Monday, March 18, 2013

BBQ Chicken Pizza Recipe

This is another family favorite and I make pizza at least once a week. Making your own crust and pizza is so much healthier than eating it out...it's more economical also. The dough recipe, found on Allrecipes.com, is one I've used for over ten years and it's the best that I have found for a quick crust. I have recipes for deep dish and bread machine, but they take much longer to prepare...just depends on your needs at the time. I'll post the others as some may be interested in them as well. 

Just don't be intimidated to work with yeast...it really is forgiving in this recipe. I use a thermometer to get my water to 110 degrees, but if you don't have one just get the water very warm. Please leave me any questions or comments and I will do my best to help where needed.
Blessings,
Lee Anne









BBQ Chicken & Roasted Garlic Pizza

3 Grilled & Shredded Chicken Tenders
Sweet Baby Ray’s BBQ sauce
Roasted Garlic Alfredo Sauce (Aldis) or Ragu Roasted Garlic Parmesan Cheese Pasta Sauce (Walmart)
Grated Parmesan (in cold cheese section of Aldis)
Garlic Powder
Oregano Flakes
Sea Salt
Shredded Parmesan & Colby Jack Cheese

The dough makes one 16” or two 12” pizzas. This recipe can be halved very easily. It sometimes seems to mix up a bit dry following the recipe so I add some melted coconut oil (olive oil can be used also) or water till I get a nice soft dough. Once mixed, I let it rest (lightly oiled so it doesn’t dry out & covered with the bowl I mixed in) for 5-10 minutes and roll out onto a well greased pan(s).

Crust will be on the thin side so if you want thicker crust, let the dough rise for about 30 minutes in warm place then bake. Preheat oven to 450 degrees. Bake till dough moves freely from pan and take out of oven...then add the toppings and bake to brown cheese and brown the pizza bottom more for a little crunch (if I'm not happy with the browning in the first bake) by sliding the firm dough (off the pan) directly on the bottom rack of your oven, but watch carefully as at 450 degrees it can burn very quickly.

Once pizza crust has been baked the first time, then add a generous amount of garlic sauce then BBQ sauce, sprinkle on parmesan cheese, add grilled shredded chicken, sprinkle garlic powder, oregano and sea salt to taste (I just give it all a good shake). Bake till cheese is melted and nicely browned approx. 7-10 minutes depending on oven.

RVers: 
 To prepare for two (one woman and one man who eats too much pizza ;), I half the dough ingredients for one 12" pizza. It fits perfectly in my RV oven! To get my cheese to brown, I lay the entire pan on the bottom of the oven with the gas flamed over the pan to brown. Watch carefully as it will get brown quickly!

**This recipe is great for a Philly Beef pizza too**
Just replace the chicken for Steak-ums (Walmart carries or use a generic) grilled with green peppers and red onions. This cooks up wonderfully on my Foreman grill! Be sure to add enough garlic salt to taste as the beef has no seasoning. Aldis has a great garlic sea salt grinder by Stonemill Essentials. Delicious!

Sunday, March 17, 2013

Crock pot Ham & Beans with Corn Bread


This is a great meal for two people with a little leftover for another meal. Since my husband and I sold our home and moved back to Indiana, we purchased an RV and live in it full-time till we get our own land to build and live the "good life". What a change to go from 2700 sq. feet to about 240 sq. feet! This meal works perfectly for those in a small space. The cornbread recipe is from a Better Homes and Garden book that was purchased the year I got married. This recipe has been a family favorite for over twenty years...you will love it too!

Slow Cooker Ham & White Beans:
1lb. package dried northern beans
Ham bone, hocks, shank or diced ham (about 1 pound) I use one Aldis ham steak
2tsp. onion powder and a few shakes of dried onion flakes
6 cups water
Salt & pepper to taste

For two:
Just divide all ingredients in half and put into a small crock pot (mine holds just over six cups of liquid). I add one more cup of water (to the 1-1/2 cups) because we like a bit more juice to pour our ham/beans over rice.

Rinse and sort the beans for any pebbles. Add the rinsed beans, onion powder, onion flakes, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low for about 8 hours or until beans are tender. Remove any bones and pull off the meat and add to the beans and serve with cornbread. Recipe posted below.

If you don't have a ham bone, this ham flavoring is the best at seasoning a batch of beans! My father-in-law loved beans and ham so when he spotted this at a local IGA, he got some for me and himself. It really is perfect for seasoning! Just add as much as you need to taste.




 

Corn Bread:
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder (I use aluminum-free Rumford)
¾ teaspoons salt
2 eggs
1 cup milk
¼ cup cooking oil, butter or *melted coconut oil (I use the latter)

Stir together the first five ingredients. In another bowl add the eggs, milk, oil or butter; mix together and add to dry till smooth (do not over beat). *If you use melted coconut oil, add it to the dry ingredients and not the milk/eggs mixture as they are cold and the oil will clump up. Coconut oil is liquid at about 76 degrees so below that it is a solid.

Pour into a greased 9x9x2 baking pan. Bake in a 425 degree oven for 20-25 minutes. For dark non-stick pan, decrease temperature by 25 degrees. Makes 8-9 servings.

Walmart has a great large non-stick muffin pan that serves six. This recipe fills each one nicely. The reason I like this pan so much is that it fits nicely in my RV oven.