Chicken Pesto Pizza

Matt and I really like this pizza I make often and for lack of better creative names, I call it Chicken Pesto Pizza. I am, in general, not a huge pizza fan but my favorite pizza is the ones I make and Hideaway Pizza (and Mazzio's on occasion). Here is the recipe if you would like to try it yourself:

Ingredients:

Pizza crusts (personal or regular sized)

Pesto Sauce (my favorite is the Classico brand)

Olive Oil

Cooked Chicken ( I usually use shredded rotisserie chicken bc I dont like to cook it)

Feta Cheese

Italian Cheese Blend

Spinach

Sun Dried Tomatoes

1. Heat oven to 350 Degrees

2. Foil and grease a cookie sheet

3. Lay crust on foil and brush olive oil on the edge of the crust and put a layer of pesto sauce in the middle of the crust. I like to make the smaller pizzas because you dont waste as much if you dont end up eating it all for leftovers and it is always better the first go around than reheated many times.

4. Then put a small layer of italian cheese blend next.

5. Next cut the spinach and add it to your pizza along with the chicken and sun dried tomatoes

6. Finally add your feta cheese and then another small layer of italian cheese to top it all off

7. Bake in the oven for 12-15 minutes or longer if you want the crust to be more cruchy.

Yuuuuuuuuuum Yummy!

Mediterranean Pasta Salad

This recipe was from The Food Network Magazine. Matt and I made it last week and thought it was delicious so I wanted to share it with you all.

Ingredients:

1 pound tricolor pasta (or pasta of choice)
1/4 cup balsamic vinegar
2-3 tsp dijon mustard
ground pepper and salt
2/3-3/4 cup extra virgin olive oil
1/3 cup diced sun dried tomatoes
1/4 cup fresh basil chopped
1/4 cup diced onion
2 large pickled pepperoncini peppers diced
3 tbs halved black olives
2 tsps chopped fresh oregano
1 1/2 ounces crumbled feta cheese
1 1/2 tbs grated romano cheese


Directions:

1. Cook pasta, drain and rinse.

2. While pasta is cooking, make vinaigrette. Whisk together: vinegar, mustard, salt and pepper to taste, then gradually mix in enough of the oil to make a smooth dressing.

3. In separate bowl, combine, sun dried tomatoes, basil, onion, pepperoncini, olives and oregano.

4. Add the cooked pasta, vinaigrette, and both cheeses and toss.

**The only alterations I made was more cheese of course and I dont much care for onions or black olives so I didnt put those in there either. Also, I added chicken and served warm for a main dish. It was soooooo delish!

Chicken Pasta - Shannon Style

Well it seems that I have been having a hard time keeping up with the blog yet again so I guess I am going to have to do a whole bunch of pre-posting so that I can catch up with whats been happening around here.

Recently, Matt and I decided we would start a fun weekly tradition where we cook a new recipe together one night out of the week. We try to do this weekly but sometimes we just dont have time. But it has been really fun and I always like to try new recipes! The last time we made a new recipe, Matt typed in some ingredients from the kitchen and he came up with a recipe that was titled: Chicken Pasta - Shannon Style so obviously we had to try it. And I must say it was very delicious. Click here for the recipe if you would like to try it out!