A Huge Thank You and Ugly Cookies

I cannot believe the number of people who have stopped me lately to tell me they are reading my blog.  Clearly, not strangers, they are all people I know, but people who I had no idea even knew I had a blog!  It is absolutely one of the best compliments when someone asks what I will be cooking tonight and I just smile ear to ear when a new person tells me they love it or asks for my blog address because someone else told them about it.  Every time I get a notification that someone else either “liked” a post or is subscribing or following me I do a little dance – I think my kids believe I am going crazy.

So, please let me say thank you so much for making this little venture worthwhile, even if it is on a detour at the moment.  I have a couple of leads I am waiting to hear from regarding cooking space, and I am just not ready to give up yet.  I just need someone out there to want to give a chance to a new business.  Someone with some money to burn should look at opening a culinary incubator in the Piedmont Triad area.  Currently, we have nothing I can find.  There are spaces in Cornelius, Durham, even Hillsborough, but nothing here.  Investors… I would even run it for you!  Imagine, a space with a few kitchens in it all that can be rented hourly for business start-ups.  There is a market for it – I am proof!  I would love to know where all of the caterers and other food based businesses in Winston-Salem got started.  Anyone with ideas, I am all ears.  A church kitchen is not an option and it has to be a space I can have inspected in my name.  So, if you know anyone with a commercial kitchen they are not using (like if they have a business that has a commercial kitchen in the building that they do not use) or anyone who owned a restaurant that is now closed that they might want to rent inexpensively, let me know!

 

Now, for the good part of my post.  Last night’s dinner was quick and delicious – hope you will try it!

PARMESAN CRUSTED TILAPIA with wild rice and steamed veggies

6 Tilapia Filets

2 eggs

1 Tbsp milk

1 cup bread crumbs

1/2 cup shredded parmesan

1/2 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 1/2 cups broccoli florettes

1 cup cauliflower florettes

1 1/2 cups wild rice

2 1/2 cups water

salt & pepper to taste

 

Start your rice first.  If you have a rice cooker, use that.  I have this one, by Cuisinart and I use it all the time.  Mine has a steam basket on top making meals like this even easier.  Put the rice and water into the cooker with salt and pepper to taste.  Set it to on.

Preheat oven to 350.  Combine bread crumbs, parmesan, thyme, salt, and pepper.  In a separate bowl, wisk together eggs and milk.  Dip the fish in egg mixture and then dredge in the bread crumb mix.  Place on non-stick foil lined pan.  Bake for 10 min, flip, and bake 5 min more.

About 7 min before fish is ready, put broccoli and cauliflower in steam basket (place on top of rice cooker if using) and cook 5-7 min or until just tender.  The ones pictured were a little over done because they sat in the basket too long waiting for dinner to be served.  Be sure to take them away from the heat and steam as soon as they are ready.  Sprinkle with salt and pepper.

Serve with a mixed green side salad and crusty bread.  The bread shown here is one of my favorites that I need to learn to make.  It is roasted garlic bread from Food Lion, so good!

UGLY COOKIES!!!

Seriously, these are not pretty cookies but they taste so good.  I was playing with cookie dough recipes yesterday and this is what I created.  It is a chewy, crispy twist on a chocolate chip cookie.  Is your mouth watering yet?  I can’t share my cookie recipes, but I will share the pictures!

 

Advertisements

Another Failed Biscuit Attempt and Spicy Soba Pork (not in the same day of course)

I have given you nothing to cook in days and I am so sorry for that.  I have been cooking though and I have a lot to show for it!  Tonight I give you a failure and a success.

I (ALMOST) made a delicious biscuit on Sunday night.  Jeff literally laughed out loud at me for attempting to make biscuits for company – luckily they are good friends and will let me cook for them again.  I tried something new, a sourdough biscuit from my starter I use to make sourdough loaves.  I honestly thought it kind of tasted like a pillsbury biscuit out of a can and that is not the taste I was going for so I was a bit disappointed.  Here are the pics…

BEFORE - waiting in the oven to be cooked to golden

AFTER - They look heavenly. But....

Wait for it… (You know I can’t cook a biscuit!)

Burned the dang bottom!

Honestly people, I am hopeless in the world of biscuits.  They looked so good until I turned one over.  I am going to have to stick to the frozen bags of Pillsbury Grands biscuits.  I love them, they always come out perfectly.  I just want to be able to make a biscuit.  Everyone at dinner kept saying they were good, but I was not feeling it.

To make up for my failure last weekend, I had a delicious success tonight!  I made a trip to one of my favorite places to shop, Asia Grocery on Peters Creek Pkwy.  I will admit, the first time my friend Patti sent me there on a food buying mission I was a little intimidated.  But, now I know and love the place and get such incredible deals there I hate that I don’t go more often.  This 5 lb bag of Jasmine rice was only $5.49.  At Lowes and HT you would pay at least $2 more.

Gallon jug of Soy Sauce for only $7.99.  You pay twice that even on sale at the grocery store.  And the stuff lasts for ages & is good on so many different things.  I find that I use it a lot.  They do have the low sodium version as well, I think it was about $1 more, still a killer deal!

The best deal by far though, is on the Soba Noodles.  $4.39 per 9oz pack at the grocery store, but at Asia Grocery, you get 54 oz for $7.99 – It is a 70% savings!  My kids loved them – they add a little variety to your basic noodles and are made of buckwheat.  You should definitely give them a try.  If you don’t want to make a trip to Asia Grocery but want to give them a try, get a small pack at HT, you won’t be sorry!

Last little tid bit about Asia Grocery, buy your bean sprouts there!  I got a gigantic bag (not even sure how much or how much they are per lb because there is not a whole lot of english speaking going on.  All I know is this huge bag was only 2.33.

I knew I wanted to make something with some spice tonight and I had 2 large thick cut pork chops left in the fridge (thanks Dale & Terry).  I wasn’t sure what to call it so I decided on Spicy Soba Pork.  It is basically a pork stir fry with a fun, spicy sauce I concocted tonight.  Not too spicy for the kids but enough heat to make me happy.  They definitely drank more milk than usual though so I know you might want to go a little milder if you have sensitive taste buds.  It takes a little while to prep – you can do all the chopping and slicing ahead of time.
SPICY SOBA PORK:
3 cups broccoli florets
3/4 cup sliced carrot
1 cup green onion in 1/3 in slices
1 lb pork sliced thin
2 cups bean sprouts
2 Tbsp vegetable oil
salt & pepper to taste (I use coarse salt)
3, 3 oz bundles of soba noodles
Sauce – wisk all together in a small bowl:
2 Tbsp dijon mustard
3 Tbsp soy sauce
3 Tbsp spicy thai chili sauce (Thai Kitchen Brand)
*If you do not like spice, use less thai sauce or eliminate it altogether.
Set a large pot of water on the stove to boil while getting everything else prepped.  Boil noodles for 6 min when pork is almost ready.  Drain.
Heat 1 Tbsp of oil in a large wok over high heat. Quickly stir fry broccoli & carrots until bright in color, about 2 min.  Remove from wok.  Add remaining 1 Tbsp oil.  Add pork to the wok and season with salt & pepper.  Slowly pour in half of the sauce mixture and cook thoroughly until no longer pink.  Return broccoli and carrots to the pork, add green onions and remaining sauce.  Cook for 1 min more.
Serve over hot soba noodles, ladle sauce over pork mixture.
This entire dinner – with 4-6 servings was only $7.63 total to make!  The sale stuff at Harris Teeter is on until next Tuesday so go check it out!  Even if you get the bean sprouts and soba noodles at HT it is still an inexpensive and delicious meal.  I’ll have more ideas for you to use those bean sprouts and soy sauce though!  I love asian flavors.
per serving for whole meal
Soba Noodles $0.22 $1.33 $.44 per 3 oz bundle at Asia Grocery
Bean Sprouts $0.06 $0.29 Lots for a little at Asia Grocery!
Green Onions $0.03 $0.15 $.59 per bunch at Asia Grocery
Broccoli $0.36 $1.79 on sale for $1.79 / lb at Harris Teeter
Carrot $0.05 $0.25 $.99 / lb at Harris Teeter
Pork $0.60 $2.99 on sale for $2.99 / lb at Harris Teeter
Dijon $0.03 $0.14 HT brand on sale for $1.27 at Harris Teeter
Soy Sauce $0.02 $0.09
Spicy Thai Chili Sauce 0.12 0.6 $3.59 at Harris Teeter
$1.48 $7.63
Hope you enjoy!

A Healthy Dinner That Made Everyone Happy (and a not so healthy Chocolate Chip Pound Cake For Dessert)

Rarely am I able to accomplish this great feat, but tonight, it worked out splendidly!  Normally, I am completely opposed to making “special meals” for the kids.  “You eat what everyone else is eating or you are welcome to have yogurt and a banana” is my typical rule.  But tonight I made a slight concession and it worked!  I was making stuffed green peppers for a friend and because I know my kids just do not like green peppers and would end up complaining about it, I modified theirs as little pizzas on multigrain Arnold Sandwich Thins.  They have no fat and 11 whole grains per serving AND… they are on sale right now at Lowes Foods for only $1.85 so buy some and stock up.  They freeze well and are great for kids lunches.  Plus, Lowes Foods has green bell peppers right now for $.99 each and they have Shadybrook Farms 99% fat free ground turkey on sale as well for only $4.99 per lb (normally $6.99) so this is a really inexpensive meal as well as healthy.   My recipe is as I prepared it and if I calculated correctly (I am certainly no nutritionist!) it should have only 3-4 grams of fat per serving.  If you want to make all stuffed peppers without the kiddie “pizzas” just steam a few more.

Low Fat Ground Turkey Stuffed Bell Peppers

The finished product - halved. I saved half for lunch tomorrow!

Ingredients:

2 cups cooked brown rice

3 large green bell peppers sliced in half lengthwise (with the stem gently cut out and all seeds removed) – You will be able to lay it on it’s side to be filled.

1 small green bell pepper seeded and finely chopped

1 lb 99% fat free ground turkey

1 large portabella mushroom

1 medium yellow onion

2 cloves fresh garlic, finely chopped

8oz tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 1/2 tbsp worstershire sauce

1 tsp salt

1 tsp pepper

Texas Pete hot sauce to taste

3/4 cup reduced fat mozzarella cheese

For The Stuffing:

Throw onion, and portabella in a food processor and chop well or chop finely by hand.  Combine turkey, onions, portabellas, & chopped pepper using your hands.  Mix well.  In a large non-stick skillet over med high heat, brown the turkey mixture until it is cooked through.  Add tomato sauce, garlic, basil, oregano, worstershire, salt, and pepper.  Stir in cooked rice.  Add a bit of Texas Pete to taste.

And The Peppers:

While your turkey is browning, Place a steam basket in a large pot (or a metal colander if that is all you have handy) and a few inches of water.  Gently place peppers in steamer and cover for 5 min.  Remove and set aside.

Portion stuffing mixture generously into green peppers and place on a foil lined baking sheet (be sure to save stuffing for pizzas if you are making those). Top peppers with cheese evenly divided.  Bake at 350 degrees for 20 min or until the cheese is slightly browned on top.

This is what they look like just before going into the oven - cheese is already melting on the filling.

While your peppers are in the oven, you can make the pizzas for the kids.

 

Ingredients:

5 halves of Multigrain Sandwich Thins

Stuffing Mixture from above

3/4 cup reduced fat mozzarella cheese

Take 1/2 of a sandwich thin and top it with stuffing mixture and mozzarella cheese.  Repeat with other 4 sandwich thins. Place on the same pan as peppers (who wants to wash 2 pans?) and cook until cheese is slightly browned.  These are filled with good stuff (green peppers, onions, garlic, and tomato sauce) and the kids will gobble them up!

 

TOTAL COST FOR THIS YUMMY MEAL?  Only $16.90 or $1.54 per person.  It will feed 6 adults & 5 kids.  The peppers don’t look like a lot of food when you first put them on the plate, but once you cut into it and it falls apart you realize how much it is.  Here is the breakdown of cost – I used Lowes Foods because that is where I shopped today.  Your costs may be a little more if you have to buy the dried herbs.  I recommend stocking up on those though and don’t calculate those in when I figure a meal price.  I buy the huge bottles at Sam’s Club. You can get a huge canister for what you pay for a tiny little jar in the grocery store.  There are 2 columns.  The recipe is the actual cost to make this meal, the total is what you would spend if you went out and bought all of the ingredients and don’t take into account just want you used (example, you will have 5 1/2 sandwich thins and 3/4 of a bag of rice left!)  These sales prices are good my my Lowes Foods in Clemmons, NC until next Wed, Sept 7.

RECIPE TOTAL
4 bell peppers @ .99 each $3.96 $3.96
8 oz hunts tom sauce $0.50 $0.50
1 lb Shadybrook Farms 99% Fat Free Ground Turkey $4.99 $4.99
5 halves Arnold Multigrain Sandwich Thins @ $1.85 per package $0.60 1.85
Comet Brown Rice @ $2.65 per bag $0.60 2.65
Portabella $2.99 $2.99
Sargento Reduced Fat Mozzarella Cheese @ $3.49 per 8 oz bag $2.64 3.49
Medium Onion @ $2.99 for a 3 lb bag $0.50 2.99
Garlic @ $.50 per bulb $0.12 0.5
$16.90 $23.92

 

 

 

And, to finish it off, gratuitous pictures of the not-so-healthy-but-completely-delicious Chocolate Chip Pound Cake.  How cute are they packaged to deliver?  Let me know if you make the peppers, I would love to hear your feedback!

 

 

 

Now for my real post… White Bean Chili, Crab Cakes, Veggie Pasta Bake, Apple, Banana, Cranberry Bread (Not all together!)

I know it has been days since I last blogged, but with the start of school and all the cooking I have been doing, I just have not had time.  Here are a few recipes I have been promising & my dinner tonight.

SNEAKY VEGGIE MAC N CHEESE

I make lots and lots of mac n cheese.  My grandmother makes the absolute best so I am always inspired to find new ways to do it.  This one sneaks in zucchini & squash!  Maddie May had 3 huge servings tonight!

 

3 cups cooked penne pasta

1 egg slightly beaten

1 1/2 cups 1 % milk

1 slice reduced fat cheddar cheese slice

4 slices reduced fat swiss slices

1 1/2 cups shredded or Julienne zucchini and squash (peel the zucchini if your kids are afraid of green things!)

1/2 cups shredded

colby jack cheese

salt to taste


In a casserole dish, combine pasta, veggies, salt, and cheese slices torn into bite size pieces. Just mix it all together.  Combine the egg and milk.  Pour egg/milk mixture over pasta mixture.  Top with colby jack.  Bake in a 350 degree oven for 45 min until top is browned and bubbly.  If you peel the zucchini first they will never know it is there !

 

CRAB CAKES WITH LEMON DILL SAUCE

The boys loved these so much they asked if they could take them for lunch tomorrow.  Actually, Will asked if he could take them for SNACK tomorrow but I was afraid his teachers would laugh at me if he pulled out a crab cake for “snack”.  They seem so rich but have very little added fat.

 

1 green onion finely chopped

1 large clove of garlic finely chopped

3 tablespoons red bell pepper, finely chopped

1/2 tsp cayenne pepper

3 tbsp 1 % milk

1 tbsp dijon mustard

1 egg beaten

1/2 tsp dried parsley

1/2 tsp dried basil

1 1/2 cups plain bread crumbs

1 lb fresh lump crab meat

1/4 cup shredded parmesan

Saute the onion, garlic, and bell pepper in just a little olive oil until tender, about 2 min.  Add cayenne, milk, and dijon.  Remove from heat and cool slightly.  Combine egg, parsley, basil, bread crumbs, and 1 cup bread crumbs.  Add onion mixture to crab mixture.  Mash together gently with your hands.  Form 6 large patties for entree portions or 12 small patties for side or appetizer portions.  Combine remaining 1/2 cup bread crumbs with parmesan.  Roll patties in mixture and pat to keep intact.  Cover and chill in the refrigerator at least 1 hour.

Bake in 350 degree oven for 30 min turning halfway through.  Serve with lemon dill sauce

 

LEMON DILL SAUCE

3/4 cup mayonnaise

1/4 cup 1 % milk

1 tbsp dried dill

1/2 tsp dried parsley

2 tsp fresh lemon juice

Combine and chill.  Serve over crab cakes.

 

WHITE BEAN CHILI WITH CHICKEN

I have been cooking an almost completely fat free diet (other than the little bit in very lean chicken) for a friend the past week and I am finding all sorts of new ways to prepare things without the fat.  I was so excited with how great this chili turned out.  This would be great as a vegetarian meal as well, just leave out the chicken and substitute vegetable broth for the chicken broth.

1 lb dried great northern beans (put in a pot covered by 2 in and soak over night)

2 med onions chopped

fat free chicken broth (1/4 – 1 1/2 cups)

1 jalapeno finely chopped (with seeds if you like a little heat)

4 cloves of garlic minced

4 tsp ground cumin

3 tsp ground oregano

6 cups fat free chicken broth

5 cups chopped, cooked chicken (I boiled mine in salted water)

1/2 tsp salt

1/4 tsp pepper

1/4 cup chopped fresh cilantro

 

Drain beans after soaking the night before and set aside.

Saute onion and jalapeno in chicken broth, adding a little more as needed to keep moist.  Add garlic, cumin, and oregano.  Cook 2 min stirring constantly.  Add chicken broth and soaked beans.  Bring it all to a boil, then reduce heat, cover, and simmer 1 hours, until beans are beginning to get tender.  Add chicken salt, and pepper and simmer 1 hour more.  Stir in cilantro just before serving.  Makes 13 cups.

*If you are not worried about keeping it low fat, it is great with a little monterey jack cheese stirred in and a dollop of sour cream on top!

Sorry I don’t have a picture of this one.  I will take one next time I make it.

 

APPLE – BANANA – CRANBERRY FAT FREE BREAD

Another creation for the low fat diet!

 

1 3/4 cups AP flour

2 t/2 tsp baking powder

1/2 tsp salt

1/2 cup sugar

1 large egg, slightly beaten

2 mashed ripe bananas (about 2 cups)

1/2 cup skim milk

1 tsp vanilla extract

1/2 cup unsweetened applesauce

1/2 cup dried cranberries

Combine 1st four ingredients in a large bowl making a well in the center.  Combine egg, mashed banana, milk, vanilla, and applesauce and add all to the dry ingredients.  Stir just until dry ingredients are moistened, add cranberries.  Pour batter into a greased loaf pan.  Bake at 350 degrees for 50 min. or until a toothpick inserted in the center comes out clean.  Cool in pan 10 min.  Then complete cooling on a rack.

 

Hope you enjoy these!

 

 

 

Saving Money on Food?!?!

Quick poll, while I am working out this kitchen situation…

 

Have you ever looked at how much money you really spend every month on food?  I don’t mean just on groceries or just on eating out.  I mean really look at every penny – what you spend on groceries, eating out, even those impulse buys of sodas or snacks.  If not, you should look at it.  When you do, think about if you would like to know how to spend less, DRAMATICALLY LESS, on food each month.  While I am getting all of this kitchen stuff figured out, I am going to start to blog each day not only about what I am cooking, but what each meal per serving actually costs to make.  I will let you know where the foods I am making are on sale and where you can get the basics for less.  I will help you stock your kitchen with the basics you need to get going.  We are a family of 5 and now spend less monthly on food than we did when it was just Jeff and I!  We jut ate out so much!

Comment below to let me know if you think this would be helpful and anything else you want me to include.

Until I can do the real prep work for you, let me do the pre-prep work!  I’ll find the recipes, shop the sales, and let you know how to feed your family, or yourself, for a fraction of what you have been spending.  Forward to your friends or like this post on Facebook, they might thank you when they have money left each month so shop for the fun things, not just food!

Granola?

It is a long running joke with some of my friends that I am a hippie at heart or as we called them in Boone, a “granola”.  While I admit, I use cotton dish cloths instead of paper towels (I am a recovering paper towel addict), breast feed and cloth diaper my babies, buy local whenever I can, and recycle everything.  I also love designer jeans, Coach bags, and I drive a Yukon XL.  So, I am far from a true hippie or granola but the way I look at it, I might not be saving the world but I am not killing it either.  It all balances out in the end, right?  I’m not confused, just a pleasant contradiction.  I think you should be well rounded, that’s all.

In the spirit of one of my favorite towns, Boone, NC, where there is literally a place known as “hippie hill”, I am making GRANOLA tonight as I get ready to go camping tomorrow.   All I have for you now is the before picture because it is still roasting slowly in my oven.  It truly smells heavenly and is making me hungry.  I will add the dried cranberries when it is out of the oven and will post a picture of the finished product tomorrow.

If you need an easy week night meal that will make the kids smile, here is what I did tonight.  ZingZang Chicken on the grill, Shells & Cheese, and Field Peas mixed with green beans.  The field peas were just frozen so I popped them in a pot, added a slice of bacon for flavor, covered and simmered while everything else was cooking.  Jeff wasn’t going to be home for dinner and I was busy getting packed so I just needed to make the kiddos happy.  I made the shells & cheese and marinated the chicken early in the day then threw the chicken on the grill and mac n cheese in the oven.   Simple & made for happy kids and a happy mom (plus a happy Jeff when he got home and it was still warm for him!)  You will notice in the picture of the shells & cheese that the dish is half empty.  That is because Maddie May was literally in tears begging for her “roni cheese”. The fact that it was in the oven still cooking was not an acceptable reason for it to not be on her plate.  She absolutely would not have stood for me standing there taking a picture of it before giving her any.  Yes, we all know who rules my house right now.  Anyone who has ever had a 2 year old understands.

ZingZang Chicken

Slice 3 large chicken breasts into strips (like chicken fingers)

Put chicken in a large ziploc bag and pour in 1 cup of Zing Zang (it is bloody mary mix!)

Marinate for a few hours in the fridge

Grill chicken strips until done

 

Easy Shells & Cheese

Cook 3 cups shell pasta until just done (make sure you salt the water)

Drain pasta and place it in a baking dish or casserole dish

Beat 2 eggs into about 1 1/2 cups milk and pour over pasta.  Milk should just cover the pasta

Put about 4 oz mini mozz balls (the same ones from the pizza on Monday) down into the pasta and milk

Top with about 1 cup of shredded cheese of your choice.  I used colby jack tonight.

Bake on 375 for 45 min until bubbly and browned on top.

 

Try it one night!  Sometimes we do stuff like this, get the kids in bed early, then have a grown-up dinner.  You know, one of those rare evenings when you get to have a conversation!?!  It is healthy, well balanced, and easy.  What more could you ask for?

 

Enjoy!

Need a place to cook

Well, here I am, one week into this little adventure and my first big bump in the road.  My wonderful husband began researching for me today on how exactly this business will run once I start doing the weekly meals and really start catering and baking full time.  I didn’t know what all needed to be done for tax purposes and getting approved to sell food so great guy that he is, he looked it up for me.  Rain on my parade!!!  I knew there had to be regulations for a home based food business, I didn’t know how strict though.  Well my friends, it is worse that I thought.  There are all sorts of restrictions on what you can and cannot prepare in your home, basically only baked goods, some canned items, dry mixes, and candies.  But, nothing at all in a home where a pet lives.  Tae is a goldendoodle who does not shed and believes he is a person, but he is a dog nonetheless.  So, I need a new plan ladies & gentlemen!

I need your help.  If anyone knows of a space with a commercial kitchen in the Clemmons, Lewisville, Advance, or Western Winston-Salem area that they would like to lease to me a few mornings a week please let me know!  I don’t need anything more than a kitchen, just have to be able to have it inspected by the health dept.

I know this is just going to be a little road block.  I truly believe this business is meant to happen and if it is, this will work out.  I do not have lots of money to rent a big space and I do not want to borrow money not knowing how much I will be bringing in.  But, I love to cook, I have had a ball making these plans, and I am going to work hard to figure it out.  God willing this will happen, just bear with me while I figure it out.  Until then, I’ll keep blogging, sharing recipes, and if you need food for a party, I will just come to you and prepare it!  There is no law against that!

Thanks for all of your support!

Soy Garlic and Honey Glazed Chicken Pizza

As promised.. Soy Garlic and Honey Glazed Chicken Pizza. It is in the oven as I am typing and it smells incredible! This recipe is what My Preppy Kitchen is all about! It took a lot of prep time but now that it is in the oven I am thinking it will be worth it. (I’m editing now that I have eaten this slice of heaven. Oh My Gosh, so good!) This will definitely be on the menu in the future.

Here is the recipe if you want to try it on your own!

2 large boneless skinless chicken breast halves, cut into bite size pieces

2 T Olive Oil

1/4 cup sesame seeds

2 cloves garlic coarsely chopped

2 t dried red pepper flakes

1/2 cup soy sauce

5 T honey

2 t sugar

1 1/2 cups red wine vinegar

4 oz mozzarella ciliegine (small mozzarella balls) halved

1 1/2 cups colby jack cheese

1/4 c shredded parmesan

1/3 c thinly sliced red onion

2 green onions sliced

Pizza Dough (see recipe below)

 

Toast the sesame seeds by placing them in a small skillet over moderate heat. Shake the pan occasionally until they are golden brown. Should take 3-5 min. Cool and set aside

 

 

Combine garlic, red pepper flakes, soy sauce, honey, sugar, and vinegar in a small bowl and set aside.

 

Heat olive oil in a skillet over med-high heat. Cook chicken completely, about 4 min. Remove with a slotted spoon and set aside. Pour soy sauce mixture into the same skillet and cook over med-high heat stirring occasionally until sauce reduces and thickens, about 20-25 min. Return the chicken to the pan and cook, stirring constantly until chicken is glazed with sauce. Remove from heat.

 

 

Preheat oven to 425. Spread dough into pan and brush lightly with oil. Place mozzarella evenly around crust. Pour chicken mixture onto crust leaving about a 1/2 inch border around. Top with red onions, green onions, colby jack, and parmesan cheese. Sprinkle evenly with sesame seeds. Bake 16 min.

 

 BEFORE

AFTER

PIZZA DOUGH

1 pkg active dry yeast

2 cups warm water

4 cups all-purpose flour

2 t salt

2 T extra virgin olive oil

 

In a small, non-metallic bowl dissolve yeast in warm water for 4 min. Add salt to flour. Stir flour into water and yeast about 1/2 cup at a time until you have used all but about 1/2 cups of flour. Turn dough out onto a floured surface and knead until smooth and elastic. Use the remaining flour as needed to keep the dough from becoming sticky. Grease the inside of a large non-metallic bowl with olive oil. Form dough into a ball and roll it in the bowl to coat with oil. Cover the entire bowl with plastic wrap and place in a warm spot to rise for 1 hour or until it doubles in size. After it rises, punch down dough and knead again for 1 min. Divide into 2 equal parts and either use immediately or freeze until ready to use. (If you freeze a ball of dough, simply bring it back to room temp and make into a pizza crust when you are ready to use it.)

 

Because I am completely incapable of forming a round pizza crust, I tend to make it in a large rectangle. For some reason that is easier for me. It all tastes the same!

 

This really was one of those meals that takes a while but when you are eating it you don’t mind at all.  Let me get the steps broken down and make it easy to do at home and it will definitely be one of the 1st Preppy Kitchen weeknight meals!

Update on Ordering

Hi everyone!  I have gotten a lot of questions about ordering and I thought I should come here to answer them.  I am hoping to have the weekly meals available for ordering beginning the week of August 29.  I should have that menu up by next Wednesday, the 24th.  The website is not complete yet so until then, I will have everything on the blog.  All orders can be emailed to me or just feel free to give me a call.  My email is casey@mypreppykitchen.com and my number is 336-413-2126.

 

Right now, I can do appetizers if you need them for a party, baked goods, or anything else if you just make a special request.

Always available for order – just give me a couple hours notice!

Casey’s Salsa – 12oz – $5

Red Grape & Pecan Chicken Salad – $8 per lb

Curry Chicken Salad with Apples and Dried Cranberries – $8 per lb

Cinnamon Rolls – $15 per dozen

Mini Cinnamon Rolls – $9.50 per dozen

Big Homemade Cookies – $10 per dozen

  • chocolate chip
  • m n m
  • peanut butter
  • oatmeal raisin
  • oatmeal cranberry

Below you will find the updated Appetizer Menu and Prices for cakes

I’m off to start dinner – honey ginger glazed chicken pizza – might be in the menu in 2 weeks, I’ll post pics when it is done!  Thanks for the incredible support so far – love you all!

 

PS – be sure to click “follow” above the blog, that way you will get updates.  Hope to have the website up and running soon.

 

 

 

APPETIZER MENU

SAVORY

Individual Appetizers:

Mini Crab Cakes with Lemon Dill Sauce $2.50 per person

Bacon Wrapped Water Chestnuts $1.50 per person

Spinach and Parmesan Stuffed Mushrooms $2.00 per person

Mini Beef Wellington $2.00 each

Gourmet Stuffed Eggs $7.50 / dozen

Savory Bacon and Chives

Zesty Jalapeno Cilantro

Classic Creamy Devilled

Proscuitto Wrapped Asparagus $2.00 per person

Bleu Cheese & Pear topped Baguettes $12 per dozen

Dips:

Hot Crab Dip – serves 10-12 $15

Served with pita toast points

Casey’s Famous Salsa – 12 oz $5

Hot or Medium

Spinach and Artichoke Cheese Dip – serves 10-12 $9

Served with pita toast points

Hot Buffalo Chicken Dip – serves 10-12 $9

Served with pita toast points

SWEET BITES

Taragon Merlot Truffles $9 per dozen

Mousse in Orange Cups $2 each

Chocolate, Lemon, or Creamsicle

Gourmet Cupcake Minis $18 per dozen

Chocolate, Vanilla, Strawberry, Caramel

Chocolate Caramel

Stuffed Strawberries Dressed in Chocolate $1.50 each

Preppy Celebration Cakes

Preppy Celebration Cake – includes wording, decorative trim, swirls, dots, or other simple decorations made with buttercream frosting.

¼ sheetcake – serves 12-20 $20

½ sheetcake – serves 30-48 $35

full sheetcake – serves 80-96 $65

9” double round – serves 10-12 $17

10” double round – serves 15-20 $25

Tiered Cakes:

6”round atop a 12” round – serves 30-40 $55

**specialty decorations will be priced individually.

CUPCAKES:

Gourmet Cupcakes $2 each

Gourmet Cupcake Minis $18 per dozen

Chocolate, Vanilla, Strawberry, Caramel

Chocolate Caramel