Pepperoni Pizza Pull-Apart Bread

This recipe for Pepperoni Pizza Pull Apart Bread kind of reminds me of a savory monkey bread. It makes a great snack, fun party appetizer, or light meal.  When I came across this recipe on In the Kitchen with KP, I just happened to have a craving for pepperoni. The timing couldn’t be more perfect. So, rather than order a pizza, I opted to give this a try. At first, I thought preparation was going to be a little labor intensive, but it was surprisingly easy to put together (especially with the help of pre-made pizza dough). Layer bite-size pieces of pizza dough, brush with flavored dipping oil, top with plenty of pepperoni and shredded mozzarella, and season with garlic powder, repeat layers. The final layer will be pizza dough, drizzled with oil and seasoned with garlic powder. Looks like bread, but tastes like pizza. Serve with a side of marinara sauce for dipping, and you’ve got the best of ALL worlds! And, it’s just as versatile as pizza. Add any toppings you prefer. Mmmm, I bet the addition of bacon bits would be killer!

Ingredients for Pizza Bread.

Preheat oven to 375° F. Lightly spray bundt (or tube) pan with non-stick cooking spray.

Ingredients for Flavored Dipping (or substitute your favorite). Use jarred minced garlic to save on time.

If you don’t already have a favorite dipping oil on-hand, here’s a quick and easy dipping oil recipe, with the perfect blend of flavors for this bread. In small bowl, whisk together olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, crushed red pepper, and lemon juice. Whisk in grated Parmesan cheese. This makes 1 cup and you only need 1/3 cup for the bread. Store the leftover oil for another use.

Divide pizza dough into 3 equal portions (for the 3 layers). Take each third and roll into small balls. Don’t be “blond” like me and try to put rolled balls in a bowl (they stick together and you only have to re-roll….duh). Spread out in a single layer on wax paper, instead.

Layer 1/3 of dough pieces in bottom of prepared bundt (or tube) pan. The original recipe calls for drizzling flavored dipping all over dough pieces, but I would recommend brushing on the oil. Brushing gives you a more even coating of oil (and you’re less likely to get “pockets” of oil, like I did).

Layer 1/2 of the pepperoni slices over oiled dough balls. Sprinkle generously with 1/2 of the shredded mozzarella. Sprinkle with 1/3 of the garlic powder.

Layer again with 1/3 of pizza dough; brush with 1/3 of dipping oil; layer with second half of pepperoni and cheese. Sprinkle with 1/3 of garlic powder.

End the final layer with last 1/3 of pizza dough pieces. Brush with last 1/3 of dipping oil and garlic powder.

Bake in preheated oven until bread is brown and cooked through, 30 to 40 minutes. Remove from oven. Cool on rack. 

Meanwhile, in small pot, warm marinara sauce (if desired) for dipping.

When cool, flip the bread out of the pan. 

I flipped it back again, as I thought it made a prettier presentation this way; and the bread pieces protruded more, making it easier to “pull-apart” in bite-size pieces. But, that’s a personal preference. 

PEPPERONI PIZZA PULL-APART BREAD
Sources: In the Kitchen with KP; All Recipes.com
Posted by: www.meldingmagic.com

INGREDIENTS:

Flavored Oil (or use your own favorite):

• 1 cup olive oil
• 1/2 Tablespoon dried basil
• 1/2 Tablespoon dried parsley
• 1/2 Tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried crushed rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper (or to taste)
• 1/4 teaspoon lemon juice
• 1 Tablespoon grated Parmesan cheese

Pizza Bread:

• 1/3 cup flavored dipping oil, divided (use recipe above, or substitute your favorite blend)
• 3 teaspoons garlic powder, divided
• 2 (16-ounce) packages pre-made pizza dough (or substitute home-made)
• 1 (7-ounce) package sliced pepperoni, divided
• 1 (8-ounce) package shredded mozzarella cheese, divided

DIRECTIONS:

1. Prepare flavored dipping (if not using your own blend). In small bowl, whisk together olive oil, basil,
    parsley, garlic, thyme, oregano, black pepper, rosemary, salt, crushed red pepper, and lemon juice.
    Whisk in grated Parmesan cheese. This makes 1 cup and you only need 1/3 cup for the bread. Store
    the leftover oil for another use.
2. Divide pizza dough into 3 equal portions (for the 3 layers). Take each third and roll into small balls.
3. Layer 1/3 of dough pieces in bottom of prepared bundt (or tube) pan. Brush with 1/3 of the flavored
    dipping oil.
4. Layer 1/2 of the pepperoni slices over oiled dough balls. Sprinkle generously with 1/2 of the shredded
    mozzarella. Sprinkle with 1/3 of the garlic powder.
5. Layer again with 1/3 of pizza dough; brush with 1/3 of dipping oil; layer with second half of pepperoni
    and cheese. Sprinkle with 1/3 of garlic powder.
6. End the final layer with last 1/3 of pizza dough pieces. Brush with last 1/3 of dipping oil and garlic
    powder.
7. Bake in preheated oven until bread is brown and cooked through, 30 to 40 minutes. Remove from
    oven. Cool on rack.
8. Meanwhile, in small pot, warm marinara sauce (if desired) for dipping.
9. When cool, flip the bread out of the pan. For prettier presentation, flip again before serving. Serve
    warm with marinara sauce (if desired).

Baked Honey Sriracha Chicken Wings

You can never get enough chicken recipes, and, especially if they’re like this one….finger lickin’ good. These Honey Sriracha Chicken Wings remind me a lot of Buffalo wings, but, instead of being just spicy, these are a perfect blend of sweet and spicy. Well seasoned wings, baked until crispy and golden, then tossed in a sauce of honey, Sriracha, soy sauce and lime juice. Hands down, these are the best wings ever! Mike was hesitant to try them at first, because he’s not a fan of “overly” spicy food. But, after one taste, he was hooked and couldn’t stop eating them. He said these are his new favorite. I made 4 pounds of them; and they disappeared in no time. You don’t have to be concerned about leftovers with this recipe, because there won’t be any. There’s really only one word to describe these wings….scrumptious!

Preheat oven to 400° F. Line a large baking sheet with aluminum foil. Lightly grease the foil with a little olive oil. 

Split wings and remove tips. 

Dry chicken wings with paper towels.

In a large bowl, combine oil, butter, garlic powder, salt and pepper. Whisk to combine. 

Add wings to mixture and toss to thoroughly coat.

Place wings, in single layer on prepared baking sheet. Bake 45 to 55 minutes, or until browned and crispy. I wanted mine crispier, so I cooked mine for an extra 1/2 hour; but you can get the same results by placing under the broiler for a few minutes at end of cooking time.

Note: Quite a bit of grease will accumulate in pan as chicken cooks. About 15 minutes before chicken was done, I drained off some of the excess grease (using a turkey baster).

Just before chicken is done, prepare the sauce. In small pot, melt butter. Add honey, Sriracha, soy sauce and lime juice. Cook, stirring constantly until mixture starts to bubble. Immediately remove from heat and set aside.

Remove wings from oven and transfer pieces to a large bowl. Pour sauce over wings. Toss well to coat. Serve immediately.

Garnish with lime wedges, if desired.

BAKED HONEY SRIRACHA CHICKEN WINGS
Source: Adapted from Food Network Magazine
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 Tablespoons olive oil, plus more for greasing baking pan
• 4 pounds chicken wings, split, tips removed
• 3 Tablespoons butter, melted
• 1-1/2 Tablespoons garlic powder
• 1-1/2 teaspoons fresh ground black pepper
• 3 teaspoons kosher salt

Sauce:

• 5 Tablespoons butter
• 1/2 cup pure honey
• 1/4 cup Sriracha
• 1 Tablespoon soy sauce
• 2 teaspoons freshly squeezed lime juice

• Lime wedges, for garnish, optional

1. Preheat oven to 400° F. Line a large baking sheet with aluminum foil. Lightly grease the foil with a
    little olive oil.
2. Dry chicken wings with paper towels.
3. In a large bowl, combine oil, butter, garlic powder, salt and pepper. Whisk to combine. Add wings to
    mixture and toss to thoroughly coat.
4. Place wings, in single layer on prepared baking sheet. Bake 45 to 55 minutes, or until browned and
    crispy. If more crispiness desired, place under broiler for a few minutes at end of cooking time.
5. Just before chicken is done, prepare the sauce. In small pot, melt butter. Add honey, Sriracha, soy
    sauce and lime juice. Cook, stirring constantly until mixture starts to bubble. Immediately remove
    from heat and set aside.
6. Remove wings from oven and transfer pieces to a large bowl. Pour sauce over wings. Toss well to
    coat. Serve immediately.
7. Garnish with lime wedges, if desired.

Strawberry Mom-mosa

 

Nothing says “I love you mom” better than breakfast in bed. But, make sure you give mom the VIP treatment she deserves! This Strawberry “Mom”-mosa will give mom a cheery start to her day. After all, why else do they call it Happy Hour? And, let’s face it, when mom’s happy, everybody’s happy.  ;) 

 INGREDIENTS:

1/3 cup strawberry puree

2/3 cup champagne 

 DIRECTIONS:

Pour 1/3 cup strawberry puree in champagne flute. 

Top with 2/3 cup champagne. Stir to combine.

Garnish with fresh strawberry.

Enjoy!

HAPPY MOTHER'S DAY

To ALL the MOTHERS out there

whether you are a Past, Present or

Soon to Be Mom. 

May your day be filled with love,

joy and laughter....... 
 

Asian-Inspired Pineapple Brown Rice

If you’re looking for an Asian-inspired side dish, this recipe is probably one of the best I have tried in a long time. I couldn’t believe how much flavor was packed into this rice, with so few ingredients. Actually, it was so good, I would even consider skipping the entrée and making this the main event. Easier to prepare than fried rice and far superior to take-out options. And, as an added bonus, it’s a healthier choice, because it’s prepared with brown rice. Want to know how simple this is to make? Sauté brown rice, yellow bell pepper, green onions and ginger in sesame oil just until rice starts to brown. Add soy sauce, undrained pineapple chunks and water; bring to a boil and simmer until done. How simple is that? The pineapple adds a perfect touch of sweetness to the dish, without being overpowering. Usually, I would add garlic (since I add garlic to everything), but it wasn’t needed here. As is, it’s a perfect blend of ingredients, making it fragrant, sweet and savory. No matter how amazing your main entrée is, this side dish is going to steal the spotlight.

Although Basmati Brown Rice is shown, I would suggest substituting regular brown rice (see comments below).

The original recipe, at Skinny Kitchen, calls for Basmati Brown Rice. I would “highly” recommend substituting regular brown rice. Despite all my best efforts, I was unable to get a tender texture with the brown Basmati. I cooked it almost 20 minutes longer, increased the heat, and even added more liquid. But, the end result still had a crispy bite to it. I would even substitute white Basmati rice, just reduce the cooking time. But, this recipe is so good, that doesn’t discourage me from making this again. I just won’t use Basmati brown rice the next time.

Chop bell pepper (red or yellow). Slice green onions. Mince ginger. (I always keep a knob of fresh ginger in the freezer. I cut off what I need, wrap the rest in plastic wrap, place in a resealable plastic bag, refreeze; and I’m good to go the next time I need some fresh ginger.)

Cut pineapple chunks in half, but do not drain liquid. You will be adding the reserved juice to the rice.

Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green onion and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from heat.

Add soy sauce, pineapple chunks with juice, and water. Stir to blend.

Bring mixture to a boil. 

Cover pan and simmer over low heat until the rice is tender and liquid is absorbed, about 35 to 40 minutes. Let stand for 5 minutes. 

Fluff with fork before serving. 

ASIAN-INSPIRED PINEAPPLE BROWN RICE
Source: Adapted from Skinny Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 teaspoons sesame oil
• 1 cup regular brown rice (or substitute white Basmati*)
• 1 yellow bell pepper, chopped (or substitute red bell pepper)
• 4 Tablespoons green onions, sliced
• 1/2 Tablespoon fresh ginger, minced
• 1 (8-ounce) can pineapple chunks, undrained, cut each piece in half
• 2 Tablespoons soy sauce (preferably low sodium)
• 1-1/3 cups water

DIRECTIONS:
1. Over medium heat, in large nonstick pan, heat sesame oil until hot. Add rice, bell pepper, green
    onions and ginger. Stirring constantly, sauté until rice begins to brown, 6 to 7 minutes. Remove from
    heat.
2. Add soy sauce, pineapple chunks with juice, and water. Stir to blend.
3. Bring mixture to a boil. Cover pan and simmer over low heat until the rice is tender and liquid is
    absorbed, about 35 to 40 minutes. Let stand for 5 minutes. Fluff with fork before serving. 


*NOTE: If substituting white Basmati rice, reduce cooking time accordingly.

Panko Chicken Nuggets

Although I understand the reason for the popularity of Panko bread crumbs, until now, I've never really been a big fan. Don’t get me wrong, I love the unique crunch it gives to food, but I find it to be so bland. Although some claim that it absorbs surrounding flavors, I never really found that to be the case. So, whenever I want to add a little texture, I generally combine Panko with seasoned bread crumbs. This way, I get the flavor from the seasoned crumbs, with some added crispiness. When I came across this recipe for chicken nuggets, however, I considered giving Panko another try. Why the change of heart? For two reasons: 1) Panko is ideal for frying. It absorbs less grease, making fried food less heavy and oily. 
2) The Panko is seasoned in this recipe, taking into account the bland characteristic. I love a crispy chicken nugget, but I also want the taste to “wow” me. It worked. By combining the Panko crumbs with dry ranch seasoning, the breading not only had a light and airy texture, but it also had sealed-in flavor. The kids will love the crunch of these nuggets, but, more important, the grown-ups will appreciate the taste. I just may start keeping Panko as a staple in my pantry. 

Trivia: Did you know the bizarre method in which Panko are made? They're not baked; they're "electrocuted." Check out Alton Brown's video to see the process.

Prepare Ranch Dressing (for dipping):

In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk. Whisk to incorporate. Refrigerate until ready to use.

To Prepare Chicken Nuggets:

In Dutch oven, or deep fryer, heat oil to 360° F. 

Trim chicken breasts of excess fat and cut into bite-sized cubes.

In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.

Transfer seasoned Panko to a breading dish.

In another breading dish (or bowl), whisk together eggs and water.

In a third breading dish, add the flour.

Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in seasoned Panko crumbs. 

Fry chicken nuggets, in batches for 5 to 6 minutes, or until done. 

Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato and a topping of ranch sauce for a crunchy chicken nugget sandwich.

PANKO CHICKEN NUGGETS
Source: Adapted from Paula Deen
Posted by: www.meldingmagic.com

INGREDIENTS:

Ranch Dipping Sauce:

• 1 package dry ranch seasoning mix
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3/4 cup milk

Chicken Nuggets:

• 3 boneless, skinless, chicken breasts, cut into bite-size cubes
• Peanut or canola oil, for frying
• 2 packages dry ranch seasoning mix
• 2 cups Panko bread crumbs
• 3 large eggs, lightly beaten with 2 Tablespoons water
• 1 cup all-purpose flour (or whatever is needed for dredging)

DIRECTIONS:

1. Prepare ranch dip: In small bowl, combine dry ranch seasoning mix, sour cream, mayonnaise and milk.
    Whisk to incorporate. Refrigerate until ready to use.
2. In Dutch oven, or deep fryer, heat oil to 360° F.
3. In large, re-sealable plastic bag, combine dry ranch dressing mix with panko. Shake well to combine.
4. Transfer seasoned Panko to a breading dish. In another breading dish (or bowl), whisk together eggs
    and water. In a third breading dish, add the flour.
5. Dredge chicken cubes in flour, then dip in beaten egg. Dredge chicken, a few pieces at a time, in
    seasoned Panko crumbs.
6. Fry chicken nuggets, in batches for 5 to 6 minutes, or until done.
7. Serve alone (as finger food) with ranch dipping sauce; or, serve in a warmed roll with lettuce, tomato
    and a topping of ranch sauce for a crunchy chicken nugget sandwich.