Food Recipes - Chicken Parm Pizza

How to make Chicken Parm Pizza are as follows
Ingredients
1 store bought pizza dough
Cornmeal or flour, for dough
2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
1 pound ground chicken
3 cloves garlic, chopped
1 small onion, chopped
Salt and pepper
Handful flat-leaf parsley, chopped
Couple pinches crushed red pepper flakes
Couple pinches dried oregano
1 (8-ounce) can tomato sauce
1 cup grated Parmigiano-Reggiano
1 1/2 cups shredded provolone
5 to 6 leaves basil, torn or shredded

How to cook
Preheat oven to 425 degrees F.

Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.

Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.

Food Recipes - Chicken Alfredo Pizza

How to make Chicken Alfredo Pizza are as follows
Ingredients
1 (3/4 pound) boneless skinless chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan
1 (16-ounce) ball pizza dough, store-bought
2 cups baby spinach, well washed and dried
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella
Olive oil, for brushing crust

How to cook
Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

Preheat a grill pan over medium heat.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.

Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

Food Recipes - Grilled Chicken Taco Pizzas

how to make Grilled Chicken Taco Pizzas are as follows
Ingredients For the Taco Seasoning :
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper

For the Pizzas:
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar

Directions
Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.

Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.

Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Photograph by Andrew Mccaul
source by foodnetwork

Food Recipes : Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

This is Food Recipes :
Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing
Winner Ron Bzdewka's cupcake is every bit as delicious as it is gorgeous. Judge Florian Bellanger compliments Ron,You pick those two ingredients, oatmeal and orange, and I could find both of them in the cupcake.

Ingredients :
* 3 3/4 cups old-fashioned rolled oats, divided
* 2 1/2 cups all-purpose flour
* 2/3 cup oat bran
* 1/2 teaspoon baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 1/2 cups unsalted butter, room temperature
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 1 cup sour cream
* 1 1/2 cup raisins
* 1 cup sweetened flaked coconut
* Orange Cream Cheese Icing, recipe follows

Directions :
Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.

Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.

To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Orange Cream Cheese Icing:
* 4 ounces cream cheese, room temperature
* 1/2 cup unsalted butter, room temperature
* Pinch salt
* 2 1/2 cups confectioners' sugar, sifted
* 2 teaspoons grated orange zest
* 2 teaspoons orange flavored liqueur or extract

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.

source by foodnetwork