Tuesday, May 26, 2009

Homemade Pizza Crust

I love this recipe because you can double or triple it and then divide the dough into freezer bags and freeze it for later use. On the day you want to use it, take it out late morning or no later than lunchtime, and it will be ready to roll out and use for dinner that evening. It's that simple!

1 T active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 cups flour
(Note: I use 1 1/4 cups of white flour and 1 1/4 cup of wheat flour and it turns out great.)

1. Dissolve yeast in water. Add rest of ingredients and mix.
2. Dump onto floured surface.
3. Kneed into a smooth dough. (5 minutes)
4. Roll and press onto a greased pizza pan or stone.
5. Add toppings.
6. Bake at 450 degrees for 12-15 minutes.

Sunday, May 17, 2009

Parmesan Bow Ties

originally from Taste of Home magazine

With only four ingredients, this recipe is a fast addition to a summer barbeque or anytime!

Mix together:
2 cups bow tie pasta, cooked and drained
1/4 cup zesty Italian salad dressing
1/4 cup shredded Parmesan cheese
1 T. minced, fresh parsley

(if you need to use dried parsley, use less than 1 T.)

Grilled Raspberry Chicken

1 C. plus 4 1/2 t. raspberry vinaigrette, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder

In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.

Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings