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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