I made several variations of stromboli for a recent party. Beyond my usual two (pepperoni and chicken), I threw in a vegetarian version and a Philly cheesesteak one. The vegetarian one didn’t turn out that great (I think I used too much ricotta) but the Philly cheesesteak was nice. Just sautee some shaved beef, green peppers, and onions and use that along with provolone cheese for your filling. Don’t go with too sharp of a provolone – I found that takes over the flavor of the stromboli too much.
Category Archives: main dishes
I love it when dishes I make up turn out well.
This doesn’t look pretty, but it tasted terrific. I got the idea when watching someone on Food Network make calzones. My thought process: “I could go for a calzone. Not exactly low-carb. Hmm.” I used homemade ricotta for this; I think that plus the excellent lamb sausage really made a difference here (we also had really nice mushrooms from the market).
My friend Mike made a variety of pizzas for a recent game night, and this was my favorite. I decided, with his guidance, to recreate it at home. It uses the Joy of Cooking crust recipe, though it divides it into three rather than two. I love broccoli on pizza. Pictured before baking (yes, I am pretty free form with my pies).
Sort of obsessed with this recipe – one of the best things I’ve made recently. Can’t stop eating it! I thought this looked pretty labor intensive at first glance, but it didn’t really take much time at all. Especially if you make it Missy Works From Home style: chop the veggies and meat earlier in the day, make the rice while you’re at spin class in the rice cooker, etc. The spinach is also easy enough to make in another pan while you’re doing the rest of the recipe. I garnished this with some Korean red pepper, which isn’t called for in the recipe, but makes things a little spicier. You could easily make this vegetarian by amping up the mushrooms and omitting the beef.
Chicken tetrazzini is one of those weird foods that I didn’t really like as a kid, but find myself thinking about sometimes now that I’m older. I’ve made a full fat version once or twice, but wondered if there was a lighter one out there that still tasted good. Cooking Light delivered. The photo isn’t great, but I really like the recipe. I halved the recipe because it is for two casseroles, and I only made one (that’s six servings just for us), but you can follow the original link for the larger portions. Not a great photo, but you get the idea.
Sounds like an oxymoron but this Cooking Light recipe ended up managing to be low calorie and delicious! I particularly liked the crust. I ended up subbing 2 oz pepperoni for the 6 oz sausage (calorically it looked about to be an even switch), just because I prefer it, and that was more than enough pepperoni to be satisfied.