On Tuesday night my friends threw me a baby shower. Even though I told them not to. Because it’s my third child. But they insisted. Because we’re having a boy and we need boy things (which is true). And because they are great friends. And, I must admit, I’m so happy I gave into their shower entreaties. The party was beyond adorable, the food was amazing, and, most importantly, I got to spend an evening with a beautiful group of women I am so grateful to know and count as friends.

But enough with the sappy stuff. I have to show you how ridiculously cute this shower was. I actually don’t have tons of pictures because it was dark, so they do not convey the total cuteness that was the shower. But believe me, everything looked fabulous.

There were moustaches and bow ties all over the place.

And the food. Ah, the food. Again, no great photos, but believe me when I tell you it was all beautiful and tasted even better than it looked.

The inspiration for the Little Man Shower came from this blog post on ReMarkable Home. (If you click through, you can get the templates for everything and see how to put it all together!) Our friend Courtney discovered the post and shared it with my friend Natalee, who spearheaded my shower. Courtney is good at finding great stuff online. The girl has 53 boards on Pinterest, for Pete’s sake.

Thank you to my wonderful friends Wendy, Amy, Mindy, Sarah, Natalee and Ana (and Angie, not pictured, who did the flowers). You ladies orchestrated an evening I will never forget and helped welcome Baby Boy Maynard into the world with style!

Click more to see some fabulous recipes from the shower!

(>> Find out more…)

I have had this recipe for Chicken Piccata up on my site for some time, but I’ve never specifically written about it. And it’s actually one of my favorites, so I thought I’d finally mention it. I don’t have much to say except this recipe is easy and delicious. Even I was able to cook this up last night, despite the fact I would have much rather been lying in bed feeling sorry for my sick and tired pregnant self. 😉

So, if you’re looking for a simple, fairly quick and delicious chicken recipe, look no further!

Chicken Piccata

 

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From Jane Maynard, This Week for Dinner

Author: Jane Maynard

Ingredients

• 4 chicken breasts
• 2 C flour, with salt and pepper
• ¼ C olive oil
• ¼ C lemon juice
• 2 C chicken stock
• 1 T capers
• ⅓ C butter (optional)

Instructions

1. Cut up chicken into pieces – either bite sized or cut the breasts into halves or thirds. Regardless, if you do anything larger than bitesized pieces, pound them a bit, too! You could definitely cook the chicken breasts whole, but I would definitely recommend pounding the breast in that case.
2. Place flour, salt and pepper in a plastic bag. Dust chicken pieces with flour then brown over medium to medium-high heat in the olive oil. Add lemon juice, chicken stock and capers and simmer on medium low until chicken is done. (Total cook time is probably around 20 minutes or so.)
3. Remove from heat and add butter. I actually almost always forget to add the butter”¦and it still tastes great. I think the sauce is just a little sharper in flavor when I forget the butter, but a bit more mellow when the butter is added.
4. Serve with pasta or mashed potatoes.
5. One more note – last night I only cooked up two chicken breasts, but I kept the sauce proportions the same. Because of that, there was a bit less flour going into the dish, so I had to thicken the sauce up just a tad with some flour while the chicken was simmering. But usually the flour on the chicken thickens up the sauce perfectly on its own.

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Before we get to today’s recipe (which is mighty tasty, by the way), I have to share something with you. If you just so happen to get this magazine in the mail or see it on the newsstand…

…be sure to check out page 90.

All I have to say is, “Woooooo Hoooooo!” I know. Very eloquent and oh so very Martha. But seriously, I still can’t believe my name, blog, photos and recipe are printed on the pages of a Martha Stewart Living magazine. I’m downright giddy.

Okay, enough squealing from Jane. Thanks for indulging me. On to the real reason we’re here!

In the not-so-distant past, I was pretty much scared of spicy food. I could barely handle medium salsa, folks. Yes, I was a wimp. Then Nate and I discovered a fabulous Caribbean take-out restaurant in Menlo Park with jerk chicken that is to die for. The chicken is coated in the most delicious but super spicy jerk sauce. The only way I could eat that chicken was if I got tough and faced the heat head on. And I did just that. Not only is that now one of my favorite dishes, but I am in love with spicy food. Bring it on!

This year I have the opportunity to participate in a Newman’s Own “Own It” campaign with Martha’s Circle. The challenge is to take recipes and make them your own through simple flavor changes. For my first recipe, I was asked to incorporate one of the Newman’s Own sauces into my dish. I started browsing through their sauces and the Alfredo caught my eye. Alfredo is most often simply paired with fettuccine and, if things get really crazy, chicken. It’s a traditional favorite that seemed to be screaming for a new twist. With my newfound love of heat, I decided to kick up the spice factor a notch…or twenty.

Blackened chicken seemed like a fun and unique twist to the classic Chicken Fettuccine Alfredo. Can I say how glad I am I gave this a try? This recipe is a keeper! Nate and I both really enjoyed it. The spicy kick of the chicken was such a great counterpoint to the super mellow and rich Alfredo sauce. I don’t know if I’ll ever be able to go back to regular old chicken fettuccine alfredo again!

Blackened Chicken Fettuccine Alfredo

 

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Spicy, creamy, and delicious!

Author: Jane Maynard

Recipe type: Main Dish, Poultry, Pasta

Cuisine: Italian

Serves: 4

Ingredients

• 9-oz package fresh fettuccine
• 1 jar Newman’s Own Alfredo Pasta Sauce
• 2 boneless, skinless chicken breasts
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon onion powder

Instructions

1. Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350 degrees.
2. Pound the chicken breast until quite thin (around ¼”³ thick). Mix all of the spice ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
3. Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
4. Cook pasta according to package directions. Drain and return pasta to warm pot over medium-low heat. Pour in alfredo sauce and mix thoroughly.
5. Serve pasta with sliced chicken served on top. Serves 4.

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I am finally writing about the spice from this week’s menu post. As some of you guessed, it is annatto seed, also called achiote seed. And I made a homemade adobo chicken recipe with it. And the chicken was good.

Nate came home one day saying how good the adobo chicken at work is, so I started searching for recipes. Oh my, there are so many recipes and they are all so different from one another…so I just picked one that sounded good and went for it. And the result was awesome. Different than what Nate gets at work, but delicious just the same!

Before I get to the recipe, I have to talk about the tortillas we used with our chicken. Tortilla Land sent me some of their uncooked corn tortillas to try out. I’m a tough corn tortilla critic and, I have to say, I’m so glad Tortilla Land sent me their corn tortillas. They are wonderful! They are not dry at all and don’t fall apart or break, which is what you normally get with store bought corn tortillas. I saw Tortilla Land at Costco just this week, so keep an eye out next time you go! (Seriously, keep an eye out and stock up if you see them…I have a hard time finding them, which makes me said because I love them so.)

Okay, back to annatto seed and adobo chicken. I used a recipe from About.com, but I’ve changed it up and written it out for you below. I know the recipe looks long, but honestly, this was an easy recipe, so don’t be scared!

The sweet but spicy sauce is oh so yummy, and grilled chicken is always the best. We served the chicken with tortillas, tomatoes and avocado. You could serve over rice if you like (which I think is how it’s generally served), or just eat the chicken straight up!

Homemade Adobo Chicken

 

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Sweet and Spicy!

Author: Jane Maynard

Recipe type: Main Dishes

Ingredients

• 4 chicken breasts (I actually used 3 drumsticks and 3 boneless thighs b/c that’s what I had on hand!)
• Salt (pref. kosher)
• Rub:
• ½ Tbsp. annatto (achiote) seeds
• 1 Tbsp. orange juice
• 4 Tbsp. white vinegar
• 1 tsp. cayenne
• 1 tsp. black pepper
• 4 garlic cloves
• Sauce:
• ⅓ of the rub above
• 1 cup orange juice
• 2 Tbsp. vegetable or canola oil
• 1 tsp. basil
• 1 tsp. cinnamon
• ½ tsp. salt
• a splash or two of white vinegar
• a few shakes of cayenne pepper
• a few shakes of black pepper
• about 1 tsp cornstarch, whisked with some cool water

Instructions

1. Cover annatto seeds with boiling water. Cover and let sit overnight.
2. Drain seeds. Place seeds along with the rest of the “Rub” ingredients in a food processor. Grind until you have a coarse paste, without too many large pieces of seed left.
3. Place chicken in a casserole dish and sprinkle all over with kosher salt (or regular salt if that’s what you have). Cover pieces with about two-thirds of the achiote rub. Cover with plastic wrap and refrigerator for a few hours.
4. Preheat grill. Grill chicken about 10 minutes on each side over a medium flame or until done. (Click here with even better directions for grilling chicken pieces – this follows closely to what Nate did over a charcoal grill, he’s smart like that.)
5. To make the sauce, mix all the sauce ingredients (except the cornstarch) and bring to a boil, then simmer for 5-10 minutes. Add the cornstarch mixture during the simmer.
6. Pour sauce over grilled chicken and enjoy!

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OTHER RECIPES YOU MAY LIKE:

• The Perfect Taco Night
• Serrano Salsa
• Super Easy Chicken for Tacos
• Easy Homemade Carnitas

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Pyrex 9″ x 13″ Baking Dish
• Cuisinart Mini Prep Food Processor
• Weber Gas Grill
• Cuisinart Classic Stainless Saucepan
• OXO Silicone Spatula

By the way, if anyone out there does have an adobo chicken recipe they love, please share! Would love to try it out!

Today I was going to post my pastry chef friend Faye’s recipe for her beautiful nut tart…but then I decided to give you something a little easier, it is Friday after all. How about some barbecue chicken that doesn’t require a grill and decent weather? Sounds good to me!

I really wanted Barbecue Chicken on Memorial Day, but we currently don’t have a grill (a situation we will remedy before we get too far into summer!). I ended up using the oven with success! The chicken came out great, nice and juicy. I know, I know, it’s not from the grill…but it’s certainly a good, easy alternative. The key to cooking it just right (i.e. not drying the dickens out of your chicken!) is using a thermometer…be sure to read about that at the end of the recipe.

Easy Barbecue Chicken...No Matter the Weather

 

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Author: Jane Maynard

Recipe type: Main Dish, Poultry

Cuisine: American

Ingredients

• Chicken pieces (I used 3 bone-in, skin-on chicken breasts this time around)
• Canola Oil
• Salt
• Barbecue Sauce

Instructions

1. Preheat oven to 375 degrees F.
2. Heat oil in a skillet over medium to medium-high heat. Salt the outside of the chicken. Sear chicken until browned. Transfer to a cookie sheet/roasting pan/baking pan/whatever you’ve got! Brush with barbecue sauce. Bake in oven until chicken reaches 165 degrees, brushing on a second layer of sauce about halfway through baking time. Total baking time was about 1 hour.
3. Here is the key to this recipe: use your thermometer! I have an electric Pyrex thermometer with a probe attached to a long wire. I can keep the probe in the meat throughout cooking and set the thermometer to beep at me when the meat reaches 165 degrees. I put the thermometer in the smallest chicken breast. It beeped, I removed that piece of chicken from the oven and then put the thermometer in the middle-sized chicken breast”¦five minutes later it beeped and I took that piece of chicken out. Then I put the thermometer in the third, largest chicken breast and it took another 5 minutes to finish. All three pieces came out nice and juicy”¦I was SO glad I used this technique.

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I am over the moon for today’s recipe murgh makhani, more commonly known as butter chicken. Our favorite Indian restaurant in Palo Alto, Darbar Indian Cuisine, has the BEST butter chicken. I can’t get enough of it. I’ve been trying to find a recipe so that I can make it at home, but all recipes have come up far too short. So, I did a lot of research, compared about 6 different recipes and have created my own. And I am here to tell you (in all humility, of course!), I nailed it. My version isn’t identical to Darbar’s, but it is darn close and they are equally as good. Success! (To add to the elation, both girls inhaled their dinner! This is a not-too-hot Indian dish, nice for kids. Increase the heat with more chilis and cayenne if you so desire!)

The key to this dish is using tandoori chicken. Almost all of the recipes I found were skillet recipes that simply add plain chicken breasts to the sauce. Using tandoori chicken makes ALL the difference. A delectable, mouthwatering difference. Not only is there more depth to the flavor, but the meat is oh so tender. Using tandoori chicken requires planning ahead, but it’s worth it.

Without further ado, I give you murgh makhani!

Note: This recipe does not have fenugreek because I did not have it on hand. Fenugreek is often used in butter chicken, along with all the other spices listed below. Feel free to add that in as well!

Murgh Makhani (Indian Butter Chicken)

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Mouthwatering with tons of flavor! Adapted from six different recipes!

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Cuisine: Indian

Ingredients

• 4 cooked tandoori chicken breasts cut into chunks (see recipe below for how to cook the tandoori chicken - don't forget it needs to marinate overnight before cooking!)
• ⅓ sweet onion, chopped
• ~1 inch of ginger root, peeled and julienned
• 2 cloves of garlic chopped
• 1 green chili (membranes and seeds removed), chopped
• 6 tablespoons butter (divided – 2 T and 4 T)
• 6 medium tomatoes, cut into large pieces
• 2 teaspoon garam masala
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon cardamom
• ¼ teaspoon coriander
• 2 shakes cinnamon
• 3 oz tomato paste
• 1 cup chicken or veggie broth
• ½ cup cream

Instructions

1. When prepping the ingredients for the sauce, you only need to roughly chop the ingredients - they will all get blended together eventually.
2. Sautee onion, ginger, garlic and green chili in 2 tablespoons of butter until onions are translucent.
3. Add tomatoes and let simmer for ~5 minutes. Add garam masala, chili powder, salt, cumin, cardamom, coriander, and cinnamon. Simmer another 5-10 minutes or so.
4. Add tomato paste and broth, stir.
5. Blend everything in a blender until smooth then return to pan. Add tandoori chicken, cream and last 4 tablespoons of butter.
6. Serve with basmati rice and naan bread. Yum!

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Homemade Baked Tandoori Chicken

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Jane Maynard

Ingredients

• ¾ C plain yogurt (for a great non-dairy option, use cashew yogurt)
• 2 T lemon juice
• 2 cloves minced garlic (I use my garlic press)
• ~1 inch ginger root, peeled and crushed (it was hard to crush, I squeezed the juice out with my garlic press and threw in some of the mangled pieces of the root)
• 1 tablespoon cumin
• 1 teaspoon coriander
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon cardamom
• ¼ teaspoon cloves
• ¼ teaspoon black pepper
• 4 boneless skinless chicken breasts (this is the amount you’ll need for the butter chicken recipe above – you can make this recipe with bone-in, skinless, dark & white meat chicken cut into pieces – my personal preference are boneless, skinless chicken breasts and they worked great)
• 1-2 T canola oil

Instructions

1. The night before, mix all the ingredients above except the chicken and canola oil in a bowl.
2. Stab the chicken breasts all over with a fork then make some gashes with a shapr knife. Marinate the mutilated chicken in the yogurt mixture overnight, covered, until you are ready to cook it the next day.
3. To cook the chicken, pat off some of the marinade, brush with oil and place in an oven-safe dish or pan (I used my 9X13 metal pan).
4. Roast in a 450º F oven for about 20 minutes, or until juices run clear and internal temperature of chicken reaches 160º F.
5. If using for butter chicken, let cool a bit then cut into chunks.

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Why is there a picture of an empty plate? Because this recipe is so good by the time you’re done serving it up, the plates will be empty lickity split!

Okay, actually, I didn’t get a decent picture of the chicken. It looks more like a pile of cheese. A delicious pile of cheese, but not much like chicken. Trust me, there is delicious, tender chicken hiding in there. I didn’t spend any time plating this dish because I just wanted to eat it!

My mom’s friend Jen shared this recipe with me in the early days of my blog. It has become one of our favorites and a quick go-to meal. Enjoy!

Bistro Chicken

 

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My mom's friend Jen sent this recipe to me when I started my blog and it fast became a favorite. Easy, unique and so delicious!

Author: Jane Maynard via my mom's friend Jen Schulte

Ingredients

• Boneless, skinless chicken breasts (I usually do two, but the amount of sauce could handle probably 4-6 breasts)
• ½ cup chopped onions
• 14-oz can diced tomatoes (I get petite diced)
• Italian seasoning (or a few shakes of oregano, basil, parsley and garlic powder)
• 1 can Campbell’s French Onion soup
• Swiss cheese, sliced

Instructions

1. I cut my chicken breasts into thirds and pound them thin before browning, but the recipe didn’t originally call for that. Brown the chicken breasts in a medium-high skillet in oil or butter. Remove and place in casserole dish.
2. Cook onions in skillet for 5 minutes. Add tomatoes, Italian seasoning, french onion soup and cook together to reduce liquid for 5 minutes. Pour sauce over chicken in the casserole dish, top with Swiss cheese and bake for 20 minutes at 350 degrees.
3. I like to serve with garlic mashed potatoes.
4. Addendum after comments have come in: the last few times I’ve made it I haven’t used the entire can of french onion soup. I put all the broth in, but I only put maybe half of the onions from the can in. for me, it’s the right balance. the first time I made it, though, I followed the recipe to a “t” and we still liked it, so feel free to modify or not according to your tastes!

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Have you met Katie from goodLife {eats}? I have, and she’s lovely. And she has a delicious food blog. Thanks to her I have a new favorite recipe…Butternut Squash Risotto! It was so good Cate told me to make it every day. Coming from a 4-year-old, that says a lot. And in this case, the 4-year-old actually knows what she is talking about.

Chicken & Butternut Squash Risotto

 

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Adapted from Katie Goodman at goodLife {eats}, who in turn adapted it from Rachael Ray

Author: Jane Maynard

Recipe type: Main Dish, Rice, Poultry

Ingredients

• 1½ cups roasted butternut squash (if you can find a 12 oz can of squash, go ahead and use that!)
• 1 chicken breast, seasoned with salt & pepper, cooked (I sauteed in olive oil) then cut or shredded into bitesized pieces
• 4 cups chicken broth
• 1 cup water
• 2 tablespoons olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced (Jane note: I used my garlic press)
• 2 cups arborio rice
• 1 cup dry white wine
• Dash nutmeg
• Salt and pepper
• 1 cup grated parmigiano-reggiano cheese
• 2 tablespoons butter, cut into small pieces
• Heaping teaspoon of fresh thyme leaves
• ½ C water (may not need)

Instructions

1. Cut up a butternut squash into 8 pieces. Wrap in foil and roast in 375 degree oven for about 45 minutes, or until very soft. Scoop flesh out of the skins. One squash will yield more than 1½ C, so save the rest for another recipe or freeze for later. Have the squash and cooked chicken breast ready to go before proceeding with the next steps.
2. In a large saucepan, bring the chicken broth and 1 cup water to a boil over medium-high heat, then turn the heat to low.
3. In a large skillet, heat the oil, 2 turns of the pan, over medium-high heat. When the oil is rippling, add the onion and garlic and cook, stirring occasionally, until softened, 2 minutes. Add the rice and toast (and stir occasionally) for 3 minutes. Stir in the wine and cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes.
4. Add 2 ladles of the warm chicken broth to the rice and stir until the liquid evaporates. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take about 20 minutes. (I ended up having to add an additional ½ C water at the end to get the rice soft enough. If you need to add much more than ½ C, I would use broth as opposed to water to maintain flavor.)
5. During the last 3 minutes of cooking, stir in the squash; season with nutmeg, thyme, salt and pepper to taste. During the last minute of cooking, stir in the cheese and butter then add the cooked chicken.
6. You can leave the chicken out to make a vegetarian dish”¦it still tastes great!

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There are a few people in my life who are the source of some of my most favorite recipes and tips. My sister-in-law Cora definitely tops the list, but so does my friend Lindsay. Lindsay used to be my neighbor…those were the good old days. She’d call and say, “I’m making this awesome recipe” and I’d go over with my camera, take pictures, eat her food and get awesome recipes. Alas she lives in Seattle now, but I still use her recipes regularly. One of my most favorite recipes of all time comes from Lindsay and her husband Aaron (one of the few male commenters here on the blog!): Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza!

Lindsay and Aaron named the soup. The name fits perfectly. This tortilla soup is an extravaganza, filled with all kinds of wonderful ingredients that go so well together. Chicken tortilla soup is one of my favorite dinners…as long as I’m making it, thanks to Lindsay. (P.S. I think we should add the word “extravaganza” to all recipes. It makes life more festive!)

This recipe is easy to throw together and one that I always make on weeknights. The leftovers are fantastic. Also, the toppings are key! Don’t skimp on the toppings. If you want truly amazing chicken tortilla soup, you gotta make sure you fill the bowl with all of the good stuff. Hence the “extravaganza.”

Please note: Lindsay fries up her own tortilla strips. Because she’s fancy like that. I am not fancy and always either buy tortilla strip salad toppers in the produce section or just break up tortilla chips on top. It tastes mighty fine even with that shortcut. Promise.

Have fun making and eating this soup. And be sure to bookmark the recipe, I promise you’ll be back for more.

Aaron and Lindsay’s Chicken Tortilla Soup Extravaganza

 

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A little spicy and a lot delicious!

Author: Jane Maynard

Recipe type: Main Dishes, Soup

Cuisine: Mexican

Ingredients

• FOR THE SOUP:
• 1 yellow onion, finely chopped (I usually just use half of an onion)
• 1-2 tablespoons olive oil
• 4 cloves garlic, minced (or pushed through a garlic press)
• 2 green onions, chopped
• A few shakes of cayenne pepper
• ½ - 1 tablespoon chili powder (depending on your spice level desires)
• 1 teaspoon or so of ground cumin
• 8 cups chicken broth
• 2-3 tomatoes or 1 pint cherry tomatoes, chopped
• Half of a bag of frozen corn
• 1 large chicken breast
• 1 can black beans, drained & rinsed
• 2-3 limes
• 2 large handfuls cilantro, chopped
• FOR TORTILLA STRIPS:
• 4-5 corn tortillas, cut into strips
• A few swigs of canola/vegetable oil or cooking spray
• TOPPINGS:
• Diced avocado
• Shredded cheddar or jack cheese
• Sour cream
• Lime slices
• Chopped cilantro
• Tortilla strips or tortilla chips broken up

Instructions

1. TO MAKE THE SOUP:
2. In a large pot, heat olive oil over medium heat for a few minutes. Add chopped onion and cook until onions soften and become translucent, 3-5 minutes or so.
3. Add garlic, green onions, cayenne pepper, chili powder and cumin. Sauté until fragrant, 1-2 minutes.
4. Add chicken broth and bring to a boil. Once boiling, lower heat to medium low (or the lowest heat that maintains a simmer). Add tomatoes, corn and black beans and simmer for 5-10 minutes.
5. The very best way to prepare the chicken is to sprinkle the raw chicken breast with some cayenne pepper, chili powder, garlic powder, salt and pepper and then grill the chicken. However, you can cook the chicken whatever way works for you. Once chicken is cooked, chop or shred the chicken. If you cooked the chicken another way besides seasoning and then grilling, go ahead and sprinkle those same spices over the cooked chicken to add a bit of flavor.
6. Add the prepared chicken, juice from one of the limes and one handful of the chopped cilantro to the soup. Heat through for a few minutes and then serve!
7. TO MAKE TORTILLA STRIPS (OPTIONAL):
8. Heat canola or vegetable oil in a large fry pan over medium-high heat. Alternatively you can spry the pan with cooking spray. Add tortilla strips to pan and cook until crisp, turning strips every few minutes. Once browned and crisp remove from heat and sprinkle with salt.
9. THE FINAL PRODUCT:
10. Serve soup garnished with avocado, cheese, sour cream, fresh lime and cilantro, and tortilla strips.

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OTHER RECIPES YOU MAY LIKE:

• Cora’s Mexican Ground Beef Tacos
• Pork Carnitas
• Sweet Potato and Black Bean Burritos
• The Perfect Taco Night

EQUIPMENT I USED TO MAKE THIS RECIPE:

• KitchenAid Professional Cast Iron 6-Quart Casserole Cookware
• OXO Silicone Spatula
• Epicurean Kitchen Series Cutting Board
• Wusthof Classic Chef’s Knife
• Le Creuset Enameled Cast Iron Skillet

One thing we really miss in San Diego is Leucadia Pizza.  And one of our favorites at Leucadia is the Thai Chicken Pizza.  If you live in San Diego and you are NOT eating this pizza, it’s a crime.

I’ve begun my quest to recreate it.  And I think I’m almost there!

Featured Recipe: Thai Chicken Pizza

 

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Author: Jane Maynard

Recipe type: Main Dish, Poultry, Pizza

Cuisine: Thai

Ingredients

• Pizza crust (homemade, TJ’s $1 crust, whatever)
• Shredded carrots (about ½ – ¾ of a carrot”¦1 full carrot was a little much)
• Bean sprouts
• Chopped green onion
• Chicken breast, cut into small cubes or strips and sauteed in olive oil (season with s&p)
• Peanuts (I went with roasted unsalted”¦you don’t need the salt on the peanuts)
• Peanut Sauce
• Chopped Cilantro
• Mozzarella Cheese

Notes

Leucadia’s peanut sauce really makes the pizza. A perfect blend of sweet and spicy. I tried the Trader Joe’s Satay Peanut Sauce. It was definitely not sweet enough and the texture wasn’t right.

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I just bought Organic Peanut Sauce at Whole Foods. I think this just might do it. I haven’t used it on the pizza yet, but I added some brown sugar to the sauce and it tastes awesome. And the texture is better for pizza. Next time I make the pizza, I’ll let you know how this sauce goes.  I think it will be a winner!

Whenever I make homemade pizza, I always put all the toppings on top of the sauce and add the mozzarella cheese last. Especially with fresh herbs. It’s the way to go.

If anyone has a recipe for a great peanut sauce, please share!