chicken parm pizza

• 1 pizza crust (store bought pizza dough)
• cornmeal or flour, for dough
• 2 tablespoons extra virgin olive oil (2 turns of the pan plus a drizzle)
• 1 lb ground chicken
• 3 garlic cloves, chopped
• 1 small onion, chopped
• salt
• pepper
• 1/4 cup fresh flat leaf parsley, chopped
• 2 pinches crushed red pepper flakes
• 2 pinches dried oregano
• 1 (8 ounce) can tomato sauce
• 1 cup grated parmigiano-reggiano cheese
• 1 1/2 cups shredded provolone cheese
• 5 -6 leaves fresh basil (torn or shredded)

Directions:

1. 1
   Preheat oven to 425°F.
2. 2
   Coat hands and work surface with a little cornmeal or flour.
3. 3
   Using your hand or a rolling pin, form a 14-inch round pizza.
4. 4
   Place pizza on a baking sheet or pizza stone and poke the top with a few holes.
5. 5
   Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven.
6. 6
   Bake 10 minutes.
7. 7
   Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil.
8. 8
   Add meat and break it up with a wooden spoon.
9. 9
   To browned meat, add garlic and onions, then season with salt and pepper.
10. 10
    Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan.
11. 11
    Heat the sauce through.
12. 12
    Remove pizza from oven after 10 minutes and top with sauce and cheeses.
13. 13
    Return to oven and bake until golden and bubbly, another 10 to 12 minutes.
14. 14
    Top the pizza with basil, cut and serve.

southern comfort punch

3 lemons
2 navel oranges
12 oz frozen lemonade concentrate
6 oz frozen orange juice concentrate
2 liters 7up
1 liter southern comfort

slice fruit and freeze day before
mix all and float frozen fruit

oven fried chicken

450 degrees

flour, s+p, paprike, curry, poultry seasoning

line 9x13 pan with aluminum foil
in over melt .25 c butter
coat chicken with dry mix & place in pan

bake 30 min, turn and bake 20 minutes

(can also marinate chicken in soy sauce)

lemon shishkabob

2 lb beef (round, sirloin, filet)
1 c - .5 c olive oil
.25 c wine vinegar
.25 c lemon juice
1 clove garlic
.5 t thyme
1 bay leaf
1 t salt
.5 t pepper

with onios, bell peppers, mushrooms and squash


marinate meat overnight
alternate vegetables and meat on skewers
grill

marinated pork loin

325 degrees

2 lb pork loin
2 cloves garlic - minced
1 t kosher salt
1 T thyme
1 T basil
2 t sugar
1 T dijon mustard
1 T oil
1 t vinegar
parsley
cayenne pepper

1) mix add ingredients until blended

2) spread over loin in non-aluminum pan. cover with saran wrap and refridge 12 hours - 2 days

3) return to room temp (~30 min).
roast until temp ~150degrees (~1.25 hours)

4) transfer to cutting board and cover with foil. rest 15 minutes

5) deglaze pan with .5 c water. boil and thicken with four to make gravy

tea pork

1 lb pork filet or tenderloin

sauce
7 T soy sauce
3 T sake
4 T mirin
1 lime/lemon sliced thinly

1) boil 4 c water, drop 2 red tea bags

2) put pork and boil ~20 minutes or until cooked

3) remove pork and immediately put in marinade for at least 2 hours

4) slice pork thinly before serving

pulled pork

300 degrees

5-7 lb pork shoulder/boston butt
generously rub (use baby back rib rub)

put fatty side up in over for ~6 hours. baste occasionally

rest 10 minutes. use forks to pull

baby back ribs

250 degrees

dry rub
8 T light brown sugar
3 T kosher salt
1 T chili powder
.5 t cayenne
.5 t black pepper
.5 t jalapeno
.5 t old bay
.5 t thyme
.5 t onion powder

braise
1 c hwite wine
2 T white wine vinegar
2 T worchestershire
1 T honey
2 cloves chopped garlic
* microwave 1 min to melt

1)place slabs on alum foil- shiny side out. Remove layer on bone side
Generous pat with rub and wrap

2) refridge for at least 1 hour

3) make braise. place ribs on baking sheet. Open one end of foil package and add half of the braise to each

4) 250 degrees for 2.5 hours. check for doneness by wiggling the bone

5) transfer braise to M saucepot. skim, simmer and reduce by half until syrupy

6) brush ribs with glaze. broil to carmelize

7) toss ribs with remaining glaze before serving

chicken tortilla soup

1.5 lb chicken thighs - cut into strips
large onion - chopped
2 m. poblano chiles - seeded and chopped
2 cloves garlic - crushed
1.5 t cumin
1 t coriander - ground
32 oz chicken broth
2 c water
1 c frozen corn
15-19 oz black beans (rinsed and drained)
0.25 c lemon juice/lime juice
0.25 c chopped cilantro
2 c. broken tortilla chips

1) in saucepot, veg oil over M-H. Salt chicken and saute in batches. Set aside.

2) to juicy pot, add onion, poblano and garlic.
10 min over M until tender
Add cumin & coriande - 1 min
Add broth and water. Cover and boil.

3) return chicken to pot
add corm & beans. Boil over M-H
Simmer uncovered 10 minutes
Add lime & cilantro

dark chocolate pudding cakes

350 degrees

1/2 c flour
1 T cocoa powder
3/4 t baking powder
1/8 t cinnamon
1/4 t salt
1 T softened butter
1/3 c sugar
1/4 t vanilla
1/4 c milk
1 oz chopped white chocolate

topping:
2.5 T sugar
2.5 T light brown sugar
.25 c cocoa powder
.75 c boiling water

1) batter: flour, T cocoa, baking powder, cinnamon & salt
cream butter, 1/3 c sugar & vanilla. Stir in flour mix, milk & white chocolate

2) mix topping and top each ramekin with dry topping
add 0.25c hot water in each ramekin
bake 25-30 minutes

makes 3 4" ramekins
serve hot topped with vanilla ice cream
-doubled recipe can be made in 1 9x9 pan