Pizza Dough

pizza_dough

Nothing Special, but when making homemade pizza this is the go to dough.

 

Ingredients

  • 2 1/4 Tsp Active Dry Yeast (1 Packet)
  • 1 1/2 Tsp Granulated Sugar
  • 1 Cup Warm water (105ºF – 115ºF)
  • 3 Cups bread flour (can use bleached or all-purpose flour)
  • 1 1/2 Tsp Kosher Salt
  • 1 Tbsp Olive Oil for dough and a little more in the bowl for rising

 

Cooking Directions

  • Preheat oven to 500ºF and place pizza stone in to preheat as well.
  • Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy, if after 10min no foam appears toss in trash and try a new packet of active dry yeast.
  • Place the flour, salt and olive oil in the work bowl of a food processor.
  • Pulse about 5 times to mix; scrape down the sides of the bowl. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for an additional minute to knead.
  • Lightly coat the inside of a large bowl with olive oil. Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft free place for ~1 hr or until dough has doubled in size.
  • Place dough on a lightly floured surface and gently fold over to deflate the dough.
  • Form into desired crust size(s).
  • Bake in oven for 5-7 minutes with desired toppings.

 

Grandma Eunice’s Borscht

borscht

Family Borscht Recipe

Ingredients

  • 2 Bunches Beets (roughly 6 beets)
  • 1/2 Cup lemon juice
  • 1 Large Onion, grated
  • 1 Pkg Onion Soup Mix
  • 3/4 Tsp Black Pepper
  • 1 Cup Brown Sugar
  • 1 1/4 Cup Vinegar
  • 2 Tbsp Beef Bullion (Better than bullion)
  • 1.5 Tbsp Salt
  • 1 Cup Dark Red Jam (cherry or strawberry)

 

Cooking Directions

1. Wash Beet thoroughly.

2. Cut stems one inch above beets and boil beets 20 min. Cool beets and remove skins and grate cooked beets.

3. Select good leaves and stems and chop finely.

4. Place beets and tops with 4 qt. water in a stock pot.

5. Mix all other ingredients and pour over beets.

6. Boil 20-30 min. adjust for sweet and sour taste.

Chili Relleno w/ cheese

chili_relleno

This is my all time favorite Mexican food dish. This takes me back to growing up and my mom making these. I like to serve these with any one of the following sauces, Surf Sauce (Cilantro Lime sauce)Pico De GalloAvocado Tomatillo Salsa.

Ingredients

  • 4 Pasilla Chili’s
  • 5 Eggs
  • 1.5 Cups Flour

 

Cooking Directions

1. Set oven to broil. After preheating for 10 min place the chilies on a oven tray and broil on top rack for 5-7min per side. They should be lightly burnt/blistered on the skin.

2. After broiling the 2nd side of the chilies remove from oven and immediately place in a plastic zip-lock bag. Place in the fridge for 10 min to allow them to cool.

3. After chilies have cooled remove from plastic bag and remove skins from the chilies. Make sure to leave the stem.

4. Separate the egg yolks from the egg whites, keep 2 yolks in a bowl and the rest of the egg yolks can be disposed of.

5. Preheat a large frying pan with vegetable oil so that it is about 1/4 deep with oil.

6. Beat the 5 egg whites with a hand mixer on high for approx 10-15 min. It should form a foam that has small white bubbles and the foam should be able to support its own weight. Add the 2 egg yolks and continue beating until the egg yolks are incorporated as well.

7. Stuff chilies with cheese, then dredge in flour and dip into egg white mixture. Add coated chilies to frying oil.

8. Cook chilies for 3-5 min per side, until golden brown on the outside.

9. Serve and enjoy!

Surf Sauce (Cilantro Lime sauce)

surf_sauce

This sauce brings a distint flavor to any latin dish, for me it reminds me of something I would have on fish taco’s.

 

Ingredients

  • 1 Oz Package Hidden Valley Ranch Dressing Mix
  • 1 Cup Buttermilk
  • 1 1/2 Cup Mayonnaise
  • 2 Large Tomatillo’s
  • 1 Clove of garlic, minced
  • 1/2 Bunch Cilantro
  • 1 Jalapeno
  • 2 Tbsp Lime Juice

 

Cooking Directions

1. Blend all ingredients in a blender on high until well combined. Chill for 1 hour before serving.

Mango Salsa

mango_salsa

Ingredients

  • 1 Mango Diced into 1/4 inch cubes (Alternatively, 2 cans of diced mango, no sugar added type)
  • 1 Red bell pepper, diced fine
  • 1 Red Onion, diced fine
  • 2 Tbsp fresh Cilantro
  • 1 Jalapeno, diced fine
  • 2 Tbsp Lime juice
  • 1 Tbsp Lemon juice

 

Cooking Directions

  • Place all prepared ingredients in a bowl and combine. Allow to sit and chill in the fridge for 30 mins.

 

 

 

Shrimp Panang Curry

shrimp_panang_curry

One of the first authentic Thai dishes we have ever made, loved it and haven’t looked back since!

Ingredients

  • Shrimp
  • 1 14 oz. Can Coconut Milk
  • 2 Tbsp Red Curry Paste
  • 3 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 6 Kaffir lime leaves, sliced thin
  • 1-3 Thai Chilies

 

Cooking Directions

1. Heat coconut milk and add red curry paste. When fragrant, fish sauce, sugar, kaffir lime leaves and thai chilies. Stir for a few minutes and add frozen shrimp. Continue cooking until shrimp are cooked (3-5min).

2. Serve over steamed rice.

Grandma Eunice’s Cole Slaw

cole_slaw

 

Ingredients

  • 2 lbs. Grated Cabbage
  • 1 Medium White Onion
  • 1/2 Cup White Vinegar
  • 1/2 Cup Sugar
  • 1 Tsp Salt
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 1/2 Cup Lemon Juice
  • 1 Carrot (Shredded)
  • 1 Tsp Celery Seeds
  • 1/2 Tsp Black Pepper

 

Cooking Directions

1) Combine all wet Ingredients in one container and all other ingredients in another container.

2) Mix the 2 containers together and allow the cole slaw to sit for 24 hours.

3) Serve Chilled.

Thai Peanut Sauce

Thai_Peanut_Sauce

When we make spring rolls or just about any Thai dish this is an amazing addition to it!

 

Ingredients

  • 1/4 Cup Honey
  • 1/4 Cup Smooth Peanut Butter
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Extra-virgin Olive Oil
  • 1 Tbsp Sesame Oil
  • 2 Tsp Minced Garlic
  • 1 Tbsp Minced Ginger Root

 

Cooking Directions

  • Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, and ginger in a small bowl.

Coffee Dry Rub

coffee_dry_rub

I love this dry-rub, anytime I am thinking about smoking some ribs or brisket this is the dry rub of choice!

Ingredients

  • 4 Tbsp Ground Coffee
  • 4 Tbsp Kosher Salt
  • 4 Tbsp Dark Brown Sugar
  • 2 Tbsp Smoked Paprika
  • 2 Tbsp Ancho Chile Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Ground Cumin
  • 2 Tsp Freshly Ground Black Pepper

Beef Stroganoff

beef_stroganoff

Savory and delicious, comes together quick and easy and can be eaten as leftovers easily!

 

Ingredients

  • 3 Cans Cream of Mushroom Soup
  • 2 lbs Lean Ground Beef
  • 3 Tbsp Sour Cream
  • 4 Tbsp Cooking Sherry
  • 1/2 Package (12 oz) Egg Noodles

 

Cooking Directions

1. Start a pot of boiling water lightly salted. While water comes to a boil in a pan, brown ground beef.

2. When water comes to a boil add noodles and cook as per package directions (9-12 min). Add cream of mushroom to the cooked beef and stir until warmed.

3. Add sour cream and cooking sherry to beef pan and mix until completely blended. Let it sit on low heat until noodles are cooked through.

4. When noodles are finished, strain and add back to pot. Add Sauce mixture to noodles and mix to combine, serve while warm.