The Recipe: BBQ Chicken Pizza and biscuit donuts

Okay, we’ve used the recipe for this dough before, but it turned out really well, I think, so we’re going to try it with this pizza.

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity} (I used regular all purpose flour and it turned out fine)

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

Knead until the dough should be smooth and easy to work with. And the bowl should be clean!

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!

BBQ Chicken Pizza

Chicken (I would recommend leftover rotisserie chicken. This works great. I would not recommend canned chicken. I am going to be using some leftover turkey I have in the fridge.)
BBQ sauce
Mozzarella cheese
red onion, chopped in whatever style you like on pizza.
Any other toppings you want

Preheat oven to 500 degrees with the pan in the oven. Split the dough into two, and roll each out into a circle. Spread BBQ sauce over the dough, add chicken and onion, and top with cheese. Bake for ten minutes or until done.


Biscuit donuts

1 can biscuit dough
oil for frying
sugar or glaze to coat. You can make a glaze using powdered sugar, vanilla, and milk.

Cut biscuits into quarters, drop in 200 – 240° oil for a couple of minutes (flip halfway), cool sightly on paper towel, roll in sugar, brown sugar, powdered sugar, or glaze.


The Recipe: Orange-Cashew Chicken and Rice


1 cup         Instant Rice

1 can         Mandarin Oranges (11 oz)

1/4 cup     Chopped Cashews*

1/4 cup     Chicken Broth

2 Tbs         Soy Sauce

2 Tbs         Teriyaki Sauce

3/4 Lbs     Boneless, Skinless Chicken Breast (Cut into 1/2 inch peices

1 Tbs         Canola Oil

1/2 cup     Chopped Bok Choy*

1/4 cup     Minced Chives




Cook the rice according to package directions. Drain mandarin oranges, reserving 1/2 cup oranges, and 2 Tbs juice (save the remainder for another use). In a small bowl, combine the cashews, broth, soy sauce, teriyaki sauce, and reserved juice; set aside.  In a large wok or skillet, stir fry chicken in oil until no longer pink. Add cashew mixture; cook 1 minute longer.  Add the bok choy, chive and reserved oranges; cook and stir for 2 minutes. Fluff the rice with a fork, and serve with the chicken

Yield: 3 servings.

*You can substitute celery for the bok choy, and almonds for cashews. Feel free to experiment!

Italian Night!

Zuppa Toscana    
Units: US | Metric
1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bit (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream
1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Add chicken broth and water to pot and stir.
4. Place onions, potatoes, and garlic in pot.
5. Cook on medium heat until potatoes are done.
6. Add sausage and bacon.
7. Salt and pepper to taste.
8. Simmer for another 10 minutes.
9. Turn to low heat.
10. Add kale and cream.
11. Heat through and serve.

Garlic Parmesan Pull-Apart Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 1/3 cups barely warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups all purpose (or bread) flour
1/4 cup butter, melted
1 tablespoon dried parsley flakes
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese

In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce.

Cheater Tiramisu
1 (12 oz) box vanilla wafers
1 (8 oz) container whipped cream
2 (8 oz) packages cream cheese
2 cups water
8 teaspoons Pero or instant coffee
1 teaspoon vanilla

1: Heat water in saucepan until nearly boiling. Add Pero. The more you add, the stronger the flavor, so how much you add is up to you. Remove from heat. Set aside 1/2 cup of the mixed Pero for use in the cream.
2: In a large bowl, mix cream cheese, whipped cream vanilla, and 1/2 cup of mixed Pero with an electric mixer until smooth.
3: Line a bread pan with plastic wrap. Dip vanilla wafers into the cooled, but still warm Pero from the saucepan. You want them to be covered, but not too soggy. Lay in the bottom of the lined bread pan until there is a thin layer that covers the bottom. Spread a layer of cream over the wafers. Repeat the alternating layers until you reach the top of the pan, ending with a layer of cream. Smooth with a spoon and sprinkle with a little Pero or cocoa powder. Chill for at least 3 hours.

MY TURN!! MUJHAHAHAHAHAHA!! Prepare for awesomeness! Mexican corn and a Meat Marinade

Mexican Corn

  • 4 ears corn
  • 1/2 cup mayonnaise
  • 1 1/2 cups sour cream
  • 1/4 cup freshly chopped cilantro leaves
  • 1 cup freshly grated Parmesan
  • 1 lime, juiced
  • Red chili powder, to taste
  • 2 limes cut into wedges, for garnish


Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl.  While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

-> I found that the corn needed to cook on the grill for over 15 min on about a medium heat. Keep rotating the corn occasionally so as to prevent burning. We love corn so we made 12 pieces of corn and tippled the recipe and it was way to much. Should have just doubled. Any other questions of grilling or cooking there are tons of internet sights. That’s where I learned to cook it.

The Marinade


  • 1 cu lemon juice
  • 1 cup soybean oil
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/2 cup black pepper
  • 1/2 cup garlic salt (recommended: Lawry’s)
  • 1/2 cup chopped garlic
  • 1/2 cup chopped dried onions
  • 2 (4-pound) tri-tips, trimmed


To make themarinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

->This would be good on any beef product but its so AMAZING on tri tip. Cook over medium heat for 5 min on each side ( for medium rare) cook longer for prefrence. For better results marinade over night. Let me know what you guys think!