August 22, 2013

Cheesy Bread Sticks and Not Looking Creepy in General

I don't really like pizza that much. I have this weird thing with tomato sauce. I don't like pizza with lots of sauce on it, and if it has too much, I wipe it right off with a napkin. If there is no napkin available, I will wipe it on the plate. By the time I'm finished customizing my pizza, I look like I've committed a heinous crime. You know, because of all the red sauce (not because I look creepy in general. I hope). 




So, there is no better way to improve on the concept of pizza than by removing that God-forsaken sauce. That's what cheesesticks are to me--the perfect, ideal pizza. With lots of cheese. And zero sauce, unless I put it there on purpose. 

Here's how you can make your own delicious cheesesticks without really doing all that much. They remind me of CiCi's cheesebread. 

Cheesy Breadsticks 

1 10 oz. tube refrigerated pizza crust dough (I used Pillsbury)
1 T. butter, melted
1/4-1 t. garlic salt
1 T. dried basil
1 C. mozzarella or provolone cheese, shredded
2 T. Parmesan cheese
Cooking spray
Pizza sauce

Preheat oven to 425 F. 

Lightly grease a cookie sheet with cooking spray. Roll pizza dough out and stretch it to fit the cookie sheet. 

Brush the melted butter onto the dough. Sprinkle dough with garlic salt (I use a teaspoon because I like the garlic taste a lot), basil, mozzarella/provolone, and Parmesan. 

Use pizza cutter to cut dough into 12 long strips, then cut across halfway through to make 24 strips. Do not separate the pieces.

Bake for 10-12 minutes, or until cheese is brown and bubbly on top. Cut again along the lines and serve hot with pizza sauce for dipping. 
Or, forget the sauce and focus your attention solely on these melty-cheesy-garlicky darlings. 


Make your own garlic salt!

Just mix garlic powder and salt in a 1:3 ratio.
If you're putting in a tablespoon of garlic powder, add 3 tablespoons of salt. Store in a tightly covered container.





August 13, 2013

Mom-inology: Talk to me, baby


Three years ago, my vocabulary was entirely different than it is today. I’m not just talking about “bad words,” which are definitely a no-no with a parroting young lady following me around, but also the words I use in everyday life. I mean, I just used “no-no” in a serious sense. Did you even catch it? If not, you must be a mom (or dad!) too. I never thought I’d be one of those moms, and yet, here I am. Mom terminology (mom-inology) has taken hold of me full-force—and if I’m totally honest, I think it’s kind of cute. Kind of. 

At some point between giving birth and taking our daughter home from the hospital, word substitutions started to occur. At first, they were on purpose. No one wants to talk to their newborn in a coherent manner, right? That’s boring. It also lacks that special “Mom” feeling that I looked forward to for nine semi-miserable months. So instead, I subbed potty for toilet, “dipey” for diaper, and bunny for rabbit. My sleepy newborn didn’t seem to mind, or even know what was going on, for that matter. I took this as encouragement to continue building my mom-inology.

I’m only a little embarrassed to admit that no-no and dipey weren’t the worst of it. I started developing an entire language to share with my daughter. Snacks became “snicky-snacks” or “snickety-snacketies” if I felt like adding a few extra syllables, which I often did, and occasionally still do. The new word for kittens was fuzz-bumpkins (it rolls off your tongue, right?) and “wunchy” for lunch. I know, even for my standards, those two are a little weird.

Our fuzz-bumpkin, who apparently loves his daddy

If I’m totally honest about the mom-inology phenomenon, I guess I got roped in because of the feeling of closeness and exclusiveness it brings. It’s a secret code that you share with your child. Others don’t always understand it, and that makes it special. It’s something you’ve done since their weight could be measured with a single digit (jealous, much?) and it helps you pretend they’re still little-bitty-tiny (another favorite made-up term). It’s more for us parents than it is for the child. And come on, if we’re dedicating most of our waking lives to our children, waking up in the wee-morning hours, making their food, teaching them letters and numbers, and doctoring their boo-boos, can’t we at least have this? This one, small thing?

All joking aside, I understand the importance of teaching your children real words, and not made-up mommy-dreamland ones. It’s fun while they’re little, but little minds are the most impressionable. They take all their cues from us. No pressure, though, right? Sometimes, we make up words because we don’t want to use the actual ones. They seem rude, somehow. If you’ve ever made up a name for your child’s body parts, you know what I mean.


Somehow, even with all the so-called language misguidance on my part, my daughter ended up talking like a normal person. Actually, more like a person with an advanced English degree. There were times when, as a tiny toddler, she would give me a serious look and correct my usage. “It’s called a cat, or a kitten, not a fuzz-bumpkin, Mama.” This is the part where I cry a little. Not only because I’m sad she’s growing up so fast, but also because fuzz-bumpkin is my preferred term for kitties. And maybe because I’m a little worried she’s already smarter than me.

August 12, 2013

Skill-less Skillet Lasagna


I hate making lasagna. 

I love eating it, looking at it, and taking pictures of it...but putting it all together is a real pain. There are a couple reasons it sucks SO MUCH, like the amount of dirty dishes waiting for you when the dish is complete. Or the preparation involved. The baked-on cheese that never wants to come off the baking pan. The way it's really hard to spread the cheese mixture without messing up the noodles and layers underneath. The huge amount of leftovers when there's only 3 people to feed in my house. 

Clearly, lasagna could stand to be improved a little. For my sake. 

When I found a recipe for Skillet Lasagna that promised to use only one pan, I was skeptical, but mostly elated. Then, I kept reading and found out this woman expected me to make the sauce from scratch, use pre-boiled noodles, AND use more than the original single pan she called for. Disappointment was the result.

But not for long! 

I decided to completely screw up a perfectly good recipe for skillet lasagna and make it 
MORE CONVENIENT
FASTER
EASIER TO CLEAN UP...and
STILL TOTALLY DELICIOUS. 

I'll let you benefit from my laziness, and reap the rewards of my recipe refusal. Whoa, that's a lot of R's. 


Deb's Skill-less Skillet Lasagna

  • 1 15 oz. container of ricotta cheese
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan
  • 1 1/2 cups shredded mozzarella
  • 1 pound Italian sausage
  • 1 26 oz. jar pasta sauce
  • 1 pkg. Oven-ready (No-Boil) lasagna noodles

Alright, Suzy Homemaker. First, brown the Italian sausage in a large skillet (12 inch works best). You shouldn't have to drain, but if there's excess fat, get it outta there. Stat. 

Next, while that meaty goodness is getting nice and brown, mix up your cheese mixture. Combine the ricotta, water, salt, Parmesan, and 1/2 cup of the mozzarella IN A SEPARATE BOWL. I'm sorry, this brings our dirty-dish total to 2, but it's the best I could do. Anyway, mix that mess up. Set aside. 

When the sausage is browned, add 2 cups of your sauce to the pan. Mix it up. This is the bottom layer of your lasagna. 

Place 2 lasagna noodles in the center of the pan, side by side, and break noodles to fill in the spaces around the edges. 

Take your cheese mixture and drop spoonfuls of it in even intervals on top of the noodles. That makes it easier to spread out. Spread it until it completely covers the noodles. I had some cheese mixture leftover. 

Layer more noodles, just like you did the first layer, then add the remaining sauce on top. Sprinkle the remaining cup of mozzarella cheese on top. Cover your skillet, set the timer for 20 minutes, and get on with your freaking life. For 20 minutes, I mean.

The lasagna is done once the noodles are tender. Remove the skillet from the heat and let it set for about 5 minutes. This makes it easier to cut and serve. 

Stuff your face and thank me silently when you have only 2 dishes to clean up.



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