Dans Gourmet Restoration

Thai Chicken Pizza Just made this for a team building class at work - everyone looked askance at the combination of peanut butter,  fish sauce, chicken and mozzarella cheese on a pizza, but OMG was it good!!  What a PERFECT appetizer for a party!  Here it is: Thai Chicken Pizza Ingredients: 16 ounces prepared whole-wheat pizza dough (or pre-made crust like Boboli) 1/3 cup crunchy peanut butter 3 tablespoons water 1 teaspoon reduced-sodium soy sauce Pre Oven 1 teaspoon fish sauce 2 teaspoons rice vinegar 1/2 tsp. fresh ground ginger 3 cloves garlic, minced 1 teaspoon vegetable oil 1 9 oz  package Perdue Short Cuts, pre-cooked chicken breast 1 leek, sliced thin and washed 1 pkg sliced  Shitake  mushrooms 1 red bell pepper, diced 1 cup shredded part-skim mozzarella cheese PREPARATION Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray. If using fresh dough, roll out or stretch dough on a lightly floured surface into a rough 16-inch oval.

This is a very simple soup to make, and very hearty!  The classic doesn't include the carrots and pasta and lemon zest, but I like all three in it - definitely adds a little oomph to the soup.  I have made this several times now in cooking classes - it is VERY easy to make, and REALLY tasty.  One note though - a LITTLE lemon zest goes a long way.  I love it in the soup - adds a little acid to cut the fat from the meatballs, which are cooked in the broth - but too much makes the soup too lemony - just a light tsp is plenty.  No pics unfortunately.... thought I took some but can't find them!  Enjoy the soup!   Ingredients Meatballs: ·          1 small onion, grated ·          1/3 cup chopped fresh   Italian parsley ·          1 large egg ·          1 teaspoon minced   garlic ·          1 teaspoon salt ·          1 slice fresh white bread,   crust   trimmed, bread torn into small pieces ·          1/2 cup grated Parmesan ·          8 ounces   ground beef ·          8 ounces ground

 - Granted I am posting this on the Wednesday AFTER Fat Tuesday.... perfect timing as always - but this is a great dish anytime!  Take your time with the roux - let it develop a nice warm brown hue - SLOWLY!  The home made shrimp stock is easy, and really adds a bunch of great flavor to the dish! "Shrimp Stock" Ingredients: 2 lbs. of fresh Gulf shrimp shells and tails(if possible) 1/2 cup of chopped onions 1/2 cup of chopped celery 2 cloves of minced garlic 1 whole lemon cut into slices 2 bay leaves 3 sprigs of fresh thyme 2 1/2 cups of water Instructions: Place all ingredients into a pot. Bring to a boil and then lower to a simmer for about 45 minutes. Strain the liquid out and remove the sprigs and leaves (you want the liquid). You've just made your shrimp stock for the etouffee!  Shrimp Etoufee        Ingredients: 1 tablespoons of  Cajun seasoning 2 tablespoons of real butter 1/4 cup of chopped onions 1/4 cup of chopped celery 1/4 cup of choppe

Ingredients: 1 cup grated Parmesan Cheese ½ cup sour cream 1/2 cup mayo 2 tbs half and half 2 tbs lemon juice 2 tsp prepared horseradish 1 ¼ tsp Kosher salt, divided 1 ¼ tsp fresh ground pepper 1 ½ lb NY Strip, cut into ½ inch strips (about 18 strips) 3 tbs Extra Virgin Olive Oil 1 tbs chopped fresh rosemary ( dried works just as well, just crumble it up ) Directions: 1)       In a small bowl, combine cheese, sour cream, cream, lemon juice, horseradish, ¼ tsp salt, ¾ tsp pepper – and whisk thoroughly. Refrigerate sauce. 2)       Thread steak strips onto skewers.  If using bamboo, I highly recommend soaking them for an hour or two ( or until they sink) in water to prevent burning. 3)       Brush both sides with EVO, and sprinkle with rosemary. 4)       Grill for about 3 minutes per side, until medium rare. 5)       Serve with sauce.

Lynne made this last night – it was totally awesome!  Great winter meal, and really simple.  We used fresh beets, which while similar to the canned variety in color and texture when roasted, have a MUCH fresher taste! Be sure to crumble extra goat cheese over the top when you serve it.  Thanks to Ladies Home Journal for the recipe. Ingredients : 2 beets 2 carrots, diced ½ red onion, sliced ½ large fennel bulb, sliced 3 parsnips, diced 1 tbs olive oil 1 tsp kosher salt ½ tsp dried thyme 2 cups chicken broth 1 cup quick cooking polenta ¼ cup goat cheese, plus some for garnish ¼ cup milk 2 tbs unsalted butter Directions: 1)       Heat oven to 400 degrees F.  Wrap beets in foil and roast for 15 minutes.  Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme.  Add to oven with beets and roast for 20 more minutes until vegetables and beets are tender. 2)       Peel and dice beets. 3)       In a large pot, bring chicken brot