Tuesday, September 25, 2018

Pizza Dough!

Grilled Pizza - OnMyPlateBlog

There were some requests for the Pizza Dough recipe that I used for the grilled pizzas at last week's Burke Area Farmer's Market

This crust is our kitchen's tried and true. Hubs and I began making pizza together from a Chef Boyardee box while dating and have journeyed through crusts both frozen and from a tube to find our home with this excellent homemade recipe that makes two thin crusts. One will keep in an oiled, covered bowl in the fridge for a couple of days to make an easy weeknight dinner, or par-bake and freeze for another time.

I have included directions for both oven baking and grilling. While you can use all the dough to make a thick crust with the oven method, I do absolutely recommend dividing the dough for 2 pizzas when grilling. The full recipe of dough is too much to easily handle when transferring and flipping on the grill. 

Pizza Dough - OnMyPlateBlog

Pizza Crust

(makes 2 thin crusts)

1 cup warm water (100 to 110 degrees)
1 tablespoon sugar
1 packet (1/4 ounce or 2 1/4 teaspoons) Active Dry Yeast
2 1/2 cups flour, plus additional for shaping
1/2 teaspoon salt
olive oil
corn meal

In a 2-cup measuring cup, combine the water and sugar. Stir in the yeast. Allow to sit for 10 minutes for the yeast to bloom.

Meanwhile, in the mixing bowl of a stand mixer fitted with a bread hook, add 2 1/2 cups of flour and stir to form a well. Pour the bloomed yeast/water combination into the bowl and stir with the mixer to combine. Use a spatula to push any flour from the edges into the dough. When dough has pulled together, sprinkle in the salt and drizzle in 1-2 tablespoons olive oil. With the mixer, knead for 6-8 minutes, until smooth. Add more flour as kneading, a tablespoon at a time, if dough seems sticky. (This will depend on the weather and temperature of kitchen.)

When dough has kneaded and is smooth, pull out of mixing bowl. Coat the bowl with additional olive oil and replace the dough into the bowl. Cover with a clean kitchen towel and let rise in a warm (but not hot) place for 20 minutes. 

Preheat oven to 450F and place pizza stone (if using…we do have the best crispy crusts with a preheated stone) in the oven to preheat.

After the 20-minute rise, divide dough in half and shape into a 10-12 inch round on a floured surface. Remove preheated pizza stone from oven and sprinkle with cornmeal. Arrange the crust on the stone. (Alternatively, sprinkle a pizza peel with cornmeal and arrange the crust on the peel. After toppings are added, use the peel to transfer pizza to the hot stone in the oven. Hubs has perfected this technique. I have not.)

Preheat your grill to high. When using the Traeger (smoker), I set the temp to High, which is around 425-450. When using the charcoal grill, I arrange the hot coals in a ring around the outer edge of the grill leaving the center of the grill for the dough to cook over the residual heat.

After the 20-minute rise, divide the dough in half and shape into a 10-12 inch round on an OILED surface. (I use a metal pizza pan.) Make sure that the dough is coated completely with oil (I use olive oil.). This keeps it from sticking to the grill. 

Transfer to the preheated grill (I can't seem to maintain a round crust at this point; mine always stretches to oblong. It still tastes good.) Grill for roughly 2 minutes on each side. Remove crust from grill and add desired toppings. Return to the grill just until cheese is melted and toppings are heated through. (You will want to leave the grill closed to hold in the heat, but watch/smell for the crust to not burn. It may be necessary to move pizza away from direct flame -turn off half of the burners on a gas grill, or move away from the hot spot on the Traeger).


Sunday, May 14, 2017

Hey, there.

Hey, there. Remember me? I remember you. I think of you often, but things and stuff and more things keep getting in the way of me reaching out with a new blog post. But, here I am, trying to give this a go again.

So, what is on my plate? Over the course of the past year or so, Hubs and I have developed a Sunday Brunch ritual. I am not a morning person, and unless traveling, we have never done breakfast together. But, on Sundays, Hubs' schedule usually lightens up a bit and he comes home after completing the morning feeding chores at the farm. It opens a perfect opportunity to share breakfasty foods that normally get neglected.

Today's menu was Smoked Salmon and Spinach Quiche with a hash brown crust, fruit salad (that was just odds and ends of this and that I threw together), Blueberry Muffins from Dessert for Two's Comfort and Joy cookbook, fresh squeezed orange juice (because I had a bowl of oranges on the counter starting to get hard), and iced coffee.

The star ingredient in the quiche was salmon that I had prepared in the smoker a few weeks ago. Every couple of months, I smoke whole salmon fillets, portion, wrap, and freeze to add to quiches and other egg dishes, pasta, dips, and just as an alternative to lox with cream cheese and bagels. This isn't the cold-smoked or cured salmon of lox; it is hot-smoked and cooked through. It flakes just like your dinner entree salmon fillet, but it has a delicious smoked flavor. You should be able to find similar salmon pieces near where the lox and fake crab are sold at your grocery. If not, check out some specialty markets, they have smoked salmon in a can similar to tuna. It works for this, as well.

I am not a hash brown fan, but this crust paired with the eggs and salmon is pure perfection. It is so delicious that there isn't even any cheese in this quiche. Now, if you are a purist that demands a quiche have cheese, throw some in. This time, though, I am going to pass.

Oh! And you know how I told you just a few minutes ago that Hubs' schedule eases up on Sunday? Well, the exception to that is planting season...and the second exception to that is haying season...and after that there is harvest. And, you guessed it, it is planting season. So, all of that brunch got packed up today and taken to the field. Hubs took a quick break and ate on the tailgate of my car, and we still got to brunch together.

I packed the OJ, coffee, and fruit in wide-mouth Mason jars. A pro tip would be to not pack the butter for the muffins with the warm muffins. It can melt into the dish towel before you get to the field. My cast iron pan kept the quiche warm during the journey. It wasn't piping hot, but quiche is good even at room temperature​.

So... that's what I have today: brunch. Even in all the hectic mess that has consumed my time, brunch has pretty much been a constant​, and it seems like a good place to get back to On My Plate.

Smoked Salmon and Spinach Quiche ON MY PLATE

Smoked Salmon and Spinach Quiche
(with a hash brown crust)
(Adapted from Country Cleaver)

2 Russet Potatoes, baked
2 tablespoons unsalted butter
1 tablespoon olive oil
4 ounces smoked salmon (NOT Lox)
1 cup fresh baby spinach
3-4 thin slices red onion, pulled into rings
6 eggs
1/4 cup heavy cream
2 tablespoons flour
Salt and Pepper

Preheat oven to 350°F.
In a large skillet melt butter and olive oil over medium heat.
Shred the baked potatoes (can be baked a day ahead of time, or done in the microwave just before needed...your choice)
Add the shredded potatoes to the melted butter and oil.
Season with salt and pepper.
Spread potatoes out into a thin, even layer and allow to crisp on one side.
When browned and crispy, flip with a spatula to brown the other side.
Meanwhile, coat a medium cast iron skillet with cooking spray.
When fully cooked, press potatoes into the cast iron skillet to form a crust on the bottom and up the sides of the pan.
Arrange a layer of flaked salmon in the bottom of the crust.
Next, add half of the spinach and some rings of red onion.
Then, another layer of salmon and more spinach and onions.
Beat the eggs with the cream and flour.
Season with salt and pepper. (Watch the amount of salt that is already in he salmon.)
Pour egg mixture over the salmon and spinach in the crust.
Bake for 40-45 minutes, until set and cooked through. (Serves 6.)

Sunday, April 24, 2016

You Look Good {a giveaway}

You look good.


You look good.

This is my protest to all of those bikini body/detox/deprivation/desperation/beat-yourself-up things that float around the internet when spring rolls around.

You look good.


We could all stand to add a few more vegetables to our diet. We could all use a brisk walk around the block. But, that doesn't matter.

You look good.

Cellulite dimpled thighs. Puffy tummies. Lines. Wrinkles. Gray hairs. Whatever.

You look good.
You do.

Believe it.

Repeat it.


Comment on this post with "I look good." and be entered to win this fun bath mat from Urban Outfitters.

That's it.

Just confirm that you look good.

Protest all that beat-yourself-up hype.

You look good.

And, you probably should eat a salad. (You know, that get more vegetables thing.)

But, a Cheese Burger Salad.

Of course. 

Cheese Burger Salad 
(adapted from Cooking Light)

1 pound lean ground beef
2 teaspoons minced dried onions
1 teaspoon parsley flakes
3/4 teaspoon seasoning salt
1 large red onion, sliced into 1/4-inch thick slices 
kosher salt
freshly ground black pepper
1 (10-ounce) package chopped romaine hearts
2 Roma tomatoes, sliced
dill pickle chips
3/4 cup cheddar cheese, shredded
1/3 cup mayonnaise
1/4 cup ketchup
2 tablespoons water
optional: potato chips and/or bacon

Heat cast iron skillet over medium heat.
Mix together the beef, dried onion, parsley and salt.
Divide into 16 portions.
Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
Place patties in hot skillet; cook 2-3 minutes on each side, or until no longer pink in the middle.
Remove burgers from pan and keep warm.
Add sliced onion to the pan and season with salt and pepper; cook 5-6 minutes on each side.
Meanwhile, divide lettuce, tomato, pickle chips, burgers, and cheese between 4 plates.
Combine mayonnaise, ketchup and water and drizzle over salads. 
If desired, top with crushed potato chips or crumbled bacon. (Serves 4)

I plan to keep the giveaway open for comments for a week or so, depending on response. I have a lot on my plate right now (pun intended), and will get back to all of you lovelies as soon as I can. 
Also, this giveaway is entirely my own promotion and in no way connected to Urban Outfitters. I just want you to know that YOU LOOK GOOD.

Thursday, April 21, 2016

Three Things Thursday; vol. two

Two random things on my mind and one tempting recipe. Here goes round 2 of Three Things Thursday:

1)    Vanilla Almond Tea from Republic of Teas. If you see me at subbing at school in the morning with my steaming green travel mug, this is most likely what I am sipping. If I have a chance to run the couple of blocks home during the day, I will probably brew another mug to get me through the remainder of my classes. This is my mojo.

2)    Dirt Devil Simpli-Stik Bagless Stick Vacuum. We live with 3 lovable dogs. 3 lovable, long-haired dogs. 3 loveable, shedding, long-haired dogs. If I fail to clean just one day, we have Texas-sized dust bunnies of dog hair in every corner of every room. This simple stick vacuum has been my savior. It isn’t much more than a dust buster on wheels, but it is lightweight and compact enough to store just steps away from my kitchen on our back stairs. It has reasonably good suction to corral those wads of floating dog hair and whatever leaves, dirt, and small twigs are pulled in through the puppy door. The attachments allow me to clean tight corners. When it gets full, I just dump the bagless canister and start over. I do wish it had a brush for rugs or upholstery, but the majority of our home is hardwood. This gem makes dog hair suck just a little less.

3)    Seared Scallops with White Beans and Spinach. In our house, we big puffy heart love perfectly seared scallops. The trick is to make sure the seafood is really patted dry and the pan is very hot. I always use my cast iron for the best sear.

Seared Scallops with White Beans and Spinach On My Plate Blog

(adapted from Cooking Light)

olive oil
1 1/2 pounds sea scallops, patted dry
kosher salt
1 cup onion, chopped
1/8 teaspoon crushed red pepper
2 cloves garlic, minced
1/4 cup dry white wine (I use Savignon Blanc or Pinot Grigio.)
1 cup chicken broth
1 (19-ounce) can cannellini beans, rinsed and drained
4 cups fresh baby spinach

Heat olive oil in a large skillet over medium-high heat.
Season scallops with salt.
When pan is sizzling hot, add scallops.
Cook 2 minutes on each side.
Remove scallops from pan and keep warm.
Add a little more oil to the pan and sauté onion. 
Add pepper flakes and garlic and cook just until garlic is fragrant.
Immediately stir in wine; cook for 1 minute or until most of the liquid has evaporated.
Stir in broth and beans; cook until heated through.
Add the spinach and cook until wilted.
Serve beans and spinach topped with seared scallops and with crusty bread on the side to dip into the brothy beans. (Serves 4)

Wednesday, April 20, 2016

Partnering with Hungry for Truth

Recently, I teamed up with Hungry for Truth and their efforts to open discussions about food between South Dakotans and the farmers who grow it. Our first collaboration brought me back together with a former On My Plate guest blogger, Peggy Greenway. Peggy and her husband are pork producers and South Dakota family farmers.

Pop over to the Hungry for Truth website to check out some information about raising pork and a recipe I shared for Roasted Pork Tenderloin with Mushroom Pan Sauce.

Roasted Pork Tenderloin On My Plate Blog Hungry for Truth

Thursday, March 24, 2016

Three Things Thursday; vol. one

In case you haven't noticed, I have been having a little trouble with updating this blog. I could make the usual excuses, but you have heard them all before. (...and probably don't care. You came here for a recipe, right? Well hold on, it will be up sooner than you expected.)

In an attempt to revive my neglected ramblings with some current info, I am going to implement a new feature: Three Things Thursday. On random Thursdays, I plan to simply list three things. Two of the things may or may not be food related; they may be things I love; they may be things I hate, or at least intensely dislike; maybe I will talk about something I want to know more about or understand better. There are no rules, except that the third thing will be a recipe. Maybe it will tie in with the other two things, maybe it won't. I want to keep it simple. I hope it will jump start real blogging for me (but, no promises).

So, here goes with my first Three Things:

1. Herbs on the window sill. It is that time of year when a few nice days cause me to break out the flip flops and get the itch to garden. Then, a Spring snow storm hits along with the reality of the season. Herbs on the window sill are the best remedy for me (and locally available at Solar Barn Greenhouse).

2. BeautiControl Ultra Care+ Daily Complexion Refiner, I have finally outgrown the oily skin of my youth, but it has unfortunately been replaced by a few dry flakes. This cleanser makes a difference for me. A big difference. It isn't too drying, and doesn't leave my face feeling greasy. I tend to alternate it with another basic gentle cleanser and use every other day for my best face forward. (If you want to get to know a BeautiControl consultant, drop me a comment. I know a guy that knows a guy that knows a guy. Or, something like that. Disclaimer: I don't sell it myself and receive no kickbacks whatsoever for mentioning it in this list.)

3. Chicken with Mushrooms and Marsala. Chicken with a pan gravy that is perfect over mashed potatoes. These days, I tend to prep my chicken breasts as cutlets or paillards. The chicken breast is placed on the cutting board and held flat with one hand while a sharp knife slices horizontally the length of the breast. Two portions are formed with relatively uniform thickness. They cook quickly without drying out and provide a reasonable serving size.

Chicken with Mushrooms and Marsala
(adapted from Cooking Light)

2 boneless-skinless chicken breast halves, sliced lengthwise into cutlets
4 teaspoons flour, divided
kosher salt
freshly ground black pepper
olive oil
1/2 cup chopped onion
5 garlic cloves, thinly sliced
2 cups cremini or button mushrooms, sliced
1 teaspoon dried oregano
1/2 cup dry Marasala wine
1 cup chicken broth
1 cup cherry tomatoes, halved
fresh basil leaves

Season 3 teaspoons flour with salt and pepper. Dredge chicken in flour mixture.
Heat a large skillet and coat with olive oil. Add chicken; cook 2-3 minutes on each side, or until done (don't overcook; these are thin pieces of chicken). Remove from pan; cover and keep warm.
Add a little additional oil to the pan. Saute onion and garlic until onion is tender, but not yet translucent. Add the mushrooms. Season with salt and oregano. Saute until mushrooms have released moisture and are tender. Sprinkle with 1 teaspoon flour and stir. Cook just a minute to remove the raw flour flavor.
Stir in wine and broth. Bring to a boil. Reduce heat to simmer and add the chicken and tomatoes to the pan sauce. Simmer 2 minutes until chicken is heated through (turning chicken once).
Serve over noodles or mashed potatoes and garnish with fresh basil. (Serves 4).

Tuesday, December 22, 2015

Beets > Cookies

Every other food blogger in the universe is sharing cookies for the holidays, and I am over here with some beets.

They are really good beets.

They are beets inspired by The Bachelor Farmer in Minneapolis. (Recommend!)

Those beets are described as Sweet and Sour, and are so very wonderfully so. Mine lean toward more of a balsamic marinated. Both are served on a luscious puddle of creme fraiche and herbs.

Given the life or death choice between these beets and a cookie, I am pretty sure that I would go with these beets.

I served them as a side for Thanksgiving, and I plan to include them in at least one Christmas menu, as well.

They are that good.


Beets > Cookies.

6 medium beets
olive oil
salt and pepper

1/4 cup balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon red wine vinegar (optional)

1 (8 oz) tub creme fraiche
2 tablespoons chopped fresh parsley, tarragon, or chervil

Peel beets and cut into bite-sized pieces. Toss with olive oil, salt and pepper. Roast in a covered baking dish at 375F until tender, approximately 1 hour.

Combine dressing ingredients. Toss with roasted beats. Allow to marinate while cooling to room temperature, stirring occassionally.

To serve, stir together creme fraiche and chopped herbs. Spread in a "puddle" on a plate or small platter. Arrange drained beets over cream. (Serves 4 to 6)

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