Saturday, April 17, 2010
Chicken Ranch Pizza
1 pizza dough
1 very large chicken breast or 2 medium ones
grarlic clove, salt, pepper, olive oil/margrine
3-4 roma tomatoes, diced
1 bunch green onion, chopped
bacon bits ( I prefer Hormel's)
mozzarella cheese, grated
cheddar cheese, grated or crumbled
In a med hot frying pan add marg. or oil. Stir in garlic. Add chicken breast and season top with salt and pepper. When ready to turn over, season other side as well. When chicken is cooked through, remove and cut into chunks.
I like to precook my dough a little ( ~5-10 minutes) so that when all of the toppings are put on they won't make the pizza soggy. Remove precooked dough and let cool for a couple minutes.
Spread ranch over pizza, then chicken, then drizzle a little more ranch over it.
Layer bacon bits, green onion, tomato, mozzarella, and cheddar.
Bake until crust is golden and cheese is melty!
Thursday, April 15, 2010
I made these for dinner tonight and they were as good as Pioneer Woman said they would be. If you aren't familiar with Pioneer Woman yet here's your chance because I'm just going to give you the list of ingredients and then refer you to her blog for the rest. Follow her directions exactly and enjoy her shameless, joyful style. I love this blog. We loved this sandwich and I can't wait to make many more of her recipes.
- 1 Tablespoon Dijon Mustard, to taste
- 1 Tablespoon Mayonnaise, to taste
- 1 whole Tomato
- 1 whole Red Onion, Small
- 2 slices Mild Cheddar
- 1 can (4 Oz.) Whole Green Chilies
- 2 slices Provolone
- 2 slices Rye Bread
I made these for Logan's third birthday and they were scrumptious. The cupcakes have chunks of fresh strawberry throughout (the batter tastes like strawberry shortcake, mmm. Sorry, I like batter. Samonella, Shpamonella.) And the fresh strawberry puree, cream cheese frosting is sooo yummy! Even if, for some reason, mine didn't turn out as thick and piping perfect as Annie's.
**As a note, I really don't know what I did wrong with my icing. Annie's was so pretty and I think I followed her instructions exactly. Maybe my cream cheese was too room temp or maybe I added too much puree, but the result of mine was more of an icing, an absolutely delicious icing. But I was hoping for a frosting thick enough to pipe and had to add like six cups of powdered sugar to get it thick enough and even then it still sort of melted once it was on. This, even with refrigerating the frosting and cupcakes prior to icing. Anyway, I will say that the frosting is better without all of the extra powdered sugar that I ended up adding, the strawberry flavor comes through stronger and that was really yummy. So hopefully if you're looking for a thicker frosting your attempt will be more successful than mine, and if it is please let me know what you did. Either way, I will definitely make these again.
***Also, here is a link to how I made the butterflies. Mind you mine were quite amateur.
As soon as the weather starts warming up I start thinking lemon. This mousse was a perfect, cool lemony treat. Both Jon and I really enjoyed it and I am just waiting for a good opportunity to make it again for a crowd since it makes quite a lot. Next time I'll top it with fresh blackberries as garnish, so pretty.
Recipezaar # 61829
- Beat eggs and sugar until pale, about 5 minutes.
- Beat butter into sugar mixture in a thin stream.
- Add lemon juice.
- Pour into top of double-boiler.
- Cook over moderate heat, whisking constantly, until mixture thickens, about 15 minutes.
- Place piece of plastic wrap directly onto surface of custard to prevent skin from forming.
- Transfer custard to a medium bowl and refrigerate atleast two hours.
- Beat cream until soft peaks form.
- Fold into chilled custard.
Chocolate Cookie Dough Truffles
Annie's Eats blog
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
Shape the chilled cookie dough mixture into 1-1½ inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.