Fish Cake

Here's another Guyanese dish for you: fish cakes!  I love recipes that have multiple uses.  Fish cakes can be an appetizer, side dish, part of a whole meal for lunch or dinner, or a light snack!  It uses a few simple ingredients that you probably already have in your home.  This recipe can be multiplied for catering-sized trays or just stick to the portions below to feed a few family members.

Ingredients:

• 2 lb frozen whiting fish fillet, fully thawed
  Seasoning tip:  2 portions of the below ingredients are needed (1 portion to season the fish to fry and 1 portion to add to the fish after you fry it)
• 1 tablespoon salt
• 3 tablespoon chopped onion
• 3 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• ¼ cup veggie oil
• 1 large egg
• ¼ cup bread crumbs

Recipe:

1. Heat oil in pan – medium heat
2. Wash and pat the fillets dry
3. Lightly season the fish with all of the above ingredients except the eggs and the bread crumbs
4. Put fish in oil to fry until slightly brown on each side (about 2-3 mins)
5. Take the fish out of the pan and put it in a medium-large basin
6. Use a fork to break the fish apart, adding bread crumbs, egg and another round of the ingredients from above (then mix to incorporate)
7. Form cake-like patties out of the mixture
8. Re-heat the ¼ cup of oil to medium heat
9. Place the fish cakes in the oil and fry until golden brown on each side
10. Enjoy with brown rice, dhal, and mango chutney or pepper sauce of your choice!

Eggless Strawberry Scones

Strawberry perfection!!  These scones will make your whole house smell delicious.  And get this, they're eggless!!   Try this recipe next time you're craving home-baked goodness.  Or next time you have a bunch of berries to get rid of before they go bad. :)

Time: 1 hour

Ingredients: 

• 2 cups all-purpose flour
• 1 cup fresh strawberries, chopped (I froze mine overnight for easier handling)
• 1/3 cup sugar
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 stick cold unsalted butter (8 tablespoons)
• 1/2 cup sour cream
• 1/2 cup applesauce (unsweetened)

Recipe:

1. Preheat oven to 400.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. 
3. Cut the cold butter into small dices, add it to the flour mixture.  Then use your hands to incorporate the butter into the flour.  It will look grainy.  
4. Add the small pieces of frozen strawberries to the mixture.
5. In a small bowl, whisk the sour cream and applesauce until smooth.  Add this to your medium bowl, and stir until a large dough form. (Use your hands to form it into a ball.)
6. Place the dough on a lightly floured surface and shape it into a 7- to 8-inch circle (about 3/4-inch thick). 
7. Use a sharp knife to cut the scones into small triangles (or desired shape) and place them on a cookie sheet (spray with PAM first).
8. Sprinkle the scones with 1/2 teaspoon white sugar if you like (I did!)
9. Bake on 400 degrees until golden, about 15 minutes.
10. Let cool for 3-5 minutes and enjoy!

Jalapeño Chicken

Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough! 

Time: 1.5 - 2 hrs

Ingredients:

• 1 whole young chicken
• Juice of half a lemon
• 2 jalapeños
• 2 tablespoons unsalted butter (room temp)
• 1 additional teaspoon butter at room temp
• 1 sprig fresh rosemary
• Salt/pepper to taste

Recipe:

1. Rub the lemon all around the chicken and squeeze the juice inside.
2. Chop the jalapeño into slices and mix them up with the butter.
3. Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
4. Salt & pepper the chicken on all sides.
5. Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
6. Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through. 

Baked Spicy Dry Rub Wings

Juicy, crispy, spicy & EASY! These wings will be a hit at any party or as an appetizer for dinner... or have them as a light snack. The best part? They're baked, not fried! 

Time: 1.5 hours total

Ingredients:  

• 1 pack Purdue wingettes
• 1 tablespoon salt
• 1 tablespoon smoked paprika 
• 1 tablespoon black pepper  
• 1 tablespoon onion powder  
• 1 tablespoon garlic powder
• 1 tablespoon cumin powder 
• 1 tablespoon chili powder  
• 1 teaspoon dried thyme  
• 1 tablespoon ancho chili (finely chopped)  

Recipe:  

1. Bring 3 cups of water to boil in a large pot. 
2. Add garlic powder & onion powder - stir & add wings. 
3. Boil for about 15 - 20 mins, not completely cooked through.  
4. Preheat the oven to 375.  
5. Line a cookie sheet with aluminum foil. Then, put a wire rack on top of it. Spray the wire rack with cooking spray. 
6. Strain the chicken wings & use tongs to place them evenly on the wire rack.  
7. Bake on 375 for 40-45 mins or until golden brown, cooked through. 
8. Use a small bowl to mix all of the remaining spices together.  
9. Take the wings out of the oven & dip each of them in the spice rub one by one. You want to roll them around so they're coated evenly. 
10. Serve alone or with your favorite dip! 

Guacamole

Looking for a healthy homemade game day snack? Try my guacamole recipe!  It taste so fresh & takes 10 mins to put together. Your guests will be so impressed!  

Time: 10 mins - serves 4

Ingredients:

• 2 ripe avocados
• 2 green chili peppers
• 2 slices of tomat
• 1 slice red onion
• Juice of 1 lime
• 1 teaspoon salt
• 1 handful fresh cilantro

Recipe:

1. Cut the avocados in half & scoop the flesh into a bowl. Squeeze the lime juice over it. 
2. Mash the avocado with a fork until almost smooth. 
3. Dice the onion slice, the tomato slices, & the chili peppers, nd roughly chop the cilantro leaves. 
4. Mix all ingredients into the avocado mixture along with the salt.
5. Serve with multigrain tortilla chips & enjoy!

Creamy Tomato Soup

Snowed in? Try this creamy tomato soup for dinner with my roasted eggplant pizza!! Search the blog for "Roasted Eggplant Flatbread Pizza". Both so easy & so delicious!!  

Time: 1 hour

Ingredients:  

• 2 cans of Amy's Organic Cream of Tomato soup  
• 1.5 tablespoons heavy cream, at room temperature  
• 1 tablespoon dried basil  
• 1 teaspoon sea salt (or to taste)  
• 1 tablespoon black pepper (or to taste)
• 1 rind Parmesan cheese (optional)  

Recipe:  

1. In a medium sauce pan, pour both cans of soup, basil, salt & black pepper to a boil. 
2. Lower the heat all the way to low & add the heavy cream.
3. After the heavy cream is incorporated, add the Parmesan rind & stir.   
4. Leave the heat on low so the flavor from the Parmesan rind & all the other spices can set in.  
5. Serve hot & enjoy! This goes great with my eggplant pizza!! Search the blog for "roasted eggplant pizza". 

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

Tomato Sauce

This is a perfect way to use up tomatoes from your summer garden crop. Thanks to my dad and uncle, I had plenty of green and red tomatoes to use for this sauce!  This was my first time making tomato sauce completely from scratch - without the canned tomatoes.  It tasted so fresh and was worth the wait!  

Time: 8 hours

Ingredients:

• 12 whole tomatoes (I used frozen tomatoes green and red tomatoes that I let defrost overnight in the fridge, makes them so easy to peel!)
• 1/4 cup olive oil
• 1 handful fresh basil leaves, torn into smaller pieces
• I handful fresh thyme leaves (I used broad-leaf thyme)
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 1/2 cup white sugar
• 1 onion, diced 
• 1 garlic bulb
• 2 tablespoons salt
• 1 cup water
• 1 teaspoon crushed red pepper
• 1 teaspoon chili powder

Recipe:

1. Wash and peel the tomatoes. If they are frozen from earlier in the summer, it helps to boil them for 5 minutes so the skin peels off easier. After they're peeled, set them aside.
   
2. Slice the edge of the garlic bulb (skin on) so that the tops of each glove are exposed.  Coat with olive oil and wrap in foil - roast on 425 for 40 mins.  
3. Heat the 1/4 cup olive oil and diced onions in a large pot on medium heat.  Mix around until the onion is opaque.
4. Add the tomatoes, basil, thyme, oregano, sugar, crushed red pepper, chili powder, salt and black pepper.  Mix until combined.
5. Cover the pot and bring to a boil for about 10 mins on medium-high heat.
6. Lower the heat, remove the cover, and stir. The mixture will start thickening - looking almost like salsa rather than a sauce. 
7. Remove the garlic from the foil paper and squeeze the softened cloves into the pot.  Mix around, the garlic will melt.
8. Add the cup of water, stir, and recover the pot.  Leave the heat on a low simmer. 
9. Keep checking the sauce and stirring occasionally so it doesn't burn.  If it has a lot of chunks, use an immersion blender. Leave it on the stove for 3-6 hours (or longer if you have the time!)

Depending on how ripe the tomatoes were, you may need to add a little more sugar or a little more salt after tasting it. If you prefer a spicier sauce, you can add more crushed red peppers.

Serve over warm pasta or use as a dipping sauce for breads!

Lamb Ragu Sauce

Looking for an easy, delicious homemade meat sauce?  Search no more!  This lamb ragu is a quick way to fancy up some pasta - without breaking your budget.  Recipe brought to us by Elvin Angulo!  Enjoy :) 

Time: 30 min

Ingredients:

• 1.5 lbs ground lamb
• 4 cups of tomato sauce (homemade or store bought)
• 4 cloves of garlic
• 2 shallots
• 1 cup of red wine (I used a Merlot/Cabernet Sauvignon)
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 teaspoon of cinnamon
• 1 teaspoon of cumin
• 1 teaspoon of oregano

Recipe:

1. Mince the garlic and dice the shallots, then heat 2 tablespoons of extra virgin olive oil in a skillet.
2. Cook the garlic and shallots on high heat for 4 minutes. You do not want to burn the garlic so make sure to keep an eye on it.
3. Once the shallots are sweating and the garlic is soft, throw the lamb in with the salt, pepper, cumin, and cinnamon and then cook until the meat is brown. There will be a decent amount of liquid from the fat of the meat so you will want to cook the liquid down.
4. Pour the cup of wine into the skillet and stir. You will want to cook the wine into the meat until the wine has been reduced by half.
5. Add 4 cups of tomato sauce into the skillet along with the oregano. Bring the heat down to low, mix around the sauce and let cook for 12 min.
6. Serve with pasta of your choice and enjoy!

Candy Cane Cookies

'Tis the season to be chubby!  So let's embrace it and eat more cookies.  YEA!!  :D

I have a huge love for anything peppermint flavored, and these cookies hit the spot!  Every bite has tiny crunches of candy canes, yet you still have the fluffy goodness of a warm, fresh-baked cookie. The best part?  This recipe is fast and easy!  Enjoy

Time: 1.5 hours

Ingredients:

• 1 cup all purpose flour
• 1 stick butter
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 egg
• 1 teaspoon peppermint extract
• 2 candy canes

Recipe:

1. Soften the butter in a microwave for 30 seconds, then whisk it until fluffy.
2. Add salt, egg, sugar and peppermint extract to the butter and whip together until well combined.
3. Place the candy canes unwrapped into a ZipLoc bag, seal it.  Using a rolling pin, pound the candy canes into small crumbs.  Don't pound them to a powder, or they won't look like candy cane pieces in the cookies.
4. Add the candy cane crumbs and the flour to the bowl and mix it in until all ingredients are combined.  Cover with clear wrap and refrigerate for 1 hour.
5. Preheat the oven to 375 degrees.
6. Take the cookie dough of the fridge and form small 1 inch rounds, placing each on an un-greased cookie sheet.  Ensure the cookies are spaced out by at least 1.5 inches. 
7. Bake for about 8-10 minutes until the cookies are golden brown and cooked through. 
8. Cool on a wire rack for about 10 mins before serving.  Enjoy!

Cookup Rice with Lamb

Creamy, hearty, meaty, warm, YUMMY!  Cookup rice is an amazing Guyanese dish.. and one of my favorite dishes ever!  I've deviated slightly from the traditional way of making it, simply to save some time and get it in my belly faster - but I've included a disclaimer of how to make it the traditional way if you have more time.  This recipe seems intimidating because of the number of ingredients, but it is really easy!  It's kind of like a big pot of gumbo. 

FYI you can substitute the lamb with a meat of your choice.  Enjoy! 

Time: 45 mins

Ingredients:

• 2-3 lbs lamb meat (I got shoulder chops & cut them into bite sized pieces)
• 1 can coconut milk
• 1 can blackeyed peas, rinsed and strained (Disclaimer: the traditional way to make this dish is with a bag of blackeyed peas soaked overnight, then boiled (15 mins) and strained, before using in the recipe)
• 1 cup white rice, washed but uncooked (I used basmati)
• 1 tablespoon diced yellow onion
• 1 teaspoon fresh thyme leaves 
• 2 garlic cloves, sliced thinly
• 1 bullion cube (chicken flavored) - this is optional
• A handful of baby spinach, or okra (bok choy can also work)
• 1 tablespoon butter
• Salt/black pepper to taste
• 2 diced wiri-wiri peppers (can sub chili peppers or peppers of your choice!)
• 2 bay leaves (optional)

Recipe:

1. Heat a medium-large sized pot to medium/high heat.  Add the lamb pieces, with the fat on (so you don't need to add extra oil or butter for frying the meat).   Allow this to brown for about 5 mins, turning it so all sides of the meat are browned.
2. Remove the lamb pieces and set them in a plate or bowl for use later - they won't be completely cooked through. 
3. In the same pot that you cooked the lamb, lower the heat to medium/low, and add the diced onions, thyme, and garlic.  Let simmer for about 3 mins. 
4. Add the uncooked rice and can of blackeyed peas to this mixture, so they are coated in the lamb fat.  Let fry for about 2 mins. 
5. Add the can of coconut milk and the bullion cube.  Stir so the ingredients are incorporated and covered with liquid.  If they are not, add a cup of water.
6. Bring mixture to a boil, add salt, black pepper, wiri-wiri pepper and bay leaves if you'd like, then cover at lower the heat to a simmer for 20 mins, turning a few times so the bottom doesn't burn. 
7. Uncover the pot, stir until you find the bay leaves and remove them. At this time you should add in the baby spinach, bok choy, or okra.  Add the tablespoon of butter and mix it around so it melts into the cookup rice. 
8. Serve hot, with sliced cucumbers or salad on the side! 

Rainbow Trout With My Lemony-Garlic White Wine Sauce

I had this with some rainbow fettuccine pasta- delicious and easy! 

Time: 40 mins  

Ingredients:

• 2 fillets of rainbow trout- skin on, cleaned. 
• 2 tablespoons butter for frying the fish (1 tablespoon for each piece)
• 1/2 teaspoon salt & 1/2 teaspoon black pepper for seasoning the trout. 

For the sauce:

• 1 cup white wine (I used a Bordeaux)
• 3 cloves garlic 
• 2 tablespoons butter or margarine
• 1 tablespoon fresh chopped parsley
• 1 teaspoon fresh-squeezed lemon juice
• 1 teaspoon black pepper & 1 teaspoon sea salt

Serving suggestion:

• 1 cup fettuccine pasta, cooked al dente

Recipe:

1. Heat a frying pan with a tablespoon of butter to high heat. 
2. Sprinkle 1/2 teaspoon salt & 1/2 teaspoon black pepper on the trout.
3. Pan-sear the trout on both sides, about 3-5 mins on each side). Repeat with the 2nd fish.
4. Slice the garlic cloves and chop the parsley (leave a few behind leaves for garnish)
5. In a medium - large saucepan, melt the butter and garlic until the garlic is slightly browned.
6. Add the white wine and lemon juice, salt and pepper - bring to a boil. Let simmer for 10 mins so it reduces to about half.
7. Plate the pasta, place the trout on top, pour sauce over the trout & drink the rest of the wine with this meal!

*Watch out for the bones! Slice horizontally so you can remove easily, all at once.

Sautéed Turnips in a Creamy Parmesan Sauce

Turnips are loaded with vitamin C, vitamin K and calcium...you're doing yourself a favor by consuming these bad boys.  I've never made turnips before, so this was a toss up - but I'm very happy with how they came out!  You can also try this recipe with potatoes but I think using turnips gives it a rustic, adventurous vibe! 

Time: 25 mins

Ingredients:

• 2 turnips
• 1/2 cup fat free milk (I used fat-free lactaid)
• 2 tablespoons butter
• 1 large clove garlic, sliced thinly
• 1 teaspoon dried oregano
• 2 teaspoons smoked paprika
• 3-4 fresh leaves of parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup grated parmesan cheese

Recipe:

1. Peel the turnips and cut them into chunks.
2. Melt the butter in a small saucepan, adding the garlic slices as soon as the butter melts down.
3. Add the turnip chunks and let them simmer for about 7 mins or until soft (turning them every so often).
4. Add in the milk & parmesan cheese first, then sprinkle in the paprika, dried oregano and fresh parsley.
5. Let the mixture boil for another 5 mins, so the seasonings soak into the turnips.  Remove the turnips from the saucepan and into a serving bowl.
6. Stir the sauce until thickened, then pour it over the turnips & enjoy!

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!

Spiced Lamb Chops

If you know me personally, you know I LOVE lamb!  Ground, stewed, curried, baked, grilled, burger'd... I love it all!  This is one of my fave ways to prepare lamb - it's fast and flavorful, perfect when you're in a hurry to make dinner!

Time: 20 mins

Ingredients:

• 1 pack lamb chops (I got mine from BJs, comes with 8 pieces per pack)
• 2 teaspoons chilli powder
• 2 teaspoons smoked paprika
• 2 teaspoons ground cinnamon
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons olive oil for cooking

Recipe: 

1. Coat both sides of the lamb chops with salt.
2. Mix all dry ingredients in a bowl to create the spice rub, then rub it on both sides of each chop.
3. Grill on high heat for about 3-4 mins on each side, allowing the meat to char before turning over.
4. Enjoy with a medium-bodied red wine (I used a Cabernet Sauvignon).

Serving suggestion:  I ate these with my creamy garlic mashed potatoes; devine!

Homemade Pizza!

Tried an eggless crust! (FYI, it's fantastic). 

Eggless homemade pizza!

Time:  1.5 hours

Ingredients:

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 2 teaspoons garlic powder
• 1 packet fast acting yeast
• 1 cup warm water
• 3 tablespoons olive oil
• 3 tablespoons dried oregano 
• Toppings of your choice

Recipe:

1. Mix all dry ingredients together for dough (including garlic powder and 2 tablespoons of the oregano).
2. Slowly add warm water & 2 tablespoons of the olive oil, mix with a wooden spoon to incorporate then knead lightly with your hands (don't over-knead or it'll get hard)
3. Cover with plastic wrap and let sit in a dark area for 30 mins to rise
4. Spread crust out onto a cookie sheet lined with parchment paper, you will need to stretch the dough for a little bit with your hands until it stays flat. 
5. Poke holes in the crust with your finger tips. 
6. Sprinkle the top of the crust with the last tablespoon of olive oil and some additional Italian seasonings of your choice (I used the last tablespoon of oregano and another teaspoon of garlic powder because I love garlic!). 
7. If you have a pizza stone, put it in the oven & turn on the oven to 500 degrees. Then, carefully take it out, place the pizza (with toppings) on it & bake for ~8 mins or until done. 
8. If you don't have a pizza stone & are using a cookie sheet lined with foil, sprinkle a little dry flour on top of the foil (or use breadcrumbs). Bake crust alone for 15 mins on 350.
9. Take crust out of the oven, add desired toppings (I used 1/2 bottle of marinara sauce + slices of fresh mozzarella cheese + torn slices of fresh basil leaves.
10. Bake on 350 for ~30 mins or until cheese is melted & crust is cooked through.
11. Enjoy!

Green Curry Soup

Just what you need on a cold night!  Some Thai Green Curry Soup!

Time: 30 - 40 mins

Ingredients:

• 1 pack chicken tenders 
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce (optional)
• 3 gloves of chopped garlic
• 1/4 cup chopped red onion (or yellow, I had red on hand)
• 1/4 cup chopped ginger
• 1 head bok choy
• 1 can coconut milk
• 1 tablespoon Thai green curry paste
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 or 2 whole green chilies

Recipes:

1. Cut chicken tenders into cubes & tossed them in soy sauce
2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
4. Let it simmer 5 mins then add in the bok choy until it's wilted
5. Add chili powder & some fresh chili's to make it more spicy
6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!

Chicken Corn Dogs

I always try to find corn dogs in the grocery store frozen food section - and they all have beef in them somehow!  Even the ones with chicken have some beef!  Well, I don't eat beef so I decided to make my own corn dogs - with JUST chicken! 

Time: 30 mins

Ingredients:

• 1 pack chicken hot dogs
• 1.5 cups corn meal
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 large egg
• 1.5 cups vegetable oil
• Skewer sticks for holding and frying corn dogs

Recipe:

1. Heat saucepan with vegetable oil on medium heat
2. Mix all ingredients in a bowl (except the hot dogs and vegetable oil, of course)
3. Stick skewers into hot dogs until you have almost reached the top of the hot dog
4. Coat thoroughly in the mixture
5. Dip into hot oil until each corn dog is golden brown - about 2-3 mins
6. Enjoy!