BBQ Chicken Pizza

BBQ Chicken pizza is something that's been around a while, but I've never been a huge fan. But with Pizza Night once a week, we're always trying something different. This pizza was a big [surprise] hit for us. It was delicious!

BBQ Chicken Pizza

Ingredients:

• 1 boneless and skinless Chicken Breast
• 1/3 cup BBQ Sauce
• Shredded Mozzarella Cheese
• Rotisserie Chicken, meat pulled off
• ½ of a Red Onion, sliced thinly
• ¼ cup Cilantro leaves, chopped
• ¼ cup shredded Parmesan Cheese (Optional) 
• Pizza Crust (recipe below)

Directions:

1. Preheat oven according to pizza crust directions. 
2. Spread/squeeze BBQ sauce over pizza crust to taste. We opted for not a lot.
3. Cover pizza with cheese to your liking.
4. Add shredded rotisserie chicken, then onion slices over cheese.
5. Bake according to pizza crust instructions.
6. After pizza is baked, pull out and add cilantro and parmesan to taste.

Pizza Crust (makes 2)

Ingredients:

• 1 1/2 cups warm (105-115 degrees) water
• 1 tablespoon instant or active dry yeast (active will take longer to rise)\
• 1 tablespoon. sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3 1/2 cups unbleached all-purpose flour, plus more as needed
• Olive oil/nonstick cooking spray
• Garlic salt
• cornmeal

Directions:

1. In a large mixing bowl or the bowl of your stand mixer (preferred), stir in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is foamy and dissolved. Add olive oil, salt, and 1 ½ cups flour and mix until combined with your hook attachment (or with a wooden spoon if not using a mixer). Gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. If your dough is too wet, add 1 more tablespoon of flour at a time (up to 1/4 cup) until dough barely sticks to your fingers. Once dough has pulled away from the bowl, knead in mixer on medium-low speed or by hand for 5 minutes.
2. Shape the dough into a ball and place back into your large mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Turn dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.
3. Guestimating 15 minutes before your dough is ready, preheat your pizza stone or baking sheet in middle rack of your oven for 30-60 minutes at 475 degrees F.
4. After dough has doubled, remove from bowl and knead a couple times. Divide dough into two equal balls and cover with a towel for 15 minutes. You can freeze one of the balls at this point if desired.*
5. Carefully remove your pizza stone/baking pan and GENEROUSLY grease the entire surface with olive oil or with nonstick cooking spray. Sprinkle with cornmeal.
6. After dough has been resting 15 minutes, roll each dough ball out onto a lightly floured surface or parchment paper into a 12-inch round circle. Transfer pizza dough to your baking sheet or pizza stone then pinch edges to create a rimmed crust (if you have trouble transferring, you can place your entire piece of parchment paper on your stone/baking sheet and bake directly on your parchment paper). Lightly brush the top of the crust with olive oil and sprinkle with garlic salt. Using a fork, prick several holes in the crust.
7. Bake for 12 minutes at 475F degrees with favorite toppings then broil for 2 minutes or until cheese is golden.

Teriyaki Tacos

It's Taco Night here at the Powers' house, and tonight we had Chicken Teriyaki Tacos inspired by this recipe from Carlsbad Cravings. Aaron says this is one of his favorite tacos that we've ever made.

• INGREDIENTS
• 
  
• 1 1/2 pounds boneless skinless chicken breasts
• 12 tortillas (we prefer HEB's Mixla tortillas)

1 Recipe Chicken Marinade

1/2 cup Bragg's Liquid Aminos (or low sodium soy sauce)

1/4 cup brown sugar

1 T. rice vinegar

Splash of pineapple juice (optional)

1 Recipe Grilled Pineapple Pear Salsa

Pineapple Lime Crema

• 1 5.3 oz. pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

DIRECTIONS

1. Chicken Marinade: Mix ingredients for marinade. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
2. Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use. (I did not have time to skewer and grill everything, so I diced up the pears, pineapple, onion, and bell pepper and sautéed it. Then I let it cool before adding cilantro, lime juice, and seasonings.)
3. Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
4. Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F.
5. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
6. Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
7. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
8. Remove chicken and let rest 5 minutes before slicing into thin strips.
9. Assemble!

Kung Pao Chicken Tacos

INGREDIENTS
6 skinless, boneless chicken thighs, cut into bite sized pieces
3 T. low sodium soy sauce, divided
1/4 c. plus 1 1/2 t. cornstarch, divided
1/4 t. kosher salt
2 T. canola oil, divided
1 1/2 T. honey
1 T. sesame oil
2 t. rice vinegar
1 t. red curry paste
1 large garlic clove, minced
3 T. coarsely chopped honey roasted peanuts
1-2 stalks of celery, diagonally sliced
8 corn tortillas
1/3 c. green onions, sliced
1/2 medium red bell pepper, thinly sliced
4 lime wedges

DIRECTIONS

1. Place chicken in a large zip top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess corn starch.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; saute for 6 minutes or until done, turning to brown. Remove chicken from pan; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and remaining chicken.
3. Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through curry paste) in a microwave safe bowl, stiring with a whisk until smooth. Microwave on high for 30 seconds or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, and peanuts; toss to coat chicken.
4. Warm/toast tortillas, then serve with chicken mixture and garnishing with celery, green onion, red bell pepper, and lime.

Suggested side: Asian Chopped Salad

Serves 4.
Calories 418 | Fat 19.1 g | Protein 25.2 g

Ashley's Pot Pie

My dear friend, Ashley, made this delicious Chicken Pot Pie for us one time when we visited her family in Anna. It was warm and comforting and delightful, just like her! I insisted she share her recipe and she was kind enough to send it along.

Ingredients

• 1 15 oz. refrigerated pie crust
• 1/3 c. butter or margarine
• 1/3 c. chopped onion
• 1/3 c. flour
• 1/2 t. salt
• 1/4 t. pepper
• 1 1/2 c. chicken broth
• 2/3 c. milk
• 2 1/2 to 3 c. cooked chicken (shredded/chopped)
• 2 c. frozen mixed veggies

Directions

1. Heat oven to 425. Prepare pie crust as directed on package for two crust pie using 9-inch pie pan. 
2. Melt margarine in medium saucepan over medium heat. Add onion. Cook 2 minutes or until tender. Add flour, salt and pepper. Stir until well blended. 
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies. Mix well. 
4. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in several places in top crust. 
5. Bake @ 425 for 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Poppy's Tortilla Soup

I remember walking to my car from one of my night classes at the community college in the (literal) freezing rain. As I sat in the car shivering and waiting for the ice on the windshield to melt, I called Aaron (my then fiance) to say hello and talk about the crazy weather. As I whined about how freezing cold I was, he invited me over to his mom and dad's house to warm up and hang out for a while. When I walked in, Bill offered me a bowl of soup, and I gladly accepted. I sat down to the table and my life was changed. It was the best soup ever. Several years later (after I was sufficiently married into the family), he was kind enough to share his delicious recipe with me. 

Ingredients

• 1 16 oz. can diced tomatoes
• 1/2 c. chopped cilantro
• 1 medium onion
• 2 cloves garlic, minced
• 1/2 t. sugar
• 1 1/2 lbs. cooked chicken, chopped
• 8 c. chicken broth
• 1 chipotle in adobo sauce, diced and seeded
  (increase if you like spiciness)

Directions

1. Cook chicken, cut into chunks, and set aside.
2. Mix undrained tomatoes, onion, garlic, cilantro, and sugar. Put mixture in large pot with broth, chicken, and pepper(s). Bring to boil; cover and simmer for additional 20 minutes.
3. Serve with crunched up tortilla chips (or we prefer to bake strips of corn tortillas in the oven and make our own), shredded cheese, avocado, sour cream, and rice.

Serves: at least 8, makes great leftovers

Chicken Lime Tacos

Chicken tacos are one of my new favorite foods, and they're healthy (especially if you swap the sour cream for salsa). And letting the crock pot do most of the cooking, well... you know I love that! (Recipe from Taste of Home)

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 whole wheat flour tortillas (6 inches), warmed
• Sour cream, shredded cheese, and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.