Abby Mandel's Deep Dish Pizza Crust

My favorite pizza dough.

1 1/2 TBS olive oil
2 tsp cornmeal
1 pkg dry yeast
1 tsp sugar
1 c warm water
2 1/2 cups flour
1 tsp salt

Rub 2 tsp olive oil on sides and bottom of pan, sprinkle cornmeal. Stir yeast, sugar and warm water together. Let stand until foamy.

Combine flour, salt and remaining oil in bowl. Mix until dough pulls from side. Place in oiled or greased bowl to rise until doubled, about 1 hour. Punch down, and roll out on floured surface.

Slow Cooker Creamy Chicken with Biscuits

from Real Simple Magazine.
This is basically a homemade pot pie without all the work. Really easy and really delicious. Serves 6

Hands-on Time: 15m

Total Time: 6hr 30m

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 cup frozen peas
• 1/2 cup heavy cream
• 
  

Directions

1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.

2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).

3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).

4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

Real Drop Biscuits

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• 
  

Directions

1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

Nutritional Information

Serving Size: Includes 1 Easy Drop Biscuit

Calories 616; Fat 33g; Sat Fat 18g; Cholesterol 146mg; Sodium 1255mg; Protein 29g; Carbohydrate 49g;

Sugar 7g; Fiber 4g; Iron 4mg; Calcium 161mg

Spicy Honey Chicken

Spicy Honey Chicken

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar

1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

Mexi-Lime Chopped Salad

This will be your most favorite salad. Ever. From Jessica Romney via
http://arizonaromneys.blogspot.com/2009/06/little-something-yummy.html

1 head of Romaine, thinly shredded
1 bunch of cilantro, chopped
1 can black beans, drained and rinsed
3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)
2 avocado
2 tomatoes
1 large mango
4 oz. feta cheese
1/2 bag of tortilla chips, crumbled

Lime-Cumin Vinegarette:
9 limes, juiced
almost 1 cup of vegetable oil
1/2 c. brown sugar
2 tsp. salt
2 tsp. ground chili powder
2 1/2 tsp. ground cumin
1 tsp. garlic powder

Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!

You can leave it without the Spicy Honey Chicken (recipe follows), but if I’m making it for a meal, I add this chicken to the top. And it’s AMAZING. (It’s NOT spicy, by the way).

It's easier than it looks and so good. Enjoy!

Spicy Honey Chicken
http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html

Spicy Honey Chicken
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

8 boneless skinless chicken thighs (or breasts)

Glaze:
1/2 C Honey
1T Cider Vinegar
.
1. Combine the rub spices in bowl and mix well.
2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Then toss chicken with the spice rub to coat all sides well.
4 Grill chicken a few minutes on each side, until cooked through.
5. While chicken is cooking, warm honey in the microwave so it's not so thick.
6. Add the vinegar and combine well. Reserve 2T honey glaze for later.
7. Take the rest and brush on chicken (both sides) in the final moments of grilling.
8. Drizzle remaining glaze on chicken.

Evil Chicken

from Joanne Fluke's book Devil's Food Cake

1 lb bacon, cut into bite-sized pieces

1 1/2 to 2 lb boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.

Pizza Dough

2- ½ cups flour
1 TBSP. Sugar
1 TBSP. Yeast
½ tsp. Salt
1 cup hot water
2 TBSP. Oil
500 bake for 10 minutes

Grilled Flank Steak

all recipes.com
½ cup soy sauce
2 TBSP. Brown sugar
2 TBSP. Lemon juice
2 TBSP. Olive oil
2 cloves garlic
2 TBSP. Minced onion
1 tsp. ginger
½ tsp. pepper

Pork Cutlets

from Cheri
In 3 shallow bowls put:
1. Flour and salt and pepper.
2. Beaten eggs
3. Crushed saltines.
Take Cutlets and dredge in flour, then coat completely in eggs and the roll coat in crackers. (reserve the flour if you are making cream gravy.)
Set aside on a plate until all the cutlets are done. A sheet of wax paper helps them not to stick.
In an electric skillet melt a stick of butter at 375. When melted add cutlets. Brown each side and cover. They will need to cook for about 8 to 10 minutes. I turn them fairly frequently. The key to these is the butter. Add more butter, a Tablespoon or so at a time if needed.
Apples: (Trust me the apples are essential.)
Melt about ½ a stick of butter in a frying pan. Add cored, sliced apples. Turn to low and add brown sugar and a bit of cinnamon. Cover and stir frequently. Simmer until very soft. Let stand about 5 minutes before serving.
For cream gravy: (great with mashed potatoes)
When the cutlets are done, remove from pan. Set aside. I usually place in an oven safe dish in the oven on low just to keep them warm. With the left over butter in the pan slowly sprinkle and whisk in the flour creating a roux. Add milk slowly to wisk until desired consistency.

Fried Rice

ala Cheri Koford
Fry 1 lb. Bacon in skillet. When about half done, add sliced green onions. When finished crack the 4 eggs into the skillet. DO NOT drain the grease off the bacon. (Carie note: I drain about half off, sorry Cheri.) Let the eggs fry. When eggs are done, add in all the rice and peas. Sprinkle with sesame seed oil. This is just for flavor. Sprinkle with desired amount of soy sauce.
Chicken: While the bacon is frying, melt about 5 or 6 TBSP of butter over medium high heat. Add the chicken. When the chicken is just about done, sprinkle with soy sauce and sesame seeds. Turn down heat until the rice is done.
You can serve the chicken on top of the rice or on top of crunchy chow mein noodles.

Grilled Flank Steak

1-½ lb. Flank Steak
Marinade:
¼ cup soy sauce
3 TBSP. Honey
2 TBSP. Vinegar
1-½ tsp. Each garlic powder and ground ginger
¾ cup salad oil
2 TBSP. Dried minced onion
Mix honey and spices to make a paste - then add the rest of ingredients. Marinate steak all day or 24 hours turning occasionally in a zip lock bag. Grill to doneness.

Beef and Noodles with Fresh Vegetables

¼ cup Italian dressing
¼ cup soy sauce
1 1lb. Boneless beef sirloin steak, cut into strips
2 cloves garlic
2 cups sugar snap peas halved
1 yellow pepper cut into strips
1 tomato, chopped
¼ cup chopped cilantro or parsley
12 oz. Spaghetti, cooked and drained.
Mix dressing and soy sauce.
Heat a large non stick skillet on medium high heat. Add steak strips, garlic and 1 Tablespoon dressing mixture; cook 3 minutes or until steak is barely pink in the center. Transfer to plate and set aside.
Add sugar snap peas, yellow pepper and remaining dressing mixture to skillet; cook and stir 3 minutes, until vegetables are crisp-tender. Return steak to skillet; stir-fry 1 minute. Remove from heat; stir in tomato and cilantro or parsley. Serve over cooked pasta.

Chicken Scallopini (lemon)

4 to 6 boneless skinless chicken breasts
½ cup flour
3 tsp garlic salt
½ tsp paprika
½ cup butter
1/3 cup water
2 TBSP. Lemon juice
1 chicken bouillon cube
Mix four, garlic salt and paprika. Toss chicken breasts in flour mixture to coat. Melt butter in skiller. Brown chicken breasts in butter on both sides until cooked through. Remove chicken from skillet. Add water, lemon juice, and chicken bouillon to skillet, loosening brown particles on bottom. Heat over low heat about 1 minute. Pour broth over chicken.

Pulled Pork

from Kofords
Trim the pork roast (one of the big ones from Costco), salt liberally with Kosher salt, then place in a crock pot. Add one can of Coca-Cola and 6 cloves of garlic, then cover shoulder with water. Cook on low for 10-12 hours. Gently remove pork shoulder from crock pot and transfer to a large oven-proof container. Cover and place in refrigerator overnight. Discard cooking liquid.The next day, about two hours before eating, place pork shoulder, still covered, in a 200°F oven and slowly reheat. When thoroughly reheated, remove from oven, gently pull apart with fork or fingers, and serve immediately.

Chicken Enchiladas

from Debbie Dodge
1. Cook 8 chicken breasts in a stock pot, cover with water, add 1 TBSP salt. Cover with lid and simmer until meat in tender and fully cooked. Remove chicken from water and let it cool at room temperature for 1 hour. Do not throw out chicken broth, you will use it later.
2. Debone chicken and break into small pieces. In a very large skillet pour 1 -2 cups of chicken broth. Add 1-2 onions sliced into strips and the chicken. Cook until onions are cooked. Continue to add chicken broth as needed. This keeps everything moist and adds flavor. When done add 1 small can green chilies and 1-2 TBSP green chili powder.
3. The sauce: In a large saucepan combine 16 oz. sour cream, 2 cans green chilies (chopped), 1 can cream of chicken soup, 1-2 cups milk and 1 TBSP green chili powder. Cook on low heat until completely combined (no lumps or separation). You can add as much chili powder as you like, you may need to add salt.
4. Mix 1 lb. Monterey Jack cheese with 1 1b. Cheddar cheese
5. Make the enchiladas. In a 9x13, pour enough sauce to cover the bottom of the pan with ¼ inch of sauce. Take a flour tortilla, add a generous spoonful of chicken, a bunch of cheese and then roll or fold. Place in pan. Keep making enchiladas until meat is gone. You will need some of the cheese left over to put on top the entire pan.
6. Pour remaining sauce over the entire pan. Top with remaining cheese. Cover with foil. Bake in oven at 350 degrees for 30-45 minutes.

Red Enchiladas

from Jenny Kusgen
Sauce- (Jenny cuts this in half)
3 cans tomato sauce
1 can chili con carne
1 can kidney beans
3 cups tomato juice
1 tsp. Each basil, chili powder, and oregano
½ tsp. Crushed red pepper
Filling-
1 lb. Ground beef (you can use chicken)
½ cup tomato sauce
1 tsp. Taco seasoning
1 tsp. Crushed red pepper
2 tsp. Oregano
Tabasco
Tortillas
1 cup cheese
Bake at 350 until hot and bubbly.

Lemon Garlic Shrimp (or Chicken) Pasta

from Darci
Lemon Sauce:
1 Cup lemon Juice
1/4 Cup melted butter (20 seconds in Microwave)
1-3 T. of Garlic
1 T Flour (or use cornstarch later)
1 t. ground pepper
experiment with adding more or less water or lemon juice.

If using chicken, brown chicken then add sauce and veggies

Sautee in lemon sauce:
½ Green pepper
½ Red pepper
½ Cup chopped zucchini
½ Cup chopped yellow squash
½ Fresh lemon cut into thin rounds (are eatable when rinds are translucent)

Add shrimp, cook till Shrimp is cooked (pink in color, about 5 minute)

-Mix with cooked pasta like rotini or fettuccini or what ever you have. if too tart add sugar

if using Chicken marinade chicken in
½ Lemon Juice, ½ water and a sprinkle of Garlic salt mixture for a few hours.

Pasta Bake

from Darci
16 oz Package of Pasta (uncooked)
1 Jar of Spaghetti Sauce
1 Jar of Water
Ground Hamburger (cooked)
Chopped Veggies opt.
1 Cup Cheese

-Pre-heat oven 400 Degrees.
-Brown hamburger
-Add browned hamburger, uncooked pasta, spaghetti sauce, jar of water and chopped veggies into a 9x13 cake pan. Cover with plastic wrap and foil.
-Bake for 30 minutes covered
-Stir and continue to bake another 15-30 minutes uncovered.
-Add cheese last 10 minutes.

Spaghetti with Beef Mushroom Sauce

1 lb dry Spaghetti
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley

Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cook until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.

*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.

Skewered Chicken Spedini

Marinade Chicken over night in Italian dressing

Mix: 2 Cups Bread Crumbs
1 Cups Parmesan Cheese
1 T Italian seasoning
1 1/2 t Pepper

Skewer then bread chicken. Grill on medium for approx. 10-15 minutes (will be golden brown)

Brush over grilled chicken:
½ stick butter melted, 1 tsp garlic, olive oil, and dash of wine.

Mexicalli Chicken

Marinade:
2 T Olive Oil
2 T Lime Juice
1 T Garlic
1 t Salt
1 t Pepper
2 T Parsley

It is best to pound or fork raw chicken then marinade for at least 3 hour. Best to marinade over night Grill or Bake chicken till done Grill: Medium heat for approx 15 minute Bake: At 350 for 30 minutes

Sauce:
2 T Olive Oil
1/4 Cup Flour
1 Cup Milk
1/4 Cup Chicken Broth
1/4 Cup Sour Cream
1/2 t Salt
1/2 t Pepper
1 4-oz Can chopped green chilies
1/4 Cup Shredded Monterey Jack Cheese
1/4 Cup Shredded Pepper Jack Cheese

Heat oil in medium size sauce pan. Stir in flour till oil is absorbed. Add Milk, Chicken broth and spices. Whisking to remove lumps. Heat to a boil while stirring constantly. Reduce heat and add Cheese, green chilies and sour cream. Stir over low heat until cheese is melted. Pour over chicken. Serve with rice or pasta