Vegetable Pizza

Vegetable Pizza:

1 package Jiffy pizza crust mix

1 pack sliced mushrooms

1 small bag spinach

1 can italian stewed tomatoes

parmesan cheese

mozzarella cheese

ricotta cheese

olive oil

italian seasoning

salt

Make crust according to package direction, but add 1 tsp italian seasoning before mixing in liquid

Drain tomatoes

Squeeze out liquid from ricotta by wrapping in a cheese cloth or clean dish towel and ringing out liquid. In a bowl mix drained ricotta with 1 tsp italian seasoning.

Steam spinach by placing in a microwave safe bowl with a few tbs of water and cooking in microwave for about 2-3 minutes until wilted. Drain spinach using the same cloth method as ricotta.

Drizzle crust with olive oil and sprinkle with italian seasoning. top with ricotta, then tomatoes, then mozzarella, then spinach, mushrooms, and a heavy sprinkle of parmesan. drizzle with more olive oil and another sprinkle of italian seasoning.  Cook 10-15 minutes until bubbly and browned.

Draining liquid from toppings helps keep the crust from getting soggy.

Shrimp Stir Fry

Shrimp Stir Fry:

1 lbs shrimp peeled

3 cups vegetables (options at bottom)

3/4 cup chicken stock

1 tbs cornstarch

2 tbs rice wine vinegar

1/2 tsp sesame oil

1 tsp salt

1/2 tsp sugar

2 tbs oil

2 garlic gloves

Have all vegetables cleaned and sliced about the same size (best to keep things small or thin) and ready to be added based on what takes the longest to cook. Have Shrimp dry and ready. This recipe moves fast so you need everything prepared. 

Sauce: Mix stock , cornstarch, vinegar, sesame, oil, salt, and sugar and set aside

Heat oil until almost smoking. Add garlic, after 1 minute add first vegetable, 1 minutes, then the other vegetables, 1 minutes, then other vegetables. Cook about 2-3 minutes then add shrimp and sauce. Toss until everything is covered, shrimp is cooked through, and sauce is thickened. About 3-5 minutes. Serve over rice. 

Option for vegetables:
carrot     celery     bell pepper     onions     mushrooms    cabbage    snow peas     asparagus     tomatoes
spinach    broccoli    cauliflower   peas    edamame   corn      Boc choy    

You could use chicken, steak, or tofu inplace of shrimp

Smoked Boston Butt

Smoked Boston Butt: (You don't have to use a smoker)

  (Serves 8 people)

A 7-8lbs bone in boston butt with fat layer on top

Generously sprinkles salt, pepper, garlic powder, paprika, rosemary, and onion powder.

  (Very generously) then massage all over meat, make sure you get in every crease and around the bone.

Let sit in fridge for a couple hours or overnight.

Using a smoker:

Set smoker to 220 degrees.
Use whatever wood chips you like, I use hickory
Smoke for 11 hours
For the last hour, open the vent (helps crisp the outer layer) and baste several time with favorite BBQ sauce

Let meat rest for at least 10 minutes but up to an hour 

*do not open for first three hours

*change out woodchips every 4 hours

Using an oven:

Set temp to 220 degrees

ADDED INGREDIENT: Rub meat with liquid smoke all over.

Place meat in roasting pan and

Cook for 10 hours

For the last hour uncover and baste several times with favorite BBQ Sauce

When finished, let me rest for at least 10 minutes

It will be falling of the bone, so I like to just pull it apart in big chunks or you can shred it.

Peanut Butter Pie

Peanut Butter Pie:

1 store bought pie crust

1 cup crunchy Peanut butter

   plus a 3 table spoons

1 small box vanilla pudding prepared according to package

1 cup powdered sugar

whip cream

Before you bake pie crust, spread a couple tbs peanut butter all over it (helps to heat it and spread with brush). Bake according to package directions

Our 1 cup Peanut butter and 1 cup sugar in a large bowl. Using a fork or a pastry cutter, work until it is in small crumbles. about the size of corn.

Soften 1 tbs  peanut butter in microwave and fold into prepared pudding.

Put 2/3 of peanut butter crumbles in bottom of cooled pie crust. Top with vanilla pudding, then the rest of crumbles. Before serving top with whipped cream.