Pizza Margharita

 In our house, Sunday is pizza night. Since we usually spend the day grocery shopping, catching up on work, and getting ready to watch The Walking Dead (zombies are intense and require mental preparation), I usually like to just pop in a frozen pizza and relax on Sunday nights. That said, I have lately been fascinated by all the things I can just make myself, and I had yet to make homemade pizza dough....add to that the fact that my husband's favorite pizza, Pizza Margharita, is best when fresh, and I decided to see what I could whip up at home with this dough recipe. Turns out, making a pizza dough is actually incredibly quick and delicious, so give it a try!

You will need:
For the dough:
2 1/2 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 tablespoon sugar
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

For the sauce:
28 oz. can of whole tomatoes, drained
6 oz. tomato paste
6 oz. tomato sauce
2 tablespoons of Italian seasoning (oregano, basil, etc.)
1 tablespoon of sugar
1 teaspoon of salt
*My sauce measurements are always by taste, so the spice amounts are an approximation

For the toppings:
Ball of fresh mozzarella cheese
Fresh basil leaves

First, get your sauce going. Simply mix all ingredients together in a medium saucepan, and use a wooden spoon to chop up the whole tomatoes. Bring sauce to a boil, then simmer on medium-low heat for at least half an hour (longer is better....but I was hungry).

While your sauce is simmering, preheat your oven to 425 degrees, then make your dough. Add sugar and yeast to the cup of warm water and allow to sit for ten minutes, or until the yeast gets foamy. Pour into a large bowl, and add the oil, salt, and flour.

Combine the ingredients until they start to form a mound of dough, then turn the mixture out onto a floured surface. Knead the dough for 5-8 minutes, until smooth and elastic. If the mixture is still sticky after a few minutes of kneading, add more flour.

Cover the dough and allow it to rest for 20-30 minutes (I think I lasted for 19; don't judge me). In the mean time, wash, thoroughly dry, and chop some fresh basil leaves. Cut your mozzarella ball into thin slices. Set aside.

After it has finished resting, divide the dough in half. I froze one ball of dough. The other I rolled out to fit my 13" pizza pan (using my rolling pin--dough tossing is a skill I will learn some other day). You can always use all of the dough if you are making two pizzas, of course. Sprinkle your pizza pan with cornmeal and place your dough on top, pierce all over with a fork, then pre-bake your soon-to-be pizza crust for 10 minutes.

Take your sauce off the stove and spoon over the top of the baked crust (be careful not to add too much, or your pizza will be watery; remember that the tomatoes still have a good deal of water). Layer the cheese slices and basil on top. Finally, bake for an additional 8-10 minutes, or until cheese is melted and the crust is slightly golden.

                                               

Pair with a good wine and an episode of The Walking Dead, and you're in for an intensely delicious meal. Enjoy!

                                       
                                           

Orzo and Chick Pea Salad

There's something really exciting about trying out new ingredients. That's why this orzo-based salad was so fun to make (well, that and the goat cheese), since I've never really had orzo before. So what is orzo? Well, orzo is basically tiny little rice-shaped pasta bits--like spaghetti minus the effort of twirling around a fork. Add to that some really good-for-you ingredients--and did I mention the goat cheese??--and this recipe provides you with a delicious side salad or light lunch for your next meal!

Here's what you will need:

• 1/2 pound orzo (cooked according to package instructions)
• 2 tablespoons extra-virgin olive oil
• 1 small to medium zucchini, diced (I also peeled mine first, but this is totally personal preference)
• 1/2 red onion, chopped
• 3 cloves garlic, chopped
• Salt and freshly ground black pepper
• 1 (15-ounce) can chick peas, drained
• 1/2 cup parsley leaves, chopped
• 1/4 cup mint leaves, finely chopped (I didn't have these, so I left them out--I'm sure they would have been delicious, however!)
• 1/2 cup feta or goat cheese, crumbled (I used goat cheese--yum!)
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• How simple is this dish to make? 
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• First, cook your orzo according to package instructions, and prep your veggies.
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• After prepping your veggies, give them a quick saute in olive oil in a large skillet until your onion and zucchini are soft, and your garlic is fragrant. Toss in your salt, pepper, chickpeas, parsley, mint, and orzo to allow the remaining ingredients to warm (and the flavors to meld). Stir.
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• The last step is your choice. I added in my goat cheese here so that it melted and provided a creamy, sauce-like consistency for the salad. I also ate my salad warm for lunch. However, you could also choose to let the salad cool and crumble the goat cheese into it. Either way, it will be delicious.
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• Enjoy! 

Bran Muffins

Every now and then I feel bad posting recipes that aren't the healthiest for you--only every now and then, but still--so I figured I would post one of the healthier recipes I found: a breakfast classic, the bran muffin. Full of fiber and homemade goodness, these bran muffins make a perfectly healthy breakfast option--and they are tasty, too!

You will need:

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup applesauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• (You can also add raisins if you like--I may try mini chocolate chips one of these days!)
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• First, mix together your wheat bran and buttermilk, and let it stand for 10 minutes. While you're waiting, preheat your oven to 375 degrees, and grease a muffin pan (this recipe will make 12 muffins).
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• Next, mix your applesauce, egg, sugar and vanilla together, and add to the buttermilk mixture. In a separate bowl, sift together your dry ingredients (your flour, baking soda, baking powder, and salt). Fold flour mixture into buttermilk mixture until just blended--remember not to over-mix! Fold in raisins or chocolate chips if you are using them, and use an ice cream scoop to pour the batter evenly into the prepared muffin pan.
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• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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• Finally, enjoy your moist, apple-y bran muffins--and the feeling that you are eating something good for you!

Chicken Parmesan

• Like so many other recipes, I had chosen this one as an attempt to make something healthy. But, at the end of a long, difficult day, a recipe that was originally meant to be a baked chicken breast with some tomato sauce on top tends to morph a bit. You remember that you have breadcrumbs. Your husband has some leftover cheese from his week's lunches. You haven't been to Olive Garden in awhile. You realize that these things, in combination, sound way better than a tomato-y piece of chicken all by its lonesome. And really, doesn't your chicken deserve to have breadcrumbs and cheese?
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• Of course it does.
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• So, I give you: chicken parmesan! (And yes, there is actual chicken under that cheese...)

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• You will need the following:
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• 2 eggs, beaten + 1 tablespoon of water
• 1 cup grated Parmesan cheese
• 7 ounces seasoned bread crumbs
• 1 cup of flour
• Salt and pepper
• 6 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 12 ounces pasta sauce (or make your own--I used canned tomatoes, sauce, paste, and spices to create a more homemade taste)
• 6 slices Monterey Jack cheese
• 6 tablespoons of shredded parmesan cheese
• *Spaghetti, if serving
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• First, if you are making your own pasta sauce, prepare that an hour or more in advance. This will give the flavors time to meld before you begin your chicken. Next, mix your salt and pepper in with your flour in a shallow dish. Pour your beaten eggs with water into another shallow dish, and your breadcrumbs into yet another to create your chicken parm assembly line.
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• Then, one at a time, dip your chicken breasts into the flour, then into the egg wash, then finally, into the breadcrumbs. Your chicken is breaded and now ready for cooking!
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• *If you are serving spaghetti, this would be a good time to get your water on the stove for boiling.
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• Preheat your oven to 375 degrees. Warm a large skillet over medium high heat and add your oil. Once oil is warmed, add your breaded chicken breasts and cook for approximately 4 minutes per side, until each side has turned a golden brown. Finally, place your oven-safe skillet with your chicken breasts into the oven to allow them to finish cooking for another 10-15 minutes. Top with cheese when there is about five minutes left for them to cook.
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• Serve with spaghetti, sprinkle with basil, and your healthy-turned-comfort food dinner is ready to serve. Enjoy!
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• [Note: recipe is a combination of the ingredients and techniques found here and here]

Buffalo Chicken and Bleu Cheese Macaroni

For the first time ever, I tried chicken wings this year--who has never had chicken wings, right??--and they were AMAZING. In fact, for the week or so after I tried them, I was craving that yummy, spicy flavor. But, since I couldn't just drink the hot sauce out of the bottle (not that the thought didn't cross my mind), I had to come up with a recipe that had a similar flavor. I thought about a macaroni and cheese that utilized the same elements as the chicken wings (i.e. the spice, the bleu cheese dipping sauce, the...you know...chicken) and found a recipe here that was everything that I could ever dream of (though I'm sure my arteries had nightmares for days). It was cheesy and creamy and spicy, and the bleu cheese made it taste about as sophisticated as a bar-inspired take on a traditionally childhood meal can taste.

This macaroni recipe is one of those things that just makes you feel cozy and happy, so take a moment to drool over the picture, and then whip yourself up a batch!!

You will need the following ingredients:

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

First, preheat your oven to 350 degrees and grease a LARGE 9 x 13 pan. I used a cake pan instead of a typical casserole dish, and I was still worried I wouldn't have enough room for all the macaroni. Or, you could also fill two smaller 8x8 pans if you prefer. Either way, you'll be eating macaroni for a week (lucky!).

Cook your pasta according to package directions (just make sure to salt the water before adding the macaroni, as this will flavor your pasta). Next, melt 3 tablespoons of butter over medium heat in a large skillet.  Add your onion and celery and cook for 5-8 minutes (until you notice your onion turning translucent), then add your chicken, garlic, and 1/2 cup of hot sauce. Simmer until slightly thickened.

Now for the cheese sauce! Melt 2 tablespoons of butter in a separate skillet over medium heat and mix in the flour and mustard, stirring to prevent lumps. Add in your half and half (still stirring to prevent lumps), bring to a boil to help it thicken, then reduce the heat and let it simmer gently while you add in your copious amounts of delicious cheese (only the cheddar and pepper jack here--hold on to bleu for just a bit longer!). Now, if you'd like, you can add an additional 1/4 cup of hot sauce into the cheese sauce if you like things REALLY spicy. I left out the 1/4 cup, and the 1/2 cup from the chicken mixture still made things perfectly spicy for the hubby and me.

Pour the macaroni, cheese sauce, and chicken mixture into your greased pan and mix well (or layer the ingredients as the original recipe called for, if you prefer). Finally, melt the last 2 tablespoons of butter in the microwave and mix in the breadcrumbs, parsley, and bleu cheese. Spread over the top of your macaroni and cheese. Bake for 30-40 minutes until golden on top and bubbly around the edges. Like so:

Allow it to rest for 10 minutes after it has come out of the oven, then dig in! If you love chicken wings and all things cheesy and spicy, you will love this. So thank you to the Food Network for inventing this god among foods, and I hope you enjoy it as much as I did!

Caramel Apple Cider Martinis

My lovely sister and cousin came out for dinner and drinks a couple of days ago, and I asked them what they would like me to make. My cousin suggested an apple martini, and I came upon this lovely recipe. And, since my grocery store has been making these huge, sugary, mouth-watering looking caramel apples this month, a drink that could provide the same taste seemed like a necessity. It did not disappoint and tasted very much like dessert in a glass!

You will need the following (per martini):

1/2 cup of apple cider
1 oz. vodka
1/2 to 1 oz. butterscotch Schnapps (depending on how sweet you like your drinks)
Ice
Apple (cut into slices)
Lemon juice

First, prepare your garnish by chopping your apple into thin slices and soaking the slices in the lemon juice (this way, they will not turn brown).

Next, pour the cider, vodka, Schnapps, and ice into a martini shaker. Shake well and pour into a chilled martini glass. Place apple slice on the glass rim for decoration and serve! This is my new favorite fall drink by far, and I hope you enjoy it (responsibly) as much as we did!

Pumpkin Bread

This will be the last of the pumpkin recipes...at least for now. I had a bit of a pumpkin baking outburst this past week, but I have officially used up all the pumpkin in my possession and will try to find new ingredients for you in the near future.

But for now, I give you the spiced, the delicious, the moist, the buttery (and yes, the slightly orange) pumpkin bread!!

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• You will need the following (note: ingredients modified based on recipe reviews):
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• Bread:
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup water
• 2 cups white sugar
• 1 cup brown sugar
• 3 1/2 cups bread flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Topping (optional):

1/4 cup butter (melted)

1 tablespoon sugar

1 tablespoon cinnamon

First, preheat your oven to 350 degrees. Sift your dry ingredients (i.e. spices, flour, salt, baking soda) together in a medium bowl.

Next, mix your wet ingredients (i.e. pumpkin, sugars, oil, applesauce, water, eggs) in a separate, large bowl. Once all ingredients are well-mixed, add in dry ingredient mix a little at a time. Fold the dry ingredients into the wet ingredients, taking care to not over-mix the bread dough.

Once everything is well-incorporated, pour the mix into three 7x3 pans (I only have a 9x5 and came out with enough for two loaves). Bake at 350 degrees for 50-60 minutes, until a toothpick or knife inserted into the dough comes out clean.

Now, you can either stop there (the bread is still amazing by itself), or you can pour a sugary/buttery topping over the bread (it makes it a bit sweeter and more dessert-like and is delicious). If you do decide to add the topping, poke holes all over the tops of the loaves while the bread is still warm. Mix butter, sugar, and cinnamon together and pour over the top of the bread. Serve warm, and enjoy!