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What's on the menu for today?? We're hosting our Motley Crew group tonight with a Mexican Fiesta - should be fun. Wanted to have it outside, but showers are predicted, so don't know............
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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A Mexican fiesta here also, Old School Tacos or the Mexican Lasagna review dinner.
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I went to the meat store today and they had some gorgeous rib-eyes. So, I got a nice thick cut for the grill. Ron is going to be happy-happy. Will also grill some red bliss potatoes and some asparagus to go with.
Maryann
"Drink your tea slowly and reverently..."
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we'll raise our glasses of Margarita Punch to you Blane and C.A.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Enjoy the Mexican fiestas, Jean and Blane! I've got the review dinner planned for later this week.
We're having one of my favorite Thai-inspired pizzas tonight with chicken, cilantro, caramelized onions, etc.
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Totally forgot dinner! I FINALLY pushed myself to cook this dinner! I have been wanting to make the Pecan Crusted Chicken Salad, and I finally pulled it off tonight. While I was at it, I had prepped the glaze for the Grilled Citrus Skewer Sauce, (I made it with chicken breast cutlets instead of skewered wings), so I cooked them off while finishing the chicken for tonight on the grill instead of the oven. I also grilled off some more lightly seasoned breasts to have with a Basil Pesto Chicken Pasta Salad. I froze the ones for the pesto dish for later.
Blessedly, we came home to a cooler house than usual today. It wasn't nearly as hot today, so the AC was able to keep up. That was just the encouragement I needed to finally pull this off. Three meals prepped at one time feels pretty good! WHEW!
Daphne
Keep your mind wide open.
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Hey Daphne, how is the re-organization of the office going? Miss you!
Maryann
"Drink your tea slowly and reverently..."
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Good for you, Daphne!!
Thai pizza - ohhh, haven't had for the longest time.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Don't think I've ever made one. Along with the ingredients mentioned by Karyn, is there any type of sauce or dressing on it?
Maryann
"Drink your tea slowly and reverently..."
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maryann, you might like this -
THAI CHICKEN PIZZA*****
First made this pizza in Warden with Sharon and Bob, June 2013. The peanut sauce is wonderful and will write for permission to use in a book. (note: found out it is from Tabasco – will use recipe w/permission)
Peanut butter, smooth 2 Tbs TABASCO® brand SWEET & Spicy Pepper Sauce 1-1/2 Tbs Hoisin sauce 1/2 cup Soy sauce 1 Tbs Fish sauce 3/4 tsp Lime juice 1 Tbs Fresh ginger, minced 1 tsp Chicken breasts, thinly sliced 1/2 lb Salt pinch Black pepper pinch Peanut oil 2 Tbs Prepared pizza dough 12 oz Cornmeal 2 Tbs Mozzarella cheese, part-skim, shredded 1 cup Carrot, shredded 1/4 cup Bean sprouts 1/4 cup Peanuts, chopped 1-1/2 Tbs Scallion, chopped 2 Tbs Cilantro, chopped 2 Tbs
1. Preheat oven to 425°F.
2. In a small mixing bowl, mix together peanut butter, TABASCO® SWEET & Spicy Pepper Sauce, hoisin sauce, soy sauce, fish sauce, lime juice and fresh ginger.
3. Season sliced chicken with salt and pepper. In a medium sauté pan, sauté chicken in peanut oil until almost cooked through.
4. On a flat work surface, flatten pizza dough into a 14" circle, leaving a 1/2" raised rim around the edge. Place on a wooden pizza peel sprinkled with cornmeal. Spread an even layer of peanut sauce on pizza dough. Next spread a layer of mozzarella cheese. Distribute chicken on top of cheese.
5. Bake for 12-15 minutes until crust is golden brown.
6. Remove pizza from oven and top with shredded carrots, bean sprouts, peanuts, scallions and cilantro.
7. Yield: 1 14" pizza, or 2-3 servings
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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