Saturday, December 30, 2017

Pizza Crust


21/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 Tablespoon active dry yeast
1 cup warm water
1 Tablespoon olive oil

1. Combine first four dry ingredients.
2. Combine water and oil then add to dry ingredients.  I use my stand up mixer with the dough hook and let it mix/knead for about 5 minute. 
3. Grease a bowl and put dough into it. Toss to coat. Cover the bowl and let rise for 20 minutes.
You can skip this rise but the final product won't be as thick.
4. Grease a 12" or 16" pizza pan (my favorite one came from amazon and it has fairly big hols in it for venting) and spread dough our with your hands on the pan. Don't use a rolling pin. 
5. Drizzle a little olive oil on top and sprinkle with a little garlic salt, then top your pizza however you want it. 
6. Let rise for 15 minutes. This rise can be skipped successfully as well. 
7. Bake at 450 degrees for 11-15 minutes. Let it cool for a few minutes before slicing. 

Fried Rice

Super easy and simple but oh so yummy

3 Tablespoons butter
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic
salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste ( I use Tamari because it is Gluten Free)
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

1. Cook scrambled eggs in 1/2 tablespoon of butter. Put in a bowl and set aside.
2. use 1 tablespoon of butter to sauté veggies with a pinch of salt and pepper. cook until tender with a tiny bit of a crunch, maybe 5-8 minutes.
3. Turn up the heat, add 11/2 tablespoons of butter and when melted immediately add rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Keep stirring so it doesn't stick to the pan or burn. It only takes like 3-5 minutes to fry the rice.
4. Add in eggs, stir to combine.
5. Remove from heat and stir in sesame oil.
6. Serve as a side or alone if you beef it up with some more proteins. We have added diced ham and fry it at the same time as the veggies. Shrimp or cooked chicken would be good as well.

THINGS TO KNOW:
1. Use cold rice. I usually cook a dinner that we are having rice with a few days before then we use the left overs for fried rice 2-3 days later. if you use freshly cooked rice it gets gummy and has too much moisture, the texture and cook are all off.
2. Butter. The original recipe calls for butter but I like to use a mixture of 1/2 butter and 1/2 oil (of your choice). I just like the way it cooks up better than the straight butter, even though that flavor is really good.
3. High heat is important to get the good and right fry on the rice.
4. Don't be afraid to add more soy sauce at the end, but usually we add it to our own portion so that everyone isn't getting salted out.


recipe from gimmesomeoven.com



orange chicken

1 pound of chicken ( I usually use 1.5 pounds for my family) cut into bite sized pieces
salt
pepper
1/2 cup cornstarch, Plus 1 tablespoon divided
1/4 cup oil
1/4 tamari (or normal soy sauce. Tamari is gluten free and not as salty)
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup brown sugar, packed (I added about 1/8 of a cup more in the end)
1/4 cup water
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon orange zest
Optional: green onions as garnish

1. Heat a heavy bottomed skillet over medium-high heat.
2. Place the cornstarch in a large bowl and season with salt and pepper, add the chicken on top and toss until evenly coated.
3. Add just enough oil to coat the bottom of the hot skillet and then add the chicken. Cook stirring occasionally until all the chicken is cooked through and golden brown. 
4. Meanwhile whisk together all the remaining ingredients in a small bowl. 
5. Once the chicken is cooked through and golden brown remove it from the skillet.
6. Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened.
7. Remove the skillet from the heat, add the chicken back in and toss to coat.
8 Garnish with some green onions if you want, and enjoy over steamed rice or along side some fried rice. 

recipe from flippindeliscious.com

Tuesday, December 12, 2017

Cookies n Cream Buttercream Frosting

http://divascancook.com/cookies-n-cream-buttercream-frosting/
 
Author: 
Ingredients
  • (double recipe if frosting a 2-3 layer cake)
  • 1 cup unsalted butter (2 sticks), softened at room temperate (do not microwave)
  • 1-2 teaspoons vanilla extract
  • 4½ cups powdered sugar, sifted
  • 3-4 tablespoons heavy cream
  • crushed Oreos
Instructions
  1. Mix butter until creamy.
  2. Mix in vanilla extract.
  3. Mix in powdered sugar gradually.
  4. Add in enough heavy whipping cream to get the consistency that you like.
  5. Frost cake or cupcakes.

Monday, October 23, 2017

Slow Cooker Cilantro Lime Chicken Tacos

Friday, March 24, 2017

Lava Cakes

These work great in little glass ramekins.
http://www.foodnetwork.com/recipes/chocolate-lava-cakes

Ingredients


Monday, March 6, 2017

Salted Caramel Popcorn

INGREDIENTS
  • ½ cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • ⅓ cup light corn syrup
  • 1½ - 2 tsp kosher or sea salt, divided
INSTRUCTIONS
  1. Preheat oven to 300°
  2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  3. Pop popcorn kernels using air popper into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  5. Pour caramel mixture over popcorn and stir to coat evenly.
  6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  7. Allow popcorn to cool on a parchment lined counter.
NOTES
You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states.

http://cookiesandcups.com/salted-caramel-popcorn/