California Pizza Kitchen Roasted Garlic Chicken Pizza (copycat)

Total Time: 2 hrs 8 mins Preparation Time: 2 hrs Cook Time: 8 mins

Ingredients

• 1 1/2 teaspoons fast rising yeast
• 1/2 cup warm water, plus
• 2 tablespoons warm water (the hottest it needs to be is 110 degrees f)
• 1 1/2 cups bread flour, only
• 3 teaspoons sugar
• 1 teaspoon olive oil, plus additional for coating
• 1 teaspoon salt
• flour, for dusting
• 3/4 cup minced garlic
• 2 teaspoons olive oil
• 3 tablespoons cold water
• 4 minced shallots
• 3 tablespoons butter
• 1 1/2 tablespoons of minced garlic
• 4 small fresh thyme sprigs, minced
• 1 dash pepper
• 1/4 cup chardonnay wine
• 1 tablespoon fresh lemon juice
• 1 chicken bouillon cube
• 1 3/4 cups shredded mozzarella cheese, per pizza
• 1/4 cup fresh romano cheese, grated
• 3 teaspoons chopped fresh parsley, per pizza
• 1 rotisserie-cooked chicken

Recipe

• 1 to make the dough (the following directions are for those of you who don’t have a bread maker) (if you do have a bread maker follow its directions using the ingredients listed):.
• 2 preheat the oven to the lowest setting possible- only warm. dissolve the yeast in the water and set aside for approx 5 minutes. do not use water that is hotter than 120 degrees f because it will kill your yeast. use hot sink water. in about five minutes there will be a little froth on the bowl of yeast. this shows that it is working. (note: check the expiration date on your yeast before you use it).
• 3 get out a big mixing bowl, and add your flour, salt, and sugar. mix well and make a little well in the center. slowly add your yeast water mix in the well and mix in the flour with a spoon. mix well. the dough will be sticky. do not over mix- this will ruin your dough. make a dough ball and leave in the bowl.
• 4 get out 2 sheets of foil and lay them out on your counter. sprinkle a little flour on the foil, and then place your dough ball in the center. lightly oil your hands and then start kneading for a couple minutes.
• 5 get out another bowl and lightly oil the bowl just to coat. place your dough ball in the bowl and turn once to coat the dough with the oil. secure airtight with plastic wrap. place in the oven just to warm.
• 6 let sit for 2 hours in the oven to rise. a warm oven is extremely important. room temperature will not rise your dough properly.
• 7 after 2 hours punch the dough down and separate it into two pieces. form 2 nice balls. (if you are not making the pizza this same day than you can stick it in the refrigerator covered and sealed for only 1 day. ) (then let it rise when you are ready to make it in a warm oven for 2 hours).
• 8 if you are making it the same day than place one ball back in the same bowl, and get out another bowl and lightly coat it with olive oil. seal both very well with plastic wrap- air tight. place back in the oven to warm for another 1 1/2 hours.
• 9 after your time has passed- than you take your dough balls and roll them one by one into a 9 inch pizza. 1/2 inch thick.
• 10 heat your oven to 350.
• 11 at this point you are ready to dress your pizza. the original recipe calls for you to bake your pizza on a pizza stone. if you decide to use a pizza stone you need to heat it in the oven for one hour to get nice and hot before use.
• 12 roasted garlic paste.
• 13 first preheat the oven to 325 degrees f.
• 14 in a small bowl add the garlic with the olive oil and mix well. spread on the bottom of a baking pan and roast approx 30 minutes until browned. after the time has passed stir the garlic well and cook another 12 minutes. let this cool to the touch and add it to a food processor along with the water and mix till it looks like a fine peanut butter. this makes about 1/4 cup.
• 15 garlic shallot butter with lemon.
• 16 turn your burner on medium and add your 1 tablespoon of butter to the pan. next add the minced garlic, thyme, and minced shallots. continue to cook till the onions start to turn brown. turn your burner to high heat, and add the sprinkle of pepper, fresh lemon juice, chicken cube, and wine. continue to stir , and cook until the mixture is reduced. once it is reduced add your remainder 2 tablespoons of butter, and keep on low until your pizza is ready. if you are making this pizza later- than place in an airtight container and keep refrigerated until ready to use.
• 17 assembling your pizza.
• 18 now is the easy part. all we do is assemble the pizza.
• 19 your oven needs to be preheating now if it is not already. your dough should be rolled out and ready for the topping.
• 20 first place a thin layer of the garlic paste on your 9 inch pizza. sprinkle your mozzarella cheese on the pizza. then with a slotted spoon, scoop your onions on the pizza.
• 21 next you want to add your shredded chicken to the pizza, romano cheese, and sprinkle parsley on the pizza. place your pizza in the middle rack of the oven.( if you are using the pizza stone, you want to transfer the pizza over to the warm stone to bake).
• 22 you want to bake the pizza till the crust is crisp and the cheese is melted. this takes approx 8 minutes.
• 23 repeat the same steps for the second pizza.
• 24 variations of pizza.
• 25 with your homemade pizza crust- you can make many different pizza's.
• 26 the recipe for the california garlic paste is above. any other pizza that you decide to make whether it be the pepperoni and cheese, or the sausage and mushroom- spread a layer of this paste over the bottom of the crust before you put on your pizza sauce. it gives the pizza a phenomenal taste.
• 27 i will note- we do make several pizza's and freeze them. you want to bake the prepared pizza just for a couple minutes to pre-cook it, not all the way. this way when you do cook it later- it will taste just like the original day you made them. if you make 9 inch pizza's a large freezer bag fits the pizza perfect.

Classic Peanut Butter Cookies

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• Servings: 3
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, slightly softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter (smooth or crunchy)

Recipe

• 1 preheat oven to 350°f.
• 2 sift together flour, baking soda and salt.
• 3 in a large bowl, cream together butter and sugars. beat in egg. add vanilla and peanut butter and beat well. add in dry ingredients and beat on low speed until combined.
• 4 drop by rounded spoonfuls onto parchment lined baking sheet.
• 5 using a fork, mark grids on the top of each cookie, dipping the fork in water after each cookie.
• 6 bake for 11-12 minutes, until just beginning to brown on the edges.
• 7 cool on wire rack.
• 8 note: i use natural, salted peanut butter. you get a more buttery cookie by using the natural peanut butter, since it doesn’t have all that extra sugar. the cookie will also be more brittle/crumbly if you use processed peanut butter, so i would recommend adding an extra tablespoon of butter.

Chinese Tacos--low Carb

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 lb uncooked skinless chicken breasts, finely chopped or 1 lb ground turkey
• 2 tablespoons lime juice
• 4 tablespoons diced mild chili peppers
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 1/4 cup chopped fresh cilantro
• 1 teaspoon grated ginger
• 5 cloves chopped garlic
• 1 teaspoon hot pepper sauce, to taste (tabasco)
• 1 tablespoon sesame oil
• chinese five-spice seasoning (optional)
• 1 head lettuce or 10 large lettuce leaves
• 4 -5 chopped green onions
• 1 cup chopped peanuts
• 1/4 cup cilantro

Recipe

• 1 combine all ingredients, except sesame oil& fixings; let marinate one hour or overnight, saute in the 1 tablespoon sesame oil for 8 to 10 minutes add chinese 5 spice if desired.
• 2 fixings: to assemble tacos, wash and pat dry lettuce leaves; place chicken mixture into individual lettuce leaves to form a lettuce taco shell; fill with garnish of peanuts onions and cilantro.

Classic Peanut Butter Cookies

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 cup peanut butter
• 1 cup firmly packed brown sugar
• 1 1/3 cups granulated sugar, divided
• 2 eggs
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 375°.
• 2 in medium bowl combine flour, baking soda, baking powder and salt.
• 3 in mixer bowl cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. beat in eggs and vanilla. gradually beat in dry ingredients until just combined.
• 4 shape tablespoonfuls of dough into 1-inch balls and roll in remaining 1/3 cup granulated sugar. place 3-inches apart on 2 ungreased cookie sheets. with sugar-coated tines of a fork, press and flatten each ball, making a criss-cross pattern.
• 5 bake 8-10 minutes, until golden.
• 6 cool on cookie sheets 5 minutes; transfer to racks to cook completely.

Chocolate Rocky Road Cake

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 15
• 1 1/2 cups sugar
• 1/2 cup butter, softened (or margarine)
• 3 eggs
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 cup water
• 1 teaspoon vanilla
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups miniature marshmallows
• 1/4 cup butter (or margarine)
• 3 ounces cream cheese
• 1 ounce unsweetened chocolate
• 2 tablespoons milk
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup salted peanuts, coarsely chopped

Recipe

• 1 heat oven to 350*f.
• 2 in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
• 3 beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
• 4 pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
• 5 sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
• 6 meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
• 7 remove from heat, stir in powdered sugar and vanilla until smooth.
• 8 pour over marshmallows and swirl together.
• 9 sprinkle with peanuts.

California Pizza Kitchens Kung Pao Spaghetti

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2-1 1/2 cup chicken stock or 1/2-1 1/2 cup vegetable stock
• 2 tablespoons cornstarch
• 3/4 cup soy sauce
• 1/2 cup dry sherry
• 3 tablespoons red chili paste with garlic
• 1/4 cup sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons toasted sesame oil
• 2 egg whites
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 lb spaghetti
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
• 10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
• 1 cup unsalted dry roasted peanuts
• 1/4 cup minced garlic
• 3 cups coarsely-chopped scallions, greens and whites

Recipe

• 1 to make the kung pao sauce:.
• 2 in a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. set aside.
• 3 to make egg -cornstarch mixture:
• 4 in a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. set aside.
• 5 to prepare the pasta:.
• 6 bring a large pot of salted water to a rapid boil. add the pasta and cook until al dente, 8 to 10 minutes.
• 7 meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. add the chicken pieces to the egg -cornstarch mixture and toss to coat them. taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
• 8 gently stir the chinese peppers and roasted peanuts into the pan. as soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. once the garlic begins to brown, after no more than 30 seconds, add the kung pao sauce and toss and stir to coat the ingredients.
• 9 when the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.

Delicious Microwave Peanut Butter Fudge

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• Servings: 60
• 1 cup butter, cut into pieces (no substitutes!)
• 1 cup peanut butter
• 2 cups confectioners' sugar
• 1/4 cup finely chopped roasted peanuts

Recipe

• 1 grease an 8 x 8-inch baking dish.
• 2 place the butter and the peanut butter in a medium-size microwave-safe bowl and microwave for 2 minutes on high (i use my 8-cup pyrex measuring cup for this).
• 3 remove and stir with a spoon then return back and cook on high for another 2 minutes.
• 4 whisk/mix in the confectioners vigorously until combined and smooth (this might take a few minutes).
• 5 mix in the chopped roasted nuts.
• 6 cool to about room temperature, then chill until firm.
• 7 cut into small squares.