http://www.cpk.com/menu/pizzas/
White Pizza
A combination of Mozzarella, Fontina, Ricotta, Parmesan and Pecorino Romano cheeses with fresh sautéed spinach and garlic. Add applewood smoked bacon.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Wednesday, February 2, 2011
White Pizza
During the Christmas Holiday's I made a trip to the big city of St. Louis, Mo. to visit my mother. During one of our post Christmas shopping events we stopped at the California Pizza Kitchen for lunch. I ordered their standard White Pizza with Chicken. It was the MOST amazing pizza I have ever eaten. The herbs and seasonings were perfect, not over powering.. A must try.
http://www.cpk.com/menu/pizzas/
http://www.cpk.com/menu/pizzas/
Sunday, January 30, 2011
Cheesy Lamb Cups
6 ServingsPrep: 15 min. Bake: 20 min.
Ingredients
1 envelope onion soup mix
1/3 cup dry bread crumbs
1 cup evaporated milk
2 pounds ground lamb
4 ounces cheddar cheese, cut into 12 cubes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
Directions
In a small bowl, combine the soup mix, bread crumbs and evaporated milk. Crumble lamb over mixture and mix well. Press half of the mixture into 12 greased muffin cups, filling each half full. Press one cube of cheese into the center of each cup. Cover with the remaining lamb mixture, mounding each slightly. Bake
at 375° for 20-25 minutes or until a meat thermometer reads 160° .
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups.
Yield: 6 servings.
Nutrition Facts: 1 serving equals 507 calories, 34 g fat (16 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.© Taste of Home 2010
Ingredients
1 envelope onion soup mix
1/3 cup dry bread crumbs
1 cup evaporated milk
2 pounds ground lamb
4 ounces cheddar cheese, cut into 12 cubes
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup milk
1 teaspoon Worcestershire sauce
Directions
In a small bowl, combine the soup mix, bread crumbs and evaporated milk. Crumble lamb over mixture and mix well. Press half of the mixture into 12 greased muffin cups, filling each half full. Press one cube of cheese into the center of each cup. Cover with the remaining lamb mixture, mounding each slightly. Bake
at 375° for 20-25 minutes or until a meat thermometer reads 160° .
Meanwhile, combine the soup, milk and Worcestershire sauce in a small saucepan; heat through, stirring until smooth. Serve over lamb cups.
Yield: 6 servings.
Nutrition Facts: 1 serving equals 507 calories, 34 g fat (16 g saturated fat), 142 mg cholesterol, 1,112 mg sodium, 17 g carbohydrate, 1 g fiber, 36 g protein.© Taste of Home 2010
Lamb Noodle Stroganoff
8-10 ServingsPrep: 20 min. Bake: 30 min.
Ingredients
2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) Hunt's® Tomato Sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
6 green onions, sliced
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Directions
In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Yield: 8-10 servings.
Variation: Ground beef can be substituted for the lamb.
Nutrition Facts: 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium,
Ingredients
2 pounds ground lamb
2 garlic cloves, minced
1 can (16 ounces) Hunt's® Tomato Sauce
1 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) medium noodles, cooked and drained
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
6 green onions, sliced
1-1/2 cups (6 ounces) shredded cheddar cheese
Paprika
Directions
In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13-in. x 9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Yield: 8-10 servings.
Variation: Ground beef can be substituted for the lamb.
Nutrition Facts: 1 serving (1 cup) equals 549 calories, 34 g fat (19 g saturated fat), 165 mg cholesterol, 695 mg sodium,
Parmesan Muffins with Prosciutto and Basil
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
1/2 cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.
Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps. Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth. Divide batter evenly among muffin cups.
Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.
*Warm leftovers in a 300- to 325-degree toaster oven.*
for more go to: www.plainchicken.blogspot.com
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup finely grated Parmesan cheese
1/2 cup minced prosciutto
1 Tbsp dried basil
10 Tbsp unsalted butter, softened
2 tsp sugar
1 tsp Dijon mustard
2 large eggs
1 1/2 cups plain low-fat yogurt
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Spray four mini muffin tins with vegetable oil-spray. To make regular-size muffins, use two regular muffin tins and reduce the oven temperature to 375 degrees.
Mix flour, baking powder, baking soda, Parmesan cheese, prosciutto and basil in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Whisk mustard and eggs together, then beat into butter mixture until it forms pea-size lumps. Add dry ingredients and yogurt into the butter mixture, alternating between dry ingredients and yogurt one third at a time. Beat until smooth. Divide batter evenly among muffin cups.
Bake until golden brown, about 12 minutes for mini muffins or 25 minutes for regular size muffins.
*Warm leftovers in a 300- to 325-degree toaster oven.*
for more go to: www.plainchicken.blogspot.com
Make-Me-Crazy Grill Marinade
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil
Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.
1/3 cup lemon juice
1/3 cup orange juice
1 1/2 tablespoons minced garlic
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1 bay leaf
Salt and pepper to taste
1/2 cup salsa
2 tablespoons olive oil
Combine all the ingredients in a blender and blend well. Place chicken (pork or shrimp) in a Ziplock bag and pour marinade over the meat. Place the bag in the refrigerator, and marinate for 2 to 4 hours. Grill.
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