A Perfect Feast

The Equipment I Used

A Food Processor- You’ll need this, or a blender, to make the pesto.
Pizza Stones and Pizza Peels- I recommend using these to make the pizzas. But you could also bake them on baking sheets.
A Bread Machine- I use a bread machine to make my dough. But I’ve attached my recipe for hand-kneaded pizza dough.
A Food Scale- For perfect pizza results, be sure to weigh your flour.

The Ingredients Needed for Kale and Basil Pesto Pizza

Flour- Use all-purpose flour. I always use flour from King Arthur brand flour.
Yeast- Use active dry yeast, not instant or quick acting yeast.
Kale- I used baby kale. Be sure to remove the stems.
Pine Nuts- Store any extra pine nuts in the freezer. If you don’t want to buy pine nuts, you can also use walnuts.
Mozzarella Cheese- Use fresh mozzarella cheese.

How I Made my Pizzas

First, I made my pizza dough. Take care to measure all the ingredients carefully.
Then, I made the pesto.
Finally, I added all the toppings and baked the pizzas.

If you like pizza, you need to try this cheesy and delicious Kale and Basil Pesto Pizza.

Kale and Basil Pesto Pizza

Two pizzas topped with fresh mozzarella, kale and basil pesto, and heirloom tomatoes.

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Prep Time 15

Cook Time 15

rising time 2 20

Total Time 2 50

Course Main Course

Cuisine Italian

Servings pizzas

Calories 300 kcal

Equipment

Bread Machine
2 Pizza Stones
2 Pizza Peels
Food processor

Ingredients

For the Bread Machine Pizza Dough:

1 cup water
1 tbsp. extra virgin olive oil
3 cups all purpose flour (360g)
1 tsp. each honey and salt
2 tsp. active dry yeast

For The Kale and Basil Pesto Sauce:

1 cup baby kale leaves, stems removed
⅓ cup extra virgin olive oil
2 cups fresh basil leaves
2 cloves minced garlic
2 tbsp. pine nuts
½ cup Parmesan cheese
¼ tsp. each kosher salt and black pepper

For the Pizza Toppings:

3½ cups fresh mozzarella cheese, thinly sliced, and divided
4 red and yellow heirloom tomatoes

For the Garnishes:

¼ cup fresh basil leaves
½ cup finely grated Parmesan cheese
¼ tsp. crushed red pepper flakes
1 tbsp. pine nuts

Instructions

Begin by making the pizza dough: Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine. Select the dough cycle and press start.
While the dough is rising, make the kale and basil pesto: Add all the ingredients to the food processor, except the oil. Pulse until everything is ground up. With the motor running, stream in the olive oil. Process until the pesto is fully combined.
Preheat the oven to 425 degrees, with two pizza stones inside of it.
When the dough cycle is done, dump the dough on to a floured board and divide in half. Press or roll the dough in to two twelve- inch circles, right on two parchment covered pizza peels. Brush them with olive oil and cover with plastic wrap and let them rise for thirty minutes. Top the dough rounds with about two thirds of the pesto sauce and the three cups of the mozzarella cheese.
Using the pizza peels, slide the parchment and pizzas onto the pizza stones. Bake for 10 minutes. Remove the pizzas and top them with the tomatoes and a half cup more mozzarella. Bake for five minutes.
Garnish the pizzas with the pine nuts, the rest of the pesto, the Parmesan, red pepper flakes, and basil.

Nutrition

Calories: 300kcal

Keyword meatless

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Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.

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Prep Time 13

Rising Time 1 30

Total Time 1 43

Course Main Course

Cuisine Italian

Servings pizzas

Ingredients

1 cup warm water (110 degrees)
1 tsp. honey
2¼ tsp. active dry yeast
3 cups bread flour
1 tsp. salt
¼ cup extra virgin olive oil

Instructions

In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.

Keyword bread

Tried this recipe?Let us know how it was!

meatless

by Sharon

January 25, 2023

Apple Pancakes with Berry Syrup

Apple Pancakes with Berry Syrup are one of our favorite breakfasts. I start this pancake breakfast by making an easy mixed berry syrup and some fresh whipped cream. Then, I make some light and fluffy pancakes filled with grated apples. We like these pancakes for …

breakfast

by Sharon

January 20, 2023

Apricot and Almond Granola Bars

Apricot and Almond Granola Bars are one of our favorite sweet treats. I start these bars by mixing together oats, almonds, sunflower seeds, and dried apricots. Then, I stir them together with butter, sugar, and maple syrup. Next, I bake the bars until they’re nice …

dessert

by Sharon

January 3, 2023

Pork Tacos with Pineapple Salsa

Pork Tacos with Pineapple Salsa are one of our favorite winter dinners. I start this recipe by making some zesty bourbon barbecue sauce. Then, I bake some pulled pork, until it’s fall-apart tender. Finally, I spoon the pork and barbecue sauce into flour tortillas and top them with pineapple salsa and a cilantro crema. We like these tacos for several reasons. First of all, I like that this recipe uses pulled pork. Since, I like to make pulled pork and store it in the freezer. That way, I can use it to make four or five dinners, since it makes so much. Secondly, I like that once the pork is cooked, these tacos only take minutes to assemble. And, lastly, we all love the tender pork, the sweet and spicy barbecue sauce, and the fresh pineapple salsa.

The Equipment I Used

A Dutch Oven- I like to bake my pork in an enameled cast iron Dutch oven. But you can use any oven-safe pot or casserole dish covered with a tight-fitting lid, or aluminum foil.

The Ingredients Needed for Pork Tacos with Pineapple Salsa

Ketchup- For the base of the bourbon barbecue sauce, I use Heinz organic ketchup.
Pork- Use a boneless pork butt for this recipe.
Chicken Stock- I always use my homemade chicken stock for this recipe. The recipe is below.
Bourbon- This adds a nice flavor to the barbecue sauce, but if you don’t have any, you can just leave it out.
Pineapple- Use a fresh, ripe pineapple to make the salsa.

How I Made my Pork Tacos

First, I made the barbecue sauce. Be sure to watch the pot, so that the sauce doesn’t burn.
Next, I baked the pork. Take care to make sure the pot is tightly covered.
Finally, I shredded the pork and put some in the tortillas topped with the salsa and the crema.

If you like tacos, you need to try these tender and tasty Pork Tacos with Pineapple Salsa.

Pork Tacos with Pineapple Salsa

Tender pulled pork in a bourbon barbecue sauce in soft tortillas with a pineapple salsa, avocado and a cilantro crema.

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Prep Time 10

Cook Time 5 10

Total Time 5 20

Course Main Course

Cuisine Tex-Mex

Servings

Calories 310 kcal

Ingredients

For The Pulled Pork:

2 onions, cut in half inch slices
3 pounds boneless pork butt
½ tsp. cayenne pepper and kosher salt
1 tsp. black pepper, garlic powder, and cumin powder
2 tsp. each chili powder and paprika
6 cloves garlic, peeled
1 cup chicken stock
¼ cup dark brown sugar

For the Bourbon Barbecue Sauce:

2 tbsp. unsalted butter
1 cup minced onions
2 tbsp. chopped garlic
¼ cup bourbon
2 tbsp. honey
2 tbsp. Worcestershire sauce
¾ cup ketchup
1 tsp. soy sauce
2 tbsp. rice wine vinegar
½ tsp. black pepper

For the Pineapple Salsa:

1½ cups diced pineapple
½ cup diced red bell pepper
¼ cup minced red onions
¼ cup minced cilantro
¼ cup minced jalapenos
2 tbsp. lime juice

For the Cilantro Crema:

½ cup each mayonnaise and sour cream
¼ cup minced cilantro leaves
1 sliced scallion
2 tbsp. each lime juice and lime zest
½ tsp. chili powder
2 cloves minced garlic

To assemble the tacos:

8 small flour tortillas

Instructions

Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
While the pork cooks, make the barbecue sauce, cilantro crema and the pineapple salsa.
For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using for the tacos.
For the Pineapple Salsa: Simply combine all the ingredients in a bowl.
For the Cilantro Crema: Mix the ingredients together in a small bowl.
To Assemble the tacos: In a cast iron skillet, on medium heat, toast up each tortilla on both sides. Fill the tortillas with some pork, some salsa and some crema.

Nutrition

Calories: 310kcal

Keyword pork

Tried this recipe?Let us know how it was!

Chicken Stock

Homemade chicken stock

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings cups

Ingredients

4½ lbs. chicken breasts and wings with skin and bones
10 cups water
2 peeled onions
2 peeled carrots
3 peeled parsley roots
1 tbsp. kosher salt
4 stalks celery
1 peeled parsnip
2 tbsp. garlic cloves
1 cup fresh parsley and fresh dill

Instructions

Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

Tried this recipe?Let us know how it was!

pork

by Sharon

January 2, 2023

Three Cheese Chicken Parmesan

Three Cheese Chicken Parmesan is one of our favorite winter dinners. I start this chicken dinner by making a marinara sauce, flavored with onion, garlic, and cubanelle peppers. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I top …

chicken

by Sharon

December 31, 2022

Linguini with Lobster and Puttanesca Sauce

Linguini with Lobster and Puttanesca Sauce is one of our favorite seafood dinners. I start this lobster dish by making a fresh tomato puttanesca sauce. Then, I add cooked lobster and heat it until it’s just warmed through. Finally, I toss the lobster and sauce …

seafood

by Sharon

December 19, 2022

Peppermint White Chocolate Biscotti

Peppermint White Chocolate Biscotti are one of our favorite Christmas treats. I start these cookies by stirring together an easy biscotti batter. Then, I bake the biscotti and slice them into thin strips. Finally, I dip them into melted white chocolate and crushed candy canes. We like these biscotti for several reasons. First of all, I like that I can make these scrumptious biscotti in just about one hour. Secondly, I love that these are so fun and festive. Truly, nothing gets me more in the mood for the holidays then Christmas baking. And, lastly, we all love the sweet white chocolate and the zesty peppermints.

The Equipment I Used

A Food Scale- For perfect biscotti, be sure to weigh your flour and sugar.
An Electric Mixer- I used an electric mixer to make my biscotti dough. You could also stir it up with a spoon.
A Baking Sheet- Use a shiny baking sheet with low sides.
Parchment Paper- Line your baking sheet with parchment paper.

The Ingredients Needed for Peppermint White Chocolate Biscotti

Flour- Use all-purpose flour. I always use King Arthur brand flour.
Butter-Use unsalted butter. I always use Kerry Gold Irish butter.
Extracts- I used almond and vanilla extracts. For more peppermint flavor, use peppermint extract.
Chocolate Chips- For dipping the chocolate, use white chocolate chips.
Vegetable Shortening- Use this to stir into the chocolate so that it will cling to the cookies. I used the Crisco brand.
Peppermints- You’ll need crushed up candy canes or peppermints.

How I Made my Cookies

First, I mixed up the biscotti batter. It’s important to cream together the butter and sugar well.
Then, I formed the dough into loaves and baked them.
Next, I sliced the loaves into biscotti.
Finally, I dipped the ends of the biscotti into the melted chocolate and rolled them in peppermints.

If you like candy canes, you need to try these sweet and yummy Peppermint White Chocolate Biscotti.

Peppermint White Chocolate Biscotti

White Chocolate chip biscotti dipped in white chocolate and crushed candy canes.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine Italian

Servings cookies

Calories 140 kcal

Ingredients

3 cups all purpose flour (360g)
1 tsp. each baking powder and salt
8 tbsp. unsalted butter (112g), softened
1 cup granulated sugar (200g)
3 large eggs, at room temperature
1 tsp. each almond and vanilla extracts
¾ cup white chocolate chips

For the Biscotti Topping:

1 cup white chocolate chips
2 tsp. vegetable shortening
1 cup peppermints or candy canes, crushed

Instructions

Preheat the oven to 350 degrees.
In a bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer, with the paddle attachment on, cream the butter and sugar together until just combined. Add the eggs and extracts and beat until well combined. Then, add the sifted ingredients and beat just until no streaks of flour remain. Stir in the chocolate chips.
Line a baking sheet with parchment paper. Divide the dough into four balls, and then shape them on the baking dish into four loaves, about three inches wide and an inch high. Bake for 27 to thirty minutes, or until the edges turn light brown.
Slice the loaves into slices, about ¾ of an inch thick. Let them cool on a wire rack.
For the Biscotti Topping: Place the chips and shortening in a small bowl and microwave for ten seconds. Stir. Repeat until the chocolate is melted and smooth. Place the cookies on a wax paper lined pan. Dip the cookies into the chocolate. Then, dip the cookies into the crushed candy canes. Let the chocolate harden before serving.

Nutrition

Calories: 140kcal

Keyword cookies

Tried this recipe?Let us know how it was!

dessert

by Sharon

December 15, 2022

Watermelon Feta and Pomegranate Salad

Watermelon Feta and Pomegranate Salad is one of our favorite summer salads. I made it a lot all summer but am just getting around to posting it on this blog now. I start this salad by making a quick Lemon Mint Vinaigrette. Then, I tossed …

vegetables

by Sharon

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