Quick and Easy Pizza Dough, PIZZA & Gina's Garlic Bread UPDATED

 

Recipe source: The Recipe Rebel

"You’ll need instant yeast, all-purpose flour, sugar, spices, and oil, as well as a large mixing bowl. No need for a stand mixer!"  Comment from The Recipe Rebel

It is easier than you think.  I have been making bread from scratch since I was a teenager learning from my nana.  Just be organized and set aside some time to get it down.  Treat it like fun because it can be.  The results are delicious.  

My favorite is my nana's garlic bread that was made like a thick pizza dough drizzled with olive oil and sliced garlic spread throughout the dough topped with parmesan and mozzarella cheese.  That is it except to bake it. 
 

Click here to go to the Recipe Rebel recipe page which includes different pizza variations.

How To Make Pizza At Home by Crazy For Crust

Pizza Recipes from Sip and Feast

No-Rise Pizza Dough from All Recipes

Baked Penne with Chicken and Sun-Dried Tomatoes

 

Photo source:  Martha Stewart

"A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time."  Comment from Martha Stewart

Love having another chicken recipe!  It sounds and looks delicious with my some of my favorites, chicken and mushrooms. 

 

Click here to go to the Martha Stewart recipe page.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

 

Photo source:  Serious Eats

"Red Creole jambalaya is a New Orleans classic, loaded with meats, seafood, and tomatoes. A trip to the oven guarantees you don't end up with a burnt layer of rice on the bottom of your pot."  Comment from Serious Eats

This jambalaya looks delicious.  I'll be making this soon!

Click here to go to the Serious Eats recipe page.

Stir-Fried Garlic and Sriracha Shrimp Recipe

 

Photo source:  Serious Eats

"This is an incredibly quick-cooking bar snack for the times you want to start eating and drinking rather than spending much time in the kitchen prepping and cooking. Shrimp, as is, cook plenty fast, but when thrown into a blazing hot wok, they're ready to eat in hardly any time at all.

Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and Sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer.

Although this recipe calls for head-on shrimp, peeled and deveined shrimp will work just as well too."  Comment from Serious Eats

Peeled and deveined shrimp works well for me!  Other than the head-on shrimp, this recipe sounds delicious.

Click here to go to the Serious Eats recipe page.

Carrot Cake Muffins

 

Photo source:  Le Creme de la Crumb

"Carrot Cake Muffins have all the flavors of carrot cake that you love, but in muffin size. Sweet, ultra-moist, with a hint of cinnamon and perfectly fluffy texture. Great for breakfast, snack time, or grab-and-go meals on the fly!"  Comment from Le Creme de la Crumb

Great idea, I love it . . . but where is the cream cheese frosting.  Just kidding, I have those recipes.  Those carrot cake muffins may become a regular muffin for me.

Click here to go to the Le Creme de la Crumb recipe page.
 

Crab Rangoon

 

Photo source:  The Spruce Eats

"This beloved appetizer is found on menus at many Asian restaurants, but you can easily recreate them at home. With just a package of wonton wrappers, some crab meat, and cream cheese, you'll be folding up these savory snacks in no time — almost as quickly they'll disappear from the party table."  Comment from The Spruce Eats

Love crab rangoons, but never made them.  That will be changing soon!

Click here to go to The Spruce Eats recipe page.

Fish Cakes

 

Photo source:  Taste of Home

"Forget about frozen fish sticks. This fish cake recipe can be used to add a fun twist to burger night, and is a kid-friendly way to serve seafood for dinner. Made with tender, flaky whitefish and a handful of pantry staples, the mixture is shaped into patties, lightly coated in bread crumbs and pan-fried until golden and crispy on the outside."  Comment from Taste of Home

My love for seafood has me searching for new seafood recipes since I have lost my recipes.  But strangely enough, I love those frozen fish sticks!

Click here to go to the Taste of Home recipe page.