Yep, another pizza recipe for you.  And yes, I got it off Pinterest too!  When I saw this Pioneer Woman recipe for Steakhouse Pizza I knew I had to try this one!

Steakhouse Pizza

Added by Ree on September 7, 2011 in Main Courses, Pizza

Prep Time 1 Hour30 Minutes Cook Time 25 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 whole Recipe Pizza Crust
• 1 whole Skirt Steak Or Flank Steak
• Salt And Pepper, to taste
• 2 whole Red Onions, Sliced Thin
• 3 Tablespoons Butter
• 4 Tablespoons Balsamic Vinegar
• ½ teaspoons Worcestershire Sauce
• 2 cups Marinara Sauce
• 12 ounces, weight Fresh Mozzarella Cheese, Sliced Thin
• Shaved Parmesan Cheese
• ½ cups Good Steak Sauce (more If Desired)

Preparation Instructions

Preheat oven to 475 degrees. Arrange rack in the bottom half of the oven.
Saute red onions in butter and 2 tablespoons balsamic vinegar over medium-low heat until dark and caramelized, about 10-12 minutes. Remove from heat and set aside.
Combine marinara sauce with 2 tablespoons balsamic and Worcestershire sauce. Set aside.
Grill steak over high heat until medium rare. Remove from grill and set aside.
Roll out pizza dough until very thin. Top with marinara mixture and spread to coat dough. Lay caramelized red onions all over the sauce, then top onions with slices of mozzarella cheese. Bake pizza for 12-15 minutes, or until crust is golden and cheese is bubbly (but watch to make sure it doesn’t burn.)
While pizza is baking, slice steak into very thin slices.
Remove pizza from the oven, then drape slices of steak all over the surface. Drizzle the top of the pizza with steak sauce (use squirt bottle if you have one) and top the whole thing with Parmesan shavings.
Cut into squares and serve immediately.

 
I used store bought pizza dough, but if you link on the recipe she has a dough recipe on there too.  We used a skirt steak, sweet onion, and shredded mozzarella.  I sauted the onion in Balsamic vinegar and EVOO instead of the butter.  I also added extra vinegar and worcestershire sauce to the spaghetti sauce.  I kept tasting it until it had enough tang to not taste just like the spaghetti sauce.  The sauce I used was a combo of jar and homemade since I didn't have enough jarred sauce and had no more sauce in the pantry... shocking I know!  Good thing I had homemade in the freezer.





This was really good.  I think there could actually have been more flavor to the steak itself.  Richard also enjoyed the pizza.  I liked the flavor of the sauce, it was different than just having plain pizza sauce on the pizza. 


Next time, we will season the steak with grill seasoning and Worcestershire sauce before grilling.  I think this would give the steak a bit more pop.

Wingless buffalo chicken pizza

I am always on the search for new recipes.  I love recipes that take a familiar flavor and put a twist on it.  When I saw this recipe for wingless buffalo chicken pizza,(on Pinterest of course) I knew it was right up my alley!

Wingless Buffalo Chicken Pizza

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: 6-8 servings

adapted from 30 Minute Meals

Ingredients

• 2 large chicken breast halves
• extra virgin olive oil, for drizzling
• 2 teaspoons grill seasoning
• 1 pound pizza dough, store bought or homemade
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 2 to 3 tablespoons wing sauce
• 1/2 cup tomato sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup blue cheese crumbles
• 3 scallions, thinly sliced

Instructions

• Preheat the oven to 425F. Preheat a grill pan.
• Cut the chicken breasts open like a book to create 4 thinner pieces of chicken. Drizzle with olive oil and sprinkle with the grill seasoning. When the grill is hot, add the chicken and cook until cooked through, about 3 minutes per side.
• Stretch the dough to form a pizza either using your hands or by rolling out with a rolling pin. Set the dough on a pizza pan, or if using a pizza stone, set your dough on a pizza peel sprinkled with cornmeal or covered with a piece of parchment paper.
• In a medium saucepan, melt the butter over medium heat. Add in the Worcestershire, hot sauce and tomato sauce.
• When the chicken is done, remove to a cutting board and let rest for a few minutes. Thinly slice, then add to the hot sauce mixture and stir to coat the chicken. Cover the pizza dough with the chicken and sauce, then top with mozzarella, blue cheese and scallions.
• Place the pizza in the preheated oven and cook until the dough has browned and the cheese is bubbly, about 18 minutes.

 
We bought pizza dough at the grocery store instead of making our own dough.  We used frozen chicken strips instead of grilling up chicken breasts.  I did not have a can of tomato sauce so I used spaghetti sauce and added a dash or 4 of hot sauce to the mix too.  We skipped the blue cheese since neither of us likes it and just used mozzarella cheese.





We really enjoyed this pizza.  We both felt it could actually be a bit hotter next time.  It did taste like buffalo wings on pizza, but think it is healthier since there is no skin on the chicken!  Oh in case you are wondering no we didn't serve this to the boys.  We made a section of the pizza meatball for Blake and Colby had pasta.


Next time I will add more hot sauce to the mix and maybe less spaghetti sauce to alter the balance of the two.  I think I'd also add some cheddar or jack cheese to it also.  But, yes there will be a next time!

Chewy Oatmeal Trail Mix Cookies

I was looking for a "healthy" cookie to make and found a recipe for Chewy Oatmeal Trail Mix Cookies in my Crisco cookbook.

I found the recipe on-line today when I decided to blog about it... got to love the internet!

Chewy Oatmeal Trail Mix Cookies
Yields: 3 dozen

Recipe Cooking Time Preparation 15 min.
Cooking 10 min.
Ready In 30 min.
Ingredients
3/4 cup vegetable shortening
1 1/4 cups brown sugar firmly packed
1 each egg
1/3 cup milk
1 1/2 teaspoons vanilla extract
2 1/2 cups quick oats, uncooked
1 cup flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup chocolate chips (semi-sweet) or milk chocolate chips
3/4 cup raisins, seedless
3/4 cup walnuts coarsely chopped
1/2 cup sunflower seeds
Directions

Preheat oven to 375 degrees F.

Grease baking sheets with shortening.

Place sheets of foil on countertop for cooling cookies.

Combine shortening, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed just until blended.

Stir in chocolate chips, raisins, nuts and sunflower seeds.

Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet.

Bake one baking sheet at a time at 375 degrees F. for 10 to 12 minutes, or until lightly browned.

DO NOT OVERBAKE.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.
printed from: http://recipeland.com/recipes/recipe/Chewy-Oatmeal-Trail-Mix-Cookies-23753

 
I used peanuts in this since I had them and well that is the nut I think of with trail mix.  In the cookbook they say you can just use 3 cups of prepared trail mix instead of the nuts, seeds, raisins and chocolate chips.





I really enjoyed these.  Maybe even a bit too much... oops.  I liked the addition of the sunflower seeds.  Richard brought them to work and they were a hit there too.


I think I would add peanut butter chips to it and use almonds next time to add another layer of flavors.

Honey sesame chicken

I found this recipe for Slow Cooker Honey-Sesame Chicken on Pinterest.

Slow Cooker Honey Sesame Chicken Recipe adapted from: Baby Center Ingredients: 4 boneless, skinless chicken breasts (thighs would be fine too) Salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil (could also use olive oil or canola oil) 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor) 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds Directions: Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. *You can also sprinkle more red pepper flakes on top if you want more heat.

 
I used chicken breasts instead of thighs for this recipe.  I also did not have any cornstarch, so I used good old AP flour to thicken it up.





Richard seemed to enjoy this, even though he was sick when I made it.  Me I though it was... ummm just ok.  I'm not a huge honey flavor fan and that was the main flavor in my opinion. 




I don't think I'll be making it again.  I could tweak it and add some soy sauce and hot sauce and make it more my liking, but why when I can just find another recipe that does the same thing?

pretzel rolls

We were having a "cold snap" so I pulled cream cheese potato soup out of the freezer to have for dinner.  I decided that I wanted to have a roll with it.  I had pinned a recipe for pretzel rolls and decide this was a perfect time to try them.  Pretzel Rolls Prep Time: 2 hours Cook Time: 20 minutes Total Time: 2 hours, 20 minutes Yield: 4-5 hamburger sized buns, or 8-10 dinner rolls Serving Size: 1 dinner roll 3/4 cup water 1 teaspoon instant yeast 2 1/4 cup flour 2 Tablespoons unsalted butter, melted then cooled to room temperature 1 teaspoon sugar 1 teaspoon salt 1/4 cup baking soda 1 egg, beaten Kosher or pretzel salt to top rolls In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt. If using a stand mixer, use the dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minutes. (This will help develop some gluten.) If not using a stand mixer, you can also do this by hand or with a hand mixer fitted with the dough hooks. Shape the dough into a ball and place it back into the mixing bowl. Cover with clean kitchen towel and let rise for 1 hour or until doubled in size. Transfer the dough to a lightly floured surface. Separate into 4 to 5 equal portions if making hamburger sized buns or 8 to 10 equal portions if making dinner rolls. Form into balls by pulling the sides to the center and pinching to seal. Place the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet. Cover with the towel and allow to rise again for 30 minutes. Heat the oven to 425F degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute, flipping over halfway. Place the boiled rolls back onto the lined baking sheet, seam side down. Brush the tops with beaten egg, then lightly sprinkle with salt. Slice a shallow "X" into the top of each roll, then bake for 15 to 20 minutes. Serve warm or at room temperature. You can also freeze for later use in a freezer bag once cooled to room temperature. Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness.) Source: Adapted from The Craftinomicon Google Recipe View Microformatting by ZipList Recipe Plugin 1.4 http://penniesonaplatter.com/2011/10/14/pretzel-rolls/

 
I made 4 hamburger size rolls.  I used the sea salt I had on hand for the tops.






These were really good.  I wish I had real pretzel salt on them, but that's just me not the need for it to be saltier.  They were very dense so having a whole hamburger size roll was a lot.  Richard didn't even finish his since he wasn't major hungry that night. 



I think next time I'll make smaller rolls, but they were good and worth trying again!

cheddar-garic oven fried chicken

	We are trying to convice Colby to eat more meat.  He is venturing into chicken so I was looking for a new chicken nugget recipe.  I found one for Cheddar-Garlic Oven Fried Chicken breast and thought hey that sounds yummy.  So we tested it out.
	Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast By Kittencalskitchen on January 26, 2004 761 Reviews Prep Time: 20 mins Total Time: 1 hrs Servings: 4 Ingredients 1⁄3; cup butter, melted 2 tablespoons minced garlic ( can use more or less) 2 teaspoons garlic powder, divided ( garlic lovers can use more) ½ teaspoon seasoning salt ( or can use white salt) ¾ cup seasoned dry bread crumbs ( seasoned or plain) ½ cup finely grated cheddar cheese ¼ cup freshly grated parmesan cheese ½ teaspoon ground black pepper ( or to taste) 4 boneless skinless chicken breasts shredded cheddar cheese ( optional and use any amount desired, or can use shredded mozzarella cheese) Directions Preheat oven to 350°F. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan). In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper. Dip chicken in butter mixture; then in crumb mixture. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust). Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.)

 I used 2 chicken breasts and cut them into nugget size pieces.  I ran out of the butter mixture before I was done, so I added an egg.   I did bake them on the cooling rack on top of my cookie sheet which I covered in tin foil.





The boys both liked these nuggets, Blake ate more of them than me.   Colby ate them too, which is a good thing.  They were moist and the breading had a good texture.  Richard and I both felt it really could have used more garlic.  I used the fine shredded cheddar, but most of it didn't make it on the chicken so there wasn't much cheese flavor and I forgot to add more at the end of the baking time.


I will probably make these again.  I will just use egg instead of melted butter as the binder.  I think I'd rather put the fresh garlic into the breading mixture instead of the egg as I don't think it really stuck to the chicken at all.  I will also buy a block of cheddar and fine grate it myself into smaller pieces.