Spicy Chicken and Pepper Jack Pizza
I warned you yesterday when I posted No Knead Pizza Dough that I am officially on a flatbread kick. My mind has been consumed with all the delicious combinations I can put on top of that wonderful dough to knock it out of the park – and this first recipe is no exception. Spicy Chicken and Pepper Jack pizza made with Sargento Pepper Jack cheese is the perfect flatbread pizza for game night – it’s a real guy pleaser, and a Jamie pleaser too.
shakshuka
There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet.
Make-Ahead Pizza Dough
Pour the water into a 3-quart bowl or large, lidded plastic food container. Using a wooden spoon, mix in the oil, salt, yeast, and sugar. Don’t worry about dissolving all of the ingredients; just stir well to combine. Don’t bother “proofing” the yeast, either—it shouldn’t fail if used before its expiration date. Add the flour and mix until uniformly moist.
Southwestern Pizza
If you find yourself in Columbus, Ohio, I definitely recommend a stop by the Columbus Brewing Company, affectionately called the CBC. Sit at the bar, because that's where the action is. Order yourself a Sante Fe Pizza and a pint of their IPA. You won't be sorry. Southwestern Pizza with Black Beans and Corn Makes 1 pizza
100 Useful Search Engines for Chefs, Cooks and Food Lovers
By Alisa Miller While everyone has to eat, only those true foodies are absolutely devoted to their food. Whether you make it professionally, as a hobby, or just love to eat good food, you will find search engines from this list below to make your nose and tongue sing. From recipes to ethnic foods to restaurants to local farmer’s markets to wine and beer, these search engines will help you find exactly what you want when it comes to creating and appreciating delicious food and beverages. Recipes
The Best Baked Beans Ever
Whoa, Nelly. I never knew baked beans could be this good. I never knew baked beans could be improved upon; I never knew baked beans could be such a triumph, such a prayer, such a song. But they can. I now know they can. Pam Anderson—and sometimes like to call her “Pamanderson” just to conserve energy—whipped up some baked beans to go with her ribs and Caesar salad last week.
Pesto Pizza
I've mentioned before how much I love pesto because it is so versatile and has almost a magical quality in making any food taste delicious. Well, I need to add one more reason to love pesto - it makes my non-veggie eating husband eat this: That's a pizza on a whole wheat crust covered with broccoli, bell peppers and spinach. Normally the spinach alone would make this a no-go in our house, but add pesto and all of a sudden it's not only acceptable, but "pretty good."
Cooking Momofuku at home - Momofuku for two - StumbleUpon
October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness.
2-2-1 Ribs Smoked on Big Green Egg- Smoking Meat Newsletter
One of the most frequent questions that I get in my email inbox is how to achieve “fall off the bone” tender ribs and while some of our competition friends and judges frown on ribs that are that tender, this is what many rib lovers and barbecue enthusiasts are looking for.. and I’m here to show you how to make that happen using what we call 2-2-1 ribs using baby backs. The spare rib equivalent is called 3-2-1 ribs. The trick is to get them extremely tender without drying them out and there is a method that we use to make that happen.
Chipotle Roasted Chicken and Vegetable Pizza
This is a sponsored review from BlogHer and Kraft. Chipotle Roasted Chicken and Vegetable Pizza ~ This is one lean mean 30 minute pizza. Low-fat and punching with flavors, this meal will pretty much become a repeat offender in your home. Chipotle Roasted Chicken and Vegetable
Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes
[Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. Even though it's December and the snow has been falling furiously in Chicago, the sweet bursts of the grape tomatoes (which tend to be pretty tasty even through the winter months compared to regular tomatoes) and fragrant basil brought to mind a summer picnic.
The Science Of Rubs
"Bam! That's what you do with spices!" Emeril Lagasse By Meathead Goldwyn Some foods just don't need anything other than a little salt and pepper.
italian sodas - StumbleUpon
June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon.
