Tuscon Corn and Sun Dried Tomato

A nice side dish we recently tried was Corn and Sun Dried Tomato. We served it along side a roast beef melt. Delicious! We will defintely be eating this yummy side dish over and over.

Ingredients

• 2 cups corn (Fresh off the Cob, Canned, or Frozen)
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 cup small-diced red onion
• 1 cup chopped sun-dried tomato
• ¼ cup red wine vinegar
• ½ cup olive oil
• Cracked Salt
• Cracked Pepper

In a pan, add the corn, butter, onion and cook on a medium heat for 8-10 minutes. Next, add the olive oil, vinegar and Sun-Dried Tomato (Diced). Simmer for five - 7 mins. Add the cracked pepper and salt to your preference. If you would like, try basil and garlic as a nice addition. Enjoy! 

Potato/Stuffing Breakfast Cake

Leftovers! Sometimes it is easier to reuse them, than reheat them. Let's face it, the kids are tired of reheated food. Yet you can recreate some leftover items into new meals. Here is a simple one from your Turkey Dinner. Try this for a breakfast treat.

Ingredients

Mashed Potatoes

Stuffing

Bread Crumbs or Semolina Floor

Cracked Pepper

Sea Salt

Slap Your Mama Seasoning (Optional)

Eggs (Beaten)

Combine the stuffing and mashed potatoes into a bowl. Create small flat pancake style patties. Dip the patty in beaten eggs. (This will help keep things together) In an additional bowl, dip into bread crumbs or semolina flour. Heat a skillet coated coconut or olive oil to a medium heat. Drop the patties in the pan, and browns both sides. Add to a plate of sunny side eggs and toast, and you have a wonderful reuse of your leftovers.

Semolina Pizza Dough

Here is a nice recipe for a thin crust pizza dough that I discovered that is easy to make, and change from the ordinary.


Semolina Dough Recipe

Ingredients

2 cups Whitge Flour

1 cup Semolina Flour

Yeast Package (Follow the directions - Warm the yeast in a separate bowl)

1tsp Salt

2 tsp Olive Oil

Add one cup of baking flour, olive oil, and salt in a bowl with the yeast. Mix for about 3 minutes on low beat. Slowly integrate the rest of the flour. Add the semolina last and knead it into the dough for about 5 minutes.

Set aside and cover with a towel while you prepare the rest of your pizza. Should rise within 10-15 mins.

Chicken Bacon Ranch Pizza (Semolina Crust)

The kids and I stumbled upon a humdinger of a pizza recipe. All by accident of course. Most of our accidents have led to amazing discoveries of food recipes. That's what being a dad is all about, experimenting with food. Tonight, the kids asked me to make a Chicken Bacon Ranch Pizza. I decided to make the dough. I warmed up the yeast and went into the cupboard and blammo....discover I am short on White Flour. However, next the white flour was Semolina Flour. I thought to myself, this might be perfect. A thin crust would be most excellent for a chicken bacon ranch pizza. The crust was amazing, and easier to roll out btw.....Try it, you may like it.


Semolina Dough Recipe

Ingredients

2 cups Whitge Flour

1 cup Semolina Flour

Yeast Package (Follow the directions - Warm the yeast in a separate bowl)

1tsp Salt

2 tsp Olive Oil

Add one cup of baking flour, olive oil, and salt in a bowl with the yeast. Mix for about 3 minutes on low beat. Slowly integrate the rest of the flour. Add the semolina last and kneed it into the dough for about 5 minutes.

Set aside and cover with a towel while you prepare the rest.

12-16oz of bacon - cooked

1pd of thinly sliced chicken breasts - panini grilled with Montreal Steak Seasoning and the bacon grease.

6-8oz of Ranch Dressing
8 oz Grated Mozzarella
4 oz Grated Extra Sharp Cheddar

Roll the pizza dough on the pan. Drizzle with olive oil. Layer with chicken, crumbled bacon, and top with the cheese. Drizzle the ranch dressing on the very top.

Preheat the over to 425. Bake for about 11-15 minutes. When the dough is brown on the bottom and cook consistently, remove from the oven and let cool. Delicious!

Horseradish Deviled Eggs

I love deviled eggs. A slight twist that I enjoy is adding horseradish. The bite of horseradish gives the deviled egg experience a nice twist. Simple to make, your kids will love them.

6 hard-boiled eggs

Mayonnaise (Hellman's) 1/4 cup                                             

1 to 2 tablespoons prepared horseradish (1 for a milder taste - 2 for quite a zing)                                               

1/2 teaspoon dill weed (Fresh Is A Nice Twist)                                               

1/4 teaspoon ground mustard                                                                                                

Ground Pepper To Flavor

Paprika (Presentation)                                              

Directions: Hard boil the eggs for 10-12 mins. Set aside and let cool. Remove the shell and slice in half. Remove the yolks and set them in a bowl. Mix all of the ingredients together by mashing them. Using a spoon, fill each egg white with the new amazing mixture you created. Refrigerate before serving.

Vanilla Egg Nog French Toast

Here is a little twist I made for the kids regarding French Toast. A great twist for the Holiday Season.

Ingredients

1/4 cup egg nog (Southern Comfort Vanilla Egg Nog)

2-3 eggs

1/4 cup Brown Sugar

1 tsp Cinnamon

White Bread

Whip the ingredients together in one bowl. In a skillet, warm the skillet with coconut oil at a medium heat. Dip the bread in the mixture and toast on each side. The coconut oil will give it a nice taste. Enjoy!

Stir Fry - Made Easy

Stir Fry comes in many variations. For this simple recipe, we will use chicken. You can substitute steak, pork or shrimp.. This is a basic stir fry with a bit of an attitude.

Ingredients

1.5 lbs. chicken breast cut into thin strips

8ox Snow Peas

8ox Shredded carrots

8oz multi colored mini peppers

1 thinly sliced and diced red onion

3 cups minute rice white or brown.

3 cloves diced garlic

Soy Sauce
Red Chili Sauce
Coconut Oil
4 egg whites.

In a Wok or fry pan, coat the pan with Coconut Oil. Heat to a medium heat. Add the chicken and cook until each side is browned up. As the chicken is close to browning up, add the vegetables. Coat with soy sauce and a tsp of chili sauce.

As the food is preparing on the wok, prepare the minute rice to time it for adding to the final dish. You will need to add some coconut oil prior to adding the rice. Add the white rice on top of the stir fry. Coat with soy sauce and another tsp of chili sauce. Stir in the rice and cook until full immersed. for the final 3 - 5 mins, crack and egg in your hand over the stir fry and allow the whites to separate into the stir fry mix.

Additional notes: Dads should experiment with the stir fry. Add different meats and vegetables. If you have an Asian Grocery Market, check out the many sauces to experiment with. I love a hot Chili oil mix in my stir fry. The choices are endless.

Fried Green Tomatoes

We cleaned the garden and at the end of the year, you have a lot of green tomatoes. I usually make a salsa, but this year, I thought the kids and I could try Fried Green Tomotoes, and we stumbled upon a great recipe.


Most recipes are similar. They call for eggs, flour corn meal and bread crumbs. I went to the store and they were out of corn meal, and decided to picky up a Jiffy Corn Muffin mix. Essentially, a sweetened version of corn meal.


The flavor from sweetened corn meal was great. You can use either corn meal or the Jiffy mix. However we are going to stick to the Jiffy Mix.

Ingredients

1 Egg Beaten

5-6 Medium/large sized green tomatoes

1/2 cup Bread Crumbs

1/2 cup all purpose floor

1 cup of Jiffy Corn Muffin Mix or Corn Meal.

Cracked Pepper

Cracked Sea Salt.

In a bowl beat the egg with a 1tsp of milk. Next prepare the batter. Add all the ingredients together.

In a sauce pan heat about a 1/4 inch of oil on medium heat. (Coconut Oil is a great alternative)

Dip the fried green tomatoes in egg and then the batter. Place in the fry pan cooking about 2 minutes on each side til golden brown. Set on a paper towel. Add cracked pepper and salt to your liking.

(Do not try ripened tomatoes. We did, and there is a reason why you only use green tomatoes.)

"Red Hots" Applesauce

Here is an easy sneezy recipe for dads and kids. Your kids will love applesauce with Red Hots. Such a fun fall activity after apple picking.

BTW....this is how you make regular apple sauce. You can also just add cinnamon to make a simple cinnamon apple sauce for your kids lunches.

Ingredients

8 -12 large apples peeled and chopped. (Apple Peeler From Christmas Tree Shop is Amazingly quick)

1/2 Cup sugar

1 cup water

1/4 cup Red Hots Cinnamon candy

Preparation

In a 4-6 quart pan, place the cut up apples, sugar and water together. Over a low medium heat, cook for about 20mins. Check periodically, as you want to be able to mash the sauce similar to a consistency of mashed potatoes.

When you get the consistency you want, reduce to a low heat, add the red hots. Stir until completely dissolved. Set aside and refrigerate. Oh my....sooooo GOOD!!!

Apple Crisp Made Easy

Fall is a such a great time to take the kids apple picking. This year was a bit rough in Upstate NY as warm weather in March and a late frost in April damaged most orchards. However, we found some wonderful apples and made Apple Crisp this weekend. The entire house is warm with smells that delight the mind and spirit. (I highly recommend you buy an Apple Peeler from the Christmas Tree shop)

Ingredients. (Makes 2 9x13 pans)

4-5 pounds 10-15 apples peeled

1/4 cup sugar

1 teaspoon ground cinnamon

1 cup packed light brown sugar

1 cup uncooked rolled oats

2/3 cup all-purpose flour

8 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

Grease the pans with butter. Preheat the oven to 350 degrees. In a bowl, add the apples. Sprinkle with sugar and cinnamon. Layer the bottom of the plan with the apples. Next, in a sealed container, add all the ingredients including the cold butter(cut in small cubes). Shave vigorously. Top the apples with the mixture. Distribute evenly to ensure proper baking. Bake in the oven for 50-60 minutes. At about 45 minutes, check the mixture, and stir with a spoon as needed to ensure a proper consistency.

Pull out of the over, serve warm with ice cream. Enjoy!

Hamburgers - Fresh Versus Frozen

The secret to a great hamburger is a fresh patty. Even the best frozen burgers will not compete with a freshly made burger. One of the biggest reasons is that commercially made Hamburg's are compressed so that they can be processed in a box. A fresh burger (like Red Robins) are easily better because of the consistency is different. Every patty is unique in texture and size. Another benefit is a patty with a raised center allows for the juices to be self contained, and the flavors within the homemade patty will be more succinct.


Ingredients

2 lbs ground hamburger (80-20)

2 eggs (scrambled)

One onion finely diced

2-3 tsp of Garlic Pepper

2 tsp of cracked sea salt

2 tsp of cracked pepper

1/2 tsp cayenne pepper

2 tsp of teriyaki sauce

1/2 cup of Italian bread crumbs

In a bowl, first mix the hamburger and egg together. Next, mix the rest of the ingredients together. This will require numerous times of kneading and mixing until the correct consistency. On a plate, place a sheet of wax paper. Make 1/3 - 1/2pd patties for the grill. 

Giardiniera (HOT)

It is that time of the year. Harvesting the peppers. In our area, you can pick up hot peppers for a song. A basket of long hots or cherry peppers are very reasonable. We begin to make with a mixture of  vegetables a common cold bath recipe knows as Giardiniera. Borrowing from my name....Giardino (Garden in Italian), they simply are a garden brine of vegetables. I love this as a topping to crackers and cheese. You will also.

Ingredients

Cauliflower

Peppers (Cherry, Long Hot)

Carrots

Onion

Celery

Garlic Cloves

Italian Mix of Parsley and Oregano

2 cups White Vinegar

1 cup Oil (Olive or Vegetable)

Pickling Salt (2 tsp)

Cracked Pepper (1tsp)

Canning Jars

Slice and dice the vegetables to your liking. I prefer cuts that I can top on a cracker as a measurement guide. Rinse and soak in water over night with some pickling salt. Rinse in the morning and set aside.

At the bottom of your jars add the seasonings on the bottom. Next, add the vegetables just shy of the rim. Add a mixture of 2/3rds vinegar and 1/3 oil. Seal and set in the back of your refrigerator. Within 24hrs you have Giardiniera. Experiment with your recipe. You can make regular Giardiniera without hot peppers. Enjoy!

Refrigerator Pickles - Sweet

In our next series of pickling, we present a recipe for sweet pickles. Easy to make, and we believe much better than store bought pickles.

Ingredients

Cucumbers (3-5) - Sliced thin or thick or a mix

Red Onion Sliced Thin (One Onion

Mix of Apple Side Vinegar and Water (Even Amounts)

Canning Salt (2 tablespoons)

1 3/4 cup of sugar.

1 tsp. Tumeric

1 tsp. Cloves Crushed or 2 -3 whole cloves

2-3 Garlic Cloves Thinly Sliced

1 tsp of Celery Seeds

1 tsp of Mustard Seeds (Optional)

Place the Cucumbers and Onions in your container in Layers. Ensure even distribution.

Add the brine first, and then the salt and sugar. Shake or Stir. Then add the rest of the ingredients and stir one more time. Refrigerate and serve in a few hours.

Refrigerator Pickles Dill

Refrigerator pickles are easy to make and there are so many varieties to choose from. My kids and I make small batches and experiment with recipes. (As with everything we cook) Here is a simple recipe to get you started. Dill are the easiest to make in my opinion.

Ingredients

Thinly sliced cucumbers or pickling cukes or any way you like your pickles

Pickling/Canning salt - (1-2 tablespoons)

Apple Cider Vinegar/Water mix (Half and Half)

2-3 cloves of Garlic

Fresh Dill Sprigs

Slice or cut your cucumbers to your liking. (You can try to salt them and refrigerate for a couple of hours to get them crisper. Be sure to rinsed before adding to the brine)

In your container, place the dill at the bottom and add the cucumbers on top. Now add the canning salt and water vinegar mixture to ensure the salt is diluted. Add a few cloves of garlic and seal. No canning necessary. You will eat them before they expire. Amazingly simple and tasty.

Cabbage and Kale Omelet

Here is an omelet that is healthy for you and the kids. Hearty, and bold with flavor, cabbage and kale really change the omelet's taste and texture. This is also very easy to make. (If you can purchase the Omelet pan from Greenware, I highly recommend it.)

Ingredients

2-3 eggs scrambled

Finely chopped kale and cabbage

(Extra) Finely chopped carrot.

1 small diced yellow pepper

Garlic (Crushed)

Cracked Salt

Cracked Pepper

Coconut oil

On a medium heat, cook of the ingredients in a bout 1 tsp of coconut oil. After about 4-5 minutes the Kale and Cabbage should be tender. In a separate bowl, scramble the eggs with 1/4 cup of milk. Add the mixture into the cabbage. After 2 mins, flip the omelet over to the other side. Wait another few minutes and empty into your cooking plate. That's it! Rich in nutrients and flavor, eat and be happy.

Tomato-Cucumber Salad

Tomato Cucumber Salad is a great summer time treat. Refreshing and light, it is a nice break from salad greens. You can eat them all year round, however a fresh cucumber with garden tomatoes is hard to beat.

Ingredients

Tomatoes (Small, large, or multiple blends of cherry)

Paper thin tomato slices

Oregano

Parsley

Crushed Sea Salt
Crushed Pepper/Garlic Seasoning
Cracked Pepper
Red Wine Vinegar
Extra Virgin Olive Oil
Fresh minced/sliced garlic

Cut the tomatoes in smaller slices. Romas can be sliced, larger tomatoes quartered, or cherry tomatoes cut in half. You want to have a hearty slice of tomato. Do not dice. You will however dice the paper thin cucumbers. You want them to stick to the tomato brine once finished. Add the rest of the ingredients, and be sure to immerse everything repeatedly with a spoon. You was the flavors to immerse themselves from top to bottom. Cover and refrigerate for about 1-2 hrs before serving. This allows the flavors to soak in the tomatoes and cucumber.

I serve mine with toasted sunflower seed bread. Sooo Good!

Cold Bath - Cherry Peppers

I am going to provide a few cold bath recipes for our readers to enjoy. First, let me explain a cold bath. Most people can their vegetables for the winter. (Warm Bath) A cold bath is an easy alternative to warm bath vegetables. The shelf life is considerably less, however if you eat what you can, you should be just fine.

Basic cold baths consist of vinegar (Apple or White) and Canning Salt. The brine will keep vegetables fresh and crisp for months as long as they are refrigerated. I am conservative, and only recommend a month for storage, however I have relatives that have eaten cold bath cherry peppers that are a year old, and swear that they taste as fresh as the day they canned them.

Ingredients

Cherry peppers sliced

Apple Cider Vinegar

Canning Salt.

(Garlic Diced For Flavor)

You will poor the apple cider vinegar inside a small canning jar. (Or larger if you like)

Next, you will add a few teaspoons of canning salt.

With some saran wrap, cover the jar and then place the seal and lid. Tighten and place in the refrigerator. I love cherry peppers on a deli sandwich and have gone crazy over the years. They rarely last. They are also a great addition to chicken riggies.

I will provide further pickling recipes that include oil and seasonings in future posts.

Summer Series - Sausage Zuchinni Lasagna

Sausage Zucchini lasagna is one of my favorite garden treats. It is delicious. This will be one of the most time consuming recipes on the blog to date, as you will fry the zucchini in smaller 1/8 inch size slices. However, it is worth the work. Here is what you will need:

3 zuchinnis

2 eggs

1/4 cup of milk

1/4 cup Bread Crumbs

1/4 cup of flour

Cracked Pepper and Salt to Flavor

1 lb of Hot or Sweet Italian Sausage (Crumbles)

2 cups of sauce

Fresh sliced garlic

Oregano

Basil

Choice of Oil to Fry - Olive or Coconut

1 lb. of grated mozzarella cheese

(You can vary your choice of Italian cheeses)

You will need 2 bowls. One for the eggs and milk (scrambled) One of the flour bread crumbs cracked pepper, salt, oregano, and basil. Next, slice the zucchini in 1/8th inch slices. Precut the 3 zucchinis so that you can cook them all at once. Frying is pretty basic. Dip the slices in the egg and then coat them with the batter mixture on both sides. Lightly brown each side until the center is completely tender. Set aside the fried zucchini. Next fry the sausage as crumbles not slices. Set aside. Grate the cheese and prepare the sauce.

Layer the bottom row with zucchini and layer on top of zucchini with the sauce, sausage, cheese and additional seasoning and garlic. Continue this pattern with multiple layers until you reach the top of the pan. 

Preheat the oven for 350. Bake the casserole dish for 30 - 40 minutes. Take out and let cool for 10 mins. Next, manga!

Summer Series - Salt Potatoes Omelet

Salt Potatoes are a regional delicacy. Summer time would not be the same without them in Upstate New York. Here is a great recipe for the left over salt potatoes that is a great breakfast omelet.

Ingredients

Salt Potatoes Largely Diced

8 eggs

1/4 milk

Bleu Cheese Dressing

Bacon Bits (Fresh)

Shredded Cabbage and Carrots

Green Onions Chopped

Italian Seasoning

Cajun Seasoning

Cracked Pepper

In a skillet coated with a cooking oil (Preheated Medium Heat) fry the cabbage, potatoes carrots green onions until lightly browned. (Salt potatoes are cooked so frying should be about 7-9 minutes over a medium heat) In a separate bowl, scramble the eggs and milk add the rest of the ingredients together. Scramble the eggs in your mixture and you have an amazing omelet that is refreshing and a great use of left over salt potatoes.

.

Summer Series - Pizza On The Grill

Pizza on the grill is as close as your going to get to Wood Fired Pizza. Quick and easy, it is a great summer treat. The most common pizza I enjoy is a white sauce pizza with mushrooms. I will provide this for our friends and family to enjoy. However, you can fire up any pizza on the grill. Generally, just like a wood fire grill, the pizza will cook in 3 - 5 minutes. Gas Grills as like convection ovens and your pizza cooks evenly as long as you keep the grill cover shut.

Ingredients

Pizza Dough

Olive Oil (Regular)

Garlic (Fresh)

Mozzarella (Grated) 

Asiago Cheese (Grated)

Wild or Domestic Mushrooms (Roland Abalone Are Excellent If Pre Cooked)

Italian Seasoning

Cracked Pepper

Cracked Salt

Second Recipe - Basil Mozzie

Same as above for the Pizza Dough

Use a red sauce as a base

Mozzarella slices

Fresh Basil from the garden

Roll your dough to a Sicilian thin crust consistency. A random oval shape is pretty typical. Spread a nice base of olive oil and crushed garlic as a base. Add the grated cheese mix on top of your base and your precooked mushrooms. (Precooked recipe on the blog) 

Prior to heating the grill, prepare the cooking surface with an oil based brushing to ensure your pizza will not stick to the grill. Some people use a spray, however I like to use a brushed on oil and I am not sure what the propellant sprays have for chemicals. Set the temperature for a medium high heat and ensure that it is a peak temperature prior to grilling your pizza. Place the pizza on the grill and cover immediately. Check the pizza at a 2 minute and 3 minute interval. Most pizzas will take about 3-5 minutes. Until you get use to cooking pizza on the grill, check in one minute intervals. It is okay if you get a wood fired crust that is a bit burnt on the bottom. Your first attempt allows you to adjust as your learn.

Tip: You can get wood for your gas grill at most stores that sell accessories. This adds to the experience.

Summer Series - Fried Zucchini Flowers

Oh my, we love Fried Zucchini Flowers. If you have a garden, this is such a treat as it is only available during the summer months in most northern climates. My mom taught me how to make them. If you live in an Italian/European community, you might be able to find them at a Farmer's Market. You can also request a local farmer to consider a trial run at selling them. We just love them in our family. You can use any time of flower from a squash or pumpkin that is similar. They all taste great.

Ingredients

Flowers (Lightly washed)

Bisquick 

Bread Crumbs

3 Eggs whisked in a separate dish

Garlic Salt and Pepper mix

Cracked Pepper

Italian herb mix

Olive Oil

Add all the ingredients minus the eggs in a large platter for dipping.

Warm a skillet to medium heat on a stove top. The skillet should be lived with an 1/8 inch of olive oil. Choose the consistency you think you need for frying. Dip the flowers in egg then roll them into the base you made of breading. The flowers will fry quickly. You probably will turn them over minute or so as they turn a light brown. In a separate plate of papers towels, let then cool and then serve.

You can replace the bisquick with flower in a pinch. As with all recipes, try different herbs and spices. You have a base to get started. Your kids will love this Italian Delicacy.

Summer Series - Tomatoes, Basil, and Mozzie

My kids love garden fresh tomatoes. There are so many amazing things to do with tomatoes. One simple recipe is Tomatoes, Basil and Mozzarella. With a homemade dressing and some garlic....oooof you got a classic for summertime snacking.


Recipe

2-3 good sized tomatoes thickly sliced

Fresh Basil Leaves

Thinly sliced Mozzarella

Olive Oil (Mixed blend of Regular and Extra Virgin)

Red Wine Vinegar

Cracked Sea Salt

Cracked Pepper

Italian or Oregano Seasoning Mix

Fresh Garlic Thinly sliced

Preparation

In a large plate or platter place the Tomato slices as a base on the bottom. Drizzle with Olive oil, Vinegar, Garlic and seasonings. Next, place the Mozzarella on top and provide another layer of drizzle as you did with the tomatoes. Top with the fresh basil and this layer is optional. I like a third layer of drizzle, and I like the fresh pop of basil. Either one is fine. Let set for at least an hour for brine to flavor the Tomatoes and Mozzarella.

There are many options to choose from. On it's own or with bread. You will love this summer time snack.

 

Pasta Aglio E Olio

Oh my. A friend of mine gave me a gift the other day. A bunch of garlic, a string of dried red peppers, and a quick recipe for me to share with the kids.

Pasta aglio e olio is simply a pasta and olive oil dish. You flavor the oil with the garlic and red pepper. You add some grated cheese and that is the base of your meal. So good, and the possibilities are endless.

Ingredients

1lb Angel Hair Pasta (Al dente)
1/3  cup of olive oil
8-10 cloves of garlic
1-2 Dried Red Peppers Diced (The Heat Index Is Different....Know Your Peppers)
1/4 - 1/2 cup of grated cheese
1 - 2 tsp Oregano or Italian Seasoning
Tsp of salt
Tsp of Cracked pepper


Additional Items To Try Down The Road

12 oz shrimp or chicken
Broccoli
Asparagus
Or anything that you like that goes with pasta

Boil the pasta and set aside. In a skillet, add the oil, garlic, and pepper. Over a medium heat, sauté the ingredients together until the pepper is tender and the garlic is cooked a light brown. This will flavor the oil.

In a pasta bowl, poor the oil and ingredients over the pasta. Stir and mix. Next, add the cheese and you have the best pasta in under 10 mins for your family.  Add the seasoning to your liking.

You can change up the recipe and add additional items. You can cook the shrimp or chicken with the olive oil or separate.

Manga Manga.....so good.

Simple Lemon Vinaigrette

Salads are a standard in our house. Making your own dressing teaches your children the value of fresh versus processed. Lemon Vinaigrette Dressing is easy to make. It is a fresh alternative to traditional dressings. Wonderful on fresh greens. Your kids will surely enjoy this dressing.

1/2 teaspoon grated lemon rind.

2 tsps. of freshly squeezed lemon juice or bottled - (Kids love to squeeze lemons and fresh is better)

1 tsp. of red wine vinegar (Optional)

Cracked Salt to taste

Crushed Pepper to taste

3 to 4 tablespoons extra-virgin olive oil

 

I like the addition of red wine vinegar. Most recipes do not include a vinegar. However, I feel it adds to the flavor and the kids like it. Some people add a tsp. of sugar. As always, experiment to you get the dressing that you and your family enjoys. I prefer a bitter with my greens, so I do not include the sugar.

Thai - Peanut Sauce

This sauce is great for a couple of purposes. First and foremost, as a dipping sauce. Very common for recipes like summer rolls to have a dipping sauce. You can also use this recipe for a base for Pad Thai.

Ingredients

1/4 cup peanut butter
2 tablespoons Hoisin Sauce
2 tablespoons Soy Sauce
1-2 cloves of finely minced garlic
Chili Sauce - Spicy or Regular in Oil
2 tablespoons of water
Crushed Peanuts

In a small mixing bowl, mix all of the ingredients in a bowl minus the crushed peanuts. Adjust the recipe to your taste. (If you can not find an authentic chili paste in oil, you can substitute Srirachi Sauce)  In a small bowl, top with the crushed peanuts.

Summer Rolls

I am a huge fan of Vietnamese and Cambodian cooking. Slowly, my kids are starting to appreciate it. My daughter has embraced it the most. She taught me, how to make Summer Rolls. Summer rolls are one of my favorite appetizers/meals. I added basil from an Asian Market, that is a common ingredient in Pho and our first batch was amazing.

Ingredients

Rice Paper
Rice Vermicelli Noodles found in the freezer/refrigerator case. They usually require a 5-10 sec quick boil. Run under cold water after the quick boil.
Cooked Shrimp - Large
Vietnamese Basil  (Asian Chinese has many names - Large Purple/green leaves)
Thinly sliced carrots strips
Thinly sliced Cucumber strips
Green Onion Thinly Sliced or in a long thin sprig as in the picture

Prepare all of you ingredients and set them up as an assembly line.
Prepare the rice paper by placing in on a plate with warm water. They will soften within a few minutes. The lines in the paper will disappear.
Place the rice paper (careful not to tear) on a new plate.
Add the noodles as a base and the rest of your ingredients.
Roll towards you. Be sure to use a rolling motion to ensure that the roll is tight and holds the ingredients.

Some variations - Summer rolls can be made with Chicken and Pork. The same is true for the vegetables. You can use regular cilantro in place of the Vietnamese basil. Some add the peanut sauce in the roll. I like it as a dipping sauce. (See Dipping Sauce Recipe)

Pepper and Eggs Pizza .....ooooof so good.

Pepper and Eggs pizza. That's right. A new creation that was inspired by the peppers and egg sandwich. We took some leftover pepper and eggs and created the ultimate pizza you can eat for Breakfast, Lunch and Dinner.

Ingredients

Pepper and Eggs Recipe
Dough Recipe or Premade Dough
6-8 Doz Eggs
1/4 cup milk or half and half
2-3 Long Hot Peppers
8oz of Shredded Cheddar Cheese
Cracked Pepper
Cracked Sea Salt


Stretch the dough and overlap on a cookie sheet. Preheat your oven to 400 degrees. As  the oven warms, place the dough on the stove top or a warm surface to rise. Prepare the peppers and eggs. Use a medley of sweet peppers for this recipe. Set aside. In a another bowl, scramble the eggs with 1/4 cup of milk. Next, shred the cheese and set aside.

Once your dough is properly stretched, add the scrambled eggs. spread the peppers and eggs consistently over the dough. Next add the cheese. On a separate cutting board, dice a few long hot peppers and place on top of the ingredients. The long hots should not overwhelm the pizza. The pizza itself will tone down the long hots, however you will know their presence.

Bake for 12-15 mins.
Broil for 2-3 minutes.

Season to your liking. Enjoy!

Pepper and Eggs Sandwich

Pepper and Eggs are an Italian tradition. Easy to make, and very good as a meal on it's own. I grew up with pepper and eggs served as a sandwich. And now, I am passing that tradition on to my children.


Ingredients

6-8 large eggs
Cracked Pepper
Granulated Garlic
Cracked Salt
Sweet Red Peppers about 6

Slice the peppers in squares. In a saute pan, fry the peppers using olive oil. Add the salt, pepper and granulated garlic as the peppers are cooking. The peppers sh
ould be cooked to your taste. I like my peppers to be slightly blackened on one side.

In a separate bowl, whisk the eggs for scrambling. As the pepper are nearing completion, add the eggs. You will scramble the eggs with the peppers. Once completed, add to bread either toasted or untoasted and you have a great sandwich.

Variations: You can use any sweet or hot peppers with this recipe. I vary it up a bit every time I make them. Experiment with the recipe and you will find the right variation.

Broccoli Rabe - Right In Your Front Yard

An Italian tradition in my family is picking wild broccoli rabe in the spring time. In addition to spring, is a late summer/early fall crop, however not as plentiful. Broccoli rabe are common in the  Northeast in the spring. They grow plentiful in yards and farms when the grass first turns green. Essentially, they look like a weed with a small broccoli head. However, they are absolutely delicious. The heads will turn yellow, and are not good for picking. You have to pick them early as seen in the picture to the right.

I use to go with my dad when I was a child to pick broccoli rabe. My children and I continued the tradition. Picking broccoli rabe in the spring gets them fresh air and teaches them about tradition. I started picking them again over 10 years ago. Part of the tradition is a proper cleaning. Being that it is found in fields and lawns, cleaning is a long process. On my first trip out since I was a kid, I found a wonderful crop on a river bed. Unfortunately, I did not clean the first batch very well, and some small river rocks were a part of my first attempt to clean them. Needless to say, I spend much more time since then cleaning them, and am happy to say they have been cleaned and screened much better! (They are easy to clean using a colander - I just forgot how to clean them properly my first attempt. I forgot to re-rinse after boiling which is very important.)

Broccoli rabe is the original broccoli that comes from the cabbage family. The leaves can look similar to cabbage. Rich in iron, you have to boil them for about 10 mins. Your boiling water will look dark green from the iron. This takes the bitterness out of the greens. Essentially, you prepare broccoli rabe like greens once cleaned and rinsed. (Collard, Utica Greens....etc)
 Due to the water retention of the green, you can freeze them after boiling and have broccoli rabe throughout the year. It is a tough green, and it takes a lot to have them freezer burn.


Here is a simple recipe for wild broccoli rabe.

1-2 quarts boiled and cleaned broccoli rabe
3-5tablespoons of Olive Olive
2-3 cloves of minced fresh garlic
Cracked Pepper
Cracked Sea Salt

You can also add a diced Prosciutto, Salami and finely diced tomatoes.

Warm your stove top to a med heat. In a skillet, add the broccoli rabe with the oil and garlic on top to slowly drip into the mixture. As the rabes heat up turn and saute until tender. Season with cracked pepper and salt to you liking. Towards the end, add the garnishments to add flavor to the mixture. Set aside, let cool and serve as a tasty addition to a main entrée.

Skittles Pancakes: an Easter Delight! By: Caden Giardino

These special pancakes are sure to make the whole family's Easter a sweeter holiday!

INGREDIENTS:
1.5 cups flour
3.5 teaspoons Baking powder
1 teaspoons salt
1 tablespoon sugar
1 1/4 milk
1 egg
3 tablespoons butter (melted)
and about a package of skittles to make these pancakes pop!

If you want to make these pancakes feel even more like Easter, add in a package of marshmallow peeps!

Mix flour, baking powder, salt, and sugar.
Make a well (take your two fists, clamp them together and pound in the middle of the bowl)
Add combined milk, eggs, and the melted butter in the well.
Then, mix all the ingredients together until there are no more lumps. (do not over mix)
Dont forget to add the skittles! (also marshmallow peeps)

Happy Easter and remember: you can always cook with your kids.

Eggs St. Peter - Breakfast Just Had A Makeover

Continuing with a Louisiana tradition, I recently made a breakfast with the boys from a southern tradition that we absolutely enjoyed eating. I named it Eggs St. Peter, after a dish I tried in New Orleans that was very similar. You will absolutely enjoy this recipe.

Ingredients

Grits (Instant Or Regular)
2-3 oz of cheese (Cheddar)
16 oz of Chicken Broth

Diced Red Potatoes about 5-6
3-4 Diced Cubanelle Peppers
16ozs of Dice Ham (From the Bone)
Olive Oil
2 cloves of oil

Slap Yo Mama Mix
Pinch of Salt
Scallions
3 Eggs Sunnyside Up
Louisiana Hot Sauce
In a skillet, add the potatoes, peppers, Diced Ham with minced garlic cracked pepper olive oil. Ove a medium heat, cook and sauté to crispy. Add seasoning based on the heat of the peppers and how you like your food to be spicy. Take the mixture out of the pan and set aside in a bowl.

In a separate pan, make the grits by bringing the chicken broth to a boil. Add the grits. Simmer on low and stir on the cheese. You will have a thick consistency within 5-7 mins. Take the grits off the stove.
In a skillet prepare 1-3 eggs Sunnyside up.

On a plate, create a small circular base of grits on the bottom. Add the ham, potatoes and peppers on top of the base. Top the mixture with a sunny side egg. Leave some of the brine from the pan of the vegetables for extra flavor. Serve with Louisiana Hot sauce on the side.

Shrimp and Grits

I recently travelled to Louisiana last year and discovered the best cooking this country has to offer. So many dishes to try, you need multiple vacations just to experience it all. What you quickly learn is grits is a very popular base to dishes. Grits make for an amazing experience. A basic recipe that I first tried when I came home with the kids was Shrimp and Grits. The first attempt at grits was so good. We expanded to try other recipes after this first experience. Try it with your kids. You might be surprised how easy it is to make, and how flavorful shrimp and grits is to the palette.

Ingredients

Grits (Instant Or Regular)
2-3 oz of cheese (Cheddar)
16 oz of Chicken Broth

Medium/Large sized shrimp.
Olive Oil
Lemon
2 Cloves of Garlic
Cracked Pepper
Slap Yo Mama Mix
Pinch of Salt
Scallions

In a skillet, add this shrimp, minced garlic cracked pepper olive oil and seasonings and cooked the shrimp so that it is lightly browned. Squeeze the fresh lemon over the shrimp as you are cooking. Set aside when cooked.

In a separate pan, make the grits by bringing the chicken broth to a boil. Add the grits. Simmer on low and stir on the cheese. You will have a thick consistency within 5-7 mins. Take the grits off the stove.

On a plate, create a small circular base of grits on the bottom. Add the shrimp with some of the brine on top of the grits. Chop a few scallions and add the fresh on top of the shrimp base. Serve with Louisiana Hot sauce on t he side.

Corned Beef and Cabbage

St. Patrick's Day is upon us. That means corned beef and cabbage season around this house. I have to share that we LOVE corned beef and cabbage any time of the year. My goodness, a good corned beef is easy to make. My kids love the vegetables as much as the corned beef. And believe it or not, they like the cabbage. So good.  Try this easy recipe for a great dinner with the kids.

The fun thing about cooking is you can share the history of food with your children. It get's them engaged in the process. For example, kids might ask, "Dad, why do they call it Corned Beef is there is no corn." We actually looked it up and discovered:  Originally the word “corn” came from the Germanic word “kurnam,” meaning “small seed.” In the 17th century, salted beef started taking on the name “corned beef” in some parts of England because of the large “kernels” of rock salt used to preserve it.  (Google search - it's there when you need it) 

Getting started: First, I make my corn beef in the slow cooker. Let me explain why. Corned beef is traditionally done in the oven. I find it to be a bit tough when cooked in the oven. Others do a boiled version which I find is great. However, the best way to make corn beef is in a slow cooker. A slow cooker takes advantage of cooking all day, which makes the corned beef very tender. I will explain why that is important as we proceed.

Ingredients

Corned Beef - Flat or Point Cut
Cabbage
Flavor Packet
Baby Carrots (1 bag)
Red Potatoes (small if you find them)
Celery
1 bottle of beer (Stout is amazing, however any beer will due)

Add the corned beef to the crockpot, along with one bottle of beer and the flavor packet. Slow cook on low for 4 hours. Next, add the vegetables and slow cook for another 90mins on low. For the next 30-45 mins, place the cabbage on top of the corned beef and veggies and cook on high. Check to ensure that the cabbage is tender.

Cabbage Option #2 - Add the cabbage and veggies together with the cabbage on top after 4 hours. The cabbage will be much more tender and will absorb more of the flavors within the brine.

This is a very simple recipe. We serve the meal with the brine at the bottom. Everything is served together. We use yellow mustard for the corned beef and the vegetables for additional flavor.

Panettone French Bread

For years, I would get a Panettone Bread for a gift and have no idea what to do with it. For those new to Panettone, it is a bread in a box that consists of a dough similar to sourdough, and has candied oranges, raisins and lemon zest. It is commonly a dessert. Not one I or my kids are particularly fond of at all.

One day, my son and I thought it would be a good bread to use for French Toast. We cut thick slices of bread and the BAM....what a great version of French Toast. Here is the recipe.

Ingredients

3 eggs
4 tsps. of Brown Sugar
1-2 tsps. of Cinnamon
A dash of pumpkin spice or nutmeg (optional)
Panettone Bread
Stick of butter

In a large bowl, combine the eggs, brown sugar, and spices. Whisk for about 1-2 minutes. Preheat a 12 inch skillet to medium heat. Melt a mad of butter to coat the pan. Next, cut thick longitudinal slices of the bread. Dip both sides of bread into the bowl and lightly cook on each side until a light golden brown.

Serve with Maple Syrup and enjoy.

Bow Ties and Broccoli Alfredo

My kids love Broccoli and Bow Ties in Alfredo Sauce. Easy to make, and quite tasty. Here is an easy recipe my son Caden and I make together.

Preparation:

16 oz bag of Broccoli or Fresh Cut Broccoli
1lb of Bow Ties Pasta
Dad's Alfredo Sauce Recipe

Prepare the Alfredo Sauce first in a separate Medium Sized Sauce Pan

Ingredients

1 Pint Heavy Cream

1/2 stick of butter

8 oz Fresh Parmesan Cheese ( Or 4 oz Asiago and 4 oz of Parmesan)

Cracked Pepper

In a medium saucepan, add the heavy cream and butter. Slowly, add the Parmesan cheese. Bring the ingredients to a thick consistency over a medium heat. Remove and let settle.  A sprig of cracked pepper on top adds to the flavor After 10 minutes, you can add the mixture to pasta.
In a separate 4 quart pan, prepare the bow tie pasta according to the directions. (Do not forget the salt for boiling as bow ties easily will stick together)

In a skillet, add the Bow Ties, Broccoli, and Alfredo Sauce together. Bring the Alfredo to a soft boil to ensure that the broccoli will be steamed to perfection. (Roughly 10-15 minutes until the broccoli is tender)

Serve in a bowl. Provide some fresh cracked pepper and parmesan cheese of top and enjoy!

Easy Alfredo Sauce

Alfredo sauce is easy to make. We love Alfredo and Pasta with multiple recipes that we will share in future posts. For now, here is how we make Alfredo Sauce:

Ingredients

1 Pint Heavy Cream

1/2 stick of butter

8 oz Fresh Parmesan Cheese ( Or 4 oz Asiago and 4 oz of Parmesan)

Cracked Pepper

In a medium saucepan, add the heavy cream and butter. Slowly, add the Parmesan cheese. Bring the ingredients to a thick consistency over a medium heat. Remove and let settle.  A sprig of cracked pepper on top adds to the flavor After 10 minutes, you can add the mixture to pasta.

Dad's Notes: I have made Alfredo in cooked pasta. I have found that it is easier when time is short. It is up to you. You can use a grated parmesan, however fresh in my opinion makes all the difference.

Strawberry Smoothie

Smoothies are a favorite in our house. We make all kinds. If we post them on our blog, it went through many trials before posting.

We tried a new smoothie recipe for strawberries. A bit different that our other smoothies. We hope you like it.

Ingredients

1 and 1/2  Cups Frozen Strawberries
1 Cup Orange Juice
1 Cup 2% Mile
1 Cup Frozen Vanilla Ice Cream
2 tsps. of sugar
(Optional Pure Vanilla instead of Vanilla Ice Cream)

Place all of the ingredients in a blender. The frozen strawberries replace the ice we normally use in smoothies. They provide for a nice consistency. Tinker with the amounts of OJ of Mild to change the consistency to your liking.

Chicken Wing Dip- Super Bowl Favorite By Caden Giardino

Hey all of you football fans, the Super Bowl is around the corner and what does that mean? Parties! It's time for a classic dish that everyone is sure to love.

Ingredients-

8 oz of cream cheese 

1 lb skinless boneless chicken breast 

8 oz ranch (or blue cheese)

1/2 cup hot sauce
 

Preparation

Put all ingredients in a 1 quart cooking dish

preheat oven to 350 

bake for 20 minutes 

when cool add green onions on top (optional)

This delicious dip is ready to serve!

Buffalo Chicken Wings - Finger Licking Good

Dads, chicken wings are easy to make. Whether a deep fryer or the fry pan, chicken wings can be a great appetizer or snack for the big game. Here is a simple recipe for Buffalo Chicken Wings. First, how to prepare the wings.

Wing Preparation

2-4 lbs wings - (If Frozen - Try to defrost prior to frying.)
Deep Fryer - Follow the directions that came with the fryer.
Pan  Fry - Layer the pen with a coating of vegetable oil. About 1/8th to 1/4th inches. Pre-heat the oil to a medium heat.
(Healthy Alternative - Use Coconut Oil.)

Fry the wings until crispy. To ensure that the wings are evenly cooked, be sure to frequently rotate the wings in the pan. (Deep Fryers Are Simple - Drop and Fry Until Crispy - You will have a suggested time in your manual for wings - If not use a timer)

Buffalo Wing Sauce

2/3 cup hot pepper sauce (Any Louisiana Sauce Is Fine)
1 Stick of Butter

1/2 tsp of Worcestershire Sauce                              
1/4 Cup Cayenne Pepper                                    
1/4 Cup of Yellow Mustard

Heat the burner on your stove to a low/med heat setting. Add all of the ingredients in a small sauce pan. Stir the ingredients together as the butter starts to melt. within a few minutes, you will have the wing sauce. Try different variations for hotness.

In a Tupperware bowl add the wings and the sauce on top. Shake the bowl to evenly coat the wings.
You are finished.

Tips on wings - Try a light breading on the wings. Flour, salt and pepper as a light coating can give the wings a different texture.

Mexican Casserole

Recently, I made a Mexican casserole for the kids and I to enjoy. One of my favorites, I have not made one in years. Simple to make, and you can have fun with adding different meats and variations of cheese and salsa.

Corn Tortillas
2 cups Cheddar Cheese
1 16 oz can of Enchilada Sauce (Depending on the size of the casserole, you may need an extra can)
1 diced sweet onion

Optional Ingredients
Chicken
Pork
Steak
Salsa
Olives
Green Onions

Choose a baking dish. On the bottom of the baking dish, layer your first row of Corn Tortillas. On top of the first layer, drizzle enchilada sauce so that the tortillas are covered. Add cheese and onions. Add additional layers following the same pattern. In between layers, you can add some salsa if you would like. Your casserole should reach the top of the pan in 5-7  layers of tortillas.

Preheat the oven to 350. Cover the casserole dish with aluminum foil. Place the casserole in the oven for 40 mins. Some people crisp up the top the last five minutes by taking off the aluminum foil. Either way is fine.

I like the simple casserole the best. However, many will prefer to add meat. I suggest using my carnitas pork recipe and add this in between layers. You can also add carnitas or regular chicken. A fajita style steak would also be a great addition. Garnish the top with my homemade guacamole and salsa recipe and OH MY, you made something special.

Additional garnishments include sliced black olives and green onions....try any and all combinations. It is great to be a dad and try new things with the kids.

Non-Dairy Dark Chocolate Smoothie

A non-dairy recipe for smoothies is easier than some people might think. Almond, Rice, and Soy milk are a great alternative to dairy. I prefer Almond Milk. The consistency is closest to milk in my opinion. When I make a non-dairy smoothie, I love to use a Dark Chocolate Almond milk. Here is a recipe the kids and I enjoy that is easy to make.

2 Cups Dark Chocolate Almond Milk
2 Ripe Bananas
1.5 cups of ice cubes
1 teaspoon of vanilla
3 tablespoons of sugar (Optional)

In a blender, add all of the ingredients. Blend until you see a rich thick consistency. Poor immediately and enjoy.

Pot Roast In the Crock Pot

Winter brings out the crock pot or as some people call it, the slow cooker. The crock pot is a dad's best friend. Prior to going to work, you add the ingredients in the morning and have a wonderful dinner when you arrive home from work with the kids. Pot Roast is one of those recipes that my kids and I love on a cold winter's day.

Ingredients

2-4lb Chuck Roast
Red Potatoes (Small) 8-12 depending on size
Small Sweet Onion
Bag of mini carrots
Celery chopped in 2 - 3 inch sections
Tsp Of Flour
Cracked Salt
Cracked Pepper
Tsp of Thyme
Tsp of Oregano or Italian Seasoning
Paprika
Garlic Cloves (2-3)
1/2 cup water
1/4 - 1/2
Tsp of Huo Fong Chili Garlic Paste or comparable product

In a 5 -7 Quart Crock place the roast at the bottom as a base. Top with Cracked Salt and Flour. Surround the roast with vegetables and ingredients. Add the water. Top with Paprika, Chili Paste, and Cracked Pepper. Slow cook on low for 6-8 hours. Keep on warm until ready to serve.

Be sure to stir the vegetables once when you have a brine from the meat. The chili paste needs to be immersed in the brine. The paste adds a wonderful flavor to the meat and vegetables. without being to hot for consumption for the children. This is a quick and easy meal for a cold wintry day.

Italian Dressing - Simple And The Best Way To Prepare A Salad

I grew up with a simple Italian Dressing for salads. Back in the day, in upstate New York, salads were very basic. I remember the Regina Red Wine Vinegar as a staple in our cupboard. Times were simple back then. Sometimes salads were
 just iceberg lettuce, or iceberg lettuce with tomatoes. Endive was the other "green" we would eat. Simple. The dressing was always added to the salad as ingredients, and not prepared as a dressing. Simple, yet I find the best way to have a salad.

Ingredients

Red Wine Vinegar (4-6 Tablespoons)
Extra Virgin or Regular Olive Oil (2-3 tablespoons)
Oregano or Italian Blend Seasoning
Cracked Salt
Cracked Pepper
Greens (Iceberg - Spring Mix)

Prepare the greens in a salad bowl. (Cut the greens to your preference)
Drizzle the olive oil over the greens providing a thin coating on the top.
Toss the Greens prior to adding the Red Wine Vinegar.
Add the Vinegar
Toss Again.
Add the Condiments (To You Liking.)
Again, toss the salad and serve.

Quite simple, however I love this dressing recipe. If you have a bitter green such as endive, you can add a liberal amount of vinegar. Bitters go well with a heavy vinaigrette Italian dressing.

Quick And Easy Dough

When I was on a strict budget, I use to make my own dough daily. While not a huge savings, it only costs about 33-50 cents to make. You can use dough for pizza, pizza fritta, bread and garlic knots.. When you learn how easy it is to make dough, you make it regularly with the kids. It is fun and is similar to making play dough.

Ingredients

3 1/2 to 4 cups flour - There are 3 types I have used. White Flour (Cheapest) Whole Grain/Wheat (Healthiest) and Bread Flour (Crispiest for Pizza for some reason)

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

 

Mix the flour, sugar, yeast and salt in the bowl. If you have a mixer, you can use the mixer.  While whisking/mixing, you should add the water and 2 tablespoons of oil and beat until you  create a texture that you commonly know as dough. I like to coat the bowl with flour once the dough begins to form. The flour allows you to roll the bowl easier to form a ball. It also avoids stickiness. The flour also serves as a way to firm up the ball of dough.

Coat a bowl with 1-2  teaspoons of olive oil. Next, add the dough, cover the bowl with plastic wrap. You should store the dough in a warm area. It will increase in size in about an hour. You should be able to divide the dough into 2 balls. I generally like to keep it as one ball. It all depends on what you want to use the dough for regarding your cooking needs.