Did someone say pizza? Well if you did and you’re looking for an EASY dough recipe, you’ve come to the right spot. This no rise pizza dough is deliciously easy and fun to make.
It adds an interesting twist of flavor vs. traditional pizza dough, which is equally yummy. These cooked pizza dough’s are great to make for play dates, to serve as a lunch, snack or dinner. You can make them ahead and store them or eat them fresh out of the pan; well, once they’ve cooled.
No Rise Pizza Dough with Jodie Fitz
2 cups PICS all-purpose flour, unbleached
1 tablespoon PICS baking powder
1 teaspoon PICS sea salt
2 teaspoon PICS canola oil
1 ¼ cup of warm water
Crisco®
Saran Wrap
Measure the flour, baking powder and sea salt together into a bowl. Using a fork, stir the ingredients together so that everything is evenly distributed.
Add in the two teaspoons of canola oil and stir it though the dry ingredient mixture.
Slowly pour in the warm water, you may not need to use it all so pour and stir until all of the ingredients come together.
Remove the dough from the bowl and place it on a floured surface. Knead the dough until it’s smooth and forms into a ball of pizza dough. Sprinkle flour onto the dough as needed during the kneading process. Note: If it’s sticky, add flour lightly and continue to knead.
Lightly coat a bowl with the Crisco® using a napkin or paper towel. Place the dough in the bowl and cover it for 30 minutes.
Once the dough has rested and is ready to cook, remove it from the bowl and divide it into 5 equal pieces by simply pulling it apart with your hands. Place each piece of dough onto a floured surface and roll it out and stretch it with a combination of your hands and rolling pin to create five personal pan sized pizza dough’s.
Lightly coat a skillet style pan with 1 to 2 tablespoons of olive oil or canola oil and heat the pan over medium heat. Carefully add the pizza dough’s to the pan. Depending on the size of your pan you can add one or two at a time. Cook one side until it’s golden brown and the dough starts to puff slightly, flip it over with heat safety tongues and cook the other side until it’s golden brown.
Pizza Yum: Once your dough is ready to use, heat the oven to 375 degrees. Add your favorite toppings and baking until your cheese is melted and ready to eat!
Get Creative: Like the picture above, use veggies to create a veggie face. Or, like the picture below, create a baseball. Use healthy ingredients and get creative!
Dough Storage: You can keep extra pizza dough’s in the refrigerator for up to 5 days. Let the dough’s cool completely. Separate them by placing parchment paper in between each of the dough’s. Keep them in an airtight container, snap and seal style storage bag or covered tightly with plastic wrap.
Adding Flavor: When you cook your dough in the skillet, use a flavored olive oil. I love the Tuscan flavored Saratoga Olive Oil that can be found at Price Chopper/Market 32 Supermarkets.
Cooking with Kids: Every recipe has steps and life skills to focus on when cooking with kids. Here are a few to focus on when making this recipe…
- Measuring ingredients
- Leveling dry ingredients
- Kneading dough
- Following directions
- Stove top or skillet safety
- Storing ingredients
3 Tips for Choosing Heart Healthy Pork
Monica Stewart, MS, RD
Tyson Foods, Inc.
A Google search for “heart healthy foods” produces thousands of food lists including fruits and vegetables like berries, avocados, leafy greens and grapes, along with other foods like walnuts, olive oil and whole grains. While a heart healthy diet is an important factor in lowering the risk of heart disease, knowing exactly what foods to choose can sometimes be a challenge.
When I asked my husband “What comes to mind when you think of heart healthy foods?” He responded without hesitation, “Fruits and vegetables.” For fun, I asked my nine-year-old daughter the same question. Her response was similar, “Apples and bananas.” And in true kid fashion, followed that with a question. “Mom, is protein healthy?”
Based on my fun family poll and quick Google search, I think it’s safe to assume most people know that fruits and vegetables are heart healthy but like my nine-year-old points out, when it comes to protein, including pork, the answers aren’t so obvious.
Heart healthy foods are lower in saturated fat, cholesterol and sodium. When you’re at the meat case, try these three tips to help you shop smarter:
- Focus on extra lean meats. Extra lean meats, including pork, can fit into a heart healthy diet. The key is knowing which cuts are extra lean. These contain less than 5 grams of total fat, less than 2 grams of saturated fat, and less than 95 mg of cholesterol per 100 grams of product and per labeled serving size*1. For pork, this includes boneless pork sirloin roast and pork tenderloin.
- Watch out for sodium content. Single ingredient meats with no solution added will offer the lowest sodium value. Read through the ingredient statement on the package and compare sodium content on the nutrition facts panel to help you choose a protein with a responsible sodium content. Aim for less than 360 mg per serving.
- Look for the American Heart Association Heart Check certification on packages. This tip takes all the guesswork out because products bearing this claim must meet specific nutrition criteria that includes maximum values for saturated fat, cholesterol and sodium2. The Chairman’s Reserve® Prime Pork tenderloin is heart healthy certified, making it a great choice that ensures a heart healthy protein on your plate.
Remember to choose a variety of foods from all food groups. You can find heart healthy recipes for pork from the American Heart Association. A thoughtful portion of fully cooked lean meat is three ounces, which is about the size of the palm of your hand. When preparing your meal, use your plate as a guide and make half your plate fruits and vegetables, while leaving the other half for extra lean protein, whole grains and low-fat dairy.
* Labeled serving size is determined by the reference amount, which reflects the amount of food customarily consumed per eating occasion.
Local Legends: King Arthur Baking Company
Local Legends: King Arthur Baking Company
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, King Arthur Baking Company in Norwich, VT.
In 1790, when King Arthur set out on their mission to be “America’s First Flour Company” a lot was different. America only had 13 states, George Washington was president, and the company was known as Henry Wood & Company, after Henry Wood began importing flour from England to Boston’s Long Wharf. Wood’s endeavor was a success as the company became the first flour company in the United States, and the first food company in New England.
It wasn’t until 1849 that the King Arthur name came to be. At the time, it was known as The Sands, Taylor, & Wood Company. They introduced their “new and improved” flour at the Boston Food Fair, naming it King Arthur after it’s Arthurian attributes: “purity, loyalty, honesty, superior strength, and a dedication to a higher purpose.”
After a mid-century expansion in 1968, King Arthur became the largest bakery supply distributor in New England, offering a plethora of ingredients from pie fillings to ice cream toppings. However, in the late 1970s, they decided to return to their roots of selling flour to professional and home bakers. Then in 1984, King Arthur made the move to Norwich, Vermont after 200 years headquartered in Boston. They remain in Norwich today and continue to serve our region with high quality flour.
King Arthur Baking Company is a staple in the kitchen of homes and businesses alike. They’re dedication to providing a top product to our communities allows for easier access to delicious food and baking items. Find King Arthur for yourself at your local Price Chopper/Market 32 or on our website.
Summer on a Bun: The Lobster Roll
Native to New England, the lobster roll is famous for its delectable qualities and fresh seafood flavors that transport you straight to the ocean with just one bite.
Lobster rolls contain chunks of fresh lobster meat on a buttered, griddled split-top bun. The iconic rolls’ origins and which version best represents the authentic lobster roll are hotly debated. Is hot filling best or the cold lobster salad? Some favor lettuce while others prefer celery. Two of the most popular versions are Connecticut-style, featuring warm chunks of lobster meat soaked in butter and Maine-style containing cooled steamed lobster meat lightly dressed with mayonnaise.
Dive Into Quality Seafood
No matter your preference, the secret to an exceptional lobster roll is quality lobster. Using the freshest catches creates an unforgettably delicious sandwich. At Price Chopper, we partner with our New England friends at Ready Seafood in Portland, Maine. They offer superior quality with sustainable, fresh lobsters boasting succulent texture, sweet flavor and countless culinary options.
Focus on Fresh Flavors
Natives and tourists alike can’t get enough of this satisfying northeastern sandwich. Enjoy summer on a bun by picking up local Price Chopper lobster and creating fresh takes of this American staple! Lobster and vibrant peak-season produce make an undeniably fresh duo. Try Heirloom Tomato-Dill Lobster Rolls made with claw and knuckle lobster meat, Greek yogurt and mayonnaise, as well as Greek vinaigrette, lemon, heirloom tomatoes and dill served in New England-style hot dog rolls. Or, since lobster and zest go hand in hand, give lobster rolls a tropical twist by creating a Mango-Avocado Ceviche Lobster Roll. Combine claw and knuckle lobster meat with mango, avocado and red onion, along with cilantro, lime, jalapeños and olive oil served on a brat bun. Enjoy homemade lobster rolls with classic sides like French fries, potato chips, coleslaw and pickles.
Ready to roll? Visit pricechopperready.com for more tips and mouthwatering lobster roll recipes!
Clean & Simple Liquid Laundry Detergent
We all want fewer chemicals in cleaning products, but you can’t compromise on clean.
Introducing NEW one-of-a-kind ARM & HAMMER™ Clean & Simple™ Laundry Detergent! ARM & HAMMER™ Clean & Simple™ Laundry Detergent has 6 essential ingredients and water! ARM & HAMMER™ Clean & Simple™ is a hardworking cleaner, an active stain fighter, a laundry booster, pure baking soda, a water softener and lasting gentle fragrance. For powerfully clean fresh clothes, it’s free from unnecessary chemicals.
ARM & HAMMER™ Clean & Simple™ contains NO dyes, phosphates, GMOs, added preservatives, brighteners or parabens. Meets EPA Safer Choice product standards to be safer for people, pets and the planet; and it’s made with 100% certified renewable electricity. With cleaning power that matches one of our best detergents, ARM & HAMMER™ Plus Oxiclean™. ARM & HAMMER™ kept the good stuff you need and nothing you don’t. Find New ARM & HAMMER™ Clean & Simple™ Laundry Detergent in the aisle where you shop for all of your laundry needs.
Local Legends: Halfmoon Cookies
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, Halfmoon Cookies made by Hemstrought’s Bakeries in Utica, New York.
In 1920, the very first Halfmoon Cookie recipe was created by Harry B. Hemstrought. He put it together right on Genesee St. in Utica, NY. Since then, the famous recipe has been passed down from baker to baker at Hemstrought’s. The cookies have won the hearts of many, with a fluffy, cake-like bottom, topped perfectly with one half chocolate fudge and the other buttercream frosting. Halfmoons are truly the pinnacle of dessert.
Fast forward to 2020 and Halfmoons have withstood the test of time. 100 years later and the recipe has not gone through a single modification. Everything about the cookies remain original and authentic. However, some have attempted to imitate the highly sought-after recipe, like with “black and whites,” commonly found in New York City. But if you ask the folks at Hemstrought’s, Halfmoons remain in a class of their own.
Halfmoon Cookies are truly one of the Northeast’s finest treasures. We love partnering with Hemstrought’s Bakeries and having their amazing treats right in our own neighborhood. If you haven’t had the pleasure, we recommend giving one of these cookies a try as soon as possible!
Local Legends: Marshmallow Fluff
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, Marshmallow Fluff made in Lynn, Massachusetts.
In 1920, H. Allen Durkee and Fred L. Mower, both veterans of the United States Infantry in World War I, had teamed up to create Marshmallow Fluff. They started out making candies together, but eventually jumped on the idea of Fluff. They started out cooking their product at night and selling it door to door during the day.
After a productive decade, in 1930, Durkee himself stated “Ten years ago we started out with one barrel of sugar, a few tin cans, two spoons, one secondhand Ford, and no customers, but plenty of prospects. Today we have thru the fine cooperation of the wholesale grocers, the largest distribution of marshmallow cream in New England, and no Ford.”
Since their humble beginnings, Durkee-Mower has turned Marshmallow Fluff into a Northeast region staple. But it doesn’t stop there. Fluff is available all across the world in Canada, the UK, France, Germany, Israel, South Africa, Belgium, and more. Of course, Fluff has made its way throughout the United States as well.
Marshmallow is a versatile treat and can be used in tons of recipes. If this blog made you hungry we suggest making the classic Fluffernutter. Commonly enjoyed on playgrounds, after school, and in college dorms alike, the dish is simply Marshmallow Fluff and peanut butter mixed between two slices of bread. It’s a timeless treat for all ages. Our PICS Peanut Butter is an all-star companion in this sandwich!
Marshmallow Fluff is a legend of our region and we’re proud to offer it in our stores. Visit your local store or shop with us online for Marshmallow Fluff. In the meantime, we’re off to make some Fluffernutters.
Mint Watermelon Salad
by Jodie Fitz
4 cups seedless watermelon seedless
1 tablespoon fresh mint
½ of a lime (yields approximately 1 tablespoon lime juice)
2 tablespoons water
I tablespoon PICS honey
1 teaspoon PICS vanilla extract
Slice the watermelon, remove it from the rind and dice the watermelon. Place the diced watermelon chunks into a bowl.
Chop the fresh mint. Use herb scissors or a (plastic) knife to cut the leaves on a cutting board. Cut enough to measure 1 tablespoon. Set the measured mint aside.
Extract the juice from the lime half into a liquid measuring cup. Use either a citrus squeezing tool or your hands.
Add the water, honey, fresh mint and vanilla extract into the lime juice. Using a fork or mini whisk, whisk the ingredients together well. Pour the mixture over the diced watermelon and gently stir the ingredients together so that the watermelon is fully coated.
Cover the watermelon salad with a cover to your bowl our plastic wrap, place it in the refrigerator to set for an hour or two. Stir again before serving.
This is refreshing and light. It’s a great afternoon snack and/or perfect for entertaining.
Watermelon: Approximately ¼ of a watermelon will yield 4 cups diced depending on the size of the watermelon.
Little hands: Younger children can easily cut the watermelon with a plastic knife.
Time-saver: Purchase the watermelon quarter or pre-sliced at your local Price Chopper/Market 32 Supermarkets.
Entertaining: When serving this you can obviously serve this in a large bowl and guests can help themselves. However, this simple salad is beautiful when served in individual portions such as mason jars, glass parfait dishes or plastic 9 oz. clear party cups that can be located in the paper product aisle at your Price Chopper/Market 32 Supermarkets.
Place your individual servings of Mint Watermelon Salad on a tray at your buffet and voila, you take simplicity to fabulous.
Lessons for the Kiddos: If you are making this recipe with children, here are some skills to focus on…
- Dicing
- Cutting
- Knife safety
- Measuring ingredients
- Following directions
- Shopping for ingredients
Explore Our Region!
Our region is home to a wide variety of local craft beer, dairy products, produce and more, but it’s also home to some of the best mountains, lakes and hiking trails in the world. So, as part of our home.grown. tour we wanted to take a moment to shine the spotlight on the local outdoors of our Northeast region! In this Explore Our Region blog, we asked some of our teammates for their favorite spots for adventure and fun. Check it out!
Dylan G. – Pharaoh Lake Wilderness Area, Schroon Lake NY
“When I moved to upstate NY 5 years ago, I was blown away at the abundance of locations for outdoor adventures. I couldn’t wait to put my boots on and chase every hike/backpacking trip I could find on the map. One of my favorite spots I discovered and continue to frequently visit is the Pharaoh Lake Wilderness Area. My first excursion out to this area was with my little brother. We set out to backpack the 35 mile route around the entire wilderness area in 4 days, and we were able to take in all the natural beauty it possessed. We discovered that Pharaoh Lake has everything you could ask for in one spot, whether you want a multi-day backpacking trip, short hike, mountain to climb, or a secluded lake/pond to camp out at and swim… this area has it! I would highly recommend this spot to anyone who hasn’t visited it, you won’t be disappointed!”
Phil G. – Chapel Pond Slab, Keene NY
“Chapel Pond Slab is a fantastic multipitch climb above Chapel Pond on route 73, heading towards Lake Placid. It’s a must do yearly climb that takes about half a day to get up and back. Beautiful views of the pond below and Giant Mountain across the street. A classic climb in the Adirondacks.”
Danielle T. – Mount Marcy, Keene NY
“One of my favorite trails I’ve done was Mount Marcy in the Adirondacks. It has a great combination of terrain. You can run the bottom portion of the mountain and it’s a nice scramble to get to the top. Plus you can’t beat the views on top.”
Antoni F. – Tongue Mountain Range, Bolton Landing NY
“One of my favorite and most frequented locations to trail run and hike is the Tongue Mountain Range using the Northwest Bay Trail on Lake George. It’s a longer 14.8 mile trail and loop with moderate elevation. The lower portion of the trail weaves in and out from the water’s edge which provides numerous areas to stop and swim in the lake. The furthest point on the trail, Montcalm Point, looks out over all of Lake George. However some of the best views are along the trail itself with multiple peaks and out looks.”
Tyler B. – Kane Mountain, Canada Lake NY
“I’ve been hiking Kane Mountain in New York’s Adirondack region my whole life. The hike is great: not too steep and not too long, and ends with a fire tower climb that reveals an incredible view of multiple Adirondack lakes below. It’s a great adventure for beginners and seasoned experts alike!”
Beyond the beautiful Adirondack region of our home state of New York, the Northeast is also home to the Green Mountains of Vermont, White Mountains of New Hampshire and The Berkshires of Massachusetts, in addition to lots of other hiking spots, lakes and more. If you’re looking for new outdoor adventures in the Northeast, definitely check out these great spots. You might discover a new favorite getaway!
Follow our home.grown. tour action
Local Legends: Ken's Steak House
We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! First up, Ken’s Steak House in Framingham, MA.
Ken’s has a rich history in our area and we’re proud to partner with them in our grocery department. They provide us with a number of items including dressings, sauces, and marinades. All homegrown and all delicious!
The story begins in 1935 when Ken and Florence Hanna opened a small restaurant called Lakeside Cafe. It wasn’t long before regular patrons began referring to the place as “Ken’s” in association with its owner. Five years later, Ken had a vision, he purchased tiny McHale’s Diner on what was then a desolate Route 9, known as “Starvation Alley.” Despite its lack of success, Ken had plans to make the area prominent. Magically, Ken’s Steak House is still there today, and Route 9 has become a top retail destination in the US.
When it came to Ken’s Steak House, Ken and Florence had a straightforward strategy, serve quality food at a reasonable price, along with an honest drink and a good cup of coffee to accompany it. On top of that, the Hannas made sure all diners received courtesy, attentiveness, and efficiency from the staff. The service and food were always great, but it was Florence’s salad dressings that shined. Each dressing was made under the instructions of her recipes, all while she kept a watchful eye of the process. Ken’s salads became famous and played a large role in the growth of the business.
Over the years, many family members have carried on the tradition of working at the restaurant. Currently, Ken’s Steak House is operated by Ken’s son Timothy and his wife Darlene. As time has passed, the restaurant has served famous entertainers, athletes, and successful political and business leaders. However, it might be the spirit by which Ken’s treats every customer like a celebrity that keeps people coming back.
