Fresh Corn Salad

5 ears Corn, shucked
1/2 C Red Onion, finely chopped
3 Tbsp Cider Vinegar
3 Tbsp Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 C Fresh Basil, julienned

Boil corn for 3 minutes. Remove from hot water and immerse in ice water. Cut kernels off the cob,cutting close to the cob.

Toss kernels in bowl with all remaining ingredients except basil. Toss in basil just before serving. Serve cold or at room temperature. 

Grilled Chicken Pasta Caesar Salad

One head Romaine Lettuce, chopped
Two boneless Chicken Breasts, grilled (or baked) and chopped
1 C Pasta, cooked and cooled (bowtie is recommended)
Caesar Salad Dressing
Parmesan Cheese, grated
Croutons

Toss lettuce, chicken and pasta together with salad dressing.
Top with parmesan cheese and croutons.
Serve immediately.
Adjust amounts to desired taste.
Rotisserie chicken can be used instead of the chicken breasts.
Serves 2 or 3. 

Chicken Pot Pie Soup

1 sheet frozen puff pastry, thawed
1 egg, beaten

1 C chopped Chicken
2 Tbsp Butter, divided
1/3 C chopped Onion
1 tsp minced garlic
1/8 C Flour
2 C Heavy Cream
1/2 C Chicken Broth
3 medium potatoes, diced and cooked
1/4 C frozen peas, cooked
1/4 C carrots, cooked
salt
pepper
nutmeg, pinch (optional)

Preheat oven to 350 degrees.
Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strops. Bake for 10 minutes or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.
Melt 1 Tbsp Butter in sauce pan and sauté the onions and garlic until they soften, about 3 minutes. Add the remaining Butter and melt. Slowly add the flour, stirring until consistency of peanut butter, but do not brown like a roux. Slowly add cream and keep stirring. Add Chicken Broth and stir until thickened. Add peas, carrots, nutmeg, chicken and potatoes. Add salt and pepper to taste. Remove from heat. Thin to desired consistency using cream or Chicken Broth.
Serve with puff pastry sticks.

Perfect Pizza Crust

1 pkg active dry Yeast (2 1/4 tsp)

2 tsp Sugar

1 1/2 C warm Water

3 Tbsp Olive Oil

1 1/2 tsp Salt

1 tsp White Vinegar

3 3/4 - 4 C Bread Flour

In a large bowl of a stand mixer, combine 1/2 C of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.

Add the remaining 1 C of warm water and the olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour. Kneed for about 7 minutes or until the dough is smooth and elastic (it should be sticky but not so sticky that it sticks to your clean fingertip). Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume - about 1 hour. 

Gently punch dough down and place on floured countertop. Divide the dough into three equal pieces (depending on how thick or how big you want your crust). Roll and stretch dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees and brush dough lightly with olive oil. 

Pre-bake the dough on a pizza stone or pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bade for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly. 

Taziki's Friday Pasta

3 Tbsp fresh Thyme, chopped (or 1 Tbsp dried)

1 Tbsp Shallot, minced

1/2 C Balsamic Vinegar

Juice from 1 lemon

1 tsp Sugar

1 Tbsp Dijon Mustard

1 1.2 C Blended Olive Oil

Salt and Pepper to taste

6 C Mixed Lettuces

1 1/2 lbs Penne Pasta, cooked

6 boneless, skinless Chicken Breasts, grilled and cubed

2 C Feta Cheese, crumbled

3 tomatoes, seeded and diced

1 handful fresh Basil, chopped (or 1 Tbsp dried)

To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, and Dijon mustard. Slowly whisk in oil. Add salt and pepper. 

Place about 1 C mixed lettuces on each plate. Toss cooked pasta with 12 oz (or to taste) vinaigrette. 

Spoon approximately 3 C pasta onto lettuce, then add chicken.

Top with diced tomato, feta cheese and basil, to taste.

Taziki's Mediterranean Basmati Rice

2 C Rice (preferably Indian basmati rice)
3 C Water
4 Tbsp Butter
1 tsp Salt
1 tsp Pepper
2 Tbsp Lemon Juice
1 Tbsp Parsley

Place water and rice into a rice cooker and cook until done
OR
Place water in 8-qt pan with lid. Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12-15 minutes until rice is fluffy.

Allow rice to sit for 2-5 minutes.

Pour cooked rice into a medium mixing bowl. Add remaining ingredients. Mix thoroughly with spoon or large fork.

Caramel Corn

2 C Brown Sugar
2 C Margarine or Butter
1/2 C Light Corn Syrup
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda
7 Qts. Popped Corn (approx. 1 1/3 C unpopped)

Pop the plain corn without using oil (air popper or microwave) and put into a turkey roaster pan.
Combine brown sugar, margarine, corn syrup, and salt and boil for 5 minutes, stirring constantly.
Remove from heat and stir in the vanilla and baking soda.
Pour over 6-7 qts. of popped corn in roaster.
Bake uncovered in 250° oven for about one hour, stirring every 10-15 minutes.
Dump out to cool on waxed paper. Break and store in plastic bags or air-tight container.

Makes 7 Qts.