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Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.
I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.
Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
Roll out and top with your favorite toppings.
Notes
Recipe adapted from Martha Stewart.
For best pizza results, bake in the oven at 500 degrees F on a baking stone.
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Skip takeout! It will take you less time to make this Instant Pot Sesame Chicken than it is to make a trip out for takeout. This easy dinner idea only takes 30 minutes to make and goes great with a side of rice and steamed broccoli!
There are just some nights where takeout seems like the easier option. Sesame chicken is one of my favorites when ordering takeout but never leaves me feeling the best. What if I told you, I’ve figured out a way to enjoy this signature takeout dish faster than it will take you to hop in the car and grab from a restaurant. Would you believe me?
Healthier than takeout: Cooking the chicken in the Instant Pot creates a crispy texture without a fryer, which how typical take-out restaurants cook this dish.
Simple sauce ingredients: You most likely have the majority of these ingredients already on hand. The soy sauce, ketchup, and red pepper flakes will cook with the chicken helping it stay tender while infusing flavors. The honey and cornstarch will help crisp up the chicken and thicken the sauce.
Easy Dinner and meal prep idea: Take it even one step further to make this dinner with ease. Utilize the steamable rice and broccoli found in the frozen aisle. Or keep putting your Instant Pot to work again by cooking rice and the broccoli in there too.
Ingredients Needed
Chicken – I used boneless, skinless breasts but you can also use tenders since we are cutting the chicken in bite sized pieces.
cornstarch – This makes an excellent thickening agent when mixed with water and helps to get that crispy breading on the chicken.
sesame oil – adds that traditional flavor you are used to
soy sauce – go with the low sodium kind
ketchup
red pepper flakes – this is optional but adds just the right amount of spice.
honey
water
sesame seeds
How to Make Instant Pot Sesame Chicken
Mix a tablespoon of cornstarch with a pinch of salt in a small bowl. Toss the chicken so it’s completely covered.
Set the Instant Pot to saute and add a tablespoon of sesame oil. Once hot, saute the chicken until it’s browned.
Stir in the soy sauce, ketchup, and red pepper flakes if using. Lock the lid in place and switch the valve to the sealing position. Cook on high pressure for 3 minutes.
Once the timer goes off, carefully turn the valve to release the pressure. Remove the lid and add a teaspoon of sesame oil and honey. Stir to combine.
Whisk together the remaining water and cornstarch in a separate bowl to make a slurry.
Turn the Instant Pot back to saute and stir in the slurry. Continue stirring so the sauce thickens.
Top with sesame seeds and serve!
Tips for Making Homemade Sesame Chicken
If you like more spice, swap the ketchup for sriracha.
Don’t have cornstarch? Use a little flour instead.
To make this recipe gluten-free, substitute the soy sauce for tamari.
Toasting the sesame seeds adds more flavor, but it’s not a must!
Using sesame oil is essential. While you can substitute, you will miss out on the of the signature flavor of sesame chicken.
This recipe can be made using any electric pressure cooker, not just the Instant Pot.
Storage Instructions
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Can You Make Sesame Chicken on the Stovetop?
Yes! Follow the same instructions for breading the chicken. Saute it in a large skillet. Whisk the sauce ingredients in a small saucepan and cook until boiling, then reduce to a simmer to thicken. Stir in the slurry and remove from the heat once the desired consistency has been reached. Then toss to coat the chicken.
Skip takeout! It will take you less time to make this Instant Pot Sesame Chicken than it is to make a trip out for take out.
Ingredients
Scale
1 pound boneless, skinless, chicken breast, cut into bite-size pieces
2 tablespoons cornstarch, divided
1 tablespoon + 1 teaspoon sesame oil, divided
1/4 cup low sodium soy sauce
1 1/2 tablespoons ketchup
pinch of red pepper flakes, optional
1/4 cup honey
2 tablespoons water
2 teaspoons sesame seeds
Instructions
In a small bowl, combine 1 tablespoon of cornstarch with a pinch of salt and pepper. Toss chicken to evenly and lightly coat.
Preheat the Instant Pot and set to “saute”. Add 1 tablespoon sesame oil. Once the oil is hot, add the chicken and saute for 3-4 minutes, to brown.
Stir in soy sauce, ketchup, and red pepper flakes, if using. Place the lid on the Instant Pot and seal the valve. Set to manual and 3 minutes cook time.
When done, use the quick pressure release. When most of the steam is released, remove the lid. Add the remaining 1 teaspoon of sesame oil and honey. Stir to combine.
In a small bowl, whisk together the remaining 1 tablespoon of cornstarch and water to make a slurry.
Set Instant Pot back to saute, stir in the slurry and continue to stir as the sauce thickens to desired consistency, about 2 minutes.
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Save time and utilize the Instant Pot to make hearty whole grains, like wheat berries. Learn how meal prepping a batch of whole grains can turn into various recipes throughout the week.
The Instant Pot continues to be magical. What takes over an hour to cook, now is done in 35 minutes.
Meal prep strategies
Every week now, I’ve been prepping at least one whole grain for the week. Everyone meal preps a little differently. I tend not to make full meals, but to get the cooking process started, like chopping veggies, making a batch of whole grains, grilling a few pieces of chicken, roasting a tray of veggies, etc.
This way, I am not mandated to a certain meal and it gives me more flexibility while allowing to save time during a busy week.
Prep a batch of whole grains, like wheat berries, to add on top of a salad, in a stir-fry, mixed into a soup, as a side dish, or even served up breakfast-style. Switch up the prepped whole grain each week for variety.
Health benefits of wheat berries
Wheat berries contain 6 grams of protein, with over 20 percent of your daily value for dietary fiber, and 8 percent of your iron in each serving.
What are Wheat Berries?
Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing. They’re a high-fiber whole grain, containing the bran, germ, and the endosperm. Wheat berries typically take longer to cook because they are not processed and it takes a while for the liquid to penetrate through the bran to soften the grain.
When cooked, wheat berries have a chewy bite and a subtle nutty, earthy flavor. They’re sturdy enough to handle bold dressings in salads and still delicate enough to taste delicious with some milk, honey, and cinnamon.
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Whip up this delicious appetizer with just three simple ingredients! Lemon Pepper Asiago Stuffed Tomatoes are going to be your new go-to recipe. This post is sponsored by La Terra Fina. Thanks for supporting brands that make this blog possible!
For a New York Giants fan, who the heck am I going to root for during the big game on Sunday since both the Patriots and the Eagles are the NYG’s rival? NJ.com interviewed NYG fans, and I guess most will be pulling for the Patriots this year.
My boyfriend is a die-hard Eagles fan (football season is always competitive fun when our teams are playing each other). I’m going to be a supportive girlfriend and root for the Eagles this year. Plus, I always like an underdog win!
With all good football viewing Sundays comes good food! The key to delicious appetizers is each bite is packed with flavor. My secret: La Terra Fina Greek yogurt dips & spreads. Following the tagline “Good Food from the Good Earth,” La Terra Fina produces a wide range of ready-to-eat refrigerated dip, spreads, and quiches that are rich in flavor and high in quality.
You first saw La Terra Fina on RDelicious Kitchen from my one of my Grocery Store Finds round-up. They recently have gotten a brand new look, but kept the same great taste!
These Greek yogurt dips are perfect for entertaining. Enjoy as is served warm or cold, dunked with vegetables, crackers, or bread or utilize them in a recipe.
The lemon pepper & asiago flavor quickly became my new favorite flavor with real ingredients, no artificial colors, flavors, or preservatives.
This is the perfect recipe who wants to show off a new appetizer that tastes like you’ve been developing these flavors in the kitchen for a while, but really this recipe can be put together in 15 minutes with just three ingredients.
Learn more about La Terra Fina and their great products on Facebook, Pinterest, and Twitter — we all need a shortcut here and there while entertaining and their dips are perfect! Follow along with them on social media for more great recipes.
Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.
I used to be the person who never hit the snooze button. I would jump out of bed the second my alarm went off. I’ve gotten into the bad habit of staying up too late doing work. Sometimes I just get on a roll and keep working until my eyes can barely stay open. I know this is such a bad habit. I’m working on it..
This month’s Recipe Redux theme is “Grab a Book and Cook” which is a fun way to remake a recipe from your favorite cookbook. I grabbed my newest book from my collection for this month’s theme.
I love overnightoats. This new mocha overnight oats variation has become my new favorite! It is adapted from Lauren Harris-Pincus’ “The Protein-Packed Breakfast Club” cookbook.
About The Protein-Packed Breakfast Club:
The Protein-Packed Breakfast Club is filled with delicious, easy to make recipes containing 300 calories or less and packed with a minimum of 20 grams of protein. You’ll find a variety of recipes featuring dairy, protein powders, nuts, seeds, eggs and ancient grains including hot trends like overnight oats, smoothie bowls and mug cakes.
I never thought to add coffee to my overnight oats. This is genius! The little extra pick me up, plus the mocha flavor is a perfect way to start the day. The original recipe calls for the addition of coffee and chocolate protein powder, but I only had vanilla protein powder, so I added that plus a little cocoa powder to get that same mocha flavor.
Prep breakfast the night before, so you can freely hit the snooze button the next morning. This Mocha Overnight Oats recipe will not only fill you up but also give you a little extra energy for the morning.
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Spread the holiday cheer by sharing this DIY Chex Party Mix.
“The best way to spread Christmas cheer is singing loud for all to hear” .. name that movie!
Another great way to spread Christmas cheer is sharing a fun little snack with those around you this holiday season.
General Mills kindly sent me a care package to create Chex party mix to spread the holiday cheer. Look how adorable this personalized wooden spoon is!
Last month, I had a wonderful opportunity to spend a couple days at the General Mills headquarters learning all about General Mills and the Bell Institute of health, nutrition, and food safety.
General Mills and the Bell Institute of health, nutrition, and food safety truly stand behind their mission statement – serving the world by making food people love.
When I was there I cooked in the Betty Crocker test kitchen and learned she is a famous woman who never existed. Guys… Betty Crocker is NOT a real person! My mind was blown. The recipe creations they come up with in that kitchen are delicious. I tried a pumpkin spice cheerio latte AND a cinnamon toast crunch latte when I was there. The cereal was actually blended in to the beverage. So creative!
We even saw the behind the scenes of GM’s food photography studio where they take all of their photography for their recipes and the images that appear on the box’s products.
It was interesting to learn that each General Mills brand has their own unique story. Wheat Chex have always been a staple in my pantry. I love the crunchy texture. I often add it to my homemade trail mix.
It’s always so common to do a cookie swap or gift candies during the holiday season, but sometimes it feels like a sugar overload. This year I am packaging up this savory snack mix to pass out this year. I always like making something to pass out to everyone.
If you are still looking for a sweet treat, Chex has got ya covered with a recipe for that too – Muddy Buddies. In my house, we call this “puppy chow”.
Thank you, Chex, General Mills, and the Bell Institute to help make the holiday season a little brighter and cheery for everyone!
1 cup garlic-flavored bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoon seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
In a large microwavable bowl, mix cereals, nuts, pretzels, and bagel chips; set aside. In a small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. (OR Pre-heat oven to 250°. Put cereal and seasoning mixture into an ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.)
Disclosure: I was provided with travel and accommodations to the General Mills for the #InsideGMI experience. I was not additionally compensated for my time or to write this post.
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Looking for some simple meal prep solutions? Prep these simple Vanilla Maple Chia Yogurt Parfaits ahead of time for busy mornings. By posting this recipe I am entering a recipe contest sponsored by Nature’s Path and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m not going to lie, I wasn’t on board with the whole chia pudding trend when it first started circulating the internet. I wasn’t a fan of the texture. After trying it a few more times, it really grew on me. That goes to show that tastes/textures do evolve over time and we have to give foods a 2nd or even 10th chance.
This is a lesson I share with my clients all the time. We have to try new foods just more than once and in a variety of ways. I once hosted a cooking class that just focused on one ingredient – cauliflower. In this class, we cooked cauliflower in 5 different ways. It was interesting to see that all participants had their opinions on which version they enjoyed best. At the end of the day, everyone enjoyed cauliflower in at least one way.
For a while, I was blending my chia pudding to create a creamier consistency, but then the texture of the chia pudding grew on me and I really enjoy it as a breakfast since it keeps me full and satisfied all morning. Chia seeds are rich plant-source of omega-3 fatty acids, that can reduce inflammation.
No parfait isn’t complete without the granola layer. I topped mine with one of my favorites – Nature’s Path Pumpkin Seed + Flax Granola.
Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat. I’m sharing this Roasted Garlic Cauliflower Mashed Potatoes over on the Healthy Aperture blog today. Plus, I’m chatting about taking away the stress around holiday eating and ways to incorporate balance.
E-mail them to [email protected], Then head on over to Chef Julie RD on Facebook, Wednesday, November 22nd at 10:30 am EST where I will be answering everyone’s questions live!
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This sheet pan recipe has a special gut health ingredient – miso! Sheet pan dinners are becoming a staple for busy weeknights. Sheet pans dinners are versatile and can be mixed and matched with different ingredients and flavor blends.
Gut Health:
More and more research is being studied about gut health and the connection to overall health. Some are even calling the gut a “second brain” as now studies are showing how much they continuously work together. According to Harvard Medical School, a troubled intestine can send signals to the brain, just as a troubled brain can send signals to the gut. Therefore, a person’s stomach or intestinal distress can be the cause or the product of anxiety, stress, or depression because the brain and the gastrointestinal (GI) system are intimately connected.
Why gut health is important
I’m sure you’ve heard about how probiotics support gut health. If not, probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. The body is full of bacteria, both good and bad. Probiotics are often called “good” or “helpful” bacteria because they help keep the gut stay healthy.
Food rich in probiotics includes yogurt, kefir and fermented foods like sauerkraut, kombucha, tempeh, and miso – the probiotic-rich food I used in this recipe.
What is Miso Paste?
In simple terms, miso is a fermented bean. Primarily, miso is made from soybeans, but any bean can be used. I use chickpea miso or white soybean miso often, just because it’s lighter in color and a more neutral flavor.
Varieties of Miso Paste
Diving a little deeper into the difference between varieties of miso, I consulted one of my favorite cooking resources, The Kitchn.
White Miso
White miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. White miso is best used in condiments like mayo or salad dressings, or in light sauces.
Yellow Miso
Yellow miso is usually made from soybeans that have been fermented with barley and sometimes a small percentage of rice. It can be yellow to light brown in color. Yellow miso has a mild, earthy flavor and is better for general use in not only condiments, but soup, marinades, and glazes.
Red Miso
Red miso is typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes but is perfect for hearty soups, braises, and glazes.
Many have an understanding that probiotics are important for gut health and with cold and flu season upon us, the best defense may be good gut health, but the key to these helpful gut health bacteria is feeding them with prebiotics for the probiotics to flourish in the gut. Prebiotics are a type of fiber. They are un-digestible plant fibers that already live inside the large intestine. The more food, or prebiotics, that probiotics have to eat, the more efficiently these live bacteria work and the healthier your gut will be.
Prebiotics are found in whole foods that are packed with fiber (aka. plants)! To improve gut health, a mixture of both probiotics and prebiotics is needed. Probiotics need to be fed (by prebiotics) in order to remain active and healthy and to benefit you as much as possible.
Bottom Line
Prebiotics (fiber) is the food for probiotics (helpful bacteria) to flourish, to improve gut health.
Let’s put it this way: It’s like you can’t out-exercise a poor diet. The same goes for gut health. You can’t consume more probiotics without consuming prebiotics to improve gut health.
Sheet pan dinners are becoming a staple for busy weeknights. They are versatile and can be mixed and matched with different ingredients and flavor blends. This sheet pan recipe has a special gut health ingredient – miso!
In a small bowl, whisk together miso, sesame oil, soy sauce, ginger, and garlic until smooth.
In an even layer spread the green beans on the baking sheet. Make room in between green beans and place salmon skin side down. Brush salmon generously with miso mixture. Drizzle remaining miso mixture over green beans.
Bake for 6-10 minutes, depending on the thickness of the salmon, until salmon is opaque in the center and can flake easily. Broil for the last 1-2 minutes.
Garnish salmon and green beans with sesame seeds and scallions.
Keywords: dinner, salmon, sheet pan
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Disclosure: This recipe has been updated to be entered into the #CelebrateSeafood recipe contest.
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Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. By posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and am eligible to win prizes associated with the contest. I was not compensated for my time.
I was excited to enter this recipe contest sponsored by the Seafood Nutrition Partnership because I feel like seafood does not get enough love in the appetizer department. Also, I selfishly can’t wait to see what everyone else came up with for this contest to get even more seafood inspired recipe ideas.
Yes, you may see the usual shrimp cocktail, or crab dip included in an appetizer spread. There are so many other seafood options to consider.
Why add more seafood into your weekly routine?
Eating seafood twice a week reduces the risk of death from any health-related cause. Studies show it may reduce your risk of heart disease, plus it gives you more energy throughout the day. (Source)
My feeling is the general population knows they should eat more seafood, but not sure how to prepare it. From delicate, mild flounder to rich, flavorful salmon, or sweet and savory shrimp, seafood can please any palate. Seafood fits with all of your favorite flavors – it can be incorporated into a spicy Latin dish, flavorful Creole recipe, light, and refreshing salad, or a rich Italian pasta bowl.
I’ve loved smoked salmon ever since I was introduced to it when I worked at a local bagel shop in high school. It has a silky, buttery, texture balanced with a not so fishy, smokiness flavor. All seafood, including smoked salmon, is one of the leanest sources of protein and a superfood packed with nutrients such as omega-3s, which is essential for your good heart health.
The Great Debate: Farm-Raised or Wild Caught:
I get this question often and I never tell anyone one way or another, but rather to help them educate themselves. The Seafood Nutrition Partnership collaborates with FishWatch.gov who provides easy-to-understand facts about the science and management behind U.S. seafood and tips on how to make educated seafood choices. Helping everyone—from chefs to consumers—understand sustainable seafood.
Also, check out Monterey Bay Aquarium’s Seafood Watch. They make recommendations, in your area, showing you which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.” This list is constantly being updated as things are changing.
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