Ma What's For Dinner?

Oh I can feel, coming in the air tonight…

It feels like fall!

It’s coming!

This is my first fall back east in over 12 years. I’m sooooooo excited. So as the weather cools down we decided to heat up the kitchen.

You all know how we love our pizza.

Well, really, who doesn’t?

We do all kinds of pizza around here

We do BBQ Chicken Pizza

We do Grown Up Date Night Pizza

We do Pizza Puffs

We do Potato Pizza I mean we are Fitzpatricks after all

We do Muffin Man Pizzas

We even do Upside Down Pizza

For tonight I decided to use up the dough I had frozen from when I made the Date night pizza and slapped in on the pizza rock and we made pizza two ways…

Tomato

and Pesto

Both of which were great.  Why?  Because we topped them both with sauteed mushrooms, garlic, fresh mozzarella and wait for it…

PANCETTA!

Turns out I’m the only one who really likes the pesto.  Bummer, guess I’ll just have to eat it all myself.

They’re both delicious, here’s how you make them.

2 pizza dough (you can use store bought, from your local pizza joint, or try this recipe for homemade dough here)

1/4 cup prepared pesto sauce

1/4 cup pizza sauce (try the organic san marzano sauce from Whole Foods…YUM!!!)

2 large balls fresh mozzarella, sliced into thin discs

1/4 lb pancetta cut into large slices

8 oz sliced button mushrooms

8 oz sliced portobello mushrooms

3/4 cup shredded mozzarella

4 cloves garlic chopped fine

2 T olive oil

S&P

Preheat your oven to 425 degrees.  Heat a large skillet over medium high heat.  Heat up 1 T olive oil.  When it’s hot add in your pancetta.  Cook until crispy.  Remove with a slotted spoon and set aside.  Add in an additional T of oil if needed.  Toss in your sliced mushrooms.  Saute until soft, about 8 minutes.  Add in your garlic and cook for an additional minute.  Turn off the heat and set aside.

Next stretch your dough to the desired size.  We went for small pizzas.  Slather one dough with your red pizza sauce, the pesto to the other.  Or you can mix your sauces and get a yummy basily good tomato sauce.  Sounds like another recipe brewin’… Top the sauce with mushrooms.  Top each with fresh mozzarella, then shredded mozzarella.  Top the cheese with the pancetta and bake each pizza for 15 minutes or until nice and bubbly.

Serve with a side salad.  Trust me, there’s no leftover pizza for the next morning on this one.  Yes I eat leftover pizza for breakfast.  Don’t judge, always have, always will.  Also eat leftover chinese for breakfast.

It’s my fave.  What’s yours?

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Start of our new tradition of what is waiting at home for you when you arrive home on your first day of school. Do you have any first day tradtions?

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Yes I’ve been on a casserole kick.

I can’t help it.

I just love the fact that they can be made in advance!

And with school starting and activities heating up I just like to know that a yummy dinner the boys will like can get on the table fast.

There is nothing not to like in this dish.

I toss in some protein and veggies to make it a complete meal in one.

Not to mention the fact the boys like all the stirring help they get to do.

Now let’s get to the good stuff!!

Cheesy Macaroni Surprise

Serves: 8  Prep Time:  10 minutes  Cook time: 35 minutes

1 lb wagon wheel pasta

3 T  butter unsalted

3 T all purpose flour

3 cups whole milk

1/2  t fresh grated nutmeg

2 cups shredded sharp cheddar cheese

1 cup shredded swiss cheese

1/2 kielbasa link, diced

1 10 oz box frozen peas

S&P

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil.  In a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.  Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.

Add your peas and sliced kielbasa to your cheese sauce and pour over the pasta.  Mix well.  Transfer to a greased 13×9 baking  dish and top with additional cheese if desired.  Bake in a 375 degree oven for 30 minutes.

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This is a version of a recipe that I saw on America’s Test Kitchen.

I switched out chicken (or veal) cutlets for turkey cutlets instead, hey turkey cutlets were on sale at the store…can’t pass up a bargain!

I doctored up the sauce a bit as you all know I can’t follow a recipe to save my life what with my recipe OCD and all.

I like this dish because the kids can help with the prep and it’s a great light and easy meal.

Perfect for the end of summer.

Give this a whirl…you’ll be glad you did.

Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper.  Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet.   (These are great steps for the kids to help with, just be sure they wash their hands after handling the raw poultry!)

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes.  Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom.  Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.

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I’m so bad at the wordless thing.

I mean, have you met me?

I can’t shut up for a second.

Today’s picture is an ode to my birthday weekend in NYC with a picture of one of my favorite things on earth.

Momofuku’s steamed pork bun

Martha Stewart herself said this was one of the best pork buns she’d ever had.

I assure  you it is.

No disrespect to my Ma who used to make steamed pork buns in our oven at home with roasted pork she brought home from the take out chinese place.  Thanks, Ma.  You’re the best.

But Momofuku’s?  OH EM GEE!  It’s incredible.

It’s light and fluffy and then it’s wrapped around a pork belly and some scallion, hoisin, cucumber goodness.

Not to mention the fact that you are sitting at an amazing noodle bar in the East Village about to eat some of the best ramen this side of the Pacific.

If you’re ever in NYC I highly suggest you make the trek downtown for this little gem.  It’s so worth it.  Take a look at the menu…

And here’s a tip for ya, it’s not on the menu but supposedly the fried chicken is the most amazing thing ever.  You have to order it like a month in advance as they only make a certain amount of portions a day.  They fry it in grapeseed oil and I have yet to try it.  I’ve heard it’s remarkable.  Oh, I love New York!

Do you have a restaurant that makes absolutely the best dish ever?  What is it?  Where is it?  Please share so we can all make a special trip too?

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