Category Archives: Make it Yourself

Deep Dish Pepperoni and Sausage Pizza

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I know I have said this of dinner a lot lately, but really – this was just so good! Instead of the recommended 9″ skillet (who can find that size anyway?) I used 9″ cake pans. I loved that two pizzas can go in the oven at a time, whereas with my usual method (bottom of the oven on a pizza stone), I can only bake one pizza at a time. The crust was pillowy, chewy and slightly crisp because of the olive oil. The kids and I enjoy dipping our crust in pizza or marinara sauce (I had some of this – it’s my favorite), and the salad is a mix of organic Romaine, baby spinach and Roma tomatoes and this dressing. Thanks for reading, enjoy!

Basic Pizza Dough – adapted from The Comfort of Cooking

  • 3 1/2 cups all-purpose flour
  • 2 tsp. salt
  • 1 tsp. sugar
  • 2 Tbsp. extra-virgin olive oil
  • 1 1/3 cups warm water
  • 1 envelope yeast

Directions:

Add the yeast to the warm water and set aside for 5 minutes.

Mix together the flour, salt, sugar and olive oil. Stir the yeast into the water and make sure it’s all dissolved. Add it to the flour mixture. Mix until everything is combined, and knead with a dough machine or by hand for about 8 minutes.

Oil two bowls lightly with olive oil and set aside. Divide the dough into two pieces and roll into balls. Place each ball into the oiled bowls, seam side down, and brush the tops with a little olive oil. Top each bowl with plastic wrap or a clean, dry towel and place the dough in a warm place (I use a turned-off oven). Let rise 2 hours.

Once risen, use the dough or wrap in plastic wrap, then a plastic bag, and freeze or refrigerate.

Chunky Pizza Sauce – adapted from Annie’s Eats

  • 14.5 ounce can of diced tomatoes, undrained
  • 1 1/2 TBSP olive oil
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • 1/8 tsp salt
  • 2-3 cloves garlic, finely minced

Directions:

Combine all ingredients in a medium saucepan over medium-high heat.  Bring to a boil, then reduce the heat to a simmer.  Allow to cook for at least 15 minutes.  Once finished cooking, remove from the heat.  If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato.  Alternatively, simply leave it as is if you prefer a chunkier sauce.  Store in an air-tight container in the refrigerator.

Deep Dish Pepperoni and Sausage Pizza – adapted from The Comfort of Cooking

  • 3 1/2 tablespoons olive oil, divided
  • 6 ounces Italian sausage, casings removed
  • sliced pepperoni, roughly chopped
  • 12 ounces pizza dough
  • 1/2 pound mozzarella, shredded
  • Parmesan, Asiago, Pecorino Romano or other hard Italian cheeses, grated (to taste, optional)
  • olive oil mixed with true garlic powder for painting the crust

Directions

Cook sausage over medium heat until browned, making sure to break the meat up into crumbles.

Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 ½ tablespoons of the oil. Stretch and press the dough into the pan, covering the bottom and sides. Top the dough with chunky pizza sauce, top with half the mozzarella, sausage, pepperoni and remaining mozzarella. Grate Parmesan, Pecorino Romano and Asiago (optional – I had remnant blocks of these in my fridge) over all. Paint the crust with olive oil/garlic powder mixture and sprinkle dried oregano over top all. Bake until the crust is golden brown, 30 to 35 minutes.

BOMB Chicken Enchiladas

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These were amazing! I was so impressed with this meal and it will go in the rotation. It’s totally worth the extra effort, and even my picky husband enjoyed these. For someone who doesn’t like red sauces or corn tortillas, he ate two large servings, and took leftovers to work the next day without a complaint! I served these with spicy pinto beans (I will share that recipe soon) and fresh pico de gallo. Thanks for reading, enjoy! Chicken Enchiladas with Red Chile Sauce – adapted from Pink Parsley

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander (*my addition*)
  • 1/2 teaspoon ancho chili powder (*my addition*)
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 2 roma tomatoes, seeded and chopped
  • 1 pound boneless, skinless chicken breasts
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Directions: Preheat oven to 425. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch). Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Beef with Snow Peas

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I am really digging stir fry dinners! I bookmarked this recipe months ago, it’s a PW recipe so I knew she wouldn’t steer me wrong 😉 The flavor in this dish is spot-on! I didn’t have the required sherry, so I used Mirin – other than that, I followed all the directions. My family really enjoyed this meal and I my picky eater asked if she could eat leftovers before she was finished with her serving 😉 Thanks for reading, enjoy!

Beef with Snow Peas – adapted from The Pioneer Woman

  • 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Mirin
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Homemade Fudge Pops

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Quick Post: The kids couldn’t wait for these to freeze solid 🙂 They’re a little grainy, but the flavor is nice – not too sweet either. Thanks for reading, enjoy!

Homemade Fudge Pops – adapted from Brown Eyed Baker

  • ¼ cup semisweet chocolate chips
  • 2/3 cups granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons natural unsweetened cocoa powder
  • 2½ cups whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Directions:

1. Melt the chocolate chips in the microwave on 50% power in 30-second increments, stirring after each, until melted and smooth.

2. Combine the melted chocolate, sugar, cornstarch, cocoa powder, and milk in a medium saucepan over medium heat and cook, stirring frequently, until the mixture thickens, about 10 minutes. Remove from heat, add the vanilla and butter, and stir until well combined.

3. Let the mixture cool slightly (it should still be warm but not hot to the touch), and then pour into popsicle molds. Freeze for 30 minutes, and then insert sticks. Freeze completely before serving.

Blueberry Banana Bread

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In case you couldn’t tell, I love to try out new recipes. Especially trying variations of banana bread as you can see here, here, here, this one too, and this. I can’t get enough of them, and thankfully my husband is a willing taste tester. My husband didn’t notice the banana flavor, probably because he didn’t know there was any in this (he assumed blueberry, of course). I thought the bread was okay, and a little dense but that may be because I over stirred the batter? Not sure, I thought I did a pretty good job of not over mixing. Maybe it was tougher because there is no butter in this, which usually keeps loaves tender and moist. Thanks for reading, enjoy!
Blueberry Banana Bread – adapted from Chef in Training
  • 2 cups flour (250 grams)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sugar (**I used 1/2 cup vanilla sugar, 1/2 plain**)
  • 3 Tbsp. canola oil
  • 2 spotty bananas, mashed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups fresh blueberries
Directions:
  1. Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
  4. Bake for about 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
  5. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Pulled Pork Mac n’ Cheese

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Why not, right? My husband thought this was too weird to work at first, but I  immediately knew this was destined for our dinner table. I love macaroni and cheese (proof here, here, here, here, here and some here), and I’m always on the lookout for new faves. He’s a little more apprehensive, but in the end is satisfied with the meal. I used this recipe for inspiration, a different one for the pork and this mac n’ cheese sauce. The Pioneer Woman knows her mac and cheese and I have made it several times with different cheese blends.

Verdict: This was amazing – really a pleasant surprise and I will definitely make this again. Even the pickiest kid I know (my girl) ate this up!  Make sure you use a great quality barbecue sauce ( I use this brand) or make your own. The pork is easy to prepare in the crock pot and compliments the mac and cheese really well, and I loved the smokiness that the sauce added to it. I can’t wait to eat the leftovers 🙂 Thanks for reading, enjoy!

Pulled Pork – adapted from The Redhead’s Adventures

  • 1 pork shoulder
  • 1/2 TBSP Kosher salt per pound of meat
  • 1 TBSP Brown sugar per pound of meat
  • ground black pepper to taste
Directions:

Prepare the night before: Season pork shoulder, wrap and place in the refrigerator

To cook: Unwrap pork shoulder and place in a crock pot. Cook on low for 6 to 8 hours.

Macaroni and Cheese – adapted from The Pioneer Woman

  • 1 pound Cavatappi pasta
  • 1 whole Egg Beaten
  • 1/2 stick  butter (1/4 cup)
  • ¼ cups All-purpose Flour
  • 2-½ cups milk
  • 2 teaspoons mustard powder
  • 8 oz. Emmental cheese, shredded
  • 8 0z. sharp white cheddar cheese, shredded
  • 2 oz. Asiago cheese, shredded
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons Ground Black Pepper
  • 1/3 cup (or more to cover the mac n’ cheese) Panko bread crumbs
  • Optional Spices: Cayenne Pepper, Paprika
  • 1 1/2 to 2 cups finely chopped pulled pork
  • 1/4 to 1/2 cup barbecue sauce
  • 1/3 to 1/2 cup panko bread crumbs (optional)

Directions:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Toss the pulled pork with the barbecue sauce. Stir the pork and pasta into the cheese sauce.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, panko bread crumbs and bake for 20 to 25 minutes or until bubbly and golden on top.

Stir Fry

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This was really good and my whole family enjoyed this meal. Next time I will add some honey or more orange juice for a little more sweetness, because the savory flavors were pretty strong. I like my flavors to have a little more balance, but other than that this is definitely a winner. Even my kids wondered if I’ll make this again! I can’t beat that kind of enthusiasm, especially when it has so many veggies in it. I will add more veggies next time and the fam requested baby carrots, and I missed the crispy crunch of water chestnuts. M doesn’t care for those, but he can pick them out; which means more for me 😉 Thanks for reading, enjoy!
Pat’s Broccoli and Chicken Stir-Fry – adapted from Food Network
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon red pepper flakes, plus more to taste, if desired
  • 1/2 tablespoon cornstarch
  • 1 tablespoon peanut oil, plus more as needed
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and chopped ginger
  • 1 cup snap peas, rinsed and blanched
  • 1 cup bell pepper, sliced and blanched
  • 1 medium carrot, peeled and sliced at an angle – thin, blanched
  • 2 cups broccoli florets, blanched

Directions:

In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.

Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.

Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.

Thousand Layer Cookie

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I’m not a newlywed anymore, (and honestly, I did not cook like this ten years ago…) but I was intrigued as soon as I found this recipe online. I figured that if this book had awesomeness between its covers like this, it would certainly be worth borrowing from the library 🙂 Up until a couple of weeks ago, I had no idea that this kind of cookies existed. This website has great pictures of step by step of how these amazing cookies are created and they’re worth the extra effort! I love that the chopped chocolate instead of chips because you get chocolate in every single bite – powder,  shards and chunks all in one awesome cookie. They bake up slightly crisp but chewy in the centers; and the flaky fleur de sel leaves a pleasant, salty zing on your tongue. I have never used that salt until today, but I can’t wait to use it in other recipes to see what the fuss is all about. These are the best chocolate chip cookies I have ever had. Period. End of story. Thanks for reading, enjoy!

Thousand Layer Cookies – adapted from The Newlywed Cookbook

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed dark-brown sugar (150 g)
  • 3/4 cup granulated sugar (150 g)
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour, plus more for work surface (280 g)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt or table salt
  • 9 ounces bittersweet chocolate
  • 1 large egg, lightly beaten
  • 1/4 teaspoon fleur de sel

Directions:

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Beat in egg yolks, two at a time; add vanilla and mix to combine.
  3. In a large bowl, whisk together flour, baking soda, and salt. With the mixer on low, add flour mixture; mix until just combined. Scrape down sides of bowl and mix to combine.
  4. Divide dough into three equal portions. Wrap each portion with plastic wrap and transfer to refrigerator; let chill for 30 minutes. Meanwhile, using a serrated knife, coarsely chop chocolate into thin shards. Set aside.
  5. Unwrap one portion of chilled dough and place on a lightly floured work surface. Sprinkle with half the chocolate and top with a second portion of chilled dough. Sprinkle with remaining chocolate and top with remaining portion of dough.
  6. Lightly dust with flour and gently roll out dough to a 9-by-6-inch rectangle, about 1 1/2 inches thick. Using a 2-inch-round cutter, cut out 10 rounds of dough. Gather scraps and lightly pat into another 1 1/2-inch-thick rectangle and cut out remaining cookies. Place on prepared baking sheets about 3 inches apart and brush with beaten egg. Sprinkle with fleur de sel, if desired.
  7. Transfer cookies to oven and bake until cookies are set, 12 to 15 minutes, switching baking sheets from top to bottom halfway through baking. Let cookies cool slightly on baking sheets, about 3 minutes, before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 days.

Strawberry Ice Pops

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I recently purchased these ice pop mold from Amazon, and borrowed this book from the local library. This book is full of real fruit recipes and I can’t wait to try the cantaloupe, watermelon, avocado (yes, avocado!), lime, spicy pineapple, and maybe I’ll try the roasted banana ice pops. I am almost tempted to purchase this book! 😉
Verdict: This is the first recipe in this book, probably because it’s the most basic and well-loved flavors. It was very easy to make and of course, there is a little waiting involved, but these are definitely worth making. Yes, there is sugar in these, but I’m sure you could substitute with another type of sugar. Next time I’ll use less sugar because these are pretty sweet. If you’re using super ripe and sweet fruit, adjust your sugar content accordingly – unless you like super sweet popsicles. Thanks for reading, enjoy!
Strawberry Paletas – adapted from Paletas
  • 4 cups fresh strawberries, hulled and quartered
  • 3/4 cup sugar (**I used vanilla sugar**)
  • 1/2 cup water
  • 2 tsp. lemon juice

Directions:

Combine the sugar and strawberries in a bowl. Let sit until the strawberries start releasing their natural juices, 20-30 minutes. Place in a saucepan with the water over medium heat. Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.

Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth. If using conventional molds, divide the mixture among the molds, snap on the lid and freeze solid, about 5-8 hours.

Whole Wheat Sandwich Bread

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Yes, it came out a little – okay, a lot wonky…but I have issues with braids on top of loaves. I didn’t tuck the braid underneath the loaf, and this is what happens. I should know by now that patience and reading through the full recipe is rewarded. Don’t be like me! 😉 However, in the end what the food looks like isn’t nearly as important as how it tastes.

Verdict: S calls this “cloud bread” and didn’t seem to mind that this is wheatier than other loaves I usually make. This bread tastes great and isn’t bitter from all the wheat flour. It’s also surprisingly soft and squishy, but not so soft that it fell apart while eating my sandwich. Thanks for reading, enjoy!

Whole Wheat Bread – adapted from My Kitchen Addiction

  • 2 tablespoons orange juice
  • 1 cup lukewarm water
  • 2 1/2 teaspoons instant yeast (or one packet)
  • 3 tablespoons granulated sugar
  • 1/2 cup plain Greek yogurt
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1 cup bread flour (King Arthur)
  • 3+ cups white whole wheat flour (King Arthur)

In a large mixing bowl, combine the water and the orange juice.  Sprinkle with the yeast and granulated sugar, and stir to dissolve.  Add the yogurt, canola oil, salt, and cup of bread flour.  Use a wooden spoon to mix, beating vigorously to start to develop the gluten in the bread flour.  Gradually, add the whole wheat flour, mixing with the wooden spoon until the dough pulls away from the sides of the bowl to form a ball. At that point, turn the dough out onto a clean, floured surface, and knead until you have a smooth dough (about 6-8 minutes). The amount of whole wheat flour needed will vary on the humidity and other factors.  Add just enough flour to keep the dough from sticking to your hands as you knead.

Return the dough to a lightly greased bowl, cover (with plastic wrap or a damp towel), and let rise until the dough has doubled (about an hour or two). It has risen sufficiently when the imprint of your fingers remains and the dough doesn’t spring back up.

Punch down the dough and form it into the shape of a loaf.  If you prefer, you can make a braid-topped loaf (like the one in my pictures) by reserving 1/3 of the dough, dividing it into three long strands, and creating a braid.  Place the braid on top of the loaf, tucking in the ends.  Place the shaped loaf into a greased loaf pan, cover, and let rise for an additional hour.

Preheat the oven to 350°F.  Bake the bread uncovered for 15 minutes, then cover with aluminum foil (to prevent over-browning on the top) and bake for an additional 20 – 25 minutes.  The internal temperature of the bread should be 190°F when the bread is done. Let the bread rest in the pan for a minute or two before transferring it to a wire rack to cool.  Cool for at least 30 minutes before slicing.