Homemade pizza dough is a thing of beauty! The ingredients are simple and few. This is my favorite way to make pizza dough. This is great to start the night before and make the next day. The cold fermentation process really gives the dough light, chewy and crusty texture much like pizzeria-style crust. Click the picture above for the YouTube video!👆🏼 EASY PIZZA DOUGH by Angelica Faz Jung INGREDIENTS 3 cups (400 g) Caputo flour ( or all-purpose flour) 1 tsp fast acting dry active yeast 3/4 tsp salt 1 cup (236.5 ml) warm water (110°F / 43°C) INSTRUCTIONS 1. To a large bowl add flour, salt, yeast, and water. 2. Combine with a wooden spoon until dough ball forms. 3. Knead dough on a well floured surface for five minutes. 4. Coat the bowl with a tablespoon and a half of olive oil. 5. Place the dough ball back in the oiled bowl, loosely cover with cling film, and proof in a non drafty place until double in size. 6. Once the dough is double in size, place dough on a well-floured work surface, press out the air and evenly half the dough. 7. Take each half and fold in half 6 to 8 times and form a dough ball for each. 8. Place each dough ball in separate oiled bowls, cover with cling film and set in the refrigerator for at least 6 to 8 hours. Overnight to 24 hours for best results. This is called cold fermentation and will yield a chewy, light and crusty texture to the dough. 9. Before using the dough, be sure to remove from the refrigerator and bring to room temperature. This will make it easier to work with. This recipe makes two 10-inch pizza crusts. HOW TO BAKE Once pizza dough is formed, place on a floured pizza peel, top with your favorite pizza sauce, cheese and toppings of your choice. Bake in a preheated oven @ 500°F / 260°C on a preheated pizza stone for 10 minutes. Remove from oven when pizza has cooked and lightly charred on the edges. Enjoy! PRINTABLE RECIPE 👇🏼

Here is an easy marinade that is even better than the Mexican meat market style orange-red carne marinada. The vibrant red color is from the achiote used in the recipe. You can also substitute the sour orange juice for fresh pineapple juice. This marinade is great on beef, chicken or pork. Simply Mamá Cooks Red Marinade For Carne Asada INGREDIENTS 2 oz (56 g) ground achiote 1/2 cup (118 ml) fresh sour orange juice (or fresh pineapple juice) 1/4 cup (60 ml) cooking oil 2 1/2 tsp (10 g) salt 1 to 2 cloves of garlic 2 tsp Mexican oregano 1 tsp whole cumin seeds 25 to 30 black peppercorns 2 tsp onion powder 1 to 2 whole cloves (optional) 1/2 tsp coriander seeds (optional) 3 1/2 to 4 lbs of chicken, beef or pork INSTRUCTIONS 1. To a blender add the achiote, sour orange juice, cooking oil, salt, garlic, Mexican oregano, cumin seeds, black peppercorns, onion powder, garlic powder, cloves, coriander seeds and purée well. 2. Pour over meat of choice, combine and marinade for at least 2 to 3 hours. 3. Grill or cook the marinated meat and enjoy. Be sure to check out my YouTube channel for more recipes! PRINTABLE RECIPE

Today I am making an extra saucy, creamy, cheesy baked ziti. The recipe and ingredients are on my website. Link below! This is a decadent creamy baked ziti with a homemade bechamel sauce. This sets up quite nicely and is a crowd-pleaser for dinner. The left-overs are just as good! Extra Saucy Cheesy Creamy BAKED ZITI INGREDIENTS 1 1/2 Tbsp (22 ml) cooking oil 1 lb (454 g) lean ground beef 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian herb blend 3/4 tsp salt 1/4 tsp black pepper 32 oz (946 ml) your favorite pasta sauce 1/2 (118 ml) water 1 lb (454 g) Ziti pasta pinch of sugar for pasta sauce (optional) 3 cloves garlic (minced) 1 lb (454 g) fresh mozzarella cheese 1 lb (454 g) ricotta cheese 5 oz (140 g) parmesan cheese (grated) BÉCHAMEL SAUCE 3 Tbsp (28 g) all-purpose flour 3 Tbsp (42 g) unsalted butter 2 cups (473 ml) whole milk 1/8 tsp grated nutmeg 1/8 tsp salt (or to taste) INSTRUCTIONS 1. To a medium pot, add cooking oil, ground beef, onion powder, garlic powder, Italian herb blend, black pepper, salt and cook over a medium high heat. 2. Pour pasta sauce into the pot with the ground beef. Then add a half cup of water to the empty pasta sauce jar, shake and pour into pot. 3. Combine, bring to a gentle simmer, cover with a lid and cook the meat sauce for 30 minutes. Stir through out cook time. 4. To a small heavy bottomed pot, over a low heat, melt the butter then add flour to create a roux. Cook over a low heat setting for one minute. 5. Slowly pour in the room temperature milk and continually whisk to combine. This will prevent lumps. If the roux bubbles violently as you pour the milk, lower the heat source. 6. Continually whisk until the béchamel sauce starts to thicken and coats the back of the spoon. 7. Turn off heat, add a pinch of grated nutmeg, salt to taste, mix and set aside until ready to use. 8. In a 5 1/2 to 6 quart pot of boiling water add a tablespoon of salt, then mix. Now Pour in pasta and cook for 6 to 7 minutes or until al dente. 9. Drain the pasta, DO NOT rinse and place back in to the pot. Add one cup of meat sauce, a half cup of grated parmesan cheese into the pasta and mix. 10. In a 9 x 13 inch baking dish, add a ladle of meat sauce to the bottom. Now add half of the prepped pasta. 11. Add a third of the mozzarella cheese by placing small chunks in a single layer. Sprinkle a third cup of grated parmesan, a third of the ricotta cheese in dollops, then pour over a third of the béchamel sauce for the first layer of cheese. 12. Next, pour over half of the meat sauce. 13. Repeat the cheese process for the next layer then pour over the remaining meat sauce and spread evenly. 14. For the last layer of cheese, add the rest of the mozzarella, ricotta and béchamel. 15. Bake uncovered in a preheated oven at 425 degrees Fahrenheit or 218 degrees Celsius for 25 to 30 minutes. 16. Remove from oven and set for 15 to 20 minutes, then serve. Garnish with fresh parsley and enjoy! PRINTABLE RECIPE Here! 👇🏼

This is a simple homemade Chinese take-out style chow mein recipe. This is great for a dinner recipe idea. The sauce ingredient ratios can be adjusted to your preference. The marinated chicken is optional as this can also be a vegetable chow mein recipe. Be sure to check out the detailed recipe video by clicking the picture below! CHICKEN CHOW MEIN EASY INGREDIENTS 12 oz package (340 g) chow mein noodles 1 lb (454 g) chicken breast (thinly sliced) 2 tsp baking soda 1/2 tsp white pepper 1 Tbsp (15 ml) soy sauce 1 medium carrot (julienned) 2 celery sticks (thinly sliced) 1 1/2 cups (150 g) cabbage (thinly sliced) 5 scallions (separate the whites from the green tops) 3 cloves garlic (minced) 2 tsp fresh ginger (minced) *I left this out by mistake :/ SAUCE 2 Tbsp (30 g) oyster sauce 2 Tbsp (30 ml) dark soy sauce 1 Tbsp Sambal (ground chile sauce) 1 1/2 tsp sugar 1 1/2 tsp rice vinegar 1 1/2 tsp sesame oil INSTRUCTIONS 1. To the thinly sliced chicken, add white pepper, soy sauce and baking soda, then combine and marinate for at least 15 minutes. 2. Prep the chow mein noodles, using the package instructions, shock them in cold water and drain well. 3. Spread the chow mein noodles on a baking sheet to dry until ready to use. 4. In a bowl, combine oyster sauce, dark soy sauce, Sambal, sugar, rice vinegar and sesame oil, then set aside until ready to use. 5. Preheat a large pan or wok until smoke point then add 1/4 cup of cooking oil. 6. Quickly stir fry chicken until cooked, then remove and set aside. 7. Now add prepped carrot, celery, cabbage and onion, then quickly sauté for 30 seconds. Remove from pan and set aside. 8. Add 2 more tablespoons of cooking oil along with the chopped scallion whites and ginger. Sauté quickly. 9. Now add prepped noodles and chicken, then stir fry and combine quickly. 10. Next add the sauce and coat the noodles well. 11. Add the sautéed veggies, chopped green tops of the scallion, mix and turn off the heat. Serve and enjoy! PRINTABLE RECIPE 👉🏼

These chicken enchiladas Suizas are easy to make and great for a weeknight dinner. The creamy green salsa alone is wonderful! You can use homemade baked or boiled chicken or pick up a ready-made rotisserie chicken from the grocery store. It all works. You can also sub the cheese with your favorite white melting cheese of choice. Check out the recipe video and click the picture below! PRINTABLE RECIPE HERE 👇🏼 ENCHILADAS SUIZAS INGREDIENTS 1 lb (454 g) cooked chicken (shredded) 12 oz (340 g) Oaxaca cheese (shredded) 1 lb (454 g) tomatillos 1 large jalapeno 1/2 small onion 2 cloves of garlic a handful of fresh cilantro (optional) 1/2 cup (118 ml) heavy cream 1/2 cup (118 ml) water (maybe less depending on fresh ingredients) 1 Tbsp (9 g) chicken bouillon powder salt and pepper to taste 14 corn tortillas INSTRUCTIONS 1. First remove the outer husks and rinse the tomatillos. Be sure to leave the skin on the garlic cloves. 2. To a preheated pan with 2 Tbsp cooking oil, add the tomatillos, onion, garlic, jalapeño and sauté using a medium-high heat for 10 minutes. 3. Remove from pan, remove the skin from garlic and the stem from the jalapeño, then place all sautéed ingredients in a blender cup. 4. Add water, heavy cream, bouillon powder, cilantro and pureé well. Taste for salt, adjust seasoning and set aside until ready to use. 5. Quickly pass each corn tortilla in a pan with hot grease, to warm them through. This will make them soft and pliable. 6. Before rolling up the enchiladas, mix 1 cup of shredded cheese into the cooked shredded chicken. 7. Take a warm corn tortilla, add 2 to 3 Tbsp of chicken-cheese filling and tightly roll. Place seam side down in a 9 x 13 baking dish. 8. After all 14 enchiladas are rolled up and placed in the baking dish, pour over the sauce, sprinkle a top layer of the remaining cheese and cover with foil. 9. Bake covered in a preheated oven at 400 degrees Fahrenheit for 20 minutes. 10. Remove baking dish from oven and serve. Garnish with Mexican sour cream and enjoy!

Slow cooker carne guisada is an easy way to make a tender South Texas style beef stew. I usually make this on the stovetop but using my Crock-pot is a no-fuss way to make this. Check out my YouTube channel for the step by step recipe video. PRINTABLE RECIPE Slow Cooker Carne Guisada INGREDIENTS 2.5 lbs (1.13 kg) beef chuck roast 4.5 oz (127 g) crushed tomatoes 1 1/2 Tbsp (13 g) beef bouillon powder 1/2 small onion (diced) 2 cloves garlic (minced) 1 tsp onion powder 1 tsp garlic powder 1/2 tsp ground cumin 1/4 tsp black pepper 1/2 cup water 4.5 Quart Crock Pot *Flour slurry* 1/3 cup (79 ml) cold water 5 Tbsp (45 g) all-purpose flour INSTRUCTIONS 1. In a 4.5 quart slow cooker add beef, crushed tomatoes, beef bouillon powder, onion, garlic, all seasonings, and water 2. In a cup, combine 1/3 cup cool water and flour to make a slurry 3. Add slurry to slow cooker ingredients. 4. Cover with the lid, set to high and cook for 5 to 6 hours. If set to low, cook for 8 to 10 hours or until meat is tender. 5. At 2 hours of cook time stir and mix then continue cooking until meat is tender. 6. This recipe makes at least 4 servings.

PRINTABLE RECIPE Crispy Salt And Pepper Wings INGREDIENTS 1.5 to 2 lbs (680 to 907 g) chicken wing sections 2 Tbsp (30 ml) Shaoxing cooking wine 1/2 to 1 tsp salt 1/4 tsp black pepper 2 Tbsp (15 g) cornstarch or flour (for marinade) 1/2 cup (60 g) cornstarch (for dredge) salt and pepper to taste cooking oil for frying INSTRUCTIONS 1. In a bowl, combine wings, cooking wine, salt, pepper, cornstarch, and marinate for at least 30 minutes 2. Coat marinated wings in plain cornstarch and set for 10 to 15 minutes before frying 3. In a frying pan or pot, add 1 to 1 1/2 inch cooking oil and preheat to 365 degrees F / 185 degrees C 4. Fry wings for 4 to 5 minutes then remove from oil 5. Allow fry oil to come back to temperature and fry wings again for another 2 to 3 minutes or until extra crispy and golden brown 6. Once the wings are done lightly season with salt and pepper to taste, then serve

Check out my YouTube video! PRINTABLE RECIPE Easy Banana Pancakes INGREDIENTS 1 medium to large banana 1 large egg 2 tsp cooking oil 1 tsp vanilla extract NOTE: You can also add 1 Tbsp of brown sugar. The ripe banana is sweet so I left it out. 1 1/2 cups (195 g) all-purpose flour 1 Tbsp baking powder (13 g) 1/4 tsp baking soda 1 tsp coarse sea salt (use 1/2 tsp if using fine table salt) 1/4 tsp ground cinnamon (optional) 1 1/4 cups (295 ml) buttermilk (or whole milk) cooking oil for griddle INSTRUCTIONS 1. In a bowl mash a ripe medium to large banana 2. Add egg, cooking oil and vanilla extract to mashed banana and combine well 3. In the same bowl add flour, baking powder, baking soda, salt, sugar, ground cinnamon, and start to mix 4. Now pour in buttermilk and combine ingredients 5. On a preheated griddle over low heat, add 1 Tbsp of cooking oil and lightly coat the surface 6. Pour one ladle of pancake batter onto griddle and cook over a low heat until air bubble form 7. Flip and continue cooking until pancake is cooked through 8. Repeat the process until the batter is gone 9. This recipe makes at least 8 medium pancakes 10. Serve with hot buttered syrup and enjoy!

Here is an easy recipe for a sweet glazed ham cooked in a slow cooker. This is a great way to cook a holiday ham and save oven space. Check out my YouTube recipe video. PRINTABLE RECIPE Easy Slow Cooker Ham INGREDIENTS 7.25 lb (3.30 kg) pre-cooked smoked ham 20 oz can (567 g) sliced pineapples 12 oz (340 g) jar of Maraschino cherries *6 to 8-quart Slow Cooker **Honey Mustard Glaze** 8 oz (227 g) honey 4 oz (113 g) Dijon mustard 1 tsp ground cinnamon (optional) 1/2 tsp ground cloves (optional) **Brown Sugar Coating** 1 1/2 cups (300 g) light brown sugar 1 tsp ground cinnamon (optional) 1/2 tsp ground cloves (optional) COOK TIME MAY VARY Cook on 'Low' setting for 4 to 6 hours Cook on 'High' setting for 2 1/2 to 3 hours **See YouTube video for detailed recipe video** INSTRUCTIONS 1. Rinse the ham and pat dry 2. Remove the tough skin, score the exterior of the ham and place in a 6 to 8 quart slow cooker 3. In a bowl and honey, mustard and optional spices then mix. 4. In a separate bowl combine brown sugar and spices 5. Pour the the entire jar of cherries and juice over ham 6. Pour the juice from canned pineapples over ham 7. Pour over the honey mustard glaze then coat with brown sugar 8. Add the pineapple slices, cover with a lid and set slow cooker to high 9. Slow cook for 2 1/2 to 3 hours on high or until internal temperature reaches 140 degrees F or 60 degrees C *Cook time may vary 10. Insert a meat thermometer in the thickest part of the ham, once it reads the proper temperature, the ham is done 11. Remove ham from slow cooker, rest for 15 to 20 minutes then slice 12. Add sliced ham back into slow cooker, baste and set cooker to ‘Keep Warm’ until ready to serve

These stuffed pasta shells taste very similar to lasagna. The ground beef and cheese mixture make this a hearty dinner idea that is easy to make. I like to use my favorite store bought pasta or marinara sauce, but 3 cups of homemade sauce works as well. The seasonings and spice ratios are to your preference and you can add fresh aromatics if you have them. I used dried seasonings and spices that work just as well. PRINTABLE RECIPE INGREDIENTS 1 lb (454 g) lean ground beef 1 tsp salt 1/2 tsp onion powder 1 tsp garlic powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 25 jumbo pasta shells 15 oz (425 g) ricotta cheese 1 large egg 1/2 tsp salt 1/2 tsp onion powder 2 tsp dried Italian seasoning 1/4 tsp black pepper 2 Tbsp chopped fresh parsley 8 oz (227 g) shredded mozzarella cheese 2 oz (57 g) parmesan cheese 24 oz (680 g) jar of your favorite pasta sauce 9 x 13 baking dish **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a skillet add ground beef, salt, pepper, Italian seasoning, garlic powder and onion powder 2. Sauté and brown until cooked through, then set aside to cool 3. Bring 5 quarts of water to a boil, add 1 Tbsp salt, jumbo pasta shells, and cook for 7 minutes 4. Remove parboiled pasta shells from water and spread out on an oiled baking sheet to cool 5. In a large bowl add ricotta cheese, egg, 3/4 cup shredded mozzarella cheese, grated parmesan cheese, salt, onion powder, Italian seasoning, chopped parsley, 3/4 of the cooked ground beef, and mix well 6. To a greased baking dish add 1 cup of marinara sauce 7. Stuff 20 pasta shells with 2 1/2 heaping Tbsp of meat cheese filling and place into baking dish 8. Sprinkle the remaining ground beef all over the stuffed shells then pour over the remaining marinara sauce 9. Sprinkle over the remaining shredded mozzarella cheese and cover baking dish with foil 10. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 minutes 11. Uncover and continue baking for and additional 15 to 20 minutes 12. Remove from oven, set for 10 to 15 minutes, garnish with fresh parsley, and serve

Wonton soup is one of my favorite soups to have when I am feeling sick or want chinese take out style soup at home. To achieve an authentic flavorful broth takes time, technique and patience. The broth in this recipe is quick, easy and works for a weeknight meal or when you are feeling under the weather. A quick flavorful broth and bite sized wonton dumplings make the perfect soup. PRINTABLE RECIPE INGREDIENTS 8 cups (1.89 L) chicken broth 4 cups (709 ml) water 4 to 5 stems of scallion whites 1 clove of garlic 1 tsp soy sauce 1 1/2 tsp Shaoxing wine (optional) 1 tsp sugar salt to taste *garnish with chopped scallion and baby bok choy **Wonton Dumplings** 6 oz (170 g) pork (minced) 2 oz (57 g) shrimp (minced) 1 tsp soy sauce 1 tsp Shaoxing wine 1/2 tsp sesame oil 1/4 tsp ginger paste 1 garlic clove (grated) 1/4 tsp white pepper 2 tsp cornstarch 25 to 30 wonton wrappers **See YouTube video for detailed recipe video** INSTRUCTIONS 1. In a 6 quart pot add chicken broth, water, whites of scallions, garlic, cooking wine, soy sauce, sugar, salt and sesame oil 2. Bring to a gentle boil and simmer for 30 minutes 3. In a bowl add minced pork, minced shrimp, scallions, soy sauce, cooking wine, sesame oil, pepper, cornstarch and combine well 4. Add 1 tsp of meat mixture to the center of a wonton wrapper 5. Lightly wet the edges of the wrapper and fold in half, press and seal (You can also gather at the top press and seal) 6. In a pot of boiling water add wonton dumplings and cook for 5 minutes or until the wontons float 7. Once cooked remove wontons from boiling water and shock in cold water, then add to individual serving bowls 8. Ladle hot broth over the wonton dumplings, garnish and serve

Seafood cornbread dressing can be a great side or meal on it's own. This is also serves as a stuffing for fish, crab shells or jumbo shrimp. Serve this alongside blackened fish and a garden salad for a seafood dinner. PRINTABLE RECIPE SEAFOOD CORNBREAD DRESSING INGREDIENTS 8x8 pan of cooked cornbread **see recipe below 8 oz (227 g) lump crab meat 10 oz (283 g) small to medium shrimp 1 small bell pepper (diced) 2 celery sticks (diced) 1/2 of a small to medium onion (diced) 2 cloves of garlic (minced) 1 Tbsp (15 ml) cooking oil 4 Tbsp (57 g) unsalted butter 1 to 1 1/2 tsp Old Bay seasoning 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp rubbed sage 1/2 tsp dried thyme 1/4 tsp cayenne pepper 1/4 tsp smoked paprika salt and pepper to taste 1 to 1 1/2 cups (236.5 to 355 ml) vegetable broth 1 large egg (optional) **CORNBREAD** 1 cup (155 g) yellow cornmeal 2/3 cup (85 g) all-purpose flour 1 Tbsp (13 g) baking powder 2 Tbsp (25 g) sugar 1/2 tsp salt 1 Tbsp (15 ml) cooking oil 3/4 cup (177 ml) milk 1 large egg **See YouTube video for detailed recipe video** CORNBREAD INSTRUCTIONS 1. Preheat oven to 350 degrees F / 176 degrees C 2. In a bowl add all dry ingredients and combine 3. Add all wet ingredients to the bowl and combine well with dry ingredients 4. Pour mixture in a greased 8 inch round or square baking dish 5. Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes 6. Once baked, remove from oven, cut and crumble 7. Return cornbread to oven and bake until golden brown and toasted DRESSING INSTRUCTIONS 1. Preheat oven top 375 degrees F / 190 degrees C 2. In a pan add cooking oil, butter, diced bell pepper, onion, celery, and minced garlic 3. Sauté until softened and translucent 4. Add seasonings and shrimp to pan then sauté on a medium high heat for 2 to 3 minutes 5. Add crab meat, combine and continue to sauté for an additional minute, then remove from heat 6. In a large bowl with baked cornbread crumbles combine seafood vegetable sauté, vegetable broth and combine well 7. Taste for seasoning and salt, then adjust to your preference 8. Add egg and mix well 9. To a buttered 8 x 8 baking dish add the dressing mixture and cover with foil 10. Bake in a preheated oven at 375 degrees F / 190 degrees C covered for 25 minutes 11. Remove the foil and continue to bake for an additional 15 minutes or until golden brown on top