Gratitude 2.

Simply Foodtastic Thursdays, with Kyla

Tuesday Lunch

BBQ Chicken Pizza - Recipe from The Looneyspoons Collection Cookbook

I have made this recipe before but forgotten how good the recipe is.  I think I like it so much because it has my two favourite ingredients in it;  mushrooms and red onion.  Robbie devoured this pizza today.  I would choose my pizza any day over delivery, just saying.






Ingredients:
1/4 cup barbecue sauce
1/3 cup pizza sauce
1 1/2 cups chopped cooked chicken breast
2 tsp olive oil
2 cups sliced mixed mushrooms
1 medium red onion, sliced thinly into rings
1/2 tsp dried oregano
1 12-inch pre baked whole-grain thin-crust pizza shell
1 cup packed shredded light Monterey Jack cheese
1 to 2 tbsp minced fresh cilantro or parsley

Alterations:  I used a sweet barbecue sauce, a mixture of brown and white mushrooms (other options include shiitake, cremini, portobello or oyster) and I made my own pizza crust.

Directions:
Combine 2 tbsp barbecue sauce with pizza sauce in a small bowl and set aside.  Mix remaining barbecue sauce with chopped chicken breast and set aside.

Heat olive oil in a non-stick skillet over medium-high heat.  Add mushrooms and onions.  Cook and stir until vegetables are tender, about 5 to 6 minutes.  Add oregano and cook for 1 more minute.  Remove from heat.

Spread sauce evenly over pizza crust.  Top with mushroom-onion mixture, followed by chicken.  Sprinkle with cheese and cilantro.  Bake at 425F for about 8 minutes, until crust is lightly browned and cheese is melted.


Wednesday Supper

Curry Chicken Pitas with Sweet Potato Fries - Recipe from Self Magazine

I love curry so I couldn't wait to try this recipe.  I had frozen cooked chicken from last week so I used it for the pizza last night and the pitas today.  The meal was delicious.  I served it with homemade sweet potato fries and a curry mayonnaise.





Ingredients:
1 whole skinless, boneless chicken breast, halved
2 tbsp canola-oil mayonnaise
2 tbsp nonfat plain yogurt
1/3 cup peeled and diced apple
1/4 cup red seedless grapes, quartered
3 tbsp diced red onion
2 tsp apple juice
1 tbsp chopped fresh parsley
1 tsp curry powder
1/4 tsp salt
Pinch of black pepper
2 whole-wheat pita rounds, cut in half
4 lettuce leaves
8 slices tomato

Directions:
Preheat grill or broiler.  Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness.  Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork.  Cool. Cut into 1/2-inch cubes and place in a medium bowl.

Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder salt and pepper.  Mix.  Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.


Thursday Breakfast

Cinnamon Buns

I decided to make a batch of the Rolls Royce cinnamon buns in The Looneyspoons Collection cookbook Wednesday night.  I added and changed a few things with the recipe. I only used whole wheat flour, didn't add flax since I had none, added raisins to the filling and didn't do the glaze.  I also punched down the dough at 15 min and let it rise for another 15.






Ingredients:

Dough:
2 cups all-purpose flour
1 cup whole wheat flour
1/4 ground flaxseed
1 pkg quick-rising yeast
1 tsp salt
1 cup 1% milk
1/4 cup brown sugar
2 tbsp butter
1 tsp vanilla
1 egg, lightly beaten

Filling:
2/3 cup brown sugar
1 tbsp ground cinnamon
2 tbsp butter, at room temperature

Glaze:
2 tbsp light cream cheese, at room temperature
1 tbsp butter, at room temperature
1/2 cup icing sugar
1/2 tsp vanilla

Directions:
To make dough, combine both flours, flaxseed, yeast and salt in a medium bowl. Mix well and set aside.

Add milk, sugar, butter and vanilla to a small pot.  Heat over medium heat, stirring often, just until mix is warmed, butter is melted and sugar is dissolved.  Do not simmer or boil.  Removed from heat and carefully pour into a large mixing bowl.  Add half the flour mixture and egg.  Stir using a wooden spoon until well blended.  Add remaining flour mixture and stir until a soft ball forms.  Turn dough out onto a lightly floured surface.  Add a bit more flour if dough is too sticky.  Knead dough until smooth and elastic, about 1 minute.  Place dough in a clean bowl that has been lightly oiled.  Cover with a tea towel and let rise in a warm place for 30 minutes, or until double in size.

Meanwhile, make filling.  Mix brown sugar and cinnamon in a small bowl and set aside.

Line a 9 x 13-inch baking pan with parchment paper and set aside.

When dough has risen, turn out onto a lightly floured surface.  Roll out dough to a 12 x 14 rectangle.  Using a butter knife, spread 2 tbsp butter evenly over dough.  Sprinkle with brown-sugar cinnamon mixture and spread evenly to edges.  Roll up dough jelly-roll style.  You should end up with a 12-inch long roll.  Using a very sharp knife, slice roll into 12 equal pieces.  Arrange rolls in a single layer in prepared pan.  Cover with a tea towel and let rise in a warm place for 30 minutes.
Preheat oven to 305F.  Bake rolls for 25 minutes.  They should be puffed up and light golden brown.  Remove from oven and let cool slightly while you prepare glaze.  Using an electric mixer, beat together all glaze ingredients in a small bowl until smooth.  Spread evenly over warm rolls (add 1 tbsp milk to drizzle glaze).


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