My "go to" Pizza Dough

I've tried alot of pizza doughs through out the stages of my cooking. I actually found this one on Panago's website and we love it. It rises up quickly and has a really nice flavour with only a few ingredients.

I've made it a few times, once a day in advance and I let it rise in the fridge, it got huge! Easily covered 2 good sized cookie sheets for rectangle pizzas. I've also made it when we wanted to eat in about an hour.

This recipe will make enough dough for about 2 Large Pizza's 12" or so.

Ingredients:

• 1 Tbsp yeast
• 1 1/4 cup warm water
• 4 Cups All Purpose Flour
• 1 Tsp Salt
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Honey

Combine the yeast, warm water and honey. Stir slightly and let sit for 5 - 10 minutes. I try to let it sit for longer, this will usually yield a bigger, fluffier dough. A foam will start to form on the top, this is when you can add it into your other ingredients. I usually do the beginning in my stand mixer, once it starts to come together I'll start to knead it by hand. Keep a little extra oil or water on hand in case you need it to come together a bit more. I've had to add extra every time.

Once it forms a ball easily, oil a bowl and let the dough sit in it - covered for at least 45 minutes.

After the dough has doubled in size, remove from bowl and divide into two even pieces. I like to roll  them out on a lightly "Cornmealed" surface. I like the flavour it adds to the pizza dough and it is also more non stick than flour I like to think. It will take a bit to roll out and break down the yeast again but once you get it on the pizza sheet, let it sit for another 20 minutes or so (if you can) and you'll get more of a thicker pan style crust.

It cooks quickly, 425 for 15 - 20 mins or so but it doesn't always brown too much, sometimes I'll throw it under the broiler for an extra couple minutes for the colour and it will help crisp up the cheese nicely. Hope you like it!

Chicken & Blackbean Taco Pizza

Pinterest has finally taken hold of my soul. It took a long time but it has me now, I'm sorry. But that means I'll add a Pin Button! But in the spirit of my new love of pinterest my next few recipes will be from there, including this one. I obviously changed things because, that's what I do. But this recipe would probably have been good as is too.

Here is the original recipe, I found through Pinterest, Here.

Ingredients

• 1 pound Ground Chicken
• 2.5 Tablespoons of Taco Seasoning (equivalent of 1 package of seasoning)
• 1 14.5 ounce can of Black Beans (or 1.5 cups of prepared black beans), drained and rinsed
• 1 medium orange Bell Pepper, diced
• .5 cup chopped Cilantro
• 1 cup of Cherry tomatoes, halved
• 1-2 cups of Mexican Blend Shredded Cheese
• 1 cup of Queso Fresco*, crumbled
• 1 package of Whole Wheat Flatout Thin Crust Flatbreads

Preheat your oven to 425F.

 

So we made a large pizza instead of the individual flatbreads and were basically trying to combine ideas of pizzas we found online. Instead of ground chicken we used 3 chicken breasts. I cut them up into what I thought were (they weren't) bite size chunks and cooked them in my cast iron pan with Fajita Seasoning (epicure's) instead of the slightly less spicy Taco Seasoning. I also added just over half a cup of frozen corn to the pan when the chicken was close to done being cooked. I wanted it to have a slightly smokey flavour.

 

I kept the black beans in there, added them to the pan after I turned it off, just to heat them through and give them some seasoning. We used half a red and half a green bell pepper instead of the orange, because it's what we had. I'm fairly anti cilantro so I "forgot" to tell me boyfriend that we needed it...

We used the tex-mex pre-grated cheese and some mozza. But I'd say we cut back on the cheese quite a bit because there were so many toppings! We also used a roasted garlic pizza sauce, which in the end made pretty much no difference. The halved cherry tomatoes went on after it came out of the oven, about 20 minutes later. I cooked it on a pizza pan with holes in the bottom and cooked it on the bottom rack. It was such a heavy pizza, it needed the extra support of a crispy crust. One piece of this was so filling, we'll definitely be making it again.

 

Here's the picture (on the right), with another pizza we made (Capocolo, Mozza, Arugula and Balsamic)

 

 

 

 

Mac & Cheese Poppers

These were amazing. Seriously amazing. I will make just the filling as my mac and cheese for a long long time now. Dear Everyone I make it for, I hope you like Jalapenos!! This was our second Jalapeno Popper recipe and due to my love of mac and cheese, it was probably my favourite ever. The heat is pretty low on these if you get all the ribs out. We actually added hot sauce to the white sauce to add that extra little bit. We didn't change this one up too much, other then we halved it again. Here's the original recipe with my changes below.

Adapted from Rachael Ray

16 jalapeño peppers

Salt

1/2 pounds ditalini pasta

2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock
1 cup milk
1 1/4 cups grated sharp cheddar cheese
Pepper
1 tablespoon yellow mustard

1/4 cup breadcrumbs or crushed saltine crackers

 

I cooked 1 cup (pre-cooking) of Macaroni instead of the ditalini pasta. We ended up with a bit extra for the 15 Poppers we had to fill. I stuck to the butter and flour, but used all milk for my white sauce. I eyeballed the cheese, just until the sauce was extra thick, orange and cheesy. We added the Hot Sauce like I said, just about a tsp. And the salt and pepper.

 

Start these off like any other, slicing the top 1/3 off the pepper length ways. Chop up the tops and throw them in with the cooked pasta into the cheese sauce.

 

Scoop out the insides of the peppers, I use a grapefruit spoon, since it helps to grate the ribs out of the inside. Fill these up with the jalapeno mac & cheese mixture, I liked to heap them up a little bit. Top these off with the breadcrumbs and some extra cheddar. Bake these in the oven at 425 F for about 15 minutes. These also got devoured too fast for a photo - so good!

Buffalo Chicken Jalapeno Poppers

Yes, you read the title right. And so begins the Superbowl writing. Since we're both trying to watch our salt and bad things in general intake we decided we would mess around with a basic popper. Rachael Ray has a ton of recipes, this was my pick. As per usual I changed it a bunch and will change it more if I make it again.

Here's the base recipe to start:

Adapted from Rachael Ray

Ingredients

18 - 20 jalapeño peppers

1/3 cup hot sauce, such as Frank's Red Hot

2 tablespoons butter

2 cups of rotisserie chicken, skin and bones removed, shredded
1 rib celery, finely chopped
1/2 cup shredded Monterey Jack cheese

1/2 cup blue cheese crumbles

 

Start off like you would any other popper recipe, by cutting the top, lengthwise, off the Jalapeno. About 1/3 worth. Then scoop out the insides - I like to use a grapefruit spoon, it really helps get the ribs out of there. Since we were making these for a crowd we didn't want anyones mouth to be on fire. Getting the ribs out really helps.

 

Things I Changed/Directions

 

We halved this recipe because we also made another popper recipe to take too. So we used Chicken thighs that I had poached. I decided I really didn't like the texture of them in the popper. You can definitely get away with breasts and save the prep of taking the skin and bones out, not to mention the calories.

 

I used a Buffalo Sauce by Franks so I didn't have to mix in the butter - its in there I'm sure. I also just toss to coat. As much or as little as you end up needing.

 

I melted some pepper cream cheese down to mix with the buffalo chicken mixture to give the poppers a little more substance. I also added 1/4 cup strong cheddar (instead of blue) and 1/4 monterey jack to this filling. 

 

I stuffed the poppers with this and topped with the remaining cheese and some fresh bread crumbs I made. You then bake these for about 15 minutes in a 425 F oven.

 

I forgot the celery. But its definitely something I would add. I'd also do more chicken. With about a cup of chicken plus the mixture I only got 8 poppers filled. I would have liked them to have more chicken in them for sure.

 

But! These were great and were cleared out before any of the other (bacon wrapped and purchased) poppers that they were up beside. Too fast for a photo!

Black Forest Chocolate Cake

It was my boyfriends birthday last week, so I of course made him a cake. He wanted a black forest cake. I wanted to make him a cake that looked like a monkey. So I combined them for a cake he wasn't allowed to see till it hit the table. I hurt my eye somehow this past weekend so I was all about some shortcuts for this cake. I made 2 Devils Food Cake boxed cakes. First off, it had to stay together. I was making a layered, shaped cake with one eye. So I cheated. Do it! Its not a big deal, you add so much to it that it doesn't matter.

I loosely followed this recipe below, because I've never made a black forest cake and I needed some guidance.

I made it like a standard Black Forest Cake, brushed the cakes with cherry syrup to add some moisture. I did whipped Cream between the layers with cherries, unlike this recipe says. And I did chocolate icing on the top/outside to make it look like a money, star piping like hair! I also didn't add any liquor to the recipe like this one or standard recipes, because I decided it didn't really matter plus there were a few kids eating away at this cake and the liquor wouldn't have been cooked out.

In my excitement I forgot to take a photo. My boyfriends Mom got one though, so once I get ahold of it I'll post it. In the mean time, here's the recipe - sort of. But I would definitely do this one if it didn't have to look like a monkey. Maybe next year.

Black Forest Mousse Cake

Carb Lovers Diet Book + Recipe Peek

I've been ignoring my blog for a little while in favour of trying to get back on track eating wise. I don't like to think of it as a diet. Because, I'm still having lattes, smoothies and I'm not feeling hungry. When I start to get into blogging, I go out and look for things to make and blog about. 90% of the time, its not good for you... but its always so delicious.

So I thought I'd write a little about the book I'm following right now (String Free, I really just Love it). The name says it all - Carb Lovers Diet. And that's me! Cheese, Bread, Pasta... all at one meal? Yes please. I know a few other people that have tried this plan, they've all felt hungry during the first week (1200 Calories/day). This has never been a problem for me. Sometimes if I go for a run I'll grab an extra snack, but that's it. The biggest plus for this book is that my boyfriend loves the food. First off, he's not a small guy, so he needs more than the 1200 calories a day if he doesn't want to pass out. But an extra apple or egg, no big deal.

An average day consists of a smoothie type drink for breakfast, a solid filling plate for lunch and something that usually includes pasta for dinner. I thought I'd put up a few of the recipes in hopes of helping/converting a few people. Sometimes, I'll just do the breakfasts and lunches because (guilty) I don't eat those meals on a regular basis. I get up, have coffee and go to work and might have a snack when I get home.. apparently that's not a good thing to do. So that in it self probably makes this plan a little easier to handle for me.

If you're not a morning eater like myself, this smoothie is perfect. It tells you to add 1/2 cup of ice but I use frozen berries so I'm ok with out that. It also tells you to add honey, I add a heaping 1/3 cup of berries instead of the 1/4 cup. I also have started throwing in a spoonful of Flaxseed Meal. There are so many good things going on about it, I figured it couldn't hurt and it only adds 25 Calories or so. I also only use 1 Cup of 1% milk, makes it a little thicker.

Here's the base recipe:

1 Banana
1 1/2 Cups Milk
2 Tsp Honey
1/2 Cup Ice

Put in a blender till smooth.

Variations:

Add 2 Tsp Flaxseed meal

Add 1 Tbsp unsweetened Cocoa

Add 1/4 Cup Berries (any)

So I basically do 2 variations in one with less milk, water and no honey so it pretty much balances out with the same calories. This is my breakfast every day now. I have been cutting down on the lattes but I still get them in. Since I make them at home myself they're only about 60 Calories anyways... but probably something that can be more of a "while I Blog treat".  There's a ton of other recipes but I'm the person that can eat the same thing over and over.

The lunch plate is probably my favourite lunch because its so easy and really fills you up. Sometimes I'll have a latte instead of the cheese.. but that's all.

1 Large hard boiled egg
1 oz Cheddar Cheese
1 Apple
3 Rye Crispbread Crackers (Ryvita or Wasa, both great)

I'm not a huge egg fan so I salt and pepper the crap out of that egg, but its a great little meal.

There's a few dinner recipes I love but this one was probably the most surprising because I was always the person that if I didn't have meat or pasta it probably wasn't a meal. This one has neither.

Black Bean Tacos

1 Can Black Beans
6 Corn Tortillas
6 Tbsp Shredded Cheddar
2 Cups Shredded Romaine
1 Cup Grated Carrots
1/4 Cup Salsa

Microwave beans at high for 2 minutes or until heated.

Heat a nonstick skillet over medium heat. Add tortillas, one at a time and cook about 1 minute on each side.

Divide beans evenly among tortillas. Top with even amounts of toppings.

Serves 2.

So those are my 3 sneak peak recipes into this book. If they interest you, I totally suggest you look into purchasing the book. I love it. I think of it more as a cookbook than a diet book. If its not up your alley, its the Superbowl this weekend (Go Ravens!) so there will be plenty of the unhealthy, wonderful recipes we've come to love. Sort of waist-line friendly.

Shrimp and Feta Linguine with Roasted Tomato Vinaigrette

For my first recipe post of 2013 I thought I try to go a bit lighter. This is a recipe I've made several times now and its well loved and requested. I've added things, taken things out, put in extra, made less, made more, pretty much everything I could do, I've done. Since we're having it yet again tonight I thought tonight was a good night to post it.

This recipe is seriously great as is but here are the things I've done in the past and currently. I've added a roasted red pepper, but I found I liked the tomato flavour it has on its own. Tonight I used Arugula instead of Spinach and it added a bit more of a peppery taste to it. I pretty much always add extra hot pepper flakes and garlic because why not? I also recommend using a little better quality Olive Oil since it will affect the taste of the dish. I always use a Rose wine vinegar. I find that you don't need as much feta. If you have read my other posts you know I like cheese but I just don't think you will need as much. Even half a cup is good.

This recipe should serve around 6, it can be served hot or cold and you can BBQ the tomatoes and shrimp in the summer.

Here's the original recipe:

Shrimp and Feta Linguine with Roasted Tomato Vinaigrette
(Adapted Slightly from Best Recipes Ever)

Ingredients:

1 tbsp (15 mL) extra-virgin olive oil
24 jumbo (21/25) raw shrimp, (1 lb/500 g), peeled and deveined
1 pinch salt
1 pinch pepper
12 oz (340 g) linguine
3 cups (750 mL) packed fresh spinach
1 cup (250 mL) crumbled feta cheese

Roasted Tomato Vinaigrette:
8 plum/roma tomatoes, (about 1-1/2 lb/750 g) cored
1/3 cup (75 mL) extra virgin olive oil
4 tsp (18 mL) sherry vinegar, or wine vinegar
1 garlic clove, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch hot pepper flakes, (optional)

Prep:

Core tomato's, just scoop out the little end on them with a small paring knife. It'll come out like a little cone.

On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool. *I always do this on low broil for about 45 minutes, only turning once. If you do it on high your tomato's will turn black - fast. Which is ok, but I also find they explode open quickly and you lose alot of the juice on the baking sheet. You can't save it because it will burn to the sheet.

Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to several hours to accumulate juice.

In the bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)

In skillet, heat oil over medium-high heat; saute shrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8-10 minutes.

Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine.

Serve sprinkled with remaining feta.