Thursday, January 29, 2015

Classic Four Cheese Pizza

If you told me 5 years ago that I would have a food blog, and that I would be posting a cheese pizza recipe, I would probably laugh in your face as I scraped the cheese off of my pizza and ate the crust with a scarce bit of sauce left on it. Fast forward to January 28, 2015 and I am in fact running a food blog and posting a recipe for cheese pizza. But not just any old cheese pizza my friends. This pizza has 4 different kinds of cheeses, which all melt perfectly together to create a pizza mecca. It kind of reminds me of Kevin from Home Alone when he orders a cheese pizza all to himself while he gets chauffeured around in a limo to toy stores in New York City. But that is neither here nor there. This is just some damn good pizza. 

Classic Four Cheese Pizza

  • 1 ball pizza dough
  • 1 tbsp. cornmeal
  • 1 tbsp. olive oil
  • 1 tsp. mixed Italian seasoning (I love King Arthur)
  • 1/2 cup marinara sauce
  • 4 oz. shredded sharp cheddar
  • 4 oz. shredded mozzarella
  • 4 oz. shredded white cheddar
  • 3 oz. crumbled goat cheese
Bring your dough ball to room temperature and then stretch it out into a large circle or rectangle depending on whether you are baking it on a baking sheet or pizza stone. Sprinkle some corn meal on your baking surface and place the dough down. 

Preheat your oven or grill to 375 degrees F. Drizzle the olive over the dough and sprinkle with the Italian seasoning. Bake or grill for 5 minutes to get the crust a bit crispy before adding the toppings.

After 5 minutes, spread the marinara sauce on the crust with a spoon and sprinkle the cheddars and mozzarella over the crust, ending with the crumbled goat cheese. Place back in the oven or close the grill and cook for another 18-20 minutes if it is in the oven or about 10 minutes on the grill, until the edges are golden brown and the cheeses are melted and bubbly.

Allow to cool for 5 minutes before slicing and serving. 

Wednesday, January 28, 2015

Homemade Pizza Dough in Your Bread Maker

Homemade pizza dough. In your bread maker. Everyone will think that you slaved over your dough, kneading countless times and covering your counters in enough flour that you keep finding it even after cleaning a minimum of 7 times. But in reality, you simply poured your ingredients into your bread maker, pushed 1, maybe 2, buttons, and presto! Pizza dough. No mess, no kneading, no messy counters. This is my new go-to after buying one too many pizza dough balls in a bag. It's the freshest thing you're going to find besides going to Italy yourself.

Homemade Pizza Dough

  • 1 cup water, room temperature
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 3 cups all-purpose flour
  • 1 1/2 tsp. active dry yeast
  • optional add-ins: garlic, rosemary, parsley, basil, oregano
In the bowl of your bread maker, place the ingredients according the your specific maker's instructions (for instance, my bread maker requires wet, dry, then yeast in that particular order). 

Turn on the bread maker to the dough cycle. All of the work is done for you!

If you are not going to use the dough immediately, place into a bowl, greased with oil, and cover with plastic wrap for up to 1 day.

Monday, January 26, 2015

One-Pot Pasta Primavera...with Chicken

Isn't it nice when you can get dinner on the table in under 20 minutes? It's basically unheard of, unless you count hitting the drive through on your way home. But not in this household. I'm all about the homemade meals. Doesn't mean everything has to be healthy. No no no. We eat plenty of pasta, pizza, and burgers in this house. But don't you feel better about indulging when you make it yourself and know exactly what it is that is on your plate? I know I do! I am currently juggling working full time, obtaining my Human Resources certificate, running this here blog, and planning a wedding, so any spare time that I can have with my handsome fiance is precious time to me. That's why I love this recipe. I honestly threw every vegetable in my fridge into the pot, so feel free to go rogue on this one. It's completely hassle free, so there's no excuses for running through the drive through this time!

One-Pot Pasta Primavera...with Chicken

  • 4 cups homemade vegetable broth
  • 8 oz. linguine, uncooked
  • 1/2 onion, halved then thinly sliced
  • 1 1/2 cups broccoli florts, chopped
  • 1/2 red bell pepper, sliced
  • 1 large carrot, halved lengthwise, then chopped
  • 2/3 cup brussels sprouts, stems removed and quartered
  • 4 garlic cloves, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tbsp. olive oil
  • 1/4 cup heavy cream
  • 1/2 cup fresh parsley, chopped
  • 2 tsp. lemon zest
  • 2 tbsp. freshly grated parmesan cheese

Put the broth, pasta, onion, broccoli, bell pepper, carrot, brussels, garlic, red pepper, salt, black pepper, and olive oil in a large soup pot.

Bring the mixture to a boil. Once the broth comes to a boil, reduce heat to a medium boil, and toss continuously for 7 minutes. 

The liquid will slightly absorb into the pasta and veggies, but not completely. Add in the cream, parsley, lemon zest, and parmesan. Continue to simmer, tossing frequently for another 2 minutes. 

Remove from the heat and allow to sit for a minute or two, allowing the pasta to cool and the liquid to absorb a bit more. 

Serve hot. Top with more parmesan or parsley if you desire.

Sunday, January 25, 2015

Wakeup Call Smoothie

Oftentimes I get lazy and won't create a recipe for days on end, and then there are other days when I create up to 4 or 5 recipes in a day. Can we talk about how many dishes I have to hand wash on these days? Too many. See, everything in the blogosphere isn't perfection. I don't make gourmet meals for breakfast each and every day. Sometimes it's all I can do to muster up a piece of toast with peanut butter and then starve myself until lunch time. On the weekends, if I find the time, I like to stop by one of my fave breakfast spots for one of their legendary breakfast smoothies. Luckily, I am a girl with connections, and created a copycat recipe of my own to enjoy at home. Now I can have this on the run, or as a mid-afternoon snack as the perfect pick me up. 

Wakeup Call Smoothie

  • 1 large banana
  • 1 large spoonful of creamy peanut butter
  • 1 tsp. instant espresso dissolved into 1 tbsp. hot water
  • 1-2 tbsp. chocolate syrup
  • 1 pkg. chocolate powdered Carnation Great Start
  • 1 cup almond milk
  • 1 cup ice
Place all ingredients in the order listed into your blender and whirl until smooth.

Makes 2 single cup smoothies, or 1 large smoothie.

Thursday, January 22, 2015

Homemade Chocolate Syrup

So it's almost February, and you know what that means. It's the second coming of baked goods since Christmas. I am not shamed to admit that conversation hearts are my all time guilty pleasure. But what says "I love you" better than chocolate? In my house, nothing is more exciting to Andrew than when I bake up a storm in the kitchen, cranking out chocolate cookies, cakes, and fudges galore. I recently found a recipe that called for chocolate syrup, but didn't find this out until AFTER I just spent an hour at the grocery store. I was not about to take of my sweatpants and re-join society, so you know what I did? Made my own. And you know what, not only was it easy as, well, cake. But it tastes exactly like the Hershey's one that comes in a bottle. So next time you are in a bind, or you just want to try making your own at home, try this recipe.

Homemade Chocolate Syrup

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 2/3 cup cold water
  • 1/2 tbsp. vanilla extract
In a medium saucepan, whisk together the sugar and cocoa powder until no lumps remain. Whisk in the cold water until combined. 

Bring the mixture to a boil and whisk frequently. Lower heat to a simmer and allow the mixture to reduce and thicken, stirring occasionally. Remove from the heat and stir in the vanilla extract. Allow to cool to room temperature before pouring into a mason jar and placing in the fridge for future use. 

Wednesday, January 21, 2015

Blood Orange & Chocolate Greek Yogurt Muffins

Is it just me, or does anyone else immediately think of Dexter when you slice into a blood orange? So perfectly innocent and bright orange on the outside, but deep red and juicy on the inside. This fruit can easily be found in local markets in the winter months and not only tastes delicious, but turns everything a gorgeous pink color. Perfect for the upcoming Valentine's Day holiday. 

My other favorite thing about this recipe is that it is made with healthy non-fat Chobani greek 
yogurt. This way you don't have to feel bad about going back for seconds at the breakfast table. Because let's face it, muffins are just disguised as healthy cupcakes, which is just another way to have dessert for breakfast. Minus the guilt! Using Chobani yogurt in place of oils in baking helps keep your baked good moist and nutritious to boot. Try swapping out the oil for Chobani yogurt next time you are in the kitchen and see for yourself. Need some extra inspiration, check out more Chobani recipes at the tag #MadeWithChobani on instagram and twitter, or on the Chobani website.

Blood Orange & Chocolate Greek Yogurt Muffins

  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 cup sugar
  • 1 cup Chobani 0% fat free plain yogurt
  • 1/2 cup almond milk
  • 1/2 cup freshly squeezed blood orange juice
  • zest from 1 blood orange (about 1 tsp.)
  • 1 egg, room temperature
Glaze (optional)
  • 1 tbsp. unsalted butter
  • 1 tbsp. corn syrup
  • 1/4 cup freshly squeezed blood orange juice
  • 1 tbsp. milk or cream
  • 1 1/2 cups powdered sugar

Preheat oven to 350 degrees F. Prepare a muffin pan with cupcake liners or non-stick cooking spray.

In a medium bowl, whisk together the flours, cocoa powder, baking soda, and baking powder. Set aside.

In a large bowl, whisk together the sugar, Chobani yogurt, milk, orange juice, orange zest, and egg. Once all of the ingredients have been combined, slowly add in the flour mixture 1/3 of the mixture at a time, mixing well between each addition. 

Fill the prepared muffin tin cups about 2/3 full and bake in the oven for 18-20 minutes, until a toothpick inserted in the center comes out clean. 

Allow muffins to cool completely before dipping in the glaze. To make the glaze, simply whisk the ingredients together until smooth. 

Muffins are best when consumed the same day as baked, but will keep in an airtight container for up to 2 days. 

I was approached by the Chobani media team to come up with an original recipe using their products. I was not compensated in any way for this recipe. The opinions are based on my own and this recipe is an HDFB original.

Pineapple Chicken Quinoa "Fried Rice"

I'm currently writing this intro as I sit here on my couch in my favorite college sweatpants, sipping whisky, and watching The Bachelor with my fiance. I've got all I need. My man and my blog. Oh, and Chris Harrison's cheesy one liners. The bachelor and his girlfriend-of-the-minute are currently on a date at Costco, which they do not consider a date. I'm pretty sure on my list of favorite things, Costco is on the list. I would happily go on a date there anytime. It's exclusive to members only and it has unlimited appetizers. Sorry I'm not sorry. Anyways, maybe the whisky is starting to hit me, because I just wrote a paragraph about The Bachelor and Costco. Please don't stop reading. To reward you for reading that random runaway string of thoughts, I present you this take on "fried" rice. As you can tell by the title, I substituted quinoa for the rice, and basically threw in everything that I could find in my fridge. So feel free to do the same thing yourself.

Pineapple Chicken Quinoa "Fried Rice"

  • 1 cup cooked quinoa
  • 1-2 large carrots, peeled and chopped
  • 1/4 onion, chopped
  • 3 green onions, chopped
  • 3 garlic cloves, minced
  • 1 tsp. fresh knob ginger, peeled and minced
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/2 cup shelled edamame
  • 1/2 cup cooked and chopped chicken
  • 1/2 cup pineapple, chopped
  • 2 eggs, scrambled
  • 1 1/2 tbsp. teriyaki sauce
  • 2 1/2 tsp. coconut aminos (or soy sauce)
  • 1/2 tsp. sesame oil

Heat 1/2 tbsp. olive oil in a large skillet or wok over medium-high heat. Add carrots & onion, season with salt and pepper, cooking for 5 minutes. Add in 2/3 of the green onions, garlic, and ginger. Cook for another 2 minutes.

Add in the rest of the olive oil, the quinoa, edamame, chicken, and pineapple. Stir to combine, then add in the teriyaki sauce, coconut aminos, and sesame oil. Stir again before creating a well in the middle of the pan.

Add in the scrambled eggs and cook, stirring well until cooked through. Top with the remaining green onions and serve hot. 


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