Pepperoni Pizza Dip

Ingredients

Pizza Sauce:

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 tablespoon minced garlic
• 1/4 teaspoon red chile flakes
• 1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
• 1 tablespoon julienned fresh basil leaves, plus sprig for garnish
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 
  

Bottom Layer:

• 8 ounces cream cheese, softened
• 2/3 cup ricotta cheese
• 1/3 cup grated Parmesan
• 1 egg, slightly beaten
• 1/2 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chile flakes
• 
  

Pizza Toppings:

• 1 tablespoon olive oil, plus more for drizzling
• 1 cup thinly sliced pepperoni
• 1/2 cup diced (1/4-inch) red bell pepper
• 1 tablespoon minced shallot
• 1/2 cup quartered and thinly sliced crimini mushrooms
• 1 cup small-dice buffalo mozzarella cheese
• 1/4 cup grated Parmesan
• 
  
• Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers

Directions

Preheat the oven to 350 degrees F.

For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.

For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.

For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.

To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.

http://www.foodnetwork.com/recipes/guy-fieri/pepperoni-pizza-dip-recipe2/index.html

BBQ Chicken Kabobs

Grilled Barbecued Chicken Kebabs
adapted from Cook's Illustrated, May/June 2011
serves 6

Sauce

• 1/2 cup ketchup
• 1/4 cup molasses or honey
• 2 Tbs grated onion (grated on the large wholes of a box grater)
• 2 Tbs Worcestershire Sauce
• 2 Tbs Dijon mustard
• 2 Tbs cider vinegar
• 1 Tbs brown sugar
• hot sauce, to taste

Kebabs

• 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes
• 2 tsp kosher salt
• 2 Tbs sweet paprika
• 4 tsp sugar
• 2 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 2 slices bacon, cut into 1/2-inch pieces
• skewers

For the sauce, bring all the ingredients to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce thickens and reaches a ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Remove from heat. Transfer 1/2 cup of the sauce to a small bowl and set aside to serve with the cooked chicken.

For the kebabs, toss the chicken with the salt in a large bowl. Cover with plastic wrap and refrigerate at least 30 minutes, or up to 1 hour.

For a gas grill, turn all the burners to high, close the lid, and heat 15-20 minutes.

Meanwhile, pat the chicken dry with paper towels. Combine the paprikas, sugar, and cayenne in a small bowl.

Process the bacon in a food processor until a smooth paste forms, 30-45 seconds, scraping down the bowl twice during processing. Add the bacon paste and the spice mixture to the chicken and toss to coat using your hands or a rubber spatula. Thread the meat onto skewers, rolling or foldin meat as necessary to maintain 1-inch cubes.

Scrape the cooking grate clean with a grill brush. Leave the primary burner on high and turn off the other burners. Place the kebabs over the hot burner and grill, covered, turning one-quarter of a turn every 2 minutes or so, until well browned and slightly charred, 8 to 10 minutes.

Brush the top surface of the kebabs with 1/4 cup sauce; flip and cook until the sauce is browned in spots, about 1-2 minutes. Flip again and brush with remainign 1/4 cup sauce; continue to cook until browned in spots and cooked through, about 1-2 minutes.

Remove from grill and allow to rest 5 minutes. Serve, passing barbecue sauce separately.

http://www.pink-parsley.com/2011/05/barbecued-chicken-kebabs.html

Turkey Meatballs!! :)

As soon as I saw this recipe in Food and Wine I knew I had to make it and soon. Combining an old favorite (meatballs) with a new favorite (dates), plus lentils and yogurt sauce? Done. This is really three recipes in one since the meatballs, lentils, and yogurt sauce each have their own preparation, but it comes together in about an hour.

The meatballs are fairly healthy because they are baked and made from lean turkey, and they get a serious flavor boost from sesame oil, plus a sweet kick from the chopped dates. The lentils could be a good accompaniment to any number of dishes; simmered with a cinnamon stick and garlic then seasoned with sherry vinegar, the lentils come out aromatic and addictive. And the yogurt sauce is a simple but finger-licking good combination of yogurt, lemon juice, lemon zest, and chopped cilantro or mint. This, too, would be amazing on any number of things. Whatever you do don’t leave it out of this dish; it really brings everything together.

Turkey Meatballs with Dates, Lentils and Yogurt Sauce

Adapted from Food & Wine
Yield: 4 servings according to F&W; 2 according to Evan and I

INGREDIENTS
Turkey Meatballs:
1 pound ground turkey
2 cups fresh bread crumbs*
6 dates, pitted and finely chopped
2 large eggs, beaten
2 tablespoons sesame seeds
1 teaspoon Asian sesame oil
Salt and freshly ground pepper

Cinnamon-Garlic Lentils:
1 cup French green lentils
5 garlic cloves, crushed and peeled
1 cinnamon stick
3 tablespoons extra-virgin olive oil
1½ tablespoons sherry vinegar
2 teaspoons salt
½ teaspoon freshly ground pepper

Lemon-Herb Yogurt Sauce:
1 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
3 tablespoons chopped cilantro or mint
1 teaspoon finely grated lemon zest
Salt and freshly ground pepper

http://www.katherinemartinelli.com/blog/2011/turkey-meatballs-with-dates-lentils-and-yogurt-sauce/