Pizza

Pizza

from Kenny Gleed

• 1 pkg. Yeast
• 1/4 c. Warm Water
• 1 Tbs. Sugar

Mix and set aside. It should get bubbly.

• 2-3 Tbs. Sugar
• 2 Tbs. Powdered Milk-Dry (Optional)
• 1 1/2 tsp. Salt
• 1 1/4 c. Warm Water
• 1 Tbs. Oil
• 4-6 c. Flour

Mix sugar, milk, salt, water and oil. Add bubbly yeast mixture. Add 4 cups of flour, mixing until blended well. Add flour as needed to form dough ball. Divide dough into balls. Let rise for at least 15-20 minutes. This recipe makes on large, and one medium pizza, or one large, thick-crust pizza.

Pizza Sauce:

• 1-can Spaghetti Sauce
• 1-small can Tomato Paste

Combine sauce and paste. This will make more than you need for above pizza recipe so freeze remaining sauce for another time.

Pizza:

• 3-4 c. Mozzerella Cheese, grated (per large pizza)
• Toppings as desired (Pepperoni, Candadian Bacon, Ham, Sausage, Mushrooms, Olives, Pineapple, Veggies, etc.)
  

Preheat oven to 425 degrees. Grease pizza pan or cookie sheet. Roll out or toss pizza dough and place on greased pan. Spread with sauce. Put about 2/3 of the desired cheese on sauce. Put on toppings and then top with remaining cheese. Bake for 10-12 minutes or until crust is golden brown.

Note to Self: LOVE-LOVE-LOVE this recipe. Easy to whip up, always rises nicely and very tasty. Works great for Calzones too. We've been making it our whole married life. Thanks Kenny!! Hope you don't mind that I posted it.

Hot Hoagies
from Tiffany M.

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional – I omit these due to my kids’ preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

One Year Ago: Hot Hoagies

Sweet and Spicy Slow Cooker Chicken
Printable Version with Picture
Printable Version

*Note: leaving the tomatoes undrained makes for a fairly juicy chicken mixture. If you don’t want the finished shredded chicken mixture to be quite as liquidy, slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.

Recipe Source: originally from Prudence Pennywise

Coconut Chicken Curry
slightly adapted from Favorite Family Recipes

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Southwestern Cobb Salad
Printable Version with Picture
Printable Version

*Serves 6-8 as a main dish

Chicken Marinade:
1/4 cup freshly squeezed lime juice (2-3 limes)
1/4 cup olive oil
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
3-4 boneless, skinless chicken breasts

Black Bean Salsa:
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion (I used vidalia), diced
1/4 cup cilantro, chopped
1 tablespoon olive oil

Yellow Pepper Salsa:
1 yellow pepper, seeded, and diced
1 tomato, seeded and coarsely chopped
1 can large olives, coarsely chopped
1/2 sweet onion (I used vidalia), diced

Avocado Salsa:
2 ripe avocados, peeled and cut into 1/2-inch pieces
Juice of 2 limes
1/4 cup cilantro, chopped
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

4-5 large eggs
6-8 slices thick-cut bacon (I used turkey bacon – it was delicious)
1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces

For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

In another bowl (don’t worry, we are almost done with the excess of bowls), combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.

On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving.

Green Goddess Dressing

*This dressing is best made up a few hours or a day beforehand to let the flavors blend.

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons low-fat buttermilk
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)
2 green onions, white and green parts, cut into thick chunks
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse or Kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper (optional)

Combine all the ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

Recipe Source: salad and dressing adapted slightly from Martha Stewart

Microwave Chicken Curry

Microwave Chicken Curry

courtesy of George Duran and Food Network

(Couldn't find a good picture of this dish, so you get George until I take one)

• 2 tablespoons Indian curry paste
• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into strips
• 1/2 bunch basil, leaves chopped
• 1/2 bunch cilantro, leaves chopped
• 2 (13.5-ounce) cans coconut milk
• 2 tablespoons soy sauce
• Kosher salt
• Freshly ground black pepper
• Steamed rice, to serve
• Paprika, for garnish
• 1 scallion, thinly sliced, for garnish

Directions

In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.

Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

Note to Self: This is one of my all-time favorite go-to dishes. It's fast, easy and I usually have everything on hand. I was pretty skeptical at first because I HATE microwaved chicken. But this dish is D-Lish! I've been making it for several years now and still love it everytime I make it. You can easily adjust the heat by putting in more or less red curry paste.

White Chili

White Chili

from Laralee Winterton

Disclaimer: I take no credit whatsoever for this recipe. It comes from our friends and neighbors, the Winterton's. It is pretty famous around these parts but she gave me permission to share.

• 1 lb. Chicken Breast (cubed)
• 2-15.5oz cans Great Northern Beans
• 1 medium Onion, chopped
• 1 1/2 tsp. Garlic Powder
• 1 Tbs. Vegetable Oil
• 1-14.5oz can Chicken Broth
• 8oz. canned chopped Green Chiles
• 1 tsp. Salt
• 1 tsp. Cumin
• 1 tsp. Oregano
• 1/2 tsp. Pepper
• 1/4 tsp. Cayenne Pepper (optional)
• 1 cup Sour Cream
• 1/2 cup Heavy Cream

Saute chicken, onion and garlic powder in oil. Add the beans, broth, chiles and seasoning and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add sour cream and heavy cream and heat until hot. (Do not allow to boil!) Serve.

Note to Self: I have also cooked this in the crockpot because I am often short on time. I just throw everything, except for the sour & heavy cream, in with some frozen chicken breasts and depending on how much time I have, high for a few hours or low for about 5 or 6. Then I shred the chicken and add the sour cream and heavy cream before serving. I also like to throw a little shredded cheese on top before serving.

West African Chicken Soup (Mafe)

West African Chicken Soup (Mafe)

adapted from a variety of recipes

• 1 c. Chicken Breast, diced
• 2/3 c. Onion, diced
• 1 1/2 tsp. Garlic, minced
• 2 Tbs. Sesame Oil
• 1 1/2 tsp. Curry Powder
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 1/2 tsp. Dried Red Pepper Flakes
• 3 c. Chicken Broth
• 1/4 c. Tomato Paste
• 1/2 c. Chunky Peanut Butter
• 1 qt. canned tomatoes
  
• 1 tsp. Thyme
• 2 Bay Leaves

In a large pot, saute the chicken, onion and garlic in the sesame oil until the onion is tender. Add the curry powder, salt, pepper and red flakes and saute 1 minute more. Add the chicken broth, tomato paste, stewed tomatoes, thyme and peanut butter stirring until well combined. Add bay leaves and heat until very hot but not boiling.

Serve over steamed rice.

Make and Freeze Chicken Enchiladas

Saturday, April 17, 2010

Make and Freeze Chicken Enchiladas

Found on Studio 5

Ingredients:

• 3 pounds boneless, skinless chicken breasts
• 1 - 16 ounce jar mild salsa
• 1 - 15 ounce can refried beans
• 4 cups shredded cheddar cheese, divided
• 1-2 cans prepared enchilada sauce
• 15-20 flour tortillas, soft taco size

Method:

1. In a crock-pot, combine chicken breasts and salsa. Let cook over medium heat for about 6 hours, or 4 hours over high heat. The chicken is done when it can be shredded apart with a fork.

2. Take chicken out of crock-pot and shred the meat. Return the shredded meat to the juices accumulated in the crock-pot.

3. To the chicken add refried beans, 2 cups of cheese and enough enchilada sauce to make a little sauce. The mixture should be easily spoon able and not too thick.

4. Spray a 2-quart casserole with non-stick cooking spray. Spread enchilada sauce in the bottom of the pan.

5. Coat one tortilla with enchilada sauce and spoon about 1/3 cup of chicken mixture on to the middle of the tortilla. Roll the tortilla, like a cigar to loosely hold the chicken mixture in. Repeat with remaining tortilla to fill the pan. Pour a little enchilada sauce over the top to ensure the tortillas will not dry out. Sprinkle cheese down the center of the pan.

If fresh, cook the enchiladas at 350 degrees F. for 30 minutes or until the cheese is melted and sauce is bubbly. If frozen, bake at 350 degrees F. for 1 hour covered and 30 minutes uncovered

Slow Cooker Italian Beef for Sandwiches
adapted from allrecipes.com

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.

Chicken Cordon Bleu Casserole
Printable Version
Printable Version with Picture

*Make-Ahead Tip: I made the entire casserole the morning before I wanted to serve it and stored it in the fridge all day. It cooked up beautifully. The original recipe recommends making the topping and cheese sauce and then refrigerating them in separate bowls for up to 1 day. To reheat and assemble, poke several vent holes in the plastic wrap covering the sauce and microwave it for about 3 to 5 minutes, until it is hot. Cook the potatoes and assemble and bake according to the recipe directions.

*Serves 6 to 8

Topping:
4 slices white sandwich bread, torn into quarters (I used a long forgotten bread bowl tucked in the back of the freezer – thawed it in the microwave before using)
2 tablespoons butter, melted

Filling:
3 pounds russet potatoes (about 4-5 medium), peeled and sliced 1/8-inch thick
1 teaspoon salt
4 tablespoons butter
1 medium onion, chopped
1 teaspoon dried thyme
3 medium garlic cloves, finely minced
6 tablespoons all-purpose flour
2 cups low-sodium chicken broth
3/4 cup heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed of excess fat and sliced thinly
9 ounces deli ham, chopped
2 tablespoons minced fresh parsley leaves

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. Layer alternating pieces of the chicken and ham over the potatoes, overlapping as needed. This is not a scientific procedure, just make sure that the chicken is in a single layer (not on top of each other) so that it cooks thoroughly. Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping. Bake until the chicken is cooked through and the casserole is bubbling, 30 to 35 minutes (add about 5-7 additional minutes onto the baking time if baking it after it has chilled in the refrigerator for more than a couple of hours). Cool for 10 minutes before serving.

Recipe Source: Cover and Bake from the editors of Cook’s Illustrated