Jalapeno Popper Pizza Wednesday, Sep 9 2020 

Spicy, salty, smoky, creamy, and chewy. If you like jalapeno poppers, those yummy jalapenos stuffed with cream cheese and wrapped in bacon, I have a twist that you might enjoy at least as much. Jalapeno Popper Pizza was one more tasty use of my crop of jalapeno peppers that I discovered this summer.

Homemade pizza is easy and delicious. It only requires a handful of ingredients, especially if you use prepared dough.

I baked two variations of this recipe. The first one contained healthier ingredients, including low-fat cream cheese and turkey bacon, and was baked on the outdoor grill.

The second one was the real deal with full-fat cream cheese and pork bacon. However, I baked this pizza in a pan in the oven.

I used raw, crunchy jalapenos on the first pizza. The second time around, I sautéed them slightly before adding them to the crust which I preferred.

The healthier pizza was tasty but there’s no argument the fattier ingredients were more satisfying. However, the grill produced the best crust. Had I baked the second pizza directly on the pizza stone instead of in the pan, or on the grill, it would have been perfect.

Temperatures rise up to 700˚ Fahrenheit in my little, inexpensive outdoor grill. That is close in temperature to commercial pizza ovens which range from 700 to 800˚. Both options result in an excellent textured crust.

Traditional indoor home ovens can come close to this if a pizza stone is used. The stone should be placed on the lowest rack in a 475 to 500˚ oven preheated for up to an hour before placing the dough on it.

I baked the second pizza in a pan because it was easier to manage in and out of the oven but have since ordered a pizza paddle, also called a peel. This will enable me to move breads and pastries on and off the pizza stone or grill much more efficiently.

I chose the Weber 6691 pizza paddle because of positive reviews and the rotating handle which allows for easier storage. I bake bread and pizzas often, so I don’t know why I waited this long to purchase such a handy tool.

I tried to be conscious of measurements for you with this recipe but typically I do not measure when cooking for myself and loved ones. Cooking to taste is so very personal. When making this recipe, adjust for the size of the pizza and the preferred amount of cream cheese, bacon, and jalapeno.

Homemade dough or store-bought frozen bread or pizza dough works well for the crust. Some pizzerias sell their dough for home use, as well.

I made my Italian bread dough recipe for the crust. Two thirds of the dough was patted into a 16″ pie pan and the remainder was formed into a few small rolls. I allowed the rolls to rise before baking, but not the pizza crust.

I also baked the crust about 5-10 minutes before adding the toppings. This prevents the toppings from soaking into the dough and making it soggy, which is especially important when using traditional tomato sauce and wetter ingredients such as olives, spinach, and sausage.

I’d love to hear your thoughts and ideas on this recipe and how you improved it for yourself.

***

Jalapeno Popper Pizza

(Makes one 16″ pizza)

  • 4-6 slices of bacon, chopped
  • 6 oz. of cream cheese, softened
  • 2 large or 3 small jalapenos, seeded and sliced
  • pizza dough for a 16″ pizza

Preheat oven to 475˚for at least 45 minutes.

Cook the bacon until crisp. Reserve the bacon grease. Chop into bite-sized pieces.

Sauté the jalapeno slices in a few tablespoons of the bacon grease. Cook until softened. Drain and pat with a paper towel.

Roll or stretch pizza dough into a circle or pat into a greased pizza pan. Bake 5-10 minutes.

Remove the pizza crust from the oven and immediately spread the cream cheese across the crust. Sprinkle on the bacon and jalapenos. Return the pizza to the oven and bake until the cheese is bubbly and the crust begins to brown, about another 15 minutes.

Cool, slice, and enjoy.

*****

Check out my post, Riches to Rags, on St. Francis and the sweet town of Assisi, Italy and also my website for all of my books.

Singing the Holiday Blues Monday, Dec 2 2019 

I thought it would be easier this year. Yes, my husband, Marshall, only passed away less than nine months ago, but this was my fifth year without him at Thanksgiving dinner, and I am at peace knowing that Alzheimer’s has released him into the hands of the Lord. Yet, at the end of Thanksgiving Day, I was still depressed.

As my friend, David, who just lost his wife to Alzheimer’s, said to me, no matter how we fill our days, the evenings are sad and lonely. I’ve noticed that the last few years have been like that. I’m more depressed after being with loved ones and returning home.

Keeping busy and social are important elements in preventing getting stuck in the muck of holiday depression. We need to do things that bring us joy. And at the end of the day, especially the most difficult ones, ease the loneliness with uplifting music, movies/tv/reading, and friends.

I’m fortunate to have people who help me through. My friend, Paul, insisted on coming over on Friday to watch a silly Christmas movie. He knew a cure for loss was company and humor. And then, my son and his girlfriend visited yesterday.

Remember, that although missing our loved ones, especially around the holidays never fully disappears, it does get easier. As my psychologist friend, Sue, says, it becomes a different kind of, more bearable mourning. My mother passed away in 1999, and I especially long for her while baking during the holidays. It’s not the heart-wrenching type of pain of the past, but more like a missing part of the puzzle of tradition and a gratitude for having those experiences at all.

May all your memories of passed loved ones bring a smile to your face and a warmth to your heart this holiday season.

***

If you’re in the area, please join me for my last presentation of the year. “The Alzheimer’s Spouse,” will be from 1:00 p.m. – 2:30 p.m. on Thursday, December 5, 2019 at The Inter-Faith Chapel at Leisure World, 3680 S. Leisure World Boulevard, Silver Spring, MD 20906. For reservations, please call Julie Boone Roth, 301.847.3051.

***

The Alzheimer’s Spouse is available from Amazon.com and ACTA Publications.comNavigating Alzheimer’s is also available from Amazon and ACTA.

***

Do you follow my other blog, Midwest Mary, or my author Facebook page?

Sweet Twisted History Wednesday, Dec 12 2018 

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With the progression of the seasons comes the move from everything pumpkin to everything peppermint. But if the iconic Christmas peppermint candy canes aren’t your thing, you can appease your sweet tooth with your choice of an array of other flavors. Sour Patch, Jolly Ranchers, Orange Crush, and A&W are some, as well as–believe it or not–rotisserie chicken and pickle.

Legends about the origins of candy canes link a preacher and his lessons on Christianity to the candy. The story is that candy canes were designed with red to represent Jesus’ blood, white for the Resurrection, and the J-shape for the name, Jesus.

None of this is true, but it didn’t stop an elementary school principle in Nebraska from banning candy canes for these reasons. Most likely, the basis of the legend came from someone who indeed did use candy canes to teach about Jesus, but artwork shows images of candy canes long before these stories first circulated.

White, straight candy sticks date to the 17th century and came in several flavors, including mint. The twist of red and white began showing up around the turn of the 20th century. And the hook shape may have begun as a means to hang them on decorated Christmas trees, a German custom that became more popular when Queen Victoria and her German husband displayed them in their home in the mid-1800s.

What’s your favorite flavor? I’m still a traditionalist and like the peppermint, especially  when it’s crushed and mixed with white chocolate.

(Have you seen my latest posts on my other blog including: Save it For Those Who Listen, Soulful Connections, and The Alzheimer’s Teacher?)

Quick Crisp Saturday, Feb 11 2017 

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Family cooks have brought about many of our favorite and comfort foods as the result of limited ingredients on hand, rethinking the use of ingredients, and errors in baking. You may know that the original chocolate chip cookie baker intended to make chocolate cookies but the chocolate never melted. The chocolate chip, instead of chocolate, cookie soon topped the list of all-time favorite treats.

I recently purchased a mega box of packaged serving size instant oatmeal forgetting how much I dislike it. Instant oatmeal makes a softer textured dish rather than the chewier old-fashioned version which I prefer.

So what to do with all this oatmeal? Today I turned some of it into a very quick Blueberry Crisp. I didn’t measure but can give you a general guide to follow.

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The simple recipe begins by spraying ramekins or a baking pan with non-stick spray. Toss blueberries or sliced peaches or apples (I used frozen organic blueberries), in a sprinkle of sugar. Fill dishes about 3/4 full. Blend a couple of tablespoons of softened butter and/or coconut oil with each package of instant, flavored oatmeal. (I used maple brown sugar.) If using unsweetened oatmeal, you will need to add sugar. You also may want to sprinkle with cinnamon. Bake at 350 until the topping browns.

Depending on the amount of butter and sugar added, this is a relatively healthy snack or breakfast that literally takes minutes to prepare. You can bake ahead and have them ready whenever you want. Just top with plain yogurt and serve.

(Check out my posts on Mary K Doyle Books or like me on Facebook to see all my posts.)

Stop! Reflect! Give Thanks! Wednesday, Nov 23 2016 

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I’m not one to long for the past. My life’s been a mix of extremes—excellent and dreadful times. I look back on the good ones with gratitude and prefer not to relive those that were difficult.

However, I do miss the Thanksgivings of my childhood. Thanksgiving weekend was relaxing. We laid around through the weekend, savored the leftovers, watched tv, and visited friends and family. We were happy doing nothing! The Christmas chaos didn’t begin for weeks.

There’s no down time anymore. We clear the lavish Thanksgiving table without digesting that last piece of pumpkin pie, and are off and running through the New Year. There’s so much to do: shopping, wrapping, card writing, baking, cooking, and partying.

Please don’t let this very important holiday pass without a moment of pause. Reflect on our abundance and give thanks. Acknowledge our many blessings and appreciate the food and friendship around us. These are the riches of life.

Want Some Bugs with That Cake? Saturday, Apr 23 2016 

The concept of red velvet cake escapes me. Don’t get me wrong; I’m a fan of the flavors. But what’s wrong with chocolate cake and cream cheese frosting without dying the cake red?

Red velvet cake requires 2-4 tablespoons of red food coloring to transform the brown chocolate to red. And do you know what that red food coloring is made from? Bugs.

Red food colorants are typically made from chocineal, carmine, or carminic acid, all of which are made from crushed carcasses of a South and Central American insect known as the female dactylopious coccus. It takes about 70,000 insects to make one pound of cochineal.

The Aztecs and Mayans produced the red dye for coloring fabrics as far back as the 15th century. It became popularly used in foods in recent times as a safer alternative to those found to be carcinogenic. Today FD&C Red Dye #40 is also used. This dye is not made from insects but rather coal.

Red food coloring is used in most red drinks and candies as well as red velvet cakes. Check the labels to know for sure.And enjoy those tasty treats.

(Follow my posts on Mary K Doye Books and my Facebook author and book pages)

©2016, Mary K. Doyle

 

Cookie Diet and Exercise Program Friday, Dec 18 2015 

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I’ve been on a cookie diet. Since the middle of November, I’ve baked and eaten cookies day and night. I use only the finest ingredients—hormone-free butter, unbleached flour, organic eggs, fresh nuts, and—lots of chocolate.

Everyone has their favorites. I try to make them all and test frequently to ensure top-quality. The cookie sheets haven’t been put away in weeks. Double-dipped, shortbread, spritz with white chocolate, chocolate covered chocolate, sesame seed, candy cane, almond, pizzelles, and white and semi-sweet chocolate chip. There are many more I have yet to make.

There’s a considerable amount time and fine ingredients in these cookies. And all that mixing and lifting of heavy cookie trays takes a lot of energy, so I know I’m burning more calories than taking in. Right? I ask you, can this program be wrong?

So many cookies. So little time.

***

Here’s Grandma Roses “S” Cookie recipe, a family favorite. It’s a fragile cookie, and a little tricky to make, but melts in your mouth.

Grandma Rose’s “S” Cookies
2 Sticks Sweet Cream Unsalted Butter (I use 1 1/2 sticks butter and 1/2 stick margarine for a little firmer cookie.)
¼ Cup Powdered Sugar
1 tsp. Vanilla
2 Cups Flour
1 Egg Yolk

Mix ingredients. Mold into “S” shapes. Bake at 325 until set(not brown). Remove from oven. Cool. Sprinkle with powdered sugar until fully coated.

©2015, Mary K. Doyle

Nutritious Whole Grains Sunday, Jun 21 2015 

Did you know that corn is a whole grain? Have you ever tried amaranth?

Whole grains are often recommended for a healthy diet, including the one I posted about in regards to lowering the risk of Alzheimer’s disease. But in order to eat the recommended three servings a day, we need to know what qualifies as a whole grain food.

Food made from whole grain, whether it is cracked, crushed, rolled, or cooked, contain the entire grain seed in its original proportions. It contains the bran, germ, and endosperm.

In the United States, if an ingredient label says whole wheat or whole wheat flour, we can be assured that it contains the whole grain. However, in Canada if the words “whole grain” are not included in the label the wheat may be only 95% whole grain.

The most common whole grains include: amaranth, barley, buckwheat, corn, millet, oats, quinoa, rice, rye, sorghum, teff, triticale, wheat, and wild rice. Amaranth, quinoa, and buckwheat do not belong in the Poaceae botanical family as the others do, but are considered “pseudo-grains” because they have the same nutritional profile.

Amaranth was a staple of the Aztec culture until Cortez threatened to put to death anyone who grew it in an attempt to destroy the entire civilization. The grain has a peppery taste and high level of protein and an amino acid called lysine that is negligible in other grains.

Barley is one of the oldest cultivated grains. Its tough hull is difficult to remove without losing some of the bran but lightly pearled barley is still high in fiber.

Buckwheat isn’t really a grain. It’s actually botanically related to rhubarb. Buckwheat grows well on rocky hillsides.

Bulgur is the result of wheat kernels that are boiled, dried, cracked, and sorted by size. It is high in nutrition and cooks in only 10 minutes.

Corn has the highest level of antioxidants of any grain or vegetable. Most of the corn grown in the U.S. is fed to cattle but also commonly found in foods for human consumption. When corn is combined with beans, the combination of amino acids raises the protein value.

Millet includes several small, related grains commonly consumed in India, China, South America, Russia, and the Himalayas. It’s found in variations of white, gray, yellow, and red and is high in protein and antioxidants. Millet is gluten-free and used in flatbreads, side dishes, deserts and even alcoholic beverages.

Oats contain a fiber called beta-glucan that is effective in lowering cholesterol and has a unique antioxidant that helps protect blood vessels. The more oats are steamed and flattened, the quicker it cooks.

Quinoa, pronounced keen-wah, is botanically related to Swiss chard and beets. It can be found in a light color as well as red, purple, and black. Quinoa should be rinsed before cooking to remove the bitter naturally occurring residue of saponins. It is a complete protein containing all the essential amino acids.

Rice can be found in white, brown, black, purple, and red. It’s one of the most easily digested grains and is gluten-free. Converted rice has added B vitamins making it healthier than white but still lacks the nutrients found in brown and other varieties.

Rye is high in fiber producing a feeling of fullness. To lower glycemic index, look for whole rye or rye berries on the label.

Sorghum, also called milo, thrives where other crops cannot. Although edible and can be eaten like porridge or ground into flour, most of the U.S. crop is fed to animals, made into wallboard, or used for biodegradable packing materials.

Teff has twice the iron and three times the calcium of other grains. It is the principal source of nutrition for over two-thirds of Ethiopians.

Triticale, pronounced trit-i-KAY-lee, is a hybrid of durum wheat and rye. It is easy to grow organically.

Wheat contains large amounts of gluten, a stretchy protein necessary for bread to rise. Bread wheat is considered hard or soft depending on its protein and gluten content. Wheat has many varieties including einkorn, farro/emmer, freekeh, kamut®Khorasan, and spelt.

Wild Rice really is a seed of an aquatic grass rather than a rice. It was originally grown by indigenous tribes around the Great Lakes. Because of its high price and strong flavor it’s usually blended with other rices or grains. Wild rice has twice the protein and fiber of brown rice but less iron and calcium.

(Information from this post was taken from the WholeGrainsCouncil.org. Go to their site for more details.)

 

©2015, Mary K. Doyle

Breakfast or an All-Day Snack Sunday, May 17 2015 

Breakfast is the most important meal of the day, but I have a recipe for you that you’ll want to munch on all day long. I’ve been perfecting my granola recipe for more than six months and have it right where I want it. I think you’ll like it too.

Oatmeal is a super food that should be in all of our diets. I don’t mind cooked oatmeal, but can only eat it a couple of times a month at best. Toasted oatmeal is another matter. A sweet, salty, crunchy granola has definitely turned this non-cereal lover into one. The coconut oil and pecans in this recipe makes it healthier yet!

Oatmeal contains two types of fiber: soluble which absorbs water and is fermented by bacteria and insoluble which does not absorb water or ferment. Both have health benefits.

The fiber in oatmeal helps to decrease LDL cholesterol, (the bad cholesterol), as well as high blood pressure and the risk of mortality from cardiovascular diseases. It helps control blood sugar by slowing down digestion time. Fiber also makes us feel fuller longer, reducing overeating and the bulk cleans us out reducing the risk of colon cancer.

Why don’t you give this very quick and easy recipe a try and let me know what you think.

 

Mary Doyle’s Granola

2 cups regular oatmeal – rolled outs*

¼ cup chopped pecans

¼ cup coconut oil, softened

¼ cup butter, softened

½ cup brown sugar, packed

1 teaspoon vanilla

¾ teaspoon salt

Mix the oatmeal, brown sugar, pecans and salt in a bowl. Blend coconut oil, butter, and vanilla. Combine the dry and soft mixtures together. You may want to toss with your hands.

Spread the mixture across a cookie sheet. Bake 350 for about 15 minutes. Turn once or twice during baking. Watch carefully. The granola quickly goes from brown to burnt.

*Do not use instant oats—which is too soft—or steel cut—which is too gritty.

©2015, Mary K. Doyle

 

Hard Baked Sunday, Mar 29 2015 

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One of the pressing questions of the week is how to make a perfect hard-boiled egg for the family Easter egg coloring marathon. A sure-proof option is not to boil at all. I recently was reminded that eggs can also be baked, as I used to do in the center of my braided Easter breads.

The traditional method of preparing eggs for coloring, or simply eating, is to either boil them until cooked or boil them for a few minutes and then allow cooking to continue in the water after removing the pot from the stove top. You can see the recipes in a previous post, (Hard Boiled, March 30, 2012).Unfortunately, we never know if the egg is under or over cooked until we break it open. Most often the yolk is too soft or dry and edged in green.

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Another option is to place the eggs in a muffin tin and bake at 325 for 30 minutes. I usually buy brown eggs, but you will want white ones if you plan on coloring them. Remove and immediately submerge the eggs in ice water.

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If your oven is calibrated correctly, the eggs will be perfectly baked. The only draw back is that the egg whites get brown spots on them.

©2015, Mary K. Doyle

 

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