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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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Springtime Ham Soup

Springtime Ham Soup
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Servings
4
Servings
4
Springtime Ham Soup
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the leeks carrots, and garlic tossing to coat them with the oil. Add a pinch of salt and cover the pot. Allow the vegetables to sweat for 5 - 7 minutes.
  2. Add the Ham Broth and the thyme leaves to the pot. Cover and bring to a boil. Reduce the heat to low and simmer covered for 20 - 30 minutes, stirring occasionally.
  3. At this point you can remove the thyme sprigs as the leaves have probably fallen off and the sprigs have done their flavor magic. Add the sweet potatoes and corn and simmer 20 minutes more or until the sweet potatoes are tender.
  4. While the soup is simmering, blanch the snow peas and haricot vert. Put them in boiling water briefly, then remove them to a bowl of ice water. When they are cold drain them well. This will leave them tender crisp and bright green. Set them aside.
  5. When the soup is done, taste it and add salt and pepper as needed. Place a few haricot vert and snow peas into each soup bowl. Ladle the soup into the bowls and serve.
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