Barbecue Chicken Pizza, by Cheryl

Mmmm, barbecue chicken pizza.... mmmm. I love pizza, but have always wanted to try making my own in order to make it healthier and to be able to put my own ingredients on it. This is great for a snack or for a meal and is delicious!! Yum!

Ingredients:

1 pizza crust (or you can make your own, but I don't have the patience for that)
2 skinless chicken breasts, cubed
2/3 cup barbecue sauce
1/2 onion
Parmesan cheese
mozzarella cheese (I used an Italian mix)
olive oil

Directions:

1) Preheat oven to 400 degrees.

2) Heat oil in a large skillet over medium-high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

Spread remaining barbecue sauce evenly over pizza dough. Sprinkle mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles.

Shrimp Scampi, by Cheryl

So it's been a long long time since we've posted! Life gets in the way of coming up with new ideas :) Anyway, I had a craving for shrimp, but needed a new way to cook it. I used Ina Garten's Shrimp Scampi recipe. It's very simple to make and doesn't take a lot of time (exactly what I was looking for). We loved how this dish turned out and will definitely be making it again! YUM!


Ingredients:

3/4 lb. linguine (I used penne since I didn't have an linguine)
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves minced garlic
1 lb. large shrimp, peeled and deveined
1½ tsp. kosher salt
¼ tsp. pepper
3-4 tbsp. chopped flat leaf parsley
Zest of ½ a lemon
¼ cup freshly squeezed lemon juice
¼ lemon, sliced thinly into half-rounds (optional)
¼ tsp. red pepper flakes

Directions:
Bring a large pot of salted water to boil. Cook the pasta according to the package directions.

Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and sauté for 1 minute, just until golden and fragrant. Add the shrimp to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat. Stir in the parsley, lemon zest, lemon juice, lemon slices (if using) and red pepper flakes.

As soon as the pasta is cooked and drained, return to the pot. Add the sauce to the pot, and toss to combine. Put the pasta in bowls and place the shrimp on top of the pasta.