Memories and healthy recipes for your dinner table.
Nuts have been given such a bad rap for their high fat content. The truth is raw nuts do contain a heart healthy fat and are packed full of protein. Pecans are high in plant sterols which can aide in the prevention of heart disease. …
Back when I was in college a friend of mine and I celebrated the news of her pregnancy over a plate of pork and rice. Her recipe began with a box of chicken falvored Rice-a-Roni and 2 pork chops. She cooked the rice according to …
When I was little I loved Pizza Hut pizza. The crust was so thick and crunchy on the outside and so soft
and warm on the inside. Each slice had the perfect ratio of sauce to cheese. Of course if it was not a special occasion we usually ate homemade or Little Caesars. I remember the first time I had Pizza Hut BBQ pizza was on a trip to Atlanta. The BBQ flavor was short lived. Besides I seemed to have been the only one who favored a non traditional slice of pie.
Source: Stolen Moments Cooking
For the crust:
2 tsp yeast
2 tsp sugar
1 1/2 cups warm water (105 to 110 degrees F)
1/2 cup olive oil
1 tsp salt
1 tsp Italian seasoning, optional
4 – 4 1/2 cups flour (can use 3 cups white flour and 1 1/2 cups whole wheat flour)
Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning.
Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.
For the barbecue sauce:
1 1/2 cups ketchup
2 tbsp Worcestershire sauce
1/4 cups brown sugar
1/2 tsp each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.
For the toppings:
1/2 pounds boneless, skinless chicken breasts, cooked and sliced
1/2 pounds bacon, diced and crisped *optional
1 onion, thinly sliced and caramelized (cooked in 2 tsp bacon grease or butter.) *optional
1 cup frozen corn, thawed *optional
2 cup shredded pizza blend cheese
To assemble the pizzas:
Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.
Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.
Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.
Variations:
— Sub flour tortillas or frozen or refrigerated pizza dough for the homemade version.
I had a pint of heavy cream left over from a Slovian nut roll I made for Three Kings Day. I really hate it when I have to throw expired goods away. Like the four pears that ended up in the trash because I kept …
The history of American stir-fry begins in the mid-1800’s when when Chinese immigrants began settling in California. In the 1920’s Asian cuisines piqued the interest of a growing group of modern socialites because it was considered exotic. It wasn’t until after World War II that …
If you are ever on the hunt for something exciting to eat try combing through the Closet Cooking Blogspot. This guy comes up with the most lively lip smack’n tantalizing recipes. There is no going wrong with cilantro, chicken, red peppers and feta. Cut them up for hors d’oeuvres. Serve them for a girls night out or for the guys game night.
If you do not have a panini press grill them in a skillet. Use a spatula to press down on the sandwich.
Source: ClosetCooking
(Serving Size 1)
1 chicken breast (pounded thin)
1/2 teaspoon smoked paprika
salt and pepper to taste
1/2 tablespoon olive oil
2 slices of bread (or 1 roll)
1/2 roasted red pepper
1 handful baby spinach
2 tablespoons cilantro pesto, recipe below
1 handful feta (mashed)
1/2 tablespoon olive oil
Make the cilantro pesto; set aside.
Dust the chicken with the paprika and season it with salt and pepper. Heat the oil in a pan. Add the chicken and cook until it is golden brown on both sides and cooked all the way through, about 4-7 minutes per side.
To assemble the sandwich, spread the bottom slice of bread with some cilantro pesto. Top with chicken, red pepper, feta then spinach. Brush both sides of the sandwich with olive oil and grill until golden brown on both sides.
Cilantro Pesto: Serving size 1 cup
1 cup cilantro
2 teaspoons ginger (grated)
3 tablespoons sesame seeds (toasted and ground)
1 red chili
olive oil
salt and pepper to taste
1 splash lemon juice
Puree everything in a food processor.
Morocco is located at the northern tip of East Africa spanning from the Atlantic Ocean to the Mediterranean Sea to the Sahara desert. Morocco is largely mountainous with a great expanse of coastal plains and desert. It is noted that Morocco has the the most …
Quesadillas or “Cheesers”, as Stephen’s family calls them, are a regular staple at our house. They are quick and versatile. They can be made with just cheese or chicken and cheese, tuna and cheese; you get the picture. This is one of my favorite ways …
I learned how to make enchiladas from Dora Osoria in Baybrook Texas. I took the method of making enchiladas from Dora and the Red Enchilada Sauce from Allrecipes. Some comments say the sauce tastes like marinara sauce. But I am not a fan of the stuff at the restaurants anyway. I like more flavor less heat.
Earlier this year we went to a local Mexican restaurant where Stephen ordered his usual enchilada. This time what the waitress gave him did not look like an enchilada at all. The waitress explained it was a stacked enchilada. Cooks faster. Pretty clever.
Serving Size 10
Chicken- cook 4 large chicken breasts in 1 cup broth, 1 tbsp fresh chopped cilantro, 1 tsp ground cumin, 1 tsp lime juice, 1/2 tsp thyme, 1 tsp oregano, pinch salt and pepper. Cook until almost done, slightly pink. Shred, put aside.
Sauce-
1 tbsp olive oil
2 large cloves garlic (sometimes I add up to 5 cloves)
1/2 tbsp minced onion
1/2 tsp oregano
2 1/2 tsp chili powder OR 1/8 chili powder plus 1/8 ground red pepper and a pinch of red pepper flakes.
1/2 tsp basil
1/8 tsp freshly ground pepper
1/8 tsp salt
1/4 tsp cumin
1 tsp cilantro
1 (8oz) can tomato sauce, plus 1 can water
1 (4oz) can tomato paste, plus 1 can water
Cheese, Mexican blend or shredded cheddar and Monterey, about 1 pound
Heat oil in pan on medium-high. Saute garlic and onion slightly until fragrant about 1 minute. Add the rest of the ingredients. Simmer 20 minutes. Cool slightly.
Preheat oven to 350. Pour a little sauce on the bottom of a 13X9 inch baking dish, enough to cover the bottom. Lay tortilla in sauce, flip. Place on of working surface, sprinkle cheese and shredded chicken. Fold up and place in dish. Once pan is full drizzle some sauce over enchiladas. Sprinkle with cheese. Bake 30 minutes. Until cheese is melted and golden brown.