Easter Dishes

One of my favorites holidays is Easter.  I have such great childhood memories of coloring the Easter eggs with my mom.  Waking up early to find out that the Easter bunny had left me a basket full of goodies and the neighborhood Easter egg hunts that we would do over, and over, and over!


Then there was always the special Easter Dinner.  Usually a large dinner, on antique china, with a Turkey or Ham and all the fixings.  


Now that I'm older I love the whole Easter get together but since it's more often than not around my birthday, we change up how we celebrate each year.  Sometimes we stay home and have brunch or a mid-day dinner.  Sometimes we go out and celebrate by doing something outdoors, like visiting a local garden and having a nice lunch.


This year, we're going out...and I can't wait.  The weather is perfect, the flowers are all in bloom, and it's Easter!


So I thought I would bring you an array of dishes to make for Easter, if you are cooking!  Here are some of my favorites.

Brunch

French Toast Waffles

Marshmallow Muffins

Banana Stuffed French Toast

Cheesy Hash Browns

Pesto Scrambled Eggs

Dinner or Lunch

Caprese Salad with Basil Puree

Baked Chicken with Cherry Tomatoes

Chili Marinated Pork Tenderloin

Grilled Asparagus

Desserts

Strawberry White Chocolate Trifle

Banana Chocolate Chip Bread

Blackberry Crumble

Have a Happy Easter!

The Best Pizza Dough

I'm on a pizza dough quest to find the best homemade thin crust pizza.

I think I found it...

I recently took a pizza dough class using various types of flour.  It was a wonderful and informative class.  It was amazing and enlightening to delve into the world of flours.  Their different compositions and baking properties lend to the finished product.


My favorite was by King Arthur flour called King Arthur Italian style flour.  This is what they call an "American clone of Italian 00 flour".  It has a lower protein level which makes the dough more supple, and in turn easier to work with.   It is a great flour to use for pizza dough, calzone, flatbreads...you get the picture!  


This flour makes a really tender dough.  It's soft and easy to work with.  Best of all it produces a light as air, tender, crisp pizza dough.  

This crust the best, by far, that I've ever tasted!   Certainly the best out of the several we made in class.  I immediately went home and ordered some of this incredible flour.  I could hardly wait when the box arrived.  I made pizza immediately.  Please note:  the recipe below makes two pizza crusts.  You can either half the recipe or make both and freeze half of the dough so you have pizza in a flash on another night!

Here's where you can purchase this wonderful flour.  King Arthur Italian style flour

Judge for yourself...I'm in heaven, and can't wait for another bite!

I used a pesto dipping oil for the sauce, and just topped it with heirloom tomatoes and fresh mozzarella cheese.  Delicious!!!

Here are some step by step pics, so you can see the dough process.

 

Oh yea...it's that good!

Thin Crust Pizza Dough

makes 2 crusts

2 t instant yeast

2 t sugar

1 1/2 t salt

1 T Baker's Special Dry Milk (optional) or nonfat dry milk

3 t pizza dough flavor (optional) (available at www.kingarthurflour.com)

3 c King Arthur Italian style flour 

1 c water

2 T olive oil

In a bread machine set on dough cycle, combine all ingredients.  Allow machine to mix and complete the first rise.  Remove dough from the machine and place on a well floured surface, or board.

Divide the dough in half.  Roll one half of the dough out to your desired thickness and then place on a prepared pizza pan, either using cooking spray, or a light cover of cornmeal.  

Preheat oven to 450 degrees, and allow dough to rest in the pan, covered for another 15-30 minutes.  Top with your favorite sauce and toppings.  Place in the oven and bake for 10 minutes or until golden brown, and toppings are bubbly.

Linked to:  foodie friday

Cashew Chicken

Let's make stir-fry.

It's quick, easy, and the taste is comparable to any take out dish!  Better even!!

Stir frying is rapidly frying small pieces of food in oil over high heat.  This is done usually in a wok but a deep cast-iron fry pan or heavy saute pan is a good substitute.  Almost any vegetable or meat can be stir fried as long as it is cut into small pieces.


The key is cooking over high heat, and cooking quickly.  So it's essential that you have everything prepared ahead of the cooking time so that you accomplish the dish with ease.  Stopping to put together the stir fry sauce at the end could lead to over cooked dishes.


Today's recipe is a simple but flavorful dish I make quite often.  Cashew Chicken has been a favorite of mine since I first started eating Chinese food.  I love the flavor the cashews lend.  The chicken is cooked and then with the addition of cashews and possibly water chestnuts, coated in a tasty brown sauce.  Served sizzling over a bed of brown rice...this is heaven to me!


Some step by step pics for your reference:

 

Here's the finished dish...quite delicious!

Here are some other stir-frys that you might enjoy.  They are also a great reference for creating stir fry variations and tips for wok cooking.


Sweet and Sour Chicken
Beef and Vegetable Stir Fry in a Szechwan Sauce




Cashew Chicken


1/2 c stir fry sauce
1/4 c szechwan sauce
1 clove garlic, minced

½ 1b boneless skinless chicken breasts

¼ c. cornstarch

2 T. canola oil
1/3 c roasted, unsalted cashews
brown rice, cooked


Combine stir fry sauce, szechwan sauce, and garlic in a small bowl.  Set aside.


Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  


Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.


Serve over hot cooked brown rice.




Linked to:  Foodie Friday