Asparagus, Goat Cheese, and Bacon Pizza

Yes you did just die and go to pizza heaven.  

Right out of the oven

I found this idea on allrecipes as I was searching for asparagus recipes.  I hadn't made pizza in awhile and this sounded AMAZING so I went for it. You will need:

1 pizza crust. I used Pamela's bread mix and the pizza crust recipe on the bag. 

1 pound bacon, cooked to be slightly chewy-almost crunchy

1 bunch asparagus spears, cut in half

1 tablespoon butter

3 cloves garlic, minced

4 oz goat cheese

mozzarella cheese or any type of pizza cheese or italian cheese blend

This pizza crust had to bake for 25 minutes before it got topped so while it was in the oven I cooked the bacon and then sauteed the asparagus with the butter and some of the bacon grease until it was tender. I tossed the garlic in with the asparagus for its last 3-4 minutes of cooking.  When the crust came out, I drizzled it with olive oil and put lots of italian cheese blend all over it and then sprinkled on the bacon, placed the asparagus, and crumbled the goat cheese on top.  I should have sealed the toppings in with another layer of cheese blend.  Then back in the oven for 10 more minutes.  

This pizza was so delicious I wanted to just crawl inside the crust and die. I had probably 2 pieces too many and while I was putting it away I took a bit of each piece because I couldnt. stop. eating. it. 

Chicken and Dumplings

This recipe is a conglomeration of two recipes from Wheat Belly Cookbook as well as my own brain.
It is some real good comfort food.

3 tablespoons butter, divided
1/2 onion, diced
1-2 cloves of garlic, minced
1/2 head of cauliflower, cut into small florets
1/2 head broccoli, cut into small florets
2 carrots, diced
2 ribs celery, diced
5-6 chicken tenderloins, cut into bite sized pieces
1 teaspoon dried thyme
3 cups chicken broth
1/2 cup sour cream or canned coconut milk
Salt and pepper to taste
1 recipe of biscuit dough - I used Pamela's baking and pancake mix. The biscuit recipe is on the bag.

Preheat oven to 350.
Melt 2 tablespoons of butter in a oven safe pan (like a dutch oven) and saute the onion, garlic, carrot and celery for 5 minutes.  Add in the cauliflower and broccoli and continue to saute for 6-8 more minutes. Add in the broth and simmer until you finish the next step.

In a small saute pan, melt the remaining 1 tablespoon of butter.  Saute the chicken until it is no longer pink on the outside.  Then mix it in with the vegetables.  Add in the thyme and S&P.

Put the whole thing in the oven and bake for 10 minutes while you make the biscuit dough.

Take out the vegetable and chicken out of the oven and turn up the heat to 400.  Stir in the sour cream or coconut milk and drop the biscuit dough all over the top in heaping tablespoons.  Bake for 15 minutes or until the biscuits are cooked through.

This is so buttery and yummy and makes you feel like it is hugging you.

Strawberry Shortcake

It is strawberry season here in NC! Today was the opening day of a local strawberry patch so Taylor, B, and I went out and picked some beautiful fresh strawberries! We didn't pick enough for jam this time so I decided to make GF strawberry shortcake for dessert.  I used Pamela's GF Baking and Pancake mix to make them.  I love this mix because it is easy and makes everything I love.  I used it to make the BEST coffee cake ever last weekend.


Ingredients:
1 1/2 cups Pamela’s Baking and Pancake Mix
1/4 cup sugar
1/2 tsp baking powder
1/4 cup shortening or butter
1/3 cup milk mixed with 1 tsp vanilla

Directions:
Mix dry ingredients.

Cut in shortening or butter with pastry blender or two knives. Work until pieces are the size of peas. Add milk until just mixed.

Turn out onto board well dusted with Pamela’s mix and pat into a rectangle. Don’t squish down, leave as plump as possible. Square up sides with flat edge of knife. Cut into 4 pieces.

Bake on parchment on cookie sheet at 375° for 15 to 17 minutes. Split into top and bottom. Layer with sweetened whipped cream and berries or peaches.

There were a bit crumbly but hit the spot! So fresh and delicious with our hand picked strawberries!

Green Curry Chicken with Basil

Last year I bought a little jar of green curry paste for a recipe out of the Wheat Belly Cookbook.  Since that time, I have not used it again.  I remembered about that little jar last week and decided I should use it again! So I looked for some recipes and found this one and we LOVED it! Taylor especially couldn't get enough of it.  He kept saying how "authentic" it was so it made me pretty happy :).  I found if off the Thai Kitchen website.

Ingredients: 

1 can Coconut Milk
1/3 cup vegetable or chicken stock
1⁄4 cup chopped basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tablespoons brown sugar
1 1⁄2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Rice

Directions:

MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

SERVE over cooked Rice.

This was really fast and easy to make.  I used 2 tablespoons of fish sauce and 2 tablespoons of curry paste.  It was the perfect amount of heat and spicy.  If you wanted a little more heat you could add more.  I threw in some spinach because I had it and I used a frozen bag of Chinese stir-fry vegetables because it was convenient.  I used canned chicken for the same reason.  Sometimes it is just easier to take short cuts. Hope you enjoy it!