Life As Mom » Recipes

Grilled Pizza (Ultimate Recipe Swap: Cooking Out)

Jessica Fisher — Thu, 17 May 2012 03:10:30 +0000

Can’t stand the heat? Get out of the kitchen! Cooking out doesn’t have to be limited to meats and burgers. Try grilling pizza.

The first time we grilled pizza was about five kids and ten years ago. It was amazing! And then we didn’t do it again for quite some time.

Last summer we took up the practice again and were amazed (again) how fun and easy it was!

Here’s how to take your pizza pie outside.

1. Get your pizza dough and toppings (and side dishes) ready.

As you know by now if you do any grilling at all, you need to have everything ready. How many times have I heard my dad or husband holler, “Is everything ready? The meat’s almost done.” The grill waits for no man. So, get everything ready to go before you start.

2. Fire up the grill.

We have a Holland gas grill that we bought off craigslist years ago for a steal. It operates very much like an oven. And as you can tell from the grates, they are fairly close together, making for a great pizza grilling surface. You can make your pizza on a standard grill, just be sure to place the crusts in such a way not to slip between the grates. It shouldn’t be a problem.

While the grill is heating, bring all your toppings outside. It’s nice to have a table right next to the barbecue to make this neat and easy.

3. Bake the crust.

Don’t assemble the pizzas yet! Lay the crusts on the hot grill and allow them to bake on the underside, about 5 to 10 minutes, depending on how hot your grill is. Once the crusts are baked on the bottom, flip them over.

4. Add the toppings.

Spread your sauce and toppings on the baked top. Close the grill and cook another 5 to 10 minutes or until the cheese is melted and the crust is crisp.

5. Be patient.

This is not an exact science, especially if you’re working with a sensitive grill. So, be patient. The end result is an amazing pizza full of texture and flavor. It’s worth waiting for.

Some of our favorite pizzas:

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. This week’s theme is Dessert.

If you have a recipe that fits the theme, please link it. However, things like Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.

And don’t make me the bad guy!

What is your favorite recipe for the grill?

Sorbet Punch (URS: Bridal & Baby Showers)

Jessica Fisher — Thu, 10 May 2012 03:10:57 +0000

Sorbet, juice, and club soda combine for a refreshing punch, perfect for showers and other special occasions.

This time of year is one in which I got married and years later had several babies. That also means that it is bridal and baby shower season — at least in my memories.

One lovely shower recipe that I’ve enjoyed over the years is Sorbet Punch. It’s amazingly easy to make.

Simply scoop ice cream and/or sorbet into glasses, pitchers, or punch bowls. Then pour over juice and club soda. The result is a creamy “float” for a crowd. You can create a multitude of flavor combinations by mixing and matching the flavors of ice cream, sorbet, and juice. Depending on the combination you choose, you could also garnish your concoctions with sprigs of mint or citrus slices. For a sweeter drink, use ginger ale instead of soda water.

Some flavor combinations to consider:

orange sherbet, vanilla ice cream, orange juice, and club soda
raspberry sorbet, vanilla ice cream, raspberry blend juice, and club soda
lime sorbet, lime juice, mint syrup, club soda, and mint leaves
peach ice cream, peach nectar, and club soda
coffee sorbet, vanilla or chocolate ice cream, cold, strong-brewed coffee, club soda

In this rendition, I used mango sorbet, pineapple juice and club soda. But, really the possibilities are endless.

Recipe: Sorbet Punch

Ingredients

1 pint sorbet, sherbet, or vanilla ice cream

2 cups juice

2 cups club soda

Instructions

In a punch bowl or large pitcher, scoop the sorbet. Pour over the juice and soda. Allow flavors to mingle and sorbet and ice cream to melt slightly. Stir before serving.

Preparation time: 10 minute(s)

Number of servings (yield): 8

URS Guidelines

And don’t make me the bad guy!

What is your favorite recipe for a shower?

5 Meatless Main Dishes (Ultimate Recipe Swap)

Jessica Fisher — Thu, 03 May 2012 03:33:19 +0000

Going meatless at dinner time is a great way to save money. And it can be healthier, too.

Molly wrote in recently to request a Meatless-themed Ultimate Recipe Swap. I thought for sure we had just done one, but searching the archives I found that I was mistaken. Since going meatless is not only healthier for us, but also more economical, it seems like a great theme to focus on this week.

All of us could use a little spare change, correct?

And believe it or not, meatless can taste fabulous. I had a great time developing the meatless chapter of my freezer cookbook last year. I was totally amazed at all the flavors that could be combined together and still pack a great punch without the meat! Those Vegetable Tahini Patties pictured above were one of my delicious discoveries.

I try to include at least one meatless meal in our dinnertime each week. Here are some of our staples:

Beans and Rice – This is one of my go-to bargain meals. Beans are full of fiber and protein. Served with Mexican rice, and an array of taco toppings, home cooked beans are very satisfying. Top the rice with homemade or canned beans and then add shredded cheese, lettuce, chopped tomatoes, avocado, black olives, salsa, and sour cream. Serve with some chips or tortillas on the side.

Cheese Pizza – While it’s true that most of my crew prefers pepperoni, a cheese pizza can be an awesome meal, especially when you take the time to make some homemade sauce. A blend of both mozzarella and Monterey Jack adds great flavor.

Garlic Brie Bread – I must admit that many of my meatless meals star cheese. And oh my! This one is fabulous. Fill a sourdough bread bowl with cubed Brie and serve toast on the side for dipping. Then eat the bowl. This is like fondue in an edible pot. We can eat just this for dinner with a side salad. So good!

Pasta with Red Sauce, Salad and Veg – This is a weekly, quick-fix supper that doubles as a good, cheap eat. I’ve calculated the price of this meal as low as $3 for the whole family depending on the sales I found. Everyone loves it and if I add good bread, it’s a double winner. I typically make my own red sauce and salad dressings to help offset the costs.

Poblano Chile Enchiladas – This by far a very, very favorite of hubs’ and mine. These enchiladas, reminiscent of Chile Rellenos, are worth fighting for. Not all the kids love them as much as we do, so they get black beans and Mexican rice which I typically serve as side dishes with this meal.

How ’bout you? What are your favorite meatless meals?

URS Guidelines

And don’t make me the bad guy!

What are your favorite meatless meals?

Making Affordable Homemade Ice Cream (Ultimate Recipe Swap: Dessert)

Jessica Fisher — Thu, 26 Apr 2012 02:44:47 +0000

Believe it or not, homemade ice cream not only tastes better than store bought, but the cost analysis is comparable. Imagine all the custom-made concoctions you can enjoy this summer!

I’ve always loved the flavor and fun of homemade ice cream. It tastes so much better than store bought. And there is such excitement when an ice cream machine starts churning. The air just bursts with anticipation!

When I was a kid, we would go to backyard BBQs where the hosts would handcrank the ice cream for what seemed like hours. Later, electronic machines took over for the cranks, but you still needed to remember to buy the salt and ice. Nowadays a gel-filled canister takes the place of the ice and salt. Soft serve in a matter of minutes.

Recently, I took the plunge of buying an ice cream maker. One of those fancy-store-the-canister-in-the-freezer kind. Yeah, I know, I’m a sucker for small kitchen appliances.

I had priced out ice cream at the store a few days prior and was amazed at how small the packages had become and how high the prices, even on sale. Not to mention the unpronounceable ingredients!

Since we tend to give our appliances a good run for their money, I knew we could make it work for us in that way. A quick search showed me that Costco’s price was pretty fab for the model in question. It’s not the newest model, but it’s $32.99 right now at Costco. More on the machine once I’ve used it enough to report effectively. (Head’s up! If you make a purchase through that Amazon link there, I do receive a small percentage of the sale.)

But aren’t the ingredients expensive?

Currently, I can buy half-gallons of organic cream at Costco for $6.79, or $0.85/cup. Milk is around $2.55/gallon, or $0.15/cup. Evaporated sugar cane juice, the sweetener I’m now using is $0.80/cup.

I used the recipe from the ice cream maker as follows:

$0.15 – 1 cup hormone-free milk

$1.70 – 2 cups organic cream

$0.60 – 3/4 cup organic evaporated sugar cane juice

$2.45 – Total cost of 1 1/2 quarts of homemade, almost organic ice cream

Healthier and Cheaper?

Clearly, the ingredients I used were almost as good as it gets. And the price comparison?

In my neck of the woods, ice cream no longer comes in half-gallons. It’s so weird. In fact, one of our preferred brands sells them in 1 1/2 quart tubs. And honestly, I pay a lot more than $2.45 for those tubs, even on sale. Last week their “sale” price was $3.99.

So, the verdict is that homemade ice cream can be more economical and healthier than store-bought. I never thought I would see the day where it was cheaper to make our own.

You can bet that we’ll be making more homemade ice cream, sorbets, sherbets, and frozen yogurt this summer!

Recipe: Simple Vanilla Ice Cream

Summary: adapted from the booklet that came with the Cuisinart ICE-20

Ingredients

1 cup milk

3/4 cup sugar

2 cups cream

2 teaspoons vanilla extract

Instructions

In a large mixing bowl, whisk together the milk and sugar until the sugar dissolves. Evaporated sugar cane juice takes a little longer to dissolve than regular granulated sugar. Some grains didn’t completely dissolve, but I was okay with that.

Stir in the cream and vanilla.

Freeze in the ice cream machine according to the directions provided by the manufacturer of your particular machine.

Once the ice cream has thickened, eat immediately as soft serve ice cream or transfer it to an airtight container and store in the freezer for an additional 2 hours or more.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

URS Guidelines

And don’t make me the bad guy!

What’s your favorite dessert recipe?

Cajun Spiced Cauliflower (Ultimate Recipe Swap: Spring Produce)

Jessica Fisher — Thu, 19 Apr 2012 02:52:02 +0000

Spice up your life — and your cauliflower with Cajun-inspired spices.

Even though it took hours of preparation and only minutes to eat, I must say that this year’s Easter dinner was pretty fab. Honeybaked Ham (recipe created on the fly), Tastiest Scalloped Potatoes, Asparagus, and Cajun Spiced Cauliflower were on display.

And it was quite tasty!

Not a huge vegetable fan, my husband didn’t serve himself much more than the ham and potatoes. But, I made him try the cauliflower since I had gone Cajun with it, a seasoning he loves. His answer?

“Now, that’s delightful.”

Seriously. So, if you’d like your husband to call cauliflower delightful, then you need to mix up a batch of this.

Recipe: Cajun Spiced Cauliflower

Ingredients

1 head cauliflower, cut into bite-sized florets

3 tablespoons salted butter, melted

1 teaspoon crushed garlic

1/2 teaspoon fine sea salt

1/2 teaspoon dried thyme

1/2 teaspoon dried dill

1/2 teaspoon paprika

1/8 teaspoon freshly ground black pepper

Instructions

Steam the cauliflower in a steamer basket over a pot of water, covered, until tender, about 10 minutes. Place the cauliflower in a serving dish.

In a small bowl, combine the butter, garlic, salt, thyme, dill, paprika, and pepper.

Drizzle the spiced butter over the cauliflower and toss gently to distribute evenly.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

URS Guidelines

And don’t make me the bad guy!

What’s your favorite recipe using spring produce?

5 Family-Friendly Beef Dinners (Ultimate Recipe Swap: Beef)

Jessica Fisher — Thu, 12 Apr 2012 03:36:42 +0000

Where’s the Beef? Right here! Today we’re swapping beef recipes that are tasty and family-friendly.

I love beef! This week on date night we went to a local restaurant with a gift card from my mom. (Thanks, Mom!) I ordered what I fondly remember my mom bringing home from her date nights: steak, salad, and a baked potato. Probably one of my favorite meals ever.

Probably, thanks to the fact that she always let me have her “doggie bag” when she came home from a night out with Dad.

This week on Ultimate Recipe Swap we’re sharing beef recipes. And while I don’t have a great steak recipe to share, I do have some yummy beef recipes to add to your repertoire.

Here are some of our favorites:

Lawnmower Taco – hands down, one of my kids’ favorite meals. Not only is it super easy to prepare, but it’s also very freezer-friendly, making it a great addition to your freezer cooking daze. Yes, the chips soften in the casserole, creating a tamale pie type texture. I find this is a great way to use up stale tortilla chips.

Paso Mom Tacos – These decadent homefried tacos are out of this world. No one can eat just one. No one.

Slow Cooker Pot Roast – This has been one of my favorite meals this winter when I buy cross rib roast or chuck roast on sale. Get the slow cooker working in the morning and then enjoy good old fashioned comfort food for supper.

Salsa Verde Beef – This slow cooker recipe disappears every time I make it. There’s never any leftovers of this flavorful taco filling. It also freezes well, so you can make it ahead of time.

Fresh Basil and Garlic Chive Lasagne – This meaty casserole is redolent of fresh herbs. So easy, delicious, and yes, freezer-friendly. Kids will love it despite its fancy name. (And if you don’t have the fresh herbs, that’s okay, you can use dried.)

URS Guidelines

And don’t make me the bad guy!

What’s your favorite beef recipe?

Jesus Cookies for Easter (Recipe: Cinnamon Sugar Cookies)

Jessica Fisher — Thu, 05 Apr 2012 05:47:25 +0000

We started a new tradition this year. It’s one that I’ve been wanting to do for years. But, somehow, something always got in the way. This year, I seized the day.

We baked and decorated Jesus Cookies for Easter.

In Christmases Past, at least the last 12 of them, we’ve baked Jesus Cookies in December, including cookie cut-outs of the entire manger scene: Mary, Joseph, the Baby in the manger, the wise men, the camels, the donkey, the lamb, the star. You get the picture.

Years ago, I pined away for a similar set of cookie cutters that would represent the events Jesus’ life and of Holy Week. Of course, I never found a set like that. So, this year I made my own.

I dug through our vast cookie cutter collection and pulled out the things that we already had: a praying man (aka Joseph at Christmas), a donkey, a lamb, a sailboat, a fish, a hand, a music note, and letters that spelled out “Jesus” and “God with Us.” I also purchased a few new ones: a cross, a goblet, a crown, and a foot.

Here’s how the symbols break down:

letters spelling out: Jesus, God with us
a sailboat – He controls the wind and the sea
a hand and foot – The Servant king washing the feet of others, as well as the crucifixion
a donkey – for His triumphal entry
a tree – for Zaccheus, as well as to go with The Tale of Three Trees
a praying man – for the mount of olives
a lamb – Jesus is our sacrifice
a music note – even the stones would praise him
a dove – He is the prince of peace
a goblet – for the last supper
a crown – He is the king of kings

Today the kids and I baked the cookies using a Cinnamon Sugar Cookie recipe. At one point I turned over the rolling and cutting to them. I was amazed at how well they did. It started out with just me girl while the younger one napped. Then the boys joined in, too.

After the cookies were baked and cooled, we decorated them with a simple powdered sugar icing and sprinkles. The kids had such a great time! Why don’t I do this more often?

It’s definitely an Easter activity that we’ll be repeating next year.

Recipe: Cinnamon Sugar Cookies

Ingredients

1 cup sugar

1 cup butter

1 egg

1 teaspoon vanilla extract

2 1/2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

Powdered sugar glaze: 1/2 cup powdered sugar mixed with enough milk to make a thin glaze.

Instructions

In a large mixing bowl cream together the butter and sugar. Beat in the egg and the vanilla extract. Add the flour, baking soda, and cinnamon and blend until well combined.

Chill for several hours.

Preheat the oven to 400 °. Line several baking sheets with parchment or silpat mats.

On a lightly floured surface, roll dough out. Cut with shapes.

Bake the cookies on the prepared sheets for 5 to 7 minutes. Cool completely on racks before glazing with powdered sugar glaze.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

The cookie recipe itself is light on the sugar to offset the amount of sugar you may or may not be dumping on top. If you choose not to ice them, simply sprinkle with cinnamon sugar before baking.

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Breakfast, this week features Easter and/or Passover; next week we’ll be talking Beef.

And don’t make me the bad guy!

What’s your favorite recipe for Easter or Passover?

Avocado and Egg Breakfast Sandwich (URS: Breakfast)

Jessica Fisher — Thu, 29 Mar 2012 02:30:46 +0000

Hard cooked eggs and toast make a fabulous base for an easily assembled and highly portable breakfast sandwich.

Breakfast can be a tricky meal. It’s the most important, but it’s also happening at a busy time. Mornings can be a rush. Somedays, I get the kids fed, but forget to feed the Mama. That’s when a breakfast sandwich suits me just right.

Easily assembled and highly portable a breakfast sandwich can combine protein, fat, and carbs in one tasty morsel. And if you keep hard cooked eggs and sandwich bread on hand, you’ve got it made.

Or close to.

Here’s how to build your breakfast sandwich:

1. Toast the bread.

I’m not a big fan of hard, crispy toast, at least not for sandwiches. I recommend toasting it enough to add structure to the sandwich but not so toasty that it scrapes the roof of your month. (Just saying)

2. Peel and mash the egg.

Each week I hardcook 8 to 10 eggs for our family to munch on. They cook quickly, store well, and are great for quick snacks or to pack in my husband’s lunch. (We just keep them away from FishChick3 who has the egg allergy.)

For the sandwich, peel the egg and place it on the toast. Lightly mash it with a fork and spread it across your toast.

3. Add some flavor.

Here’s where things get exciting. Add whatever you like to boost the sandwich to the next level. Consider these options:

avocado
tomato slices
sliced cheese
onion rings
spinach
sliced ham
salt and pepper
mayonnaise and/or mustard

There’s no limit to your options. Try different flavor combinations until you find what you like. My recent concoction included toast, egg, avocado slices, and sweet onion. Can’t wait for summer tomatoes to arrive so that I can add those into the mix. Yum!

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Dairy, this week is Breakfast, next week features Easter and/or Passover.

And don’t make me the bad guy!

What’s your favorite recipe for Breakfast?

Easy Greens Tart with Feta Cheese

Jessica Fisher — Thu, 22 Mar 2012 02:30:30 +0000

Leftover greens combine with a buttery crust and a filling enhanced by eggs, cream, and feta cheese, to create a delicious easy greens tart.

This week on URS we’re talking dairy products. And how timely. I’m currently reading The Dirty Life: A Memoir of Farming, Food, and Love, next month’s Booking It selection. I’ve been fascinated by the author’s journey into subsistence farming, including her education in the ways of cows. Seriously. I must be a total farm geek because I am totally into the differences in milk cows and how the flavor of the milk can change, depending on what the cow eats. Fascinating!

So, here we are swapping milk, butter, and cheese recipes. Right on.

The recipe I’m bringing to the table includes all three. I didn’t plan it that way. It just happened in a serendipitous fashion.

In fact, this tart came about simply because I wanted to use up the leftover swiss chard and pea tendrils I had sauteed the night before.

Yes, I’m really getting into this fresh produce thing, aren’t I?

Anyway, I had a few cups of sauteed greens from the night before. I put them in a pie crust, topped them with feta, and poured a custard of egg and cream over the top. After baking and cooling, this gorgeous tart appeared, perfect for breakfast, lunch, or dinner. It’s chock full of good for you vegetables and enriched by a buttery crust, creamy custard and feta cheese. Yum!

You can easily use whatever leftover vegetables you have handy for an easy but elegant savory tart.

Recipe: Easy Greens Tart with Feta Cheese

Ingredients

1 unbaked pie crust, placed in a tart pan and chilled

2 cups sauteed greens

1/3 cup feta cheese crumbles

2 eggs

2/3 cup heavy cream

salt and freshly ground pepper, to taste

Instructions

Preheat the oven to 375 °

Place the tart pan on a baking sheet to catch any drips. Sprinkle the greens in the pie shell. Sprinkle the feta cheese over the greens.

In a small mixing bowl combine the eggs and cream. Season to taste. Pour the egg mixture over the cheese and greens.

Bake in the oven for 45 minutes or until set.

Serve hot or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 8

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Cabbage, this week is Dairy, next week features Breakfast.

And don’t make me the bad guy!

What’s your favorite recipe featuring dairy ingredients?

Sunshine Cole Slaw (URS: Cabbage)

Jessica Fisher — Thu, 15 Mar 2012 02:08:11 +0000

Cabbage can make a tasty, affordable salad, especially when purchased on sale. This cole slaw recipe bursts with sunshine flavors of lemon, carrot, and chive.

Usually cabbage goes on sale about this time of year. In anticipation of the folks who actually eat boiled cabbage for Saint Patrick’s Day, you should be able to find it for a lower price this week.

The beauty of seasonal sales is that you are in no way required to use said sale item for the reason that its price was lowered. Using seasonal items throughout the year for multiple purposes is a great way to save money. And so, this week we’re sharing cabbage recipes.

Typically we use cabbage uncooked in salads and in tacos. I have added little bits to soup, but typically we haven’t ventured too much into the cooked cabbage realm. Raw cabbage adds a wonderful crunch to salads and helps you stretch higher priced salad greens.

This Sunshine Cole Slaw is full of bright and crisp flavors and textures, perfect for those end-of-winter doldrums. And it makes use of seasonal produce as cabbage, carrots, and chives tend to do better in colder weather or are long keepers. The sunflower seeds add great crunch and texture.

Recipe: Sunshine Cole Slaw

Ingredients

10 ounces shredded cabbage, about 8 cups

1/2 cup shredded carrot, about 1 large

1/4 cup roasted and unsalted sunflower seeds

1 tablespoon chopped chives

1 tablespoon chopped parsley

1/3 cup lemon juice

1 teaspoon brown sugar

salt and freshly ground pepper, to taste

1/3 cup olive oil

Instructions

In a large bowl combine the cabbage, carrot, sunflower seeds, chives, and parsley.

In a small bowl, whisk together the lemon juice and brown sugar. Season to taste with salt and pepper. Add the olive oil in a thin stream, whisking to blend.

Pour the dressing over the salad and toss to coat well.

Chill before serving.

Preparation time: 10 minute(s)

Number of servings (yield): 8

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Grains, this week is Cabbage, next week features Dairy items, like butter, cheese, and milk.

And don’t make me the bad guy!