This was really good, the combination of Asian flavors on a pizza = Yummy!
Pizza dough
1cup of chicken, chopped into small pieces
1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
1/4 cup low-sodium soy sauce
2 1/2 tbsp. honey
3/4 cup rice wine vinegar OR apple cider vinegar
1 cup mozzarella cheese
Olive oil
Sesame seeds (optional)
2 tbsp. sliced green onion
1/4 cup - Teriyaki Sauce
Soy Sauce
Directions:
Preheat the oven to 450.
Combine the red pepper flakes, soy sauce, honey, and vinegar. Stir well, set aside.
In a small skillet cook the chicken. Remove from the pan and set aside. Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
Form the dough. Top with a drizzle of olive oil, teriyaki sauce and soy sauce (more or less depending on what's needed to make a "sauce".
Top with the chicken/glaze mixture. Make sure it's evenly coating the dough. Top with the cheese and sprinkle with sesame seeds if using.
Bake 10-12 minutes. Top with green onion. Serve hot.
Adapted from: www.stephaniecooks.blogspot.com
Tuesday, March 22, 2011
Bacon, Cheddar Pierogie Bake
This was a very good dish- I served it as our main course, but it's original intention was for it to be a side dish. Enjoy!
1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray
Directions:
Preheat the oven to 400.
Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Originated from: www.stephaniecooks.blogspot.com
1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray
Directions:
Preheat the oven to 400.
Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Originated from: www.stephaniecooks.blogspot.com
Sunday, March 6, 2011
Tropical Margarita
A good twist on a traditional margarita.
46 oz - Pineapple Juice
1/2 c - Tequila
1/2 c - Triple Sec
1/4 c - Banana Liquer
Sugar
Salt
In a large pitcher combine pineapple juice (reserve 1/4 c), tequila, triple sec and banana loathe. Chill.
Dip rim of glass in pineapple juice and coat with salt/sugar mixture.
Originated From: Paula Deen
46 oz - Pineapple Juice
1/2 c - Tequila
1/2 c - Triple Sec
1/4 c - Banana Liquer
Sugar
Salt
In a large pitcher combine pineapple juice (reserve 1/4 c), tequila, triple sec and banana loathe. Chill.
Dip rim of glass in pineapple juice and coat with salt/sugar mixture.
Originated From: Paula Deen
Fuzzy Leonas
I made these recently for a refreshing treat at a Baby Shower - they got rave reviews. They freeze well, because of the alcohol they stay slushy, so feel free to double the batch and freeze half.
8 cups Water
1 cup - Sugar
12 oz - frozen Lemonade
12 oz - frozen Orange Juice
2 cups - Peach Schnapps
Sprite
Boil water and sugar. Let completely cool and then stir in remaining ingredients. Freeze. (an old Ice Cream bucket works well).
To serve: fill glass 1/2 full of alcohol mixture and 1/2 full of Sprite.
8 cups Water
1 cup - Sugar
12 oz - frozen Lemonade
12 oz - frozen Orange Juice
2 cups - Peach Schnapps
Sprite
Boil water and sugar. Let completely cool and then stir in remaining ingredients. Freeze. (an old Ice Cream bucket works well).
To serve: fill glass 1/2 full of alcohol mixture and 1/2 full of Sprite.
Wednesday, March 2, 2011
Crockpot Buffalo Chicken Sandwiches
My husbands review of these: "Seriously, make these again". This could easily be doubled and used later in the week for topping on a Buffalo Chicken Pizza.
4- boneless skinless chicken breasts
1 packet - Dry Ranch Dressing Mix
1 - Small Yellow Onion(sliced)
4 TBs - Butter
10 oz bottle Buffalo Wing Sauce*
Bleu Cheese Crumbles (optional)
Provolone Cheese
Layer onion on bottom of crockpot, place chicken breasts on top and sprinkle Ranch on top. Pour buffalo wing sauce over and top with butter.
Cook on low for 4-6 hours, with 1 hour left of cooking time - shred chicken, add bleu cheese (optional) and continue cooking for additional hour.
I served these on broiled hoagies with Provolone.
* Adjust wing sauce amount to your preference
4- boneless skinless chicken breasts
1 packet - Dry Ranch Dressing Mix
1 - Small Yellow Onion(sliced)
4 TBs - Butter
10 oz bottle Buffalo Wing Sauce*
Bleu Cheese Crumbles (optional)
Provolone Cheese
Layer onion on bottom of crockpot, place chicken breasts on top and sprinkle Ranch on top. Pour buffalo wing sauce over and top with butter.
Cook on low for 4-6 hours, with 1 hour left of cooking time - shred chicken, add bleu cheese (optional) and continue cooking for additional hour.
I served these on broiled hoagies with Provolone.
* Adjust wing sauce amount to your preference
Monday, February 28, 2011
Crockpot Asian Beef & Noodles
1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
3/4 cup chicken or beef broth (low sodium)
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped
Directions:
Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, broth, and red pepper. Pour over stew meat and vegetables in cooker.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).
At the end of cooking time, stir noodles (and seasoning packet) and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.
Originated from: http://www.stephaniecooks.blogspot.com/
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
3/4 cup chicken or beef broth (low sodium)
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped
Directions:
Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, broth, and red pepper. Pour over stew meat and vegetables in cooker.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).
At the end of cooking time, stir noodles (and seasoning packet) and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.
Originated from: http://www.stephaniecooks.blogspot.com/
Mustard & Jalapeño Roasted Potatoes
1 1/2 pounds small red potatoes
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)
Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.
Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.
Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
Adapted from: http://blissfullydelicious.wordpress.com/
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)
Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.
Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.
Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.
Serve hot sprinkled with the chopped parsley and a little extra salt.
Adapted from: http://blissfullydelicious.wordpress.com/
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