Last week Kirk was gone on another business trip which left me with 3 kids, stuck at home during a miserable heat wave (which was pretty odd for our area). I was feeling pretty far down. And tired. Alistaire has 8 teeth coming in, all at once, which yeah, has made for a “joyful” week (and it is till going on – they are his first molars!). He was (and is still) awake every couple of hours, every night, meaning I wasn’t functioning pretty hotly. Feeling sorry for myself all I craved was a big bowl o’ mac n’ cheese. Nothing vegan. I wanted it all, full octane. But with a twist….I adapted a recipe for cheese sauce I had seen on a box of corn starch…and ended up with the silkiest, smoothest cheese sauce ever. It was amazing tasting. A flour roux? Never again. From now on I am making it…
This recipe is for my brother, Giuliani, who absolutely loves this dish! “Giuliani’s Stromboli” is why this is named after him!
Don’t know what to make for dinner? Want to try something different? Are you feeling like you want an “Italian Style” meal? Well, I am going to teach you all how to make a spinach & prosciutto stromboli! It sounds difficult, but is super easy! And since I know making the dough is probably a process for some, I will give you the simple and easy way to do this!
(1) 1 Box of Spinach (you can use frozen, but you have to let it defrost first).
(2) Cheese (mozzarella, genuino, etc are fine). I like genuino, but you can use whatever you’d like!
(3) Prosciutto (cubed and cut into small chunks)
(6) Pizza dough. (If you don’t want to make this by yourself…
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Support local business by dinning at a new place every night. You will receive $150 worth of gift certificates in your email box with instruction as to how to redeem them in your local area. You can also send them as gifts to friends and family. Gift Certificates will be emailed to the email address used during payment.
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10 ounces boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite barbecue sauce (we use a spicy-sweet sauce)
bbq chicken pizza dough
cornmeal or semolina or flour, for handling
1/2 cup favorite barbecue sauce
2 tablespoons shredded smoked gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantroDirections:1 To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
2 Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
3 To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
4 Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
5 Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.
1 1/2 lbs fresh cod fish fillets
1 tablespoon butter
1/2 lemon, juice of
2 small tomatoes
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1 dash cayenne pepper
1 Combine all spices in a small bowl and set aside.
2 Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
3 Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
4 Arrange 2 to 3 tomato slices over top of each fillet.
5 Sprinkle grated Parmesan cheese over each tomato slice. Each slice should be about half covered.
6 Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
7 Serve two pieces of fish per serving with rice on the side.
2 cups dry chicken stove top stuffing mix (from the canister)
2 cups milk
1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
6 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon salt
1 Preheat oven to 350 degrees Fahrenheit.
2 Lightly grease a 9 x 12 baking dish.
3 Mix all the ingredients together.
4 Pour into prepared baking dish.
5 Bake for about 45 to 50 minutes or until set.
1 In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.
2 Fold beef into mixture and mix well.
3 Divide meat mixture into 12 greased muffin cups.
4 Press mixture into bottom and up the sides.
5 Fill center with cheese.
6 Bake at 375°F for 15-18 minutes or until meat is no longer pink.
7 Serve immediately with additional pizza sauce and cheese if desired.
8 Or cool, place in freezer bags and freeze for up to 3 months.
9 To use frozen pizza cups:.
10 Thaw in the refrigerator for 24 hours.
11 Heat in microwave on high for 2-3 minutes or until heated through.
12 Top with additional pizza sauce and cheese if desired.