Sunday, February 27, 2011
1 pkg active dry yeast (~1 Tbsp)
1 cup warm water (110-115F)
2 Tbsp olive oil, divided
1 1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp each dried oregano, thyme, and rosemary, crushed
1/2 tsp dried basil
2 to 2 1/2 cups all-purpose four
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 Tbsp grated parmesan cheese
1. In a large bowl, dissolve yeast in warm water. Add 1 Tbsp oil, salt, sugar, garlic powder, herbs, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
(I actually used my bread machine and did steps 1 and 2 w/ it, just following the manufacturers instructions as to the order to put in the ingredients. Once the machine had kneaded my dough, I did the rest.)
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13x9 rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400F for 20-25 minutes or until golden brown. Remove to a wire rack.
Wednesday, February 23, 2011
A friend of ours made this for us when we found out we would be moving to Wisconsin. We all fell in love with it! It is on our regular meal rotation now and we always look forward to when we get to eat it. :) It is perfect on a beautiful, snowy, winter day like today.
1/3 cup chopped celery
1/3 cup chopped onion
2 T butter
4 cups diced peeled potatoes
3 cups chicken broth
2 cups milk
½ t salt
¼ t pepper
2 cups shredded cheddar
Chopped fresh parsley
In a large saucepan, sauté celery and onion in butter until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Smash potatoes with a potato masher (The original recipe said to let potatoes cool and to puree in a blender or a food processor. We like to have some potato chunks in ours so I like to make it this quicker way instead). Stir in milk and seasonings. Add the cheese and heat just until melted. Garnish with croutons and parsley.
Tuesday, February 22, 2011
I tried another recipe from the Pillsbury.com website using those wonderful Crescent dinner rolls. We really liked these little guys. The recipe was easy and they were so tasty. Give them a try.
Thursday, February 10, 2011
If you watch food network, I'm sure you've heard of Melissa d'Arabian's 4-step chicken. She won food network star last year, and I think it was because of this recipe. It is easy and absolutely delicious. It's one of those recipes that you can substitute what you and your family like, and it turns out great. There's more than one RIGHT way to make it. So here's the link to the original recipe, and posted below is how I make it:
Tuesday, February 8, 2011
2 cans black beans
1/2 cup salsa
1 Tbsp Chili Powder
1 cup beef broth
Put all ingredients in pot and bring to a boil. Simmer until everything is warm and serve w/ toppings.