Thursday, February 11, 2016

Italian Pepperoni Pizza Recipe

Pepperoni seems to be the most asked pizza in our home. I love having pepperoni sliced fresh from the deli and using pizza pepperoni on mine. This one has sliced plum tomatoes, fresh basil and pepperoni using my homemade dough. What do you think? 

My homemade Pizza Dough Recipe Click Here
San Marzano Homemade Pizza Sauce Click Here
Sliced Plum tomatoes
Pepperoni slices
Whole Milk shredded mozzarella
Extra Virgin olive oil
Granulated garlic
Cayenne pepper is Optional
Grated romano cheese

Stretch dough onto a round pizza pan greased with lard, around 1 pound of dough.  Let rise for around 1 hour in a warm place. Bake dough until slightly golden in a 430 degree hot oven.
Spread with pizza sauce evenly. Top with sliced tomatoes and pepperoni adding the cheeses last on top evenly.
Bake again at 425 degrees until the cheese starts to brown on top.

Wednesday, February 10, 2016

Slow Cooker Venison Merlot Stew Recipe

If you're a venison lover then hopefully you have tried my other two recipes by now. All three I developed myself this year in my kitchen. Actually the first three attempts on cooking it. All of them came out fantastic and I was thrilled to share the recipes with you. My favorite by far still is Cacciatore Style Venison Click HERE but all the stews have been great. Old fashioned Venison Stew and now this one with Merlot just fabulous!

 Slow Cooker Venison Merlot Stew Recipe

2 cups sliced carrots
2 lbs venison stew meat
1 tablespoon flour
1-12 ounce can beef broth 
mushrooms sliced around 8 ounces
2 cups cut green beans canned or fresh
1 cup cut carrots
4 potatoes peeled and cut into cubes
2 bell peppers cut and cleaned into 3 pieces
1 teaspoon each granulated garlic, oregano, basil, parsley, salt , pepper
cayenne pepper to taste ( I used around 1/4 teaspoon)
1 cup Merlot wine
olive oil

Toss venison in flour. Place all vegetables in the bottom of slow cooker.  Add floured venison.  Add all rest of ingredient to the slow cooker. Drizzle the top with olive oil around 1/4 cup.  Cook on high heat for 8 hours. Low for 12 hours or until meat is fork tender.
Serve with crusty Italian bread.