Chicken Pizza by Jannette Basham

Make pizza dough , spread on sheet and bake 15 min 350.

 

Salsa Verde

Mozzarella cheese

Shredded chicken

garlic

onion

Cheddar cheese

Cilantro

Tomato diced

 

Mix chicken/garlic, onion together.  Add Salsa Verde then mozzarella to  cooked bread crust, add chicken mixture and spread, top with cheddar cheese.  Bake 350.  Add tomato and cilantro mix to top.

Eggplant Lasagna by Jannette Basham

3 large eggplants sliced lengthwise 3/4 inch thick (4 slices each eggplant 2 layers for lasagna)
olive oil
2 cups sliced cremini mushrooms
4-6 garlic cloves minced
2 Tbsp fresh thyme
1 (15oz) whole milk ricotta cheese
1 small container cottage cheese
2 cups mozzarella cheese divided
5 large eggs
2 cups fresh parmesan/Asiago divided
3 Tbsp chopped fresh oregano
4 cups Marinara Sauce (see below)

Marinara Sauce
5 garlic cloves
1/4 cup olive oil
2 large onions
6 carrots blended
4 Tbsp tomato paste
3 cups diced/blended tomatoes
1 cup fresh basil leaves
4 Tbsp oregano

Steam eggplant until slightly tender. While steaming, add all the ingredients for the Marinara Sauce and cook in pot covered on low until carrots are tender.

Preheat oven 350.

  In a medium skillet add 2 Tbsp olive oil and mushrooms. Sauté about 5 min. and add garlic and thyme.

In a large bowl add ricotta, cottage cheese, 1 cup mozzarella, eggs, 1 cup parmesan, oregano, mushroom mix, 2 tsp salt, 1/4 tsp pepper and mix well.

Brush baking dish with oil. Spread 1/3 of the marinara sauce over the bottom of dish. Lay 6 slices of eggplant followed by 1/2 ricotta mixture. Lay another 6 eggplant, rest of ricotta mixture and rest of marinara sauce. Top with rest of parmesan and mozzarella. Bake 30 min. or golden on top.

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Chicken Saltimbocca and Garlic Lemon Butter Sauce

4 boneless, skinless chicken breast halves, cut into strips, lightly pounded to an even thickness
2 tablespoons butter
2 garlic gloves minced
Kosher Salt
Italian Bread Crumbs
Basil Leaves
Prosciutto
Mozzarella thinly sliced strips

Directions:
Heat up butter and garlic on stove till garlic is soft.  Grill Chicken in pan just to seal in the juice.  Your chicken should be white all over.  Place on a cookie sheet with parchment paper.  Sprinkle Kosher Salt on top of chicken to liking and follow with bread crumbs.  Place a few basil leaves on each piece of chicken, strips of prosciutto and finally your strips of mozzarella.  Oven should be heated to 300 and bake for 15 minutes or until chicken is fully cooked.

SAUCE

1 lb. linguine or fettuccine
2 garlic cloves, minced
4 tbsp. butter
1 c. heavy cream
1 tsp. kosher salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 c. Parmesan cheese, grated
5 drops of doterra's lemon essential oil
Directions:
In a saucepan over medium heat, melt the butter and cook the garlic and until very fragrant and soft.
Add cream, salt, pepper and nutmeg. Cook to heat through. Set aside until pasta is cooked.
Cook pasta in plenty of salt water. If fresh pasta is used, this will take only 2 minutes after water returns to boil.
Reheat sauce, adding 3/4 the Parmesan cheese and the lemon essential oil. Adjust seasonings. Drain pasta and serve. Sprinkle with additional Parmesan cheese.

Sorry I don't have a picture of the final product.  We gobbled down every single last piece of it before it occurred to me that I should have taken a final picture.  :)

Stromboli Bread from Matthew Calabresi and Jannette Basham's version

Stromboli Bread

Ingredients:
3/4 cup warm water
1 package active dry yeast
1 tsp salt
1-1/2 tbsp sugar
1 tbsp vegetable shortening
1/2 cup milk
3 cups all-purpose flour, approximately
10″ stick pepperoni, thinly sliced
1 c shredded mozzarella cheese
1 can sliced mushrooms, drained
1 egg
1 t oregano
1 t basil

Preheat your oven to 375F.

Steps:
1. Dissolve yeast in water and let sit for about 5 minutes until the yeast gets frothy.
2. Stir in salt, sugar, shortening, and milk.
3. Mix in the first two cups of flour
4. Gradually add the remaining flour until the dough becomes soft and smooth (not sticky) to the touch. You may need more or less flour than specified.
5. Turn the dough out onto a floured surface and knead.
Please note: you do not have to let the dough rise!
6. Roll the dough into a flat rectangle on a lightly greased baking sheet.
7. Beat the egg and whisk in the oregano and basil.
8. Brush half of the egg wash on the edges of the bread.
9. Place a layer of pepperoni down the center of the bread (3-4 slices of pepperoni wide).
10. Place shredded cheese on top of pepperoni.
11. Evenly distribute the mushrooms on top of the cheese.
12. Pinch the sides and ends of the bread together to seal the pepperoni, cheese, and mushrooms inside.
13. Flip the bread over and brush it with the remaining egg wash.
14. Bake the bread in the oven for 20-25 minutes.

 

Jannette Basham's ideas: 

I changed the shortening to butter, 2 cups white flour and 1 cup whole wheat flour.  I had fresh mushrooms so I steamed them instead of canned mushrooms.  At school the kids eat something similar to this but they have olives.  So adding olives next time.  I used 1 package of pepperoni because I couldn't find a stick of it in my ghetto grocery store and I was in a hurry.   Haven't tried changing the sugar to honey yet but I will do that when I add the olives.  Here are a few pictures of what mine turned out like! 

This fed my family of 8

I rolled out the dough pretty thin and filled it up good with an entire package of pepperoni and 2 pkgs mushrooms.  It barely fit on my baking sheet.  But it was PERFECT! 

Brushing the edges with the egg and herbs:

 Pinching it up:

 Flipped over onto a sheet and brushed the top with egg and herbs:

 All baked and golden!

 The insides!!!! Ooooh yes, it was that good!

Another version of this could be:

Ham and Swiss with Mushrooms and Rosemary.  2 cups ww flour, 1 cup flour.  3 TBSP honey 2 TBSP butter.  1 tsp Rosemary.  All else the same.