Over the past several weeks, Michael and I have been working on improving our homemade pizza — and this deep dish pan pizza was our first project. After several iterations, we’ve come up with a go-to method and picked out our favorite ingredients. Like Papa John’s says: “Better ingredients, better pizza.”
One of the keys to getting a delicious, crispy crust is to use non-stick, 9-inch cake pans to bake the pizza. Also, we’ve found that buttering the pan and using butter in the pizza dough both give the crust a great flavor.
We chose sausage and diced tomatoes as our toppings, based on our favorite pizza from The Italian Pie Shoppe in St. Paul, and it was delicious. If you do want to change the toppings, however, I would recommend sticking with a 1 meat-1 veggie combination so you don’t overwhelm the pizza.
This delicious casserole is the easy version of enchiladas — all the flavor with minimal work. Instead of making individual enchiladas, you simply pour the filling and sauce mixture over uncooked egg noodles and bake for 25 minutes. It’s that easy! Like most casseroles, this would be great to bring to a potluck.
I prefer to use medium Rotel and enchilada sauce, but you can use mild or hot instead to get the level of spiciness you prefer. You could also substitute diced rotisserie chicken for the ground turkey; either would be delicious. We hope you give this recipe a try!
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
For the past several weekends, I’ve been trying new recipes while we’ve been watching the NFL playoffs. This baked catfish recipe isn’t new to me, but I haven’t made it in several years. I made some changes to it yesterday and ended up with these delicious po boy sliders.
Catfish is traditionally used in po boy sandwiches, but I opted to use cod this time because it was on sale at the grocery store — either works great. I also made a quick remoulade sauce, which adds great flavor to the sliders. If you don’t like horseradish, you could add Dijon mustard to the sauce instead, although it won’t be the same.
I stayed with the Southern theme, and made oven-roasted garlic and rosemary sweet potatoes as a side. We also had coleslaw. It was a delicious meal — and the leftovers are waiting for us tomorrow night!
I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.
Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!
Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.
Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.
Since we’re watching the Vikings vs. Packers game this afternoon, I thought it would be appropriate to share our go-to football gameday dinner — ground turkey sriracha sliders with sweet potato fries.
These sliders were inspired by one of the new foods at this year’s Minnesota state fair. Although we didn’t try them at the fair, Michael enjoyed a version at work, and we decided they would be good enough to make our own.
I like to bake the sliders in the oven, which works great — they cook evenly, don’t dry out, and it would be easy to scale up for a crowd. They’re great paired with sweet potato fries, which are one of our Trader Joe’s favorites.
I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.
Michael and I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.
When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!
This delicious Thai curry is one of my new favorite recipes. I usually make it with chicken, although it’s also delicious with fish or shrimp — see my notes at the bottom of the recipe for modifications. Also, it’s easy to vary the amount of spice in this recipe by simply adding more or less curry paste, to taste (I prefer to use about 2 Tbsp).