Posts Tagged ‘Chicken’

BBQ Chicken Pizza

June 5th, 2011

BBQ Pizza

After a dreary, wet spring, there’s a chance that summer may actually happen.  What better way to celebrate than a barbecued chicken pizza?

3 cups flour (more or less)
1 package active dry yeast
1/2 tsp salt
1 cup warm water
2 tbsp canola oil

barbecue sauce
cooked chicken, cut in chunks
mushrooms, sliced
red onions, thinly sliced
mozzarella cheese, grated

In the bowl of a heavy-duty mixer, stir together 1 1/2 cups of flour, yeast and salt.
Add the warm water and beat for 3 minutes, regularly scraping down the sides of the bowl.
Using a dough hook, stir in the rest of the flour, mixing until the dough becomes smooth and elastic.
Knead the dough by hand on a lightly floured surface for another 5 minutes.
Split the dough into two smaller balls and cover with a light tea towel.  Let rise for 30-60 minutes.

Once the dough has risen, form each ball into a thin pizza crust.
Preheat a side burner of your barbecue for about 5 minutes.  To cook the crust, you want low, slow, indirect heat.
Arrange the dough on the grill, making sure it isn’t directly over the lit burner.  Cook, rotating occasionally, until the bottom is lightly browned.
Flip the pizza dough, top with sauce and toppings, close the barbecue lid and turn the burner down to low.
Grill the pizza until the cheese is melted and the crust is golden brown.

Tomato Risotto

July 11th, 2010

Tomato risotto with asparagus

All last week I was craving risotto.  Yet I didn’t want the traditional creamy, white risotto – I wanted something a little different.  Something bolder, more summery.  Adding a cup of tomato sauce with basil was a simple change, but one that had quite the impact.

2 tbsp olive oil
2 tbsp butter
1/2 white onion, diced
1 cup Arborio rice
4 cloves garlic, crushed and diced
1/2 cup white wine
2-3 cups hot vegetable broth
1 cup tomato sauce
salt & pepper
1 bunch of asparagus, cut into 1 inch pieces
1 cup Grana Padano cheese, shredded

1 tbsp olive oil
2 chicken breasts, thinly sliced

In a large sauce pan, cook the onion in the olive oil and butter until just translucent.
Add the rice and garlic, stirring while toasting until the rice is a teensy bit golden.
Dump in the white wine and stir until absorbed.
Add the hot broth a half cup at a time, stirring gently until it absorbs.
While the risotto is cooking, cook the chicken in a frying pan until it is golden and cooked through.
When the risotto is almost finished cooking (pre-al dente) add the tomato sauce, asparagus, cheese and salt and pepper to taste.
Keep stirring the risotto until the tomato sauce is mostly absorbed and the rice is tender yet firm.  (Stirring is especially important once the cheese and tomato sauce is added, as it will stick and burn easily.)
Stir in the cooked chicken and serve with additional cheese on top.

Note:  I used Italissima tomato sauce with basil in this dish.  It’s a beautifully simple tomato sauce – just tomatoes, basil and a bit of salt.  Nothing else to change the flavour of your cooking, and lovely even on its own over a bit of pasta.

Risotto for dinner

Sharwood’s Curry Sauces

January 20th, 2010

Back in the fall, I was asked if I would like to try out a new line of Indian cooking sauces from Sharwood’s.  I said “sure!”, thinking I could use the sauces to make a big birthday dinner for my sister, who wanted something different.  Well, all sorts of things happened to derail that plan, so instead, I’ve been using the sauces here and there for quick dinner fixes.

 

I’ve tried a couple of the sauces, my favourites so far being the Korma (top photo) and the Tikka Masala (bottom photo).  They aren’t really that spicy, so I had to add some chili sauce after the fact.  Another quick spice trick would be to spice the meat and veg as they were cooking, before adding the sauce.  I’ve enjoyed the mango chutney a lot.  It’s a nice fresh accompaniment to a big bowl of rice and spice.

These jarred sauces aren’t nearly as satisfying as making your own sauces and spice blends, but in a rush, they’re a nice thing to have in the pantry.  Just toss them together in a pan with some meat and veggies, put a pot of rice on the back burner, and in 20 minutes, you’ve got dinner.  A great thing when I’m working the evening shift at the library.

SOS Cuisine – Days 3,4,5

July 13th, 2009

Hunter chicken

So, I got a bit lazy with the last three days of my SOS Cuisine menu, at least when it comes to taking photos and posting about the meals. The meals involved two days of chicken and one day of pasta, and I was just too hungry/lazy to play around with my camera before eating. What can I say – the food just looked so good!

Day 3:

  • Proscuitto and kiwi
  • Hunter-style chicken
  • Cherry and peach compote
  • The proscuitto and kiwi was a real discovery. I wasn’t sure how the salty ham and the sweet fruit would work together, but they were brilliant. A great little snack or appetizer. The chicken was good, and made enough for a repeat on day 5. The cherries with peaches were something I subbed into my menu because they’re in season and showing up on fruit trucks all over the city.

    Day 4:

  • Proscuitto and kiwi
  • Fettucine with mini-tomatoes
  • Another delicious repeat of the proscuitto and kiwi, this time followed by a quick and easy pasta dish.

    Day 5:

  • Mixed greens and radish salad with feta cheese
  • Hunter-style chicken
  • Cherry and peach compote
  • This last day was all repeats, but still tasty. I really do love the radish and feta salad, and will be eating lots of it throughout the summer. The idea of making the fruit compote is a simple one, but one that I hadn’t really thought of until it showed up on the SOS menu. We do a fair bit of stewed rhubarb in this house, but not any other fruits. I’ll be trying it the rest of the summer with whatever is seasonal, whenever I need a bit of a treat.

    All in all, I enjoyed using the SOS Cuisine menu this week. I did a lot of customizing to what was originally posted, and their grocery cost estimate was way off for what I paid at the store. (might be AB stores, might be because it’s pretty hard to buy just 5 cherry tomatoes) It’s definitely a site I’ll use again, probably just for lining up three meals rather than the planned five. I like the range of recipes available on the site, and the matching grocery list that is created. I’m just too fickle to be tied down to five pre-planned meals in a week, especially in the summer, when the local produce is so inspirational.

    Cobb sandwich

    May 31st, 2009

    Cobb sandwich

    My sister bought me a great new magazine for my birthday – Anna, published out of Winnipeg. I love that it’s Canadian. It comes out 4 times a year and features fantastic recipes and food features. The cover of issue 10 featured a scrumptious-looking Cobb sandwich that we had for supper the other night. Glorious.

    For 3 large sandwiches:

    2 chicken breasts, cooked and thinly sliced
    8 slices of bacon, cooked until crispy
    1/3 cup mayonnaise
    a chunk of blue cheese (1-2oz)
    6 slices sourdough bread, lightly toasted
    3 big leaves of lettuce
    1 tomato, thinly sliced
    1 avocado, pitted and sliced

    Crumble the blue cheese into the mayonnaise and stir together.
    Spread a slice of sourdough with the blue cheese mayo, then layer on the lettuce, chicken, tomato, avocado and bacon.
    Top with a second slice of sourdough and serve.

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