Pages

Friday, August 22, 2014

Chicken Alfredo Pizza

Recently a new pizza place opened here in town, which thrilled me because the chain pizza place we have here always seems to be greasy.  The new pizza place has an amazing chicken alfredo pizza.  It was so good that the first week they opened we might have gone for lunch twice and the breadsticks... well there are no words to describe the awesomness there.

I have been looking for a while to find a recipe that I thought might be similar to the one they use, and this one is pretty darn close.  The Pizza Pan here in town puts spinach and black olives on their's and I always take those off so since this recipe didn't have those it made it even easier.  Everyone in the family really enjoyed it even my pickiest eater!

1 lb pizza dough, store-bought or homemade
1 1/2 cups cooked or grilled, shredded chicken
2 Tbsp butter
1/4 tsp garlic powder
1/8 tsp onion powder
1 Tbsp flour, plus more for dusting
1/2 cup + 2 Tbsp heavy cream
1/2 cup + 2 Tbsp whole milk
2 oz finely shredded Parmesan cheese (1/2 cup)
Salt and freshly ground black or white pepper, to taste
cornmeal, for dusting
4 oz shredded Mozzarella cheese (1 cup)
6 slices bacon, cooked and chopped
1 Tbsp extra virgin olive oil
1 1/2 Tbsp chopped green onions
 
Preheat oven to 425 degrees.
Place a pizza stone in center of oven to heat while preparing toppings for pizza (for at least 30 minutes).  (This step is very important)
Melt butter along with garlic powder and onion powder in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
While whisking vigorously, slowly pour in cream and milk.
Bring mixture just to a gentle bubble stirring constantly.
Allow mixture to gently boil for 20 seconds, stirring constantly.
Remove from heat, add in Parmesan cheese, season with salt and pepper to taste then return to warm heat and stir occasionally until ready to use.
 On a floured work surface, flatten, stretch and shape pizza dough into a 13 to 14-inch round, while creating a thicker outer crust.
Sprinkle a wooden pizza peel with flour and cornmeal and transfer shaped dough to pizza peel, reshaping dough as need.
Remove pizza stone from oven, sprinkle lightly with cornmeal then carefully slide shaped pizza dough from pizza peel onto hot pizza stone.
Pour half of the Alfredo sauce over dough round, then use the back of a spoon to spread into an even layer coming within about 1-inch of the edge.
Sprinkle shredded chicken over sauce layer, then pour remaining sauce evenly over chicken.
Sprinkle top evenly with Mozzarella cheese then sprinkle with chopped bacon.
Brush outer crust with olive oil and season crust lightly with a pinch of garlic powder and salt.
Bake in preheated oven 14 - 16 minutes until crust is nicely golden.
Remove from oven, garnish top evenly with green onions, cut into slices and serve warm.

chicken alfredo pizza2
 

Wednesday, August 20, 2014

30-Minute Cheesy Chicken Pierogi Bake

Me- "Babe what should I say about the pierogi's?"
Phillip- "They are awesome there is nothing else to say about them."

Phillip and I really enjoyed these, the kids however weren't too fond of them.  I would make these again they are pretty and would be great for a date night dinner!

4 slices bacon, chopped
2 Tbsp unsalted butter
¼ cup all purpose flour
1 cup chicken broth
1 cup half & half (I used milk)
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
pinch ground cayenne pepper (I didn't use)
½ tsp fresh ground black pepper
8-oz shredded Italian cheese blend
5-oz shredded Parmesan cheese, divided
8-oz pre-cooked chicken, diced (I didn't add chicken because I was going for a meatless meal)
2 cup frozen peas
16-oz box frozen cheese pierogies
1 Tbsp chopped fresh parsley
 
Preheat oven to 400°F.
In a medium sauce pan over medium high heat, cook bacon until crisp.
Drain bacon and remove and place on a paper towel to drain.
Leave bacon drippings in the pan.
Meanwhile evenly lay pierogies in a baking dish.
Add butter and flour to the bacon grease.
Whisk to combine.
Cook for about 3 minutes to cook out the flour-y taste.
Add chicken broth, half & half, garlic, onion, Italian seasoning, cayenne, and pepper.
Whisk until combined.
Add Italian cheese and about half of Parmesan cheese.
Stir to combine.
Add frozen peas and chicken.
Stir to combine.
Bring to a bubble, about 3 minutes.
Pour chicken and cheese mixture over pierogies.
Sprinkle remaining parmesan cheese over top.
Bake for 15 minutes until top is bubbly and golden brown.
Remove from oven sprinkle with bacon and parsley.
Serve and enjoy!
 

Tuesday, August 19, 2014

Chicken Parmesan Meatloaf

I tried something new tonight... yep that's what this blog is all about so I decided to push myself and do something I have never done before.  I used ground chicken!  For some reason the thought of ground chicken really bothered me.  I guess it is no different than ground beef but still it just seemed odd.  So since I didn't have any ground chicken I cut the fat off my chicken breasts and zapped it in the food processor.

This dish turned out pretty good, hubby and my neighbor really liked it, I liked it too but it wasn't one of my favorite dishes ever.  I would make this again, though it will probably be a while!

1 pound ground chicken
1 egg, lightly beaten
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
2-3 cloves garlic, minced
1/2 cup parmesan cheese
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
In a large bowl combine the ground chicken, egg, breadcrumbs, Italian seasoning, garlic, and parmesan cheese.
Mix the mixture with your hands.
Place into a greased loaf pan and form the chicken mixture into a loaf shape.
Top the meatloaf with the marinara sauce.
Bake for 50-55 minutes or until chicken is cooked.
When done remove and add the mozzarella cheese on top.
Return the meatloaf to the oven until the cheese is melted.
Remove from the oven and let the meatloaf rest for 5-10 minutes before serving.



http://whatscookinglove.com/2012/09/chicken-parmesan-meatloaf/

Turtle Rice Krispie Treats

These were really good in fact they were so good that I sent them with hubby to work this morning so I wouldn't eat them all.  He said that they disappeared in minutes and that everyone seemed to like them.  Honestly though who can resist caramel, chocolate, and a rice krispie?  Not me! 

The only thing I did differently was that I did mine on the stove and used my double boiler for the caramel and chocolate.  I don't have a microwave, I feel they take up to much space so when ours went out I never got a new one and it has been 5 years! 
 
3 tablespoons butter
1 – 10 ounce package marshmallows
6 cups crisp rice cereal
1 – 11 ounce package caramel bits
2 tablespoons milk
½ cup pecans, chopped
2 ounces semi-sweet chocolate
I also added in a tsp of vanilla when making the rice krispies...

Microwave butter in a large microwaveable bowl on high for 45 seconds or until melted.
Add marshmallows and toss to coat.
Microwave for 45 seconds and stir.
Microwave for another 45 seconds or until marshmallows are completely melted and stir until well combined.
Add the cereal and mix well.
Press mixture into a foil-lined 13″ x 9″ pan sprayed with cooking spray.
Tip: Spray the back of a spoon or spatula with cooking spray to help press the cereal without sticking.
Microwave the caramels and milk in a medium microwaveable bowl for 2 to 2½ minutes or until caramels are completely melted, stirring after each minute.
Pour caramel over cereal and spread evenly.
Sprinkle with chopped pecans and press lightly into the caramel to secure.
Microwave the chocolate in a small microwaveable bowl for 1 minute or until completely melted, stirring every 30 seconds.
Drizzle chocolate over the nuts and caramel.
Allow treats to cool and set before cutting to serve.
 
Tip: To quickly cool the treats, place them in the refrigerator or freezer for 10-20 minutes before cutting.
 
Classic rice krispie treats with a delicious turtle topping of creamy caramel, crunchy pecans, and a decadent chocolate drizzle! | Love Grows Wild for TheRecipeCritic.com
 
 
 

Monday, August 18, 2014

Baked Spaghetti Recipe

My hubby and neighbor both really enjoyed this.  It was pretty good even for a self declared non spaghetti fan!  I will say though that the meatballs were the hit of the dish for me.  You can find my meatball recipe here: http://raeganmirickfoodblog.blogspot.com/2013/01/meatball-nirvana.html .
 
6 cups cooked thin spaghetti noodles
Alfredo sauce
1 cup shredded mozzarella cheese
Italian Meatballs (small bag I use homemade!!!)
Marinara Sauce (I used a 25 oz jar)
Optional: grated Parmesan and oregano for garnish
 
Preheat oven to 350 degrees and grease mini loaf pan.
Mix cooked spaghetti with Alfredo sauce.
Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
Sprinkle the tops with about 2 tablespoons shredded mozzarella cheese.
Bake for about 25 minutes at 350 degrees.
While the spaghetti is baking, heat Italian meatballs and marinara sauce.
Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
Optional: Sprinkle with freshly grated Parmesan and oregano.
 
 
Alfredo Sauce
1 Cup milk ( I use 2%, the lighter the milk the thinner your sauce will be.)
1 1/2 Tbs butter
1 1/2 Tbs flour
3 Tbs parmesan cheese
2 cloves of garlic minced (I use 3)
1 dash of pepper ( to your taste)

On medium heat melt butter in a sauce pan
Gradually whisk in flour. This will create a yellow paste.
Gradually add the milk, whisking until there are no lumps left. Continue to whisk until hot, usually 3-5 min. ( the longer you cook the sauce before you add the cheese the thicker your sauce will be.)
Add the cheese slowly, once again whisking until thoroughly mixed.
Add the garlic and pepper.
Cook for 2-3 min until cheese is melted.
Remove from heat.


Hubby took the picture... he could have done better!

http://thehungryhomemakerblog.wordpress.com/2014/02/20/10-minute-alfredo-sauce/

Sunday, August 17, 2014

Menu for 8-18 to 8-24

Monday
B- Pancake Poppers
L- Sandwich and Mandarin Oranges
D- Baked Spaghetti (NR), Better Than Olive Garden Breadsticks, and Spinach Strawberry Salad

Tuesday
B- Cereal
L- Cheese Quesadillas
D- Chicken Parmesan Meatloaf (NR), Green Bean Bundles, Herb Potato Salad and Garlic Parmesan Pull Apart Bread

Wednesday
B- Cinnamon Rolls (Requested by hubby's work)
L- Corn Dogs and Pretzels
D- Cheesy Chicken Pierogi Bake, Broccoli Salad, and Rice Pilaf

Thursday
B- Mini Egg Omelets (NR)
L- Pizza Biscuits
D- Meet the Teacher Night... not too sure what we are going to do!  (My mom treated us to dinner)

Friday
B- Fancy Ham and Egg Biscuits (NR)
L- Sandwiches
D- Garlic Ranch Chicken Pizza (NR)

Saturday
B- Cinnamon Bread
L- Leftovers
D- Tomato Basil Soup and Cheddar Bombs

Sunday
B- Monkey Bread Muffins
L- Roast, Potatoes and Carrots
D- Leftovers