Pickled Hawaiian Pizza

Hawaiian pizza is one of those foods that people often feel rather strongly about; they generally tend to either love it or hate it.  I personally love it- it’s my very favorite type of pizza!  There’s something about the mix of Canadian bacon and pineapple together that is just delicious.  I decided to try throwing on some of our kosher dills as an experiment one day, and now I don’t think I’ll ever go back! They complement the traditional sweet and sour flavors perfectly.

You can make this using homemade pizza dough, store-bought dough, a premade crust, or even on some flatbread.  We made our own, using a recipe from Maryana Vollstedt’s Big Book of Easy Suppers; there are many great recipes for doughs online too. To save time, we also used premade pasta sauce as our pizza sauce. Using premade ingredients can make this a super quick meal to whip up on a busy worknight, and to make it even better, it doesn’t take long in the oven either!

Pickled Hawaiian Pizza
3/4 cup Bubbies kosher dill
1 cup sweet peppers
3 oz Canadian bacon
3/4 cup green onions
3/4 can crushed pineapple
8 oz pizza or pasta sauce
2 cups of shredded mozzarella cheese
4-5 slices of cooked bacon
Homemade or store-bought bought pizza dough or a premade crust
Preheat your oven to 475. Measure out and drain your pineapple. Cook your bacon. If you’re using pizza dough, roll it out onto a floured pizza stone or sheet pan.  Chop your veggies and meats.  Spread your sauce over the dough, leaving about an inch away from the edge uncovered.  Sprinkle your cheese evenly over the sauce; layer all the other ingredients evenly over the cheese.  Once all your ingredients are on the pizza, gently roll the edges to make a crust. Place in the oven, on the middle rack, and bake for 12-15 minutes.  Remove from the oven, and let the pizza sit for 5-10 mins prior to serving.  Enjoy!  

Beef & Veggie Rolls With Sweet Horseradish Sauce

I tried beef and veggie rolls years ago while at a party, and I remember thinking that I would love to make something like that at home, but that it seemed time-consuming and difficult. Later that weekend I tried my hand at it, and was surprised to find it was actually much easier than I imagined! They’ve been a favorite of mine ever since. These rolls are super easy to make, flavorful, and a great way to dress up your dinner. They feel like something you might find at a nice restaurant, so they’re a great way to switch up your dinner routine!

You can start with a thicker piece of meat and pound it flat, or save yourself a step and start with skirt steak that’s already beeing cut very thin (often labeled as carne asada).  I found that this was the perfect thickness to work with, and saved a lot of time.        

Bubbies Beef & Veggie Rolls with Sweet Horseradish Sauce

Makes 4 Rolls

3  carrots

1/3 of a red bell pepper

8 asparagus spears

3 green onions

3/4 cup drained Bubbies sauerkraut

1/2 lb of thinly sliced & flattened skirt steak 

1/4 cup rice vinegar

2 Tbsp brown sugar

2-3 tsp Bubbies prepared horseradish

Ground black pepper, to taste

Drain your sauerkraut and set aside. Cut the carrots, green onions, and bell pepper into thin strips; cut asparagus spears to approximately 5-6 inches long. Saute all veggies except the sauerkraut together in butter for 5-7 minutes on medium heat, until they’re lightly softened and still crisp. Remove from heat. Add sauerkraut to the mixture. Place some of the veggie mixture on one end of the beef, and roll it up. Secure each end with toothpicks. Repeat with the rest of the veggies and meat. Brown the beef on all sides, keeping the toothpicks in place. You may find it easiest to put the toothpick on its point and push the meat down it with a fork, to brown those areas where the toothpicks are. Repeat for the other side. Once browned, remove them from the pan.  

Add the rice vinegar and brown sugar into the pan and turn the heat up to medium-high, stirring until the sugar is dissolved.  Add the horseradish. Once the mixture is starting to bubble, turn the heat down to medium and put the meat rolls into the pan.  Turn them occasionally, until they’re cooked on all sides.  Remove from the pan, and gently take pull the toothpicks out. Drizzle the sauce remaining in the pan over them.  Sprinkle with fresh rosemary and ground pepper.  Serve with a dollop of horseradish on the side. Enjoy!

Candied Sauerkraut Truffles

While looking at recipes, I’ve come across so many new and interesting ways to use sauerkraut in cooking and baking, but the one thing I’ve never seen is sauerkraut in candy. I decided to experiment and see what I could come up with. Knowing that chocolate and sauerkraut are used together in many cake recipes, I figured, why not make a chocolate sauerkraut candy? And so chocolate sauerkraut truffles were born.

I made candied sauerkraut by dipping it in sugar and then broiling for about 5 min, and mixed that into a milk chocolate ganache. The result is sweet and salty, very unique, but so good! It reminded me of a sea salt chocolate bar.

Candied sauerkraut
½ cup Bubbies sauerkraut
1 ¼ cup sugar

Measure out ½ cup of sauerkraut, and drain well. After it has drained, squeeze the sauerkraut with your hands to get most of the remaining juice out. Put the sauerkraut into a bowl with the sugar and toss until the sauerkraut is completely covered with sugar. Place the sugared sauerkraut on a lightly greased cookie sheet, and broil on the top rack in the oven at 350 degrees for 5-8 minutes, making sure to keep a close eye on it- it can quickly turn from caramelized to burned. Once the sugar starts bubbling and the sauerkraut has a very light golden tinge to it, remove from the oven and spread the sauerkraut out on wax paper. Let it cool for an hour, and use this time to make your ganache. Chop the sauerkraut up into small pieces, and set some aside if you want to use some as decoration on the top of the truffles.

For milk chocolate ganache:
2.5  parts milk chocolate
1 part cream

Ganache is great because you can easily tailor your recipes to make as little or as much as you want. Bring cream to a boil; while waiting for it to come to temperature, chop up your chocolate if you’re using a chocolate bar. Once the cream has come to a boil, turn off the heat and add the chocolate. Stir it well, it will look clumpy for awhile, but will suddenly start to get smooth and well blended. Once blended set aside to let it cool slightly before adding the caramelized sauerkraut. It should be lukewarm at the warmest to keep the caramelized bits crunchy. If you’re using candy molds, pour your mixture into them, and swirl a toothpick around in each of the truffle molds to get out any air bubbles. Set aside at room temperature or place in the refrigerator for the ganache to set quicker.  If you’d rather have hand rolled truffles, leave the ganache to set at room temperature for 1-2 hours. Test the firmness by pressing a spoon to the ganache; when it’s ready, the spoon should leave an impression on the ganache, but it should be firmer, like play dough. Once it’s ready, start rolling into ½ to 1 inch balls, depending on the size you prefer. Place the truffles on wax paper.

A couple tips for the ganache; semi-sweet and dark chocolate will generally follow the 2:1 rule- 2 parts chocolate, 1 part cream, however, brands vary and some will melt differently that others. Milk & white chocolate often requires more like 2.5:1, as they are softer, and again, it can vary by brand. It’s helpful to have extra chocolate on hand just in case you need to adjust and add more, and if you find the ganache too stiff, adding a small amount of cream will thin it out.

You can stop there, and simply roll your ganache in cocoa powder, or you can get fancy and dip them in a chocolate shell.  If you decide to dip your truffles, make sure the ganache has had a few hours to set and dry out a tiny bit.  Melt your chocolate well; if you used a mold and want to keep the shape once dipped, poke a toothpick into your truffle, roll it around in the chocolate until it’s completely covered.  Pull your truffle out, and gently tap the toothpick on the side of the bowl, making some of the excess chocolate drips off.  I let the chocolate set before removing the toothpick.  If you want to add sprinkles, sprinkle them over the tops of the truffles before the chocolate has set, to make sure they stick.  Have fun!  Store the truffles in the fridge in an air tight container for up to 1 week.


Sweet & Sauer(kraut) Chicken Wraps

I’m a big fan of the sweet and sour flavor combination, and that got me thinking about how our sweet bread and butter chips would be really complementary with the sourness of our sauerkraut.  This led me to the idea of making a sweet and sour dish using the two.  I decided on making wraps; they’re such a fun food to prepare because they don’t require much work, and can be infinitely customized to however you like them.  They’re also a great way to eat more fruits and veggies!  

These wraps are so easy and full of flavor; they make a perfect lunch or light dinner.

Sweet & Sauer Chicken Wraps

Makes 2 wraps

2 sweet peppers

1 carrot

Cooked chicken (I used 1 breast simmered in Sonomics Almost Vinegar)

⅓ cup Bubbies sauerkraut

6-8 Bubbies bread & butter pickles

1 mandarin orange

6-8 canned pineapple chunks

2 leaves of Romaine lettuce

1 green onions

2 spinach  tortilla wraps

Start by draining your sauerkraut.  You can use pre-cooked chicken if you have some on hand; this is a great time saver.  Simply shred or cut it into desired sizes and your meat is good to go!  I cooked strips of chicken breast on med-med high heat for 3 minutes, flipping several times until the meat was white on all sides, and then added Sonomics Almost Vinegar to the pan, turned down the heat, and let it simmer for about 3 more minutes.  If you’ve never used Sonomics before, it tastes amazing; it’s made from red wine that has been left to ferment a little longer until it’s almost vinegar, hence the name.  It thickens up a bit once simmered to create a nice glaze that I saved and used to pour over the wrap.  It was perfect for the flavor of this meal- slightly sweet, slightly sour.  Once the chicken is finished, remove it from the pan and set aside.

The amounts of everything I used here are just guidelines, which adds the beauty of this recipe.  Cut up all veggies (cut into strips works the best) but leave the Romaine leaf whole.  Chop pineapple chunks in half and peel the mandarin orange.  Get your spinach wrap and start piling the ingredients on!  You can drizzle a little of your favorite salad dressing or sauce over everything before you roll it up; I used the Sonomics sauce that I had simmered the chicken in.  I put the Romaine lettuce on last because I find the leaves sort of stabilize all the other ingredients and make it easier to wrap.  Be careful not to put too much on there, or you may have a difficult time wrapping the wrap up in a way that holds together.  I actually used a little too much in the video, and had to take a tiny bit out so that my wrap stayed in place, so take a look and use a little less than I did!  Cut in half if desired (it’s so colorful, it’s worth doing!) and enjoy!