and i love to eat good food.
So, here goes. I am introducing you to the most fabulous recipes I have found lately!
1. California Pizza Kitchen's Bbq Chicken Pizza
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
10 ounces chicken breast - boned and skinned
1 tablespoon olive oil
barbecue sauce, (I love Famous Dave's Sweet and Sassy found at walmart)
1/2 cup barbecue sauce
2 cups Gouda or mozzarella
1/4 small red onion
To make the dough
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stone inside at 500 degrees F.
For the Chicken:
In a large frying pan, saute chicken pieces and 1/2 of onion used in some olive oil until cooked,
coat with BBQ sauce.
Roll out dough on floured surface to size of pizza stone, if you want a thin crust, use 1/2 of the dough. transfer dough to hot pizza stone, coat with Bbbq sauce, cheese and top with your sauted chicken and the rest of your red onion.
Bake at 500 degrees until crust is crispy and cheese is bubbling (8-10 minutes).
1 pint heavy cream
1/2 cup butter
2 Tbs cream cheese
3/4 cup fresh parmesan cheese
1 tsp garlic powder
simmer for 15 minutes
I poured this wonderful sauce over fettuccine, sauted chicken and vegetables.
3. Lettuce Wraps
This is the best teriyaki sauce ever! so I improvised and made lettuce wraps...
1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1-2 TBS Honey
2 TBS cornstarch
1/4 cup cold water
Add everything except for corn starch and 1/4 cup of water and begin heating.
Mix cornstarch and water together in a bowl and dissolve, add to sauce in pan.
Heat until desired thickness.
I stir fried chicken, onion, baby carrots (cut smaller), and water chestnuts. Then added sauce and sprinkled with sesame seeds. Serve on iceberg lettuce with crunchy chow mein noodles on top!
4. Molten Chocolate Cake
I have searched for a good molten chocolate cake recipe and tried and failed many...
this one is great!
1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, (I used semisweet and loved it!)
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting
1. In the top of a double boiler set over simmering water, heat the butter and
chocolate together until the chocolate is almost completely melted. While that's
heating, beat together the eggs, yolks, and sugar
with an electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in
the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins.
(I used my silicone muffin pan...which were heart shaped :) and they worked great)!
Tap out the excess flour, then butter and flour them again.
Divide the batter among the molds.
(At this point you can refrigerate the desserts until you are ready to eat, for
up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450°F. Bake the molds on a tray for 6 to 7 minutes;
the center will still be quite soft and gooey, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds.
Unmold by lifting up one corner of the mold; the cake will fall out onto the plate.
Serve immediately with ice cream or frozen custard!