Coming to you from a classically trained private chef:
Hi all! I've decided to post 12 months of original bi-weekly recipes of delicious dishes from various cultural fusions created exclusively by me! Some recipes will be savory, others will be sweet. Most will work in large batches for families and some will be in small batches for couples or singles. I'm going to start out delivering original recipes through photographs and written directions and ease into filmed recipes.
About Me: Le Cordon Bleu trained chef, author
I am the curator of the hashtag: #recipeweekly so please use it to send me any requests you may have for themes for recipes (i.e., indian-mexican fusion, or a recipe showcasing mushrooms in multiple fashions), and I will pick one and the following week, include that bonus recipe.
Serving Size: 4
Entree
1 loaf of white bread dough, thawed
3 tablespoons of olive oil, or margarine (not butter)
1 lb ground beef, 1/2 lb ground Italian sausage (mild or spicy)
1 yellow bell pepper, cored and diced
1 tablespoon dried or fresh thyme
3 tablespoons of minced garlic
16 oz of shredded Mozzarella, Parmesan or Romano cheese
Salt and black pepper to taste
Preheat your oven to 375 degrees Fahrenheit. Use olive oil or margarine to grease a cupcake pan with room for at least 8 cupcakes. Grease each individual cupcake opening. Using a pizza cutter, or a pair of kitchen shears, cut the thawed, yet not yet risen, bread dough in half horizontally and then cut each half into four pieces of dough, leaving you with a total of eight pieces of roughly the same size dough. Put each piece of dough into one cupcake space, then set aside.
On your stove-top, take a pan and cook your diced yellow bell pepper, ground beef and Italian sausage together on medium-medium high heat until brown. Season with the minced garlic, dried thyme and salt and pepper. Put it in a bowl and set aside. Put the shredded cheese(s) in a bowl, and set it aside with the meat and dough.
Now, take a piece of dough out of the cupcake space and stretch it out with your hand to form a disc, 4-6 inches wide. Take a large spoonful of the cooked meat mixture and put it on the center of the dough disc. Take a spoonful of cheese and add it to the top of the meat on the disc. Take all the edges of the disc up to the center of the meat/cheese mixture and pinch it closed. Take the pinched dough, twist it and set it back into the empty cupcake space, pinched side up. When all of the dough pieces are filled and back in the pan, set it aside to rise.
Side
2 zucchinis, quartered and sliced
2 crookneck yellow squash, quartered and sliced
8 crimini or white button mushrooms, washed and quartered
1 sweet walla walla yellow onion, diced
3 tablespoons of minced garlic
1 tablespoon dried or fresh basil
1 tablespoon dried or fresh oregano
1 14.5-16 oz can of Italian stewed tomatoes
1 14.5-16 oz can of fire-roasted garlic diced tomatoes
Place the meat cupcakes in the oven on the center rack. Cook until the bread dough is golden brown, or 15-20 minutes. Meanwhile, saute the chopped zucchinis, yellow squash, onion, mushrooms and garlic in the leftover sausage pan, using the grease from the sausage already in the pan to brown the vegetables on medium high heat. At the 15 minute mark, pull the cupcakes out, and re-grease the tops. Put the cupcakes back into the oven on the center rack, and turn the oven down to 325 degrees Fahrenheit. Cook for another 10-12 minutes. Meanwhile, add both cans of tomatoes to the vegetable dish as well as the oregano and basil, stir and put a lid on it. Turn it down to medium low-medium heat. Take the cupcakes out at the 10-12 minute mark and set aside to set up.
Salad
1 head of iceberg lettuce
1 cucumber, peeled and sliced
2-3 tablespoons of raspberry dressing per serving
2-3 tablespoons of cucumber-ranch dressing per serving
A palm full of roasted and salted sunflower & pumpkin seeds per serving
Cut the bottom root off of the head of lettuce and then wash. Take the head of lettuce and lay it on the cutting board so that the top of the head lays to the right. Slice 1/2-1 inch lettuce rounds.
Assembly
Take your plate, and first lay down a lettuce round. Put 4-5 cucumber slices on top. Pour cucumber-ranch dressing on top, then add the raspberry dressing. Sprinkle the mixed nuts on top. Take a 1 cup measuring cup and fill it with the vegetable mixture. Place the cupful upside down onto the plate. Do this twice per plate. Take one cupcake out of the cupcake pan by using a butter knife to trace around the edges and pop up. Put one cupcake on each cup of veggies. Serve immediately.
Now you have a lovely meal to suit tastes of all ages! Remember, upvote the recipe and send in your requested themes to #recipeweekly for a bonus recipe each week! You might just see yours!
Rose Schreiber. Copyright 2018. Not for reproduction or republication. All rights reserved.
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