Thai Chicken Pizza

Thai Chicken Pizza

Just made this for a team building class at work - everyone looked askance at the combination of peanut butter,  fish sauce, chicken and mozzarella cheese on a pizza, but OMG was it good!!  What a PERFECT appetizer for a party!  Here it is:

Thai Chicken Pizza

Ingredients:

16 ounces prepared whole-wheat pizza dough (or pre-made crust like Boboli)
1/3 cup crunchy peanut butter
3 tablespoons water
1 teaspoon reduced-sodium soy sauce

Pre Oven

1 teaspoon fish sauce
2 teaspoons rice vinegar
1/2 tsp. fresh ground ginger
3 cloves garlic, minced
1 teaspoon vegetable oil
1 9 oz  package Perdue Short Cuts, pre-cooked chicken breast

1 leek, sliced thin and washed

1 pkg sliced Shitake mushrooms
1 red bell pepper, diced
1 cup shredded part-skim mozzarella cheese

PREPARATION
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

If using fresh dough, roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.If using a pre-made crust like Boboli, skip this step.

Meanwhile, whisk peanut butter, water, soy sauce, fish sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Saute 1 tsp garlic, bell pepper and leek and saute, stirring, until cooked through, 2 to 4 minutes.  Add chicken and 1 tablespoon of the peanut sauce to the chicken; toss to combine. Set aside.

Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Italian Wedding Soup

This is a very simple soup to make, and very hearty!  The classic doesn't include the carrots and pasta and lemon zest, but I like all three in it - definitely adds a little oomph to the soup.  I have made this several times now in cooking classes - it is VERY easy to make, and REALLY tasty.  One note though - a LITTLE lemon zest goes a long way.  I love it in the soup - adds a little acid to cut the fat from the meatballs, which are cooked in the broth - but too much makes the soup too lemony - just a light tsp is plenty.  No pics unfortunately.... thought I took some but can't find them!  Enjoy the soup!  

Ingredients

Meatballs:

·         1 small onion, grated

·         1/3 cup chopped fresh Italian parsley

·         1 large egg

·         1 teaspoon minced garlic

·         1 teaspoon salt

·         1 slice fresh white bread, crust trimmed, bread torn into small pieces

·         1/2 cup grated Parmesan

·         8 ounces ground beef

·         8 ounces ground pork

·         Freshly ground black pepper

Soup:

·         12 cups low-sodium chicken broth

·         1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

·         2 large eggs

·         1 cup sea shell pasta

·         ¾ cup diced carrot

·         1 tsp lemon zest

·         2 tablespoon freshly grated Parmesan, plus extra for garnish

·         Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Shrimp Etoufee - Pure Cajun Awesomeness!

 - Granted I am posting this on the Wednesday AFTER Fat Tuesday.... perfect timing as always - but this is a great dish anytime!  Take your time with the roux - let it develop a nice warm brown hue - SLOWLY!  The home made shrimp stock is easy, and really adds a bunch of great flavor to the dish!

"Shrimp Stock"

Ingredients:

• 2 lbs. of fresh Gulf shrimp shells and tails(if possible)
• 1/2 cup of chopped onions
• 1/2 cup of chopped celery
• 2 cloves of minced garlic
• 1 whole lemon cut into slices
• 2 bay leaves
• 3 sprigs of fresh thyme
• 2 1/2 cups of water

Instructions:

• Place all ingredients into a pot.
• Bring to a boil and then lower to a simmer for about 45 minutes.
• Strain the liquid out and remove the sprigs and leaves (you want the liquid).
• You've just made your shrimp stock for the etouffee!

 Shrimp Etoufee 

      Ingredients:

• 1 tablespoons of Cajun seasoning
• 2 tablespoons of real butter
• 1/4 cup of chopped onions
• 1/4 cup of chopped celery
• 1/4 cup of chopped bell peppers
• 1/2 can of Ro-Tel Tomatoes
• 3/4 cups of shrimp stock (see above)
• 1 tablespoons of minced garlic
• 1 bundle of thyme
• 1 teaspoons of Worcester sauce
• 1/2 teaspoon of Tabasco ( or more to taste)
• 1/4 cup of chopped green onions
• 1 tablespoons of parsley
• 1 lbs. of fresh Gulf shrimp, peeled
• 1/2 tablespoon of salt
• 1/2 tablespoon of black pepper

Roux 
       The roux is the most important aspect of most Cajun food - it is very simple to make, and very simple to mess up if you are not careful!

• Ingredients: 
  1/4 cup vegetable oil
  1/4 cup all-purpose flour
  
  Directions:
  Heat oil in a heavy saucepan. Gently stir in flour, whisking continuously.  Bring to a low simmer, whisking often - over medium heat.  continue to whisk for about 20 - 30 minutes until a dark mahogany brown - do NOT let it burn!  Color change should be VERY gradual.

Instructions:

• Mix the shrimp with the Cajun seasonings.
• Melt the butter in a pot and add the onions, bell peppers, and celery. Saute for about 10 minutes.
• Slowly add the shrimp stock while continuously whisking.
• Bring the pot to a boil, whisk in roux and then lower to a simmer.
• Add the rest of the ingredients (except for the shrimp) and let it simmer for about 20 minutes.
• Add the shrimp and let it simmer for 10 more minutes.
• Serve over white rice and add some Cajun seasonings if needed.

Rosemary Steak Skewers with Parmesan Sauce

Ingredients:

1 cup grated Parmesan Cheese

½ cup sour cream

1/2 cup mayo

2 tbs half and half

2 tbs lemon juice

2 tsp prepared horseradish

1 ¼ tsp Kosher salt, divided

1 ¼ tsp fresh ground pepper

1 ½ lb NY Strip, cut into ½ inch strips (about 18 strips)

3 tbs Extra Virgin Olive Oil

1 tbs chopped fresh rosemary ( dried works just as well, just crumble it up )

Directions:

1)      In a small bowl, combine cheese, sour cream, cream, lemon juice, horseradish, ¼ tsp salt, ¾ tsp pepper – and whisk thoroughly. Refrigerate sauce.

2)      Thread steak strips onto skewers.  If using bamboo, I highly recommend soaking them for an hour or two ( or until they sink) in water to prevent burning.

3)      Brush both sides with EVO, and sprinkle with rosemary.

4)      Grill for about 3 minutes per side, until medium rare.

5)      Serve with sauce.

Polenta with Goat Cheese and Roasted Winter Vegetables

Lynne made this last night – it was totally awesome!  Great winter meal, and really simple.  We used fresh beets, which while similar to the canned variety in color and texture when roasted, have a MUCH fresher taste! Be sure to crumble extra goat cheese over the top when you serve it.  Thanks to Ladies Home Journal for the recipe.

Ingredients:

2 beets

2 carrots, diced

½ red onion, sliced

½ large fennel bulb, sliced

3 parsnips, diced

1 tbs olive oil

1 tsp kosher salt

½ tsp dried thyme

2 cups chicken broth

1 cup quick cooking polenta

¼ cup goat cheese, plus some for garnish

¼ cup milk

2 tbs unsalted butter

Directions:

1)      Heat oven to 400 degrees F.  Wrap beets in foil and roast for 15 minutes.  Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme.  Add to oven with beets and roast for 20 more minutes until vegetables and beets are tender.

2)      Peel and dice beets.

3)      In a large pot, bring chicken broth and 2 cups water to a boil.  Gradually add polenta, whisking constantly.  Reduce heat, and simmer until thickened – about 2 or 3 minutes.

4)      Remove from heat, stir in goat cheese, milk and butter until smooth.  Top with roasted  vegetables and goat cheese, and serve.  Serves 6.

Thai Spring Rolls

·         THAI SPRING ROLLS

·         1 small shallot, minced

·         3 cloves garlic, minced

·         1 thumb-size piece galangal OR ginger, grated

·         2 green onions, sliced into matchstick pieces

·         1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)

·         1/2 cup shredded or finely chopped cabbage

·         4-6 shiitake mushrooms, cut into matchstick pieces

·         1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)

·         approx. 2 cups bean sprouts

·         1/2 cup fresh coriander, roughly chopped

·         1/2 cup fresh basil, roughly chopped

·         2 Tbsp. oil, plus more for deep-frying

·         1 pkg. spring roll wrappers (thawed if frozen)

·         STIR-FRY SAUCE:

·         2 Tbsp. regular soy sauce

·         2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)

·         2 Tbsp. lime juice

·         1/4 tsp. sugar

·         TO SERVE:

·         Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1.       Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

2.       Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.

3.       Remove from heat and add bean sprouts, tossing to mix in.

4.       Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.

5.       To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

6.       Now sprinkle some of the fresh coriander and basil over the filling.

7.       Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.

8.       To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

9.       Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown S. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

10.    Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJO

Chicken Satay with Peanut Sauce

I made this for one of my Wine Appreciation classes - it was very easy, and REALLY good!  Very authentic taste.  I got the recipe on line, and really tweaked it very little.  The recipe for the spring rolls will be in a different post

Ingredients:

·         8-12 skinless chicken thighs, cut into thin strips

·         1 package wooden skewers

·         SATAY MARINADE:

·         1/4 cup minced lemongrass , fresh or frozen ( I used lemongrass in a jar)

·         2 shallots 

·         3 cloves garlic

·         1-2 fresh red chilies, sliced

·         1 thumb-size piece ginger, minced

·         1/2 tsp. dried turmeric

·         2 Tbsp. ground coriander

·         2 tsp. cumin

·         3 Tbsp. dark soy sauce (available at Asian food stores)

·         4 Tbsp. fish sauce

·         5-6 Tbsp. brown sugar ( to taste)

·         2 Tbsp. vegetable oil

Preparation:: .

1.        If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). 

2.        Cut chicken into thin strips and place in a bowl.

3.        Place all marinade ingredients in a food processor  - pulse until emulsified.

4.        Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

5.        Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

6.        When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

7.        Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

Peanut Dipping Sauce:

Ingredients:         

·         1 cup fresh-tasting dry roasted peanuts, unsalted

·         1/3 cup water

·         3 cloves garlic, minced

·         1/2 tsp. dark soy sauce

·         2 tsp. sesame oil

·         1 to 2 Tbsp. brown sugar, to taste

·         2  Tbsp. fish sauce 

·          2 Tbsp. lime juice

·         1/2 tsp. cayenne pepper

·         1/3 cup coconut milk

Preparation:

1.        Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

2.        Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

3.        Serve warm or at room temperature with Chicken Satay

4.        Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).