I'll share my recipe, if you'll share yours, March 10, 2011

13 years ago

Thai Chicken Pizza

From EatingWell

Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

6 servings

Ingredients

20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)

1/4 cup smooth natural peanut butter

3 tablespoons water

2 teaspoons reduced-sodium soy sauce

2 teaspoons rice vinegar

2 teaspoons minced fresh ginger

1 clove garlic, minced

1 teaspoon canola oil

8 ounces boneless, skinless chicken breast, trimmed and diced

1 red bell pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese

Preparation

1. Place oven rack in the lowest position; preheat to 450ÃÂ°F. Coat a large baking sheet with cooking spray.

2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.

3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Tips & Notes

Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils

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Comments (4)

Jasdip
13 years ago
Winter Lentil Soup (Real Simple)

1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes
1 sweet potato, peeled and cut into 1/2-inch pieces
1 white potato, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add 6 cups water or chicken broth and bring to a boil. Stir in the potatoes, kale, lentils, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.

Spoon into bowls and top with the Parmesan, if using.
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patti43
13 years ago
Here's a few more "Blue Willow Inn" recipes. Not all the recipes are keepers. For instance, their pineapple casserole uses crushed pineapple, no flour and doesn't sound nearly as good as Glenda's. Same goes for the fried green tomatoes. They only use flour and Glenda's recipe calls for flour and cornmeal. Much better with the cornmeal. A lot of their casseroles are made with canned soup, too. And cakes are box mixes. That was disappointing.

Mashed Potato Cakes

1/4 c. chopped onion
3 Tbsp. bacon grease (and chopped bacon, if desired)
4 c. leftover mashed potatoes
1 c. flour
6 eggs
Cooking oil

Saute onion in bacon grease until soft. (Up to 1/4 c. chopped bacon may be added, if desired.) In a bowl, mix onion and bacon grease (and bacon if using) with mashed potatoes, flour and eggs. Mix wel, but do not beat. Pour enough oil into a heavy skillet to thoroughly cover the bottom Form the potato mixture into patties 3/4" thick and 2-1/2 to 3" in diameter. Place in hot oil and cook on each side until golden brown. Add more oil as needed while cooking the patties.

Baked Vidalia Onions

6 medium Vidalia onions
1.2 c. crushed croutons
Salt and pepper
1/2 c. melted butter
1/2 c. shredded Cheddar
1/4 c. water

Preheat oven to 350. Peel onions and make two cuts diagonally across the top of each, cutting a little more than halfway down. Sprinkle the onions with croutons and salt and pepper. Pour a small amount of the butter over each onion, using all the butter. Place the onions in a pan with water in the bottom and bake, uncovered, for 25-30 minutes until tender. Remove from oven, top with cheese and bake long enough to melt the cheese.
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Asparagus-Leek Risotto (Better Homes & Gardens) 3/4 lb. asparagus spears, trimmed 2 Tbsp. olive oil 1-1/2 cups sliced leeks 1 cup Arborio or any short-grain rice 3 cups reduced-sodium chicken broth 1/3 cup freshly grated Parmesan cheese 2 Tbsp. snipped fresh parsley 1/2 tsp. finely shredded lemon peel 1 Tbsp. lemon juice 1/4 tsp. freshly ground coarse black pepper Lemon Slices Lemon peel Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus. Meanwhile, in large saucepan cook leeks in remaining olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown. In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.
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I'll share my recipe, if you'll share yours, March 7, 2011
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Glenda, I'd be pouring that over ice cream! Well, maybe anyhow. All the recipes sound great. This is the best chili I've ever made or eaten. Al Roker's recipe, from People magazine. 1 T olive oil 2 lbs. chuck steak, cubed 1 lb. crumbled hot Italian sausage (I used mild) 2 large onions, diced 12 cloves garlic, diced 1 T cumin 1 T paprika 1 T chili powder 1 28-oz. can crushed tomatoes 1/2 c. water 1 15 oz. can pinto beans 1 15 oz. can Northern beans 1 15 oz. can dark kidney beans Heat oil in large Dutch oven over medium-high heat. Brown steak and sausage for 8 minutes. Transfer to a bowl. Reserve 2 T of fat from meat, discard the rest. Saute the onions and garlic in the reserved fat until translucent, 8 minutes. Add cumin, paprika, and chili powder and cook for 1 minute. Add tomatoes, water, sausage/beef, stir and simmer for 90 minutes. Rinse and drain beans, add to chili. Simmer for another 30 minutes. Dish into bowls, garnish with cheese, green onions, sour cream or whatever you like.
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Linguini with Shrimp and Oven Roasted Tomato INGREDIENTS 1 head of garlic, about 1/2 inch cut off the top 1 pint cherry or grape tomatoes, all red or a mix of red and orange 1 large clove garlic 1/2 teaspoon salt, plus additional 1/4 cup Buddy's Breadcrumbs (see recipe) 1/4 cup + 2 Tablespoons extra virgin olive oil, divided 2 Tablespoons butter 1 pound large shrimp (16-20), peeled and deveined 1/2 cup Martini dry white wine 1 lemon 1Ã¢ÂÂ2 cups baby spinach 1/2 cup rough-chopped Italian parsley PREPARATION: 1. Preheat oven to 375 degrees F. 2. On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30 to 40 minutes, until nice and soft and golden. 3. In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes. 4. While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta. 5. Heat a large sautÃ¯Â¿Â½ pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side. 6. Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter. 7. Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices (add cooking water if you need more liquid). When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately.
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glenda_al
13 years ago
Red-eye gravy

1.In a heavy skillet (preferably iron), fry some ham. Salt-cured country ham is preferred if you can get it, but a center-cut slice of ham is fine.
2.Remove the ham and keep warm.
3.Pour 1/2 cup of water, black coffee, or a combination of both into the drippings. **Just use strong black coffee, no water
4.Bring to a boil, stirring and scraping the dregs off the bottom of the pan. Continue stirring and boiling for a minute or two.
5.Pour the gravy over the ham or into a separate pitcher.
Tips:
1.Serve this gravy with the ham, biscuits, grits, and eggs.
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ravencajun Zone 8b TX
13 years ago
Easy Pork Chop and Onion Bake
From the Kitchen of Deep South Dish

6 bone-in pork chops
1-1/2 tablespoons canola oil
Kosher salt, fresh cracked black pepper and Slap Ya Mama
(or your favorite) Cajun/Creole seasoning, to taste(I use Tony's)
1 Vidalia or yellow onion, sliced into rings
1-1/2 cups of beef stock or broth
1 teaspoon of dried thyme, crushed

Preheat oven to 325 degrees. Heat canola oil in a large stainless skillet. Dry the chops well and add to skillet, sprinkling the top side with salt, pepper and Cajun seasoning; brown. Turn, sprinkle the other side with seasonings, brown; remove to a baking dish.

In the same skillet, break the onion into rings and saute in the pan drippings until lightly caramelized. Add the broth to the skillet and deglaze. Pour the entire contents of the skillet over the chops, spreading the onions evenly over the top of the chops; sprinkle with the thyme.

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I'll share my recipe, if you'll share yours, March 10, 2011

Comments (4)

Jasdip

patti43

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glenda_al

ravencajun Zone 8b TX

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