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Homemade Pizza, I’m In Heaven

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Pizza night at our house may never be the same. Although I grew up on homemade pizza I have yet to be able to master the dough. That was the sticky point. The solution, Rotellas Frozen Dough. I don’t know if you can buy it in the standard grocery stores, I am fortunate enough that the Omaha plant has a retail bread store at the plant and anyone can buy bread (0.75) or frozen “blobs” of uncooked dough for a dollar.

How to Make Homemade Pizza

Rolled Pizza Dough
Step1: Roll Pizza Dough (this is already rolled and baked)
Homemade Pizza
Step 2: Toppings  (meat first)
Homemade pizza recipe
Step 3: Mushrooms and Peppers
Mozzarella Cheese on Pizza
Step 4: Mozzarella Cheese
Home made Pizza, hot out the oven
Hot out the oven
Home made Pizza, ready to eat
Step 6: Eat and Enjoy!

I love my pizza stone, it cooks more evenly than a metal pan and even though I don’t have a stone oven to cook my pizza pies the stone does seem to give the same results. Although for a brief time I did work at an Italian restaurant, who made their own dough from starter, I never got good at hand tossing. So I use my wooden pastry roller from Pampered Chef instead.

I’ve never had good success with pizza dough mixes, maybe I over mix, don’t know. Prepared frozen pizza dough from Rotellas is my favorite, but if you don’t have a local source your can order Della Suprema’s pizza dough balls and keep them in your freezer.

Norpro 3077 Wooden Pastry  RollerRich Della Suprema Pizza Dough Ball, 23 Ounce — 24 per case.Wilton 2105-0244 Perfect Results Ceramic Stone, 15-inchPizza Cutter Wheel – Pizza: Award-Winning Pies for the Home KitchenMama Leone’s Pizza Crust Mix With Rosemary & Basil

What is Your Favorite Pizza Recipe?

Do you have a favorite pizza pie recipe, dough or even a favorite place to order direct? Share your pizzeria secrets, ok, not your family secret, but tips and suggestions to make the best pizza ever.

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Tis the Season, for Fried Zucchini

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Soon your neighbors will be trying to pawn excess zucchini off on whomever will be gullible enough to say yes.  My husband loves fried zucchini and would eat it  every night. For me, I’m still learning to like it and wanting a few more ways to use this abundant vegetable that will stretch our food budget. It’s part of the squash family which I’m really trying to like.

This years first zucchini actually came from the produce stand in the parking lot at work.

Fried Zucchini Recipe

Fried Zucchini is simple to make, it’s stopping that is the hard part.

Ingredients:

  • Flour
  • Egg
  • Milk
  • Vegetable Oil (1/8-1/4 inch in frying pan)
  • Salt (I use ground sea salt)
  • Pepper (again freshly ground is best)
Directions:
  1. Slice into 1/8″ slices
  2. Mix cup of milk and one egg
  3. Soak slices in milk mixture for 30 minutes (flour sticks better)
  4. Dip slices in flour and coat well.
  5. Heat oil on medium high. Check temperature by sprinkling a “dusting” of flour in oil. If it sizzles oil is ready.
  6. Place coated flour pieces in oil and cook until underside is lightly brown.
  7. Season with salt and pepper before turning.
  8. Turn and brown.
  9. Drain in paper towels
  10. Eat and enjoy

I’m all about fast and easy so when I’m slicing a lot for the freezer I use a mandolin slicer for my veggies. Comes in handy for pickles, squash, and of course zucchini.

HomeNative® Adjustable Mandoline Slicer (Orange) – Comes with 4 Interchangeable Stainless Steel Blades – Vegetable Cutter, Peeler, Slicer, Grater and Julienne Slicer all in 1 – Plus 3 Bonus Gifts:

Last year I sliced and froze zucchini to put in soups which really added color and texture to my soups. I’ll probably try the old stand by, zucchini bread and muffins, but those get tiring after a while. I found the following zucchini recipes which sound very interesting and a little different. This may be a new segment, my zucchini adventure, so stay tuned for more recipes.

I do want to try and make zucchini spaghetti out of spirals, from what I’ve heard you just have to quickly dip the veggie noodles in boiling water, then top with pasta sauce.  A lot of people eat them raw, but first I need to get a spiral slicer.

Spiral Slicer Spiralizer Complete Bundle – Vegetable Cutter – Zucchini Pasta Noodle Spaghetti Maker

BTW, my husband said I he will be frying zucchini every night, so I WON’T have enough to pickle etc…soooo neighbors and friends bring me your large green veggies, and I’ll share my cooking experiments. Below are a few I’m going to try.

Pickled Zucchini-refrigerator variety
Bread and Butter Zucchini Pickles-cooked and canned
Breaded Zucchini Fries
Fried Zucchini Patties

Zucchini Recipe Books

The Last Zucchini Cookie: Customizable Zucchini Cookie Recipes andEverything Zucchini Recipes Cookbook: Zucchini Breads, Muffins, Main Dishes,Fast And Easy Zucchini RecipesZucchini – The Ultimate Recipe GuideSpiralizer Cookbook: Top 49 Veggie Friendly Spiralizer Recipes-From SweetZucchini Recipes: A Collection of Raw Food Recipes

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Quick & Easy Banana Dessert Recipes

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Bananas and strawberries go together perfectly in desserts. Here are a few quick and easy banana dessert recipes to fix for after school snacks.

All you need is five simple ingredients and you can make a variety of simple, but impressive banana desserts. 

Ingredients for Quick Banana Dessert Recipes

To prevent the bananas from turning brown toss with lemon juice. 

Mama's Banana Pudding: Southern Desserts CookbookMama’s Banana Pudding: Southern Desserts CookbookMama's Banana Pudding: Southern Desserts CookbookWood-Material Large Size - Fruit Dessert Banana Cream Cups,34.4 X 22.6 inch - 1500 Piece Jigsaw PuzzleWood-Material Large Size – Fruit Dessert Banana Cream Cups,34.4 X 22.6 inch – 1500 Piece Jigsaw PuzzleWood-Material Large Size - Fruit Dessert Banana Cream Cups,34.4 X 22.6 inch - 1500 Piece Jigsaw Puzzle

 

Easy Strawberry Trifle Recipes with Bananas

Trifles are wonderful desserts. You just add ingredients that go together in a clear container to make wonderful quick easy desserts for any size of gathering. 

Mini Strawberry-Banana Trifle

Place a vanilla wafer at the bottom of a whiskey glass. Or you could use an “official dessert glass” but my husband likes whiskey, so it’s what I use.

Layer banana pudding, pudding, bananas, strawberries in the glass

Top with whipped topping. (I crushed the vanilla wafers for a middle layer, but it’s not necessary.)

You can also make this is a large Trifle Bowl if you have one. You will need to double or triple the amount of pudding and ingredients as this will make a dessert for a large crowd.

Libbey Selene Footed Glass Trifle Bowl, 9-inchLibbey Selene Footed Glass Trifle Bowl, 9-inchLibbey Selene Footed Glass Trifle Bowl, 9-inch

 

Strawberry – Banana Pudding

Layer bottom of a 9×13 clear baking dish with vanilla wafers.

Prepare banana pudding. Fold in chopped strawberries

Top with Sliced strawberries, spread with whipped cream (or leave out, it’s just as good)

Serve and enjoy!

Pyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic CoversPyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic CoversPyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Red Plastic Covers

 

Strawberry- Banana Poke Cake

Prepare a yellow cake in a 9×13 pan. Poke holes in cake with end of a wooden spoon. Spoon prepared banana pudding over cake. Spread so pudding “oozes” down into the holes. 

Top with sliced strawberries and as ALWAYS, served topped with whipped cream.

Banana Split Dessert

This one adds some chocolate to the ingredient listing. Oh, yes, Chocolate!!!

Mix chopped Snickers bars to the banana pudding. Yup, you heard me. chocolate, nuts, caramel. 

In a small dessert bowl layer vanilla wafers on the bottom. Add pudding mixture, top with strawberries and whipped cream. 

All I can say is “Yum, yum!

Bananas are healthy and full of potassium and 33% of of your daily Vitamin B6 needs. It is true that bananas have natural sugar that some medical professionals warn against eating a banana. But they also contain pectin and resistant starch which may moderat blood sugar levels.

So eat your bananas!

Get creative with some quick banana dessert recipes of your own.

Chinese Chicken Stir Fry

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Chicken Stir Fry
Chinese Chicken Stir Fry

I love Chinese food, yet I don’t get a chance to eat it as much as I would like. We live about 30 minutes from Omaha and Lincoln and although it’s not far, we just don’t eat out very much. I do make a mean stir fry at home though and it’s not that it’s hard to make.

By the way the chopsticks above were given to me by my oldest Marine son for Christmas, he made a thrift store run and found amazing presents that fit everyone’s interest and taste. I LOVE these bamboo chopsticks!

I use a wok, but before I had a wok I used a cast iron skillet, the same with the sesame oil and wok oil, it does add a certain flavor, but if you don’t have it leave it out.

Ingredients

  • 3 chicken breasts, cubed, or in strips
  • Bag of frozen Chinese vegetables (or combination of green peppers, shredded carrots, broccoli, etc)
  • 2 TBSP Sesame oil
  • 2 TBSP Wok oil
  • 1/2 onion, sliced
  • 1/2 cup sliced mushrooms
  • Jar of water chestnuts
  • 1/4 cup Soy Sauce
  • 1/4 cup Dorothy Lynch Salad dressing (or catalina style)
  • 2 TBSP Cornstarch (or flour)
  • Cooked Rice

Directions

  1. Preheat oils in wok pan, when hot add onions and cubed chicken
  2. Cook till chicken is cooked throughout.
  3. Push chicken and onions to sides of wok, add vegetables and push on the side
  4. Add 1/2 cup water, salad dressing and soy sauce
  5. Cover and bring liquid to boil, reduce heat and simmer for 10 minutes.
  6. Steam vegetables to desired tenderness
  7. Mix 1/4 cup water with cornstarch, add to simmering liquid in middle of wok. Sauce will thicken
  8. Mix all ingredients in sauce, remove from heat.
  9. Serve over cooked rice

Eat and enjoy!

Portebella Mushrooms and Onions

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I love mushrooms and there is nothing better than sauteed mushrooms and onions on a steak. Shoot I don’t even need the steak to enjoy this treat. Simple to fix, 1/4 cup butter (what else) melted in a frying pan, (I prefer cast iron) slice mushrooms and onions and slow cook till tender. Season with your favorite flavors, mine include cracked peppercorns (pepper) and garlic salt.

Portabella Mushrooms and onions
Portabella Mushrooms and onions

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