Pesto Pizza!! (Guinness Optional :))

Yum Yum!! Here's a great recipe from Andree...I know, I was a bit skeptical at first (im SO the pepperoni and cheese pizza type), but I tried this and its GREAT!!! It's fairly easy and healthy as well...depending on how you top it. Quantities depend on how you like your pizza. Enjoy!!!




Andree's Pesto Pizza
Pesto (see recipe below)
Store bought pizza crust (like boboli)
2 chicken breasts, grilled and cut into chunks
mushrooms
onions (best when grilled with the chicken, then cut up, but you can saute them instead)
small tomatoes
italian blend cheese

Slather the crust with pesto,then load (and she does mean load) all ingredients except cheese. Sprinkle cheese on top (you don't need too much). Bake 425 for 15-20 minutes and enjoy!!

Pesto:
2 cups (packed) fresh basil leaves
1/3 cup macadamia nuts or pine nuts
2-4 cloves garlic
1/3 cup extra virgin olive oil
1/3 cup grated parmesan

Put basil, nuts and garlic in food processor and chop completely. With processor still running slowly add olive oil.

Bonus!

Ok, here's a recipe I just got from Elizabeth...haven 't tried it yet, but since she's one of the best cooks I know, I trust her. Here's a recipe for oven chicken that sounds GREAT! If you try it before I do, let me know how it is-i'll post your comments here-

Elizabeth's Bisquick Chicken:

1 whole chicken cut up
2 tsp of your favorite chicken seasoning. (E uses McCormick's Rotisserie chicken seasoning)
1 Cup Bisquick
butter or margarine

Preheat oven to 425, and place the dishes you will cook the chicken in to preheat as well (one 9 x 13 and one 9 x 9 glass pans). Combine bisquick and seasoning. Dredge chicken in mixture, shake excess off. When pans and oven are preheated, remove pans and add enough butter or margarine to melt and coat the bottom of the pans. Add chicken skin side down. Bake for 25 minutes, turn chicken, and cook an additional 15 minutes.

Hamburger Soup

Well, the weather is getting colder, so I thought i would post one of my very favorite fall recipes-Its my Mom's delicious recipe for hamburger soup. It's one of those great comfort food items served best after a high school soccer game, or during a cool tailgating event with a loaf of warm Challah bread. MMMMM-MMMM!!

Hamburger Soup:

1 lb. hamburger meat
1 med onion
1 large can or jar of V-8
2 chopped carrots
1/2 Cup alphabet pasta
2 cans cream of celery soup
2 cans (soup cans) water
1 1/2 tsp oregano
1 tsp tarragon

Saute meat and onion until brown in a big soup pot. Add V-8, noodles and carrots and spices. Cook slowly until the carrots are tender. Add soup and water and simmer slowly to blend.

Baked Potato Chips

Yum! I found this recipe in a Martha Stewart magazine, and I had to try it....after a few changes, I decided that this recipe was a keeper! Enjoy!



2 Russet Potatoes, sliced thinly(I used the slicing part of my cheese grater to cut the slices)
2 tablespoons olive oil
1 teaspoon salt
pepper
Emeril's Essence

Preheat oven to 400. Thoroughly spray two baking sheets with cooking spray. Combine potatoes, salt, and a pinch of pepper. Toss to combine. Arrange potatoes on baking sheets in one layer. Bake for about 15-20 minutes, rotating pan in oven after about 10 minutes. Let potatoes cool on brown paper bags, or paper towels, and season with essence. Serve with ketchup, bleu cheese or your favorite dipping sauce. MMMMM!!