DIY Garlic Pizza Sauce and Saucesome Food Pairings

Two-Minute Homemade Garlic Pizza Sauce can be made in a flash, saves money and lets you control the spice.Yeah, yeah . . . National Pizza Day was yesterday. I may be a day late, but definitely not a dollar short with this easy-to-make homemade garlic pizza sauce recipe that will take your pie to the next level. Homemade garlic pizza sauce tastes better, saves money and can be made ahead and frozen for a busy weeknight dinner solution. Store-bought sauces can be kind of pricey, especially the better ones – but my creation saves you some dough (see what I did there?) that can be put towards your favorite fresh toppings. Personally, I love Campari tomatoes, spinach and roasted garlic – but the kids are pepperoni addicts all the way. As for the crust, I’m staying out of the crust controversy – pan crust, thin crust or even cauliflower-carrot crust, it’s up to you. Make it your way, I’m just here to share the sauce. DIY Homemade Pizza Sauce is perfect for your pie and to use with nearly everything -- sauce to dunk bread, shrimp, cheese, to toss with pasta or zoodles, or to simmer with eggs!The secret to this pizza sauce recipe is a can of “fire-roasted” tomatoes and Instantly Fresh herbs – I’m a big fan of these freeze-dried herbs and garlic from Litehouse Foods, but you can also use regular dried herbs or fresh if feeling fancy.  Those not in the know would think this hearty sauce had been simmering all day on the stovetop and not whipped up at warp speed in a blender. Make a double batch and freeze for a busy weeknight dinner solution. Other recipes that are insanely good with this pizza sauce: Egg & Zucchini Ragu Eight Minute Egg & Zucchini Ragu   More Eggs . . .Portabello Eggs Inferno:   Portobello Eggs Inferno makes a quick and easy breakfast, lunch or dinner! Dip Roasted Spicy Creole Shrimp into Pizza Sauce (instead of cocktail sauce): Shrimp sauteed with Cajun spices  

So, what is your favorite topping for pizza? Dare I ask, what is your sauce strategy? Do you cut your pizza in wedges or squares? Do you consider pizza something for a “cheat” day or a well-balanced, hand-held meal? Please share in the comments – XOXO, Jennifer

Linking up with Running On Happy and The Fit Foodie Mama

DIY Homemade Pizza Sauce is perfect for your pie and to use with nearly everything -- sauce to dunk bread, shrimp, cheese, to toss with pasta or zoodles, or to simmer with eggs!
DIY Garlic Pizza Sauce and Saucesome Food Pairings
Print Recipe
No pre-packaged pizza sauce here, this easy homemade recipe takes your pie (and pasta) to the next level, saves money and lets you control the spice.
Servings Prep Time
16 servings 2 minutes
Cook Time
0 minutes
Servings Prep Time
16 servings 2 minutes
Cook Time
0 minutes
DIY Homemade Pizza Sauce is perfect for your pie and to use with nearly everything -- sauce to dunk bread, shrimp, cheese, to toss with pasta or zoodles, or to simmer with eggs!
DIY Garlic Pizza Sauce and Saucesome Food Pairings
Print Recipe
No pre-packaged pizza sauce here, this easy homemade recipe takes your pie (and pasta) to the next level, saves money and lets you control the spice.
Servings Prep Time
16 servings 2 minutes
Cook Time
0 minutes
Servings Prep Time
16 servings 2 minutes
Cook Time
0 minutes
Ingredients
Servings: servings
Instructions
  1. Add all ingredients to blender and blend for approximately 45 seconds or until ingredients combined and tomatoes broken down but not completely pureed. Spread out sauce thinly on prepared pizza crust. Makes sauce for 3 medium or 2 large pizzas. Store leftover sauce in refrigerator or freeze in air-tight zip-top plastic bag.
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Bon Temps! Spicy Creole Shrimp Salad with French Quarter Croutons

Spicy Creole Shrimp Salad with French Quarter CroutonsWell, first of all, happy Mardi Gras – Laissez les bons temps rouler! This day of eating, drinking and overindulging that can take quite a toll so, I’m sharing a healthy salad to help keep you fit and fierce for Fat Tuesday . . . or get you back on track later in the week!

Creole Cajun Shrimp Salad with French Quarter Croutons

You’re going to love my Spicy Creole Shrimp Salad with French Quarter Croutons, it’s like a healthier version of a Po’ Boy sandwich that exploded with loads of lettuces and farm-fresh veggies. Shrimp sauteed with Cajun spicesInstead of getting fried in oh-my-gawd grease, the succulent shrimp in this quick and easy recipe get a toss in Creole Seasoning before being lightly sautéed in heart-healthy olive oil.

Forget about bland Creole seasoning from grocery store spice aisle, kick up the taste and cut down on costs by making a big batch at home – in addition, making it from scratch lets you say au revoir to weird chemicals and preservatives and control the amount of heat. Often referred to as Cajun spice, this blend of peppers, paprika, thyme, oregano, garlic and onion powders creates the base of bold flavor on practically everything in my shrimp recipe – BAM! Spices for Creole Seasoning

I also use Instantly Fresh Herbs  in my Creole Spice Mix, a generous recipe that makes plenty for the salad, dressing and croutons – store leftovers in an airtight jar for up to a year. Use this Creole Spice Mix in soups and gumbos, rub into catfish and tuna, mix into meatballs, and even sprinkle on grilled fruit – this Cajun food seasoning is crazy-good!

Creole Spice with Instantly Fresh HErbs

The dressing isn’t loaded in fat either; I used the deliciously creamy Greek yogurt-based Ranch and jazzed it up a bit with Creole spices.

If you are looking for some other Cajun, Creole or otherwise New Orleans-ish, check out this collection of Crescent City inspired recipes from Cooking Light

Creole Cajun and New Orleans recipes from Cooking  Light

 

What are your Mardi Gras plans? What is your favorite Cajun or Creole recipes? Please share in the comments, XOXO — Jennifer

Spicy Creole Shrimp Salad with French Quarter Croutons
Spicy Creole Shrimp Salad with French Quarter Croutons
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Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.
Spicy Creole Shrimp Salad with French Quarter Croutons
Spicy Creole Shrimp Salad with French Quarter Croutons
Print Recipe
Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.
Ingredients
For Creole Spice
For Shrimp
Servings:
Instructions
  1. To make Creole Spice Mix, place ingredients in small jar with lid. Stir or shake to combine. May be stored in pantry out of direct sunlight for up to one year. Makes approximately ½ cup.
  2. To make shrimp, heat olive oil and Worcestershire sauce in large skillet over medium-high heat. Pat thawed shrimp dry and toss with Creole Spice Mix. Place in hot skillet and sauté for approximately 2 minutes, or until heated through (take care not to over-heat since shrimp are precooked). Remove shrimp from heat to a plate while finishing remainder of dish.
  3. To prepare salad, top lettuce with cabbage, radish and tomatoes on a large platter or individual bowls. For dressing stir, Creole Spice Mix in dressing until incorporated – use more or less depending on preference for spiciness.
  4. For croutons, slice 8-inch length of baguette in half lengthwise. Next, slice each half in half at a long diagonal; place on baking sheet. Brush cut side of bread with olive oil and sprinkle with cheese and Creole Spice Mix. Set under broiler for 60 seconds (keep a vigilant eye) or until top beginning to bubble and brown.
  5. To serve, place shrimp on prepared salad and add one big crouton per person; pass with dressing.
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Best Ever Super Secret Chili Recipe + Beef Browning Tip

Best Ever Secret Beef Chili

I hope you have a big spoon at the ready, my recipe for Best-Ever Beef Chili is, well, THE BEST! With freezing temperatures and heated football bowl games going down, this big pot of spicy, rich and blissfully beefy chili is what to serve by the mug, bowl or trough.

Southwestern Steak Chile - TheFitFork.comI typically make chili by breaking down a roast into bite-sized chunks, my kitchen stampeded causing Southwestern Steak Chili is a family favorite. However, the kids love ground beef (and so does my food budget) and requested a chili made with their favorite food group — hamburger meat!

Won’t lie, I was a little worried that the ground beef would come out dry and the beefy taste might get downed out by bold chili spices. After reading an article in Cooks Illustrated on achieving “better browning through science,” I knew I had to try their technique of using a baking solution on meat to enable proteins to attract more water and hold onto it during cooking and also create a higher pH level to speed up the desirable Maillard reaction (basically, the harbinger of caramelization). My dad reported success using this method to keep steaks juicy and tender, and I hoped this easy hack would help improve the taste and texture of my chili’s ground beef.

So, how does this baking soda beef hack work? Typically, when ground beef is cooked on the stove top, so much water and liquid is expelled that the beef chunks just end up steaming in their own juices  — very little actually browning happens.  When cooked to the point of most water evaporating, the batch of beef will be unpleasantly overdone. However, by gently tossing a baking soda solution with the meat (about ¾ teaspoon baking soda to 2 tablespoons water for 2lbs of grind) and letting sit for 15 to 20 minutes before cooking , beef loses less liquid, browns faster and tastes better. Ground Beef browned traditionallyI tried it myself with 80/20 Chuck Ground Beef and I must say, I was impressed! The ground beef cooked “as-is” was almost immediately was sitting in a pool of liquids (as you can see from the picture) and when taste-tested seemed a little rubbery and bland.

Ground Beef browned with baking soda

However, the baking soda treated beef immediately started to brown in the pot. And, while there was still a fair deal of liquid released, it was noticely less so than the previous batch (Cook’s illustrated said about 10% less liquid, I felt like maybe even a little more).  More noticeable though, was the taste – the baking-soda treated batch had a richer, more complex caramelized flavor and was markedly juicier. In fact, the cooked beef was so yummy; I worried about taste-testing my way through the whole pile before I even started the rest of the chili!

So, my final recommendation on this “baking soda treatment” is definitely try it and see what you think! It does take little bit of pre-planning because you have to let the solution sit on the meat for 20 minutes, but you can have that going while you prep the other ingredients.

Best Ever Secret Beef ChiliSo, here is my  Best Ever Ground Beef Chili recipe, – every spoon is a mouthful of meaty goodness. It’s rich and spicy, without being too heavy or too “hot” for kids – I think you’ll really like it. But, feel free to use this baking soda technique with any beef chili recipe!

Mugs of Super Secret Ground Beef Chili -horiz

If you’re looking for other delicious chili recipes, check out this collection I curated for Mode! And, also head over to the Texas Beef Council for more inspiration.

 

Check out Life-Changing Beef Chili Recipes to Warm Winter

by The Fit Fork at Mode

Do tell, do you put beans in your chili? Do you like spicy or mild? What toppings do you put on top?  Please share in the comments below – XOXO, Jennifer

Super-Secret Ground Beef Chili Recipe
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
2 hours 10 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
2 hours 10 minutes
Super-Secret Ground Beef Chili Recipe
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
2 hours 10 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
2 hours 10 minutes
Ingredients
Servings: servings
Instructions
  1. Add ground beef to bowl and drizzle with solution of 2 tablespoons water and ¾ teaspoon baking soda. Gently break apart beef with hands to distribute, but do not over knead (causes toughness). Let sit for 15 to 20 minutes.
  2. Meanwhile, heat oil in large Dutch oven pot over medium high. Add onions and cook for about 5 minutes until softened, stirring as needed. Mix in garlic and cook for another minute.
  3. Add treated ground beef to pot and cook, while stirring and breaking up into chunks. Brown beef for approximately 12 to 15 minutes or until no longer pink.
  4. Add chili powder, cumin, paprika, oregano and salt to beef mixture and continue to cook, stirring constantly, until spices begin to bloom and become fragrant, about 2 minutes.
  5. To pot of beef, add finely crushed tortilla chips, beef broth, tomato sauce, diced tomatoes, beans with liquid, and sugar. Bring to a boil and then put lid on Dutch oven and transfer to a 275 F degree oven for approximately 1 to 2 hours, or until flavors have developed and sauce is thickened. .
  6. Remove from oven and let cool, uncovered for 10 minutes. Season with additional salt and pepper, if needed, to taste.
  7. Serve with rice or tortilla chips and other toppings of choice including cheese, avocado, red onion, cilantro, etc
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