Loaded Calzone

By now, most of you reading this know about my deep, passionate love affair with… Italian food!  I have never made a calzone before but since I’m on a kick of making my own bread, breadsticks, pizza crusts, etc. I decided it was time to make my own calzone!!!

I simply took my pizza dough recipe, altered it a little and made a calzone dough, then filled it with all my favorite things!  That’s the great thing about pizza and calzones, you can “load” them with whatever you like!!

Ingredients (dough) – (makes 1 calzone, serves 4)

• .25 oz active dry yeast
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1 tsp garlic salt
• 2 1/2 cups flour

Start by combining the yeast and water.  Wait for the mixture to bubble, then add the oil, sugar and salt.

Now, add in the flour and work into a ball. Place on a floured surface and kneed for 10 minutes.

Now place the dough in a large bowl coated in olive oil, flip, cover and allow to rise for 45 minutes or until doubled in size.

In the mean time prepare the filling ingredients.

Ingredients (filling)

• 1 lb ground beef
• 1 green bell pepper (chopped)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 tbsp fresh basil (chopped)
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan/romano cheese
• 1 cup homemade tomato basil marinara (for dipping)

Start by browning the ground beef. Once cooked and drained of grease add in the bell pepper, onion and garlic and cook on medium-low heat for an additional 5 minutes.

Next add in the spices and cook on low for an additional 3-4 minutes.

At this time the calzone dough should be doubled in size and ready to be rolled out. Roll the dough into a thin, oval shape.

Now start by filling with the ricotta cheese. (I added some of the spices to the ricotta as well to give it that little extra kick of flavor!)

Next, place the ground beef mixture on top.

Lastly, top with the remaining cheeses.

Now fold the dough over and use your fingers to crimp the edges and form a tight seal around the calzone.

Brush the top with olive oil to give it that nice brown crust.

Place in a 375° oven for 40-45 minutes or until golden brown.

By this picture you get an idea of just how GIANT this calzone is!  You can easily half the recipe to make a smaller version or divide the dough in half to make two calzones with different fillings for friends or family members with differing tastes!

That’s some Italian meaty-cheesy deliciousness right there!!!

Serve with a warm side of marinara sauce for dipping!

♣ Vegetarian Option: Substitute vegetables such as spinach, mushrooms or eggplant for the ground beef.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

TJ Tacos

No, not Tijuana TJ… Trader Joes, TJ! I made this recipe one night after a long day. You know how that goes, you’re on your way home from school, work or whatever your day holds, you’re so exhausted but you know that there’s nothing at home to eat!  Some people take the fast food route, I take the “fast cooking” route, but before you can “fast cook” you have to “fast shop” and that’s where Trader Joes comes in!

Being a smaller, specialty grocery store there’s not all the navigating through aisle after aisle to get what you need for dinner. They are always well staffed making check out a breeze!  But my favorite thing about Trader Joes is I know I’m getting fresh, healthy food with no artificial ingredients or preservatives which is very important to me and time-saving because there’s no need to read labels on everything!

You also can’t beat the price!  Everything needed for this meal which feeds 4 can be purchased at Trader Joes for $13.13 (yes that’s actually the exact amount it came out to!  All the sudden 13 doesn’t feel so unlucky ) That comes out to $3.28 per person!  Cheaper AND much more delicious and nutritious than anything that could be bought at a fast food joint and it only takes 10 minutes to make!

Ingredients (serves 4)

• 1 lb ground beef
• 1 package taco seasoning
• 1/2 cup water
• 8 flour tortillas
• 1 cup mexican blend cheese
• 1 cup romaine lettuce (chopped)
• 1 tomato (chopped)
• 1 red onion (chopped)
• 1 jalapeño (chopped)

Other Optional Ingredients

• Sour Cream
• Salsa
• Avocado

Start by cooking the hamburger meat.  Once browned add the taco seasoning, water and combine well.

Next chop the veggies.

Once the seasoning is cooked into the meat, heat the tortillas wrapped in a paper towel in the microwave for 45 seconds.

Now, you’re ready to start putting the tacos together. Start by spooning in the hamburger meat.

Next add the cheese, lettuce and chopped veggies.

And there it is!  Super yummy, quick and easy!

I ate the leftovers a couple of days later. This time I’d been to the store and picked up some avocados so I added them to the tacos and perfected the meal!

♣ Vegetarian Option: Substitute meatless crumbles for the ground beef.

♦ Gluten Free Option: Substitute corn tortillas for the flour.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Cornflake Crusted French Toast

I’m so excited to share this recipe with you all for 3 reasons:

1. I love brunch!
2. I love french toast!
3. This recipe was inspired by my favorite brunch spot in LA, Blu Jam Cafe!

Total Time: 15 minutes

Ingredients (makes 8 slices french toast)

• 1/2 cup milk
• 2 eggs
• 1 tbsp vanilla
• 1 tsp cinnamon
• 2 cups corn flakes
• 1/2 french loaf (cut into 8 slices)

Start by placing the milk, eggs, vanilla and cinnamon in a shallow bowl.

Whisk well.

In another shallow bowl, add the corn flakes and crush well. Now you could use some fancy mechanism for this, or you could use my method…

Yes, the technical term for this is called “hand crushing”, it’s super fancy y’all!

Now, slice the bread and everything should be ready for your corn flake french toast making experience!

Start by placing each slice of bread in the egg mixture.

Soak each side for about 15 seconds.

Then coat each side with the corn flakes.

Next, add each slice to a skillet coated with cooking spray.

Cook for 3 minutes on each side then flip!

Move to a platter and serve!

I served mine with a homemade Grape Puree:

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients (makes 1 cup puree)

• 1 pound purple grapes
• 3 tbsp butter (cut into small cubes)
• 1/2 cup sugar
• 1 tbsp ground cinnamon
• 1 tsp grated nutmeg
• 1 tbsp lemon juice

Start by removing the grapes from their stems and rinse them well.

Place the grapes in an oven safe dish with the butter, sugar, cinnamon and nutmeg.

Place in a 450° oven for 25-30 minutes or until grapes begin to burst.

Add the lemon juice then puree with a hand mixer or immersion blender.

Allow to cool, then serve on the side of french toast for dipping.

What a fun twist to a traditional brunch favorite!

Click here for printer-friendly versions: Cornflake Crusted French Toast and Grape Puree

♣ Vegetarian Option: This recipe is vegetarian.

Meme’s Pink Lemonade Pie

I spent the last few days trying to decide what I would write about for my 100th post on the LLB!  I wanted it to be a little more special and a little more unique than all the others, so I decided to write about a woman who inspired my life and my passion for cooking, my grandma Meme!

Meme (and Super Blonde Me) July 2005

Meme, Feb 2010

I was lucky enough to grow up across the street from my grandparents which meant lots of after school time together and weekend family dinners.  My grandma was a stay-at-home wife and mom who loved to cook and really loved to bake!

There was always something sweet and delicious to eat after dinner and her specialty was pies! Growing up, my brothers favorite pie was Chocolate Ice Box and mine was Pink Lemonade! In memory of Meme, who we lost in 2010, I dedicate my 100th post to her by making the Pink Lemonade Pie!

Ingredients (makes 1 pie)

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 5 tbsp butter (melted)
• 6 oz frozen pink lemonade
• 14 oz sweetened condensed milk
• 1 tsp lemon juice
• 8 oz cool whip

Start by making the graham cracker crust by combing the crumbs, sugar and butter.

Mix together well.

Press into a pie plate.

Place the curst in the refrigerator while making the pie filling.

Begin making the filling by combining the pink lemonade and condensed milk.

Add in the lemon juice and mix well.

Next, add in the cool whip.

Mix until creamy and no lumps appear.

Pour the filling into the crust.

Spread the filling evenly in the crust.

Now place in the refrigerator for 2 hours for the filling to firm.

I lined the edges of mine with 2 thinly sliced lemons to “pretty-up” the pie!  This is simply for looks and totally optional!

It tasted just how I remembered and I think Meme would be proud!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The pie filling is gluten-free.  You would only need to substitute gluten-free graham cracker crumbs for the crust.  Whole Foods carries a graham style cracker by Kinnikinnick which can be crushed into crumbs and used. Yay for gluten-free dessert!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Sweet and Savory Grilled Cheese Sandwiches

For the final installment in my “sophisticated substitutes for traditional camp fire food” series I turned a plain jane cold cut sandwich into 2 warm and cheesy sandwiches of delight!

I started with a savory sandwich made with everyone’s favorite ingredient, buffalo chicken, and spiced it up with some pepper jack cheese!  Next, I made a sweet treat combining honey drizzled figs with goat cheese for a unique spin on a grilled cheese sandwich!

Don’t mind that the pictures are a little “thrown together”,  it’s hard to prep, cook and take pictures with half a dozen hungry guests drooling over your shoulder!!!

Buffalo Chicken and Pepper Jack Grilled Cheese:

Ingredients (makes 6 sandwiches)

• 2 chicken breasts (cooked)
• 1/2 cup Franks buffalo sauce
• 1 loaf french bread (cut into 12 slices)
• 6 slices pepper jack cheese (cut in 1/2)
• 6 tbsp butter

Start by shredding the cooked chicken breast and mixing with the Franks buffalo sauce.

Next, assemble the sandwich by spreading a 1/2 tbsp of butter on one side of each slice of bread, then place a half slice of pepper jack cheese on the other side.

Next add about 1/4 cup of buffalo chicken on top of the cheese and top with another slice of cheese and another slice of bread.

Grill on each side for 2-3 minutes or until browned.

Place on platter and serve.

Mmm look at that pepper jack oozing out the side! So yummy!

Time to hit up the sweet tooth!

Fig and Goat Cheese Grilled Cheese:

Ingredients (makes 6 sandwiches)

• 2 cups figs
• 1 tbsp honey
• 1 lemon (zested)
• 1 loaf french bread (cut into 12 slices)
• 6 oz goat cheese
• 6 tbsp butter

Start by adding the figs to a small mixing bowl and drizzling the honey on top.

Next, zest one lemon into the honey fig mixture.

Now it’s time to prepare the sandwiches.

Start by spreading 1/2 tbsp of butter on one side of each slice of bread then spread the other side with 1/2 tbsp of goat cheese.

Next, add about 1/4 cup of the fig mixture on top.

Place in skillet and cook for 2-3 minutes per side.

Look, it’s the leaning tower of grilled chee-za!

♣ Vegetarian Option: The fig and goat cheese grilled cheese is vegetarian. The buffalo chicken pepper jack grilled cheese can become vegetarian by substituting Seitan for the chicken.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.