SICILLIAN PAN BAKE

This is perfect comfort food for a party. Easy dipping & hearty for all your guests.  Typically there is nothing left, luckily since it is hot fresh out of the oven it lasts a little longer. (well if you are lucky) ;)

1. Make your favorite pizza sauce. My fav easy sauce. 1can Kroger tomatoes with basil, oregano & garlic in it. Add more spices to taste, I like red pepper flakes to give it a spicy kick, and more garlic, oh and onion can't ever have too much onion!  Let that simmer.


2. For the bottom layer: In a medium bowl, combine the 0% fat greek yogurt (fage), 1/8C Parmesan, 1egg, garlic and sicillian spices. Spread the mixture evenly into an oven-safe casserole (8-9-inch pie pan). Set aside.

3. For the toppings:  pepperoni in pan & stir until pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. (usually pepperoni emits enough of its own oil) but if not add 1tbsp evoo.

4. Add 1tbsp evoo, red bell peppers & saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat. I also like zucchini & squash for more veggies in my bake & when being health conscious use a ¼ amount of the pepperoni or cut it out.

5. To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper, veggie/mushroom mixture, and then the pepperoni. Evenly distribute rough chopped mozzarella over the top.

6. Bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan.

7. Garnish with fresh chopped basil & and serve hot with breadsticks.

SHRIMP BEINGETS

Ok You guys know by now, I'm always recreating recipes that I enjoy out to eat.  This is my spin on the Chart House's Shrimp Beingets. They are really easy, and quite tasty.  I like dipping them into my Lemon Basil Aioli sauce, but its traditionally served with a Remoulade Sauce, and sometimes its even spiced up. 

1 tablespoon vegetable oil


1/2 cup chopped onions

salt

cayenne

1/8 c red peppers

2 tbsp chopped garlic

1/2 c chopped green onions

1 pound medium shrimp, peeled, deveined and rough chopped

3 eggs, beaten

1 1/2 c milk

2 tsp baking powder

3 1/4 c flour

dash  Worcestershire Sauce

dash Hot Sauce

Solid vegetable shortening for deep-frying

Heat the oil in a skillet over medium-high heat. Add the onions. Season with salt and cayenne. Saute for about 2 minutes, or until slightly wilted. Add the pepper and 1 tbsp garlic & continue to saute for 1 minute.

Season the shrimp with Creole Seasoning. Add the shrimp to the pan and saute for 2 minutes. Stir in 1/4 cup of the green onions. Remove and set aside to cool.

Make a batter by:

Combining the beaten eggs, milk and baking powder. Season with salt and pepper. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth.  (Wondra works nice for this)

Add the seafood mixture to the batter and fold to mix. Season with salt and cayenne.

Heat the shortening. Season with a dash of Worcestershire & hot sauce. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels.

Season the beignets with cajun or creole powder, Serve the beignets with traditional Remoulade Sauce, or my lemon basil aioli. YUM, these make great appetizers, or even what appears to be a nice fancy dinner, serve with rice or baked potato & aspargus.

Yields: approx. 2 dozen.