Pizza Sauce

June 15, 2010 by
 
It’s still PIZZA WEEK! This is my super easy pizza sauce, which also freezes well if you have some leftover.  If you like it spicy, throw in a little crushed red pepper.
 
PIZZA SAUCE
 
28 ounce can crushed tomatoes
2 tsp dried basil
2 tsp dried oregano
1 tsp sugar
pinch each salt and pepper
4 cloves garlic, minced
 
Simmer in a pot, partially covered, for 20-30 minutes.
 (If you don’t have time to, it will still be good without time to simmer).
If you like your sauce smooth, just throw it in the blender.
 
VARIATION: Substitute tomato sauce for the crushed tomatoes.
 
 
Filed Under: Pizza

Pesto Sauce

June 14, 2010 by
 
Pesto sauce has so many great uses, but on pizza instead of a red sauce is really fun. 
 
PESTO SAUCE
4 cloves garlic
2 cups basil leaves
1/4 cup walnuts, optional
1/4 cup grated Parmesan cheese, optional
1/2 cup olive oil
1/2 tsp salt
 
Mix garlic, basil, walnuts, and Parmesan in a food processor or blender.
While running, pour the oil in in a stream.
Process until smooth and beautiful.
 
TIP: Pesto sauce freezes especially well without any cheese.  But either way, you can pour the leftover pesto sauce into ice cube trays, let freeze, then empty into a zip lock bag and store if freezer and use as little or as much as you need later.
 
Filed Under: Pizza, Sauces / Condiments Tagged With: , , ,

Pizza Crust and Tips

June 14, 2010 by
 
 
 
 
 
This is my all time favorite pizza dough recipe. I’ve tried many, but none are as good as this one.  If you don’t have a pizza stone, I really recommend buying one.  How much does the average family spend on ordering pizza? Probably too much.  If you don’t want to get a pizza stone, at least use a round pizza pan.  It really does make a difference in home made pizza.  But nothing compares to the crust you get when you bake dough on a hot stone.  Stay tuned for my sauce recipes and our favorite topping combinations! Pizza week has just begun! 🙂
PIZZA CRUST

PIZZA DOUGH
2 1/4 tsp active dry yeast
1 tsp honey
1 cup warm water (105 to 115 degrees)
3 cups all purpose flour
1 tsp kosher salt
1 T olive oil
 
In a small bowl, dissolve yeast and honey in 1/4 cup warm water, set aside.
In the bowl of an electric mixer with a dough hook, combine flour and salt.
Add oil, yeast mixture, and remaining 3/4 cup warm water
Mix on low speed until dough pulls away from the sides of the bowl, about 5 minutes.
Turn out onto a counter and knead until dough is firm and smooth, about 2-3 minutes.
Transfer to a large bowl, cover with a damp clean kitchen towel and let rise for 30 minutes.
 
If using a pizza stone, make sure you get it preheating on the lowest rack in your oven at 500 degrees.
 
Divide dough into four balls.
Work each ball by pulling down the sides and tucking under the bottom of the ball, repeat 4 or 5 times.
On a clean unfloured surface, roll the ball under the palm of your hand until dough is firm and smooth, about 30-60 seconds.  Repeat with remaining balls, cover with damp towel and let rest for 15-20 minutes.
TIP: Balls can now be wrapped in plastic and refrigerated up to 2 days. If you do this, you can take them straight from the fridge to roll out and make.
 
To form pizza, use hands to pull dough over the top of your hand.
Or use a rolling pin, rolling from the center to the outside, turning dough occasionally.
Sprinkle semolina (or cornmeal) on pizza peel*
Place dough on peel, if desired you can make an outer edge on the crust now.
Spread sauce on dough
Sprinkle on toppings (cheese and pepperoni in this case)
In several gentle jolting motions, transfer pizza from the peel to the pizza stone.
Bake for 8 to 12 minutes (depends on how thinly you rolled your dough).
 
*If you don’t have a pizza peel or stone, just roll out dough to fit your pan (round ones will work better) and bake at 425 degrees, how long will depend on how big your pan is, and how thick your dough is.
 
TIPS: For frozen pizza crust, bake with just sauce or sauce and cheese, making sure your dough was rolled out to a size that will still fit in a zip-top bag, after baking and cooling, place in zip top bags, label, and freeze. (You can also do individual serving size pizzas) To use, just reheat in oven on a cookie sheet or on the oven rack at 425 degrees until done. No thawing needed. (Add desired toppings before baking if frozen blind)
BE PREPARED!!!
Pizza night can be alot of fun, but also a huge mess! I like to get everything all together while the dough is raising.  I make a list of the kinds of pizza we’ll be making that night, and get all the toppings we’ll be using all together. This makes for a really fun dinner party as well, as each person can even make their own pizza and choose from the “toppings buffet”.  What kind of toppings to choose? Look at the menu at your favorite pizza restaurant and write down the toppings on your favorite pizzas.
Pizza dough recipe source: Wolfgang Puck’s Pizza, Pasta, and More!
 
 
Filed Under: Pizza

Macaroni and Cheese

June 11, 2010 by
 
This is one of those dishes that everyone should know how to make.  I love playing around with it and adding different cheeses, but just plain ol mac and cheese seems to always hit the spot, whether it’s for adults or kids. And one fun way to serve it is put it in individual serving bowls (oven safe) or dishes, and let each person top it how they like. Get creative! Or not, you’ll still like it. : )
 
BAKED (or not) MACARONI AND CHEESE
 
8 T butter
8 T flour
salt and pepper
4 cups milk
1 lb. shredded cheddar cheese
12 oz. elbow macaroni (or noodle of choice), cooked firm*
 
Melt butter in pan until bubbly.
Add flour, salt, and pepper.
Cook, stirring, about 1 minute.
Add milk slowly, whisking in.
Cook until slightly thickened, then add cheese.
*If you don’t want to bake it, just cook the noodles all the way through and toss with sauce now and serve.
Spray a casserole dish or 9 by 13″ pan with nonstick spray.
Pour noodles into pan.
Pour sauce over noodles.  Bake at 350 for 25 minutes, broil for a couple minutes to brown.
 
OPTIONAL TOPPINGS: (Bake as above with each one)
Sprinkle with breadcrumbs
Top with sliced tomatoes, then a little breadcrumbs
Cut 3 slices of bread into 1/2″ cubes (crusts removed), toss with 3 T melted butter.
Spread on top of dish, then top with 1 cup shredded cheese
Or (My favorite) top with 1 cup of shredded cheddar (shown at top)
Filed Under: Pasta

Garlic Croutons

June 9, 2010 by
 
Homemade croutons. Can you even compare them to the kind you buy in the store? I’m pretty sure they’re made in some factory where they suck all goodness and flavor out so they’ll last on the store shelf.
Homemade croutons are so simple and easy, you’ll wonder how you ever lived without them!
 
GARLIC CROUTONS
 
1/2 cup olive oil (or unsalted butter)
4 garlic cloves, smashed
salt
1/2 loaf French bread, cut in 1″ cubes (about 8-10 cups)

Heat olive oil and garlic in a sauté pan until it bubbles.
 
Remove garlic.
 
Lay bread cubes out on a rimmed cookie sheet in a single layer, drizzle with olive oil.
Sprinkle with salt, and toss to coat with oil.
Bake at 350 degrees for 20 minutes.
 
TIP: Store leftover French bread in the freezer (whole or pre-cubed), in zip top bags, for making croutons.
 
 
Filed Under: Salad / Dressings

Cheese Fondue

June 7, 2010 by
 
Meet Irish Cheddar.  My favorite cheese. EVER.  My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect.  It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it!   And now, a recipe using it!
 
 
 
 
 
 
 

I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day!  I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun.  You can get really creative with the dippers, or be very basic. 

 
CHEESE FONDUE
 
 
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
  
Melt the butter in a saucepan.  Add flour and paprika, cook a minute.  Gradually add milk, whisking in completely.  Add cheese, then stir in lemon juice, salt, and pepper. 
Whisk in more milk if it’s thicker than you want.  Serve in fondue pot.
 
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
roasted asparagus
roasted red potatoes
Steak
Apple slices or cubes
 

Filed Under: Meatless Main Dishes, Sauces / Condiments Tagged With: , ,

White Chicken Enchiladas

June 4, 2010 by
 
I hope you make these.  In fact, I’m not sure we can speak anymore if you don’t. 
Was that incentive enough? : )
We really like enchiladas but sometimes you want a change of pace from the red-sauced variety.  I make these with a seasoned white sauce and brightened up the flavors by topping with some fresh veg.  These would be quite easy to make a large (or smaller) batch of, and would probably be a good option for when you need to make something ahead of time and just pop in the oven just before dinner.  And if you’re feeling adventurous, try the variation on the bottom of adding chopped zucchini. I know it sounds crazy, but I’ve been making them that way for many years and never had a peep of complaints. So either way, get cookin’! 
 
WHITE CHICKEN ENCHILADAS
1 large white onion, chopped
2 cloves garlic, minced
3 T oil
3 T butter
1/3 cup flour
salt and pepper
1/2 tsp chili powder
1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 cup milk
1 1/2 cup chicken broth
3 chicken breasts, cooked and shredded or cubed
2 cups shredded cheese, Mexican blend
6-10 Flour Tortillas (the fewer you use, the more filling they will have)
2-3 tomatoes, chopped
3 green onions, sliced
1/2 bunch fresh cilantro, chopped
 
Heat oil and butter in skillet over medium high heat.
Add onion and garlic, cook till softened, a few minutes.
Add flour and seasonings, stir and cook for about a minute.
Stir in milk and chicken broth, whisking well.
Fold tortillas in half and sit up like tacos in a 9 by 13 inch glass pan.
Divide chicken between them all.
Pour sauce into all of the tortillas over the chicken.
Divide cheese between them all, saving out 1/2 cup.
Fold tortillas over, then sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes.
Top with tomatoes, green onions, and cilantro.
 
VARIATION:  Add 2-3 cups chopped zucchini with the onions and garlic.
Filed Under: Chicken / Turkey, Mexican

Easy Buttercream Frosting and Frosty the Snowman Cake

June 2, 2010 by
I know, I know, it’s almost summer. But my baby just turned 3 and she is the world’s BIGGEST “Frosty the Snowman” fan! Well, pretty much any generic snowman makes her heart sing.
So there was no question what cake she would get for her birthday. I realize that most of you won’t need this until December, but I couldn’t resist sharing him!  And even if you don’t have the need
I made three round cakes, one 6″ round, one 8″ round, and one 10″ round.
(I used one cake recipe, just made them a little thinner to go for all 3 pans.)
I used the 6″ for the head, the 8″ for the body, and cut the hat out of the 10″ round.
 I colored marshmallow fondant pink for the hat flower and cheeks,
blue for the flower center, red for the nose,
black for the hat band, eyes, and mouth, yellow for the scarf,
and brown for the “hands”.  For the hat band and scarf just roll it out and use a knife to cut the shape you want. (I made a bunch of cuts on the scarf ends to look like fringe.)
The flower was rolled out and cut out with a cookie cutter, the flower center, eyes, nose, and cheeks were a rolled up ball flattened.  To make the mouth and arms just roll a snake into the shape you want.
I sprinkled some silver sanding sugar and white edible glitter over everything to give him a “snow” effect.
I used my go-to buttercream  to frost him, coloring some grey for the hat (I used a small amount of black gel coloring.)
EASY BUTTERCREAM FROSTING
1/2 cup shortening
1/2 cup butter or margarine, at room temperature
1 tsp vanilla
1 lb. powdered sugar (about 4 cups)
2 T milk
Cram butter and shortening together with a mixer, then add vanilla.
Add sugar, one cup at a time on medium speed, until well blended.
Add milk and beat until light and fluffy.  Cover and refrigerate, rewhip if needed before using.
Keeps for about 2 weeks in fridge. Makes 3 cups.
For Chocolate Buttercream: Add 3/4 cup cocoa or 3 oz unsweetened chocolate squares, melted along with an additional 1 to 2 T milk. Mix until well blended.
SOURCE: Wilton
Filed Under: Cake / Cake Pops, Christmas / Winter

Lemon Dill Fish, Baked Chips, and Tartar Sauce

June 1, 2010 by
This is a three for one recipe post! I figured they kinda go together. I don’t care for store-bought tartar sauce (at all) and the one my mom used to make was good, but still not quite what I wanted. So I experimented the other night and I came up with what I think is the perfect fish companion! The lemon zest really brightens the flavors and makes it all work.
We love baked fries, they’re so simple and so much better than fried versions, in my opinion.
And a great side dish for so many things.  Have fun trying them with different seasonings too.  You’d be surprised how adjusting the seasonings will change them.
And the fish is simple, easy, AND delicious.  (You know how I love those three words together!)
And using Tilapia makes it much more affordable than halibut or cod or such.
I hope you try all three of these and your family enjoys them as much as we do!

LEMON DILL FISH, BAKED CHIPS, AND TARTAR SAUCE

Lemon Dill Fish
1/2 cup flour
1/4 cup bread crumbs
1 tsp lemon zest
1 tsp dried dill weed
1/4 tsp salt
1 egg
4 tilapia fillets, about 1/2 inch thick
2 T oil
 
Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.
Beat egg in another dish.
Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.
 
Baked Chips
potatoes
oil
salt and pepper
 
Cut potatoes in half lengthwise, then each half into 4 wedges.
Drizzle with oil, salt, and pepper, toss to coat.
Bake at 400 degrees for 30-35 minutes. Turn halfway through.
 
Tartar Sauce
1 cup mayonnaise
1/4 cup finely chopped pickles
1 tsp pickle juice
1 T dried onion or 2-3 T chopped onion
1/2 tsp seasoned salt (more to taste)
1/2 tsp lemon zest
1 tsp lemon juice
 
Mix everything together well. Flavors get better if allowed to sit in the fridge for a bit.
 
 
Filed Under: Fish / Seafood, Sauces / Condiments, Side Dishes Tagged With: , ,

Slow Cooker Beef Stroganoff

May 28, 2010 by
 
This recipe came from My Kitchen Cafe originally, and after I changed it a bit for our tastes we really like it. My husband doesn’t even like stroganoff, and this is the first recipe I’ve found he doesn’t mind. (Which is quite the stroganoff endorsement for him!)
 
SLOW COOKER BEEF STROGANOFF
2 pounds stew meat
1 tsp salt
dash pepper
2 onions, sliced
1 tsp garlic powder
1 T Worcestershire sauce
1 1/2 cups beef broth or stock (I make mine from beef base)
1 T ketchup
1/3 cup flour
6 T apple juice
8 oz sliced mushrooms
1/2 cup sour cream
egg noodles, cooked (I used 1/2 to 3/4 pound)
 
Put stew meat, salt, pepper, and onions in crock pot.
Mix garlic powder, Worcestershire, broth, and ketchup together and pour over meat.
Cook on low for 7-8 hours, or high for 4-5 hours.
Whisk flour with apple juice to make a thick but pour-able roux and stir into slowcooker along with the mushrooms.
Cook on high for 15-30 minutes. Stir in the sour cream.
Serve over egg noodles.
SOURCE: http://www.mystainedapron.com/, originally adapted from http://www.melskitchencafe.com/

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Filed Under: Beef, Slow Cooker Tagged With: , , ,