Posts Tagged ‘chicken’
Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.
I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.
If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? Jalapeno? Eggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.
But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!
What is your ideal pizza?
Two years ago: Buckeye Cheesecake
Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.
For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?
Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!
One year ago: Single Serving Peanut Butter Krispie Chocolate Balls
Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.
Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.
In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!
One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole
Summer cooking is made easy with your slow cooker – it’s not just for cold weather. This chicken and broccoli sauce is great on top of your favorite pasta.
Yesterday I was sucked into the gloriousness that is McKay’s used books. Not only do they have an expansive selection of books to rival any of the larger chain bookstores, but there was an entire aisle of cookbooks. Unfortunately I was only there for a short stop before heading off to the movies and didn’t have enough time to fully commit to the search but you better believe I will be going back sometime this week to take over that aisle. There are all kinds from the latest cookbooks to those gems with contributed recipes which were made for bake sales, fundraisers, etc. I cannot wait to see what I find!
In truth however, I bookmark so many recipes daily from my fellow food bloggers that I really should not be thinking about buying cookbooks, used or not. There are simply not enough meals in the day for how many recipes I want to try. I expressed this problem to Joanne (Eats Well With Others) and decided that somehow we all need to get together, cook two recipes we’ve been dying to try, and then have a fat-kid field day. What I would give to live closer to make that happen. Guess I could always venture back up to the NYC area again. Or maybe Kita (Pass the Sushi) and I could convince everyone to venture to Seattle with us to visit Peabody (Culinary Concoctions by Peabody) and all the root beer deliciousness that awaits.
But back to all the food I want to cook. This is one such recipe that I have been wanting to make and the best part is that it doesn’t take any time at all to prepare because your slow cooker does all the work and doesn’t heat up your house. Well okay you have to steam the broccoli and cook the pasta but the hard parts are taken care of, giving you more time to focus on whatever else. Like daydreaming about foodie-travels.
One year ago: Cherry Vanilla Almond Overnight Oatmeal
This creamy peanut chicken packs a lot of flavor into a quick and east weeknight meal. Serve it over rice and you’re ready to dig in.
Coolest thing that happened over the weekend? My team and I won Harry Potter trivia on Saturday night! With 21 teams, we were convinced we would be trailing after missing 4 of 32 questions in the first half. As we listened to them counting down the top 15 teams we began to get worried as they neared the top 5 and we had not yet heard out team name – could we really have been worse than #15? 5 – not us, 4 – still not us, 3 – could we really be in the top two? 2 – yet again not us. Low and behold we were rocking the #1 spot! Tension rose for the second half as we fought to retain our throne of nerddom and despite missing a few more questions we the reigning champions in the end. To make it even sweeter we won half of money collected to participate ($5/person) which amounted to $200 or $50/person. Who knew Harry potter knowledge could earn money? We proceeded to bar hop around the Knoxville Market Square-area to celebrate.
Coolest thing that you should cook this week? This creamy peanut chicken made with coconut milk, peanut butter and just a little kick thanks to some garlic-chili paste. Lots of flavor for a quick weeknight meal.
One year ago: Blueberry Cheesecake Ice Cream
Hearty chicken, veggie, and whole wheat orzo soup with a refreshing lemon broth seasoned rosemary and parsley. Comforting but not too heavy for the summer.
Homemade soups usually hit their prime during the fall and winter months but who says you cannot enjoy soup during the summer? This lemon broth based chicken and whole wheat orzo soup is comforting yet light enough to enjoy despite the heat outside.
In family news my nephew Luke has been exceptionally good with his new little brother Griffin. He actually requested to hold him one day and has been showing him how to do tummy-time. Sounds like he’s going to be a good big brother! Hopefully I will get an opportunity to venture out there soon and then will shower you all with photos sweeter than any cookie photo you’ve ever seen.
One year ago: Slow Cooker General Tso’s Chicken
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Sesame chicken gets a healthier twist with the addition of cauliflower. Try substituting all the chicken for cauliflower for a vegetarian option.
The USA may have lost yesterday but it was only 0-1 against Germany AND Portugal beat Ghana 2-1 which means scenario #4 played out in our favor to advance to the next round! The next opponent will be Belgium on July 1st at 4pm Eastern time and of course I am working and will again be forced to DVR the game and avoid social interactions as much as possible until arriving home. There is a slight chance I could watch it at work since I’ll be at the location with a TV in sight, but we shall see.
But now let’s talk about the game of figuring out what to do with all the cauliflower and broccoli I picked last week. I have frozen a bunch, made broccoli cheddar soup, roasted it for side dishes, and now this sesame chicken with cauliflower. Originally I had planned on making it vegetarian with vegetable broth and only cauliflower but my parents seemed a little unexcited about the idea of eating just cauliflower for dinner so I went half-and-half. Feel free to go all the way in one direction, it’ll work either way! I was impressed with how the cauliflower turned out, they were perfectly tender and held up just as well as the chicken.
One year ago: Bobby Flay’s Crunchburger
This baked honey mustard chicken is quick and easy to prepare, making it a great weekday meal. Try it served with roasted vegetables or sweet potatoes.
This recipe is one I made so long ago that I had to remake it because the photos were so old. Not that food photos go bad but they were from 2011, my first year of blogging, and to be honest they were pretty awful as made evident by the photo below. Comparing it to the newer photo above makes me want to go back through all my oldest posts and take new pictures for them.
Thankfully no matter what the picture looks like this chicken is easy and delicious. Mix the honey mustard sauce, pour it over the chicken, and bake. Then serve it with your favorite starch and vegetable. The first photo from when I made this in 2011 was pictured served with sugar snap peas and sweet potato tater tots. The sweet potato tater tots were awesome with it because I love sweet potatoes with honey mustard. This time however I went with wild rice and roasted broccoli because I happen to be overloaded of broccoli at the moment O:-).
Shake up your regular pasta for dinner with a creamy ricotta sauce, Italian chicken sausage, and hearty kale. Cooks up quick for a great weeknight meal and only uses two pans.
We’re almost halfway through the calendar year folks. Which means nearly 6 months have gone by since I graduated with my PhD and my student loans from the past 11 years are about to come knocking on my door. Thankfully I do not have much debt with grad school tuition waived and a stipend the last 7 years. I’ve already taken a chunk out of my undergrad loans thanks to my dad’s help with investing what money I could spare over the years. Thank goodness for a father with money/investing smarts.
You know what else is smart? Making this pasta for dinner tonight. One pot for cooking the pasta, one skillet for the rest, and dinner is ready pronto. As an added bonus it also happens to be delicious.