Fried Pizza Dough

There is a pizza place near where we live that we have been ordering from lately. It’s called Pizzeria Scotty, and it is probably our favorite pizza place, at this time. As I often make my own pizzas, yes there are days where I’m pinched for time, I will go ahead and place an order. Not too long ago we tried one of their appetizers. It was their deep fried garlic bread sticks. My first bite into these things, as well as everyone around the table, was as though we just entered heaven. Lightly fried with a garlic butter sauce, along with some romano cheese, we could have simply ate those for dinner. It was now for me to recreate these awesome snacks, and I believe I hit it right on the head. As my kids and I sat around the first batch that came out, we simply giggled because we nailed it. No more ordering those anymore.

Fried Pizza Dough with Garlic Butter

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough
  • 1/2 cup of all purpose flour
  • 4 tbsp unsalted butter
  • 1/2 tbsp garlic powder
  • 1/2 cup of grated parmesan cheese
  • 2 cups of canola oil

Start by heating your oil on medium heat. You will want this to come up to about 350 degrees.

During this time, roll out your dough. Shower your cutting board with some of the flour, then layout your dough, and roll it out into about 1/2 inch thick. Using your bench scraper, or knife, but them into strips, then slice those strips in half. You could target about 3 to 4 inch strips.

Add the butter and garlic powder to a bowl. Melt in the microwave, or on a pot on the stove. Your call.

How to make fried pizza dough

Once the oil is heated, add in a handful of the dough strips, and cook for about 2-3 minutes or until they are a light golden brown. Once golden, remove with a slotted spoon and place on a paper lined plate to let any excess oil drain.

Brush some of the garlic butter onto the fried pizza dough, and shower with some of the parmesan cheese.

Repeat.

Go buy, or make some more pizza dough because these things are so addicting you will want to.

These are the perfect side dish to your pizza party. Garlicky, buttery, and just salty enough from the parmesan cheese. I know you will love these. I know we did, and sorry Pizzeria Scotty… I’m making my own from here on out. Hope you enjoy!

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Tahini Sauce

Not too long ago, I posted a recipe for a shawarma seasoning (that was really great), and I used it when making chicken shawarma, another recipe that I will be posting in the near future. To accompany the chicken shawarma, I made a batch of tahini sauce. If you have never had tahini sauce, oh man, it’s a must try. The ingredients are simple, but the impact it makes on sandwiches, or salads for that matter is amazing.

As my chicken shawarma had some hummus I had made a few days prior, I decided to do a final drizzle of tahini sauce to elevate the sandwich to another level.

The picture is not very exciting to say the least, but you can get a sense of what it looks like.

Tahini Sauce Recipe

Let’s get started.

Ingredients:

  • 1/2 cup of tahini paste, mixed
  • 2 cloves garlic, mashed
  • 1 lemon, juiced
  • 1/4 cup of lukewarm water, more if needed
  • 1/4 tsp salt, to taste

That’s it. You can add some minced fresh parsley if you want, but I wanted mine to be a bit cleaner in a sense.

Basically add everything to a mixing bowl, and stir until everything is incorporated. The consistency should be that of a salad dressing, not too thick, and not too thin.

Tahini Sauce Recipe

The lemon and garlic are perfectly balanced by the tahini paste. Did I mention how much I love tahini sauce? Again, this tahini sauce goes great on salads, sandwiches, or heck even a quick dip for pita chips. Hope you enjoy!

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Avocado and Brie Sandwich

I’ll be the first to admit that I’m a meat eater. I probably eat way too much meat, and as a matter of fact, I just got done eating some delicious beef jerky from Ray’s Butcher Shoppe. Sometimes though you just need to step away from the meat, and ingest a great salad, or a great sandwich. So this past weekend as we got ready for a busy Saturday, I decided to feed my wife as she was getting ready to head out the door. When I asked her if she wanted lunch, she perked up and said ‘Sure!’, and then I let her know what I was going to create. She was skeptical, but I then stated that was what I was going to make and sure could come on board if she wanted to, or she could make something else. I had recently bought a French country style loaf of bread and I knew this would lend to making an awesome sandwich. This is when I came up with the avocado and brie sandwich. It was ridiculously good.

Avocado and Brie Sandwich

Let’s get started.

Ingredients:

  • 2 thick slices of French Style Country Bread
  • 1 whole avocado, mashed
  • 1/2 cup brie cheese, rind removed
  • 1 leaf romaine lettuce, torn
  • 1 clove garlic
  • 1 tbsp unsalted butter
  • 1/2 small onion, thinly sliced
  • 2 tbsp herbed mayonnaise, optional
  • 1/2 tbsp canola oil
  • salt to taste

Preheat your oven to 350 degrees.

Lightly butter the French bread and place onto a baking sheet in the oven. You will want to lightly toast the bread, not only for texture, but it also will help hold up to the softness of the mashed avocado and brie.

While the bread toasts, add the brie to a small baking dish and let it cook, just until melted. I loved that part.

How to make an avocado and brie sandwichTo a small skillet, add the canola oil and sliced onions. Cook on medium heat for about 15 minutes, just until the soften and turn color.

When the toast is ready, rub both slices with the garlic clove. Place the herbed mayonnaise on top, then smear the avocado, top with the awesomely melted brie cheese, cooked onions, and then the lettuce.

I sliced this one in half, because you know why? Because my wife, as she saw how great everything looked, accepted my lunch invitation, and you also know what? She, as I, fell in love with it.

As much as I wanted to add a couple of slices of bacon to this one, I withheld, and it was a great decision to do so. Hope you enjoy!

 

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Corned Beef McMuffin

This past weekend, my son and I were running some morning errands, and as he did not have breakfast before heading out the door, I asked if he wanted to stop at McDonald’s. I know, I know. McDonald’s. But he is still a kid, and he probably only eats there about 6 times a year. Heck, when I was growing up, I think we ate there once a week! He had a tiny bit of excitement in his voice, so I pulled through the drive-through, and he ordered what he always orders, the sausage mcMuffin. As we continued to drive, he said to me, which I thought was pretty darn cute, “You know dad, I probably would have never ordered this if you did not pursue me when we went camping this past summer. I probably would have ordered those pancakes which were never very good.” For whatever reason, that meant something to me. He was grateful, even though it was over a sausage mcMuffin.

I will admit though that a homemade egg mcMuffin is my favorite breakfast sandwich. Not only that, but this time of year I get overly excited that corned beef hits the markets, and go on sale. I’m a corned beef junky. I love everything about it, well with the exception of the boring corned beef with cabbage and potatoes. I’m sorry, but not a fan. I am a fan however of corned beef. I’ve done things such as reuben style potato skins, corned beef hash quesadillas, an awesome melt, my favorite hash, the classic sandwich, even potstickers, corned beef cheese burger, and now the corned beef mcMuffin!

Corned Beef McMuffin Recipe

As you can see, I really like corned beef. My wife on the other hand will not even come near it. Maybe it is the smell, I don’t know, but that only means more for me! So as the corned beef just came on sale, I decided to make it last night, and come up with this awesome breakfast sandwich.

Let’s get started.

Ingredients:

  • 1 tsp canola oil
  • 1 English muffin, split and toasted
  • 1 slice of American cheese
  • 1/2 cup of chopped and cooked corned beef, seared
  • 1 egg, cooked over easy or sunny side up

Simple ingredients, however the corned beef takes this one to a whole new level. McDonald’s you should probably take note.

Start by heating a sauté pan on medium heat. Add the canola oil, and let it come to temperature. Add in the chopped corned beef, and cook until you get some nice crispy edges. Remove to a small bowl, and set to the side. Next, crack the egg, and cook until your desired doneness. During this time, toast your English muffin. Once toasted, lay down the American cheese on the bottom muffin, top with the cooked egg, and carefully place the crisped corned beef on top. Top with the top muffin, and get ready to go.

Now I love the classic egg mcMuffin, as well as the sausage mcMuffin, but this one, well I’m not going to joke, but this is hands down my all-time favorite! It’s a great time of year, not only for coming up with great corned beef recipes, but to enjoy this awesome corned beef mcMuffin! Hope you enjoy.

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