Wednesday, April 12, 2017

Pepperoni Roll Up

Pepperoni Roll Up

It is a beautiful sunny day here in Georgia. It seems that always when the spring comes, all my memories from growing up flood in. I am from Charleston, WV. and there are certain combinations of foods that we like, My mother however didn't make these much, so I guess really It must be in the water.

In WV they make some really good ones, and my take is just a simple, quick, just kinda trying to find and fix that craving.

I also used the turkey pepperoni which makes the calories a little better and I like the taste. Real pepperoni would give it a stronger and a little more greasier taste. So really it is how you prefer it.

This dough that I used is just a regular pizza dough, but I found these packages of pre-rolled and ready to go, marked down, so I grabbed a bunch and frozen. Then every week or so, I will thaw one out and keep for those days, for a quick kinda lunch or dinner.

Pepperoni Roll Up


1 9x13 pizza dough. Any kind would do, Pillsbury makes a thin crust one, that is nice.

1 package of turkey pepperoni, (you can use the regular, or even deli pepperoni)

1 cup of shredded cheddar lite cheese

A few sprinkles of Garlic Salt

A little olive oil

A little sea salt.


1. Roll out your dough flat to 9x13. (I spray a piece of parchment and roll on that, so that I can roll-up the dough easier.

2. Place the pepperoni all over it, to the edges.

3. Sprinkle with the cheese.

4. Sprinkle lightly a little garlic salt.

5. Roll up, I start at bottom and roll small, pulling up on the paper underneath so it rolls pretty.

6. Place roll, seam side down on a  parchment lined cookie sheet or a Pam sprayed sheet tray, or foil lined and sprayed.

7.  Lightly dribble olive oil on top, very, very lightly, take your hand and swipe it all over the top.
Sprinkle just a little sea salt.

8. Bake at 350 for about 20 minutes, until it gets nice and brown.

9. Take out, let rest 5 minutes and cut. I cut into 8 pieces.

I even did the math with the calories and I ended up with 250 calories a portion. Not bad for a nice lunch.

So I am now writing this, after enjoying a tasty little memory trip to WV.  The sun is shining, and I am going to soak up my vitamin D.

Enjoy you life, cook at home, bring that family back to the table, it is really just that simple

Monday, April 10, 2017

Chili Pie

Chili Pie

So it is Monday and I am looking through the refrigerator, assessing what I am going to do with the leftovers from late in the week and through the weekend. My bunch usually eats through most of everything. I really make an effort to not waste, and if I can make it into an entirely new meal then I won all the way around.

I made chili last week, you know that craving kinda, chili, where you need that meaty, and that spicy, hot kick. Just sometimes you need that. You know what I am talking about.

Out of this chili, we had chili and grilled cheese, and later in the week chili and home baked fries. I had also got a few bowls for lunch. So just a little while ago, I was thinking I was going to bag it and freeze it when a thought struck me.

Chili Pie


2 cups of leftover chili (or new chili, or even can chili)

1 box of jiff cornbread

1 egg

1/3 cup milk

1/4 shredded cheddar cheese

1/2 diced onion


1. Prepare the jiff cornbread, that includes the egg and the 1/3 cup of milk. Mix up and put in a 8 x 8-ish pan. I actually think mine was a little 6 x 9. I sprayed Pam and poured and spread out my cornbread mixture.  350 for 15 minutes. Cook this until cooked, but not brown. I stick a knife in the middle and it came out clean.

2. While the cornbread is cooking, I put my chili in a pan, and cooked it a bit to take the cold out of it and make the end results faster.

3. When the cornbread is done, bring out of oven, and pour the chili on top.

4. Top the chili with the onions, and then sprinkle the shredded cheddar on top.

5. Bake at 350 for only about 10 minutes, Until all melts and the bottom is brown a bit.

Let cool a minute and cut into portions.

So Monday's Dinner is complete and I again, saved a meal, and recreated a nice weeknight meal.

Keep it Simple, bringing the family back to the table.

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad

It seems that when ever I get a good deal on steaks, I get enough for everyone and then always one more. That one more then becomes a wheel and dealing item in the fridge. I love it to myself, well yea, I cooked and slaved over it all. My kids, hmmm, they only want it if I do something with it for them. My husband the meat eater he is; will steal this and eat it, bare handed and cold, and then throw a nibble to the dogs.

Today, I shipped my crew off and I had the day alone. I decided to make a light lunch for such a beautiful sunny Saturday. I was smart and hid my little lonely last piece of steak. I thought and thought. What is better on a steak, than pepper and then blue cheese.. tomatoes would have been a great addition, but sadly that I didn't have.

So this salad was born. I took the time and cut up the steak in bite size, and it makes it such a more manageable salad, than, all that too big a bite, and chewing and chewing.

My Friday leftover, turned into a Saturday Lunch Special.

Pepper Encrusted Steak Croutons on a Romaine Blue Cheese Salad


1 piece of steak, already cooked, but if not you can cook it, I would say I like the 1 whole piece per person, but you could stretch it and get two out of it.

Pepper, plenty on hand, and you can judge how much you will like.

3 tablespoons of olive oil

1 Romaine lettuce, I like to cut it into ribbons, I like the texture of it, and less of a big bite,

1/4 cup or less of blue cheese crumbles.

2 tablespoons of Kens blue cheese dressing (or any dressing) At this point, you may just mix a little sour cream and add you crumbles, but I like easy.


1. Cut the steak into little bite size pieces, that you can actually chew and they stay a bit tender.

2. Put the steak in a small saute pan, with the olive oil and plenty of pepper, and bring up the heat at the same time, turning it over and over so the pepper will start to mingle with the steak.

3. In a bowl, (I use a bowl with a lid, or you can use a gallon baggy) cut your romaine lettuce. I like it in ribbons, so I cut the bottom off and then cut go up about an inch at a time, This makes a nice salad, Put it in a bowl with the lid or a baggie, and pour in the 2 tablespoons of blue cheese dressing. Toss around until it is all coated.

4. Pour out into a nice size salad bowl and crumble blue cheese on top.

5. Add the hot, saute, peppery, steak, leave no juices in the pan, to the top of the salad.

and need I say more,,,,, the wow, is there... the heat from the salad, wilts a little of the lettuce, but then makes the blue cheese melt. Even that little bit of peppery, olive oil that was in the bottom is just so tasty and yummy.

I wanted to start sharing my recipes again. Especially the ones that take what you think is a left-over to a Main Star Dish.

I am all about the simple, and being thoughtful and mindful to what you buy in groceries and how you can use them to their fullest is a great way to keep costs down and dine well.

I am finding these days, that even in a restaurant you are not getting a satisfying meal, and half the time you really don't know what you are eating, and it is getting even more costly.

So hurry home, get back to the table, back to simple times.