Midwife Premiere

Sorry I haven't been writing (except for pizza recipes).

For those of you not connected with me on facebook, I just wanted to share with you a little bit about how the premiere of my documentary "Midwife". Maybe one day I'll write on here what I was really feeling, but, for now, you can read about it here:

http://www.midwifethedocumentary.com/blog.html

Oh, also, a thing that was kind of cool was that I met someone who was a fan of Goofy Mama (presumably from the days when I posted more than pizza recipes), and she heard about the movie and came to it and wanted to have her picture taken with me.

And here it is:

Buffalo Chicken Macaroni and Cheese Pizza

This was pretty yummy. (Based on this recipe.)

• 1-1/2 cups of boneless, skinless chicken breasts, cut into cubes
• Sriracha sauce, to your liking (we used about 3 T)
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter
• 2 cups of milk
• 2 cups of shredded cheddar cheese
• 16 oz pasta (your choice, we used fuscilli)
• 4 slices of Provolone cheese
• 1/2 cup Blue Cheese Crumbles
• 1 rib of celery, thinly sliced
• Pizza doug

Instructions:

1. Make the your pizza dough (you should know the routine by now). And put on a pizza pan (we use a cookie sheet).
2. Cook chicken. Add the cooked chicken to another small mixing bowl, and toss in the Sriracha sauce, coating the chicken.
3. Next, make the macaroni and cheese. Cook your pasta, just before al dente, drain and set aside. In the meantime, melt your butter in a sauce pan. Once the butter is nice and bubbly, toss in the flour, and stir. Cook, and continue stirring on medium heat for about 4 minutes. Add in the milk, and continue cooking until you have a nice, thick sauce. Keep stirring as you do not want any clumps. Add the noodles to a mixing bowl, and toss in the cheese. Pour the thickened sauce into the bowl, and give a few good stirs. Season with salt and pepper.
4. To your pizza dough, lay down the four slices of provolone cheese, and arrange accordingly. To that, add on the macaroni and cheese, and spread that on top of the entire pizza, close to the edges. Top that with the cooked chicken, and shower with blue cheese crumbles.
5. Bake at 500 degrees for about 20-25 minutes or until the crust is nice and golden, and the macaroni and cheese is nice and bubbly.
6. Remove and drizzle a bit more Sriracha sauce over the top.

Loaded Baked Potato Pizza

This was just okay. (Original recipe found here.) Tasted like mashed potatoes on a pizza. I guess it's for those people who are eating a potato and say to themselves, "Gee, this potato could really use some more carbs."

• Pizza dough
• 5 whole Russet potatoes, peeled and cleaned, cut into quarters
• 2 tbsp unsalted butter
• generous pinch of salt
• 1/4 to 1/2 cup of milk
• 16 oz bacon, cooked and crumbled
• 3 whole green onions, sliced
• 2 cups of cheese, shredded
• 1 tbsp olive oil

Cook your potatoes and mash them with butter and milk. Add the cheese and green onions to the potatoes. Reserve a few green onions to sprinkle over the finished pizza.

Spread the mixture over the crust and bake at 425 degrees for 15 minutes.

BBQ Chicken and Blue Cheese Pizza

This was yummy.

Pizza crust
1 cup barbecue sauce
1-1/2 cups chicken, cut up
1/2 red onion, sliced
1 yellow bell pepper, chopped
4 oz blue cheese, crumbled
4 plum tomatoes, sliced

Top pizza crust with barbecue sauce and all the ingredients. Bake at 500 degrees to 10 minutes.

Chicken Caesar Salad Pizza

This was very yummy. Based on the recipe found here.

2 chicken breasts, cut up
1/2 cup Caesar salad dressing, plus 2 tablespoons
Pizza Dough
2 cups shredded mozzarella 

1/2 cup shredded Parmesan
 

For Salad Topping:

4 cups hearts of romaine, shredded
2 tablespoon lemon juice
1/2 cup Caesar salad dressing
1/2 cup shredded Parmesan
1 cup seasoned croutons
 

In a bowl, combine cut up chicken breast with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside.

Remove chicken from salad dressing and cook in skillet for 3-4 minutes. Remove from skillet  and place on top of pizza.

Bake at 450 degrees for 8-10 minutes.

For the topping:

While pizza is cooking, toss shredded romaine with lemon juice. Add 1/2 cup dressing and 1/2 cup Parmesan. Toss and set aside.

Remove pizza from oven. Top with salad and garnish with croutons. Drizzle with a little more salad dressing and serve.

Blue Cheese and Caramelized Shallots Ice Cream

Our final Ice Cream Sunday of the year. (I apologize to those of you playing along.) I was saying that next year we should try Delicious Ice Cream Flavors, but we just might do this again. We still have some recipes for unique ice creams that we didn't get to this year.

But, as for this one, I thought it was pretty good, although it does taste like what the name suggests. The original recipe is found here:

1/2 cup sugar (for custard)
2 tablespoons sugar (for shallots)
5 egg yolks
1 cup heavy cream
1 cup milk
2 ounces mild blue cheese
3 small shallots, peeled and diced
1 tablespoon butter or oil

1. Fry shallots over medium-high heat with the butter, stirring constantly until the are golden.

2. Stir in the 2 tablespoons of sugar and continue to fry until the sugar has melted and the shallots have turned a dark golden brown. Spread on a tray to cool.

3. Beat the rest of the sugar and egg yolks together until thick and pale yellow.

4. Bring the milk to a simmer.

5. Beat the milk into the eggs and sugar in a slow stream.

6. Pour the mixture back into the pan and place over low heat. stir continuously until the custard thickens slightly and just coats the back of a spoon. Remove from the heat. Allow to cool completely.

7. Chop the blue cheese and put in a blender with half of the custard – pulsing until smooth.

8. Stir the blue cheese/custard mix back into the rest of the custard, cover, return to the refrigerator and allow to sit for at least two hours.

9. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip). Fold the cream (gently stir) into the custard.

10. Freeze in your ice cream machine, adding the caramelized shallots when the ice cream is already quite solid. Transfer to a freezer-proof covered container, place it in the freezer, and continue to freeze until it is solid.