Sunday, September 11, 2011

Weekly Recipes #63

Peach and Gorgonzola Chicken Pizza

Ingredients
• 1 (10-ounce) prebaked thin pizza crust (such as Boboli)
• Cooking spray
• 1 teaspoon extra-virgin olive oil
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
• 1 cup shredded cooked chicken breast
• 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
• 1 medium unpeeled peach, thinly sliced
• 1/3 cup balsamic vinegar

Preparation
1. Preheat oven to 400°.
2. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges.

Bourbon Chicken

Ingredients
• 2 lbs chicken breast, cut into bite-size pieces
• 1 -2 Tbsp olive oil
• 1 garlic cloves, crushed
• 1/4 teaspoon ginger
• 3/4 tsp crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 Tbsp ketchup
• 1 Tbsp cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Brown Sugar Grilled Salmon

Ingredients
• 1 1/2 lbs salmon fillets
• lemon pepper
• salt
• garlic powder
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions
1. Sprinkle fillets with salt, lemon pepper and garlic powder to taste.
2. Combine soy sauce, brown sugar, water and oil.
3. Marinate fish in soy mixture for 2 hours or more.
4. remove from marinade.
5. Grill for 7 minutes per side.


Mojo Beef Kabobs

MOJO Sauce
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 Tbsp olive oil
• 3 Tbsp fresh oregano, finely chopped
• 2 Tbsp fresh parsley, finely chopped
• 1 tspn ground cumin
• 1 garlic clove, minced
• 1/4 tspn salt

STEAK
• 1 lb boneless beef top sirloin steak, cut into bite size pieces
• 1 teaspoon ground pepper
• 1 large lime, cut into wedges
• 1 small onion, cut into wedges
• 1 (10 ounce) container cherry tomatoes

Directions:
1. Whisk together sauce ingredients in a small bowl.
2. Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
3. Cover the remaining sauce; refrigerate both at least 24 hours.
4. Heat broiler or grill.
5. Remove beef from marinade; discard marinade.
6. Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
7. Thread tomatoes evely onto separate skewers.
8. Let reserved marinade come into room temperature.
9. Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
10. Tomatoes are slightly softened after 4 minutes of grilling.
11. Serve drizzled with the reserved sauce.