Roberta’s Pizza dough

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.



Ciabatta Rolls



For Sponge (Biga):
1/8 teaspoon active dry yeast
2 tablespoons warm water (110 degrees F/45 degrees C)
1/3 cup warm water
1 cup bread flour
For Bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110 degrees F/45 degrees C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt


To Make Sponge:
In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.

To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.

In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in 8 sections.Transfer each roll to an oiled baking sheet and dust tops with flour. Cover loaves with a dampened kitchen towel. Let rolls rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
Bake ciabatta rolls at 425 F for 10-12 minutes, or until pale golden. Cool rolls on a wire rack.

Makes 8 rolls

Recipe adapted from: Benoit Hogue

Best Grilled Chicken Recipe



1/4 cup cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/4 cup brown sugar
1 1/2 teaspoons kosher salt
ground black pepper to taste
1/4 cup extra virgin olive oil
6 skinless, boneless chicken breast halves

Mix all ingredients together in a bowl except the olive oil
Drizzle in oil very slowly while whisking quickly
Put the chicken in a large Ziploc bag and pour between 1/2 ~ 3/4 of the marinade over it.
Put the chicken in the fridge and marinate at least 2 hours
Grill chicken over med/high heat and cook until juices run clear

Recipe from: Happily unprocessed

Mint Chocolate Brownies


Brownie Layer:
1 cup sugar
1/2 cup butter
4 eggs
1 cup flour
1 tsp. vanilla
1/2 tsp. salt
16 oz. Hershey syrup
Mix together and pour into a 9×13″ pan. Bake @ 350 for 30 min. COOL

Mint Layer
2 cup  10x sugar
1/2 cup butter
2 Tbsp. Creme de mint ( can substitute green food coloring and mint extract)
-Mix and spread over cooled cake

Chocolate Layer
1 cup chocolate chips
6 Tbsp. butter
-Melt together and allow to cool sightly. Then spread over mint layer.


Meatballs & Rigatoni

Dad's birthday-3Dad's birthdayDad's birthday-2-2


6 thick slices crusty bread
12 ounces ground beef
12 ounces ground pork
3/4 cup freshly grated Parmesan, plus more for serving
1/4 cup whole milk
1/4 cup minced fresh flat-leaf parsley, plus more for serving
3 cloves garlic, minced
2 eggs, beaten
1/4 teaspoon salt
Freshly ground black pepper
1/2 cup olive oil
Rigatoni and Sauce:
3 cloves garlic, minced
1 yellow onion, diced
1/2 cup red wine, optional
One 28-ounce can crushed tomatoes
One 28-ounce can whole tomatoes
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground black pepper
1/4 cup minced fresh flat-leaf parsley
12 fresh basil leaves, cut in chiffonade, optional
2 pounds rigatoni, cooked al dente



For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes.
Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined.
Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25). Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up.
Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pot to a plate while you make the sauce.
For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you’re not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste.
Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through.
Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan.

Recipe from:
2012 Ree Drummond, All Rights Reserved