Margherita Pizza and Pizza Dough

Back in the summer of 2007, 2 of my best girl friends and I spent a month in Europe and LOVED it! (that trip is HIGHLY recommended!) Almost every day in Italy we had Margherita Pizza -- partially because it is the absolute cheapest thing you can buy in Italy and partially because it was to die for delicious! We fell in love with this dish during that summer and it's always been a favorite since. So, when I saw this recipe on The Sisters Cafe I had to try it.

We had it with breadsticks and salad for my sister in law's birthday and it was a HUGE hit! In fact I think that this is one of my favorite pizzas I've ever had and definitely my favorite that i have ever made. Jared and I have such a hard time finding homemade dough that we like. This is a definite success!

Bon Apetite!

Margherita Pizza

3 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp black pepper

1 Tb olive oil

1/3 cup+ loosely packed fresh basil leaves, julienne cut

mozzarella cheese, shredded (fresh mozzarella is wonderful)

parmesan cheese, shredded

{Directions}

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

This recipe is also posted separately but, for the sake of simplicity...here it is again!

Pizza Dough

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts.
Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.

*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Serve with homemade Pizza Factory Breadsticks and a salad!

Creamy Tomatillo Salad Dressing

Anyone with me that Cafe Rio's house salad dressing makes the salad? MMM!!! it is so delicious and so good on other dishes as well! Smother it over enchiladas, in fish tacos or dip pita bread in it! YUM!

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My favorite part of this recipe is how easy it is! Enjoy this, I know I do!

{Ingredients}

1 1/3 C Sour Cream

¾ C Mayonnaise

½ bunch cilantro, chopped

1 Pkg. Ranch dressing mix

4 Tbsp. Salsa Verde

2 cloves garlic, minced

1/8 tsp. Tobasco Sauce (opt.)

Juice of one lime

milk to thin it out

Combine everything in the blender and mix well

Thicken in the fridge.

Cajun Corn on the Cob

We took this corn to a Barbecue with some friends last summer and it was a huge hit! These were inspired by somethings similar we saw in a cooking magazine a few years ago and they add such a fun flavor to any barbecue! Enjoy!

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{Ingredients}

2 1/2 tsp. paprika

1 tbsp. kosher salt

1 1/2 tsp. ground cumin

1 tsp. freshly ground black pepper

1/2 tsp. garlic

1/2 tsp. ground red pepper

Olive Oil spray

6-8 cobs of corn

{Directions}

Mix all of the spices together in a small bowl. Spray the corn lightly with olive oil and rub the spices over the corn. Wrap the corn in aluminum foil. Cook on a barbecue grill over medium heat for 8-10 minutes.

Devour.

Orange Chicken

seriously July 15 was the last post!? I am so sorry!

Well, we are moved into our new house, the meals are back and better than ever (if I do say so myself and yes, I do. One that's on it's way, lemon chicken enchiladas. They were way better than I expected and yes, they are a new favorite.)

So, today...Orange Chicken.


Somehow in our move I lost this recipe. Did I give my copy to one of you? It's possible. Well, I went to make this last night and couldn't find it anywhere so I hopped on the trusted blog and was shocked and appalled to find that it had never been re-posted since the switch from the old website. So today is your lucky day ladies and gentlemen. Throw out the panda take-out menus and say hello to a great home-made recipe.

*tip: be sure to read this entire recipe BEFORE you begin! Once you start the orange glaze it goes very quickly and you need to be ready with the next ingredients so as not to burn what you are working with. Trust me, READ THE ENTIRE THING FIRST!

Behold...Orange Chicken.

{Ingredients}

2 pounds boneless skinless chicken breast (thighs work as well)

1 egg

1 1/2 tsp. salt

White pepper

Frying oil

1/2 cup corn starch PLUS

1 tbsp. corn starch

1/4 cup flour

1 tsp. ginger

1 tsp. minced garlic

A dash of crushed red peppers

1 tbsp white wine

1/4 cup water

1 tsp. olive oil

Orange Sauce *Tip make sauce while chicken is frying-it needs to be ready*

1 1/2 tbsp soy sauce

1 1/2 tbsp water

5 tbsp sugar

1 tbsp orange juice concentrate

5 tbsp white vinegar

{Directions}

Wash and dry chicken. Cut chicken into 2-inch squares and place in large bowl. Stir in egg, salt, white pepper and 1 tbsp oil, mix well. In a separate bowl, stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for frying in wok. Add chicken pieces a small batch at a time and cook until golden and crisp. Make sure the oil is hot before adding chicken to ensure the batter sticks and browns properly.

*to test if oil is hot place a small piece of the batter in the oil, if it sizzles and pops, the oil is ready.

Remove chicken from oil and drain on paper towels.

Clean wok and heat 15 seconds over high heat.
Add 1 tbsp oil, ginger, and garlic. Stir fry until fragrant.
*Tip: the ginger and garlic will burn very easily. Be ready for the next several steps before you add them to stir-fry. If they burn, START OVER! (with the ginger and garlic not the entire recipe) If they burn they will effect the flavor drastically. As long as you stir as they stir-fry you should be fine.
Add and stir-fry crushed peppers. (about 10 seconds). Add white wine and stir three seconds. Add orange sauce and bring to a boil.
Add cooked chicken, stirring until well mixed. Stir water into remaining tablespoon of cornstarch until smooth. Add to chicken, and heat until sauce thickens continuously stirring.

Optional:
Serve hot with rice, water chestnuts and cashews.

This recipe is one of our favorites and everywhere I take it/make it, it's a hit! Just FYI -- Have fun, this one gets you going, it's not really a "multi-task while I make dinner" kindof recipe, but it's really fun to make.

*Next time I make it I swear i'll take pictures as I go so you can see the whole process.

Black Bean Chili

This chili is by far my favorite chili recipe. I know, I know, you are reading this thinking, really, it's July. Can we please save the chili for December? Right? WRONG!
Last night we altered this recipe a little (omitted the water to thicken it up a bit) and used it as the base for tacos. They were delicious and it was fun to try this a few different ways.

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Onto the goods...

{Ingredients}

• 1/2 pound ground beef

• 1 small yellow onion, diced

• 2 cloves garlic

• 3 cups cooked black beans

• 1 Roma tomato, diced

• 1-15 ounce can tomato sauce

• 1 cup water

• 1 tablespoon molasses(if you don't have molasses you can use DARK Karo syrup)
  

• 1 tablespoon chili powder

• Salt to taste

In a large saucepan over medium heat brown the ground beef. Add onions and garlic, cook until onions are tender. Add beans, tomato, tomato sauce, and water. Stir together well. Bring to a low boil. Add molasses and chili powder. Reduce heat and simmer uncovered, stirring uncovered until chili is thick. Add salt to taste. Garnish with grated cheddar cheese, if desired. Serve hot. This is very good with warm flat bread.

Cheese-garlic Biscuits

Have you ever had the cheese biscuits at Red Lobster? They are amazing. (shocker that i love the bread at another restaurant!) After eating there one night Chef Jay took it upon himself to recreate these fantastic creations. They were not exactly red lobster but they were incredible in and of themselves! Try them. You won't be disappointed.

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{Ingredients}

2 cups Bisquick

2/3 cup milk

1/2 cup shredded cheese

2 Tbsp butter, melted

1/8 tsp. garlic powder

1. heat oven to 450. Stir Bisquick, milk and cheese until soft dough forms.

2. Drop dough by 9 spoonfuls unto ungreased cookie sheet.

3. Bake 8-10 minutes or until golden brown. Mix butter and garlic powder; brush over warm biscuits.

Easy-Peasy!

Crepes

This is one of those recipes that never disappoints but is easy to switch up. Crepes depend so much on what you put in them. Some of my favorite are breakfast crepes full of fruit with syrup drizzled over the top or dessert crepes with whipped cream or fudge swirled in.

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{Ingredients}

8 Tablespoons flour

1 Egg

1 T Oil

¼ C Sugar (or until sweet)

Milk (add enough to make it runny)

Heat a small crepe pan, or if you don't have a crepe pan, a small sauce pan over medium heat. Grease well. Hold pan at a 45 degree angle and pour about 1/3 C of batter into the pan, swirling the pan in a circle as you go, so as to evenly coat the bottom of the pan evenly with the batter before it cooks. Only cook one side. The batter should be thin enough that the crepe will be fully cooked without flipping it.

(pictures coming soon)

When it is done the sides will start to peel away from the pan and you will be able to easily slide the crepe onto a plate, about 5-7 minutes each.

Fill with your favorite toppings, sweet or savory, and enjoy.

Some Filling/Topping Ideas:

Banana, Honey, Peanut Butter -- sprinkled with powdered sugar and bananas

Strawberry Jam, topped with sliced strawberries, powdered sugar and depending on what time it is, a little chocolate sauce

Cream Cheese, turkey slices, cheese of your choice -- no topping

Scrambled eggs, crumbled bacon, cheese -- topped with salsa and parsley

Yogurt -- topped with any fruit of your choice.