homemade chicago deep dish pizza recipe

 

INGREDIENTS:

For the Dough:

• 3¼ cups all-purpose flour
• ½ cup yellow cornmeal
• 1½ teaspoons salt
• 2 teaspoons sugar
• 2¼ teaspoons instant yeast
• 1¼ cups water, room temperature
• 3 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, softened
• 1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

• 2 tablespoons unsalted butter
• ¼ cup grated onion
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil
• 1 tablespoon olive oil
• Freshly ground black pepper

For the Toppings:

• 1 pound mozzarella cheese, shredded (about 4 cups)
• (Pepperoni)
• ¼ cup grated Parmesan cheese

HOW TO MAKE IT:

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

Chicago-Style Bakery Apple Slices

 

Ingredients

For the Crust:

• 2½ cups all-purpose flour

• 1 tablespoon granulated sugar

• ½ teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• ½ cup cold milk (or as needed)

For the Apple Filling:

• 6 cups apples, peeled and thinly sliced (Granny Smith or Honeycrisp work best)

• ¾ cup granulated sugar

• 2 tablespoons brown sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons milk

• ½ teaspoon vanilla extract

Step-by-Step Method

1. Prepare the Crust

In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Gradually add the cold milk, mixing gently with a fork just until the dough comes together. You may not need all the milk—add it slowly until the dough holds together when pressed.

Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for a flaky crust.

2. Make the Apple Filling

In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss well until the apples are evenly coated. Let the mixture sit while you roll out the dough, allowing the flavors to meld and the apples to release some of their juices.

3. Assemble the Slices

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.

On a lightly floured surface, roll out one portion of dough into a rectangle slightly larger than your pan. Gently transfer it to the pan and press it evenly into the bottom and slightly up the sides. Spread the apple filling evenly over the bottom crust.

Roll out the second portion of dough and carefully place it over the apples. Trim any excess overhang and crimp the edges gently to seal. Use a sharp knife to make a few small slits in the top crust to allow steam to escape during baking.

4. Bake

Bake for 40 to 45 minutes, or until the top crust is golden brown and the filling is bubbling up through the slits. If the edges brown too quickly, you can tent them with foil.

Remove from the oven and let cool completely in the pan on a wire rack. Cooling completely is important for clean slicing.

5. Glaze and Slice

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. Drizzle the glaze generously over the cooled pastry.

Once the glaze has set, cut into squares or rectangles and serve.

Grandma’s Ground Beef Chow Mein Casserole

 

For the Savory Beef Base:

• 1 lb Ground Beef (80/20 for best flavor)

• 1 medium Yellow Onion, diced

• 1 stalk Celery, diced

• 1 (10.5 oz) can Cream of Mushroom Soup (or Cream of Celery)

• 1 (10.5 oz) can Cream of Chicken Soup

• 1 (14.5 oz) can French-Cut Green Beans, drained (or 2 cups frozen)

• 1 cup Beef Broth or water

• 2 tablespoons Soy Sauce

• 1 teaspoon Garlic Powder

• Salt & Black Pepper, to taste

For the Legendary Crunchy Topping:

• 1 (5 oz) can Chow Mein Noodles (like La Choy)

• 3 tablespoons Butter, melted

• Optional Garnish: Sliced green onions

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The Method: Building the Memory

Phase 1: Build the Flavor Foundation

1. Brown the Beef: Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef, onion, and celery until the beef is browned and the vegetables are soft. Drain any excess grease.

2. Create the Sauce: Stir in both cans of soup, the drained green beans, beef broth, soy sauce, and garlic powder. Season with pepper. Heat through, stirring until everything is beautifully combined.

Phase 2: Assemble & Bake

3. Transfer & Top: Pour the hot beef mixture into a greased 9x13-inch baking dish. In a medium bowl, toss the chow mein noodles with the melted butter until evenly coated.

4. The Crown: Sprinkle the buttery noodles evenly over the entire surface of the casserole.

5. Bake to Perfection: Bake, uncovered, for 25-30 minutes, until the casserole is bubbling around the edges and the noodle topping is golden and crispy.

Phase 3: The Final Touch

6. Rest & Serve: Let the casserole rest for 5-10 minutes after baking—this lets it set for perfect scooping. Garnish with sliced green onions for a fresh pop of color and flavor.

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Grandma’s Pro-Tips for Authentic Flavor

• The Crunch is Everything: Add the crunchy noodles just before baking. If you mix them in, they’ll get soggy.

• For Extra “Wok Hay”: Add a drained 8-oz can of sliced water chestnuts with the green beans for an extra, authentic crunch.

• Make it Your Own: Swap the green beans for a drained can of mixed vegetables or a cup of frozen peas and carrots.

• The Leftover Secret: Reheat portions in a toaster oven or air fryer to re-crisp those glorious noodles.

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Serving Your Slice of Nostalgia

Serve this casserole straight from the dish at the table for maximum family-style appeal. All it needs is a simple side:

• A crisp iceberg lettuce salad with ranch dressing

• Freshly baked buttermilk biscuits

• A tall glass of cold milk

Creamy Parmesan Italian Sausage Ditalini Soup

 

Ingredients:

1 lb Italian sausage (turkey or chicken sausage as a pork alternative)

1 tablespoon olive oil

1 small onion, diced

3 garlic cloves, minced

2 medium carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup Ditalini pasta

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh spinach, chopped

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions:

Cook the Sausage:

In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it into small crumbles, and cook until browned. Remove the sausage from the pot and set aside.

Sauté the Vegetables:

In the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are softened, about 5 minutes.

Add Broth and Herbs:

Pour in the chicken broth, then stir in the oregano and basil. Bring the mixture to a boil.

Cook the Pasta:

Add the Ditalini pasta to the boiling broth. Cook for about 8 minutes, or until the pasta is tender but still firm.

Make it Creamy:

Lower the heat to medium. Stir in the cooked sausage, heavy cream, and grated Parmesan cheese. Simmer for 5 minutes, allowing the soup to thicken slightly.

Add Spinach:

Stir in the fresh spinach until it wilts into the soup. Season with salt and pepper to taste.

Serve and Garnish:

Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!

Cooking Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This Creamy Parmesan Italian Sausage Ditalini Soup is hearty, comforting, and packed with savory flavors—perfect for cozy nights!

Candied Kielbasa Bites

 

Ingredients 

2 lbs kielbasa sausage

1 cup brown sugar

1/2 cup ketchup

1/4 cup prepared horseradish

How to Make Candied Kielbasa Bites

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Slice the Kielbasa

Cut the kielbasa into 1-inch pieces.

For the hasselback effect, place each piece between two chopsticks or skewers and make ¼-inch slices, stopping before cutting all the way through. This creates three small sections that hold the glaze.

3. Arrange in Baking Dish

Place all kielbasa pieces into a baking dish or foil pan in a single layer.

4. Add the Sauce

Add:

Brown sugar

Ketchup

Prepared horseradish

Stir gently until the sausage pieces are coated.

5. Bake and Caramelize

Bake uncovered for 60–90 minutes, stirring every 20 minutes.

As it cooks, the sauce thickens and caramelizes while the sausage edges become slightly crisp.

6. Serve

Once the glaze is sticky and deep brown, remove from the oven and let cool slightly.

Serve warm.

Tasty Apple pie

 

Table of Contents

• Introduction: The Fastest Way to Apple Pie.
• Detailed Ingredients: Minimalist Pantry Staples.
• Step-by-Step Instructions: Searing and Steaming.
• Serving and Presentation: The Golden Finish.
• Nutritional Overview: Light Fruit Dessert.
• Culinary Essay: Why Skillet Baking Works.

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2. Introduction: The Fastest Way to Apple Pie

When you crave the flavors of an apple pie but don’t have time for pastry crusts, this Skillet Apple Cake is the perfect solution. By cooking the apples in a pan before pouring the batter over them, you achieve a caramelized fruit layer and a fluffy cake in under 15 minutes.

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3. Detailed Ingredients

• The Fruit: 3 medium apples, peeled and sliced into uniform wedges.
• The Sauté: 1 tablespoon of butter
   and a sprinkle of cinnamon to soften the apples.
• The Batter: A pourable mixture of egg, sugar, flour, and milk

4. Step-by-Step Instructions

1. Sauté the Fruit: Melt butter in a non-stick frying pan and add the apple slices and cinnamon. Cook over medium heat for 2–3 minutes until they begin to soften.
2. Pour the Batter: Pour the prepared cake batter directly over the apples in the pan, spreading it evenly to cover all the fruit.
3. Cover and Cook: Place a lid on the pan and cook on low heat for about 10 minutes. The steam trapped by the lid will help the cake rise and cook through without burning the bottom.

5. Serving and Presentation

• The Inversion: Once the top of the cake is set, flip it onto a plate so the caramelized apples are facing upward.
• Finishing Touch: Dust with confectioners’ sugar while warm for a professional, bakery-style look.

Cranberry Pistachio Slice-and-Bake Cookies

 

Nutritional Information

Per serving (approximate values):

• Calories: 180
• Protein: 2g
• Carbohydrates: 22g
• Fat: 10g
• Fiber: 1g
• Sodium: 80mg

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional, but highly recommended)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup dried cranberries, coarsely chopped if very large
• 3/4 cup shelled pistachios, chopped

Instructions

1. In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add the egg yolk, vanilla extract, and almond extract (if using) to the creamed butter mixture. Beat on medium speed until well combined and smooth, about 1 minute.
3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain. The dough will be thick.
5. Gently fold in the chopped dried cranberries and chopped pistachios by hand using a spatula or wooden spoon until evenly distributed throughout the dough.
6. Divide the dough in half. On a piece of parchment paper or plastic wrap, shape each half into a log about 1.5 to 2 inches in diameter. Roll the logs tightly to ensure a uniform shape and to eliminate any air pockets.
7. Wrap each dough log tightly in parchment paper, then again in plastic wrap. Refrigerate the dough logs for at least 2 hours, or preferably up to 2-3 days. Chilling is crucial for the dough to firm up, making it easier to slice and preventing excessive spreading during baking. For longer storage, the logs can be frozen for up to 3 months.
8. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
9. Remove one dough log from the refrigerator (or freezer, letting it sit at room temperature for 10-15 minutes if frozen to make slicing easier). Using a sharp, un-serrated knife, slice the dough into 1/4-inch thick rounds. Rotate the log as you slice to maintain a perfectly round shape.
10. Place the sliced cookies about 1 inch apart on the prepared baking sheets.
11. Bake for 10-14 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft but will firm up as they cool.
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
13. Repeat with the remaining dough log until all cookies are baked.