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Category: Appetizers

Casaculinarian.com Featured Appetizer for our Friday Cocktail “Homemade Casa Pizza Rolls”

 

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Casaculinarian.com Featured Appetizer for our Friday Cocktail

“Homemade Casa Pizza Rolls”

This was my Sons Matthews idea… He really likes Tostino’s Pizza Rolls, he said can we try to make them? I love-making new stuff for the first time. Of course you learn how to make them better the next time. The donut cutter we used was to big. So next time we will make them smaller…

Casa Pizza Rolls:

pizza dough recipe link below:

Always try to use bread or high gluten flour

Pizza Dough for Home

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Ok so we rolled the pizza dough out nice and thin. We used a small donut cutter to make these circles. We made them a bit larger with our hands. Egg washed each top and bottom. Add 1 oz. shredded mozzarella and 1 teaspoon of pizza sauce to the middle. Some we added chopped pepperoni also. Placed a top on. Forked down the sides. Cut a square with the pizza cutter. Example below:

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Place in the freezer for 60 minutes. Cook in the deep fryer on 350 degrees. Cook both sides golden brown and take out before cheese melts through…

As they come out of the fryer sprinkle with parmesan cheese, granulated garlic, and parsley.

Thanks Matthew, Enjoy, Jason.

Casaculinarian.com featured International Quesadilla for week 4/25/2016 “The Big Italian Melt”

 

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Casaculinarian.com featured International Quesadilla for week 4/25/2016

“The Big Italian Melt”

Flour Tortilla’s 7 inch 2

deli provolone 3 slices

deli ham 3 slices

deli salami 3 slices

pepperoni 8 slices

shredded mozzarella cheese 3 oz.

butter 1/2 tablespoon

baking spray as needed

On a flat griddle turn to 300 degrees. Spray with cooking spray. lightly cook the ham, salami, and pepperoni on both sides. Take off and wipe the griddle clean. Spray again with cooking spray. Add butter and wipe it across the griddle with a paper towel. Add two flour tortilla’s to the griddle. Add provolone to one and mozzarella to the other. Add ham to one side and salami and pepperoni to the other. Cook for two minutes and then place them together. Use a plate as a weight and cook for an additional minute on both sides. Cut into four triangles and serve with spicy marinara. Enjoy, Jason!

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Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

 

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Classic Plum Tomato, Red Onions, and Fresh Mozzarella Cheese Salad

This is the perfect time of year for this great classic salad. It can be an appetizer, a salad, or a side dish with your dinner.

plum tomatoes 5 cut in six wedges then in half

red onion 1/2 sliced

fresh garlic cloves 2 chopped

olive oil 1/8 cup

fresh mozzarella cheese two 4 oz. balls cubed

balsamic vinegar 2 tablespoons

Italian seasonings 1/2 teaspoon

Kosher salt 1/2 teaspoon

black pepper 1/4 teaspoon

granulated garlic 1/4 teaspoon

onion powder 1/4 teaspoon

fresh parsley chopped 1 tablespoon

fresh basil chiffonade 1 tablespoon

grated Parmesan 1 tablespoon

In a mixing bowl chop all your vegetables, add seasonings, all cheese, olive oil, and vinegar. Mix well. Let sit 30 minutes to marinate. Mix again before serving. Enjoy, Jason.

Casaculinarian.com featured Appetizer to pair with our Sangria “Fried Homemade Fresh Mozzarella Cheese with Marinara for Dipping”

 

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Appetizer to pair with our Sangria

“Fried Homemade Fresh Mozzarella Cheese with Marinara for Dipping”

Fresh Mozzarella Cheese breads very easily because of all the moisture in it.

Homemade or store. Link for homemade at the bottom of the page. One ball of cheese will serve as appetizer’s and for the burgers…

Egg 1 mixed into egg wash

Italian seasoning bread crumbs 2 cups

Cut the ball into eight slices smother in bread crumbs, then egg wash, and final coat in bread crumbs. Place in freezer to set for 30 minutes. Serve with Marinara for dipping…

Enjoy, Jason

Making Fresh Mozzarella at Home

Casaculinarian.com Featured Spring Salad for week 4/18/2016 “BBQ Chicken Ranch Salad over Flat Bread”

 

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Casaculinarian.com Featured Spring Salad for week 4/18/2016

“BBQ Chicken Ranch Salad over Flat Bread”

Yummy!!! This is a great dinner and good calorie count for dinner… Recipe is for 4 Salads

Flat Bread Recipe. Follow Pizza Dough link below. Always try to use High Gluten Flour or Bread Flour if possible…

Pizza Dough for Home

Use half a ball of dough about 11 oz. Spread out in a rustic look.  Not your typical round pizza look.

olive oil 1 tablespoon spread on dough

parsley 1/2 teaspoon sprinkled on dough

Parmesan cheese 1 teaspoon sprinkled on dough

Mozzarella cheese 2 oz. shredded sprinkled on dough

Italian seasonings 1/2 teaspoon sprinkled on dough

granulated garlic 1/4 teaspoon sprinkled on dough

Cook in oven on pizza screen or stone at 400 degrees till crispy, example below.

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Cut into 4 squares.

Lets prepare salad

Purdue Chicken chunks 8 oz. baked

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BBQ sauce 2 oz.

6 cooked slices of bacon chopped

plum tomatoes 2 chopped

red onion 1/4 sliced

light ranch dressing 3 oz.

iceberg lettuce 1/2 head cut into salad

Place your cleaned iceberg lettuce in a mixing bowl. Add tomatoes, onions, and light ranch dressing. Mix well. Cut flat bread into 4 pieces. Place on plates. Add salad to each flat bread. slice chicken and mix with BBQ sauce and equally distribute to each flat bread. Garnish with the chopped bacon… Yummy. We stayed on the BBQ ranch theme for the week. Everyone loved it!!! Enjoy, Jason.

Chicken and Pasta Bake on a Pizza Pie

 

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Chicken and Pasta Bake on a Pizza Pie

the healthy Smoothie and Salad coming later, for now its time to stop counting calories…

Ok so we made this pasta dish with fresh pasta a couple of weeks ago. We do not want to use fresh pasta in the pizza oven so we substituted it for dry penne. Follow the recipe link but do not bake. We will bake in the pizza oven on the dough.

Baked Pasta with Chicken Chunks and Melted Mozzarella Cheese

For Pizza Dough recipe best to use high gluten flour or bread flour.

Pizza Dough for Home

Ok so this recipe calls for half a dough ball. The other half we will use later for a Spring Salad over Flat Bread. Roll your dough out in any shape on a clean floured surface. This is a rustic pizza so it can be any shape. Add 1 tablespoon of olive oil to the rolled out dough on a pizza screen. Spread the olive oil all over the dough with a pastry brush. Sprinkle 1 teaspoon parmesan cheese, 1/4 teaspoon parsley, 1/4 teaspoon Italian seasonings, 1/4 teaspoon granulated garlic. Add your pasta bake to the pie leaving a seasoned crust. Top your pasta with mozzarella cheese. Bake in oven on a pizza stone at 400 degrees till crispy. Or 525 degrees in a pizza oven. Yummy, enjoy! Jason

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Casaculinarian.com Classic Sides, “Pan Fried Breaded Cauliflower”

 

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Casaculinarian.com Classic Sides,

“Pan Fried Breaded Cauliflower”

This is a Family Classic. We usually make it on the Holiday’s… My Mom and my Grandmother…

Cauliflower 1 head

eggs 4

milk 1/8 cup

salt and pepper for taste

Parmesan cheese 3 tablespoons

Italian bread crumbs 3 cups

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Add water to a large pot on medium to high heat. When it comes to a boil add raw cut large cauliflower florets. Cook for 5-9 minutes. You want your cauliflower Al dente. Shock with cold water. Let rest.

Mix your eggs, milk, salt, pepper, and Parmesan cheese. Add shocked cauliflower and coat all florets well.

Add egged cauliflower to bread crumbs and coat well.

In a large sauté pan add 1/2 cup of vegetable oil. Place on medium heat. Brown all sides of cauliflower and drain oil off on a paper towel. This is a fantastic simple recipe…

Enjoy, Jason.

Casaculinarian.com International Quesadilla of the week 4/18/2016 “BBQ Breaded Chicken with Bacon and Mexican Blend Cheese”

 

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Casaculinarian.com International Quesadilla of the week 4/18/2016

“BBQ Breaded Chicken with Bacon and Mexican Blend Cheese”

On nights where we have sports we try to make home-style meals and sometimes try to use a good frozen products that is healthier than the average products. When we use chicken chunks we use the product below:

purdue

Simply Smart Chicken Chunks baked 1/2 cup

1/2 cup Mexican blended cheese shredded

BBQ sauce 4 tablespoons

bacon 4 slices cooked and chopped

cooking spray

butter 1 tablespoon (twice)

4 flour 7 inch tortilla shells for 2 Quesadilla’s

Bake the chicken product until cooked on 350 degrees. 15-20 minutes. In a mixing bowl add BBQ sauce and slice the cooked chicken and mix. Cook the four slices of bacon on a griddle on 325 degrees. When cooked take off and chop. Add to chicken and mix. Lower Griddle to 300 degrees. On a clean griddle and add butter. Wipe with a paper towel as it melts. Add 2 flour tortilla’s to the griddle. Add half the cheese to the top of both tortilla shells. Add half the BBQ chicken and bacon mixture to the shells. After 2 minutes place one shell on top of the other. Add a plate for weight on top. Cook 2 additional minutes on both sides. Repeat for the second Quesadilla. Cut into four triangles and serve with Ranch dressing. Enjoy, Jason.

Casaculinarian.com Appetizer to pair with our Friday Cocktail, “Bam Bam Wings”

 

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Casaculinarian.com Appetizer to pair with our Friday Cocktail,

“Bam Bam Wings”

This recipe is for a dozen wings…

raw cut and rinsed chicken wings 6 whole wings cut into 12 segments

salt and pepper for taste

olive oil 1 tablespoon

Sriracha Hot Sauce 4 tablespoons

mayonnaise 5 tablespoons

lemon juice 1 teaspoon

Ranch Dressing for Dipping

In a cooking bowl cut the wings and add olive oil and salt and pepper and mix well. Let sit for 15 minutes. Bam Bam Sauce, in a small bowl add mayo, Sriracha, and lemon juice. With a whisk blend together well. Examples below.

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In a deep fryer set to 350 degrees fry the wings till skin is crispy and internal temperature is 160 degrees. In a sauté pan add Bam Bam sauce on low. We just want to take the chill out of. We do not want the sauce to break since it’s a mayonnaise base. As Wings are cooked add directly to sauté pan to coat well. Serve with Buttermilk Ranch Dressing for dipping. Enjoy, Jason.

Guest Chef on Casaculinarian.com Maurice Flores- Signature Sandwich Recipe- “Chicken Fajita Quesadilla”

 

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Guest Chef on Casaculinarian.com Maurice Flores- Signature Sandwich Recipe-

“Chicken Fajita Quesadilla”

I worked with our Guest Chef for almost 17 years… He truly is as good as anyone I know…

Recipe is for two Quesadilla’s

large flour tortilla shells 4

boneless cleaned and rinsed chicken breast 1

red bell pepper 1 cut into strips

onion yellow 1/2 cut into slices

cheddar cheese 8 oz. four for each quesadilla

Pico de Gallo 1/8 cup

on the side- guacamole, sour cream, and classic salsa

Chicken Breast:

salt and pepper for taste

Goya Sazon seasoning 1/2 teaspoon

fresh cilantro chopped 1 tablespoon

olive oil 1 tablespoon

In a glass bowl add chicken breast and above ingredients. Mix ingredients over chicken and let marinate for 15 minutes. Grill or Sear and place in the oven until cooked. 165 internal degrees. Set aside.

Sauté onions and peppers with salt and pepper for taste in 1 tablespoon of olive oil. Leave them al dente.

On a flat griddle place on 300 degrees. Spray lightly with cooking spray, then add 1 tablespoon of butter to the griddle. When it starts to melt use a paper towel to spread it out. Add 2 flour tortilla’s to the griddle. Add 4 oz. of cheese spread out on both shells. Slice your chicken and spread out on both shells. Do the same with your pepper, onions, and Pico de Gallo. Place a cover (another tortilla shell on top of each). Add a plate on top of both as a weight. Cook 2 minutes on both sides. Serve with Guacamole, Sour Cream, and Salsa.

Thanks Chef Maurice.

jose flores