Chicken Pesto Pizza with Mushrooms and Sundried Tomatoes

I purchased some premade pizza crust from Mama Mary's at the grocery store awhile ago. I made some pizza with the 12" but haven't used the 7" ones. I have always make pepperoni pizzas with olives and mushrooms, since 'lil P likes it. But since he already ate, I decided to make a pesto one for myself and Mr. P.

premade pizza crusts (or make your own)
Pesto
Precook chicken strips (chopped)
Sundried tomatoes (chopped)
mushrooms (sliced)
garlic (minced)
Mozzerella cheese (shredded)

Making pizza is not about measurements, as long as you have a fair share amount of everything...at least that's what I think.

Layering order:

Spread Pesto sauce generously on top of the pizza crust.
Add in mozzerella cheese
Then chicken pieces
Then Sundried tomatoes
Then mushrooms
Then garlic
Top with more cheese

Pop it into the oven at 425 degrees (or following baking direction from the premade crust package) until mozzerella cheese puffs and turning brown.

Serve!

Sundried tomato herb dip

I bought a huge tub of sour cream from Costco and didn't want to go to waste. So I decided to make a dip that includes sundried tomatoes, without the heavy calories of cream cheese.

6 pieces of sundried tomatoes

2 garlic cloves

3/4 cups of sour cream

2 tsp basil

2 tsp oregeno

1 tsp parsley

place sundried tomatoes and garlic cloves into food processor, pulse until finely chopped. Add in sour cream, basil, oregeno, and parsley and continue to pulse. Use a spoon to push down the white sour cream from the side to make sure all content is mixed well. Should be light orange color. place mixture into a dipping container with lid. Refrigerate overnight and serve with biscuits or as i prefered, Triscuits (original or flavored).

kim chee fried rice

I Love Kimchee, in case you didn't noticed. We would buy the big jar from Costco and I would always try to find ways to cook with it instead of serving it as a side dish. (Kimchee soup, Kimchee pork, Kimchee chicken wings, haha)

3/4 cup of Kimchee (diced)

1/2 cup of diced meat, any kine leftovers you have is fine

(Pictured is portuguese sausage and roast pork)

1 tbsp chiracha sauce

2 tsp habanero sacue

2 cups rice (leftover is best)

1 tbsp shoyu

1 egg

1/4 cup veggies

dash of black peppers

2 tsp sesame oil

1) scrambled eggs, cooked, set aside

2) In a pot (or wok if you've got) stir fry diced meat

3) Add Kim chee, continue to stir fry

4) Add veggies, continue to stir fry

5) Add rice (I find it easier to microwave the rice so it's soft first)

6) drizzle the spicy sauces

7) add in shoyu

8) add in scrambled eggs, continue to stir fry

9) add pepper and sesame oil and stir a little more

10) plate, garnish with green onions if desired (i dont like green onions, yuck!)

Iced Thai Coffee

No pics for this yet...but the trick is condensed milk!

1 to 2 tbs of condensed milk (depends how sweet you want your coffee)
1 shot of brewed espresso or 4 to 6oz of coffee
1 tall galss filled with cie
milk (optional)

1)In a mug/cup, pour in condensed milk.
2)Pour hot brewed coffee over condensed milk and stir until blended.
3)Pour coffee into glass over ice.
4)Add milk to fill up the cup and stir, if desired.
5)Serve immediately!

Butter Mochi Cake

Cake consistency with alittle "bouncy-ness". A friend made this and I just couldn't stop eating it!

1 ½ c flour
1 ½ c mochiko flour
1 tsp salt
4 tsp baking powder
1 c butter
1 ¾ c white sugar
4 eggs
2 tsp vanilla extract
1 ½ cup milk

1)Sift flour, mochiko, salt and baking powder together, set aside.
2)Cream butter and blend in sugar, eggs, vanilla extract until well blended.
3)Stir in dry ingredients alittle at a time, alternating with milk, until blended.
4)Pour batter into greased 9x13in baking pan*.
5)Bake at 350 degrees for 40-45 min or until cake springs back when lightly touched.
6)Let cool and serve.

Slow Cooker BBQ Beef Stew

*Got the inspiration from kraftrecipes.com

2 lbs beef stew meat
5 red potatoes (washed and cut into chunks)
3 carrots (peeled and cut into chunks)
1 medium onion (cut into chunks)
3/4 cups BBQ sauce
1 tbs peanut butter

1)layer potatoes on the bottom of slow cooker.
2)layer in carrots.
3)layer in onions.
4)brown stew meat on a skillet (to seal and capture the flavor)
5)layer meat on top of onions.
6)throw peanut butter.
7)top with BBQ sauce.
8)turn slow cooker on high for 4.5 hours.
9)Open lid after 4.5 hours and stir well, cover and let cook for another half hour.
10)Serve with rice.

*Kraftsrecipes suggest to use 1 tbs instant coffee powder. I didn't have any, so I substitue with peanut butter, just to see if that will have a different flavor.

Kim Chee Chicken

30 pieces of chicken wings
2 tbs brown sugar
2 tbs kim chee juice from container
1 tbs olive oil
2 tbs shoyu
1/2 tbs chiracha sauce (or more to liking)
1 tsp sesame oil <-- perhaps we should eliminate this.
3/4 cups kim chee, chopped
1/2 onions, sliced
3 cloves garlic, minced

1)combine brown sugar, kim chee juice, olive oil, and shoyu until mixed.
2)wash and pat dry chicken wings and put in large ziplog bag.
3)add in sauce mixture, chopped kim chee, onions, and garlic, zip bag and toss until evenly covered.
4)add in chiracha sauce and sesame oil, mix some more. marinate in refrigerator for 4 hours or overnight.
5)bake on baking rack for 350 degrees (reserve marinade), 20 min on one side, then flip another 20 min on the other side.
6)heat thru reserved marinade to create the sauce. (I had to add some cornstarch water mixture)
7)pour over chicken wings before serving.