50 States 50 Pizzas – South Dakota

I decided to make a 50 State, 50 Pizza – pizza this Friday.  The state is South Dakota, the toppings; pizza sauce, spicy sour meatballs, sauerkraut, jalapeño peppers with mozzarella cheese.  I also made a cheese pizza (Kyle’s favorite), chicken wings (Eric’s favorite), duner kebab (Martin’s favorite) and shrimp with cocktail sauce (Rachel’s favorite).

Here is the my recipe for spicy sour meatballs (which is an appetizer in itself). When you make the meatballs they should be  1 inch size meatballs. I wasn’t sure what to do for the spicy sour sauce.  I checked out different recipes and this is what I came up with.  Check out my meatball recipe on another post.  Here is the spicy sour sauce:

Spicy, Sweet, Sour Sauce

1/2 cup ketchup
1/2 cup chili sauce
1 small onion diced finely
2 cloves garlic, minced
1/4 cup light brown sugar
1/4 cup red wine vinegar|
1 Tablespoon worcestershire sauce
1 Tablespoon sriracha sauce (that is the spicy kick!)
1/2 teaspoon
ground pepper

Mix all together.  Pour over cooked meatballs, bake at 375 for 30 minutes.  I fried the meatballs to brown them.  You could put the uncooked meatballs in a casserole dish and pour the sauce over them.  Bake for a longer period of time.

Here is the assembling of this pizza.  Very simple and delicious ( to those who like sauerkraut).  😉  Enjoy!

If you see photos missing…

Martin mentioned some of my photos are missing in my postings.  I went through and did see this problem.  If anyone notices this as you are going through my blog could you let me know?  Just post where you saw the problem and I will fix it.  I am starting to go through each post but it may take me some time. I had to remove the photos from some of these postings.  When I make these recipes again I will take updated photos and post them again.

With your help I will get this problem corrected.  Thanks for checking out my blog!  😀

Sliders

Well, we decided to try something different this Friday.  I ended up making sliders with a chipotle sauce and duner kebaps.  Duner Kebaps are a bulgarian gyro.  You have seasoned meat (chicken, lamb, beef) on pita bread.  I made the pita bread and that was very easy to do.

I had to check out exactly what a slider was.  I knew it was a burger but why a slider?  Well, it is a very, very small burger on a dinner roll (that is what we ended up using).   I made chipotle mayo spread for the sliders.  A very easy Friday in my kitchen.

For the sliders I just had hamburger seasoned with 2 cloves of minced garlic, salt and pepper.  Can’t get any simpler then that.  Then I took some of the hamburger and flattened as much as I could with my hands.  I then cut them into 3×3 inch squares.     I know they look very fatty but very tasty!  The Chipotle Mayo Spread was too easy and enjoyed by all who tried it.

Chipotle Sauce

1 cup mayonnaise
2 chipotle peppers
1 Tablespoon adobe sauce
1/2 lime
salt and pepper for taste

Mix all together and you have a delicious spread for your burgers.  I ended up making 1/2 of this recipe.  That was plenty for us.  It was delicious and I am sure you will enjoy it!

Kufteh (Bulgarian Meatball)

Martin loves these and so does everyone else.  They are simple and delicious!  Enjoy!

Kyufteh

8 ozs ground veal (If you want just use 1# ground beef or ground pork)
8 ozs ground pork
1 small onion, minced
3 Tablespoons fresh parsley, minced
1 teaspoon salt, or more to taste (I find 1 teaspoon is plenty and I love salt)
1-2 teaspoons ground cumin
black pepper

1.  Combine all ingredients in a mixing bowl.

2.  Divide the meat into 4 equal portions.  Lightly wet your hands with cold water, then form each portion into a patty 3 inches across and about 3/4 inch thick.

3.  You can grill or fry, whatever is easiest for you.  4 minutes each side should be enough.

I also used this like a taco mixture.  We made crepes and filled with the mixture along with a couple of french fries, topped with cabbage and cheese spread.  

Martin used to enjoy this when he lived with his grandparents in Sofia.  Always nice to bring back some fond memories in your kitchen for those you love.

Marinated Shrimp and Rubbed Ribs

Appetizer Friday; Delicious marinated shrimp, crepes with crumbled kyufteh (bulgarian meatball) and a cheese spread, ribs with a rub and cheese pizza.  That was our Friday this week.  Rachel LOVES shrimp.  We had it this week but it was marinated in a recipe Rachel found and wanted to try.  Martin loves crepes so I did those with a Bulgarian twist.  I made a kyufteh mixture but instead of making a meatball I fried the ground flavored meat and used it like you would a taco.  We had the cheese spread I made previously (click on the link and you will get the crepe and cheese spread recipe). For the ribs I spread with a rub and let them refrigerate overnight.  Here are the recipes;

Marinated Shrimp

1# Shrimp (I buy them cooked and deveined)
1/4 cup fresh lemon juice (1 lemon usually works)
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
3 cloves garlic, minced
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh cilantro
1/2 cup olive oil
salt and pepper

In a large bowl, whisk together lightly the lemon juice, paprika, cayenne, cumin, garlic, parsley, cilantro, olive oil, salt and pepper.  Add the shrimp into the bowl, mix with the marinade to coat evenly.  Shrimp marinatingCover and refrigerate 2-4 hours.  (I marinated overnight and took out a couple of hours before I wanted to grill.)

Slip the shrimp onto bamboo or metal skewers.  (I put 4-5 each skewer) Grill 2-3 minutes each side.

The shrimp was that simple and very flavorful.  No leftovers for that one!

For the ribs I spread the rub all over and put in the refrigerator overnight.  I baked at 300 degrees  for 5 hours.  The rib taste was great but the meat was dry.  Next time I use a rub I will have to cover the ribs while baking with aluminum foil.  That way I think the ribs will be moist and even more flavorful.  There were no leftovers but there was room for improvement.  Here is the rub recipe:

1 1/2 Tablespoons paprika
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon dark brown sugar
1 Tablespoon salt (I use kosher)
1 Tablespoon dried oregano
1/2 Tablespoon sugar
1/2 Tablespoon pepper
1 teaspoon cayenne pepper

Mix all together and rub on meat.  You can bake immediately or refrigerate for a few hours or overnight.  I was able to use all of this rub on 2# of baby back ribs.

We had another discussion about our Fridays and believe it or not decided we missed our pizzas.  So, we are going to do some different pizzas AND appetizers for Fridays.  I will continue to share our Friday recipes and then some with you.  Thank you for joining us and I hope you can enjoy our recipes as much as we do.  See you next week!

Hot Spinach Artichoke Dip

Another Friday come and gone. We had a lot of fun last night. Our appetizers were Hot Spinach and Artichoke Dip with Parmesan Cream Crackers , Pork Egg Rolls and Shrimp with cocktail sauce (I made that last week). I made a cheese pizza because everyone is guaranteed to enjoy it. 😉 (I also made Deviled Eggs but added too much salt and sadly threw those out. Ooops! ) No complaints here tonight everything was gobbled up. I made the dip and the pork egg roll mix the night before. That makes my life easier on Fridays! Here is the recipe for the dip:

Hot Spinach Artichoke Dip

Ingredients:

1 8oz package cream cheese
1 14oz can artichoke hearts, drained and chopped
1/2 cup frozen spinach, chopped & steamed (I used 8 oz fresh spinach. I put in boiling water for 30 seconds and that was it!)
1/4 cup mayonaise (do not use Miracle Whip for this recipe)
1/4 cup grated Parmesan Cheese (I used a 1/2 cup)
1/4 cup Romano Cheese (I used 1/2 cup)
1 clove garlic (I used 2)
1/2 teaspoon dried basil (I used 1 Tablespoon fresh basil, chopped)
1/4 teaspoon salt
1/4 cup grated Mozzarella

Directions

Preheat oven 350 degrees

1. Allow cream cheese to come to room temperature.
2. Cream together mayo, Parmesan (you could just use Parmesan, you don’t have to use Romano), Romano cheese, garlic, basil, and salt. Mix well.
3. Add the artichoke hearts and spinach (be sure to drain well. I dried with paper towels and squeezed the water out of it too).
4. Store in a container until you are ready to use.
5. Spray 9″ pie plate (I used glass) with non stick cooking spray, pour in dip and top with mozzarella cheese.
6. Bake at 350 degrees for 25 minutes or until top is browned.
7. Serve with toasted bread, crackers, chips, whatever your little heart desires.

It is Simple and Deeeelish!

Meet Scrappy

I have been trying to get these photos posted on my Pinterest board.   Since I can’t pin them from Facebook I decided to make a post about them on my blog.

Scrappy is our bratty but loving dog. Eric likes to take random pics of her.  We all agreed she looked very regal in this one:

Then Martin came over.  He likes us to throw ideas at him so he can whip up a drawing.  We asked if he could draw the above photo so here is what he did. I was quite impressed so I am being a boastful mom.   Ok, now back to Pinterest!

Breakfast Egg Bake

I had someone mention to me I should try some egg bakes.  This peaked my interest and I have been trying to find some recipes.  A friend sent me a recipe which looked yummy.  After looking at that recipe I decided to wing it and just make it up as I went along.  This was fun and easy to make.  Here we go!

Breakfast Egg Bake

Ingredients

1 1/2 cups leftover fried potatoes (I had some leftover fried potatoes.  This is what got me started!)
1 cup diced ham
1 red pepper
1 small onion
1 pie crust (premade, I used Pillsbury)
6 eggs
1/2 cup shredded cheddar/monteray jack
1/4 cup sour cream
1 Tablespoon vegetable oil

Directions

1.  Put vegetable oil in frying pan and saute the red pepper and onion for 3-5 minutes.

2.  Whisk together the 6 eggs and sour cream

3.  Put pie crust in ungreased 9″ pie dish (I used glass)

4.  Mix together the whisked eggs, onion, red pepper, potatoes and ham.  Pour into pie dish. Top with the cheese.

5.  Bake at 375 degrees for 40-50 minutes.

(If you want you could pre bake the pie crust before filling.  I did not do this.  Next time I make it I will probably do that.  I usually do and forgot this time around.)

This was awesome!  I would definitely make this again.  I think the potatoes really added to it. (Now I know what to do with leftover potatoes.)  It was also quick to make.

Hope you enjoy this Simple and Delicious meal!  

Mozzarella Sticks

Kyle’s choice for Appetizer Friday was mozzarella sticks.  He LOVES cheese.  Mozzarella sticks are one of his favorite things.  There was no way I was going to buy a box of frozen ones or order them from a local restaurant.  I found this recipe at Food Network.  It worked out quite well.  These were gone in minutes.  No leftovers for these.  Next time I will need to make more.  This recipe made 16 mozzarella sticks.  Everyone thought these were delicious!

Mozzarella Sticks

Simple and Delicious!

Ingredients

1 1/2 cups Italian Style dried breadcrumbs
1 1/3 cup freshly grated Parmesan
1 teaspoon salt
1 block mozzarella cut into 4 by 1/2 inch sticks
4 large eggs, mix together with a fork
1 1/2 cups vegetable oil
Marinara Sauce (I had sauce in the freezer.  I will post my sauce recipe soon!)

Directions

1.  Mix together the bread crumbs, parmesan cheese and 1 teaspoon salt in a medium bowl.

2.  Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.  Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.  Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.

3.  Cover and freeze until frozen, about 2 hours and up to 2 days.

4  Heat oil in a large frying pan (I used my cast iron skillet) over medium heat.  Working in batches, fry the cheese until golden brown, about 1 minute each side.

5.  Transfer the fried cheese to plates.

Serve with Marinara sauce.  Chow down!

Shrimp with Cocktail Sauce

Rachel loves seafood.  This was her choice for our first Appetizer Friday.  So, to make it a little, teeny, weeny bit challenging for me I made some cocktail sauce to go with it.  I also bought some Heinz Cocktail Sauce just in case she didn’t like mine. We did a taste test.  Can you guess which one the testers liked best?

Cocktail Sauce
(Compliments Ina Garten, Food Network)

1 Lemon
Kosher Salt
1# Shrimp (For you Green Bayers I got it at Festival.  They seem to have the best choice)
1/2 cup chili sauce (recommended; Heinz)
1/2 cup ketchup (recommended; Heinz)
3 Tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (I used Sriacha, recommended was Tabasco)

My shrimp was precooked so I did not have to cook it.  For the cocktail sauce; combine the above ingredients and serve with shrimp.  This truly is Simple and Delicious!

In answer to the question of which sauce was best; the taste testers for the sauce were Rachel, Kent and myself.  No one else was interested in this one.  The winner was… the sauce I made.  The Heinz cocktail sauce was too bland.  Everyone liked the “kick” from the horseradish in the one I made.  I aim to please!  😉