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Shrimp Omelette
Shrimp Omelette
Shrimp and eggs are two of my favorite ingredients. Combined with a little soy sauce, sesame oil, and green onion, they make an amazing omelette that can be eaten any time of day. Ready in 5 minutes, this shrimp omelette is my go to breakfast when I’m craving something a little less traditional.
Ingredients
- 1 tbsp vegetable oil
- 5 8/12 count shrimp peeled and deveined
- 4 large eggs
- 1 green onion finely chopped
- 2 tsp light soy sauce
- 1 tsp sesame oil
Instructions
- In a small bowl, beat the eggs, green onion, soy sauce, and sesame oil. Set aside.
- In a small egg pan, heat up cooking oil over medium heat. Add in the shrimp. Cook for 1 minute.
- Flip the shrimp over.
- Pour in the egg batter.
- Cook for 3-4 minutes until the top has firmed up.
BBQ Chicken Pizza
BBQ Chicken Pizza
Every time I’ve eaten a bbq chicken pizza from somewhere, the sauce tastes like shitty Kraft bbq. It always ruins the pizza. With this recipe, you have total control over that. The concept of the pizza is pretty straightforward, but the taste is even more satisfying than Guy Fieri bbq saucing a loaded gun and blowing his brains out to flavor town.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup your favorite bbq sauce
- 1 cup mozzarella cheese shredded
- 1 cup monterey jack cheese shredded
- 1 cup leftover rotisserie chicken shredded
- 1/4 cup red onion thinly sliced
- 1 jalapeño thinly sliced
Instructions
- Stretch out your pizza dough to your desired thickness. Spread out the bbq sauce.
- Top with both the cheeses; along with the chicken, red onion, and jalapeños.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Rueben Pizza
Rueben Pizza
Ruebens are one of my favorite sandwiches; so it’s natural for me to turn it into a pizza. While the concept of a rueben pizza is nothing new, my pizza uses homemade corned beef that is made out of tri-tip instead of brisket to cut down on the fat content. If you are pressed for time, using a good quality corned beef lunch meat is completely acceptable.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half for thin crust
- 2 cups Swiss cheese shredded
- 8 oz corned beef chopped
- 1 cup sauerkraut drained
- 1 tsp caraway seed
Thousand Island Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp sweet pickle relish
- 1/2 tsp lemon juice
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Whisk together the sauce ingredients in a bowl.
- Roll out the pizza dough to your desired thickness. Spread out the sauce, leaving a 1/4” edge of crust.
- Layer the Swiss cheese on the pizza.
- Top the pizza with corned beef and sauerkraut. Sprinkle the caraway seed over the pizza.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
