Thai Chicken Pizza

This pizza is amazing! I could drink the sauce. I also used this sauce for a crunchy chicken wrap one day. Use with basic pizza dough.

Sauce is enough for 2-10 inch pizzas

Peanut Sauce:

1/4 c. balsamic vinegar

2 1/2 T. sugar

2 T. brown sugar

2 T. soy sauce

1/2 t. crushed red pepper

1/8 t. salt

1 fresh garlic clove, crushed

2 T. chunky peanut butter

In a small sauce pan over medium heat bring the vinegar, sugar, brown sugar, soy sauce, red pepper, salt and garlic to a boil stirring frequently. Remove from heat. Whisk in peanut butter. Set aside but make sure sauce is slightly warm to spread on pizza.

Toppings for pizza:

Shredded or chopped chicken

Fresh mozzarella cheese

Shredded carrots

Sliced red onion

Cilantro

Peanuts

French Baguettes

These are easily Aaron's favorite bread with any meal. They are so easy to make. I prefer them fresh, but my family will only usually eat one with a meal, so I half it often. Best if you have a baguette pan.

1 1/2 c. warm water, divided
1 1/2 T. active dry yeast (I use instant)
2 t. sugar, divided
2 3/4-3 1/4 c. white flour
2 t. salt
Melted butter, for brushing on loaves

Combine 1/2 c. water, yeast and 1 t. sugar in a small bowl. Cover until foamy (5-10 min). Combine flour, salt, remaining 1 t. sugar and the yeast mixture. Gradually add warm water, up to the remining 1 c. and mix until the dough forms a smooth ball that is not too sticky to handle. Knead. Cut in half and form two baguettes. Place on greased baguette pan. Score the loaves along the top and cover to raise until doubled in size. Place a shallow baking dish with water on bottom shelf in oven to create steam. Bake at 450 degrees for 14-15 minutes. Brush butter over the top half way through baking and again when you take them out of the oven.

New York Steak Salad with Gorgonzola with Honey Mustard Dressing

Megan first told me about this salad. I had seen it, but hadn't really wanted to make it until she told me about the dressing and how good it was. She was right! I used the leftover dressing on a couple different salads and a crunchy chicken wrap. Would be good on anything!

Salad (5 main course servings)

10 c. romaine
2 c. croutons
2 medium tomatoes, cut into wedges
1/2 c. thinly sliced red onion
1 c. unpeeled sliced cucumbers
1 pound boneless NY steak (or whatever steak you like)
salt and pepper
1/2 c. gorgonzola cheese crumbles

Honey Mustard Dressing

1 c. mayonnaise
1 1/2 T. red wine vinegar
1 1/2 T. white vinegar
1 t. Dijon mustard
1/2 c. honey
1 t. sugar
1 t. minced white onion,
dash dried parsley flakes
1/2 c. canola oil
salt and pepper

Blend all the ingredients except oil.  Stream that in while blending and season with salt and pepper.

Basic Pizza Dough and Sauce

I make this a couple times a month. It is so quick and easy. I usually make 3-10 inch or 4-8 inch thin crust pizzas out of this recipe.

1 T. active dry yeast (I use instant)
1 c. warm water
2 T. olive oil
1 T. honey
1/4 t. salt
3-4 c. all purpose flour (I use Kamut and usually 3 is all it needs)

Mix yeast and water and let sit while you measure out other ingredients. (If using active dry yeast wait 5-10 min until it's foamy). Mix oil, honey and salt and then pour in yeast mixture. Add one cup of flour at a time, mixing well after each cup. If dough seems too wet, add more, 1/4 c. at a time. Knead dough until smooth, moderately stiff and somewhat firm to the touch. If you have time let it rise covered in a bowl for one hour (you don't have to though, especially if using instant yeast). Portion and roll to desired thickness. I like to go light on the ingredients to not weigh it down. I bake on a pizza stone at 490 degrees for 5-7 minutes, until cheese is bubbly.

Sauce:

(enough for 3-10 inch pizzas)

1-8 oz. can tomato sauce
1/2 t. dried basil or oregano (I use both)
1/4 t. garlic salt
1/8 t. pepper
pinch of sugar (optional)

Mix together and spoon over rolled out pizza dough

Three Bean Chili with Sausage

(This has quickly become my favorite chili. Our favorite way to eat it is over scones as Navajo tacos)

Makes 8-12 servings

1 (14.5 oz.) can diced tomatoes, undrained
1 pound lean ground beef
1 pound maple-flavored ground sausage
1/4 medium onion, diced
1/4 c. red wine vinegar
46 oz. tomato juice
1 (15 oz.) can black beans, undrained
1 (15 oz.) can pinto beans, undrained
1 (15 oz.) can kidney beans, undrained
3 T. chili powder
1/4 c. brown sugar, packed
1/4 t. cayenne (optional)
2 t. salt
1 t. paprika

1. Optional step: crush the tomatoes with their juice in a blender and set aside.
2. Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. (I find it thickens up a bit and is really good leftover).
3. Serve topped with cheese, sour cream etc.