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BBQ Chicken Pizza

Since I had made pizza at my inlaws’ house on Monday night, I had an extra pizza dough here to use this week. I get it from Fresh and Easy and it really tastes homemade. I decided to go with BBQ Chicken Pizza because it has been a long time since I made it last and I am much better at making pizzas now than I was the last time I made it.

BBQ Chicken Pizza

2 Chicken breast halves
1/4 bell pepper, sliced thin
1/4 red onion, sliced thin
handful of cilantro, roughly chopped
1 1/2 cups shredded cheddar/jack cheese mix
3/4 cup barbecue sauce of your choice
1 ball pizza dough

Slice the chicken breasts in half horizontally so they cook faster on the grill. Drizzle with a little oil to prevent sticking, and then sprinkle with Montreal Steak Seasoning. (Salt and Pepper would work for this step as well.) Grill the chicken until cooked through (Mine takes about 15 minutes on medium heat, flipping halfway through)

While the chicken is cooking, slice the vegetables and get everything ready on a board to take out to the grill.
Once the chicken is off the grill, turn it back up to high and clean off the excess spices from the chicken. Just before you put the dough on, turn the heat down to medium. Dice the chicken and mix it with a tablespoon or two of BBQ sauce to prevent it from drying out.

Roll out the dough and brush one side lightly with oil. This will stop it from sticking to the grates. Flip it on to the grill and let it cook until it is golden in color. This will not take very long, around 2-5 minutes depending on your grill. Brush the top side with lightly with oil and flip the dough over. Working relatively quickly, put some BBQ sauce on the pizza, then layer on the cheese, diced chicken, peppers, onions, and cilantro. Turn the heat to low and close the lid of the grill. Let the cheese melt and the vegetables become tender. They won’t cook completely because there is no heat source on the top. This works out fine for us because we don’t like to have cooked veggies on top of our pizza.

To get the dough turned over and also off the grill, we use a big pair of grilling tongs. They work pretty well in conjunction with a big grilling spatula.

Here is the finished product:

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Posted by on June 17, 2011 in General Food, Meals!

 

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Everything Lo Mein!

Denise and Tom wanted to cook something with me so I chose a good looking recipe from my new Rachael Ray cookbook! Everything Lo Mein. We fired up the laptops and cooked over skype. I only cooked half a recipe and they made a whole one. If you follow the recipe exactly, I would double the amount of sauce you make. Otherwise, the pasta will be a bit dry. I also will probably add a little more garlic next time I make it. Shrimp would be really good in this as well as fried tofu.

Everything Lo Mein
Recipe courtesy Rachael Ray
Prep Time: 15 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients:

Sauce:
* 3 rounded tablespoons hoisin sauce
* 3 tablespoons dark soy, eyeball it
* 3 tablespoons water, eyeball it
* 2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
* 1 pound spaghetti
* Salt
* 1/4 cup vegetable oil, divided
* 2 large eggs, beaten
* 3 chicken breast cutlets, thinly sliced into strips
* 3 thin cut pork chops, thinly sliced into strips
* Black pepper
* 2 teaspoons ground coriander
* 2 inches fresh ginger, chopped or grated
* 4 cloves garlic, finely chopped
* 6 scallions, cut into 3-inch lengths then sliced lengthwise
* 1/2 pound shiitake mushrooms, chopped
* 1 red bell pepper, cut into quarters, seeded, then sliced
* 1 small can sliced water chestnuts
* 2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions:
Mix together sauce ingredients and reserve.

Bring pasta water to a boil, salt water and cook spaghetti to al dente.

While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

 
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Posted by on September 16, 2009 in General Food, Meals!

 

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Salad Swords and Chicken Pizzas

I made some awesome pizza and salad for dinner tonight! My friends all loved it and thought it was pretty creative. I got the recipes from my Rachael Ray 2,4,6,8 Great Meals for Couples and Crowds cookbook. A word of warning tho: The skewers will most likely be used as swords for most of the dinner! XD

Salad on a Stick
Serves 4

1/2 cup Heavy Cream (some 2% milk to thin it out)
1 5.2oz container of garlic and herb cheese (I used Boursin)
Salt and Pepper
1 green or red bell pepper, cubed
1 english cucumber, cubed
1/2 pint grape tomatoes
4 ribs of celery, cut into 1inch pieces
2 1-inch thick pieces of Genoa salami, cubed
4 wooden skewers (one per person)

Blend together the cream and boursin cheese. Pour into dipping dish and season the dressing with salt and pepper. (if necessary, thin the dressing with some milk – I needed to so that it would be the consistency of Ranch dressing) Place the dip on the platter. Arrange the veggies and salami on the platter with 4 bamboo skewers. Use the skewers to spear the salami and veggies, stacking them up one mouthful at a time. Dip each skewer in the dressing as you eat, but don’t double dip, please!

Chicken Parm Pizza
Serves 4

Flour or cornmeal for handling the dough
1 pizza dough, store bought or from your favorite pizzeria (I got mine from Fresh&Easy)
2 Tbsp Extra Virgin Olive Oil
1 pound ground chicken ( I bought 20oz of Ground Turkey because it was the same price for more at the store – this allowed me to make 2 pizzas)
3 cloves of garlic, chopped
1 small onion, chopped
Salt and black pepper
Handful fresh flat leaf parsley, chopped
A couple pinches of red pepper flakes
A couple pinches of dried oregano
1 8oz can tomato sauce (I used a 15oz can + an 8oz can in mine)
1 cup grated parmesan cheese
1 1/2 cups Provolone cheese (I bought already grated mozzarella cheese – 4 cups and used about 3)
5-6 fresh basil leaves, torn

Preheat the oven to 425F.

Coat your hands and the work surface in flour or cornmeal. Using your hands, form a pizza shape with the dough. Place the pizza on a pizza baking tray and prick the dough with a fork in several spots. Drizzle a little bit of EVOO over the dough and place in the oven for 10 minutes. (I put it on the back side of a cookie sheet and baked it on that so it would be easy to slide off)

Meanwhile, heat a deep skillet over medium high heat with the 2 tablespoons of EVOO. Add the meat and brown it, breaking it up with a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5-6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.

Remove the pizza from the oven after 10 minutes and top it with the meat sauce and then scatter the cheeses over it. Return it to the oven until the cheese is bubbly, another 10 minutes or so. Top the pizza with shredded basil, cut and serve.

PICS!!

I hope you guys try this one. It is pretty easy and ohh so tasty!

Bonus Pic of the cherry cupcakes I made for a friend of Carter’s:

 
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Posted by on July 25, 2009 in General Food, Meals!

 

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Enchiladas!

It took me a good 2 hours to decide what I wanted to make for dinner tonight. I had decided on tacos and gone to Sequoia to pick up my roast beef sandwich at lunch time when I realized that I could totally make chicken enchiladas with green sauce! I got back to the house, ate my lunch, and then found a recipe for the enchiladas. It is a Tyler Florence recipe. I don’t use his recipes very often but this is really incredible. The salsa seems like it will be too spicy if you eat it by itself but when it is blended with the other ingredients, it works out really well. I made the rice and I modified the beans. I used Pinto beans instead of black beans… also, I used canned beans and left out the jalapeno.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe courtesy Tyler Florence

Prep Time:15 min (it took me at least an hour to get everything prepped)
Cook Time: 45 min
Level: Easy
Serves: 8

Ingredients
Roasted Tomatillo Chile Salsa:
* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:
* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, store bought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Directions
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

The whole dish!

Rice and Beans!

Enchilada!

The rice was kinda meh. I would make it with chicken stock instead of water. I halved the amount of rice and water the recipe called for but put the same amount of spices and stuff in and I still ended up with bland rice. The beans were a disaster if compared to the recipe. I fried up some onion and garlic and bell pepper I had. Then I added the beans but I didn’t drain them of all their liquid. It made them a little watery and I was worried that the liquid would be really salty so I added a cup of water to them. We just scooped the beans out with a slotted spoon and they ended up being pretty tasty. I had a total of 10 enchiladas by the time I finished making them. I served it with chopped tomatoes, cilantro, and sour cream. The Enchiladas actually were freakin awesome. I added a 12oz container of baby bella mushrooms diced and sauteed up with the onion and garlic for the enchilada filling. I will definitely make this again. I did it in front of the web cam, which is why I haven’t been posting much about cooking lately. I have been doing it live on the web cam for my friends instead! I am going to have to try to remember to take pics as I go along, even if I have the web cam on.

 
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Posted by on July 15, 2009 in General Food, Meals!

 

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Peach Grilled Chicken

Sorry, no pics for this one right now… If you buy a Better Homes and Gardens magazine, there is a picture in there! Tomorrow we are doing Melon Salad with Sweet Sesame Dressing from the same issue! I will get pictures of it tonight because it looks like it will be pretty!

    Golden Grilled Chicken Thighs with Apricots

Makes 4 servings

1 lb. skinless, boneless chicken thighs
1/2 cup apricot (peach)nectar
6 Tbsp. apricot (peach) preserves
1/4 cup snipped fresh mint
1 Tbsp. plus 1 tsp. olive oil
1 Tbsp. sherry vinegar
1/2 tsp. Curry powder
1 clove garlic, minced
4 medium apricots (peaches), halved and pitted
2 green onions, chopped
1/4 cup chopped pistachios
1 Tbsp Dijon mustard
1/2 tsp. mustard seeds

1. Sprinkle chicken with salt and black pepper. Place in large resealable bag set in a shallow dish. For marinade, in bowl, combine half the nectar (1/4 cup), 2 Tbsp of the preserves, half the mint, 1 Tbsp. of the olive oil, the sherry vinegar, curry powder, and the garlic. Pour over the chicken and seal the bag. Turn the chicken to coat and refrigerate for 2-4 hours. (Marinate overnight if possible)

2. Remove the chicken from marinade and discard the marinade. Cook over medium heat turning once halfway through, for 12-15 minutes or until the chicken reaches an internal temperature of 180 degrees. Place the apricots (peaches) cut side down on the grill for the last five minutes of the chicken’s cooking time.

3. For sauce, in a bowl, combine the remaining nectar, preserves, mint, olive oil, the chopped green onions, pistachios, mustard and mustard seeds and 1/4 teaspoon salt. To serve, drizzle the chicken and apricots (peaches) with the sauce.

** We substituted peaches for apricots and this dish was amazing. We made the marinade and the sauce the night before we cooked it and it turned out fabulous. Highly recommended!
*The recipe came from the Better Homes and Gardens Magazine. It was made by a woman named Roxanne Chan from California and she won the Chicken on the Grill category for the magazine.

 
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Posted by on June 23, 2009 in General Food, Meals!

 

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Bruce Campbell Boobies

So today I decided to get with the creative and try something different with my chicken breasts. I think it turned out really well, and the family loved it. The Following recipe makes about 6 servings.

You will need:

6 Boneless chicken Breasts
aprox 1/2 cup of shredded cheddar cheese (I use a white and yellow blend)
aprox 1/2 mixed veggies (again I used fresh corn, peas, and broccoli)
1 bag of shake and bake (or if you prefer breadcrumbs)
2 cups of rice (I prefer brown whole grain)
Spices: taragon, garlic oil, and olive oil.

Once your breasts are thawed, slice them VERY carefully down the middle about 3/4 of the depth, making certain you do not puncture the back of the breast. fill with your veggies and cheese then drizzle the shake and bake over the top of the breast making certain you do not get any on the bottom.

Place into your PREHEATED oven at 350F and cook for 20 minutes.

In the mean time steam your rice, with the taragon and Garlic oil.

Once you get to 20 minutes pull out the chicken and spritz the olive oil over it and put back into the over for another 10 minutes. It should look like this at this point:

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After 10 to 15 minutes pull it out and Enjoy. Quick, simple and OH so Tasty. And thereya have it. Another Canuckian taste delight.

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Posted by on April 13, 2008 in General Food

 

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