Author: CJMcpherson

Hello. C J here. It’s time for another recipe. This one’s for super pepperoni pizza. It’s called super because I used three kinds of pepperoni in it. I don’t know why I did this. It really wasn’t necessary. It tasted great though. I first made this last Canada day and I thought I’d share it here. The recipe used homemade pizza dough that I’m not giving a recipe for here. It’s identical to the homemade pizza dough found on Allrecipes through, so if you have a bread machine feel free to use that.

Ingredients

One Batch of Pizza Dough

One Cup of Tomato Pasta Sauce

One Block of Mozzarella Cheese

One Teaspoon of Minced Garlic

One or more Packages of Pepperoni, Salami or other Deli Meats

Salt and Pepper to Taste

For the Pizza

Flour a clean working surface, your hands and a rolling pin. Roll the pizza dough into a square about two feet by one and a half feet. You want it to fit onto a rectangular baking pan, the kind used for cookies.

Measure the cup of tomato sauce into a bowl and add in the garlic, salt and pepper. Mix.

Grate the block of mozzarella on a box grater.

Grease a square baking sheet and lay the pizza dough onto it. Fold over the edges if they are larger than the baking sheet. Spread on the cup of tomato sauce, layer the cheese on that and then place a layer of deli meat on that. Keep layering meat until you run out.

Bake at 350 for 20-30 minutes or until golden brown. Let cool 10 minutes before cutting and serving.

Fun fact, this recipe is high in sodium. This is intentional. It’s designed to be eaten during the summer or after exercise. Heat and physical activity drain the body of sodium quickly. The only way to regain that is through salty food. Sodium is actually an incredibly useful molecule in the body. The nerves that run both thinking and movement require sodium to function.

Salt isn’t a bad thing. Out body finds it tasty because it makes us healthier. In moderation, of course. Living off potato chips is not moderation. So have food that tastes good. By the way I’m a highly trained biochemist so I’m pretty well qualified to make this ststement. I could point out the exact chemical pathways in the body that use salt to keep us healthy. Maybe that one’s a conversation for another day. Thanks.

C J Mcpherson

Hello. C J here. This is my homemade ice cream recipe. I originally got the recipe off YouTube and changed it very little. It doesn’t require an ice cream tub. In fact, it needs no specialized ice cream equipment at all. Feel free to make your own variations. I’ve tried vanilla with bottled vanilla extract, chocolate with chocolate syrup, cinnamon, cookies and cream with crushed up Oreos and I might make a rainbow cookie flavour next. This one’s just vanilla.

Ingredients

One Half Litre Box of Whipping Cream

One Can Sweetened Condensed Milk

Vanilla to Taste

One Pinch Salt

For the Ice Cream

In a stand mixer, or in a large bowl with a handheld mixer, whip the whipping cream until it’s the texture of whipped cream.

Add in the sweetened condensed milk and mix until combined.

Add in the vanilla and salt and mix until combined.

Spoon into a freezer safe container and freeze for one to two days. Eat cold.

Notes

I used a Metro brand chocolate waffle cone in the image above. I might get myself more of those once I’m done the dozen I bought. That I’m sure won’t take very long.

Chocolate Waffle Cone: Metro.

Whipping Cream: Metro.

Bottled Vanilla Extract: Metro.

Eating Ice Cream for Dinner: Priceless.

C J Mcpherson

Hello. C J here with some chicken fingers. These are scratch made. So, there’s a restaurant in my hometown called the Copper Penny. If you’re ever in Kingston Ontario be sure to check it out. Whatever you do though, make sure you get their french fries. Like, really make sure. Like, it’s practically a crime if you don’t. Expect to never be welcome here ever again if you don’t. There are other things on the menu, apparently. So people say sometimes. I don’t believe them.

In my off time from writing books and drawing, I make lunch. Really nice lunch. I take my favourite restaurant foods and I replicate them, perfectly, from taste. This recipe took me most of my life to make. It’s for the Copper Penny’s fried chicken fingers and fries. Their seasoning mix on their fries is actually chicken soup mix. It’s a known fact and they make no attempt to hide it. I’ve replicated that as well. Just don’t over season your fries like I did. This recipe also works equally well with breaded shrimp with the same steps and cooking time.

Ingredients

One Boneless Skinless Chicken Breast

One Cup Pancake Mix

One Cup Water

One Cup Italian Breadcrumbs

Canola Oil for Frying

Two Large Russet Potatoes

One Teaspoon Salt

One Teaspoon Turmeric

One Teaspoon Parsley

For the Chicken

Slice the chicken long ways into thin slices about half a centimetre thick.

Prepare the pancake mix in a bowl with the water. Add water until its thin but not liquid. Pour the Italian breadcrumbs onto a plate.

Dredge the chicken slices in pancake mix and then in Italian breadcrumbs.

Fry in a thin layer of canola oil in a chicken fryer for five minutes per side.

For the Potatoes

Mix the three seasonings together. Set aside.

Slice the potatoes into slices about a centimetre thick. Then slice those into long, thin rectangles.

Fry in the same oil for five minutes a side.

Sprinkle with the seasoning mix when done but still hot.

Serve with plum sauce for dipping.

Thanks. I personally dip the fries in plum sauce as well. I add a bit of extra salt to the sauce just to replicate the restaurant feel.

C J Mcpherson