Shannon's Cookbook

I had the following items to use up: Piri Piri marinade, cilantro, pinto beans and lots of cheese. I always have the mixins for pizza crust, so this is what I came up with. Measurements are approximate. 1 lb boneless skinless chicken breast, diced 1 cup piri piri (optional) 1 cup pinto beans, drained and mashed 1 cup shredded cheese (I used sharp cheddar) 1/4 cup fresh cilantro, minced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 garlic cloves, minced Marinate chicken at least four hours or overnight. Preheat oven to 450°. Sprinkle cornmeal over a baking sheet drizzled with olive oil. Set aside. Prepare pizza crust according to package directions. Cover and let rest. While dough is resting, drizzle a little olive oil in a frying pan on medium high. Saute chicken until nice and brown. Set aside. Roll dough into a 14 x 11-inch rectangle on prepared baking sheet. Spread beans over dough. Top with diced chicken and sprinkle with cheese. Bake at 450° for 10-12 minutes...

This is what I came up with for dinner tonight. It was very tasty! 2 cups dried beans (I used one cup of great northern and one of pinto) 8 cups water or broth 3 tablespoons olive oil , divided 3 garlic cloves , minced 1 t rosemary, crushed 1 bay leaf 1 large onion , chopped 1 large carrot , chopped 1 large celery stalk, chopped 1 teaspoon thyme , crushed 4 cups chicken broth 1 lb fresh link chorizo sausages , casings removed 1/4 cup whipping cream or half and half Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm. H...