My sister gave this recipe one day when I was short on time. Okay, I took a nap and forgot to make the dough and I didn't have to wait for it to rise, but this one is pretty good!
Mix together:
1 TBS yeast
1 TBS oil
1 TBS honey
1 cup warm water
Add 3 cups of flour and mix well and knead. Roll out on lightly floured surface to fit pizza pan.
Makes one large pizza crust. Cover with toppings and bake!
Bake on greased cookie sheet 475 10-12 mins
I always forget to grease my pizza pan, but its non-stick :) And I use a little less than 3 cups, I find 3 is a bit too much, but if I forget, then I just sprinkle it with water as I knead and roll it out.
I also substitute 1 cup whole wheat flour. Oh, and I just use my Kitchen Aid to mix it up. We like our crust a little thinner so I roll it out as thin as I can, place it on the pizza pan, cut off the excess and then press it even thinner, removing the extra dough as I go. It still rises pretty good in the oven. And then I have enough dough to make another smaller pizza. Our favorite is BBQ chicken.
BBC Chicken Pizza
Cover dough/crust with fav BBQ sauce, sprinkle mozzarella cheese, top with diced grilled chicken, red onions, cilantro and a sprinkling of smoked gouda (or any smoked cheese, I think last time all I could find was a blend of smoked swiss and chedder). YUM!
Oh one more thing! Lately the boys have been wanting Hawiian, which is good, but kinda bland to me so I put seasoning on it. Mrs. Dash makes a really good seasoning for pizza. It's the Tomato, Basil, Garlic one, (red lid) and its really yummy on pizza!
Okay, I think I'm done rambling...
Sunday, November 22, 2009
Sunday, November 15, 2009
Sweet Dinner Rolls
My boys (Dallas included) can't get enough of these! Super easy and yummy!
Place into bread machine in order:
1/2 cup warm water
1/2 cup milk
1 egg
1/3 cup soft butter
1/3 cup sugar
1 tsp salt
3 3/4 cups flour
1 packet of yeast (2 1/4 tsps)
Select dough cycle. When done, dump out dough onto lightly floured surface. Divide in half. Form 12 inch circle, spread with melted butter. With pizza cutter slice into 8 pieces, roll up, big end to little end (like Jan does). Place on ungreased cookie sheet, cover lightly with plastic wrap, let rise 1 hour. Bake at 400 for 10 mins. Brush with melted butter.
Yum, Yum, Yum!! These don't last long! This last time I made them, I made the circle bigger, rolled it out so they were a little thinner and cut 12 slices I think? And they were still pretty big when they came out of the oven. Also, I made orange rolls with 1/2 of the dough (somewhat followed Lion House directions) and they were yummy!!!!
Place into bread machine in order:
1/2 cup warm water
1/2 cup milk
1 egg
1/3 cup soft butter
1/3 cup sugar
1 tsp salt
3 3/4 cups flour
1 packet of yeast (2 1/4 tsps)
Select dough cycle. When done, dump out dough onto lightly floured surface. Divide in half. Form 12 inch circle, spread with melted butter. With pizza cutter slice into 8 pieces, roll up, big end to little end (like Jan does). Place on ungreased cookie sheet, cover lightly with plastic wrap, let rise 1 hour. Bake at 400 for 10 mins. Brush with melted butter.
Yum, Yum, Yum!! These don't last long! This last time I made them, I made the circle bigger, rolled it out so they were a little thinner and cut 12 slices I think? And they were still pretty big when they came out of the oven. Also, I made orange rolls with 1/2 of the dough (somewhat followed Lion House directions) and they were yummy!!!!
Saturday, November 14, 2009
Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette
Recipe from My Kitchen CafePlan ahead... pasta needs to marinate in the dressing for at least an hour.
*Dressing:1 cup canola oil
1/3 - 2/3 cup bottled teriyaki sauce
1/3 cup rice vinegar
1/3 cup cider vinegar
6 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
*Salad:16 oz. bow tie pasta, cooked al dente, drained and cooled
1 bag fresh spinach (9 - 10 oz)
6 oz. craisins
2 (11 oz.) cans mandarin oranges,
drained1 (8 oz.)
1 can water chestnuts, drained and slivered
1/2 cup chopped fresh parsley
4 green onions, thinly sliced (white and green parts)
1/4 cup sesame seeds, toasted
6 oz. honey roasted peanuts
2 cups cooked chicken, tossed with 2-3 tablespoons teriyaki sauce
In a blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour (You can leave this step out and it will still have good results). Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.
I havent tried this but I really want to!! :)
Sunday, November 8, 2009
Chicken Wild Rice Chowder
Ingredients:
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breast
1 package (8.8 ounces) ready-to-serve long grain and wild rice (Uncle Ben's Ready Rice)
1/4 cup half-and-half cream
1/8 teaspoon pepper
2 cups sliced fresh carrots
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
3 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
2-2/3 cups cubed cooked chicken breast
1 package (8.8 ounces) ready-to-serve long grain and wild rice (Uncle Ben's Ready Rice)
1/4 cup half-and-half cream
1/8 teaspoon pepper
Directions:
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.
In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.
*This is one of Dall's favorites. So yummy and easy and if I would have planned better, I could have made your breadsticks to go along!
Thursday, November 5, 2009
Copy That: Olive Garden Breadsticks
Aother recipe courtesy of my wonderful Foodnetwork Magazine!! (Love it!)
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
These were REALLY yummy! And they tasted so much like the real thing! I didnt have white flour the day I made them so I used wheat flour and they still tasted super good!! Im sure your boys will love them! :) Its a mini loaf of bread for Carter so he doesn't have to eat your frecnh bread loaf :) haha!
Ingredients
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt
For the Topping
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Directions
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
These were REALLY yummy! And they tasted so much like the real thing! I didnt have white flour the day I made them so I used wheat flour and they still tasted super good!! Im sure your boys will love them! :) Its a mini loaf of bread for Carter so he doesn't have to eat your frecnh bread loaf :) haha!
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