Everyday Style & Recipes. Est. 2010
Barbeque sauce is one of my favorite sauces because it brings together sweet, spicy and tangy ingredients. It was easy to make and turned out great. The chipotle chili powder and smoked paprika gave it the necessary bite while the dijon and apple cider vinegar gave it the proper tanginess for a good BBQ sauce.
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This is a very basic pizza crust recipe. It’s pretty much impossible for me to form pizza dough into perfect circles so I just cut any extra dough hanging off the pan with a clean scissors. I like to get the dough really thin by holding it up with 2 hands and rotating it vertically in the air.
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I have been sort of obsessed with my crock pot for the last few months. All I can say is get one (crock pot companies should be paying me for this advertising!) This soup is great for the slow cooker–the ham cooks nicely and flavors the broth without being too salty. I threw in the ham bone for added flavor. I liked how the lentils got really soft and almost dissolved in the broth. This soup turned out great and I will definitely make it again sometime.
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I had an older post with this same recipe but as with the nature of almost every recipe I have used it has turned out a little bit differently this time around. I had some fresh mozzarella and parmesan leftover in the fridge so I added those in. I didn’t have any capers this time which was too bad. They are very nice on this pizza.
I like the thin crust style of this pizza and the flavor of the roasted orange and yellow peppers. Roasting the peppers beforehand intensifies their flavor. Instead of leaving the skins on I removed them. I think I like this version better–some of the bitterness of the blackened pepper was removed when I took away the skin. The fontina and parmesan with the addition of fresh mozzarella gave the toppings a melty softness that was very tasty. I went the lazy route and used a pre-made dough from the grocery again. I like to use the whole wheat dough sold in a package (not a can). One of these days I will try a pizza crust from scratch.
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It’s cold and raining outside and I thought a hot sandwich would be nice for this weather. You can use a lot of different breads for tuna melts, but I like sourdough the best. The melted sharp cheddar gives this sandwich a flavorful kick. I used a foreman grill which is great for making sandwiches but you can always melt them in a pan or with a panini grill.
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