Mellow Mushroom Red Pizza Sauce

• 14 oz crushed tomato
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/8 tsp red pepper flakes

Skyline Chili

💥 Skyline Chili Recipe 💥

 Chili

1 quart water

2 pounds ground chuck, crumbled

2 medium onions, finely chopped

5-6 cloves garlic, crushed (use garlic press) or minced

1 (15 ounce) can tomato sauce

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

10 peppercorns, ground

8 whole allspice, ground

8 whole cloves, ground

1 large bay leaf

2 teaspoons salt

2 teaspoons ground cinnamon

1 1/2 teaspoons cayenne pepper

1 teaspoon ground cumin

1/2 ounce unsweetened chocolate, grated

Optional Toppings

Finely-grated Cheddar cheese

Chopped onion,

Red kidney beans

Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.

Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.

Serve oyster crackers and red pepper sauce on the side.

Two-Way - spaghetti and chili

Three-Way - spaghetti, chili and Cheddar cheese

Four-Way - spaghetti, chili, Cheddar and chopped onion

Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans

Mellow Mushroom Pizza Dough

 

Ingredients

• 1 1/2 cups very warm water
• 1 tbsp olive oil + extra for brushing crust
• 2 1/2 tbsp molasses
• 4 tsp active yeast
• 3 1/2 cups flour
• 4 tsp active wheat gluten
• 2 tsp salt
• cornmeal
•  

  Instructions
  

  1. In a small bowl combine water, olive oil and molasses.
  2. In a stand mixer (affiliate link) combine flour, gluten, yeast, and salt.
  3. Add water mixture to stand mixture and mix on low using dough hook for 30-60 second until combined.
  4. Switch speed to medium for 12 minutes.
  5. Form dough into ball and place in greased bowl.
  6. Cover bowl with loose plastic wrap and let sit at room temperature for 2 hours.
  7. Cut dough in two and roll each into a tight ball by folding the edges into the center. Allow dough to rest covered for 30 minutes.
  8. Preheat oven to 450 degrees.
  9. Form each ball into crust by stretching the dough in two hands while rotating it.
  10. brush crust with olive oil and add minced garlic

Seared Scallops

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Recipe Image

–+ servings

Seared Scallops with Creamy Bacon Grits

To complement their sweet, succulent flavor, these pan-seared scallops are served atop a bed of creamy grits with bacon, sautéed onion and fresh corn.

Course Seafood

Cuisine American

Keyword bacon grits, pan seared scallops

 

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

 

Servings 4 servings

Author Lynne Webb

Ingredients

• 1-1/2 lbs dry sea scallops see notes
• 1/2 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 1 tablespoon butter
• 1 tablespoon fresh parsley finely chopped

For the grits:

• 1/4 lb thick-cut bacon cut into 1/4-inch pieces
• 1/2 cup sweet onion finely chopped
• 4-1/2 cups low-sodium chicken broth
• 1-1/2 cups white or yellow corn grits
• 2 tablespoons butter
• 1-1/2 cups corn kernels about 3 ears fresh corn
• Salt and freshly ground black pepper

Instructions

• Fry the bacon in a large skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate, drain all but 2 teaspoons of fat from the pan and reserve the remainder for later use.
• Reduce the heat to medium and add the onion. Sauté until soft and just starting to turn golden. Remove the pan from the heat and set aside.
• Bring the chicken broth to a boil in a large saucepan. Stir in the grits and immediately reduce the heat to medium-low. Cook, stirring continually, until the liquid is absorbed and the grits are tender, 4 to 5 minutes.
• Add the butter, reserved bacon, sautéed onion and corn. Combine well and season to taste with salt and pepper. Cover and set aside to keep warm.
• Note: Grits will stiffen up a bit as they sit, so you may want to stir in a little warm milk or water just before serving to restore the creamy texture.
• Pat the scallops dry with paper towels and arrange them in a single layer on a large plate. Combine the salt, sweet paprika, black pepper and sugar in a small bowl. Sprinkle the mixture lightly over the scallops, turn and repeat on the second side.
• Wipe out the pan you cooked the bacon in and heat the butter along with about 1 tablespoon of the reserved bacon fat over medium-high heat. Add the scallops in a single layer and sear until they develop a pale golden crust on the outside, a maximum of 1-1/2 minutes per side (see notes).
• Scallops need about 3/4-inch of space between them in order to sear properly, so if the pan seems overcrowded, cook them in 2 batches.
• Transfer the cooked scallops to a plate and cover loosely with foil to keep warm. Reserve the pan juices for serving.
• To serve, plate individual portions of grits, top with scallops and spoon some of the pan juices over all. Garnish with a sprinkling of chopped parsley and serve immediately.

Tips for Making This Recipe

About the Scallops:

For best results, choose "dry" sea scallops - 16 to 20 per pound size. Depending on their size, plan on 5 to 6 scallops for each serving.

The word "dry," when referring to scallops, means that they have not been soaked in the brine-like solution often used to help prevent them from losing their natural moisture. If not clearly marked, ask your fishmonger if the scallops you're buying are "wet" or "dry." Use only the "dry" variety in this recipe as you will not be able to sear the "wet" type properly.

Be sure that you work quickly with the scallops and don't overcook them. When cooked in a moderately hot pan, a minute-and-a-half per side should do it. You are looking for a little bit of a crust around the edges and a creamy colored, slightly translucent center.

Source: https://www.mygourmetconnection.com/seared-scallops-creamy-bacon-grits/

Cabbage Roll Casserole

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon dill weed
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cups cooked rice
• 4 bacon strips, cooked and crumbled
• 1 medium head cabbage (2 pounds), shredded
• 1 cup shredded part-skim mozzarella cheese
• Coarsely ground pepper, optional
• Directions
1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.
2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
3.  Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper. 
   
• Test Kitchen Tips
• Minimize mess by using 90% lean ground beef or ground sirloin (so you can skip the draining step) and use coleslaw mix (so you don't have to chop cabbage).
• Try serving with a splash of red wine or cider vinegar.
• Take this with a grain of salt: Our tasting panel finds salt preferences vary widely. We recommend adjusting according to your dietary restrictions, if any, and taste. Remember the hidden sources of sodium, like bacon, cheese, and canned sauces, soups and vegetables.
• Looking for other ground beef recipes? Consider these beef casseroles as well.

Nutrition Facts

1 piece: 256 calories, 13g fat (5g saturated fat), 56mg cholesterol, 544mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 20g protein.