Glazed Pecans or any other nut you like :)

Glazed Pecans

 

Ingredients

1 egg white
4 teaspoons water
1 Tablespoon vanilla extract
1 cup white sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound pecans (almonds, walnuts, whatever)

Directions

1. Preheat oven to 250 degrees.  Line baking sheet with parchment paper.

2. Whisk the egg until frothy.  Add water and whisk vanilla into egg.  Stir in sugar, cinnamon and salt.  Add the nuts and stir to coat.  Spread the nuts onto the prepared baking sheet.

3. Roast the pecans, stirring every 15 minutes, until the coating forms a glaze.  This takes about 1 hour.  Allow to cool and serve.

Glazed Almonds

 

 

50 States, 50 Pizzas – Texas

Hanging out waiting for pizzas!

The pizzas I made this week were cheese pizza for Eric & Rachel, sausage pizza for Kyle, a pizza request from Martin was a little different and I will hit on that when I post the photo. The Texas pizza was the Hill County pie from  West Crust Artisan Pizza Pies, Lubbock TX.  This pizza was brushed with olive oil, topped with mozzarella and feta cheese, red onions, bacon and……glazed pecans.  Yes, glazed pecans and this pizza was DELISH!!  (I will post the Glazed Pecan recipe in my “Recipe” section.)  Kent, Jordan and myself thought this pizza was quite tasty.  Jordan said the sweet, salty flavor really worked great.  I have to agree with him on that one.  Only thing was the glazed pecans got kind of dark.  Next time I would put the pecans on before the cheese.  Other than that it was a success!

Check out those pecans!

Texas Pizza

 

 

 

 

 

 

Martin had an idea for his pizza; Brushed with olive oil, light coating of pizza sauce, provolone, basil, fresh mozzarella, shredded mozzarella,& sliced tomatoes.

Then when I took it out of the oven, he wanted topped with cucumbers.  Yes, I said cucumbers and Martin loved it.

By the time I did this pizza I was too full from the Texas pizza to try it. Martin took it all home so I didn’t get to try a piece! 😦 Next time I guess.  Another pizza Friday come and gone.  See you next week!

Random Stuff

pizza friday 119Are you married?  Maybe not. Do you have someone you have been with and committed yourself to for many years? Probably.  My parents have been married for 63 years.  That is a very long time.

I remember one day they had such a big argument, my dad slammed the door so hard the glass in the window broke.  But you know what…he came back.   There were other times like that too.  They always came back together.  My dad was a hot head (the Italian temper), my mom was very sensitive and defensive (must have been the Scot in her).  It worked well together.

They had many wonderful and not so wonderful times together.  That is what a relationship is all about.  You take the good with the bad, the pretty with the ugly, the happy with the sad and make it work.  That is what my parents did with their life.  That is what they taught me.

As the sun has been setting on their  years together my dad was diagnosed with Alzheimer’s.  My mom has had many medical issues and is now on kidney dialysis 3 times a week. They live together in an assisted living apartment.  Tight quarters but mom deals with it well.  🙂

I love this picture because it shows, as life goes on,  if you are patient, forgiving, loving and many more things AND if you are very, very lucky, you end up with the one you love.  You make it work, you stick it out and you suck it up.  That way you are with someone who knows you well enough that they can dish out whatever you can shove at them and you can do the same.

Patience is a virtue.  Learn to except people warts and all.  Laugh when the going gets tough because it will get tougher.  Best of all, LOVE the one your with!

Did you know…

Pancetta is often called Italian bacon.  Unlike American bacon which is often smoked, Pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, fennel and pepper. Most recipes call for cooking pancetta whether using to flavor stews, sauces or salads.  Since pancetta is salty, use care when seasoning a dish with salt.

You can keep pancetta tightly wrapped in the refrigerator three weeks or freeze for up to six weeks.

 

50 States, 50 Pizzas – Ohio

Our pizza this week was from Bar Centro in Cleveland OH called the Sunnyside Pizza.  I used the New York Pizza Dough recipe for this one.  I started by brushing on melted butter, added slices of provolone cheese, topped cheese with pancetta (I bet you could use bacon), cracked an egg in middle of pancetta, then finished by adding parsley.  When I took it out of the oven I added black pepper.  Don’t forget the black pepper!

Kent helped me with this one.  He suggested I make the pancetta so that it was like a bowl.  That way the eggs would stay in place.  I ended up using 2-3 slices of pancetta and formed a bowl.  (Pancetta is a very thinly sliced Italian bacon.)  I then cracked the egg into the pancetta “bowl”. I think you can see by looking at the photo how we did that, right?

Kent, Martin, Jordan and myself tried this one.  We liked it.  Kyle is not a fan of eggs.  He had his usual sausage pizza.  Eric & Rachel had the vegi pizza. Martin also enjoyed the vegi pizza.  I made half with mushrooms for Rachel.  Martin also really likes mushrooms so he had 2 pieces of that before the Ohio Pizza.

Sunnyside Breakfast Pizza

We enjoyed the OH pizza.  This would be a great breakfast pizza.  Kent did say as far as leftovers, not so great.  This one needs to be eaten freshly made.  Not as delicious the next day.  This one is a winner and we will be making this for breakfast (or dinner) very soon.  🙂

 

50 States, 50 Pizzas – North Carolina

Believe it or not North Carolina is a Buffalo Chicken Pizza.  To start this pizza I put a whole chicken in the crock pot at midnight.  When I got up this morning it was all done.  🙂  I wanted to have moist chicken to use for tonight. I thought a whole chicken would be a nice idea.  I bought some Louisiana Chicken Wing Sauce.  I used the semolina pizza crust.  (I have that recipe on my blog).  I started with a light brushing of the chicken wing sauce on the pizza dough, topped with mozzarella cheese, pieces of chicken wing, leg and thigh, topped with a swirl of chicken wing sauce.

Very light topping of chicken wing sauce

Just before I put in the oven

 

Kent and I checked this one out.  Neither of us were really impressed.

 

 

 

Kyle says he will try later tonight.  (I think he just wanted to make me happy),  Martin says he wants me to save him a piece to try tomorrow.  Of course, Eric will never try it.  He enjoyed his vegetarian pizza with red & green peppers and onions.  Rachel wanted black olives and green onions.  I just did half and half on one pizza dough.  I made Kyle a sausage, bacon and canadian bacon pizza.

Do you really think Kyle or Martin will try this one?  We will see.  If they do I will let you know what they say.  It was a very easy pizza just not something we enjoyed.  If you like chicken wings on pizza you will like this one.

Buffalo Chicken Pizza

Pizza Crust with Semolina Flour

I have tried this recipe a few different ways.  I tend to change recipes up and if it fails I keep trying.  It usually works out sooner or later.  This is my most recent pizza dough that everyone really likes.  (When I make this dough this week I will take photos and post for you.)

Ingredients

1 packet active dry yeast (or 2 1/4 teaspoons)
1 3/4 cup all purpose unbleached flour
1 3/4 cup bread flour 
1 cup semolina flour (I use Bob’s Red Mill and get it at Woodman’s)
1 3/4 cup warm water
1/2 teaspoon sugar
2 Tablespoons vegetable oil
1 tablespoon salt (I use sea salt)

Directions

  1. Add water, yeast, 1/2 teaspoon sugar and mix together.  Let set for 5 minutes and it should have a foamy top.  After yeast is activated add the oil into the yeast water and mix with a fork or whisk.
  2. While the yeast is rising add the dry ingredients to your food processor and pulse to mix.  After yeast is activated slowly add liquid to food processor.  When ball is formed (maybe 30-60 seconds) remove and place in lightly oiled bowl.  Let it rest for about 30 minutes with a damp kitchen towel over the bowl.
  3. After rested, divide into 2 or 3 parts.  Make 2 dough balls if you want a couple of larger pizzas.  If you want smaller ones divide into 3 dough balls.  Place the dough balls  in a lightly sprayed gallon storage bag and put in refrigerator over night.
  4. Remove from refrigerator about 2 hours before you want to use.

Everyone loves this crust.  It is a heavier crust but comes out crispy and chewy. Let me know what you think!