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Chicken Pot Pizza

Chicken Pot Pizza
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Servings
2
Servings
2
Chicken Pot Pizza
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place a 8" cast iron skillet in the oven. Heat the oven to 450 degrees. Leave the skillet in the oven while you prepare the filling.
  2. Heat a medium skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the skillet.
  3. Add the vegetables to the pan and cook until they are soft and fragrant. This should take 7 -8 minutes or so. Remove the vegetables from the pan and set aside.
  4. Melt the butter in the same skillet. Add the flour and cook and stir for several minutes to create a smooth roux.
  5. Add the milk and stock and whisk constantly. Add the thyme leaves and bring to a boil. Reduce the heat and simmer until the sauce has thickened, stirring often.
  6. Add the reserved vegetables and the chicken to the pan and continue to cook until everything is nice and thick.
  7. Flatten the pizza dough out to a circle slightly larger than the bottom of the cast iron skillet.
  8. Remove the cast iron skillet from the oven and carefully fit the crust into the bottom of the skillet. Return the skillet to the oven to bake the crust slightly. (4-5 minutes )
  9. Remove the skillet from the oven and layer the grated cheese and chicken/vegetable mixture on the crust. Starting and ending with cheese.
  10. Bake 10 -15 minutes or until the cheese has melted and everything is bubbly. Let sit for 10 minutes before serving. Sprinkle with parsley and cut into wedges.
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Italian Cauliflower Mac & Cheese

Italian Cauliflower Mac & Cheese
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Servings
6
Servings
6
Italian Cauliflower Mac & Cheese
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Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Cook pasta in boiling salted water until not quite "al dente". Add the cauliflower and bring back to a boil. Drain and rinse, then set aside.
  2. Heat a large saucepan over medium heat. Coat lightly with cooking spray and add the sausage. Cook the sausage until it is golden brown, stirring frequently. Remove the sausage from the pan and set it aside.
  3. Add the olive oil to the pan. Add the onion, garlic, and bell pepper. Cook stirring often until everything is soft and fragrant. Add 1/4 cup of the chicken stock to the pan. Stir to loosen any brown bits. Add the flour and cook and stir for 2 minutes.
  4. Add the remaining stock stirring until smooth. Stir in Half & Half and cook until the mixture thickens and is bubbly. Remove the pan from the heat and add in the grated cheese, stirring until it melts.
  5. Coat a rectangular baking dish with cooking spray. Combine the pasta, cauliflower, sausage, and cheese sauce in the pan. cover the pan with foil and bake for 30 minutes at 350 degrees.
  6. Combine the melted butter, bread crumbs, and Parmesan. Remove the foil and top the casserole with the crumb mixture. Return to the oven for another 10 minutes. Turn oven to broil and allow the topping to brown.
  7. Remove from the oven and allow to rest for 10 minutes before serving.
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Artichoke Lasagna

Artichoke Lasagna
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Servings
6
Servings
6
Artichoke Lasagna
Print Recipe
Servings
6
Servings
6
Ingredients
Bechamel Sauce
Lasagna
Servings:
Instructions
Bechamel sauce
  1. Melt the butter in a small sauce pan. Add the flour and cook, stirring frequently for 2 minutes or so. Add the milk slowly whisking constantly to keep things smooth.
  2. Bring the mixture just to a boil, stirring constantly. Remove the pan from the heat and stir in the Parmesan cheese. Set aside in a warm place. If sauce gets too thick add a little more half & half.
Lasagna
  1. Cook the lasagna according to the package directions. Drain well and lay out on wax or parchment paper. Prepare the filling while the pasta cooks.
  2. Heat the olive oil in a large skillet. Add the onion and cook for 3 minutes. Add the bell peppers and mushrooms and cook another 3 minutes. Stir often during this step to insure everything is softening.
  3. Add the garlic and artichoke hearts and cook 3 minutes more or until everything is soft, fragrant, and lightly browned. Allow to cool before adding to the other filling ingredients.
  4. In a large bowl, combine the ricotta, eggs, pesto, and 1/3 cup of the Italian Cheese Blend. Mix everything together. Add the cooled vegetables and stir it all together.
  5. Spray a baking dish with non-stick spray. Place 2 lasagna noodles in the bottom of the dish. Spread half of the filling evenly over the noodles. Sprinkle with a little of the remaining cheese blend and drizzle a tablespoon or two of the Bechamel over the layer.
  6. Repeat the process with two more noodles and the other half of the filling. Sprinkle with cheese and drizzle with sauce as for the first layer.
  7. Top with the remaining two noodles. Spread the rest of the Bechamel sauce on top and sprinkle with the last of the cheese blend.
  8. Cover loosely with foil and bake in a pre-heated 350 degree oven for 30 minutes. Check to see if things are beginning to bubble. If not cover and bake another 5 minutes or so.
  9. When the lasagna is bubbly, remove the foil and raise the oven to broil. Broil the lasagna for 3 - 4 minutes or until it is lightly golden brown and even more bubbly.
  10. Allow to rest 10 -15 minutes before cutting and serving.
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Ham and Turkey Au Gratin

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Garlic and Wine Turkey Gravy

Garlic and Wine Turkey Gravy
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Servings
12
Servings
12
Garlic and Wine Turkey Gravy
Print Recipe
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a small fry pan. Add the garlic and shallots and cook until golden brown. Be careful not to burn them.
  2. Add the wine to the pan and bring to a boil. Reduce the heat to medium and simmer until the wine is reduced by half, 5 - 7 minutes. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook stirring often for 2 minutes.
  4. Add about 1 cup of the stock and continue to whisk until it is smooth. Gradually stir in the rest of the stock. Bring the mixture to a boil, reduce the heat and add the reserved garlic and wine mixture and the Italian Herb Blend.
  5. Continue to simmer for 5 - 10 minutes until the gravy thickens. Give it a taste and add salt and pepper as needed.
  6. Serve with turkey, dressing, or anything else you want to put it on.
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