July 16th
Hi all,
Dave and I are looking forward to our kids coming for a visit. Sarah and Ryan and the Girls are coming down to St George this weekend. Alex had his tonsils out so we will see if Jen and Ben and the boys can make it the weekend after. We have our upcoming Bear Lake family get-to-gather in about a month... Pickleville here comes the Condie girls!!!
I tried a new pesto pizza and thought I would share it with you. I found it on the Rhodes frozen Bread dough recipes. It was really yummy And my Father even had 2 slices...
Ingredients:
10 Rhodes™ Dinner Rolls, thawed to room temperature
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion
Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste
Directions: Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 350°F 10 minutes. Remove from oven to cool.
Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.
Dave and I are looking forward to our kids coming for a visit. Sarah and Ryan and the Girls are coming down to St George this weekend. Alex had his tonsils out so we will see if Jen and Ben and the boys can make it the weekend after. We have our upcoming Bear Lake family get-to-gather in about a month... Pickleville here comes the Condie girls!!!
I tried a new pesto pizza and thought I would share it with you. I found it on the Rhodes frozen Bread dough recipes. It was really yummy And my Father even had 2 slices...
Ingredients:
10 Rhodes™ Dinner Rolls, thawed to room temperature
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon taco seasoning
2 tablespoons olive oil
1 1/2 cups grated colby-Jack cheese
1/2 cup chopped tomatoes
2 tablespoons chopped green onion
Cilantro Pesto:
2 cups cilantro leaves
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
3 tablespoons pine nuts or walnuts
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste
Directions: Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 350°F 10 minutes. Remove from oven to cool.
Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth. Spread evenly over cooled crust. In a bowl, combine chicken and taco seasoning and mix well. Heat olive oil in a skillet over medium heat. Add chicken and cook until cooked through. Place chicken evenly over pesto. Top with cheese, tomatoes and green onion. Bake at 350°F 10-15 minutes.
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