Cooking for Zo

Taste Level: TF
Cost: $20 and over
Serves: 4
Prep Time: 10-15 min.
Cook Time: 20-25 min.
Difficulty: 1

It was our secret monthly anniversary and it is my 200th post on http://www.cookingforzo.com/! I had planned to make Shrimp Thermador but just did not feel like it. I could tell Zo was bummed out about me not making it, so I said, "What about lobster?" She brightened up and said, "That sounds good!" However she didn't think my idea for it sounded good at all. My idea was to boil the lobster in lemon and butter. Once done I was going top it with a Greek Caviar and herb mixture I thought up. She looked so disgusted by the idea that I had to ponder up a new idea. I took my time tasting as I went and came up with this delightful recipe. I hope you enjoy it as much as we did! Oh, if you are looking for a light meal, this is not it! You could gain weight just reading the first few ingredients!

Ingredients:
4 Medium Lobster tails (shelled and chopped)
7 tbsp sweet European unsalted butter
1/4 cup 2 tsp Volcanic Italian Lemon Juice
1/4 cup Whipping cream
1 large green onion (finely chopped)
1/2 tsp fresh Rosemary (diced)
3/4 tsp fresh Baby Dill (diced)
1/4 tsp Essence
1/8 tsp smoked Paprika
fresh crack pepper medley (to taste)
2 servings of white rice

In a medium cast iron skillet melt butter over low heat. Once melted whisk in lemon juice and cream until smooth. Let simmer for 10 minutes over low heat stirring occasionally.

While butter mixture is simmering prepare 2 servings of rice according to instructions on packaging.

Whisk in onion, herbs and seasonings and turn heat to medium low letting heat for 2-3 minutes. Add all lobster meat and cook 4-6 minutes, stirring occasionally or until lobster meat is cook through (be careful not to overcook.) Whisk rice into lobster cream mixture until mixed well. Remove from heat and let sit 2-3 minutes before serving.

Taste Level: GR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook time: 20-25 min.
Difficulty: 1

Unlike soups I always enjoyed stews and chowders as a child. They were thicker and suited me just fine. There was a canned stew that I use to look forward to having at the hunting camp. I knew that Paw-pa would have some Dinty Moore up at the fishing camp as an emergency meal and I would always gobble up a can. It was totally gross and I would not eat it any other time but at the camp I would eat it cold and I loved it. Something about it made me feel rustic! I have no idea what is even in Dinty Moore anymore but thought I would make a stew based on that childhood love of mine! I hope you enjoy this stew that was inspired by a great childhood memory of mine! It is hearty and tasty!

Ingredients:
Stew
6 1/2 oz Portuguese Linguica (sliced)
1/2 of a Turkey Kielbasa Sausage (Sliced, I used a tomato basil flavored one)
1 red onion
1 large yellow squash (sliced)
1 large Zucchini (sliced)
1 large Mexican squash (sliced)
1/2 lb button mushrooms (halved)
4-5 small Red potatoes (chopped)

Sauce
2 Roma tomatoes (chopped)
1 garlic clove (minced)
1/2 jalapeno (diced, seeded)
1/4 red bell pepper, fine dice
2 tbsp red onion, fine chopped
1 tablespoon olive oil
1 tsp lime juice
1/8 tsp Chili powder,
kosher salt (to taste)
fresh crack pepper (to taste)
1/2 tsp fresh cilantro (diced)
1/2 tsp fresh parsley (diced)
1 tbsp Worcestershire sauce
3 tbsp teriyaki sauce

In a large stock pot over medium heat add all sauce ingredients and cook for 5 minutes uncovered. Stir in the remaining ingredients and cover. Cook for 15-20 minutes stirring frequently. Serve warm with garlic bread!

Taste Level: VG
Cost: $20 and over
Serves: 6
Prep Time: 10-15 min.
Cook Time: 4 hours 30 min.
Difficulty: 1

Nothing reminds us of summer more than citrus flavorings. Oddly enough citrus season is in the winter! We are expecting snow in the mountains next week so what better way to celebrate winter than with a meal that tastes of summer! I have never been a fan of fish Ceviche so I Creoled it up a bit and man if it wasn't tasty! If you love Creole food you have to try this, if you love fish you have to try this, heck try it no matter what!

Ingredients:
1 lb red snapper (chopped)
1 cup fresh lime juice (about 6 limes)
2 tbsp Italian volcanic lemon juice
1/3 cup whit grape fruit juice
1 sweet white onion (chopped)
1 tbsp 1 tsp creole mustard
1 1/2 tsp celery (minced)
2 vine tomatoes (chopped)
2 tbsp jalapeno (seeded, diced)
1 small avocado (chopped)
2 tsp green bell pepper (minced)
1/3 cup fresh cilantro (chopped)
1/2 tsp essence
1/2 tsp fresh mint (minced)
1/2 tsp sugar
sea salt (to taste)
fresh crack pepper (to taste)
6 corn tostadas

In a medium mixing bowl combine fish with juices and onion, cover and refrigerator for 4 hours and 30 minutes.

Remove 1/4 cup of juice and strain fish. Add fish, 1/4 cup of juice and the remaining ingredients into to a medium mixing bowl and lightly whisk until mixed well. Let stand for 5 minutes and then serve immediately!

Taste Level: VG
Cost: $20 and over
Serves: 1-2
Prep Time: 5-10 min.
Cook Time: 30-35 min.
Difficulty: 2

A little bit harder omelet to make with a lot more taste. This omelets great flavors comes from the Double Gloucester with onions and chives. The shrimp just push it over the edge making it one of the best omelets I have ever come up with! This is in fact somewhere around the 65Th-70Th omelet I have made since we started dating. it has been around 84-86 Sundays but with traveling and taking separate trips I know I have not made as many omelets as Sundays we have been together. Still 65-70 omelets ain't bad! Still the best omelet I have made since we have been together is the Lasagnalette but I have yet to post it. So this is the best posted omelet in my opinion until I get the Lasagnalette up here. So enjoy it!

Ingredients:
10 medium shrimp (chopped, tailed and peeled)
3 eggs
1 tbsp heavy cream
2 tbsp whole milk
1 orange vine sweet mini pepper (chopped)
1 red vine sweet mini pepper (chopped)
1 yellow vine sweet mini pepper chopped)
1/4 cup white cheddar (shredded)
1/3 cup Double Gloucester with onions and chives
1/4 tsp sweet basil (I know it is hard to find so you can substitute regular basil)
1/4 tsp essence
Unsalted sweet European butter

In a small mixing bowl beat three eggs using a whisk. Whisk in milk, cream and seasonings until smooth.

In a 10 inch skillet melt 1-2 tsp of butter over medium heat. Add shrimp and peppers to skillet and cook for 3 minutes. Now make sure there is a defined middle down the pan (to make folding omelet easier later on) and add the egg mixture, pouring it evenly around skillet. Cover and cook for 5 minutes. Now add the cheese and cook covered for another 3-4 minutes or until cheese has melted. Using a wooden spatula fold omelet down the center and remove from heat. Let cool for 2-3 minutes before serving warm. Enjoy!

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 24 hours
Cook time: 3 hours 15 min-3 hours 30 min.
Difficulty: 1

I took the classic kid friendly Frank and Beans recipe to the next level with these home made beans and some Louisiana style hot link sausages! Zo and I both really enjoyed this recipe from our childhoods and Zo went back for seconds and thirds! If your kids like Frank and Beans but your tastes are a little more grown up try this as a family substitute!

Ingredients:
4 Louisiana style beef hot links (sliced and halved)
1 cup navy beans
1/4 pound smoked deli bacon (chopped)
1/2 white onion (finely diced)
1 tbsp 2 tsp molasses
1/2 tsp mustard
1/4 cup ketchup
2 tsp Worcestershire sauce
2 tbsp brown sugar
Kosher salt (to taste)
fresh crack pepper (to taste)

Hot links
In a medium skillet over medium heat cook hot links for 10 minutes flipping occasionally to cook evenly.

Baked beans
Soak beans overnight in a medium sauce pan of cold water. Place sauce pan over medium high heat and simmer for 2 hours. Drain liquid into separate sauce pan and save 1 1/2 cups of liquid in sauce pan and pour the rest in a bowl and set to the side.

Preheat oven to 325 degrees.

Pour beans into a medium sized baking dish and mix together with onions and bacon.

In saucepan with reserved liquid stir in molasses, salt, pepper, mustard, ketchup, Worcestershire and sugar bringing mixture to a boil over medium high heat. Once boiling pour over beans and cover with aluminium foil.

Bake covered at 325 degrees for 1 hour 45 minutes then remove aluminum foil and bake for an additional 1 hour 30 minutes or until beans are tender. If beans appear to be drying out pour more of the reserved liquid over them to keep the moist.

Taste Level: GR
Cost: $20 and over
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

Since we made tacos with an Italian twist we thought we should make a pasta sauce with a South American turn. While not as amazing as the tacos it was still great enough that I could not wait to have it again at lunch the next day. As a matter of fact the flavors were so great together I am planning a new meal using them! I also hope we make this again soon, typing up this post made me hungry for it all over again!

Ingredients:

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 15-20 min.
Difficulty: 1

Want some of the best non-traditional tacos you will ever have? Of course you do! We had remnants of burrito meat and lasagna meet that needed to be cooked. We thought we will just add it together and suffer the outcome. Together we tinkered with spices and ingredients in what must have appeared to be two children pretending to cook. Adding a dash of this here, a spill of that there and laughing all the way until we took our first bites. Well... I took my bite first, being that I was the test bunny. I said, "Zo take a bite of this now!" She thought I was pretending and just trying to get her to take a bite until I finally convinced her that I was not fooling around. After we both finished, we had seconds and I snuck thirds! Get your skillets ready and enjoy!

Ingredients:
Tacos
Corn Taco shells
1 cup coastal English cheddar (shredded)

Meat
8 oz Hot Italian sausage
4 oz Angus lean ground beef
1/2 of a medium sweet white onion (chopped)
1 jalapeno (diced)
2 tbsp fire roasted green chilies (chopped)
1/2 tsp red pepper flakes
1/2 tsp chili powder
1/4 tsp smoked paprika
Pinch of cayenne pepper
pepper (to taste)
2 tbsp olive oil

Sauce
1 tbsp olive oil
1/4 onion (chopped)
1 8 oz can tomato sauce
1 tbsp brown sugar
2 tsp chili powder
2 tsp New Mexico (Hot) chili powder
Fresh Crack Pepper (to taste)

Meat
In a medium skillet heat oil and saute onions until translucent over medium high heat (5-7 minutes). Add meats and all other ingredients and cook until meat has browned, stirring frequently (7-10 minutes.)

Sauce
In a small sauce pan heat oil over medium heat and saute onions until translucent (5-7 minutes.) Add remaining ingredients and let simmer together for 10 minutes, stirring occasionally.

Tacos
Heat taco shells according to packaging. Add meat, sauce and cheese to shells and enjoy some of the best tacos ever!

Taste Level: VGR
Cost: $20 and under
Serves: 2-4
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

Once again the Sincronizada! The often forgot step brother of the folded quesadilla. Traditionally made with ham I can not leave well enough alone and decided to use a pork sausage and some shrimp on this recipe. I was not fully happy with the taste, so I made an Avocado sauce that sent Zo and I to taste bud heaven!

Ingredients:
Sincronizada
1/3 lb longaniza (chopped)
12 medium shrimp (peeled, detailed)
1/2 of a jalapeno (diced)
1/4 cup red onion
1 garlic clove
1/3 cup chipotle cheddar (shredded)
1/4 cup white cheddar (shredded)
4 10 inch flour or corn tortillas

Avocado Sauce
1 medium to large ripe avocado
1/2 tsp cumin
1/2 tsp de arbol chili powder
1/2 tsp smoked paprika
1/4 tsp garlic powder

Avocado Sauce
In a small mixing bowl mush avocado into a thick paste, add seasonings and mix till evenly colored.

Sincronizada
In a 10 inch skillet add longaniza, jalapeno, garlic and onion. Turn heat to medium and cook for 7-10 minutes or until onions are turning translucent. Add the shrimp and cook for an additional 5-7 minutes or until the shrimp are turning bright orange and pink. Remove from heat and pour mixture into a bowl. Wipe out skillet with paper towel and sit back on burner.

Mix cheeses together in a small bowl.

Take one tortilla and spread 1/3-1/2 of the avocado sauce evenly onto it. Now sprinkle 1/2 of the meat mixture over the avocado sauce, then sprinkle with 1/2 of cheese and finally top with a tortilla. Repeat with the rest of the ingredients.

Add Sincronizadas one at a time to your heated skillet and cook covered 2-3 minutes per side or until cheese has fully melted.

Serve warm with a salsa and left over Avocado Sauce!

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 30-35 min.
Difficulty: 2

After my success with the "Athenian Pie" Pizza sauce I decided to flex my sauce making creativity a bit. I have found that it is not only the right cheeses but the right sauce that makes a great pizza. I decided that I would go with a more salsa themed marinara for this pizza. I used cilantro in place of thyme and oregano, added jalapeno, extra onion and some chipotle peppers to round out the flavor. I really liked the flavor but wanted just a hint of sweetness. We cut down on our usual tablespoon of brown sugar and only added just one teaspoon. I hope when you are enjoying this pizza you take the time to really taste the sauce!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Ingredients:
Toppings
1/4-1/3 cup Soy chorizo
2 green onions (chopped)
1 jalapeno (diced)
1/2 of a green bell pepper (Juliane then halved)
1 yellow vine sweet mini pepper (chopped)
1 red vine sweet mini pepper (chopped)
1 orange vine sweet mini pepper (chopped)
2-3 tbsp fresh cilantro (chopped)
8 oz fresh mozzarella (shredded)
1/2 cup mild cheddar (shredded)

Taste Level: VGR
Cost: $20 and over
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

I am calling this the pit master because I originally intended to use grilled pork or chicken for this pizza. But pulled pork just seemed so much better! I made a new BBQ sauce just for this pizza's sauce and it was so good I am going to use it for some grilled chicken this weekend! This is a great pizza for those of us that love BBQ as much as we love pizza! I hope you enjoy!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Ingredients:
Toppings
1/3-1/2 cup Mojo Cubano pulled pork (check post for 9/29/09)
1/2 green bell pepper (chopped)
1 large red vine sweet mini pepper (chopped)
1 large yellow vine sweet mini pepper (chopped)
1 large orange vine sweet mini pepper (chopped)
1/2 cup sweet onions (Juliane)
2 tbsp fresh rosemary (diced)
8 oz fresh mozzarella (shredded)
1/3 cup smoked Gouda (shredded)
1/2 cup Jalapeno jack (shredded)

Sauce
3 garlic cloves (minced)
2 Chipotle peppers from a 7 oz can of chipotle peppers in adobe sauce (rinsed under water for 1-2 minutes and then chopped)
1/2 tsp chili powder
1/2 tsp cumin
2/3 cup ketchup
1/3 cup root beer
1 tbsp teriyaki sauce
2 tbsp red wine vinegar
1/4 tsp liquid smoke (mesquite)

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust

Preheat oven to 450 degrees.

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Taste Level: VG
Cost: $20 and under
Serves: 1-2
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1

Neither Zo nor I were feeling very well today so I decided I would make us a sandwich that would keep us full but not take much energy. I rummaged through the fridge and started forming what would be a great sandwich, a sandwich that was so good and filling we both felt way better after eating it. If you do not want to make the avocado spread you can just use guacamole. As to why I named it the Mongoose? I have just been reading about them and thought their name sounded cool!

Ingredients:
Sandwich
5 slices calabrese salami
2 slices of deli smoked bacon
2-3 leafs Romaine lettuce (broken in halves)
1 Colby cheddar cheese slices
2 slices multi grain sourdough bread
2 tsp Jack Daniel's Honey Dijon mustard

Avocado Spread
2 medium avocados
1/4 cup sweet onion (diced)
1 small vine tomato (chopped)
1 clove garlic (minced)
1 tsp fresh cilantro (diced)
1 jalapeno (diced, veined and seeded)
1/2 tsp essence
fresh crack pepper medley (to taste)
sea salt (to taste)

Avocado Spread
In a small bowl mix together the avocado spread ingredients until smoothed out.

Sandwich
In a small skillet over medium high heat cook bacon and salami until bacon has reached your desired crispness (5-7 minutes.)

Toast bread slices at 350 degrees on both sides for 3-4 minutes.

On both slices of bread spread 1 tsp of mustard. To one slice of bread add cheese, salami, Romain and then bacon slices. On the other spread 2 tbsp of the avocado spread evenly.

Place both slices of bread together and enjoy this tasty sandwich!

Taste Level: GR
Cost: $20 and under
Serves: 6-8
Prep Time: 20 min-24 hours
Cook time: 30-45 min.
Difficulty: 2

I use to have this amazing recipe for Lasagna that I created over two years. Everyone loved it and I was frequently getting requests to make it for birthdays and every other event, I lost it. I should have written it down but was making it so often I thought I would never forget it. My brain is not as reliable as I once thought and I am starting from scratch, almost. I know the basics I just have to keep tinkering with them until I find that sweet spot again! Until then this is the best I have (except for a vodka, bechamel sauce idea I have.) I hope you enjoy this Classic Lasagna!

Ingredients:
Misc. Lasagna
1 package lasagna noodles
2 tbsp Parmesan Reggiano (grated)
1/2 cup mozzarella (shredded)

Cheese Stuffing
15 ounces ricotta cheese
12 oz fresh mozzarella (shredded)
4 oz Jalapeno Monterrey Jack
1 tsp fresh basil (diced)
1 tbsp fresh Italian parsley (diced)
1 egg

Meat sauce
3/4 lbs spicy Italian sausage
3/4 lbs Angus lean ground beef
6 1/2 oz Portuguese Linguica (1/4 inch or smaller slices then halved)
1 1/2 cups button mushrooms (diced
1 4.75 ounce can of diced black olives
1/2 cup sweet white onion (diced)
2 cloves garlic (minced)
1 tbsp fresh basil (diced)
1 tsp fresh thyme
1/4 tsp fennel seed
2 tbsp fresh Italian parsley (diced)
1 tsp Essence
Fresh crack pepper (to taste)
1 1/2 tsp olive oil

Tomato Sauce
1 1/2 tsp Parmesan (grated)
1 1/2 tsp Romano (grated)
2 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
1 8 oz can tomato sauce
1/4 tsp ground oregano
3 tsp brown sugar
kosher salt (to taste)
fresh crack pepper (to taste)

Tomato Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic in oil until golden (3-5 min,) add all ingredients except cheeses and black olives and bring to simmer stirring frequently for 10 minutes. Stir in olives and cheeses and let simmer for 5 minutes.

Meat sauce
In a medium sauce pan heat oil over medium high heat. Once heated add onions, garlic and all meats. Cook for 5 minutes stirring frequently and then mix in crack pepper and essence, letting cook for another 2 minutes. Reduce heat to low and slowly pour in the tomato sauce, mixing well. Let simmer on low for 5 minutes. Remove from heat and let cool. (I liked to let mine sit in the refrigerator over night to let the flavors settle.) Once cooled stir in basil, thyme and parsley.

Cheese Stuffing
Mix all cheese together in a large mixing bowl with egg basil and parsley.

Lasagna
Preheat oven to 375 degrees.

Cook pasta according to directions on package.

Make a layer of sauce in a 14 x 9 3/4 lasagna baking dish and then cover with pasta barley overlapping edges. Now make layers of sauce, cheese and pasta until all ingredients are used. Top with a little sauce and the 1/3 cup mozzarella and Parmesan Reggiano cheeses. Bake for 30-35 minutes uncovered or until hot and bubbly. Remove from oven and let cool for 10-15 minutes before serving warm!

Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

It seems like I have been trying to get rid of leftovers for weeks. We went on a camping trip with my parents and I made too much food! This meal was a result of wanting something that tasted a bit Asian but used up some of what I had already chopped up. It came out rather tasty for having to put absolutely no work into it, heck I did not even have to adjust the seasonings!

Ingredients:
1/2 of a Turkey Kielbasa Sausage (chopped, I used a tomato basil flavored one)
1/3 of a red bell pepper (chopped)
1/2 of a red onion (chopped)
1/2 of a yellow squash (chopped)
1/2 of a Mexican squash (chopped)
1 medium zucchini (chopped)
2 cloves garlic (minced)
1/3 cup habanero salsa (or your favorite salsa)
1 tbsp teriyaki
1 1/4 tsp Hoisin sauce
1/4 tsp Chinese five-spice powder
2 tsp olive oil

In a medium sauce pan heat oil over medium high heat. Combine all ingredients and cook uncovered in sauce pan for 10-15 minutes stirring frequently with a wooden spatula (or until the onions are turning translucent.)

Serve hot over rice with a little Sriracha drizzled over the top of each serving.

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 10-15 min.
Difficulty: 1

Growing up on the Gulf Coast I loved eating seafood but one item I would never order was fish tacos. I do not know why exactly but I always thought they would be no good. When I moved out to Nevada I heard about them all the time. Fish taco this fish taco that. Finally about 3 years ago I ordered one and you know what? They were pretty darn good. I have had them now about once a month and decided I would try my hand and making some! I really hope you try these out because they were amazing! Both Zo and I wished I had made more of them! The next time I buy a whole red snapper I will be reserving some of it for this recipe!

Ingredients:
1/2 lbs red snapper
1/2 tsp essence
fresh crack pepper (to taste)
1 Persian cucumber (Juliane)
1 avocado (diced)
Chipotle cheddar (shredded, to taste)
Peach Salsa (to taste, check topping/sauces label)
sour cream (to taste)
1 tbsp extra virgin olive oil
4 hard shell corn tacos or corn tostadas

In a medium skillet heat olive oil over medium high heat. Rub essence evenly into both sides of fish and then crack fresh pepper over both sides. Place seasoned fish into pan and cook for 3-4 minutes, flip and cook and additional 3-4 minutes or until white and flaky.

Heat your taco/tostada shells.

Combine ingredients in desired order and amounts and enjoy!

Taste Level: VG
Cost: $20 and under
Serves: N?A
Prep Time: 10-15 min.
Cook Time: 0 min.
Difficulty: 1

We went and picked too many fresh peaches off of a friends tree and had to figure out ways to use them all before they went bad. We made peach ice cream, peach cobbler, a peach brandy syrup and then some peach salsa! This salsa was really great with chips and especially tasty with some red snapper fish tacos I made!

Ingredients:
4-5 small peaches or 2 large ones (diced)
1 medium tomato (diced)
1/4 cup red onion (diced)
1/4 cup fresh cilantro (chopped)
1 jalapeno (seeded, chopped)
2 limes (juiced)
1 tbsp Italian Volcanic lemon juice
kosher salt (to taste)
Fresh crack pepper medley (to taste)


Mix all Ingredients together in a small mixing bowl and refrigerate until ready to use.

Taste Level: GR
Cost: $20 and under
Serves: 2
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

I was going to make something difficult, can not remember what it was... But we had gone to the store to grab some ingredients and I said, "Hey babe! You know what sounds good? A Juicy burger with Swiss and mushrooms!" Zo replied, "Oh that sounds good!" So I tossed these together and whipped up some of my burger sauce and we went to town BBQing! Everything came out wonderful and it took me a 1/3 of the time it would have taken me to cook whatever it was I had in mind. If you love Mushrooms Swiss burgers make sure you fire up your grill for this recipe!

Ingredients:
Burger
1/2-3/4 lb ground Angus beef
1/4 tsp Essence
fresh crack pepper (to taste)
kosher salt (to taste)
2 classic white hamburger buns

Toppings
2 1/4 whole red onion slices
7-8 crimini mushrooms (sliced)
1 1/2 tsp sweet European butter
3 tbsp Marsala cooking wine
2 slices aged Swiss cheese

Frank's Burger Sauce
1 tbsp Ketchup
1/4 cup mayonnaise
1/2 tsp smoked paprika
1 tsp Italian volcano lemon juice
1/4 tsp curry powder
1/8 tsp De arbol chili powder
1/4 tsp ground black pepper

Burger
Form two patties out of the ground beef and sprinkle with essence crack pepper and kosher salt. Sit aside.

Toppings
In a medium skillet melt butter over medium heat. Once melted lay onion slices down into butter and add mushrooms around onion slices. Pour 1 1/2 tbsp Marsala over each onion slice and cook for 5 minutes. After 5 minutes flip onion slices with a spatula and stir around mushrooms, cook and additional 5 minutes and remove from heat.

Sauce
Mix all ingredients together in a small bowl using a small whisk.

Preheat grill to medium high.

Place burgers on heat grill and cook for 4-5 minutes. Flip burgers and cook for another 4-5 minutes or until desired doneness. (add buns the last 2-3 minutes to toast.)

Remove burgers from gill and lay Swiss slices onto patties and let melt for 2-3 minutes. While cheese is melting and 1 tsp of the sauce to the bottom bun and spread evenly. Add patties to buns and then top with mushrooms and onion. Add a little more sauce or mustard to the top bun if so desired. Serve warm with chips, fries and a cold brew.

We were making burgers and Zo said, "We need to come up with a burger sauce!" I said, "Hey I wrote one down about a year ago that we have not tried out. After making what I had wrote down we adjusted a few flavors and added a little of this and that and Shazam! You have this great burger sauce, it was so good I found myself dipping my burger into it!

Ingredients:
1 tbsp Ketchup
1/4 cup mayonnaise
1/2 tsp smoked paprika
1 tsp Italian volcano lemon juice
1/4 tsp curry powder
1/8 tsp De arbol chili powder
1/4 tsp ground black pepper

Whisk all ingredients together in a small bowl and chill till ready to use.

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 40-45 min.
Difficulty: 2

I had this idea to stuff an eggplant but the first time I made it YUCK! It came out horrible and not at all to my liking. I took another crack at it by making more than a few changes and boy am on the right track! If you like lasagna and eggplant Parmesan then expect a flavor that is similar. This recipe is super easy to throw together, toss in the oven and let cook. I really hope you enjoy it!

Ingredients:
1 globe eggplant
1 shallot (diced)
2 green onions (chopped)
2 cloves garlic (minced)
1/2 of a red bell pepper (chopped)
1/4 cup black olives (sliced)
1/4 cup button mushrooms (sliced)
1 1/2 tsp Romano (finely grated)
1 1/2 tsp Parmesan (finely grated)
1/3 cup Ricotta
1 cup mozzarella (shredded)
1 1/2 tsp fresh chives (diced)
2 tsp fresh basil (diced)
1/2 tsp fresh oregano (diced)
1/4 tsp fresh thyme (diced)
fresh crack pepper (to taste)
Kosher salt (to taste)
1 1/2 tsp Italian bread crumbs
1 tbsp balsamic vinegar
2 tsp olive oil

Cut out a deep v in the center of the eggplant and remove. Now make one small slice by poking a knife all the way through the middle of the eggplant (about a 1/4 inch wide.) Chop up about 1 cup of the eggplant center you removed.

Preheat oven to 350 degrees.

In a medium skillet heat olive oil over medium heat. Once heated add 1 cup of chopped up eggplant, onions, garlic and mushrooms, sprinkle balsamic vinegar over items and saute for 7 minutes. Remove from heat and let cool. In a medium mixing bowl add sauteed items together with herbs, seasonings, olives, bread crumbs, 3/4 cup mozzarella and rest of cheeses, mixing together well. Stuff mixture into cavity you made in eggplant, sprinkle with remaining 1/4 cup of mozzarella and sit in a baking dish.

Bake eggplant for 40-45 minutes at 350 degrees uncovered. Remove from oven and let sit 2-3 minutes before cutting into 4 equal portions and serving.

Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

I wanted to try to make an Omelet that was kind of a mix between the bruschetta we had a week or so ago and the Lasagna Omelet I made about a year ago. That is the only direction I had going into making this breakfast for us. I was running around picking up the house while it was cooking and did not fiddle at all with my core idea. I was really suprised that not only did it come out tasty but that I did not burn it! If you like Bruschetta and Omelets I highly suggest you try this yummy recipe!

Ingredients:
3 eggs
2-3 tbsp whole milk
3 campari tomatoes (diced)
2 cloves garlic (diced)
1 tbsp basil (diced)
fresh crack pepper (to taste)
kosher salt (to taste)
2 tbsp mozzarella (shredded)
2 tbsp ricotta
2 tbsp English coastal cheddar (shredded)
unsalted butter for skillet

In a small mixing bowl beat three eggs using a whisk. Whisk in milk and seasonings.

Butter a 8-10 inch non-stick skillet. Heat over medium heat until butter has fully melted. Add garlic, tomatoes and basil. let cook for 2 minutes and then pour in the egg mixture, cover and let cook for 5 minutes or until the mixture begins to set at the edges. Now add your cheeses by placing them along one side of the omelet. Let cook 4-5 minutes covered. Fold omelet half without cheese over half with cheese using a spatula and let cook 2-3 minutes. Slide omelet onto a warm plate serve with toast or breakfast rolls.

Taste Level: VG
Cost: $20 and under
Serves: 8-10
Prep Time: 20-25 min
Cook Time: 5-10 min.
Difficulty: 1

Yummy Bruschetta that goes with just about any meal. Zo threw this delicious side together for my birthday picnic at Tahoe. I toasted the bread on the grill and boy was this great as we enjoyed the sound of the lake and the beautiful summer day with two of our friends. This side really does go well with just about any meal. Also due to the bread being warm and toasted but the topping chilled it is good for any season!

Ingredients:
Topping
12-14 campari tomatoes (chopped)
12-14 basil leaves (diced)
6 garlic cloves (minced)
1 1/2 tsp balsamic vinegar
fresh crack pepper (to taste)
Coarse sea salt (to taste)

Bread
2 Italian or French bread loafs
2 tbsp Olive oil
5 cloves garlic (crushed and cracked open)
Parmesan shavings (to taste)

Topping
Mix ingredients together, cover and chill until ready to use.

Bread
Preheat oven to 350 degrees.

Cut bread loaf into 1/2 inch slices. Mix together crushed garlic and olive oil. Brush olive oil unto one side of each bread slice. Place bread slices on a cookie or baking sheet and bake for 3-4 minutes at 375 degrees or until toasting.

Remove toasted bread from oven and top with bruschetta topping, sprinkle fresh Parmesan shavings over the top and serve immediately.

Taste Level: VG
Cost: $20 and under
Serves: 2-4 (depending on size of chicken breast)
Prep Time: 24 hours
Cook Time: 10-15 min.
Difficulty: 1

I really wanted to use the truffle honey I made for something other than just brie and bread. I took out some chicken breasts and just started mixing ingredients into the truffle honey, massaged the mixture into the chicken and let it sit over night. The other three people that had this meal really enjoyed it, I however did not really like how it came out. I do not know what was wrong with it but it just was missing something in my opinion. I added some red pepper flakes and liked it a little more but there is still something amiss. So try this one out and see if you love it like everyone else or think something is missing. Better yet if you think something is missing tell me what you think it is so that I can try it out!

Ingredients:
2 chicken breast
3 tbsp truffle honey
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1 tsp fresh basil
1 tsp fresh cilantro
1/2 tsp smoked paprika
1 tsp orange juice
1 tsp orange zest
1/4 cup sweet onion (diced)
1/4 tsp red pepper flakes
fresh crack pepper (to taste)
kosher salt (to taste)
2 tsp olive oil

Using a fork poke both chicken breast to make punctures all over the meat. Mix together the rest of the ingredients and pour into a seal able container such as a Ziploc. Add chicken, seal and shake around till both breast are coated well. Sit in refrigerator and let marinate over night.

Preheat grill to medium high heat.

Remove from the seal able container and cook in microwave for 2 minutes at power level 3. Place immediately onto the grills lower rake and cook for 5 minutes. While cooking baste with the marinade every 2 minutes with a basting brush. Now flip chicken and cook for an additional 5 minutes or until done (baste once more with marinara after 2 minutes of cooking. Remove from grill and let sit 3 minutes before serving.

Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

This is the other half of the half and half pizza I posted earlier this week. This recipe is posted the same as that one, as if I had made the entire pizza this way. I made a half and half pizza because my parents were coming over and my mother does not like pizza very much. The thing she likes least about pizza is the usual American tomato sauce put on pizzas (Why don't more pizza places put more effort into their sauces?.) Besides eating french bread pizza with pesto and sun dried tomatoes she would sometimes order chicken pizzas with white sauce. I took what I knew she liked about the sun dried tomato pizzas and the chicken pizzas and made this recipe for her taste buds. The reason I made a half and half because I thought if she did not like this one she would at least eat the pesto and sun dried tomato pizza. So basically the other half was a back up if this recipe failed me. Fortunately my mother loved all three pizzas I made and went back for seconds even!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Toppings
3 tbsp sun-dried tomatoes (sliced)
8 oz fresh mozzarella (shredded)
1/3 cup smoked Gouda (shredded)
2/3 cup red onion

Chicken
1 1/2 chicken breast
1/4 tsp liquid smoke
1/8 tsp smoked paprika
1/4 tsp Chile de arbol powder
2 tsp olive oil

Sauce
3 tbsp pesto (check topping/sauces label)
1/4 tsp garlic powder
1/2 tsp fresh thyme (diced)
1/2 tsp fresh oregano (diced)
crack pepper (to taste)

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust

Preheat oven to 450 degrees.

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Sauce
Mix pesto together with seasonings in a small bowl till mixed well.

Chicken
Preheat grill to medium high.

Poke chicken breast all over with a fork. Mix seasonings with liquid smoke and olive oil. Rub into chicken and let sit for 5-10 minutes. Cook in microwave for 2 minutes at power level 3. Immediately place chicken on lower grill rack and cook for 1 minutes per side or until grill marks have formed. Remove chicken from grill and slice into bite size portions.

Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Pour the pesto sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle mozzarella over the sauce. Now add sun dried tomatoes, chicken and red onion to the pizza and then sprinkle Gouda over the top.

Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven.If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!

Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

This is actually a half and half pizza. I will be posting the other half in a couple of days but my posts will be as if I had made the whole pizza one way. I made a half and half pizza because my parents were coming over and my mother does not like pizza very much. The thing she likes least about pizza is the usual American tomato sauce put on pizzas (something Zo and I are picky about as well.) Growing up she would eat french bread pizza with pesto and sun dried tomatoes however. So I catered this pizza to my mothers taste buds but all parties involved loved this pizza and the other half as well. I knew I had done a good job when my mother went and got seconds!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Toppings
3 tbsp sun-dried tomatoes (sliced)
8 oz fresh mozzarella (shredded)
1/3 cup smoked gouda (shredded)

Sauce
3 tbsp pesto
1/4 tsp garlic powder
1/2 tsp fresh thyme (diced)
1/2 tsp fresh oregano (diced)
crack pepper (to taste)

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust

Preheat oven to 450 degrees.

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Sauce
Mix pesto together with seasonings in a small bowl till mixed well.

Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Pour the pesto sauce into the center of crust and spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Evenly sprinkle mozzarella over the sauce. Now add sun dried tomatoes and then sprinkle Gouda over the top.

Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake 7-10 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and use a pizza slicer to cut into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!

Taste Level: GR
Cost: $20 and under
Serves: 6
Prep Time: 10-15 min.
Cook Time: 30-35 min.
Difficulty: 1

We got some fresh broccoli from Zo's friend at work and I wanted to try my hand at another soup. I always loved broccoli with cheddar cheese melted over the top of it and thought those flavors would make a great soup! I was right, man I love it when I am actually right! This creamy soup was really delicious. I am glad I have finally started eating soups because I can not believe what I was missing out on, plus they are so easy to make. Zo said this is one of my best soups yet but my favorites are still the Asparagus and Mushrooms I have made. Saying that I plan to make this one again!

Taste Level: TF
Cost: $20 and under
Serves: 4
Prep Time: 40-45 min.
Cook Time: 25-30 min.
Difficulty: 2

What would a "Sasquatch" eat? That is what I kept in my mind when I would work on this pizza. This particular pizza took me three months to iron out. I was all over the place with this pizza, at one point in time it even was going to have wheat berries and black berries toppings. I went for a total earthy flavor and then at the last minute decide that if I was a Sasquatch I would want some bacon on my pizza! Zo told me that this labor of love really paid off after we munched down on this pizza. Make sure to cover the pizza for half the time it bakes on the top rack to keep the chives and pine nuts from burning. Also do not forget to add the lemon juice sprinkled over the pizza at the end. It really sets off the rest of the flavors and a Sasquatch would not have it any other way!

(For instructions on how to make your own sourdough pizza skin check posting dated 7/7/09.)

Toppings
12-15 arugula leaves
12-15 baby spinach leaves
1 tbsp pine nuts
2 tbsp fresh chives (chop chives in half)
3 tbsp sun-dried tomatoes (sliced)
2 slices Pancetta bacon (diced)
8 oz fresh mozzarella (shredded)
1/3 smoked Gruyere (shredded)
1 tsp lemon juice (sprinkle over top)

Sauce
1 tbsp 1/4 tsp fresh basil (diced)
1/2 tsp fresh oregano (diced)
1/2 tsp fresh thyme (diced)
2 garlic cloves (minced)
1 tbsp 1 tsp walnuts (crushed into small pieces)
1/4 cup ricotta cheese
1 tbsp blue cheese (crumbled)
fresh crack pepper (to taste)

Brushing sauce
3 tbsp olive oil
1/4 tsp garlic powder
1/2 tsp lime juice

Crust
1 portion of sourdough pizza dough check posting for 7/7/09 or pre-made crust

Tossing dough
What works best for me is I strongly throw the ball of dough down on a solid flat surface covered with a piece of wax paper until it is large and flat enough for me to easily balance on top of both of my fists. Then I make an X with my arms keeping my fists close together (backhand to back hand, the dough atop of them both) and I fling the dough upwards with my fingers as I simultaneously bring my arms quickly parallel (palm to palm) about 3-4 inches apart. As the dough falls I remake my fists and catch the dough atop them again in the X position and repeat until the dough has formed a 12-14 inch crust.

(Alternately you can lay dough on a solid flat surface covered with wax paper and squish flat with hands. Roll into a ball and slam the dough down onto your solid flat surface covered with a piece of wax paper. Using your fist mush the dough down repeatedly as if you were punching it softly but firmly (this helps get any air bubbles out of it.) Now using your finger tips press and stretch dough until you have formed a 12-14 inch circular pizza skin (you can also make an easier rectangle skin.)

Brushing Sauce
In a small bowl use a whisk to vigorously mix brushing sauce ingredients.

Sauce
Mix together all ingredients in a small bowl till mixed well.

Pizza
Sprinkle corn meal onto a baking sheet and lay skin on to it. Use a basting brush to coat the crust with your brushing sauce and then pour the fig marinara into the center of crust. Spread sauce evenly up to about an inch and a half away from the edge of the crust (I find using a pastry spatula works great for spreading tomato sauce.) Place arugula and spinach leaves on top of sauce. Mix together mozzarella with Gruyere and sprinkle over arugula and spinach. Spread out sun dried tomatoes and pine nuts. Sprinkle around chives and then sprinkle pancetta bacon evenly over pizza.

Place pizza on baking sheet lightly coated with corn meal. Arrange your oven racks to where they are on the upper and lower thirds of the oven. If you are using a baking stone as we do place it directly onto the floor of a preheated oven for 45 minutes (but you will be less likely to ruin your pizza stone if you place it on a rack at its lowest position.) Place baking sheet with pizza on the lower oven rack and bake for 7-10 minutes, move pizza on baking sheet to upper rack and bake for 5 minutes covered with a sheet of aluminium foil, then remove foil and cook for and additional 5 minutes (if cooking a second pizza you can put it on the lower rack now on a separate baking sheet.) Slide Pizza off of baking sheet directly onto baking stone and cook for 3-8 minutes or until crisp and bottom is browning (if you were cooking a second pizza you would move it to the top rack on its baking sheet once you slide the first pizza onto the baking stone and of course you would move it to the baking stone once you have remove the first pizza and cooked the second one 7-10 minutes on the upper rack.) Slide pizza onto a cutting board or baking sheet and sprinkle lemon juice evenly over pizza, using a pizza slicer cut pizza into 8-10 slices and serve hot with your favorite pizza sides, seasonings and sauces!