Wednesday, October 20, 2010
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.
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
Friday, October 8, 2010
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
It will be falling of the bone, so I like to just pull it apart in big chunks or you can shred it.
Thursday, October 7, 2010
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.