Cauliflower Chicken Alfredo with Penne

1lb Penne Rigate

1 chicken breast (your preferred cooking method or rotisserie)

2 cup fresh spinach

1 small shallot (of ½ small red onion) finely diced

1 zucchini

1 squash

1 head of garlic

4 tbsp unsalted butter

½ head of cauliflower (cut into florets)

Buttermilk

Heavy Cream*

½ – 1C parmesan

1-2 C shredded Italian cheese

 

Salt

Pepper

Paprika

Garlic powder

Onion powder

Nutmeg (small dash)

 

Olive oil

Worcestershire sauce

 

 

Prepare your chicken. I chose to sous vide mine and began working on the other components.

Cut your garlic head at the top 1/3. Place in foil and cover in olive oil. Add salt and pepper. Roast at 350 degrees for about a half hour. It will become very fragrant.

Steam your cauliflower, remove.

Boil and drain your pasta, set aside.

 

I used an immersion blender in a large mixing bowl. If you don’t have an immersion blender, you can use your food processor or quality blender. You want this as smooth as possible.

 

Add in the butter, the buttermilk (I used both heavy cream and buttermilk because I needed to use up the cream. Feel free to use which ever you like but no lower than whole milk).

Add in the Worcestershire sauce, the spices and roasted garlic.  Blend until very smooth.

Taste and adjust your seasonings as necessary.

In a sauce pan, add olive oil and soften your onion or shallots. Add the spinach, salt and pepper. Add the zucchini and the squash. Cook until fork tender. Remove and set aside.

 

(At this point I had to sear off my chicken for some good ol’ Maillard)

I removed the chicken, add the sauce to the pan and stirred up on the brown bits. I added the cheese at this point. I added the chicken juices to this too.

 

I added the vegetables and the sliced chicken back to the sauce. Heat through.

 

Toss with pasta.

 

Listen.

This is the truth.

 

 

© 2019 by Alexa Mason. All Rights Reserved

Zucchini Ricotta Pizza with Shaved Brussel Sprouts, Tomato and Feta

This pizza is packed with veggies, herbs and several different kinds of cheeses. You can find a simple pizza dough recipe here. If you have a pizza stone, by all means use that. I do not have one so I tend to just use my cast iron griddle and cast iron pans to make my pizzas.

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Please be careful as there is a lot of putting in and taking out of the oven. You need to move pretty fast once you start the baking process so I strongly recommend prepping everything before you begin.

 

Balsamic reduction is a favorite of mine when it comes to tomatoes and Brussel sprouts, so I whipped up a small amount to drizzle over the pizza. That seriously took the whole dish to the next level. You can adapt this to use up whatever veg you have on hand. Season and adjust ingredients to suit your taste! At the base, it’s a simple dough and a simple ricotta mixture, feel free to customize and build upon it.

 

Ingredients:

 

Simple Pizza Dough

Ricotta Cheese

Milk

Parmesan

Italian Cheese Blend

Feta Cheese

Garlic cloves

Mint

Basil

Salt

Pepper

Olive oil

Thinly sliced, or shaved Brussel sprouts

Shaved zuchinni

Sliced tomato

Balsamic vinaigrette

Sugar

 

Directions:

 

  1. Preheat your cast iron (or pizza stone) in the oven at 500 degrees
  2. Slice and shave your vegetables
  3. In a small bowl, mix the shaved brussels with a little bit of oil (and s&p)
  4. In another small bowl, toss the zuchinni with a little bit of oil (and s&p)
  5. Slice tomatoes, set aside.pizza4

  6. In a small bowl, mix ricotta, herbs, salt, pepper, parmesan and grate fresh garlic into the mixture.pizzapizza2
  7. Slowly add milk a bit at a time and whisk until it is smooth and spreadable
  • Taste and adjust seasonings (including herbs) to suit your taste.
  • I used a fair amount of dried herbs in this. You can absolutely use fresh if you have them on hand.
    • Set aside.pizza3

  1. Prepare your dough.pizzadough4pizza5
  2. Roll out the dough to suit your baking vehicle (cast iron skillet, griddle, pizza stone, etc).
  3. Carefully remove baking vehicle from the oven, sprinkle with flour or corn meal.
  4. Carefully place your dough onto it.
  5. If you have ‘extra’ dough hanging, carefully roll it up and make a ‘border’ and brush it with oil
  6. Gently pierce the bottom of the dough with a fork to ensure it doesn’t bubble up too much when in the oven.pizza6
  7. Pre-bake the dough for about 3-4 minutes.

  1. Remove from oven.
  2. Spread ricotta mixture and make sure you leave about ½” space
  3. Sprinkle a bit of the shredded cheese
  4. Arrange the zucchinipizza17pizza15
  5. Bake for about 5 minutes

  1. Remove from oven.
  2. Sprinkle more cheese.
  3. Arrange tomatoes and distribute the shredded Brussel sproutspizza16
  4. Bake for about 5-10 minutes.

For simple balsamic reduction:

  • Pour about a quarter cup of balsamic vinegar into a pot over medium heat
  • Add about 2 tsp of sugar
  • Whisk to combine
  • Bring to a boil and then reduce heat
  • The liquid will reduce and coat the back of a spoon)

  1. Remove from the oven, sprinkle feta.pizza13pizza12
  2. Turn on broiler and broil until crust browns a bit. Be careful. Your pizza will burn. And you will cry.2pizza11pizza10

  1. Remove from oven and allow to cool.
  2. Drizzle with reduction and enjoy!

pizza7pizza8

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© 2017 by Alexa Mason. All Rights Reserved