Ingredients
Crust:
1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano
Toppings:
1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced
Directions
Preheat oven to 500 degrees F.
On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.
In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.
Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.
To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.
From: foodnetwork.com
Ingredients
* Salt
* 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
* 2 slices rye bread
* 3 tablespoons butter plus some for buttering toast
* A handful fresh parsley leaves
* 1 teaspoon paprika
* 3 tablespoons all-purpose flour
* 2 cups milk
* 1/4 cup spicy brown deli mustard (recommended: Gulden's)
* 1 cup shredded Swiss cheese
* 1 cup shredded Gruyere
* 1 cup shredded yellow Cheddar
* 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
* 1 pound sauerkraut, rinsed and well drained
Directions
Bring a large pot of water to a boil for the pasta. Salt water and
cook pasta to al dente.
While pasta cooks, toast rye bread in toaster then butter hot bread.
Coarsely chop bread and place in food processor. Add parsley and
paprika to bread and process into bread crumbs, reserve.
Heat a sauce pot over medium heat. Add butter to pot and melt, whisk
in flour 1 minute then milk. Season the sauce with salt and pepper,
thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the
combined cheeses into the sauce.
Preheat broiler.
Drain pasta and return to hot pot. Toss hot pasta with chopped meat
and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac
n cheese to casserole and top with bread crumbs and remaining cheese.
Brown under broiler 3 to 4 minutes, serve.
From: foodnetwork.com
Ingredients
* 2 pounds ground sirloin
* 1 medium onion, peeled and cut in 1/2
* 2 tablespoons Worcestershire sauce, eyeball it
* 2 chipotles in adobo and 2 tablespoons of adobo sauce
* 2 tablespoons grill seasoning, a couple of palm fulls,
(recommended: Montreal Steak Seasoning by McCormick)
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 3 cloves garlic, finely chopped
* 3 tablespoons brown sugar
* 1/4 cup vinegar
* 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
* Salt and pepper
* 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp
Cheddar, (recommended: Cabot), optional
* 12 small round rolls, split
* (Many markets sell mini Keiser rolls or use dinner rolls in any
flavor you like)
Directions
Preheat grill pan to high.
Place the meat in a bowl. Cut the onion in half. Grate half the onion
into the meat using the small grate on a box grater. Chop and reserve
the other half onion. Add Worcestershire, chipotles and sauce and
grill seasoning to burgers. Drizzle a little extra-virgin olive oil
over the bowl and mix meat. Score the meat into 4 sections. Make 3
mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound
of meat.
Heat a small sauce pot over medium heat. Add extra-virgin olive oil
and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar,
cook 2 minutes more and stir in tomatoes. Season sauce with salt and
pepper and allow it to reduce 5 to 6 minutes more.
Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
Place burgers on buns and top with raw chopped onions and warm fire
roasted ketchup and serve.
From: foodnetwork.com
Ingredients
* 16 pieces bocconcini, bite sized mozzarella balls
* 1 pint multi colored, yellow or red heirloom cherry tomatoes
* 4 scallions, whites and greens, thinly sliced on an angle
* 1/2 cup coarsely chopped parsley leaves
* 1/2 cup thinly sliced basil, 10 to 12 leaves
* 2 tablespoons red wine vinegar, eyeball it
* 1/4 cup extra-virgin olive oil, eyeball it
* Salt and pepper
Directions
Halve the mozzarella and tomatoes and combine in bowl with scallions
and herbs. Dress salad with vinegar, olive oil and season with salt
and pepper, to taste.
From: foodnetwork.com
Ingredients
1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried
Directions
Preheat oven to 425 degrees F.
Stretch dough out and form a thin round. Use a little flour or
cornmeal on your hands if dough sticks. Mix the garlic, parsley,
ricotta, herb cheese and lemon zest. Spread the soft cheese mixture
across the pizza dough to the edges then top with an even layer of
provolone. Scatter thyme over the cheese mixture. Bake until crisp and
bubbly-brown on top, 18 to 20 minutes.
From: foodnetwork.com
Ingredients
Black Bean Filling:
* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 1 jalapeno, seeded and chopped
* 2 cloves garlic, chopped
* 1 medium onion, chopped
* 2 cans black beans, drained
* 2 tablespoons chopped cilantro, a palm full
* 1 teaspoon ground cumin, eyeball it in your palm
* 1 teaspoon cayenne pepper sauce
* Coarse salt
Chicken and Chorizo Filling:
* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 3/4 pound boneless chicken breast tenders, diced
* 1 teaspoon dark chili powder
* Coarse salt, to your taste
* 2 cloves garlic, chopped
* 1 red bell pepper, seeded and chopped
* 1/2 pound chorizo, casing removed and diced
* 12 burrito size flour tortillas
Toppings:
* 2 cups roasted salsa, see below
* 1 1/2 cups grated Pepper Jack cheese
* 1 1/2 cups white smoked cheddar, shredded, preferred brand Cabot
* 4 to 6 scallions, chopped
* 1 heart romaine lettuce, chopped
* Green Onion Sour Cream, recipe follows
Roasted Salsa:
* 4 plum tomatoes
* 1 jalapeno pepper
* 1 small onion, peeled and cut across into 3 thick slices
* 3 or 4 sprigs fresh mint leaves
* Handful cilantro leaves
* Coarse salt
Directions
Heat 2 nonstick skillets over medium high heat. In the first, add 2
tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2
or 3 minutes, add beans and seasonings and cayenne pepper sauce.
Reduce heat to low and simmer. In the second skillet, add oil and
chicken. Season chicken with chili powder and salt and lightly brown
the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and
saute 5 to 6 minutes, then reduce heat to low.
For salsa, heat a skillet over high heat. Add whole tomatoes and a
seeded jalapeno, skin side down, and the thick slices of onion. Allow
the tomatoes, pepper and onion to char on all sides. Add blackened
tomatoes, pepper and onions to a food processor. Pulse grind the salsa
with mint and cilantro leaves. Season salsa with coarse salt.
Char and soften tortillas by holding them over hot burner 15 seconds
on each side. If you do not have gas burners, heat your dry skillet
you used for salsa and cook tortillas 1 at a time in the pan 15
seconds on each side.
Pile tortillas near stove and line up your toppings. Serve fillings
out of the pans you cooked them in.
Green Onion Sour Cream:
* 2 cups sour cream
* 1 lime, juiced and zested
* 3 scallions, sliced
* 2 tablespoons cilantro leaves, a handful, optional - parsley can
be substituted
Combine all ingredients in a food processor and process until the sour
cream is pale green and scallions are finely chopped. Serve with
burritos.
Yield: 2 1/2 cups
From: foodnetwork.com
