Saturday, January 22, 2011

Thai Chicken Pizza

These easy and delicious pizzas make a great appetizer or dinner. For dinner serve with a simple salad of mixed greens, cucumber, red onion & shredded carrots with a rice wine vinegar and olive oil dressing! xo

Peanut Sauce-Can use purchased, if using purchased peanut sauce add peanut butter to thicken

Peanut Sauce Recipe
1 C Peanut Butter
1/4 C Seasoned Rice Wine Vinegar
2 T Soy Sauce
1/3C Brown Sugar
3 T Ginger, Chopped (Can be purchased in a tube in the herb section of the market)
2 T Garlic, Chopped
2-3 t Red Pepper Flakes

Pizza

6 Pieces Taandori Garlic Naan (Trader Joe's) or your fave Naan
1/2 lb Grilled Chicken Breasts, Chopped and Tossed in 1/4 C of Peanut Sauce (purchased is fine)
1 1/2 C Shredded Mozzarella Cheese
1 C Carrots, Shredded (purchased is fine)
3 Stalks Green Onion, Sliced Thinly
1/2 C Cilantro, Chopped Roughly
1/2 C Honey Roasted Peanuts, Chopped (optional)

Assemble the pizzas by spreading each piece of naan bread with the peanut sauce, add chopped chicken, sprinkle with Mozzarella, carrots, green onion, cilantro and peanuts. Can be made a day ahead and baked at 400 degrees for 10 minutes or until cheese is melted. You can also sprinkle with red p epper flakes! I love those red pepper flakes! Cut into triangles and place on a bed of the remaining shredded carrots to serve.

Wednesday, January 19, 2011

Dried Cherry & Pecan Bark

This is an easy recipe that is great with red wine! I have made it with unsulfured dried apricots and dry roasted pistachios! Try your own version with your favorite dried fruit and nuts! xo

1 lb Semi Sweet or Dark Chocolate, Chopped
1 C Dried Cherries, Roughly Chopped
1 C Toasted Pecans, Chopped

Place chopped chocolate in a microwave safe bowl. Microwave on high for 1 minute, stir and continue to microwave in 30 second intervals until completely melted. Spread onto a parchment lined baking sheet to 1/4 inch thick. Top with cherries and pecans, press gently into chocolate. Allow to cool for 2 - 3 hours. Cut into triangles and serve. Garnish with additional cherries and pecans.

Tuesday, January 18, 2011

Brussels Sprouts with Dried Cranberries

I love Brussels Sprouts! This recipe is so pretty and tasty, it is savory and the dried cranberries add a little sweetness! xo

2 T Olive Oil
2 lb Brussels Sprouts, Ends Trimmed & Quartered
2 Large Shallots, Roughly chopped
2 Garlic Cloves, Minced
1 C Dried Cranberries
2 C White Wine
2 t Chicken or Vegetable Paste or Powder

Heat a large skillet over medium high heat, add olive oil, shallots and garlic. Saute until shallots are transparent. Add Brussels sprouts and cook for 5 minutes. Stir in cranberries, white wine and stock paste. Simmer until most of the liquid has been absorbed by the cranberries. Garnish with toasted walnuts or almond slivers.
xo

Monday, January 17, 2011

Arugula Salad with Fennel, Pomegranate Seeds & Gorgonzola

I had the pleasure for cooking for some amazing and inspirational women last weekend! Cynthia thank you for your kind words and loving my love-filled food! This recipe is for you! xoxoxo

Salad
5 Ounces Arugula or Rocket
3 Ounces Baby Spinach
1 Bulb Fennel, Julienned
4 Ounces Pomegranate Seeds
5 Ounces Gorgonzola, Crumbled

Dressing

2/3 C Olive Oil
1/3 C Fresh Lemon Juice
1/3 C Seasoned Rice Wine Vinegar
1-2 T Montreal Steak Seasoning, more or less to taste
Whisk together and set aside until ready to use. Whisk before tossing in salad.

Mix salad ingredients and set aside. Toss with dressing and top with additional pomegranate seeds, fennel and Gorgonzola.
Enjoy!
xoxo