Main Dishes


Pizza Dough:

Makes enough for four 12’ pizza
Total time: 15 minutes + 3 hours rising ( I know I did not let it rise that long, maybe 1 hour)


1 cup warm water
1 T. sugar
1 pkg. (11/4 oz. Active dry yeast (2 ¼ tsp.)


2 ¼ cups all-purpose flour
1 cup cake flour
1 T. Kosher salt


2 T. olive oil

Combine water, sugar, and yeast. Proof until foamy, about 5 minutes. Mix flours and salt in the bowl of a stand mixer fitted with a dough hook. Add oil toyeast mixture once it has proofed, then pur into flour mixture. Knead on low speed 10 minutes ( if kneading by hand, knead same amount of time.)
Place dough in a lightly oiled bowl, turning to coat. Covrt with plastic wrap and let rise in a warm place until doubled, about 2 hours.
Punch down and divide into four balls, pinching the bottoms closed. Cove with plastic wrap, and let rise in a warm place another hour. ( I think when at your house I didn’t have time to let rise the first time, so I just made into balls and let rise awhile. It is better if you can let it rise some the first time as well.)

Roll out and place on the hottest part of grill. Use tongs to move the crust around if the grill has hot spots.
Before adding toppings move the dough to the coolest part of grill. Then return to hottest part. (Since we are both using charcoal grills and not gas just watch more carefully. The crust beginning to bubble a bit, then flip it over, and put the toppings on that have been staged ahead of time.)

PX90 Pork Loin Thanks Jaime!

16oz pork loin rubbed down with Rub.

½ t salt
¼ t pepper
½ t chili powder
½ t cumin
½ t cinnamon

Heat 2 T of oil in frying pan for about 4 minutes on each side, brown pork, add garlic/sugar mix on top and put pan in oven for 20 minutes at 350 or until cooked in center. I like to add a cup of applesauce and thinly sliced apples to the pan for the last 5 minutes to make a nice topper! Cut and serve! Yum!

¼ c brown sugar
½ T garlic, chopped fine
½ T Tobasco
Sauté til sugar is melted and garlic browned then pour over top of pork loin.

Chicken Curry in a Hurry Thanks Heather!
You can also add slivered almonds and a dash of chile pepper flakes. If you want to use yogurt instead of sour cream, just make sure that the yogurt sauce never simmers. If it does, it will curdle.
1 Tbsp corn, grapeseed, or olive oil
1 medium onion, sliced
1/3 cup golden raisins (optional)
Salt and freshly ground pepper
1 1/2 teaspoons yellow curry powder, or to taste
4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
1 cup sour cream
Minced fresh cilantro or parsley for garnish
*Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces.
1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
Serves 4.

Martha’s Mac and Cheese Thanks Heather!
Serves 8
Coarse salt and ground pepper
1 pound elbow pasta, cooked and drained
4 tablespoons butter
1 small onion, chopped
1/4 cup (spooned and leveled) all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper, (optional)
1 1/4 cups (5 ounces) shredded yellow cheddar cheese
1 1/4 cups (5 ounces) shredded white cheddar cheese
8 ounces ham, diced into 1/2-inch pieces (can use bacon instead)
2 white sandwich bread
Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with bread crumb mixture. Bake until top is golden, about 30 minutes

Creamy White Chicken Chili Thanks Kerstin!

1 pound of chicken cooked and cubed
2 cans of Great Northern beans
1 onion, medium chopped
1 c sour cream
½ c whipping cream
1 tsp vegetable oil
2 cans diced green chilies
1 can chicken broth
1 ½ tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp oregano
½ tsp pepper
¼ tsp cayenne pepper

Sauté chicken, onion and garlic powder in oil. Add beans, broth, chilies, and seasoning. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat and stir in source cream and whipping cream. Enjoy!