Curried Coconut Soup with Chicken [gluten free]

I think this soup was delicious, but would benefit from something a little extra.  Maybe a little more chile paste or some kefir lime leaves (Marybeth's suggestion).  It was simple and different.  Also, something I recently learned about rice noodles-- there are two types, one made from basmati rice, and the other from sticky rice.  I think the latter can only be found at asian markets, but I think it would be extra good in this soup.
Original recipe here

• 2 teaspoons canola oil 
• 1/2 cup thinly sliced shallots
• 4 teaspoons Thai red curry paste
• 1 tablespoon minced fresh garlic
• 4 cups unsalted chicken stock (such as Swanson) 
• 1 cup light coconut milk
• 2 cups chopped skinless, boneless rotisserie chicken breast
• 2/3 cup thinly sliced cucumber (This was weird in a soup.  I tried it but took them out)
• 1/2 cup torn fresh basil
• 2 teaspoons chile paste
• 1 teaspoon olive oil or sesame oil
• 2 cups cooked rice noodles (I used the thin kind.  I think next time I will try the thicker version)
• 4 lime wedges

Preparation

1. 1. Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add curry paste and garlic; sauté 1 minute. Add stock and coconut milk; bring to a boil. Reduce heat; simmer 20 minutes.
2. 2. Combine chicken, cucumber, basil, sambal oelek, and sesame oil in a medium bowl; toss to coat. Place 1/2 cup chicken mixture and 1/2 cup noodles in each of 4 bowls. Pour about 1 1/4 cups stock mixture into each bowl. Serve with lime.

White Chicken Pizzas

These were my favorite.  The original recipe is here, in March's Cooking Light magazine.  I forgot to buy refrigerated pizza dough, so I made my own, using this recipe from All Recipes.  Patrick said it was the best pizza crust yet.  I think it had something to do with pre-heating the pan.
I found all the steps a bit overwhelming, but I do think it was worth it for a delicious finished product!!

• 30 ounces refrigerated fresh pizza dough, divided
• 1/2 cup olive oil $
• 1/4 cup chopped fresh basil
• 1 teaspoon crushed red pepper
• 8 garlic cloves, crushed
• 4 thyme sprigs
• 4 cups 2% reduced-fat milk 
• 1 cup plain fat-free Greek yogurt 
• 4 teaspoons cider vinegar
• 1/2 teaspoon kosher salt
• 12 ounces shredded cooked chicken breast  (I used a rotisserie chicken)
• 6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
• 3 ounces fresh part-skim mozzarella cheese, torn into small pieces
• 2 tablespoons fresh thyme leaves
  
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup small fresh basil leaves

Preparation

1. 1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).
2. 2. Let pizza dough rest, covered, at room temperature as oven preheats.
3. 3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.
4. 4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.
5. 5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.
6. TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.
7. TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that's not preheated; bake at 450° for 13 minutes or until cheese browns.

Chicken Cutlets with Mushrooms and Pearl Onions [gluten free]

This was one of many delightful recipes from March's Cooking Light.  Find it here.  I liked it, so did my kids.  I didn't have brandy, so I subbed chardonnay, and it tasted wonderful.

Chicken Cutlets with Mushrooms and Pearl Onions

• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided 
• 3/4 cup frozen pearl onions, thawed and drained
• 8 ounces quartered button mushrooms 
• 2/3 cup brandy/white wine
• 1 cup unsalted chicken stock (such as Swanson) 
• 2 teaspoons cornstarch
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves

Preparation

1. 1. Cut each chicken breast half in half horizontally to form 8 cutlets. Heat a large skillet over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking off excess.
2. 2. Add 1 tablespoon olive oil to pan; swirl to coat. Add 4 cutlets to pan; cook 2 minutes on each side or until done. Remove chicken from pan, and keep warm. Repeat procedure with 1 tablespoon olive oil and remaining 4 cutlets.
3. 3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pearl onions and mushrooms; sauté 6 minutes or until browned. Remove pan from heat. Carefully add brandy to pan; return pan to medium-high heat, and bring mixture to a boil. Cook until liquid almost evaporates (about 2 minutes). Combine stock and cornstarch, stirring with a whisk until smooth. Add stock mixture to pan, stirring with a whisk; cook 2 minutes, stirring occasionally. Return chicken to pan; cook 1 minute. Remove from heat; stir in remaining 1/4 teaspoon salt, butter, and thyme.