Pumpkin Cinnamon Rolls

If I were to make a "Top 10 List of Satisfying Accomplishments" from the last couple of months, I'd probably include things like turning in a draft of the literature review portion of my dissertation (last week), having a really good session with a difficult client...heck, even getting all my bills paid on time (it's been busy, people). But toward the top of the list would also be this recipe...homemade cinnamon rolls! I was nervous working with a yeast dough and having to worry about it rising, sitting rising, baking, etc. But they really couldn't have been easier (and so delicious!)

Ingredients
Dough
6 tbsp. butter
1/2 cup whole milk, warmed
2 1/4 tsp. active dry yeast (roughly 1 0.25oz or 7-gram package)
3 1/2 cups all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2/3 cup pumpkin puree
1 large egg

Filling
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/8 tsp. salt
2 tsp. ground cinnamon

Glaze
4 oz. cream cheese, softened
2 tbsp. milk
2 cups powdered sugar
Vanilla extract

Directions
1. Melt 6 tbsp. butter in a small saucepan over medium heat. Let the butter brown so it sizzles and you see little browned bits at the bottom of the pot (but don't burn it!) You'll notice it starting to smell nutty and, well, it just smells like perfection.
2. Remove from the heat and set aside to cool slightly.
3. To warm the milk, you can place it in a small saucepan and watch it with a thermometer (don't let it get over 116 degrees).
*Note: to be easy, I just put it in a microwave-safe measuring cup and nuked it for 45 seconds. You'll notice it bubbling a little around the edges and it should be warm to the touch.  
4. Add yeast to the warmed milk and set aside. In five to seven minutes, it will be slightly foamy and you know your yeast is going to do it's job!

5. In a large mixing bowl fitted with a paddle attachment, combine the flour, sugars, salt, and spices.
6. Add 1/4 cup of the browned butter and stir to combine. 
7. Add the yeast mixture, pumpkin, and egg, and stir until combined.
8. Now, use your dough hook instead of the paddle attachment on your mixer and let the dough hook work the mixture for five minutes on low speed.
9. Lightly oil a large mixing bowl (with olive oil or vegetable oil) and dump the dough into the bowl.
10. Cover with a clean dish towel or plastic wrap and set aside for one hour in a warm and draft-free spot. The mixture should just about double in size.

11. Combine the ingredients for the filling into a small mixing bowl and set aside.
12. Once the dough has doubled, scoop it out onto a well-floured surface. Generously flour a rolling pin and roll out the dough into a rectangle (approximately 16x11").
13. Brush with the rest of the browned butter and sprinkle the filling mixture evenly over the top.
*Note: I gently spread the mixture out (without pushing down) to make sure it's all even.

14. Starting on the long edge, begin rolling the dough into a tight spiral. Move slowly so your spiral is even and so you don't lose too much of that delicious filling.

15. Now that your dough is rolled up into a log shape, take a serrated knife and gently cut 1" sections. To maintain the spiral, don't push down with your knife while you are cutting. Just gently saw back and forth and let the blade do all the work.

16. Now, grease two 8-inch cake pans with butter and nestle the rolls side-by-side.
17. Cover each pan with a clean dish towel or plastic wrap and set aside for rise for another 45 minutes.

18. Once they have risen, you can either refrigerate them overnight (then, in the morning, pull them out an hour before you want to bake them and allow them to warm up) OR you can keep going because, honestly, they're kinda hard to resist!

19. Preheat the oven to 350 degrees. 
20. Make the glaze by beating the cream cheese until light and fluffy.
21. Add the powdered sugar and vanilla and combine.
22. Drizzle in the milk until you get the consistency you want.
*Note: I like mine at medium thickness so it drizzles but isn't too runny.

23. After 45 minutes of rising time, bake the rolls for 25 minutes until puffed and golden brown.

24. Cover with glaze and eat hot. 

Creamy Pumpkin Cookies

Second semester, second year of the doc program...is over! A few more days at work and the holidays can truly begin. Somehow, I survived the most rigorous semester of my life, and while I haven't been as active posting recipes, I'm looking back through my photos and realizing that I still managed to keep myself busy in the kitchen in whatever spare time I must have had.

So here come a few pumpkin recipes from the fall...better late than never, right? These cookies were surprisingly good - I love when cookies plump up twice their size in the oven!

Ingredients
Cookies
1 cup butter, at room temperature
1/2 cup granulated sugar
1 egg
1/3 cup canned pumpkin
1 tsp. vanilla
2 3/4 cups all-purpose flour
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 tsp. baking powder
1/8 tsp. salt

Icing
Powdered sugar
Milk
Vanilla extract

Directions
1. Combine the butter and sugar in a large mixing bowl and beat on medium speed until creamy.
2. Add the egg, pumpkin, and vanilla, and beat until well-combined.
3. Reduce the speed to low and add the dry ingredients.
4. Beat until just combined.
5. Divide the dough in half and wrap each in plastic wrap. Refrigerate at least two hours until firm.

6. Preheat the oven to 375 degrees.
7. On a well-floured surface (with a well-floured rolling pin), roll out one-half of the dough at a time to about 1/4" thick.
8. Cut with a cookie cutter in whatever shape you like.
9. Place on baking sheets and bake for 8-10 minutes or until the edges begin to brown. 
*Note: my batch baked for the full 10 minutes and even then were just browned.
10. Cool on a wire rack.

11. Once the cookies are cooled, prepare the icing.
12. Put 2 cups powdered sugar in a medium mixing bowl.
13. Add just enough milk and vanilla extract to get the desired consistency...I like my icing on the thicker side.
14. Spread generously on top of the cookies and let harden.

Chicken Chile Enchiladas

Well, true to form, I have a paper to be working on but instead I'm posting some recipes. I was craving Mexican food a few weeks ago, and this was a good make-ahead meal that lasted for days. Adapted from over here.

Ingredients
1 package medium flour tortillas (8-10)
1 bag shredded Monterey Jack cheese
2 boneless skinless chicken breasts, cooked and shredded
Salt and black pepper
Cumin, ancho chile powder, chipotle powder
Olive oil
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
4 oz. can diced green chiles

Directions
1. Heat olive oil in a medium skillet. Season chicken on both sides with salt, pepper, cumin, ancho chile powder, and chipotle powder. Saute until cooked through. Set aside to cool slightly.
2. Meanwhile, prepare the sauce. In the skillet you cooked the chicken in, melt 3 tbsp. butter.
3. When the butter is melted, whisk in the flour and cook for 1 minute, stirring continuously.
4. Add the chicken broth and whisk until smooth.
5. Continue cooking until the mixture is bubbling and thick, then add the sour cream and the diced green chiles. Set aside.
6. When chicken is cooled enough to handle, shred either by hand or in the bowl of a stand-mixer with the paddle attachment (the latter is my preferred method!)
7. Preheat the oven to 425 degrees. Grease a 9x13" baking dish with butter and set aside.
8. Separate the flour tortillas on a clean surface. Divide 1/2 of the shredded cheese among each tortilla. Then add the shredded chicken.
9. Roll the tortillas by tucking in the ends and rolling over. Snuggle tightly into the baking dish.
10. Pour the sauce over the top of the tortillas and sprinkle with the last 1/2 of the shredded cheese.
11. Bake for 20 to 25 minutes until golden and bubbly. Enjoy...they're just as good left
over!

Vegetable and Bean Salad

When it comes to salads,  I can tire easily. But one type of "salad" that can keep my interest is the variation on lettuce-free salads with hearty ingredients and a bold dressing or vinaigrette. This is one version I threw together when I could no longer resist those cans of hearts of palm at the grocery store. You can eat this on its own (like I prefer) or throw it onto a bed of lettuce.

Ingredients
1 can black beans
1 can chick peas
1 can whole kernel corn
3-4 hearts of palm, thinly sliced
2 bell peppers, diced
2 tomatoes, seeded and diced
1/4 small red onion

For the vinaigrette:
2-3 cloves garlic, minced
1 small shallot
Salt and black pepper
1/4 cup red wine vinegar (you can also substitute sherry vinegar for a different flavor)
1/4 cup olive oil

Directions
1. Drain and rinse the beans, chick peas, and corn. Place in a large mixing bowl.
2. Thinly slice the hearts of palm and add to the bean mixture.
Note: you can store the rest of the hearts of palm in an airtight container and use within a couple days.
3. Seed and dice the bell peppers and tomatoes. Add to the mixture, along with diced red onion.
4. In a small bowl, whisk together the red wine vinegar, olive oil, salt and black pepper, minced shallot, and minced garlic.
5. Add to the mixing bowl and stir. Let sit for at least 30 minutes so the flavors can blend. Serve cold or at room temperature.

Quick Pasta Bolognese

Pasta is, without a doubt, my favorite comfort food. Throw in tomatoes and a spicy sausage and you've got a pot of dinner that I can't resist. And coming from someone who doesn't have the gusto to eat through leftovers for days on end...well, let's just say that these leftovers go quickly. Thanks to my fave, Ina Garten, for this one, which I tweaked ever so slightly.

Ingredients
Olive oil
1 lb. Italian sausage, ground or links with casings removed
4 cloves garlic, minced
1 tbsp. dried oregano or Italian seasoning
1/2 tsp. crushed red pepper flakes
28 oz. can crushed San Marzano tomatoes
1 1/4 cups dry red wine (optional)
2 tbsp. tomato paste
Salt and black pepper
3/4 lb. dried pasta
1/4 tsp. ground nutmeg
1/4 cup fresh basil leaves
1/4 cup heavy cream
1/2 cup grated Parmesan cheese

Directions
1. Heat olive oil in a large skillet, and cook the Italian sausage until browned, crumbling as you go with a wooden spoon.
2. Meanwhile, mince the garlic. When the meat is cooked, add it to the skillet, along with the oregano or seasoning and red pepper flakes. Cook for another minute.
3. Add 1 cup of wine to the skillet in order to deglaze the pan. 
*Note: this step is optional. You can keep the wine out all together, and the dish still tastes fantastic.
4. Add the crushed tomatoes, tomato paste, salt and black pepper.
5. Stir to combine and bring to boil.
6. Reduce to a simmer and cook for 10 minutes.

7. Meanwhile, cook the pasta to al dente according to package directions. 
*Note: make sure you salt the water generously to flavor the noodles.
8. Drain and set aside as you finish the sauce.

9. Add the nutmeg, fresh basil, cream, and 1/4 cup of wine (optional ) to the sauce. Simmer for 10 minutes until thickened.
10. Add the pasta into the skillet, along with 1/2 cup of Parmesan cheese. Cook for another couple minutes so the noodles can absorb some of the flavors.
11. Serve, topped with fresh basil and additional Parmesan cheese.

Korean BBQ Flank Steak

I had the privilege of nannying for a great family back in Chicago, and I've been blessed to be able to keep in touch with them since I moved. They have two adorable children who I love so much and miss all the time. They even come out to LA once in awhile because they have family that lives here, and they are generous enough with their vacation and family time to let me join them for lunch and playtime with the kiddos. Last month, they were in town and I got yet another privilege: helping them cook a traditional Korean meal. And they even shared their recipe for korean bbq. The measurements are my own, because they just eyed everything as it was going in, but when I tried it at home a few weeks ago, I have to say...it turned out pretty good! 

Ingredients
1 large flank steak
1/4 cup soy sauce
1 tbsp. sesame oil
2 tbsp. honey
3 tbsp. brown sugar
3 green onions
3 cloves garlic
1 tbsp. fresh ginger
1 kiwi
Salt and black pepper

Directions
1. In a mixing bowl, combine the soy sauce, sesame oil, honey, and brown sugar.
2. Slice the green onions, and shred the fresh ginger on a microplane. Also shred the garlic cloves.
3. Add to the mixing bowl.
4. Peel the kiwi and then process until smooth in a food processor. Add to the mixing bowl.
5. Add salt and black pepper to the mixing bowl. Whisk all ingredient until well combined.
6. Place the flank steak in a large Ziploc bag, and pour the marinade over the steak.
7. Marinate for six hours.

8. When you're ready to start cooking, brush vegetable oil on an indoor (or outdoor) grill, and heat until very hot.
9. Remove the steak from the marinade and place on the hot grill.
10. Cook for 5-8 minutes and flip, cooking for another 3-5 minutes (depending on how you like your steak cooked).
11. Remove from the grill to a cutting board and cover will foil. Let rest for 10 minutes.

12. Meanwhile, place the leftover marinade in a saucepan and bring to a rolling boil (to kill germs from the raw meat). Let boil for a couple minutes until sauce is slightly reduced.
13. Remove from heat and transfer into a serving dish.

14. When the steak is ready, cut it into very thin strips with a sharp knife.
*Note: make sure you cut against the grain, rather than with it, so that your steak is tender and not tough.
15. Serve over brown rice with extra marinade poured over the top. 

French Mussel Bisque

I can't recall the first time I had mussels...but I know it was within the last 18 months. Since whatever that first time was, I've been hooked. I've had mussels in a spicy red curry sauce at a great little oceanside place in Santa Monica; mussels in a warm, luxurious saffron sauce at a  semi-gothic-inspired little place on a chilly spring night in Chicago; mussels in a bacon and smoked-grape sauce so good I nearly made myself sick soaking it up with toasted baguettes.

Then, as if it were fate, I was watching my favorite Food Network star, the Barefoot Contessa, and, lo and behold, she made mussel bisque! I pretty much immediately found a seafood dealer in Chicago where I was able to hand-pick the freshest mussels available in the Midwest. Here's the amazing pot of bisque in which they met their fate.

Ingredients
1 (750-ml) bottle dry white wine
3 lbs. fresh mussels (preparation below)
6 tbsp. butter
2 yellow onions, chopped
1 large leek, cleaned and chopped (white and light green parts only)
2 carrots, peeled and chopped
4 cloves garlic, minced
1/2 tsp. saffron threads
Salt and black pepper
4 whole canned San Marzano tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tbsp. fresh dill, minced

Directions
First, let's prep those fresh mussels. It might sound (and look) intimidating, but it's really not at all!
1. When you buy the mussels at your local seafood seller, don't close the bag! Make sure you pack them in a ton of crushed ice and leave the bag open as you travel directly home. If you close the bag, you'll suffocate those mussels!
2. When you get home, place the mussels immediately in your refrigerator (still bag-open) if you're not ready to prep them. But make sure you make them that same day.
3. When you are ready to start prepping, sift through the mussels for any that are chipped and discard. Also, if any are open, tap them shut a couple times. Some may close right up (which means they're still good), but if it doesn't, discard! It's a bad little mussel.
4. Soak the mussels in a large pot covered with cold water for 20 minutes. This allows them to keep breathing (you'll see bubbles pop at the water's surface), which then allows them to filter out any sand that would otherwise make your bisque very gritty (yuck!)
5. When the mussels are ready, remove them one at a time from the soaking pot and remove the beard (it's that little brown stringy thing hanging out of the side). To remove, use your fingers or a dry paper towel and pull quickly toward the back of the mussel in one sharp movement. 
*Note: Do not pull the beard straight out, or you could kill the mussel.

6. Once the mussels are cleaned and de-bearded, set aside and pat the shells dry.
7. Bring a large pot with 1 1/2 cups water and 1 cup white wine to a boil and add the mussels.
8. Cover and cook over medium heat for five minutes (do not peak!). Then the mussels will open. Remove from heat.

 9. When they are cool enough to handle, separate the mussels from their shells and set aside in a dish. Discard the shells and any mussels that didn't open.

10. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

11. Melt the butter in a large pot over medium heat.
12. Meanwhile, chop the onions, leek and carrots. Mince the garlic.
13. When the butter is melted, add the onions, leeks, carrots, garlic, saffron, 2 tsp. salt and 1 tsp. pepper. Saute for five minutes, stirring occasionally.

 14. Reduce the heat to low, cover, and cook for 20 minutes.
15. Chop the San Marzano tomatoes and add to the vegetable pot. Cook for another minute.

16. Add 2 cups of the reserved mussel-cooking liquid and the rest of the white wine.
Bring to a boil, lower the heat, and simmer uncovered for five minutes.
17. Add the mussels, half-and-half and the heavy cream. Heat until heated through but not boiling.
18. Stir in the dill, 1 tsp. salt and 1/2 tsp. pepper.

19. Serve piping hot with a french baguette (slice it on the diagonal, brush with olive oil, sprinkle with salt, broil until golden and then rub with a garlic clove while hot).

Cochinita Pibil

Two months...wow, how time flies! Since my last post, so many wonderful things have happened! I've celebrated my 26th (golden) birthday with friends and family, enjoyed the remainder of my Chicago summer vacation by eating at a number of great new restaurants (like this one...and this one...and this one...oh, and this one!) started a new practicum site, flown back to Chicago to celebrate my cousin Angel's wedding (congratulations, girl!) and today, had my "20th first day of school" as I started my second year at Pepperdine. So many blessings!

So I think I'll take the chance to update the blog (anyone reading this?) with the new recipes that I made in between all of these wonderfully exciting events. I'll start with one that I'd been wanting to make for a long time (adapted from over here) because it combines two of my favorite things in the kitchen: pork and Mexican flavors.

Ingredients
3-4 lbs. pork shoulder
1 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice (about 5 limes)
Salt
3 oz. red achiote paste
1/2 red onion
Red wine vinegar
Queso seco (dry Mexican cheese)
Cilantro

Directions
1. 24 hours prior to serving, cut the pork into two-inch cubes and place in a large Ziploc bag.
2. In a small bowl, combine 1 tsp. salt, orange and lime juice with the achiote paste.
3. Transfer to the Ziploc and seal the bag tightly. Rub the pork around until evenly coated and refrigerate. This turns the pork a lovely orange color as it marinates.
*Note: rinse the bowl right away so the achiote paste doesn' stain!

4. Thirty minutes before you want to begin cooking (which will take four hours, so this is definitely a plan-ahead meal!), take the pork out of the refrigerator to take the chill out.
5. Preheat the oven to 325 degrees and line a baking dish with several layers of foil (you'll need to create a good seal to close the pork in while it cooks).
6. Once the dish is lined generously with foil, add the pork and marinade. Cover tightly with the foil so it is fully encased.
7. Cook for approximately four hours so the pork falls apart.

8. During this time, you can prepare the red onion garnish. Thinly slice the red onion and place in a small bowl. Lightly salt and cover with red wine vinegar. Let the onions sit so that they can lightly pickle.

9. When the pork is done, remove it to a large bowl and shred with two forks. Spoon enough of the leftover marinade to wet the meat.
10. To serve, you can place the pork in a bowl on top of this rice, then top with chopped cilantro, the pickled red onions and crumbled queso seco.  

Fig & Pancetta Pizza

Summer 2012 and one of my favorite restaurants in Chicago has finally opened up its rooftop dining area. It was allegedly scheduled to be finished last summer before I moved to LA, but obviously there were some delays. Needless to say, the space is awesome and worth the wait! 


The flip side of your favorite place getting a rooftop area is that it's now even more busy. Oh, and with the 100+ degree temperatures in Chicago last week, there was no way I was going to eat outside! So, riding on the wave of success of that strawberry pizza I made, I decided to try and recreate my favorite flatbread from this here favorite restaurant. With a few changes, I have to say...success!

Ingredients
Pizza dough
8 oz. fontina cheese
2oz. bleu cheese
15 dried mission figs
3 oz. pancetta
Balsamic vinegar
Salt
Olive oil
Truffle oil


Directions
1. Preheat the oven to 425 degrees.
2. Place pancetta in a single layer on a baking sheet, and bake in the oven for 6 minutes or until shriveled and browned. Remove and set aside to cool on a plate lined with paper towel.
3. Meanwhile, remove the stems from the dried figs.
4. Place the figs in a small saucepan and cover with balsamic vinegar and a pinch of salt.
*Note: you can also add 3 parts vinegar to 1 part water if you want to conserve some of those more expensive ingredients.
5. Bring the vinegar to a boil and then reduce to a high simmer. Let the figs simmer for 5 minutes so that they reconstitute a bit.
6. Drain and set the figs aside to cool.
7. Meanwhile, shred the fontina cheese and set aside.
8. Roll out your pizza dough and place on a pizza stone or baking sheet.
9. Brush with olive oil and bake for 8-10 minutes.
*Note: it will likely bubble up, but that's okay. Most will deflate once you take it out.
10. Meanwhile, quarter the figs and set aside.
11. Remove the crust from the oven and sprinkle half of the fontina cheese on top.
12. Then crush the pancetta over top, followed by the dried figs, bleu cheese and the remainder of the fontina.
13. Bake for another 10 minutes or until the crust is golden brown on the edges.
14. Remove from the oven and lightly drizzle with truffle oil.
15. Let stand for a few minutes and then slice. Enjoy!

Turkey Burgers with Dill Mayonnaise

I've been making turkey burgers at home for awhile now as an easy, filling meal that I can add anything to in order to vary it little by little. You basically take a generic burger recipe, with ground turkey and seasonings, and you can add in whatever you want. I do have a favorite combination, which is what I'm going to list here, along with some toppings that I have recently tried.

Ingredients

For the burgers:

1 lb. ground turkey (completely thawed if you keep a supply in your freezer like I do)

1/2 cup crumbled feta cheese

1/2 banana pepper, seeded and finely chopped

Olive oil

Salt, pepper and onion powder

*Note: In the past, I have also experimented with adding different amounts of cumin, garlic powder, chili powder, parsley, etc. Get creative and decide what combination you like best!

For the toppings:

1/2 cup mayonnaise

Juice of 1/2 a lemon

Salt and black pepper

2 tbsp. fresh dill

1/2 red onion, thinly sliced

Red wine vinegar

Directions

1. Thinly slice the red onion and place in a small bowl. Add a generous amount of red wine vinegar and salt, and let sit for at least 20 minutes.

2. Preheat grill-pan or skillet over medium heat. Lightly grease with olive oil or Pam grilling spray. You'll want it nice and hot before you add the burger patties in order to trap the juice inside (otherwise, you won't be able to sear them and a lot of the juice will seep out during cooking).

3. In a medium bowl, add the ground turkey, feta cheese and banana pepper.

4. Drizzle a couple tsp. of olive oil on top, and add salt, pepper and onion to desired amount (depending on how salty, etc. you want the patties to be).

5. With clean hands or a fork, combine all of the ingredients. Do not over mix or your burger patties will wind up tough.

6. Divide the mixture into 4-6 equal parts (depending on how big you want your patties).

7. Gently form the mixture into burger-shaped patties, one at a time. Set aside until all patties have been formed.

8. Place all patties on the grill and cook 8-10 minutes per side until cooked through.

9. Prepare the mayonnaise by combining it in a small bowl with the lemon juice, fresh dill, salt and black pepper. Stir to combine and refrigerate until ready to use on the burgers.

Strawberry Balsamic Bacon Pizza

 I was watching a show on the Food Network recently (surprising, right?) and the host, who apparently searches the globe for the best pizza, said that his life's search has been to find that pizza that compares to the childhood pizza he was raised on. For me, it's the very same thing. Nothing compares to Lou Malnati's in my mind. Well, for traditional pizza anyway.


Another favorite is a "flatbread" appetizer (really, it's a small pizza) at one of my favorite restaurants in Chicago that consists of two melted cheeses on a crisp crust with reconstituted figs, salty prosciutto and truffle oil...oh, that dazzling flavor punch. So I guess I place pizza into two categories: traditional pizza, with the cheese, tomato sauce and lots of toppings (think sausage, olives, onion, mushroom, peppers, etc.) and the slightly pretentious pizzas with ingredients like truffle oil and fancy cheeses. 


This recipe falls somewhere in between. Not pretentious, because you can actually make it at home with relative ease and a few common ingredients, but not traditional either. Whatever way you slice it (hehe, I made a pizza joke), it's my new favorite. I've made it twice in one week. 


In some ways, it reminds me of a game I used to play with one of my closest childhood friends, Kelly. We would combine the weirdest pantry items and dare each other to eat it (think mustard and chocolate, ketchup and bananas) and then dare our little sisters to eat the grossest ones.


But this combination actually turned out: a little spicy, a little sweet, salty and pretty much irrestistable. Don't expect to have any leftovers. Just get over your fear of combining jam and sriracha and you'll be oh-so-happy you did. I have tweaked it slightly from over here.

Ingredients
1/4 cup balsamic vinegar
1/2 cup strawberry jam (you can make your own or buy it)
1 tsp. sriracha chili sauce
Pizza dough (you can buy the fresh stuff from the store or make your own)
Olive oil
1 small boneless skinless chicken breast
3 oz. pancetta
1/4 yellow onion
6 oz. freshly shredded cheese (I have used smoked gouda and smoked mozzarella on my pizzas, and the smokiness adds extra depth. But feel free to use any kind/combination you like)
1/2 cup strawberries, diced


Directions
1. To prepare the ingredients, preheat the oven to 425 degrees. Season the chicken breast with olive oil, salt and black pepper and bake for 30 minutes until cooked through. Set aside to cool.
2. On a baking sheet, arrange the thin slices of pancetta in a single layer. Bake for eight to 10 minutes until crispy and shrunken. Set aside to cool.
3.  Now raise the temperature of the oven to 500 degrees (or the temperature recommended for your pizza dough).
4. In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil. Then reduce to a simmer and reduce by half until it is thick and syrupy (about four to five minutes). Set aside to cool slightly.
5. In a small bowl, combine the jam and sriracha. When the balsamic reduction has cooled slightly, stir it in. Set your pizza sauce aside.
6. Once the chicken is cooled, shredded it or cut into a small dice and set aside.
7. Now, prepare the pizza dough. Roll it out to our desired shape (mine are pretty free-form, which gives it a more rustic, homemade quality...no need for perfection here!)
*Note: if you're using a pizza stone, preheat it in the hot oven for 30 minutes.
**Note: otherwise, just line a baking sheet with parchment paper and place the rolled out crust on top.
8. Lightly brush with olive oil so that it can get that golden brown look while it bakes.
9. Bake the crust according to package directions (think five to six minutes) before putting any toppings on. This will help give you a crispier crust.
10. Remove the crust from the oven and top with the sauce you set aside.
*Note: if you're using a pizza stone, you don't need to do steps 9 and 10.
11. Then, layer it with the shredded chicken and onion. Crumble the crisp pancetta evenly over the top.
12. Then layer with the shredded cheese and top with sliced fresh strawberries.
13. Bake according to package directions or for another 10-15 minutes until the cheese is golden.
14. Let stand and cool slightly before slicing.

Roasted Pepper Antipasti

I love small-plate style dining, where you get a little bit of so many different things. I really prefer it to going out and everyone ordering their own big entree of food and taking home leftovers. This dish is a great one for a small-plate style meal, where everyone can take some of the sweet and vinegary peppers and creamy mozzarella and nibble before moving onto the next plate.


Ingredients
6 bell peppers (red, yellow, orange)
1/4 cup red wine vinegar
1 clove garlic, minced
Salt and black pepper
2 tbsp. extra virgin olive oil
2 tbsp. capers
1/2 lb. fresh mozzarella


Directions
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
2. Place the bell peppers on the baking sheet and roast for 45 minutes, rotating them every 15 minutes so that they char evenly.
3. Remove from the oven and place in a glass bowl. Cover tightly with cling wrap and let them cool until you can handle them.
4. Remove the seeds and skin and slice into 1/4" strips.
5. Place in a clean mixing bowl and toss with red wine vinegar, garlic and a little salt. Cover and marinate in the refrigerator for at least one hour or overnight.
6. Remove from the marinade and arrange on a large serving plate. Add a little salt and fresh pepper and drizzle with olive oil. Sprinkle with capers and place the sliced mozzarella over top or on the side.
7. Serve with some good bread, like an olive focaccia loaf or something with a salty bite.

Chicken Taquitos with Cilantro-Lime Dip

I don't know if you had taquitos growing up, but I have fond memories of my friend Kristen (yes, we have the same name. We were in the same class and always known as "Kristen S." and "Kristen O.") and I eating up boxes of the frozen beef varieties at sleepovers and movie parties. I still think of her every time I see them in the frozen food aisle. I haven't had one in years because I can't justify it anymore; they're literally just ground beef and tortillas frozen in a package, but this grown up variety is one I can get on board with.


All it needs is the Kristen S. seal of approval...


Ingredients
3 oz. cream cheese, at room temperature
1/4 cup salsa verde
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
3 garlic cloves, minced
3 tbsp. cilantro, chopped
2 tbsp sliced green onion
2 cups shredded cooked chicken
1 cup shredded cheese, your preference
Olive oil
Salt
Small tortillas (flour works best here)


For the dipping sauce:
1 (1 oz.) package Hidden Valley Ranch dressing mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime
2 cloves garlic
1/2 cup cilantro
1/4 cup salsa verde
Hot sauce


Directions
1. Preheat the oven to 425 degrees and lightly grease a baking dish.
2. Bake two boneless, skinless chicken breasts seasoned with olive oil, salt and black pepper in the preheated oven for 30 minutes or until cooked through. Set aside and let cool slightly.
3. With two forks or (my favorite method) in the bowl of a stand-mixer with the paddle attachment, shred the chicken and reserve 2 cups. Set aside any extra in the refrigerator when you want to make this again (probably right away!) or for another recipe.
4. In a medium mixing bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder and garlic. Stir to combine.
5. Chop the cilantro and green onions and add to the salsa mixture. Set aside.
6. Add the chicken and shredded cheese and stir to combine.
7. Spoon two to three tbsp. of the mixture into the lower third of a tortilla and roll.
8. Place the tortillas seam-side down and fill the dish.
9.  Brush lightly with olive oil and sprinkle the tops with salt.
10. Bake for 15 to 20 minutes until crisp and the edges are golden brown.


11. Meanwhile, make the dipping sauce. In a food processor, combine the milk, mayo, ranch dressing mix, lime juice, garlic, cilantro and salsa verde, as well as the desired amount of hot sauce. Blend. 
*Note: you can make this ahead of time and let it sit, as it will thicken up and be even better as a sauce. It's got a TON of flavor.

**Note: you can freeze them prior to baking and then just bake them straight out of the freezer in a 425 degree oven for 20 to 25 minutes.