Week of March 12 2017

Sun - Quick Egg and Potato Scramble

Mon - Pepperoni Pizza
Tue - Ground Beef Tostadas
Wed - Easy Chicken Alfredo
Thu - Corned Beef Dinner
Fri - St Patty's  - Corned Beef Hash

Homemade Pepperoni Pizza
dough (for 2 pizzas):
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan

toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

Chicken Alfredo with Bacon

1/2 lb bacon

2-3 lbs skinless, boneless chicken breast

1 package (12 oz.) fettuccine, cooked and drained
1 jar Bertolli® Alfredo Sauce

Use a electric grill to grill chicken until cooked through. Slice

Cook fettuccine according to package. Heat sauce over medium heat until it comes to boil. Careful, it burns easily.
Toss hot fettuccine with hot sauce. Garnish, if desired, with fresh ground black pepper and chopped parsley.

Corned beef Dinner
Corned beef is usually boiled on the stove top, but I prefer braising the meat in the oven.
Ingredients
5 lb Beef Brisket
1 large onion, cut into pieces
1 lb bag carrots, chopped or baby carrots
4 celery stalks, chopped

4 cloves garlic, peeled and cut in half
6 medium red potatoes, quartered
1 head of cabbage
5 cups beef or veggie stock

water as needed
Salt and Pepper
Seasonings:
1 tbsp thyme
3 whole cloves
1/2 tsp ground ginger
1/2 tsp ground mustard
1/2 tsp celery salt
3 bay leaves
1 teaspoon dried rosemary

Directions
In a large roasting pan, add the stock, onion, and garlic cloves. Put in meat. Mix seasonings together and sprinkle over meat. Add enough water to almost cover meat in liquid. Cover roasting pan. Roast on 350F in oven for 3 hours. 
At 3 hours, add in potatoes, celery, and carrots around meat in the liquid. Cover and cook for 45 minutes. Then add the cabbage on top of the meat and recover, cover and cook for another 15 minutes. 
Remove from pan, discard liquid. Slice beef against the grain. Salt and pepper as needed.

Corned Beef Hash
Follow directions here: http://www.kraftrecipes.com/recipes/breakfast-hash-188915.aspx  except use leftover corned beef (no need to pre-heat) instead of sausage.