Pizza and Bruschetta

More successes from our international cooking. Last night was Italian!

Bruschetta with Gorgonzola and Honey

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey
Preheat the oven to 400 degrees F.

Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Pizza Dough

1 c Warm Water
3/4 t Salt
1 T Sugar
1 t Yeast
1 T Olive Oil
2 1/2 c Flour

Combine water, salt and sugar, then add yeast. Add oil and flour.
Knead til soft. Let sit 30 minutes. Makes 1 large crust.

Filipino Chicken Adobo

Filipino Chicken Adobo Recipe courtesy of Corinne Domingo

4-5 lbs. chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Corny Chicken Enchiladas

I requested that my sister-in-law Kandice post this recipee. She made it last year at a family get together, and I've been thinking about eating it every since. So, now we'll share it with everyone!Dear Amy, this is my recipe for chicken enchiladas. I think they are super yummy.

Ingredients:

• 6 chicken breasts, boiled and shredded (This is a lot of chicken, so you can use less if you want. I often use the meat from a rotisserie chicken which is easy and gives you plenty of chicken. I have also used canned chicken (about 2 cans), which works just fine too. I say use what you have.)
• 1 can creamed corn
• 2 cans Hatch brand Green Chile Enchilada Sauce (I prefer the Hatch brand, for obvious reasons and it's really good, but other brands would work well I'm sure.)
• 3-4 cups shredded cheddar cheese
• 1 can Salsa Verde (this is what gives the recipe some spice so I only use a half of the can, and my kids still think it's a bit on the hot side. Use more or less depending on your taste.)
• 1 small can diced green chiles (This is optional and I always omit it)
• 1 pkg. small (5 inch) white corn tortillas
  

Preparation:

• Mix enchilada sauce, salsa verde, corn, chicken and chiles in a large bowl
• Fry tortillas in vegetable oil (until they bubble)
• Drop a spoonful of sauce onto each fried tortilla, add cheese, and roll
• Fill a casserole dish with the rolled tortillas, smother top with extra sauce, sprinkle on some cheese and top with small mounds of sour cream. (I bake the dish with sour cream. You can always add the sour cream later if you don't like your sour cream warm.)
  

Bake:

• Bake in a 350 degree oven for 20 to 25 minutes

This recipe fills a large casserole dish with about 15 rolled tortillas. I always have gobs extra, so if you want to make 2 casserole dishes with about 15 rolled tortillas in each dish just be a little conservative when filling the tortillas and topping the finished dish. And you might need a little extra cheese. I usually just save the extra sauce in a ziploc bag and stow in the freezer for another casserole later, or share with neighbors.

Roasted Chicken

I found this great idea for roasting chickens. Take a baking sheet, coat it in foil, and make a foil barrier in the middle. Then you can roast two chickens with completely different flavorings. It worked out really well. The kids preferred the asian style.

We also love to use the leftover meat in a wrap with some salad greens and veggies and drizzle it Satay sauce. My sister gave me this recipe, and it makes everything yummy! Try it with sliced red pepper, cucumber, and even thinly sliced apple.



Title: Roasted Chicken- Southwestern Style
Roasting Chicken
1 md Lime,Quartered
1/2 sm Onion,Halved
3 t Ground Cumin
3 Fresh Cilantro
2 T Lime Juice
1 t Chili Powder
1 t Dried Oregano
Vegetable Oil Spray

Preheat oven 350° F. Rinse chicken and pat dry with paper towels. Put chicken on a rack in a shallow roasting pan. Put lime, onions, 1 teaspoon cumin and cilantro in chicken cavity, then pour lime juice over chicken. In a small bowl, combine chili powder, remaining cumin and oregano. Rub into skin of chicken. Tie chicken legs together with kitchen twine. Lightly spray chicken with vegetable oil spray. Bake, uncovered, for about 3 hours. If chicken starts to get too brown, put
a piece of aluminum foil loosely over top. Chicken is done when a thermometer inserted between thigh and breast registers 180°F. Let chicken stand for 15 minutes before carving.

Roasted Chicken- Asian Style
Roasting Chicken
Salt And Pepper
1 T Chinese Five-Spice Powder
3 ea Garlic,Peeled And Smashed
1 Navel Orange,Quartered

Preheat oven to 375° F. Season chicken with salt and pepper inside the chicken's cavity and on the skin. Place on a baking sheet lined with foil. (To roast 2 birds, create a divider between the chickens with a thick piece of aluminum foil). Rub the chicken all over with the five- spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing. Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest at least 10 minutes before carving.

Satay Sauce
3 T Peanut Butter
3 T Dark Soy Sauce
1/4 c Apple Juice
2 t Asian Red pepper sauce (Sarachi)
1 Lime- juiced

Heat peanut butter in microwave. Swirl with soy sauce, juices and hot
sauce. Serve over chicken in tortillas or with rice.