October 20, 2014

Cast Iron Week: Skillet Pepperoni Pizza

This week, I'll be featuring cast iron skillet recipes. My cast iron is my single most used kitchen item. This is mainly due to the fact that it's easy to use (read: nonstick) now that Nick has spent over a year diligently seasoning it after every use. Now, it's practically nonstick and adds a great sear and texture to anything I cook in it. I also love how it heats up evenly and can go in the oven. This recipe is actually an oven one for a deep dish pizza. The pizza dough itself is layered onto itself three times twice - with butter in between each layer. This makes for a really crusty, flaky, almost croissant like deep dish dough. Atypically, you layer the meat and veggies on before the sauce, but it makes for a great looking and delicious pizza.

This is the pizza outside of the cast iron obviously but it's nice and crispy on the sides and bottom. I could never get this texture with a regular baking pan!

Recipe from: http://www.thekitchn.com/recipe-deep-dish-skillet-pizza-recipes-from-the-kitchn-210518

October 7, 2014

Best Ever Oven Barbecued Ribs

I have a fetish for BBQ ribs. Most people find it bizarre as they prefer tri-tip or steak to ribs. But I find THEM bizarre. I mean, how can you say no to eating succulent, juicy rib meat with your hands?

The last time I made ribs, I used a slow cooker recipe that turned out really well. This time, I cooked the ribs in the oven, and it turned out just as well, if not better thanks to the seasoning on the ribs. My theory, though, is that my homemade ribs are amazing thanks to the quality of pork ribs you can get at Trader Joe's. Both times, I bought my ribs there, and both times, my guests mentioned how meaty the ribs are. Thanks, TJ's!

Photo and recipe from: http://www.bonappetit.com/recipe/best-ever-barbecued-ribs

After baking in the oven for a few hours, I put the saucy ribs underneath our broiler for a few minutes to give them a charred edge. Keep an eye on them though - the broiler can burn your ribs very easily! But if you monitor them well, I don't think you'll even miss the grill-effect on your barbecued meat.

I served these with the Nancy's Chopped Salad and Green Onion Bacon Cheddar Biscuits :)

October 6, 2014

Salmon Quinoa Stir Fry

Last night, I made up a recipe that is surprisingly good. It's spicy, so if you don't like spicy, half the red chili pepper flakes and maybe skip the thai chilies. 

  • 1 lb of salmon filet
  • 2 Tbsp rice vinegar
  • 4 Tbsp soy sauce (low sodium)
  • 1 Tbsp of honey
  • 1 Tbsp of grated fresh ginger
  • 1/2-1 tsp chile pepper flakes
  • 1 tsp of cumin
1. Marinade the salmon in the above ingredients for 20-30 minutes in a covered pan in the fridge. 

  • 2 cloves of garlic, thinly sliced
  • 1-2 hot chilies (I used thai chilies)
  • 2 Tbsp of peanut oil or vegetable oil 
2. While the salmon is marinading, cook 3/4 cup of quinoa according to package instructions (most likely 1 1/2 cup of water).  
3. Thinly slice two bell peppers and half an onion. 
4. Heat 1 Tbsp of oil in a wok or large saute pan over medium high heat. Add the salmon and cook until done (it took me about 4 minutes on the first side, 2 on the second). Remove salmon and any leftover sauce from wok. 
5. Heat another Tbsp of oil in the wok and add the peppers, onions, chilies, and garlic. Cook until onions and peppers are softened. 
6. Serve salmon, sauce, and veggies on quinoa. 

Sauces adapted from: http://www.simplyrecipes.com/recipes/stir_fry_ginger_beef/
Photo from: http://www.ambitiouskitchen.com/2012/07/sesame-ginger-sweet-teriyaki-salmon-with-garlic-quinoa-stir-fry/

You can mix this up by using sugar snap peas, mushrooms, or any other veggies you like! It could also be done with chicken but salmon soaks up the sauce really well and tastes quite delicious!