My favorite mistake

I’m going to say right up front that I forked this one up royally from beginning to end. So, I can’t say that it was a great recipe, but I do think that it’s salvageable, as in, the blame lies with me.

And, to be honest, I still had a lot of fun making it.

It’s been a stressful week, and I came home grumpy. But once I started to make this week’s poppy seed streusel and listening to podcasts about “Doctor Who” (*nerd alert*), I felt immensely better. I didn’t even really care that I was forking up.

Streusel ingredients. Notably not pictured is the milk I should have used.

I have loved my Amy Thielen “The New Midwestern Table” cookbook, so the fact that this recipe didn’t turn out I think is a fluke. I have made a lot of things from it, including hand pies this year.

And, seriously, it has a butt-ton of butter, sugar, and flour, so it should have been perfect.

Also, while her recipe said to bake for a half hour, I knew it looked done about 7 minutes early, and instead of trusting my gut, I let it go for another 5.

So, the fact that it’s hard as a rock, is on me.

Then, the second page of the recipe really spends a lot of time on the importance of grinding the poppy seeds well. This was after I had, uh, not done that. See, I bought a bunch of cream and figured there was not harm in replacing whole milk with cream. Except that, obviously, cream whips quite quickly. So, when I mixed them together in the blender, there was whipped cream well before poppy seed broke and bruised.

I made up for it by adding water instead of more cream later … but the damage (or lack thereof to the poppy seeds) was done.

So, the fact that the poppy seeds are intact and the innards of the streusel didn’t turn out as expected, is also on me.

Again, though, it was an adventure to make, and I’m pretty sure if I follow the recipe, and trust my gut, I’ll nail it next time.

It doesn’t look that bad until you noticed the blackened edges and that that ain’t *lightly* golden.

Here’s what I did. Actually, scratch that, here’s what I should have done:

Ingredients

  • ¾ c. poppy seeds
  • ¾ c. whole milk (DO NOT SUBSTITUTE)
  • 1 c. raisins
  • 3 c. sugar, divided
  • ½ c. heavy cream
  • 2 t. apple cider vinegar
  • 3 c. all-purpose flour
  • ½ t. sea salt
  • 3 sticks butter (the recipe calls for salted; I used un- so hopefully that didn’t mess things up), and more for coating the pan, all at room temperature

Directions

Combine poppy seeds and MILK in a blender and process on high until the poppy seeds have broken down down. Add the raisins, 1 c. sugar, the cream, and the vinegar. Process until smooth.

Pour the mixture into a medium skillet and bring to a simmer over medium heat. Stir often to prevent it from sticking, and continue reducing heat to keep the mixture at a slow bubble. Keep cooking until the mixture thickens to like jam, about 30 minutes. I’d say a little less but that might just be because I overcooked the thing from top to bottom in the oven.

Meanwhile, heat the oven to 375 degrees, and lightly butter a 9-inch by 13-inch sheet pan.

In a large bowl, combine the flour, the remaining 2 c. sugar, salt, and the butter. Use your fingers to work the butter into the flour mixture until well combined, and the mixture holds its shape when squeezed together.

Scoop 5 loose cups of the butter mixture onto the sheet pan, and use your hands to spread evenly, and then gently press down. Bake for about 10 minutes, and then let cool for about 10 minutes.

Then, pour the poppy seed mixture on top, and spread until smooth. Then squeeze the remaining butter mixture on top of the poppy seed mix to make decorative nuggets, leaving some space for the filling to show through.

Bake for about 30 minutes, or until LIGHTLY golden brown, *checking often*, and then cool in the pan before cutting into squares. Enjoy, if you got this far and succeeded!

 

Beautiful briny bread

The checkout girl at Target told me not to tell anyone that the bread I made this week had anchovies on it. I didn’t have the heart to tell her that I’d be telling everyone through this blog post. So, let me get it out of the way at the front.

This bread is not for the faint-hearted.

If you can think of everything flavorful and potentially off-putting, this bread has it. Anchovies. Capers. Kalamata olives. Onions (lots of ‘em). Garlic.

Briny bread* ingredients. *Actually called “pissaladiere.”

It’s also got tomatoes, a butt-load of olive oil, and a no-knead yeasty bread.

Basically, me and my sweetie thought it would be perfect. And the recipe didn’t let us down. It’s been amazing.

The recipe comes from the cookbook my brother turned me on to about bread: “Bread, Toast, Crumbs” by Alexandra Stafford. I finally got myself a copy.

Unlike last time, my deviations from the original recipe worked just fine. I mostly stuck to it — including all those delicious toppings — but I have regular yeast, not instant, and I figured there was no harm in swapping. Especially since I spent a year making bread.

To correct, I just upped the amount of yeast and added a little honey to get it kickstarted, but otherwise I stuck close to the original.

My only complaint — and it’s expected — is that it took a long time and dirtied quite a few dishes, including the pain-in-the-ass-to-clean food processor. But I knew all that going in, and a lot of the time is pretty passive and a great time to rewatch this amazing season of “Doctor Who.”

It looks so pretty, and it’s tasty too.

Here’s what I did (with notes to use instant yeast):

Ingredients

For the dough

  • 4 c. all-purpose flour
  • 2 t. salt
  • 2 ½ t. active dry yeast (1 t. If using instant)
  • 2 c. lukewarm water
  • 1 T. honey, optional

For the bread

  • 6 T. olive oil, divided
  • 3 medium onions, halved and thinly sliced
  • 2 cloves garlic
  • 4 anchovies
  • 1 T. capers (I didn’t measure, I love capers)
  • ½ c. kalamata olives, halved
  • 1 c. cherry tomatoes, halved or quartered

Directions

Make the dough. If using active dry yeast, mix together the yeast, warm water, and honey, and let sit for about 10 minutes before stirring in the flour and salt. If using instant, the recipe says to mix together the dry ingredients, and then add the water (and honey). Either way, use a rubber spatula to stir until the mixture combined and you have a sticky dough that’s sort of ball-shaped. Cover the mixture with oiled plastic wrap, and let rise for about 1 ½ hours until the dough has doubled in size.

Just before the dough is ready, heat a large pan on high heat. Add 1 T. olive oil, and then add the onions. Cook on medium heat, stirring every few minutes, until the onions are golden, about 15 minutes. Set aside.

In a food processor, mix together the garlic and anchovies with 2 T. olive oil until pureed. Add the capers and pulse till chopped. Set aside.

Heat the oven to 425 degrees, and set the rack in the middle of the oven. Line a large rimmed sheet pan with parchment paper, and pour on the remaining 3 T. olive oil. Use two forks to deflate the dough by releasing it from the sides of the bowl and pulling it toward the center until you get a rough ball. Lift the dough with the forks or pour it onto the oiled sheet pan. Roll the dough ball in oil to coat it all over, and then let it rest for 20 minutes.

With greased hands, push the dough to stretch it to the edges of the sheet pan, and use fingers to dimple it. When the dough resists stretching, let it rest for about 5 minutes and then stretch again until it fits most of the sheet pan.

To assemble, spread the anchovy paste on the dough. Scatter on the olives, and then the carmelized onions. Top with the tomatoes. Use fingers again to dimple the dough and stretch more if necessary.

Bake for 25 to 30 minutes until the underside of the dough is golden and crisp. Transfer to a cutting board and let cool for at least 10 minutes before cutting into squares, and enjoy!

Meatball mashup

It’s 6 days until Thanksgiving, and so I decided to take it easy this week by going simple and safe. But still delicious.

I’ve already made meatballs this year but they were quite different, and I already made a similar recipe that I turned into individual meatloaves. So, this isn’t a unique recipe to this year; however, it’s a new twist.

Meatball ingredients, minus the garlic I decided to add at the last second. Also, in the background, next week’s recipe and spices!

Mostly, I love this meatball recipe because it’s quick and easy. It takes 5 to 10 minutes of prep, and 15 to 20 in the oven, so it’s quick. And it’s made of things I mostly already have on hand, except the beef, so it’s easy.

But it has the added benefit of being very versatile. It can be made into spaghetti and meatballs, or it can be a meatball hoagie, or just eat them on their own or with a little sauce. My sweetie and I tend to prefer hoagies with cheese and sauce, but I always have spaghetti just in case.

It’s nothing fancy but it’s always a treat.

Many mini meatballs.

Here’s what I did, building off a Betty Crocker recipe:

Ingredients

  • 12 oz. lean ground beef
  • ⅔ c. dry bread crumbs
  • ⅓ c. milk
  • 1 t. Worcestershire sauce
  • 1 small onion, diced
  • 1 large egg
  • 1 t. dried basil
  • ½ t. rosemary chopped
  • 1 clove garlic, minced (I used the jarred stuff)
  • Salt and pepper, to taste
  • Oil, for coating

Directions

Heat oven to 400 degrees.

Lightly grease a large rimmed sheet pan.

Mix together all the remaining ingredients in a large bowl, using your hands, until well combined. Shape into about 1-inch balls, and place on the prepared sheet pan. You should get about 24 with this amount.

Bake the meatballs for 15 to 20 minutes until cooked through.

Serve with warmed red sauce of your choice and cooked spaghetti or hoagies with provolone or mozzarella cheese, all to your tastes and liking, and enjoy!

*Programming note: I’ll plan to post early next week for Thanksgiving. If you want to shop in advance so you can have them over the holiday, here’s the ingredients list for pumpkin cookies:

  • ½ c. Crisco
  • 1 c. sugar
  • 2 eggs
  • 1 c. Libby’s pumpkin
  • 2 c. all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 2 ½ t. cinnamon
  • ½ t. nutmeg
  • ¼ t. ground ginger (I’ll probably use more)
  • 1 ½ c. chocolate chips (I’ll use semisweet)

 

The Handpie’s Tale

Thanks to my better half — who I’ll celebrate 6 years of marriage with tomorrow — for the title of this week’s blog post. It’s true. I’m making hand pies.

Meat hand pie ingredients.

When he said it, though, it was just one of those dumb puns he always — *always* — makes. But when I made hand pies on Election Day to keep sorta sane, his phrase seemed especially apropos.

Like my feelings about the book, I had some mixed thoughts about the election night. But more than that, it was another election where I had to think about women, and women’s role in our political world.

I promise I’ll get to the hand pies, but first:

All of this was unknown to me as I made my hand pies, but the questions of how it would all turn out was bubbling under the surface. I was full of anxiety, and as I once swore while cooking, my sweetie suggested I shouldn’t have taken on such a complicated project when I was already distracted.

And yet, it was the sort of frustration I could control.

As I reminded him, and myself: I had gone through this before; I knew it’d turn out fine; and even if every bit didn’t turn out perfect, it was going to be OK. As the election results have continued to pour in since Tuesday, I’m starting to feel the same about our country.

Hand pies not handmaids!

Here’s what I did, slightly tweaking Amy Thielen’s recipe from The New Midwestern Table:

Ingredients

  • 24 oz. ground beef (or mix of ground meats, but on a cold evening, trust me, the beef is the perfect level of heartiness)
  • 1 ½ c. rutabaga, diced
  • 1 c. onion, diced (about 1 medium onion)
  • 1 c. carrots, diced (about 2 small, or 1 ½ medium)
  • 2 t. fresh rosemary, minced
  • ¼ c. sour cream
  • ¼ c. fresh parsley, minced
  • Salt and pepper, to taste
  • 2 homemade crust doughs (Amy’s recipe at the bottom, but technically, any pie-like crust would do, though milk is recommended vs water for heartiness)
  • 1 large egg

Directions

Make the crust in advance, and divide into 6 equal disks. Refrigerate at least 1 hour or up to 2 days.

Heat oven to 375 degrees, and line a large sheet pan with parchment paper.

Combine the meat and vegetables in a large bowl. Add salt, pepper, rosemary, parsley, and sour cream. Mix until well combined.

Roll out the chilled dough until you have an 8-inch round. (Save your extras if you cut the edges, as I found I had a little extra meat mixture, so I had 7 hand pies, with one being smaller.)

Place meat mixture on one half of one round, and flip the other half of the dough on top of the meat mixture. Press the edges of the round together to seal in the meat mixture. Repeat with the remaining rounds until the meat and dough is used up.

Place the half-moon, meat-filled crescents on the parchment-paper lined sheet pan. Try to leave room between them, though my sheet pan wasn’t quite big enough, and it turned out OK to leave a very minimal amount of space (this might have been when I swore).

Beat the egg with a bit of water (about 2 T., though I didn’t measure), and brush the tops of the hand pies with the mixture.

Bake for about 45 minutes until golden brown, let cool slightly, and enjoy!

Pie dough crust *for 2 pie doughs * from Amy Thielen:

Use a pastry blender or 2 butter knives or your two fingers to combine 2 ½ c. all-purpose flour with 2 sticks (16 T.) of unsalted butter. Place an egg yolk in a measuring cup, and fill with milk until ⅔ c. full (about ½ c. milk). Mix the eggs and milk, and then pour into the flour mixture. Stir with a fork, and/or your fingers until the dough is combined, adding more milk if necessary. Divide into 6 disks, and refrigerate until ready to use.

Anyone can cook ratatouille

I’ve loved Pixar’s “Ratatouille” since it first came out and I saw it in theaters. But it’s a movie that’s only grown on me since then.

Of course, I’ve come to love cooking even more, so that’s no surprise, but it’s really the movie’s messages that have grown in importance to me.

There is the message (*spoilers ahead*) from the critic at the end of the movie that “Anyone can cook,” which isn’t to say that we can all be great chefs but a great chef can come from even the humblest of beginnings.

But if I’m honest, it’s the message from Remy walking away from his dad to pursue his passion despite his family’s wishes that really gets me.

Screenshot from IMDB.

I won’t get overly sappy here, but I’m coming up on a year since leaving journalism, and that scene has been making me think and challenging me to move forward. That’s no less true of our current political climate as we approach another election. Things can change, as long as we decide to step up.

So, to readers, please vote and convince your friends and family to do the same. And, to myself, who voted last weekend, I am reminded to step up and try to help bring about that change by working for it.

Now, I’ll step off my pedestal and get back to my recipe.

Sheet pan ratatouille ingredients (please note, this is way too much to fit on one sheet pan).

I’m embarrassed to say how many years I’ve wanted to make the eponymous ratatouille from the movie, and I finally did it during my year of casseroles. And while it did not achieve the picturesque quality of the movie, it was a delight.

I thought it could be replicated on a sheet pan, albeit a smaller amount, and I was not wrong. However, I did buy way too much of the required vegetables, and so I had to make it on several sheet pans over multiple days. And yet, I’m not complaining.

I tried a few different methods to see what would work best — sauce on top, sauce on bottom, baked at a slightly lower temperature, and came up with what is my favorite. It’s also pretty easy, to boot, except the slicing, but it’s made easier if you have a mandoline slicer.

It looks classy, but it’s also easy and delicious.

Here’s what I did (using the best version of my tests):

Ingredients

  • About 2 small summer squash, sliced ⅛ to ¼ inch thick
  • About 2 small zucchini, sliced ⅛ to ¼ inch thick
  • About 2 medium Chinese eggplant, sliced ⅛ to ¼ inch thick
  • About 3 medium Roma tomatoes, sliced ⅛ to ¼ inch thick
  • Salt, to taste
  • Olive oil, for coating
  • 1 jar (16 to 20 oz.) arrabbiata sauce
  • Basil, to taste
  • Thyme, to taste
  • Minced garlic (I used dried), to taste

Directions

Heat oven to 450 degrees. Spray or brush olive oil on a large sheet pan (about 15 ½ by 12 inches)

Pour the sauce on top of the oiled pan, enough to coat but not necessarily using it all. Place a layer of vegetables on top of the sauce, slightly overlapping like shingles, and in any pattern you like — I did a row of each except tomatoes and put tomatoes on top but do whatever makes you happy.

Oil the top of the vegetable layer and add some thyme, basil, and minced garlic. Add another layer and repeat with the oil and herbs and garlic. If there’s still room, you can add a third layer (with oil, etc. on top) but my edges are not high so two layers was about all I could handle.

Top with parchment paper.

Bake for 35 to 45 minutes until the vegetables are cooked, with some browning around the edges (trust me, it tastes delightfully smoky). Serve with more sauce, if desired, and enjoy!

Spicy, saucy salmon

If there’s one thing that everyone knows goes with Buffalo sauce, it’s salmon.

OK, wait, that’s not right. And yet, oh my goodness, the combination deserves to be in the same realm as chicken wings. That’s a daring statement, and even I won’t pretend that Buffalo chicken wings can be replaced.

But if you like spicy sauce and something different, this is the recipe for you.

Buffalo salmon ingredients.

If you are skeptical, I understand. I was once among you. My sweetie suggested it several years ago, and I said only I was willing to try it. Salmon was one of the few fish I enjoyed (at the time), and I love Buffalo sauce so much I made it into a deviled egg recipe.

When I took my first bite, though, I was sold. It’s been a staple ever since, and even something I’ve made to impress my foodie family.

Besides tasting great, it’s a simple recipe: few ingredients, hard to mess up, and frankly, the veggies I added could have been anything that you have on hand or suits your tastes. I chose green beans — to ring out the summer season — and a bell pepper that was a leftover garden item from a friend. I didn’t even add anything to them, just the oil the covered the pan.

I served it alongside a pre-made mix of rice and grains to make it a fuller meal, but again, the salmon is the real star so serve it with what seems to fit and whatever makes you happy.

Flaky, spicy, yummy.

Here’s what I did, following a long ago Gourmet recipe:

Ingredients

  • 4 salmon fillets, preferably with skin on
  • 5 T. unsalted butter
  • ¼ c. hot sauce (I prefer Louisiana)
  • ⅓ c. panko crumbs
  • 1 T. vegetable oil, plus more for coating
  • 1 bell pepper, optional for adding vegetables (or pick what you prefer)
  • 12 to 16 oz. green beans, optional for adding vegetables (or pick what you prefer)

Directions

Heat oven to 425 degrees.

Lightly oil a large sheet pan (large if adding vegetables, smaller will work if not). Melt butter in a small bowl (I just nuke it but you can do it in a small saucepan), and add hot sauce. Set aside ¼ c. of the mixture. In a separate small bowl, mix the panko with the 1 T. oil.

Place the salmon skin side down on the sheet pan, and brush on the remaining sauce. Pat on the panko evenly across the salmon fillets.

Add vegetables, if using.

Bake for 16 to 20 minutes until the panko is golden and the fish is cooked through. Serve with the set aside 1/4 c. sauce on the side and a grain mixture, as desired, and enjoy!

Everything’s better with bacon

I have been considering making Chex Mix as a recipe all year, but I really had nothing to add, and I really, really didn’t want to buy three boxes of Chex, only use a bit of it, and besides, it’s easy to find already made.

So, I was super excited to find a unique snack mix that was easier and seemed just as tasty as Chex Mix. Plus, it had bacon.

I found it sifting through a recent Food & Wine, and was inspired to try it from my earlier adventure making bourbon pecans. This, likewise, has a mix of sweet, salty, and a bit of spicy that I would have thought wouldn’t work until I tasted it myself. I was less worried this time since I already knew the flavor combination worked for my palate.

Bacon pineapple snack mix ingredients.

But I admit it was a little different mix of flavors: bacon, pineapple, peanuts, soy sauce, sesame seeds, and a bit of cayenne made up the bulk of the ingredients. I shared the recipe with friends and found it to be a positive response overall, though the bacon appeared to be the favorite.

I had even gotten lax on checking — and blindly followed the recipes timing suggestions — and the mix was burnt in places, particularly the pre-cooked bacon. And still, it was a hit. Turns out burnt bacon is still bacon. (Don’t tell, it was also turkey bacon.)

Otherwise, I was just glad not to have three leftover boxes of Chex. So, this is one I’ll definitely be making again when I’m looking for a fun homemade snack mix.

This mix is so good that even being slightly burnt can’t ruin it.

Here’s what I did, mostly following the recipe:

Ingredients

  • 8 slices of bacon (It called for thick slices but I used Applegate turkey bacon that is thinner, so that would explain the burning, so check often as the mix nears final baking time.)
  • 3 c. lightly salted roasted peanuts
  • 1 bag (6 oz.) dried pineapple wedges
  • 3 T. sesame seeds (I mixed black and regular because I thought it looked nicer but you can use what you have on hand.)
  • 1 T. soy sauce (We had regular on hand but low-sodium is called for.)
  • 1 T. honey
  • ¼ t. cayenne pepper (I never measure)
  • Tiny pinch of salt (I feel like it was unnecessary with all the other salt ingredients but I added a small amount anyway because I was caught up following the recipe and not thinking.)

Directions

Heat oven to 350 degrees. Put the bacon in a single layer on a rack set over a sheet pan. Bake for 30 minutes until the bacon is crisp. Drain on paper towels and let cool slightly and then tear into ½-inch strips.

Meanwhile, in a large bowl, mix together peanuts, pineapple, and sesame seeds. Add the bacon pieces when it’s ready. Then, add the soy sauce, honey, and cayenne. Stir well to combine. Spread on the same sheet pan (I added a little oil, since I used turkey bacon), and bake for about 15 to 20 minutes, stirring once halfway through. Add a titch of salt, let cool, and enjoy by the handful!

A mostly muffaletta

I had been thinking about ways of making a grilled sandwich on a sheet pan when I came across the perfect recipe. As in, Delish had a recipe for sheet pan subs.

But, of course, I wasn’t content with the ingredients that made up the Italian submarine. I waffled for a few days over whether to make it anyway or do reubens/rachels instead, or a combination of each since the sheet pan could fit both. That’s when I remembered the Italian meat-using New Orleans favorite that my brother is enamored with: the muffaletta.

Sheet pan muffaletta ingredients.

It was like the Italian sub, what with Italian meats, some pickled relish, and cheese. But, you know, better. And while the bread appropriate for sheet pans wouldn’t be the traditional muffaletta kind, it was at least pressed to mimic the scooped out recipe of the original. Either way, it’d really let the insides of the sandwich shine.

So, with a pound and half of meat, a pound of cheese, and more than enough pickled items, I set about making the sandwich. I otherwise mostly followed the recipe, using a second sheet pan and an oven-proof weight to press the sandwich together.

It turned out almost perfect. I would say in hindsight that the sandwich could have cooked a while longer just to get the tops more browned. But otherwise, the cheese was melted, the meat was warm, and the sammies tasted great.

I did bring it to a friendly get-together because, well, look at how much meat and cheese it used. Even with eight people eating it — admittedly with other snacks and drinks throughout the day — I still took home about half. I’d say you could skimp on some meat, but the whole point of the sheet pan sandwich seems to be overindulgence, so go ahead and live a little.

Oh, but if the muffaletta doesn’t strike your fancy, I do truly believe this would have worked as a reuben/rachel or any grilled sandwich, just replace the meats and cheeses with your favorites and skip the relish or replace it with something more to your liking.

You mostly see bread, but trust me, there’s a whole lotta delicious meat and cheese inside.

Here’s what I did:

Ingredients

  • 1 stick of melted butter, divided
  • 1 ½ to 2 loaves of sliced bread, I opted for sourdough but pick what works best with your sammy (like, I’d use a seeded rye if making a reuben)
  • 1 ½ lbs. Italian meats, sliced (I did a combination of salamis, capicola, and mortadella, which is traditional, but I’m already stepping on tradition so who am I to judge?)
  • 1 lb. provolone, sliced
  • 8 oz. (about half a jar) of giardiniera, chopped
  • 6 to 8 oz. mix of capers, sliced black olives, and sliced green olives

Directions

Heat an oven to 400 degrees.

Brush about half the butter onto a large rimmed sheet pan. Top with bread, it can be slightly overlapping like shingles, and use your fingers to press it down slightly. Add the giardiniera to the top of the bread. Add half the cheese on top of that. Top the cheese with the meat slices. Add the remaining cheese on top, and then top with the olive, caper mixture, to taste. Place bread on top until covered, again can be slightly overlapping. Brush the bread with the remaining butter.

Place another large baking sheet on top (mine was slightly smaller, which worked fine), and use a cast-iron skillet or the like on top to press down on the bread.

Bake for about 10 minutes until the sandwich is starting to brown. Then, remove the weight and the top sheet pan. Bake for another 15 to 20 minutes or so until the top bread is golden too. Let cool slightly and then cut into sandwich-size servings (friends suggested a pizza cutter would work well here) and enjoy!

The most delicious trash mash-up

I’m not proud, but I knew from the moment I found this recipe that I would be making it. Two comfort foods in one is not going to look pretty, but sometimes you just need it.

Unfortunately, I was not expecting to make it so soon. But my super exciting, semi-fancy, fun recipe had to be put on hold for a week because I couldn’t find the appropriate *redacted ingredient* I needed. Research assures me I’ll be able to find *redacted ingredient* in West Des Moines this holiday weekend, so I should have my fun dinner a week later.

In its stead, however, I made chili cheese dog pizza.

Yep, it’s chili cheese dog pizza ingredients.

Yeah.

It was every bit of gloriously trashy and delicious you’d expect.

Even if I felt a bit silly making it, it was not a recipe of my own creation. I found it at “Taste of Home” and basically followed the ingredients except partially baking the crust before adding the toppings, since I used my own Betty Crocker recipe instead of the store-bought stuff.

However, despite following the recipe, it has exactly the ingredients you’d expect. Except one. First, the expected: a can of chili, 6 hot dogs, cheddar cheese, onions, and pizza dough. But it also called for yellow mustard.

Now, I like yellow mustard, and it is my go-to topping for hot dogs, but I wasn’t expecting it to be called for here. I went with it anyway. I have to say, it really brought the dish together so it was a welcome addition.

While I am loathe to admit it, this is one I’ll turn to again in the future.

A sheet pan pizza that needs to be seen in all its glory.

Here’s what I did:

Ingredients

  • 2 Betty Crocker pizza crusts (or store-bought)
  • ½ c. yellow mustard (I didn’t measure, just spread it on until there was a light coating)
  • 1 (15 oz.) can chili of your choice
  • 6 hot dogs, sliced
  • 2 c. shredded cheddar cheese
  • ½ onion, diced (optional)
  • Oil, for coating

Directions

Heat oven to 425 degrees. Coat a large rimmed sheet pan with oil. Spread out the crust.

Spread on the mustard, top with chili and spread throughout, add hot dog slices and onions, and then top with the cheddar cheese.

Bake for about 15 minutes until the crust is browned on the edges and the cheese is melted. Let cool slightly, slice, and enjoy!

Quiche me like you mean it

After two weeks of traveling, I’m finding it nice to be home. And one of the surest signs that we’ve been on the road too much (and that I’m officially grown up) is that I got burnt out on fast food. Yes, I was craving salad and vegetables.

Of course, I do not need to be nudged too hard but the need for healthier fare hit like a craving. So, I was glad I had saved this quiche recipe for a post-travels dinner.

Sheet pan quiche ingredients.

It isn’t all healthy, what with an all-butter crust, cream cheese, and more cheese. But it was topped with my comfort food veggies, marinated artichokes and asparagus. And eggs, well, I think the jury is still out on whether they’re healthy or not. For the sake of this post, let’s say they’re a good source of protein.

Plus, I was happy to have another reason to make a pie crust in this year of sheet pan recipes.

The recipe was adapted from food blogging fave Smitten Kitchen. But I chose my favorite vegetables over spinach (which is a fine green!) and had to tweak to fit my size sheet pan (roughly 11×15 inch). All worked out perfectly and I found a relatively simple recipe I am sure I’ll be returning to again and again.

Look at those beautiful vegetables and that perfect crust.

Here’s what I did:

Ingredients

For crust:

  • 2 sticks butter
  • Scant 2 c. all-purpose flour, plus more for rolling the dough
  • 3 oz. ice water (I used a handy shot glass and shaker, don’t judge)
  • Salt, if desired

Or, feel free to roughly double your favorite pie crust.

For quiche filling:

  • 1 brick (8 oz.) cream cheese, softened
  • 1 c. half and half
  • 7 large eggs
  • 1 bunch scallions, thinly sliced white and light green parts
  • About ¾ bunch asparagus, ends removed and cut into about 1 ½ inch pieces
  • 1 (about 6 oz.) jar of marinated artichokes, drained
  • 1 c. grated sharp cheddar cheese
  • ½ c. grated Parmesan cheese
  • Salt and pepper, to taste
  • Oil, for coating

Directions

Prepare crust. Use a food processor, pastry blender, or hands to mix together the butter and flour until well blended. Add water slowly until dough forms. Pat into a disk, wrap in plastic, and refrigerate for about an hour. When ready, roll out the dough on a lightly floured surface to about ¼ inch thick and slightly larger than the size of your sheet pan. Carefully place the dough in the sheet pan and trim the edges as necessary. Freeze for about 20 minutes.

Heat the oven to 425 degrees. Then, when ready, pierce the cold dough throughout with a fork. Cover dough with a lightly oiled piece of aluminum foil. Add weights. (I forgot this step and all turned out fine.) Bake for about 20 minutes until partially done, and then remove foil (and any pie weights) and bake for another 3 to 5 minutes to lightly golden the crust.

Meanwhile, make the filling. I was lazy here and used my stand mixer, but do what works for you. Beat the cream cheese in a large bowl. Carefully add the half and half. Whisk in eggs one at a time, until combined. Stir in the scallions, cheeses, and salt and pepper.

Once crust is ready, pour on the egg mixture. Do not overtop the crust (this amount of egg mixture worked perfect for my sheet pan, but amounts and sheet pans vary). If you have extra, consider you’ve got breakfast in the morning.

Top egg mixture with asparagus pieces and quartered artichoke hearts.

Reduce oven temperature to 350 degrees, and bake the quiche until the crust is fully golden and the eggy filling is set, about 25 to 30 minutes. Cool for at least 10 minutes or until warmed to desired temperature, and enjoy!