Chicken Antipasta Pizza

Pizza is such an easy recipe to change and suit your needs, toppings can be seasonal or colorful, vegetarian, or full of meat.  This pizza is a good combination of both.  Originally I made it using just the antipasta vegetables but decided it really needed something else.  At Costco they sell very yummy inexpensive rotisserie chicken that I've posted about previously and we had one in our fridge we hadn't used yet.  The pesto was also from Costco and bought two bottles when it was on sale so I used on right away and froze the second one.  We had just one bottle left in the freezer. I took out the frozen one and thawed in the refrigerator over night before adding to the chicken.  If you are looking to change up your Friday night pizza then this is the recipe for you, it's a good blend of flavors.  

I made a video of myself preparing the pizza and used that in place of the many photos I normally have in a post.  Let me know if you prefer the video or photographs for the recipe steps.

Pizza Dough

Ingredients:

7 cups Hi-Gluten Flour (Bread flour may be substituted)
2 3/4 cup Warm Water
1/4 cup Olive Oil
1 1/2 Tbs Active Dry Yeast
1 1/2 Tbs Kosher Salt
1 Tbs Honey

Process:

Warm up water in microwave for 40 seconds.  Add yeast to water, salt, honey, and olive oil in a stand mixer mixing bowl.  Allow mixture to activate(rest) for 5 minutes.

Add flour and blend with dough hook on medium until a smooth ball forms.

Place dough in bow greased with olive oil.  Allow to rest in refrigerator overnight before using for pizza.

Chicken Antipasta Pizza

Ingredients:

1/4 of Prepared Pizza Dough

3/4 cup Shredded Rotisserie Chicken Breast

2 Tbs Pesto

1 cup Shredded Provolone & Mozzarella Cheese

1/4 cup Marinara Sauce

2 Tbs chopped Kalamata Olives

2 Tbs chopped Artichoke Hearts

2 Tbs chopped Sun Dried Tomatoes

Olive Oil

Parchment Paper

Process:

Mix pesto with shredded chicken in small bowl, refrigerate while dough rests on counter.

Preheat a pizza stone or baking steel in oven set to 525 F for at least 1 hour before baking pizza. 

Section off a ball of pizza dough and roll it in olive oil on a piece of parchment paper large enough for a 12 inch pizza.  Rest for two hours on counter.

Press the dough with fingers and use knuckles under dough to stretch the dough into a thin disk with a thicker outer edge.  

Ladle on sauce in a thin layer leaving the outer inch crust without marinara.

Sprinkle on shredded cheese then the other toppings, ie chicken, kalamata olives, artichoke hearts, and sun dried tomatoes.

Using a pizza peel or inverted cookie sheet move the pizza to your stone or steel.  Bake for 5-8 minutes or until cheese is bubbly and under carriage of pizza has brown spots.  

Place pizza on a cooling rack for 3 minutes before slicing.

Enjoy!

Spring Salad Balsamic Vinaigrette

For my son's 5th birthday in December last year, I made a salad to go with the homemade pizza.  The salad was sort of like a salad my sister-in-law Kandi made for family holiday dinner's.  Our friend Carmen asked me for the recipe.  I told her I would be posting it, and here we are months later.  I'm sorry Carmen, this took way too long to post.  This salad even won over her husband Tom, go figure! If you happen to be like my friend Angela, and love salads, then this is for you. 

 If you like salad, and your into everything in your salad, this will fit the bill nicely.

Brown Sugar Pecans Ingredients

1 cup raw Pecans

3 tablespoons Butter

1/2 brown Sugar

 Place a medium size skillet over medium heat.  Add butter to pan and allow to melt.

 Add brown sugar to butter and stir.

 Allow butter and sugar to melt and bubble.

 Place pecans in pan with melted sugar.

Stir pecans until coated and shining.  Allow to cook for a couple of minutes.
Be careful they will burn.

Pour pecans on a piece of parchment paper on the counter to cool.  Break up when cool.

Balsamic Vinaigrette Ingredients

2 tablespoons Honey 
1 tablespoon Spicy Brown Mustard 
1/2 teaspoon Sea Salt 
1/2 teaspoon freshly crushed Black Pepper
1 large crushed Garlic Clove
1/4 cup Balsamic Vinegar 
3/4 cup Extra Virgin Olive Oil

 Place all ingredients in a pint size mason jar with lid and ring screwed on.
Shake the jar to combine.

Spring Salad Balsamic Vinaigrette Ingredients

Brown Sugar Pecans
Balsamic Vinaigrette
Spring Salad Greens
1/2 cup dried Cranberries
1/4 cup Feta

Rinse and dry spring salad and place in a large bowl.  Add pecans, cranberries,
and crumbled feta.  Toss with Balsamic Vinaigrette.   Add as much you prefer.

Serve with pizza or any other entree.  

Enjoy!

Brown Sugar Pecans Ingredients

1 cup raw Pecans

3 tablespoons Butter

1/2 brown Sugar

Process

Place a medium size skillet over medium heat.  Add butter to pan and allow to melt.

Add brown sugar to butter and stir.

Allow butter and sugar to melt and bubble.

Place pecans in pan with melted sugar.

Stir pecans until coated and shining.  Allow to cook for a couple of minutes.  Be careful they will burn.

Pour pecans on a piece of parchment paper on the counter to cool.  Break up when cool.

Balsamic Vinaigrette Ingredients

2 tablespoons Honey 
1 tablespoon Spicy Brown Mustard 
1/2 teaspoon Sea Salt 
1/2 teaspoon freshly crushed Black Pepper
1 large crushed Garlic Clove
1/4 cup Balsamic Vinegar 
3/4 cup Extra Virgin Olive Oil

Process

Place all ingredients in a pint size mason jar with lid and ring screwed on.  Shake the jar to combine.

Spring Salad Balsamic Vinaigrette Ingredients

Brown Sugar Pecans
Balsamic Vinaigrette
Spring Salad Greens
1/2 cup dried Cranberries
1/4 cup Feta

Rinse and dry spring salad and place in a large bowl.  Add pecans, cranberries, and crumbled feta.

Toss with Balsamic Vinaigrette, add as much you prefer. Serve with favorite entree.

Enjoy!

Barley Bread

We ran out of bread this morning, normal people would go out and buy bread, but that wouldn't be as much fun as making it for me.  Don't get me wrong, I love grocery shopping well as long as I don't have my children with me I do.  My options for bread ingredients are somewhat limited at the moment, it being before my bi-monthly grocery shopping.  Necessity is the mother of invention in my kitchen and cooking philosophy.  With that said this is a bread made with what I had more of, barley of course.  My forming skills are somewhat lacking, after the fact I realized a better way to make a pretty loaf oh well.  The taste is really good, it is similar to a quick bread with the texture versus a gluten rich white bread so you are prepared.  Spread some butter on a warm slice just cut from a fresh baked loaf and you will not be disappointed, I promise.

 Can you think of anything better than the smell and tatse of fresh baked bread? Of course you can't.

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes and get happy.

 Mix yogurt and eggs in a measuring cup or bowl.

 Add flours, and yogurt mixture to bloomed yeast.

 Mix and knead dough with dough hook for 5 minutes. 

 Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

 Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

 Remove from pans and allow to cool on a rack on the counter.

Slice and serve.

Enjoy!

Barley Bread

Printable Recipe Found Here

Ingredients:

1 cup Plain Yogurt
2 large Eggs
1 cup lukewarm Water
3 cups Barley Flour (or Whole Wheat Flour)
1 tablespoon Instant Yeast
2 teaspoons Sea Salt
3 tablespoons Coconut Oil (or Canola Oil)
4 tablespoons Honey
4 cups All-Purpose Flour
1/2 cup lukewarm Milk
1 tablespoon Vital Wheat Gluten

Process:

Place water, coconut oil, honey, salt, milk, and yeast in a mixer bowl.  Let the yeast bloom for at least 5 minutes.

Mix yogurt and eggs in a measuring cup or bowl.

Add flours, and yogurt mixture to bloomed yeast.

Mix and knead dough with dough hook for 5 minutes. 

Put dough in a large greased lidded container in a warm spot and allow to double in size.

Prepare two large bread pans or two normal bread pans by brushing with coconut oil (or Canola Oil) and  barley flour (or Whole Wheat Flour).

Divide dough in half, flatten and roll tightly like a cinnamon roll and place in prepared pans.  Brush with cocnut oil (or Canola Oil).  Cover with towel and place in a warm place to double in size.

Preheat oven to 350 Fahrenheit

Our doubled dough is ready to bake.

Bake in oven for 30-35 minutes.

Remove from pans and allow to cool on a rack on the counter.

Enjoy!

Peking Duck

When I found the duck in the frozen food section of my Costco, I knew what I wanted to do with it.  I wanted Peking Duck.  I could't make it completely like they do in China, but I think I came close.  I have not ever had Peking Duck, so I'm not sure if I came close or not, but our Chinese teenager assured me I did indeed make a very yummy Peking Duck.  My husband even agreed that it was delicious cold, which is what happens when you are waiting for who knows what.  Getting my family to the table to eat my food while it is hot can be just as challenging as preparing the food. 

 Beautiful crunchy delicious skin, oh my goodness I'm feeling hungry just looking at this picture.

 It starts with this, a delicious Kosher and Halal approved whole duck.  I think I got a 4-5 lb. duck.

Remove the duck from its packaging and remove all the giblets and neck from the cavity of
the duck.  Using a sharp knife make small slits all over the duck, cutting at an angle so you
only cut the fat layer and not the tissue.

Fill a large stock pot 2/3 full of water and bring to a boil over a medium-high flame.

Using heat proof and water proof gloves slowly submerge half the duck in the boiling water.
When you see goose bumps, or should I say duck bumps, flip the duck over and do the same to
the other half.

 See the bumps, I was giddy when I saw the bumps.

Place duck in a large dish and place in the refrigerator.  Allow to dry over night.

Ingredients:

4-5 lb. Duck
1/4 cup Soy Sauce
1/4 cup Honey

Mix the honey and soy sauce together in a small bowl.

Using your fingers and the handle of a wooden spoon loosen the skin of the duck and create a pocket under the skin.  In China they blow air between the skin and the duck to achieve this step.  Try to disconnect as much of the skin from the fat as you can. 

Using a basting syringe, squirt the liquid under the skin of the duck.  Place duck on a rack in the dish.   Remove extra sauce from the dish.  Refrigerate for 24-48 hours.  Flip half way through to ensure it dries properly.

In China Peking Ducks are dried hanging upside down in special drying chambers.

Tie the legs on the duck together so they don't come loose.   Place on the spit of a rotisserie.  In the rotisserie, cook for 15 minutes per pound, and allow to rotate without heat for 15 minutes. 

It is done, the duck is done.  That is beautiful sight to see.  I think I might cry to see such a 

beautiful culinary achievement. 

Cut skin off first, then slice the duck off the bones.  In China they use a small chefs knife to 

remove meat.  Our Chinese teenager told me that.

Serve a few small pieces of duck, a piece of crispy skin and some Hoisin Sauce on a Scallion Pancake.

Enjoy!

Peking Duck

Printable Recipe Found Here

Ingredients:

4-5 lb. Duck

1/4 cup Soy Sauce

1/4 cup Honey

Process:

Remove the duck from its packaging and remove all the giblets and neck from the cavity of the duck. 

Using a sharp knife make small slits all over the duck, doing so at an angle so you only cut the fat layer and not the tissue.

Fill a large stock pot 2/3 full of water and bring to a boil over a medium-high flame.

Using heat proof and water proof gloves slowly submerge half the duck in the boiling water.  When you see goose bumps, or should I duck bumps, flip the duck over and do the same to the other half.

Place duck in a large dish and place in the refrigerator.  Allow to dry over night.

Mix the honey and soy sauce together in a small bowl.

Using your fingers and the handle of a wooden spoon, loosen the skin of the duck and create a pocket under the skin.  In China they blow air between the skin and the duck to achieve this step.  Try to disconnect as much of the skin from the fat as you can. 

Using a basting syringe, squirt the liquid under the skin of the duck.  Place duck on a rack in the dish.   Remove extra sauce from the dish.  Refrigerate for 24-48 hours.  Flip half way through to ensure it dries properly.

Tie the legs on the duck together so they don't come loose.   Place on the spit of a rotisserie.  In the rotisserie cook for 15 minutes per pound, and allow to rotate without heat for 15 minutes. 

Using a small chefs knife remove skin first then cut the meat off the bones.

Enjoy!

Tropical Fruit Salad

My husbands favorite foods are pizza, and fruit salad.  He really enjoys fruit salad.  My fruit salad is very simple but it has two ingredients that my sister Jenifer taught me will turn a typical fruit salad into a spectacular fruit salad.  This fruit salad is for my husband, but also in homage to my sister Jenifer.

 I didn't have a lot of different fruit to add, especially since my children do not like bananas in
their fruit salad.  It was still as delicious as it is pretty.

 Ingredients for this recipe are: Pineapple, 7 Kiwis, Lime, and 1/4 cup honey.  I wanted to use
three mangoes (which are in the picture) but they were brown and gross.  If you can add mango
please do, and know that I am jealous you had mango in your salad.

Peel the kiwis and pineapple, remove the fibrous middle of both and cut into bite size pieces.
Drizzle honey, and squeeze lime juice onto salad and stir.  Serve with baked salmon as I did
(next post will be about baked salmon just so you know), or your favorite meal.

Enjoy!