Skillet Baked Ziti

* Preheat oven to 475 degrees.

1 T. olive oil
6 cloves garlic, minced
1/4 t. red pepper flakes, salt and black pepper
1 (28oz) can crushed tomatoes
3 C. water
12 ounces (uncooked) ziti (3 3/4 cups)
1/2 C. Cream
1/2 C. grated parmesan cheese
1/4 C. minced fresh basil (or 2T dried basil)
1 C. shredded mozzarella cheese

1. Adjust oven rack to middle position
2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt, in 12 inch oven-safe nonstick skillet and sauté over medium-high heat until fragrant, about 1 min. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 min.
3. Add cheese and bake; Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Oven Baked Potato Wedges

Oven Baked Potato Wedges

 

Prep time

45 mins

Cook time

35 mins

Total time

1 hour 20 mins

 

Ingredients

• 4 russet potatoes
• ¼ cup extra virgin olive oil
• ¼ tsp sea salt or kosher salt
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley leaves
• ¼ cup parmesan cheese
• (I add more spices and more parmesan cheese)

Instructions

(preheat oven to 450˚F)

1. Wash & cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
2. Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
3. Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
4. Line baking sheet with parchment paper. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
5. While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
6. Toss potato wedges in the mixing bowl with parsley and cheese.

Serve with ketchup, or ranch,... or fry sauce.

Avocado Cucumber Tomato Appetizers

Avocado Cucumber Tomato Appetizers

1 avocado peeled and mashed
1 cucumber cut into thick slices
1 lime juiced
seasalt or kosher salt
freshly cracked black pepper
grape tomatoes slices
garlic powder

Wash all vegetables and fruit. Juice lime. Peel avocado and remove skin. Mash avocado in a small bowl, add the juice of one lime, 1/4 teaspoon garlic powder, freshly grated black pepper and salt to taste. Smash with a fork leaving some chunks. Slice cucumber in thick slices and slice the grape tomatoes thick round to place on top.
Assembly:

Start with cucumber on the bottom, add a tablespoon of avocado mixture, top with sliced tomato.Pretty delicious, healthy and quick appetizers. Serve them on chilled romaine lettuce for presentation (if you don't eat them all before they hit the plate!)

EASY HOMEMADE PIZZA

PIZZA DOUGH

2 1/2 C FLOUR
1 TBSP SUGAR
1 TSP SALT
1 C. HOT WATER
1 TBSP RAPID YEAST (I USE ONE PACKET)
2 TBSP OLIVE OIL

PIZZA SAUCE
1 C. TOMATO SAUCE (8 OZ. CAN)
1/8 TSP. SALT
1 1/4 TSP. SUGAR
1/4 TSP GARLIC POWDER
1/8 TSP. BASIL
1/4 TSP. OREGANO
DASH OF PEPPER

MIX/KNEAD ALL INGREDIENTS IN A MIXER FOR 5 MINUTES ON MEDIUM SPEED. LET DOUGH REST FOR 10 MIN.

BAKE CRUST ONLY FOR 3 MINUTES @ 500. ADD SAUCE AND TOPPINGS AND BAKE FOR 8-10 MIN @ 500.

I USUALLY DOUBLE THE DOUGH AND MAKE TWO PIZZAS. YOU CAN MAKE ROUND, OR COOK IN COOKIE SHEETS AND CUT STRIPS. THE KIDS LIKE THAT. OR IF YOU WANT A THICKER CRUST DOUBLE THE DOUGH AND MAKE ONLY ONE PIZZA. CAN ALSO USE THE DOUGH FOR BREADSTICKS. WE MAKE THIS ALOT!