Pizza Dough or Cheesy Bread Sticks

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This recipe is from an online cooking blogger (she’s even made her own online cook book) she’s an amazing cook and this pizza dough is great.  There is directions to make cheesy bread sticks with it as well. Which I think I will have to make sometime soon. Here is Lauren’s Blog with some amazing recipes.

Ingredients
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour

Directions

For the pizza dough–In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you’d like.} Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it! Use as desired.

For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Italian Chicken Alfredo

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Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) cancondensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Directions

  1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
  2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
  3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Recipe

Worlds Best Lasagna

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So this recipe is harder than ones that I usually post but it is well worth it.  If you having a dinner party or looking to impress someone coming over, this is a sure thing. And then you can actually say that its completely from scratch as well.

Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

 

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Crockpot Fauxtisserie Chicken

Chicken

Summer time is the perfect time to pull our those crock pots so you can have a nice warm meal without heating up the entire house. This Fauxtisseries Chicken is great to serve as a main course with some veggies on the side or to save later and put on salads, sandwiches or in casseroles.

Ingredients

1 broiler/fryer chicken (3.5-4 lbs)
2 tbsp paprika
1/2 tsp. cayenne pepper
1 1/2 tsp onion powder
2 tbsp garlic powder
1 tsp salt
1/2 tsp black pepper

Directions

  1. Spray crock pot with cooking spray and place 3 medium sized balls of tin foil in the bottom (this keeps the chicken from sitting in all of the juices and keeps the skin crispier)
  2. Place chicken in to crock pot on top of tin foil with breast facing up
  3. Coat chicken with seasoning
  4. Cover and cook on low for 6-7 hours or on high for 3.5 to 4.5

Note: This also works with bone-in chicken breasts

 

Chili Verde

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Ingredients

  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 pounds boneless pork shoulder, cubed
  • 5 (7 ounce) cans green salsa
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (14.5 ounce) can diced tomatoes

Directions

  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes. You can add corn and beans as well.
  2. Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Recipe