Tag Archives: pizza

BBQ Chicken & Blue Cheese Sfincione

One of my menu favorites – Sfincione!  Sfincione is  Sicilian pizza and sounds a lot more complicated than it really is. It all starts with pizza dough. I prefer homemade pizza dough and have an awesome recipe HERE. I learned how to make pizza dough during my last trip to Napa and have been turning them out ever since. Not only did Chef T teach me how to make awesome pizza, he kindly gave me the Sfincione as a bonus recipe. Continue reading

Frito Chili Pizza Pie

Homemade pizza has become one of my favorite family meals for many reasons. First ((and most importantly)) it tastes SO good. Second, I am just so very tickled that I have figured out at least ONE way to use yeast correctly; am I the only one who is scared of yeast?! Third, creating new flavors of dough & topping combinations is very liberating ((it’s also an EXCELLENT way to clean out the fridge…))! But most of all, I love how interested in cooking the kids become and the dinner table is certain to be packed with happy eaters. Continue reading

An Okie Girl’s Take on Homemade Spicy Peanut Sauce

True confessions: My refrigerator is a messy, messy beast. I have 9 types of mustard ((that is a whole other story)), at least 7 jars of pickles ((spicy pickles are my fave!!)), ketchup, mayo, several salsas, sriracha, wing sauce, olives, pasta sauce, some random leftovers, cookie dough, jams, soy sauce, eggs, cream, milk — well, you get the picture. I cringe at the thought of sharing an unfiltered photo. But, I simply opened the doors, resisted the urge to repair the mess & told the fridge to smile and say “cheese” — haha, cheese!! Prepare to be “fridge flashed” ((eek))!! Continue reading

Becoming a Pizza Maker ((and a little peek into my trip to Napa))

About a year ago, I had the great privilege and fun treat of learning to make pasta from Chef/Owner : Tyler Rodde  ((Chef Tyler — “CT”)) at Oenotri in Napa. ((You can read all about that trip & pasta recipe HERE)) After 12 months of practicing pasta production ((and eating — yum.)), I got the opportunity to return to the Oenotri kitchen for more cooking lessons.

BTW, I will share a brief “Becoming a Pasta Maker 2.0” in an upcoming post ((so get ready)). Continue reading

 
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