A Day In The Life Of A Cat

Recipe Rollout

It's been a while since I've posted a recipe. Enjoy!

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Prosciutto and Goat Cheese Pizza

1 10oz fully baked, thick pizza crust (Boboli)
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1 3oz package thinly sliced prosciutto (deli section)
1oz soft fresh goat cheese, coarsely crumbled
2 tablespoons fresh basil, chopped

Preheat oven to 425 degrees F.

Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

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Pumpkin Pancakes

1 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pumpkin puree
2 eggs
1 cup half & half
1oz melted butter
4 egg whites, whipped to soft peak
2 tablespoon vegetable oil

Sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.

Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes bubble, flip to finish cooking.

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Beer Can Chicken

1 4 pound whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
1 can beer
Mix up 3 tablespoons worth of your favorite dry spices

1. Prepare your girll for grilling.

2. Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry spices. Set aside.

3. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface.

4. Grabbing a chicken leg in each hand, plunk the bird over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate.

5. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover closed for approximately 1 1/4 hours or until the thigh juice runs clear when stabbed with a sharp knife - don't knock the bird over when you do this! Remove from grill and let rest for 10 minutes before diging in.