Cheesy Quinoa

Cheesy Quinoa
http://tasteerecipe.com/2016/09/26/not-sold-quinoa-yet-make-cheesy-youll-feel-differently-highly-addictive/2/

You can add whatever seasonings you like on top of the garlic. Italian seasoning maybe.

Ingredients

2 cups quinoa, uncooked
3 cloves garlic, minced
1/2 cup Finely Shredded Mozzarella Cheese or Cheddar
1-1/2 tsp. salt

Directions

1. Cook quinoa as directed on package, adding garlic to the cooking water along with the quinoa.

2. Add remaining ingredients; cook and stir for a couple of minutes. or until cheese is completely melted.

Optional:
Scoop this into a casserole dish and top with shredded cheese then place it under the broiler until bubbly and browned.

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken
http://tasteerecipe.com/2016/09/26/chicken-dish-4-ingredients-chicken-knew-brown-sugar-garlic-wow/2/

Ingredients

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
salt and pepper, to taste

Directions

1. Preheat oven to 450°F and lightly grease a casserole dish.

2. In small pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar.

3. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

4. Add salt and pepper to taste.

5. Bake uncovered for 20-30 minutes.

Quick Tip: As a side with this, roasted cauliflower and buttery breadcrumbs compliments it well!

Option Try a little bit more olive oil to make it more of a sauce instead of a paste.
Try adding some onion powder.

Pizza Dough & Grilled Pizza

Pizza Dough
http://lidiasitaly.com/recipes/pizza-dough/
Yield: 2 pizza or 8? small individual pizza

Ingredients
1 TEASPOON ACTIVE DRY YEAST
1 TEASPOON SUGAR
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR THE BOWL
3 ¼ TO 3 ½ CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED
1 TEASPOON KOSHER SALT

Directions

1. In a spouted measuring cup, mix the yeast, sugar, and olive oil into 1 ¼ cups warm water (about 100 degrees, or just warm to the touch), and let sit until bubbly, about 3 minutes.

2. Put 3 cups flour in a mixer fitted with the dough hook, and add the salt.

3. Pour in the yeast mixture, and mix at medium speed until a rough, sticky ball of dough comes together, about 1 minute, adding a little more flour or water as necessary.

Add toppings
pear and cheese
caramelized onions with cheese

OR prebaked mini-pizza
ricotta and honey with toasted almonds
jam and berries
chocolate and bananas


4. Let rest 5 minutes in the mixer, then mix on low until the dough is no longer sticky, about 1 minute.

5. Oil your hands, transfer the dough to the counter, and knead until very smooth, about 30 seconds.

6. Transfer to an oiled bowl, and cover the surface of the bowl with plastic wrap.

7. Refrigerate at least 4 hours or overnight. Slowly leavened dough is tastier. Before making the pizza bring the dough to room temperature.

Grilled Pizza
http://lidiasitaly.com/recipes/grilled-pizza/

4 individual pizza

Ingredients

1 RECIPE PIZZA DOUGH, MADE WITH ONLY 1 CUP WATER (recipe) * see note below

FOR THE SAUCE
1½ CUPS DRAINED CANNED SAN MARZANO TOMATOES, CRUSHED BY HAND OR THROUGH A FOOD MILL
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 TEASPOON KOSHER SALT
½ TEASPOON DRIED OREGANO, PREFERABLY SICILIAN ON THE BRANCH
¼ TEASPOON CRUSHED RED PEPPER FLAKES
3 GARLIC CLOVES, CRUSHED AND PEELED

FOR THE TOPPING
KOSHER SALT
1 POUND FRESH MOZZARELLA, SLICED
FRESH BASIL LEAVES
FRESHLY GRATED GRANA PADANO
EXTRA-VIRGIN OLIVE OIL, FOR BRUSHING AND DRIZZLING

About an hour before you are ready to make the pizza, stir together the sauce ingredients in a medium bowl, and let the flavors blend at room temperature.

Preheat one side of your grill to high (if your grill has a thermometer, have it between 500 and 600 degrees) and the other side to the lowest heat possible.

Punch the dough down, divide it into four pieces, and let it rest on the counter and come to room temperature.

Stretch the dough into four rounds (or ovals) of about 8 inches in diameter.


Brush two sheet pans with olive oil, and lay the rounds on the pans, flipping once so they are lightly oiled on both sides.

Remove the garlic from the sauce, and discard. Depending on the size of your grill, you can make two or four pizzas at a time.

Season the rounds lightly with salt. Slide the dough rounds from the sheet pans onto the hot side of the grill; it will stretch a little more as you transfer it, and that’s okay.

Cook until the top blisters and bubbles and the bottom is cooked and charred in places, about 1 to 2 minutes, moving the dough occasionally if it seems to be cooking unevenly.

Flip over to the cooler side of the grill with the bubbly side down. (A combination of tongs and a wide metal spatula are the best tools for this job.)


Quickly cover the pizza with sauce, then a thin layer of mozzarella.

Add a few torn basil leaves, a dusting of grated Grana Padano, and a drizzle of olive oil.

Cover the grill until the cheese begins to melt, about 1 minute.

Lift the grill cover slightly to check on it, and lower the temperature if the dough is getting too charred.

Open the grill, slide the pizza to the hot side, and cook until the underside is nicely charred, about 30 seconds to a minute more, moving the pizza around the grill as necessary to avoid burning.

Using tongs, slide the pizza onto a cutting board, and serve.

* Note: The dough for grilled pizza needs to be a little sturdier to transfer to the grill, so use less water.

FOCACCIA

Focaccia
http://lidiasitaly.com/recipes/focaccia/

This savory bread is the direct ancestor of pizza and the descendant of the hearth cakes eaten throughout Europe during the early Middle Ages.

Ingredients

2 ENVELOPES (1/2 OUNCE) ACTIVE DRY YEAST
2 CUPS WARM WATER (105-115 DEGREES.)
1 TABLESPOON SUGAR
5 ½ CUPS FLOUR
1 TABLESPOON COARSE OR KOSHER SALT
3 TABLESPOONS OLIVE OIL
1 SMALL ONION, THINLY SLICED
¾ TEASPOON CRUMBLED DRIED ROSEMARY
FRESHLY GROUND PEPPER TO TASTE

Directions

In a medium-size bowl, mix the yeast, warm water, and sugar, and allow it to stand 10 minutes, until foamy.

In a large bowl, mix 5 cups of the flour and 1 ½ teaspoons of the salt, forming a well in the center. Pour the yeast mixture into the well, along with 2 tablespoons of the oil.

Stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough.

Use floured hands to mix the dough when it becomes too stiff to work with a spoon.


Dust a work surface with about ¼ cup of the remaining flour, turn the dough out onto it, and knead 10 minutes, adding flour if the dough gets sticky. (Alternatively, this step can be accomplished with the dough hook of an electric mixer.)

When the dough is smooth and elastic, shape into a small ball and place it in a greased bowl, turning it once to bring the greased side up.
Cover with a damp dish towel or plastic wrap, and allow it to rise until doubled in volume, about 30 minutes.
Punch down the dough, cover, and allow it to rise as before.


With your hands, spread and press the dough into a greased 11” X 15” jelly-roll pan, forcing up the edges to form a 1”-high wall.
With your knuckles, press the surface of the dough all over, making a pattern of indentations. Cover and let rise for 5 minutes, while the oven preheats to 450 degrees.


In a bowl, blend the remaining olive oil and salt, the onion, rosemary, and pepper.
Press down the dough with your knuckles, exactly as before.
Spread the onion mixture over the dough, leaving the edges bare, and brush the edges with whatever oil remains in the mixing bowl.

Bake for 30-35 minutes. When golden, after approximately 20 minutes, cover with foil and continue baking 15 minutes longer.
To serve, cut the focaccia into rectangles.