Monday, November 28, 2011
Wednesday, November 23, 2011
Thursday, November 10, 2011
Thursday, November 3, 2011
What to do with left over breaded chicken
I had 5 boneless, breaded and baked left over thighs that I made yesterday along with 2 cups of cooked rapini(boil for 5 minutes, drained and sauteed in olive oil and garlic, salt to taste). After pondering how to make another meal out of that to feed a family of 4, I decided on pizza. Pizza dough makes a great base for just about anything and my family really loves pizza so I know a head of time this will be fantastic
5 boneless breaded baked thighs cut into small pieces
2 cups of cooked rapini, chopped
5 roma tomatoes, sliced in half, drizzle with olive oil and sea salt then baked 45 min in a 375' oven, cool then chop
1 cup of jar artichokes, drained and sliced
I made 2 pizza doughs quick rise method.
shape dough into a ball and lightly flour and roll into a thin crust. Lightly grease with crisco(dough never sticks when you use this method) a baking pan (I use a pampered chef baking stone, they are amazing) top pizza with all toppings, drizzle with olive oil and bake in 425' oven until bottom and sides are golden. top with grated mozzarella in the last 10 minutes of cooking if desired. Rustic and very delicious.
If you are making 2 pizzas at a time and using both oven racks you will have to switch the pizzas half way through cooking so that the pizzas will cook evenly.
4 slices were left over, so I guess some of use will be having pizza for lunch tomorrow :)
5 boneless breaded baked thighs cut into small pieces
2 cups of cooked rapini, chopped
5 roma tomatoes, sliced in half, drizzle with olive oil and sea salt then baked 45 min in a 375' oven, cool then chop
1 cup of jar artichokes, drained and sliced
I made 2 pizza doughs quick rise method.
shape dough into a ball and lightly flour and roll into a thin crust. Lightly grease with crisco(dough never sticks when you use this method) a baking pan (I use a pampered chef baking stone, they are amazing) top pizza with all toppings, drizzle with olive oil and bake in 425' oven until bottom and sides are golden. top with grated mozzarella in the last 10 minutes of cooking if desired. Rustic and very delicious.
If you are making 2 pizzas at a time and using both oven racks you will have to switch the pizzas half way through cooking so that the pizzas will cook evenly.
4 slices were left over, so I guess some of use will be having pizza for lunch tomorrow :)
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