Tag Archives: sauce

One Big Pizza

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As I rolled out this batch of dough, I realized it would not fit on my stone. Rather than split it in two, I pushed it into the perfect sized rectangle for my half sheet pan. I’m glad I did, and this pizza was so stinkin’ good. I used this Italian chicken sausage that I crisped up in a large skillet, while the crust was par-baking in the oven. I used at least four types of Italian cheeses on this and flavored the crust with olive oil and other seasonings. My family loved this pizza and my son requested it for his birthday dinner 🙂 Thanks for reading, enjoy!

One Big Pizza – 

For topping the crust:

  • olive oil
  • garlic powder
  • kosher salt
  • dried oregano

*Optional Equipment – pizza stone and a silicone pastry brush

Directions –

Preheat oven to 475. Place a pizza stone on a rack placed on the lowest level of the oven.

Roll out dough onto parchment lined sheet pan, drizzle with olive oil and bake for 5 minutes.

Top the crust with pizza sauce and bake for another 5 minutes.

Spread about 1/2 the shredded cheese on the top, and bake for another 5-7 minutes.

Using a pastry brush, paint the crust with olive oil, sprinkle with garlic powder and kosher salt, sprinkle with oregano all to taste. Top with browned sausage and the remaining cheese, bake until golden brown and bubbly – about another 7 minutes. Take a peek at the bottom of the crust to make sure it’s golden brown – if not, continue baking until it’s done.

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Buttermilk Pancakes II and Strawberry Sauce

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I wanted to try a new recipe for pancakes that didn’t require lots of ingredients or that made a huge batch, (like our favorite, go-to recipe). The pancakes are more dense than I prefer, but I’m sure pastry flour or even cake flour would take care of that issue. I also decided to make this simple strawberry sauce because I had less than a pint of strawberries left in the fridge that needed to be used up. The strawberry sauce is so easy to throw together and would taste great on top of waffles, ice cream, cheesecake, angel food, yogurt or you could stir it into milk, or lemonade! Thanks for reading, enjoy!
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Best Buttermilk Pancakes – adapted from Nummy Kitchen
  •  2 cups sifted all-purpose flour
  • 1 teaspoon soda (baking soda)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 2 slightly beaten eggs
  • 2 cups buttermilk
  • 2 tablespoons melted butter

Directions –

Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skilled heated to 375 degrees. For uniform pancakes, use a 1/4 cup measure – or use a drip-cup pitcher and count 1-2-3 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once. Makes about 1 and 1/2 dozen 4 inch cakes.

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Strawberry Sauce – adapted from Our Best Bites 

  • 1 pint strawberries
  • 1/3 c. white sugar (*I used vanilla sugar, so I omit the extract*)
  • 1 tsp. almond extract or vanilla extract

Directions –

Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.

Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.

After five minutes, remove from heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency is reached.

 

Crock Pot Spaghetti Sauce

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I’m usually leery about crock pot recipes and I rarely search for new ones. Most recipes I have seen (or most that are popular on Pinterest), are full of canned this and packaged that…I have seriously considered creating a new pin board entitled: “Recipes that Scare Me”!  There is nothing questionable in this recipe and it is so good! The aroma greeted me as I walked through the door after picking up my SIL from the air port. This was the perfect meal to come home to and I will make this again. It’s rich, hearty and goes perfectly any thick, tube pasta. I served this with a quick garlic bread, but if I had more time – I would have made this one (always a favorite!) Thanks for reading, enjoy!

Crock Pot Spaghetti Sauce – adapted from Iowa Girl Eats

  • 1 lb ground beef (I used 90/10 ground sirloin)
  • salt & pepper
  • 1 medium onion, diced
  • 28 oz can crushed tomatoes
  • 8 oz can tomato sauce
  • 6 oz can tomato paste
  • 1 Tablespoon brown sugar
  • 1 bay leaf (or 2 small)
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red chili pepper flakes (optional)
  • 2 Tablespoons butter

Directions:

Season ground beef with salt & pepper then brown with minced onion in a large skillet over medium-high heat. Drain then add to a large crock pot. Add all the ingredients except for the butter, stir to combine, then cook on low for 5-6 hours. Remove bay leaves, stir in butter, then serve over cooked pasta.

Comeback Sauce

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Quick Post: I pinned this awhile back and knew that I had to try it. There is a lot going on in this sauce, but it all works! I whipped this up the other afternoon to use on sandwiches instead of plain ‘ol mustard and mayo. It didn’t have much time to sit and meld, but that didn’t matter. The flavors worked together really well, and I’m positive that it’s only going to taste better with age. Thanks for reading, enjoy!

Comeback Sauce – adapted from Syrup and Biscuits

  • 1 cup mayonnaise
  • 1/4  cup ketchup
  • 1/4 cup chili sauce
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil (*I used grapeseed oil)
  • juice of one lemon
Directions:

Mix all ingredients well and store in refrigerator overnight.

Roasted Tomato Sauce

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I have wanted to try this recipe for sometime. Just yesterday, I picked up my first box of produce from a local organic co-op and in this weeks box there are Roma tomatoes! I can’t let these go to waste and I know I wont use this many in a week. What better way to use these than to make a homemade pasta sauce? I do need to buy about another pound at the store, but that’s ok – I still wanted to try this.

This was really tasty and I’m glad I went with my “doctoring-up” instincts or this wouldn’t have had enough flavor for us. I didn’t add the red pepper flakes while I cooked the sauce so my spice-a-phobic daughter wouldn’t have something extra to complain about. It’s like pulling teeth to get her to eat anything! We all enjoyed this with roasted garlic bread, which is obviously not pictured…it was that good! I will have to make it again sometime and make sure I keep my hands off until I get a picture. I used my go to garlic bread recipe on half of this loaf and used an entire bulb of roasted garlic in place of the chopped. It was unbelievably good – a little too good because I couldn’t help myself from eating three pieces! I joked that I was “carbo-loading” for the gym tomorrow. I haven’t indulged like that in a whole month 🙂 These are destined to be “repeat offenders” – thanks for reading, enjoy!

Roasted Tomato Pasta Sauce – heavily adapted from Dishing the Divine

  • 2 pounds tomatoes, cut into large dice
  • 1/4 cup olive oil
  • 3 tablespoons chopped garlic
  • 1.5 tablespoons balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 1 small onion, diced
  • sprinkle of teaspoon red pepper flakes
  • 1/4 cup minced fresh basil leaves
  • 1/4 cup vodka
  • 8 ounces shell pasta
  • 1/2 cup grated Pecorino Romano
Directions:

Preheat oven to 425.

Chop your tomatoes into bite-sized chunks. Layer the tomatoes on a sheet pan that has sides. Add olive oil, garlic, and balsamic vinegar. Mix well. Roast for 25 minutes or until tomatoes are bubbly and browning in spots, stirring once or twice. Set aside.

In a large skillet set to medium heat pour in about a tablespoon of olive oil and add the diced onion. Cook until slightly caramelized then add your roasted tomatoes to the skillet. Stir to combine and add vodka, cook for 5 more minutes. If you prefer a smoother sauce, blitz the mixture with your stick blender. Add in Pecorino Romano cheese over top and toss in chopped basil – taste for seasoning. Set aside.

Put a large pot of water to boil, and add a generous amount of kosher salt to the pot. Add your pasta and cook according to package directions. Before you drain the pasta, reserve about two cups of the pasta water. Add the drained pasta to the sauce, stir to combine, add the pasta water as needed to thin out the sauce. Serve with roasted garlic bread and a green salad.

Pizza Sauce

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Quick Post: I found this on Tasty Kitchen awhile back and it sounded, well – tasty. I like the use of maple syrup as a sweetener and red wine as a flavor booster. Red wine and tomatoes go together really well, and white wine or vodka for that matter. This was a rich sauce and so easy to prepare. I didn’t heat it up on the stove, but chose to use the microwave instead ( fewer dishes to clean later). I used about half the batch on this pizza and I’ll freeze the rest for the next pizza night. Thanks for reading, enjoy!
Pizza Sauce – adapted from Cooking for Seven
  • 1 – 6 ounce can tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1-2 tablespoons dry red wine (optional but very good)
  • 1/4 cup water

Directions:

Place all ingredients in a small microwave safe bowl . Whisk together until well combined. Microwave for 45 seconds to heat through. Taste and adjust seasonings if necessary.


My Go-To Pizza Sauce

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Quick Post: This is my favorite, and more importantly – my kids’ favorite pizza sauce. I always double this so I can freeze the leftovers for future pizza nights. We like saucy pizzas, but once I portioned it out, I can probably get 8 pizzas worth of sauce, if that makes sense. It is zesty, rich and thick thanks to all that tomato paste. This is so convenient because I always have these ingredients on hand and it is so freezer friendly. I love that I can have this dough and this sauce on hand at all times in case I have no idea what to make for dinner; and who doesn’t like pizza night? I know my kids always appreciate it! Thanks for reading, enjoy!
Zesty Old School Style Pizza Sauce – adapted from The Cooking Photographer
  • 1 (8 ounce) can tomato sauce (without sugar)
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • Fresh cracked pepper to taste
  • 2 Tablespoons olive oil
  • 1 teaspoon white vinegar

Place all the ingredients in a medium sized bowl and stir together.

Makes 1 1/2 cups of pizza sauce.