Ciao, all!Our Foodie Trio on table

Are you getting ready for the big day?  We are too.  But we don’t like big “ta-do’s” so we are going to spend it gobbling up our own Favorite Foodie Trio!  For us, “it don’t get no better than this!”  Take a look:

Pizza with Pizzaz

The Chef found an amazing pizza dough recipe on and it inspired his own creation.

Pizza Dough:

This dough takes preparation.   So it’s best to plan ahead!


1 tbsp active dry yeast

1 tsp white sugar

1 cup warm water (110 degrees F/45 degrees C)

2 ½-cups all-purpose bread flour

2 tbsp olive oil

1 tsp sea salt


Preheat oven to 450 degrees F (230 degrees C).

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.molding pizza dough in pan

Stir in flour, salt and oil. Beat with dough hook or work with your hands until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface.  Cover with a cloth and let it rise for 1 hour.

Punch down the dough and roll into a somewhat rectangular or round shape to fit your pan.  The Chef used a 10” x 14” rectangular pan with a silicon liner.  (Grease the pan if you are not using a silicon liner.)

Transfer crust to a pizza pan or baking sheet.  Cover again and let it rise for another hour before adding toppings.



(mix and match to your taste)

6 slices American cheese

4 marinated artichoke hearts

12 pitted black olives, sliced

12 grape tomatoes (halved)

1 tbsp pine nuts

2 cups shredded Mozzarella cheesePizza before cooking

Pizza Preparation:

Spray dough in the pan with canola oil cooking spray, concentrating on the edges of the crust.

Spread on your favorite toppings.  The Chef started with a base of six slices of America cheese then added the remaining toppings.  (If you want to add tomato sauce, add to the top of the cheese layer.)

Bake in preheated oven for 15 to 20 minutes, or until golden brown.  When done, the crust will make a hollow thump when tapped with your finger.

Let baked pizza cool for 5 minutes before serving.

NachosNachos in Cast Iron Pan


1/2 bag of nacho chips

1 can refried beans, warmed until soft

1 small can green chilies

3 slices of American Cheese

2 cups shredded Mozzarella cheese


Layer the chips in an oven-proof pan or dish.  We used a 10-inch cast iron skillet!

Cut the American cheese slices in half and arrange on top of the chips.

Dollop the refried beans and green chilies on top of the chips and cheese.

Dress it all up with the Mozzarella cheese and place in the preheated oven at 450 degrees F (230 degrees C).  If you just made the pizza, your oven is ready!

Bake until the chips begin to brown.

And as for the Antipasto Salad, check out our blog titled, “Late Night Antipasto Salads with Low-Cal Red Wine Vinaigrette Dressing!

And there you have it!  The most delicious Foodie Trio that you’ll ever dig into!

Hope your team wins!

A presto!

Katherine and The Chef


Ciao, everyone!  And a Happy 2013 to you, as well!

The Best Antipasto!

The Best Antipasto!

We’ve been travelling, so there hasn’t been much time for cooking.  I’ve missed reaping the benefits of The Chef’s culinary delights!  Now that we are settled in (for a while any way),  we have been enjoying our late-night dinners once again.  This week, I was treated to my absolutely most favorite salad:

The Antipasto!


  • 1/2 head Iceberg lettuce
  • 1 dozen pitted black olives
  • 1 medium yellow onion, chopped
  • 6 sweet red and yellow peppers
  • 2 marinated artichoke hearts
  • 4 ounces sliced American cheese
  • 1/8-ounce Italian salami (thinly sliced)
  • 1/8-ounce Prosciutto (thinly sliced)
  • 1 dozen grape or cherry tomatoes
  • 2 tbsp grated Parmesan cheese
1. Saute the onions and peppers in olive oil for 5 minutes or until tender.
2. Break up the lettuce on each plate and arrange the toppings.
3. Sprinkle each plate with grated parmesan cheese and pepper to taste.
4.  Mange!

The Chef topped it off with a revised edition of a salad dressing that I found via Pinterest from Mel’s Kitchen Cafe.

Low-Calorie Red Wine Vinaigrette:


Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

Another Version of The Antipasto with the Low-Fat Red Wine Vinaigrette Dressing

  • 1 cup red wine vinegar
  • 5 tbsp Splenda or other sugar substitute
  • 1/4-cup red onions, finely grated (about 1/4 of a large red onion)
  • 2 tbsp Dijon mustard
  • 1/2-tsp sea salt
  • ground pepper to taste
  • 1-cup canola oil

(This will make about 18 ounces of salad dressing.)

Mix the above ingredients together in a bowl and serve in a cruet!

Then, simply enjoy over your favorite salads!

We think that you will enjoy our salad and the revised edition of Mel’s sister-in-law, Mary’s delicious dressing!

We are looking forward to Super Bowl Sunday – the food more than the sport!  And we will be sharing Our Foodie Trio with you next week!

A presto,

Katherine and The Chef