My family has had a long-standing tradition of making our own pizza every Friday night. It began while my kids were toddlers using their little chubby hands to sprinkle the cheese topping and smuggle extra pepperoni to their mouth while I wasn’t looking. Cooking together is one of the first educational activities we enjoyed together as a family.
I confess there have been several pizza nights we skipped the DIY process and just ordered out, because it was easier. Since we have been home and easing up on take out during this pandemic, we have found new tasty and fun ways to enjoy our family DIY pizza night. This is the next big hit at my house – pizza rolls. These are ridiculously easy to make at any age and it is a huge time savor since it uses store bought ingredients.
You will need:
Any store bought, pre-made canned biscuit dough.
Grated Parmesan cheese
2 TBSP melted butter
Dried parsley (optional)
Begin by rolling out the individual biscuit slices until flat and three times larger than original size.
Next, sprinkle on a little shredded mozzarella and top with 2-3 pepperoni slices.
Now you can fold the ends of the biscuit dough toward the center and close it up. It looks like a cute little bun! Place the roll seam side down on a baking sheet (I love using my baking stone).
Brush the tops of the rolls with melted butter and sprinkle with grated parmesan and dried parsley.
Bake according to the directions on the side of the package (about 12-14 minutes depending on your oven).
You can serve with your favorite tomato sauce for dipping or serve plain for the picky eater refusing anything tomatoey this week. You can bump up the veggie count by adding puree veggies to the dipping sauce. You can bump up the vitamin and fiber content by sprinkling some nutritional yeast over the shredded cheese or swap out the melted butter for olive oil. You use whatever ingredients works for your family and just enjoy the silliness and conversation while building these delightful little pizza bundles!
If you haven’t met Jenny Yeung, you haven’t met her creative vibe and non- stop energy. I’ve watched her (through social media updates) build and create two Asian/Mexican fusion restaurants and two satellite Bunsen Tea Lab locations for her amazing bubble tea and bites. I may also eat my fair share of shrimp pad Thai on a regular basis.
Jenny owns and manages two brands and several restaurant locations while she works hard raising two young children. Her food creations and flavor combinations are unique and just plain yummy. I seriously asked if her secret to this kind of energy comes from drinking bubble tea, because I’ll have what she’s having!
What is your business? Crazy Bowls, a Asian/Mexican fusion restaurant with two locations, Kingston and New Paltz, NY.
Who is your ideal customer? Anyone who appreciates good food!
How would you describe your business mission: Serving the community quality food fast and at an affordable price. A better alternative than fast food chains.
How do you relate most to the Whatever Mom Philosophy: Wine before coffee. Coffee before the face of my kids.
What do you want other moms to know about you? I think all moms are strong and unique in their own way.
What makes you stand out as a mom? I built a restaurant from scratch during my pregnancies and then grew those businesses while dealing with two little demons at day and angels at night.
Where can moms find out more about your business? Feel free to drool along with Crazy Bowls food updates on Facebook and IG.
I really rely on our grill to get me through the diner time rush during the summer. Everything seems to cook easier, quicker and cleaner on my grill. Plus, the heat stays outside and not inside where I have the air conditioner running.
A friend of mine introduced me to foil packets years ago and it is one of those things I question why I never thought of it before. Super easy clean up! You can wrap almost anything in foil and cook it on the grill and get amazing fast food!
My picky eaters are currently into asparagus and tomatoes, so I made both!
Start by pulling enough foil to be wrap around the food you will place inside.
Drizzle oil directly onto the foil, layer on the veggies, drizzle on more oil and sprinkle with seasonings. We like to add salt, pepper and garlic powder. Once the veggies are grilled we shake on some parm cheese. Nice and simple.
To wrap, bring the short edges together (folding the long rectangle into itself) and roll them downward in one direction. Next, fold the sides or roll them up to create enough of a seal to keep the oil and steam from escaping.
Put the packets over a medium flame for about 10-12 minutes, flipping half way. You’re done! Super easy side dish with very little clean up!
How do you like to grill your veggies? Got a recipe you’d like to submit? Please email it to me at [email protected]
One of the things my readers respond to most are my posts about food! Every Wednesday I ask my friends, what’chya eatin? The results do not disappoint.
One of my easy favorite go to recipes in the summer is corn on the cob. We especially love it on the grill. Grilled street corn is a favorite for my husband and me. I bring it out all summer long as an easy week night side dish. I know everyone hates having to scroll through a long story about a recipe before getting to the actual recipe, so I won’t keep you! Just comment below if you give this recipe a try!
MEXICAN STREET CORN
4 ears of corn
1/2 cup of mayonnaise
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp chipotle powder
Shaker parmesan cheese
1 lime (for zest and cut into wedges)
Begin by grilling your corn on the grill. We clean the husk and the silk form the corn and place it directly on the grill. Turn it to a new side every few minutes for a total of about 15 minutes.
While the corn is grilling, it’s time to mix the creamy topping. Zest the lime into a bowl, add in mayo, chipotle, garlic and paprika. Set aside.
Once your corn is finished on the grill, let it sit until cool enough to touch. You can also use cob holders in the end of the corn to make it easier to hold and turn while topping. Slice the lime into wedges and rub one lime wedge on each ear of corn. Then brush the corn with the seasoned mixture of mayo and top with grated cheese. That’s it!
This makes an easy side dish for adults and kids to enjoy. But if you have a picky eater kid (like mine) skip the mayo and slather the corn in butter, top with salt and parm cheese and it’s good to go.
A couple of weeks ago I posted on Instagram how I upped my adulting level to drinking Tumeric tea. I was shocked by how many questions I received asking why I drink it and how do I make it.
Well, to tell the truth, drinking tea is one of the ways I make time for self care. The act of making tea kind of slows me down and gives me a moment to pause. Once I pour the hot water into the cup, I hold the warm cup in my hands to soak up the heat. (My hands are continuously frozen from October through May).
I started adding turmeric to my favorite lemon, ginger tea to help tame the inflammation from my arthritis. Getting through the winter in the North East is tough. But, this has truly helped me keep up with my kids hectic pace. Turmeric also gives the immune system a boost. Pairing it with the Vitamin C in the lemon and combining with the health benefits of ginger makes for one tasty, healing tea. I add just enough honey to balance out the spiciness of the turmeric.
There are all kinds of recipes you can find that uses whole fresh ginger root that you peel and slice, then you add a squeeze of fresh lemon…but I don’t have time for that in my day. I use my favorite brand of bagged tea and add in 1/8 tsp of turmeric and 1 tsp of honey. Easy peasy without the lemon squeezy.
I still love my coffee to get me going in the morning, but I love a warm cup of slow sipping tea a few times of the day to slow me down and keep me feeling connected.