Rockin dinners

Cook's Note: using good quality paprika is important. After about a year, paprika spice tends to lose its intensity. Use the best quality possible!In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking.

When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.Add beef bouillon cubes.

Cover pot and cook over low heat for about 1 hour.While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle on the side, adding an extra dollop of sour cream to each plate.Peel and slice cucumbers very thinly.

The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp.In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette.

Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours.Cook's secret: make the cucumbers before the goulash and it will be perfectly marinated by the time you are done making the stew!Serve with a sprinkle of dill and a little dollop of sour cream if desired.

ATK'S ROCKIN Supreme Pizza

Shepherd's Pie

1 tablespoon butter

1 tablespoon olive oil
1 onion, diced

1 bag of pearl onions
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, crushed
Salt and freshly ground black pepper
1 tablespoon tomato paste
2 pounds lean ground beef or lamb
2 tablespoons Worcestershire sauce
1/2 cup beef stock
1 1/2 cups garden peas
Cheesy Mashed Potatoes, recipe follows
Mashed Potatoes

1 1/2 cups of Potatoe chips for topping

4 pounds Yukon gold potatoes, peeled, quartered
4 tablespoons butter
1/4 cup heavy cream
1 cup grated mature white Cheddar
Salt and freshly ground black pepper

Inspired by My Grandmother Bobbie Johnstone Atkinson.

Shrimp Tikka Masala

2 tablespoons neutral oil or clarified butter (ghee)

1 large onion

3 tablespoons grated ginger

1 tablespoon grated garlic

2 tablespoons tomato paste

2 teaspoons garam masala

1/2 teaspoon chili powder

1 cup water

20 medium-to-large shrimp

1/4 cup plain yogurt

Salt and pepper to taste

Cooked rice for serving

In a heavy pot such as a dutch oven, heat the oil over medium heat. Add the onion and cook gently until golden, about 20 minutes, then add the ginger, garlic, tomato paste, chili powder, and garam masala. Add a little oil if necessary to allow the ingredients to blend into a thick-yet-runny consistency, and cook until the flavors have begun to marry and are very fragrant, 3-4 minutes.

Add the water and stir until the mixture is smooth, and season to taste with salt and pepper. Add the shrimp and cook gently over medium heat until they are just cooked through, about 4 minutes.

Remove from the heat and stir in the yogurt quickly. Serve immediately with rice.

Grandmothers Shepherd's Pie

Preheat oven at 400 degrees F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes.

Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly.

Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes.

Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely.

Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes.

Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper. Potatoe chips for topping Put it in the oven for 50 minutes!

Remove to a cooling rack for at least 15 minutes before serving.

While I love putting my creativity to work and whipping up some fabulous shepherd’s pie to die for.

Heat oven to 450° F with a rack in the lowest position. Coat a large rimmed baking sheet with 2 tablespoons of the oil. Stretch the dough into a large oval and place on the prepared sheet.

Bake until the crust is firm but still pale, 8 to 10 minutes.

Remove the crust from oven and top with half the mozzarella, then the tomatoes, mushrooms, bell pepper, onion, pepperoni, the remaining half of the mozzarella, and the Parmesan. Bake until the crust is golden brown, 10 to 12 minutes more.

In a large bowl, toss the arugula with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Serve with the pizza....

4 tablespoons olive oil rub all over dough

1 pound pizza dough, HOME MADE or bought and stored at

room temperature

8 ounces mozzarella, grated (2 cups)

1 14.5-ounce can diced tomatoes, drained

2 ounces button or cremini mushrooms, thinly sliced (1/2 cup)

1/2 red bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 ounces sliced pepperoni

2 ounces sliced ltalian sausage

2 ounces sliced ham

1/2 cup grated Parmesan (2 ounces)

Ideas:

Mozzarella cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Toppings: Italian sausage, pepperoni, Ham, thinly sliced and

cooked ahead and crumbled on top.

Top it off with some Chopped fresh basil and Pesto

This entree is easy and delicious! It's one of my Mother favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Chicken Cordon Bleu

5boneless skinless chicken breast halves (6 ounces each)

5 slices deli ham (3/4 ounce each)

5 slices Swiss cheese (3/4 ounce each)

1/2 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon pepper

3 eggs

4 tablespoons 2% milk

1 cup seasoned bread crumbs

2 tablespoon canola oil

3 tablespoon butter, melted

Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk.

Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.

In a small skillet, brown chicken in oil on all sides.

Transfer to an 8-in. square baking dish coated with cooking spray.

Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks; drizzle with butter. Yield: 2 servings.

My easy Hollandaise Sauce brings the rich flavor of a classic French sauce to your table. This is the only Hollandaise sauce we use. Super Creamy... Over veggies - chicken - eggs Benedict. I make mine with some half & half for even a creamier taste.

Hollandaise Sauce

Traditional Hungarian Goulash over egg noodles

1 strip bacon

2 onions, medium dice

1 tablespoon olive oil

2 1/2 pounds stewing beef, cut into 1/2-inch cubes

1 garlic clove

Pinch caraway seeds

2 tablespoons good quality sweet paprika (see cook's note)

2 cups warm water

2 cubes beef bouillon

2 whole canned tomatoes, chopped

1 green bell pepper

4 or 5 potatoes

2 tablespoons sour cream, plus more for plating

1 pound prepared spaetzle, as an accompaniment Cucumber salad, as an accompaniment, recipe follows

Cucumber Salad:
2 cucumbers
Seasoned salt
1/2 onion
1/2 cup white vinegar
1/4 cup water
2 teaspoons sugar
1/8 teaspoon sweet paprika
Pinch dill, dried or fresh (optional)
Dollop sour cream (optional)

Ho ho Christmas Dinner

Prepare a delicious Christmas Sea-Food dinner menu with inspiration from my holiday food pairings. Each traditional Christmas dinner features a main course paired with two or three side dishes to jump-start your holiday menu planning.

Give holiday Family or guests a ROCKIN Seafood Extravaganza Christmas dinner menu to remember with some of our favorite Christmas dinner recipes.

Or Continue to more Rockin Dinners menus

This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas.

Ingredients

Flour, all purpose or bread, 28 oz ( (6.5 cups of King Arthur Brand or 6 cups of Gold Medal brand

Water, 17.4 oz (cool to room temp) (a little less than 2¼ cups)

Instant dry yeast, 1 teaspoon

Salt, 2.5 teaspoons (optional)

Sugar, 2 teaspoons ( (optional)

Olive oil, 3 teaspoons

Instructions

Place water in mixing bowl.

In a separate bowl, mix salt and yeast into flour

Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.

After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)

Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]) and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)....

In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour.

Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.

Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.

Enjoy!

Notes

Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.

Baker's percents: 62% hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08:

New York pizza is my favorite style of pizza. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home. This recipe is a hearty, zesty main dish with a crisp, golden crust.

So, you want to know how to make pizza dough? This is my favorite recipe for pizza dough.

I’ve been making a lot of NY style pizza dough …. The obsession started a while back, and I’ve finally found a recipe that I love the best! After years of experiments (and I mean years!), I am now using this recipe based on recommendations from the many fine pizza makers around the world.

Feel free to use whatever toppings your family enjoys.

How to make good NY pizza dough

Moist, flavorful, delicious pork chops, smothered in a savory mushroom cream sauce. Surprisingly light, yet satisfyingly indulgent. Inspired by My Grandmother Bobbie Johnstone Atkinson.

Pork Chops With Mushroom Cream Sauce

Yes.....heavy cream is what make this

dish ROCKIN!

Our Favorite Traditional Christmas Dinners-ROCKIN Seafood Extravaganza Christmas dinner menu.

Continue to ROCKIN Seafood Extravaganza Christmas dinner menu

Cook time 1 hr 15 mins

4 pork chops, 1 inch thick

1 teaspoon dried thyme, ground fine

1 teaspoon dried rosemary, ground fine

1 teaspoon sea salt

1 teaspoon black pepper, freshly ground

1/2 teaspoon garlic powder

2 tablespoons extra virgin olive oil

1 lb mushroom

1 tablespoon extra virgin olive oil

1 pinch sea salt

1 pinch black pepper, freshly ground

2 garlic cloves, freshly minced

1/4 cup white wine

1/2 cup heavy cream

Combine herbs, salt, and pepper.

Apply liberally to chops on both sides.

Let sit on counter for 30 minutes.

Heat olive oil in large cast-iron skillet until medium-hot.

Set chops in the pan, and leave them alone. Otherwise, you will tear the herbs off. Cook each side until golden brown. Lower the heat if necessary. approximately 4 minutes each side.

Cover the pan with a tight fitting lid. Turn the heat off. Let sit for 10-12 minutes. If the chops are less than 1 inch thick, reduce time to 6-8 minutes.

While chops are cooking, add olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine. You are not trying to cook the mushrooms completely, just start the process.

Remove chops to serving platter, cover to keep warm.

Add mushrooms and cooking liquid to the pan the chops were cooking in, turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.

Add heavy cream, and simmer until reduced by half.

You may return chops to the pan to reheat, or pour sauce over chops.

Serve with your favorite green vegetable, and enjoy!