Waffle Pizza (GF)

Waffle Pizza (GF)

(1 serving)

Ingredients:

1 frozen GF Waffle
2 tbsp. GF Pizza Sauce
¼ cup Mozzarella Cheese, shredded
1-2 tbsp. Favorite Pizza Topping (see note)

Directions:

Toast waffle according to package directions.  Place on a baking sheet and top evenly with each ingredient listed above in that order.  Place in a pre-heated 350-degree oven for 10 minutes or until cheese has melted completely.  Cut in half and serve.

Notes:              Some regular toppings include pepperoni, cooked and crumbed sausage or ground beef.  You could also use ground turkey or chicken.  Again, precooked.  Vegetables of choice or even try pulled pork or chorizo for something different.

Notes:              This recipe can be multiplied to whatever number of pizzas you need to serve your family or group.

Notes:              For those not needing gluten-free product, just use regular waffles and your favorite pizza sauce.

Ideas for Future Efforts

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Cauliflower Crust Pizza (GF)

Cauliflower Crust Pizza (GF)

(4 servings)

Ingredients:

1 medium head Cauliflower (see note)
2 large Fresh Eggs, lightly beaten
¾ cup Mozzarella Cheese, shredded
¼ cup Parmesan Cheese, shredded
¼ cup GF Italian Seasoned Bread Crumbs
¼ tsp. Salt
¾ cup GF Pizza Sauce
1/3 cup Fresh Vegetables, chopped or sliced (see note)
as needed Fresh Basil, snipped

Directions:

In a medium bowl, stir together the processed cauliflower, eggs, ¼ cup mozzarella cheese, Parmesan cheese, bread crumbs and salt.  Pat cauliflower mixture into a 9x13 baking dish.  Bake in a pre-heated 435-degree oven for 12 to 15 minutes or until crust is starting to brown.  Spoon pizza sauce evenly over baked crust.  Top with vegetables and remaining cheese.  Put back in oven and bake for an additional 5 minutes or unlit cheese melts.  Sprinkle with snipped basil, cut into squares and serve.

Notes:              Core and cut into florets (about 6 cups).  Place in a food processor, cover and pulse 4 to 6 times or until finely ground.  Transfer to a microwave safe bowl and cover with plastic wrap.  Poke 2 or 3 small holes in plastic to vent.  Microwave on high for 5 minutes or until softened.  Cool and then transfer to a clean kitchen towel and squeeze as much water as possible out.

Notes:              Try mushrooms, red onion, cherry tomatoes, bell peppers and/or zucchini.  Or try other favorites.

Ideas for Future Efforts

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Gluten-Free Pizza (a little different)

Everyone loves “Pizza” and today we are talking about some unique gluten-free pizzas.  Now before I go any further, these recipes can be made with non-gluten-free products for those not having to watch out for gluten.

On Wednesday, we have a pizza made with a cauliflower crust, “Cauliflower Crust Pizza (GF)” and it’s easy to make and flexible with the toppings.

Then on Thursday, we have a pizza I’ve tried on both the kids and adults with rave reviews.  It’s a “Waffle Pizza (GF)” that uses frozen store bought waffles.  One of the fun things here, you can easily custom make everyone’s waffle pizza with little trouble.

With it being Thanksgiving on Thursday, you might even get crazy and use leftover items from your big thanksgiving meal as toppings on either of these two different pizza recipes.

I hope you enjoy trying these two different pizza choices.  “Happy Cooking” until the next time.

Apple Butter Whiskey Sauce

Apple Butter Whiskey Sauce

(about 1 cup)

Ingredients:

¾ cup Apple Butter
2 tbsp. Whiskey
2 tbsp. Water
1 tbsp. Orange Juice
½ tsp. Orange Zest
½ tsp. Salt
¼ tsp. Cayenne Pepper

Directions:

Combine all ingredients in a small sauce pan.  Bring to a boil over medium heat and continue for 2 minutes stirring occasionally.  Serve warm or room temperature.

Notes:              This recipe can be doubled or tripled easily.

Ideas for Future Efforts

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Dark Cherry Sauce

Dark Cherry Sauce

(about 1½ cups)

Ingredients:

12 oz. bag Frozen Dark Cherries, thawed
¼ cup Brown Sugar
¼ cup Water
1 tbsp. Balsamic Vinegar
1 small Shallot, finely chopped and sautéed
½ tsp. Black Pepper

Directions:

In a medium sauce pan, bring cherries and brown sugar to a boil.  Continue for 10 minutes stirring occasionally.  Remove from heat and place in a blender or food processor.  Add the remaining ingredients and process until smooth.  Serve warm or room temperature.

Notes:              This recipe can be doubled or tripled easily.

Notes:              The shallots can be done a day or two ahead and refrigerated until needed.

Ideas for Future Efforts

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Tiny Crispy Meatballs

Tiny Crispy Meatballs

(24 meatballs)

Ingredients:

1 cup Ricotta Cheese
1 large Fresh Egg
¼ cup Fresh Parsley, finely chopped
2 tbsp. Fresh Basil, finely chopped
1 tbsp. Fresh Sage, finely chopped
½ tsp. Salt
½ tsp. Black Pepper
1 lb. Ground Chuck
¾ cup Panko Crumbs
1 tbsp. Olive Oil
1 tbsp. Canola Oil

Directions:

In a large bowl, combine all ingredients gently until well distributed.  Form into 1-inch meatballs.  Now roll the meatballs in the panko crumbs and place on a platter.  In a large skillet, place both oils and heat on medium-high.  Add meatballs in batches, cooking for about 4 minutes per side or until golden brown and cooked through.

Notes:              This recipe can be doubled or tripled easily.

Notes:              Serve with Dark Cherry Sauce.  That recipe is in the same blog week as this recipe.

Ideas for Future Efforts

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Tiny Chicken Meatballs

Tiny Chicken Meatballs

(24 meatballs)

Ingredients:

1 lb. Ground Chicken
1 large Fresh Egg
½ cup Manchego Cheese, grated
½ cup Bread Crumbs
2 cloves Fresh Garlic, minced
¼ cup Onion, minced
2 tsp. Fresh Cilantro, minced
2 tsp. Fresh Mint, minced
½ tsp. Salt

Directions:

Combine all ingredients until well distributed.  Form into 1-inch meatballs.  Place on a lightly greased baking sheet.  Put in a pre-heated 375-degree oven for 15-20 minutes and bake until lightly browned on top.

Notes:              This recipe can be doubled or tripled easily.

Notes:              If you have trouble finding Manchego cheese, just substitute grated Parmesan for it.

Notes:              Serve with Romesco sauce.  That recipe is in the same blog week as this recipe.

Ideas for Future Efforts

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Tiny Meatballs with a Couple of Sauces

I thought this week we would look at a few recipes that could help with entertaining through the holidays.

So I’ve got a couple of tiny meatball recipes and two sauces that go well with meatballs.

First, “Tiny Chicken Meatballs” on Wednesday.  Followed by “Tiny Crispy Meatballs” on Thursday.

We’ll followed those up with a couple of sauces.  On Friday, look at “Dark Cherry Sauce” to go with your meatballs.  Then “Apple Butter Whiskey Sauce” on Saturday to finish the week.

Just so you know, these meatballs will work with other sauces.  So if you have a favorite, go ahead and use it.

Same goes for the sauces.  Different types of meatballs will work with the sauces too.

So give them a try and “Happy Cooking” until the next time.  And please remember to share the link here with others.  Thanks.