Lori’s Chicken Diane

1/2 pound thin spaghetti
2 Tbs butter melted
2 Tbs Chef Paul Prudhommes’ Poultry Magic Seasoning
2 Tbs green onions
1 can 13 oz. chicken broth
1 pound boneless chicken breast cut bite size
1. Melt butter and pour over cubed chicken. Add Poultry Magic Seasoning and let marinate for at least an hour.
2. Cook pasta to al dente directions minus 1 minute and set aside.
3. Brown chicken until fully cooked.
4. Add pasta to chicken and pour chicken broth over combination.
5. Add diced green onion and simmer until boiling.
6. Serve hot.
Dracaena Wines

I Finally “Perfected” My DD Pizza Dough

I have been experimenting with pizza dough. I have been tweaking my recipe to try to get a deep dish dough that is delicious, yet can still be folded like us East coasters love to do. I think I have finally done it, so I wanted to share my recipe with you!

NY Style Deep Dish Pizza Dough

1 Cup warm water
1 Tbs olive oil
1 Tbs melted butter
2 1/2 cups bread flour
1/4 cup wheat dough
1/4 cup cornmeal
2 Tbs brown sugar
2 Tbs milk powder
1 tsp. salt
2 tsp active yeast
I use a bread machine on the dough cycle, but you could use a Kitchen Aid and let rise for 1 1/2 hours.
1 – Put ingredients in order into the bread maker. Choose dough cycle and let it run its course.
2 – after dough is done in machine (or has risen for 1 1/2 hours, sprinkle table with corn meal and spread dough to the size of your deep dish pan. (my pan is 14″ diameter)
3 – Cover dough (I use the deep dish pan) for at least one hour.
4 – Preheat oven with deep dish pan inside to 500oF.
5 – Remove pan from oven, and place dough in pan, cook for 5 minutes.
6 – Add sauce and toppings. (whatever suits your fancy – but cook the meat prior)
7 – Cook at 500oF for 8 minutes, spinning once.
8 – Cool on cookie rack prior to cutting and serving.