Peach Gorgonzola Chicken Pizza

This pizza was freaking spectacular. The whole family loved it. Very delectable combination of ingredients. (This is where I got the recipe.)

Pizza Dough
4 oz mozzarella cheese, shredded
4 oz Gorgonzola cheese, crumbled
1 cup chicken, shredded
2 peaches, thinly sliced
1/2 cup balsamic vinegar

1. Preheat oven to 400°.
2. Place pizza crust on your pizza pan. Top evenly with 1/2 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/2 cup mozzarella. Bake at 400° for 11 minutes.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. 

Cheddar Cheese Ice Cream

Don't make this. It was gross and nobody in my family could finish their serving. I'm only going to post it here for posterity's sake. (I found the recipe here, so blame them.)

1-1/2 cups whole milk
2/3 cup sugar
6 large egg yolks
8 ounces mild cheddar cheese

Warm the milk and sugar in a medium saucepan over medium heat. While the milk is warming, grate the cheddar cheese into a medium bowl.

Whisk together the egg yolks in a separate medium bowl. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium to low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer into a bowl. Add 3/4 of the grated cheese into the custard and stir until the cheese is melted and mixture is smooth.

Chill the mixture thoroughly in the refrigerator. Keep the remaining grated cheese cool in the refrigerator, too.

Once the mixture is chilled, fold the remaining grated cheese into the mixture then put in ice cream maker.

Shrimp with Bacon and Cheese Grits

It got this recipe from my lovely downstairs neighbor and landlord, who has good taste in all areas of life, including food. This meal is delightful, and delicious, and my whole family really loves it. (The picture I took does not do it justice.)

Here is the recipe (the original can be viewed here):

• 2 small leeks 
• 2 medium cloves garlic, minced
• Salt
• 3-1/2 cups chicken broth
• 1 cup quick-cooking grits (not instant)
• 4 oz. cheddar cheese, shredded
• 16 oz. turkey bacon
• 1 lb. shrimp (21 to 25 per lb.)
• 1/4 tsp. cayenne
• 1/4 tsp black pepper

In a big pot, heat 2 Tbs. of butter or oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat.

Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.

In a skillet, cook the bacon.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes.

Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

Chicken Fajita Pizza

This pizza was really awesome.

Here is the recipe (adapted from here):

1/4 cup fresh lime juice
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. (2) boneless, skinless chicken breasts, cut into 1/2-inch pieces
Pizza dough
2 cups chunky-style salsa
2 cups (8 oz.) Mexican cheese
1/2 cup chopped red bell pepper
1 15 oz. can black beans, drained
1/2 red onion, cut into thin slices
2 Tbsp. sliced green onion or minced cilantro
Sour cream, optional

Directions:

Combine lime juice, oil, garlic and spices in a large bowl. Add chicken and toss to coat. Marinate 15 minutes, or up to one day, covered in the refrigerator.

Cook chicken in large preheated skillet over medium-high heat 5-7 minutes, or until no longer pink; drain if necessary.

Place crust on baking sheet or pizza pan. Spread salsa over crust; top with chicken, cheese, bell pepper, black beans and red onion. Bake in preheated 400°F oven 15 minutes, or until cheese is melted. Sprinkle with green onions or cilantro. Serve with sour cream, if desired.
Enjoy!

Coconut Avocado Ice Cream

This was extremely awesome and super easy to make. The whole family loved it. Here is the recipe (adapted from this one).

• 2 avocados
• 1 14-ounce can coconut milk
• 1⁄2 cup heavy cream
• 1⁄2 cup sugar
• 1 T lemon juice
• Toasted coconut flakes, for garnish

1. Put avocados, coconut milk, heavy cream, sugar, and lemon juice in the blender or food processor and blend for 2 minutes, until completely smooth.
2. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to directions, then freeze overnight.
3. Add toasted coconut flakes, for garnish (we forgot to toast ours).