Bbq Chicken Pizza

You know the age old question....if you were stuck on a deserted island....what three things would you bring....

well besides a boat....so I could actually get off the island....I would have to put a lifetime supply of BBQ and Pizza up there as part of my "top three" things.....Then.....one night....back in the early 2002....I was introduced to something spectacular....that would not only shake up my limited culinary box....but also allow me to combine two of my three "island" things.....and leave room for a new third item.....

a lifetime supply of chocolate....

GENIUS!

This finger licking, napkin needing, delicious pizza....will shoot anyone to the top of their cooking game, and it's so stinking easy!!!!


Ingredients


or as Teresa from the RHONJ likes to say....."ingredients-es"

1 lb  skinless chicken breast halves
(best to get the thin sliced chicken breasts)

1 1/3 C. purchased bbq sauce
6 oz. shredded Gouda cheese
6 oz. crumbled Feta cheese

16 oz. purchased Pizza Crust
(I like Boboli)

1/2 medium purple onion sliced into rings
1/4 C. fresh Cilantro


Directions


in a large resealable bag, combine the chicken breasts with half of the bbq sauce (2/3 C.) Marinate in the fridge anywhere from 4 hours to overnight.

Preheat oven to 450 degrees

heat grill pan to medium high.  Cook chicken flipping on each side to cook evenly.  Cook 15-20 minutes, or until juices run clear, and chicken is no longer pink.  Cut chicken into small pieces.

Spread the remaining 2/3 C. bbq Sauce onto purchased pizza crust.  Sprinkle with Cheeses, top with onion and chicken.  Place pizza in oven, and cook for 12-15 minutes.

Remove Pizza from Oven.  Sprinkle with fresh Cilantro.

In The Kitchen: Black Bean Burrito With Pico De Gallo

Can I just start by saying......I could eat this every single day of my life.....literally....if I was stuck on a deserted Island, as long as there were Tomatoes, Onions, Peppers, Cilantro...Beans.....and an unlimited supply of Tortillas and Cheese....

I would be in culinary heaven....

Having lived in Phoenix for 5 years, where Mexican food has nothing to do with your local Taco Bell Drive Thru....but has more to do with The Amazing Flavors that come from the Mexican Culture.....

I have to say, moving to the East Coast....I am so very homesick for anything that resembles the bold authentic recipes I am used too.....

4 1/2 years later....I'm still searching.....

Instead of pining away ....or spending a fortune on cross country delivery....I've begun to experiment on my own....and try and recreate those flavors and dishes I love...

I happend to have Some Amazing Ripe Tomatoes and Peppers waiting for me in my garden.....and I thought....what a Perfect day to make a fresh batch of Pico De Gallo....

and Some hearty and delicious Black Bean Burritos to go with it.....

These Two Recipes are So Fast....and So Simple that it even works on those busy Kid Crazy days.....when you want a fast, filling...and Healthy lunch......

Pico De Gallo

1 Large Tomato Seeded and Chopped

1 Purple Onion Chopped

1 Large Banana Pepper Seeded and Chopped

2 cloves Garlic Minced

1/4 C. Fresh Cilantro Chopped

Juice of Two Limes

Salt and Pepper to Taste

Mix all Ingredients together in a large bowl.

And There You Have it! Pico is best eaten within a day of it's creation.....It doesn't keep well after that....though I don't think anyone will have a problem finishing it off!

Now you'll need your Pico De Gallo for the Super Delicioso Black Bean Burritos....

Black Bean Burrito

1 tsp minced garlic

1 15 oz can black beans drained and rinsed

1 tsp ground coriander

1/2 c. sour cream

1/2 c. Pico De Gallo

4-67 inch Flour Tortillas

1 c. grated Monterey Jack Cheese

In a large Saucepan, combine garlic, beans, coriander, sour cream, and Pico De Gallo Cook over Medium heat, about 5 minutes, until thoroughly heated.

Meanwhile, sprinkle tortillas with water and place between 2 damp paper towels. Heat in Microwave for 30 seconds.

Divide Bean Mixture between tortillas, sprinkle with Cheese, roll up and serve with more of that amazing Pico De Gallo on the Side

I'm thinking....I may not need that Deserted Island....or a Fed Ex Account after all......

*Burp*

In The Kitchen: Tortellini Soup

So if you've ever wondered what I would do to prepare for a hurricane.....

not that I can imagine you would wonder, but if it one day crossed your mind while folding the laundry....or while sitting in the dentists chair....I have an answer for you...

I make Tortellini Soup....

Sounds perfectly logical doesn't it?

At least I know while Irene is doing her dirty work outside my door....I'll be hunkered down...comforting myself with a fabulous bowl of Tortellini soup......

I highly recommend putting it on your hurricane preparedness list...right before Batteries...and right after water.....

Tortellini Soup

1 lb. Italian Sausage, Casings Removed

1 onion, diced

2 cloves garlic, diced

6 c. Beef Broth

1 16.5 oz can Diced Tomatoes, drained

1 16.5 oz can Tomato Sauce

1/2 c. GOOD Dry Red Wine

1 Zucchini sliced and quartered

1 Carrot Sliced

1 Green Bell Pepper Diced

16 oz bag Frozen Cheese Tortellini

Grated Parmesan Cheese

1. In Skillet, Brown Sausage...when sausage is browned, add onion and garlic and saute 5 minutes until soft.

2. In Stock Pot, add Beef broth, Tomatoes and Tomato Sauce, Red Wine, Zucchini, Carrot, Pepper and Sausage Mixture. Bring to Boil, then lower temperature to med/low...simmering for 60-90 minutes.

3. Add Tortellini, and cook an additional 5-10 minutes until heated through

4. Serve with Crusty Bread, and top with Grated Parmesan Cheese

In all seriousness though, my thoughts and prayers are with all those who are braving Irene with me this coming weekend.....may she veer a little more to the East.....

In The Kitchen: Banana Bread

There are 101 reasons I think I love Banana Bread....once I slather softened butter on a big thick slice, make it 102....

Not only was it probably the easiest A I ever received in all my years of school...as the first baking project in 7th grade Home Ec Class...

It is the perfect Go to gift idea for when your neighbor has had knee surgery, or it's the end of the year and you still feel the need to bribe your child's teacher.

Baking a loaf or 5 always makes the kitchen smell amazing, and makes me long for crisp Fall Afternoons.....

Banana Bread is cheap....

Banana Bread is versatile.....throw in some nuts....or if you really want to get all bra-burning crazy, add some chocolate chips ( that will get the tongues wagging)

....and in this day and age, it's the only way on this green earth, my 3 year old will get near Bananas....

Plus Banana Bread is kind of miraculous in it's own way. I mean, who in their right mind would think that anything good could come from mushy, brown bananas that really look like they would be better served tossed in the trash than in my Kitchen Aid Stand mixer.

Behold....probably the easiest and by far (in my humble opinion) the BEST Banana Bread Recipe known to man.....

Banana Bread

Ingredients

2 c. all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 c. butter

2 eggs, beaten

2 1/3 c mashed overripe bananas

optional:

1/2 c. chopped walnuts

or

1/2 c. chocolate chips

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 in. loaf pan

2. In large bowl, combine flour, salt and baking soda. In a separate bowl, you are going to want to cream the butter and brown sugar. To the Butter Mixture, you will add the 2 eggs and the mashed bananas. stir until well blended.

3. Add the Banana Mixture to the Flour Mixture and stir until blended. Add Walnuts or Chocolate chips at this time. Pour Batter into prepared loaf pan

4. Bake in preheated oven for 60-65 minutes, until inserting a toothpick into the center comes out clean. Cool for at least 10 minutes before placing on wire rack.

Best served warm....with a big ole slather of butter......the guilt can come later