Imitation Pelly's Pizza!

Pellegrines Lounge is a bar in Altoona, that makes their very own special pizza. This is a delicious twist on regular Italian versions of pizza. And this is a great way to enjoy their pizza at home. I hope you make this and enjoy!

First preheat your oven to about 350 degrees, then retreive the following :
A pizza shell - you can make one from scratch or use a premade one
A jar of your choice of pasta sauce
Seasonings of your choice, I chose garlic powder salt and pepper
Green Peppers, Red Peppers, and Onions
Sliced Salami, I prefer to use Genoa
Sliced Provolone cheese and American cheese

First, lay your pizza shell on a pizza pan and cover with sauce. I prefer this Tomato, Garlic & Onion by Ragu but you can use whatever you like. Then spread this with whatever seasonings you would like I chose to use garlic powder pepper and Romano cheese. I chose not to use salt because the Romano is salty enough along with the Salami.

Next cover your pizza with a desired amount of peppers and onions. I chose to use both red and green because I had both on hand but you can use which ever one you want, preferably the green because they are in the original recipe.

Next add your slices of Salami, I know this recipe is a little backwards and usually the meat goes OVER the cheese, but during cooking you will see that being hidden, the salami is able to cook and not burn so quickly (since it is a greasier meat) and became very delcious and easy to eat.

Next you are finally going to add some cheese! Sliced provolone will work best but you can definately use grated.

And last, you are going to add the oddball of this pizza, the amerian cheese. You can just do one layer of this over your provolone and other ingredients and you are done!

This pizza took only about 20 minutes in my oven at 350. You are mainly looking for your cheeses to be melted and the bottom of your pizza shell to be slightly browned. Enjoy! I know I did!

The delcious, finished product.






Chow Mein Noodle Cookies!

And older woman my mom used to be friends with used to make these for me when I was younger. My mom cleaned her house and I ate all of her cooking, it was a pretty good deal. She died about 2 years ago and whenever I was browsing the internet for new recipes I found this one and realized it had been what she made for me. It reminded me of her brought back a lot of sweet memories. I hope that you enjoys these as much as I enjoyed them and her company.

For this recipe you will need :
1 Cup Butterscotch chips
About 2 spoonfuls of Peanutbutter
1 5oz(142g) La Choy Chow Mein Noodles





First, melt your Peanut Butter and Butterscotch Chips. You can put it in a bowl together in the microwave for 30 second intervals on 80 power.

Once the butterscotch chips are pretty much melted, use a fork to break them the rest of the way up and mix them with the peanutbutter until smooth.

Then slowly add your noodles until everything is well comebined.

                           Toss the Noodles and Peanut Butter Butter Scotch mixture until all noodles are evenly coated. Be patient and try not to break up a lot of the noodles. You may add any mixins you would like at this time.

Then form combined mixture with Noodles into "balls", then refridgerate until firm.

Enjoy!








Chicken and Hot Sauce!

I love chicken, Frank's Red Hot sauce and Ranch dressing, so I decided to make a recipe.

The things you will need for this recipe are :
One boneless skinless chicken breast ( you can make more than one at a time, just change the amount of hot sauce and butter)
A cast iron skillet preferably (if using a regular skillet the cooking process may take longer)
One cup of water, maybe a little more or less
Hotsauce of your choice, in this recipe I like to use Frank's red hot
About a stick of butter (margarine based), more or less depending on your taste.
You will also need Salt Pepper and garlic powder(depending on your tastes)





First put your cast iron skillet on the stove and set the burner on low, so that the pan can heat up while we prepare our chicken breast(s).

Also get a cup of water to room temperature or luke warm.

While your skillet is heating up, get out your chicken breast and sprinkle Salt Pepper and Garlic Powder on one side.

Next test your skillet to see if it has heated up yet, by pouring a very small amount of the water into the pan. If it steams then it is at the right temperature if it sizzles your skillet is too hot and you may need to turn the heat down and wait awhile until it cools a little bit. When it is at the correct temperature pour your one cup of water in and then put in your chicken breast, season side down. Next put a generous amount of seasonings on the unseasoned side of the chicken, and put the lid on. Keep your heat on low-medium so your chicken gets a nice slow cook. Check on it everyone once in awhile turning every so often to make sure it is cooked evenly.

To see if your chicken is completely cooked, take your spatula and cut off pieces of the chicken in the water bath, this will help later because we are going to cut it into pieces anyway. If your chicken is cooked the whole way through, turn the heat off, take the chicken breast out and set it on a plate to rest. Pour most of the water out leaving a very small amount in the pan.

Next cut your chicken breast into smaller or bite sized pieces.

 Make sure your skillet is on low and then add about a half of the stick of butter, Let it melt and then add your chicken, tossing it around in the butter so it gets a nice coating.

Next you can add your hot sauce. Add as much butter and hot sauce to your skillet as desired. Make sure as you are adding more hot sauce and butter you momentarily taste your chicken to make sure it is not too hot. Continuing to let it cook on low, put a lid on your skillet and leave your chicken to cook a little bit longer. Checking on it regularly. Your sauce butter mixture will turn into a semi thick sauce on your chicken and that is when you will know it's ready.

Turn the heat off and serve. I like to eat mine with a side of Ranch Dressing but to each their own. Enjoy!