Spinch Chicken Alfredo Pizza

I made this pizza using my oven roasted vegetable pizza, mozzarella cheese, fresh chopped spinach and Bertolli Alfredo sauce. (For this recipe I prepared my own dough as well.)

For Pizza Dough- Recipe

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 cups wheat flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons white sugar
• White cornmeal for texture (Optional)

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups wheat flour, cornmeal, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. I put a a little but of cornmeal on the pizza baking sheet so that it would get onto the bottom of the pizza crust and five it more texture. For this recipe, I stuffed the crust. If you wish to do so, just line around the edges of the pizza crust with mozzarella cheese and try to keep it even and as round as possible. Once that is done, fold the crust over the cheese and pinch shut. Seal the crust over with some extra olive oil-it is healthier than butter and adds great flavor to the pizza. Also, make sure that when you are putting the toppings on the pizza that the crust is already on the baking sheet because it is very frail and you do not want it to break when your attempting to move it from the counter space to the baking sheet.

For the Pizza Sauce- Recipe

Ingredients

• I jar of Bertolli Alfredo sauce
• 1 cup on chopped spinach
• 1/4 cup of mozzarella cheese
• 1/4 cup of 2% milk

Directions

On a small cutting board, chop up the spinach. Next, in a medium size sauce pan with the heat on medium, add the entire jar of Alfredo sauce and spinach. Stir a little bit and add the cheese. Gradually add the milk which adds texture and add how ever much you would like based on what consistency you would like to have. If you would like the sauce to be thicker, you may add more cheese. Stir until all ingredients are combined and form a smooth, creamy texture. Let that simmer.

Topping for the Pizza- Recipe (How to assemble)

• Mozzarella cheese
• Oven roasted chicken (See other recipe)
• fresh chopped spinach

Directions

Shred your cooked chicken by hand or with pulling forks. Once your dough, sauce and chicken is ready. Add the sauce to your pizza crust slowly and spread it around, add how ever much you would like. Add some of the shredded chicken on top of the sauce and next some chopped spinach. Cover with mozzarella cheese. Place how ever more chicken you would like on the top along with some spinach. Sprinkle some salt around the crust for flavor and place the pizza into the oven. Bake it at 350 degrees for 20-30 minutes or until golden brown and the cheese has turned a slight golden brown in color. We cooked ours on stoneware, which turned out amazing but feel free to use any type of bake ware that you have on hand. Enjoy!

Homemade Oreo Cookies

Homemade Oreo Cookies

 

For the chocolate wafers:

(Makes 25 to 30 sandwich cookies)

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Oven baked vegetable chicken breast

Oven Baked Vegetable Chicken

Ingredients

*Preheat over to 350

1 medium sized chicken breast
1 Tb. dried oregano
1 Ts. garlic salt
1 ts. salt
1 ts black pepper
1 Tb. seasoned salt
1 ts dried chopped onion
1/2 Tb poultry seasoning
2 1/4 C Vegetable cooking stock
Various chopped vegetables to flavor

* If you do not have vegetable cooking stock, please follow this recipe that I had used recently to make my own homemade cooking stock.

Homemade cooking stock

4 C. cold water
1/4 C. Chopped onion
1/4 C. Chopped celery
1/4 C. Chopped carrot
1/4 C. Chopped potato (you may chop up a small one)
1/4 C. Minced cabbage
1/4 C. Fresh green peas

Directions

Add four cups of cold water into a medium to large sized sauce pan. Turn heat on medium and slowly add the prepared vegetables as the water begins to boil. Once all of the vegetables are in the pot and the water is boiling, stir it a little to mix up the veggies. Cover and let simmer for at least a half hour. Make sure to stir every once in a while to make sure the vegetables are not cluttered on the bottom. As it cooks, the water will gain the flavor of the vegetables. *If you do not have fresh veggies on hand, a package of dried vegetables is inexpensive and will get the job done. Just place the package of veggies in the water and follow the steps above to achieve perfect homemade vegetable stock. A little add on, if you want more flavor, make sure the vegetables cook for around an hour or so to ensure the best flavor. Oh, and if you are cooking with dried vegetables, make sure to use around two cups of water and not four.

Baked chicken directions

Place all of your seasoning in a bowl and mix together. Rub onto the chicken breast until most of your seasonings are gone and the chicken is covered. next, place the chicken in a pan and cook partially on both sides. Once it is slightly white on both sides, set aside. Take out a roasting pan and fill with vegetable stock and some vegetables if you like. Next, place the chicken inside of the pan and cover with some vegetables if there is some and gently splash some of the vegetable stock onto the top of the chicken. Now cover and let bake for 45 minutes to an hour or until the chicken is a golden brown in color and/or the temperature at the center reaches 165.

Habanero Bread Recipe

Habanero Bread

Yield: 1 Servings

Ingredients and directions for this recipe

1 pk Dried yeast
2 1/4 c Hot water
1 ts Salt
2 tb Sugar
1 tb Olive oil
3 c Flour + more for kneading
4-6 Pickled or fresh habaneros

This recipe was inspired by the receipt of Christopher Eaves' generous hab
powder give-away.

In a large bowl, combine yeast, 1/4 cup hot water, sugar & salt. Let it sit
for 15 minutes, until it is kind of foamy. Then add olive oil, 3 cups of
flour & fesh habanero & stir with a wooden spoon until you have a stiff
batter, adding more flour as needed. Turn onto a very well-floured surface
& knead (rubber gloves recommended) for 10 minutes. (Hint: if you soak the
bowl in hot water--without soap or detergent--while kneading, it will be a
snap to clean for the next step) This will be messy, so you may need to add
flour pretty frequently.

*For Habaneros, make sure to cut up the peppers, take out the seeds and if you want,
you can puree them in a food processor; this is what I did. After they are small enough
to be kneaded into the bread dough, add as much as you would like to your dough.

After washing the bowl, dry thoroughly and coat with butter. Form the dough
into a ball, and put in bowl. Cover with a towel & let it rise for 1 hour.
Knead for another 5 minutes. At this point, it can either be made into a
loaf or used as pizza crust.

Shape how ever you would like. Let it rise for at least another hour & bake at 350F for
one hour.