What is your favorite recipe to make?

From Real Simple's Take Back Dinner Challenge:

Always be on the lookout for new recipe ideas. Read your local paper’s food section or food blogs, keep a folder designated specifically for recipes you want to try, trade recipes with friends, and find inspiration from your favorite restaurants—try to replicate your favorite dish at home.

Idea to Try: Ask a friend for her favorite recipe and make it this week.

So, what is your favorite recipe to make? Let's share here!

My favorite would be "make your own pizza night." I make the dough from New Basics (below) then divide it into pieces for each kid and a larger one or two for George and I to share. The kids love to shape and top their own. Their favorite toppings are sauce, cheese, olives, mushrooms, tomatoes. Occasionally one of them will be a little more creative (Holland loves Hawaiin). I like to use whatever is seasonal or in the house, but some of our all-time favorites are: fresh mozzarella, tomato & basil; pesto & shrimp; and carmelized onions and blue cheese. We love to play with whatever veggies and cheeses we have on hand. I think I want to try one with grilled chicken and spicy peanut sauce soon (one of my current favorite combos). (Feel free to share your favorite pizza toppings, too - maybe we'll try your's next!)

1 c warm water

1 package active dry yeast or 1/4 oz compressed yeast

2 1/2 - 3 c flour

2 T olive oil

1/2 tsp salt

Combine water, east, and add 1 1/2 c of flour in a large bowl. Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingreditents together until the dough holds its shape. (You may need a bit less flour, so add the last half gradually.)

Place the dough on a lightly floured surface and knead until it is smooth and elastic, 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-qt bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, place it on a lightly floured surface, diveid it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15-20 minutes. The dough is now ready to be shaped, topped & cooked.

Two 12-inch pizzas, 4 6-inch pizzas, 8 3-inch pizzas

Ecclectic Meal

Getting every last bit out of summer vacation!

I asked my family the other day to give me a few final summer meals, things they haven't had enough of, or are at their peak this time of year. My son asked for Grammy's clam chowder (see January 27, 2009 post), my daughter piped in with no corn chowder. Those are similar enough that they can both be on the menu tonight. I had pizza dough in the fridge and frozen caramelized onions, so I tossed those on a pizza with bacon and brie. (I'll report on that creation after we eat.)

A whole family favorite is grilled portabella mushrooms on chiabetta bread with roasted red peppers and mozzarella drizzled with balsamic vinegar. So tomorrow night everyone will be happy with dinner.

Later this week we'll be having grilled sausage and peppers. For the weekend I'm already planning on a BBQ with friends featuring Ribs and steaks. Hopefully we'll get some good summer tomatoes, because with all the rain, they haven't been that great yet. The yellow and white corn has been yummy though:) I also may have to make one more Peach Crisp before it's apple season! Of course, we'll end the BBQ with S'Mores over the chimenea! Enjoy the end of summer!


Corn Chowder (from 365 Quick & Easy Microwave Recipes)
I also just add everything and simmer it on the stove at times.
1/2 pound bacon, diced
3 medium baking potatoes, peeled and cut into 1" chunks
1 medium onion, chopped
1 1/2 cups milk (can use some half and half to make it creamier)
17 ounce can cream-style corn
7 ounce can corn kernels, drained (or 2-3 ears cut off)
1/2 teaspoon pepper
Hot pepper sauce and salt to taste

1. Place bacon in a 4 cup glass measure. Cover with paper towel. Cook on HIGH 5-6 minutes, until crisp. Remove bacon with slotted spoon and set aside. Save 1 T bacon drippings.

2. Place potatoes, onion and I T bacon drippings in a 2 quart casserole. Cover and cook on HIGH 7 minutes, stirring once.

3. stir in milk, cream style corn and corn. Cover and cook on HIGH 10-12 minutes, until potatoes are tender. Add pepper and season with hot sauce and salt to taste.

Serves 4-6