Wednesday, February 27, 2013

Thai Sweet Chili Salmon

Ethan is not the biggest fan of fish, unless it is fried, but he does like salmon. I was so excited when I discovered this, for some reason, he hides these tid-bit pieces of information. We have been having salmon once every other week, I don't want to push it too far.

This has by far been his favorite salmon recipe. He said the sauce was delicious and the salmon did not taste "fishy" at all. I will agree with him the sauce that this salmon was marinated with and then topped with the reserve is delicious. It gives it just enough flavor without overpowering the fish.

We served this salmon with cous cous, a spinach salad, and drop biscuits. I definitely recommend serving the salmon with a grain that can pick up this wonderful sauce.
Source: Once Upon a Chef, via So Tasty, So Yummy

4 pieces of Salmon, 6 oz. each, skin on
6 tablespoons of Thai Sweet Chili Sauce
2 tablespoons of Soy Sauce
1 tablespoon of Sriracha
1 tablespoon of Ginger,fresh, peeled and finely grated or 1/4 teaspoon dried

First, combine the chili sauce, soy sauce, sriracha, and ginger together in a small bowl. Remove 1/4 cup of the marinade and set aside.

Now, place the salmon in a shallow baking dish, skin side up, pour the marinade over the salmon. Cover and refridgerate for one hour.

After an hour has elapsed, pre-heat the broiler.

Next, place the salmon on a baking sheet prepared with aluminum foil and nonstick cooking spray, skin side down. Drizzle a little of the marinade on the top of the fish, careful not to spill on the pan, it will burn.

Now, broil the salmon for 6-10 minutes, until browned in spots.

Serve with the reserved sauce poured on top of the salmon.


Happy Cooking,
The Barbee Housewife

Tuesday, February 26, 2013

Lime-Honey Fruit Vinaigrette

This past weekend, I served a brunch. We had our famous spicy chorizo hash, french toast bake, and I knew we needed a fruit salad in the mix. I love having a fresh fruit salad for brunch with a light vinaigrette. This vinaigrette is perfect, it has the sweet from the honey and just a little tang from the lime juice. This vinaigrette only takes a few minutes to throw together and will boost your fruit salad to the next level.

1/4 cup of Lime Juice, freshly squeezed
1/2 cup of Honey

First, whisk the lime and honey together in a small bowl. A tip is to coat the measuring cup with cooking spray or coconut oil before measuring the honey. It will slide right out.

Now, once the ingredients are well combined, pour over 8 cups of fresh fruit. Use whatever your favorite combinations are.


Happy Cooking,
The Barbee Housewife

Monday, February 25, 2013

Tomato-Basil Soup

There is a blizzard in West Texas and I am right in the middle of it. Are you wondering if you just read that right, blizzard and West Texas in the same sentence. It is true and it is crazy! The wind is always strong and wild out here, but with the snow, it is a dangerous mixture. I have stayed holed up inside all day, safe with my fur babies. We needed a comforting meal tonight and this is it. It is hearty and will keep us warm.

I am obsessed with tomato basil soup, and not just any tomato basil soup, the one from La Madeline. The worst part about being obsessed with this soup is that it would take me 5 hours to get to the closest one. Yeah, that is so bad.

I have been on the search to make the perfect tomato basil soup, one that could just come close to being as good as La Madeline's. I found it, and I think it is better. It is perfect. This is not just another copy-cat recipe, it is better than the original. It is so creamy and delicious. The best part? It is super cheap to make, not to mention easy. Another bonus, Ethan likes it! I was shocked when I found out that he too, liked tomato basil soup. I served this with sliced french baguette topped with sharp white cheddar cheese.
Source: Houston Press

4 cups of Whole, Peeled, Canned Tomatoes, crushed
4 cups of Tomato Juice
12-14 Basil Leaves, fresh
1 cup of Heavy Cream
1 stick of Butter, unsalted
1/4 teaspoon of Cracked Black Pepper

First, in a large saucepan, combine the tomatoes and juice together. Simmer for 30 minutes. Let the soup cool slightly.

Next, puree the soup with the basil leaves in small batches in a blender/food processor/or using an immersion blender.

Now, return the soup to the saucepan and add the cream and butter, stir over low heat until the cream and butter and incorporated well.

Serve with warm crusty bread, grilled cheese, or cheese quesadilla.


Happy Cooking,
The Barbee Housewife

Thursday, February 21, 2013

Mushroom Melt Sandwich

Sometimes, during the week, you just need a quick and easy lunch. Well, this is not necessarily the quickest and easiest, but it will take you under 20 minutes to make. If you want quicker, go for a salad or leftovers. Meanwhile, I will be eating this delicious mushroom melt.

It is the best sandwich in the world. The ooey-gooey cheese melts with the sautéed mushrooms and do not even think about skipping the wine. It adds a new depth of flavor that you will not regret. This recipe is just for one sandwich, since Ethan does not like mushrooms, but it can easily be doubled and make all at once. I served this on regular sandwich bread, whole wheat, 45 calories a slice, that makes up for the cheese, right? This is one of my all time favorite lunch sandwiches, I have had it many times and this is the best picture I could get.
Source: Closet Cooking

1/2 tablespoon of Butter, + 1 tablespoon for coating the bread
1/2 tablespoon of Olive Oil
1/2 an Onion, diced
4 oz. of Cremini Mushrooms, sliced
1 clove of Garlic, minced
1/2 teaspoon of Thyme, chopped
2 tablespoons of White Wine or Broth
Salt and Pepper, to taste
1/2 tablespoon of Parlsey, chopped
1/2 cup of Mozzarella Cheese
2 tablespoon of Parmesean Cheese
2 slices of Bread

First, heat the butter and oil in a small skillet over medium heat.

Next, when the butter and oil is hot, add the onion and saute until tender, about 5 minutes.

Now, add the garlic and thyme, and saute until fragant about 1 minutes.

Then, add the mshrooms and saute until in they caramelize and turn golden brown about 10 minutes.

After they have carmelized, add the wine, scrape up any brown bits. When most of the liquid has evaporated, about 2-3 minutes, season with salt and pepper and add the parsley.

Now, remove from the pan from the heat and place the mushrooms in a small bowl and stir in the cheese.

Next, butter one side of each slice of bread. Place the pan back on the oven and place one slice of the bread butter side down, top with the mushroom mix. Cook for 2 minutes, until the bread is golden brown, flip the sandwich and cook for 2 more minutes.

Serve warm.


Happy Cooking,
The Barbee Housewife

Wednesday, February 20, 2013

Crock-Pot Greek Beef Ragout

You know those comfort foods that are perfect for a cold day? Add this to your list. It is so easy to make and will have the whole house smelling divine. This beef has traditional Greek flavors that will make your tastebuds go crazy. The cinnamon and allspice accompany the beef so perfectly. I served this over whole wheat pasta with a simple side salad. This was the perfect meal and it reheated wonderfully, which is always a plus in my book. This is easily one of my new favorite ways to prepare roast beef. I am always up for meat that is cooked low and slow all day in the crockpot.
Source: Elly Says Opa! 

1 Beef Roast, 2.5-3 lbs.
1 tablespoon of Olive Oil
1 Large Onion, diced
3 cloves of Garlic, minced
1 can of Tomato Sauce, 15 oz.
1 can of Beef Broth, 15 oz.
1 Cinnamon Stick
2 Bay Leaves
1/2 teaspoon of Allspice
Salt and Pepper
Pecorino Cheese for topping


First, get out your crockpot.

Next, liberally season the beef with salt and pepper.

Now, heat the olive oil in a large skillet over medium-high heat. When the oil is hot brown the beef well on each side, a couple of minutes per side. Move the beef to the crock-pot.

Next, add the onion to the hot pan and sauté for about 3 minutes. Now, add the garlic, tomato sauce, broth, and salt and pepper to taste. Scrape up the browned bits and cook for 3-5 minutes to heat the mixture. When heated, pour the sauce over the beef in the crock-pot.

Cook on low for 7-8 hours, it can go longer if needed, it will just get more tender the longer you cook it. Remove the cinnamon stick and bay leaves. Shred the beef with two forks and serve over warm pasta sprinkled with pecorino cheese.


Happy Cooking,
The Barbee Housewife

Tuesday, February 19, 2013

Thai Chicken Lettuce Wraps with Tangy Peanut Sauce

Tangy peanut sauce is so good. It is one thing that Ethan loves at Thai restaurants, so I knew he would love this. This recipe could not be any easier and is perfect for a weeknight meal with plenty of leftovers for a fabulous lunch. The peanut sauce can be stored in an air-tight container in your refrigerator up to a week and you can put it on anything you want. I love it will grilled skewers of meat or even topped on a grilled chicken sandwich.
Source: Perry's Plate

For the Wraps:
3-4 Chicken Breast, grilled and diced
12 Bibb or Butter Lettuce Leaves, washed and patted dry
4 Cabbage Leaves, thinly chopped
1 Cup of Shredded Carrots
1 Cup of Raw Broccoli, finely chopped
1/4 cup of Scallions, thinly sliced

For the Sauce:
1/2 cup of Peanut Butter
1/4 cup of Lime Juice, freshly squeezed
2 teaspoons of Fish Sauce
2 teaspoons of Sesame Oil
2 teaspoons of Rice Vinegar
2 teaspoons of Honey or Age Nectar
1/4 cup of Water
1/4 cup of Cilantro, minced
2 cloves of Garlic, minced
2 teaspoons of Ginger, freshly minced or grated
1 teaspoon of Chili Powder


First, make the peanut sauce.

In a quart jar, combine the peanut butter, lime juice, fish sauce, sesame oil, vinegar, honey and water. Seal the jar and shake well. Now, add the cilantro, garlic, ginger, and chili powder and seal and shake again until the ingredients are combined. Store in the refrigerator until you are ready to use and up to one week.

Now, to assemble the wraps, on one lettuce wrap place one tablespoon each of the cabbage, carrots, broccoli, scallions, and chicken. Drizzle with the peanut sauce and serve.


Happy Cooking,
The Barbee Housewife

Friday, February 15, 2013

Slow-Roasted Tomatoes

For Valentine's Day dinner, last night, I got wined and dined at home by my husband. He did an excellent job, scratch that an outstanding job. On the menu was: appetizers: grilled lemon pepper shrimp and st. germain cocktails, entree: pepper-crusted filet mignon, creamed spinach, slow-roasted tomatoes, dessert: peanut-butter chocolate fondue with strawberries, bananas, angel food cake bites, and a bottle of Rose Champagne. Oh. My. Goodness. He really blew it out of the park.

One of the things that really stood out to me in this wonderful dish was the slow roasted tomatoes. They were bursting of flavor and would be a perfect side dish for basically any meal and in any season. These were so excellent. They did not take much preparation, but they sure did impress me. Feel free to double, triple, quadruple, this recipe.
Source: Martha Stewart

3 Plum Tomatoes, halved lengthwise
1 tablespoon of Olive Oil
1 teaspoon of fresh Thyme Leaves or 1/4 teaspoon of dried
Coarse salt and freshly ground Black Pepper

First, pre-heat the oven to 325 degrees.

Next, place the tomatoes on a rimmed baking pan, cut side up. Drizzle them with the oil and thyme. Liberally coat them with salt and pepper.

Now, roast the tomatoes for 90 minutes until the tomatoes begin to collapse, brush occasionally with pan juices.


Happy Cooking,
The Barbee Housewife

Thursday, February 14, 2013

Baked Cake Donuts with Chocolate Glaze

Happy Valentine's Day!

This year I promised Ethan I would make him a special breakfast, because he insisted on making me dinner! I have been wanting to make baked donuts and these were perfect. They were ready in less than 20 minutes, making this a do-able recipe for a weekday morning. These are so delicious and I have a feeling he will be wanting them all the time before he leaves for the day.

These are made with ingredients you most likely already have in your pantry. Your wallet thanking you for not stopping at the donut shop on the way to school or work. Bonus, they are baked=healthy right? Ha, well on Valentine's Day, it is okay! Indulge and make these sweet treats for you and your sweeties.
Source: Southern Pink Lemonade

For the Donuts:
1/3 cup of milk + 2 tablespoons
1 1/2 teaspoons of Vinegar
3/4 cup of Flour
2 tablespoons of Cornstarch
1 teaspoon of Baking Powder
1/2 teaspoon of Salt
1/3 cup of Sugar
1 Egg, lightly beaten
1 tablespoon of Butter, melted

Chocolate Glaze:
1/2 cup of Semi-Sweet Chocolate Chips
1 tablespoon of Canola Oil
2 teaspoons of Corn Syrup
1 teaspoon of Water


First, pre-heat your oven to 425 degrees. Lightly grease your donut pan.

Now, melt your butter in the microwave. Set aside. Mix the milk and vinegar in a small bowl and set aside.

Next, sift the flour, cornstarch, baking powder, salt, and sugar together.

Now, stir the egg and butter into the milk mixture. Now pour all into the dry ingredients and stir until just mixed.

Evenly distribute the batter into your donut pan. Bake for 7-8 minutes.

Let cool for 1-2 minutes on the pan and then on a wire cooling rack.

When they are cool, make the glaze. In a microwave-safe bowl, add the chocolate chips, oil, corn syrup, and water together. Microwave on 30 second intervals until melted.

Dip half of the donut into the glaze and top with sprinkles.


Happy Cooking,
The Barbee Housewife

Tuesday, February 12, 2013

Champagne Chicken Pasta

This is one of my all-time favorite creamy, chicken, pasta dish, but then again, I do like most all of them. This one is different. It has champagne in the sauce and mushrooms, two of my favorite food groups.

This dish is easy enough for any beginner cook to achieve and tastes like a professional chef made it. This is the perfect special occasion meal. This recipe only uses 1/2 cup of dry champagne, so then you can put the bottle on ice and enjoy it with your meal. It complements it perfectly, but what doesn't go well with champagne?

To make this meal complete, serve with a salad and of course your favorite dessert.
Source: So Tasty, So Yummy

1/4 cup of Flour, + 2 tablespoons
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
2 tablespoons of Parmesan Cheese, grated
2 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
2 tablespoons of Olive Oil
2 tablespoons of Butter
1/2 lb. of Mushrooms, quartered
1/2 cup of Dry Champagne
3/4 cup of Half and Half
1/4 teaspoon of Red Pepper Flakes
1/4 teaspoon of Tarragon
8 oz. Pasta, I recommend Angel Hair or Fettuccine Pasta

First, pre-heat the oven to 200 degrees.

Now, cook the pasta according to directions on the package. When finished, drain and set aside.

Next white the pasta is cooking, in a small bowl mix together the 1/4 cup of flour, salt, pepper, and parmesan. Dredge the chicken in the mixture, until well coated.

Now, heat the olive oil and butter in a  large skillet over medium-high heat. Brown the chicken on each side about 3-4 minutes, until cooked thoroughly. Remove the chicken from the skillet and place onto a baking sheet and place in oven to keep warm.

Next, add the mushrooms and 2 tablespoons of flour to the pan, sauteing for about a minute. Add the champagne and scrap up any browned bits on the pan. Reduce the sauce by half. Whisk in the half and half, red pepper, and tarragon. Sprinkle with salt and pepper to taste. Heat the sauce until the desired consistency is achieved.

Serve the chicken on the pasta, topped with the sauce.


Happy Cooking,
The Barbee Housewife

Monday, February 11, 2013

Individual Beef Wellington for Two

Beef Wellington, it is one of those foods that is amazing and often screams, "Be scared of me, I am so hard to make." Moral of the story, I was very intimidated by making beef wellington. When I found this recipe for individual beef wellingtons, I made them as fast as I could. These turned out so perfect, the key is to get quality beef. We used beef filets, cut 1.5-2 inches thick. This recipe is for two, but can easily be doubled or tripled.

This would be the perfect meal to surprise that special someone in your life. It looks extremely impressive and is not that difficult. I have a few criteria for when I am planning a meal for someone, in my home (other than my husband). Number one would be taste, it has to be amazing, no brainer. Number two, I will not be running around my house like a chicken with it's head cut off. In order to achieve number two, the main course needs to be something that cooks for about 30 minutes, undisturbed. This way I can clean the mess up, get out the apps (that I made earlier), and pour myself an extra drink.

This can be baking in the oven while you are doing all of the above mentioned items and when your guest arrive, it will be perfect. I served this with homemade mac n' cheese, marinated asparagus, and a simple spinach salad.
Source: Elly Says Opa! 

6 oz. Button Mushrooms
1 Shallot, small, peeled and roughly chopped
2 cloves of Garlic, minced
1 small sprig of Thyme, leaves only
1/2 tablespoon of Butter
1/2 tablespoon of Olive Oil, + additional for searing steaks
1/2 sheet of Puff Pastry, thawed
2 Filet Mignons, cut 1.5-2 inches thick
2 teaspoons of Dijon Mustard
1 Egg, beaten
Coarse Sea Salt

First, pre-heat the oven to 425 degrees.

Now, rub the filet with a little olive oil and sprinkle liberally with salt and pepper. Set aside.

Next, pulse the mushrooms, shallots, garlic, and thyme in a food processor until finely chopped.

Now, place the olive oil and butter in a sauté pan over medium heat. Add the mushroom mixture and cook for 8-10 minutes, or until most of the liquid has evaporated. Season with salt and pepper to taste and set aside.

Next, lightly flour a clean working station and roll out the puff pastry to about 1/4 inch thickness. Cut the pastry into two squares big enough to enclose the beef into. Poke the puff pastry a few times with a fork.

Heat a skillet, I use cast iron, over medium-high heat. When the pan is very hot, place the filets in the pan and cook for one minute, flip and cook for another minute. Sear each side for about 30 seconds.

Now, to assemble the beef. Spread one teaspoon of dijon mustard on each of the puff pastry squares and top each with half of the mushroom mixture, then place the steak on top.

Now, brush the edges of the puff pastry with the egg and  fold the puff pastry up to completely enclose the beef.  Seal and place seam-side down on a prepared baking sheet. Brush the top with the egg and sprinkle with sea salt.

Bake until the steak is done to your liking, it will vary based on steak size. We baked ours for 17 minutes for medium-rare and 21 minutes for medium-well.


Happy Cooking,
The Barbee Housewife

Friday, February 8, 2013

Bacorn {Bacon-Caramel Popcorn with Chile-Spiked Peanuts}

It is no secret around here how much my husband loves bacon. He has given it up for Lent the past two years and it is just as hard every time. He is going to go without bacon for 40 days again this year, so I will be making quite a few "bacon treats" for him leading up to Fat Tuesday and Ash Wednesday.

I made this bacorn at his request for our Super Bowl party, along with a few other bacon-y treats. I was so surprised when I looked over and over half of the bowl was gone of this bacorn and there were only 6 people sitting around it.

This bacorn has everything you want in a snack. It is savory, sweet, and even has a little spice. This was devoured at our party and was definitely a favorite. This is a creative twist on caramel corn, it was super easy to make and it made a ton. If you are just making it to have around the house, I would definitely recommend halving the recipe.
Source: Cookbook: I LOVE BACON! By:Jayne Rockmill

16 Cups of Popcorn, approximately 4 bags
1 cup of Crumbled Cooked Bacon
1 cup of Peanuts, Coarsely Chopped
1/2 teaspoon of Red Chili Powder, more if you want it spicier
1/4 teaspoon of Salt
1 Egg White
1 cup of Butter
2 cups of Brown Sugar, packed
1/2 cup of Honey
1 teaspoon of Baking Powder

First, pre-heat your oven to 250 degrees.

Now, place the peanuts in a bowl and coat with the egg whites and sprinkle with the salt and chile powder until they are covered completely. Bake in the oven for 20 minutes. Set aside to cool.

Next, pop your popcorn. Spread the popcorn over two prepared cookie sheets (parchment paper) and remove all un-popped corn kernels. Sprinkle the crumbled bacon and roasted peanuts evenly over the two trays.

Now, melt the butter, brown sugar, honey, and a teaspoon of sea salt in a large saucepan over medium-heat stirring occasionally. Heat until the temperature reaches 250 degrees, which is firm ball stage. When this temperature has been reached stir in the baking soda. The sauce will foam up. Pour this mixture evenly over the two pans and use a heatproof spatula to toss to coat.

Bake the mixture for 20 minutes, remove from the oven, stir to coat, and bake for 15 more minutes, until caramelized.

Let the popcorn cool and then break apart with your hands. Store in an airtight container.


Happy Cooking,
The Barbee Housewife

Wednesday, February 6, 2013

Mexican Stuffed Shells

Stuffed shells have quickly become a favorite meal around here. They are one of the few meals that I think you can reheat and they taste just as good. These classic stuffed shells were such a hit, that I decided to try a new twist. These have ground meat, cream cheese, homemade taco sauce, and then are topped with cheese and green onions. These would be super easy to make and then freeze half, to do that you would freeze the stuffed shells before baking, then go straight from the freezer to the oven and just cook a little longer.

These were such a breeze to make and even easier to reheat and eat for the next few days. These are a great comfort food and they are perfect served with a side salad. You can easily use a canned jar of taco sauce, but the version I posted is so much better. You just don't know what you are missing. These are not too spicy so you can feel free to top them with your favorite taco toppings, onions, sour cream, guacamole, salsa, or whatever you enjoy.
Source: The Way to His Heart

1 lb. of Ground Beef
1 package of Taco Seasoning, or 4 tablespoons of this version
4 oz. of Cream Cheese
14-16 Jumbo Pasta Shells
1.5 cups of Salsa, use your favorite
1 cup of Taco Sauce
1 cup of Cheddar Cheese, shredded
1 cup of Monterey Jack Cheese, shredded
Additional Toppings: Green Onions, Red Onions, Guacamole, Sour Cream, Olives

First, pre-heat your oven to 350 degrees.

Now, prepare the pasta shells according to the recipe on the box. Drain and set aside to let them cool. Separate them on a baking sheet so they don't stick together.

While the pasta is boiling, brown the ground beef in a large skillet. Drain the meat and add the taco seasoning and 3/4 cup of water. Simmer for 5 minutes. After that, add the cream cheese and simmer until it has melted. Blend all of the ingredients together. Set aside to cool.

Now, pour the salsa on the bottom of a 9x13 baking dish. Stuff each shell full with the beef mixture and place in the baking dish, open side up. Cover the shells with the taco sauce and place foil over the pan. Bake for 30 minutes.

After 30 minutes has passed, remove the foil and cover the shells with the shredded cheeses. Bake for 10-15 more minutes.

Serve warm and add any additional toppings.


Happy Cooking,
The Barbee Housewife

Monday, February 4, 2013

Homemade Taco Sauce

There are a lot of great Mexican food recipes that call for taco sauce, found on some aisle, etc. I have been trying to make some stuff at home that I would normally buy in the grocery store. How has that been working out for me? It is cheaper, healthier, I know exactly what is going in there, and I usually have the ingredients at home anyway. It took less than ten minutes to whip this sauce up and who keeps a can of taco sauce in their pantry anyway? I had never even heard of it. It is delicious and really adds a ton of flavor to mexican dishes. This recipe will yield one cup. I recommend at least doubling this recipe and freezing to save for the next time you want some, because it will happen!
Source: Lynn's Kitchen Adventures

8 oz. of Tomato Sauce
1/4 cup of Water
1/4 teaspoon of Chili Powder (add more 1/4 teaspoon more if you like it hotter)
1 teaspoon of Cumin
1 tablespoon of Onion, chopped
1 tablespoon of White Vinegar
1/2 teaspoon of Garlic Powder
1/4 teaspoon of Salt
1/4 teaspoon of Paprika
1/4 teaspoon of Sugar
1/4 teaspoon of Ground Red Pepper


First, place all of the ingredients in a blender or food processor and pulse until smooth.

Now, pour the ingredients into a medium saucepan over medium-low heat for 15-20 minutes. This will blend the flavors together, do not skip this part.

Use this in any recipe that calls for taco sauce. It will yield about one cup.

Friday, February 1, 2013

Rushed Pizza Dough

We love to make homemade pizza around here. After I found the only red sauce I will ever like, I am spoiled. I love to pick my own ingredients and have the unlimited options. Ethan has his half plain pepperoni and I load the veggies high on my side.

The most popular time for us to make pizza is on the weekend. We are usually watching a game and just decide we want something quick, easy, and delicious. Pizza dough usually takes a few hours to rise, so sometimes we will have to resort to the evil pizza on wheels delivered straight to our door. I have found the solution to that problem a quick-rising pizza dough, 30 minutes quick! This is a thin pizza crust that gets crispy and creates the perfect bite.
Source: The Smitten Kitchen Cookbook

1/2 cup of Warm Water
1 1/4 teaspoons of Active Dry Yeast
1 1/2 cups of All-Purpose Flour, + more for dusting the counter
1 teaspoon of Salt
Olive Oil, for coating the bowl


First, pre-heat your oven to 200 degrees. When it reaches 200 degrees, set the timer for 5 minutes, and then turn the oven off.

While the oven is warming, pour 1/2 cup of warm water into a bowl, if you are using an electric mixer use that bowl. Sprinkle the yeast over the water and let it stand undisturbed for 5 minutes.

Now, add the flour and salt and mix with your dough hook or a wooden spoon until a craggy mass forms.

Next, if you are using your hands, put the dough on the counter and knead for 5 minutes, if you are using your mixer turn it to low speed for 5 minutes, until the dough is smooth.

Now, coat the inside of a bowl with olive oil and place the dough inside. Cover with plastic wrap and place into the warmed oven for 30 minutes, or until doubled in size.

After the 30 minutes has elapsed, place the dough onto a floured counter or pizza stone and roll out the dough.

Follow any pizza recipe from here. We place a few tablespoons of red sauce on the dough and layer our favorite ingredients and cheese on. We bake on a pizza stone for 10-12 minutes at 440 degrees.