Chipotle Cashew Chicken

2 lbs chicken breasts, cubed
2 T Montreal Steak Grill Seasoning
2 T olive oil
2 T soy sauce
1 c onion, chopped
1 c red bell pepper, seeded and diced
2 cloves garlic, minced
1 can waterchestnuts, drained and chopped
1 c frozen peas
1 T chipotle peppers in adobo sauce
1 T cumin
2 T honey
1/4 c maple syrup
1 c cashews
cilantro for garnish
cooked rice

Chop chipotle pepper into a paste. This is less than 1 pepper from a can. You can individually wrap the remaining peppers and freeze for future use. Set aside chipotle pepper. Toss chicken cubes in Montreal seasoning and then brown lightly in large skillet in olive oil. Add soy sauce, onion, red pepper and garlic and cook 2-3 minutes over medium heat. Add waterchestnuts and peas. Stir in chipotle pepper and cumin. Drizzle in the honey and maple syrup and stir. Turn off heat and add cashews and chopped cilantro. Serve over cooked rice.

Pizza Dough

3 c. warm water
1 tablespoon + 2 teaspoons yeast
1/4 cup olive oil
1/4 cup sugar
2 tablespoons salt
6 1/2 cups flour
1 cup corn meal

Combine water and yeast in mixing bowl. Let sit for 2 minutes. Add oil and sugar, stir and let sit for one more minute. Add salt and stir. Add flour one cup at a time. Save final 1/2 cup if needed. Mix in mixer or by hand until dough no longer sticks to sides of the bowl. Add flour if needed. Knead dough for 5 minutes. Rise 1 hour or until doubled in size. Roll dough on counter top and transfer to pan/stone. Continue rolling out to the edges. For best results, keep center of dough thinner than edges. Prick dough with fork. Bake for 12-15 minutes. Top with toppings and continue baking for 5-10 minutes depending on thickness of dough and desired doneness.

Sausage and Rice Casserole

2 c. rice
4 c. water
2 lbs. ground sausage (mild or hot)
1 c. diced onion
1/2 c. diced celery
2 cans cream of mushroom soup
1 c. milk
2 c. grated cheese

Add rice and water to rice cooker and cook. Meanwhile, brown sausage in skillet with onion and celery. Drain and transfer to 9x13 baking dish. Add rice to dish. Combine soups and milk and pour over meat mixture and rice. Add shredded cheese and stir to combine all ingredients. Cook at 350 for 20 minutes or until bubbly and warm.