We had these for dinner tonight and they were SO GOOD. This recipe is going on The List of Foods We Need to Eat Frequently. Definitely good enough for company. I might even give it 4 stars.
Pizza dough (I used my favorite recipe and got 2 calzones out of it)
shredded mozzarella cheese
cooked chicken (I used leftover from this recipe)
pesto
chopped artichoke hearts (I used about half of one of the little jars from our local grocery store..they come packed in oil and seasoned and are goooood)
olive oil (for brushing)
Preheat oven to 500. Put cookie sheet (or pizza stone, if you're fancy) in while it preheats. Divide pizza dough in half and roll into 7 or 8 inch circle. Spread each with pesto, stopping about 1/2 inch from the edge. Add mozzarella, chicken and chopped artichoke hearts to one half. Fold other half over and fold edges over to seal. Transfer to hot cookie sheet, brush with oil, and bake for 13-15 minutes.
Recipe adapted from here by here.
Saturday, June 27, 2009
Monday, June 22, 2009
Cilantro Chicken
I got this recipe off of Holly's blog (thelauritzens.blogspot.com). It was easy and delicious! I served with rice and beans! Thanks Holly
Cilantro Chicken
2 T lime juice
2 T vegetable oil
1 T honey
4 chicken breasts
1 C finely crushed tortilla chips
16 oz. thick-n-chunky salsa
2 T minced fresh cilantro ( I am certain I used a lot more than this!)
1 C shredded Monterey Jack Cheese ( I used pepper jack)
Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered @ 350 degrees for 45 minutes or until juices run clear. Combine Salsa and Cilantro. Pour over and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts. (*I think this even tastes better with sour cream added when serving!)
Thursday, June 18, 2009
Torta Rustica
This is from an evening cooking class I took recently. From the handout:
A fabulous main course, easy to make, and freezes well. Add whatever cheese-vegetable-meat combo you want and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze. Good with black olive bread, a leafy, mixed greens salad and some black olives.
THE RECIPE:
One recipe for pizza dough
1/4 cup olive oil, mixed use (maybe not this much)
1 onion, hcopped
8 ounces mushrooms, sliced
4 cloves garlic, chopped
2 TBS chopped fresh basil
2 tsp dried oregano
2 large tomatoes, sliced, or 2 cups marinara sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 lb fresh, cleaned, spinach
1 lb eggplant
1 lb thinly sliced proscuitto, or ham, or cooked Italian sausage if desired
1 lb red peppers
1/2 lb sliced provolone cheese
1/2 lb mozzerella, sliced
Cut eggplant lengthwise in 1/4 inch slices. Soak in salt water for 20 minutes. Pat slices dry with paper towel, line baking sheets with parchment paper, brush eggplant slices with olive oil and bake in a 425F preheated oven for 10 minutes on each side. Set aside to cool.
Saute the onion, peppers and garlic in 3 TBS olive oil until tender.
Reduce the heat to medium, add mushrooms, basil, oregano, and salt, black pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp.
Preheat oven to 400F.
Roll out 3/4 of the dough into a 16 inch circle, approx. 1/2 inch thick. Place the dough in a 9x3 spring form pan, allowing a 1 inch overhang all around the pan. Layer each ingredient in the pan as desired, or dump them all in at once. Spinach does not need to be cooked prior to putting in Torta. Roll out the remaining dough into a circle to fit the top of the Torta Rustica. Lay it over the top and fold up the overhanging dough, crimping them together to seal the edges. Make 4 small slits in the top to let steam escape and brush with the beaten egg. Sprinkle with sesame seeds if desired (do desire this!). Place the Torta Rustica in the preheated oven and bake for one hour. Let cool to room temp before cutting (with serrated knife) and serving. Serves 12.
A fabulous main course, easy to make, and freezes well. Add whatever cheese-vegetable-meat combo you want and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze. Good with black olive bread, a leafy, mixed greens salad and some black olives.
THE RECIPE:
One recipe for pizza dough
1/4 cup olive oil, mixed use (maybe not this much)
1 onion, hcopped
8 ounces mushrooms, sliced
4 cloves garlic, chopped
2 TBS chopped fresh basil
2 tsp dried oregano
2 large tomatoes, sliced, or 2 cups marinara sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 lb fresh, cleaned, spinach
1 lb eggplant
1 lb thinly sliced proscuitto, or ham, or cooked Italian sausage if desired
1 lb red peppers
1/2 lb sliced provolone cheese
1/2 lb mozzerella, sliced
Cut eggplant lengthwise in 1/4 inch slices. Soak in salt water for 20 minutes. Pat slices dry with paper towel, line baking sheets with parchment paper, brush eggplant slices with olive oil and bake in a 425F preheated oven for 10 minutes on each side. Set aside to cool.
Saute the onion, peppers and garlic in 3 TBS olive oil until tender.
Reduce the heat to medium, add mushrooms, basil, oregano, and salt, black pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp.
Preheat oven to 400F.
Roll out 3/4 of the dough into a 16 inch circle, approx. 1/2 inch thick. Place the dough in a 9x3 spring form pan, allowing a 1 inch overhang all around the pan. Layer each ingredient in the pan as desired, or dump them all in at once. Spinach does not need to be cooked prior to putting in Torta. Roll out the remaining dough into a circle to fit the top of the Torta Rustica. Lay it over the top and fold up the overhanging dough, crimping them together to seal the edges. Make 4 small slits in the top to let steam escape and brush with the beaten egg. Sprinkle with sesame seeds if desired (do desire this!). Place the Torta Rustica in the preheated oven and bake for one hour. Let cool to room temp before cutting (with serrated knife) and serving. Serves 12.
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