Buffalo Chicken Pizza


When we moved from New Jersey, we left behind some good food. We would frequent some of the local pizza shops and get large pizzas with the perfect crust and toppings …. fast forward 2 years later in Georgia in our town, QT and Little Cesar’s often where we fill the pizza void. That is until I started making it myself. 

Making pizza is not hard. It takes good tools, seasoning and time. The more you make it the more you master it . Buffalo Chicken Pizza is one of our favorites. This is how I make mine. 

Tools Needed

  • Kitchen Aide Mixer
  • Oven 
  • Large Cookie Sheet
  • Several mixing bowls
  • Knife 
  • Spatula 

Ingredients 

  • Dough ( can be purchased made at store or homemade I prefer homemade) 
  • 2 lbs of chicken breast 
  • 8 oz bag of 4 cheese Italian shredded cheese 
  • 8 oz bag of mozerella cheese 
  • 1 cup + drizzling of Frank’s buffalo wing sauce 
  • Ken’s Blue cheese dressing 
  • 2 teaspoons Garlic powder
  • 1-2 tablespoons Goya Adobo
  • Black pepper to your taste 

Directions 

1. In a bowl, season the chicken breast with the garlic powder, Adobo and pepper. Add a little oil when seasoning it will help keep the chicken moist. Place in pan and bake in the oven at 350 degrees for 20-30 minutes. Let sit on the counter for ten minutes before proceeding to next step. 


2. While chicken is sitting, raise the temperature of the oven to 425 degrees. Next, spread the dough out on the greased cookie sheet. It is better to spread by hand but you can use a rolling pin to spread but let the dough rest again for a few minutes to rise again. No need to be perfect. 


3. You can shred the chicken by hand, cut it with a knife or use your kitchen aide * my favorite way *.  Add chicken to your kitchen aide using the paddle attachment. And put the chicken in and put speed on low slowly increasing to medium until shredded to your liking. This will take a few minutes. Add 1/2 cup to a full cup of the buffalo wing sauce and stir the shredded chicken in the kitchen aide. 


4. Add the chicken to the rested dough evenly.


5. Add the mix of cheeses over the chicken. Add as much or as little as you want. I had some more chicken so I added more . 


6. Drizzle some more buffalo wing sauce all over pizza. 

7. Place in oven for 15-20 minutes or until the sides and underneath are golden brown. 


8. Drizzle blue cheese dressing over the pizza or place in side for Dipping.

Very easy and so tasty ! Kids can have fun making this or pepperoni or cheese pizza ! 

This is a great pizza recipe to have handy for game night or football food etc. 

Enjoy !

Ericka 

Advertisements

Sweet -N -Sour Chicken 


Tonight I was feeling ambitious. Not only did I make the chicken, the rice and my first try at making crab rangoons that I so miss from New Jersey.

Anyway back to the chicken. This recipe has quite a few steps but so worth it in the end.

Ingredients


3 lbs of Chicken Breast or Tenderloins 

Garlic salt

4 eggs 

1 cup of corn starch 

Sauce

6 tablespoons of Ketchup

1-1/2 tablespoons of Soy Sauce 

1 cup of White Sugar

3/4 cup of Apple Cidee Vinager 

Oil for pan or deep frying 

Tools needed

1 small sauce pan

1 Cookie sheet 

1 spatula 

2 deep bowls 

Cutting board

Knife 

Deep Fryer or deep pan 

Oven 

Directions 

Cube chicken in 1 to 1/2 inch pieces. ( They can be bigger just adjust cooking time) Add garlic salt to taste to the chicken.


In a bowl beat 2 of the four eggs and in the other bowl put the corn starch and add a little more garlic salt and mix.


Put the pieces of chicken in the corn starch first and shake off the excess. Then dip in eggs and put to the side until you are ready to fry.


Fry the chicken for 4-5 minutes in the deep fryer or pan fry in 2 inches of oil until both sides are golden brown.


To make the sauce

Mix sugar, soy sauce, ketchup, and vinager together in the small sauce pan and bring to a boil stirring constantly. The sauce will thicken and it will be ready to spread on the chicken.



In your oven heated to 350 degree f, put the chicken in the oven and cook for 15 minutes and turn and cook for an additional 15 minutes or until the sauce thickens on the chicken.


Serve with some rice and what ever side…. 

Deliciousness ! 

Enjoy !

Ericka 

Chicken BOMB! 

It’s been a few weeks and honestly I was so bummed out that I couldn’t find the inspiration for anything new or creative to try. But today was a good day to try something new and kill it in the kitchen. If you like mild to hot, food this is for you . Although I have a small modification for people who don’t like spicy foods or can’t handle the heat at the end.

First this is not my original recipe, I did however make it to my taste. Remember cooking isn’t always about following a recipe it’s about making good food. We are not salt and pepper people unless it’s on a good porterhouse steak! So when I saw this post for Chicken Bombs from Skinny Momma on Facebook I wanted to dig in! And I am sure you will too.

Chicken Bombs

Ingredients 

  
4-5 nice size chicken breasts

4-5 jalepenos sliced in half and with seeds and ribs removed 

1-8 oz block of cream cheese (room temperature) 

3/4 cup of cheddar cheese

3/4 tsp of garlic powder

1-2 tsp of Goya Adobo 

20 slices of bacon 

2 tbls of honey barbecue sauce 

Tools Needed 

1 baking pan

1 knife

1 cutting board

1 bowl

1 spoon

1 fork 

Your oven 400 degrees 

Directions 

Take chicken breasts and remove fat and cut in half. Butterfly or cut a slit into the chicken breast. Season the chicken breast with the Adobo on both sides. Set aside.

    
Take the cream cheese, cheddar cheese and the garlic powder and mix together. Take the halved jalepenos and fill them in with the cheese mix.

  
   
 Take the jalepenos and place cheese side down in the middle of the chicken and roll the chicken around the jalepeno.

  
Take the bacon and wrap around the chicken.

  
Place in a 400 degree oven for 30 minutes or until you see the bacon get crispy. Remove from the oven and drain the bacon fat. Cover each piece of chicken with the barbecue sauce and reduce the heat to 350 degrees and put the chicken bombs back into the oven for an additional ten minutes.

  
Remove and let sit for 5 minutes and serve !

  
*If you do not like the heat. Put the cheese mix directly on the chicken and roll chicken and then wrap in the bacon.*


This is sooooo good !!!! 


Enjoy!

Ericka 

Chicken Alfredo quick and easy ! (Not to mention low fat)

When in doubt, always use a classic and put your spin on it ! 

Tonight we had some really really awesome Chicken Alfredo. Almost guilt free too. 

Here is what I used to make it:

2 cups of 2% milk

1-1/2 cups Parmesan cheese

2 cloves of garlic 

1/4 tsp of white pepper 

1/2 tsp of salt 

1/2 to 1 tsp of garlic powder 

2 tbls of country crock spread

1 tbls of corn starch

  
2 lbs of chicken breast  (seasoned with garlic powder, salt, black pepper to taste and I always use some oil when seasoning )

1 lb box of your favorite pasta (salt to season the pasta when boiling as well here)

Tools you will need:

1/2 cup and 1 cup measuring cups

1 large pot for pasta

1 medium pot for Alfredo 

1 frying pan to sautée chicken 

Wisk/ Wooden spoon / Pasta Fork 

Strainer 

My favorite secret weapon – nutra bullet or your blender 

To prepare:

For the chicken cut into cubes and add salt garlic powder and black pepper and then at oil and massage the chicken. At this point, on medium heat, put your pan on the stove with some oil in it( about 1 table spoon ). When pan is heated add chicken and cook until completely cooked but try not to brown because it can dry out the chicken. Put to the side and continue to sauce.

    
In your blender add milk that you outhat you put in the microwave for a minute to warm it slightly, add Parmesan, garlic cloves, salt, white pepper , garlic powder , cornstarch and, country crock spread and blend it together for no more than a minute . It will look grainy when done. Add to the medium pot and put on medium heat and whisk together until thickens. Take off heat and boil pasta. Once pasta is done and drain add chicken and Alfredo, mix thoroughly and serve .

And for a little twist I add red pepper flakes …

  
Happy eating! 

Easy Dinner Idea

Have you ever just sat down one day thinking of what to make for dinner and nothing came to you? I have many times. Like I have mentioned before, the men folk in my family love to live off of Rice, Beans and some kind of meat. And that can get sooooooo boring… So now that I have some more time on my hands I decided to do something different. We have all heard of chicken parm, rollatinis, chicken gordon bleu, etc. But this is so simple and so tasty it will make its way into your normal rotation of foods to make for dinner and you will most definitely want it for lunch the next day.

Although I am sure I didn’t invent this, this is my take on it and what I am calling it.

The dish I am referring to is simply: CHICKEN A LA PIZZAOLA  with Pasta

Tools you need : Meat tenderizer, ziplock bag, sauce pan,a pot for boiling noodles, cookie sheet or oven pan, and ladle.

What I used 

2-3 lbs of Chicken Breast

Olive oil

Adobo, Garlic Powder and Oregano

2 Jars of Marinara Sauce ( Homemade Preferred: Comment below if you would like the recipe I use) 

1lb of Pasta

2 Cups of Mozzarella ( More if you like it really cheesy)

1-6-8oz Bag of Pepperoni ( Can be substituted for Ham if you like)

1/2 cup of Parmesan Cheese

1. Take the chicken and if not already sliced thin, cut the breast piece into half. Each piece place into the ziplock bag and take out your aggression pounding it out. ( It helps if you scream a little ….:D) Flatten as much as possible with out breaking each piece.

2. Season the breast pieces generously with the adobo, garlic powder and oregano on both sides and then pour a little oil and rub it in.

3. With the sauce ( if you are using fresh you may want to wait a little for it to cool down) pour some to cover the bottom of the pan.

4. Leave all the breast pieces laid out, take out the pepperoni and cheese and leave it out in piles so you are not going in the bag with dirty hands. Add Cheese and them put pepperoni on each piece like you would a pizza and add a little sauce and roll it with the flap side down lay it in the pan. Do the same with the rest of the pieces.

5. Once all the chicken is placed in the pan, add more sauce to the chicken on top and sprinkle with more mozzarella and the parmesan cheese and add another piece of pepperoni on top for good measure.

6. Place in the oven at 375 degrees for about 30 to 45 minutes.

7. While those are cooking boil your pasta making sure you add the salt right before adding the pasta. Drain and use the remainder of the marinara sauce on the pasta.

8. Once the chicken is done it will have a nice saucy cheese sauce on the bottom. I serve about 2 pieces per person next to the pasta and add that sauce on top of the noodles. ( But that is optional)

And that is it you are done. You can even season the meat and leave in the refrigerator overnight to let the seasoning sink in. That my friends is all you need to make even a picky eater happy. Even my friend Yiyi tried it and loved it …( You guessed she is a picky eater) This is her making it below.

download_20141121_183604 IMG_20141121_134914This one is mine 🙂

Thanks for reading and enjoy!

Ericka