Wednesday, February 24, 2016

Easy Homemade Pizza Dough

Every family has these issues of schedules and having enough time to cook. We are no different (especially with softball starting soon!). This is a great way to have pizza that is not frozen. There is so much flavor in the dough and anyone can make this (even easier if you have the Ninja Kitchen System)! We did not have any left. This would be great to make ahead of time and freeze for when you need it. I used my pizza sauce we made this summer but any sauce would work. This is also great for families where everyone has a different pizza topping they like! I also highly suggest using a pizza stone.

Pizza Dough

3/4 c warm water
1 tsp dry yeast
2 c all purpose flour (extra for kneading)
1 tsp sugar
1 tsp salt
1 Tbsp Italian Seasoning
1 1/2 Tbsp olive oil (extra for basting before baking)

1. Preheat the oven to 500.
2. Mix the water and yeast. let it sit until it starts to foam.
3. Add flour, sugar, salt, and olive oil. Combine.  (I had to add extra to mine, the dough was too sticky)
4. Prepare surface with flour. Knead dough for about 3-5 minutes.
5. Place dough back to bowl and cover with a towel. (placing the dough in a warm place will help it) Let it sit for 5 minutes.
6. Stretch out your dough (you can divide). I left mine at about a quarter inch thick. 
7. Lightly oil your pizza stone.
8. Put your sauce and toppings on the pizza.
9. If you have crust, take a little olive oil and spread on exposed crust.
10. Put pizza in the oven and bake for 10 minutes or until the crust is golden and your cheese is melted!

*update: I was preparing this and had rolled out the dough and put the sauce down and then got caught up doing something else and it actually made my dough even fluffier and was a thicker crust!!

Friday, February 12, 2016

French Toast Bake

Brunch has become a wonderful way to get together with friends. But honestly no one wants to wake up early to prepare and cook. I am (as you saw from some of my Thanksgiving recipes) all for prepare ahead meals! Actually with softball season coming around, I will make a good amount of freeze ahead meals for the Crockpot! This recipe is a hit with all of our friends! I  don't know many people who do not like French Toast. 

French Toast Bake

  • 1 loaf Crusty French Bread (you might need two depending on the size)
  • 8 Large Eggs
  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 3/4 cups Sugar
  • 2 Tablespoons Vanilla Extract
  • 1/2 cup All-purpose Flour
  • 1/2 cup Firmly Packed Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 pinch Nutmeg
  • 1 stick Cold Butter, Cut Into Pieces

1. Spray Pam into a 9x13 baking dish. 
2. Rip bread into chunks and distribute into the dish.
3. In a bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. 
4. Cover and store in the fridge overnight.
5. mix flour, brown sugar, cinnamon, nutmeg and salt. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Cover and store in fridge.
       **The next day:
6. Preheat oven to 350 F. 
7. Sprinkle crumb mixture over the top of the french toast. 
8. Bake 1 hour or more for a firmer, less liquid texture.

Wednesday, February 3, 2016

Balsamic Vinegar Chicken and Mushrooms

With the New Year, I am trying to cook a little healthier than I use to. This is a very easy and healthy recipe, full of flavors! The cherry on top, it is a one pan meal! The next time I cook this, we will serve it over a bed of rice.

Balsamic Vinegar Chicken and Mushrooms

Olive oil
2 packages of mushrooms, washed and sliced
2 qts green beans, drained
4 chicken breasts, sliced.
¼ c Italian Dressing
2 Tbsp honey
3 Tbsp Balsamic Vinegar
4 Roma tomatoes, diced

  1. Heat olive oil in pan.
  2. Add mushrooms and sauté for 5 minutes and then add in the green beans. Cook well and place to the side.
  3. Add extra oil if needed and cook chicken. Salt and pepper as needed. Add to the mushrooms and green beans.
  4. In same pan, pour in Italian dressing and add the honey and balsamic vinegar. Cook until thickens a little and then add the mushroom, green beans, and chicken back.
  5. Mix back up and cook until warm. Add in the tomatoes and cook for about 3 more minutes.
  6. Serve warm. (I would serve over rice the next time I cook this.)

Monday, February 1, 2016

Fish Tacos

I had my mind made up that fish tacos were supposed to be gross. Before my husband, I definitely was a closed minded eater. This recipe came from Kraft when they still made the packs that were amazing but for some reason the stopped. So with the last pack I had, I looked at the back to try and salvage this recipe as best I could.  It is not as good as when you could still buy the Kraft packs but it works and still has a great taste. I don’t make my own pineapple salsa (yet!), but from looking at recipes, they seem pretty easy if you want to. We get our tilapia from Costco (they are already individually wrapped and thaw in no time).

Fish Tacos

6 talapia fillets
½ c panko bread crumbs
½ tsp chili powder
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ground cumin
1 c shredded Mexican cheese
1 small head of red cabbage, shredded
1 jar of pineapple peach salsa
Corn tortillas

Preheat oven to 375
Combine bread crumbs, spices, and cheese in a ziplock bag.
Cut fillets in half.
Place fish in a pan with water. Place one at a time in bag with spices. Lightly pressing on each side.
Place on a baking sheet lined with aluminum foil.
Bake for 12 to 15 minutes. While baking mix the cabbage and salsa.

Place fish on tortillas and top with the salsa. Fold and serve.