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Joann's Homemade Pizza (A True Italian Recipe)
This recipe came from a family member, who is from Italy, that was given to my grandmother and she absolutely loved it. We have spent many hours making this pizza with my Mea and we all enjoy it so much! It takes a little time to prepare but it is so worth it. Like all pizza, the toppings are up to you and what you prefer but the dough and sauce is scrumptious!
- 1 cup Warm Water
- 1 pkg. Active Dry Yeast
- 2 1/2 cups All Purpose Flour
- 1/2 cup Olive Oil
- 1 tbsp Salt
- 1/2 cup Sugar
- 1 pkg Salami, cut into fourths
- 1 lb Swiss Cheese
- 3 tbsp Butter
- 3 tbsp Olive Oil
- 1 Minced Garlic Clove
- 1 Chopped Onion
- 1 Chopped Bell Pepper
- 3 cans Tomato Sauce
- 1/2 cup Sugar
- Combine water, yeast, salt, and sugar. Let it sit until it bubbles.
- Add oil and flour. Stir with a wooden spoon or your hands until the dough holds its shape.
- Place dough on a lightly floured surface and knead until smooth and elastic (about 5 minutes).
- Add 1 cup of flour so that the entire outer surface is covered with flour and not sticky.
- Transfer dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap and let dough rest until it has doubled in size.
- Then place dough on a lightly floured surface and divide into two or more parts.
- Roll them into balls and cover with a towel. Let rest 15 minutes.
- The dough is ready to be shaped, topped, and cooked.
- Preheat oven to 400F.
- Roll dough and place in a pizza pan oiled with olive oil.
- Add pizza sauce, salami, and Swiss cheese.
- Bake until bottom of crust is brown.
- Sauté garlic, onion, and bell pepper in butter and olive oil until tender. Add tomato sauce and sugar. Cook on low heat for 1 1/2 hours until sauce thickens.
Mea's Baked Ham
Christmas time in a pan. It even just looks cheerful and full of holiday happiness. My grandmother has her traditional staples every year and this is one that we simply cannot go without as a family. She says the glaze is the most important thing to make it amazing! I really like to eat it a few days later cold in a ham sandwich with Mea's Cornbread Dressing on the side of course.
- 1 Ham, Butt Portion with Bone
- 1 cup Brown Sugar
- 1 large can Sliced Pineapples with Juice
- 1 small jar Red Cherries
- Cover ham with heavy foil. Bake at 350F.
- Baking time varies depending on the size of the ham. A general guideline for baking a ham is 20-25 minutes per pound.
- Remove ham from the oven and open foil.
- Pour out liquid that's in the pan. (You can save this liquid for seasoning beans if you like, it's good!)
- Place pineapple rings all over the ham using toothpicks.
- Mix brown sugar and the reserved juice from the pineapple rings in a saucepan and heat until the mixture becomes syrupy.
- Pour mixture over ham, close foil, and bake for another 30 minutes.
There are so many ways to make jambalaya, rice with a variety of meat and veggies come together to make a heavenly mix of tasty! This is a popular one-pot meal that is cooked all throughout the South and is usually accompanied by a large group of people getting together to celebrate just about anything that they can come up with.
- 1 lb Pork trimmed and cubed
- 1 lb Chicken Thighs deboned and cubed
- 1 lb Cajun Sausage sliced
- 1 Bell Pepper diced
- 2 Onions diced
- 4 Garlic Cloves minced
- 1 Bunch of Green Onions chopped
- 2 Celery Ribs chopped
- 4 Beef Bouillion Cubes
- 1 tbsp Browning Sauce
- 2 cups Uncooked Rice
- 1 tbsp Vegetable Oil
- 1/2 tbsp Tony Chachere's (Creole Seasoning)
- 1 tbsp Hot Sauce
- Salt & Pepper
- Season pork and chicken with salt and pepper.
- Heat a heavy pot over medium high heat with 1 tbsp vegetable oil.
- Add pork to the oil and sear about 20 minutes on all sides, stir to unstick meat from pot occasionally.
- Add chicken to pot and sear about 10 minutes on all sides, stir to unstick meat from pot occasionally.
- Take meat out of pot and place into a bowl.
- Add sausage to pot and cook 10 minutes on all sides, stir to unstick from pot occasionally.
- Remove sausage from pot and place into bowl with other meat.
- Add onions, bell pepper, celery, garlic, and green onions to the pot, cook down vegetables about 5 minutes.
- Add beef bouillon cubes.
- Add 1/2 tbsp Tony Chachere's and 1 tsp salt.
- Preheat oven to 300F.
- Add 3 1/2 cups hot water to pot slowly and stir, making sure to scrape the bottom of the pot to release all bits stuck to the bottom. This is where a lot of flavoring comes from for the dish!
- Add 1 tbsp Hot Sauce and 1 tbsp of Browning Sauce (I like to use Kitchen Bouquet)
- Add all meat back to the pot.
- Add 2 cups of uncooked rice and stir to incorporate.
- Bring mixture to a boil and then reduce heat to simmer.
- Cover pot with lid and simmer for 25 minutes.
- Remove from heat and let sit for 5 minutes covered.
- Stir the mixture in the pot, replace cover back on the pot and place pot in oven for 1 hour or until rice is cooked. Stir occasionally to check for sticking on the bottom.
Nee Nee's Sausage and Potatoes
I love the fact that this easy recipe can be a main dish or a complete meal. Add a great side dish to make your dinner complete. You can use a regular pot, a cast iron skillet … or a Dutch oven if you’re making a larger quantity. This is a great recipe for weeknight dinners or any time when you don’t feel like standing in the kitchen for hours. Plus it's delicious!
- 1 tbsp Bacon Grease
- 1 Onion chopped
- 2 lbs Cajun Smoked Sausage
- 6 Raw Potatoes Peeled and Chunked
- Salt & Pepper
- Green Onion Chopped (optional)
- Cook onion in bacon grease.
- Add sausage and potatoes and cook until sausage has browned.
- Cover potatoes with water.
- Add salt and pepper.
- Bring to a boil and then reduce heat to simmer.
- Cover with lid and let simmer until potatoes are cooked. Stirring occasionally to prevent sticking.
Tab's Pork Chops, Cabbage & Apples
Cajun rubbed thick cut pork chops are nestled in a bed of savory cabbage, onion and apples then simmered in apple cider until tender. Serve just as is for a complete meal or with a heaping helping of creamy mashed potatoes. The slight sweetness from the apple pairs beautifully with the savory cabbage and onion. Apple cider provides the most delicious braising liquid for the pork chops, too. There's homespun comfort in each and every bite.
- 3 tsp Paprika divided
- 2 tsp Chopped Fresh or 1 tsp Dried Thyme divided
- 2 tsp Salt
- 2 tsp Cajun Seasoning
- 1 1/2 tsp Ground Pepper divided
- 2 tsp Chopped Fresh or 1 tsp Dried Sage divided
- 6 (1/2 in.) Thick Pork Loin Chops
- 2 Bacon Slices
- 1 Head Cabbage (about 2 lb.) coarsely chopped
- 2 Medium Onions thinly sliced
- 1 Large Granny Smith Apple peeled and sliced
- 1 tbsp Tomato Paste
- 1 (12 oz.) Bottle Lager Beer or 1 1/2 cup Apple Cider
- Combine 2 tsp Paprika, 1 tsp fresh or 1/2 tsp dried thyme, 1 tsp salt, 2 tsp Cajun seasoning, 1 tsp pepper, 1 tsp fresh or 1/2 tsp dried sage, and rub evenly over pork chops.
- Cook bacon slices in a large, deep skillet over medium-high heat 6-8 minutes or until crisp.
- Remove bacon and drain on paper towels, reserve drippings in skillet. Crumble bacon.
- Cook pork in hot drippings 3 minutes on each side or until browned and done. Remove pork from pan and keep warm.
- Add cabbage, onions, and apple to pan.
- Cover and reduce heat to medium. Cook stirring occasionally 15 minutes or until cabbage begins to wilt.
- Add tomato paste, beer or cider, bacon, remaining 1 tsp paprika, 1 tsp fresh or 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper, and 1 tsp fresh or 1/2 tsp dried sage, stirring to loosen particles from the bottom of the skillet and cook 15 minutes or until cabbage is tender and liquid is slightly thickened.
- Add pork and cook uncovered 5 minutes or until heated thoroughly.
A friend at work gave me his wife's hot tamale recipe because I had a fit over how delicious they were. These are rolled using coffee filters and really any type of meat can be used. Her ground venison and pork mixture was delicious also! These Southern-Style Hot Tamales are packed with delicious Mexican-inspired flavors using just a few commonly-found ingredients. While this recipe will take some time to throw together, it is worth the effort!
COMBINE IN BLENDER:
- 2 medium Onions
- 4 Garlic Cloves
- 1/2 (8 oz) can Tomato Sauce
- 1 can Rotel
- 2-4 Jalapeno Pepper
- 1/2 cup Water
- 2 tsp Salt
- 2 tsp Red Pepper
- 2 tbsp Ground Cumin
- 2 tbsp Chili Mix
- 6 tbsp Chili Powder
- 2 lbs. Ground Beef
- 2 lbs. Ground Pork
- 1/2 cup Cornmeal
- 1/2 can Tomato Sauce
- 1 tsp Black Pepper
- 1 tsp Red Pepper
- 1 tbsp Cumin
- 2 tbsp Salt
- 2 tbsp Chili Powder
- 2 tbsp Chili Mix
- 2 cup Water
- Mix together blender ingredients (after blending) into the meat mixture ingredients, mix well and let mixture marinate for a few hours or overnight.
- When ready to roll: Put 2 cups of cornmeal in a shallow bowl with 1 tsp of salt and red pepper.
- Drop well-rounded tablespoon of meat mixture into cornmeal mix.
- Roll lightly to shape like a tootsie roll.
- Cornmeal will stick to meat.
- Place roll on a wet tamale paper or coffee filter and roll securely.
- Stack tamales in a large pan with a little water on bottom to cover pan..
- Combine the steam mixture ingredients in a blender.
- Pour steam mixture over tamales and add water to cover tamales.
- Gently shake pot to distribute steam mixture.
- Simmer on medium heat, after 30 minutes check the water/steam mix and refill pot with water to cover tamales.
- In total, simmer on medium heat for 1 hour and 15 minutes or until cooked.
- Can be frozen after cooked, store tamales in the steam mixture.
In case you are a little confused of what pastalaya is, it's just jambalaya but instead of rice, we use bow tie pasta! It's packed with flavorful meats and veggies to create a meal that you'll remember. This recipe was shared with me from a lady friend at work. This is her husband's spin on The Cajun Ninja's Pastalaya recipe. Enjoy!
- 1 lb Pork
- 1 lb Boneless Chicken Thighs
- 1 lb Smoked Sausage (optional)
- 1 Onion
- 1 Bell Pepper
- 1 bunch of Green Onions
- 2 sticks of Celery
- 1 tbsp minced Garlic
- 3 Beef Bouillion Cubes
- 1/4 cup Vegetable Oil
- 3 1/2 cups Water
- 1 (10.5 oz) can Cream of Chicken Soup
- 1 lb Bow Tie Pasta or Penne Pasta
- 2 tbsp Kitchen Bouquet
- Salt and Pepper
- 1/2 tbsp Cajun Seasoning
- Preheat oven to 300F.
- Heat a pot over medium heat and add a little vegetable oil.
- Chop up the meats of your choice and season well with salt and pepper.
- Chop onion, bell pepper, green onion, and celery and refrigerate.
- If using pork begin searing once oil in pot is hot. When tender, turn the heat to low and simmer for 25 minutes, stirring occasionally.
- After 25 minutes, raise heat back up to medium, add the chicken, let cook for 10 minutes stirring occasionally.
- After 10 minutes, remove chicken and pork with a slotted spoon into a bowl and then add the sausage to the pot, cooking 10 minutes or until you see some browning.
- After 10 minutes remove the sausage and put into the same bowl as chicken and pork.
- Add the onion, bell pepper, green onion, celery, garlic, seasonings, and beef cubes and sauté until completely soft, about 30 minutes.
- Add the water, cream of chicken, and Kitchen Bouquet.
- Raise the heat.
- When the mix has blended, add the pasta and meats back in and mix well.
- Bring the mix to a boil.
- Once boiling, cover, turn the fire off, and put the pot in the oven.
- Cook in oven for 1 hour.
- After 1 hour, remove the pot, then set aside for 5 minutes before uncovering.
- After 5 minutes, mix well and serve.
- The bow tie pasta gets saturated for a softer noodle. If you like more of a firmness in noodles, use the penne pasta.
Sweet and Sour Pork Stir Fry
Sweet and sour pork is arguably one of the most popular Chinese dishes in the United States, but as with most classic dishes, it’s difficult to find a go-to recipe. The pork is coated and fried, with tons of nooks and crannies that catch the sweet and sour sauce. You can use almost any cut of pork for sweet and sour pork, but I decided to use pork tenderloin.
- 1 1/2 lb Pork Tenderloin, cubed
- 1/4 cup Cornstarch
- 3 tbsp dark Sesame Oil, divided
- 1 (20 oz) can Pineapple Tidbits
- 2 tbsp Light Soy Sauce
- 1 Red Bell Pepper chopped
- 1 Green Bell Pepper chopped
- 4 Green Onions, diagonally sliced
- 1/2 cup Hoisin Sauce
- 1 tbsp Asian Chili-Garlic Sauce
- 3 cups Hot Cooked Rice
- 1 tbsp Sesame Seeds, toasted
- Dredge pork in cornstarch
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat
- Stir fry pork in batches, 3 minutes or until browned.
- Remove pork from skillet, set aside.
- Drain pineapple, reserving 1/4 cup juice.
- Add reserved juice and soy sauce to skillet, stirring to loosen browned particles.
- Add remaining 1 tbsp sesame oil to skillet.
- Stir fry pineapple, bell pepper, and green onions 5 minutes or until bell pepper is tender.
- Stir together hoisin sauce and chili garlic sauce.
- Add to skillet and add pork, stir fry 5 minutes.
- Serve over hot cooked rice.
- Sprinkle with sesame seeds.