Classic Super Bowl Pizza

 "Classic Super Bowl Pizza" truly takes the Margherita pizza to new heights.

Ingredients

1 package (19 ounce) Mild Italian Sausage
1 package pizza dough, refrigerated
3 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon oregano
sea salt and pepper
6 Roma tomatoes, sliced (divided-save 10 slices for the top)
1/2 medium red onion, minced
2 cups Mozzarella cheese, shredded
1 cup Fontina cheese, shredded
5 fresh basil leaves, divided
1 cup Parmesan cheese, shredded


Directions

Position oven rack on lowest shelf and preheat to 425°F.

Lightly oil a pizza pan. Roll out dough as thin as possible.

Let rest 10 minutes.

In a small skillet, heat 1 tablespoon oil and sauté sausage until browned.

Always cook sausage to internal temperature of 160°F.

Remove from pan and coin slice.

In the same pan, sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds.

Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.

Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil.

Finish with generous pepper and a little sea salt.

Bake for 10 minutes.

Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes.

Slip pizza back onto pan, remove from oven.

Sprinkle with the remaining fresh basil and Parmesan cheese, cut and enjoy!

American Flag Shooter

Pull out that checkered tablecloth, fire up the grill and look no further for the perfect all American recipes like the American Flag Shooter.

Ingredients

1/3 part(s) Grenadine
1/3 part(s) White Cream de cacao
1/3 part(s) Blue Curacao

Instructions

Carefully layer in a shot glass starting with grenadine on the bottom. Then the White Cream de cacao should be poured in over a bar spoon. Finally, the Blue curacao can be poured in the same way.

Southern Fried Catfish

Recipe courtesy Paula Deen

Prep Time: 10 min

Inactive Prep Time: --
Cook Time: 8 min
Level: Intermediate
Serves: 4 servings

Ingredients

• 8 (5 to 6-ounce) catfish fillets, skin removed
• Salt
• Crab boil seasoning (recommended: Old Bay)
• 4 cups all-purpose flour
• 1 cup cornmeal
• Oil, for frying

Directions

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and crab boil seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.

Southern Fried Chicken

"Southern Fried Chicken" is an American favorite, now you can enjoy a downright delicious Southern Fried Chicken anytime you want using this easy recipe.

Ingredients

3 eggs
1/3 cup water 
1 cup Louisiana Hot sauce 
2 cups self-rising flour
1 teaspoon pepper
Louisiana House seasoning
1 (1 to 2 1/2-pound) chicken, cut into pieces.
Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. 

Add enough hot sauce so the egg mixture is bright orange. 

In another bowl, combine the flour and pepper. 

Season the chicken with the house seasoning. 

Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. 

Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. 

Dark meat takes longer then white meat.

It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Serve with Southwestern Potato Salad, Cajun Grilled Corn, and Southern Baked Beans.

Here Are a Few More Recipes You Might Enjoy

 Easy Jalapeno Poppers

Easy Caribbean Jerk Chicken Wings

Spicy Garlic Shrimp
Grilled Hawaiian Shrimp Kabobs

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.

 

Prep Time: 12 min

Inactive Prep Time: --

Cook Time: 16 min

Level: Easy
Serves: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese mix or Cheddar
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.