Sauerkraut & Wiener Pizza

When was it that pizza became mainstream eats?  I grew up in a small town of the Midwest during the 80's . . .and we didn't have a major chain pizza place until I was almost out of high school.  Regardless of that pizza chain, my family ate pizza nearly every week . . .homemade pizza.  Pizza with from-scratch dough/crust with homemade sauce and the toppings varied.  But I can guarantee you this:  it was often leftovers from during the week.  And if there wasn't much for leftovers in the fridge . . .then for sure it was wieners on the pizza.  In this version of pizza, we used pre-made crust and my hubby and I decided that sometimes you just can't go wrong with wieners and sauerkraut.  I hope you enjoy this as much as we do!

Sauerkraut & Wiener Pizza

Ingredients:

1 Pre-Made Pizza Crust

1 Cup Sauerkraut, well drained

1 and 1/2 Cups Pizza Cheese (Shredded Mozzarella or other Pizza Blend)
Tomato Sauce

1 Tablespoon Ketchup

1 Tablespoon Mustard

1/2 Cup White Onion, Chopped Course

3 Old Fashioned Wieners (such as Ambassador Old Fashioned Wieners)

Instructions:
Step 1:  Prepare the crust as directed on the label.  If it needs to be pre-baked before adding the toppings, pre-bake it.  If not, move to Step 2.

Step 2: In a small bowl, mix together the tomato sauce, ketchup and mustard.  Set aside.

Step 3:  Slice the wieners into bite sized pieces.

Step 4:  Assemble the pizza - pour the sauce onto the crust and spread out - leave about 1/4 inch of naked crust on the edges.  Top with 1 cup of cheese.  Then, add the wieners to the pizza top along with the sauerkraut and onion.  Top with remaining 1/2 cup of cheese.

Step 5:  Bake according to crust directions on the packaging.

Enjoy!

Mexican Zuccini

Our family has made a few dietary changes over the past year or so . . .a little more low-carb than what we used to be.  We've cut out rice, breads and potatoes for the most part.  I'm not saying we never eat any of those anymore . . .but we have cut out most of it.  And when you are going that route - you find more creative ways to cook and serve vegetables.  This is recipe is one of them.  It is sooooooo good.  I really impressed myself with it.  We were making a green chile-type chicken and needed a side dish.  this is what I served and wow  . . .fantastic.

Mexican Zucchini

Serves 4

Ingredients:

2-3 Small Zucchini's 

1/2 Cup Red Onion (coarsely chopped) 

1 TB Butter

1 TB Olive Oil

1/2 Teaspoon Chili Powder

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Cayenne Powder

1 Teaspoon Lime Juice

1/2 Cup Water

1/2 Cup Shredded Mexican Cheese (I used a Kraft blend)

Cilantro for Garnish

Step 1:  Wash the zucchini and remove the ends.  Cut into thick sticks.  I usually cut my zucchini in half.  Then, I cut piece in half again (now I have 4 pieces).  I take one of those pieces and cut it into either 4 or 6 pieces, depending on the size of the zucchini.  Repeat that step with remaining zucchini.

Step 2:  In a small bowl or cup, combine the water and lime juice.  Set aside.

Step 3:  In a medium to large size skillet, add the olive oil and butter.  Heat over medium until butter melts.  Add the zucchini,  chili powder, garlic powder and cayenne.  Stir to combine/coat the zucchini.  Cook until the zucchini begins to brown on the bottom.  Stir again and then add the red onion and diluted lime juice - stir everything in the pan to combine.  Cook for another five minutes or until the water is evaporated.

Step 4:  Remove from heat and sprinkle with the cheese and cilantro.  Serve and enjoy!

  

Mu Shu Pork

Mu Shu Pork or Moo Shu Pork?  Not sure which is correct, but I'm going with Mu Shu and I give this recipe all-my-thumbs up!  I love a good crockpot meal . . .and this one is pretty dang easy.  Typically, Mu Shu Pork is served with thin pancakes and you fill them with the pork mixture.  In this easy Americanized version, we'll use tortillas instead.  Flavor-wise, this is rich with garlic and uses hoisin sauce.  You can typically buy hoisin sauce in the Asian section of your grocery store and is a staple in many Asian dishes.  Combining that with the mushrooms (which I love) and with cabbage (which I love) and pork = yum.

Mu Shu Pork

Serves 4

Ingredients:

1 Pound Boneless Pork Chops

1-8 oz Container of Fresh Mushrooms

1-16oz Bag of Shredded Cabbage 

1/2 Cup Hoisin Sauce

6 Cloves Garlic, Minced

2 Tablespoons Sesame Oil

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Cornstarch

Green Onion, Sliced - for garnish

Tortillas

Step 1:  In a small bowl, mix together the hoisin sauce, garlic, sesame oil, soy sauce and cornstarch.  Set aside.

Step 2:  In a crockpot, add the pork chops.  Place the mushrooms on top of the pork chops.  Pour the sauce from step 1 over the mushrooms.  Now add the cabbage.

Step 3:  Cook on low for 6 hours.  Your pork chops should be tender enough to shred with two forks - give everything in the crockpot a good stir before serving to combine.

Step 4:  Serve with tortillas and green onions to garnish.

Cheesy Polenta with Mushrooms

Here is a side dish that is hearty enough for a meal.  The original recipe is here.  However, we tweaked it a bit to fit our family tastes by adding more seasonings. Please note, it makes a lot.  And by a lot - I mean that we served it as a side dish along with lamb and another veggie dish for 3 people . . .and we ate it for three days as leftovers.  So, please note - it make a lot.  Feel free to cut the recipe in half.   

Cheesy Polenta with Mushrooms

Serves 8

Ingredients:

4 and 1/2 Cups Water 

1 and 1/2 Teaspoons Salt 

1 and 1/2 Cups Coarse or Medium Cornmeal 

3 Tablespoons Olive Oil 

1 Teaspoon Dried Sage 

1/2 Cup Grated Parmesan 

2 Tablespoons Butter 

1 and 1/2 Pounds Mushrooms, sliced thin 

1/2 Teaspoon Black Pepper

2 Teaspoons Garlic Powder

1 Teaspoon Onion Powder 

6 Oz Fontina Cheese, grated (about 1 1/2 cups)

    

Step 1:  Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/2 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 1/4 cup of the Parmesan.

    

Step 2:  Meanwhile, butter an 8-by-12-inch baking dish or a 3-quart baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the mushrooms, the remaining sage, black pepper, garlic powder and onion powder.  Cook, stirring frequently, until the mushrooms are golden and soft, about 5- 10 minutes. Remove from heat and set aside.

Step 3:  Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.