Britt's Original Recipes
Here is a collection of my personal recipes - I use them often at home. These are not part of the book, but they are a small 'flavor' of what the book contains.
Cucumber, Tomato and Onion Salad
1 Tomato, cut into 1" pieces
½ Red Onion, thinly sliced and cut into 3" strips
1 Hothouse cucumber or unwaxed cucumber, halved lengthwise, cut into 1" pieces
¼ cup Red wine vinegar
½ teaspoon Sea or Kosher Salt
Freshly ground Pepper, to taste
¼ cup Olive oil
Combine vegetables into a bowl, add vinegar, oil and salt & pepper.
Serve over baby spinach or any type of lettuce, including arugula.
Chicken & Mozzarella Bake
This is a quick weeknight recipe to have ready in an hour. You could place all the ingredients in the baking dish and store in the refrigerator to have ready to cook when you get home from work.
3 boneless, skinless Chicken breasts
2 cups Italian Red Sauce
6 slices Mozzarella cheese
Preheat oven to 350°Fahrenheit. Place 1 cup of the sauce in the bottom of a glass baking dish. Place the chicken breasts on top of the red sauce, cover with the remaining 1 cup of sauce and top with the mozzarella cheese. Cover baking dish with tinfoil and bake for 45 minutes. Uncover and bake for an additional 15 minutes.
This pizza dough is easy to make with the help of a KitchenAid mixer and dough hook. You can also mix this recipe by hand. Either way, it beats any store bought mix or premade crust.
1 cup Water, 110°Fahrenheit
1 package Yeast
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Olive oil
3 cups Flour
Combine water and yeast and let stand for 5 minutes. Combine Salt, Sugar and Flour.
Add yeast mixture and olive oil to mixer, add Flour Mixture.
Mix on ‘4’ (KitchenAid)
Oil bowl, place dough in bowl and cover for 1 hour until doubled.
Punch down and let raise for an additional 30 minutes
Shape and place on a pizza peal, add toppings and cook on pizza stone at 450°Fahrenheit until crust is brown and cheese is melted.