Recipe: One Pot Spicy Alla Vodka Pizza Pasta

One Pot Spicy Alla Vodka Pizza Pasta

HalfBakedHarvest.com

5 stars

Next time we have to go to a potluck, we're bringing this. A one pot yummy pizza pasta -- that's what it is! So good and have been enjoying eating the leftovers this week.

Ingredients: short cut pasta, spicy Italian sausage, pepperoni, marinara sauce, fontina cheese, mozzarella, grated Parmesan or Asiago cheese, vodka, basil pesto, garlic, oregano, thyme, fennel seeds, red pepper flakes, extra virgin olive oil, Kosher salt, black pepper, fresh basil

Tips:

• Used 1/4 cup vodka and 1/4 cup broth
• Used spicy Italian sausage (not chicken sausage that it called for)

Recipe: Barbecue Chicken Pizzas

 

Barbecue Chicken Pizzas

Us Weekly, 8/31/2020, p.34

5 stars

This is a Rachael Ray recipe that was in Us Weekly a month ago. Wow on flavor -- my mouth is watering as I think about this restaurant quality pizza. I couldn't find the recipe online to link to so if you need the recipe, contact me via the comment box. Can't wait to make this again.

Main ingredients: chicken, combination of cheeses, green onions, basil, cilantro, jalapenos, pickles

BBQ Sauce Ingredients: onion, tomato sauce, garlic, apple cider vinegar, Worcestershire, light brown sugar, hot sauce, mustard, olive oil or canola oil, salt, pepper

Tips:

• We made 2 pizzas using Tyler Florence's pizza dough recipe (that we've made many times)
• Sauteed chicken to put on top vs. using it as the base of the pizza
• Used smoked cheddar and mozzarella - YUM!
• Didn't put pickles on top

Recipe: Ricotta and Roasted Grape Crostini

 

Ricotta and Roasted Grape Crostini

Food and Wine Magazine, Dec 2014, p. 88

5 stars

This was so simple and definitely a restaurant-worthy, dinner party appetizer.  So flavorful. We've made crostini before, but this is the best so far. 

Ingredients: baguette slices, ricotta, grapes, balsamic vinegar, pine nuts, rosemary, extra-virgin olive oil, honey, lemon zest, flaky sea salt and pepper

Tip

• Used walnuts instead of pine nuts (don't think pine nuts are actually right for this dish!)

(Find recipe under: Salad - Celery, Fennel and Apple Salad with Pecornio and Walnuts)

Recipe: Spiced-Ham-and-Cheese Toasts

We made these Spiced-Ham-and-Cheese Toasts from Food and Wine Magazine (Dec 2013, p. 140) along with the Cream of Leek and Potato Soup.  Nice soup and sandwich dinner on a cold winter day.

I tweaked this recipe a bit, and it still turned out delicious.  Here's what I did:

• Sauteed the onions in butter
• Mixed dried sage, cloves, cayenne, cream cheese, shredded cheddar cheese, sliced scallions, Dijon mustard and apple cider together in a bowl.  = the spread
• Took sliced bread and put the spread on it.  Topped it with the sauteed onions.  And then broiled it until the spread was just bubbling.
• Topped it with smoked ham and served.

Perhaps next time I should try making it per the recipe -- as a pate.  I can see this as being a nice hors d'oeuvres for a party.