4th of July

Flat Bread Italian Sausage Pizzas with Balsamic Glazed Mushrooms

June 30, 2017 by The Partial Ingredients

In honor of the 4th of July, I decided to “Americanize” a traditional Italian food–pizza. And what could be more American than messing with a traditional cuisine? I had heard about flat bread being used as a substitute for dough but I had never tried it and was pretty skeptical at first. Italian Americans might cringe at the idea of using flat bread but trust me it’s worth trying out! I even used my Sicilian American fiance as a tester for this recipe and I got his enthusiastic approval.

My favorite part about this recipe is the red sauce which can, of course, be used on regular pizza dough if you have that available. The longer you cook it the better it tastes but I only had about 45 minutes and it still turned out delicious. The sauce’s recipe is super basic but tasted fantastic with everything else. The secret ingredient is a pinch of brown sugar (not white sugar!) which mellows out the acidic tomato sauce. I sauteed brown baby bella mushrooms with balsamic vinegar which added a little tangy sweetness to the pizza as well. I had Parmigiano Reggiano on hand but some thick sliced mozzarella or Romano cheese would be amazing with this too. The great thing about pizza is you can take this recipe, mess around with it, and make it your own. That’s totally the American way, amirite?

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Bacon, Avocado & Roasted Jalapeño Sandwich

August 31, 2016 by The Partial Ingredients

This sandwich is my top favorite at the moment and it’s actually really easy to make. How can you not love bacon and avocado in one sandwich? That is practically a match made in heaven! The key to this recipe is the roasted peppers. I like to use jalapenos that are on the moderately hot side. You can make them milder by removing the pith–that’s the white part–and the seeds. I get them good and charred in the broiler and they add a nice grilled flavor. For the avocados I like to mash these as if I were making guacamole. The mashed avocado holds the sandwich together like a paste for easier flipping. I know this might sound crazy but I actually love grilling these over the stove in the leftover bacon grease. Why dirty up a different pan with oil when you have a perfectly good one to cook with? If you’re squeamish about using bacon fat, just wipe down the pan and add the oil of your choice to it but I do recommend the bacon fat for this. You also gotta have sourdough on hand for this one; I’ve tried making it with other breads and it just isn’t as good without sourdough! The cheese I’m a little more flexible on. I’ve tried it with an aged white cheddar and swiss and I recommend both. The cheddar has a little more bite and takes longer to melt down. I also tried it with Jarlsberg swiss which added creaminess and melted pretty quickly. I liked both but maybe preferred the swiss a bit more than the cheddar. Try them out and let me know what you think!

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Slow Cooker Beef & Bacon Chili

September 7, 2015 by The Partial Ingredients

Fact: chilis and slow cookers are a match made in heaven. Chili cooked on the stove is great but the slow cooker really does bring it to new heights. On the stove, I’ve found that it’s a lot easier to burn and due to the thickness it’s hard to get it heated evenly without stirring fairly often. That’s where the slow cooker comes in. You get a nice even cook with no burning on the bottom, plus you get a much more tender meat that falls apart easily and the beans are always fully cooked. This chili has a lot of great stuff going for it, even before you begin the process of slow cooking. Ground beef meets crumbled bacon meets smoky chipotle spices. The secret ingredient in this one is apple cider vinegar, which adds just a hint of tanginess. This is THE “Game Day” chili, folks. Serve it with rice or Corn Muffins on the side or have it as is. Garnish with whatever fixin’s you like: grated cheddar, avocado slices, chopped green onion, sour cream and sliced nacho style jalapenos are all great choices.
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Southwest Green Chile and Sweet Corn Black Bean Burger

July 25, 2015 by The Partial Ingredients

It’s high summer and what could be more summery than black bean burgers? Don’t give the ‘bean’ part the side eye yet, carnivores. I promise this recipe is delicious and full of flavor. I’ve made similar black bean burgers in the past and this one also did not disappoint. While I’m a big fan of regular beef burgers, bean burgers are a great change of pace. You can do all kinds of things with these burgers; the possibilities are pretty much endless. Since fresh corn on the cob is in season I used that as part of the bean filling and it provided fresh bursts of sweetness in the burger. I used pepper jack for the cheese but you can use any that suits your fancy. This recipe makes about 8 large patties but they can be stored for 2 days in the refrigerator before cooking. I served mine with a batch of baked chipotle fries and it made a fantastic side!
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Pimento Grilled Cheese Sandwich

May 11, 2015 by The Partial Ingredients

Messy, gooey, hot grilled cheeses are one of my favorite guilty pleasures. Who can say ‘no’ to one of these babies? This sandwich comes from the South so you know it’s going to be healthy. Each sandwich is loaded with Pimento cream cheese (also known as the “Caviar of the South”) and smoked Gouda. Obviously, the sandwich is very rich and filled with delicious flavors. The red pimentos are the same pickled peppers found in green olives. You can find these sold in separate jars by the olives and condiments section in your grocery store. The pimento cream cheese can be served as a condiment as well, with crackers, chips or celery. This recipe pairs perfectly with a simple tomato soup and salad.
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Homemade Potato Salad

May 14, 2014 by The Partial Ingredients

Potato salad is a classic American summer side dish that reminds me of hot summer days, afternoon picnics and grilling sessions. I used to purchase potato salad from a local deli but the ingredients on the label were a bit off-putting. I didn’t recognize most of them listed and I finally decided to just make it from scratch. This recipe is a perfect antidote to the store-bought problem. While it is more time consuming than just running to the store, this recipe is healthier and you know exactly what’s going in it. It’s a delicious alternative to the processed stuff!

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Roasted Chicken Tacos with Chipotle Salsa and Oaxaca Cheese

April 20, 2014 by The Partial Ingredients

Tacos are one of my favorite foods and I’m always looking for different combinations to try out! This recipe combines tender, shredded chicken with a smokey Chipotle salsa and melty Oaxaca cheese. I roasted the chicken in the oven with fragrant spices, garlic and honey. The nice thing about roasting the chicken is that it produces plenty of juice in the pan to incorporate back into the meat once it has been shredded. This results in the juiciest, most tender meat for the tacos. The Oaxaca cheese melted easily over the tacos and had a mild flavor that complimented the other ingredients. The salsa can be made up to two days beforehand to save time on preparation.

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Slow Cooker Shredded Pork Tacos

January 2, 2014 by The Partial Ingredients

Once I had a batch of Pickled Corn Salsa ready I took a nice pork shoulder and slow cooked it for some tasty tacos! The pork is marinated in tomatoes, onions and spices and slow cooked for about 4 hours in a crock pot. The pork ended up being succulent and fall apart tender. I was really happy with how soft and flavorful it turned out. The acids from the pickled salsa complimented the richness of the shredded pork. For garnish, I added a touch of lime and queso fresco.

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Black Bean Burger with Caramelized Onions and Chipotle Mayo

September 2, 2013 by The Partial Ingredients

Summer is almost over but I am resisting that fact by making a bunch of summery food. These black bean burgers are totally loaded with lots of add-ons: mashed avocado, chipotle mayo, tomato, melted cheddar, and crispy caramelized onions. The actual burger is mixed with sweet corn, rolled oats and spices. It’s super filling and loaded with protein. The burgers are a little bit delicate and they do best cooked over a hot saute pan. Everything came together really well and it turned out super tasty! You can always add whatever fixins you want. Some other options would be sprouts, feta cheese, sauteed mushrooms, pickles and lettuce.
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Baked Chipotle Fries

June 10, 2013 by The Partial Ingredients

I love baked potato fries and I actually prefer them over the deep fried kind. They’re easy to prepare and can be seasoned with a seemingly endless amount of spices. These fries are seasoned with smoky ground chipotle pepper, sea salt, and garlic powder. I like to get the fries pretty brown and crispy so I turn up the heat at the end of cooking to get that effect. The end result is a soft interior with a golden crispiness on the exterior. I use a handy tool that cuts the potatoes into a fry shape but making wedges by hand would work fine too. As a healthier alternative you could easily substitute russet potatoes for sweet potatoes or yams with this recipe.

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