Spicy BBQ Chicken Pizza

So I was just looking through my old posts, and found it bizarre that I had yet to post any of my pizzas. Through the years, pizza, homemade right down to the crust, has become my penultimate specialty of sorts. So finally, here to fill the void, is my personal favorite among the pizzas that I make - Spicy BBQ Chicken Pizza...

Pizza Dough

14in pizza pan
2 1/2 cups flour
1 packet rapid-rise or pizza yeast
1 cup very warm water
2 tablespoons olive oil
2 tablespoons cornmeal
~2/3 tablespoon parsley
~1/2 tablespoon oregano
~8oz low-moisture mozzarella, for topping

1. On large, flat, clean surface, spread thin layer of flour. Lightly oil pizza pan and set aside.
2. In large mixing bowl, mix together 2 cups flour, yeast, cornmeal, parsley, and oregano.
3. Stir in olive oil and warm water. Knead dough by hands, adding small amounts of additional flour as needed, until dough is thick and elastic and no longer as sticky (roughly 5 minutes). Form dough into ball, place on floured surface and cover. Allow to rise for 8-10 minutes.
4. Using rolling pin or lightly floured wine bottle, roll dough to size of pan. Spread hands wide and flat to transport dough from table to pan.
5. Top as desired, with initial layer of tomato sauce (substitute Famous Dave's Devil Spit BBQ Sauce if making Spicy BBQ Chicken Pizza), 2nd layer of mozzarella and slight sprinkling of mozzarella above desired toppings (see below for Spicy BBQ Chicken recipe). Bake at 350 degrees for 20-30 minutes or until lightly browned.


Spicy BBQ Chicken Topping

2 medium-large chicken breasts, cubed
1/2 sweet vidalia onion, coarsely chopped
~1/2 bottle Famous Dave's Devil Spit BBQ Sauce

1. In medium lightly-oiled skillet, cook chicken and onion 4-5 minutes.
2. Add Famous Dave's BBQ sauce and continue to cook another 6-8 minutes until chicken is cooked through and sauce begins to thicken.
3. Remove from heat and spread evenly over mozzarella layer on pizza. Top with slight sprinkling of mozzarella, then cook as above.

Pesto Pepper Tortellini

I haven't made this one in a while, but for quite some time it was a staple in my kitchen - in part because of how easy it is to make, and in part because of how tasty and creamy it is. This dish can easily be prepared in less than 20 minutes and will have everyone coming back for seconds...

Pesto Pepper Tortellini

1 package tortellini (19oz) (I prefer mushroom- or sausage-filled)
1/2 red bell pepper, julienned
4 cloves garlic, minced
1/4 cup ground walnuts
2 tablespoons dried basil
1 tablespoon dried parsley
2 cups heavy cream
1/2 cup butter

1. Boil tortellini according to package instructions.
2. In medium skillet, melt butter, then saute bell pepper and garlic until tender.
3. Stir heavy cream into skillet, and cook 8-10 minutes until sauce is slightly thickened.
4. Add walnuts, basil, parsley and drained tortellini. Stir well and cook 1-2 minute more, then remove from heat and serve warm.

Pork Dumplings

Everyone loves dumplings, so over the past few years I've finally managed to find a good recipe and periodically make them in bulk. It obviously takes a bit longer than ordering, but these freeze wonderfully and can be steamed/fried months in the future, plus the validation of having made them yourself makes them twice as delicious!

Pork Dumplings

~50 dumpling wrappers
1 1/2 lbs ground pork
4-5 cups cabbage, finely shredded
1 1/2 tablespoons fresh ginger, minced
6 cloves fresh garlic, minced

2 tablespoons chives, thinly sliced
1 egg, beaten
4 tablespoons soy sauce
3 tablespoons sesame oil

1. In mixing bowl, combine pork, cabbage, ginger, garlic, chives, egg, soy sauce, and sesame oil. Mix well.
2.  In preparation for making dumplings, pour very thin layer of flour over clean flat surface. To the side, fill small bowl with water.
3. Atop layer of flour, place heaping tablespoon of filling in center of wrapper. To form dumpling, dip fingers in water bowl and wet edges of wrappers. Pinch together edges to form semicircle, fold edges over, and pinch tight. Repeat until wrappers or filling are all used.
4. To cook, steam for 10-15 minutes. If frying, steam first, then in thin layer of cooking oil, fry an additional 5 minutes.
5. To freeze, brush uncooked dumplings with very thin layer of flour then arrange in freezer-safe container. To heat frozen dumplings, add 5 minutes to above steaming time.

Pumpkin Gnocchi and Mushrooms in Sage Butter Sauce

This week I saw pumpkin gnocchi on the shelf at Wegman's, and with no recipe in mind I just couldn't resist. Throwing a few things together in the kitchen, and making some homemade garlic bread on the side, the product certainly did not disappoint...

Pumpkin Gnocchi and Mushrooms in Sage Butter Sauce

1 package pumpkin gnocchi
1/2 cup small mushrooms
1/4 cup pepperoni, sliced into thin slivers
4 tablespoons butter, or butter alternative
2 teaspoons sage
1/2 teaspoon cumin
1/4 teaspoon ground black pepper

1. Cook pumpkin gnocchi as recommended (usually 1 1/2 to 2 1/2 minutes in boiling water). Do not overcook! Drain.
2. While cooking gnocchi, melt butter on low heat in medium skillet or wok.
3. Add all remaining ingredients and saute 3-5 minutes until lightly browned.
4. To butter mixture, add gnocchi. Gently mix gnocchi thoroughly into butter sauce. Serve warm.

Ham w Lingonberry Sauce

This is another strikingly simple one. The hard part (unless you happen to be in Norway) is finding the fresh lingonberries...

Ham w Lingonberry Sauce (serves 2)

~1 lb ham steak
1 cup fresh lingonberries
1/3 cup sugar
1/4 cup water

1. Combine lingonberries and water in small saucepan and bring to simmer.
2. Slowly mix sugar into lingonberries.
3. Continue to simmer 5-10 minutes until sauce thickens and becomes slightly syrupy.
4. Cut ham steak(s) into roughly 1/2 lb portions. Heat directly on skillet 4-5 minutes on each side until thoroughly cooked.
5. Top ham steaks with lingonberry sauce and serve warm.

Chicken Tacos w Mango-Avocado Salsa

Here's a meal I made a few weeks ago that is quite simple, but fresh and delicious. The cool island salsa mixes well with mild, warmly spiced chicken...

Chicken Tacos (serves 4)

3 chicken breasts, sliced into 1-inch strips
~1 teaspoon cumin
~1 teaspoon curry powder
1 teaspoon parsley
1-2 dashes cayenne pepper or crushed red pepper
4 large tortillas

1. In medium bowl, thoroughly rub chicken breasts with spices until evenly coated.

2. Cook chicken thoroughly in greased skillet.
3. Warm tortillas less than 1 minute on separate skillet, or in microwave.
4. Serve with salsa, below.


Mango-Avocado Salsa

1 large mango, sliced into cubes
1 avocado, pitted and cubed
1-2 small vine tomatoes, cubed
1/4 small onion, finely diced
2 tablespoons fresh cilantro, finely chopped
1 small garlic clove, finely chopped
1-2 tablespoons honey or agave nectar
2 teaspoons lime juice

1. Gently mix all ingredients together in large bowl. Serve cool.