Tasty Chicken Alfredo Pizza Recipe

Tasty Chicken Alfredo Pizza Recipe - follow these simple steps and cook Tasty Chicken Alfredo Pizza Recipe.

Tasty Chicken Alfredo Pizza Recipe

Chicken Alfredo Pizza for Serving 8

INGREDIENTS
1 pizza dough
3 tablespoons alfredo sauce
½ cup mozzarella cheese
½ cup cooked chicken
1 cubed roma tomato

PREPARATION
1. Preheat oven to 450°F/230°C.
2. Roll out dough to about 10 - 12 inches in diameter.
3. Top pizza with alfredo sauce, chicken, and tomatoes.
4. Bake in oven for 15-20 minutes, or until crust is crispy and cheese is melted and 5. turning golden brown.
6. Garnish with parsley and cut into 8 slices.
7. Enjoy!

Recipe

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AIP Braised Chicken & Fennel

Inspired by a recipe from Sunset Magazine, this recipe is stovetop. It took twice as long to cook as was described. 30 minutes turned into 60 to cook chicken thoroughly. 

Braised Chicken & Fennel

2 chicken legs on bone with skin

2 fennel bulbs

1 shallot minced

1 c. bone broth

1 c. white wine, or another cup bone broth with 2 T apple cider vinegar

1 T coconut oil

Salt 

Pepper

In hot cast iron skillet, melt oil and fry skin side down undisturbed 5 (plus) minutes until browned nicely. Turn and brown about half as long, until browned nicely.  Set chicken aside, drain fat from pan. Chop fennel into quarters, then slice each quarter about twice into thick slices. Add all ingredients and cover. Simmer for 15 (plus) minutes, stir occasionally. Cook until done to bone. Spoon sauce from pan over chicken. Garnish with chopped parsley and fennel feather tops. Serve with sides of your choice:

Cauliflower cous cous, 

Green salad,

Rice Pilaf,

Lime Rice,

etc. 

Tonight's easy rice pilaf recipe is as follows: 

1 c. rice

1 T. coconut oil

2 c. broth

3 T frozen or fresh peas 

3 T sautéed cremini mushrooms coarsely sliced (in coconut oil) 

1/4 t. dried oregano leaves

In hot Instant Pot pressure cooker, sauté dry rice in coconut oil 3 minutes, sauté mushrooms also. Add all ingredients and cook on rice setting (12 min.) Stir and let sit covered 5 minutes. Serve hot. 

Green Salad

1/2 c. fresh young greens

1/2 c. sliced iceberg lettuce 

1 cob corn cooked, cooled and cut off cob

2 T fresh blueberries

5 cherry tomatoes sliced in half

4 slices Crisp prosciutto or bacon

2 T. Crumbled Gorgonzola or Goat Cheese 

Toss with lemon vinaigrette and serve. 

Lemon Vinaigrette 

Juice 1 lemon

1 t. honey

1 T EOO such as Meyer Lemon

1 T light or flavored vinegar (optional)

Salt

Pepper

Weeknight Dinner

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Spice Blends

These blends have many ingredients which may not work for a strict diet. Please check before using and adjust your blends according to your needs.  

Taco Seasoning

• ¼ cup Chili Powder
• ¼ cup Cumin Powder
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Oregano leaf (or oregano leaf powder)
• 1 teaspoon Paprika
• ¼ cup Himalayan salt or Sea salt (optional)
• 1 teaspoon ground pepper

I generally halve this recipe. 

Source:  http://wellnessmama.com/17623/taco-seasoning-recipe/

Garam Masala

makes about 1/4 cup

2 sticks of cinnamon
10 green cardamom pods 
8 black cardamom pods
15 cloves 
1 tablespoon cumin seeds 
1 tablespoon coriander seeds 
1 tablespoon black peppercorns 
1 teaspoon grated fresh nutmeg
2 dried red chiles

Heat a heavy skillet over medium-high heat until fully heated and slightly smoking. Add all ingredients and shake and stir for about a minute, or until the spices smell toasted, are slightly darker, and give off just a slight bit of smoke. Remove from the heat and let cool. Grind to a fine powder in a spice grinder or with a mortar and pestle, and store in an airtight container.

Source:  http://www.thekitchn.com/recipe-diy-gara-13809

Za'atar Seasoning Blend

2 Tablespoons dried thyme
2 Tablespoons dried sumac
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer

You can simply shake these ingredients together in a spice jar or grind them in a spice grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to the mix. If you like the flavor of these herbs, feel free to add them!

As with all spices, keep this mix stored in a cool, dark place.

Source:  http://www.thekitchn.com/from-the-spice-cupboard-zaatar-82566

Chinese Five-Spice Blend

Makes roughly 1/4 cup

2 whole star anise
2 teaspoons Szechuan peppercorns (or generic peppercorns)
1 teaspoon cloves
1 teaspoon fennel
1 teaspoon coriander seed (optional)
1 cassia or cinnamon stick, broken into a few pieces

In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.

Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 - 10 seconds.

Store the blend in an airtight spice jar out of the light. It's best to make small batches so that the blend is still very fresh when you use it, but the spice blend will also store for several months.

Source:  http://www.thekitchn.com/from-the-spice-cupboard-chines-74672

What's in Ras el Hanout?

Each shop or company has their own unique secret blend, but a typical Ras el Hanout contains a mixture of:

• Cardamom
• Clove
• Cinnamon
• Coriander
• Cumin
• Paprika
• Mace
• Nutmeg
• Peppercorn
• Turmeric

Some other shops may add more exotic ingredients such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, or dried rosebud.

How Do I Use Ras el Hanout?

Ras el Hanout is not a spicy spice blend, but it gives pungent, warm flavor. The cinnamon, cloves, and nutmeg also add sweet accents. Since it's a blend, it's convenient to use in marinades, as a rub, as a seasoning in many dishes like stews and tajines, and as a condiment since you only have to measure out one thing. Moroccans even believe it has aphrodisiac properties!

Mix Ras el Hanout with softened butter or sour cream to instantly make an interesting topping, or toss it over fresh popcorn for a savory snack. Here are a couple of other recipes for you to try:

Source:  http://www.thekitchn.com/what-is-ras-el-hanout-ingredient-spotlight-60960

Spice Blends

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Great way to have one rotisserie chicken feed you all week

http://www.thekitchn.com/one-rotisserie-chicken-one-woman-five-days-cooking-for-one-167904

How to roast a chicken:

http://www.thekitchn.com/how-to-roast-the-perfect-chicken-cooking-lessons-from-the-kitchn-108002

Viking Chicken (one pot meal)

http://www.thekitchn.com/viking-chicken-182165

Try different spice blends on chicken.

Wellness Mama 30 Day Reset Diet

http://wellnessmama.com/22689/autoimmune-diet/

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Easy Breakfast Hash

Easy breakfast hash, this time with frozen potatoes obrien.

1/2 bag frozen potatoes obrien
2 zucchini julienned in mandolin
1 T olive oil
1/4 t cumin
1/4 t turmeric
Freshly ground pepper
1/4 t salt

2 crisp bacon strips crumbled (optional)

Salt zucchini generously and mix in bowl, set aside. Preheat castiron skillet over medium heat. Add oil and swirl to coat, add potatoes, cover. When potatoes are golden on one side, turn. Add flavorings, top with zucchini and cover. When golden on other side, turn and mix, cover. Serve immediately.

Recipe

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Rice Chickpea Patties

Leftover rice chickpea pilaf made great patties!

I simply pressed pilaf with a fork to lightly mash the chickpeas somewhat, formed into patties, and fried on medium heat. Add to preheated skillet, 1 T coconut oil, and before completely melted, add patties. Fry until lightly browned on one side, flip and add chunks of fresh pineapple, cover and let brown on other side. Serve with Herdez green salsa. 

Rice Chickpea Patties

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Creamed chicken, Rice chickpea pilaf and Artichokes

Artichokes 

Steam in pressure cooker with 1 c. water 12-14 min. or per mfr. instructions.  Serve hot with Dressings for dipping

Creamed chicken

1 bag precooked frozen chicken strips

1 bunch fresh spinach

2 T smart margarine

3 T egg free lite mayo from Trader Joes

1/2 c coconut milk

salt, pepper, nutmeg, celery salt to taste

2 T fresh chopped cilantro

In skillet heat frozen chicken in (1/4c) water, simmer until warm, set aside. Sauté spinach stem tips in butter until soft. Add spinach leaves and 2T water, cover and simmer 1 min. Add chicken and remaining ingredients except coconut milk and bring to a simmer. Turn off heat and stir in coconut milk. Serve over rice and top with cilantro. 

Rice Chickpea Pilaf

(Or Cauliflower Sweet Potato Pilaf)

1 go (3/4 c.) long grain jasmine rice

 Or substitute 1/2 cauliflower pulsed to 'rice' in food processor for AIP

1 can garbanzo beans

 Or substitute cubed sweet potato or yam for AIP

1/2 jar Herdez green salsa *

2 go (1-1/2 c.) bone broth

2 T fresh parsley chopped

1/4 t dried oregano leaves

1 packet chicken broth from Trader Joes

2 dried red whole chilies *

1 t. chili powder *

2 T margarine

1/4 t. white pepper *

* omit for AIP

Rinse rice until water is clear, usually twice. Rinse chickpeas. Combine all ingredients in rice cooker and start cooker. When rice cooker switches to warm, let rest 5 minutes. Fluff rice with rice paddle and let rest another 5 minutes. Serve. 

Rice chickpea pilaf and Artichokes

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Taco Tuesday

Usually we have tacos on Tuesday. But today we had them instead. 

1 bag fresh tortillas

1/2 lb. Adobo marinated chicken for tacos from our local Mexican deli

1 T olive oil

1 can Hormel chili, or your favorite

1 Tomato chopped

1/2 c. Iceberg Lettuce thinly sliced

1/4 c. Red onion chopped

1/2 avocado sliced and squeeze of lime juice

1 Key lime cut into quarters 

1 jar Herdez Salsa Casera on table as condiment 

Stir fry chicken in olive oil over medium heat until cooked through. Warm chili on stove. While chili and chicken are started, heat tortillas in warm oven at 200 F. Chop all vegetables and set on chopping board to serve. Serve tacos with chips and salsa.

Taco Tuesday

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Breakfast Hash

3 c shredded frozen hash browns / shredded sweet potatoes *

1 zuchinni shredded *

1 young yellow summer squash shredded * 

1/2 red onion chopped

1/4 c sliced crimini mushrooms (optional)

1 celery stalk chopped

2 T coconut oil

2 T fresh basil cut in strips

2 T fresh cilantro leaves stripped from stems or coarsely chopped

1/4 t celery salt

salt to taste

pepper to taste

4 strips crispy bacon

1/2 avocado sliced, can sprinkle with 1:2 t lime or lemon juice to help keep from spotting

 * shredded/julienned in mandolin or food processor 

Sprinkle zuchinni and squash with salt and mix with hands, set aside. Heat dry skillet over medium heat. Add 1/2 T coconut oil and before all melted, add mushrooms. Sauté mushrooms in 9" or larger cast iron skillet 1/2 minute each side over medium heat. Remove and set aside. Add 1/2 T oil and sauté onions and celery 3 minutes, set aside. Add 1 T oil and before all melted, add frozen hash browns. Season with celery salt. Cover and fry until golden on bottom. Turn with spatula, top with zuchinni and squash, and cover. Fry until golden on other side. Lightly toss. Add mushrooms, onions, herbs and freshly ground pepper. Crumble crispy bacon on top. Arrange avocado slices as garnish on top. Serve in skillet. 

Recipe

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GF Vegan Scones

Frozen mixed berries instead of currants. 

Recipe

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Turkey Chili with Vegan GF Cornbread and Honey Butter

Turkey Chili

I doubled this recipe. It almost didn't fit in the Instant Pot pressure cooker. 

1 lb ground turkey breast

2 cups dried Pinto beans soaked and cooked

1 red onion chopped

2 Serrano peppers seeded and chopped

2 T chili powder

1/2 T paprika

1/2 T cayenne 

1 red bell pepper seeded and chopped

24 oz chopped seeded tomatoes by Pomi

1 t salt

1 t ground pepper

1 T cumin seeds, toasted 10 min @ 300F

In Instant Pot, soak and cook beans per directions in manual and set aside. Sauté turkey in 1 T coconut oil until cooked through and browned, and set aside. Brown as much as you can as it adds flavor. Sauté spices in 1 T coconut oil about 1 minute. Add onion and sauté until clear, about 5-10 minutes. Add peppers and sauté about 5 minutes. Add all ingredients and pressure cook 20 minutes. 

Serve hot. Offer as toppings chopped red onions, chopped cilantro, sour cream, and shredded cheddar cheese. 

Serve with oven fresh cornbread and honey butter. 

Vegan Gluten Free Cornbread

See cornbread recipe. 

Substitute for egg the following:

2 T ground flax seeds (grind whole seeds in coffee grinder or buy pre ground)

Substitute for milk your favorite milk such as almond or coconut. 

Substitute flour for gluten free all purpose flour. I used Krusteaz. 

Honey Butter

1/4 c vegan margarine, softened. 

2 T honey

Stir to combine. Serve chilled. 

Turkey Chili with Cornbread and Honey "Butter"

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GF Vegan Apple Galette on Valentine's Day

I used a ready-made mix for the crust called Pie Crust Mix from Anna which is vegan and requires ingredients which can be vegan. 

Preheat oven to 425 F. 

In a 10 inch quiche pie plate I pressed in the crust dough and crimped edges. Next I cored, peeled and thinly sliced about 6 apples of mixed varieties. While doing so I squeezed lemon juice on the apples to keep them from browning. I ended up using the entire lemon. Then the apples were arranged in the crust as shown. About 8 cloves were studded into the apples. 

I mixed a glaze and spread on the apples with:

1/4 c brown sugar

3 T apricot jam (would have preferred marmalade)

3 T maple syrup

1 T water or so

Pinch nutmeg

Pinch allspice

Couple pinches cinnamon

Dot pie with about 2 T vegan buttery margarine of choice. 

Put in oven and set oven to 350 F. Bake about 50 minutes or until center is bubbling and crust edges are becoming golden. Let cool and serve with vegan creme fraische. 

http://autoimmune-paleo.blogspot.com/2015/11/aip-fruit-and-whipped-coconut-cream.html

Recipe

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Turkey Medallions in White Wine Reduction on a bed of Buttery Sautéed Spinach

This AIP meal can substitute parsnips or sweet potatoes for a root vegetable. 

This is so good!!!

In Instant Pot Pressure Cooker,

Sauté 1 slice applewood bacon

Deglaze pan with 2 T apple cider vinegar

Salt and pepper both sides then Sauté 2 turkey medallions browned on both sides. 

Add 1 box cleaned coarsely sliced porcini mushrooms, 4 small potatoes cleaned and halved, 1 cup water, 1/2 cup white wine, and 1 t powdered thyme. 

Cook at pressure 20 min. 

Meanwhile, clean one fresh bunch spinach. Trim ends and sauté in large cast iron skillet on medium heat with 1 T buttery vegan spread until brown.  Add remaining spinach, 2 T water, 1/2 T olive oil, 1 t nutmeg, cover and steam 3 min or until leaves are wilted. Stir and keep covered. 

Once pressure cooker is done, release steam until lid releases, and transfer turkey and vegetables with slotted spoon on top of spinach in skillet. In instant pot reduce remaining liquid about half for about 2 minutes on sauté setting. Dissolve 1-1/2 T cornstarch in 2 T water and add to simmering liquid, whisking quickly, and simmer about 1 minute to cook cornstarch. 

Plate turkey and vegetables and spoon eduction sauce over the turkey and vegetables. 

Serve immediately. 

 

Turkey Medallions in White Wine Reduction on a bed of Buttery Sautéed Spinach

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AIP Baked Fish with Winter Roots & Black-and-White Rice Pilaf

Black-and-White Rice Pilaf

1 go black 'forbidden' rice

2 go jasmine rice

6 go water or broth

1 T coconut butter

1/4 c peas

3 T chopped scallions 

1 T coconut aminos

1 T green tomatillo salsa by Herdez (optional)

1/4 t celery salt

Salt & Pepper to taste

Cook all ingredients in rice cooker. When rice cooker turns off, wait 5 minutes, then toss lightly with rice paddle as if tossing a salad, let rest another 5 minutes and serve. 

Quick Winter Roots

4 Large Carrots, peeled 

4 Parsnips, peeled

Pinch cinnamon

Pinch nutmeg

Pinch salt

Pinch pepper

1 T olive oil

3 T brown sugar

1 T maple syrup (optional)

2 T coconut butter

Preheat oven 425 F. Julienne carrots and parsnips, or chop course in same size slices about 1/2". Put 1 cup water in pressure cooker. Place vegetables in steam basket in pressure cooker. Sprinkle with spices, salt and pepper. Cook at pressure 7 minutes if julienned, 9 minutes if 1/2" chunks. Oil roasting dish with olive oil. Toss vegetables in roasting dish with remaining ingredients. Roast in oven 10 to 15 min. (can do at same time as with fish) Toss and serve. 

Dressing for Fish

Garden Tahini by jennysong

1 T apple cider vinegar

1 T olive oil

1/2 T lemon juice

1/2 T cane sugar

Pinch salt

Pinch thyme

Baked Fish

Fish fillets, one per person

Dressing

2 T chopped fresh parsley 

1/2 T chopped fresh thyme 

Salt

Preheat oven to 425 F. Rinse fillets and pat dry. Lightly salt (optional). Coat each fish fillet with about 1-2 t dressing. Top with herbs. Place 2 slices lemon on each fillet. Place on rack over cookie tray. Bake 10 min. Serve immediately. 

Recipe

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Salmon Dinner

The usual dinner, done in less than 15 minutes including prep. 

This time I broiled the salmon both sides 5 min. per side, due to rain and no propane to grill. 

Featured

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Chicken Marsala in a pressure cooker

The recipe for this dish is from this link:

http://relish.com/recipes/chicken-pressure-cooker-recipe/

I added the sweet potatoes and the peas/corn. 

The ingredients for the Marsala sauce are:

Juice of Half lemon 

1 cup wine

1 cup bone broth

1 packet trader joes chicken broth

2 T olive oil

Onion chopped and sautéed 

Whole package fresh sliced mushrooms

Fresh chopped parsley, a couple of Tbsp. 

dash cayenne 

Salt and pepper to taste

After pressure cooking is done, thicken sauce by boiling down and adding 2 T flour or 1 T cornstarch dissolved in a tiny bit of water, stirred into sauce evenly, and simmering at least 1 minute. 

Featured

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