Cindy's Recipes and Writings

Individual Whole Wheat Pizzas

Posted on May 7, 2020 by Cindy Kerschner

Individual Whole Wheat Pizzas are easy to create and serve. Make and freeze individual dough balls or prepared pizzas to enjoy anytime!

I love pizza. There a certain satisfaction to making your own dough. I like to use a mix of whole wheat flour and all purpose flour for added nutrition. You can use just all purpose flour if you like.
I sneak a little honey in the dough. So good!

If you never made your own pizza dough you are in for a treat. Here’s some tips I use.
Homemade pizza tips:
I use instant yeast to cut the rise time down.
Cut and knead dough into individual balls to easy freeze.
whole wheat pizza
Place uncovered dough balls on a parchment lined sheet pan to freeze.

whole wheat pizza

Shape dough on parchment paper for easy transfer and baking. Prick dough with a fork before adding sauce for even baking.
whole wheat pizza

Freeze pizza sauce in a bag to easily remove portions as needed.

Pre-bake crusts then top with sauce and cheese and freeze for quick ready to heat pizzas.

Individual Whole Wheat Pizzas

Print Recipe

Ingredients

1 packet instant dry yeast (2 1/4 teaspoons)
1 tsp honey
1 cup warm water (110 to 120 degrees)
1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour

Instructions

Add honey, warm water and yeast to the mixing bowl. Using a dough hook, stir to dissolve.
In a large bowl, mix together flours and yeast.
In a separate bowl mix together warm water and honey. Gradually add flour mixture to bowl.
Mix until all ingredients are incorporated and dough pulls away from the side of the bowl, about 2 to 3 minutes.
Place dough in a large oiled bowl, cover and place bowl in a warm location until dough doubles in size, about an hour.
Divide dough into 4 equal pieces. Roll by hand into ball shape, gently pushing out most of the air until dough balls are smooth and elastic.
Freeze or shape into pizza crust. To shape crust, flatten ball by shaping into circle about 8-inch in diameter. Crimp edges to help hold in sauce and filling. Prick center of crust with fork to bake evenly.
Spread on sauce and add cheese and toppings.
When ready to bake, preheat oven to 450 degrees. Bake pizza until crust is firmed and lightly browned, about 10 minutes.

Posted in pizza, What's For Dinner?, whole grain | Comments Off

Chicken Meatball Pasta Soup

Posted on April 29, 2020 by Cindy Kerschner

Chicken Meatball Pasta Soup turns leftover ground chicken and macaroni into a delicious soup. A great way to contribute to #StopFoodWasteDay.

Today is #StopFoodWasteDay. That’s means it’s time to share ideas about how to turn those leftover noodles, veggies, meat scraps and more into new meal ideas. Other ideas to cut food waste that we can do include better meal planning, proper food storage and only buying what we need.
Learn more ways to help cut food waste locally and globally at https://www.stopfoodwasteday.com/.
I grew up knowing what it meant to go hungry. Knowing there was food in the fridge I couldn’t eat because it belonged to the people renting my bedroom. Knowing my Mom would skip a meal so I could eat.
Being a teen Mom myself. Rationing food. Eating a lot of hot dogs and ramen.
I guess for me it’s ingrained not to waste food. It still happens sometimes, of course. I forget about that pepper in the back of of the crisper drawer or that tub of fuzzy wuzzy sour cream I thought had a longer shelf life.
So today I’m sharing a recipe for soup to use any ground meat your like, even meatloaf mix to make mini soup meatballs. I chose chicken because that’s what I had leftover.
Chicken Meatball Pasta Soup

Same with pasta, use any leftover shape, it’s all good.
Chicken Meatball Pasta Soup

Chicken Meatball Pasta Soup

Print Recipe

Servings 2

Ingredients

1/4 lb ground chicken
1/4 cup plain bread crumbs
1/8 tsp salt
1/2 tsp dried basil
1 tbsp vegetable oil
1/2 cup diced cooked tomatoes
1/2 cup chopped greens (kale, chard, beet greens, or spinach)
2 cups cooked pasta
2 cups chicken broth

Instructions

Preheat oven to 350 degrees. Mix together chicken, bread crumbs, salt and basil. Divide mixture into 12 pieces and gently roll each piece loosely into a mini meatball.
Heat oil in a small oven safe fry pan over medium heat. Add meatballs to heated oil. Gently turn to brown on all sides, about 3 to 4 minutes. Place browned meatballs and pan in the oven. Bake for about 10 minutes stirring occasionally until internal temperature reaches 170 degrees. Remove from heat. Set aside.
Heat broth, tomatoes and greens in a 2-quart saucepan over medium heat to a low simmer. Cook about 1 minute. Add pasta and meatballs and continue cooking until thoroughly heated.

Thanks Samantha from Frugal & Fit for hosting out event!

Enjoy these great recipe ideas to cut food waste from Festive Foodies!

4 ways to use leftover mashed potatoes by Frugal & Fit
Empanada Nachos by A Day in the Life on the Farm
Broccoli and Ham Quiche by Blogghetti
Antipasto Smothered Chicken by Hezzi-D’s Books and Cooks
How To Make Vegetable Broth with Scraps by The Spiffy Cookie
Buttermilk Bread by Making Miracles
Chicken Meatball Pasta Soup by Cindy’s Recipes and Writings

Posted in call to action, chicken, comfort food, pasta, soup, What's For Dinner? | 5 Comments

Buffalo Chicken Walking Tacos plus Cookbook Giveaway #incredibleonepotcooking

Posted on April 22, 2020 by Cindy Kerschner

I received a copy of Megan Marlowe’s new cookbook, Incredible One-Pot Cooking Cookbook to review and a copy to giveaway. I received no further compensation. All opinions are my own. Recipes and photos reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credits: Megan Marlowe.

Getting creative in the kitchen has been a passion of Megan Marlowe for over 15 years. You may know her better as the woman behind Strawberry Blondie Kitchen. Megan started her blog in 2015 to share her recipes and adventure for cooking.
That passion led to publishing her first cookbook, the Incredible One-Pot Cooking Cookbook.
Today I’m sharing two recipes from her cookbook and a chance to win your very own copy!

One-Pot Cooking Cookbook

Reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credit: Megan Marlowe

The first recipe that caught my eye was Buffalo Chicken Walking Tacos. An easy, fun recipe that you can make and take-along or enjoy at home.

Reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credit: Megan Marlowe

Buffalo Chicken Walking Tacos

This recipe is a mash-up for the books. My family loves tacos, but I like to make mealtime more fun by serving them straight out of corn chip bags with some forks. Less mess and less cleanup for me! I took those classic walking tacos and upgraded them with chicken that’s simmered in buffalo sauce then topped with blue cheese, cilantro, a drizzle of ranch and a few slices of jalapeños for some extra spice.

SERVES 4

2 tbsp (30 ml) olive oil
2 (8-oz [224-g]) boneless, skinless chicken breasts, cut into 1⁄2-inch (13-mm) cubes
1/2 tsp salt
1/4 tsp black pepper
2 medium ribs celery, coarsely chopped
2 medium carrots, peeled and diced
1/3 cup (80 ml) buffalo sauce
2 oz (56 g) cream cheese
4 (1-oz [28-g]) bags corn chips
Ranch dressing (optional)
Blue cheese (optional)
Sliced jalapeños (optional)

Heat the oil in a medium skillet over medium heat. Add the chicken, season with the salt and black pepper and cook for 5 to 6 minutes.

Add the celery and carrots and sauté for 2 minutes. Stir in the buffalo sauce and cream cheese and cook until the cream cheese melts, about 2 minutes.

Slice open each bag of corn chips and spoon the filling on top of the chips.

If desired, top the walking tacos with the ranch dressing, blue cheese and jalapeños.

Sounds delicious, right?
Incredible One-Pot Cooking Cookbook is available at Amazon, B&N and other fine bookstores.
Connect with Megan on social media:
Website: https://www.strawberryblondiekitchen.com/
Facebook: https://www.strawberryblondiekitchen.com/
Instagram: https://www.instagram.com/strawberryblondiekitchen/
Pinterest: https://www.pinterest.com/StrawberryKtchn/
Twitter: https://twitter.com/StrawberryKtchn

ENTER THE GIVEAWAY!

a Rafflecopter giveaway

Wait there’s more!

Page down for the bonus recipe from the Incredible One-Pot Cooking Cookbook, Peach and Ginger Barbecue Pulled Pork! You can make this Barbecue recipe by using mostly pantry staples.

Peach and Ginger Barbecue Pulled Pork

Peach, ginger and pork go so well together. They’re a triple threat in this pulled pork that we pile high on hamburger buns. It’s great for a weeknight meal on large buns or to serve a crowd on slider buns.

Reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credit: Megan Marlowe

2 tbsp (18 g) paprika
1 tbsp (9 g) brown sugar
1/2 tbsp (4 g) black pepper
1/2 tbsp (5 g) chili powder
1 tsp garlic powder
1/2 tbsp (8 g) plus 1⁄2 tsp salt, divided
1/8 tsp cayenne pepper
2 tbsp (30 g) Dijon mustard
1 (3-lb [1.4-kg]) pork shoulder
1/2 cup (123 g) ketchup
2 tbsp (30 ml) apple cider vinegar
2 tsp (10 g) grated fresh ginger
1 tbsp (15 ml) Worcestershire sauce
1 (29-oz [822-g]) can sliced peaches in 100% juice, drained
6 hamburger buns or 12 slider buns

Preheat the oven to 325°F (163°C).

In a small bowl, combine the paprika, brown sugar, black pepper, chili powder, garlic powder, 1⁄2 tablespoon (8 g) of salt and cayenne pepper.

Spread the Dijon mustard all over the surface of the pork shoulder and sprinkle it with the spice mixture. Rub in the mixture well.

In a medium bowl, combine the ketchup, vinegar, ginger, Worcestershire sauce and remaining 1⁄2 teaspoon of salt.

Place the pork in a large Dutch oven. Pour the sauce over the top and add the peaches. Stir to combine and cover the Dutch oven.

Roast the pork for 3 hours, or until the pork shreds easily with a fork. Serve the pulled pork on the hamburger buns.

Posted in cookbooks, giveaway, What's For Dinner? | 9 Comments

Chicken Cordon Bleu Noodle Soup

Posted on April 18, 2020 by Cindy Kerschner

Chicken Cordon Bleu Noodle Soup combines everything you love about Chicken Cordon Bleu in a creamy, cheesy noodle soup. Chunks of chicken, turkey ham and Swiss in a basil rich broth.

Welcome to another addition of #SoupSaturdaySwappers ! Thank you, Karen from Karen’s Kitchen Stories for hosting our Noodle Soup Event!
Today we’re sharing some of our favorite soups using our favorite noodles!
Noodles make soup fun, right? As a kid I slurped chicken noodle noodles that they kinda splashed my face. Chicken and stars (the canned variety back then) was my favorite. Tiny little pasta noodles were so cute!
I enjoy a good noodle soup any time of year.

Cheesy Broccoli Pesto Noodle Soup

Cheesy Broccoli Pesto Soup

Beef Noodle Soup

Ground Turkey and Noodle Soup Dinner
Ground Turkey Noodle Soup

I always wanted to try making Chicken Cordon Bleu as a soup. Chicken, ham and Swiss together are so good!

Chicken Cordon Bleu Noodle Soup

Fresh basil mixed in with the flour, a little salt and pepper, makes a regular Cordon Bleu Chicken breast tastes so much better.

Add fresh basil to the soup broth. It makes all the difference in taste.

Chicken Cordon Bleu Noodle Soup

Print Recipe

Servings 4 cups

Ingredients

1/2 lb chicken breast cut into bite-sized pieces
1 cup diced cooked ham or turkey ham
3 cups chicken broth
1 cup medium wide noodles
2 ounces 2 ounces Swiss cheese (about 2 slices)
2 tbsp chopped fresh basil
1 tsp spicy brown mustard
1/2 cup 2 percent milk
2 tbsp cornstarch
salt and pepper to taste

Instructions

Place chicken, ham and broth in a 2-quart saucepan. Cover and bring to a boil. Reduce heat and simmer until chicken is tender and reaches 165 degrees. Remove cooked chicken, and ham, set aside.
Add noodles to broth. Cover and return to a boil. Reduce heat to medium and cook about 10 to 12 minutes until noodles are cooked but not mushy. Return chicken and ham to the pan. Add mustard and basil.
In a bowl whisk together milk, cornstarch, salt and pepper. Whisk into soup mixture. Bring soup to a boil over medium heat, stirring constantly. Add cheese and continue whisking over medium heat until soup reaches desired consistency.