Munchies - Pizza Dough

• 1 1/2 cups warm water (110-115° F)
• 1 teaspoon active dry yeast
• 1 ½ tablespoons Colavita olive oil
• 1 ½ teaspoons kosher salt
• 3 ½ cups Gold Medal flour

1. Whisk together the water, yeast, olive oil, and salt. Let the yeast foam for 5 minutes.
2. Add in 3 cups of flour and use your dough hook to knead. 
3. Knead for a minimum of 5 minutes, until the dough it smooth and just slightly tacky, but not sticky. 
4. Add the additional ½ cup of flour if needed and knead.
5. Place the dough in a large, well oiled bowl. 
6. Cover with plastic wrap and put in a warm place to proof for 1 hour, or wrap the dough in plastic wrap and store in your refrigerator until you’re ready to use it.

Link to Video

Cast Iron Steaks with Herb Butter

Ingredients

• 2 - (1-pound) boneless strip steaks, 1 1/2 inches thick, trimmed
• Salt and pepper
• 4 - tablespoons unsalted butter, softened
• 2 - tablespoons minced shallots
• 1 - tablespoon minced fresh parsley
• 1 -tablespoon minced fresh chives
• 1 -garlic clove, minced
• 2 -tablespoons vegetable oil

Instructions
SERVES 4
NOTE FROM THE TEST KITCHEN Don’t forget to take the butter out to soften at least 30 minutes before you start to cook.

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. 
2. Meanwhile, season steaks with salt and let sit at room temperature. 
3. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
4. When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. 
5. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. 
6. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes.
7. Flip steaks and cook until lightly browned on second side, about 2 minutes.
8. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. 
9. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.

Italian Meatballs

Italian Meatballs are part of the Bible of Italian food. They are one of those dishes you simply MUST learn how to make, and once you find a recipe you love, you will be making meatballs every chance you get. My meatballs recipe is tender, juicy and bursting with flavour (and the accompanying sauce is finger licking good too!).

Watch Italian Meatballs video recipe:

Italian Meatballs Recipe | How to Make Italian Meatballs from Scratch

Ingredients:

The following ingredients need to be chopped into small pieces:

• ½ onion
• 1 x carrot
• 1 x celery branch
• 2 x cans finely chopped tomatoes
• 600g mixed pork & veal mince
• 2 garlic cloves
• Bunch of fresh parsley (chopped)
• Block of parmesan cheese (Parmigiano Reggiano or Grana Padano - at least 150g)
• 4 slices of bread (try to use a fresh loaf)
• 4 tablespoons breadcrumbs
• 4 large eggs
• 3 large white potatoes, cut into small cubes
• Bowl of water
• Extra virgin olive oil
• Salt and Pepper
• Utensils:
• 2 x large, deep non-stick pans
• 1 medium size pot
• Wooden spoon
• Chopping board
• Sharp, thick knife
• Colander
• Fork
• Spoon
• Grater

Method:

A little Prep:

1. Cut the crusts from the bread slices and put the white parts, whole, into the bowl of water.

Vincenzo's Tip: Bread is the secret to making the meatballs super soft so don't miss this step.

2. Fill the medium size pot with water, dropping the chopped potatoes inside. Place it on the stove and leave to boil at a medium heat.

3. Once this begins boiling, leave it to cook for 10 minutes (watch that they don't overcook as you don't want them to be "smashed potatoes!").

4. Drain the potatoes into a colander, getting rid of any excess water and leave them to the side. If they are ready well ahead of time, rinse them under cold water for a couple of minutes to stop the cooking process any further.

The Sauce:

1. Put one of the pans on to the stove at a medium heat and drizzle 4 tablespoons of extra virgin olive oil into it.

2. Add onion, celery and carrot and stir fry until they begin to turn lightly golden, stirring them regularly.

3. Once they begin to colour (after approx. 5 minutes) add the finely chopped tomoatoes, one can at a time.

4. Stir this through well, letting it cook for another 5 minutes then turn the heat down to low and add half of the chopped parsley (you can also use Basil instead).

5. Stir the parsley into the mixture then cover it. Return to stir every so often so all the flavours infuse into the sauce.

The Meatballs:

1. Put the mince into a bowl and using a fork, press down on the meat with the bottom of it, turning it over and repeating.

2. Crack four eggs into the mixture, beat them well and mix them into the meat.

3. Chop the garlic cloves really fine, and chop up the remaining parsley a little more before adding both to the mince.

4. Next, add 4 tablespoons of breadcrumbs and mix well.

5. Grate 150g of Parmigiano Reggiano on top.

Vincenzo's Plate: Be sure to buy a fresh piece instead of the one that is already grated as it's bound to add a much richer flavour to your meatballs due to the thickness and texture.

6. Squeeze all of the excess water out of the pieces of bread and then break each one into small pieces and add it to your meatballs mix too.

7. Sprinkle some salt and pepper over the top and mix everything together with a fork.

8. Now it's time to assemble!

Assembling the Italian Metballs:

1. Get a palm full of ingredients (or less, depending on the size you want to make) and roll them into a ball.

2. Make as many meatballs as you can using all of your mixture and try to make them all more or less the same size as this will ensure they all cook through at the same time.

Vincenzo's Tip: Keep a small bowl of water nearby as in between making each one, you might need to dampen your hands a little to stop anything from sticking to them.

5. By now, your potatoes should be cooked and you can remove the lid from the sauce and add them in. Carefully stir them through and pur the lid on again.

6. Add 4 tablespoons on evoo to another non-stick pan and put it on the stove turned on to a low heat.

7. Place each individual meatball in the pan and after 1-2 minutes, using a fork, gently nudge each one to make sure it is not sticking to the pan.

8. A minute or so later, check that the bottom of the first meatball you dropped in has started to brown. If it has, turn it over (along with all the others) so the other side begins to cook too.

9. Once all of the meatballs are brown on both sides, gently lift each one up and put it into the pan where your sugo and potatoes are cooking.

10. Keep cooking them on a low heat and instead of mixing the meatballs which you might break, lift up the pan and gently swirl it around so that everything combines well in the pan and all of the sugo covers both the meatballs and the potatoes

11. Cook these for around 5-6 minutes then gently turn each one and let them simmer for another 10 minutes.

How to serve:

1. Scoop out at least 3 Italian meatballs per sere and simply sprinkle some Parmigiano cheese on top. Enjoy them with some warm crusty bread on the side...and make sure you have seconds!!

Chicken Paresan - Slowcooker

LEVEL: EASYSERVES: 4
INGREDIENTS

• 1/3 c. plus 2 tbsp. extra-virgin olive oil
• 2 lb. bone-in chicken thighs
• kosher salt
• Freshly ground black pepper
• 1 lb. baby red potatoes, quartered
• 5 cloves Garlic, Chopped
• 2 tbsp. chopped fresh thyme
• Grated Parmesan, for serving
• Chopped fresh parsley, for serving

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. 
2. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
3. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. 
4. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
5. Garnish with Parmesan and parsley and serve

HOMEMADE PIZZA

Some pizza chains cover up bland crust with sugary sauce, crummy cheese, and cheap meats. This pie is based on a recipe from Pasquale Cozzolino, head chef at Ribalta in New York City. It uses fresh ingredients—and you can inhale half of it for a mere 450 calories. It’s so good you won’t miss the greasy pepperoni slices at all.



WHAT YOU’LL NEED:

• 6 cups flour 
• 2 1/4 cups cold water 
• ½ tsp dry yeast 
• ½ Tbsp salt 
• ¼ cup marinara sauce 
• 2 oz sliced mozzarella 
• 1 tsp extra virgin olive oil 
• Fresh basil leaves

HOW TO MAKE IT:

1. Put 2 1/4 cups of cold water into a big bowl. Add 1/2 teaspoon dry yeast; gradually stir in 3 cups flour.
2. In a separate bowl, mix 1/2 tablespoon salt into 3 more cups of flour. Then gradually stir this flour into your flour-water mix. Use your hands to mix the dough well, about 5 minutes. Let it rest, covered, for a half hour. (Go make a salad or something.)
3. Cut the dough in fourths. Freeze three portions (wrap each one in plastic) and thaw when a craving hits.
4. Preheat the oven to 500°F. On a baking sheet, roll the dough into a 9-inch circle. Top with 1/4 cup sauce, 2 ounces sliced mozzarella, some fresh basil leaves, and 1 teaspoon extra virgin olive oil. Bake until golden brown, 5 to 10 minutes.

Feeds 2

Per serving: 450 calories, 15g protein, 73g carbs (3g fiber), 9g fat

Breakfast Protein Shakes

1c juice or skim milk
1 scoop vanilla protein powder
1/2 c plain greek yogurt
frozen fruit of your choice - we like mango, pineapple and peaches


BLUEBERRY BREAKFAST SMOOTHIE
This shake may be the definition of a perfectly balanced breakfast. It has a healthy 42-gram dose of protein—which will help you feel fuller the rest of the day, Roussell says—and a nutritious mix of fruit, oats, nuts, and seeds.

BLEND THIS:
1 cup blueberries
1/2 banana
1 1/2 scoops protein powder
2 tbsp walnuts
2 tbsp oats
1 tbsp chia seeds

536 calories, 42 g protein, 59 g carbs, 12 g fiber, 18 g fat



Strawberry Banana Oatmeal Breakfast Smoothie

Ingredients
1 Cup Coconut Milk (you can use almond, soy or regular milk too!)
10 Strawberries
1 Large Frozen Banana
¾ Cup Rolled Oats
1 Teaspoon Tahitian Vanilla
1 Teaspoon Raw Honey

Basil Freeze

Have more basil in your garden then you know what to do with? Here's how to freeze it for year-round use:

Option 1: Wash and dry the basil leaves (the stems should be discarded). Then, spread them out on a cookie sheet, and flash freeze them. Transfer the frozen basil to freezer bags, and use as needed.

Option 2: Blanch the basil leaves for 15 seconds. Then, plunge them in ice water to stop the cooking process.

Dry thoroughly. Then, flash freeze using the method described in option 1.

Option 3: Use a food processor to coarsely chop clean basil leaves. Then, add a drizzle of olive oil, and pulse to lightly coat the leaves with oil (this will keep the basil from turning black in the freezer). Scoop the resulting mixture into ice cube trays, and freeze. Transfer the finished cubes to freezer bags, and use as needed. One ​cube is usually the equivalent of about two Tablespoons of fresh basil. Measure your ice cube tray to figure out how much yours holds.

Want bigger cubes? Buy a two-inch cube ice cube tray. Each cube will hold a half cup of basil. It's also a great size for freezing leftover broth, wine, and buttermilk.

Buy a two-inch ice cube tray on Amazon

Tips:

1. Basil tends to turn black when frozen. If maintaining that bright green color is important to you, use option 3.

2. Oil should only be added to basil if it will be frozen.

Storing basil in oil, either in the refrigerator or at room temperature, is a botulism risk.

3. Planning to use your basil in heated dishes? Just add your frozen basil directly to the pot. There's no need to thaw it first.

4. Use this printable freezer inventory list to keep up with what's in your freezer.

CROCK POT PORK TENDERLOIN

Prep time:  5 mins Cook time:  5 hours Total time:  5 hours 5 mins

INGREDIENTS

• 2 pounds of pork tenderloin (I use two small tenderloins)
• ¼ cup soy sauce
• 1.5 tablespoons of yellow mustard
• 2 tablespoons of olive oil
• 3 tablespoons of maple syrup
• 1 teaspoon onion powder
• 1.5 teaspoons garlic powder
• 1 Shallot chopped

INSTRUCTIONS

1. Turn crock pot on to low
2. In large measuring cup add all the ingredients for the marinade and whisk
3. Place tenderloin in crock pot and pour over the marinade
4. Cook on low for about 4 hours for two small tenderloins or about 5 hours for one large piece
5. Slice and serve pouring the juices over the meat
6. Recommended but not necessary: I turn the pork twice to ensure even cooking at 2 hours and 4 hours, pouring the juices all over

Slow Cooker Chicken Cacciatore with Linguine and Caper Berries

ACTIVE: 40 MIN TOTAL TIME: 3 HR 40 MIN SERVINGS: 6


INGREDIENTS

• 
  
• 1/2 tablespoon unsalted butter
• 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
• 6 skinless bone-in chicken thighs, fat trimmed
• Kosher salt
• Freshly ground black pepper
• 1/2 cup white wine
• 1 large sweet yellow onion (about 1 1/2 cups), finely diced
• 6 large garlic cloves, finely minced
• 1/4 cup sweet paprika
• 1 teaspoon crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 14-ounce can crushed tomatoes
• 12 caper berries in vinegar, stems removed and halved lengthwise
• Kosher salt 
• Freshly ground black pepper
• 1 pound linguine pasta
• Freshly grated Parmigiano Reggiano cheese for serving
• Coarsely chopped flat leaf parsley for garnish

HOW TO MAKE THIS RECIPE

1. In a large skillet, heat the butter and 1 tablespoon of the olive oil over medium-high heat. Season the chicken with salt and black pepper. Add the chicken to the skillet, making sure to not overcrowd the pan. Cook until richly golden brown and seared, about 4 minutes per side. Add the white wine to the chicken and deglaze the pan. Transfer the chicken and the juices to the slow cooker.
2. Return the skillet to the stove and set over medium heat. Pour in a 1/2 tablespoon of olive oil and add the onions, garlic, paprika, and red pepper flakes to the pan. Cook until the onions have lightly browned, about 4 minutes. Add the spiced onion mixture to the slow cooker. Pour in the chicken broth and crushed tomatoes and stir to combine. Cover and cook for 3 hours on high, until the chicken is tender.
3. Transfer the chicken to a work surface and, using two forks shred the meat and discard the bones. Stir the shredded chicken into the sauce, add the caper berries, and season with salt and black pepper to taste.
4. To serve, bring a pot of salted water to a boil, cook the pasta until al dente and drain, reserving 1/2 cup of pasta water. Transfer the pasta to one large skillet set over medium heat and add the chicken cacciatore and pasta water to the noodles; toss until the linguine is thoroughly coated. Transfer to serving bowls, sprinkle with freshly grated Parmesan cheese, drizzle with olive oil, and garnish with chopped parsley.

MAKE AHEAD
The cacciatore can be refrigerated for up to 3 days.

Carb-Free Cloud Bread Is a Diet Game Changer

Addicted to bread? So are we. That’s why we were super intrigued by the latest food trend that's sweeping the Internet: Cloud Bread. This new, fluffy, eggy creation is practically carb-free but still hits the spot when you just need to stuff your face with a sandwich. Here’s how you make it.

DINNER: A LOVE STORY

THE INGREDIENTS

3 eggs, 3 tablespoons plain cream cheese (at room temperature), 1 tablespoon honey and ¼ teaspoon baking powder (rosemary optional)

WAY OF THE GLUE GUN

THE INSTRUCTIONS

Preheat your oven to 300°F. Next, separate the egg yolks from the whites using two bowls. Mix the room-temperature cream cheese and the honey into the bowl with the yolks until smooth. Then add the baking powder to the bowl with the whites and beat on high speed until the mixture is fluffy and looks a lot like whipped cream. Carefully fold the yolk mixture into the whipped mixture and mix gently with a spatula until fully combined (no yellow streaks).

LAST STEP

Spoon 6 to 8 even rounds onto a greased baking sheet. Pop the tray into the oven for about 15 minutes, or until they’re golden brown.

WAY OF THE GLUE GUN

IMPORTANT DETAIL

Cloud bread has a super-mild egg flavor. Garnishing it with herbs (like rosemary) before you bake it is a nice add-on and a delicious way to balance it out.

CINNAMON AND TOAST

READY TO SERVE

After they’ve cooled, use the light and airy bread thins to make healthier sandwiches, mini pizzas or breakfast toast.

PESTO VARIETIES

http://www.saveur.com/gallery/pesto-varieties?image=9&GP0LkDQUr80yPJgk.03

SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 8 HOURS 5 MINUTES TOTAL TIME: 8 HOURS 15 MINUTES

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby carrots
• 16 ounces green beans, trimmed
• 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 1/2 cup reduced sodium soy sauce
• 2 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup ketchup

• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

DIRECTIONS:

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. 
3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.

OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Mustard Sauce

 

INGREDIENTS

• 
  
• ¼ cup mayonnaise
• ¼ cup Dijon mustard
• 1 tablespoon white distilled vinegar
• ¼ teaspoon cayenne pepper
• Chili Garlic Paste
• Lemon Juice

INSTRUCTIONS

1. Whisk all ingredients in a small dish until smooth.

Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

8 h 15 m 8 servings 316 cals
Ingredients

• 2 pounds chicken leg quarters
• 1 large onion, chopped 
• 6 cloves garlic, chopped 
• 1/2 green bell pepper, chopped 
• 8 small whole peeled potatoes 
• 1 (8 ounce) can tomato sauce 
• 1/2 cup dry white wine 
• 1/2 tablespoon cumin 
• 1 leaf fresh sage salt 
• Pepper to taste 

Directions

Prep -15 m
Cook - 8 h
Ready In - 8 h 15 m

1. In a medium bowl, combine onion, garlic, bell pepper, and potatoes. 
2. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. 
3. Place chicken legs in slow cooker, and pour mixture over chicken. 
4. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.

20 Aioli Recipes Meet All Your Dipping Needs

https://flipboard.com/@flipboard/flip.it%2FcCAvAb-move-over-mayo-these-20-aioli-recipes-m/f-408ace0627%2Fbrit.co

Gluten-Free Turkey Sausage Egg Muffin

INGREDIENTS
For the sausage

• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely chopped
• 1 clove garlic, minced
• 1/2 pound ground turkey
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1/2 teaspoon sea salt

For the muffins

• 2 cups broccoli, finely chopped
• 1 cup shredded cheddar cheese
• 1/4 cup sun-dried tomatoes (soaked in oil), finely chopped
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon sea salt
• 8 large eggs
• 1 tablespoon chives

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease a 12-cup muffin pan.
2. In a medium skillet over medium heat, cook onion and garlic for five minutes or until onion has browned and softened. Remove from skillet and cool for 10 minutes.
3. In a medium bowl, combine turkey and the onion mixture. Add the rest of the sausage ingredients, and mix with your hands until thoroughly blended.
4. Form patties of desired width and thickness (3-inch wide by 1/2-inch to 3/4-inch thick works well) by hand. Cook in the skillet over medium heat for eight minutes or until a thermometer inserted in the center registers 165 degrees and the meat is no longer pink. Set aside to cool, then chop and crumble sausage into bite-size pieces.
5. In a large bowl, combine broccoli, sausage, cheese, tomatoes, basil, oregano, onion powder, and salt.
6. In a medium bowl, whisk the eggs. Pour into the broccoli mixture and mix thoroughly. Divide the mixture evenly among the muffin cups and top with chives.
7. Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.

couscous with tuna and capers

Alex Lau

Start with some couscous, which takes almost no time to cook and makes the perfect canvas for endless meals on short notice. Steep couscous in a bowl with a one-to-one ratio of simmering broth, stock, or water for five minutes. Add a can of good Italian-style tuna packed in olive oil; I like Cento, Callipo, or Cole's. The olive oil is really the key, though—it keeps things satiating.

Next, throw in a few flavor-packed staples that will turn this into a meal: capers, pepperoncini, lemon juice, halved cherry tomatoes, and even salad dressing (we always keep a bottle of my husband’s family's dressing, a riff on red wine vinaigrette, in the fridge door). Add any tender fresh herbs that might be hiding in the crisper like parsley, mint, basil, or cilantro.