Wednesday, July 2, 2014


White Pizza


yield: Two 10-inch pizzas
prep time: 15 minutes (active), 30 minutes (inactive)
cook time: 12 to 15 minutes
total time: 30 minutes


For the crust:
2 cups all-purpose flour, plus more for kneading and dusting pizza peel
1 tablespoon granulated sugar
1 teaspoon salt
4 ounces (½ cup) unsalted butter, cubed and chilled
2/3 cup warm water
½ teaspoon instant yeast
For the pizza:
Olive oil
Shredded provolone cheese (or a mozzarella/provolone mix - I used about 1½ cups per pizza)
Grated Romano cheese
Garlic powder
Dried basil
Dried oregano
Roma tomatoes, thinly sliced
Garlic cloves, finely minced (I used 2 cloves per pizza)
Salt & pepper


1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.

Monday, June 30, 2014

Chocolate Cobbler

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla
Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.
Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.

Southern Fried Okra

Prefect fried okra, and the best thing about this recipe is the breading stays on.
  • 1 pound Fresh, Tender Okra sliced
  • 2 whole Eggs Beaten
  • ¼ cups Buttermilk
  • 1 cup All-purpose Flour
  • 1 cup Cornmeal
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 dash Black Pepper, Or To Taste
  • 3 cups Vegetable Oil For Frying
Wash and slice okra; pat dry with paper towels.
Combine eggs and buttermilk; add okra, and let stand for 10 minutes.
Combine flour, cornmeal, baking powder, salt and pepper.
Drain okra, small portions at a time, using a slotted spoon.
Dredge okra, small portions at a time, in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch oven or deep  fryer and heat to 375 degrees F.
Fry okra until golden brown. Drain on paper towels and serve immediately.

Stuffed Summer Yellow Squash


  • 6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if using pattypan squash)
  • ½ cup green bell pepper, diced
  • 1 cup onion, finely chopped
  • 1 cup tomatoes, chopped and seeded
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup Italian bread crumbs
  • 4 slices bacon, fried until crisp and crumbled*
  • pinch seasoned salt
  • ⅔ teaspoon kosher salt
  • ground black pepper
  • butter (for sautéing)
*Simply omit the bacon for a vegetarian version of this recipe.

Tips & Notes

Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.



  1. In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.

  2. Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.

  3. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.

Squash Croquettes


  • 2 cups yellow squash, finely chopped
  • 1 cup onion, finely chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup plus 1 tablespoon all-purpose flour
  • vegetable oil

Tips & Notes

Optional: Garnish with finely chopped fresh chives, or try ourrecipe for Cajun Honey Mustard Sauce as a dip.



  1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.

  2. In a skillet, heat ½-inch oil over medium-high heat.

  3. Drop batter by tablespoonfuls into oil.

  4. Cook about 3 minutes per side or until golden brown, turning once.

  5. Drain croquettes on paper towels.

Nutrition Facts (per serving): Calories – 100, Total Fat – 5.5g, Protein – 2.7g, Vitamin C – 14%.