THAI PEANUT CHICKEN STIR-FRY SALAD

2	small carrots, peeled
8	cups (2 L) chopped romaine lettuce
1 1/4	lbs (625 g) boneless, skinless chicken thighs
1/2	tsp (2 mL) salt
1/2	tsp (2 mL) coarsely ground black pepper
1	tbsp (15 mL) vegetable oil
1/4	cup (50 mL) dry-roasted peanuts
1	can (15 oz/398 mL) baby corn, drained
1	medium red bell pepper
1	medium red onion
4	garlic cloves, peeled
1/3	cup (75 mL) Thai Peanut Sauce
1/4	cup (50 mL) chopped fresh cilantro (optional) (didn't add)

Directions:

1. Julienne carrots using Julienne Peeler; cut into 2-in. (5-cm) pieces using Utility Knife. Arrange lettuce on serving platter; top with carrots and set aside.
2. On Cutting Board, dice chicken into 1-in. (2.5-cm) pieces using Santoku Knife. Combine chicken, salt and black pepper in Classic Batter Bowl; mix well. Heat oil in(12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook undisturbed 4-5 minutes or until browned on one side. Stir chicken usingBamboo Spatula. Cook an additional 2-3 minutes or until chicken is no longer pink in center, stirring occasionally.
3. Meanwhile, chop peanuts on clean Cutting Board using Food Chopper; set aside. Cut baby corn in half crosswise. Slice bell pepper into strips; cut strips in half. Slice onion into 1/2-inch-thick (1-cm) wedges. Slice garlic using Garlic Slicer.
4. Add vegetables to chicken in Skillet; cook 3-4 minutes or until vegetables are crisp-tender. Remove Skillet from heat; stir in peanut sauce. Spoon stir-fry over salad; sprinkle with peanuts and cilantro, if desired.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Carbohydrate 15 g, Protein 23 g, Sodium 510 mg, Fiber 3 g

http://www.pamperedchef.com/recipe_search/recipe.jsp?id=89702

This is a good summer dinner.  Used House of Tsang Bangkok Padang - it was spicy.

PIZZA

CANADIAN BACON AND PINEAPPLE PIZZA

We loved this pizza - super delicious!!! Very easy to make. I took this to a potluck and only got one piece, so I was glad I had enough to make another one. This is a pizza I could have every week. Came from Jackson's Pillsbury 2010 calendar.

1 can refrigerated pizza crust (original or thin) - also made it with Naomi's 15 minute bread recipe - worked great (used 1 cup gluten free, 1 1/2-2 cups white)

1 pkg (6 oz) sliced provolone cheese

1 pkg (5-6 oz) sliced Canadian bacon

1 can (8 oz) pineapple chunks, well drained on paper towels (I had rings on hand that I cut up)

1/2 cup thinly sliced red onion

1/2 cup or more chopped green or yellow bell pepper (about 1/2 of a pepper)

1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 425 for classic or 400 for thin. It says to spray the cookie sheet (15 x 10 rectangle), so I sprayed my pizza stone. (When I made Naomi's bread I used a cookie sheet that had been sprayed and topped with corn meal - we liked).

Unroll dough, starting at center, press dough out.

Top dough with provolone cheese. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2" of edges (also left the center free of toppings except cheese. Scott says it cooks better that way). Sprinkle with Cheddar cheese.

Bake classic for 16-20 and thin for 10-14 minutes.

THREE-CHEESE GARDEN PIZZA

All the best cookbook - The Pampered Chef pg. 22

BBQ CHICKEN PIZZA
Everyone really liked this...was easy to put together since I already had the chicken and bacon cooked.  Didn't use the onion and added chunks of pineapple.  Cilantro would be good too.  The BBQ sauce I used was Kraft...it was pretty spicy.  Did homemade dough.  
http://www.simplystacie.net/2015/07/bbq-chicken-pizza/

• 1 Pillsbury Pizza Crust (or your own homemade pizza crust or other brand of refrigerated pizza crust)
• ¾ cup barbecue sauce
• 1 cup cooked chicken breasts, cubed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 5 strips bacon, cooked and crumbled
• ¾ cup cheddar cheese, shredded (used Sharp)

directions:

1. Prepare the pizza crust according to package directions. For the Pillsbury Pizza Crust I used, I greased a pizza pan and spread the dough to fit. Then I pre-baked for 8 minutes in a 400°F oven.
2. Spread barbecue sauce over pizza crust, leaving a gap around the edge.
3. Evenly distribute green pepper, onions, chicken and bacon over the sauce. Then top with cheddar cheese.
4. Bake an additional 7 to 10 minutes or until crust is golden and cheese is melted.

PIZZA BIANCA
I liked this but no one else really did.  Got it from Martha Stewart FOOD magazine.  I used a boboli crust.

• All-purpose flour, for dusting and rolling
• 1 pound pizza dough, thawed if frozen
• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 cups shredded mozzarella (6 ounces)
• 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
• 2 ounces baby arugula (2 cups)

Directions

1. Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
2. In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.