Steakhouse Pie

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Ever since I came across this issue of Bon Appetit magazine, my homemade pizza world drastically changed. Never will I ever buy store bought pizza dough again. There just isn’t a comparison. From how easily the dough stretches, to its pan tossed texture, and how simple it is to make, store bought pizza dough is not welcome here no more. I hope you are encouraged to brave the world of rising yeast and join me in changing how you view homemade pizza! As epic as that sounds, nights that I make pizza are not that epic. I recently made this hearty Steakhouse pizza pie for friends and it was an immediate hit. Chris and I also take no shame in eating a pizza pie for date night, even if there are yummy leftovers to look forward to the next day. At this point, I know you probably scrolled down to the ingredients list and immediately cast off this recipe because of how long it looks. Don’t fret! I’m here to comfort you in saying you probably have most of those ingredients sitting in your pantry, just waiting to be used! For the sake of your overall happiness, I really hope you try this goody out! No room for disappointments!

Here is the link for the best pizza dough! Bon Appetit Grandma-Style Pizza Dough

Almond Apricot Chicken Salad

Chicken salad. It’s been around since before our parents were parents and their parents were parents. It’s constantly being reinvented into many different delicious combinations. Tarragon, apples, pecans, curry, and mayo-less are just a few of the newer renditions of the classic. Chicken salad appeals to the old and young; older people are reminded of their childhood, eating it between 2 slices of Wonderbread. Younger foodies are appealed by it’s inexpensive price tag and it’s endless options. I, for one, love chicken salad. I like to make a batch on Sunday and enjoy it for the next couple of days. I like it on toast, with crackers and apples, in lettuce wraps, and sometimes, straight out of the bowl with a fork (when no one is looking). (more…)

I was at a party a few months back and someone brought chicken salad as a snack. I couldn’t get over how genius and refreshingly vintage that was. For my house warming party last weekend, I decided to add it to my repertoire. I am always looking for new pairings for my beloved chicken salad and when I get the chance, I like to add fresh fruit. Apricots add a pleasant sweet note, while the almonds add a crunch and the dill is a good reminder it’s Summer. This salad is great with chips, in a lettuce wrap, or on your favorite sandwich bread. In this recipe, I show what kind of chicken I used but really use whatever you like. Rotisserie chicken is a great foundation for a stellar chicken salad!

Let’s check out our exhaustive ingredient line up:

From Top Left to Right: Sliced almonds, Dijon mustard, mayonnaise, greek yogurt, crushed garlic (fresh or jarred), cubed or shredded chicken, red onion, sugar, fresh apricots (have you tried these?), fresh dill, and white wine vinegar (not pictured but always in our hearts?).

This recipe might be hard for you. Just have patience with it. Ok, ready? Throw everything into a large mixing bowl and, um, mix! Taste for seasoning. A bit of salt and pepper are key here.

Chicken salad is light, easy, and great for the hot summer months (when are those coming, again?) I need to go rest after this tiresome and long post. Happy salad making!

Sweet Red Pepper Coleslaw

I had some left over roasted peppers that have been staring me down every time I opened my fridge but guiltily, I closed the door. I didn’t know what to do with them and I didn’t want them to know it. Then, it hit me: when in doubt, make a sauce! If I blend the peppers, they will disappear and leave behind a nice flavor and beautiful color. I think they were happy to leave that cold fridge! Personify much? Moving on… (more…)

As you can probably tell, I like my coleslaw. There are so many variations, it literally makes me go crazy. I just think there are few things better than a hot/cold combination. Chicken, hot off the skillet, paired with a cooling, creamy slaw, like I did here. Or tangy, smokey slow-cooked barbecue topped with a sweet, crunchy coleslaw.
After making my Summer Peach Barbecue Sauce and realizing the intense smokey, slightly spicy flavor needed a sweet contrast, I turned to this guy.

Let’s check out our ingredient line up! I did my usual greek yogurt/mayo combo, which makes for a thinner dressing. If you want a thicker dressing, add more mayo than yogurt. Or go nuts and add all mayo and no yogurt. You know yourself. Do what you like! And whatever you do, don’t regret using mayo. Ever.

From Top Left to Right:Shredded green cabbage, red onion, honey, lemon, garlic, mayonnaise, greek yogurt, roasted red peppers, and white wine vinegar. And no, that’s not make believe vinegar, it’s really there!

Here comes the most exhausting part: throw everything, except for the cabbage and red onion, into the blender and… wait for it…blend! I also chose to throw some lime basil in there last minute. Look at those adorable little leaves! You could also do regular basil if you feel so inclined. Don’t forget to season! Blend first then taste to see how much you need to add.

Put your cabbage and red onion in a mixing bowl. Drizzle with the dressing. Look at that light pink color! Purdy!

Toss everything together! This is a yummy side dish to any cook out or BBQ and you don’t feel carb guilty eating it. If you make the dressing with all mayo, it can make a great sandwich spread if you have any left over! Happy slaw making!