Rosemary Chicken Potato Pizza

READ THIS ALL FIRST:  years ago CPK had this on there menu, it was my first CPK item I ever ate.. and I was hooked, and then shortly they got rid of it, and I've dreamed of it fairly regulary since then...

let me warn you, this is not a meal made easy, this is A LOT of work, but is so beyond worth it.......
this is so flavor packed, and delcious and also really pretty fussy pizza.....

so when you have loads of free time, make this, or if you love someone an awful lot .. make this... or if I come over, make this...
I've simplified it, to make it doable for our family, if you want the full recipe, google it, but this is my... easier version chopped up into days version... so that we can eat this at least every few weeks, until I burn us out of it.

We break this pizza up into two days.... the first night we have grilled chicken ior soemthing else.. this recipe includes enough for that night too..

We marinate it with
5 teaspoons minced garlic
2 1/2 teaspoons soy sauce
1 1/4 teaspoons salt
5 Tablespoons olive oil
5 chicken breasts (only 2 are for the pizza)

we grill the chicken, and chop up 2 of the breasts, and refrigerate for tomorrow. We use the other three for salads, wraps, or just grilled chicken, etc...

Several hours before dinner the next day -
I make the potatoes

1/2 lb red pototates
1 TB minced garlic
1/2 teaspoon dry oregano
1 teaspoon rosemary
1/4 teaspoon white pepper
1 teaspoon salt
2 TB olive oil

I use my mandolin to slice these potatoes very thinly and place them in a ziploc bag, I add everything else, and shake to coat. Then I put foil on a pan and put the potoates on there in a single slice, do not put extra marinade, just toss it. Then I put in at 325. The original recipe says for 45 minutes, but mine takes about 30 so watch it, you want them cooked through and golden but not burned. Remove from pan, and let cool on plate with paper towels to absorb grease, do not refrigerate.

About an hour before serving time:  we use a refrigerated crust from TJ's on this pizza and we remove it from the fridge to roll out easier.  Plus preheat the oven to 400 degrees. Then we begin the Shallot butter (oh sweet yum)

5 TB butter
1/4 cup minced shallots
2 TB minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 pinch white pepper
1/2  cup white wine
1 TB lemon juice
1 teaspoon of chicken stock (or from boulionn cube)

to make it:
melt 1 TB butter in a pan over med heat
add shallot, garlic + thyme
cook until mixture turns light brown 7-8 minutes
add salt + pepper + wine + lemon juice + chicken stock
cook until mixture is reduce to 1/2 cup (toward the end reduce heat to low and stir frequently
remove from heat, quickly whisk in remaining 4TB of butter


Now its time to make the pizza:  Other ingredients:
pizza crust
1 1/2 cups shredded mozerella
1 1/2 teaspoons oregano
1 teaspoon rosemary
4 teaspoons chopped fresh parsley


Roll out the crust to your lovely round size, and put on your stone.
Then brush on the shallot butter on the crust.
Thn add mozerella.
Then add garlic chicken.
Then sprinkle the rosemary and oregano over chicken.
Then add the potatoes
Then bake for 12-15 minutes
Then sprinkle parsley.

Then eat... Finally. You'll love it.

Carmelized Beef Skewers

Time for Some spring/summer recipes around here... no?

Caramelized Beef Skewers

1 lb beef sirloin steak, thinly sliced long strips
¼ cup A1 steak sauce
¼ cup BBQ sauce
1 tsp Dijon mustard

Soak skewers in water (we use apple juice) for 30 minutes prior to threading meat.
Toss steak with 2 tbsp of the steak sauce; let stand for 10 minutes to marinate. Meanwhile, combine remaining 2 tablespoons steak sauce, bbq sauce and mustard; set aside.
Preheat grill to medium high heat. Thread steak onto skewers. Ribbon the meat on.
Grill skewers 6 minutes or until cooked through, turning after 3 minutes and brushing generously with the bbq sauce mixture.

* These are yummy and very tender, don’t skimp on the cut of meat, but since it’s thinly sliced its cheap! These and the chicken skewers are our company’s favorite dishes!

White Chicken Enchiladas

White Chicken Enchiladas

4 chicken breasts cooked and shredded
1 (4 ounce) can of green chilies, diced
2 cups sour cream
2 (10.75 ounce) can of cream of chicken soup
1 (4 ounce) can of black olives sliced
1 lb of Monterrey jack or cheddar cheese, grated
Flour tortillas

Mix together chilies, sour cream, soup, and olives and half the cheese. Divide the mixture in half. One half of the mixture add chicken. Spoon this mixture down center of each tortilla and roll up placing seam down in 9x13 pan. Cover tortillas w/ remaining half of mixture. Top with Remaining Cheese.

Bake at 350 for 30-45 min or until heated thoroughly.

*These are really yummy. Got the recipe from a vintage high school home economics cookbook. We leave out the olives but that is just us!

Asian Pork Tenderloin

Asian Pork Tenderloin

1 ½ lbs Pork Tenderloin
1 teaspoon honey
1 teaspoon molasses
2 cloves garlic
1 teaspoon gingerroot
1 teaspoon light soy sauce
½ teaspoon sesame oil
1 teaspoon seasame seeds
2 teaspoons sliced green onions

Preheat oven to 425

Remove all visible fat from pork; place in shallow baking dish.
In a small bowl, whisk together remaining ingredients except sesame seeds and oinions.
Brush honey mixture over pork, sprinkle with sesame with sesame seeds.
Bake uncovered for 45 minutes or until meat thermometer reads 160 degrees.
Serve, slice thinly and garnish with green onions.

* I find pork tenderloins the cheapest at Costco in three packs. It makes this meal less than 5 dollars.

Sun Dried Tomatoe Flank Steak Pinwheels & Rosemary Mashed Potatoes

I have been loving Sandra Lee Semi Homemade, easy quick delicious, right up my alley.

Serves 4 - 6
INGREDIENTS:
STEAK
1 2/3 cups canned beef broth,

3/4 cup ready-to-use julienne sun-dried tomatoes not packed in oil
1/4 cup butter

1 package (6.6-ounce) stuffing mix

1 1/4-pound skirt steak
Salt and pepper

ROSEMARY MASHED POTATOES
2 packages (11 ounces each) refrigerated prepared mashed potatoes,
6 tablespoons butter,

1/4 cup whole milk
1 teaspoons fresh rosemary, finely chopped
Salt and pepper

Prep time: 12minutes

Cooking time: 50minutes

PREPARATION:

Steak Preparation:
Bring broth, sun-dried tomatoes, and butter to a boil in a medium saucepan.
Stir in contents of stuffing mix pouch.
Cover saucepan and remove from heat. Let stand 5 minutes.
Fluff stuffing with fork. Cool stuffing.
Preheat oven to 425 degrees.
Lay steak flat on clean work surface.
Sprinkle steak with salt and pepper.
Cover steak evenly with stuffing.
Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely.
Skewer seam with toothpicks.
Place the steak roll, seam side down, on a foil-covered cookie sheet.
Sprinkle roll with salt and pepper.
Roast until steak is golden brown and cooked through, about 40 minutes.
Rosemary Mashed Potatoes Preparation:
Meanwhile, peel back corners of potato packages.
Warm potatoes in microwave according to package instructions.
Mix in butter, milk, and rosemary.
Season potatoes to taste with salt and pepper

*enjoyed this dish, the flavor is fantastic, however our meat cooked ALOT faster than this. I checked it and it had 20 minutes left, and it was done. Our store also only had some round steaks cut thinly so that might be why, but it was a very good meal, and pretty on the plate.

With the round steak it was also a very inexpensive meal for 4, my total was about $7.00, can't beat that.

Pasta Fagioli

Pasta Fagioli

from my Aunt T, who got it from her dear friend Lynette (isn't that how the best recipes come about through a friend of a friend!)

1 1/2 pounds lean ground beef
1 onion, chopped
3 cans low fat Progresso Minestrone Soup
1 can Ranch style beans
1 can Rotel tomatoes
1 can diced tomatoes

Brown ground beef and onion in dutch oven.
Add other ingredients.
Heat thoroughly.
Serve.

* Freezes well, and so easy. I have taken this to church potluck on several occasions. Very hearty and perfect for winter.

Cheesy Chicken Tettrazini

Cheesy Chicken Tetrazzini

1/4 cup unsalted butter
3/4 pound mushrooms, sliced (I LEAVE THESE OUT!)
2 garlic cloves, minced
salt and pepper
1/4 cup all purpose flour
2 cups chicken broth
1 cup half and half or whole milk
3 tablespons dry sherry (I USE COOKING WHITE WINE)
4 cups shredded sharp cheddar cheese
1/2 pound penne pasta cooked, drained
4 cups cooked chicken torn into bite sized peices
1 1/2 cups toasted fresh bread crumbs


Preheat oven to 350
Melt buter in a large saucepan over med-high heat. Add mushrooms (or not!), garlic, salt and pepper. Saute until liquid evaporates, about 12 minutes.
Reduce heat to medium. Sprinkle flour and cook, stirring, for 1 minute. Gradually add broth and half and half (I even used 2% once, I make do with what I have! Can you tell?) stirring until blended. Reduce heat and simmer until thickened, 3-5 minutes.
Remove from heat. Add sherry and 3 cups cheese, stirring until cheese melts. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in pasta and chicken. Pour into a buttered shallow 3 quart baking dish.
Mix remaining cheese and bread crumbs; sprinkle over casserole.
Bake uncovered, until the sauce bubbless and the top is lightly browned, 35-40 minutes. Makes 8 Servings.


*This is easy and quick to change up to make work for you, as you will notice. Nick calls this fancy mac & cheese.

Angel Chicken

This is for Lisa who requested Crockpot recipes that weren't beef stew etc. Anyone else have any to share? This is wonderfully delicous and not so healthy, but I get it requested by family and friends fairly regularly and it couldn't be any easier. In fact this is what we served at our recent engagement dinner for friends, with sparkling salad a garden salad and some great bread. So easy and leaves plenty of time to ummm ya know.. CLEAN THE HOUSE!

Angel Chicken

6 skinless chicken breasts
¼ cup butter
1.7 ounce package of Italian salad dressing mix
1 can cream of mushroom soup
½ cup dry white wine
½ 8 ounce cream cheese
Cooked angel hair pasta

Place chicken in crock-pot. In med saucepan melt butter. Then stir in dry salad dressing mix. Stir in soup, wine, cream cheese until combined. Pour over chicken. Cover and cook on low for 4-5 hours.
Serve over pasta

*Very easy, very rich tasting. Also this is a large portion but the sauce alones freezes great and then you just pop one out of the freezer stick in microwave and cook noodles. Still just as good!

Honey Lime Shrimp Tacos

8 corn tortillas
1 tablespoon olive oil
1 lb medium shrimp, peeled, deveined and tails removed
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons Mexican seasoning

marinate shrimp
saute shrimp
cook shells
make tacos! :)

Shrimp In Love Pasta

Shrimp In Love Pasta

4 oz. linguine, uncooked
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups torn cleaned spinach
COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.

*we enjoy the base of this recipe from Kraft foods, however it could use some spice it up, red peppers, something, it could use a kick, but this Incredibly fastmeal has a good base, we add different stuff to it, everytime... plus shrimp defrost so fast, literally from pulling shrimp from frezer to make. 15 minutes top.

Spinach Stuffed Chicken Breasts for Two

Spinach Stuffed Chicken Breasts for Two
1/3 cup water
2 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided
2 cups chopped fresh spinach leaves
2/3 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 Tbsp. coarsely chopped roasted red peppers
2 small boneless skinless chicken breast halves (1/2 lb.), pounded to 1/4-inch thickness
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese


PREHEAT oven to 350°F. Bring water and 1 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.


PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 8-inch square baking dish. Brush with remaining 1 Tbsp. dressing.


BAKE 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

*This is suprsingly yummy and pretty on the plate, it literally turns out looking just like the picture. Seems more dressed up and difficult than it really is.

All in One Pork Chop Bake

All in One Pork Chop Bake

4 bone-in pork chops (1-1/2 lb.)
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1 lb. potatoes (about 2 medium), cut into thin wedges
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese



PREHEAT oven to 400°F. Coat pork chops with coating mix. Place in foil-lined 13x9-inch baking pan.
ADD potatoes; drizzle with dressing.
BAKE 30 min. Top each pork chop with 2 Tbsp. barbecue sauce and 1/4 cup cheese. Bake an additional 5 min. or until cheese is melted.

*A new one for us from Kraft Foods, but there are 111 comments in the 4 to 5 star range... lets give it a go. I will let ya'll know what we think.

Fresh Spinach, Orzo and Chicken Soup

Fresh Spinach Orzo and Chicken Soup
4 boneless skinless chicken breast halves cut in 1 inch cubes
Sea salt and pepper
2 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 teaspoon coriander
pinch of cinnamon
1 32 ounce container of chicken broth
2/3 cup orzo
1 tablespoon fresh lemon juice
2 cus fresh baby spinach
1/3 cup fresh grated parmesan
6 lemon wedges

1. Season chicken with salt and pepper
2. Heat olive oil in 4 quart pan over med-high heat. Add chicken and sear until lightly browned; remove to a plate.
3. Reduce heat to medium, add onion and garlic, and saute until onion softens, about 5 minutes. Add spices and stir for 1 minute.
4. Add broth and bring to a boil. Add orzo and cook until tender, 8-10 minutes.
5. Add chicken, bring soup back to boil and cook for 1 minute.
6. Remove from heat and add lemon juice. Season to taste with salt and pepper.
7. Divide spinach among 6 bowls and ladle hot soup over spinach. Garnish with parmesan and lemon wedge. Serve immediately makes 6 servings.

*This is a new recipe for us out of this years Costco cookbook its delish!!! Perfect with warm bread.

Chicken Tortilla Soup

Chicken Tortilla Soup

½ tablespoon of minced garlic
2 Tablespoons of butter
2 cans of chicken broth
1 8 ounce can tomatoes sauce
½ packet of taco seasoning
1 can of rotel (15 ounces)
1 can corn (15 ounces), Drained!
1 can of green chilies (4 ounces)
1 Tablespoon of Worcestshire
2-4 chicken breasts
Salt and pepper to taste

Add everything to crock-pot
Cook on low for 8 hours
Top with crumbled chips and grated cheese to serve

* This is our favorite fall meal. We always have this on Halloween before we head over to the fall festival. We also always make this with the Marie Calendar mix of cornbread muffins with a little butter whipped with honey. So good. This also freezes great in the glad wear containers, but it does get spicier after you freeze so maybe leave out a few chilies unless you like spice! This recipe is from my sister in law.

Easy Parmesan Garlic Chicken

Easy Parmesan Garlic Chicken

½ cup Grated Parmesan
1 envelope Italian Salad Dressing Mix
½ teaspoon garlic powder
6 boneless skinless chicken breast halves

Preheat oven to 400. Mix Cheese, salad dressing mix, and garlic powder.
Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.
Bake 20 to 25 minutes or until chicken is cooked thoroughly 170 degrees.

* I like to serve this over the boxed Parmesan Noodles you can find a rice a roni brand also with some fresh veggies. VERY easy!

Ritzy Halibut

Ritzy Halibut
Total Time: 15 minutes

4 pieces halibut fillet (6 oz each)

40 Ritz crackers, coarsely crushed

2 Tbsp butter, softened

PREPARATION
1. Heat oven to 350°F. Line a baking sheet with foil. 2. Place fish on foil; sprinkle with 1⁄8 tsp each salt and pepper.3. Mix crushed crackers and butter in a small bowl. Gently pat on top of fish. 4. Bake 10 minutes per inch of thickness or until just opaque in center. Sprinkle with chopped parsley, if desired.
Good with roasted potato wedges and steamed broccoli.

*Im trying it this week for the first time as well.

Apple Brown Sugar Pork Chops

Apple Brown Sugar Pork Chops

4 boneless 1-inch thick pork tenderloins
1/4 cup soy sauce
1/4 cup apple juice
2 tablespoons brown sugar
1/2 teaspoon onion powder
1/4 teaspoon pepper

Combine ingredients in a plastic bag or bowl.
Marinade pork chops in refrigerator (anywhere from an hour to overnight).
Grill over direct medium heat for 10-12 minutes, turning once.
Serve with rice (if desired).

* I baked this as a previous poster had said on 350 covered for 30 min and then added reserve and then for 20 minutes. I only marinaded these for 1 hour and still fantastic. Photo and recipe from receipezaar.

Roasted Chicken Caprese

Roasted Chicken Capresse

Lemon Vinaigrette Marinade

1⁄4 cup olive oil
2 Tbsp lemon juice
1 clove garlic, minced
3⁄4 tsp kosher salt
1⁄2 tsp pepper

4 boneless, skinless chicken breast halves
(1½ lb)6 medium plum tomatoes
1 tsp each sugar and kosher salt
1⁄4 cup olive oil
8 oz mozzarella cheese,cut in 1⁄4-in. pieces
1⁄4 cup coarsely chopped freshbasil leaves
1⁄2 tsp pepperGarnish: basil leaves





1. Heat oven to 375°F. Have a rimmed baking sheet ready.
2. Vinaigrette: Put ingredients in a gallon-size ziptop bag, add chicken, seal and turn to coat. Refrigerate while preparing tomatoes.
3. Cut tomatoes lengthwise in quarters. Put in a bowl; add sugar, salt and oil; toss to mix. Pour onto ungreased baking sheet and spread so tomatoes don't touch. Roast 30 minutes. Return tomatoes and any juices to same bowl; add cheese, basil and pepper; toss gently to mix. Leave at room temperature.
4. Reduce oven to 350°F. Place chicken on same baking sheet. Discard bag with marinade. Roast chicken, turning once, 30 minutes or until cooked through.
5. Place chicken on serving plates; spoon tomato mixture over top.

*a little time consuming but very tasty.. :) from Womans Day.

Jamiaccan Jerk Porkchops

Hubs and I did this the other night and they were devine!

We bought the Lawrys bottle of Jamaiccan Jerk Marinade, and got the double thick porkchops and grilled them.... TASTY..

this was recommended from my dear friend Tracy.

*I am a total self proclaimed blog slacker on this blog. Business is a little out of control. I hope to keep this up in the coming months.. However if you want me to add you so you can be popping your delish recipes.. PLEASE email me.. I will add you in a heartbeat.

Mushroom Round Steak

Well, Leslie,
I bet you are surprised to see me here. I know I am. I have never attempted a blog site, but I enjoy easedropping on yours. Let's me know what you are up to, and let's me realize that you are a little odd (but then so am I). I guess we know it runs in the family. So since I don't know how this works, I guess I can say...well... anything. Which is really wonderful since I know soooo much about you. Hummmm.... (Leslie sweats profusely). I guess I will be nice though (considering the pic you posted of my adorable son after he politely abused you (if there is such a thing). That photoshop is a pretty mean tool for someone who is just computer tolerant. (I am literate, I just could know more.)
So what could I say that is something that you won't mind sharing. How about a "Mush" recipe? Here is one of your favorites at one time in your life.

Mushroom Round Steak

1 can mushroom soup
1 package onion soup mix
1 round steak

Preheat oven to 350 degrees. Place round steak in a dutch oven (for those who do not know what a dutch oven is, it is a large about 8 qt, normally metal, pot with lid). In a bowl, mix soups and one can of water. Pour mixture over meat. Place lid on pot and place in oven for 2 hours. When done, if you take the meat out and add a little milk (1/4 c. or so) to the soup mixture and warm on burner, you have a great gravy for mashed potatoes.

I hope you and your readers enjoy. I will try to post more recipes later. I love you Leslie and couldn't be prouder of you.
Love, T