Orange, Olive and Onion Pizza

After having such success with my very first homemade pizza Friday night, I decided to branch out a little with the second one!  The recipe for pizza dough from Linda at Savoring Every Bite makes two pizzas.  For the second one, a few nights later, I couldn’t help but remember the orange salad I made the other day.  The sweet, flavorful oranges mixed with thinly sliced red onion and salty green olives was so tasty I thought it should be made into a pizza!  Who knows, perhaps it will become a classic!

After preparing the dough according to Linda’s recipe, add some shredded mozzarella and pecorino romano cheeses.  Peel two large oranges with a sharp knife, leaving no pith.  Slice and add to the pizza.  Add a generous handful of roughly chopped large green olives and some thinly sliced red onion.  I added just a bit more of the pecorino.  Bake at 425 degrees for about 18 to 20 minutes.  A very different taste for a pizza, but one I think you will enjoy!  Ritchey loved it – and so did my sister!

Cranberry Ginger Chutney

What good things go into a cranberry chutney!  Not only the cranberries, golden raisins, toasted walnuts, freshly squeezed orange juice, chopped apple and candied ginger pictured above, but also chopped celery for an added bit of crunch.  I’m sure you asking why this wasn’t included in my Thanksgiving dinner?  It just makes too much for the five lovely people that sat at my table.  Tomorrow is our Thanksgiving dinner with my mom and step-father.  This is the time for this chutney to appear – as it has for the last ten years or so!  My sisters wait for Thanksgiving just to have this chutney.  Now, they could easily make it themselves, but I suppose it tastes better because I make it!  That’s okay – they have a few things I eat only when they make them – because they’re that special!

Once the cranberries, orange juice and sugar start to boil they play a symphony of cranberry goodness – pop. pop, pop!  The aroma is delightful – and the fifteen minute simmer time is just enough chopping time for the other ingredients!  Afterwards it’s a simple matter of stirring everything together and chilling in the refrigerator over night!

Now doesn’t that look good?  I found this recipe in a Southern Living magazine many years ago!

• 1 – 12 ounce package fresh cranberries
• 1 – 1/2 cups sugar
• 1 cup fresh orange juice
• 2 stalks of celery, chopped
• 1 cup of golden raisins
• 1 medium apple, chopped
• 1 tablespoon orange zest
• 1 teaspoon minced candied ginger
• 1 cup walnuts, toasted and chopped

In a large pan bring cranberries, sugar and orange juice to a boil.  Reduce heat and simmer 15 minutes.  Remove from heat.  Stir in celery, raisins, apple, orange zest, ginger and walnuts.  Refrigerate overnight.  Enjoy!

Turkey Perfection!

I must say I was very pleased with my turkey this year!  It came out of the oven nicely browned, very tender and moist – and most of it soon disappeared!  Since there were only 5 of us I chose a small bird, about 15 pounds.  In the preceding years I’ve tried several different roasting pans, but always come back to the simple pan that is included when you buy your stove!  With the entire turkey being on top of the pan – rather than several inches deep in the pan – every part browns evenly.

My turkey thawed in the refrigerator for 5 days – and by Saturday it was easy to remove the neck and giblets and prepare for cooking!  A small handful of sea salt was rubbed inside the turkey.  To keep the turkey moist and flavorful I cut a lemon and a large orange into wedges and inserted in the turkey cavity, along with three large sprigs of fresh rosemary.  A stick of butter was melted in the microwave, allowed to cool a bit, and liberally brushed all over the outside of the turkey.  A sprinkle of black pepper and sea salt and the turkey was ready to go into a 325 degree oven.  I cooked my turkey for about 4 1/2 hours – the last half hour or so with dressing and other vegetables also in the oven.

Every 45 minutes I basted the bird with more butter.  When done, I let the turkey rest for about 20 minutes or so before carving.  The drumsticks and wings were so tender I almost didn’t need a knife!  The carving was soon finished and all dishes were ready for the feast!  It was time to sit down with my family and be thankful for our many blessings!  My wish for all of you is a Happy Thanksgiving with those you love!  Enjoy!

A Tart and Tangy Muffin Recipe!

Cranberry-Orange Muffins

Fall is here – not quite with all its glory in Kentucky! – that will come later in October! – but the cooler days, blooming mums of every color, pumpkins appearing on porches – those signs are here already!  I think of the words ‘warm and cozy’ when I think of fall.  First of October is when I change my summer curtains in the den to my fall curtains – from  light and breezy in color and material to heavy maroon and gold tapestries that you know will keep out the cold!  Comforters for the beds are changed, too.  Warm and cozy not only applies to my home, but my cooking as well!

Does anyone else think of fresh cranberries at this time of year?  I adore cranberries – they’re tart and tangy, burst into flavor, and have a lovely fall color!  There are so many ways to use cranberries!  Last night I thought about muffins!  Cranberry and orange – with a few pecans thrown in for good measure!  Not only wonderful flavors to combine, but two great color combinations!  I would rather have the delicious tangy taste of cranberry, so I didn’t add much sugar to these muffins.  If you would rather have a sweeter muffin you could add 1/4 cup more sugar.

Just a note, I didn’t have fresh cranberries, but had enough left in the freezer from last year.  I always freeze several packages during the fall and winter months to use throughout the year.  I thawed them slightly in the microwave before using.  I also like to add the dry ingredients first, then fruit, zest, nuts and stir well before adding wet ingredients.

• 1 – 3/4 cup flour
• 1/2 cup sugar
• 2 – 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup cranberries
• zest of one orange
• 1/2 cup pecan pieces
• 1 well-beaten egg
• 3/4 cup milk
• 1/3 cup cooking oil

Preheat oven to 400 degrees.  Grease muffin tin.  Add flour, sugar, baking powder and salt to a large bowl.  Mix well.  Add cranberries, orange zest and pecans and stir.  Mix together egg, milk and oil and add to bowl.  Stir just till moistened.  Add batter to muffin tins.  Bake for 20 to 25 minutes, or until golden brown.  Makes 12 muffins.  Enjoy!

Pork Chops with Sweet Potatoes and Oranges

Note by Phyllis Brown:  This was one of those nights – something just told me it would be – Ritchey came in early – hot, tired and starved!  My pork chops with sweet potatoes and oranges was already in the oven – and the smell was wonderful!  I just had to make a casserole of our last zucchini and yellow squash – tomorrow’s blog!

I love all the flavors in this recipe!  And the colors!  It’s one I’ve made for years.  The pairing of the oranges and sweet potatoes is succulent!  And with the large sprig of fresh sage and a touch of brown sugar, that was just enough to send it over the top.  Just remember to remove the sage before serving.

• 4 pork chops
• salt
• pepper
• olive oil
• 2 large sweet potatoes, peeled, quartered and sliced
• 1 large spring of fresh sage
• 1 cup orange juice
• 2 tablespoons brown sugar
• zest of one orange
• one orange, peeled and segmented

Sprinkle salt and pepper on both sides of your pork chops.  In a skillet over medium high heat, drizzle a little olive oil, then add pork chops.  Brown chops on both sides.  Remove skillet from heat.  In a medium casserole dish add sweet potatoes.  Place two pork chops on top and arrange the sprig of sage in the middle.  Zest your orange over the dish, then add orange segments.  Top with remaining two chops.  In a measuring cup add the brown sugar to the orange juice and stir well.  Pour over chops.  Cover dish with aluminum foil.  Bake in a 425 degree oven for thirty minutes.  Remove foil and bake an additional 10 minutes.  Enjoy!