1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes
1/2lb fresh mozzarella, cut into cubes
1 cup pitted Italian Green olives
1 cup pitted taggiasca olives
1 cup artichoke hearts, quartered
4 cloves of garlic
2 sprigs fresh rosemary
1 pinch dried thyme
1/4 cup olive oil
1/4 cup champagne vinegar
juice of half a lemon
juice of 1 orange
pinch of salt and pepper
Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!
8 ounces ground pork
2 tsp soy sauce
2 tsp Shaoxing wine
2 tsp cornstarch
1/2 tsp sesame oil
1/2 tsp ground fresh ginger root
1 clove garlic, diced
2 green onions chopped fine
about 20 round pot sticker/won ton wrappers and a small bowl of water to dip your fingers in to seal wrappers
1 Tbsp veggie oil
1/4 cup of water
In a small bowl mix all of your filling ingredients together with a wooden spoon. Using a 1 Tbsp cookie scoop, fill each pot sticker wrapper with filling mixture. Placing filling in center of wrapper. Dip your finger in water bowl and seal each wrapper by folding in half.
Once you have all your wrappers filled and sealed, place oil in skillet and heat until hot in medium high heat. Add Pot stickers to pan and cook for about 2 minutes. Carefully pour 1/4 cup water into skillet and place lid on skillet to steam your pot stickers for 8-10 minutes or until water have evaporated. Once water has evaporated remove lid and let pot stickers brown for 2-4 minutes. Enjoy with your favorite pot sticker dipping sauce.
1 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 tsp sesame oil
1/4 tsp chili oil
mix all together and get dipping !! 🙂
Thin Pizza Dough
1 package active dry yeast (2-1/4tsp)
2 tsp sugar
1 cup warm water
1/4 cup vegetable shortening
3 cups flour
2 tsp salt
In bowl of electric mixer with whisk attachment add yeast, sugar, water and shortening, whisk together to make a paste. Add the flour and salt and mix with the dough hook, until combined and dough begins to pull away from the sides of the bowl and attach to the hook. Remove the dough from the bowl and grease I large bowl with nonstick spray or olive oil. Place dough in greased bowl and cover with plastic wrap. Allow to rise at least one hour or until double in size.
Roll dough into 2 balls and let rest for another 20 minutes, the dough is then ready to be used.
Makes 2 (12 inch pizzas)
To Make A Cheese Pizza
Preheat oven to 500 degrees. Dust pizza pan with corn meal.
Roll out dough about a 1/2 inch thick and place on dusted pizza pan
1 cup tomato sauce
2 cups mozzarella cheese
1/4 cup grated parmesan
Add tomato sauce to the top of your already rolled out pizza dough, leaving a 1/2 inch border. Top with mozzarella cheese and then sprinkle with parmesan cheese.
Bake at 500 degrees for 10-13 minutes or until cheese is bubbling and edges are golden brown. ENJOY!! 🙂
Preheat oven to 425 degrees. Line one large baking sheet with parchment paper and set aside.
1/2 cup grated parmesan cheese
1/2 cup shredded parmesan cheese
Garlic powder and black pepper
Slice your zucchini in 1/4 inch rounds and set on your prepared Baking sheet. Sprinkle with garlic powder and pepper. Using a spoon place grated on top of each zucchini round. Sprinkle with shredded parmesan cheese. Place in the oven and bake at 425 degrees for 15-20 minutes. Serve with some ranch dipping sauce and enjoy!! 🙂
****This recipe was adapted from http://www.fivehearthome.com*****
Preheat oven to Broil. Line on baking pan with foil
1 loaf crusty Italian bread, sliced down the center
1/4 cup of butter
1 Tbsp chopped garlic
12 artichoke hearts that have been packed in water, chopped
1-1/2 cups shredded mozzarella cheese
1/2 cup shaved parmesan cheese
1/2 cup sour cream
1/2 cup shaved parmesan for top of bread
In a skillet melt butter, add garlic and cook just until garlic gets toasty. Add artichoke hearts, mozzarella, 1/2 cup parmesan and sour cream. Stir until combined well, once combined remove from heat.
Place cut bread on your prepared baking sheet. Slather your artichoke mixture on top of your bread and then top with other 1/2 cup of shaved parmesan. Broil 3-5 minutes watching very closely as you do not want to burn your bread but you do want to melt your cheese. Slice and serve warm. ENJOY;)
Recipe Adapted from The Girl Who Ate Everything
1/2 package of puff pastry 1 sheet, thawed
1 Tbsp water
1 lb Brie cheese wheel
Preheat oven to 400 degrees. Beat your egg with water and set aside (egg wash) Once your puff pastry sheet had thawed. Roll it out into a 14 inch square. Cut of the corners, set aside to roll out and decorate your Brie en croute if you like. Brush the edges of circle with your egg wash, fold your pastry up of cheese and seal brushing with egg wash to seal. Trim your excess pastry. Place seam side down on a baking sheet. Decorate with pastry scraps of you like. Brush entire top and sides with egg wash and bake at 400 degrees for 20 minutes or until golden brown. Let set about 30 minutes before serving. ENJOY:)
1 package active dry yeast
1 cup warm water
2-1/2 cups flour
1-1/2 tsp salt
1-1/2 Tbsp extra virgin olive oil
In bowl of mixer with dough hook attachment….
Combine yeast, water, olive oil and salt, stir well. Let set for 5 minutes. After 5 minutes add half of the flour to you mixing bowl with dough hook on speed 2 mix until incorporated. Add rest of flour and continue on speed 2 until a smooth elastic ball has formed. Turn dough in a lightly oiled bowl and flip dough once, Cover with a damp tea towel and let rise at least 2 hours.
Divide the dough into 4 equal parts and form into four balls. Let rest 15 minutes on lightly oiled baking sheet.
Roll into 4 six inch circles. Fill half of the circle with whatever toppings you like and lots of cheese. Fold other half of the circle over and crimp with a fork.
Bake in a preheated 475 degree oven for 12-16 minutes or until golden brown. I like to enjoy mine with marinara sauce to dip in. ENJOY!! 🙂