What can you make in a big fat hurry……..fish! Cast Iron Cod Potatoes and Onions.
In past posts I have mentioned that I had a ton of recipes that I thought were lost forever…….then my friend Jeanne, recovered them….she is awesome!!! This recipe is one of them.
I have had a hankering for fish lately ………. on the last grocery shopping trip I picked some up. Just some frozen fillets….nothing fancy. If the store had fresh I would have bought them but they didn’t. Anyway frozen lasts for a long time right?
Recently we seem to purchase food, and then ……stuff happens……a week later I see the (fill in the blank) that I bought, and ponder… how long it has been in my frig???? My motto…..when in doubt, throw it out!!! We sometimes throw out a lot of food…..not good! Funny, I bought the fish frozen, so if we got distracted it would not be a problem……I used it the next day……go figure.Continue reading “Cast Iron Cod Potatoes and Onions”
You know that panicy feeling when someone stops by unexpectedly during the holidays………you bolt to the kitchen to see what you can pull together in a hillbilly hurry. Well, never fear I got the thing right here……Red Pepper Jam.
I know everyone is aware of a company called Tastefully Simple. They have really great products…….delicious foods and gifts for every day and every occasion. I have, in the past purchased a product called Sweet Pepper Jalapeño Jam, a friend had a party and it was one of the samples and I loved it. They just poured it over cream cheese and served it with crackers and ooh la la appetizer. So, I figured I could make something similar….and I did.
It’s fairly easy to make, the hardest part and it’s not really hard…..more time consuming is the cooking time. It needs to reduce and that takes about 45 minutes. But it has a beautiful upside…….it will keep in the frig for a month…..yes siree……… a whole month!
Make it just before Thanksgiving and it will help you sail right through the holidays for all those moments when you need to fix something in a hurry.
Keep a package of cream cheese in the frig and when company comes a calling, put the cream cheese on a nice plate, pour over your secret weapon ……..Red Pepper Jam…….and serve with crackers, or my personal favorite…….. pita chips. As you can see, I have a really cute plate that my Elementary staff gave me last year for a Christmas gift………Snowman whose mittens and boots that are little serving spreaders…….it soooo cute! Thank you ladies!!!!
You can also use the Red Pepper Jam as a condiment on sandwiches or burgers, as a glaze for vegetables or meat, or as a dip. It’s sweet and spicy and damn delicious!!!
In our last post “we” shared our……..yes we both made an Italian Beef recipe, and since we couldn’t decide which one was better so, we posted them both!
Now, what to do with the left overs………???????? Ahhh………. but of course… pizza!!
We eat pizza…….a lot………I mean like two or three times a week a lot. I have discovered one thing in writing this blog………days I am not making a recipe, I don’t want to cook anything too difficult and I really don’t want to have to clean up the kitchen……ugh!
This is where I will tell you, Tim is a dish washing man!!!! He does dishes all the time, and for that I pledge to him my eternal gratefulness………..I hate to do dishes!!!!
But, the original idea for this pizza came form Tim and the Italian Beef recipe. So, all the credit for the idea goes to my wonderful husband. I must say the pizza is a total winner!
A pre-made crust……..I am a huge fan of the Boboli Pizza crust, either thin or original. I use them all the time……..simple, tasty and you can have one on hand for an impromptu pizza night.
We topped the crust with a jarred marinara sauce, but use your own recipe if you wish, same with the pizza crust, you can make your own homemade if you have the time, or the inclination……….the day I made this I had neither…….lol.
Chunks of the juicy Italian beef went on next. Sliced colored peppers, I used red, orange, and yellow, but any color will do………really, I just didn’t have any green ones…….my bad. I can’t believe I just used that term…….I really don’t like it……but it fit.
Onions came next, then I used the pepperocini peppers from the Italian Beef, onto the pizza too, they were cooked in all that yummy juice and added an bit of spiciness, like a warm, comfy spice not a blazing hot burn your mouth spice.
Covered with sliced provolone cheese and into the oven……….25 minute later………..heaven on a pizza stone! A note on pizza stones, for me Pampered Chef has the best one around. I have had mine for years and it keeps getting better with age. The darker the stone the better it cooks.
It was sooooo good! Tim and I ate half for lunch and the other half for a late night snack. I was just as good the second time around.
So, after you decide whose Italian Beef recipes is better…….wink, wink……..try the Italian Beef and Pepper Pizza with the left overs………it will make your mouth happy!!!
1/2 each red pepper, yellow peeper, orange pepper , sliced into strips
1/2 large onion sliced
9–10 Pepperocini peppers
7 slices provolone cheese
Instructions
Preheat oven to 400*.
Place pizza crust on baking stone or cookie sheet. Layer ingredients in order given on crust. Bake for 20-25 minutes or until cheese is beginning to brown.
Remove from oven, slice, enjoy.
Keywords: Italian Beef, marinara sauce, provolone cheese, pizza, bake
