Category: Entree

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Detroit-Style Pizza II (store-bought ingredients)

Detroit Pizza with premade dough and sauce
This is a version of Marilyn Mossman's recipe using store-bought ingredients
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% Daily Value *
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. One package frozen pizza dough
  2. Top quality pizza sauce
  3. Toppings (e.g., green pepper, onions, mushrooms, Italian sausage, pepperoni)
  4. 10 oz. Wisconsin Brick cheese (can substitute with monterey jack)
  5. 1 TB olive oil
Instructions
  1. Allow dough to thaw overnight in refrigerator
  2. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil.
  3. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours.
  4. Adjust oven rack to lowest position and heat oven to 500 degrees.
  5. Sprinkle cheese evenly over dough to edges of pan.
  6. Add toppings.
  7. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  8. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. For a recipe that includes home-made dough and sauce, click here.
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Sweet-and-Saucy Pork Chops

Sweet-and-Saucy Pork Chops
Serves 2
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Amount Per Serving
Calories 0
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Trans Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
  2. Kosher salt
  3. 1½ tsp. sugar, divided
  4. 2 Tbsp. extra-virgin olive oil, divided
  5. 1 large shallot, chopped
  6. 4 garlic cloves, thinly sliced
  7. ¼ cup red wine vinegar
  8. 3 sprigs rosemary
  9. 1 Tbsp. drained capers
  10. 2 Tbsp. unsalted butter, cut into pieces
Instructions
  1. Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
  2. Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
  3. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
  4. Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
  5. Transfer pork chops to plates and spoon sauce over.
Adapted from Bon Appétit
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Roasted Rack of Lamb

Roasted Rack of Lamb
Serves 6
I made this with the help of the supremely talented Marilyn Mossman. It's a perfect recipe.
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6
Amount Per Serving
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% Daily Value *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lamb racks, extra fat removed
  2. 3 tbsp vegetable oil
  3. 1 tbsp Italian spice blend (use prepared from Simply Good or make at home with this recipe)
Instructions
  1. Place a large sauté pan over high heat (425-450 degrees). While the pan is heating up, season each lamb rack with the Italian spice blend (approximately 1 teaspoon per rack).
  2. Add 3 tbsp of vegetable oil to the hot pan and_sear top of lamb rack 2 minutes.
  3. Tum the lamb racks over and sear other side for 2 more minutes. You are looking for a nice golden brown color on both sides.
  4. Remove lamb racks from the saute pan and place on a roasting rack fitted over a sheet pan. Place in a preheated 400° oven for 22 minutes or until it reaches an internal temp of 140°.
  5. Remove from oven and let it rest for 12 minutes before slicing/serving.
Notes
  1. This can be topped with Pistacho Pesto
Adapted from Simply Good Kitchen
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Braised Cod Peperonata

Braised Cod Peperonata
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Calories 0
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% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons extra-virgin olive oil, plus extra for serving
  2. 1 onion, halved and sliced thin
  3. 2 red bell peppers, stemmed, seeded, and sliced thin
  4. Salt and pepper
  5. 4 garlic cloves, minced
  6. 2 teaspoons paprika
  7. 1 (14.5 ounce) can diced tomatoes, drained
  8. 1/2 cup dry white wine
  9. 1/4 teaspoon dried thyme or 1 teaspoon minced fresh
  10. 4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
  11. 2 tablespoons chopped fresh basil
Instructions
  1. Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. (You can undercook the vegetables because they will have more time to cook later.)
  2. Stir in garlic and paprika and cook until fragrant, about 30 seconds.
  3. Stir in tomatoes, wine, and thyme and bring to simmer.
  4. Season cod with salt and pepper. Nestle cod into pot and spoon some of sauce over fish.
  5. Cover, reduce heat to medium-low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 F, about 10 minutes.
  6. Season sauce with salt and pepper to taste. Sprinkle with basil before serving.
Notes
  1. I made this several times. It is quite delicious and easy to prepare.
Adapted from America's Test Kitchen
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Pizza Dough and Sauce

Detroit-Style Pizza
Serves 4
Marilyn Mossman made this for us and it was amazing!
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
Vitamin A
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. DOUGH (You can also purchase pre-made dough and skip this step.)
  2. 1 tablespoon extra-virgin olive oil
  3. 2 ¼ cups all-purpose flour
  4. 1 ½ teaspoons instant or rapid-rise yeast
  5. 1 ½ teaspoons sugar
  6. 1 cup water, room temperature
  7. ¾ teaspoon salt
  8. CHEESE
  9. 10 ounces Brick or Monterey Jack cheese, shredded (2 1/2 cups)
  10. SAUCE
  11. 1 cup canned crushed tomatoes
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon chopped fresh basil
  14. 1 garlic clove, minced
  15. 1 teaspoon dried oregano
  16. 1 teaspoon dried basil
  17. ½ teaspoon sugar
  18. ½ teaspoon pepper
  19. ¼ teaspoon salt
FOR THE PIZZA
  1. Spray 13 by 9-inch nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. Using stand mixer fitted with dough hook, mix flour, yeast, and sugar on low speed until combined, about 10 seconds. With mixer running, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with plastic wrap and let stand for 10 minutes.
  2. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  3. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, rest for another 10 min, try again to stretch.) Cover with plastic and let dough rise at room temp until nearly tripled in volume and large bubbles form, 2 to 3 hours. Adjust oven rack to lowest position and heat oven to 500 degrees.
FOR THE SAUCE
  1. Combine all ingredients in bowl. (Sauce can be refrigerated for up to 24 hours.)
  2. Sprinkle cheese evenly over dough to edges of pan. Spoon three 1-inch-wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  3. Bake until cheese is bubbly and browned, about 15 minutes. Let pizza cool in pan on wire rack for 5 minutes. Run knife around edge of pan to loosen pizza. Using spatula, slide pizza onto cutting board. Cut into 8 pieces and serve.
Notes
  1. It's a good idea to watch the video on the Cook's Country website.
  2. You can also buy pre-made pizza dough. Just be sure to let it get to room temperature and allow it to rise before attempting to spread the dough.
  3. Try to use blue-steel pan or good non-stick metal pan.
Adapted from Cook's Country
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Adapted from Cook's Country
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Mushroom Carbonara

Mushroom Carbonara
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt
  2. 1½ lb. crimini or button mushrooms
  3. 6 garlic cloves
  4. 2 medium shallots
  5. 1 cup parsley leaves with tender stems (about ½ bunch)
  6. 5 large egg yolks
  7. 1 large egg
  8. 4 oz. store-bought pre-grated Parmesan, plus more for serving
  9. 1½ tsp. freshly ground black pepper, plus more
  10. ¼ cup extra-virgin olive oil
  11. 1 lb. orecchiette
  12. OPTIONAL: Rotisserie or grilled chicken
Instructions
  1. Fill a large pot with water and season well with a few big pinches of salt. Bring to a boil.
  2. Meanwhile, do some veg prep! Tear off and discard stems of 1½ lb. crimini or button mushrooms, then tear them into quarters (or in halves if small). Transfer to a medium bowl. Lightly smash and peel 6 garlic cloves, then thinly slice. Peel and finely chop 2 medium shallots. (A small red onion will work fine in a pinch.) Coarsely chop 1 cup parsley leaves with tender stems.
  3. Whisk 5 large egg yolks, 1 large whole egg, 4 oz. store-bought pre-grated Parmesan (about 1¼ cups), and 1½ tsp. freshly ground black pepper in another medium bowl; set aside.
  4. Heat a large Dutch oven over medium-high for a good 3 minutes. You want to get the pan very hot since adding the mushrooms is going to lower the temperature of the surface of the pan. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Cook, tossing once every 4–5 minutes (but mostly undisturbed), until mushrooms are mostly golden brown, 13–16 minutes. This will take some time and they will let out a lot of moisture before they start to brown, so stick with it!
  5. Once mushrooms have been cooking for about 10 minutes, drop 1 lb. orecchiette into boiling salted water and set a timer 2 minutes shy of al dente according to package directions.
  6. Back to those mushrooms! Once you’ve finished the browning process, reduce heat to medium-low and add garlic, shallots, and 1½ tsp. salt. Cook, stirring often, until aromatics are softened but not browned, 30–60 seconds.
  7. When pasta is 2 minutes shy of al dente, scoop out 2 cups pasta cooking liquid, then drain pasta.
  8. Add pasta along with 1 cup pasta cooking liquid to mushroom mixture. Cook over medium-low heat, stirring often to finish cooking the pasta and absorb liquid, about 2 minutes (this is why you’re cooking the pasta 2 minutes shy of al dente; it allows for the flavors to meld as the pasta finishes cooking in the sauce). Remove from heat and let cool 1 minute. (Don't skip this step—if the pasta is too hot when you add the egg mixture, it will turn into scrambled eggs instead of a luxurious sauce.)
  9. Add ½ cup pasta cooking liquid to reserved egg mixture and whisk to combine and loosen eggs. Gradually add egg mixture to pot, stirring vigorously with a wooden spoon and adding more pasta cooking liquid as needed to loosen things up, until a very creamy, luscious sauce coats all noodles.
  10. Add parsley and stir again to combine. Taste and adjust seasoning for salt.
  11. Divide pasta among bowls. Top with Parmesan and a few cranks of pepper.
Notes
  1. I added leftover rotisserie chicken to this dish and it was a nice addition.
Adapted from Bon Appetit
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Skillet Lasagna

Skillet Lasagna
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tsp. kosher salt, divided, plus more
  2. 1 large onion
  3. 6 garlic cloves
  4. ¼ cup extra-virgin olive oil
  5. 3 14.5-oz. cans crushed tomatoes
  6. 1 tsp. dried oregano
  7. ¾ tsp. crushed red pepper flakes
  8. Small bunch of basil, divided
  9. 2 10-oz. packages frozen spinach, thawed
  10. 2 cups ricotta
  11. 1 tsp. freshly ground black pepper
  12. 3 oz. store-bought grated Parmesan, plus more for serving
  13. 10 oz. dried lasagna noodles
  14. 2 8-oz. packages shredded low-moisture mozzarella
Instructions
  1. Place a rack in top-third of oven; preheat to 425°. Bring a large pot of generously salted water to a boil.
  2. Meanwhile, get some prep work out of the way. Peel 1 large onion, then finely chop. Set aside on cutting board. Crush 6 garlic cloves with the side of a chef’s knife, then peel and coarsely chop.
  3. Heat ¼ cup extra-virgin oil in a 12" ovenproof skillet over medium. Cook onion and garlic,stirring occasionally, until onion is beginning to brown and soften, about 5 minutes.
  4. Add three 14.5-oz. cans crushed tomatoes, 1 tsp. dried oregano, ¾ tsp. crushed red pepper flakes, 3 whole basil sprigs, and 1 tsp. salt. Cook, stirring occasionally, until sauce is reduced and slightly thickened and flavors have melded, about 15 minutes. Remove from heat and pluck out basil sprigs.
  5. Meanwhile, place 20 oz. thawed spinach on a large clean kitchen towel and wring it out over the sink until no more water can be squeezed out. If you don't have any clean kitchen towels, you can also squeeze water out of the spinach by hand one small handful at a time, or press it in a fine-mesh sieve. Whatever you do, just don't skip this step—waterlogged spinach will make the finished dish too soupy.
  6. Mix spinach, 2 cups ricotta, 1 tsp. freshly ground black pepper, 3 oz. grated Parmesan, and remaining 1 tsp. salt in a medium bowl to combine.
  7. Cook 10 oz. lasagna noodles in boiling salted water, stirring occasionally and separating iwith a spatula to keep them from sticking, 4 minutes (they'll be very al dente at this point, but will finish cooking in oven). Drain noodles and leave in colander until ready to assemble.
  8. Using a ladle, transfer 3 cups sauce to a medium bowl, leaving just a thin layer of sauce behind. Spread to coat bottom of pan.
  9. Arrange noodles in a single layer over sauce in pan, breaking up a few sheets to fit and cover the whole surface. Top noodles with one-third of tomato sauce, spreading evenly with a spatula. Using a spoon, dollop half of the ricotta mixture in small mounds all over sauce.
  10. Sprinkle one-third of shredded mozzarella over ricotta mixture.
  11. Repeat layering noodles, one-third of sauce, remaining ricotta mixture, and one-third of mozzarella one more time. Top mozzarella with another layer of noodles. Spoon any remaining sauce over, then top with remaining mozzarella.
  12. Bake lasagna until browned and bubbling, 15–20 minutes. Sprinkle some Parmesan over, then garnish with remaining basil leaves.
Notes
  1. This is a REALLY good veg lasagna.
Adapted from Bon Appetit
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Moroccan Chicken Tagine with Olives

 

Moroccan Chicken Tagine with Olives
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon paprika
  2. 1/2 teaspoon cayenne pepper
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon turmeric
  5. 1-1/2 teaspoons salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
  8. 2 tablespoons olive oil
  9. 1 large onion, thinly sliced
  10. 3 cloves garlic, minced
  11. 1 teaspoon minced fresh ginger
  12. 2 tablespoons all-purpose flour
  13. 1 cup chicken broth
  14. 3 small preserved lemons, cut into quarters
  15. 3/4 cup Castelvetrano olives
  16. 1 tablespoon harissa, or another type of chili-garlic sauce
  17. 1 tablespoon honey
  18. 1/4 cup chopped fresh parsley
  19. couscous (follow directions on box)
Instructions
  1. In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
  2. Toss in spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
  3. Heat oil in a cast iron casserole dish. Add chicken and brown on all sides.
  4. Once browned, remove the chicken from the casserole dish and set aside.
  5. Add onion and saute until the onions are translucent.
  6. Reduce the heat to medium. Add garlic and ginger and cook 1 minute.
  7. Add flour and stir.
  8. Add the broth, scraping up all of the browned bits.
  9. Return chicken to the pan.
  10. Add the lemon, olives, harissa and honey.
  11. Cover and simmer over low heat for 45 minutes.
  12. Serve over couscous and top with fresh parsley.
Notes
  1. It looks good, but I haven't tried it. (3/29/19)
Adapted from thanksgiving.com
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Chicken in White Wine Sauce with Mushrooms

Chicken in White Wine Sauce with Mushrooms
Serves 4
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Nutrition Facts
Serving Size
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp butter unsalted
  2. 1 lb chicken breasts boneless and skinless, cut in half laterally
  3. salt and pepper to taste
  4. 1 medium onion chopped
  5. 3 cloves garlic minced
  6. 12 oz white mushrooms sliced
  7. 1 tbsp all-purpose flour (I skip the flour)
  8. 1/4 cup white wine
  9. 3/4 cup half and half
  10. parsley for garnish
Instructions
  1. Add the butter to a large skillet and melt over medium high heat.
  2. Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
  3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour (see notes) over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.
  4. Garnish with parsley and serve hot.
Notes
  1. The flour tends to make it gummy. I don't plan to add it going forward)
  2. I serve this on a bed of Near East Great Grains. It would be good over couscous or orzo, too. It would be fine on its own served with a nice crusty bread.
Adapted from jocooks.com
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Mushroom Lasagna

Mushroom Lasagna
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup boiling water 1 ounce dried porcini mushrooms 1 tablespoon butter 2 tablespoons olive oil, divided 1 1/4 cups chopped shallots (about 4) 1 (8-ounce) package presliced cremini mushrooms 1 (4-ounce) package presliced exotic mushroom blend 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons chopped fresh thyme 6 garlic cloves, minced and divided 1/2 cup white wine 1/3 cup (3 ounces) 1/3-less-fat cream cheese 2 tablespoons chopped fresh chives, divided 3 cups 2% reduced-fat milk, divided 1.1 ounces all-purpose flour (about 1/4 cup) Cooking spray 9 no-boil lasagna noodles 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350°.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
  4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Notes
  1. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
Adapted from Cooking Light
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calories
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protein
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Adapted from Cooking Light
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