Homemade Pizza

I have personally made the BBQ Chicken Pizza several times since this club and each time it rocks my socks off! I highly recommend it!

Caramelized Onions, Gorgonzola and Arugula Pizza

1 cup of Butter 

2 large sweet onions 

Sugar 

Olive Oil 

2 lbs of crumbled Gorgonzola cheese (must be pasteurized for mama ) 

1.        In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

2.       Preheat oven to 425 degrees F (220 degrees C).

3.       Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

4.       Bake for 10 to 12 minutes, or until done.

BBQ Chicken Pizza

3 Boneless skinless chicken breasts 

BBQ Sauce 

Honey 

1 tbsp Molasses 

Large bunch of cilantro, chopped

1 cup Gouda Cheese, shredded (pasteurized) 

1 thinly sliced red onion 

1.        Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.

2.       Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Trader Joes pre-made dough

EGG ROLLS!

This menu had yardlong beans and noodles too, but I only can find the recipe for the egg rolls. They were one of my favorites so just go with it!

EGG ROLLS

Ingredients

• 1 pound ground pork
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 quart peanut oil for frying
• 2 tablespoons all-purpose flour
• 2 tablespoons water
• 2 cups shredded cabbage
• 2 ounces shredded carrots
• 8 (7 inch square) egg roll wrappers
• 2 tablespoons sesame seeds (optional)

Directions

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. 

Easy Italian (Amy's House) - no directions

This was an easy Italian night at Amy's. I don't have the directions but I have the indredients and the name of the Chef!

Roasted Radicchio wrapped in Panchetta

from Jaime Oliver

Radicchio outter leaves trimmed

1 head of garlic

1 small bunch of thyme

10 slices of Pancetta or bacon

Balsamic Vinegar

Olive Oil

Prosciutto and Pea Linguine

from Rachel Ray

1/4 pound of sliced Prociutto

1 small onion

1 can diced tomatoes (28 oz)

1 can crushed tomatoes (15 oz)

fresh basil (about 20-30 leaves)

1 cup frozen peas

1lb linguine noodles ?

Caprese Salad

from Giada DeLaurentiis

1 large mozzarella chunk

5 firm tomatoes 

Fall Menu

This first "official" menu was at Amy's house. It was a beef stew, fall salad, and an apple crisp. I only have the salad recipe but I did manage to take photos of the lovely meal! Go me!

Fall Salad

Candied pecans:

• 2 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1/2 cup raw pecans

Maple-balsamic dressing and salad fixings:

• 1 small shallot, finely diced
• 1 teaspoon Dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons maple syrup
• Kosher salt and freshly ground black pepper
• 1 head endive, separated leaves
• 2 hearts frisee, hand torn
• 1 large radicchio, torn leaves
• 1 red pear, sliced
• 1/4 cup shaved Parmesan

To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.