Pizza Dough

makes 3 crusts. You can freeze in a ziptop bag and defrost in the microwave on high for 20 seconds.

3 T. yeast
3 Cups Warm Water
3 T. oil
9 Cups flour
3 tsp. salt
1 1/2 T. oregano
1 T. garlic salt

you can also roll out the crust bake it at 500 degrees for 4 min. prepare it like you would a pizza and then freeze it like a frozen pizza. When you want to eat it bake at 500 degrees for 10-15 min. until the cheese melts.

Fajitas

1/4 C. Lime
1 tsp. sugar
1/8 tsp. oregano
1 tsp. chili powder
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. Vegetable oil

Chicken Marinade

(20 lbs. of chicken)
2 C. 7-ups
1 C. soy sauce
1 tsp. horseradish
1 C. salad oil
1/2 tsp. garlic powder

Pork Chop Marinade

1/4 C. lemon juice
1/2 C. Olive oil
1 tsp. salt
1 tsp. garlic
pepper
1/4 tsp. garlic and herb seasoning

Lemon Pepper Salmon

2 T. butter
2 T. olive oil
4 (4 oz.) Salmon steaks
1 tsp. minced garlic
1 T. lemon pepper
1 tsp. salt
1/4 cup water
1 cup chopped fresh tomatoes or 1 can diced tomatoes
1 cup chopped fresh cilantro
2 cups boiling water
1 cup uncooked couscous

DIRECTIONS

1. Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
2. Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

I didn't have Salmon so I made this with Chicken. It was really yummy. I just didn't add the 1/4 C. Water. It was delicious.

Robinhood Chicken

Another good recipe from my friend, Erica.

7 Tablespoons Olive oil
3 Tablespoons fresh garlic, minced
1 ½ teaspoons coarse sea salt (I just use table salt)
2 Tablespoons fresh rosemary, chopped (you can use dried if you want)
1 teaspoon fresh gingerroot, minced (I just use a little grater)
1 Tablespoon black pepper
¼ teaspoon cayenne pepper
zest and juice of ½ lemon
¼ cup fresh parsley (I use dried parsley flakes)

Mix all ingredients together and put under the skin of the chicken legs and on top. Place legs on a cook sheet with sides. Cook on 425° for 30-40 minutes. (Makes about 14-16 legs)

Lemon Chicken Pasta

My Friend, Erica, gave me this recipe. It is light and quite delicious.

2 cups dried penne (6 ounces)
12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
2 Tablespoons all-purpose flour
2 Tablespoons olive oil
1/3 cup finely chopped shallot (3)
2 cloves garlic, minced
¾ cup chicken broth
3 Tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons capers, drained (I don’t use these because I don’t like them)
3 Tablespoons snipped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm . Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 Tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir about 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
Toss pasta with chicken mixture. If desired, serve with Parmesan cheese.
Makes 4 servings

Butternut Squash soup

My friend, Shalane, gave me this recipe. It's really good with those fresh baguettes from Costco.

2 Tablespoons butter or olive oil

1 medium onion, chopped

1 medium butternut squash, seeded, peeled, and cut up (you can peel it with a peeler and then cut it up)

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground ginger

pinch of ground pepper

milk

Saute onion in butter over medium heat about 5 minutes. Add butternut squash and cook for 1 minute. Add broth, salt, ginger and pepper. Bring to a boil, turn down heat and simmer for about 15 minutes until squash is soft. Put about 1/2 of the soup in a blender, blend and add some milk until it looks smooth and is the consistency you want. Repeat with the other half of the soup and then put back into the pan and heat through. Or just mix it with a hand mixer in the bowl all at once.