Cooking Light has published several pizza recipes and they are all awesome. I have tried every single one and this one is our favorite. The crust is perfectly chewy and the perfect thickness to hold all the sauce and toppings. Sorry there's no picture yet for this one...I'm kind of on a pizza strike for awhile until I get a little more weight off. Don't worry, I'll get there soon and then I'll make this and take a picture. I've made this a zillion times and can confidently tell you it's the bomb for pizza. The sauce is divine. You won't ever want to use a bottled pizza sauce ever again. If you want a real picture, visit the Cooking Light Site.
Ingredients:
Pizza Crust
1 package active dry yeast ( 2 1/4 tsp. If your yeast is too old, it won't work as well. I keep mine in the freezer for this purpose)
1 C warm water
1 1/4 C cold water
2 Tbsp olive oil
1 tsp sugar
1 tsp salt
26.1 ounces (5 1/2 C) unbleached bread flour, divided. (I've used all-purpose and it still works)
Cooking Spray
*I have made this with whole wheat flour and if you choose to do so, use about 4 C white flour and 1 1/2 C white flour for some volume to the crust
New York-Style Pizza Sauce
7 Tbsp water
2 Tbsp chopped fresh basil (fresh makes all the difference in the world, but use what you have)
1 1/2 Tbsp extra-virgin olive oil
2 tsp dried oregano (be sure to crush the dried spices in your hands to release the flavor)
1 1/2 tsp sugar
1 tsp minced garlic
1 (14.5 ounce) can petite-diced tomatoes, undrained
1 (6 ounce) can tomato paste
Just combine all these ingredients in a bowl with a whisk, makes 2 2/3 C.
1. Preheat Oven to 500. Dissolve yeast in 1 C warm water in a small bowl by sprinkling the yeast on top of the water and then leaving it alone; let stand 5 minutes. Combine 1 1/4 C cold water, oil, sugar, and salt in a small bowl and stir with a whisk.
2. Weight or lightly spoon 5 1/4 C (24.9 ounce) flour and combine with yeast mixture, and cold water mixture in a bowl of a stand mixer fitted with a dough hook. Mix on low for 8 minutes or until dough begins to form. Let rest 2 minutes. mix on low 6 minutes or until dough is smooth. Turn dough out onto floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1.19 ounces (about 1/4 C) flour, 1 Tbsp at a time to prevent dough from sticking to hands.
3. Divide the dough in half. If using both balls of dough, roll out on a flat surface to a 12 inch circle. Place on a pizza dough on prepared pizza stone and brush with olive oil. Top with sauce, leaving a 1/4 inch border. Repeat with remaining dough or place remaining dough in a heavy duty zip top bag and freeze for up to 2 months.
4. Top pizza with toppings and then bake for 12 minutes. Let the pizza rest for 5-6 minutes before serving.
Sunday, June 5, 2011
Cowboy Caviar
I saw this recipe on one of my absolute FAVORITE food blogs, called The Girl Who Ate Everything, and it's called Cowboy Caviar. I had been wanting an excuse to make this for a long time and finally had a party where I need a side dish. The flavors are incredible and it's perfect for a snack, a BBQ, or a party. I modified it a bit because I didn't have shoepeg corn or black eyed peas. I used white beans in place of the black eyed peas and used Kraft Light Zesty Italian Dressing for a little less calories. It was a HIT! If you have my favorite kitchen gadget, the Vidalia Onion Chop Wizard, you can have this ready in no time.
Cowboy Caviar
from Sheri Denney
1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoepeg corn, drained and rinsed
4-5 Roma tomatoes, seeds removed and diced
2-3 diced avocados, ripe but still firm
4 green onions, sliced thin (I used 1/2 purple onion diced finely because that's all I had)
around 1/2 to 3/4 cup Zesty Italian dressing
1/2 bunch cilantro, chopped finely
1-2 limes
ground pepper and salt to taste
Drain and rinse the black eyed peas, black beans, and corn. Add to a large bowl. Dice the tomatoes, making sure the seeds and insides are removed. You want to do this to make sure that there isn't too much liquid in the dip. Add the diced tomatoes and cilantro to the bowl. Slice the green onions finely (or purple onion) and add to the bowl. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly. Squeeze the rest of the lime juice into the bowl. Add the Italian dressing and stir to coat all the ingredients. Add salt and pepper to taste.
Chill in the refrigerator until cold and flavors have marinated together. This is best served the same day as prepared. Serve with tortilla chips
Saturday, June 4, 2011
Beef Stroganoff that your husband could make
One time I asked my awesome husband to make dinner while I was driving home from a long day of teaching. I had everything prepared, and all he had to do was listen to the sound of my voice (using a bluetooth hands-free device of course) while I talked him through it during my drive home. Let's just say he was a little freaked out when I told him he would be making beef stroganoff.
He was a champ! It turned out great and if he can make it, anyone can make it! I've adapted this from Cooking Light because I actually prefer ground beef in my stroganoff and the original recipe calls for sirloin steak. It also calls for fresh mushrooms but I use canned when I'm in a pinch. I will say that this isn't your cream of condensed soup version and will require more than 4 ingredients, but it is well worth it. This recipe is full of flavor without all the calories and fat of regular stroganoff.
Ingredients:
1 pound leanest beef you can afford. If you are rich, use 1 pound boneless sirloin steak, trimmed.
Cooking spray
3 cups sliced mushrooms, about 8 oz (I've used a couple cans of mushrooms)
1/2 C chopped onion
1 Tbsp butter
2 Tbsp flour
1 C fat free, less-sodium beef broth
1/2 tsp salt
1/8 tsp fresh ground pepper
3/4 C reduced fat sour cream
4 C hot cooked egg noodles (8 oz uncooked)
3 Tbsp minced fresh flat-leaf parsley
1. Brown ground beef for 2-3 minutes OR if you are rich, cut the beef diagonally across the grain into 1/4 inch wide strips, and then cut the strips into 2 inch pieces and then brown in a nonstick pan for 2-3 minutes.
2. Remove beef from pan and place in a medium bowl, and keep warm. Add mushrooms and onion to pan and saute 4 minutes. Add mushroom and onion mixture to beef.
3. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
4. Add beef mixture, salt, and pepper to pan and bring to a boil. reduce heat, and simmer 4 minutes. remove from heat and let stand 30 seconds. Stir in sour cream. combine cooked noodles and minced parsley, and serve beef mixture over noodles. Serves 6.
He was a champ! It turned out great and if he can make it, anyone can make it! I've adapted this from Cooking Light because I actually prefer ground beef in my stroganoff and the original recipe calls for sirloin steak. It also calls for fresh mushrooms but I use canned when I'm in a pinch. I will say that this isn't your cream of condensed soup version and will require more than 4 ingredients, but it is well worth it. This recipe is full of flavor without all the calories and fat of regular stroganoff.
Ingredients:
1 pound leanest beef you can afford. If you are rich, use 1 pound boneless sirloin steak, trimmed.
Cooking spray
3 cups sliced mushrooms, about 8 oz (I've used a couple cans of mushrooms)
1/2 C chopped onion
1 Tbsp butter
2 Tbsp flour
1 C fat free, less-sodium beef broth
1/2 tsp salt
1/8 tsp fresh ground pepper
3/4 C reduced fat sour cream
4 C hot cooked egg noodles (8 oz uncooked)
3 Tbsp minced fresh flat-leaf parsley
1. Brown ground beef for 2-3 minutes OR if you are rich, cut the beef diagonally across the grain into 1/4 inch wide strips, and then cut the strips into 2 inch pieces and then brown in a nonstick pan for 2-3 minutes.
2. Remove beef from pan and place in a medium bowl, and keep warm. Add mushrooms and onion to pan and saute 4 minutes. Add mushroom and onion mixture to beef.
3. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.
4. Add beef mixture, salt, and pepper to pan and bring to a boil. reduce heat, and simmer 4 minutes. remove from heat and let stand 30 seconds. Stir in sour cream. combine cooked noodles and minced parsley, and serve beef mixture over noodles. Serves 6.
Spicy Chicken Sandwiches with Cilantro-Lime Mayo, can be GF
I could eat these sandwiches everyday. They are so good! They have a nice crunch since they are coated in tortilla chip crumbs. They are the perfect alternative to a big fried chicken cutlet sandwich. These can easily be made GF if you use the right tortilla chips and use your own GF bun!
Mayo
1/4 C reduced fat mayo
2 Tbsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced
Chicken
1/4 C egg substitute (or 1 egg beaten)
3 Tbsp hot sauce such as Tabasco or Chalula (cut this ingredient if you don't like heat)
1 tsp dried oregano
1/2 tsp salt
2 boneless skinless chicken breasts, about 6 ounces each
6 C tortilla chips
2 Tbsp olive oil
Garnish
4 kaiser rolls or bun of your choice
12 red onion slices
4 lettuce leaves
1. To prepare the mayo, combine the first 4 ingredients. (I know, rocket science eh?)
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor and process 1 minute or until ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. coat chicken completely in chips. Set aside. Repeat with remaining chicken and chips.
5. Heat a large skillet over medium heat. Add olive oil to pan, swirling to coat. add chicken to pan, cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet and top with top halves of rolls. Serves 4.
Mayo
1/4 C reduced fat mayo
2 Tbsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced
Chicken
1/4 C egg substitute (or 1 egg beaten)
3 Tbsp hot sauce such as Tabasco or Chalula (cut this ingredient if you don't like heat)
1 tsp dried oregano
1/2 tsp salt
2 boneless skinless chicken breasts, about 6 ounces each
6 C tortilla chips
2 Tbsp olive oil
Garnish
4 kaiser rolls or bun of your choice
12 red onion slices
4 lettuce leaves
1. To prepare the mayo, combine the first 4 ingredients. (I know, rocket science eh?)
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor and process 1 minute or until ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. coat chicken completely in chips. Set aside. Repeat with remaining chicken and chips.
5. Heat a large skillet over medium heat. Add olive oil to pan, swirling to coat. add chicken to pan, cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet and top with top halves of rolls. Serves 4.
Grilled Spice Rubbed Roast Chicken
I'm a total Cooking Light Junkie. Every time I know a new issue is about to pop up in my mailbox, I watch for the mailman and as soon as he drives up I storm his little mailman box car and start demanding my magazine. Ok, not really, but you'll find many recipes from there on this blog. This recipe is adapted from Cooking Light.
Chicken is way better when you buy it bone-in. Yeah, those boneless skinless cooking breasts are everyone's quick dinner best friend, but chicken with bones = moist, tender, flavorful deliciousness. This Grilled Spice Rubbed roast chicken is amazing and if you're into gravy, you can make a little gravy out of the drippings and serve with some mashed potatoes.
Ingredients:
1 1/2 tsp brown sugar
1 1/4 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp chili powder
1 (4-pound) whole chicken
Cooking spray.
If you have a BBQ grill, the following recipe involves putting some grill marks on the chicken for about 15 minutes. If you don't have a BBQ grill, just roast in the oven or even put in the crockpot as described below. Back to the BBQ- go heat it up now!
1. Combine first 7 ingredients and set aside.
2. Remove and discard giblets and neck from chicken (my FAVORITE part!). Trim excess fat. Place chicken, breast side down, on a cutting surface. cut chicken in half lengthwise along backbone, cutting to, not not through, other side. turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
3. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. If you are fancy and have a big grill, move chicken to an area with indirect heat, cover, and cook for 45 minutes. If you are me, bring back in the house, and throw it in the oven at 350 degrees until a thermometer inserted registers 165 degrees. (About 40 minutes). If you are REALLY short on time, throw that bad boy chicken in the crockpot while you're out and about, making sure to add a couple cups of water or chicken broth to the crock pot to help it steam.
4. Once the chicken reaches 165 degress via any cooking method, it's dinner time!
Chicken is way better when you buy it bone-in. Yeah, those boneless skinless cooking breasts are everyone's quick dinner best friend, but chicken with bones = moist, tender, flavorful deliciousness. This Grilled Spice Rubbed roast chicken is amazing and if you're into gravy, you can make a little gravy out of the drippings and serve with some mashed potatoes.
Ingredients:
1 1/2 tsp brown sugar
1 1/4 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp chili powder
1 (4-pound) whole chicken
Cooking spray.
If you have a BBQ grill, the following recipe involves putting some grill marks on the chicken for about 15 minutes. If you don't have a BBQ grill, just roast in the oven or even put in the crockpot as described below. Back to the BBQ- go heat it up now!
1. Combine first 7 ingredients and set aside.
2. Remove and discard giblets and neck from chicken (my FAVORITE part!). Trim excess fat. Place chicken, breast side down, on a cutting surface. cut chicken in half lengthwise along backbone, cutting to, not not through, other side. turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.
3. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. If you are fancy and have a big grill, move chicken to an area with indirect heat, cover, and cook for 45 minutes. If you are me, bring back in the house, and throw it in the oven at 350 degrees until a thermometer inserted registers 165 degrees. (About 40 minutes). If you are REALLY short on time, throw that bad boy chicken in the crockpot while you're out and about, making sure to add a couple cups of water or chicken broth to the crock pot to help it steam.
4. Once the chicken reaches 165 degress via any cooking method, it's dinner time!
Lemon Lime Bars
These lemon lime bars will knock your socks off. The crust is rich and buttery and the lemon and lime zest add an extra kick and chewiness. They are tart and sweet and a perfect twist on a classic. Be careful, you might just eat the whole pan. These are from the wonderful Whole Foods Market Cookbook.
Ingredients:
2 C all-purpose flour, sifted, plus 1/4 C
1/2 C powdered sugar
1/2 pound (2 sticks) butter
4 eggs, beaten
2 C granulated sugar
3 Tbsp lemon juice
3 Tbsp lime juice
1 tsp grated lemon zest
1 tsp grated lime zest
1 tsp baking powder
powdered sugar for dusting
Preheat oven to 350.
Sift the 2 cups of flour and powdered sugar together. Cut the butter into the flour and sugar until the mixture looks like coarse meal. Press into a 13X9X2-inch pan. Bake for about 20 minutes, or until lightly browned. Remove the pan from the oven.
In a medium bowl, beat the eggs, granulated sugar, and lemon and lime juices and zests for 1 to 2 minutes, until frothy. (mmmm frothy) Sift the remaining 1/4 cup flour and baking powder togehter and stir it into the egg mixture. Pour over the baked crust. Bake for 20 to 25 minutes, until set. Remove from the oven, and allow it to cool. sift the additional powdered sugar over the top, and cut the lemon-lime dessert into squares. Makes 18 bars.
Great Grandma Dee's Banana Cake
My Great Grandma Dee's banana cake tastes like a delicious moist banana bread cupcake with buttery banana-y frosting that may send you into a wonderful glucose coma. It is so moist and so perfectly sweet, it's definitely a must-try.
Ingredients:
CAKE
3/4 C canola oil OR Butter (I use 1/2 cup unsweetened applsauce and 1/4 oil, but the ORIGINAL calls for 3/4 c butter. Just FYI I think oil makes any homemade cake way more moist than butter, it's your call. The combo of applesauce is divine and doesn't compromise texture or flavor)
1 1/2 C sugar
1 3/4 C flour
2 eggs, beaten
4 Tbsp buttermilk or sour milk made by adding a teaspoon of vinegar or lemon juice to your 4 Tbsp milk
1 tsp baking soda
1 tsp salt
1/2 C water
1 C walnuts
1 C banana pulp (about 3-4 very ripe mashed bananas)
ICING
1 Tbsp shortening
1 Tbsp butter
1 tsp lemon extract
1/4 tsp salt
2 C powdered sugar
1 ripe mashed banana
Combine fat of your choice (oil, butter, applesauce combo) with sugar. Add beaten eggs and flour, and mix until well combined.
Add the remaining ingredients and save the banana pulp addition for very last. Mix well.
Bake in an angle food or bunt pan for 1 hour in 350 degree oven. Be sure to coat your pan well with nonstick cooking spray.
After cake has been baked, remove from pan and let cool. If you frost it too soon, yours will turn out like my lovely cake in this picture. So delicious but not so pretty for presentation. I guess I just got excited.
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