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White Chicken Pizza!

20161028_1556201600x1200The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses.  This one has Monterey jack and Parmesan.20161028_1625291600x1200I have mozzarella string cheese rolled up inside the edge.  It was brushed with more of the garlic butter and sprinkled with kosher salt.  Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge.20161028_1643271600x1200The crust isn’t a thin one, it’s more like bread than a limp cracker.  The recipe called for 3-1/2 cups of flour and would easily make enough for two.  That thick, chewy, mozzarella infused crust eats like one of those soft pretzels.20161028_1651181600x1200Mmm… pizza!  The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient.20161028_1707091600x1200Caution!  Leftover zone!  I put this straight into the freezer and will bag the individual slices when they are frozen solid.  Remember to separate them on the tray so they are easy to remove.

Got Soup?

20161004_115025One of the nicest things about smoked chicken leftovers is that you can use it in some absolutely killer soups.  This one is easy:  Take a box of rice mix – this one uses Zatarain’s Long Grain and Wild Mix, add twice the water as the directions say and bring to a boil.  Lower the heat to a simmer and cover until the rice is done, stir in some chopped broccoli and continue to simmer until the veggie is tender, add a handful of diced chicken breast, stir in a generous handful of shredded cheddar, a splash of half & half, keep stirring until the cheese is fully melted.  It’s good served right away, even better if you let it rest awhile, the rice will continue to plump – reheat just before serving, careful to keep the cheese from burning on the bottom.

Chicken with Lemon and Green Olives

20160702_170908(1600x1200)I made this one using this  Bon Appétit recipe, using my last jar of preserved lemons instead of fresh.  It makes a good change  of pace from the usual chicken dishes and it sure smells good while it’s simmering.  Not the best presentation in the photo I took, should have taken one of Mrs J’s plate with the leg and thigh instead of the big lumps of breast meat.  She won’t eat the white meat when the dark is available so I default to the breast portion.

Dinner Menu: Chicken Primavera and Fruity Carrot Cake

Carrot Cake1

I love a quick and easy meal that looks and tastes like it took much longer. This menu sure qualifies. Lots of fresh vegetables and if you want to really amp up the flavor, use a flavored linguine, either from a local source (farmer’s markets usually have them) or the gourmet section of the market. A lemon pepper pasta is really good with this. For the vegetables, I’d go with whatever you favor and is fresh, think of the list below as a suggestion. Maybe add mushrooms, artichoke hearts, fresh spring peas.

The carrot cake is not what you’d expect, it is a fruity, light confection with a definite spring touch.  A favorite when I’m taking birthday cake requests.

Meanwhile, on the board tonight:

  1. Chicken Primavera
  2. Carrot Cake

Chicken Primavera

  • 3 boneless chicken breasts, cubed in large pieces
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 to 2 tbsp olive oil
  • 8 oz sliced carrots
  • 8 oz broccoli crowns
  • 1 small yellow summer squash, sliced
  • 2 tsp basil, crushed or ¼ cup fresh basil leaves
  • 1 tsp crushed garlic
  • 2 Roma tomatoes, quartered
  • ¾ cup chicken broth or equivalent
  • ¼ cup white wine
  • 2 oz grated parmesan
  • 9 oz fresh linguine

skillet, large saucepan

Sprinkle salt & pepper over chicken pieces. Heat oil in skillet, add chicken and saute for 5 minutes over medium-high heat, until golden on all sides. Add carrots, broccoli and squash, and stir for 2 minutes. Add basil, garlic, tomatoes. Stir additional 2 minutes. Remove mixture to bowl. Add chicken broth and wine to skillet, deglaze drippings, bring to a boil, reduce heat, add chicken mixture, toss and cover. Reduce heat to low and let simmer while pasta cooks. Bring water to boil in saucepan and cook pasta according to package directions. Drain very well and toss with chicken mixture. Sprinkle with parmesan and serve.

Carrot Cake

  • 1 cup grated carrots
  • 1 cup unbleached flour
  • 2/3 cup white sugar
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 8 ounce can crushed pineapple
  • 1/4 cup chopped pecans

Frosting:

  • 1 cup confectioners’ sugar*
  • 8 oz cream cheese
  • 3 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped pecans

2 bowls, 8×8 baking dish, well greased

Preheat oven to 350°

In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in egg, oil, vanilla, pineapple and pecans. Spoon batter into prepared pan.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Frosting: In a medium bowl, combine all ingredients, except nuts. Beat until smooth. Spread on cooled cake and garnish with pecans.

* I use half of the sugar because I don’t like it quite that sweet.

Shopping List:

  • 3 boneless chicken breasts
  • 8 oz sliced carrots
  • 8 oz broccoli crowns
  • 1 small yellow summer squash, sliced
  • 2 Roma tomatoes, quartered
  • ¾ cup chicken broth or equivalent
  • ¼ cup white wine
  • 2 oz grated parmesan
  • 9 oz fresh linguine
  • 1 cup grated carrots
  • 2/3 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 egg
  • 1/2 cup vegetable oil
  • 8 ounce can crushed pineapple
  • 1/4 cup chopped pecans
  • 1 ¼ cup confectioners’ sugar
  • 8 oz cream cheese
  • 1/4 cup chopped pecans

Also: salt, pepper, olive oil, vanilla, butter, cinnamon, baking powder, baking soda, garlic, basil,

Quick Dinner: Vegetable Pasta Toss

And…we’re back. Tonight’s recipe exchange is going to focus on quick and fresh. This is as quick as it gets.

Vegetable Pasta Toss

  • 9 oz pkg linguine
  • 2 tbsp olive oil
  • 1/2 cup diced yellow onion (or 6 green onions, including greens)
  • 1 tsp crushed garlic
  • 8 oz broccoli florets
  • 1 zucchini, cut into 1-inch chunks
  • 1 yellow squash, cut into 1-inch chunks
  • 14 oz can diced tomatoes
  • 1 tsp basil, crushed
  • ½ cup Parmesan cheese, shredded or grated

saucepan, skillet

Cook linguine according to package directions.  While it cooks, heat oil in skillet over medium heat, add onions and saute until translucent. Add  garlic and vegetables, stirring until tender-crisp. Stir in tomatoes, basil and cook until heated through. Drain pasta and add to skillet, tossing well. Top with Parmesan cheese.

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Mmm… Steak

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I Really Like Pizza Pie

DSC_0876 (1600x1060)Mrs J thought pizza would work for her dinner today.  We had all that turkey from yesterday’s project so we went with that for a topping.  White pizza sounded better with turkey than anything else so we went that route. DSC_0871 (1600x1060)I had good luck with the Prairie Gold flour the local Amish store carried so we went that way again, going half and half with white bread flour.  The dough recipe is not too involved: 1 cup PG flour, 1 cup bread flour, 1 cup warm water, 2 Tablespoons of olive oil, 2 teaspoons sugar, 1 teaspoon of salt, and 1 packet of instant yeast (2-1/4 t).  I let the bread machine make the dough while we made a trip to town.DSC_0873 (1600x1060)I like to brush the crust with olive oil but I had a little garlic butter left over so I warmed that, added a little oil, and brushed it on, sprinkling kosher salt after.  I gave it another coat halfway through baking when I opened the oven to spin the pan 180.  To a basic  white sauce I added provolone and Parmesan, folded in blanched broccoli and cubed turkey meat and spread that over the crust, adding thin sliced red onions, more turkey, and a good sprinkle of Parmesan atop everything before sliding it into a 375 oven.

Panera’s Broccoli Cheese Soup

DSC_0785 (1600x1060)I wish I’d gone with the white bowl for this, I really thought there would be more contrast.  This is a copycat recipe, as far as I know, nowhere does it indicate it’s an actual Panera recipe.  I stayed right with the recipe as written except I added an extra handful of shredded Parmesan I had out for the garlic toast.  I can say that it’s a damn good soup, we both gave it two thumbs up.DSC_0788 (1600x1060)I couldn’t resist making a sammich out of the leftovers.

Mojo Roast Chicken with Black Beans and Rice

DSC_0544 (1600x1060)I bought a bottle of sour orange juice so I could more closely replicate the mojo marinade needed for a proper roast pork  Cubano sandwich.  I haven’t done that yet, but a recipe for mojo marinated roast chicken caught my eye.  A mojo sauce is mostly olive oil with garlic, citrus, and oregano.  I used fresh oregano instead of dried in mine.  The lemon and lime juices in the recipe are intended to get to the sour/bitter taste profile of the sour orange juice when sour orange isn’t available and regular orange juice is substituted.  Lacking a rotisserie on my grill I used the beer can roaster gadget with good result.DSC_0541 (1600x1060)A recipe for Cuban style black beans and rice worked well and fit the general theme of the plate.  I have no Idea if broccoli plays much part in the Cuban diet but I like it so I steamed some florets and gave them a squeeze of lemon.  I picked the green pepper and a couple of sweet banana peppers from my container garden to make the bean dish.  The addition of a splash of red wine vinegar to the beans right before serving them really made the dish.  I never would have thought to do that but it works!

Mmm… Pizza!

DSC_9692 (1600x1060)Mrs J called for pizza and because it’s been a while since we had a white pizza, this broccoli/chicken/roasted garlic pie was just perfect.  I rolled some string cheese into the edge of it and made a sauce from Monterey jack and a basic white sauce.  I added two heads of roasted garlic to the sauce and troweled it on then added the par-boiled broccoli and the grilled chicken breast.  Brush some olive oil on the crust and add a good sprinkling of kosher salt.  It spent about 17 minutes in a 350 oven while in the pizza pan but still wasn’t quite there.  I managed to get it out of the pan and onto a peel without mishap for transfer to the pizza stone that pretty much lives on the bottom rack on my oven.  I kicked the dial up to 500 and kept an eye on it, giving it an additional 5-7 minutes.DSC_9696 (1600x1060)A cheese crust seems like overkill, given the cheesy nature of the sauce but I find myself eating the crusts apart from the rest of the pizza, saving them for the last.  They eat like a big soft pretzel – a cheese stuffed pretzel.DSC_9700 (1600x1060)I placed the uneaten slices back into the pan for flash freezing in the big box.  When they’re frozen solid I’ll vacuum seal the slices, they make great lunches for Mrs J to haul with her to the shelter on her volunteer days.