Zucchini Pizza Bake with Patience, Planning, and Pergolas

Unless this is your first time reading Fork and Cork, you know that it wouldn't be a normal week around here unless some sort of project is being worked on various skill levels.

This one was a doozy and took much planning, strategy, and as always...patience.

It all started with our concrete patio.  The wear and tear of rain, hail and snow caused excessive cracks which resulted in us having it lifted, filled and repaired this summer.

It's funny (I don't really mean funny) how these projects manifest into more and more projects and deadlines...and UPS at my house every day as a result.

So here we are day one of our Backyard Discovery Gazebo/Pergola assembly line.  Again, I wish I paid more attention in my high school Geometry class.  I aced Algebra, but today, that didn't do me any good.

This is my bestest friend!   Every girl needs a great shop vac.  Well, at least around these parts anyway.

The most important step of the entire process.  Make sure no dust or residue get in the holes where the cement caulking are.  That's me, rocking that shop vac attachment like a pro!

And here we are.  Done for the summer!  (I think).  

In other news, I still managed in the midst of building a gazebo, to grow a beautiful zucchini crop this summer.  

You all remember the cauliflower pizza crust revolution.  Well, I am loving the new zucchini crust craze!

Zucchini Pizza Bake

4 cups zucchini, unpeeled and shredded

1/2 tsp salt

2 eggs

1/2 cup grated parmesan cheese

2 cups shredded mozzarella cheese

1 cup shredded Colby-Jack cheese

1 lb. ground Italian sausage

1/2 cup chopped white onion

2 Tbl minced garlic

1 (14 ounce) pizza sauce

1/2 cup sliced pepperoni

1/2 cup sliced white button mushroom

1 (4 ounce) can sliced black olives, drained

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

Preheat oven to 400 degrees.  Place shredded zucchini in colander, sprinkle with salt and sit for 10  minutes.  Squeeze out moisture from zucchini.

In a large mixing bowl, combine zucchini with eggs, Parmesan and half the mozzarella and Colby-Jack cheeses.  Press into a non-stick sprayed 9x13 pan.  Bake for 20 minutes.

While zucchini crust is baking, in a large skillet, cook the Italian sausage, onion, and minced garlic until meat is fully cooked.  Drain any grease.  Add the pizza sauce and mix.  Spoon over baked zucchini crust.  Sprinkle with remaining cheeses and add the pepperoni, mushrooms, black olives, and artichoke hearts.  Bake approximately 10-15 minutes.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Banana Muffins

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Spaghetti Squash Fritters and White Sangria Sparkler

Nine Years Ago: Grilled Vegetable Salad

 

Rigatoni "D" For The Win

 It's summertime = It's concert season!

Our summer concert season is lining up nicely and we recently hit Paramount Theatre in Denver for Moody Blues' John Lodge.  WOW!

The obligatory "prom pose" session.

We had an incredible time at the concert.  Special vocals were Jon Davison from Yes.  Brought back so many memories for us growing up in the 70's.

As our tradition goes, concert nights mean date night dinner out...yay, no cooking for me!!!

This time we went to Maggiano's Little Italy.  Oh my goodness.  It was such a treat from the moment we arrived until we left.  Always a first class experience there, never disappoints.  You must try the Rigatoni "D"...there are no words.  I stretched my meal out to take home leftovers for 2 lunches!

Rigatoni "D"

Courtesy of Maggiano's Little Italy, Denver

Mushrooms:

1/4 cup Balsamic Vinegar

1-1/2 cups Button Mushrooms, sliced 1/4" thick

1/3 cup Yellow Onion, diced 1/4"

1 Garlic Clove, finely chopped

1 tsp Kosher Salt

1/8 tsp freshly ground Black Pepper

Preheat oven to 450 degrees.  In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar.  Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the oven until mushrooms reach a deep brown color, approximately 15 minutes.  Remove from oven and reserve (set aside).

Pasta:

10 ounces Rigatoni pasta

Olive Oil

Follow directions on box for cooking.  When pasta is cooked, drain and toss with olive oil.  Reserve.

Marsala Cream Sauce:

2 cups Chicken Broth, cold

1-1/2 Tbl Corn Starch

1 ounce Olive Oil

1 lb Chicken Breast, boneless/skinless, cut in 1" long by 1/2" side strips*

4 Tbl butter

1/2 cup Chardonnay wine

3/4 cup Marsala Wine

2 cups Heavy Cream

1 Tbl Kosher Salt

1/2 tsp freshly ground Black Pepper

2 Tbl Basil, fresh, chopped

1 Tbl Parsley, fresh, chopped

3 ounces Aged Parmesan Cheese, freshly grated

*You could also shredded rotisserie chicken in lieu of cooking the chicken breast.

In a small bowl, add chicken broth and corn starch.  Mix with a wire whisk until incorporated.  Reserve.

Assembly:

In a 4-quart saucepan, add olive oil and 2 ounces of butter.  Heat until butter is fully melted and begins to froth.  Immediately add chicken and cook until well seared and slightly caramelized.

Add Chardonnay wine and Marsala wine and reduce liquid by half.  Add chicken brown/corn starch mixture and heat to a simmer.  Add heavy cream, slat, black pepper, and reserved roasted mushrooms and onions.  Cook until sauce slightly thickens.  

Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni approximately 2 minutes.  Turn flame off, add basil, parsley, and parmesan cheese.  Mix to incorporate.

Serves 4 to 6.  Enjoy!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Honey Lime Chicken Enchiladas and BLT Slaw with Cilantro Lime Crema

Four Years Ago: Grilled Steak Burrito Bowls with Fajita Veggies

Five Years Ago: No Post

Six Years Ago: Raspberry Crumb Muffins and Redecorating Bug

Seven Years Ago: Chicken, Spinach & Goat Cheese Pizza and The Frederico

Eight Years Ago: Cracked Out Chicken Bubble Up

Nine Years Ago: Grilled Vegetable Salad

Backsplash'n, Gift Baskets, and BBQ Pulled Pork Pizza

We recently completed 99.9% of the downstairs build out...only 2 bedroom closets to go...whew!

When I was selecting finishes for the lower level kitchen, I just couldn't bring myself to do glass mosaic tile again.  I wanted something fun and unique.

Kitchen "before" the big makeover.

Since we clearly have a wine cellar-grotto dining theme going, why not bring that flair to the kitchen also.  I searched like a woman with purpose, went down many rabbit holes, and successfully found wine crate lids for sale on eBay.

We spent half a day laying out the signs on the floor to get the right measurements and positioning for the new backsplash.  (I'm here to tell you, you're never too old to use your high school Geometry class lessons).  

In other news, we have friends that recently moved into their new home.  When I found this Housewarming Prayer many years ago, it really touched my heart.  I had the best time bringing this little basket of love to life for them.

All things for a new home...Bread, Salt, Honey, Olive Oil, Candle, and Wine.

Wrapped up in a pretty little bow and ready for delivery.

When time is short and leftovers are in abundance, we get creative around here.

I had too much BBQ pulled pork leftover from a recent Traeger smoke-off.  Instead of sliders, I thought pizza, why not?  Hard to imagine with this combination...so delicious and did not disappoint.

BBQ Pulled Pork Pizza

1 - Stonefire Original Naan

BBQ sauce (homemade or your favorite brand)

Pepper Jack cheese, shredded

Dill pickle chips (homemade or your favorite brand)

French's Crispy Fried Onions

Preheat oven to 400 degrees.

Place parchment paper on cookie sheet and layout the naan flatbreads.

Spread the BBQ sauce all over naan and sprinkle with the pepper jack cheese.  Place the pulled pork over the cheese, and top with a little more cheese.

Bake in oven approximately 15 minutes, or until cheese starts to bubble. 

Remove from oven and add the dill pickles and crispy friend onions.

Enjoy!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: Coconut and Macadamia Nut Bread Pudding

Four Years Ago: No Post

Five Years Ago: No Post

Six Years Ago: No Post

Seven Years Ago: Caprese Grilled Chicken with Balsamic Reduction and The 2 AM Towel

Eight Years Ago: Asian Shrimp Salad, Age Spots and Angeline Wine

Nine Years Ago: Fajita Salad and Island Fever

Deconstructed Chicken Enchiladas and Dishes Addiction

 

We have hit that quarterly milestone where I am trying to purge, purge, purge pantry, refrigerator, and freezer.

What a better way to celebrate Cinco de Mayo than with a kitchen combo creation to use up those last few tortillas, half bag of shredded cheese, 1/4 container sour cream...I think you get the picture now.

As an added bonus, I get to use my fun "new" plates that I discovered at our local Habitat for Humanity Store.  This store is the greatest (and the worst) thing that has happened to me since moving to B-Town five years ago.  I really do need addiction help from buying dishes.  Come on though...how great area these plates!

Deconstructed Chicken Enchiladas

1 Tbl olive oil

1 onion, chopped

2 Tbl mined garlic

1 tsp ground cumin

1/2 tsp salt

1 large tomato, diced

(2) 10-ounce cans red enchilada sauce

1/4 cup sour cream

1/4 cup chicken broth

8 +/- corn tortillas, cut into small triangles

4 cups shredded, cooked boneless, skinless chicken breasts

8 ounces Pepper Jack shredded cheese

Preheat oven to 350 degrees.

In a medium size skillet, add the olive oil over medium heat.

Add the onion, garlic, cumin, salt, and tomato.  Stir until the onion has softened, about 5 minutes.

Transfer the onion mixture to a large bowl.

To the onion mixture, add the enchilada sauce, sour cream, and 1/4 cup chicken broth, shredded chicken, and tortilla triangles.

Stir carefully, making sure everything gets combined and coated.

Spray a 13x9 baking dish with non-stick spray.  Spoon the entire mixture into dish and spread evenly.

Cover with foil and bake 20 minutes.  Remove the foil and spread the shredded Pepper Jack cheese all over the "enchiladas".  Bake uncovered 10 more minutes.

Serve with your favorite rice and beans.  

I drizzled some avocado crema over my portion...took it to a whole new level!

Enjoy!

One Year Ago: Mexican Crispy Roasted Potatoes for Cinco de Mayo

Two Years Ago: No Post

Three Years Ago: Maui Wowie Shrimp

Four Years Ago: The Paloma and Cinco De Drinko

Five Years Ago: Waborita and Cabo Wabo Shrimp Quesadillas

Six Years Ago: Italian Sausage Surprise and Life From Scratch

Seven Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Eight Years Ago: "Un"Fried Ice Cream in Cinnamon-Sugar Bowl

Nine Years Ago: Margarita Cupcakes

8th Annual Masters Champions Dinner and The Secret Door

Last night was our 8th Masters Champions Dinner...and it did not disappoint.  So much fun bringing in old friends, new recipes and many, many, many laughs.

Shout out to Scottie Scheffler for one of the most fun and delicious menus we've had the pleasure to put together for our annual event.

 

Cheeseburger Sliders Scottie-Style

~ and ~

Firecracker Shrimp

All of our couples friends soared at their assigned dishes.  I could have been completely fine with the appetizers...I was stuffed!!

After our Tortilla Soup, Ribeye Steak, and Blackened Redfish, we pushed through to make room for dessert.  I had so much fun putting this platter together.  I must remember this for future events.

Table setting complete and we are ready for a proper 19th hole feast.

As always in our tradition, everyone receives their personalized custom menus to take home.

This year's big reveal was the secret door.

This door has been four years in the design, engineering, and building phases to get to where it now stands today.  

When we started our downstairs build-out, we knew that we wanted to have an artful closure to hide the mechanical room.  So of course what do you build in your wine dining grotto...a murphy secret door that also serves as your wine racks display.

But of course, no wine cellar would be complete without it's dedicated family vintage signage.

Cheers!

One Year Ago: 7th Annual Masters Champions Dinner and Featuring The Augusta Azalea Cocktail

Two Years Ago: No Post

Three Years Ago: Choc-O-Nutter Muffins and The Game Maker

Four Years Ago: 4th Annual Masters Champions Dinner...Sweet Corn Creme Brulee

Five Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Six Years Ago: Creamy Rosemary Potatoes

Seven Years Ago: Torta Rustica and Tax Day Anniversary

Eight Years Ago: Cambozola Platter on the Patio and Meal Planning

Nine Years Ago: Bunny Bundles

Basil Butter

Happy St. Patrick's Day to you all.  As green is in the air, so are my starter plants.  We are getting ready and planning this year's "crops" for our backyard garden.

Last year my basil, zucchini, and romaine took over and I couldn't keep up with them.  This year, I am determined to brush up on recipes sooner than later, so I am prepared to use everything at the ready.

Due to last year's basil harvesting, I became obsessed with compound butters...especially Basil Butter.  I mean obsessed!  It's the easiest accoutrement you can make and yet so complex in beautiful flavor.

This is how it goes...

Take a large handful of basil leaves and give them a spin in your food processor.

Next, add one stick (1/2 cup) softened butter in with the basil and let them dance around 

in the processor.

Isn't that just the most beautiful sight....ever!?!?

Put the blended butter and basil leaves in a ramekin dish, smooth the surface out.  

Sprinkle a little sea salt on top and let chill in the refrigerator for a couple hours.

I like to enjoy this luscious basil butter on a Saltine cracker for a little afternoon treat.  Which by the way, I recently read that some foodie claims that they just discovered butter on saltines as the latest gourmet food rage.  Are you kidding me??  This was a staple for me growing up in the 70's (with my glass of Tang)...of course, we could not afford butter, so it was margarine.  And now it's considered trendy?  I am truly speechless.

This basil butter is also fantastic on a steak with a little blue cheese crumbles, or your favorite grilled fish.

Enjoy!

One Year Ago: Spaghetti with Black Olives and Orange Zest, and Mini Bar in a Jar

Two Years Ago: Copycat P.F. Chang's Chili Sauce and Sofas

Three Years Ago: Aspen Coffee and the ABCs of Marriage

Four Years Ago: Patty's Creamy Pesto Shrimp and Another Project Off The List

Five Years Ago: Eating My Words...Part 2...Cheese & Crack

Six Years Ago: 20-Minute Skillet Tuscan Tortellini and Sun Dogs

Seven Years Ago: Baked Shrimp Scampi and Bargain Shopping

Eight Years Ago: Blarney Bark

Nine Years Ago: Green Eggs and Ham - "Angus The Ham"

Peach Sangria

I hope your summer is going well as we are now starting to feel fall around the corner.  I have already began pulling some of the garden and flowers up as I think they have all reached their peaks.

It's Peach Festival season here now with fruit stands and farmers markets featuring the famous Colorado Palisades peaches on every corner.

In addition to my new favorite summertime drink with this Peach Sangria, here are a few of my other favorite peach recipes from years past.  Enjoy!

Raspberry-Peach Pound Cake

Basil, Bacon and Peach Baked Brie

Peach Mustard Glazed Pork Tenderloin

Peach Sangria

1 bottle Pinot Gris, chilled

1 cup peach flavored juice

1/2 cup peach Schnapps

4 peaches, sliced

1 cup raspberries

Mix all ingredients in a large pitcher.  Chill for at least 4 hours.  Serve in wine glass over ice.

Cheers!

One Year Ago: No Post

Two Years Ago:  Yellow and Red Tomato Pico De Gallo and Pictures

Three Years Ago:  Basil and Black Pepper Brined Chicken and The Lost Kitchen

Four Years Ago: No Post

Five Years Ago:  No-Bake Ombre Blackberry Cheesecakes

Six Years Ago: Grilled Shrimp, Corn and Avocado Salad...Surviving Roadtrips

Seven Years Ago:  Cheesecake with Strawberry Sauce...School's In Session

Eight Years Ago:  Orzo Salad With Everything and Redecorating Everywhere

Nine Years Ago:  Puttanesca Pasta Night

Tropical Sushi Shrimp Stacks

I was recently back in Alaska visiting my family and friends for a few days before the rainy weather set in.  No such luck.  It rained and rained...and rained.

My friend Felicia made arrangements for us to do Reindeer Yoga one night.  Yes, you read that correctly.  Reindeer Yoga!  Can you even imagine?  Well, unfortunately I am going to have to imagine until next June.  The weather did not cooperate, so we had to cancel.

I decided to make it up to her by making us dinner at her house and enjoy the movie The Lost City (which as a side note, if you have not seen this movie yet...what are you waiting for??)  

At any rate, Felicia is a vegetarian, which I love that it challenges me to look for and try new things.  I thought something shrimp themed would be fun.  Then I thought, let's stack our dinner sky high while we're at it, just to add to the adventure.

Back in the day, "stacked" food was quite the trend and I (of course) had an entire set off difference shape and sizes of stacking templates to make appetizers, dinners, and desserts.  To this day, I have no idea where those templates ended up.

So I found my self literally in the middle of Alaska trying to find stainless steel food molds.  Nothing.  Time was running out and so were my options.

The good thing about remodeling my house these past 4 years is that I know every aisle and product in Lowes, Home Depot, and ACE Hardware.  The bad thing about remodeling my house these past 4 years is that I know every aisle and product in Lowes, Home Depot, and ACE Hardware.

As I was driving from place to place to look for these rings it hit me...!  PVC pipes!!!  I know they come in all heights and diameters.  I also know that the PVC material is non-stick, like stainless steel so the stacks will slide right out.

Lowes was on the way to Felicia's house.  I knew the exact aisle to find them and within 5 minutes I had my shrimp stack "food molds" bagged up and was back on the road.  I love it when a vision and plan comes together.  Don't worry, I washed and scrubbed the PVC pipe prior to use...although their scanning stickers would not come off the outside!

These shrimp stacks were like a sushi roll taken to a new dimension!  I cannot wait to make these again, they were awesome!  I did take a few shortcuts because after all we had Channing Tatum and Brad Pitt waiting for us in our after dinner movie.

 

Tropical "Sushi" Shrimp Stacks 

Makes 2 serving stacks

Maui Wowie Shrimp 

PF Chang's Dynamite Sauce (or make your own Sriracha Mayo sauce)

Guacamole (preferably homemade, or your favorite brand)

Trader Joe's Pineapple Salsa (or Newman's Own Mango Salsa)

7.4 ounce Annie Chun's Sticky Rice

Fresh Gourmet Wonton Strips

4" diameter stainless steel food mold, or PVC pipe

Maui Wowie Shrimp:

1 pound uncooked medium shrimp, peeled, deveined, and tails removed
1 pinch garlic salt
1 pinch ground black pepper
1/4 tsp cayenne pepper
1/2 cup mayonnaise
1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate.  (you can also do this on a grill pan over your cooktop)

Thread shrimp onto skewers.  Season both sides of shrimp with garlic salt and black pepper, and cayenne pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side.  Squeeze with fresh lemon wedges.  Set aside and let cool.

Make the sticky rice according to package directions.  Set aside and let cool.

While the rice is cooling, give the cooked shrimp a rough chop.

To Assemble Stacks:

Place a food mold on each plate.  Divide the rice evenly and spoon into each mold, pressing down to compact the rice.  Place 1/2 cup of the cooked shrimp on the rice and press down.  Spoon a thin layer of guacamole to completely cover the shrimp.  Using a slotted spoon, add a thin layer of pineapple (or mango) salsa on top of the guacamole, making sure to cover. (I use a slotted spoon, so that I get more of the fruit and less juice, so it doesn't get soggy). Lightly drizzle the Dynamite sauce over the salsa.  Place the wonton strips on top.  Carefully hold the wonton strips to secure the stack as you slide and remove the mold.

One Year Ago: No Post

Two Years Ago: Copycat Fuzzy's Fuzzy Peach

Three Years Ago: Peach Mustard Glazed Pork Tenderloin

Four Years Ago: No Post

Five Years Ago: Caprese Chicken Lasagna

Six Years Ago: Seniors, Shrimp Skewers with Pesto and Cheddar Polenta

Seven Years Ago: "Eat The Cookie...Buy The Shoes"

Eight Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Nine Years Ago: Snickerdoodles At End Of Summer

Mexican Crispy Roasted Potatoes for Cinco de Mayo

 

Cinco de Drinko Mayo is tomorrow!  Lots of wonderful food...some tequila may be involved and then back to more and more food.

I'm looking forward to trying some new items and remaking some favorites.  We love to make our own salsa and guacamole from scratch here with the freshest of veggies, herbs, and spices.

Unfortunately I end up "taste testing" a little too much and then have no room for dinner.  Luckily most everything can be stored up for awesome lunch leftovers.

These Mexican Crispy Roasted Potatoes are unreal!!!  Not only are they great with steak, they also pair beautifully with chicken.  I hope you enjoy them as much as we do.  Stay safe tomorrow, be well and keep on sparkling!

Mexican Crispy Roasted Potatoes

Courtesy of Isabel Eats

1-1/2 pounds petite red potatoes, washed and quartered

2 Tbl olive oil

1-1/2 tsp salt

1/2 tsp ancho chili powder

1/2 tsp dried oregano

1/4 tsp coriander

1/4 tsp garlic powder

1/4 tsp black pepper

1 pinch cayenne pepper

1/2 cup freshly grated Parmesan cheese

4 Tbl finely chopped cilantro (optional)

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or spray with non stick cooking spray.

In a large bowl add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper, and cayenne pepper.  Add potatoes and toss until potatoes are full coated with spices.  Transfer to baking sheet.

Do not overcrowd the potatoes, as they need plenty of room to breathe so they can crisp up.

Sprinkle potatoes with Parmesan cheese and bake for 20 minutes.  Remove from oven, flip over the potatoes and bake for another 20 minutes until crispy.

Sprinkle potatoes with cilantro if desired and more salt, if needed and serve.

One Year Ago:  No Post

Two Years Ago: Maui Wowie Shrimp

Three Years Ago: The Paloma and Cinco De Drinko

Four Years Ago:  Waborita and Cabo Wabo Shrimp Quesadillas

Five Years Ago: Italian Sausage Surprise and Life From Scratch

Six Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Seven Years Ago:  "Un"Fried Ice Cream in Cinnamon-Sugar Bowl

Eight Years Ago:  Margarita Cupcakes