BEST HOMEMADE PIZZA DOUGH RECIPE!

Pizza Dough Recipe

I have always been a bit of a carb lover but a couple of summers ago I got a pizza stone as a gift and I became a full on pizza addict. There is nothing better than fresh pizza right out of the oven and a pizza stone is a definite game changer. If you like that crispy bottom typically associated with thin crust gourmet pizzas from restaurants I definitely recommend you pick up a stone. I have even gone as far as having pizza parties which I find is quite an interactive way to host and entertain guests. Anyways what inspired this post was that I recently came across this recipe for pizza dough by Matt Rotenberg and tried it out this past weekend and loved so much I had to share! It was so easy and really quite delicious it would be selfish of me to keep it all to myself - so enjoy!

Makes about 3-4 Personal Sized Pizzas

INGREDIENTS:

2.5 Cups of Flour
1 Pack of Fleischmann's Quick Rise Instant Yeast
1/4 TSP of Salt
1 Cup of Lukewarm Water
2 TBSP of Olive Oil
1 TBSP of honey

DIRECTIONS:

In a bowl mix flour, salt and yeast together with a fork.

Add lukewarm water, olive oil, and honey into a bowl and continue to mix with a fork until the dough starts to form,

Sprinkle flour on the counter and kneed dough. If the dough is sticky sprinkle with flour and continue to kneed until it becomes smooth.

Place ready dough in a bowl, drizzle a little bit of olive oil on top to help keep the dough moist and cover with a cloth. Let it rise for 10 minutes before moving it to the fridge.

TIP: Prepare dough within 2 hours of use otherwise it will continue to rise!

My pizza stone was from William and Sonoma - link HERE *

*I am not affiliated so I dont make commission just wanted to recommend my stone if you are looking to purchase one

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LINGUINI MARINARA WITH CLAMS

I recently made this dish for a family dinner and I had to share! It was so delicious and quick to make - its honestly the perfect seafood dish to add to a meal. The sauce is light yet flavorful so you can still taste those delicate clams. I went for a thicker linguini noodle so as to get more sauce with each bite. If you are into Italian food you gotta try this recipe! It will be having your guest asking to take home leftovers...that's if there is any!

Makes Pasta for 5 People

INGREDIENTS:

3 TBSP of Olive Oil
2 -3 Shallots (minced)
2 Garlic Cloves (minced)
1 TSP of Dried Basil
1 TSP of Dried Oregano
Salt and Pepper to taste
2 Cans of San Marzano Tomatos (Drained and Chopped)*
3/4 Cup of White Wine
50 Clams (I used Little Neck Clams and washed them to remove any sand or dirt on the shell)
750 grams of Linguini (usually 150 grams per person is good)
A handful of fresh Italian Parsley (for garnish)

*Keep the juice just in case you want to add it in later for an even lighter sauce

DIRECTIONS:

Heat oil on medium in a nice big sauce pan. Add in your shallots, turn your heat down to low/medium and let those shallots sweat a little.

Once your shallots are starting to become translucent add in your garlic followed by the dried basil, oregano and a pinch of salt and pepper.

Once garlic has released its flavor into the mixture add in your strained and chopped tomatoes. Mix well and let the water in the pan evaporate a little before adding in the wine.

In a separate pot bring water to boil, add salt followed by your linguini.

Once you add in the wine let that sit for a while to reduce before adding in the clams. As the clams open up they release the flavor of sea water so the dish may need to thicken up a little bit but you also need to cover the dish so to properly steam the clams to open.

Once clams are fully open, add your cooked linguine, garnish with fresh Italian parsley and you are ready to serve!

ENJOY!!!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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SWEET HONEY SOY SHRIMP MARINADE - GLUTEN FREE OPTION!

This recipe is so easy! I paired this dish with some Japanese sticky rice but you can use any starchy base you like. I would also recommend pairing this with Asian noodles, quinoa if you want to be a little bit healthier or even just on its own if you are trying to optimize your protein intake. This recipe is perfect if you are looking for something to prepare for dinner that is super quick or if you invited someone over last minute. I always keep some frozen shrimp in my freezer so that on the occasion I need to whip up something I have this awesome recipe to fall back on! ENJOY

INGREDIENTS:

1/3 cup of honey
1/3 cup of soya sauce (you can substitute for a gluten free soya sauce if you want)
2-3 crushed garlic cloves (or minced)
1 tbsp of grated fresh ginger
1 lbs of uncooked, cleaned shrimp
1 tbsp of olive oil
1/4 cup chopped green onion (for garnish)

DIRECTIONS:

Mix the honey, soya sauce, garlic and ginger in a large flat bowl. Add in your shrimp and allow to marinate in the fridge for at least 15 minutes

*If you are cooking a starchy base I would start cooking/prepping it now while the shrimp marinade

Heat up a pan on medium heat and add in your olive oil. When the olive oil is warm add in your shrimp including marinade and allow to cook until bright pink! Apx 4-6 minutes.

Remove from heat and add onto your rice (or whatever starch you choose). Garnish with some chopped green onions and enjoy!
 

 

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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CHORIZO SEAFOOD PAELLA

This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes.   If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

VIDEO POSTED BELOW

INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge. 

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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'CHICKEN' NUGGETS - VEGETARIAN

As a kid I loved chicken nuggets!!! They were legit my favorite meal as a child. I recently have been trying to eat healthier, but still have cravings for my beloved chicken nuggets. So when I came across this recipe I thought it was a happy compromise. If you are looking into becoming vegetarian or vegan and want to transition yourself into the lifestyle this is a good recipe for you. It is also pretty easy to make gluten-free as you only have to change the panko bread crumbs to a gluten free option like rice or corn crumbs. Either way I hope you enjoy this recipe as much as I did.

VIDEO POSTED BELOW

INGREDIENT:

1 (15oz) Can of Chickpeas (Drained and Washed)
2 Eggs (or Vegan Egg Substitute) - One will be used for the breading
1 Cup of Chickpea Flour - 1/2 Cup will be used for the breading
1 TSP of Salt
1/2 TSP Onion Powder
1/2 TSP Garlic Powder
1 TBSP of Poultry Seasoning
1 Cup of Bread Crumbs or Rice/Corn Crumbs for GF option

DIRECTIONS:

Place chickpeas in a food processor and pulse until no large chunks remain. Once finished place chickpeas in a bowl and add one egg and mix together.

Add 1/2 Cup of chickpea flour to bowl along with salt, onion powder and garlic powder. Mix until fully incorporated.*

Form nuggets and place on a baking sheet covered in parchment paper.

Once finished place baking tray in the fridge for 20 minutes to that the nuggets maintain form.

When ready remove nuggets from fridge and preheat over to 375 degrees.

Beat your last egg (this is your egg wash). Mix your poultry seasoning with the remaining flour in a bowl. Add breadcrumbs (or gluten free option) to another bowl. Dip each nugget into the flour, followed by the egg wash and lastly the bread crumbs and place back on the parchment paper.

Once oven is ready place baking tray with nuggets in the oven to cook for 20 minutes flipping the nuggets over half way through.

ENJOY!!!

*If you find that the nuggets are really wet and hard to form you can add an extra TBSP of chickpea flour.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!