Thai Chicken Pizza

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One of my favorite ways to use leftover meat is to make a homemade pizza! The possibilities are really endless - Ground beef? Make a taco pizza! Leftover ham? Ham and pineapple (my favorite!)! So when I needed to use some leftover chicken I had, I immediately thought about a thai chicken pizza! Back in KC, we used to eat at this pizza place called Minsky's. Besides your normal toppings, they were known for their unique pizzas - they had a philly cheesteak pizza that was amazing. But Joel really liked their spicy thai pizza, and so I wanted to surprise him with something as close to that as I could get. And it turned out great - not too spicy, but lots of fun thai flavor! 

Thai Chicken Pizza (slightly adapted from Closet Cooking)
1 pizza crust (may I suggest this or this one?)1/2 cup sweet chili sauce1 cup cooked chicken, chopped1/2 red bell pepper, chopped1 carrot, julienned1 handful bean sprouts2 green onions, chopped1 cup mozzarella cheese, shredded1 handful roasted peanuts, chopped1 handful basil, chopped1 handful cilantro, chopped
Roll the dough into a 12" circle.Spread the sweet chili sauce over it.Sprinkle the rest of the ingredients on top.Bake for 5-10 minutes, until the cheese is melted and golden.Cut into slices and enjoy! 

SW Sweet Potato Bacon Hash

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Firstly, before I say anything else, I want to apologize for these atrocious pictures! I rely heavily on natural lighting for my photography, and it seems that as soon as the sun sets and I have to take pictures in my dimly lit ceiling fanned kitchen, all my photography knowledge just disappears. So, sorry.
Ok, so it is probably very public knowledge by now that my husband is a hater of winter squash. Does not like it. Especially when it is covered with butter, brown sugar and cinnamon. And let's not even mention marshmallows, ok? I just cannot understand this, and so I have been desperate to try and find some way that he will eat them. Masking them with spicy southwestern flavors seemed like it would be a good try, especially with bacon in there, too!! And you know what, he said that maybe sweet potatoes were not so bad after all, in small quantities. Coming from him, that is a glowing review. And I loved this, by the way! :) 

Southwestern Sweet Potato Bacon Hash (Apple A Day) 
1 tsp salt1 tsp pepper1 tsp chili powder1 tsp ground cumin1/2 tsp dried chipotle chili flakes2 medium sweet potatoes, peeled and cut into 1/2" cubes2 TBSP olive oil1/2 lb of bacon1 large onion, diced15 ounces black beans4 eggs2 green onions, chopped
Preheat oven to 400F.In a small bowl, mix together the salt, pepper, chili powder, cumin, and chipotle flakes. Set aside.In a large bowl, toss together the sweet potatoes with the olive oil and half of the seasoning mixture.Spread on a rimmed baking sheet and bake for 10 minutes, until just beginning to soften.Remove the sweet potatoes from the oven, set aside, and leave the oven on.In a large oven proof skillet over medium heat, cook the bacon until crispy.Remove the bacon, crumble, and set aside, reserving the bacon grease in the skillet.Add the onion to the pan and sauté for about 5 minutes.Add in the sweet potatoes and remaining spice mixture and sauté 3 minutes.Add the black beans and 3/4 of the bacon crumbles and cook until just warmed through.Make 4 wells into the hash and crack and egg into each one.Place the skillet into the oven and cook until the egg whites are cooked but the yolks are still a little runny (about 5-7 minutes).Remove the skillet from the oven and garnish with the remaining bacon and green onions. Serve immediately and Enjoy!

Chocolate Chip Cookies - Alton Brown's #10

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Everyone has their favorite recipe for Chocolate Chip Cookies. Me, I have recipes I like for certain reasons. Yes, I have a couple that I go-to most often, but I can't say that I have the *one*.  My friend Julie says her chocolate chip cookie recipe is the best.   Now, I have not seen the recipe or tried a cookie (let me give the caveat right now that Julie is an excellent cookie baker. Every cookie I have had of hers, is excellent), but I know if it is cakey, I won't think it is the best. I like a chewy, chocolate chip cookie. I like it soft, not crunchy when I bite into it.  
Most often, I go back and forth between this cookie, Alton Brown's #10 and Alton Brown's The Chewy.  While the cookies are similar, they are a little different too. In the directions for this cookie, there is no chilling time. I always add chilling time.  Then again, I usually chill the cookie dough before baking regardless.  I have friends who chill the dough 48-72 hours before baking, after making these cookies from Jacques Torres that was published in the New York Times. I have made them, and they were very good, but when I get a craving for chocolate chip cookies, I don't want to wait 2 or 3 days. 
Back to the cookies at hand. These are rich, chewy, chocolatey. Alton Brown's #10 uses ingredients everyone has in their pantry. This recipe is from his  book I'm Just Here for More Food: Food x Mixing + Heat = Baking. This recipe uses the muffin method, so you combine the dry, add them to the mixed wet, then stir in your add-ins. The cookies come together quickly. 
I also take my cookies out on the earlier side so I can ensure they are chewy.



Chocolate Chip Cookie #10 from I'm Just Here for More Food - Alton BrownMix and set aside:
2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt
Now mix together the wet ingredients:
3/4 cup sugar3/4 cup brown sugar1 cup unsalted butter, melted and slightly cooled 2 large egg yolks1 teaspoon vanilla extract
Now add the dry to the wet and mix gently with a wooden spoon. Do not over mix!!  While there is still some flour showing, add 2 cups chocolate chips and mix the rest of the way.Bake 10-11 minutes or until golden at 375º. 

Stroganoff-Style Spaghetti 'n' Meatballs

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This is a true 30-Minute Meal. I had to work late, yada, yada, yada, you know the story. I needed to get something on the table, and fast. Luckily, I remembered this recipe that I saw in a Taste of Home magazine while at my parents. I pulled it up on the computer and had dinner in about 20 minutes. We keep meatballs, turkey and/or beef, in the freezer for times like this. Since the meatballs are pre-cooked, this dish takes as long as it takes for water to boil and spaghetti to cook.
This recipe is great just because we keep these ingredients in the pantry/freezer and it was seriously quick.
The boys really liked this. C requested it be on the "Make Forever" list. It was also a nice change from red sauce spaghetti.
This dish isn't the most photogenic. I will add, there was a nice green veggie on the plate but that got eaten before I remembered to take a picture of the plate.



Stroganoff-Style Spaghetti 'n' Meatballs Recipe
Adapted from Taste of Home


1/2 pound uncooked spaghetti
1 package (12 ounces) frozen fully cooked Italian meatballs
2 tablespoons finely chopped onion
1 garlic clove, minced
1 tablespoon olive oil (I used less)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1teaspoon beef base
1/8 teaspoon Cajun seasoning
1 cup (8 ounces) sour cream



Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the meatballs, onion and garlic in oil for 4-5 minutes or until meatballs are browned. Stir in the soup, milk, beef base and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until heated through.


Gradually stir in sour cream; heat through (do not boil). Drain spaghetti. Serve immediately with meatballs and sauce over spaghetti.

I'm Back with a Schnitzel Recipe

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I'm back---FINALLY!  Sorry about the really long silence, just a lot going on and I was having a hard time keeping up.

We are in the middle of birthday month (four birthdays in our house in a month) and one of our traditions is the birthday person gets their favorite dinner.  Our youngest just turned 15 and he asked for schnitzel and mashed potatoes.  This is more of a how to than a recipe as there are no exact measurements.



For the schnitzel you will need:

Thinly sliced eye of round or similar meat (you can also use pork or veal)*
Flour
Eggs whisked with a little water
Italian style bread crumbs (we use homemade from the Shortcut Cooking Cookbook)
Lemon Wedges

Dredge the meat in flour to coat.
Dip meat in eggs and then in the bread crumbs, coating completely.
Fry in a pan with about a 1/2" of oil. Turn after 1-2 minutes. 
To keep warm, place on a rack in a warm oven while you finish cooking all the meat.

Serve with lemon wedges.

*You can have the butcher thinly slice your meat, or to do it yourself: place roast in freezer for about one hour, then slice thinly with a knife or meat slicer.  Freezing the meat for a bit makes it much easier to slice.

Tomorrow I will share the recipe for our dairy free roasted garlic mashed potatoes.

#2605 - Coconut Buttermilk Cupcakes

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(by Shirley McNevich)
1 1/2 cups softened butter
2 cups white sugar
5 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/4 cups Baker's angelflake coconut + extra for sprinkling
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup softened butter; 1 tsp. vanilla; 2 3/4 cups Domino's powdered sugar

In a mixer add 1 1/2 cups softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 1/4 cups coconut--stir until mixed. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 3/4 cup softened butter--beat. Add vanilla and powdered sugar--beat until creamy. Frost the cupcakes. Sprinkle extra coconut over the frosting if desired.

#2606 - Lemon Orange Cake

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(by Shirley McNevich)
1 box Duncan Hines lemon supreme cake mix
3 eggs
1/3 cup canola oil
1 tsp. orange extract
1 - 11oz. can Dole mandarin oranges (do NOT drain)
Frosting: 1 - 8oz. package softened Philadelphia cream cheese; 1/4 cup softened butter (OR Parkay margarine); 2 tsp. milk; 1 tsp. vanilla; 4 cups Domino's powdered sugar; 1 tsp. orange extract; 3 TBSP orange zest

In a mixer add cake mix, eggs, canola oil, 1 tsp. orange extract, mandarin oranges and its juice--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add cream cheese, butter/margarine, milk and vanilla--beat on low speed until smooth. Add powdered sugar one cup at a time--beat until smooth. Add 1 tsp. orange extract and the orange zest--beat until mixed. Frost the cake.