Cheesy Chicken Chowder, Part 1

Join Kirsten Miller for a conversation on what hospitality looks like as a grandmother. In this episode, we discuss how to be GREAT in your role as a grandma, mother-in-law, and parent to adult children. Kirsten shares many creative ways to spend time with your grandchildren, along with tips for hosting large, kid-filled gatherings. We reflect on seasons of life, the gifts God has given each of us, and a book that helped shape Kirsten's perspective. We hope this discussion encourages you and equips you with tools to be a wise and godly woman who cultivates a family in good fellowship with close relationships. We're so glad you're here!

Recipes:

Cheesy Chicken Chowder

Cheesy Chicken Chowder Recipe

Serve with (choose your favorites):

Appetizers

Salad

Bread

Chips

Dessert

Sparkling Water

Additional kid friendly items like corndogs, hot dogs, or chicken nuggets

Fruit

Vegetable

Lizze’s Pizza Crust and Sauce

Makes two cookie sheet-sized pizzas

(Submitted by Kirsten Miller from my daughter-in-law Lizze, via her father)

Pizza Crust Ingredients:

1,000 grams flour 

700 grams warm water 

½ cup olive oil 

2 teaspoons salt 

2 teaspoons yeast

Pizza Sauce :

(for 2-3 pizzas) 

2 small cans of tomato paste 

1½ cups water 

2 teaspoons sugar 

2 teaspoons salt (or less--it's salty!) 

2 teaspoons onion powder 

2 teaspoons garlic powder 

3 teaspoons Italian seasoning

Directions:

1. Mix flour and salt together. 

2. Mix yeast and water separately, allow a few minutes for it to foam up, then add the oil. 

3. Add the liquid mixture to the flour and salt mixture to make a shaggy dough. 

Let it rest ½ hour to one hour. 

4. Now stretch and fold the dough four times, using this technique: slide a wet hand between the dough and the bowl on the twelve o'clock side of the bowl, grasp the dough there and stretch it up, then fold it over onto the top center of the dough ball. Repeat the stretch and fold technique three more times, giving the bowl a quarter turn each time so that you fold all four sides. 

5. Then let it rise. Either for a few hours on the counter, or for one to two days in the fridge (which is ideal for giving it time to develop the airiness and texture of the dough. If you do let it rise in the fridge, take it out one hour before using.) 

6. Press and stretch dough gently to shape crusts. (Don't press out the lovely air bubbles it's developed from the rise.) 

7. Cook at 450°, until crust is browned to your preference. 

(Tip: mozzarella, Monterey Jack, and provolone is an excellent cheese blend for pizza.) 

Pizza Sauce Instructions:

Whisk together all pizza sauce ingredients and spread over pizza crust. 

Lizze's Pizza Crust and Sauce Recipe.pdf

Download PDF • 49KB

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