1. Chicken, Onion, & Olive Pizza (Inspired by your photo)
Ingredients:
For the Dough:
2 ¼ tsp active dry yeast
1 ½ cups warm water (110°F/45°C)
3 ½ - 4 cups all-purpose flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt
For the Sauce:
1 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
For the Toppings:
2 cups mozzarella cheese, shredded
1 cup cooked chicken breast, shredded or cubed
1 small red onion, thinly sliced
½ cup black olives, chopped
2 tbsp olive oil
Freshly cracked black pepper
Instructions:
Prepare the Dough:
In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
Add olive oil, salt, and flour gradually until a dough forms.
Knead for 5–7 minutes until smooth. Let it rise for 1 hour, covered, until doubled in size.
Preheat Oven:
Preheat your oven to 475°F (245°C).
Prepare the Sauce:
Mix tomato sauce, oregano, basil, salt, and pepper in a bowl.
Assemble the Pizza:
Roll out the dough to your desired thickness and place it on a greased pizza pan.
Spread the tomato sauce over the dough, then sprinkle mozzarella cheese evenly over it.
Add chicken, red onion slices, and chopped black olives.
Drizzle olive oil over the top and season with black pepper.
Bake:
Bake for 12–15 minutes until the crust is golden brown and cheese is bubbly.
Serve:
Slice and serve hot. Enjoy!
2. Classic Mexican Salsa VerdeIngredients:
1 lb tomatillos, husked and rinsed
2–3 jalapeños (or serrano peppers for more heat)
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 cloves garlic, minced
Salt to taste
Lime juice (optional)
Instructions:
Boil tomatillos and jalapeños in water for 10 minutes or until soft.
Drain and transfer to a blender.
Add onion, cilantro, garlic, and salt. Blend until smooth.
Add lime juice if desired. Serve with tacos, tortilla chips, or grilled meats.
3. Easy Tres Leches CakeIngredients:
Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs (separated)
1 cup sugar (divided)
1/3 cup milk
1 tsp vanilla extract
Milk Mixture:
1/4 cup heavy cream
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
Topping:
1 1/2 cups heavy cream
3 tbsp sugar
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Combine flour, baking powder, and salt in a bowl.
Beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla.
Beat egg whites separately with the remaining 1/4 cup sugar until stiff peaks form.
Fold egg whites into the yolk mixture. Pour into the baking dish.
Bake for 25–30 minutes. Let cool.
Mix the milk mixture ingredients and pour over the cooled cake. Refrigerate for 1 hour.
Whip heavy cream with sugar and vanilla until thick. Spread over the cake.
Slice and serve chilled.