Pretty Popovers!

The other night I decided to tackle a more difficult recipe...and I rocked it! I used Alex Guarnaschelli's popover recipe. I followed her exact instructions, but used a little less salt. Her instructions tell you to warm the lightly greased muffin pan. I ended up doing this twice, because I warmed the pan too much the first time around and burned the butter. These popover were so delicious my grandma even asked me to make them again!

Easy Pizza!

The first meal I made when I came home for the semester was pizza! I had made it when I was at school (my camera died, so I didn't take a picture) and it was delicious. 

Ingredients:
2 fresh whole wheat pizza doughs (refrigerated section near cheeses)
2 tomatoes
2 green peppers
1 medium onion
Marinara Sauce 
Ricotta Cheese
Mozzarella Cheese
Parmesan Cheese
Garlic Powder
Dried basil and parsley 

Preheat the oven to 400 degrees. Grease two baking sheets very well and stretch the dough to fit each pan. I recommend using a smaller size baking sheet for this type of dough. At school I have a small baking sheet (college style) and the crust came out perfect, but at home I used bigger sheets and the dough was a little thin.

I made first pizza with just tomatoes, ricotta cheese, garlic powder and herbs. The second pizza I started with my homemade sauce, peppers, mozzarella, Parmesan, garlic powder and herbs. Bake in the oven for about 20 minutes. I put one on the top rack and the other on the bottom rack, switching them half way through.

Sweet & Sour!

Last night I made sweet & Sour pork chops with fried rice and teriyaki veggies! To marinate the pork I used Sunny Anderson's recipe, but used two 1 inch thick, bone-in pork chops. I grilled the pork chops on the stove using a heavy cast-iron grill pan for five minutes on each side over medium heat. This is not an easy task in a college kitchen because the ventilation is terrible, so I smoked out the first floor...oops!  For sides, I used Rice-a-roni fried rice and steam-able teriyaki veggies. 

Homemade Guac!

Quick & easy guacamole!

Ingredients
- 1/2 medium red onion (diced)
- 1/2 medium tomato (diced)
- 3 avocados
- cilantro to taste (minced)
- juice of one small lime
- 2 tsp. garlic salt

Directions

Dice onion, tomato and mince cilantro.  Scoop out avocados into a small bowl and mash. Immediately, squeeze lime on the avocados and mix to prevent the avocados from turning. Last, mix in the onions, tomato, cilantro and garlic salt.

Rustic Apple Pie

Yesterday for my Nan's 91st birthday I made an apple pie. I used a recipe from Women's Day Magazine. It was a pretty simple recipe, but I did alter it a little bit. For the dough I did not use white vinegar, so I used an extra 2 tablespoons of ice cold water. I let the dough chill for 4 hours. For the apple mixture I used Red Delicious and New York State apples, orange zest, 3 tablespoons of flour, 4 tablespoons of sugar and 1 teaspoon of cinnamon. The pie was a little bit watery, so I think I could have used more flour or I could have rolled the apples in flour before mixing them with cinnamon-sugar. I decided to put the pie into a 9 inch pie dish because I wasn't sure how it would turn out without one (like recipe says). It was a little difficult to fold over 3 inches of the crust, so next time I don't think I'll use a dish. The pie would have probably been a little smaller and higher, but more of the crust would have been folded over the top. I baked the pie for about an hour and had to put tinfoil over the top for the last 25 minutes to help the apples soften.