If you haven’t noticed, I have been on a path of middle eastern cooking. Why, you might ask? Basically because the recipes are packed with great flavors with very few ingredients. If you do not believe me then check out the pita bread, baba ghanouj, […]
Month: September 2008
Based on the title of this post, it is a mouthful. Chicken raspberry chipotle pizza. Not only is it a mouthful to say, but this one is going to have you coming back for more. The true sweetness of the raspberry preserves, along with barbecue sauce and chicken, is a true delight.
This recipe was handed down from my parents, who time after time, insisted that I make it. Well, I did make it and as others might tell you in passing ‘you should always listen to your parents’.
- 1/4 cup of your favorite barbecue sauce
- 1/4 cup of raspberry preserves
- Store bought pizza dough, or roll your own
- 2 chipotle peppers in adobo sauce, seeded and chopped
- 1/2 red onion, thinly sliced
- 2 cups of mozzarella cheese
- 2 cups of chicken (I used left over fried chicken, skin off) You could use sliced chicken breast
- 2-3 tbsp fresh, chopped cilantro
This one is super easy, so lets get started. Preheat your oven to 425. In the meantime, lightly oil a baking pan and place the pizza dough on top of the pan. In a bowl, mix your raspberry preserves, barbecue sauce, and chipotles. Spread onto the pizza dough. This is your sauce. now, add a bit of the cheese, onions, and chicken. Continue this layering process until the ingredients are gone. Cook for 18-22 minutes until crusts are a nice golden brown and the cheese has melted. Top with the chopped cilantro, and serve.
Before summer is over, I wanted to grill brats one last time. I am certain there will be another but just in case, I wanted to give my love and tribute to the bratwurst. For those that are not familiar with the bratwurst, it is truly, in my opinion, a true Wisconsin favorite. They are found on most every grill in Wisconsin during the summer months. You find them at tailgate parties during the Brewers and Packers season. Simply put, they are Wisconsin. Brats are typically served on a bun with the usual suspects of ketchup, mustard, onion, relish, or sauerkraut, however this time around I wanted do do something different. I made a soup consisting of cheese, beer, and lots of great spices and vegetables. This recipe makes probably about 12-16 bowls of delicious soup, and only takes about 45 minutes to get it served. Let’s get started.
- 4 carrots, minced
- 4 celery ribs, minced
- 1 large onion, minced
- 4 small potatoes, peeled and cubed
- 3 tbsp olive oil
- 1/4 cup of flour
- 6 cups of chicken broth
- 12oz can of your favorite beer
- 2 cups of sharp cheddar cheese
- 1 tbsp chipotle adobo sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 cup of milk
- dash of Worcestershire sauce
- 4 grilled brats, cooled and sliced
Start by getting your large soup pan ready by adding the oil and bringing it to temperature on medium heat. Add your mirepoix to the pan (carrots, onion, celery) and cook until they soften, roughly 10-15 minutes. Add in the flour and mix well, cooking for another minute. This builds a nice texture and will create a velvety texture when the soup is completed. Add in your potatoes, beer, and chicken stock and bring this to a boil and cook for 15 minutes until the potatoes are softened. Now, you are going want to take about three cups out and place into a blender and puree, adding back to the soup pan. Next, add your seasonings including dry mustard, salt, pepper, garlic powder, and the chipotle adobo sauce. Add in the two cups of cheese and stir until melted. Add in your milk and worchestire sauce, as well as your sliced brats. Let this continue to cook for 5-10 minutes, and serve. Trust me on this one, it is a must make, not only for the summer months, but great for the fall months.