Tag Archives: Dinner

Homemade Pizza

8 Jan

Friday Night: PIZZA NIGHT!

Growing up, my sister, brother and I would always have certain nights we’d get really excited about! Mainly, Sunday spaghetti and meatballs (The Sopranos night when it was still airing), our birthdays where we picked any meal we wanted, and Friday Night: Pizza Night. As I’ve gotten older, the typically Friday night doesn’t include Pizza anymore, but when it does, I really enjoy making it from scratch! It also helps that I just received a new Pizza Stone be Emile Henry from Crate & Barrel and was excited to use it!


I love my pizzas super cheesy with pepperoni and lots of tomato sauce! I found a great recipe on  House of Yumm for a No Yeast Pizza Dough that was easy to whip up in about 5 minutes. The best part about it, you more than likely have all of the ingredients already in you cabinet: flour, baking powder, salt, milk & butter. In the time it takes you to make the dough and pop the pizza in the oven, Seamless would’ve just processed your order, it’s that easy!


Prep Time          Cook Time          Total Time
5 min                   10 min                  15 min

Makes 1 large pizza


  • 2 1/4 Cups of All Purpose Flour
  • 1 Tbs of Baking Powder
  • 1/4 Tsp of Salt
  • 1 Cup of Milk
  • 1/4 Cup of Butter (at room temperature)


  1. Preheat the oven to 450 degrees F
  2. I used a pizza stone which does not require any greasing, but you can also use a baking sheet lined with parchment paper.
  3. In a large bowl (I used my Kitchen Aid with the dough hook attachment) combine all the ingredients and mix on low speed until one ball of dough forms. If you don’t have a mixer, you can do this by stirring with spatula, or your hands, until the ball comes together. It’s a bit of extra work, but you’ll have some killer arms!
  4. Sprinkle flour onto your rolling pin, on your hands and lightly onto the counter you’re working on. Remove the ball from the bowl and pat down to form a solid ball.
  5. Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin, roll out the dough to the desired thickness. Average is about 1/4 of an inch, but it’s not a science, it’s your preference. The thicker the dough, the longer the pizza will need to be in the over, but be careful not to make it too think that you end up burning the toppings just to cook the dough!
  6. Cover the rolled out dough with tomato sauce leaving about an inch around the edge for the crust. I blend together Rao’s Marinara Sauce with their 4 Cheese Sauce.
  7. Add the rest of your toppings! I added sliced Mozzarella cheese, pepperoni and a little grated Parmesan on top:
  8. Bake for 10 – 12 minutes on the bottom shelf of your oven until you see the crust browning and the cheese melting. Your nose is your best tool! When you start to smell the pizza, check it. Remove from the oven and allow to cool and set for roughly 5 minutes. Then, ENJOY!

As you can see, it was a success in my house!!



How To Carve A Chicken

9 Nov

Growing up, Thanksgiving was by far my favorite holiday. It was the one BIG holiday where my whole family got together, ate a feast, napped, watched football and played our annual Monopoly game! Just to put a picture with the description, see my Happy Thanksgiving post from 2011. You can only imagine how it’s grown since then. Anyway, every year my dad was in charge of carving the Turkey! It was, in my mind, one of the biggest parts of the day! All the kids, including myself in the front row, and the dogs circled around for a sneak peak and taste of the crispy skin. Since then, it’s always been a bucket list thing to do. While this isn’t a turkey (yet), with my new roasting pan (thanks Nana!) that I received at my Bridal Shower, below is a step by step on the carving process

image2 (4)My recent adventures in roasting a whole chicken led me to learning how to carve the whole chicken! I’ve always enjoyed baking, but cooking is something I’ve gotten passionate about in the past couple years. This was my first go at it, and I have to say, it was easier than anticipated! So, for anyone that’s too shy to take the plunge, as long has you have sharp knives at your side, you can’t go wrong!

Step 1:

Place your roasted bird on a carving board, breast side up, and allow to rest for 5 minutes. While the bird is resting, collect your tools:

  • Well-sharpened knife
  • Carving fork
  • Platter or Serving Plates

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Step 2: Remove the Thigh

Loosen the legs by cutting the skin between the thigh and the breast with the tip of your knife. Pull the thighs away from teh breast (one at a time) down toward the cutting board. Find the joints where the thighbone attaches to the carcass and cut strait down to remove the whole leg. You can feel where the joints come together as you apply pressure on the knife. Repeat with the other leg.

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Step 3: Remove the Leg

Place the legs skin side down on the cutting board and find the joint that connects the thigh to the drumstick. Cut strait down on the joint and place those pieces on your serving platter. Repeat with the second leg.

Step 4: Remove the Breasts

Cut down on the breast bone until you feel the resistance of the cartilage beneath. Using the cartilage as your guide, run your knife down either side of the bird until the breast is separated. Do the same with the alternate side. For your first time, you will most likely leave some meat behind. It take some practice, but look at it this way: those are great taste testing pieces! You can now dispose of the carcass or simmer it to make your own chicken stock.

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Step 5: Remove the Wings

Place the breast on the cutting board, skin side up, and pull the wings outward. Cut down at the second joint to disconnect the wing from the breast.

To Display: Get Creative and have fun!!

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Just in time for Thanksgiving! Can’t wait to carve my first turkey!


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