Showing posts with label pepperoni. Show all posts
Showing posts with label pepperoni. Show all posts

Thursday, March 22, 2018

Tri-Color Italian Pasta Salad

Even though this is the view out my windows....


 ...and Spring is no where in sight on this 33 degree day, I have been craving summer foods. I made potato salad and grilled (in the broiler!) sausage this week and tonight my guys are having Philly cheesesteak sandwiches with tri-color pasta salad, by request of my son.

What am I eating? Why, stir fry veggies of course, with a side of pasta salad!

This stuff is the best and my go-to salad all summer. I have been making it for years and years and years and it is great every time. It has a little bit of each food group, so you really could eat it as a meal (wink, wink).


Believe me, you will want a huge portion, or just have 6-8 small helpings. No calories after the first two.

Anyways, my son is funny because every time I am going to make this he comments on how bad the tri-color pasta salad is in the deli where he works. It has pieces of nasty ham in it and no taste. He is right, I tried it! He prefers mine over that 100%.

I promise there are no nasty pieces of ham in this recipe. Just pasta, broccoli, black olives, pepperoni, chunks of mozzarella, and grape tomatoes. I do not know where I got this recipe, nor do I measure the amounts too much. This is about what I used today. The cheese and dressing stays the same every time.



Tri-Color Italian Pasta Salad

1 pound box of tri-color pasta
4 oz. mozzarella cut in chunks (half a bar)
one small head of broccoli chopped
1/2 can black olives chopped in half
1/2 container grape tomatoes chopped in half
a handful of pepperoni slices cut in half
1/2 cup grated romano or parmesan
1/2 cup canola oil and 1/2 cup white vinegar mixed together

Cook the pasta till tender but not mushy. 
Drain and add in the rest of the ingredients.
Refrigerate.

**Please try not to cheat and use bottled Italian dressing...blech!
The combination of the grated cheese, parsley and the oil and
vinegar is really, really good**


This is the kind of recipe that tastes best if you make it in the morning for that evening's dinner.

It is even better the next day.

Enjoy!


AnnMarie

I am linking up to these fun blog parties:


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Monday, August 29, 2016

(Incredible) Deep Dish Pizza




Ya know when you find a great recipe and you find yourself wanting to make it again within the week?


This Deep Dish Pizza is that recipe.




I do not know where I got the recipe and it is one of those that was not specific about amounts for the ingredients. You know, a throw a little of this in, then a little of that, kind of recipe.


I'm not going to do that to you. I figured out how much I used of each ingredient to make this the most delectable pizza.


My first try came out flat. I realized I just had to add more layers! You can add any other ingredients you'd like but I encourage you to try it the first time with just the ones listed here. So good!


This luscious looking pie.......




started out like this....



With the top crust on ready to bake.

I used frozen pizza dough from Wegmans grocery store because it is the best!



Here is the recipe:




Deep Dish Pizza

Preheat the oven to 500 degrees

1 pound pizza dough (homemade or from the grocery), halved
6 oz. of ricotta cheese
1/4 pound sliced pepperoni
8 oz. bag spinach
8 oz. mozzarella, shredded
Sliced provolone cheese (optional)
1 cup pizza sauce
Parmesan cheese

Roll the two pieces of dough until they are fairly thin.  
Place one piece inside a 9" or 10" pie pan,
like you would line a pie crust.
Spread ricotta cheese on the bottom.
Layer with pepperoni, spinach and shredded mozzarella. I added
sliced provolone to mine.
Keep layering until the ingredients are piled high. It will flatten out
somewhat during baking.
Top the pie with the other piece of dough.
Crimp the edges all the way around.
Press down the center of the pie to make a pool for the sauce.
Make slits on the top and then pour the sauce in the center.
Spread it to the edges.
Top with  grated parmesan cheese.

Bake at 500 degrees for 30 minutes.
Let sit for at least 15 minutes before cutting.

You can vary the amounts of the ingredients to your liking. At 500 degrees it will cook quickly so keep an eye on it!


Will this be your next pizza on pizza night?


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