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Barbecue Chicken Pizza

avasmommy — Tue, 25 Aug 2009 20:00:22 +0000

1 Pound of chicken tenders or the same amount of breast meat that has been pounded thin.
1 Pizza crust (Thin works best but you decide what you want)
1 Red onion, sliced thin
1 Small bunch of fresh cilantro
1 small Bag of low-fat mozzarella cheese
1 Small round of gouda cheese. (Shred it up!)
1 Bottle of your favorite BBQ sauce.

Saute the chicken breast in a skillet until done, browned on the outside. Chop into bite size pieces.

Take pizza crust and spoon on the bbq sauce. Sprinkle with the chicken, onion and finally the shredded cheese. Bake at 425 until cheese is all melted and bubbly, and crust is done. Usually about 15- 20 minutes. Sprinkle with chopped fresh cilantro.

This is a complete and utter rip off of a pizza by a well known pizza place that will go un-named, but it rhymes with Malifornia Dizza Snitchen.

Easy Marinade

divrchk — Thu, 04 Jun 2009 19:08:33 +0000

This is such an easy marinade but always gets huge compliments. It’s good for either chicken or steak. I mostly use it on boneless, skinless chicken thighs or a tri-tip steak.

Use equal parts Teriyaki sauce and Italian salad dressing.

Prep the marinade and put in a freezer safe zip top bag with your meat of choice the day that you buy the meat at the store and stick it in the freezer. This way the meat marinates as it’s freezing and as it’s thawing.

Grill as desired, discard leftover marinade and enjoy!

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Smoky Chicken & Cranberry Pasta

avasmommy — Wed, 03 Jun 2009 20:30:02 +0000

My husband and I love to eat out and try new places. A neighbor of ours won a free dinner to a new place in town a couple of years ago and invited us to go along. We enjoyed a pasta dish they had so much that I decided to go home and recreate it. (at the time it wasn’t on their regular menu.)

What ensued was a dish even better than the one they served us.

1 lb penne pasta
2-3 chicken breasts, cooked and then sliced into strips
4 oz of smoked cheese, shredded ( I use Gouda, but any good melting cheese will do)
2 tsbp butter
2 tbsp flour
1 15 1/2 oz can chicken stock
1 pint heavy cream
1/2 cup dried cranberries
1/4 cup chopped hazelnuts
salt & pepper to taste

Boil pasta until al dente, drain, set aside.

In large saute pan, melt butter and then add flour. Cook until just barely getting some color, about 2 – 3 minutes. We’re making a roux, which is a fat/flour mixture that will help to thicken our sauce.
Add in chicken stock slowly, whisking constantly to avoid lumps. The add the heavy cream, and let simmer for a couple of minutes. You’re really just getting everything heated up. Then add in the shredded cheese, whisk until all melted. Add in the dried cranberries and cook just until they begin to plump up a bit. Take off the heat, add in the drained pasta and sliced chicken, stir to combine.

Garnish with the chopped hazelnuts and enjoy!