Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Thursday, October 26, 2017

Buffalo Chicken Naan Bread Pizza

If you like pizza, you will love this homemade Buffalo Chicken Naan Bread Pizza. It is easy to make, using purchased naan bread and pizza sauce, and when you don't feel like making dinner and want to order a pizza instead, you will be glad you made this! I am part of a group of great bloggers all sharing pizza recipes today Find them at the end of this page!
Buffalo Chicken Naan Bread Pizza
(printable recipe at end of page)
(makes 2 pizzas) 

1 Large raw Chicken Breast
1 tablespoon Butter
1 teaspoon minced Garlic
1 tablespoon Butter 
Medium Onion
2 pieces small Naan Bread
1 cup Pizza Sauce
2 tablespoon Hot Sauce
Shredded Mozzarella Cheese 
Fresh Mozzarella Cheese
Ranch Dressing


Butterfly the chicken breast, trimming off any fat, and taking out the middle vein.
Pan fry the chicken in a tablespoon of butter and a teaspoon of  minced garlic.

Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter. Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter.
Once chicken has cooled enough to be handled, pull the chicken apart into shredded pieces.
 Mix together the pizza sauce and the hot sauce with a tablespoon of butter. Add more hot sauce if you like it hot! Heat in microwave to melt the butter and mix together.
Add shredded chicken to bowl. Soak chicken for a few minutes, then drain sauce from chicken.
Spread pizza sauce on the naan bread. You can see that these pieces are both very different. I like a lot of sauce, so the one on the right is mine, but my husband likes a bit less sauce and his is on the left.
Add a sprinkle of the shredded mozzarella cheese to each bread.
 Top the cheese with chicken and onion.
Add more shredded mozzarella and then small chunks of fresh mozzarella .
Bake for 10-15 minutes until cheese is melted.
If you like a crispier pizza, stick the pizza under the broiler for 5 more minutes, but watch so it doesn't burn.
Cut pizza and drizzle with ranch dressing if desired!
Thanks for joining me today! Scroll down and find more yummy pizza recipes to keep you in pizza ideas for quite some time!   Happy Pizza Day!

Follow The Freshman Cook here:

Don't these pizzas all sound amazing?! 
Check 'em out!














Sunday, October 15, 2017

Homemade Spaghetti Noodles with Stuffed Meatballs / #SundaySupper

  We are talking about Comfort Food Pasta Recipes today at #SundaySupper and I am sharing my Homemade Spaghetti Noodles with Stuffed Meatballs. These juicy, tasty meatballs, made with ground chuck, are stuffed with fresh chunks of mozzarella adding an amazing dimension of taste.
Unfortunately, my pasta maker fell off the table and broke as I was rolling out my pasta dough, so my homemade spaghetti noodles turned into store bought spaghetti noodles. But they are still delicious, and major comfort food!

Why is this comfort food for me? This recipe brings back lots of family memories of my husband, son and I enjoying this meal quite often when my son was a little boy and we all three had time to sit down to dinner together. It gives me feelings of warmth, happiness, and joy!

Spaghetti Noodles w/ Stuffed Meatballs 
(printable recipe at end of post)
(makes 20-22 meatballs)

Meatballs
1/4 cup diced onion (small diced)
1/2 cup Italian Style Bread Crumbs
1/4 cup Half and Half
1 pound Ground Chuck
1/4 teaspoon Ground Pepper
1/4 teaspoon Salt
1/2 teaspoon Worcestershire Sauce
1 Egg

Sauce
28 ounce can San Marzano Peeled Tomatoes
1 cup diced Onions
2 clove Garlic
1 teaspoon Sugar
2 teaspoon Italian Medley (Mrs. Dash)
3/4 teaspoon Salt 

Other Ingredients
Spaghetti 
Parmesan Cheese, shredded

Preheat oven to 400 degrees.
 Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
Use  a spoon or your hands, to mix all ingredients together.
Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
Use a  1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of  each meatball.
 Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside. 
While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!

Thanks for joining me today!
Scroll down a bit to see lots of yummy Comfort Food Pasta Recipes from #SundaySupper family members!
Thank you to today's host, Christie Campbell who
blogs at A Kitchen Hoor's Adventures!

 

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Spaghetti Noodles w/ Stuffed Meatballs

prep time: cook time: total time:

INGREDIENTS:

Meatballs
  • 1/4 cup diced onion (small diced)
  • 1/2 cup Italian Style Bread Crumbs
  • 1/4 cup Half and Half
  • 1 pound Ground Chuck
  • 1/4 teaspoon Ground Pepper
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1 Egg
Sauce
  • 28 ounce can San Marzano Peeled Tomatoes
  • 1 cup diced Onions
  • 2 clove Garlic
  • 1 teaspoon Sugar
  • 2 teaspoon Italian Medley (Mrs. Dash)
  • 3/4 teaspoon Salt
Other Ingredients
  • Spaghetti
  • Parmesan Cheese, shredded

INSTRUCTIONS:


  1. Preheat oven to 400 degrees.
  2. Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
  3. Use a spoon or your hands, to mix all ingredients together.
  4. Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
  5. Use a 1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of each meatball.
  6. Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside.
  7. While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
  8. Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!
Created using The Recipes Generator

Wednesday, September 27, 2017

Crunchy Apple BBQ Pork / #appleweek

We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!


Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons 'R' Us
Apple Coffee Cake from Bear & Bug Eats
Apple Oatmeal Bars from Palatable Pastime  
Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
Apple & Sausage Stuffing from Girl Abroad 
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene's Recipe Journal  
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy's Cooking Adventures
Slow Cooker Baked Apples from Jonesin' for Taste
Sweet and Sour Apple Cabbage Salad from All That's Jas  

Crunchy Apple BBQ Pork

INGREDIENTS:


  • Fresh Apple Cider
  • 3 lb Pork Loin (any size will work)
  • Black Pepper
  • Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1 Fresh Rainier HoneyCrisp Apple
  • Slaw Mix
  • BBQ Sauce
  • Bakery Style Bun

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
  3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
  4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
  5. Cut apple in half, then cut each half in to small thin sticks.
  6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
  7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
  8. Spread BBQ sauce over the top piece of pork. Let it get hot.
  9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Created using The Recipes Generator















Sunday, February 19, 2017

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch


Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
 Use toothpicks to hold the pork chop closed.
Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 
Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!


 Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

  • small wheel of Brie Cheese
  • 1 small Onion
  • 4 pieces of thinly sliced Prosciutto
  • 2-2" wide pieces of Boneless Pork Loin
  • Butter
  • 1 cup Pineapple Juice
  • 2 tablespoon Dark Brown Sugar
  • 1 tablespoon Cornstarch

INSTRUCTIONS:

  1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
  2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
  3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
  4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
  5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
  6. Use toothpicks to hold the pork chop closed.
  7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
  8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
  9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
  10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
  11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
  12. Pour glaze over stuffed pork chop. Enjoy!
Created using The Recipes Generator