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Showing posts from July, 2012

BBQ Chicken Pizza

UPDATE: also lost in the great labeling disaster of 2012, so am reposting it here. The inspiration for this is from James McNair's New Pizzas, but I have streamlined his process for cooking the chicken which seemed unnecessarily long and drawn out. Basically follow the recipe for Garlic-Glazed Chicken Pizza but substitute this for the Garlic-Glazed Chicken in the recipe: Cut 1-1/2 pounds of chicken breasts into bite-sized pieces. Saute them in some oil. Mix them with 1 cup of barbecue sauce, either of your own making or your favorite tomato-based kind from the store. Nothing could be simpler and this is very similar to the California Pizza Kitchen's BBQ Chicken Pizza.

Garlic-Glazed Chicken Pizza

UPDATE: What happens when you think you are simply labelling a recipe and instead delete it by accident? You wind up revisiting something that you published way back in 2005 and have forgotten to make since then. I'm going to make this over the weekend for sure. I am so happy that Google had it cached so I could pull it out of the ether and back into the here and now. Purely delicious and even the pickiest eater in the family had three pieces. Be sure to leave yourself plenty of time for this. It is simple, especially if you have any experience making bread but it does take a while. From James McNair's New Pizza . If the idea of making pizza dough is intimidating, I can assure you that it is very easy. And nothing is stopping you from trying the pizza using a premade dough or shell. ( Foodo del Mundo took pictures when they made this pizza ... scrumptious.) Standard Pizza Crust From Pizza California Style, by Norman Kolpas The following recipe produces a thin, golde

Summertime and Corn Salad is Easy

Full disclosure: I haven't made this recipe. However, my mother did and everyone she shared it with is complimenting it to high heaven. Her palate (not to mention all those others) is good enough for me. I will be making this one soon. Mom really liked the unusual cooking method for the corn and highly recommends it. She also shocked the corn in ice water after cooking, and used whole tomatoes which she blanched, peeled and chopped. This is from Mel's Kitchen Cafe which I somehow have not encountered before but definitely will be exploring, especially since I came across this Mexican Tomato and Corn Salad which looks like something I'm definitely going to try also (mmm, cilantro!). Summer Corn Salad Serves 4 6 ears of corn, shucked 1/2 cup finely diced red onion 1 cup cherry tomatoes, sliced in half 3 tablespoons cider or red wine vinegar 3 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julien