Wayne and Rebecca Madsen

Rachel Ray's Three Cheese Pizza
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1 ball fresh pizza dough (might we recommend this?)
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Goat's cheese)
1 teaspoon lemon zest
2 cups shredded provolone cheese
1/2 tsp thyme

Preheat oven to 425 degrees.

Stretch dough out and form a thin round. Use a little flour or cornmeal on your hands if dough sticks. We really recommend cornmeal because it makes the pizza dough taste better. Mix the garlic, parsley, ricotta, herb cheese and lemon zest. Spread the soft cheese mixture across the pizza dough to the edges then top with an even layer of provolone. Scatter thyme over the cheese mixture. Bake until crisp and bubbly-brown on top, 18 to 20 minutes.  read more »

Wayne's Version of Wolfgang Puck's Pizza Dough
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1 cup warm water
2 1/4 tsp active dry yeast
3 cups flour
1 tsp honey
2 TBS olive oil
1 tsp salt
2 TBS parmesan cheese
1 TBS oregano

If you're using a bread machine (which is what we recommend), then make sure you're just doing the dough setting. If not, then mix the items and let the dough rise for about an hour. First put the water and yeast together, topping with the 3 cups flour. At this point, it's best to start the mixing of the dough. This is to activate the yeast without killing by premature exposure to the salt. Then, after the flour and water make a paste, add the remaining ingredients. Mix well and let rise.  read more »

Lamb Parmigiana
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1 lb leg of lamb (no bone)
2 oz. corn flakes (finely crushed)
1 egg
1 TBS garlic, chopped or minced
1 TBS lemon juice
4 TBS EVOO
2 cups seasoned tomato sauce (Prego or your favorite "pizza" sauce)
as much shredded mozarella, cheddar and parmesan cheese as you can stand!*

Turn oven to 350 degrees. Turn on skillet to 375/Medium High.  read more »

4-Season Pizza Romano
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8 mushrooms, sliced
2 tsp olive oil
salt
4 oz mozzarella, slicd
6 baby artichokes, sliced
8 slices prosciutto
6 black olives, chopped
4 squares focaccia
1 roma tomato, diced
black pepper and oregano

Trim mushroom stems and slice. Sauté in olive oil until golden. Lightly salt. Slice focaccia in half horizontally. Drizzle insides with olive oil. Keep all ingredients 1/2 inch from edges. Layer ingredients between slices of focaccia. Grill in skillet. Makes 4 sandwiches.

Chicken and Peperonata on Rosemary Bread
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2 chicken breasts
1/2 cup water
salt and pepper
rosemary
2 TBS olive oil
Chili Powder
1 small onion, sliced
1 red and 1 yellow pepper, sliced
6 black olives
1 TBS capers
8 large slices rosemary bread
2 garlic cloves, cut in half
8 basil leaves

Boil chicken in water, salt, pepper and rosemary. Sauteé onion in olive oil with chili powder; add peppers and cook until peppers are tender. Near the end of cooking, stir in olives and capers, season with salt and pepper. Slice each chicken breast into three fillets. Toast bread on both sides. Cover with garlic, chicken and pepper mixture. Cover with basil and pepper. Makes 4 sandwiches.

Chicken and Salsa Verde Panini
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2 chicken breasts
3 sprigs sage
2 garlic cloves, sliced
1/2 cup water
salt and pepper
3/4 cup parsley
7 green olives, chopped
2 TBS capers, chopped
1 garlic clove, chopped
1 tsp lemon zest
3 TBS olive oil
3 TBS lemon juice
1 loaf ciabatta

Boil chicken in garlic and sage with water. Stir other ingredients in a bowl. Slice each chicken breast into three fillets. Divide ciabatta into two pieces. 3/4 of the Salsa Verde on the bottom half of the sandwich, chicken on top and then last 1/4 on top of the chicken. Top with bread. Makes six sandwiches

Tip: Try replacing the capers with a slice of swiss cheese! It's delicious!

Not another Caesar Wrap
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1 TBS plus 2 tsp dijon mustard
1 TBS lime juice
1 TBS lemon juice
1 tsp orange juice concentrate
1 tsp Worcestershire sauce
1/2 tsp minced garlic
1/4 tsp salt and pepper
4 TBS olive oil
1/4 cup grated parmesan
1/2 lb chicken (cut into small cubes)
2 1/2 firmly packed cups chopped romaine lettuce
1/2 cup crutons
2 10 inch tortillas (suggested tomato)

Combine mustard, citrus juice, orange juice, worcestershire sauce, garlic, and 1/8 tsp. Gradually add 3TBS olive oil, wisking with fork. Stir in cheese, and set aside.

Fry chicken in 1 TBS olive oil, add 1/8 tsp salt and pepper, until brown. Cool. Toss in chicken, romaine lettuce and crutons; drizzle with sauce mixture. Wrap.

Serves 2.

Jerk Wrap
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1 1/4 lb chicken breasts, cut into 1/2 cubes
1/2 tsp ground cinnamon
1/4 tsp allspice
1/3 cup jerk sauce (liquid)
2 cups cooked long grain rice
3/4 cup diced pineapple
1/4 cup chopped nuts (macadamia or cashew are good)
3 TBS chopped mint
2 tsp fresh lime juice
salt
Four 10 inch flour tortillas

Preheat oven to 400 degrees.
Combine chicken with 1 tsp salt, cinnamon, and allspice in a medium bowl. Add jerk sauce and mix.
Spread chicken mixture evenly into a 13 x 9 inch pan. Bake until chicken is cooked through, 10-15 minutes. Add the rest of the ingredients and mix. Divide among the four tortillas and then wrap.

Serves 4.

Panera Bread's Monte Cristo Sandwiches
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8 thick slices bread (we recommend sourdough)
4 teaspoons honey-Dijon mustard
8 slices thinly-sliced Swiss cheese (4 ounces)
8 slices honey-cured ham (4 ounces)
2 large eggs
2 tablespoons water
Salt and pepper to taste
2 tablespoons butter

Spread 1/2 teaspoon mustard on each slice of bread. Assemble the sandwich: bread (mustard side up), 1 slice cheese, 2 slices ham, 1 slice cheese, bread (mustard side down). Repeat to make four sandwiches.

Whisk eggs, water, salt and pepper. Melt butter in heavy large skillet over medium-low heat.  read more »

Jerked and Sunny-side up
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1 TBS used oil (bacon grease, left over oil from hush puppies, whatever suits your fancy)
1 1/2 cups peeled and diced potatoes (1/2 inch dice)
1/2 cup diced yellow onion
salt and pepper
1/4 cup jerk sauce
1/2 TBS brown sugar
1/4 cup sliced green onion
1 tsp dried oregano
2 eggs
two corn tortillas (or you could use flour)  read more »