Tag Archives: olive oil

Parmesan and Potato Pizza

Alright, well thanks for hanging on there! I know it’s been a while since my last regular update to the blog, and I’ve definitely been meaning to post this recipe since last month. I have another one after this that I’ve gotta write and edit photos for as well.
I love pizza…anyone else out there feel the same way? Plain cheese, pepperoni, supreme, Hawaiian, “California” style, thin crust, regular crust, deep dish, etc. I decided to make a plain cheese, but had enough dough for two pizzas, so I also decided to use some leftover red potatoes and make a rosemary-parmesan and potato pizza. Potatoes on pizza? I’ve seen similar ideas in restaurants and such, so it’s not such a crazy idea.

What I did was use my mandolin slicer to create paper-thin potato slices that would cook quickly in a hot oven as the crust rose. I seasoned the potatoes with some salt, pepper, olive oil, parmesan cheese, oregano, and thyme. Delicious.

What You’ll Need:
– Pizza dough (use your favorite recipe, or if you have a favorite brand, try it out. I made mine. It was enough for 2 crusts for the 2 pizzas)
– 1 cup warm water (not HOT, or the yeast will not activate)
– 1 package active dry yeast
– 1 Tbsp honey
– 1 Tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 2 to 2 ½ cups of all-purpose flour (I used closer to 3 because of the humidity, and the dough was too wet as it kneaded) plus extra for rolling

– About 1 ½ to 2 cups Mozzarella cheese, give or take depending on how much you like
– ½ cup Parmesan cheese, divided into 2 portions
– About 2 tsp oregano (dried)
– About 2 tsp thyme (dried)
– 2 large red potatoes
– ½ cup extra virgin olive oil (more or less)
– ¼ tsp kosher salt
– ¼ tsp black pepper (more or less)

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The How-To:
– Make the dough ahead of time, at least to the stage where it is ready to use. This will depend on the recipe if you are making your own. I made mine and let it go through the 2 rising stages for at least 3 hours.
o Combine the warm water, honey, and yeast in the bowl of a stand mixer and mix for a few seconds. Let sit until the yeast blooms (activates), during which you should see little plumes of yeast start to appear in the mixture. This will take 5-10 minutes.
o Attach the dough hook to the mixer
o After the yeast is activated, add the salt and olive oil. Mix briefly, then slowly add the flour ½ cup at a time, with the mixer on low. Let it knead until it starts to form a ball and is pulling away from the sides of the bowl. It should look smooth and only be slightly sticky. This could take about 5-7 minutes. Place in an oiled bowl and cover.
o Let the dough rest for about 1 ½ to 2 hours, then punch it down. I then separated it into two halves, formed a ball for each, then placed on a parchment-lined cookie sheet. I covered each ball and let them rise again for another hour before using.

– When ready, PREHEAT OVEN to 400 degrees Fahrenheit, and flour a large cutting board or clean countertop. Take one dough ball and roll it out to your desired thickness. I rolled these out to about ¼ inch thick. Make sure to flour the board, the dough, and rolling pin (if using) just enough to prevent sticking. Press the dough with your fingertips to make dimples in the dough.
– When the dough is rolled out, spread a few tablespoons of Olive oil on the dough evenly. Then use half of the oregano, thyme, and parmesan and sprinkle evenly around the oiled crust
– Using a mandolin (or a sharp knife and a keen eye), slice the potatoes on the thinnest setting. Spread these potatoes on the crust in a single layer, not overlapping too much to prevent undercooking part of them.
– Drizzle more oil on the potatoes (lightly), then season them using some salt and pepper, and the rest of the oregano, thyme, and parmesan.
– Bake until the crust is golden, and the potatoes and cheese are brown. This should be about 12 minutes, but check to your desired doneness.
– ENJOY! (For the cheese pizza, I used leftover marinara, but use your own favorite sauce and cheese. Or try out some other types of toppings!)

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Stuffed Turkey Tenderloins

I know, a turkey post after the holidays? “Ugh, not again!” you must be thinking if you’re a holiday carnivore. But wait, this one is a quick meal, and it didn’t take hours to make. No laboring over the turkey, basting it, etc. It can be made as a fairly quick weeknight dinner.

For this recipe, I used turkey tenderloins. Due to the very low fat content in this cut of meat, it is very easy to dry out, but if cooked properly, is very easy to make, and is fairly tasty and good for you depending on how you season it. I butterflied the tenderloins, stuffed them, seared them, then finished them off in the oven.

Instead of a traditional stale bread or cornbread stuffing, I made a quick stuffing of onions, garlic, spinach, and panko bread crumbs, moistened with some extra virgin olive oil to give the stuffing and the turkey some fat. It was quite delicious, and only took about 5 minutes to throw together, not 45 minutes or more like a traditional stuffing.

Serve it with whatever sides you like. I served with some vegetable rice, seasoned with some garlic powder and a slight amount of butter. But it would be great with mashed potatoes, some roasted mushrooms, asparagus, or whatever else you like.

On another note, the sauce was almost a cooking fail. I attempted to make a sour cream sauce using the pan drippings, but I had the heat too high and it broke, leaving a grainy puddle of a sauce. So I improvised and made a balsamic vinaigrette to spoon over the turkey.

 What You’ll Need:

Turkey / Stuffing:

– 2 turkey tenderloins

– 1 medium onion, chopped

– 1 box of chopped spinach (10 oz), defrosted and pressed to remove all liquid

– 2 cloves of garlic, chopped

– ¾ cup panko bread crumbs

– ¼ cup olive oil

– Garlic Powder

– ½ cup grated parmesan cheese

– Smoked Paprika

– Salt

– Pepper

 Basic Balsamic Vinaigrette:

 – ¾ cup olive oil

– ¼ cup balsamic vinegar

– Garlic powder (or you can use minced garlic)

– Salt

– Pepper

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The How-To:

Turkey & Stuffing:

Note: Preheat oven to 350 degrees Fahrenheit

1: Heat a skillet over medium heat and add some a few teaspoons olive oil

2: Chop the onion and garlic, and then add to the hot oil. Season with some salt and pepper. Stir frequently so garlic does not burn.

3: After about 4 minutes, when onions are soft and begin to become translucent, add the spinach in and season again slightly. After cooking for a couple minutes, add the bread crumbs and the olive oil. Let the crumbs toast slightly in the oil and keep stirring. Turn off the burner and remove from heat to let cool a few minutes.

4: Butterfly the turkey tenderloins (split in half without cutting all the way through) and press it down flat. Season the inside with the salt, pepper, garlic powder, and smoked paprika.

5: Place about 2-3 tablespoons of the stuffing In each tenderloin and flatten into a thin layer. From one end lengthwise, roll up the tenderloin tightly, making sure to keep the stuffing inside.

6: Tie the tenderloin in sections using some butcher twine. This will ensure even cooking.

7: Season the outside liberally with salt, pepper, garlic powder, and smoked paprika.

8: Heat a skillet over medium-high heat and heat up some olive oil (or your favorite type), about 2 Tbps, or enough to coat the bottom if using a stainless steel pain. Sear each side of the tenderloin for a couple of minutes to develop a crust, then slide the entire pan (MAKE SURE it is oven safe, and check how high the pan’s tolerance is) into the oven.

9: Cook until the internal temperature registers about 165 degrees in the thickest part of the meat itself, not the stuffing. You can also do the old knife test, where you cut open the thickest portion to ensure that the inside is cooked through. No Salmonella here!

10: Remove from the oven and tent (cover) with some foil, resting for another few minutes. The turkey will continue to cook another 5 or so degrees to reach the perfect temperature. Cooking to a higher temperature will risk drying it out. Remove the twine, and then slice into rounds. Serve with your desired side.

Vinaigrette:

1: Add ingredients to a small bowl, then whisk until fully emulsified (blended together). Since this isn’t stabilized by any mustard, egg yolk, or mayonnaise, it will separate after a few moments. Just mix again vigorously until re-blended, then spoon over the turkey.

Hope you enjoy!

– Anthony

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Garlic-Lemon Shrimp and Garlic Mashed Potatoes

No time for a cheesy title today, Lol. Gotta get some work done, but I wanted to post this first. While at the grocery store, I decided to make something quick, somewhat affordable, and not deep fried or take-out for dinner tonight. I saw some shrimp at the seafood counter, and they looked fresh (and smelled like the ocean). If they have a strong seafood/fishy smell, they aren’t that fresh.

This is a quick and easy meal, requiring probably 30 minutes or so if you prep/cook the shrimp while the potatoes are cooking. It has a good, but not overpowering, garlicky taste. Add some red pepper flakes to the shrimp to add a little heat. You can also add a little white wine to the oil/butter before adding the shrimp, but I didn’t have any available.

What you’ll need:

Shrimp:
– 1 lb of shrimp of 41-50 count shrimp (this means that there will be about 41-50 shrimp in each pound in this size)
– Juice of 1 medium lemon
– Zest of the lemon
– 6 (or more) garlic cloves, finely chopped
– ½ teaspoon dried oregano
– ½ teaspoon garlic powder
– red pepper flakes (to taste)
– kosher salt
– black pepper
– 1 ½ Tbsp butter
– ¼ cup olive oil

Potatoes:
– About 5-6 medium red potatoes, cubed (peeled or not, depending on your preference)
– 6 whole garlic cloves (3 for the milk/cream, 3 to boil in the potatoes)
– ¼ cup sour cream
– 1 cup milk, ½ cup cream (may or may not need all of it)
– 3 Tbsp of finely chopped chives
– 1-2 Tbsp butter (or more if you desire richer potatoes)

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The How-To:

Potatoes:
1: Cube the potatoes, and place in a medium sized saucepot
2: Add enough cold water to cover the potatoes, and add the 3 garlic cloves
3: Place over medium heat and let cook until it comes to a slow boil. Keep cooking until the potatoes are fork-tender (can be pierced with a fork with no effort)
4: Strain the potatoes and add back to the hot pot, put over low heat for 30 seconds to dry up any remaining water.
5: Mash the potatoes to your desired consistency (try to avoid overworking them, or they may become gluey)
6: Add the sour cream, butter, and chives. Stir the potatoes.
7: Add the milk/cream mixture slowly while stirring, until the potatoes are the consistency you’d like
8: Season to your taste with salt, pepper, and even some extra garlic powder if you’d like

Shrimp:
1: While the potatoes are heating, make sure the shrimp are deveined and the shells are removed
2: In a bowl, add the shrimp, oregano, garlic powder, salt, and pepper and toss until evenly coated
3: Heat the skillet over medium heat, then add the olive oil and butter for a minute
4: Add the garlic, and sauté over medium heat for a minute or so, avoiding turning the garlic too brown (it will get bitter if it gets this far)
5: Add the shrimp and lemon zest to the pan, cook until they are opaque and change color all-over, about 3-4 minutes. Make sure to stir or toss them, and remove from heat to avoid overcooking the shrimp.

Serve the shrimp with the potatoes, spooning some of the oil and butter mixture on the plate.

Enjoy, and good eating!

– Anthony

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Oh, go stuff it!: Feta-stuffed Chicken Burgers (and oven fries)

Opa! Lol…this isn’t really a greek recipe, but it does incorporate feta, oregano, and some paprika. The seasoning flavor combinations were used in both the burger and the oven fries.

I wasn’t even planning on cooking that night, but since I’ve grown tired of eating a bunch of crap from a drive-thru or take-out place (been busy lately, don’t judge, lol), I figured I’d try to make something quick.

I was already in the store anyways buying bread to make sausage-rye stuffing for Thanksgiving.

Here’s the ingredient list

Burgers:
– 1 lb ground chicken
– Garlic Powder
– Onion Powder
– Dried thyme
– Dried oregano
– Smoked Paprika
– Salt/Pepper
– Feta Cheese
– 1 Tbsp Olive Oil (I use extra virgin)
– Garlic Aioli (Mayonnaise) – See recipe below

Garlic Aioli:
– 3/4 cup mayonnaise (homemade, or jarred for convenience)
– juice of 1 lemon
– 1 clove garlic, finely minced, or mashed into a paste
– pinch of salt/pepper
– Worcestershire sauce (a few drops)

Oven Fries:
– 3 to 4 medium sized red potatoes
– Garlic powder
– Onion powder
– Dried Oregano
– Dried thyme
– Smoked paprika
– Salt/pepper
– Olive oil

The How-To:
Burgers:
1: Place ground chicken in a bowl


2: Add all the spices (I did not add measurements on spices because you can do whatever you like)


3: Mix to combine (do not overmix, or burgers will be tough)
4: Divide mixture into 3 or 4 sections


5: Split each section into two (for top and bottom halves)


6: Put feta one one half, then cover with the other and press edges to seal


7: Cook in pan until cooked through (180 degrees F), turning once – Carryover cooking will cook the burger another few degrees, so be careful it does not overcook.

Garlic Aioli:
1: Place mayonnaise in a bowl and add garlic and worcestershire sauce. Mix, then add lemon juice, salt and pepper and mix again until smooth

Oven Fries:
1: Rinse potatoes and then either peel (or not, depending on your preference)


2: Slice potatoes into 1/2 inch sticks


3: Place potatoes in a bowl, and toss with olive oil and all dry ingredients, coating evenly


4: Place seasoned potatoes on a baking sheet (with parchment paper or Silpat if you like) and bake in a 375 oven, turning potatoes halfway through. Cook until golden brown and cooked through.

It didn’t take much longer than 30-35 minutes to assemble all the food and get it cooking. Also, on the burger, you can add caramelized onions as I did, but it’s not necessary.

Eat up!

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