Bacon, Sausage, Jalapeno and Sriracha Pizza

Another fakeaway evening!!  Not really the fact of the matter is hubby and I pretty much are cooking for ourselves at the moment so it's our choice and doesn't have to be family friendly as such.  The kids are home, sort of, one is doing evening shifts at the local supermarket and has something quick after work.  The other, is caring for his partner who just had 4 teeth (2 molars and 2 wisdom) removed and cannot eat a great deal at the moment that requires chewing.  My gorgeous boy has gone out in sympathy with her and is eating soup and mashed potatoes (soft foods) with her.

Needless to say our choice tonight was pizza... Noel cooked his usual Margherita, which as usual was yummy and vibrant in flavour. I, of course, had to try something completely different and it was.

Firstly lets start with the dough.  Now over the years, we have experimented with many different pizza dough recipes.  Some good but too technical.  Others complete failures.  A lot of the time we use pita bread as the base as it's quick and easy and actually quite good for you if watching your weight.  But if you want a good pizza shop pizza base you need to make your own dough.  At the moment we are using a recipe we watched Poh make on her show Poh's Kitchen  which was aired on the ABC here in Australia.  It's very easy and tastes great.  That's really all that matters when it comes to the base.  You can try this or use what ever base you like.

Now for the pizza toppings.  As we all know pizza shops are pretty traditional with their menus.  Some have a gourmet range but other than the one or two specials most shops offer the same toppings.  I like to think outside the square and have spent many hours googling and scouring other blogs for different ideas.  I must say that I have read some pretty interesting gourmet ideas and some that just did nothing for my tastebuds!

I had some fresh jalapenos so I wanted to use them so I searched jalapeno pizza and it was incredible - all these new ideas.  But so many different versions on this pizza, Bacon, Sausage, Jalapeno and Sriracha Pizza.  So as always I just went with the idea and made up my own.  

Many of the recipes I read called for salami or summer sausage but I decided to use fresh Italian sausages.  I squeezed them out of the casing and made them into bite size pieces.  These tasty mouthful of fennel, garlic and chilli gave the pizza a really nice element and it was nice to bite into.

Fresh jalapeno has a different taste and texture from the pickled jalapenos you purchase in a jar.  Obviously they are fresh to start with but it's the texture, crunch and the unknown heat with are enjoyable - all without the vinegar taste.

It's no secret that we love to eat spicy food and somehow we seem to bring it into every cuisine where possible.  Sriracha Sauce is always on hand at our place.  It's hot and fantastic.  The combination of the jalapeno and Sriracha Sauce gave this pizza a definite kick - tastebuds tingling with every mouthful.  This along with the smokiness of the bacon, everyone loves bacon, the crisp onions, the cheekiness of the sausage and the gooey cheese made for a fantastic gourmet pizza!

The perfect fakeaway for sure!  We ate off the pizza tray and used napkins - very posh indeed!!

Bacon, Sausage, Jalapeno and Sriracha Pizza

Serves: 4 (2 slices per serve)
SmartPoints per serve: 12

1 serve pizza dough
cooking spray

1/4 cup tomato paste

50 grams  grated light tasty cheese

1 raw Italian sausage

4 slices shortcut bacon, cooked, chopped

1 brown onion, sliced

1 fresh jalapeno, sliced

5 button  mushrooms, sliced

2 bocconcini balls

2 teaspoon sriracha, or more or less depending on taste

Make dough according to the recipe you are following.

Preheat pizza oven to correct heat or a kitchen oven to 220 degrees Celsius.

Spray a pizza tray with cooking spray.  With wet hands stretch the dough over the pizza tray.

Take the end off each sausage to open casing.  Squeeze the filling out and break up into bitesize pieces.

Spread tomato paste evenly over dough.

Top with grated cheese, sausage, pork, bacon, onions, jalapenos and mushrooms.

Individually stretch the bocconcini balls and scatter on top of pizza.

Drizzle with sriracha sauce.

Place pizza in oven and Bake for about 15 to 20 minutes or until golden brown and crispy at the edges, and the cheese is bubbly and brown.

Serve immediately.

(Click here for a printable version of this recipe)

Chicken Peanut Curry (Peanut Butter Chicken Curry)

I love the fact that people experiment with ingredients and the possible flavour combinations.  From my own experience I can tell you that some work well and some should never be repeated. 

 

Well, while I am not quite sure where the original recipe came from and who thought that this combination of ingredients would produce what can only be described as a flavour party for the tastebuds.  But I thank them.....  Who would have thought one of the worlds' most favourite sandwich spread, Peanut Butter, yes Peanut Butter, could be such an integral ingredient.

 

The Jalepeno Chilli gave the creamy flavour a nice little kick of chilli which was really only evident in the aftertaste, use more or less of these to suit your chilli threshold.

 

This dish, now known humbly as Peanut Butter Chicken Curry in our house, will be a regular on the menu.  Not only are the flavours magnificient, I don't think I have mentioned that, but it's incrediably easy considering there is no pre-prepared curry paste or packet mix used at all. It's cooked from scratch and can be on the table within the hour.

Chicken Peanut Curry

(recipe adapted from Simply Recipes.com) 

 

Serves: 8

ProPoints per Serve: 9

1.2 kilograms skinless chicken thigh,  cut into 2 cm cubes

1/2 cup flour

4 tablespoons curry powder

2 teaspoons salt

1/2 teaspoon freshly ground peppercorns

1/4 cup cup oil

2 Tbsp fresh ginger, minced

2 Tbsp garlic, minced

4 - 6 fresh Jalepeno chilli, seeded, de-veined, minced

6 - 8 cups chicken stock

2/3 cup light (low fat) peanut butter

1 teaspoon ground coriander

8 spring onions, chopped

1/3 cup finely chopped mint

1/3 cup finely chopped coriander

3 tablespoons lime juice

Rinse chicken and pat dry. In a large bowl or large zip lock bag, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.

Heat oil in a large heavy pot or frying pan on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl.

To the same pan add the ginger, garlic, chilli and 1/2 cup of the chicken stock to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining chicken stock slowly, stirring continuously to maintain an even texture.

Return the chicken to the pot and simmer for 15-25 minutes. Right before serving, add the ground coriander, spring onions, mint and coriander. Add lime juice to taste.

 

Serve with rice. (Add 3 ProPoints per 1/2 cup of steamed rice.)

(Click here for a printable version of this recipe)

Sweet and Sour Jalapeno Poppers

I know I have mentioned this before but I, we, both of us LOVE Poppers.

This recipe from Taste of Home not only intrigued me but definitely intrigued my tastebuds from the first mouthful.  Sweetness of the brown sugar, saltiness of the proscuitto and the tingle from the chilli combined make for a delicious mouthful.

The best things about Poppers is that they are not only easy to make, they are quick and perfect for entertaining or even just a quick snack. 

Sweet and Sour Jalapeno Poppers

(Recipe adapted from Taste of Home)

Makes : 16

ProPoints per Popper: 1

8 Jalapeno peppers

125 grams Philadelphia Extra Light Cream Cheese

60 grams grated tasty cheese

1 teaspoon dried thyme

freshly grated black pepper

8 thin slices (100 grams) prosciutto or parma ham, cut in half lengthways

¼ cup firmly packed brown sugar

½ teaspoon chilli powder

Preheat oven to 180 degrees Celsius.

Line a baking tray with baking paper.

Cut jalapenos in half lengthwise and remove seeds, set aside.

In a small bowl beat cheeses, thyme and pepper until well blended. Spoon into pepper halves. Wrap a half strip of prosciutto around each pepper half.

Combine brown sugar and chilli; coat peppers with sugar mixture.

Place on prepared baking tray. Bake for 18-20 minutes, or until cheese is melted and prosciutto crispy.

Serve immediately.

(Click here for a printable version of this recipe)

Cheesy Jalepeno Poppers

My first experience with Poppers was in a restaruant called the Drunken Admiral where they are called "Depth Chargers" on the menu. "Depth Chargers - guaranteed to kill all your seamen! Fresh fat chillies, seeded, filled with garlic n' herb cheese, crispy fried with a sticky blackberry dip" I was in heaven and have to say these are ordered everytime I dine there.

Jalepeno poppers would have to be one of my favourite yet guilty pleasures - the ultimate party food, entree or even sneaky snack. There are so many variations for these little tasty morsels - some are battered and deep fried, some have various fillings but this recipe is what I consider to be the ultimate flavour combination.

The three cheeses mixed together with a hint of garlic and chilli enveloped in a fresh softened jalepeno which is baked not fried so has a clean crisp flavour without all the grease.

Definitely a brilliant flavour explosion for your tastebuds.... if you haven't tried one I am sure you will be surpised... not only are these quick and easy to make but these little poppers do pack a punch!!

Cheesy Jalepeno Poppers

 

Serves: 6 (2 poppers)

ProPoints per serve: 3 

 

cooking spray

250 grams Weight Watchers bacon cut into strips

115 grams reduced fat cream cheese, softened

60 grams grated 50% reducted fat tasty cheese

60 grams grated Colby cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

freshly ground black pepper

6 larg fresh jalapenos, halved lengthwise and seeded

1/2 cup dry bread crumbs

Preheat oven to 180 degrees Celsius.

Spray a frying pan with cooking spray and cook bacon over medium-high heat until crispy.

In a large bowl, combine the bacon, cheeses, salt, garlic powder, chilli powder and black pepper, mixing well.

Spoon about 2 tablespoonfuls into each pepper half.   Roll gently in bread crumbs.

Place on a prepared baking tray. Bake, uncovered, for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.

Serve immediately.

(click here for a printable version of this recipe)