It’s been a while since I’ve added any recipes to the site. That’s not because we haven’t discovered amazingly delicious recipes–almost every week we’ve found something that’s a “keeper”! Mostly, finding time to post is challenging, and with so many sites with great recipes, I always seem to find enough new recipes that we are don’t repeat too many recipes–when we do, it’s easier to just look back at a few weeks’ menus and pick to best ones.
But I have a few photos from some recent meals and this Chicken Pot Pie Skillet Pizza from Cooking Light was so good we’ve already done it a couple of times.
Chicken Potpie Skillet Pizza
- 2 Tbs Olive oil divided
- 1 Onion chopped
- Handful of baby carrots cut into matchsticks, about 1 cup
- 2-3 Stalks celery chopped
- 1 Cup Frozen peas thawed
- 3 Tbsp Flour
- 2 cup Chicken stock
- Pizza dough for 2 pizzas
- 2 Chicken breasts diced
- 2 Cups shredded mozzarella cheese
- 1/2 tsp Dried thyme
- 1/4 tsp black pepper
- Cooking spray
- Place 12in cast-iron skillet in oven and preheat to 450˚F
- Heat another skillet on stove with 1 tsp oil
- Sautée onions for 2 min
- Add the Chicken and sautée
- Add carrots, celery and peas, sautée for another couple of minutes
- Remove veggies to a plate
- Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
- Add the chicken stock and bring to boil stirring often
- Cook until sauce thickens, about 3 minutes
- Split the Dough in 2 pieces
- Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
- Take the preheated skillet out of the oven and spray with cooking spray
- Place 1 of the dough rounds in it covering the bottom and going up the sides.
- Bake the dough for about 5 minutes
- Add 1/2 the veggie and chicken mixture to the cooked pizza dough
- Pour 1/2 the sauce over the toppings
- Top with 1 cup cheese and sprinkle with thyme and grating of paper
- Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
- Remove from oven and slide the pizza out of the pan
- Allow to cool while you cook the second pizza
- Slice and eat!
We’ve made some delicious Saag Paneer in the past few months, and we make a lot of pizza, so when TheKitchn, one of my favorite blogs, had a recipe for Saag Paneer Pizza, I knew we had to try it. I am sure it would be great on Naan, but we just put it on our regular pizza dough and cooked it on the pizza stone. It was delicious!
Saag Paneer Pizza
- 2 9 oz Packages frozen spinach thawed
- 2 Tbs Olive oil
- 1 Yellow onion finely chopped
- 1 Clove garlic finely chopped
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- 1/4 tsp black pepper
- 1/3 cup Heavy cream
- 1 Tbs lemon juice
- 1 recipe pizza dough--fr 2 medium pizzas
- 2-4 cups shredded mozzarella cheese--we like it cheesy!
- Put pizza stone in the oven and preheat to 450.
- Thaw the spinach and squeeze out the excess water.
- Heat the oil in a skillet over medium heat
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and ginger and cook about 30 seconds.
- Add the garam masala and pepper and cook about 30 seconds.
- Add the spinach cook, stirring occasionally, until heated through cooking off any moisture from the spinach
- Remove from heat, add cream and lemon juice.
- Stir to mix.
- Divide the pizza in two and roll out.
- Divide the spinach mixture between the pizzas, spread out
- Top with cheese
- Bake one at a time for about 10 minutes or until the cheese is melted and browned.
- Cool 5-10 min, slice and serve
In Googling around for ideas for a holiday treat auction, we ran across photos of these. They are fairly easy to make, yet a nice and somewhat different treat for the holidays. It probably would have helped if it weren’t 80 ˚F in December to make these, but such is life. The chocolate took a while to cool, making the process a bit slower than expected.
These are a very easy treat to get kids of any age involved in!
They kept fairly well for a few days in the fridge. But probably wouldn’t want to push it much beyond that. Once they are cool, store in a tupperware.
Chocolate Dipped Candy Cane Marshmallows
- Box of 100 mini candy canes
- Bag of marshmallows
- Bag of Chocolate Chips
- Using a double boiler or a pan of water with a bowl on top, heat the chocolate to melt it.
- Crush 20-30 mini candy canes (in batches as you need the crumbs)
- Stick a mini candy cane in a marshmallow
- Using tongs and holding by the candy cane, dip the marshmallow in the melted chocolate
- Let it cool a few seconds
- Dip the marshmallow in the candy care crumbs
- Put on wax paper to cool
What a delicious summer salad from TwoPeasAndTheirPod.com. Loved the dressing of this and the combination of quinoa with the fruit made a yummy side salad. As indicated in the original recipe, it is very adaptable to the fruit on hand.
Quinoa Fruit Salad with Honey Lime Dressing
- 1 cup Quinoa
- 1 Lime
- 3 Tbs Honey
- 2 Tbs Fresh Mint leaves
- 1 1/2 cups Blueberries
- 1 1/2 cups Strawberries sliced
- 1 1/2 cups Mango diced
- Cook the quinoa according to directions and cool
- Juice the lime
- Add the honey to the lime juice and mix
- Toss everything together in a bowl
- Serve cold
Living in the south, you would think that okra is everywhere. But really we don’t run into it that much, and when you do see it, chances are it is breaded and fried. There is nothing wrong with fried okra, but surely there’s more to okra than that?!?
After being encouraged by our 10 year old to purchase okra, I was on the lookout for a somewhat different way to prepare it. I found a couple of recipes for charred okra, one from Martha Stewart and another from ChowHound. I had planned mixing things up between the two, but I was late getting home and my wife went with the grilled version. They were delicious and all eaten up quickly. A tasty addition to our recipe file!
- 1 lb Okra whole, rinsed
- Olive oil to brush okra
- 1 tsp Dried thyme leaves
- 1 1/2 tsp Paprika
- Preheat BBQ grill on high
- Rinse the okra and skewer each lengthwise
- Brush with olive oil
- Grill okra over high heat, turning a few times until charred and starting to pop open; 4-5 minutes
- Remove from grill and sprinkle with thyme and paprika
Sounds like we should eat all the avocados we can between drought and Laurel Wilt, the industry has seen better days. I ran across this recipe on Vegan Richa trying to find something new to do with kale, and am very happy we tried it out. It wasn’t as complicated as it looks, but a good weekend recipe. While you could certainly leave out the sausage and keep things vegan, it was a nice addition.
Avocado Naan Flatbread with Garlic Kale, Acorn Squash and Sausage
For the Naan:
- 1/2 Cup Warm water
- 1 tsp Yeast
- 2 tsp Sugar
- 1 1/2 Cup White Whole Wheat Flour
- 1 tsp Onion powder
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 Avocado mashed
- 1/4 Cup Basil chopped
- 2 T Nutritional yeast
- 1 Green chili finely chopped (optional)
For the Garlic Kale with squash and sausage:
- 1 Tbs Olive oil
- 1 Bunch kale washed, stems cut out and sliced
- 2-6 Cloves Garlic minced, depending on how garlicky you want it
- 1/2 Butternut squash peeled and diced
- 1 Pack Pre-cooked Sausages sliced
Making the Naan:
- Mix the water, yeast and sugar in a bowl and let stand for 10 minutes or until frothy.
- Add all the dry ingredients and avocado and mix.
- Knead into a soft dough(3-4 minutes).
- Cover and let sit for 1.5 hours or until doubled.
- Add chopped basil, green chili, nutritional yeast
- Knead for a minute to combine well adding flour if needed.
- Divide dough into 6 parts and roll into oval shape
- Heat a pan until very warm (med-high heat)
- Spritz with water and place the naan in the pan.
- Cover and let cook on medium high until it starts to puff.
- Flip after about 1 minute and cover and cook another minute or so
For the Garlic Kale and Sausage:
- Heat a pan add some oil.
- Sautée the squash until starting to soften (~10 min)
- Add the Sausage and continue to cook until browned
- Add the garlic and kale and stir until the kale is wilted
- Serve on Avocado Naan
The kids did almost all the work on these. They loved making the dough, forming and filling the cookies. And of course devouring them–make sure to cool well, the jam stays HOT for a long time! There’s a bunch of recipes out there, but I liked the simplicity of this one from About a Mom.
Jam filled Butter Cookies
- 3/4 Cup unsalted butter softened
- 1/2 Cup sugar
- 2 Egg yolks
- 1 3/4 Cups flour we use white-whole wheat for just about everything, including these
- About 1/2 Cup jam
- Preheat oven to 375˚F
- Cream together butter, sugar, and egg yolks.
- Mix in flour mixing until a soft dough forms.
- Pinch off pieces and roll dough balls in your palms to make 1 inch balls.
- Place balls on cookie sheet and make a well in the center.
- Fill each well with 1/2 tsp jam
- Bake for 8-10 minutes until golden on the bottom.
- Remove and cool on wire rack--Jam is HOT, be sure to cool.
We’ve managed to make it out to Cymplify a few times for their 1st Friday Food Truck Rallies. It’s always fun to get a few dishes from different places, enjoy a good beer, nice music and run into random friends. Soup to Nuts is one of the regular food trucks there and one night we had a delicious sandwich there that inspired this panini. Many variations could be made, but I highly recommend keeping the blueberries. OK, this isn’t much of a recipe, but do you really need one? Here’s something for those that want more detail–just add a handful of blueberries.
Arugula, Turkey, Blueberry and Mozzarella Panini
- Assemble the panini and cook
Trying new recipes is really the main purpose of this blog. Every week, I rummage around the web looking for new recipes for our meals. Sometimes we find a recipe that we use over and over, though even the most repeated of our recipes has only been re-used 4 times. I am constantly amazed by the variety of recipes out there, and that we’re closing in on 4 years of menus and there’s always more recipes to try.
When we find one that turns out well, I’ll make a note of it, perhaps snap a photo and, for some really great ones, write up the recipe, especially if I’ve modified it a bit. This recipe is one that I almost skipped over because the original is a pdf file (often problematic) and is written to make 48 tacos by a chef at a restaurant–all flags that this could go badly in my hands. But what we ended up with was so delicious that it had to be written up! The flavors and textures were amazing! The recipe below is probably a poor rendition of Richard Sandoval’s Duck Carnitas Daikon Tacos, but wow, they are delicious!
I simplified this a lot–perhaps too much?? Be sure to look at the original recipe and follow it where you want. I am sure duck would be delicious, and I’m not sure what Peking duck is, but sounds like it’s kind of orange-flavored, so I opted for chicken thighs and brushing with marmalade since we had some. You could steep the sauce overnight, but hadn’t read that part and it was fine without it, plus we used ground coriander, and finally grated orange zest, so no need to remove the solids.
Anyway, enjoy and let me know if you try it. I am sure we will do them again and I’ll update the recipe and add some more photos–this was a cell phone shot taken at the table when we realized just how delicious these were.
Chicken Carnitas Daikon Tacos
- 8 Boneless/skinless chicken thighs
- 1/4 Cup Orange marmalade
- 1/2 Daikon sliced thin ~1/8 in on a mandolin (probably even less--a few slices per taco is good)
- 1 Green apple sliced thin
- Orange Coriander Sauce below
- Curry Aioli below
- 1/4 Cup Cilantro chopped
Orange Coriander Sauce
- 1/2 Cup Sugar
- 1/2 Cup Water
- Zest of 1 Orange
- 1/2 tsp. ground corriander
- 1/4 cup Sweet Chili sauce
- 1 Orange cut the peal off, slice and remove seeds
- 1 Tbs Corn starch
- 1 Tbs water
- 1 Tbs Curry powder
- 1 Tbs Turmeric
- 1 Tbs White balsamic vinegar
- 1/2 Tbs Lemon juice
- 1 Tbs Honey
- 1/4 Cup Mayonnaise
- Barbecue the chicken thighs, brushing with the marmalade in the last 5 minutes or so.
- Slice the daikon and apple with a mandolin
Orange Coriander Sauce
- Bring the sugar and water to a boil
- Stir in the orange zest and coriander powder
- Add the hot sauce and orange segments
- Make a slurry with the corn starch and water
- Add cornstarch slurry to the sauce and simmer until thickened
- Keep warm
- Combine all the ingredients and mix well.
- On a tortilla, place a few pieces of daikon and then apple.
- Add half a chicken thigh.
- Top with Orange Coriander sauce
- Top with Curry Aioli
- Sprinkle with cilantro
- Serve warm