Sunny-Side-Up Pizza


Sunny-Side-Up Pizza
Enjoy your eggs sunny-side up on a pizza that bears the same name. Mâche, red onion, and Parmesan cheese join these savory eggs for an outstanding, savory Sunny-Side-Up Pizza that’s perfect for brunch or a light supper.

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 6 large eggs
  • 1/8 teaspoon kosher salt
  • 4 cups mâche or baby spinach
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons balsamic vinaigrette
  • 2 ounces Parmesan cheese, shaved
  • 3/8 teaspoon black pepper

Preparation

  1. Preheat oven to 450°.
  2. Place dough in a microwave-safe bowl; microwave at MEDIUM (50% power) for 45 seconds. Let stand 5 minutes. Roll dough into a 14-inch circle. Place on a pizza pan; pierce with a fork. Combine 1 1/2 tablespoons oil and garlic; brush over dough. Bake at 450° for 14 minutes.
  3. Heat a large nonstick skillet over medium heat. Add remaining 1 1/2 teaspoons oil; swirl to coat. Crack eggs into pan; cook 4 minutes or until whites are set. Sprinkle with salt.
  4. Combine mâche, onion, and vinaigrette. Arrange on crust; top with eggs, cheese, and pepper.

Cedar Plank-Grilled Salmon with Mango Kiwi Salsa


image
Cedar Plank-Grilled Salmon with Mango Kiwi Salsa. Since the skin won’t be in direct contact with the grill to get nice and crisp, go with skinless fillets. The smoky fish can stand up to the spicy sweetness of a tropical fruit salsa. Prepare it before the fish so the flavors have time to meld.

Ingredients

  • 1 large cedar plank
  • 1 cup finely diced peeled ripe mango
  • 1/2 cup diced peeled kiwifruit
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1 serrano chile, finely chopped
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) sustainable skinless salmon fillets (such as wild Alaskan)

Preparation

  1. Soak plank in water for 25 minutes.
  2. Preheat grill to medium-high heat.
  3. Combine mango and next 5 ingredients (through chile). Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
  4. Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  5. Place plank on grill rack; grill 3 minutes or until lightly charred.
  6. Turn plank over; place fish on charred side. Cover; grill 8 minutes or until desired degree of doneness.
  7. Place each fillet on a plate; top each with 1/3 cup mango salsa.

Tilapia Piccata


This piccata recipe calls for tilapia, but you can also substitute most any flaky white fish, or use veal or chicken cutlets. For more quick and easy fish dinners, see our complete collection of fish recipes.

Ingerdients

  • 8 ounces uncooked orzo (about 1 1/2 cups)
  • 3/4 cup grape tomatoes, halved
  • 1/2 teaspoon salt, divided
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons all-purpose flour
  • 4 6-ounce tilapia fillets
  • 3 tablespoons butter, divided
  • 1/4 cup white wine
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon drained capers

Procedure

  1. Cook pasta according to package directions, omitting salt and fat.
  2. Drain; stir in tomatoes, 1/4 teaspoon salt, parsley, and 1/8 teaspoon pepper. Set aside and keep warm.
  3. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and flour in a large shallow dish.
  4. Dredge fish in flour mixture.
  5. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
  6. Add wine, juice, and capers to pan; cook 30 seconds. Remove from heat.
  7. Add remaining 2 tablespoons butter to pan; stir until butter melts.
  8. Serve fish with sauce and pasta.

Yield: 4 servings (serving size: 1 fillet, 3/4 cup pasta mixture, and about 1 tablespoon sauce)

Apricot-Cream Cheese Braid


All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.

Dough:

  • ½ cup granulated sugar
  • ⅓ cup butter
  • ½ teaspoon salt
  • 1 8-ounce carton light sour cream
  • 2 packages dry yeast (about 4½ teaspoons)
  • ½ cup warm water (100° to 110°)
  • 2 large eggs, lightly beaten
  • 4 cups all-purpose flour

Filling:

  • ⅔ cup apricot preserves
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 8-ounce blocks ⅓-less-fat cream cheese, softened
  • 1 large egg, lightly beaten
  • Cooking spray

Glaze:

  • 1½ cups sifted powdered sugar
  • 2 tablespoons fat-free milk
  • 1 teaspoon vanilla extract
  1. To prepare dough, combine first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
  2. To prepare filling, combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
  3. Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12-inch-by-8-inch rectangle. Spread one-fourth of filling over each portion, leaving a ½-inch border. Starting at a long side, carefully roll up each portion jelly roll fashion; pinch seam and ends to seal.
  4. Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (¼-inch-deep) “X”s in top of each loaf with scissors. Cover and let rise in a warm place (85°), free from drafts, 25 minutes or until doubled in size.
  5. Preheat oven to 375°.
  6. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375° for 15 minutes or until lightly browned. Repeat procedure with remaining loaves. Cool loaves slightly.
  7. To prepare glaze, combine powdered sugar, milk, and 1 teaspoon vanilla, stirring with a whisk. Drizzle warm loaves with glaze.

Yield: 4 loaves, 10 slices per loaf (serving size: 1 slice)

Sichuan-Style Stir-Fried Chicken


Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable.

Marinade:

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine or sake
  • 1 teaspoon cornstarch
  • 1 teaspoon dark sesame oil
  • 1½  pounds skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil:

  • 2 tablespoons vegetable oil, divided

Sauce:

  • ½ cup fat-free, less-sodium chicken broth
  • 2 tablespoons sugar
  • 2½ tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine or sake
  • 1 tablespoon Chinese black vinegar or Worcestershire sauce
  • 1¼ teaspoons cornstarch
  • 1 teaspoon dark sesame oil
  • 2 tablespoons minced green onions
  • 1½ tablespoons minced peeled fresh ginger
  • 1½ tablespoons minced garlic (about 7 cloves)
  • 1 teaspoon chile paste with garlic

Remaining Ingredients:

  • 1½ cups drained, sliced water chestnuts
  • 1 cup (½-inch) sliced green onion tops
  • ¾  cup unsalted, dry-roasted peanuts
  • 6 cups hot cooked long-grain rice
  1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
  2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
  3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
  4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.

Yield:  6 servings (serving size: ¾ cup stir-fry and 1 cup rice)