Category: Side Dishes

Tips for Homemade Dough

Here are a few extra ways to perfect your quick pizza dough! Once you get the hang of it, you’ll want to make it all the time!

• Use Warm Water: You want your water to be 105-115 degrees Fahrenheit when you add it to the yeast for optimum proofing.
• Sugar: Yeast needs food to grow, sugar is its favorite. You can also use honey without changing the flavor or structure of the dough. Use the same amount of honey as you would sugar.
• Rest: The first 5 minutes of rest you give the dough acts as its first rise. That’s what makes this so quick and easy. You don’t have to wait for a full rise in bread form, which would take longer.
• Salt: Salt can kill yeast if added at the same time. Don’t add the salt until after it’s rested and you’ve added in the flour. Salt is needed for flavor and structure.
• Flour: Do not add too much flour. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements. The dough should be soft and smooth. It should not leave a residue on your hands, but should not be super stiff either.
• Double: This pizza dough recipe is simple to double. You can even make breadsticks with it!
• Flavor: Feel free to add seasonings to the dough when you add the flour if you desire.

Making the Best Pizza Crust

These are a few more things to keep in mind so you end up with the best homemade pizza ever! Your family won’t be able to get enough.

• Pre-Bake: There is nothing worse than toppings cooked to perfection and a doughy crust. I like to eliminate that from happening by precooking the crust for 5 minutes. Once I add the toppings I continue to cook it on the bottom rack in the oven. This ensures the crust cooks through.
• Pizza Stone: If you use a preheated pizza stone, then you do not need to pre-bake the pizza dough.
• Bubbles:  If you notice bubbles forming in your dough while it’s cooking, simply pierce them with a fork. You can also fork it before baking to prevent it from bubbling.
• Personal Pizzas: This dough is wonderful for making personal-sized pizzas, medium or large pizzas. You can even make mini pizzas in the air fryer! It’s a quick and easy snack for the kids.

Tips and Variations

Here are a few simple ways to make your crack potatoes taste even better! This is one side dish that’s sure to frequent your dinner rotation.

• Adjust Consistency: If you want to make your crack potatoes even more flavorful and creamy, add cream of chicken soup!
• Add Heat: Want to add some spice to your dish? Throw in chopped jalapenos! It’s so tasty.
• Different Cheese: Adding different types of cheese is a fun way to switch up the flavor of your crack potatoes. Try colby or pepper jack!

Can I Make Crack Potatoes Ahead of Time?

Yes! Before baking, cover your casserole dish with plastic wrap and stick it in the fridge for a day or two. This way, you still get that cheesy, freshly-baked effect, but prep is a breeze! Unbaked crack potatoes can also be kept in the freezer for up to 2 months. Thaw overnight in the fridge before baking.

Tips for Making Poutine

There are lots of different variations of poutine, and any way you make it it’s delicious! It is a bit of a messy dish, so make sure you have lots of napkins at the ready. Here are some tips for making this dish.

• Use Different Kinds of Fries: I used a plain salted bag of fries, but I’m sure this recipe would be great with other kinds of fries as well. You could try sweet potato fries, some delicious baked zucchini fries, or any of your favorites! I wonder what it would taste like with jicama fries… now I have to know! You can also slice up potatoes and drop them in a deep fryer for an authentic and super tasty french fry.
• Cheese Curds: The authentic way to make poutine is by adding cheese curds on the top. I like to use white cheddar cheese curds which you should be able to find at your local grocery store or a specialty cheese store. I found some at my local grocer and Target.
• Other Toppings: You can really add whatever you want on top of poutine! I like mushrooms and crispy onions. I guess some people add some ketchup, but I think you might want to make sure there aren’t any Canadians in the room! The crispy fries and delicious gravy is enough for them, and it’s enough for me.

Tips for Making Mushroom Risotto

I love how mushroom risotto can taste different in so many ways! The brands you use, the rice you choose, and the wine you decide on are all going to change the flavor of the dish. The best part about cooking is you get to decide how you like it best. Here are some tips for choosing ingredients.

• Best Rice to Use: The best northern Italian dish, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.
• Best Wine: Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.
• Leave the Wine Out: Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when adding sweetness or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.
• Using Red Wine: Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.

More Add-Ins

This yellow rice is my go-to side dish for busy weeknights. Because it’s so simple, you can easily customize it with a few extra ingredients! Feel free to tweak the flavor to your liking.

• Add Vegetables: If you want your yellow rice to have more texture, add peas, chopped onion, scallions, carrots, or bell peppers.
• Fruit and Nuts: South African yellow rice is traditionally made with golden raisins. This is a great way to add a little texture and a touch of sweetness as well! Another great addition is pine nuts if you like a bit of crunch.
• More Spices: A pinch of chili powder, cumin or cinnamon is a great addition to the flavor of yellow rice!

Can Yellow Rice Be Frozen?

Yes it can! It’s a great option for meal prep. Transfer rice to a Ziploc bag and then store in the freezer for 2-3 months. Thaw in the fridge overnight before use and then reheat as normal. I always like to reheat my yellow rice in a skillet with a touch of butter and chicken broth to add moisture back in.