Monday, April 27, 2015

Spinach & Artichoke Pizza ala ~DKBB~

Spinach & Artichoke Pizza ala ~DKBB~
(original recipe by Raymonde Borgeois in Apr/May 2015 Taste of Home magazine)

1¾ cups wheat (or unbleached) flour
1½ tsp. baking powder
¼ tsp. salt
¼ tsp. garlic powder
½ tsp. each dried basil, oregano, and parsley flakes
¾ to 1 cup beer (or nonalcoholic beer)

1½ tsp. olive oil
1 clove garlic, minced
½ tube tomato paste
2 cups shredded Italian, pizza, or mozzarella cheese
Pizza seasoning spices (your choice)
2 cups fresh baby spinach
1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped
2 roma tomatoes, seeded and coarsely chopped
¼ cup green onions, chopped
  • Preheat oven to 425° F; grease pan of choice (pizza pan or medium cookie sheet).
  • In a large bowl, whisk flour, baking powder, salt, and dried herbs until blended; add beer, stirring just until moistened.
  • Turn dough out onto a well-floured surface; knead gently 6 to 8 times, added flour as needed; roll out dough to fit pan of choice; press dough out to fill pan, pinching edges a bit to form a rim.
  • Bake 8 minutes, or until lightly browned. 
  • Mix oil and minced garlic, spread over crust.
  • Spread tomato paste over crust with spatula; sprinkle with pizza seasoning spices of your choice.
  • Sprinkle with ½ cup cheese; layer spinach, artichokes, and tomatoes.
  • Sprinkle with remaining cheese.
  • Bake until crust is golden and cheese is melted.

Wednesday, April 15, 2015

Stovetop Chicken Tarragon ala ~DKBB~

Stovetop Tarragon Chicken ala ~DKBB~
(original recipe by Tina Westover on

Picture from Taste of Home
4 boneless, skinless chicken breast halves (≈5 oz. each)
2 tsp. paprika
2 tbsp. olive oil
½ pkg. julienned carrots (≈5 oz.)
½ lb. fresh sliced mushrooms
2 cans (10¾ oz. each) condensed Cream of Chicken soup, undiluted
3 tsp. dried tarragon
1 tbsp. lemon juice
3 small squash, thinly sliced (zucchini, yellow, or combination) 
  • Sprinkle chicken breasts with paprika.
  • In a Dutch oven, heat olive oil over medium heat; cook chicken 2 minutes on each side or until lightly browned; remove from pan.
  • Add carrots and mushrooms to pan; cook, covered, 6 to 8 minutes or until carrots are crisp-tender, stirring occasionally.
  • In a small bowl, whisk soup, tarragon, and lemon juice until well blended; pour over vegetables.
  • Return chicken to pan; bring to a boil, then reduce heat to low; cook, covered, 8 minutes.
  • Top with squash; cook, covered, 8 to 10 minutes longer, or until a meat thermometer inserted in the chicken reads 165°F and the vegetables are tender.
  • Serve over cooked rice.

Friday, April 3, 2015

Zucchini Crust Pizza ala ~DKBB~

Zucchini Crust Pizza ala ~DKBB~
(original recipe from

3 cups shredded zucchini
¾ cup egg substitute
⅓ cup flour
½ tsp. salt
1½ cups shredded mozzarella cheese
2 small roma tomatoes, halved and thinly sliced
½ diced onion
½ julienned green pepper (can use Anaheim, red, or yellow – or a combination)
1 tsp. oregano
½ tsp. basil
3 tbsp. shredded Parmesan cheese
  • In a large bowl, combine zucchini and egg substitute; stir in flour and salt. Spread onto the bottom of a 12-inch pizza pan coated with cooking spray.
  • Bake at 450° F for 8 to 10 minutes (until well set).
  • Reduce heat to 350° F.
  • Remove pizza from oven and sprinkle with mozzarella, tomatoes, onions, pepper(s), oregano, basil, and Parmesan cheese.
  • Bake for 15 to 20 minutes or until cheese is melted.