White Pizza

Tim bought me a dough docker after I showed him the guy at Costco using it to poke holes in the pizza dough.  I was supper excited to try it out because trying to poke dough bubbles in a hot oven with a fork is just asking for burnt knuckles. The dough docker prevents the bubbles from even forming.

Ingredients 

1 rotisserie chicken-skinned and chopped  

16 oz jar of artichoke hearts-drained 

1 12 oz can of chopped olives 

4 tbs butter 

1 small onion chopped 

1 tbs minced garlic 

1/4 cup all purpose flour

1 cup chicken broth 

1/2 cup of dry sherry 

1/2 cup heavy cream

2 cups shredded Parmesan

coarse ground black pepper to taste 

1 store bought or home made pizza crust

The sauce in this recipe should look familiar. I used it for the Chicken and Broccoli recipe.

In a sauce pan, melt butter and onions.  Let onions begin to brown and add garlic.  Let cook until onions are caramelized.  Add the all purpose flour and cook for about 1 minute.  Whisk in the chicken broth, dry sherry and heavy cream.  Add 1 cup of the Parmesan cheese and black pepper.  

Preheat oven to 400 degrees.  

Roll out dough and either use a dough docker to add the vent holes or a butter knife.  Top with white sauce, artichoke hearts, chopped chicken, olives and the 1 cup remaining Parmesan cheese.  Bake for 15 to 20 minutes until dough is golden brown.  Let stand 5 minutes before serving.  

Tim made dinner...

Tonight I got stuck in traffic on the way home and was about 20 minutes late, so Tim made dinner this evening.  I can not post a recipe because I am not sure what he did, but it tasted really good.
It was Pork Tenderloin with an Orange/Ginger glaze and a carrot salad.  I might be late a little more often if he keeps this up.
 

Chicken and Broccoli

Earlier this week I bought a seven pack of chicken breasts.  The Dijon and Dill Chicken used four of the breasts.  I used the remaining breasts for this recipe but you could use four breasts instead of three.
One thing I will be purchasing soon is a sauté pan that goes from stove top to oven.

Ingredients
3 or 4 chicken breasts

1 small onion chopped finally
1/4 cup all purpose flour
4 tbs butter
1/2 cup heavy cream
1/2 cup dry sherry
1 cup chicken broth
12 oz chopped broccoli
salt and pepper
3/4 cup shredded Parmesan cheese


Pat chicken dry and salt and pepper both sides.  Melt 1 tbs butter in sauté pan and cook chicken for about 3 minutes on both sides to brown.  Remove chicken and set aside.  Melt remaining butter in pan and caramelize the onions.  Add flour to the pan, and cook about 1 minute.  Whisk in chicken broth, sherry, and heavy cream.  Return chicken to the pan and cover over medium low heat for about 15 minutes or until internal temperature of chicken is 160 degrees.

Once chicken is completely cooked, place in a baking dish. Combine the broccoli and 1/2 cup Parmesan into the sauté pan.  Pour entire contents of sauté pan over the chicken and then top with remaining 1/4 cup Parmesan.  Broil until Parmesan has slightly toasted.

Serve with Orzo or Rice.
 

Dijon and Dill Chicken (Double D Chicken)

I am experimenting more with fresh herbs and making my gardening plans for next year and the edible plants I want to grow.  Yes,  I am well aware that it's early to be planning for next year. This is supposed to be a less-than-30-minute meal to make...it took a lot longer because the chicken breasts were huge!   

Ingredients
1/2 cup all purpose flour
4 chicken breasts
salt and pepper to taste
2 tbs olive oil
1 minced shallot
3/4 cup chicken broth
1/2 cup dry white wine (I used Sutter Homes Chardonnay)
3 tbs unsalted butter
2 tbs chopped fresh dill
1 tbs Country dijon mustard


Salt and pepper both sides of the chicken.  Spread flour in a shallow dish and dredge chicken in the flour.

Heat 1 tbs olive oil in sauté pan and cook chicken until golden brown and 160 degrees.  Depending on the size of the chicken breast, it can be 5 to 10 minutes each side.  Remove chicken from pan and tent loosely with aluminum foil.

Heat remaining 1 tbs olive oil and add shallots and cook until shallots become soft.  Stir in chicken broth and wine.  Simmer for about 8 minutes until it begins to thicken.  Remove from heat and stir in mustard, dill and butter.  Serve sauce over chicken.

Lettuce wraps (Chicken/Pork/Beef/Turkey)

When going to our local Thai restaurant, we like to order the lettuce wraps as an appetizer.  I decided to make them for dinner instead.  Tim likes to eat them in a tortilla instead of lettuce leaves because they are less messy.

Ingredients
1 lb ground meat (your choice)
1 can diced water chestnuts or 1 medium diced jicimia
3 tbs housin sauce
1 tsp soy sauce
1 tsp minced ginger or 1 tbs diced ginger
1 diced jalapeño (optional)
1 tbs garlic chili sauce (optional)
1/2 cup chopped cilantro (optional)

Wash and separate lettuce leaves.

In a large saute pan brown meat.  Once meat is browned add everything else (except the lettuce) and let combine for 5 minutes.  Serve with Lettuce.

Lamb Masala

Since we are only two people, we had a lot of leftover Lamb from the roast.  I used the leftovers to make Lamb Masala.  This can also be made with stew pieces of lamb or beef.


Ingredients
1 lb cubed stew lamb
1 tbs oil
5 medium onions chopped
1 tbs cumin seeds
1 tbs minced garlic
1 tbs minced ginger
3 diced jalapeños/serranos (optional)
1 tsp red chilli pepper
1/2 tsp turmeric
salt to taste
1 14 oz can chopped tomatoes
1 6 oz can tomato paste
2 cups water
1 tbs garam masala
1 bunch cilantro chopped (optional)

In a large pot, heat oil with cumin.  When cumin begins to crackle add onions.  Cook onions until caramelized.  Add Garlic, ginger and jalapeños, tomato paste and chopped tomatoes.  Cook on medium until combined.  Add chili pepper, tumeric, salt and meat and water.  If using fresh uncooked meat boil for 20 minutes until meat is done.  If using leftovers from the roast, boil until meat is heated through.  Add garam masala and cilantro.
Serve with Naan and/or white rice.

Boneless Leg of Lamb Roast

I start a new job this week, so I am going to have less time to cook during the week.  I wanted to make a roast that I can use in a couple of different recipes.  I made a boneless leg of lamb which will make at least 2 dinners and leftovers for lunch.  Dinner 1 was just the lamb and some vegetables.  Dinner 2 will be lamb masala with some pita or naan.  

Ingredients
5 lb boneless leg of lamb
Kosher Salt to taste
Fresh black pepper
4 tbs butter softened
2 tbs minced garlic


Preheat oven to 425 degrees
Combine butter, garlic, salt and pepper.  Massage lamb with the mixture.  Roast for 20 minutes and then reduce heat to 375 and roast for an additional 40 to 60 minutes until internal temperature registers 145 degrees.  Let rest 5 minutes before slicing.