Quick and Easy Pizza Crust Recipe - Allrecipes.com

Quick and Easy Pizza Crust Recipe - Allrecipes.com: Made this pizza tonight and it was really good !

'via Blog this'

Got To Try These

Austin American Statesman, Wednesday, September 04, 2013 - ActivePaper Daily by Olive Software:

'via Blog this'

CUCUMBER-YOGURT DRESSING

   1 cucumber, peeled and chopped 2/3 cup plain low-fat yogurt 2 Tbsp. onion, minced 1 Tbsp. canola or olive oil 1 Tbsp. fresh lemon juice 1/2 tsp. salt 2 tsp. fresh basil, chopped or 1/2 tsp. dried basil

   Combine everything in a blender. Blend until smooth and creamy. Chill well. Use as a salad dressing or as a dipping sauce for fresh vegetables or whole grain crackers.

Honey and Lemon Chicken

   This sauce is also delicious with pork chops or tenderloin served with caramelized parsnips, so it’s worth making in bulk and stashing some in the fridge for next time.

   2 Tbsp. honey 3 garlic cloves, grated Juice of 2 lemons 1 heaping tsp. whole grain mustard 1 Tbsp. olive oil Salt and freshly ground black pepper 8 chicken ‍thighs, bone in and skin on

   Preheat the oven to 375 degrees. In a bowl, combine all the ingredients, except the chicken, and mix well. Coat the chicken in the mixture and then transfer the chicken to a baking dish, reserving the remaining sauce.

   Place the dish in the oven and cook for 25 minutes. Halfway through the cooking time, pour over the rest of the sauce.

   The chicken should be cooked through and the skin will be nice and crispy and golden brown.

   Serves 4.

Delicious and Healthy Fish Tacos

I found the following recipe online (don't know where now).  Becca, Marie, Sean and I had them last Friday.  We slightly modified the recipe and really enjoyed these fish tacos.  We'll definitely make these again.

INGREDIENTS

·         1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish

·         2 medium limes, halved

·         1 medium garlic clove, finely chopped

·         1/4 teaspoon ground cumin

·         1/4 teaspoon chili powder

·         2 tablespoons vegetable oil, plus more for oiling the grill grates

·         Kosher salt

·         Freshly ground black pepper

·         1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced

·         1/2 medium red onion, thinly sliced

·         1/4 cup coarsely chopped fresh cilantro

·         6 to 8 soft (6-inch) corn tortillas

·         Sliced avocado, for garnish (optional)

·         Guacamole, for garnish (optional)

·         Salsa, for garnish (optional)

·         Sour cream, for garnish (optional)

·         Hot sauce, for garnish (optional)

INSTRUCTIONS

1.     Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.

2.     Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.

3.     Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.

4.     Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.

5.     Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.

6.     Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

60th birthday cake

Check out

From a recent Austin American Statesman article.  Check out food blogs Dark Rye by Whole Foods Market.  Also check out Grub Street and Eater National as well as local chef of the Barley Swine restaurant Bryce Gilmore.