Vacation Foods

472.  While on vacation recently we had the absolute pleasure to enjoy favorite foods on Long Island, New York.  It is so hard to resist since there are so very many great food options.  Like that small bowl of coleslaw at a local diner.  And every location has the best along with a kosher pickle.

And who can resist fried Calamari with a side of Marinara Sauce?

Breakfast is so much better at a local diner with the enormous portions, endless coffee and great service.

My favorite by far is the delicious bakeries filled with amazing cookies, breads, cakes and pastries.

And who can leave without having a slice of cheese pizza?

We visited family and friends and ate wonderful meals all during our stay.  SugarBerry Bakery was a highlight not only for the amazing pastry but the belly-laughs and sharing time with dear friends!  

I'm still dreaming of all the delectables consumed on this trip.  Sorry it went so fast.

"All you need is love.  But a little chocolate (and cake) now and then doesn't hurt."

~ Charles M. Schulz

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

~ J.R.R. Tolkien

Pizza with Asparagus, Pesto & Chicken

401.  An experiment with pizza toppings was in play today.  I had chicken breast, pesto, Mozzarella cheese, and asparagus.  But, I was craving pizza...so, this delicious combination was created. 

The dough was whole wheat crust layered first with pesto, next, chopped onion, Parmesan cheese, grilled chicken chopped in pieces.  Then topped with more Parmesan cheese, shredded Mozzarella cheese and finally asparagus spears cut in 4" pieces.

I baked the pizza at 425 degrees for approximately 40 minutes.

Amazing flavor, texture and the chicken was a hidden surprise with each bite.

"It's a lot harder to get people to 'ooh' and 'aah' over beets or carrots than it is to get them to 'ooh' and 'aah' over asparagus.  I enjoy being able to take these humble, 'low-brow' foodstuffs up a few notches and serve them with great exuberance."

~Charlie Trotter

Stromboli

365. Most Italian food lovers are familiar with Stromboli.  Some people call them "pockets" or "pizza pockets",  "turnover" or "calzone" -which has a different filling.  But truly, the classic Stromboli is what you are familiar with or based on the region of the world you are from.

In Pennsylvania, where I grew up, there was a small Italian pizza shop in town where "Little Tony" served the best pizza, Stromboli and Calzone.  Their Stromboli was stuffed with ham, pepperoni, Mozzarella cheese and the dough was perfect.  The filling would pour out when you cut into it.  Their Calzone was similar but the filling was green peppers, onion, sweet Italian sausage and Mozzarella cheese.  Same dough just different filling and the shape was the same.  This is the image in my mind of these favorites.  Now, if you google either name you will see all types of variations.  Some say that sauce is one of the main ingredients in Stromboli but you serve sauce on the side with the Calzone.  There is no right or wrong to the process.  The little Pizza shop in my hometown had their version of pizza and Italian specialties based on the region "Little Tony" came from in Italy and it did not have sauce inside but was served on the side.

 My version of Stromboli changes with what ingredients are at hand or what my family is hungry for.

I made a whole wheat pizza dough and cut up ham, pepperoni, salami, onion, fresh basil, sprinkle of pepper seeds and garlic salt and spinach.

 Wet the edges of the dough just to make sure they stay sealed and then roll the edge.  You could use a fork to press the edges or crimp the edge...your choice.

 Next, brush the top of each pie with olive oil.  My favorite is this Tuscan Herb Olive Oil from Luceros.

 They are large in size but most Stromboli's are.  They are meant to be a full meal to grab and go.

My process was to bake them in a 425° oven for approximately 50 minutes.

Here is my recipe:

To save the recipe select and drag to desk top or select and print from smart phone.

The Stromboli was perfectly brown and the filling was melty, cheesy and so satisfying.

We also had a side of marinara sauce for dipping or pouring over.  It is like a deconstructed pizza.
The next time you make pizza dough or see pizza dough, pick it up, bring it home and try making your own version of Stromboli.  I assure you, your family will thank you and request Stromboli or Calzone often.

"La cucina piccola fal la casa grande. "  ~Italian proverb

Translation: "A small kitchen makes the house big."

"Paese che vai, usanza che trovi."  ~ Anonymous 

Translation:  "Different places you visit, different customs you'll find."

Sorrento's Pizza

225. If you live anywhere near Long Beach, NY you have to try Sorrento's pizza! It is a small family owned Italian Deli and Pizzaria. Located at 255 West Park Avenue, this local shop has an old world feel. The moment you step in the front door you are greeted with a wonderful aroma of cheese, and meats and fresh baked pizza from their stone oven.

Neon signs in the front window welcome you to enjoy espresso and "fresh" meats.

You can eat al fresco outside or pull up a chair at a table inside. It's enjoyable to take in the sites of all the imported products lined around the shop and watch the locals stop in for their daily needs. The friendly butchers behind the counter are more than happy to share a sample or answer any questions you may have.

This shop was originally a butcher shop and the perfect place to purchase a variety of Italian specialties, pastas, oils, cheeses and other choice selections of prepared foods. Several years ago Sorrento's expanded and installed a brick/stone oven and bakery items.

Our pizza of choice was a "small" with riccotta. And this is what was brought to our table!

It was served on a long wooden paddle and cut by the baker right at the table.

The mozzarella is freshly made every morning and has such a wonderful flavor. And the sauce is fresh plum tomato marinara. To finish the layers of flavor, parmesan is grated over all and fresh basil leaves.

The crust is perfect, crispy, thin and very flavorful. And while you indulge, an Italian and American flag flutter in the beach air.

You will also be given "real" plates instead of paper plates and plastic utensils. The restaurant staff was pleasant, friendly and very eager to serve. The "small" can serve 4 people, although they say it is for 2. And the price was only $10.00 with an additional cost for each topping.

Now this is a reason to drive to Long Island...and Long Beach for this Italian treasure.

"Simplicity is the ultimate sophistication."

~Leonardo da Vinci

Pizza Toppings

181. We've been experimenting with a variety of pizza toppings. Although I love to order pizza or go to a pizzeria, homemade pizza is just as delicious.

When we make pizza at home, I usually make my dough from "scratch". Yes, flour, yeast, water. You can find my recipe here. You could also purchase a pre-made pizza dough from your local pizza shop, find dough in the freezer section of your grocery store or shop Trader Joes Market in the prepared food coolers for pizza dough.

We tried two different toppings, broccoli and tomato.

Broccoli Topping for Pizza

2 cups chopped, fresh broccoli

2 cloves garlic crushed

olive oil

salt/pepper

parmesan cheese

mozzarella cheese

pizza dough

Saute the broccoli in olive oil till bright green, add garlic and seasoning. Set aside to cool. Spread broccoli on prepared pizza dough and sprinkle parmesan cheese over broccoli evenly. Top with mozzarella cheese and bake in a 450 degree oven till cheese is browning lightly.

Stewed Rosemary Tomato Topping for Pizza

4 fresh tomatoes, chopped

1 small onion, chopped

2 cloves garlic, crushed

3 sprigs of fresh rosemary, remove rosemary leaves from stem

salt/pepper

olive oil

mozzarella cheese

pizza dough

Saute the onion and garlic in olive oil for approximately 3 minutes, add tomatoes and seasoning. Saute till tomatoes begin to break down but color is bright. Set aside to cool. Spread stewed tomato on prepared pizza dough and sprinkle rosemary leaves evenly over. Top with mozzarella cheese and bake in a 450 degree oven till cheese is browning lightly.

The type of cheese you use is important. Whole milk mozzarella will give you a better overall covering and will add flavor to your pizza. Finding a cheese mix with mozzarella, provolone and parmesan is a great combination as well.

For a large pizza I will use 2 to 3 cups of cheese.

I made this pizza in my Pampered Chef bar pan.

Once the pizza was done I sprinkled whole fresh basil leaves over the top.

This was scrumptious!!! We really like using the stewed tomato topping on grilled pizza and crusty bread slices also.

"I am always doing that which I cannot do,

in order that I may learn how to do it. "

~Pablo Picasso

"Take risks: if you win, you will be happy;

if you lose, you will be wise."

~Author Unknown

Chicken Enchilada Pizza

169. Do you have any Pampered Chef products? Or should I ask, have you ever been to a Pampered Chef party? The best part is that you can sample delicious foods that you prepare with Pampered Chef products. And you just need E-V-E-R-Y-T-H-I-N-G they are selling!!

One of The best Pampered Chef items is the Stoneware Large Bar Pan .

I purchased my pan about 7 years ago and have used it over and over and over. This is a super great product. I love to make my deep dish pizza in this pan and it is wonderful for just about anything.

While speaking with a local Consultant Tara, I spotted a recipe on her Pampered Chef Facebook page for Chicken Enchilada Pizza. I didn't have much time to make dinner tonight and thought this would be a delicious, quick and very easy dinner. I dropped by Trader Joes *love* and picked up "Ready to Bake Pizza Dough", Fresh Cilantro, and fresh cooked, chunk chicken. I picked from my garden two handfuls of cherry tomatoes and two hot cherry peppers. These peppers were so hot, and I forgot to wear gloves when cutting them...my fingers are still burning today. You are going to love this recipe...it was ready in 40 minutes. I served a tossed salad and garlic hummus and chips on the side. The comments at dinner where..."This is really, really good! Oooo, What is this? Where did you get this recipe? Delicious...can I have another piece?" *score*

Chicken Enchilada Pizza

Ingredients:

1 pkg (13.8 oz/283 g) refrigerated pizza crust, or my homemade pizza crust recipe here

1⁄2 medium onion

1 jalapeño pepper, or hot cherry pepper

8 oz (250 g) Mozzarella, Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided

2 cups (500 mL) diced cooked chicken breasts

1⁄2 cup (125 mL) mild green taco sauce or tomato salsa

3 garlic cloves, pressed

1⁄2 cup (125 mL) grape tomatoes

1⁄2 cup (125 mL) loosely packed fresh cilantro

1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.

2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1⁄2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 servings

U.S. Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g

Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, 1⁄4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce

You are going to love this recipe...it was a surprising delight!

You can find more recipes on line here or even search for a Consultant in your area and book a party right NOW!!!! Oh, and, you have to get the bar pan! *wink* you won't be disappointed.

“The only time to eat diet food is while you're waiting for the steak to cook”

~Julia Child