Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes from this week.

Queso con Chorizo
c/o Annie Bakes

Ingredients
1 (10 oz) package Chorizo
2 tablespoons olive oil
1 small onion-chopped
2 cloves garlic-chopped
3 tablespoons flour
1/2 bottle of Mexican beer (or whatever you have on hand)
1/2 cup jalapeno-diced fine
3/4 cup milk (plus a little more if it is too dry)
1 cup Monterey jack cheese-shredded
2 cups mozzarella cheese-shredded

Directions
In a medium skillet, cook the Chorizo over medium heat until golden about 6-8 minutes. Remove from the pan and add the olive oil. Add in the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 1 minute. Sprinkle in the flour, stirring until it is incorporated, about 1 minute. Pour in the beer and bring to a boil. Pour in the jalapeno, stir and cook a few minutes. Slowly add the milk, whisking to incorporate. Bring to a gentle boil and stir until it thickens. Reduce the heat to low and add in the cheeses. Cook, stirring until the cheese is melted, about 5 minutes, then add in the Chorizo. 

Roasted Garlic Chicken Pizza
c/o Stephanie Cooks

Ingredients
1 head of garlic, roasted
1/2 cup Philadelphia Italian Herb cooking creme
1 batch of pizza dough
2 cups shredded chicken
1 tomato, seeded and diced
1-2 cups shredded Colby-Jack or mozzarella cheese
Parsley

Directions
1- Preheat the oven to 425. In a small bowl squeeze the garlic from it's paper and mash into a paste. Stir in the cooking creme until evenly distributed.
2- Assemble your crust. Top with the cooking creme garlic mix.
3- Top with chicken, tomato, and cheese. Sprinkle parsley on top.
4- Bake 12 minutes, or until crust is golden and cheese is melted. Serve hot.

Chicken Piccata
c/o Skinny Taste

Ingredients

• 2 (16 oz total) chicken cutlet halves, all fat trimmed
• freshly ground black pepper
• 2 large egg whites
• 2/3 cup seasoned whole wheat dry bread crumbs
• olive oil spray (about 1 tbsp worth)
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 1/4 cup dry white wine
• 1/2 cup fat free chicken broth
• 1 tbsp capers
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.


Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spraythe top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and servewith a slice of lemon and a sprinkling of fresh parsley.