"New Recipe Week"

Lately I have been trying lots of new recipes for fun. I jokingly call it "new recipe week" when I try several new recipes the same week. It has been fun to try new food and find some dishes to add to our rotation. Here are the recipes for a few of our favorites.

Peanut Thai Chicken
2-3 chicken breasts
1 red pepper, chopped
1 ¼ cup chicken broth
¼ cup soy sauce
3 cloves garlic, minced
¾ tsp red pepper flakes (I just sprinkled a few in, maybe ¼ tsp?)
2 TB cornstarch
3 green onions, chopped
1/3 cup creamy or crunchy peanut butter
¾ cup peanuts or cashews
Put chicken, pepper, 1 C broth, soy sauce, garlic, and red pepper flakes into greased crockpot. Cover and cook on low for about 6 hours, or until chicken is cooked. Break chicken into pieces or shred. Mix cornstarch with ¼ cup chicken broth until smooth. Turn crock pot on high. Stir in green onions, peanut butter and cornstarch mixture. Stir, then cover and cook for 30 minutes or until sauce is thickened. Serve over chow mien noodles or rice. Sprinkle with nuts.
This one is so yummy and very different from what I usually cook. I know this picture makes it look like some nasty hash, but I swear it's good!


Mexican Pizza (From The Last Supper by Diane Mott Davidson)
Dough for pizza crust (it included one, but it wasn't anything amazing)
Picante sauce
Cheddar cheese
Toppings- chopped red pepper, green onions, olives, etc.
Roll out your dough, put on pizza stone. Follow your pizza crust directions for temp. (I think mine is 425) Cook crust for about 10 minutes. Take out and spread picante sauce on it, then sprinkle cheese. Put desired toppings on and put back into oven for 10 more minutes. It is so good! I'll be doing this now rotating with my BBQ chicken pizza when I make it. (My favorite of the 3 recipes)

French Peasant Bread- from my RS Recipe swap. Thanks Emily!
1 pkg active dry yeast
2 cups warm water
1 T sugar
2 t salt
4 cups flour (can use white or wheat- I did 1/2 and 1/2)
oil
corn meal
melted butter

Place yeast water, sugar and salt in a bowl and stir until dissolved. Add flour and stir until well blended. Do NOT knead. Cover and let rise 1 hour until doubled in size. Flour hands (dough is sticky), remove dough from bowl and divide in half forming 2 round mounds. Place the 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let dough rise an additional hour. Brush top of dough with melted butter and bake at 425 for 10 minutes. Reduce temp to 375 and bake an additional 15 minutes. Remove from oven and brush tops again with butter. Serve warm.
This bread is so easy because you don't have to knead it and you just drop it onto the cookie sheet. It tastes so yummy with soup!

Try some out and let me know what you think!