Chicken with Olives and Cherry Tomatoes

I know, I know it has been a while but we were in Chicago for the holidays.
We had a wonderful, very white Christmas with family.

Once we arrived back home we were in need of a trip to the market for food
because of refrigerator was empty but we are back on track now!

Chicken with Olives and Cherry Tomatoes
recipe from Real Simple
Ingredients
1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, thinly sliced
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh flat-leaf parsley, chopped
Directions
Cook the rice according to the package directions.
Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.
Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more.
Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.






This is a great dish. The chicken turns out very tender and the tomatoes add such a nice flavor. As you can see, it also a very pretty dish.

Sausage, Lentil and Kale Soup

Soup, wonderful soup, marvelous soup!

Sausage, Lentil and Kale Soup
Ingredients:
2 tsp extra virgin olive oil
8oz sweet Italian sausage, casings removed
2 celery stalks, thinly sliced
1 medium yellow onion, diced
1/2 cup dried lentils
6 cups chicken broth
1 bunch kale, torn into bite size pieces (stems removed)
coarse salt and ground pepper
2 tsp red-wine vinegar

1. In a large dutch oven or heavy pot, heat oil over medium-high, Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about five minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.





2. Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

Here it is: Sausage, Lentil and Kale Soup:



*For my soup I added a pinch or two of sage and thyme. I also did not use Kale I used Swiss Chard instead. I enjoyed this soup - very good and hearty.

Chocolate Covered Cherry Cookies

Tis the season for .............cookies.
If you like Chocolate Cordials ~ you know the kind where you bite into the hard chocolate coating and you get a taste of chocolate, sweet cherry syrup and a little bit of cherry ~ then you will like these cookies!

I brought these Chocolate Covered Covered Cherry Cookies to a Cookie Exchange this weekend. They are a little bit of work because of the different steps but they are very good.






Chocolate Covered Cherry Cookies
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
Preparation:
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.

Bake cookies at 350 for 10 minutes or until done. As soon as they came out of the oven I gently pressed the cherry into the cookie.

In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice.

Panama

I know it has been some time since my last post and I have no photos of
Thanksgiving food but there is a very good reason for that.
My husband and I went to Panama for Thanksgiving.

The best way I can describe our week in Panama is by saying that the whole
trip was more like an adventure than a vacation. For example, the day we
left Atlanta to begin our trip, what should have been about a 4 to 4 1/2 hour
journey turned into a 10 hour journey that included our plane being turned around and eventually after landing in Panama,renting a car which came with a few technical difficulties, and then a police escort to the hotel at around 3:30 am with sirens going and driving about 35 miles an hour the whole way. That was just our first days so please trust me when I say our trip was quite an adventure.

With that said I did capture some great photos of the beauty of Panama.

The view from our balcony at the first hotel: Playa Bonita



Beautiful Flowers Everywhere:











View from our hotel at Gamboa


The Monkeys we saw on our tour to Monkey Island ~ they got a little closer than what I expected because one of the ladies on our boat (who did not follow the rules) had about 3 bunches of bananas in her bag and was throwing them to the monkeys.









The Birds - which is one of the main reasons we went to Panama. I don't normally try to take pictures but for some of these birds we were just so close to them that I had too!











There are many more stories and photos but that is all I have for now since this is a food blog. :)

Cheddar Cheese Biscuits

A friend at work was talking about how she made
the Cheddar Cheese Biscuits from Red Lobster.
The rumor is these are some GREAT biscuits!
She spoke so highly of them that
I decided to give them a try this weekend
to go with our chili cook-off party.


Cheddar Cheese Biscuits:
Ingredients:
2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


Directions:
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.



I am sad to say I did not get one at the party so your going to have to give them a try to find out if the rumor is true.

Baja Pork Chili

It is time for:



Chili!

And this isn't just any old chili ~
It is Baja Pork Chili and it is outstanding!
This recipe is from Southern Living.

Ingredients
1 (3-pound) boneless pork loin roast, cut into 3/4-inch cubes
1/2 cup all-purpose flour
3 tablespoons vegetable oil
3 (10 1/2-ounce) cans chicken broth, undiluted
2 (10-ounce) cans tomatoes and green chiles, undrained
1 (4-ounce) can diced green chiles, undrained
2 medium onions, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon salt
2 (15 1/2-ounce) cans black beans, drained and rinsed
1 (16-ounce) package frozen whole kernel corn

Can be served with tortillas, sour cream , chopped green onions and cilantro.

I think you should make a pot of chili right away!

Pasta with Carmelized Butternut Squash

In case you were worried......
I want you to know there has been cooking. :)
There just has not been blogging. :(

Let me show you :


Bowtie Pasta with Carmelized Butternut Squash




Peanut Butter Cupcakes with Chocolate Frosting



Thai Chicken Soup with Bok Choy



See, I told you ~ we have been eating good food - I just haven't been able to sit down and write about it.

Skillet Meals

Do you know the feeling when it is really time to go grocery shopping
but you just don't have the time or energy to go to the store ~
you open the refrigerator, look inside and think~ what in the
world am I going to make to eat?

Well, that is where I am at right now. I really don't want to
shop until tomorrow but there isn't much of anything in the fridge.

Here is what I came up with for lunch.

Corn Tortillas toasted and placed in a skillet.
Black beans added on top of the tortillas.
Cheddar cheese sprinkled on top of that.
A few slices of tomato.
Then I cracked a few eggs and added them to the skillet.
I sprinkled cilantro over the top and then baked this
in the oven for about 15 - 20 minutes.

I added a little green salsa and a little more cheese to the top.


Here is lunch in a skillet:

Happy Halloween Birthday!

Birthday Wish

It’s your birthday time again;
It’s true; there’s no denying,
Another year has come and gone;
You know that I’m not lying.


So for you, the birthday person,
Here’s what I want to say:
I hope this birthday’s the best one yet,
In every delightful way.


So happy birthday to you.
Have lots of birthday fun!
May your birthday wishes all come true,
Even if you have a ton.


By Karl Fuchs

Happy Birthday and Happy Halloween to my husband!

Salmon with Lentils and a Mustard- Herb Butter Sauce

I don't cook with lentils very often but after reading about them I think I am going to have to add them to my repitoire more often. Did you know that lentils are low calorie, low in fat, low in cholesterol and inexpensive? WOW! that is one healthy, little vegetable that should show up on our dinner plates more often. To help you with that here is a great recipe that includes lentils.

Salmon with Lentils and a Mustard-Herb Butter Sauce

For mustard-herb butter
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

For lentils
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

For salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

I thought this recipe was excellent. I did add a little extra lemon juice but other than that I loved it!



Salmon with Lentils

Amicalola Falls

This weekend my husband and I made a trip to Amicalola Falls. It is the right time, in GA, to head to the mountains to see the changing of the leaves in all those glorious Fall colors. Amicalola State Park is also know for its beautiful waterfall. If your willing to hike up a few hundred stairs you will get a look at one of the tallest, cascading waterfalls east of the Mississippi.



The park offers many fun activities for both adults and children such as boating, fishing, hiking and camping.

Right near the park is Burt's Farm ~ one of the largest Pumpkin Farms~ I have ever seen. The pumpkins range is size from 1 pound to 150 pounds! You can go on a hayride, sit apple cider and eat fresh pumpkin bread. It is quite an experience.




Check out Dawsonville, Georgia this Fall!

Pepita Crusted Chicken with Mexican Corn Cakes

In the mood for something a little different? If so, then this is the dish for you!
It is a very good dish with unique flavors.

Pepita Crusted Chicken with Mexican Corn Cakes
from the Food Network
Ingredients
4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs
For the corn cakes:
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk
1/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil
For the mango sauce:
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving


For chicken:
Directions
Preheat oven to 350 degrees F.

Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.



For corn cakes:
In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.




For mango sauce:
In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.

To Serve:
Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.





What a fun meal!

Warm Chocolate Pudding Cakes with Caramel Sauce

Good:



Great!


AMAZING!



For the Chocolate Pudding Cakes:

6tbs(3/4 stick)cold butter, cubbed, plus a little more (room temperature) for the ramekins
1/3 cup sugar plus a little more for the ramekins
6 oz. bittersweet chocolate, chopped
2 large eggs, plus 2 large egg yolks
1/4 cup all- purposed flour (spooned and leveled)
1/2 teaspoon salt


Preheat oven to 350 degrees. Butter four 6 oz ramekins, then coat lightly with suggar tapping out the excess.
In a microwave safe bowl, combine the butter and chocolate.
Microwave until melted about one minute.
Stir this mixture until smooth.

In a large bowl, whisk together sugar, egg yolks, four and salt
Add chocolate mixture and whisk to combine.
Fill each ramekin three-quarters full with batter;
Place ramekins on baking sheet and refrigerate for 15 minutes

Bake until center of cake is soft but not wet when pressed
about 27 to 30 minuts. Let cool 5 minutes.

Serve with caramel sauce and whipped cream.

Caramel Sauce
In a medium saucepan , heat 1 cup sugar over medium-high heat until melted and slightly brown at the edges, about 3 minutes. With a heat resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is a deep amber in color.
Imeediately whisk in 6 tablesppons cold unsalted butter cubed, 1/2 teaspoon coarse salt and 1/2 teaspoon vanilla extract. Take car as misture is extremely hot and will bubble.
Whisk in 1/2 cup heavy cream.
Pour into a heatproof containder and let cool.
(Can store, refrigerate up to 3 weeks).

All I can say is : AMAZING!

Shrimp and Pine Nut Spaghetti

I am a huge fan of pine nuts! They are a great addition to so many dishes. I love to put them on the top of a nice salad. They are excellent in pesto. They can be added to so many side dishes like brussel sprouts or asparagus. This time pine nuts were added to pasta making this dish something special.

Shrimp and Pine Nut Spaghetti
from Cooking Light

Ingredients
8 ounces uncooked spaghetti
12 ounces peeled and deveined medium shrimp
2 tablespoons pine nuts
1 cup 1% low-fat milk, divided
1 tablespoon all-purpose flour
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
1/4 cup torn fresh basil leaves

Preparation
1. Bring 4 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add shrimp to pan; cook 3 minutes or until shrimp are done and pasta is al dente. Drain; keep warm.

2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts to pan; cook 2 minutes or until lightly browned.

3. Combine 1/2 cup milk and flour in a large saucepan, stirring with a whisk until well blended. Place pan over medium heat; gradually stir in remaining 1/2 cup milk. Stir in mustard and nutmeg. Bring to a boil; reduce heat to medium-low, and cook 5 minutes or until mixture begins to thicken, stirring constantly. Stir in salt and pepper; cook 1 minute. Add drained pasta mixture, cheese, and chopped basil, tossing gently to combine. Sprinkle with nuts and torn basil.

Shrimp and Pine Nut Spaghetti:

Chicken with Dried Fruit and Parsnips

This is a "must try" recipe. It creates a delightful dinner. Once cooked all the flavors combine to make a superb, savory chicken dinner.

Chicken with Dried Fruit and Parsnips
from the Food Network.

Ingredients
2 tablespoons extra-virgin olive oil
6 medium shallots
4 medium-large parsnips, peeled and cut into 1-inch chunks
1/3 cup apricot preserves
2 tablespoons whole-grain mustard
1 teaspoon ground ginger
1/2 teaspoon ground cumin
8 medium skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
1/2 cup pitted prunes, roughly chopped
1/2 cup dried apricots, roughly chopped
1 tablespoon apple cider vinegar

Directions
Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.



Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.


Scatter the dried fruit in the skillet.



Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.


Push the chicken to the side of the skillet, then stir the vinegar
into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.


Chicken with Dried Fruit and Parsnips!

Baked Chicken and Cheese Enchiladas

Baked Chicken and Cheese Enchiladas ~ a tortilla stuffed with chicken, corn and other good stuff ~ then covered in sauce and baked with cheese on top is what I was craving for dinner. There are so many recipes for enchiladas that you can probably make a different kind each night for dinner for a year. :)

Here is the recipe I decided to use and I have to say that the enchiladas were excellent.


Baked Chicken and Cheese Enchilladas
Ingredients
• 4 oz. cream cheese , softened
• 1/4 cup sour cream
1/2 can of refried beans
• 2 cups prepared salsa
• 2 cups grated Cheddar or Monterey Jack cheese
• 2 cups shredded cooked chicken
• 1 cup frozen corn kernels, thawed
1 small jar of taco sauce or enchilada sauce
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne
• Salt and pepper
• 4 scallions, thinly sliced
• 12 to 14 soft round 6 to 8-inch flour or corn tortillas
Directions
Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, refried beans, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa and enchilada sauce over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly.

Muy Bueno!

Chicken and Spinach Soup

When I read this recipe I was very pleased with the combination of flavors: chicken, pesto and spinach. My basil plant that is outside my front door is still producing some good basil and so I was happy to use a bunch of leaves to make pesto.

Chicken and Spinach Soup with Pesto by Eating Well
Ingredients
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/2 cup carrot or diced red bell pepper
1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
1 large clove garlic, minced
5 cups reduced-sodium chicken broth
1 1/2 teaspoons dried marjoram
6 ounces baby spinach, coarsely chopped
1 15-ounce can cannellini beans or great northern beans, rinsed
1/4 cup grated Parmesan cheese
1/3 cup lightly packed fresh basil leaves
Freshly ground pepper to taste
3/4 cup plain or herbed multigrain croutons for garnish (optional)



Preparation
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.
With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.
Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.


Chicken and Spinach Soup with Pesto


This is a wonderful soup. Light and delicious.

Funky Spaghetti, Healthy Too!

This recipe for Funky Spaghetti is from Jamie Oliver.
He shared it on The Oprah Show and it looked so healthy and easy
so I thought it would make a great week night recipe.




Funky Spaghetti
1 pound spaghetti or linguine
11 to 14 ounces cherry tomatoes , red and yellow
2 handfuls of fresh marjoram and basil , leaves picked
6 to 8 glugs extra-virgin olive oil
1 clove of garlic (peeled and finely chopped)
Splash of red wine vinegar
Sea salt and freshly ground black pepper

Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

** It was really that easy and very good!

Chicken, Pesto and Grape Pizza

After completing my usual routine of making a two week grocery list for shopping at the market on Saturday I was impressed because most of the dinners this week will be new recipes for me. It is always exciting to try new recipes!

Dinner Tonight:
Chicken, Pesto and Grape Pizza
from Cooking Light

(11-ounce) can refrigerated thin-crust pizza dough
Cooking spray
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast
3 garlic cloves, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
Preparation
1. Preheat oven to 425°.

2. On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough,



leaving a 1/2-inch border around edges.

Arrange grapes evenly over dough; top evenly with chicken. ( I reversed these)




Top with garlic and mozzarella; sprinkle with Romano and pepper.




Bake at 425° for 20 minutes or until crust is golden brown.

Very Good! and I love the unique flavors.
I think this Chicken, Pesto and Red Grape Pizza recipe is a keeper!