"Gluten-Free Cauliflower Crust Pizza"

February 25, 2017 Rich at Definitely Delish

I'm always seeing all of these wonderful healthy crust pizzas, that people share, all of the time..

Makes me so hungry for something I generally don't eat anymore, but do so definitely love..

So taking a little inspiration from those who have posted before me, I decided to go all in and create a couple of "healthy" pizzas of my very own..

This first one is made up of a deliciously flavorful crust of Roasted Cauliflower, Coconut flour, Parmesan and Mozzarella cheeses, and some spices..

It was actually much easier to do then expected and using parchment paper to help move it on and off the Pizza stone, during cooking, made all the difference in the world..

So, literally, after 10 minutes of baking it was time to take it out and slide my other crust into the oven and decide what I should top this one with..

I made sure to have more than a few options available for me, and my Baby, and then left it up to her to decide..

After looking over everything, she went with the fresh mozzarella and basil..

So slathering the top with pizza sauce, placing some medallions of mozz' and scattering a couple of pinches of fresh cut basil—it was time to go back on the stone in the oven to finish cooking..

A handful of minutes later it was done and all ready to be devoured, added just a smidgen of shaved Parmesan for good measure and began cutting into this one to give it a try..

Yum, it was so good and the crust was so tasty—it even held together just enough to be picked up just like a regular slice of pizza..

So very good and so very healthy with all of those natural ingredients with the gluten free, low carb crust..

So going to make this again because it was so—"Definitely Delish"

"Gluten-Free Cauliflower Crust Pizza"

Ingredients:
1 small to medium sized head of roasted cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon sea salt
1/2 teaspoon freeze-dried basil (crush it even more between your fingers)
1/2 teaspoon freeze-dried oregano (crush it even more between you fingers)
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh Garlic
1/4 cup shredded parmesan cheese
1/4 cup 2% mozzarella cheese
1 egg
2-3 tablespoons coconut flour
Toppings:
Pizza sauce-homemade or store bought
Cheese fresh or pre shredded mozzarella
Toppings, whatever you enjoy.....

Directions:
1. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees..
2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil..
3. Wash and throughly dry a small head of cauliflower..
4. Cut off the florets, you don't need much stem. Place in baking dish and drizzle a tablespoon of olive oil and sprinkle a touch of salt..
5. Place in oven and roast for 20-30 minutes. Remove, and when cool enough to touch, place into food processor..
6. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should have about 2 cups of cauliflower..
7. Scoop out cauliflower and place into a dish towel or cheesecloth and squeeze. You want to squeeze out as much water as possible. This will ensure you get a nice chewy pizza like crust instead of a crumbly mess..
8. Dump cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon freeze-dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon freeze-dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), minced fresh garlic and a dash of red pepper if you want..
9. I also added 2-3 tablespoons of coconut flour at this time. Now add your egg and mix away. Hands tend to work best, I'll wear those throw away gloves sometimes so as to be able too have clean hands again when needed..

10. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either. (I used the outer ring of a spring-form pan to ensure a nice circular crust..
11. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven... (Just eye the crust the last few minutes to ensure you don't under or over cook it)
12. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - this is your personal taste that matters..
13. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted and slightly golden....
14. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious gluten-free cauliflower crust pizza!

Notes:
1. It makes a big difference oiling the parchment paper before forming the crust on it and using a pizza stone in the oven..
2. You'll want to have the oven pre-heated well ahead to allow the stone to be heated completely..
3. An average size head of cauliflower is fine, you don't want to have much more then 2 cups of processed cauliflower after roasting..
4. Can use un-roasted cauliflower as well— just rinse, remove florets, process into snow and microwave for 4 minutes on a plate before squeezing liquid out with cheese cloth..

"Mexican Skillet Dinner"

December 27, 2016 Rich at Definitely Delish

I am kind of in love with Skillet dinners lately...

They are so quick and easy to make and
you can change them up in so many different ways...

From "Frittatas" galore, to "Skillet Pizzas" and on to the recent "Oatmeal Bake" I've concocted—I just can't get enough of them..

Now with the stress of holiday cooking, presents and parties temporarily abated till this weekends New Years revelry; what better way to simplify your evening then a "Mexican Skillet Dinner"

Skillet dinners are great because you generally only get one pan dirty, and dinner can be ready in about a half an hour..

On busy weeknights when getting dinner on the table, for me and my baby, can be a struggle you don't want to have a lot of excess clean up to do afterwards—leaves more time for snuggling watching Netflix..

So, one pan dinners can be ideal and keeping a few easily customized ones that everyone likes is nice and can make for an easy night for the cook..

This "Mexican Skillet Dinner" is easy to play around with; from adding or changing the beans, type of meat, additional vegetables or variety of spices..

This one here is a pretty basic recipe for everyone but remember to be imaginative and creative in your own preparation because a meal should always be made to your own tastes..

Suffice it to say, there's an unending supply of alternatives for you to try out for yourself—to start, for the other night, I added an extra pot and cooked up some brown rice and quinoa into a healthy Spanish style rice mix separately as well as used a mix of black, pinto and dark red kidney beans in the skillet..

After a little cooking, then a sprinkling of cheese—it was under the broiler for all of two minutes and then time to dig in..

Me and my Baby loved it, and I especially love that I can change it up so easily to make an entirely different meal out of it each time..

"Definitely Delish" and definitely a dish to make again and again..

"Mexican Skillet Dinner"

Ingredients:
12 ounces Chorizo or Spicy Pork Sausage (I used lean spicy turkey sausage)
1 cup frozen Corn
1 (14 1/2 oz.) can diced Tomatoes, un-drained
1 cup uncooked Rice
1 cup Water
1 tablespoon Lime juice
1/2 small Red Onion, diced
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon ground Cumin
1 (15 oz.) can Pinto beans, rinsed and drained (I used a mix of beans)
3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese

Directions:
1. If present, remove casing from sausage. In a large skillet cook sausage over medium to medium-high heat for 10 to 15 minutes or until brown..
2. Drain in a colander; set aside..
3. Add corn, tomatoes, uncooked rice, the water, chili powder, paprika and cumin to skillet..
4. Bring to boiling; reduce heat. Cover and simmer about 15 to 18 minutes or until liquid is absorbed and rice is tender..
5. Stir in beans, onion, lime juice and cooked sausage; heat through for several minutes..
6. Sprinkle with your cheese choices; cover and let stand for 2 to 3 minutes or slide under the broiler until cheese is nice and melted..

Notes:
1. I changed my skillet to spicy turkey sausage, as well as adding a variety of beans (Red Kidney, Pinto and Black). Also I added onion and a few flavorful ingredients to liven things up..
2. I cooked my rice separately, so drained the tomatoes and didn't add the water to skillet..
3. You can slide the skillet under a broiler for a minute or two to melt the cheese quickly and lightly brown, I've done this myself..
4. Experiment, changing up spices, beans, meats, cheeses, vegetaables to make whole different varieties of skillets—from shredded chicken to short ribs, use your imagination..
There's so much you can do with a little experimentation and imagination...

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

December 10, 2016 Rich at Definitely Delish

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"The Perfect S'mores"

June 12, 2016 Rich at Definitely Delish

This week I'm going to keep it short and sweet for a change...

Now that summer is pretty much here, the pools are open and the barbecues are hot and raring to go along with the fire-pits...

It's now that that old favorite makes its way out of its winter slumber and to every backyard and poolside shindig from the East Coast to the West Coast—this of course being the trusty "S'more"

Scrumptiously sweet and gooey toasted marshmallow on top of rich luscious chocolate and sandwiched between some warm honeyed graham crackers—sounds so temptingly delectable doesn't it, but if you are like me the end result usually falls far short of the desired intention...

So if you want a change of pace from the same stale dry bland marshmallows and graham crackers that taste like they've been sitting, rotting, on some store shelves for what seems like over a decade, then these are the “S’more’s” for you...

Full of delicious, organic and quality ingredients along with the most amazing homemade flavor; trust me, you will never go back to eating those tired old S’more’s again...

Now head on out and get started on making yourself some "Perfect S'mores" right now; I know that you'll find them, oh so "Definitely Delish"

“The Perfect S’mores”

Ingredients:
Graham Crackers:
1 cup Anna extra fine flour
1 cup whole wheat flour
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/3 cup raw organic honey
3 tbsps. half & half
7 tbsps. butter
2 tbsps. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 tsp. fine sea salt

Marshmallows:
3 packs (6 tsps.) unflavored gelatin powder
1 cup warm water, divided
1 ½ cups organic granulated sugar
1 cup light corn syrup
2 tsps. vanilla extract
1/4 tsp. fine sea salt
1/4 cup powdered confectioners’ sugar
1/4 cup cornstarch

Other:
High quality Chocolate, enough for all of your S'mores-(pictured above-Ghirardelli Dark & Raspberry Squares)

Directions:
For the Graham crackers:
1. Mix all the dry ingredients in the food processor...
2. Add the butter to the dry ingredients and pulse in food processor until the mixture looks like coarse breadcrumbs...
3. In a separate bowl, whisk the milk, honey and vanilla...
4. Add the milk mixture to the flour mixture and pulse until a dough forms, about 1 minute. The dough will be sticky. Knead it together lightly on a floured surface then wrap in plastic and chill for at least 30 minutes, or overnight...
5. On a lightly floured surface, roll out the dough to around 1/8 inch thick cutting the dough into squares. Bake the dough for roughly 10 minutes at 350 degrees Fahrenheit so they remain slightly soft…

For the Marshmallows:
1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water, whisk on low for 10 seconds...
2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place it over medium heat until the sugar has dissolved. Clip a candy thermometer onto the side of the pan (if you have one) and continue to cook until the mixture reaches 240 degrees F, this takes about 8 to 10 minutes, it will bubble as it cooks...
3. After 10 minutes or reaching 240 degrees, immediately remove from the heat…
4. Turn the mixer back on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm when you touch the bottom of the bowl, approximately 12 to 14 minutes. Add the vanilla during the last minute of whipping…
5. While the mixture is whipping prepare the pans as follows; combine the confectioners' sugar and cornstarch in a small bowl. Lightly grease a 7 by 11 inch metal baking pan with canola oil. Sift the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use...
6. Grease a spatula, and even your hands, believe me this is sticky stuff...
7. When the marshmallow is ready, work QUICKLY and scrape the mixture into the prepared pan, using your spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight…
8. Turn the marshmallows out onto a cutting board and cut a little smaller than your graham cracker using a pizza wheel or lightly oiled knife. Once cut, lightly dust all sides of each marshmallow with the remaining sugar/cornstarch mixture, using additional if necessary. Store in an airtight container for up to 3 weeks...

To assemble your S'more:
1. Place your "graham cracker" off heat on your grill (or fire pit grill if you have one) to warm them slightly, then toast your "marshmallow" slowly over the open flame, turning it to get an all over color…
2. Place your chocolate squares onto the bottom graham, cover with marshmallow and then sandwich between the graham crackers. Enjoy while still warm…