"Fancy" Whole Wheat Pizza

I like this the best when we roll the crust to really thin. Ethan normally doesn't like home made pizza, but he said he really liked this. Even Ava liked it...

"Fancy" Whole Wheat Pizza

Crust:
2/3 C water
¼ oz. pkg. active dry yeast
¾ tsp sugar
¾ C all-purpose flour
¾ C whole wheat flour
¾ tsp sea salt
1 Tbsp extra-virgin oil
Cornmeal

1. Stir the yeast, sugar, and water together and set aside for 5 minutes.
2. Combine flours and salt together (you can do this by hand or with a food processor)
3. Pour in yeast mixture and oil continuing to mix with hands (or pulse with processor) until a shaggy dough is formed.
4. Transfer dough to a floured surface and knead for 5 minutes until dough is elastic.
5. Place dough in a large oiled bowl. Cover with a dampened towel. Let rise in warm, draft-free area until doubled in volume, about 1 hour.
6. Punch down dough to deflate, cover, and let rise for 30 minutes more.
7. Transfer dough to floured surface and roll out to desired size.
8. Transfer dough to a pizza pan dusted with cornmeal

Toppings:
Tomato sauce
Italian seasoning
Crumbled Feta Cheese
Onion
Fresh Spinach
Fresh Mushrooms

1. Saute onion, spinach, and mushrooms in some olive oil until spinach wilts and onions are tender.
2. Sprinkle sauce with desired amount of seasoning. Spread on pizza dough.
3. Spread cheese then top with sautéed mix.
4. Bake at 500 degrees for 10-13 minutes.

Homemade Mayonaisse

This stuff is great!

3 egg yolks, beaten
1 Tbsp. lemon juice
2 C. canola oil
salt to taste

beat egg yolks. Add lemon juice and salt. While beating (with electric beaters), VERY slowly drizzle the oil in. As the mixture begins to thicken, continue adding the oil and beating constantly until all the oil is incorporated. If the mixture is too thick, you can add a bit of water and beat it in until soft and fluffy.

Store in air-tight container and refridgerate.

variations:

-substitute 1/4 cup of the oil with Olive oil
-Add 1 tsp of yellow mustard, or deli mustard
-Miracle Whip: Add 1 Tbsp. white vinegar for the lemon juice, and 2 tsp sugar

Red Pepper Chicken

I found this recipe and tried it yesterday for Sunday dinner. It was so yummy and absoutely delicious. I served it over rice and with corn on the side. A side note - I hear you can find roasted red peppers at the dollar store in a little smaller jar, but they would still work just fine. Enjoy!

4 boneless, skinless, chicken breast halves or 1 1/2 lbs. chicken tenders
1 can (15 oz) black beans, rinsed and drained
1 jar (15 oz) roasted red peppers, undrained
1 can (14.5 oz) Mexican stewed tomatoes, undrained
1 large onion, chopped
1/2 tsp salt
Pepper to taste

Place the chicken in a slow cooker. In a bowl, combine the beans, red peppers, tomatoes, onion, salt, and pepper (or just add them directly to the crock pot and stir everything together). Pour over chicken. Cover and cook on low for 6 hours or until chicken juices run clear.

Easy Quiche

Easy Quiche

1/4 C. Melted Butter

1 1/2 C. Milk

1 tsp. Salt

dash pepper

3 eggs

1/2 C. Bisquick mix

1 C. shredded cheese (cheddar, swiss, or pepper jack)

Additional optional add-ins:
1/2 C. crumbled bacon (great with cheddar cheese)

1 C. chopped Spinach and 1/2 Can quartered artichoke hearts, cut in pieces (great with pepper jack cheese)

1/2 C. cubed ham, (swiss cheese)

Chopped Spinach, tomatoes, mushrooms with swiss cheese and blue cheese crumbles



Preheat oven. Mix first 5 ingred. together, then stir in bisquick and additional items (save a little cheese for topping). Pour into greased 9" pan. Top with a little cheese and bake about 45 minutes, or until puffy in center, and golden around edges and top. Let cool for about 10 minutes before serving.