Chicken Alfredo Pizza

I've mentioned before that my husband's tastes are pretty simple. He'd be perfectly happy to eat the same seven meals over and over every single week. He requested pizza for his birthday meal and to change it up we tried one of our restaurant favorites-- Chicken Alfredo pizza.

I didn't really have a recipe so i decided to make my own. I started with a simple Alfredo sauce recipe from my mother in law, added some seasoned chicken, sliced red onion and lots of cheese. I actually made 3 other kinds of pizza and this was by far the best. It would be a great way to use up some leftover chicken or Alfredo sauce. I was in a kind of pizza frenzy and didn't really think about it but next time I think adding some fresh cilantro would be delicious!

Chicken Alfredo Pizza

Alfredo Sauce:

1/4 cup real butter

1 tbsp. flour

1 cup half and half or cream (I've always used half and half)

3/4 cup fresh Parmesan cheese

Melt butter in small saucepan. Add remaining ingredients in order. Heat over low heat until smooth and thickened. (Make sure not to turn heat up too high or it will curdle).

2 boneless skinless chicken breasts seasoned with garlic salt and pepper. Grill or cook in pan with small amount of olive oil. Let rest for a few minutes, then shred into small chunks.

If you're in a hurry you could always use meat from a rotisserie chicken.

Red onion cut in half and then sliced into small slivers. I didn't measure, just to taste.

Lots of mozzarella cheese, grated

cilantro and grated Parmesan cheese, optional

Your favorite pizza crust recipe. I tried Pioneer Woman's this time and it was great. If you're interested, the recipe can be found here.

To make the pizza:

Preheat oven to 500 degrees.

Once crust is spread in pan spread Alfredo sauce generously on top. (I used most of the sauce from the above recipe for half of a jelly roll pan.)

Layer chicken and onion and cilantro if using. Top with mozzarella cheese. Sprinkle on a little grated Parmesan cheese over entire pizza including crust.

Bake in a 500 degree oven for 10-12 minutes or until crust is done and cheese is melted.
*Just a note in my oven it took close to 20 minutes.*

Remove and garnish with more cilantro

Posted by: Sallie

Light and Creamy Cheesecake

Not a big fan of traditional birthday cake, my husband usually picks this Texas Sheet Cake or cheesecake for his birthday dessert. I had attempted this once before following the directions on the website but it turned out terrible! This time I used Melanie's directions with great results. Unlike a denser New York type cheesecake (which I love) this cheesecake turns out lighter and extremely creamy. We all loved the hint of lemon and the smooth texture. My favorite way to serve it is with cherry pie filling on top.

Cheesecake

Food Network and My Kitchen Cafe

Ingredients
Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tbsp. sugar
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 tsp vanilla extract

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I used a 10-inch springform pan)with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

posted by: Sallie

Cheesy Rice and Bean Burritos

Maybe it was all the Taco Bell dinners amidst our travels but when my youngest daughter requested bean burritos for her birthday dinner I was less than thrilled. Thank goodness it was Martha to the rescue. I remembered some delicious burritos I'd made awhile back and they turned out just as great the second time around.

Not your ordinary bean burrito, these start with a saute of onions and delicious Mexican spices like cumin and jalapeno. Add in some healthy veggies like corn and scallions and finish them off with beans, rice and Monterey Jack Cheese.

They are not too spicy and can be served with a variety of toppings like sour cream, salsa, and guacamole. For a different twist you can add in cooked ground beef or turkey or any type of shredded meat like pork, chicken or beef.

Another bonus, they freeze beautifully. I just wrapped them individually in plastic wrap and then put them in a freezer bag. Great for lunches or those nights that cooking dinner is not an option.

Serves 8
3/4 -1 cup rice (brown or white)
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
1 1/2 cups water

2-3 cans (15 ounces each) pinto beans, drained and rinsed *The first time I used 3 cans, which the recipe call for, and thought there were too many beans so I only use 2 cans*
1 bag frozen corn kernels, (10 ounces)
6 scallions, thinly sliced
8-16 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Note: I think they make quite large burritos so I usually divide them into 16 portions.

Directions

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

*Helpful Hint*

To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

posted by: Sallie

Red Curry Coconut Noodles

Picture courtesy of Pioneer Woman



Did you think I'd fallen off the face of the earth? Actually summer just went by way too fast and between vacations, sports camps, visiting family and trying to get a few projects done I just didn't get around to it.


Now that school is officially back in session and family dinners are a little more organized I'll be posting more recipes.

Today's recipe is from one of my favorite recipe sources --Tasty Kitchen. It's actually a cooking community created by THE Pioneer Woman (and we all know how delicious her food is). This is a great comforting family meal. Tender rice noodles, moist chicken, crunchy red peppers and onions, simmered in a delicious coconut curry sauce. The flavors are fabulous and the spice level is mild so it's perfect for the whole family. This is a great meal that will be appearing on our dinner table regularly.

*The original recipe called for 6 chicken breasts but I prefer mainly noodles and more sauce so I cut it down to 2. *

Red Curry Coconut Chicken

adapted slightly from Tasty Kitchen

2-3 Boneless, Skinless Chicken Breasts cubed or cut into strips
2 cans Coconut Milk
1 Tbsp red curry paste
1 Tablespoon fresh, Grated ginger
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce
2 1/4 cups Chicken Or Vegetable Broth
1 package Rice Noodles 13.5 oz.
1 whole Onion , halved and then cut into thin slices
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw
1 Tablespoon Salt To Taste

Preparation Instructions
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through about 5-6 minutes. Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro. 8 generous servings.

Posted by: Sallie

Lemony Fusilli with Chicken, Zucchini and Pine Nuts

I love the fresh flavors of summer and am always on the look out for a quick meal that doesn't require using my oven in 100 + degree weather. I spotted this recipe in a Fitness magazine I subscribe to and the picture looked delicious. Another bonus it can be completed in about 20 minutes. It didn't disappoint at all. The moist, sauteed chicken, tender pasta, and crunchy pine nuts tasted fabulous together . The zucchini, fresh basil, and lemon zest gave it a great fresh taste and the hint of red pepper flakes and Parmesan cheese brought it all together perfectly. I forgot to time it but it did seem to come together fairly quickly. I LOVED it, my husband rated it pretty good and 2 out of my four kids ate it.This will for sure be a new dish added to my summer meal rotation.

Lemony Fusilli with Chicken, Zucchini, and Pine Nuts

adapted from Fitness Magazine

4 servings

Ingredients:

3 teaspoons salt

8 ounces whole wheat fusilli ( I used Smart Taste Ronzini which looks and tastes like white pasta but has lots of fiber and vitamins)

2 tablespoons olive oil

2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces

5 scallions, chopped

1/4 cup pine nuts

1 lemon zested and 1/2 of it juiced

Small pinch red pepper flakes (I used about 1/4 tsp.)

12 ounces boneless, skinless chicken breasts, cut into bite-size pieces

5 large basil leaves, sliced

1/4 cup grated Parmesan (optional)

Directions

1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente

.2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon zest, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.

3. Use a slotted spoon to transfer zucchini to a serving bowl. Squeeze half the lemon over the zucchini.

4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken and remaining salt; cook, stirring, until golden, about 7 minutes.

5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Nutrition facts per serving: 426 calories, 32g protein, 49g carbohydrate, 14g fat (2.2g saturated), 6g fiber

Posted by: Sallie

Champagne Risotto

Risotto is one of my favorite side dishes to accompany a gourmet meal. I love it because it is so versitile. You can start with a good base recipe and customize to your liking by adding any kind of vegetable (peas, asparagus, butternut squash, etc.) or any kind of meat (chicken, lobster, shrimp). This recipe uses champagne which gives it just a bit of a sweet flavor. It is very delicious!

Champagne Risotto

From Giada De Laurentiis

Ingredients:
8 thin slices prosciutto
8 cups reduced-sodium chicken broth
24 asparagus spears, cut diagonally into 1-inch pieces
4 tablespoons butter, divided
2 shallot, finely chopped
1 1/2 cup Arborio rice or medium-grain white rice
1 1/2 cup Champagne
1/2 cup freshly grated Parmesan
1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:
Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 2 tablespoons of the butter. Add the shallots and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately. Serves 6.

Posted By: Julia

Shrimp Stiry Fry with Snow Peas and Coconut Curry Sauce

I have been on a serious Asian food kick lately and this is one of the new recipes I tried. The coconut curry sauce was delicious and creamy and the tender shrimp went great with the crunchy snow peas and red peppers. If you like a lot of sauce I would suggest doubling the sauce recipe. The best part of this meal is it only takes about 30 minutes and doesn't call for any wierd ingredients. I have found red curry paste in every grocery store I shop at in the Asian Isle by the Thai food. We love this with either brown rice or Jasmine Rice.


Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
The Best 30-Minute Recipe

1 recipe Coconut-Curry sauce (below)
1 pound shrimp, peeled and deveined
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 bell pepper, cored, seeded, and sliced (any type will do)
8 ounces snow peas, strings removed
1 cup bean sprouts
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Prepare the sauce and set it aside . Toss shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until just smoking. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.


Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.


Coconut Curry Sauce (double if you like a lot of sauce)
1 cup coconut milk (I used light coconut milk with great results)
1 tablespoon fish sauce
1-2 teaspoons red curry paste (I used 2 teaspoons )
1 teaspoon light brown sugar
1 teaspoon cornstarch

Combine ingredients in medium bowl and use as directed.

Posted by: Sallie