Neapolitan-Style Pizza with Mozzarella, Prosciutto, and Roasted Red Pepper Sponsored by CIA

Fresh mozzarella and a drizzle of fruity, extra-virgin olive oil give this pizza a special character.

Makes 4 servings

2 red bell peppers
Two 12-inch Pizza Crusts (recipe follows)
1/2 cup tomato sauce
3/4 lb sliced fresh mozzarella
8 thin slices prosciutto
Extra-virgin olive oil as needed
Salt as needed
Freshly ground black pepper as needed



1.Preheat the oven to 450 degrees F. Prepare baking sheets by scattering them with cornmeal.
2.Char the red peppers directly in a gas flame until they are charred and blistered on all sides. Immediately place in a bowl or plastic bag and cover the peppers. Once they are cool enough to handle, pull away the skin and cut out the stem, ribs, and seeds. Cut into strips. Set aside.
3.Shape the pizza dough into two 12-inch rounds. Transfer the dough rounds to the cornmeal-scattered baking sheets. Bake the crust until firmed and set, about 10 minutes.
4.Spread 1/4 cup tomato sauce on each pizza. Layer the cheese, prosciutto, and peppers on the pizza crusts. Drizzle with a little olive oil and season with salt and pepper.
5.Bake the pizza until the crust is golden brown and crisp, 12 to 14 minutes. Let the pizza rest for 5 minutes before cutting and serving.

Pizza Crust
Makes one 16-inch or two 12-inch pizzas

3 1/2 cups bread flour, plus as needed
1/2 cup semolina or durum flour
1 1/2 tsp active dry yeast
1 1/2 cups room-temperature water (68–76°F)
3 tbsp olive oil, plus as needed
2 tsp salt
Cornmeal for dusting



1.To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes.
2.Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.
3.Transfer the dough to a lightly oiled bowl, turn the dough to coat it with the oil, cover with plastic wrap or a damp towel, and allow to rise in a warm place until nearly doubled in size, about 30 minutes.
4.Fold the dough gently, cover, and let rest until relaxed, 15–20 minutes, before cutting it into 2 equal pieces, if necessary, and rounding the dough into a smooth ball(s). Cover the dough and let rest another 15–20 minutes before shaping into a pizza crust.
Cook with the proper tools. Use the 9 1/2" x 13" Baking Sheet and the Pizza Wheel to create Neapolitan-Style Pizza.

How to Clean and Prepare Leeks!

I was in class last week and someone asked me if I knew the proper way to prepare leeks. Well, I told her that I had a good idea but I really wasn’t sure. I promised to do a little research and post the results on my blog. So, here you go Nicki, I hope this help!

Courtesy of startcooking.com

Well, leeks are part of the onion family and, in fact, look like a giant version of green onions. However, the little green onion has a much stronger onion flavor then the leek. Another difference is that you need to cook leeks before eating them. Unlike an onion, you would not add an uncooked leek to a salad!

Green Onions

Leeks are a very mellow version of an onion and when cut they have a beautiful variation in color. They go from white down by the root, to a yellow center, to a really dark green at the top.

Cut the leek just below the really dark green part. Those really dark, green leaves are very tough and you don’t eat them. Like an onion, the leek has a lot of layers on the inside, except that the leek has a lot more finer layers. Each of these layers has an amazing amount of sandy grit between them. Leeks have to get washed really well to get rid of all that grit.

If you are going to cut the leaks into rings or small strips, do that first, and then put them in a bowl of cool water.

I’m using my salad spinner. The leeks will float to the top and the grit will sink to the bottom of the bowl. You will need to swish everything around a bit to make sure all the layers of leek are separated.

You can then run them through your salad spinner or just lay them out on a towel to dry off.


If you are going to cook the leek whole, you still have to cut it in half to wash it. (Or you could just make a cut half way through and spread open the leaves.) Fan out the layers with your fingers and let the water run through.

Now you are ready to cook with leeks!

Mike's delicious lemon chicken recipe. One of the best you'll ever taste!

One well washed chicken cut into pieces
1 cup limon juice
1/2 stick of butter
2 tbls peprika
limon zest
flour, & your choice of seasoning
Melt butter and limon juice together
season chicken to your liking


Mix flour, limon zest and peprika together
flour chick pieces and place on raised broiler rack skin side up
pour limon juice/butter mixture evenly over chicken pieces
bake @ 375 until done
when done, at once remove chicken from pan and place on serving platter skin side up (chicken can be prepared with or without the skin)

Jerk Grilled Wings

"Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. Serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce. "
Original Recipe Yield 12 wings

Ingredients
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1 habanera pepper, seeded and chopped (use gloves)
• 1 tablespoon curry powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 12 large chicken wings, tips removed and wings cut apart at joint
Directions
1. Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanera pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
4. Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Footnotes
• The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutritional Information
Amount per Serving:
Calories: 373
Total Fat: 34.8g
Cholesterol: 31mg

Jerk Seasoning
Ingredients
• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
Directions
1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Creole Chicken and Vegetables

Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 1 pound chicken breast tenders
• 2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
• 1 cup frozen cut okra, thawed
• 3/4 cup thinly sliced celery
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

Nutritional Information

Calories: 199 (20% from fat)

Fat: 4.4g (sat 1.8g,mono 1.5g,poly 0.5g)

Protein: 28.3g

Carbohydrate: 11g

Fiber: 3.2g

Cholesterol: 73mg

Iron: 1.9mg

Sodium: 550mg

Calcium: 71mg

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining.
Prep Time: 45 minutes
Cook Time: 40 minutes


Yield: Makes 6 servings

Ingredients
• 1 pound unpeeled, medium-size fresh shrimp
• 1 (12-ounce) package fettuccine
• 1/2 pound Andouille sausage, chopped
• 1/2 cup butter or margarine
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 4 celery ribs, chopped (about 1 cup)
• 4 garlic cloves, minced
• 1 1/2 tablespoons salt-free Cajun seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 6 ounces pasteurized prepared cheese product, cubed
• 3/4 cup chopped green onions
• 1/3 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley


Preparation

Peel shrimp, and devein, if desired. Set aside.
Prepare fettuccine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.

Curry-Mango Shrimp

Yield: Makes 2 to 3 servings

Ingredients

• 1/2 cup mango chutney
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1 pound peeled and deveined large shrimp
• 3 (10-inch) metal skewers


Preparation
Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.
Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.
Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.

Grilled Shrimp Tacos

To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

Prep Time: 30 minutes
Other: 15 minutes

Yield: Makes 8 first-course or 4 main-course servings

Ingredients

• 1/2 cup sour cream
• 3 tablespoons mayonnaise
• 3 tablespoons milk
• 1/2 teaspoon ground cumin
• 1 1/2 pounds large shrimp, peeled
• 3 tablespoons butter, melted
• 2 large garlic cloves, minced
• 4 limes, cut into quarters
• 1/2 teaspoon kosher salt
• 8 6-inch corn tortillas
• 2 to 3 cups finely shredded green cabbage
• Bottled green tomatillo salsa


Preparation

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.

Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.

Nutritional Information

Calories: 247 (0% from fat)
Fat: 13g (sat 5g)
Protein: 16mg
Carbohydrate: 18g
Fiber: 3g
Cholesterol: 147mg
Iron: 3mg
Sodium: 345mg
Calcium: 96mg

Stir-Fried Ginger Shrimp

The peppery flavor of ginger complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices.


Yield: 4 servings (serving size: about 1 cup)

Ingredient

• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon chopped peeled fresh ginger
• 1/2 teaspoon salt
• Dash of white pepper
• 1/2 cup water
• 1 tablespoon mirin (sweet rice wine)
• 2 teaspoons low-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon chile paste with garlic (such as sambal oelek)
• 1 tablespoon canola oil, divided
• 1 cup thinly vertically sliced onion
• 4 garlic cloves, minced
• 1 cup diagonally cut celery


Preparation

1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe pan dry with a paper towel. Heat remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry 1 minute or until shrimp are done.
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.

Nutritional Information

Calories: 192 (31% from fat)
Fat: 6.7g (sat 0.8g,mono 2.9g,poly 2.3g)
Protein: 23.8g
Carbohydrate: 7.2g
Fiber: 0.8g
Cholesterol: 172mg
Iron: 3mg
Sodium: 594mg
Calcium: 82mg

Herbed Chicken Parmesan

This lighter version of an Italian favorite loses some of the fat but none of the taste. I recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.

Yield: 4 servings

Ingredients
• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
• 1/4 cup dry breadcrumbs
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt, divided
• 1 large egg white, lightly beaten
• 1 pound chicken breast tenders
• 1 tablespoon butter
• 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon black pepper
• 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation

Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.


Nutritional Information

Calories: 308 (30% from fat)

Fat: 10.4g (sat 5.7g,mono 3g,poly 0.6g)

Protein: 35.9g

Carbohydrate: 16.2g

Fiber: 1.8g

Cholesterol: 88mg

Iron: 2.3mg

Sodium: 808mg

Calcium: 249mg