Chicken Alfredo Pizza

Well, as promised we have the recipe for Chicken Alfredo Pizza using the Ragu Alfredo on sale this week.  (case lot sale at Smith's)  I must say.......... it is really GOOD and I don't even like Pizza! (past tense)   It is very budget friendly as there is only 1 chicken breast per pizza.   Recipe adapted from Cheri/lighthousekeeper .
Try it.............bet the kids will love it!  It was much better than the Chicken Alfredo Pizza from the pizza place.............

Chicken Alfredo Pizza

Sauce:
Jar Ragu Alfredo
2 Tbsp Olive Oil
Onion, chopped
1/2 C chicken broth
2 Garlic cloves, chopped
1 tsp red pepper flakes
1 Tbsp Heavy cream
opt:  1 Tbsp Bruschetta spread, Tapenade, or any flavoring you may have stashed in the fridge

Garlic Butter:
2 Tbsp butter
1 clove garlic, chopped
pinch dried rosemary
pinch of salt

Dough:
1 c warm water
1 pkg instant yeast
2 Tbsp veg oil
1 Tbsp white sugar
1/2 tsp salt
1/4 tsp dried rosemary
1/4 tsp garlic powder
3 C A/P flour

2 boneless chicken breast halves, roasted  & chopped (we used 1 breast)
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/4 tsp garlic powder
1/4 tsp salt

Approx 1 C Mozzarella Cheese
sliced olives
opt:  any leftover veg such as spinach

Make sauce:  add oil, onion, garlic and saute.  Add Ragu Alfredo and chicken broth. Simmer until reduced to a sauce consistency.  Add cream.  let cool.

Garlic Butter:  melt butter and combine with spices for garlic butter....stir until garlic is tender.  Set aside and let cool.

To make pizza dough:  Pour the warm water into a small bowl and stir in the yeast and sugar  until dissolved.  Allow the yeast to sit until it foams (about 5 min)  Mix the veg oil, salt, rosemary and garlic powder in a mixing bowl.  Stir in the yeast mixture and then add the flour gradually.  Gather into a loose ball and knead until a smooth ball forms.  Cover and let set for about 1/2 hour or until double in size.

Preheat oven to 400 degrees.  Season the roasted chicken with the rosemary, thyme, poultry seasoning, garlic powder and salt.  Chop/shred and set aside.

To assemble pizza:  spread dough out on prepared pizza stone (sprinkled with Semolina Flour).  Top with cooled garlic butter, covering entire crust.  Spread with Alfredo sauce, leaving crust edges.  (save leftover Alfredo sauce for dipping when pizza is done).  Top with chicken, Mozzarella cheese and sliced olives.  Bake in preheated oven for 20 min or until bottom crust is lightly browned.  Remove from oven and let cool for 2-3 min before cutting. 

Note:  the semolina flour really helps the crust! 

Spicy Black-Eyed Peas------Budget Friendly Meal ----healthy too!

This is a great way to drive down that grocery bill and love the results!  Serve over rice and you have "Hoppin' John" ...........traditionally served at New Years to bring wealth and good luck.  We do serve ours over rice and with just a bit of bacon on the top is it soooooo delish!

very filling ..........serves 8

If you are interested in dropping your food bill by 50% or MORE......go to the blog itself and find out how.  (if you are getting this via email click at the bottom "building the ark".  If you are reading this directly off the blog site itself check out the right side of the blog for "cutting the food bill"  the steps will be listed. 
 

Spicy Black-Eyed Peas
serves 8

4 slices bacon
1 medium onion, chopped
1 (16-ounce) package dried black-eyed peas, washed
1 (12-ounce) can diced tomatoes and green chiles (we use Rotel)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water

Directions

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon. 


Recipe courtesy of Paula Deen

Case Lot Sale at Smith's ------Ragu Alfredo Recipe

Hello Everyone!
Well.....Smith's is having their "case lot" sale and one of my purchases was a case of Ragu Alfredo.  All the "prepper" guru's advise to have lots of gravy & sauces to help make things palatable and create other choices. (plain rice would be a bit BORING).......... In my mind's eye I can see possibilities.  As for me.........i'd rather go without than to eat something yucky.....so that is my challenge...............as things turned out I have 2 recipes I'm working with for my case of Ragu Alfredo so far.............

Ragu Alfredo & Chicken and Alfredo Pizza.

Last night we tinkered with the Ragu Alfredo and actually it was quite good.  Mind you the Alfredo sauce is a "base" for something good.  Kind of like a blank slate becoming a picture.  Anyway.....I digress..................

Ragu Alfredo  (serves 6-8)

Olive Oil
Chopped onions
chopped garlic
1 tsp red pepper flakes
1 Tbsp Tapenade (cause that's what was in the fridge.....lol........could use pesto, tomato sauce, etc.....)
chicken broth (enough to make a sauce consistency  ....about 1 cup)
fresh mushrooms (in times of plenty.......otherwise use canned or dehy or freeze dried)
shrimp or chicken (we had a leftover roasted chicken breast---can be freeze dried, etc )
Jar of Ragu Alfredo sauce
salt
fresh ground pepper
dash of cream (add last)

any pasta  (Penne is great!)


Saute onions and garlic..........add the rest of ingredients and simmer long enough for flavors to come together.  Add the cream last.  Serve over warm pasta.  Voila!


We are having the Chicken & Alfredo Pizza tomorrow............still have leftovers of the Alfredo for tonight.  Will post on the pizza tomorrow............if it's any good that is............
Enjoy!  deb

PS some of the BEST chicken dishes I've had were with Freeze Dried Chicken-----I get mine from Emergency Essentials............blew me away good!    so............don't turn your nose up at things till you try them............lesson learned.

Tomato Zucchini Casserole

Tomato Zucchini Casserole.....
When I took this in to Tim to "taste" he said "how come it's so small?"......I said "because you don't like zucchini and I didn't want to waste it".   Then he said "can I have another taste?".......Anyway...............it was a hit..............Jenelle and Chuck came by and that was the end of my casserole............this is very budget friendly and healthy (will make up for the fried zucchini sticks)..................again..........we have never been zucchini fans but today we have seen the light!  This would be great as a meatless meal or a side with grilled meats.

recipe courtesy of "Deltaqueen50"  

Tomato Zucchini Casserole.......serves 4-6

1 1/2 C grated Motzarella
1/3 C grated Parmesan cheese
1/2 tsp dried oregano
1/2 tsp dried basil (used fresh)
2 cloves garlic, minced
salt and pepper to taste
2 med zucchini, thinly sliced
5 plum tomatoes, thinly sliced
1/4 C butter
2 Tbsp finely chopped onion
3/4 c fine bread crumbs  (I used some home made croutons that I ground up)

1. heat oven to 375.  Lightly butter a 9x9 pan
2.  In a large bowl, combine Motzarella, Parmesan, oregano, basil and garlic.  Season with salt and pepper.  Set aside
3.  Arrange half of the zucchini slices in the pan.  Sprinkle 1/4 of the cheese and herb mixture on top.  Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture on top.  Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture.  Repeat layers.
4.  Melt butter in a skillet over med heat.  Stir in onions and cook until soft and translucent.  Stir in breadcrumbs; cook until they have absorbed the butter.  Sprinkle on top of casserole.  
5.  Cover loosely with foil, and bake in a preheated oven for 25 min.  Remove foil and bake until the top is crusty and the vegetables are tender, about 20 min.   

Enjoy!  deb

Budget Friendly "Spaghetti alla Carbonara"

 





















Spaghetti alla Carbonara     Can we say "yummo"  and budget friendly.  We had some leftover spaghetti noodles in the fridge and wanted something light............This is a recipe from Tyler Florence of Food Network fame!!!  Anyway........you will be glad you tried it.  I didn't have pancetta so I trotted out the 'ol bacon.....I did make a slight change...........just before serving I added a touch of cream.....maybe 1/2 C....threw on the parsley and some extra parmesan chesse and voila!  This is a quick dish to make, is very filling.......  Definitely added to our MUST KEEP recipe notebook.  

 SERVES: 6

Ingredients:
1 Lb dry spaghetti
2 Tbsp extra-virgin Olive Oil
4 oz pancetta or bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 C freshly grated Parmigiano-Reggiano (not the green stuff in the can please!)
1 handful fresh parsley, chopped
Freshly ground black pepper
opt:  1/2 C Cream

Directions:

Tip:  Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.  

Bring a large pot of salted water to a boil; add the pasta and cook for 8-10min or until tender yet firm ("al dente").  Drain, reserving 1/2 cup of the starchy cooking water to use in the sauce if you need it.

Meanwhile, heat the olive oil in a deep skillet over medium heat.  Add the pancetta or bacon and saute for about 3 minutes, until crisp and the fat is rendered.  Add the garlic for about 1 min to soften.  

Add the hot, drained spaghetti to the pan and toss for 2 min to coat the strands in the bacon fat.  Beat the eggs and Parmesan together in a bowlS, stirring well to prevent lumps.  REMOVE the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken but do not scramble  (do this off heat to prevent the eggs from scrambling).  Add cream (opt) and if you need to thin out sauce add a bit of the pasta water.  Season the carbonara with pepper and taste for salt.  Garnish with parsley and more Parmesan.  

Enjoy!  deb


 

Zuppa Toscana Soup (Olive Garden)

Happy New Year Everyone!  May 2014 bring you much love, happiness and success!

Why is it the older one gets the faster the years seem to fly by?  I wonder if there's a scientific reason for that.  lol

Who doesn't love Olive Garden ......yummo!  This recipe was actually submitted to Cooks.com by Olive Garden........or so it says.  Anyway.......it's a keeper!  Serve it with Naomi's Rolls......very easy. Naomi's Rolls recipe on the following blog..........very budget friendly meal

 

Zuppa Toscana Soup  (Olive Garden)

1 lb ground Italian sausage (I sometimes use regular sausage)
1 1/2 tsp crushed red peppers
1 lg diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 C heavy cream
1 lb sliced russet potatoes (about 3 large)
1/4 of a bunch of Kale

Saute Italian sausage and crushed red pepper in pot.  Drain excess fat and transfer to a plate or bowl while you prepare other ingredients.  In the same pan, saute bacon, onions and garlic for approximately 15min or until the onions are soft.  Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic.  Cook until boiling.  Add potatoes and cook until soft, about 30min.  Add Kale, sausage and cream and cook until thoroughly heated.

PS the red peppers give this soup a bit of a kick.........very warming on a cold winter's day.
Enjoy!  deb

This recipe can easily be adapted to a Meal in a Jar recipe or if you have canned sausage, etc a Pantry Meal.................

Don't forget to check out the blog for more recipes, videos and preparedness information..... click....... 

Building the Ark  

Fettuccine With Sweet Pepper Cayenne Sauce

Well Folks......this is another keeper.  Just enough "kick" to warm the back of your throat!  This dish is great if you like "meatless" dinners.  If you must have the meat..........try cut up chicken tenders or shrimp...or whatever floats your boat!  I also added onions..... A great Pantry Meal/Meal in a Bag......even the red peppers come in a jar.......Oh, skip the Parmesan in the green container.....get the Parmegano Regiano....it freezes....your taste buds will thank you........ Enjoy!  deb

Fettuccine with Sweet Pepper Cayenne Sauce

watch the video

12 oz dry fettuccine pasta (or pasta of choice)

2 red bell pepper, julienne

3 cloves garlic, minced

3/4 tsp cayenne pepper

1 C sour cream

3/4 C chicken broth

3/4 C grated Parmesan cheese

salt and pepper to taste

opt:1/2 onion, julienne

opt:  chicken tenders or shrimp as desired (approx 2 C)

opt:  mushrooms, spinach, fresh tomatoes

Bring a large pot of salted water to a boil.  Add pasta and cook for 8-10min or until al dente; drain.

Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over med heat for 3-5 min.  Add onions and meat if desired.

Stir in sour cream and broth; simmer uncovered for 5 min.  Remove from heat and stir in cheese

Toss hot pasta with sauce and season with salt and pepper to taste; serves 4-6 

optional items are for "times of plenty"