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Emily & Sydney
1 large whole wheat pizza crust
½-1 cup pizza sauce
2 cups mozzarella cheese
2 tomatoes, sliced
½ cup chopped basil
1 lb hot Italian sausage, browned
- Prepare the pizza crust
- Brown the sausage
- Slice the tomato
- Chop the basil
- Spread a generous amount of sauce on top of the crust, load on the cheese, add the tomato slices, top with the sausage, and sprinkle with basil
- Bake at 350 for 8 minutes, or until crust is golden.
I love sausage pizza. I love tomato basil pizza. I couldn’t decide which I loved more one night. Turns out I love them both equally, and that love is intensified when I add them together.
Pizza is my all time favorite food. This is no secret. If someone told me I was only allowed to eat pizza from now on, I wouldn’t be sad. Pizza can be any meal or any style. It’s just such a wonderful food. Is it okay for a person to love a food this much?
This is a extremely delicious combination! Give it a try!
2 tbsp olive oil
2 lbs roma tomatoes
2 white onions
3-5 cloves garlic
Several sprigs of thyme, basil and oregano
½ tbsp. dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp red pepper flakes
½ tsp salt
½ tsp pepper
- Spread the olive oil on a baking sheet (it’s a lot less messy if you have a baking sheet with edges for this recipe)
- Chop the stem end off the tomatoes, and slice them in half lengthwise
- Chop the onions into large chunks
- Peel the garlic, cut off the ends, and slice in half
- Spread the tomatoes, onions and garlic on the baking sheet. Add the sprigs of thyme, basil and oregano.
- Bake at 375 for 45 minutes.
- When done baking, discard the thyme, basil and oregano. Place everything else into a blender, and combine until liquefied into a sauce.
- Pour the tomato sauce into a large stockpot, stir in all the spices, and turn the stovetop to low.
- Let the sauce simmer for about 2 hours, or until thick.
- You can use the sauce immediately, or let it cool and package it up for the refrigerator to be used later.
There’s nothing wrong with quick and easy pizza sauce from a jar, but there is something especially delicious about knowing exactly what’s going into your sauce. No added sugar, no weird things I can’t pronounce, and oh my gosh your kitchen will smell DELICIOUS while this bakes and simmers. This recipe makes about 2 cups!
5 oz crumbled feta cheese
1 bunch green onions, white and light green parts
1 red fresno pepper, stems and seeds removed
1/2 cup sun dried tomatoes in italian herbs and oil
1-2 cloves garlic
2 tbsp olive oil
1 tsp red pepper flakes
Salt and pepper to taste
- Chop the green onions and red fresno pepper
- Add all ingredients except feta to a food processor or blender, and mix until smooth
- Add the feta and mix until feta is combined
- Serve with pita chips, tortilla chips, or as a spread on a sandwich
The Husband and I bought a “Zesty Feta Dip” at a high end grocery store while we were on a long weekend trip to his parents’ cabin. It was expensive, but I can never resist trying a new cheese dip. Especially one that claimed to be zesty. The dip was good, but after one bite we both agreed it would be better homemade with a few tweaks. Zesty dip NEEDS red pepper flakes. It just does.
When we got home we made out version of this dip for some friends, who claimed it was “super yum”. It is super yum! It’s a great appetizer served with pita chips, The Husband loves it as a spread on a tomato and chicken sandwich, and I can’t wait to try it as a dip for sliced red bell pepper! Super yum!
Eggo waffles is having a “Your Way” recipe contest, and I was inspired to spice up my breakfast today.
Presenting: chocolate-covered strawberry waffles! Who said frozen waffles couldn’t be great?
Nutri-Grain Eggo waffles, Nutella, and fresh strawberries.
For 2 Grilled Avo Toms:
4 slices of bread
1 avocado, sliced
1-2 tomatoes, sliced
1 cup shredded cheddar blend cheese
For the Sweet Potato Fries:
2 medium sweet potatoes
2 tbsp olive oil
Salt to taste
- Rinse the sweet potatoes, and chop into “fries” strips.
- Place your fries in a medium mixing bowl, and add the olive oil. Combine, making sure all fries get coated with the oil. I use my hands for this.
- Sprinkle with salt, and give the contents of the mixing bowl another good stir.
- Spread the fries out on a baking sheet.
- Bake at 425° for 25-35 minutes. Keep an eye on them. Baking time depends on how thick the fries are cut and can vary.
- While your fries are baking, slice your avocado and tomatoes.
- Build your two sandwiches with avocado slices, tomato slices, and a hearty helping of cheese.
- Check on your fries. Once they have about 5 minutes left in the oven, spray a panini press with cooking spray and grill up your sandwiches until the cheese is melty and the bread crispy.
NOTE: If you don’t have a panini press, simply add a little oil or butter to a frying pan, and grill your sandwich on the stove top.
- Once your fries are out of the oven, grab your sandwiches out of the panini press and load all this goodness onto your plate.
- Serve with ranch (and more avocado for dipping the sweet potato fries, if you’re an avo addict like me!)
Back in college grilled avo toms were a favorite of The Husband and mine. Of course back then The Husband was just The Boyfriend, and this sandwich seemed like a delicacy because it wasn’t a) from the cafeteria or b) pasta.
A grilled avo tome is basically a glorified grilled cheese. In fact, I vaguely remember being inspired to make this because of a post on fancy grilled cheese sandwiches…I promise I wasn’t reading it to procrastinate. I know that it was somehow vital to my education at that moment. Or maybe I dreamed it? I didn’t sleep much in college.
Anyway, we still eat this sandwich. A lot. It always sounds good, and it always is! I know it’s a silly simple recipe, but I had to share it just in case you haven’t thought to make a grilled avo tom before. You really shouldn’t live another day without having one. And it pairs perfectly with a side of sweet potato fries, which are easy to make, healthy, and insanely delicious!
Just have this meal for dinner soon, okay? You won’t regret it!
2 cups quartered strawberries
1 cup blueberries
1 cup raspberries
1 pint whipping cream
2 tsp cinnamon (or to taste)
1 tbsp honey (or to taste)
- Rinse all fruit, and slice the strawberries
- In a medium mixing bowl, use a hand mixture to beat the whipping cream until it starts to thicken
- Add the cinnamon and honey, and beat until the whipped cream is thick to your liking
- Put the whipped cream in a large ziplock bag, and cut off a corner
- Squeeze whipped cream into the bottom of a short glass or small bowl, whatever you plan to serve the dessert in
- Add a layer of strawberries, more whipped cream, a layer of blueberries and raspberries mixed, more whipped cream, and top with remaining strawberries
There is an important lesson that goes along with this post, and that lesson is:
When throwing a dinner party, be aware of any food allergies your guests may have.
Last weekend was my mother-in-law’s birthday, and as The Husband and I just moved into our first house this summer, we thought it would be nice to throw her a little dinner party with family at our place for a birthday present.
For dinner, I made a big green salad with goat cheese and balsamic, zuchinni noodles (zoodles!) with pesto and this delicious main dish. I knew I needed a special birthday dessert, and I wanted something on the healthier side, so I decided on delicious fruit with a little whipped cream.
I know my mother-in-law loves her fruits and veggies, and I decided adding whipped cream was dessert-y enough. The cinnamon and honey added into the whipped cream made this typical fruit cup a little special. I had enough fruit and whipped cream for 6 fruit cups, and they turned out beautiful!
Now to get to my lesson of the day on food allergies… My father-in-law is allergic to strawberries. What?! Yes. It’s true. The Husband and I have been married for almost a year, and have been great friends since we were 16. I’ve spent a lot of time with his family. How on earth could I not have known this about his dad?
Luckily, my father-in-la is super laid back and simply picked out the strawberries. He’s apparently so laid back about it that The Husband didn’t think it was a big deal to serve a dessert that could cause his dad allergic reaction. Next time, I will ask my guests about food allergies. Lesson learned!
On a happier note, my mother-in-law loved this dessert! I have to agree that it was fantastic!