Pizza Dough

This is from Mario Batalli (sp?) on the Food Network. Sorta. I've done it by hand so much that it's partly mine now.

This is how it goes...

I turn on the tap so the water coming out warms up.

Then I go to the mixer (Kitchen Aid) and dump into the bowl:

4 cups flour (sort of) (This is for 2 pizzas.)

I go back across the kitchen and get a drinking cup out of the cupboard. I put a dollop of olive oil in it. I add about an inch (or a little more) of white wine, but if I don't have it, red, and a spoon of honey. Then I go back to the tap and add roughly one cup of water. I stir that up and then go to the fridge and take out my big jar of yeast. I pour a nice little pile into the palm of my hands (I have pretty large hands for a woman), and dump that into the water. Mix again.

Then I go back over to the mixer and dump this concoction on top of the flour and put the dough hook down into it. Fasten the lock and turn it on. And let it go for a while. (5ish minutes) Keep an eye on it and add more water or flour till it looks right - that's supposed to be all clumped together and if it's perfect you should be able to stick you finger in it like the Pillsbury Dough Boy. That doesn't often happen, but close enough on either side is good.

I let it rise for a while (double is supposed to be what you are shooting for, but I go with whatever our time-table is). I put a tablespoon of olive oil on 2 pizza stones. Then I split the risen dough in half, plop it onto the oil and start pushing out a circle. I flip it over and push again about 4-5 times...till it fills the stone with a nice ledge for the edge.

Bake it at 400 or hotter for 10-12 minutes and then take it out and pour on the marinara and put on the cheese and toppings. About 5-10 more minutes and it's ready!

Parmesan-Crusted Pork Chops

2 large eggs

1 c grated Parmesan cheese

4 center-cut pork loin chops (1/2" - 3/4" thick)

salt and pepper

6 T olive oil

Whisk eggs and put in a dish. Put cheese in a dish. Put bread crumbs in a dish. Salt and pepper the chops. Coat them with cheese - press it in. Dip them in the eggs. Coat completely with the crumbs. Fry in the oil - for about 6 minutes each side.

This recipe is the BEST!! I served it with green beans that had Wegmans basting sauce on them and that was all we needed. Huge hit at my house. We'll do this one a lot!!

Pork Tenderloin with Cucumber-Mango Salad

This is super easy, and is great for left-over. I got it from Better Homes and Garden. It's low calorie and fat, too, if you care.

Preheat the oven to 425.

Line a pan with foil. Mix the following spices, save one teaspoon of it and put the rest on top of the foil and roll a 1 1/2 pound Pork Tenderloin in it to coat the outside:

2 T brown sugar

2 t Five Spice Powder

Cook for 20 minutes - take out and cover with foil and let sit. Test the inside of the meat. It should be 160 degrees when you eat it. (I checked it before I took it out and if it's 155 before you put the foil on top and let it sit for a few minutes, you'll be fine.)

Mix:

1 mango, peeled and chopped

1 cucumber, peeled and chopped (you can take out the seeds if you like)

jalapeno pepper, sliced

1 t of the spice mix above

Serve the pork with the salad.

Mediterranean Macaroni & Cheese

Preheat oven to 400.

Butter an 8" casserole dish (pretty deep).

Boil:

8 oz macaroni al dente. Drain. Set aside.

Drain the liquid off a can of diced tomatoes. Add to that 1/3 cup of chopped kalamata olives and 1 teaspoon of oregano. Set aside.

Melt 1/4 cup butter in a saucepan. Add 1 clove of garlic, minced. Saute. Then slowly add 1/4 cup flour and then 2 cups milk. Stir with a whisk for a few minutes, till it thickens. Then add 4 oz of crumbled feta. When that is melted, add the tomatoes and pasta. Put in the buttered dish. Crumble additional 4 oz of crumbled feta.

Bake for 20-25 minutes or until brownish on top.

I got this recipe from Everyday Food. Says it serves 6 and has 411 calories each serving. You could add chicken or meat to it and make it more!! John said he'd like it better with asiago or parmesan on top rather than the feta. I think goat and/or blue would be a good substitute as well. I think more tomato mix to pasta ratio could be higher, too. Definitely a keeper recipe though!