Deep Dish Pizza

This dish is my wife’s favorite. I have made several attempts to master the pie since my wife would like to call an order into Pizzeria Uno’s, nearly 30 minutes away. My ingredients (store bought, and garden) cost under $7 and made one large and one small pie. This is also served great as left overs. 🙂

Great Deep Dish Pizza Recipe


  • 2 packages active dry yeast
  • 2 Cups warm water
  • 1/2 cup vegetable oil
  • 3 tablespoons of olive oil
  • 1/2 cup of fine ground yellow cornmeal
  • 5-6 cups of flour

Add the water into a mixing bowl with the yeast and let it begin to bubble for nearly 8 minutes. Then add the oils, cornmeal, and begin to mix in the flour slowly. Mix and scrape down the sides for nearly another 8 minutes until the dough comes together.

Take the dough out (I flour my hands to prevent any stickiness) and punch the dough down. Oil (1-2 Tablespoons) the bottom of a large bowl, add the dough, add a bit more olive oil to the top, and cover with a dampened warm towl. The trick to this dough is a double rise. After an hour, check the dough. If it has risen, punch it down, and let it rise again. This will then double to triple in size.

Once you are ready to make the pie, you will need some deep cake tins. We so happened to have these from my wife’s grandmother’s house and they have came in handy for the deep dish pizza. Lightly oil the bottom of the pan(s). I split have of the dough and begin to mold it into the bottom of the pans, then working it up the sides. Once you have molded the dough, begin my adding your ingredients.

Pie Ingredients:

Sauce, I made homemade (roma tomatoes, garlic, basil, onion)

  • Fresh garlic
  • Fresh, chopped basil
  • Mozzarella Cheese (I buy the squares and layer them in the bottom)
  • Parmesan Cheese
  • Italian Sausage or Pepperoni
    (You can add whatever you like in the pizza)

Here is how I made mine, and highly recommend it:

The trick is to add the mozzarella cheese on the bottom. Then add the cooked sausage or pepperoni (or whatever you want), chopped basil and garlic, then the sauce. Sprinkle generously with the parmesan cheese and cook in a preheated 475 degree oven for 40 minutes. Let cool, slice, and enjoy.

Sticky Rice with Spicy Thai Dipping Sauce

If you like something that is truly spicy, tangy, and packed with flavor, you must try this sauce. It is so easy to make and is compatible with barbecue and rice. This recipe takes very little time to make, so lets get started.


1-2 cups Thai Sticky Rice
1-6 Thai Peppers (depends on how hot you want it)
4 TB Sugar
1 Lime
3 cloves of garlic
3-6 TB Fish Sauce
Soak the rice overnight in a bowl of water. This softens the rice and shortens the time to steam. When the rice is ready, rinse the rice and place in a bamboo steamer. The steamer can be found at your local asian market for under eight dollars. Cover and let steam for nearly 10-15 minutes per side. I say side because you will want to remove the bamboo steamer and knock it against the counter as to loosen the rice. Then you can toss it so it flips over. Sounds difficult, it is not. Continue steaming the other side for ten minutes.

During the time the rice is cooking, chop your other ingredients and place in a serving bowl and mix well. Feel free to taste as you go along. If it is too salty, add more sugar or lime juice.

When the rice is ready. Take the ball out and place it on a cutting board as you will want to flatten it out a bit and begin to fan it, as to cool the rice. I purchased a bamboo container that I can cover the rice for four dollars.

Keep in mind that the rice should be served warm and cannot be saved for leftovers. 🙁

Our kids love rolling the rice into little balls, (we do not let them eat the sauce), making shapes, and then eating.


How to make Vietnamese Spring Rolls

There are a few times throughout the year when spring rolls touch my heart. This is one of those times. The smell in the air from flowers and plants blooming, and the cool breeze to name a couple. This past weekend was one of those weekends where the weather was simply amazing; warm and breezy one day, cool the other. These feelings sparked something that I love to make and enjoy eating. Spring Rolls. Sit back and enjoy this recipe and the appetizer. They are fresh and really easy to make.

I make nearly 12 spring rolls and here is what I used.

Ingredients include:

  • shredded carrots (3)
  • angel hair or vermicelli pasta; 1/2 a box
  • shredded green onion (cut lengthwise) 4-5
  • cooked shrimp, sliced in half; nearly 15 (30 when sliced)
  • cilantro (1/2 bunch, chopped)
  • spring roll wrappers (12 or as many as you are going to make)

If you have reviewed the ingredients you can determine a few things; they are healthy, tasty, and easy to chop/dice/slice. Trust me, the only time intensive piece here is soaking the wrapper in warm water to allow softening for the wrapping.

Ready? Here we go.

Get your noodles cooking and boil as the box says. Drain and let cool. Cool is the message here on the noodles as you do not want to put warm or hot noodles in the wrapper.

As the noodles are cooking this is a great time to prepare your ingredients by chopping/slicing your ingredients. Because of the transparent wrapper, you can determine how you want to layout your ingredients. Do you want to guests to see shrimp on the outer layer, lettuce, carrot? You can be as creative as you want here. Keep slicing.
Cooled noodles, and veggies and shrimp ready to go? Good. Get ready to wrap.

When visiting an Asian market, you can find several types of wrappers. I use this type of wrapper. They are cheap, plentiful, and reliable.

Fill a large bowl with warm water. Submerge a wrapper in the water and move it around for a minute or two. You will begin to fill it soften. Please note that if you let it go too long, you might as well toss it because it will most likely tear in the wrapping process. (If it tears while wrapping, do not fear, just eat it.)

O.K. Wrapper is soft. Get it on a plate and lay it flat. Arrange Noodles, green onion, carrot, and cilantro in the mid to lower section of the wrapper. Fold the bottom area of the wrapper of the ingredients and begin to roll. Tuck in the sides, and continue to roll. The wrapper will seal itself.

Continue this process. Do not worry if you tear a few. This is the learning process as to how long you need to soak the water, as well as how much you can stuff these things.

I serve them with a sweet chili sauce. Enjoy.

Filipino Barbecue

I will be the first to admit that when my wife made this for me, it was wonderful. Anyone who knows me knows that I will do my own little twist to a recipe, enhance it, if you will. This recipe stems from my wife’s upbringing. In her house, barbecue is the dish. It was not chicken, ribs, or anything else you might expect as barbecue. When they talk barbecue, it means meat on a stick, and it is something amazing.

Filipino Barbecue Recipe

This recipe is way too simple, and it is awesome served with beer, rice, papaya salad, potato salad, or great on its own.

  • Pork Shoulder or Pork Butt (need a little fat), thinly sliced
  • 1 head of garlic, minced
  • 1/4 cup brown sugar
  • 1 cup of soy sauce
  • 2 tbsp ground black pepper
  • 3 green onions, thinly sliced
  • Wooden skewers (soaked for one hour or more)

Keep in my that this meat will end up on bamboo skewers so you will not want chunks of meat, and you will want thin slices of meat, possibly a 1/4 inch thick. Depending on the amount of pork and barbecue you are making, this process can take some time. Once you are done slicing, add the garlic, brown sugar, soy sauce, pepper, and green onions to a large bowl, and whisk until the brown sugar is dissolved. Add in your pork, and toss to make sure all of the meat is coated.

I use a zip lock bag for this next step because I typically marinate the meat for 12-24 hours.
Add the meat to the bag and place in the refrigerator.

Once you are ready, sew them onto the skewers, about three slices per skewer. Heat  your grill, and cook the pork. You know when the sugars start to melt into the meat, become one, and look heavenly.

Keep in mind that these will go fast and trust me, you and your family are just going to love them. Enjoy.