Zucchini & Herbed Ricotta Flatbread Pizza

Flatbread

• 1 teaspoon active dry or instant yeast
• 1 teaspoon granulated sugar
• 3/4 cup (180ml) warm water, (between 100-110°F, 38-43°C)
• 2 cups (250g) all-purpose flour or bread flour (spoon & leveled), plus more for hands and surface
• 1 Tablespoon (15ml) olive oil, plus 1 teaspoon for brushing the dough
• 1 teaspoon salt

Toppings

• 2 cups halved cherry tomatoes
• 1 Tablespoon + 1 teaspoon olive oil, divided
• salt & freshly ground black pepper
• 2 cups part-skim ricotta cheese
• 3 Tablespoons chopped fresh basil
• 2 Tablespoons milk, to thin
• 1–2 teaspoons fresh lemon juice
• 2 teaspoons minced garlic (or a few cloves, chopped)
• 2 cups sliced zucchini (about 1 medium/large)
• 6–8 ounces goat cheese (depending how much you like!)
• optional: crushed red pepper flakes and fresh basil to top

Instructions

Make the crust: 

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. 
• Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. 
• With the stand mixer running on low speed, add the flour, olive, oil, and salt. Beat on low speed for 1 minute as it all combines and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour. 
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.

As the dough is resting and rising, prepare the toppings. 

• Toss the halved cherry tomatoes with 1 Tablespoon olive oil and a sprinkle of salt and pepper. Spread onto a parchment paper or silicone baking mat-lined baking sheet and bake in a 400°F (204°C) oven for about 20 minutes until blistered and roasted. Set aside. Turn the oven up to 475°F (246°C). 
• Whisk the ricotta, basil, milk, lemon juice*, and garlic together in a medium bowl. You can use a mixer for this if needed. Add salt and pepper to taste.

Shape the dough: 

• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don’t worry about the shape of the dough, just make sure it’s pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. 

Spread half of the ricotta mixture onto each, then top with zucchini, tomatoes, and finish them by crumbling the goat cheese on top of each.

Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven and sprinkle with crushed red pepper, fresh basil, and/or freshly ground pepper. Slice and serve warm.

SALLY'S NOTES

Make Ahead & Freezing Instructions: The tomatoes can be baked about 2 days in advance; just keep in the refrigerator until ready to use. Likewise, the ricotta mixture can be mixed and prepared 2 days in advance. Cover and keep in the refrigerator. The dough can be prepared through step 3, then after it has risen, cover and place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release any air. Divide it in 2, if desired, then wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before stretching out/shaping and topping. If the thawed dough keeps shrinking back as you try to shape it, lightly cover it with plastic wrap or a clean kitchen towel and let it rest on the counter or your work surface for 15 minutes. (The gluten just needs a chance to settle.)

MY NOTES

• I didn't mix any milk with the ricotta and about half the lemon juice called for.  (I didn't want the ricotta to be too liquid-y)
• Obviously I didn't use honey goat cheese.  But I did use some feta so I guess that still counts.

Pretzel Buns

3¾ cups (20⅔ ounces) bread flour

2 teaspoons plus pinch table salt, divided

2 teaspoons instant or rapid-rise yeast

1½ cups (12 ounces) plus 1 tablespoon water, room temperature, divided

2 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

¼ cup baking soda

1 teaspoon pretzel salt

1 large egg

BEFORE YOU BEGIN

We use coarse pretzel salt on the exterior of the buns, but kosher salt may be substituted. Do not use pretzel salt in the dough; if using kosher salt in the dough, increase the amount to 4 teaspoons. If you don’t plan on serving these buns immediately, skip sprinkling them with pretzel salt until you are ready to reheat and serve; over time the salt crystals dissolve and can create a soggy exterior.

INSTRUCTIONS

• Whisk flour, 2 teaspoons table salt, and yeast together in bowl of stand mixer. Whisk 1½ cups water, oil, and sugar in 4‑cup liquid measuring cup until sugar has dissolved. 
• Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium-low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes. 
• Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl or container, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours. 
• Lightly flour 2 rimmed baking sheets. Press down on dough to deflate. Transfer dough to clean counter; stretch and roll into even 12‑inch log. Cut log into 8 equal pieces (about 4 ounces each) and cover loosely with greased plastic. Working with 1 piece of dough at a time (keep remaining pieces covered), pat into 4‑inch disk. Working around circumference of dough, fold edges of dough toward center until ball forms. Flip dough ball seam side down and, using your cupped hand, drag in small circles until dough feels taut and round and all seams are secured on underside of ball. Cover loosely with greased plastic and let rest for 15 minutes. 
• Arrange balls seam side down on prepared sheets, spaced evenly apart. Cover loosely with greased plastic and let rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes.
• Adjust oven racks to upper­-middle and lower-middle positions and heat oven to 425 degrees. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-​high heat. Using slotted spatula, transfer 4 buns seam side up to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer buns seam side down to wire rack and repeat with remaining 4 buns. Let rest for 5 minutes. 
• Line now-empty sheets with parchment paper and lightly spray with vegetable oil spray. Lightly beat egg, remaining pinch table salt, and remaining 1 tablespoon water together in bowl. Transfer buns seam side down to prepared sheets, spaced evenly apart. Gently brush buns with egg mixture. Using sharp paring knife or single-edge razor blade, make two 2‑inch long slashes along top of each bun to form cross. Sprinkle each bun with ⅛ teaspoon pretzel salt. 
• Bake buns until mahogany brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Transfer buns to wire rack and let cool completely, about 1 hour, before serving. (Cooled buns can be stored in zipper-lock bag at room temperature for up to 2 days. Wrapped in aluminum foil before being placed in bag, buns can be frozen for up to 1 month; thaw before reheating. To serve, mist buns lightly with water, sprinkle with pretzel salt, and bake in 300‑degree oven for 5 minutes.)

NOTES:
A 4-ounce bun makes a largish hamburger roll.  2 ounces would be a perfect bun to serve with soup or something like that.
Source: ATK

Greek Lemon Rice

INGREDIENTS

• 2 cups long grain rice (uncooked)
•  extra virgin olive oil
• 1 medium yellow onion, chopped (just over 1 cup chopped onions)
• 1 garlic clove, minced
• 1/2 cup orzo pasta
• 2 lemons, juice of (PLUS zest of 1 lemon)
• 2 cups low sodium broth (chicken or vegetable broth will work)
• Pinch salt
• Large handful chopped fresh parsley
• 1 tsp dill weed (dry dill)
• 
  
• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

1. Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
2. Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
3. Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
4. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

NOTES:

The flavor was delicious but the texture was too mushy.  Next time just try a regular rice method.

Use more than a pinch of salt.

I served it with tikka masala.

Source - https://www.themediterraneandish.com/greek-lemon-rice-recipe/

Greek Chicken Kebobs

• 
  
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• 1 3/4 lbs bonless skinless chicken breasts , diced into 1 1/4-inch cubes
• 1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
• 3 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 3 cloves garlic , minced
• 2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 2 large red bell peppers , diced into 1 1/4-inch pieces
• 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
• 1 large red onion , diced into 1 1/4-inch wedges

1. In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). 
2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
3. Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F (73°C) in center, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

   
   

   NOTES - I didn’t have coriander 

   
   

   https://www.cookingclassy.com/greek-chicken-kebabs-with-tzatziki-sauce/#jump-to-recipe

   
   

   
   

Perfect Hamburger Buns

Ingredients

Buns

• 3/4 to 1 cup (170g to 227g) lukewarm water*
• 2 tablespoons (28g) butter, at room temperature
• 1 large egg
• 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

• 3 tablespoons (43g) melted butter

NOTES:

• These are perfect and possibly foolproof. I’ve made them three times in the past couple weeks and they’re perfect every time.
• Before baking brush with the egg wash from the second link (1egg, 1 T water, pinch of salt to break down the egg)
• Sprinkle with Everything Bagel seasoning before baking
• 3 ounce balls of dough are just right and make 10 buns. (8 4 ounce buns)

Credit: King Arthur and these extra ideas.

Thanks Holly!

Hawaiian Ham and Swiss Sliders

24 slices of deli honey ham

6 Slices of swiss cheese, cut into fourths

1/3 cup mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons dijon mustard

1/2 cup butter melted

1 tablespoon Onion Powder

1/2 teaspoon worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Preparation

Step 1

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. 

Step 2

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. 

Step 3

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. 

Step 4

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

NOTES:

I used Pepperidge Farms Hawaiian rolls and they didn’t have quite the same flavor as Kings. It was good, but I’ll try Kings next time.

Delicious recipe. Very easy. 

Nick suggests a sauce with a little more zing like Arby’s horsey.

Crockpot Cheeseburgers

Koop family party food!

It makes 8 servings. 

2 pounds of hamburger

Sprinkle of onion flakes

3 cloves of minced garlic

2 Tbsp. (bottled) mustard

8 oz. Velveeta cheese

Brown meat/onions

Add garlic/mustard/Velveeta to a warm crockpot. 

Ready when Velveeta is melted. 

Serve with ketchup/mustard/pickle chips