Chicken tostada pizza

Ingredients

4 6″ tostadas
6 oz pkg of shredded cheddar cheese
1 cup chopped cooked chicken
1/2 cup salsa
1/4 cup chopped green pepper
1/2 cup black olives
1 tbsp chopped cilantr

How to prepare

Heat oven to 350 heat tostadas for 5-7 mins until browned on a cookie sheet remove From oven and top each with 2 tsp of cheese mix chicken and salsa and spoon over the Cheese top with green pepper, black olives and cilantro top each with remaining Cheese and heat until cheese is melted i served the pizzas with chopped lettuce, Tomatoes and sour cream.

Share

Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

Share

Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

Share

Pizza fondue

Ingredients

3/4 lb ground beef
1 sm chopped onion
1 tbsp cornstarch
1 1/2 tsp fennel seeds
1 1/2 tsp oregano
1/4 tsp garlic powder
2 (10 1/2 oz) pizza sauce
10 oz grated cheddar cheese
1 cup grated mozzarella cheese
12 english muffins

How to prepare

Brown ground beef and onion, drain mix cornstarch and seasoning in a bowl and add Pizza sauce add sauce mixture to meat and stir until thickens and bubbles pour into A fondue pot and simmer over low heat stir in cheese slowly slice and cut english Muffins into 1″ cubes place cubes on a cookie sheet and bake at 350

Share

Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

Share

California Pizza Kitchen BBQ Chicken Pizza

Ingredients

BBQ Chicken —
10 oz boneless/skinless chicken breasts, cut into 3/4″ cubes
1 tbsp olive oil
2 tbsp favorite BBQ sauce (we use a spicy-sweet sauce)
For the Pizza —
1 recipe basic pizza dough
Cornmeal or flour for handling
1/2 cup favorite BBQ sauce (we use a spicy-sweet sauce)
2 tbsp shredded smoked Gouda cheese
2 cup shredded mozzarella cheese
1/4 sm red onion, sliced into 1/8″ pieces
2 tbsp chopped fresh chopped fresh cilantro

How to prepare

To make BBQ Chicken:

In a lg frying pan, cook the chicken in olive oil over med-high heat until just cooked, 5 to 6 min.. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbsp. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

Share

Wild rice casserole

Ingredients

1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tbsp butter
1/4 cup soy sauce
4 oz can mushrooms, sliced

2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered

How to prepare

Bring 2 1/4 cups water to a boil – add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together)
saut

Share

Garlic soup – skordozoumi

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt
2 eggs, beaten until very frothy

Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

Share

Grilled stuffed peppers

Ingredients

Marinade:
1/4 cup olive oil
1/4 cup red wine
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 cloves garlic, crushed
2 tbsp fresh mint
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 lb lamb, cut into one” chunks
4 med green peppers
1 med tomatoes, peeled, seeded, diced
1/4 cup green onion, diced
1 tbsp fresh mint, chopped

1/4 cup pine nuts, roasted
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 cup rice
1 cup beef broth
1 garlic clove, crushed
1/2 tsp dried rosemary
1/2 tsp dried thyme

How to prepare

24 hours in advance: make up the marinade. (the herbs need not be chopped but should be at least crumbled in your hand.) Place lamb and marinade in a zip-lock bag and refrigerate until about two hours before serving. While marinating, shake the bag on occasion to re-mix ingredients. Remove lamb from refrigerator and warm to room temperature. (2 – 3 hours) cook rice in beef broth with savory, thyme, and garlic. Drain lamb reserving marinade. Coarsely chop lamb in food processor. Place in a large bowl. Cut off tops of peppers and hollow out. Remove the stem from the tops and dice tops. Add to lamb along with tomatoes, onions, 2 tbsp mint, cheese, salt, pepper, and rice. Add 1/2 cup of reserved marinade (the remaining marinade can be thrown away.) Mix thoroughly and stuff into peppers. (at this point the peppers can be refrigerated for up to 12 hours before cooking.) Build a medium fire in your grill. When the coals are ready, spread to the outside edges of the grill. Place peppers in the center of the grill and cover grill. Cook ten minutes and rotate peppers to present a new side to the coals. Cook another ten minutes and rotate again. Cook another ten minutes and serve.

Share