Recipe source: thepioneerwoman.com
I cannot begin to describe the delicious-ness of this pizza. Please, please, please make this. This is me begging you to make this pizza for dinner. I wish I could have you all over to feed you this pizza, but I'm so sad that I can't. So you'll have to make it! I would definitely pay to eat this pizza, it is to-die-for good. Okay, I think I've gone on enough. Just trust me, this is so, SO good. I don't know if kiddos would like it, so I just did a plain ol' pepperoni pizza for them.
I'll give you the recipe, but go here for step by step pictures. I did actually refer to the pictures when I made this today. Pioneer Woman gives a pizza crust recipe to use for this pizza. Her crust is supposed to be made at least 24 hours in advance. I didn't want to do that, so I used a half recipe of my pizza crust (below), and it was still amazing. I'm sure PW's recipe is great, too, if you remember to make the crust beforehand.
Also, she says to find prosciutto in the specialty cheese section of the grocery store. In mine, that section is close to the deli. That's where I found the fresh mozzarella, but I didn't find prosciutto, so I used pancetta. Prosciutto is an italian style ham, and pancetta is an italian style bacon. So if you use prosciutto, you don't have to precook it. If you use pancetta, chop it in pieces and cook it up like you would bacon, and put it on the pizza in place of the prosciutto.
Okay, enough chatter. Here it is:
Pizza Crust
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
¼ cups Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)
Preheat oven to 475 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Roll out pizza dough to a rectangular shape. (I pressed mine into a regular round pizza pan.) Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 minutes, or until crust is golden brown. Serve immediately.
25 March 2010
23 March 2010
Barbecue Pineapple Chicken
This recipe is easy easy easy.......is that too many easy's??? NO WAY! I cannot get enough easy's when it comes to cooking and this one is really great.
These amounts can be changed with how many people you are feeding, but this is what I do for our family:
1 bottle bbq sauce of choice
1 big can pineapple chunks (including juice)
*6-8 frozen chicken strips (or 2-3 chicken breasts cut into strips, and it doesn't have to be frozen if you don't want, you will just cook it for less time)
There are two ways of cooking this meal, I have tried both and it is delicious either way
1.) Put all ingredients in crock pot and cook on low for 4-5 hours (I did all day because I was at work all day but it doesn't need that long.)
2.) Put all ingredients in baking dish and put in 35o degree oven for 45 min to an hour, or until the chicken is done.
And I usually serve this with mashed potatoes but it is great with rice too.
*This recipe makes quite a bit of sauce depending on the bottle of bbq sauce you use, and so you can add more chicken to go with the amount of sauce and the amount of people you are feeding :)
See, I told you EASY EASY EASY!!!!! (and scrumptious of course!!!!)
Liz
These amounts can be changed with how many people you are feeding, but this is what I do for our family:
1 bottle bbq sauce of choice
1 big can pineapple chunks (including juice)
*6-8 frozen chicken strips (or 2-3 chicken breasts cut into strips, and it doesn't have to be frozen if you don't want, you will just cook it for less time)
There are two ways of cooking this meal, I have tried both and it is delicious either way
1.) Put all ingredients in crock pot and cook on low for 4-5 hours (I did all day because I was at work all day but it doesn't need that long.)
2.) Put all ingredients in baking dish and put in 35o degree oven for 45 min to an hour, or until the chicken is done.
And I usually serve this with mashed potatoes but it is great with rice too.
*This recipe makes quite a bit of sauce depending on the bottle of bbq sauce you use, and so you can add more chicken to go with the amount of sauce and the amount of people you are feeding :)
See, I told you EASY EASY EASY!!!!! (and scrumptious of course!!!!)
Liz
21 March 2010
The best & easiest pizza dough, no kidding!
Recipe adapted from realmomkitchen.blogspot.com
Seriously, guys. This has to be the easiest pizza dough out there. It is my backup meal that I make when there's nothing else to make. I always make sure I have the stuff for this, because I can throw it together and have it in the oven in about 10 minutes. The kids love it, and we love it, too. This dough is thick and doughy, which I love in a pizza crust. I usually double it so we have two pizzas for our fam. If you are trying to be calorie conscious, I often halve the dough for a thin crust pizza, and it's still yummy. I've used this recipe for traditional pizza, chicken alfredo pizza, chicken pesto pizza, barbecue chicken pizza, and we also love veggie pizza. Oh, and you can also use this dough for grilled pizza, if you are into that sort of thing. I tried grilling pizza last summer, and it was so fun! I'll put the instructions at the bottom, just in case you want to try it.
3 cups flour, more or less (I know humidity and elevation affect how much flour is necessary. 2 1/2 cups of flour is perfect here, but I'm not sure about anywhere else.)
2 tablespoons sugar
1 tablespoon oil
1 cup warm water
1 tablespoon yeast
1 teaspoon garlic salt
I also have a pizza seasoning grinder that I bought in the seasoning aisle at the grocery store, kind of like the pepper grinders. I do several twists of the grinder, but it tastes great without it, too.
Preheat oven to 475 degrees. Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then press into pan. I use a stand mixer to do the kneading; it just takes a minute or two. Top dough with sauce and toppings. Bake 12-15 minutes. Makes 1 large pizza.
To grill pizza:
Make 1 ½ recipes of the dough to make 6 personal sized pizzas that are about 7 inches in diameter.
Turn your grill on and set it to high for 15 minutes. While the grill heats up, roll out your dough. I rolled it out to about 7 inches in diameter and I'd guess it was around 1/4-1/3 inch thick. Roll out your first piece of dough and brush one side with olive oil. Place oil side down on a piece of aluminum foil and brush the other side. Then top with a piece of foil. Follow this same process with the next piece of dough. You're gonna make a little stack of oiled dough in between foil pieces. The oil keeps the dough from sticking to the foil and grill and adds to the flavor of the crust. I am able to fit 4 of these pizzas on my grill at a time. Now you're ready to grill the dough. So now you turn the grill down to medium. Place the dough on the grill. Just take off the top layer from your stack using the foil and flip it on the grill. Once the dough is all on the grill close the lid and let it cook for 2 minutes. Now, no peaking during the 2 minutes even though you may want to. After the 2 minutes check the dough to see if it's done. The dough will get nice and puffy, about twice the size it was when you put it on there. If not let it go a little bit more. Now you want to have a cookie sheet nearby. Remove the dough from the grill with your tongs and place on the cookie sheet grilled side up. Now you get to top your pizzas however you like. Once topped carefully place the pizzas back on the grill with the aid of your tongs, to cook the underside of the dough. I turned my grill down to low at this point because the underside of crust was cooking faster than the toppings were getting heated. Close the lid again and cook for another 5-7 minutes until the cheese is all melted. Remove from the grill using your spatula and enjoy!
Seriously, guys. This has to be the easiest pizza dough out there. It is my backup meal that I make when there's nothing else to make. I always make sure I have the stuff for this, because I can throw it together and have it in the oven in about 10 minutes. The kids love it, and we love it, too. This dough is thick and doughy, which I love in a pizza crust. I usually double it so we have two pizzas for our fam. If you are trying to be calorie conscious, I often halve the dough for a thin crust pizza, and it's still yummy. I've used this recipe for traditional pizza, chicken alfredo pizza, chicken pesto pizza, barbecue chicken pizza, and we also love veggie pizza. Oh, and you can also use this dough for grilled pizza, if you are into that sort of thing. I tried grilling pizza last summer, and it was so fun! I'll put the instructions at the bottom, just in case you want to try it.
3 cups flour, more or less (I know humidity and elevation affect how much flour is necessary. 2 1/2 cups of flour is perfect here, but I'm not sure about anywhere else.)
2 tablespoons sugar
1 tablespoon oil
1 cup warm water
1 tablespoon yeast
1 teaspoon garlic salt
I also have a pizza seasoning grinder that I bought in the seasoning aisle at the grocery store, kind of like the pepper grinders. I do several twists of the grinder, but it tastes great without it, too.
Preheat oven to 475 degrees. Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then press into pan. I use a stand mixer to do the kneading; it just takes a minute or two. Top dough with sauce and toppings. Bake 12-15 minutes. Makes 1 large pizza.
To grill pizza:
Make 1 ½ recipes of the dough to make 6 personal sized pizzas that are about 7 inches in diameter.
Turn your grill on and set it to high for 15 minutes. While the grill heats up, roll out your dough. I rolled it out to about 7 inches in diameter and I'd guess it was around 1/4-1/3 inch thick. Roll out your first piece of dough and brush one side with olive oil. Place oil side down on a piece of aluminum foil and brush the other side. Then top with a piece of foil. Follow this same process with the next piece of dough. You're gonna make a little stack of oiled dough in between foil pieces. The oil keeps the dough from sticking to the foil and grill and adds to the flavor of the crust. I am able to fit 4 of these pizzas on my grill at a time. Now you're ready to grill the dough. So now you turn the grill down to medium. Place the dough on the grill. Just take off the top layer from your stack using the foil and flip it on the grill. Once the dough is all on the grill close the lid and let it cook for 2 minutes. Now, no peaking during the 2 minutes even though you may want to. After the 2 minutes check the dough to see if it's done. The dough will get nice and puffy, about twice the size it was when you put it on there. If not let it go a little bit more. Now you want to have a cookie sheet nearby. Remove the dough from the grill with your tongs and place on the cookie sheet grilled side up. Now you get to top your pizzas however you like. Once topped carefully place the pizzas back on the grill with the aid of your tongs, to cook the underside of the dough. I turned my grill down to low at this point because the underside of crust was cooking faster than the toppings were getting heated. Close the lid again and cook for another 5-7 minutes until the cheese is all melted. Remove from the grill using your spatula and enjoy!
20 March 2010
Bajio Chicken
Recipe source: realmomkitchen.blogspot.com
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
07 March 2010
Salmon Fettucine Alfredo
Recipe source: Allrecipes.com
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
03 March 2010
Ham and Cheese Tart
Recipe source: rhodesbread.com
We had this for dinner tonight. It would actually make a great brunch item, but we like to have breakfast for dinner once in a while. I think it needs something to go with it, maybe eggs, pancakes or french toast. With that said, it was SO good.
Ingredients:
12 Rhodes Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature (I used one Rhodes loaf and divided it in half for the two parts.)
4 ounces cream cheese, softened
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped, drained sun dried tomatoes
4 ounces ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk
Instructions:
Combine 6 dinner rolls or 4 Texas rolls together and roll out to fit the bottom of a sprayed 10-inch round baking pan. Place dough in pan to cover the bottom and up the sides. In a bowl, mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough. Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 dinner rolls or 4 Texas rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top. Brush with egg mixture and bake at 350°F 30-35 minutes.
We had this for dinner tonight. It would actually make a great brunch item, but we like to have breakfast for dinner once in a while. I think it needs something to go with it, maybe eggs, pancakes or french toast. With that said, it was SO good.
Ingredients:
12 Rhodes Dinner Rolls or 8 Rhodes Texas Rolls, thawed to room temperature (I used one Rhodes loaf and divided it in half for the two parts.)
4 ounces cream cheese, softened
1/3 cup ricotta cheese
4 tablespoons pesto
2/3 cup chopped, drained sun dried tomatoes
4 ounces ham, chopped
1/4 teaspoon black pepper
1 egg, beaten with 1 tablespoon milk
Instructions:
Combine 6 dinner rolls or 4 Texas rolls together and roll out to fit the bottom of a sprayed 10-inch round baking pan. Place dough in pan to cover the bottom and up the sides. In a bowl, mix together the cream cheese, ricotta cheese, and pesto. Place half of the ham over the dough. Next, layer half of the cheese mixture and then half of the tomatoes. Repeat layers, ham, cheese mixture and tomatoes. Sprinkle with black pepper. Combine remaining 6 dinner rolls or 4 Texas rolls. Roll out to fit the top of the tart. Place over tomatoes and pinch edges together to seal. Cut 4 small slits in the top. Brush with egg mixture and bake at 350°F 30-35 minutes.
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