Shrimp Scampi Pizza

3 tablespoons extra-virgin olive oil
12 cloves garlic, 8 smashed and peeled and 4 finely chopped
1 bunch flat-leaf parsley, trimmed
One 15-ounce container ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
2 pounds shrimp—peeled, deveined and chopped
Salt and pepper

1 baguette, split lengthwise and quartered crosswise

1. In a large skillet, heat the olive oil over medium-low heat. Cook the smashed garlic until golden, about 5 minutes. Using a slotted spoon, transfer the garlic to a food processor; reserve the olive oil.

2. Add the parsley to the garlic in the food processor and pulse to finely chop; set aside 1/4 cup. Add the ricotta and parmesan to the food processor; pulse to combine.

3. Preheat the oven to 500°. In the same skillet, heat the reserved olive oil over medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute. Add the shrimp, season with salt and pepper and cook, stirring, until opaque, about 5 minutes. Stir in the reserved 1/4 cup parsley-garlic mixture.

4. Spread the cheese mixture on the cut side of each piece of bread and arrange on a parchment-paper-lined baking sheet. Spoon the shrimp mixture on top and sprinkle with more parmesan. Bake until the cheese is melted, 7 to 10 minutes.

Speedy Layered Chicken Enchilada Pie

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos (I used corn tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese (I used more cheese the second time I made it! Probably 12 oz.)
1 (15 ounce) can black beans, drained, rinsed
1 (19 ounce) can red enchilada Sauce
1 cup frozen corn, thawed
1 cup chunky salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)
I added black olives, too.

Heat oven to 350 degrees F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.

Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Yield: 6 servings

This is YUMMY!!!! It’s also super easy and quick to make if you have the chicken already cooked, leftover, even!

I made this last night and it was delish. When I make it again it will be with adjustments. (See below.)

From one of my favorite magazines, Real Simple, comes this recipe that I made last Friday for my group of scrapbooking friends. It really appealed to me because it uses store-bought pie crusts. I would reduce the amount of ginger by at least half, but then, I’m not a ginger girl. A little goes a long way with me.

Apple Pear Galette

2 tablespoons all-purpose flour, plus more for the surface
2 9-inch refrigerated piecrusts
1/4 cup plus 2 tablespoons apricot preserves
3 Empire, Gala, or Cortland apples, peeled and sliced 1/4 inch thick
3 Bartlett pears, peeled and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
3 tablespoons plus 1 teaspoon granulated sugar
1 large egg, beaten

Heat oven to 350° F. On a lightly floured surface, place one piecrust on top of the other and roll the stack into one 16-inch circle. Transfer to a parchment-lined baking sheet. Spread 1/4 cup of the preserves on the crust, leaving a 2-inch border.

In a large bowl, toss the apples, pears, flour, lemon juice, ginger, cinnamon, and 3 tablespoons of the sugar. Transfer to the crust, leaving the border clear. Fold the edges of the crust over the fruit mixture.

Brush the egg on the crust and sprinkle with the remaining teaspoon of sugar. Bake until the crust is golden brown and the fruit is tender, 50 to 60 minutes.In a small saucepan, heat the remaining 2 tablespoons of preserves and 1 tablespoon water over medium heat until liquid, 2 to 3 minutes. Brush on the fruit. Serve warm or at room temperature.

To Bring It: The galette can be made one day ahead; just cover it tightly with plastic wrap. To prevent it from sliding around on the serving plate, dab some preserves in the center of the plate before placing the galette on top.Yield: Makes 8 servings

NUTRITION PER SERVING: CALORIES 378; FAT 15g (sat 6g); CHOLESTEROL 36mg; CARBOHYDRATE 59g; CALORIES FROM FAT 35%; SODIUM 210mg; PROTEIN 3g; FIBER 3g; SUGAR 27g