Chicken Bacon Ranch Pizza

Posted on December 19, 2014 by Angie

Pizzapizza slice

I came upon this recipe yesterday and knew right away, I’d be making it for dinner. So, sure enough, I made it last night and it was darn tasty. I knew Chris would like it and when I told him about it, I even proclaimed, “I did good!” He agreed.  I’d never seen a recipe that had the length of time of heating the pizza stone for so long and then changing it from bake to broil. I loved the result this had on the crust!

Ingredients:

  • 1 pizza dough (homemade or store bought, I made the 2 ingredient kind)
  • cornmeal
  • 3 tbsp. ranch dressing
  • 1 cup chicken, cooked, diced, or shredded (I used Rotisserie)
  • 3 slices of bacon, cooked, and crumbled
  • 1 1/2 cup mozzarella cheese, shredded

Preparation:

Place a pizza/ baking stone on the top rack of oven and preheat for an hour at 550 degrees. Towards the end of the hour, make and prep your dough, rolling into desired shape.

Very carefully, remove the pizza/ baking stone from the oven and place on its rack. Turn the oven off and turn the broil on. Sprinkle cornmeal onto stone and transfer rolled out dough to the stone. Using a basting brush, spread the ranch dressing over the dough. Add chicken and bacon, spreading evenly over the dough. Top with shredded mozzarella cheese. Return baking stone to oven and broil for 5-7 minutes, or until desired doneness/ brownness. I alternated between the Hi/ Lo setting on the broil.

Remove from oven, slice, and serve immediately.

Source: http://jessicaerinjarrell.blogspot.com/2014/12/chicken-bacon-ranch-pizza.html

Posted in Chicken, Pizza | Leave a comment

2 Ingredient Pizza Dough

Posted on December 19, 2014 by Angie

pizza dough

I realize you may be thinking, “This can’t possibly be right.” You’re in for a treat because not only is it right, it makes a really good pizza crust. It seems too good to be true and most of the time, while that sentiment stands the test of time, there comes a moment like this that will prove you wrong. No need to question why it works. All you need to know is that it’s legitimate and easy peasy, and no, it won’t taste like yogurt.

Ingredients:

  • 1 cup Greek yogurt
  • 1 1/2 cups self-rising flour

Preparation:

In the bowl of a stand-up mixer, combine the ingredients, and with a spatula, mix until ingredients come together. Add the hook attachment, and turn setting to low for 8-10 minutes or on a floured surface, knead for 8-10 minutes.

Yields enough for one large pizza.

Use immediately or wrap in plastic wrap and freeze until ready to use. Or do what I did, make and use one, and then to finish the 32oz. container of Greek yogurt, make two more batches, wrap in plastic wrap, add to a gallon size bag and freeze.

Source: http://www.theslowroasteditalian.com/2014/02/2-ingredient-pizza-dough-recipe.html

Posted in Homemade Spices/ Sauces & Mix, Pizza | Leave a comment

Baking Bacon

Posted on December 17, 2014 by Angie

unbaked baconbaked bacon

I don’t know about you, but sometimes timing is an issue.  Making sure all the food for a meal is completed all at the same time can be a challenge especially when there are multiple items that require your attention. Breakfast is sometimes like that, but with baking bacon, you can free up some time and your hands to tend to other tasks like not overcooking the eggs, or burning the pancakes.

Items needed:

  • a large baking sheet
  • aluminum foil
  • a wire cooling rack, optional
  • non-stick spray, optional
  • 1 lb. package of bacon

Preparation:

I’ve prepared the bacon both ways of only using an aluminum foil lined baking sheet and one with a wire cooling rack. Both work equally well, it’s just a matter of preference. Using the wire rack allowed the grease to fall to the bottom of the pan, instead of resting in it. Either way, I still use a plate lined with paper towels to dab up the remaining grease so the choice is yours. Line the baking sheet with aluminum foil. Spray the non-stick spray over the wire cooling rack and add to the baking sheet. Place the bacon on the wire rack.

It’s imperative to begin with a cold oven as doing so will ensure the bacon cooks slowly, rising to the desired temperature, cooking evenly. Place the bacon in the oven, close oven door and set temperature to 400 degrees for 17-20 minutes or until desired. Due to varying cooking times of an oven, begin to check at 17 minutes. Once the bacon is done per preference, remove from oven, dab with paper towels and serve with other items ready all at once.

Posted in Breakfast | Leave a comment

Breakfast Potatoes

Posted on December 17, 2014 by Angie

breakfast potatoes

Before I married Chris, I never had potatoes for breakfast; it’s just not something my family did. But, boy, does that man like his potatoes! So I learned fast, aiming to please him and it was easy enough to do, even as a novice. It’s his go-to breakfast: eggs, potatoes, and bacon. At home, it’s just the two of us that like them so I don’t make very many, but it’s easy to adjust, as needed.

Ingredients:

  • 1 or 2 russet potatoes, scrubbed, dried, and thinly sliced
  • 1-2 tbsp. red onion, diced
  •  refined coconut oil, olive oil, or butter (enough to coat the skillet)
  • salt, to taste
  • fresh ground pepper, to taste
  • garlic powder, to taste
  • red pepper flakes
  • 1/4 – 1/2 cup water

Preparation:

In a small to medium size skillet, add refined coconut oil to the pan and melt over medium heat. Once melted, add the thinly sliced potatoes and onions to the skillet, stirring to coat with oil. Season with the salt, pepper, garlic powder, and red pepper flakes. Allow to cook, stirring occasionally. To aid in cooking the potatoes, and to prevent drying them out or getting them too crispy, add small amounts of water incrementally to the potatoes. The water and steam will help to cook the potatoes through. The cooking process will be about 10 minutes, depending on how thin the potatoes are sliced. Taste for desired doneness, or if you prefer crispier potatoes, cook longer. Taste for seasonings and adjust, as needed and per preference.

Posted in Breakfast, Vegetables | Leave a comment

Peanut Butter “Buckeye” Pretzel Bites

Posted on December 15, 2014 by Angie

PB Pretzel bites

In addition to the crockpot mac ‘n cheese, the girls also took these to their cast and crew potluck. Another friendly potluck portable. Someone posted this on Facebook earlier this month and  I was on my phone so I just snapped a picture; in doing so, I don’t have where the recipe originated from so I can’t give them their props. Oops, sorry.

Ingredients:

  • bag of mini pretzels
  • 1 cup creamy peanut butter
  • 2 tbsps. softened butter
  • 1/2 cup powdered sugar
  • 1 bag of chocolate chips

Preparation:

Line a baking sheet with wax paper and set aside. In a mixing bowl, beat the peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without it sticking to your hands. If needed, add more powdered sugar until it is easy to roll. (I added another 2 tbsps. of powdered sugar because the mixture was too sticky.)

Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate and dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Posted in Candy | Leave a comment

Crockpot Mac ‘n Cheese

Posted on December 15, 2014 by Angie

crockpot mac 'n cheese

Crockpot Mac’n’Cheese 3.0. Just when I thought I’d perfected this recipe, I tweaked it ever so slightly and the results were, in my husband’s opinion, perfection. This is always a staple for potlucks and I made it again this past Saturday for yet another rehearsal potluck. This time for the musical production of “Honk” where Leah was Turkey and the understudy for Cat. The modified, of the modified version has been updated and is reflected in the recipe below. Until next time…

Update 04/25/15: Another potluck for the girls and their Spring production of “Into The Woods” which was quite good. I ran into a NY Times article for mac ‘n cheese that I wanted to incorporate into my already existing recipe. According to Chris, I hit the nail on the head with this one. Modified version below.

12/15/14: Both of the girls were in a musical production, “Yes, Virginia” for their school: one on the tech team in charge of sound and the other on stage. They had rehearsal for nearly a month and this past week they were in overdrive with weekend practices and 3 hour practices during the week before their first official performance. On Saturday prior to their final matinee showing, there was a potluck for the cast and crew so I made the following potluck friendly mac ‘n cheese.

Ingredients:

  • 1 stick of butter
  • 4 cups (or 1 lb.) of elbow macaroni
  • 12 oz. can of Evaporated Milk
  • 1 160z container of cottage cheese (not lowfat, I used 4%)
  • 2 cups milk
  • 2 eggs, at room temperature, slightly beaten
  • 16 oz. Velveeta cheese, cubed
  • 1 lb. sharp cheddar cheese, shredded
  • 1/2 tsp. Lowry’s seasoning salt, more to taste, if needed
  • 1/2 tsp. cayenne or black pepper (or mix of both)
  • 2 tsps. ground mustard
  • dash or two of nutmeg

Preparation:

In a large pot, bring salted water to a boil to cook macaroni per package directions for al dente. Using the stick of butter, smear around the inside of the crockpot to prevent sticking. Slice the remaining butter and set aside.

In a food processor, puree the cottage cheese, evaporated milk, eggs, nutmeg, and S&P.

Once the macaroni is finished cooking, drain, rinse with cold water and add to the crockpot. Add the butter, pureed mixture, 2 cups of milk, Velveeta, and shredded cheese. Stir well to incorporate all ingredients.

Turn the crockpot to the low setting and cook for 2 1/2 to 3 hours; stirring occasionally.

Posted in Macaroni & Cheese, Pasta, Slow Cooker | Leave a comment

Chocolate Cake & Silky Ganache

Posted on December 11, 2014 by Angie

chocolate cake & silky ganache

This is my favorite chocolate cake recipe. It uses one bowl, doesn’t require sour cream, and is super moist. And, like the website I found it on (link below), I agree it is the best chocolate cake recipe around. I’ve made it using a 9×13 inch pan, 2 9-inch round pans, and I’ve even halved the recipe and baked it in a 9×9 pan, which works just as well when you want to have cake, but not have cake for days. In lieu of frosting, I opt for chocolate ganache (recipe also included), fresh whipped cream, and raspberries as pictured.

 

Ingredients:                                                                               

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 tsps. baking powder
  •  1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 1 cup buttermilk
  • 1/2 cup vegetable oil (I’ve used melted & cooled coconut oil before)
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 cup boiling water

Halved recipe for a 9×9 pan: 

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup + 2 tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. espresso powder
  • 1/2 cup milk
  • 1/4 vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup boiling water

Preparation:

Preheat oven to 350 degrees. Spray pan(s) of choice with non-stick spray, set aside.

In a large bowl or stand up mixer, add flour, sugar, cocoa, powder, soda, and salt. Whisk through to combine dry ingredients. Add milk, oil, egg(s), and vanilla extract and beat on medium speed until well combined. Reduce speed and carefully add the boiling water, beating on high speed for 1 minute to add air to the batter.

Pour batter into pan(s). Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool completely before adding frosting or ganache.

Recipe from: http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

For the ganache:

  • 12 oz. semi-sweet or dark chocolate chips
  • 3/4 cup heavy cream
  • 1 tbsp. corn syrup
  • 1/4 tsp. vanilla extract
  • 2 tbsp. unsalted butter, room temperature

Preparation:

In the microwave (starting at 1 minute with 30 second intervals thereafter), or on the stove over medium heat, combine the chocolate and cream until melted and smooth. Remove from heat and stir in the corn syrup and vanilla extract. Transfer mixture to a bowl, allowing it to cool to room temperature. It must be room temperature or cooler to finish out the remaining step. Using a whisk attachment, add the butter to the cooled chocolate mixture and whip together on medium speed until the chocolate thickens. Spread ganache over the cooled cake.

Posted in Cake, Desserts | Leave a comment

Pasta alla Vodka

Posted on December 11, 2014 by Angie

pasta alla vodka

Contrary to my meat and potatoes husband, I don’t believe that meat is a requirement for all meals. He thinks I’m kuh-razy and will proceed to tell me he’s from Texas where ‘steak is what’s for dinner’. Yeah, yeah, I say. Therein lies the benefit of being the one who does most of the cooking: I can cook what I want and he will either a) deal with it or b) fend for himself. Nevertheless, he ate this meal… with a leftover chicken breast from the other night. You win some, you lose some, right?

Ingredients:

  • 1 28oz can of diced tomatoes
  • 1 15oz can of diced tomatoes
  • 2 tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 tbsp. tomato paste
  • 5 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • 2 tbsp. basil, chopped
  • parmesan cheese
  • 12oz. dry pasta, I used Farfalle
  • 1 tbsp. Kosher salt

Preparation:

Drain the liquid of the 15oz can of diced tomatoes. I’ve mentioned before I’m a huge fan of the Ninja chopper/ blender – I use it all the time. With this recipe, this is what I used to puree the tomatoes and also what I used to chop and mince the garlic cloves. Super easy.

In a large skillet, heat the olive oil over medium heat. Once heated, sauté the onion and garlic for 3 minutes. Add the tomato paste and red pepper flakes, stirring to fully incorporate in with the onion and garlic mixture. Add the pureed and diced tomatoes and salt to the pan. Add the vodka and cook for 8-10 minutes, to cook off the alcohol flavor. Stirring occasionally. Reduce heat and stir in cream.

Meanwhile, in a large pot, fill with water, add the Kosher salt, and bring to a boil. Cook to package directions for al dente. Drain the pasta and return to the pot. Slowly add in the tomato mixture, stirring to coat the pasta. Sprinkle in the basil and top with parmesan cheese.

Adapted from: http://www.smells-like-home.com/2011/02/back-pocket-meals-penne-alla-vodka/

Posted in Italian, Pasta, Vegetarian | Leave a comment

Mandarin Orange Salad

Posted on December 8, 2014 by Angie

Mandarin Orange Salad

This is one of my favorite salads. It’s quick and easy to throw together, I generally have all the ingredients on hand, and it tastes so good.

Ingredients:

  • 1 cup sliced almonds
  • 6 tbsp. sugar
  • 1 can mandarin oranges, drained
  • Romaine, chopped (Spring Mix also works)
  • green onion, chopped

For the dressing:

  • 1/4 cup canola oil
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1 tbsp. parsley
  • 1 1/2 tsp. vinegar

Preparation:

In a small pan, stir almonds and sugar together over medium heat until sugar starts to melt, and almonds are coated. Remove from heat and spread out on a non-stick surface, allow to dry.

Whisk together the dressing.

In a large bowl, assemble the ingredients of the salad, top with sugared almonds, and drizzle dressing on right before serving.

Note: I make a big bowl of this and always aim for leftovers. When planning for leftovers, drizzle the dressing only on the portion you plan to eat immediately and reserve the rest for later.

Posted in Salads, Vegetarian | Leave a comment

Buffalo Chicken Dip

Posted on December 5, 2014 by Angie

buffalo chicken

To me, dip just screams “party food!” It’s like queso, bean dip, fruit dip, etc. It’s snack-y, not a real meal, somewhat like an appetizer. There was no party when I made it last night only some chicken that I needed to do something with. Last night was also a fend for yourself dinner kind of night. Chris had had a late lunch so he wasn’t hungry, the girls each wanted their own thing, and I opted for an apple and cereal. But again, there was chicken that needed to be used. Chris had to go into work early and since he works with a bunch of guys, I knew I could whip this up, have just a bit, and then send the rest off with him and he would return to me in the morning, a cleared out dish.

Ingredients:

  • 1 1/2 lb. boneless, skinless chicken breasts, boiled & shredded
  • 2 8oz. blocks of cream cheese, softened
  • 3/4 cup buffalo sauce
  • 1 cup blue cheese dressing
  • 1 2/3 cups shredded Monterey Jack cheese
  • Freshly ground black pepper

Preparation:

Preheat the oven to 375 degrees.

Mix together the cream cheese and buffalo sauce until smooth. Blend in the blue cheese dressing. Season the shredded chicken with freshly ground black pepper. I used about 20 cranks on the grinder. Add chicken to the mixture, stir well. Add about half to 3/4 of the Monterey Jack cheese to the mix and stir to incorporate.

Bake in a casserole dish for 30 minutes. Remove from the oven, top with remaining cheese, and return to the oven for an additional 5-10 minutes until the cheese melts.

Serve with tortilla chips, celery, carrots, cauliflower or broccoli.

Posted in Appetizers, Chicken, Sides | Leave a comment