Welcome to the weekly Home Matters Linky Party #529
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 25+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
Baking is something that used to really intimidate me. Ten years ago, I wouldn’t even try to bake things from scratch without following a recipe to the letter – and still over think the whole process. While baking is a science – there is also an art to it. With some reading and research as well as lots of trial and error, you can learn the art of baking. Starting with very simple recipes is really the first step. So many try to shoot for the moon and fall short. If you start smaller and succeed – you can build on that. This recipe for Homemade Hamburger Buns is exactly that.
Homemade Hamburger Buns
Yeasted doughs do a lot of the work for you. While you do have to knead this dough some, it does not need to be over worked. If you knead yeasted dough too much, you will actually “suffocate” the yeast and it will not bloom as well as it can. When a dough recipe says to proof until doubles in size, you really need to do just that. If you down does not rise enough it will be dense after the baking process. Proofing or rising is how the end product will have the air bubbles and fluffy qualities. In an over simplified explanation – as the yeast blooms it puts off gas within the dough which creates the air bubbles or pockets.
Homemade Hamburger Buns
I like to add some sesame seeds to the top of these buns because it just gives you that extra “burger bun” quality. It is almost totally an aesthetic choice – which makes it mostly optional. Do not skip brushing the tops with the melted butter though. That’s what gives the tops their nice golden brown color. You can also put other topping on that will impact the flavor more – like dried minced onion or poppy seeds. You can so go with a fun everything but the bagel seasoning as well.
Homemade Hamburger Buns
While I’ve named this recipe Hamburger Buns – you can use them for more than just burgers. They have a nice fluffy quality but they will hold up during the whole meal. You can use them for pulled pork sandwiches – and they will survive the bbq sauce. I made these with my Cumin & Beer Smoked Pork and they were so good. And my Carolina Gold BBQ sauce was delish without destroying the bun.
In a small bowl, add water and sugar. Stir until most of the sugar is dissolved. Then add yeast packets. Let sit to bloom for about 10 minutes. (should be foamy)
In a large bowl, combine flour, salt and beaten egg. Pour in bloomed yeast. Mix together until a dough forms. Knead for about 5 minutes. Then add half of the softened butter and knead into dough for another 5 minutes. Cover bowl with plastic wrap (or a bowl cover). Place in a warm place (countertop or proofing drawer), to rise for about and hour. It should double in size.
Turn dough out on lightly floured surface and punch out most of the air. Then use bench scrapper (or knife) to portion into 16 equal pieces. Roll each between your palms into round balls. Line out on a parchment paper covered baking sheet. Cover again with plastic wrap (or a clean kitchen towel) and let proof again, until doubled in size.
Preheat oven to 350degF.
Melt remaining butter. Once buns are done proofing, remove plastic wrap and brush each with melted butter. Sprinkle with sesame seeds. Place in oven to bake for 30 minutes (or until golden brown).
Remove from oven and move immediately to a cooling rack. Let cool at least 15 minutes before slicing in half to use to make burgers or sandwiches.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
This last week I got a real treat – and got to try a Fresh Gooseberry – specifically Cape Gooseberries – for the first time ever. I had never really had the opportunity to have this particular fruit and I jumped at the chance. I want to tell you what it tastes like but really – I gotta say it tastes like a gooseberry. It’s truly not like many other things I’ve tried, with tart and sweetness. It is in the same family as tomatillos and have that same sort of husk around them. This immediately made me want to make some fresh salsa out of it. And darn-it was that one of my better ideas! If you missed my recipe post, you gotta check it out – Gooseberry Salsa.
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
With #CincodeMayo right around the corner – a collection of salsa recipes seemed necessary. I love to make salsas as they are really simple to put together, and they are a great way to add another layer of flavor and even heat to meal without making the whole meal hot. The obvious ways to enjoy salsas are on tacos, nachos and burritos. And who doesn’t love to sit down with a simple snack of chips and salsa. You can also use salsas to marinate meats or liven up ground meats. While you can use frozen or canned ingredients when you are making salsas – in fact some of my recipes even call for it – I do encourage you to use fresh produce whenever possible. I have pulled together some of my most popular salsa recipes so you can be the talk of your next fiesta!
My favorite Recipes Using Ground Turkey
A few key kitchen tools you may want to have to hand when it comes to making these shrimp recipes:
Sharp Chef Knife – when you are making salsa, your knife cuts are very important. And cutting things like tomatoes with dull knifes can actually be dangerous. So make sure you have a good knife that has a sharp edge.
Silicone Serving Spoons – I prefer to use these silicon serving spoons to stir and mix my salsas. The main reason is that they are softer, without sharp edges. This makes sure that you aren’t just mashing up your beautifully cut produce when you are combining it.
Sauce Ramekins – while you want to get these salsas all up on your meals, when it comes to serving salsa, it really does wonders to serve it in a sauce cup. This makes sure that nothing gets soggy before your diners are ready to eat.
Copycat Chipotle Corn Salsa – Some restaurant chains have that one menu item that draws you in time after time. For my family the corn salsa at Chipotle is a big draw. With half the family not particularly liking raw tomatoes, it is a great alternative to traditional salsas. Copycat Chipotle Corn Salsa is so good for tacos, burritos, burrito bowls, and even just chips and dip. It is on the medium scale of hotness, which can be adjusted since you are making it at home!
Mango Poblano Salsa
Poblano Mango Salsa – As you know, tacos are a weekly affair in our home. And I don’t typically make the same tacos over and over. You can switch up the proteins, the cheeses, the tortillas, the veggies but maybe more significantly – they type of salsa. I love to have a freshly made salsa for our tacos. Which is why I have so many different salsa recipes. This recipe for Poblano Mango Salsa is a delightful combination of sweet mango and the smoky spice of a poblano pepper.
Cherry Tomato Salsa
Cherry Tomato Salsa– Salsas are not just for chips – you can use them to add a pop of flavor to so many things like burritos, tacos, wraps, burrito bowls, salads, over a steak or chicken breast – really it’s just another sauce with great flavor. Since our cherry tomato plants have been booming – I decided to take a classic salsa recipe and use some up. This recipe for Cherry Tomato Salsa is so good – you are definitely going to want to have this in your back pocket.
Gooseberry Salsa
Gooseberry Salsa – I have recently had the pleasure of trying gooseberries for the first time. I can’t believe it’s taken me this long in life to taste such a flavor packed berry. They come wrapped in a husk similar to a tomatillo (they are related). I immediately knew that these would be delicious in a salsa and had to make it. You have got to try this Gooseberry Salsa if you can find some fresh gooseberries, maybe at your local farmers market.
Easy Pico de Gallo
Pico de Gallo – Freshness is the key to a good Pico de Gallo. A super popular chunky and spicy Mexican salsa that must be fresh. With a limited ingredients list – this recipe is more about how it’s prepared than what goes into it. The recipe for Easy Pico de Gallo is simple, quick, and flavor packed.
Mango Salsa
Mango Salsa– We like to celebrate taco Tuesday every week, for the most part. So that means I have to get creative with different types of tacos – meats, sauces, salsas, tortillas and preparations. We do chicken, pork, beef, crispy, baked, soft, corn, and flour. And I love to make fresh salsas to go on top of it all. This last week I went with a fresh Mango Salsa and it was so easy and so yummy!
Grilled Salsa Verde
Grilled Salsa Verde – I do not always go all in on the spicy factor – but this time I did. This is an all in spicy salsa – no joke. With the serrano peppers and jalapenos both incorporated you get all the heat. But it’s worth it! The flavor is out of this world good. By grilling or roasting the veggies you get an amazing smoky flavor. Grilled Salsa Verde is perfect for your tacos, burritos, and nachos, if you can handle it.
Creamy Salsa Dip
Creamy Salsa Dip – If you have been around this blog much in the last almost 5 years…then you know that I love to make sauces. Most of the meals I make have some sort of sauce involved – a gravy, a pan sauce, a cheese sauce, a fresh veggie sauce, a hot sauce…I just love sauces. And this one is so simple but so tasty – creamy salsa dip brings two taco staples together into a single dip. With some fresh made salsa, a little bit of extra seasoning and some delicious sour cream – you have the perfect dip for your rolled tacos, quesadillas or tortilla chips.
Orange & Fennel Salsa
Orange & Fennel Salsa – If you have been around the blog for a while, you probably know I’m not a huge raw tomato fan. I just don’t like big chunks of tomato for some reason, but just as crazy – I love salsa so much! I try to play around with different options a lot. Love to have corn salsa or the tomatillo based salsa verde. But I also love pineapple and mango varieties as well. I recently had a salad with fennel in it and thought it would go nice with a citrus. So I decided to give Orange & Fennel Salsa a go and it was a huge hit. After I made everyone’s tacos, the kids finished it off by the spoonful!
Easy Peach Salsa
Peach Salsa – Want to try something a little outside the box with your next Mexican meal? Check out this recipe for Easy Peach Salsa. The combination of the sweetness of the fresh peaches and the spicy punch of a fresh jalapeño is such a great addition to your tacos, nachos, burritos, and taco salads.
Hope you enjoyed my selections of Homemade Salsa Recipes – do you have a favorite? Which one will you be trying first?
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I have recently had the pleasure of trying gooseberries for the first time. I can’t believe it’s taken me this long in life to taste such a flavor packed berry. They come wrapped in a husk similar to a tomatillo (they are related). I immediately knew that these would be delicious in a salsa and had to make it. You have got to try this Gooseberry Salsa if you can find some fresh gooseberries, maybe at your local farmers market.
Gooseberry Salsa
Salsa is a great way to add a punch of heat to a meal without making the whole meal spicy. It let’s your diners choose what they want to eat and how they want to eat it. Another great thing about salsas are that you can make them really quickly and then let the rest come together. Some salsa do need to be cooked, but fresh salsas are amazing, too.
Gooseberry Salsa
When you are chopping up the ingredients for this salsa recipe, you want to try to get all of the supporting actors (basically everything but the gooseberries) cut to the same size. I like to go for a fine chop out of personal preference. If you like a chunkier salsa, leave them larger. A good sharp knife is very important for cutting. The skin of the gooseberry is very similar to a tomato, so a dull knife is more likely to injure you than cut the berry.
Gooseberry Salsa
I served this homemade fresh salsa with some Cumin & Beer Smoked Pork on a flour tortilla. It went together very well and made for a tasty #tacotuesday indeed. It was also really great with some blue corn chips as a snack later.
Add all ingredients into a small bowl. Stir to evenly combine.
Cover with lid and place in refrigerator at least 30 minutes before serving (up to 5 days).
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to the weekly Home Matters Linky Party #528
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 25+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
I’ll be the first to admit that baking is not my strongest skill. But I will try to make just about anything. And I have tried several different carrot cakes in the past with some success but this one was the winner. I sat down and thought on the basics then added a few things that I think really really helped this to be a delightful and flavor packed cake. This Walnut Carrot Cake recipe was a hit on our Easter table, and has already been requested as a birthday cake in the near future.
Walnut Carrot Cake
The spices are what really set this cake apart. Most carrot cakes call for cinnamon and nutmeg. I took it a step farther by adding in ginger and cardamon. Essentially a carrot cake is a spice cake with carrots and nuts added in. The carrots give a great texture and add to the moisture level of the cake itself. I like the addition of walnuts because they are nutty but still soft and don’t detract too much.
Walnut Carrot Cake
As you can see, I went for the “naked” cake look when I frosted. There is enough frosting in the recipe to fully frost the outside and between the layers, they will just be thinner in the middle and on top. I wanted it to look a little more rustic in the end, so that was the only reason for that.
Walnut Carrot Cake
While you can purchase shredded carrots (as in carrots that are already shredded), I do encourage you to shred the carrots at the time you make this cake batter. When you use pre-shredded carrots, they usually don’t have the same water content as a freshly grated carrot will. This can lead to a drier cake. It also tends to give less carrot flavor to the cake in the end. You don’t need any fancy equipment to shred carrots. I just use a standard cheese grater to shred the carrot directly into the bowl.
In a large mixing bowl, combine flour, baking soda, baking powder, salt, and seasonings.
Add in sugar, vanilla, eggs and oil. Stir to combine.
Fold in carrots and walnuts, until fully incorporated. NOTE – Batter will be thick
Line two 9 inch round cake pans with parchment paper. Divide batter between to the two pan and spread out to the edges in an even layer.
Bake in oven for 35 minutes (or until toothpick pulls out clean from center).
Remove from oven and let cool for 15 minutes in the pan. Then use the parchment to lift the cake out of the pan and set on a wire rack. Let cool at least two hours (up to 24hours, in the refrigerator) before frosting.
In a separate bowl, add cream cheese, butter, salt and vanilla. Mix together until smooth. Add powdered sugar, one cup at a time, mixing until smooth after each addition. Once cake is fully cooled, frost and decorate as desired. Add walnuts if desired. NOTE Frosting can be kept in an airtight container in the refrigerator for up to 7 days.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
I have been spending a lot more time baking lately. For our Family Easter Lunch at my Aunt and Uncle’s house – I made a carrot cake and a some lemon bars. Both from scratch to boot! I was pleased with how both of them turned out. I think I’ve sorted out the techniques needed to come out with good tasting baked good. But I need to make some strides on how they look…because they are not all that pretty. I need a steadier hand and probably a bit more patience. What’s your favorite thing to bake?
What have you been up to this past week?
One of this last week’s most popular recipe was: Creamy Dill Potatoes – a delicious side dish for your backyard BBQ
Creamy Dill Potatoes
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
Sometimes you just need a really simple side dish to bring to a holiday meal – or to meal prep part of the week’s lunches. This recipe for Marinated Chickpeas is so easy to put together and can stay in the fridge for about a week. They are great as a snack, and excellent on a salad. Chickpeas or garbanzo beans are such a great boost of protein, and have a nice nutty flavor.
Marinated Chickpeas
Did you know that chickpeas are packed with all sorts of nutrients? It’s an amazing source of dietary fiber, as well as zinc, and folate. And you get a whooping 15 grams of protein from just one cup of cooked chickpeas. Oh and to clear things up – a chickpea is a garbanzo bean and a garbanzo bean is a chickpea. They are just regional names like bell pepper and capsicum.
Marinated Chickpeas
I strongly urge you to make this in a large mason jar (half gallon). It will make mixing it so much easier as well as storing during the marinating process as well as later on. If you do not have any jars that big, you can use any airtight container to keep it fresh in the fridge.
Marinated Chickpeas
As I mentioned, these are a great snack or salad add-on. You can also turn some leftovers into a nice hummus simply by blending it up in the food processor. While chickpeas themselves don’t have a ton of flavor, they take on the flavors you add to them so well and it’s quite a lovely crunch.
Drain off two of the four cans of chickpeas. Pour all four cans of chickpeas (with liquid from two of them) into a 64oz mason jar (or other airtight container).
Add the remaining ingredients to the jar and secure the lid. Shake the jar until the liquid and seasonings have evenly dispersed.
Set the jar down and let it settle for a minute or two. Then add enough water to cover the top of the chickpeas with liquid.
Seal container again and store in refrigerator for at least 4 hours (24hours is best) before serving (up to 7 days)
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Pizza night is such a fun night and a great opportunity to test out new flavor combos on your family. If you are wanting to get a little bit more international with your meals, pizzas are a great way to bring in something unknown and make it approachable. A pizza is basically a carb base, topped with sauce, cheese (but not always) and then some combination of meat and veg. But nowhere does it say it HAS to be pizza sauce with pepperoni and mozzarella. You can totally make Teriyaki Chicken Pizza and serve it up on #pizzanight!
Chicken Teriyaki Pizza
I have included two extra recipes in this post. My recipe for easy homemade pizza dough – it really is so easy and simple to make. Just takes a bit of pre-planning that is so worth it. My method is so simple, just mix it up in a bowl and cover it to let it proof. Nothing too involving. I also gave you my own teriyaki sauce recipe. This one takes a little more work, but still not that hard. If you want to try it – Great! If you want to use your favorite bottled sauce – do that! Just be sure that you select a sauce that is more of a glaze than a marinade, so that it doesn’t just soak into the crust.
Chicken Teriyaki Pizza
If you do not have a pizza pan but love homemade pizza – you gotta get some. I really like one that has the holes in the bottom so that you get a great crispy bottom. You can also use a regular rectangular baking sheet to make pizza – after all no where does it say pizza has to be round either.
Chicken Teriyaki Pizza
When you serve up this pizza, you aren’t likely to need anything extra with it. You have protein, veg and carb all in one. But like I always say – if you need to spread it further or want leftovers, a nice ginger garlic Asian salad.
In a gallon zippered bag, add chicken, oil, vinegar, ground garlic, ground ginger, ground onion, and white pepper. Smoosh around to coat and let sit while the dough in proofing.
Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
Preheat oven to 425degF. Split dough in half and roll out to two round crusts. Place on pizza pans (can also make two rectangular crusts on a baking sheet). Place in oven to bake for 12 minutes.
In a grill pan over medium high heat, add marinated chicken tender. Cook for 5 minutes on each side. Remove to cutting board and let sit for a minute or two before chopping.
Remove pizza crusts from oven. For one pizza, spread one cup teriyaki sauce over top of crust. Evenly sprinkle with 1 cup of cheese. Layer with half of the grilled chicken. Sprinkle with ¼ cup of cheese mixtures. Repeat on second pizza. Place in oven and bake for 10 minutes more. Remove and let rest for 5 minutes before sprinkling with carrots, green onions and sesame seeds, Finally drizzle with remaining teriyaki sauce.
A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Rising Time 1 hourhour
Servings 4
Ingredients
4cupsFlour
1tbspYeastinstant
⅓cupOil
1½cupWarm Water
2tbspSugar
2tspSalt
2tbspOilfor bowl
Get Recipe Ingredients
Instructions
Prepare all of the ingredients
In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
Brush the insides of a second bowl with oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
Once risen, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
In a bowl, combine all ingredients for the sauce, whisking thoroughly.
Pour sauce into a small sauce pan and place on stove over medium heat. Bring just to a bubble then reduce heat to medium low. Let simmer for 25 minutes more before removing from heat.
Use immediately in your dish or let cool before transferring to an airtight container (like a mason jar) and store in refrigerator for up to 7 days.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
