THAI CHICKEN PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
- Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
- While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
- Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.
BARBECUE CHICKEN PAN PIZZA
This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 37
Steps:
- Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
- Gather your ingredients.
- Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
- Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
- Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
- Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
- Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
- To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
- Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
- Cut dough in half, wrap half the dough and freeze for later use.
- Preheat the oven to 525 to 550 degrees F.
- Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
- Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.
QUICK ROTISSERIE CHICKEN POT PIES
Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
- Gather your ingredients.
- Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
- Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
- Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
- Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
- Serve the chicken and vegetables in bowls and top with pastry.
CHICKEN PATTY PARM WITH SALAMI SALAD
This quick chicken parm is the marriage of classic Italian and good old American burgers. Homemade, oven roasted chicken patties are on Italian rolls with sauce and cheese. What could be better?
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 43
Steps:
- Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
- Gather your ingredients.
- For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
- For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
- To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
- Top the patties with basil, parsley and Parm and serve with salami salad.
- Gather your ingredients.
- For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
- Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.
RACHAEL RAY'S CHICKEN PARM PIZZA
This is such a versatile pizza to make. Instead of ground chicken, you can use diced up chicken breasts; instead of shredded provolone you can use shredded mozzarella. Make as recipe states, or use what you have in the frig--it's a great weeknight meal that can be made in a jiffy.
Provided by Juenessa
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Coat hands and work surface with a little cornmeal or flour.
- Using your hand or a rolling pin, form a 14-inch round pizza.
- Place pizza on a baking sheet or pizza stone and poke the top with a few holes.
- Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven.
- Bake 10 minutes.
- Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil.
- Add meat and break it up with a wooden spoon.
- To browned meat, add garlic and onions, then season with salt and pepper.
- Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan.
- Heat the sauce through.
- Remove pizza from oven after 10 minutes and top with sauce and cheeses.
- Return to oven and bake until golden and bubbly, another 10 to 12 minutes.
- Top the pizza with basil, cut and serve.
Nutrition Facts : Calories 477.1, Fat 29.1, SaturatedFat 13.8, Cholesterol 128, Sodium 1163, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 45.7
CHICKEN SCARPARIELLO - RACHAEL RAY
Another winner by Rachael Ray! Serve with Orzo with Parsley and Lemon Zest. The only thing I do differently is thicken the sauce slightly.
Provided by kitchenslave03
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large, heavy skillet over med-high. Cut chicken into large chunks and season with salt, pepper, and poultry seasoning.
- Add 1 T oil to hot pan. Set chicken in pan, and do not turn for 2-3 minute Brown 3 minutes on each side, then remove.
- Add bell peppers, hot peppers, and garlic to pan. Saute 5 min, tossing and turning frequently.
- Add wine to pan and reduce 1 minute Scrape up pan drippings. Add broth and bring up to a bubble.
- Set chicken back in pan. Toss parsley with chicken and peppers, and cook chicken through, 2-3 minute Stir pepper juice into pan.
- Serve over orzo.
RACHAEL RAY'S MEXICAN PIZZA
This is from the Everyday with Rachael Ray magazine. It's very delicious and also versatile. You can add or subtract ingredients to suit your taste. The recipe says to use a regular baking sheet for this, but I prefer to use a pizza baking sheet to make it look more pizza-like.
Provided by andrea.e
Categories Lunch/Snacks
Time 1h15m
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- In a medium bowl, combine 1 1/2 cups cheddar with the monterey jack and set aside.
- Brush a rimmed baking sheet with 1 tablespoon olive oil. Arrange 6 tortillas on a sheet so that the surface is covered, overlapping as needed. Sprinkle the remaining 1 1/2 cups cheddar cheese evenly over the tortillas, leaving a 1/2-inch border on all sides; cover with the remaining 6 tortillas, overlapping as needed. Prick the top layer with a fork and bake until the tortillas begin to brown, about 10 minutes.
- In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook until golden-brown, about 10 minutes. Add the beans and 1/4 cup water and mash until the beans are soft and the liquid is absorbed, about 5 minutes. Season with salt and pepper.
- Spread the bean mixture over the tortillas, leaving a 1/2-inch border. Top with the taco sauce, chiles, chorizo and reserved cheese mixture. Bake until the cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 1271.3, Fat 65.2, SaturatedFat 30.6, Cholesterol 138.1, Sodium 2038.8, Carbohydrate 111, Fiber 20, Sugar 9.5, Protein 62.1
RACHAEL RAY'S THAI CHICKEN PIZZA
From her latest cookbook, Express Lane Meals. According to Rachael, "Grilled meat, salad, take-out Thai food, and pizza, all in one meal? There are no special ingredients required; you can get them all in the regular market, and have this pizza on the table in less time than it would take the delivery man to get to your door."
Provided by ChefRed
Categories Chicken
Time 29m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
- In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
- While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
- When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.
Nutrition Facts : Calories 1162, Fat 69.2, SaturatedFat 30.4, Cholesterol 170.4, Sodium 2904.2, Carbohydrate 67.4, Fiber 5.4, Sugar 24.7, Protein 72
RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA
Got this from Rachael Ray magazine and had it clipped for awhile. We made it for dinner this evening, and loved it!!! Hope that you and your family enjoy it as well.
Provided by Scrapbook Lori
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
- Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
- Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
- In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
- Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.
Nutrition Facts : Calories 822.8, Fat 40.1, SaturatedFat 14.3, Cholesterol 231.8, Sodium 1017, Carbohydrate 58.5, Fiber 5.8, Sugar 1.8, Protein 53.8
RACHAEL RAY ITALIAN PIZZA "THE ONLY PIZZA YOU'LL EVER WANT TO EAT"
Steps:
- 1) Preheat oven to 500 degrees F.
- 2) On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
- 3) In a small covered saucepan, bring 2 inches water to a boil.
- 4) Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
- 5) Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
- 6) To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup.
- 7) Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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CHICKEN PARM PIZZAS - RACHAEL RAY IN SEASON
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- Line 2 eight-inch cake pans with plastic wrap. In a medium bowl, mix the chicken, 1 tsp. herb blend, 1 tsp. salt and 1/2 tsp. each garlic and onion powders. Divide chicken mixture and press into the prepared pans. Cover with plastic wrap. Freeze 4 hours.
- Preheat the oven to 400 degrees . In a shallow bowl, beat the eggs. Place the flour on a large plate. On another plate, combine the breadcrumbs, panko, 2 tbsp. Parmesan, 2 tbsp. pecorino, and the remaining Italian herb blend and garlic and onion powders. Unwrap the chicken; remove from the pans. Coat the chicken in the flour, then the egg, then the breadcrumb mixture. Transfer to a baking sheet.
- Set a rack inside a rimmed baking sheet. In a large skillet, heat the EVOO over medium-high. Cook 1 chicken round, turning once, until golden, about 4 minutes. Transfer the patty to paper towels. Repeat with second chicken round. Transfer both to the rack.
- Combine the remaining cheeses. Spread the marinara on the chicken, leaving a 1-inch border; sprinkle with the cheese mixture. Bake until the chicken is cooked through, about 15 minutes. Top with the basil.
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