Category: Main Dishes

Triple Meat Stromboli

2 Comments

If I am being honest I am not quite sure what the difference is between a calzone and a stromboli! Call it what you like but this is a meaty, filling, pizza-like goodness wrapped in a delicious yeasty dough. It has easily become my favorite for couch eating during movie nights or game days!

I have made this for years and it certainly is a favorite; however, I was a little hesitant to post it as it is a little more involved and does require making a yeast dough, which can sometimes be scary. Don’t overlook the beauty of it. It is so worth the time and energy! I also enjoy this recipe as it makes two large loafs, one of which I freeze. To me it is like two meals for the time of one!

The favor profile is endless. I love switching up the meats and also when in season adding fresh basil. Also don’t forget the marinara to dip in, it certainly takes it up a notch! I hope you give it a try!

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5 from 2 votes

Triple Meat Stromboli

A meaty and cheesy center wrapped in a golden and yeasty dough
Prep Time2 hours
Cook Time20 hours
Course: Main Course
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 5 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 2 pkgs active dry yeast
  • 1-1 1/2 cups warm water
  • 1/2 cup warm milk
  • 2 Tbsp melted butter
  • 1 pound sausage
  • 1 pound hamburger meat
  • 1 cup Canadian bacon chopped
  • 4 cups shredded mozzarella cheese
  • 3 eggs
  • 2 Tbsp Parmesan cheese

Instructions

  • In a mixing bowl, combine flour, sugar, salt, and yeast. Add water, milk and butter; beat on low until well combined.
  • Mix on low with a bread hook attachment until smooth and elastic, 6-8 minutes. You can also knead by hand on a well-floured surface for the same amount of time.
  • Place in a greased bowl. Cover and let rise for 1 hour or until doubled in size.
  • Meanwhile, in a skillet, cook sausage and hamburger meats until no longer pink; drain and cool.
  • Mix the cooked meats with chopped Canadian bacon, mozzeralla, and 2 eggs; set aside.
  • Punch dough down; divide in half. Roll each half into a 15 inch by 10 inch rectangle on 2 separate baking sheets.
  • Spoon half of the meat filling down 1 side of each dough sheet. Fold the dough over the filling and pinch the edges to seal. Cut 4 long strips on top of each stromboli.
  • Beat remaining egg and brush over the top of the loaves then sprinkle with Parmesan.
  • Cover and let rise until doubled, another 45 minutes.
  • Bake at 375 degrees Farenheit for 20-25 minutes or until golden brown. Slice and serve warm with a side dip of marinara sauce.

Notes

The filling can easily be adjusted to what you have on hand. I have sometimes made it with 2 pounds of sausage and fresh chopped basil in the summer. 
I also have switched out and sprinkled a little sea salt on top instead of Parmesan cheese.
My family usually eats just one loaf  for a meal (2 adults and 2 children). I cut remaining fully cooked loaf in half wrap in foil and place in freezer zip lock bags for a quick meal. When ready to eat I thaw and bake with foil on at 350 degrees only until heated through. 

Taco Pasta

2 Comments

I love a good flavor merge! This pasta dish is so quick and easy. It boasts a unique blend of bold Italian and Tex-Mex flavors that honestly just meld together and work. The flavorful pasta cooks on a bed of salsa so you can make it as mild or spicy as you wish! The classic taco filling has a creamy edge and a lot of melty cheese goodness to top it off!

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Taco Pasta

A merge of Italian and Mexican cuisine! This easy pasta dish is a crowd pleasing weeknight meal!
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian, Mexican
Servings: 4
Author: The Food Practitioner

Ingredients

  • 1/2 box Jumbo pasta shells 15-20 shells
  • 2 oz Cream Cheese
  • 1 pound Hamburger Meat
  • 1 pkg Taco Seasoning
  • 2 sprigs green onion chopped
  • 3/4 cup shredded Cheddar Cheese
  • 2 cups Salsa

Instructions

  • Cook pasta shells in boiling water per package directions until al dente, about 10 minutes
  • While shells are cooking brown hamburger meat in skillet and drain the fat.
  • Sprinkle the cooked hamburger meat with the taco seasoning, add 3/4 cup of water, and simmer on low 1-2 minutes until the sauce thickens.
  • Turn off the heat and add the cream cheese to the taco meat, stirring until incorporated.
  • Drain the pasta.
  • Get a 9 x 13 inch dish and spray the non stick spray. Pour 1 cup of salsa in the bottom of the pan.
  • Get a spoonful of the taco meat mixture and place inside the pasta shell, continuing to line the 9 x13 pan.
  • Top pasta shells with remaining salsa, chopped green onions, and cheddar. Bake at 350 degrees for 20 minutes or until cheese is melted and pasta is heated through.

Nursing tip: Someone once told me that ER nurses know a little about a lot but not a lot about a little. Meaning the scope of knowledge is broad; however, we just scratch the surface on many issues and usually lack in having deeper experience on one topic. That’s why I love working with doctors that have multiple specialties to gleam knowledge from on alternative therapies and treatment plans! 

Southern Pork Chops and Rice

2 Comments

When I think of Southern foods I think of comfort foods with a savory butter flavor! Don’t get me wrong I try to eat healthy and truth be told I have never deep fried anything, but rich and savory butter is a must for comforting southern dishes! This is a quick and easy meal that is stacked with flavor and soulful goodness.

Food H & P:
6 Tablespoons of butter
4 boneless pork chops
½ cup of finely chopped onion
¼ cup of chopped green bell pepper
1 cup of long grain white rice
1 can of Cream of Mushroom soup
1 soup can full of water
Salt and Pepper to taste

Food Rx:
Cut the pork chops into strips, season with salt and pepper, then brown in 3 Tablespoons of butter. Remove the pork chops from the skillet. With the remaining 3 Tablespoons of butter sauté onions, bell pepper, and uncooked rice about 3-4 minutes or until vegetables are softened and rice is lightly browned. Season rice and vegetables with salt and pepper then add Cream of Mushroom soup and water. Pour rice mixture on the bottom of a 9 X 13-inch dish and top with pork chops and remaining liquid from pork chops. Cover with foil and bake in a 350 degree oven for 45 minutes.

When cooking for two I half everything into two 9×9 inch pans and freeze them right before the baking step. When ready I thaw completely the bake for 45 minutes.

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Nursing Tip:
I grew up in a really small town in Mississippi; however, I quickly had to change my lingo when I began my nursing career in order to relate to my patients. To some of my patients “I’ve got the sugar” is also known as diabetes, “high blood” is also known as high blood pressure, “gouch” otherwise known as gout, “the reflex” is also known as acid reflux. I know the deep south is known for signature southern dishes; however, it also has a unique language that sometimes makes me smile a little on the inside!