Foodie Ingredient Tangelos

Foodie Ingredient Tangelos

A tangelo is a hybrid of a mandarin orange and a grapefruit or pummelo. They contain just 47 calories and are a good source of vitamin C. Tangelos are available from November to February.

Foodie Ingredient Tomatoes

Foodie Ingredient Tomatoes

Interestingly, it has much more health benefiting qualities than that in an apple. Tomatoes are one of the low calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Fresh tomatoes are very rich in potassium.

Foodie Ingredient Apples

Foodie Ingredient Apples
An apple a day keeps the wrinkles away!

Foodie Ingredient Aloe Vera

Foodie Ingredient Aloe Vera
The inner gel from the leaves is an ideal topical treatment for burns, cuts, and dry skin. If you rub it on your face it will tighten the skin. Be sure to leave it on for at least 20 minutes. It is an edible plant and if applied topically it can fight inflammation.

Foodie Ingredient Honey

Foodie Ingredient Honey
Honey is an amazing way to soften and hydrate your skin. Put a squeeze bottle in your shower and put a layer on your skin away from shower flow after you cleanse. Wait a couple of minutes, rinse and pat dry. Your skin will feel like silk. I would love some feedback.

Buffalo Chicken Pizza

A lot of people like to have spicy Buffalo Wings with their pizza because it’s a winning combination. It’s even better when you combine them into one delicious pie. The tangy heat of the Buffalo sauce is an exciting change from the regular marinara and oozy cheese and the seasoned chicken will give substance. Topped off with the cool zing of ranch dressing gives you a perfect balance in every bite.

Buffalo Chicken Pizza
Here are the Ingredients:
  • 9 oz chicken tenders
  • 1/2 cup Frank’s Buffalo Wing Sauce
  • 2 tablespoons cream cheese
  • 2 tablespoons heavy whipping cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 tablespoon lemon pepper
  • 1 tablespoon olive oil
  • 3/4 cup buttermilk ranch dressing
  • cornmeal
  • 1 1/2 cups fresh mozzarella, shredded (not pre-shredded)
  • pizza dough (see recipe)
Preheat oven at 425
Follow pizza dough recipe ( makes two) and while rising make Buffalo Chicken. Season chicken with salt and pepper and cook in a skillet over medium high in olive oil. When chicken starts to brown a little sprinkle with lemon pepper on both sides. Cook chicken until done, around 10 minutes turning to brown on all sides. Remove from heat and let rest while making the Buffalo sauce. Pour wing sauce into a sauce pan and heat over medium heat. Add cream cheese and stir until it starts to blend then add cream. Cook for 1 minute until all is incorporated. Place chicken tenders on a cutting board and chop into small bite size pieces and add to sauce in sauce pan. Mix until chicken is well coated.
Take pizza dough and spread onto a cornmeal dusted pizza pan or baking sheet. Place in oven for 5 minutes and allow to puff up a little. Remove pizza crust pour and spread on ranch dressing toward the edge of the pizza. Cover with chicken mixture and top with mozzarella. Bake for 15 minutes. Pizza should be bubbly and crispy. Let sit for 5 minutes, cut, and enjoy.

Pizza Dough for Thin Crust Pizza

This recipe makes two thin crust pizzas. Top with many different toppings of your choice. See some of my pizzas.
Pizza Dough for Thin Crust Pizza
Here are the Ingredients:
  • 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
  • 1 (1/4 ounce) package active dry yeast
  • 1/4 teaspoon salt
  • 1 cup warm water
  • 1/2-1 tablespoon olive oil
  • cornmeal for sprinkling
  • pinch of sugar
Preheat oven on 425
  • Mix a little sugar into the warm water (I just use the measuring cup)
  • Sprinkle yeast on top
  • Wait for 10 minutes or until it gets all foamy
  • Pour into a large bowl
  • Add flour, salt, olive oil and combine
  • knead dough for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to)
  • Cover and let rest for 20-30 minutes
  • when it’s cold out I put the dough near the fireplace or heater so it rises. The yeast doesn’t like the cold. 🙂
  • Lightly grease two 12-inch pizza pans
  • Sprinkle with a little bit of cornmeal
  • Divide dough in half
  • Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan
  • Try to make it thicker around the edge
  • Then spread with pizza sauce and use the toppings of your choice
  • Bake for 10-20 minutes until bubbly and hot
  • Makes 2 12-inch pizzas
  • If you don’t want to use all the dough, you can freeze it
  • Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag)
  • When you want to make a pizza, take dough out of freezer and allow to thaw before using