Valentine's Day Dinner Date: Skillet Pizza for Two

Delicious cheesy pizza just for two is so much better than takeout, and it's doable on a weeknight!

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Since Valentine's Day falls on a Friday this year why not stay in and have a quiet date night?  That's what we are planning to do and I have the perfect dinner in mind:  Pizza! 


We've eaten a lot of Friday night pizzas so it's only fitting that we make Skillet Pizza for Two at home together.  This pizza is really easy and super quick which is perfect for a weeknight.

Make this two ways:  

• No-yeast dough (recipe below) 
• Store bought pizza dough

Did I mention the secret ingredient in the no-yeast dough is beer? Yes, beer creates a wonderful pizza dough.  So choose your dough, then choose your toppings.

Simple classic pizza toppings such as 4 cheese, that's what we used here, allows the crust to really shine.  So why not cozy up this holiday with your loved one and share a homemade pizza, just for two!

Enjoy!

 Skillet Pizza for Two

 Serves 2

Ingredients:

1 cup flour
1/2 tsp baking powder

1/2 tsp sugar

1/2 tsp salt

1/3 cup beer

1 Tablespoon olive oil + more for the skillet

1/2 - 1 cup pizza sauce

1/4 cup shredded mozzarella cheese

1/4 cup finely grated Parmesan cheese
1/4 cup fontina cheese
1 oz goat cheese, crumbled

Directions: 

Preheat oven to 500 degrees.

Combine flour, baking powder, sugar, and salt in food processor.  With processor running, slowly add beer and and 1 tablespoon of olive oil.  Process until the dough pulls away from sides and forms a shaggy ball, about 1 minute.

Using floured hands, form dough into a tight ball and cover loosely with plastic wrap; let rest for 10 minutes.

On a lightly floured surface, divide dough in half. Roll one half into a 10 inch round.  The other half may be placed in the freezer for another use.

Heat 3 tablespoons of olive oil in a large ovenproof nonstick skillet over medium heat, Transfer dough to the skillet and cook, poking holes with a fork on any bubbles that form, until bottom is a deep golden brown and crisp, 3 – 4 minutes.  Flip dough and add the pizza sauce and the cheese mixture. 

Place the skillet in the oven and bake for 7-10 minutes until crust is browned and cheese is golden.  

Remove pizza from the oven and the skillet and place on a cutting board.  Slice into wedges and serve.

Valentine's Day Breakfast: Cinnamon Rolls for Two

A small batch of piping hot cinnamon rolls bursting with all that cinnamony goodness and slathered with a sweet gooey icing is all you need for a sweet Valentine's Day breakfast!  And because these are no-yeast cinnamon rolls these bake up in no time.

Yum

Valentine's Day is coming quick and I love to cherish my man with a little something special for breakfast.  Something like these Valentine's Day Pancakes or these Raspberry Sour Cream Muffins. Today we are going back to an old comfy classic of Cinnamon Rolls.  Who doesn't love a hot cinnamon roll bursting with cinnamon and sugar and topped with a sweet gooey glaze?  Oh man,  I love the smell of cinnamon in the morning!   

Now I grew up with mom making cinnamon rolls using this no-yeast technique and they are done in a pinch and decadent and tasty!  These are the quick way to make cinnamon rolls when you don't have a lot of time but still want a comforting pastry for breakfast!  

I searched high and low for my mom's recipe and came up empty handed.  So I adapted one from a favorite blog (Dessert for Two) that makes small batches of everything, and these are just perfect. 

What better treat to make the love of your life than a breakfast of piping hot cinnamon rolls!  Plus, they are super cute, and you make them in your muffin tin.  Winner!

Enjoy!




Cinnamon Rolls for Two

yield: 4 rolls

Ingredients:
3/4 cup all-purpose flour
2 tablespoon granulated sugar, divided 
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons milk
1 teaspoon vinegar
4 tablespoons butter, melted, divided 
3 tablespoons light brown sugar
1 teaspoon cinnamon

Glaze:

2 heaping tablespoons powdered sugar

1 teaspoon milk

Directions:

Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray.

In a medium bowl, combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt.  In a small measuring cup, combine the milk, vinegar, and 2 tablespoons of the melted butter.

Add the wet ingredients to the dry, and stir until a soft dough forms.  Flour a counter or board and dump the dough out onto the board.  Pat the dough into a 6" long rectangle.  Pour the remaining butter on top of the dough covering the entire surface.

In a small bowl, combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Sprinkle over the melted butter.  Roll the dough into a log starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.

Cut the dough into 4 equal pieces, and place them cut side up in the greased muffin tins.  Bake for 14-16 minutes until golden brown.  

Meanwhile, in a small bowl add powdered sugar and milk and stir together until a nice glaze forms.  Check check to see if it drizzles easily.  If not add a tiny bit of milk until you reach your desired consistency.  

Remove cinnamon rolls from the oven and drizzle with glaze.  Serve warm.

Skillet Meal: Mediterranean Style Sauteed Chicken and Zucchini

This easy Mediterranean style skillet dish of bold flavored chicken and vegetables comes together in under 30 minutes!

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Anyone on the Mediterranean diet?  Well I have the perfect dish for you.  Even if you are not on this diet but love the flavors of the Mediterranean you can't go wrong with this bold flavored skillet dish!

I hate doing dishes so when I can get my hands on a good skillet dish I'm all over it!  I love cooking with chicken because it is packed with protein and cooks quickly.  I use it in this dish along with fresh vegetables, spices, and herbs to create a flavor packed Mediterranean style dish in under 30 minutes.  The technique you will be using here is similar to a stir fry.  

First up is cooking the spiced up chicken pieces, removing them and then cooking up the vegetables.  Adding more spice so the whole dish gets packed with flavor.  Adding back the chicken and their juices and then finishing up the dish with some lemon juice, fresh tomatoes, and some basil.  Quick and simple is the name of the game here tonight.

This uses great Mediterranean spices such as oregano, coriander, cumin, and paprika.  They lend great bold flavor to both the chicken and the vegetables.  I also threw in some chickpeas for added protein and texture.  This dish is loaded with fresh ingredients so you can't go wrong.  And if anything cooks in under 30 minutes and tastes fantastic, that's a winner in my book.

Enjoy! 


Mediterranean Style Sauteed Chicken and Zucchini

serves 4

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb boneless skinless chicken breasts, cut into bite sized cubes
olive oil
½ medium red onion, thinly sliced
5 garlic cloves, minced and divided
1 bell pepper, sliced into sticks
2 zucchini, halved length-wise, sliced into ½ moons
1 cup chickpeas (from a 14 oz can, drained and rinsed)
1 ½ cups cherry tomatoes, halved
Kosher salt and pepper
1 large lemon
5-6 basil leaves, rough chopped

In a small bowl mix the first four spices together well.  Sprinkle 2 teaspoons of the spice mixture over the chicken pieces, coating well.  Set the rest of the spice mixture aside for the vegetables.

In a large skillet heat a couple of tablespoons of olive oil over medium high heat until hot.  Add the chicken and cook about 5 minutes until pieces are browned and cooked through.  Stir often.  Remove chicken to a plates and set aside.

Add another tablespoon of olive oil to the skillet and add the onion and garlic.  Cook for several minutes, stirring frequently until the onion has soften.  Don't let the garlic burn.  Add the bell pepper, zucchini, and chickpeas and the remainder of the spice mixture, stirring to combine.  Cook about 7-8 minutes until the vegetables have browned and are starting to soften but are still crisp.  

Return the chicken and any accumulated juices back to the skillet.  Add the tomatoes, season with salt and pepper, and add the juice of one lemon.  Stir until combined and everything is heated through.  Top with the fresh basil, then serve.