Garlic Lovers Dill Pickle Pizza

This looks so good.   

Garlic Lovers Dill Pickle Pizza

Ingredients

1 prepared pizza crust*

6-8 cloves garlic finely chopped

2 tbsp. olive oil

8 ounces cheese of choice I used mild white cheddar and Monterey jack

7-8 dill pickle slices cut in pieces

handful of freshly chopped dill

To Make

Preheat oven 375 degrees

Place finely chopped garlic in small bowl with olive oil.

Brush garlic olive oil over pizza crust.

Top with cheese and bake 15 minutes.

Remove from oven add pickle slices and cook a couple more minutes.

Top with fresh dill

Recipe Notes

* I used Gluten Free Against the Grain Pizza Crust but can use your favorite crust.

Hunt’s Tomato Soup with Herb Pesto

Tomato Soup with Herb Pesto

INGREDIENTS:

2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes

1/3 cup (75 mL) olive oil, divided

1 onion, chopped

2 carrots, chopped

1 tsp (5 mL) each salt and pepper, divided

4 cups (1 L) reduced-sodium chicken broth

1/2 cup (125 mL) chopped jarred roasted red peppers

2 bay leaves

1/3 cup (75 mL) 35% whipping cream

2 tbsp (30 mL) lemon juice, divided

1/3 cup (75 mL) finely chopped fresh basil

2 tbsp (30 mL) finely chopped fresh parsley

2 tbsp (30 mL) grated Parmesan cheese

1 tbsp (15 mL) finely chopped almonds

1 tbsp (15 mL) finely chopped fresh dill

1 clove garlic, minced

DIRECTIONS:

Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.

Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.

In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.

Divide soup among bowls. Top with herb pesto.

CHEF'S TIP:

Serve with classic grilled cheese sandwiches made with aged Cheddar 

Best White Chicken Chili

Best White Chicken Chili

Recipe by: Soup Loving Nicole

 "Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired."

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin

To Make

Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.

Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

French Onion Soup Gratinee

Recipe by: Jersey Tomato

 "About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!”

4 tablespoons butter

1 teaspoon salt

2 large red onions, thinly sliced

2 large sweet onions, thinly sliced

1 (48 fluid ounce) can chicken broth

1 (14 ounce) can beef broth

1/2 cup red wine

1 tablespoon Worcestershire sauce

2 sprigs fresh parsley

1 sprig fresh thyme leaves

1 bay leaf

1 tablespoon balsamic vinegar

salt and freshly ground black pepper to taste

4 thick slices French or Italian bread

8 slices Gruyere or Swiss cheese slices, room temperature

1/2 cup shredded Asiago or mozzarella cheese, room temperature

4 pinches paprika

To Make

Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.

Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.

Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.

Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.

Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Peach and Pepper Relish

Peach and  Relish

Recipe by: Loretta's Recipe Journal 

"Great on chicken, pork chops, or by the spoonful on a cracker with brie."

6 fresh peaches - peeled, pitted, and chopped

6 red bell peppers, seeded and chopped

1 hot banana pepper, seeded and chopped

1/2 cup vinegar

1/2 teaspoon salt 

1 lemon, halved

2 1/2 cups white sugar

To Make

Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove  lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

Recipe by: PETEIYC 

"My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.”

Meatballs:

3 slices white bread, torn into pieces
1/4 cup milk or water
1 1/2 pounds ground beef
2 eggs
1/2 cup grated Romano cheese
1 pinch dried parsley
3/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Sauce:

3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

To Make

To Make The Meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To Make The Sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Bolognese Sauce

Recipe by: Kimber

 "An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe."

2 tablespoons olive oil

4 slices bacon, cut into 1/2 inch pieces

1 large onion, minced

1 clove garlic, minced

1 pound lean ground beef

1/2 pound ground pork

1/2 pound fresh mushrooms, sliced

2 carrots, shredded

1 stalk celery, chopped

1 (28 ounce) can Italian plum tomatoes

6 ounces tomato sauce

1/2 cup dry white win

1/2 cup chicken stock

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

To Make

In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.

In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Serve sauce over hot pasta.

Wedding Gift Spaghetti Sauce

Wedding Gift Spaghetti Sauce

Recipe by: Dog Fish Head aka Fabius

 "This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes."

Ingredients

1/2 cup butter

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 pound ground beef

1 pound mild sausage

4 teaspoons Italian seasoning

2 teaspoons salt (optional)

2 teaspoons dried rosemary

1 1/2 teaspoons dried oregano

1/2 teaspoon ground black pepper

76 fluid ounces water

1 (29 ounce) can tomato puree

3 (6 ounce) cans tomato paste

To Make

Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.

Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

Apple Cider Syrup

Apple Cider 

Recipe: JEANETTE B

1/2 cup white sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 cup apple cider

1 tablespoon lemon juice

2 tablespoons butter

To Make

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and  lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder

Recipe by: MEGSCOOKIN

 "I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!"

1 tablespoon olive oil1 onion, diced4 ribs celery, diced1/2 (16 ounce) package baby carrots, diced1 tablespoon chopped fresh basil, or to taste1 clove garlic, minced, or more to tasteblack pepper to taste3 (14.5 ounce) cans stewed tomatoes4 (6.5 ounce) cans minced clams, undrained2 (8 ounce) bottles clam juice1 (14.5 ounce) can whole potatoes, drained and diced1 dash Worcestershire sauce, or to taste

To Make

Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.

Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Red Curry Coconut Squash

Red Curry Coconut Squash

Recipe by: dana.killingthyme

 "This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!"

1 medium butternut squash

2 tablespoons butter, or more as needed

1 tablespoon coconut oil

1/2 onion, chopped

2 roasted red peppers, drained and sliced

2 tablespoons red curry paste

1 tablespoon freshly grated ginger

3 cloves garlic, minced

1 (14 ounce) can coconut milk (such as Thai Kitchen®)

1/2 cup skim milk

To Make

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Footnotes

Cook's Note:

To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.

Beef, Green Chili and Tomato Chili

Recipe by: Kimber

"I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Ingredients

1/4 cup vegetable oil

3. pounds beef chuck roast, cut into 3/4 inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 ounce) can roma tomatoes, with juice

2 (4 ounce) cans chopped green chile peppers, drained

1 (12 fluid ounce) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1  1/2 teaspoons ground cumin

2 tablespoons Worcestershire saucesalt to taste

Salt and ground black pepper to tast

To Make

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

The Best Olive Salad for a Muffaletta Sandwich

3/4 cup green olives (pimento-stuffed)

1/4 cup kalamata olives (pitted)

1/4 cup giardiniera (Italian pickled vegetables)

2 large pepperoncini

3 to 4 pickled onions

2 tablespoons capers

1 medium clove garlic (chopped)

1 teaspoon oregano

1/4 teaspoon black pepper (or to taste)

2 teaspoons lemon juice (fresh)

2 tablespoons olive oil

To Make

Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers. Place them in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.

Pulse until coarsely chopped.

Transfer to a container, cover, and refrigerate overnight.

Deli Breakfast Sandwich

Christopher Testani

Deli Breakfast Sandwich

Spread 1 tablespoon prepared olive salad on the bottom of a toasted split kaiser roll. Sandwich with 1 scrambled egg, 2 slices each salami and mortadella, and more olive salad

The Best Olive Salad for a Muffaletta Sandwich

3/4 cup green olives (pimento-stuffed)

1/4 cup kalamata olives (pitted)

1/4 cup giardiniera (Italian pickled vegetables)

2 large pepperoncini

3 to 4 pickled onions

2 tablespoons capers

1 medium clove garlic (chopped)

1 teaspoon oregano

1/4 teaspoon black pepper (or to taste)

2 teaspoons lemon juice (fresh)

2 tablespoons olive oil

To Make

Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers. Place them in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil.

Pulse until coarsely chopped.

Transfer to a container, cover, and refrigerate overnight.

Slow Cooker Pumpkin Turkey Chili

Slow Cooker Pumpkin Turkey Chili

Recipe by: coffee_junkee 

"An easy chili that's sure to please. I've made this for a Halloween party and a chili cook-off at work with great results! It's a great base with lots of options to spice it up depending on the crowd you're cooking for! I usually put everything together in the morning and let it simmer all day; cooking time can be adjusted to fit your needs."

Ingredients

1 tablespoon olive oil

1 pound ground turkey

1 onion, chopped

1 (28 ounce) can diced tomatoes

2 cups cubed fresh pumpkin

1 (15 ounce) can chili beans

1 (15 ounce) can seasoned black beans

3 tablespoons brown sugar

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

To Make

Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.

Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. 

Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

Quarter Pounder BLT (McDonalds)

<Thought you might like to see what you are eating>

Quarter Pounder BLT

Quarter Pounder Beef Patty 

100% pure beef

Sesame Seed Bun

Enriched Wheat Flour, water, sugar, yeast, vegetable oil (soybean and/or canola), salt, potato flour, wheat gluten, monoglycerides, vinegar, sesame seeds, may contain any or all of the following in varying proportions: malted barley flour, enzymes, ascorbic acid, wheat starch, diacetyl tartaric acid ester of mono and diglycerides.Toasted in the same toaster that also prepares other buns containing butter and egg. MAY CONTAIN MILK AND EGG. MAY CONTAIN SOY (Newfoundland only).

Contains : SESAME SEEDS, WHEAT, BARLEY.

Tomato Slice

Ketchup

Tomato paste, Sugar / Glucose Fructose, White Vinegar, Water, Salt, Spices.

Processed Cheese Slice

Cheese (milk, modified milk ingredients, bacterial culture, salt, microbial enzyme, lipase), modified milk ingredients, water, sodium citrate and/or sodium phosphate, salt, potassium sorbate, citric acid, soy lecithin, colour (annatto)

Contains : SOY, MILK.

Bacon Slice

Pork bacon, water, salt, sugar, smoke flavouring, sodium phosphate, sodium erythorbate, sodium nitrite

Leaf Lettuce

McChicken Sauce

Soybean oil, water, prepared mustard (water, mustard seed, vinegar, salt, mustard bran), liquid egg yolk, vinegar, sugar, salt, xanthan gum, potassium sorbate , calcium disodium EDTA

Contains : EGG, MUSTARD.

Slivered Onions

Pickle Slices

Cucumbers, water, distilled vinegar, salt, calcium chloride, potassium sorbate, potassium aluminum sulphate, natural flavours (plant source), polysorbate 80, extractives of tumeric (colour)

Mustard

Water, vinegar, mustard seed, salt, turmeric, natural flavour (plant source), spice

Contains : MUSTARD.

Grill Seasoning

Salt, spice (pepper), sunflower oil (used as a processing aid)

Serving Size: 229g 229 gram

Calories: 600kcal 600 calories

Fat: 35g (54% DV) 35 gram (54% DV)

Saturated Fat: 13g 13 gram

Trans Fat: 1g 1 gram

Saturated Fat + Trans Fat: (0% DV) (0% DV)

Cholesterol: 95mg 95 milligram

Sodium: 1130mg (47% DV) 1130 milligram (47% DV)

Carbohydrates: 42g (14% DV) 42 gram (14% DV)

Fibre: 3g (12% DV) 3 gram (12% DV)

Sugar: 11g 11 gram

Protein: 31g 31 gram

Vitamin A: (15% DV) (15% DV)

Vitamin C: (15% DV) (15% DV)

Calcium: (20% DV) (20% DV)

Iron: (30% DV)

% DV = % Daily Value

Learn how to use % Daily Value at Health Canada<

Famous Taco Seasoning

Famous Taco Seasoning

Recipe by: kelcampbell 

"This recipe is a clone of a famous Mexican food chain, enjoy! Makes enough for about 1 pound ground beef making about 12 tacos."

2 tablespoons all-purpose flour

2 teaspoons chili powder

1 1/2 teaspoons dried minced onion

1 1/4 teaspoons salt

1 teaspoon paprika

3/4 teaspoon crushed beef bouillon cube

1/4 teaspoon white sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder 
1 dash onion powder

To Make

Mix flour, chili powder, dried minced onion, salt, paprika, crushed beef bouillon, sugar, cayenne pepper, garlic powder, and onion powder together in a bowl.