My little buddy

Tuesday, March 29, 2011

Cheesy Chicken Caesar Pizza

I was looking through the new What's Cooking mag and came across the pizza article. One of the suggestions was for a caesar pizza. And that's all it was - caesar salad dressing on a pizza crust with cheese. Umm ... ok? Then I got to thinking, why not add a few toppings that you would find in a caesar? Throw in a little chicken, some bacon bits, and what the hell, some red onion too, and voila! A tasty 6 piece pizza for lunch or cut into "fingers" for a quick appy! I used Renee's Might Caesar because I LOVE that bite of extra garlic in the dressing. It's perfect on the pizza. As for the chicken - you can use the plain Maple Leaf pre-cooked, sliced chicken breasts if you want. I actually had a package of Lillydale Sundried Tomato Turkey Breast Strips to use up so I went with that. Let me just say - good choice! I also used a 12"x15" rectangular baking stone for the pan as I find it crisps up the dough better.

Cheesy Chicken Caesar Pizza


1 tube Pillsbury Pizza Crust

1/2 - 3/4 cup Renee's Mighty Caesar Salad Dressing (to your taste)

1/3 pkg Maple Leaf Bacon Crumbles

1 cup chopped cooked chicken or turkey breast (see above)

1/2 cup thinly sliced red onion

1-1/2 cups shredded part-skim mozzarella cheese

1/2 cup shredded Asiago cheese


1. Preheat oven to 400 degrees. Lightly spray rectagular 12"x15" baking stone with PAM. Unroll Pillsbury pizza dough out on stone. Roll dough out to edges of stone with a rolling pin. Bake dough for 10 minutes.


2. While dough bakes, prep other ingredients - slice onion, chop chicken, shred cheese, etc..


3. After baking 10 minutes, remove dough from oven. Spread with Renee's Mighty Caesar, leaving approximately 1" of edge uncovered. Sprinkle pizza with chicken and bacon crumbles. Cover with 1/2 cup shredded mozzarella cheese. Sprinkle with red onion slices. Cover with remaining 1 cup shredded mozzarella and Asiago cheeses.


4. Bake pizza for 10 minutes or until golden and bubbly. Remove from over and allow to set for 5 minutes. Cut into 6 squares for lunch or into "fingers" for an appy.

Monday, March 28, 2011

Coconut Meringue Brownies


So I made these little gems for work. Well, technically I made them for me because I really wanted to try them but I knew if I made them I would eat the whole pan. Sooo ... I made them to bring in to work so I could have some without pigging out on a whole 9"x13" pan. Plus my peeps at work get to be guinea pigs .... just to make sure the recipe has turned out ok. Lol.


I made two small changes. The recipe called for 2 cups of semi-sweet chocolate chips. I used 1 cup semi-sweet and 1 cup white chocolate. It also called for walnuts. I'm one of those people who can taste that bitterness or rancid flavour easily so I tend to stay away from walnuts not in a shell. I used pecans instead as a substitute. While more expensive than walnuts, they always taste much better!


Coconut Meringue Brownies


3/4 cup butter, softened

1/2 cup packed brown sugar

1/2 white sugar

3 eggs, separated

1 tsp vanilla extract

2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 cups semi-sweet chocolate chips

1 cup flaked coconut

3/4 cup chopped pecans

1 cup packed brown sugar


1. Preheat oven to 350 degrees. Grease a 9"x13" baking pan. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside


2. In a large bowl, cream softened butter, first amount of brown sugar and white sugar. Add egg yolks and vanilla; beat for 2 minutes on medium speed. Add flour mixture to creamed mixture and mix well. Batter will be thick.


3. Spread mixture into greased pan. Sprinkle top evenly with semi-sweet chocolate chips, white chocolate chips, coconut, and pecans.


4. In a small mixing bowl, beat egg whites until soft peaks form. Add brown sugar to egg whites, 1 tbsp at a time. Beat until stiff peaks form. Drop spoonfuls of meringue on top of brownie. Carefully spread over the top.


5. Bake for 30-35 minutes. Cool on rack. Cut into bars or squares. Store in fridge until ready to serve. Then enjoy!