Monday, February 26, 2018

Pepperoni Roll

Pepperoni Roll is similar to Sausage roll in that it makes great party food. It is even easier to make and holds up even better over time since there are no eggs in it. Serve it with pizza or marinara sauce to dip the slices in.

1 lb refrigerated bread/pizza dough
2 - 4oz sliced pepperoni (enough to cover the rolled out pizza dough evenly without overlap, depends on the thickness of the slices, but thinly sliced pepperoni is best)
8oz shredded cheese (I typically use half mozzarella and half pepperjack, but cheddar, provolone, etc would work)
1/4 cup Romano (or Parmesan) cheese
1/2 tsp oregano
1/2 tsp basil (or sub 1 tsp Italian seasoning mix for the oregano and basil)
Hot red pepper flakes to taste

1 Tbsp butter
1-2 cloves garlic, minced

Marinara sauce for dipping (optional)

Heat oven to 375

Measure a sheet of tin foil (or parchment paper) slightly larger than a cookie sheet. Roll the dough into a rectangle that will fit inside the cookie sheet (it will expand when it bakes so leave room on the long side). Be careful not to roll too thin or the dough may break when rolled up and cause a mess.

Sprinkled the shredded cheese evenly across the rolled out dough, leaving an inch on all sides clear. Lay pepperoni slices evenly across the shredded cheese, in rows not quite touching. Evenly sprinkle with the spices and the Romano cheese.

Carefully roll the dough up from the long side into a log of rolled up dough and filling. This works best with an extra set of hands to hold one end of the roll in place while the other end is gently tucked under itself. Pinch the seam and ends of the roll sealed. Roll the sealed up dough roll onto the tin foil, seam side down, and lift the foil onto the cookie sheet. Gently cut 3 or 4 small slashes across the top of the roll to release steam.

Melt the butter on low heat in the skillet and gently saute the minced garlic until it is fragrant and just barely starting to color. Generously brush the garlic butter on the top of the pepperoni roll just before putting it in the oven.

Bake for 20 minutes or until lightly golden and the dough is cooked through. Tapping on the roll should produce a hollow sound. Cool until safe to touch, then transfer to a cutting board and slice into 1/2" - 1" slices for serving. Much like pizza, this roll is good at any temperature, steaming hot from the oven, cold from the fridge, and everything in between. Leftovers reheat well and keep for up to 4 days in the fridge.

Distracted Dish © 2013-2017

Saturday, December 9, 2017

Easy Blueberry Muffins

These muffins are sturdy, portable, and not too sweet. They are perfect for a convenient and not-too-guilty breakfast treat with coffee or tea. They freeze well and reheat in the toaster oven.

Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp coriander (can't taste the coriander but it really brings out blueberry flavor - lemon zest, nutmeg, or cinnamon also work to accent blueberries)

Wet Ingredients
6 Tbsp butter, melted
1/3 cup sugar
2 large eggs
1 cup plain greek yogurt (or sour cream)
1 tsp vanilla extract

2 cups blueberries (could use a few more if you wanted because these are dense muffins so they won't get soggy)

Preheat your oven to 375°F. Grease (or paper line) a 12 well muffin pan.

In a small mixing bowl, whisk together the dry ingredients.

In a large mixing bowl, whisk together the wet ingredients until completely smooth.

Add the dry ingredients to the wet ingredients, along with the blueberries. Gently mix with a spatula until just incorporated.  Do not over mix! The batter will be very thick. Almost like a soft drop cookie dough.

Distribute the dough equally among the cups. If you want you can fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill because the dough is stiff. If you still have too much dough, start filling another tin or make a muffin cake in a small overflow pan.

Place the muffins in the oven and bake at 375°F for 18- 20 minutes. Test with a knife or skewer to make sure the centers of the muffins are done (knife comes out clean). Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool at least another 10 minutes before eating.

Distracted Dish © 2013-2017

Saturday, October 14, 2017

Southwest Chicken Soup

This soup is inspired by chicken tortilla soups I have had a various restaurants. I have made versions of this at home many times because it is my husband's favorite. This is the best version I have made so far. I don't usually serve it with traditional restaurant garnishes, but with crushed tortilla chips.

2 large (or 3 small) chicken breast halves
olive oil to thinly coat chicken breasts
salt and chili powder to lightly coat chicken breasts

olive oil to barely coat bottom of large soup pot
1 large bell pepper, diced
pinch of salt
4 cloves garlic, minced (or 1/2 tsp garlic powder)
2 tsp chili powder

1 12-16 oz jar salsa (mild or medium, depending on heat preference)
2 cans black beans, drained and rinsed
32 oz chicken broth (plus water until the desired broth consistency is reached)
2 Tbsp Ortega taco sauce or ketchup
1 tsp oregano
1 tsp basil

2 Tbsp masa harina + water to thin into pourable consistency

1/4 cup chopped fresh parsley (optional)
Chipotle Tabasco sauce to taste (optiona1)


Heat oven to 400. Place chicken breast halves in a casserole dish. Sprinkle chicken with olive oil, salt, and chili powder, turning to coat all sides. Roast chicken for 30 - 45 minutes or until thermometer inserted in thickest part of breast measures 165 degrees. Set chicken aside until cool enough to chop.

Heat olive oil in a large soup pot over medium heat. Saute the peppers, with a pinch of salt, until softened.

Turn the heat to low, add the garlic and chili powder, and saute for one more minute until garlic is just fragrant. Be careful not to burn the garlic.

Add the salsa and beans, turn the heat to medium high and cook for 5 minutes until mixture is bubbling and starts to cook down a little.

Add the broth, taco sauce/ketchup, oregano, basil, and water, if necessary, to thin the soup to taste.

Bring the soup to a low boil, then turn the heat down and simmer for 20 minutes or until chicken is done roasting.

When chicken is cool enough to handle, dice it into bite-sized chunks. Add the chicken to the soup pot along with any drippings and juices from the roasting pan. In a small dish, thoroughly mix the masa harina with water until smooth, pourable, and there are no lumps. Stir the masa liquid into the soup thoroughly and simmer for another 5 - 10 minutes. Adjust seasonings to taste. Add parsley if desired.

Serve with tortilla strips for garnish or tortilla chips. This soup is also excellent with precooked/leftover rice stirred into each serving.

Distracted Dish © 2013-2017

Friday, October 6, 2017

Sausage and Bean Soup

This soup is inspired by one we had at a pizza place in Cambridge, MA. It was so good I had to attempt to make it myself. This comes really close.

1 Tbsp olive oil
1 lb mild or medium ground Italian sausage
1 tsp cracked fennel
2 - 3 carrots, diced fine
2 - 3 ribs celery, diced fine
4 cloves garlic, minced
1/4 tsp salt (1/2 tsp if your broth is less salty or your salt is coarse ground)
1 tsp paprika (smoked paprika, if you've got it)
red pepper flakes to taste
1/4 cup dry white wine (optional)

1 can red kidney beans, drained and rinsed
1 can white beans (navy, great northern, cannellini), drained and rinsed
4 cups chicken broth (plus water until the desired broth consistency is reached)
1 bay leaf
1 tsp thyme
1 tsp basil

2 cups chopped kale or spinach (frozen or fresh will work)
1/4 cup chopped fresh parsley (or 1 tbsp dried)
salt and pepper to taste

In a large soup pot (at least 4 quart) saute the sausage in the olive oil over medium heat about 5
minutes, breaking it up to cook evenly. It should start to brown a little.

Add the fennel, carrots, celery, and salt, and cook another 10 minutes or so until they start to soften.

Turn the heat to low and add garlic, paprika, and red pepper flakes. Cook for a minute or 2 until you start to smell the garlic. Add the wine, turn the heat to medium high and deglaze the pan, scraping up any bits stuck to the bottom.

Add the beans, broth, bay leaf, thyme, basil, and enough water to get the desired consistency. Bring the soup to a low boil, then turn the heat down and simmer for 20 minutes, or until the carrots and celery are soft.

When the vegetables are soft, add greens and parsley. Simmer another 5 minutes, or until the greens are just tender. Remove the bay leaf, taste the broth and adjust salt, pepper, and spices. Add more wine or a splash of red wine vinegar if desired.

Serve with grated cheese and crusty bread (or pizza).

Bon appetit!

Distracted Dish © 2013-2017

Wednesday, October 4, 2017

Banana Spice Muffins

These muffins are pleasantly spicy, not too sweet, and best with coffee or tea. They make a nice breakfast treat or snack.

Wet Ingredients
1/4 cup butter or coconut oil, melted
2-3 ripe bananas, mashed (about 1 cup or a little more)
2 Tbsp molasses
1/4 cup brown sugar
1 tsp vanilla (rum or coffee extract would work well too)
1 egg

Dry Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch ground cloves
1/4 tsp salt
1 cup chopped walnuts, raisins, or chocolate chips (optional)

Heat oven to 350 and grease 12 cup muffin tin.

In a large bowl whisk butter, bananas, molasses, sugar, vanilla, and egg until well blended.

Whisk flour, soda, spices, and salt together in a small bowl.

Use a spatula to gently fold flour into the wet ingredients in the large bowl just until combined. Add walnuts or raisins if using. Don't over mix, some lumps are fine.

Spoon batter evenly into prepared muffin tin. Bake for 20 minutes or until a knife inserted into a muffin comes out clean. Remove from muffin tin when cool enough to touch.

Distracted Dish © 2013-2017

Tuesday, October 3, 2017

Chicken Prep Ideas

I only buy chicken breasts when they are on sale under $2/lb. I buy family sized packages, 5lbs+, and usually buy at least 2 at a time to last me until the next time chicken is on sale somewhere. I prep the meat all at once, freezing it for later in quart-sized freezer bags. I use the 3 basic methods below:

Whole breasts for roasting

If I am feeling really lazy I just take sets of 2 breast halves and stuff them in a quart bag, squeezing out as much air as I can and making sure that they do not touch. I don't want them to freeze together. It is best to match equally sized breasts together so they will cook for the same amount of time, but not necessary.

I usually bake whole breasts straight from frozen in 400 degree oven for an hour with some olive oil and salt. Otherwise they take a couple days to thaw in the fridge. This is why I make sure they don't touch. They are a pain to break apart when frozen.

I either use them for roasted chicken breast entrees with various seasoned bread crumb toppings, or I cut the roasted breasts into chunks for lunch wraps, quesadillas, casseroles, soups, etc.

Chunks for sauteing or baked nuggets

The other method I most commonly employ is to cut the chicken breasts into 1" chunks and put 1-1.5lbs of chunks in each bag, pressing out all the air and pressing the chunks into a flat layer as I seal the bag. The flat layer allows for easy stacking in the freezer and efficient thawing.

The sealed bags of chicken chunks thaw in the sink quickly. I put them in a casserole dish full of the hottest tap water I can run. I set a timer for 10 minutes, then I bust the chunks up into pieces as best I can, run fresh hot tap water, flip the still sealed bag over, and set the timer for another 10 minutes. The chicken is usually thawed in less than half an hour this way.

I use the thawed chicken chunks to make chicken nuggets, stir fries, and pasta skillet dishes such as Greek Chicken Pasta.

Chicken Fillets

The final method is to cut each breast into 3rds. I cut the thickest half from the rest of the breast and then filet the thickest half into 2 thinner pieces. I put 5 or 6 of these chicken breast thirds into quart freezer bags, getting the bag as flat as I can and separating the chicken pieces as best I can. If I am really feeling motivated I will pound the chicken fillets flat to even 1/3" or 1/4" thickness.

I thaw these the same way I thaw the chicken chunks above, but they take a couple minutes longer.

I use chicken fillets to make chicken picatta, chicken parmesan, katsu/schnitzel, and also I find they are the best size to poach if I want to make quick chicken broth. Pounded chicken fillets are best for breaded and fried chicken since they cook evenly and have more crispy surface area. Unpounded fillets are better for poaching.

Distracted Dish © 2013-2017

Monday, October 2, 2017

Quick Chicken Broth

This is a flexible base recipe that I use to make broth and chicken for chicken noodle soup, chicken tortilla soup, hot and sour style chicken soup, chicken and rice casseroles, or just to have some broth around because it makes everything taste better.

Broth Base Ingredients

2 quarts water
4 garlic cloves crushed, 1 Tbsp dried garlic chips, or 1 tsp garlic powder
1/2 cup roughly chopped celery, with leaves if possible
handful chopped fresh parsley, with stems if possible (optional)
1 Tbsp salt
10 whole black peppercorns
2 bay leaves
1 tsp thyme
1 tsp rosemary (optional)
1 tsp basil (optional)
zest and juice of a lemon or splash of dry white wine (optional)

2 chicken breasts, cut into 3 pieces each (6 total). Cut off the thickest half and then slice/filet the thicker piece in half horizontally to get 6 pieces of similar thickness.


Bring all ingredients except the chicken to a boil in a large pot and boil vigorously on high for 10 minutes until fragrant.

Carefully drop the chicken into the boiling water and turn the heat down to the lowest setting. Cover the pot and set a timer for 10 minutes.

Take the chicken out when done (meat thermometer tests at least 165 degrees in thickest part) and slice against the grain into slices, store it in a little of the broth to keep it moist.

Strain the broth into jars and discard the solids. Broth keeps in the fridge for at least a couple weeks and freezes well.

Poached chicken can be eaten as is or in salad, wraps, quesadillas, casseroles, added back to the broth to make soup, etc.

Distracted Dish © 2013-2017