Cheese

Grilled French Bread Pizzas–Four Ways

Grilled French Bread Pizzas, Four Ways
Each pizza serves 2 or more, depending on if used as a meal or appetizer

French bread loaf, 12 inches (approximately)
Your choice of toppings (your options are infinite.) I used (from top to bottom):

Cheesy Garlic Bread
1 tablespoon olive oil
1 large garlic clove, crushed and minced
1/4 cup (1 ounce) shredded mozzarella

Bacon Cheeseburger Pizza
1 tablespoon bacon grease (you can use olive oil if you prefer)
2 tablespoon tomato paste
4 ounces ground beef, cooked
2 strips bacon, cooked and chopped
2 slices cheddar cheese (sharp if possible) or 2 ounces shredded

Olive, Mushroom & Spinach Pizza
1 tablespoon olive oil
1 large garlic clove, crushed and minced
1/2 can (4 ounce can) mushrooms (I use Pennsylvania Dutch brand, no added salt)
4 green olives, sliced thinly
4 Kalamata olive, sliced thinly
1 ounce fresh baby spinach, chopped finely
1 ounce (1/4 cup) shredded mozzarella

Mushroom & Swiss Pizza
1 tablespoon olive oil
1 large garlic clove, crushed and minced
8 ounces fresh crimini mushrooms, sliced
1/2 medium onion, sliced
2 slices Swiss cheese (or 2 ounces)

The instructions are basically the same for each and only vary with the difference in toppings.

  1. Preheat your grill in high, or set your oven’s broiler on high.
  2. Cut the loaf in half, lengthwise. 
  3. Carefully remove as much the bread from the cut face of each half, creating a long bowl for the crust. When finished, each shell should weight about 2 or 2.5 ounces. (Save the removed bread to make bread crumbs, if you want.)
  4. Evenly spread the oil (or bacon grease) over the cut surface (not the crust). Spread garlic if the recipe calls for it.
  5. Prepare all fillings. If you didn’t cook the ground beef specifically for this recipe, warm it in a microwave oven in a skillet on the stove. (Do the same for the bacon.) Slice and chop all ingredients, and pre-measure the cheeses if needed.
  6. For the mushroom filling, preheat a nonstick skillet. Add a bit of cooking spray. Saute the onions and mushrooms until everything is softened the the mushrooms have released their water.
  7. When all toppings are ready, take the bread to the grill. Turn the heat to low and lay them, cut side DOWN, on the grill. Don’t walk away. The crusts go from raw to crispy to burned with very little time in between those stages. (Mine were getting close to burnt!)  This will take 1-2 minutes. If you are using your broiler, place them cut side UP, and give them the same 1-2 minutes. The idea is to crisp the crust, and help it resist absorbing any juices from the fillings and getting soggy.
  8. Take the crusts back to your work area. Fill the crusts in the order that they are given.
  9. Return the pizzas to the grill or broiler (in both cases, cut side UP.) 
  10. Remove when the cheese is melted.
  11. Let rest briefly, then cut and serve.
Nutritional data (per half of one pizza):
             Cheesy Bread    Bacon-Cheese  Olive & Spinach   Mush & Swiss
Calories       160                     322                    202                       245
Fat:             9.4g                     19g                 12.5g                    13.3g
Sat fat:        2.4g                    9.1g                   2.6g                      5.1g
Chol:        7.6mg                  54mg                7.5mg                    20mg
Sodium:   227mg                328mg                550mg                  209mg
Carbs:       14.4g                  17.9g                  16.9g                       22g
Fiber:          0.4g                    1.1g                   1.5g                      1.5g
Protein:       5.2g                  19.1g                    6.6g                    11.2g
Note: This is my first attempt at these recipes, and I liked the crispy crust. At Tammy’s request, I will try these techniques again, but not toast the bread initially for a softer crust. I will also use some different fillings (yet to be decided.) I will post the results here, later this week.

Baked Caprese Salad

Baked Caprese Salad
Serves 4

1 large tomato
Fresh basil
2 ounces mozzarella
4-6 cups arugula
Olive oil

  1. Preheat broiler in high. Move the top rack to the highest position in the oven.
  2. Slice tomato into 1/4-1/2 inch thick slices. Season with salt if desired. Place on baking sheet.
  3. Lay the fresh basil on the tomato.
  4. Top with cheese. (I used shredded.)
  5. Place in oven for 2-3 minutes, until the cheese is browned.
  6. Place arugula on plate. Top with broiled tomato and drizzle with olive oil.
Nutritional data:
Calories:       135
Fat:             11.1g
Sat fat:          3.5g
Chol:           10mg
Sodium:  168.5mg
Carbs:          4.7g
Fiber:           1.5g
Protein:        6.4g
My wife told me not to take pictures of this because the baking sheet is not spotless. I told her that cookware that get used will not be spotless. (Sort of like a cookbook that doesn’t have drips, spatters, stains and spills on the pages obviously doesn’t contain any good recipes.)

Grilled Halloumi Salad

Grilled Halloumi Salad

Serves 1

Life is busy. But that does not mean we can’t eat wonderful food!

1 ounce Halloumi cheese
1-2 cups fresh arugula
1 slice from a large tomato
1-2 teaspoon olive oil

  1. Preheat your grill on high for 5 minutes.
  2. Brush your grill and using paper towel and a tongs, wipe vegetable oil on the grate to prevent sticking.
  3. Lay the cheese on the grill. Flip after two minutes. The cheese will not melt into the grate, but will brown as in the picture.
  4. Remove after another two minutes.
  5. Lay the tomato slice on the arugula. I cut the halloumi into strips and laid over the tomato.
  6. Lastly, I drizzled some Wild Mushroom and Sage infused olive oil. (This is available from Olivada, in Sheboygan, WI.)
Nutritional data:
Calories:    162
Fat:          13.7g
Sat fat:       6.7g
Chol:        25mg
Sodium:  380mg
Carbs:           2g
Fiber:            1g
Protein:         9g
By the way, halloumi cheese originated in Cyprus, and is a blend of cow and sheep milk. It has a very high melting point because it is heated and shaped before being brined. Because of the brine, it is salty, which nicely offsets the spicy/peppery arugula. The light drizzle of olive oil is all this salad needs for a balanced flavor profile.

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Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Venison Burgers

Venison Burger
Serves 4 (four ounce patty, raw)

4 buns, lightly buttered
1 pound ground venison (or bison, or very lean beef)
1 tablespoon bacon grease (or coconut oil) plus more to oil the grill.
1 egg white
Salt, pepper, garlic and onion powder, crushed mustard seed
Your preferred toppings

  1. Preheat your grill on high for five minutes
  2. While the grill is preheating, prepare your meat. (Here is the secret:)
  3. Spread the raw meat on a plate. Season as desired. 
  4. Drizzle the oil over the meat.
  5. Gently fold the meat together, and form a well. Add the egg white to the well.
  6. Again, gently fold the meat together, just until the egg white is incorporated. 
  7. Divide into your portions, and form into a ball.
  8. When the grill is hot, brush to remove residue and with a paper towel and tongs, carefully wipe oil on the grill. 
  9. Just before you place the meat on the grill, gently press them flat (but thick) between your hands. 
  10. Press into the center of the burger, not all the way through, but enough to make an indentation in the meat. Lay on grill. Let them grill, undisturbed until the edges of the meat are getting cooked.
  11. Carefully flip.
  12. Continue for 1-4 more minutes (depending on how well-done you prefer.) The indentation you made should have filled in by now. Making that indentation prevent the meat from return to a more rounded shape.
  13. In the last minute, lay the buns on grill. Watch carefully, they will go from untoasted to burnt quickly.
  14. Top and serve immediately.
Nutritional data for the patty alone (too much variability in different buns and toppings):
Calories:     193
Fat:            9.6g
Sat fat        4.6g
Chol:     89.5mg
Sodium: 93.3mg
Carb             0g
Fiber:            0g
Protein:    24.4g
The added oil in step 4 will help keep the burger moist. You can use different oils for different flavor. Bacon grease is excellent. You could use butter or lard if you wanted. 
If you use a lower grade of beef (anything less than 90% lean), you won’t need to add the oils. So why don’t I just buy the inexpensive meat? My brother-in-law gives me the venison, so I use what I have, and adapt as needed.
Never press on a burger while it is cooking, whether on a grill or in a pan. That simply pushes the juices out and you will have a dry burger.
I’m not going to list all possible toppings, but let me say that Jimmy Buffet has it close. Cheese, onion, pickle and mustard is all it takes! (“With a cold draught beer” of course!)

Mac ‘n Cheese, Baked

Mac ‘n Cheese, Baked
Serves 4

Note: this is not an ooey-gooey cheese-dripping version of Mac ‘n Cheese. It uses relatively small amounts of cheese, but the end result is still a rich-tasting, warm comfort food meal.

2 cups dry shell pasta (8 ounces by weight)
1/2 cup plain Greek yogurt (5 ounces by weight)
1/2 cup shredded sharp cheddar cheese (2 ounces by weight)
1/4 cup shredded mozzarella cheese (1 ounce by weight)

  1. Preheat oven to 450F.
  2. Prepare pasta according to directions on package.
  3. Spray a 1 or 1.5 quart casserole with cooking spray (makes clean up easier).
  4. Drain cooked pasta.
  5. Combine pasta and remaining ingredients. Add to casserole.
  6. Bake uncovered, until the cheese melts and gets browned (about 10-15 minutes).

Nutritional data:
Calories:        301
Fat:               6.5g
Sat fat:          3.3g
Chol:             19mg
Sodium:       145mg
Carbs:         43.9g
Fiber:               2g
Protein:       15.6g

As I served it with my Roasted Carrots and Peas.

BBQ Sauce, Pan Fried Chicken Thighs and Two Side Dishes

Pan-Fried Chicken Thighs, topped with Homemade Barbecue Sauce and sides of Cheesy Mashed Potatoes and Cheesy Roasted Broccoli
Serves 4

8 chicken thighs (or 16 ounces chicken breast)
1 tablespoon olive oil
1 onion, sliced thinly
2 cloves garlic, mashed and minced
Barbecue sauce (recipe follows)
Your preferred seasoning (I used Penzey’s Arizona Dreaming.)

  1. Heat a non-stick skillet over medium-high heat. Add oil. Season the chicken.
  2. Saute onions and garlic until the onions begin to turn translucent (3-5 minutes). Remove from heat.
  3. In the same skillet, add the seasoned chicken. Cook on one side until it begins to brown (6-8 minutes.)
  4. Turn chicken. Layer onions over each thigh and spread the barbecue sauce evenly over each.
  5. Cook until the thighs are done (6-8 minutes.)

Nutritional data, including the sauce:
                    For 2 thighs                For 4 ounce chicken breast
Calories:         409                            157
Fat:               22.7g                           3.6g
Sat fat:            6.7g                           0.7g
Chol:             200mg                          65mg
Sodium:         191mg                        189mg
Carbs:            8.3g                            6.2g
Fiber:             1.2g                            0.9g
Protein:        42.9g                          23.7g

Barbecue Sauce (sweet style)
Makes about 1/2 cup
In a sauce pan, combine and heat to boiling:
4 ounces dark beer
2 tablespoons cider vinegar
1 tablespoon brown sugar (I used brown sugar/Splenda)
2 tablespoon tomato paste
1 teaspoon dehydrated diced onion
1 teaspoon dehydrated diced garlic

Bring to a boil, reduce heat to medium-low and let simmer until thick.
Nutritional data for 2 tablespoons:
Calories:            35
Fat:                     0g
Sat fat:                0g
Chol:                  0mg
Sodium:           8.8mg
Carbs:             6.3g
Fiber:              0.5g
Protein:           0.4g

Cheesy Roasted Broccoli
Serves 4

3 heads broccoli, florets cut off into bite sized chunks
1 onions, but into 1/4 inch slices and then quartered
2 tablespoons olive oil
Pepper (and salt, if desired) to taste
1/2 cup shredded cheese

  1. Preheat oven to 450F.
  2. Place all ingredients into a 9/13 baking pan.
  3. Bake 40 minutes, stirring once halfway through.
  4. Top with cheese. Put pan back in the oven until the cheese melts (about 5 minutes.)

Nutritional data:
Calories:         94
Fat:                7.2g
Sat fat:           2.2g
Chol:             7.4mg
Sodium:          65mg
Carbs:           5.4g
Fiber:            1.8g
Protein:         3.6g

Cheesy Mashed Potatoes
Serves 8

3 medium potatoes, peeled and cut into small cubes
1/2 cup plain Greek yogurt
1/2 cup shredded cheese

  1. Place potatoes in small kettle, boil until the potatoes are soft. (Check with a fork. When the fork slide into the potato easily, they are done.
  2. Drain water off. With a potato masher, mash the potatoes coarsely.
  3. Add yogurt.
  4. Mix with an electric mixer until smooth.
  5. Top each portion with 1 tablespoon of cheese.

Nutritional data:
Calories:         148
Fat:                 2.5g
Sat fat:            1.5g
Chol:              7.4mg
Sodium:           66mg
Carbs:           24.9g
Fiber:              2.6g
Protein:           6.6g

Potato Ham Skillet and Lemon Souffle Cheesecake

Potato Ham Skillet and Lemon Souffle Cheesecake
The Potato Ham Skillet serves 6 and the Lemon Souffle Cheesecake serves 8.

Potato Ham Skillet
3 Medium potatoes, peeled and sliced VERY thin (If using redskin potatoes, wash them well, and leave the skin on, which is what I do.)
3 scallions, sliced into thin slices
6 ounces of chopped, cooked ham
4 eggs, scrambled
1/4 cup shredded cheese (your preference)

Spray a 10 inch non-stick skillet with cooking spray.
Layer half the potatoes.
Sprinkle half the scallions and half the ham.
Black pepper to taste.
Repeat the layers.
Cover and cook over medium heat for 15 minutes.
Pour the eggs, cover and cook another 3-5 minutes, or until the eggs are almost set.
Top with cheese, cover and cook for 3-5 minutes, or until melted.

Nutritional data:
Calories:        167
Fat:                6.9g
Sat fat:           2.8g
Chol:             156mg
Sodium:        88.2mg
Carbs:          16.3g
Fiber:             1.3g
Protein:        10.4g

Other options:
Add bell peppers, jalapenos, mushrooms or tomatoes.
Use zucchini instead of the potatoes.
Add corn or black beans.
Replace the ham with bacon, sausage, pulled pork, taco-spiced ground beef, shrimp or smoked salmon.

Lemon Souffle Cheesecake

1 graham cracker, crushed
2/3 cup boiling water
1 package sugar-free lemon gelatin
1 cup 2% cottage cheese
8 oz low fat cream cheese
2 cups thawed fat free whipped topping

Spray a springform pan or pie plate with cooking spray. Sprinkle half the cracker crumbs on the side of the pan.
Add water to a gelatin mix in  small bowl. Stir 2 minutes or until completely dissolved. Cook for 4 minutes.
Blend gelatin, cottage cheese and cream cheese with electric mixer or blender until smooth. Pour into a large bowl.
Gently stir in whipped topping.
Pour into prepared pan. Smooth the top. Sprinkle remaining crumbs around outside edge. Refrigerate for 4 hours or until set.

Garnish with lemon zest. (We topped it with a bit of whipped topping and blueberries.)

Nutritional data:
Calories:        106
Fat:                5.5g
Sat fat:              3g
Chol:               19mg
Sodium:         268mg
Carbs:            6.8g
Fiber:                0g
Protein:          6.2g

Other ideas:
Use orange flavored gelatin, top with chopped fresh pineapple and whipped topping.
Use fat free cottage cheese and cream cheese (I don’t like the taste of fat free cottage cheese and cream cheese, so I won’t use those.)
Use cherry flavored gelatin, chocolate graham crackers, and top with shaved dark chocolate.

Antipasto

Antipasto
Serves 2-?

Every antepasto platter will be different, based on your geographical region, food preferences, and budget.

My wife and I decided that since it is quite hot out, we did not want to cook, but we also did not want to eat out. So I rummaged through the pantry and fridge and came up with this selection.

Today’s antepasto included hard boiled egg, marinated artichoke hearts, fire-roasted red bell peppers, dilled Brussels sprouts with garlic cloves, two different Wisconsin cheeses, green and black olives, and a fresh tomato bruschetta of ripe tomatoes, onion and olive oil. I also grilled some pita breads.

Traditionally, an antepasto platter will also include aged and cured meats (ham, salami, prosciutto) but we didn’t have any on hand.

I won’t include any nutritional data, because everyone that reads this will make a different version. Go a little crazy! Mix it up and at the same time, use what you have readily available. Make it easy on yourself.

And have fun eating!

Cheese-Stuffed Portabella Caps

Cheese-Stuffed Portabella Caps
Serves 2

2 large portabella caps
2 tablespoons Greek Yogurt
1 ounce goat cheese (or cream cheese), softened
2 tablespoons shredded cheese (your preference)
1 cup baby spinach, finely chopped
1/4 cup bell peppers, chopped
1/4 cup diced Vidalia onion
1/8 tsp black pepper

1.  Wash mushrooms caps. Remove stem from mushrooms. With a spoon, carefully scrape the gills from the underside of the cap. (This will give you more room for the filling.) Set aside.
2.  Combine remaining ingredients.
3.  Fill mushroom caps.  At this point, the mushrooms can be kept in a refrigerator for several hours, loosely covered.
4.  Preheat your grill in high for 5 minutes.
5.  Reduce heat to medium high, and place mushrooms on the grate. Cover and let them cook for 5-8 minutes. When some juices begin to bubble up around the edges, they are done.
6.  Serve open faced on toasted whole wheat bread, or half a bagel.

Nutritional data:
Calories:     124
Fat:             5.6g
Sat fat:        2.8g
Chol:           16mg
Sodium:     101mg
Carbs:      10.5g
Fiber:         1.9g
Protein:      9.3g

Ultra-Thin Crust Veggie Pizza

“Ultra-Thin” Crust Veggie Pizza
Make 3 portions (1/3 of the pizza)

1 Ultra-thin whole wheat pizza crust
1 tablespoon olive oil
2-3 cloves garlic, crushed and minced
1 teaspoon Italian spice blend  (I used Penzey’s Tuscan Sunset.)
2 ounces finely shredded mozzarella cheese

1.  Mix garlic, spices and oil together.  Let sit for 10-15 minutes. 
2.  Spread garlic-oil mix evenly over the crust.
3.  Top with half of the mozzarella cheese.

Add your favorite ingredients.  In the picture above, I used:
1 small can mushrooms
2 tablespoons sliced black olives
10 sliced green olives
2 tablespoons red onion, minced
1 cup baby spinach, chopped
15 cherry tomatoes, sliced

4.  Place all toppings on the cheese.
5.  Top with remaining mozzarella.
6.  Place in a pre-heated oven at 425 degree, for 5-7 minutes.

Note: the label suggested 10-14 minutes in the oven.  Hah!  I checked it at 8 minutes at it was already a little too brown at the edges.  I suppose I could have avoided that by piling the topping on right to the edge, but that would defeat the idea of a light pizza.

Nutritional data:
Calories:         261
Fat:                12.7g
Sat fat:             3.2g
Chol:             14.7mg
Sodium:          484mg
Carbs:            28.8g
Fiber:               5.2g
Protein:            8.9g

(Fresh mushrooms would reduce the sodium load by 153mg per serving. But at 484mg for 1/3 of a pizza, that amount of sodium is not bad.)