paper towel lined plate to soak up excess oil.

Serves 4 - 6.

Arroz Con Pollo

This is my version of a classic.

I've used regular chicken thighs but you can also use boneless skinless chicken thighs instead.

I cooked this in the slow cooker, but you can also do this on stove too

Non stick cooking spray

1 - 2 T. each: butter, olive oil

1 lb. chicken thighs

1 c. rice

1 onion chopped

1 garlic clove, crushed, chopped

2 - 3 c. low sodium chicken broth

1/4 tsp. each: salt, pepper 

pinch each: red pepper flakes, tumeric

2 - 3 drops hot sauce

1 c. diced tomatoes

Fresh lime juice

Peel, rinse, crush & chop garlic.

Cut lime in half.

In a bowl combine chicken, red pepper flakes, turmeric, hot sauce, 1/2 of salt, pepper.

 Squeeze some lime over chicken, toss to coat.

Cover dish with plastic wrap and place in refrigerator to marinate for a few hrs.

Preheat slow cooker to medium high heat, lower heat to medium.

Spray nonstick spray in bottom of slow cooker.

Remove chicken from refrigrrator and place chicken in cooker.

Cook chicken on 1 side for 12 - 15 min, flip chicken over and cook on other side for 12 - 15 min. more.

While chicken is cooking, peel, rinse chop onions.

Rinse and chop tomato, set aside.

Remove chicken from pan and place on a clean plate.

Add butter, and more oil if needed. 

Add onions, rest of salt, pepper, garlic and saute for 3 min. 

Add rice and saute for 3 min.

Add 1/2 c. chicken broth and stir until broth is absorbed by rice. 

Repeat process with 1/2 c. of broth.

Pour remaining broth into rice.

Add tomatoes and return chicken to slow cooker.

Place lid on cooker and cook for 15 - 30 min. more or until chicken is done.

Serves 4.

Champagne Dreams, Beer Budget Risotto

You don't have to be rich to enjoy a good risotto.

This is perfect for a fall Michigan day or anytime.

 I've used arborio rice, butter and chicken broth.

But you can also use a short grain rice, vegan butter, vegetable broth instead.

I've used a lager for this but you can also use a pilsner or a non alcohol beer instead.

1/2 c. each: chopped onions, chopped leeks

2 T. chopped shallots

1 c. arborio rice

12 oz. lager beer

2 c. low sodium broth

1 - 2 T. each: butter, olive oil

1 - 2 cloves garlic, crushed and chopped

1/8- 1/4 tsp each: salt, pepper

Peel, rinse, chop onions, shallots, garlic. 

Remove stem from leek. 

Rinse and chop the white parts of leek. 

Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. 

Add onion, leek, shallots and garlic. Saute for 2 - 3 min.

 Add rice, salt, pepper, stir and saute for 2 min. 

Add 1/2 c. of beer to rice. 

Stir rice until beer is absorbed 2 - 5 min approx.

Carefully add another 1/2 c. of beer to rice.  

Stir for 2 to 5 min or until beer is absorbed. 

Repeat process with remaining beer and chicken broth,1/2 c. at a time until all liquid is absorbed.

Serves 4 - 6. 

Sunny Day Skewers

Just because it's fall doesn't mean you still can't use your grill.

This is great for tailgating or any time.

1 - 3 c. each: watermelon, cantaloupe, pineapple, strawberries, honeydew melon

1/2 T.: rum 

1 T. oil (canola)

1/8 tsp. sugar (regular or diatetic)

Soak 12 wood skewers in cold water for 1 hr. 

In a meauring cup combine: oil, sugar, rum. Mix with a clean fork.

Cut in half, seed, chop melons into chunks if needed.

Chop pineapple into chunks. 

Rinse and hull strawberries.

In a bowl combine fruit, oil mixture.

Toss to coat fruit.

Preheat grill to medium.

Thread fruit on skewers 

Place skewers on grill. 

Grill fruit for 1 - 2 minutes on each side.

Serves 4.

Easy Challah Bread

Happy Rosh Hashanah!

This is great for a Rosh Hashanah celebration or anytime.

I used premade bread dough for this, but you can make your own bread dough if desired.

Premade bread dough

1 egg, beaten

1/8 - 1/4 tsp. each: parsley granulated garlic, salt, pepper

non stick cooking spray

1/8 - 1/4 c. flour (enough to dust work area)

Preheat oven to 350' F.

Knead bread dough if needed and cut dough into three pieces. 

Place dough on a clean plate.

Cover bread dough with a clean dish towel and let rise 1 hr.  if needed.

With clean hands, sprinkle some flour on a clean workspace.

With your hands roll 1 dough piece into a long strand on workspace.

Repeat process with remaining dough pieces.

Place 1 strand in the center on clean parchment paper.

Attach remaing strands to the middle strand at the top of the strands by pinching them together.

Spread out strands and braid 1 strand over the middle and do the same with other strand. Repeat braiding process with strands until bread is braided.

Crack egg in a clean bowl.

Add salt, pepper, parsley, garlic and mix egg with a clean fork.

Place bread on cookie sheet.

With a pastry brus,h brush egg wash over the bread and place bread in oven.

Bake bread for 30 to 40 minutes or until done.

Serves 6 - 8.

Easy Breezy Sea Breeze

Need a quick cocktail for Labor Day Weekend, game day or tailgating.

This is great for anytime too.

4 - 6 oz. vodka

2 c. Cranberry juice

1 c. grapefruit juice

Ice

In the bottom of 4 clean glasses, place ice cubes.

In a clean jar, combine ingredients.

Screw lid on jar and shake for 20 - 30 sec.

Remove lid from jar and pour cocktail through a cocktail strainer over into the glasses.

Serves 4.