Author: Michael

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Butter Chicken Pizza

To be honest this is a fill day of work. If you happen to have some butter chicken lying around this is great. If not, it’s a crazy amount of work for a pizza

  • PREP TIME
  • 10 mins
  • COOK TIME
  • 20 mins
  • TOTAL TIME
  • 30 mins

Heavenly slices topped with butter chicken and plenty of mozzarella!This is going to be your new family favorite!

  • Author: Nish Kitchen
  • Recipe type: Lunch, Dinner
  • Serves: 1 large pizza

INGREDIENTS

Pizza Base:

  • ½ tsp active dry yeast
  • ¼ tsp white sugar
  • ¼ cup lukewarm water
  • 2 cups all-purpose flour (plain flour)
  • ¼ cup natural yogurt
  • ½ – ¾ cup lukewarm milk
  • Salt to taste

Butter Chicken:

  • See recipe

Other Toppings:

  • 1 cup grated mozzarella
  • 1 small red onion, thinly sliced
  • Few mint or coriander (cilantro) leaves (I used mint)

INSTRUCTIONS

  1. Preheat oven to 220C. If you are using pizza stone, place it in the oven.

Pizza Base:

  1. Combine together yeast, sugar and water in a small bowl. Set aside for 5 minutes or until foamy.
  2. Place flour, yogurt, and yeast mixture in a large bowl. Season with salt. Add milk little by little to make sticky dough. Cover, and set aside in a warm place for 30 minutes or 2 hours or until the dough doubles in size.
  3. Turn the dough onto a lightly floured surface. Sprinkle more flour on top. Knead for 3-4 minutes, or until smooth and elastic. Use your hands to shape the pizza into a large circle. Use a fork to prick all over the base.

Butter Chicken:

  1. While making butter chicken, make sure the sauce is really thick. Find the link for the butter chicken right below this recipe. After making butter chicken, take out all the chicken pieces from the sauce, and shred them into bite-sized pieces. Set aside.

Toppings:

  1. Spread the butter chicken sauce all over the base. Top with shredded chicken and then mozzarella.
  2. Transfer pizza onto the stone. Bake for 20-25 minutes.
  3. Remove from oven. Top with red onions and mint leaves.
  4. Serve with mint chutney if you like.
Posted on » by Michael » Theme:

Bierocks (stuffed sweet rolls)

“A German dish, these sweet dinner rolls are stuffed with ground turkey, onion, and cabbage.

The original recipe used ground beef, I used ground turkey and some oil. This was delicious. 10/10

    • 2 cups warm water
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup white sugar
    • 1/4 cup margarine, softened
    • 1 egg
    • 2 teaspoons salt
  • 7 cups all-purpose flour
  • 1 pound lean ground beef (I used turkey and about ¼ cup of vegetable oil)
  • 1 cup chopped onion
  • 6 cups shredded cabbage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup melted butter
  • Add all ingredients to list

Directions

  1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

https://www.allrecipes.com/recipe/23658/pams-bierocks/

Posted on » by Michael » Theme:

Watermelon Mojito

Recipe from “Fiesta at Rick’s” cookbook
Servings: 8 12-ounce drinks

Ingredients

  • 8 large sprigs fresh mint
  • 4 cups cubed seedless watermelon—3/4-inch cubes are perfect here
  • 1/2 cup Simple Syrup
  • Ice cubes (you’ll need about 2 quarts)
  • 1/2 cup fresh lime juice
  • Sparkling water or club soda
  • * 2 cups rum

* I used cachaca b/c I thought it was rum that was made with sugar instead of molasses. Turns out I was a little off. It’s a little more like tequila. I made it luight b/c of the worry.

The major difference between cachaça and rum is that rum is usually made from molasses, a by-product from refineries that boil the cane juice to extract as much sugar crystal as possible, while cachaça is made from fresh sugarcane juice that is fermented and distilled.

The chunks of watermelon were off putting. The flavor was good. Next time I’ll probably blend the watermelon and just middle the mint

Instructions

Set out 8 tall 12-ounce glasses. Into each glass strip off the leaves from a single sprig of mint—you’ll need about 10 leaves for each drink—and top with 1/2 cup watermelon cubes. Divide the Simple Syrup among the glasses (1 tablespoon – 1/2 ounce per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon—though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup—the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup – 2 ounces per glass) and the lime juice (1 tablespoon – 1/2 ounce per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you’re ready to serve.