Thai Peanut Chicken Pizza

I got this recipe from my cousin Jenny, and it's been a hit ever since.

I start off by cutting up 1lb of chicken breasts into very small pieces, about 1/2 inch or so. I cook over high heat with a 1/4 cup of zesty italian salad dressing. Cooking until all the liquid is gone and the chicken pieces are just coated with the dressing.
Next I chop half a bag of bean sprouts-about 1 cup chopped, and one bunch of cilantro, chopped coarsly.

I heat the oven to just over 400, I have a gas oven so it might vary a little with electric.

Now you can make your own peanut sauce or just buy it. I used Lee Ann Chin's peanut sauce but that was because my husband couldn't find Peanut Satay at the store and brought this home. The satay is definately better because it's thicker but either will do. Once you spread on a layer, put it in the oven for about 5-7 minutes so some of the liquid from the sauce evaporated and the premade crust (I use Boboli) is hot.
Add the toppings-chicken, bean sprouts, cilantro, and a couple cups of shredded pizza cheese. For a little extra flare you can sprinkle chopped peanuts.

Bake until the cheese is just starting to brown and let cook for about 10 minutes before slicing. If you cut too soon the sauce will run. Enjoy!

Variation:For a little something different with the same taste try it on a bagel!

Fajitas!!

This was a recipe I made up along the way but it turned out totally fab! For a family of 4 I used 1lb of chicken and about a half pound of flank steak.



For the steak I made a simple marinade. In a bow I mixed thinly cut flank steak, each strip about 3 inches long. Half a cup of A1 steak sauce and about 2 tablespoons of key lime juice. If you like a little more tang use more lime.

My daughter helped me cook this meal, she's a great helper! Not only is it fun, things also get done twice as fast.

I had her season the chicken with a good dusting of lemon pepper and an equal part (about 2-3 tablespoons) of a seasoning mix called "Butt Shaker". It's a combo of brown sugar, garlic salt, pepper and chili pepper. It's really good!

While the meat was soaking up the seasoning I cut up one bell pepper and half a sweet yellow onion. The aroma at this point was making me very very hungry!

I decided to cook the steak, chicken, and veggies seperate because my husband only likes minimal "extras" as he calls them. I started the chicken first, then the steak and then the onions and peppers about 3 minutes after the meat was cooking.

Just before turning the fire off the meats and veggies, I wrapped a stack of tortillas in a damp papertowel and popped it in the microwave for 30 seconds. Just enough to steam warm.

I got the condiments ready. Shredded cheddar, salsa (or taco sauce in this case), and mexican sour cream. Sprinkle on a little chopped cilantro for a bit more of a twist.

Acabado! Dinner is served! I would normally serve this with a side of rice pilaf but it was one of those friday evenings after a long work week and this was going to have to do.

Another nice thing about cooking with my daughter-she loves to do dishes!

Chicken Marsala

This is probably one of my all time favorite meals. This is ofcorse totally my own twist on chicken marsala but it is totally delicious!

You will need:
1 package chicken breasts
1 package fresh white button mushrooms
2 med-small leeks (or one large)
snadwich baggie full of potato chips
1/3 cup flour
dry oregano
ground white pepper
1 stick of butter
sweet marsala wine
sherry
2 tablespoons veg oil

After cleaning the chicken breasts (I used 4 medium sized breasts for this, leftovers are always good) and taking all the fat and stringy things off, lay the chicken on a sheet of cling wrap, then fold the cling wrap over that make a bit of a pocket, fold over the edges so the chicken doesn't fly out. Pound the chicken flat with the flat side of a mallet until all the pieces are the same thickness.

You'll also want to take a few good handfulls of potato chips, put them in a ziplock and crush those also with the flat side of the mallet until very small crumbs. Doesn't matter what kind but you don't want flavored obviously. Stale chips work also.
In a bowl, mix together the potato chip crumbs, about a third cup of flour, few dashes of white pepper, and about 3 heaping tablespoons of dry oregano. Fresh oregano is always best but I had dry on hand and it tastes nearly the same.

Make sure the chicken is a little moist and then dip and cover with the potato chip mixture. I try to really pat it on the chicken to make sure it sticks well. (you could dip the chicken in a beaten egg before the crumb mix but that's an extra step and I'm all about fast, plus I really don't see much of a difference)

Make sure the oil in the pan is hot before you add the chicken. Cook about 3-4 minutes on each side until cooked through and slightly browned. You only want to flip once or the crust will fall off. A tongs is better than a pancake flipper.

While the chicken in browning I cut up my leeks. I use two medium small leeks for this. Slicing down the middle before chopping makes it real easy. Most recipes don't call for onion or leek but I think the leek gives it so much more.

Next i de-stem the mushrooms so I have just the caps, i rub off any dirt and if needed run under the facuet real fast. You don't want to use much water as the mushrooms will absorb it very fast. You don't have to take the stems out, most people just leave them in and they taste the same as the caps, I however just like the caps, I feel like the stems are a little tough.

I don't slice too thin but it's all about your preference. You can quarter the mushrooms or just leave them whole. I'm a texture person and I like mine sliced.

Next I transfer the chicken to a plate and in the same oil I add the mushrooms and leeks and add a couple tablespoons of butter. Stirring constantly over medium heat I sweat the veggies until soft, about 3-4 minutes. The pancake flipper is good to use here.

I use sweet marsala wine and regular cooking sherry. Nothing too fancy. I've tried the dry marsala wine but it's just not the same, I definately encourage the sweet marsala.

I add about a cup and a half of the marsala wine and about 3/4 cup of the sherry to the veggies. High flame until boiling and then reduce heat to medium.

Once reduced down to about half I stir in the remaining 4 tablespoons of butter.

Once melted and a nice creamy consistancy add the chicken breasts, cook for a minute and then flip over.

You should really let the chicken set for about 10-15 minutes for the sauce to thicken but I was way too anxious and served up a plate right away (hence why the sauce looks a little runny). I usually pan fry some asparagus and garlic for a side but tonight is just some mashed potatoes with fresh chives.