Simple Hand Tossed Pizza Dough

I have been making the same pizza dough for the last 20 years. The recipe actually came with my Cuisinart food processor. It makes a very thin crust. I have been experimenting with a more Neapolitan-Style crust. I found this recipe from Lori Monte, The Kitchen Whisperer. Her website is fabulous. I watched a 5 part video of how to make her dough. It seemed a bit complicated, but it was actually very simple. I used the 3 day cold fermentation method. So if you want pizza for the weekend, make your dough on Wednesday and pop it in the fridge. We make our pizza on our Big Green Egg, but you can do it in the oven or on a regular grill. The pizza turned out exactly as promised, which has great texture and an airy crust.

By Leslie Blythe

Lemon Za’atar Spinach & Artichoke Dip

Lemon Za'atar Spinach & Artichoke Dip is so light and refreshing and perfect for summer entertaining. You can serve this dip warm, room temperature, or cold with pita chips, crackers or bread. I opted for cold!

By Leslie Blythe

Broccoli Apricot Chicken Salad with Lemony Greek Yogurt Dressing

It's too hot to cook! Broccoli Apricot Chicken Salad with Lemony Greek Yogurt Dressing is a delicious and healthy salad that is perfect for a summer picnic or potluck. The salad is made with broccoli florets, cooked chicken, apricots, green onion, and almonds, and is tossed in a creamy lemony Greek yogurt dressing.

By Leslie Blythe

Creamy Dill Pickle Chickpea Salad

I made this Creamy Dill Pickle Chickpea Salad is delicious and refreshing. It's made with chickpeas, cucumbers, dill pickles, Tahini, Greek yogurt, and fresh dill. It is a great source of protein and fiber.
You can serve this salad on its own, or on lettuce leaves or bread. It's great for lunch, potlucks, or picnics.

By Leslie Blythe

Firecracker Salmon

This sweet and spicy Firecracker salmon is delicious. The salmon fillets are marinated in soy sauce, hot sauce, brown sugar, garlic, and ginger. You can tone down the hot sauce if you don’t want it too spicy. The salmon is then seared in a pan on both sides until cooked through and crispy. Serve with rice and stir-fried vegetables for an easy weeknight meal.

By Leslie Blythe

Stuffed Avocados with Creamy Chickpea Salad

Stuffed Avocados with Creamy Chickpea Salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is made with chickpeas, Greek yogurt, red or green onion, garlic, red bell pepper, and parsley. It is then stuffed into ripe avocados, and the avocados are topped with a sprinkle of black pepper.
This dish is a great source of protein, fiber, and healthy fats. It is also vegetarian and gluten-free, making it a great option for people with dietary restrictions.

By Leslie Blythe

Smashed Parmesan Roasted Broccoli

Smashed Parmesan Roasted Broccoli is easy and delicious. The broccoli is first steamed until tender, and tossed with olive oil, lemon zest, garlic powder, salt, and pepper. It's then smashed on a sheet pan with the bottom of a glass and topped with parmesan cheese. Smashing the broccoli, it creates a flatter surface for the cheese to adhere to, and it also helps to release some of the broccoli's natural sugars, which caramelize in the oven and give the broccoli a crunchy texture.

By Leslie Blythe

Crispy Parmesan Carrots

These Crispy Parmesan Carrots are so delicious and easy to make. They are made by roasting carrots in a mixture of olive oil, garlic, spices, and Parmesan cheese. The result is a crispy, cheesy, and flavorful side dish. I also make Roasted Crispy Parmesan Potatoes using the same method.

By Leslie Blythe

Spiedie Marinade for Chicken

I've always been keenly interested in regional food in the US, especially when it really doesn't leave a region. This Spiedie Marinade for Chicken is a perfect example. I was recently on the east coast and happened to find this marinade at Wegman's (the best damn supermarket in the whole country!).

Spiedie Pronounced "spee-dee," is a type of grilled chicken dish that originated in Upstate New York. They are typically made with boneless, skinless chicken breasts or thighs that are marinated in a mixture of olive oil, vinegar, lemon juice, garlic, herbs, and spices. The chicken is then grilled over high heat until cooked through.

The key to a good spiedie marinade is to use a variety of flavors that complement each other. The olive oil helps to tenderize the chicken, while the vinegar and lemon juice add acidity and brightness. The garlic, herbs, and spices add depth and complexity of flavor.

It’s typically served in a small sub roll...the Spiedie Sandwich! You can also use this marinade on steaks, pork chops, lamb, fish, and even mushrooms.

You can read about the complicated and controversial history of the Spiedie here.

By Leslie Blythe

Hot Boursin Cheese Corn Dip

Hot Boursin Cheese Corn Dip is a delicious and easy-to-make appetizer that is perfect for parties or potlucks. It is made with Boursin cheese, corn, bell pepper, and green onions, then baked until bubbly and melted. The Boursin cheese adds a unique flavor to the dip, and the corn gives it a bit of sweetness. This dip is sure to be a hit with your guests!

By Leslie Blythe