|
|
|---|
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Monday, 1 August 2011
While baby's away... mommy and daddy will play!
I need to point out the above photo of Mike... he almost always refuses to let me take a nice photo of him... and, I refuse to stop taking photos of him. The result: see above. SO, you will be seeing more of these... I'm going to continue to post his silly photos. ;)
We brought our poor neglected furry chihuahua child with us to a little wine bar. Poor lonely neglected Angus (he's not really neglected... he just acts that way).
Yummy treats. Not pictured here: the delicious S'mores cake I had. Whoa. Yum. More please. S'more please. Ha! ;D
BY the way... winners of last months giveaways have been chosen! Here you go! Congrats to the winnerssssssss!
Thursday, 14 July 2011
Another recipe brought to you by my handsome hub Mike, The Paper Papa. ;D So, I know you can probably find about 1 million recipes of this dip around the internet... but, I didn't even know this came in dip form until last year.... and, it's a must in your life. Cheese... spice... bread crumbs! With chips! I mean really.... Below is how Mike puts together his recipe...
Jalepeno Popper Dip
By, Mike... the Paper Papa
Ingredients:
2 (8 oz) packages of cream cheese, room temp
½ cup mayonnaise
½ cup low fat sour cream
1 cup shredded cheese (combine: monteray jack, pepper jack, mozzarella, chedder)
1/2 cup finely grated parmesan cheese
1 (4 oz) can of green chiles
1 (4 oz) can of jalepenos
1-2 cups panko bread crumbs mixed with additional
½ cup of finely grated parmesan cheese
½ stick melted butter
Combine first 7 ingredients in food processor and blend until smooth and everything is mixed. Transfer mixture to your serving dish (flat casserole dish works well) with room at the top to eventually put bread crumb mixture. Cover mixture with plastic wrap and put in fridge for a few hours at least (tastes better if made a few hours ahead).
An hour or so before baking, take mixture out of fridge. Melt butter in microwave. Mix panko and ½ cup parmesan together and then mix with butter until all coated. Transfer panko mixture to top of dip and spread evenly making sure to pack it down well.
Bake when ready at 375 F for about 15-20 minutes or until a butter knife placed down in center of dip mixture comes out very warm.
Oh man! Please enjoy! Seriously!
Vote?
♡ Chelsey
Tuesday, 5 July 2011
Mike's been making this homemade bread... and, it's so simple and delicious! Sunday night instead of bread... he used it for pizza dough! That pizza was delicious! We did a simple pepperoni and feta pizza... and then Mike got creative with a potato pizza! That was pretty delicious. Mike wanted to share the potato pizza recipe with you guys... along with the link to the simple dough recipe he found (this is as far as he'll go with guest posting. hee. just posting recipes through me).
Mike's Potato Pizza
By, The Paper Mike... ha ha ha! Or... maybe The Paper Dada? Hmmm. :D
- 5 small Yukon Gold Potatos (pre-boiled whole for 10-15 minutes, and refrigerate for 1 - 2 hours before slicing)
- 1/4 cup Homemade herb blend: Fresh Rosemary, Fresh Parsley, Red Pepper Flake, Salt, Fresh Garlic blended together (measurements are to taste, he pulsed them together in the food processor until fine)
- 1/2 cup feta
- 1/2 cup parmesean
- 3/4 cup mozzarella
- 1/2 white onion (sliced VERY thin)
- Salt
- Pepper
- Splash of olive oil
Directions:
- 30 minutes before you make the pizza, take the whole potatoes out of the fridge and slice as thin as possible and put a small splash of olive oil, a pinch of salt and pepper. Then put together the white onions with a splash of olive oil, salt, pepper, and a couple pinches of the homemade herb blend.
- Roll out the pizza dough on a well floured surface (Mike rolls it out on the back of a sheet pan... easier to transfer this way) to the size of your pizza stone.
- Cover the center of the rolled out dough with a splash of olive oil and 3 pinches of the homemade herb blend.
- Layer the potatoes, place some onions to taste, half of the cheeses, a little more of the herb blend and then repeat this layering one more time.
- Transfer to stone. Ready to bake. 500 degrees for at least 18 - 20 minutes (until you start seeing little brown spots on the cheese and dough. Mike said that the pizza should make a tapping sound when you tap it and it's done).
..............................
So, the dough recipe isn't mike's... but, I though I'd share just a quick snip it of what's involved... so simple. There's a link below to take you to all the directions for the dough.
Simple Pizza Dough
as tested out by, The Paper Mike (recipe originally found here)
The important thing about this dough is to really follow the ratio: 100 parts flour, 1.5 parts salt, 1 part instant yeast, and 70 parts water. You can make any size loaf of bread as long as you follow that. The following is about enough to make one loaf of bread.
- about 2 cups bread flour or all-purpose flour
- about 3/4 teaspoon salt
- about 1/2 teaspoon yeast
- about 1 cup minus 1.5 tablespoons water
You have to let it sit in a covered bowl for about 3 days. So, plan ahead! Start it today (I'm sure almost everyone has those ingredients in their cupboards) and you'll be ready for pizza by the weekend! :D
Since this wasn't Mike's recipe I'll just direct you to where he found the recipe. Over at Serious Eats. One of Mike's favorite websites.
Let me know if you try it! Pizza is fun, and you can pretty much throw ANYTHING on it! We will be making this again... AND, Mike has even offered to create a video of how he transfers the pizza dough to the stone... he loves cooking. :D
What Mike recipe is up next? Are you ready for this? Jalepeno Popper Dip!!!! Yuuummm. Not healthy by the way. :D
If you have a moment, I'd LOVE to get
a couple votes from you!
♡ Chelsey
Subscribe to:
Posts (Atom)
