BBQ Chicken Pizza

Recipe:

(ok, this is one of those “pick your own proportion recipes!  use what ya “need”!)

chicken
BBQ Sauce – your fave
mozzarella, shredded
Gouda cheese, shredded (sometimes I don’t have this, and it’s ok without it, but better with it!)
red onion, sliced
cilantro, chopped
oh yeah – a pizza crust!! (I have used pita bread, pre-made pizza crusts from store, and even homemade dough – whatever fits the time and ingredients on hand!)

Marinate the chicken in some bbq sauce in the fridge.  (I have used raw chicken, chopped in pieces, and even that frozen pre-cooked chicken from Costco – was in a hurry that time!).  Cook the chicken in a bit of oil in a frying pan.  Saute until it’s done.  Cover your pizza crust with some bbq sauce, sprinkle with some of both of the cheeses, then the chicken, then the onion, then a bit more mozzarella cheese, then the cilantro.  Toss it in the oven, cook until it’s done (see what your crust needs, cause that is the “critical factor” here!

Approval Rating:

This is DELICIOUS!!  My kids’ favorite – and mine.  (Lynn is an old fashioned pizza boy – only red sauce for him – poor thing, sure is missing out!)  The kids love it enough that Gregory used this recipe for his school “Iron Chef” competition in cooking class – sweet!

Crockpot Salsa Chicken

Everything about this recipe sounds good - figured it was worth trying!  Not only do the ingredients all sound good, they are pretty much all things that I have around the house most anytime :)

Recipe:  (with my adaptations)
(this one I got from my SIL's friend when we were searching for dinner ideas on FB - thanks Heather!!)
Defrost 4 chicken breasts (I just tossed in a "bunch" of frozen boneless skinless chicken tenders, hey, it's what I have, and honestly, what I use most of the time!)
Sprinkle them with ground cumin, garlic powder, and Johnny's seasoned salt
Put them in a crockpot
Add 1 can of cream of mushroom soup (I used cream of chicken - hey, no mushrooms, remember? :) )
Add 1 package of taco seasoning,
Add 1 c salta

Cook on low all day.  Shred chicken.  When it is done add a little sour cream (nonfat works).  Serve over rice or in a tortilla (or both) or with tortilla chips.  (I made Mexican rice and served it with cheese, sour cream, and some cilantro!  Oh yeah!  I also tossed in a can of corn with the sour cream...you know, to pretend like I had added a vegetable - and yeah, I KNOW - corn isn't REALLY a veggie, but, still!!)

Approval Rating:
Ok, this smelled and tasted SO good to me.  And my kids all ate it.  And liked it.  Then Lynn came home...and didn't like it.  At.  All.  NO clue why!!  Seriously, it tasted SO yummy to ME!!  :)  Make it - lemme know what you think!!

Winger's Sticky Chicken

Ok, so you are SUPPOSED to make this into a salad - but, remember - house full of BOYS....so, I made it and served it with mashed potatoes and strawberries (hey, at least I got a fruit in there!).....this website - Deals to Meals - not only is a service to help you save on your groceries (note:  I signed up for the free 2week trial early-November, LOVING it so far!) - but they also have some great recipes to help you USE those groceries - what a great idea!! ;)

Wingers Sticky Chicken Salad (photo courtesy of Deals to Meals)

Recipe (with my adaptations!):

Sticky Chicken Salad
2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake o r fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!) (yeah, easy is where I LIVE - I used frozen pre-breaded chicken tenders!)
2-3 tomatoes, diced
Croutons (can make homemade croutons)
½ c. cheddar cheese, shredded
½ red onion, sliced thinly
(I added in craisins, also!)
Ranch dressing

Sticky Dressing:
2 ½ c. brown sugar
1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!) (ok, took their advice -bought the BIG jar of this - if you need a measly little 1/3 c, run on by, I share!)
3 T. corn syrup
½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy. This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers.

Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

Approval Level:

This sauce was YUMMY YUMMY YUMMY!  And, it "kept" in the fridge for awhile - which is a Good Thing, since it makes a TON!  I have made the salad version (you know, for ME!) and I love it, the MenFolk - they are particularly fond of just piles of the chicken!  A keeper, for sure!

Thai Peanut Noodle Salad

Ok, so I love Thai food.  Didn't know I did awhile ago, but have learned that, yup, I do!  Have always loved "oriental" food - but hadn't really branched past Chinese & Japanese much before, glad I have now!  Had to make a "pasta salad" to take to Lynn's family party.....my "people" aren't really "into" pasta salads, so I thought hey - I'll try this one!  It has noodles in it....that's a pasta, right??  Works for me!!  Got the recipe from Our Best Bites, which, I'll tell ya - is FULL of yummy recipes and great info - haven't been disappointed with anything from their site, yet!!

Thai Peanut Noodle Salad (photo courtesy of Our Best Bites)

Recipe (with my adaptations!): 
Thai Peanut Salad Dressing (save some time and make this part ahead!)
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups.

Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach (I used just regular cabbage!)
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (I left this out, was only making a "side dish"...)
honey roasted peanuts (about 1/2 cup)




Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow. I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

Approval Level:
Ok, the dressing is DELICIOUS - pretty sure that, like they say - you could put it on about anything and it would be good!  My "people" aren't all that into salads (grrr....) but "I" thought this was YUMMY....Baby Girl loved it, too :) - if you are making "girl food" anytime - this is a definite good choice!!

Spicy Honey Chicken

Found this yummy sounding recipe while blog hopping around (yeah, I do that....a lot, ssh, don't tell!) - found this one on Our Best Bites - lots of yummy yummy stuff on there!  Check it out!

Spicy Honey Chicken (photo courtesy of Our Best Bites)

Recipe (no adaptations this time!):

Spicy Honey Chicken

8 boneless, skinless chicken thighs (about 2lbs) **

2 t vegetable oil

**She really recommends using chicken thighs, they stay more moist than chicken breasts....I gave it a try, and the first time, when I grilled them, it was pretty good....the 2nd time, when I baked them, not so much.  Sorry, just kinda a white meat girl!!

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder (this was the only ingredient I didn't already have in my cupboard, glad I do now!)


Mix all "rub" ingredients well in a bowl.

Glaze:
1/2 C Honey
1T Cider Vinegar

Warm the honey in the microwave to thin it out a bit, then stir in the vinegar.

Trim all the excess fat from your chicken (ick!) and pat dry.  Cover the chicken pieces with the oil, rub it around to coat all of them.  Toss the chicken with the dry rub mixture, coating them all evenly and well. (You're gonna have to get your hands in there, much as you (ok "I"!!) might not want to!)  Grill the chicken for 3-5 minutes on each side, or until cooked all the way through.    

Set aside 2T of the honey glaze to use at the end.  When the chicken is nearly cooked take the rest of the glaze and brush it on the chicken, coating both sides.  This could (will!) make a big mess, grilling sugar, just be prepared!    When the chicken is completely cooked take your reserved glaze and drizzle it over the chicken, yummy :)

Approval Level:

This chicken was YUMMY - and the grilling of it, not hard at all :)  (note:  made this again in Nov - didn't grill it - was NOT as good - grill it.  Just sayin'......)