Chicken Croissant Rolls

Tonight I needed something quick, easy, and something that I had all the stuff for. So I made Chicken Croissant Rolls. I haven't made them in forever and I forgot how much my kids love them. I thought "Chicken Croissant Rolls" was too boring, so I asked my 6 year old what we should call them. His first response, "Death Balls." Well I supposed they are a heart stopper, but doesnt' sound too appetizing. So he changed it to "Chicken Balls." A little more pleasant I guess, but I think I'll just stick to the original name. This recipe calls for a sort of gravy made of Cream of Mushroom and milk. It's good, but I prefer to go a little more fatty, tasty, and easy. I prefer Country Gravy. I just use the McCormick's Country Gravy pack that you just add water to. Its great for Biscuits and Gravy too (not as good as the homemade stuff, but what packaged food is?). I like it anyway. I don't ever eat more than 1, 'cause they're too rich for me, but my son just downed 2 1/2! I guess he likes 'em!

• 3-4 boneless, skinless chicken breasts (or 2 cans chunk chicken)
• 1 (8 oz) pkg. cream cheese, chive & onion (or regular cream cheese and add some chives and chopped onion), softened
• 1 pkg refrigerated croissant rolls
• Seasoned bread crumbs
• Melted butter
• 1 can cream of chicken (or mushroom)
• About 2 cups milk

Preheat oven to 375°. Cook the chicken until tender. Cool and shred. Mix chicken with the softened cream cheese in a small bowl. Roll out the croissant rolls, put a spoonful of chicken mixture at the wide end of the roll, fold over the sides and roll to seal mixture in. Roll in melted butter and then in the breadcrumbs (I like to add a little grated Parmesan to the breadcrumbs). Put in a muffin pan and cook for 20-25 minutes. While chicken rolls are cooking, heat up the cream of chicken (or mushroom) soup and the milk together, adding more milk if you want it runnier and less milk if you want it thicker. To serve, spread the soup mixture over the rolls like gravy.

Carrabbas (Copycat) Chicken Bryon

A long time ago, way back when my husband and I were first married and living in Utah, Carrabba's Italian Grill came to town.  We were dirt poor students, but we gathered our pennies and went to try it out.  I don't know what my hubby had, but I ordered the Chicken Bryon that came with garlic mashed potatoes or something.  Oh man, it was good.  I was able to go one more time before we moved, but have never been back since.  A couple years ago I came across this recipe and was SO excited!  It's like what I remember it tasting like, but to be honest its been like 8 years since I've tried it, so really I don't know if it is like it or not.  But I can tell you this...this recipe is awesome!  I love the buttery sun-dried tomato sauce and the tangy goat cheese...mmm!  Of course it always makes way more sun-dried tomato sauce then I actually use with the chicken, so when I made this last week, my husband put the leftover sauce on EVERYTHING for the rest of the week.  His favorite was frying eggs in the sauce part, then topping it with the tomatoes and goat cheese.  I didn't try it, but I have to admit it smelled and looked really tasty!  Doesn't it just look divine?

For the Sun-Dried Tomato Sauce:

• 2 Tbsp butter 
• 1 Tbsp finely chopped garlic
• 1 Tbsp finely chopped yellow onion
• 1/2 cup dry white wine (I used chicken broth)
• 1/4 cup freshly squeezed lemon juice
• 10 Tbsp cold unsalted butter, cut into small pieces
• 1 1/2 cup finely sliced sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/2 tsp kosher salt
• 1/2 tsp white pepper

Place butter, garlic, and onion in large skillet over medium heat and saute until garlic and onion are tender and transparent.  Add white wine (or chicken broth) and lemon juice.  Increase heat to medium-high and simmer to reduce by half.  Reduce heat to low.  Add cold butter one piece at a time.  Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients.  Set aside.

For chicken:

• 6 large chicken breasts
• 1-2 Tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 oz goat cheese, softened to room temperature

For grilling:

Reduce charcoal brisquettes to white-hot coals.  Brush chicken breasts with olive oil and sprinkle with salt and pepper.  Grill chicken over hot coals 15-20 minutes or until cooked through.  

For stove top:

Heat some olive oil in a large skillet over medium heat.  Sprinkle chicken with salt and pepper, then place on skillet.  Cook evenly on both sides until cooked through

Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.  

To serve place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

Serves 6.

Perfect Hard-Boiled Eggs

(photo from Sidetracked Moms)

Since Easter is just around the corner and we have not yet dyed our Easter eggs, I am (as I type this) boiling my eggs so that we can have a little Easter egg dying party tomorrow...well me and my boys anyway.  I've never been very good at boiling eggs.  I always forget how to cook them and usually boil the water, then put the eggs in, causing them to crack and all that fun stuff.  I'm never really very successful, thus I'm usually not in charge of making them.  This year I did my research and so far it has definitely paid off!  I found some awesome directions on "How to Make Perfect Hard Boiled Eggs."  My first 3 dozen (my 4th is on the stove right now) have literally turned out perfect.  Out of the 36 eggs I only found 2 or 3 slightly fractured shells.  Now that is a record for me!  Usually they have gaping crevices with egg white flowing out of them.  

The key to keeping the eggs from cracking is really to put the eggs in a cool pan, cover with cold water, therefore bringing the temperature up slower.  Its when they go from extreme cold to extreme hot that they crack (or when you drop them to the bottom of the pan...that's not real good either!).

One trick I learned long ago (but never remember to do until I'm ready to cook them) is to place the eggs sideways (as opposed to up and down) a couple hours before you actually boil them.  This is supposed to cause the yolks to be more centered so that when you peel them the yolk isn't so close to the white that it falls all apart...you know what I mean!

All of you boiling eggs this weekend....good luck to you!

Parmesan-Crusted Chicken

This is another recipe from the Pioneer Woman (you really should check her blog out if you haven't already.  I can't get enough of her.  She's so spunky!)  I made it with the mindset of it being something quick and easy.  That it was, but I had no idea how yummy it really would be.  My 5 year old son started eating it and said, "Mommy, this is the best chicken I've ever had!  Can you make this for me every day?"  He ate 2 whole fillets himself!  My 2 year old even downed it (which is a rarity when it comes to chicken).  The only weird thing about the recipe is it says to use "2 sun-dried tomatoes, jarred."  Well I bought a jar of sun-dried tomatoes, but they were julienned, so I just used have a jar.  You can pretty much add as much or as little tomatoes as you want.  I'm not a big mayo fan, but to its credit, it certainly does make the chicken nice and moist (it works well with fish as well) and you can't taste it when its all mixed together and baked.  This took me maybe 5 minutes to make (other than the cook time) and it goes great with Baked Asparagus!

(photo from Kayotic Kitchen)

Parmesan-Crusted Chicken

Julie R.

Whole Wheat Pizza Crust

I've been striving to make things a bit more healthy around our household and one way of doing so, I've been trying to use less pre-made ingredients, and make more homemade.  So the other night I was making BBQ Chicken Pizza and instead of using the usual Boboli pre-made crust, I decided to make my own healthier version.  It turned out really good.  Next time I think I would add more honey and use less flour (I like it a tad bit more sweet and it was slightly dry).  Remember when you're forming your dough, to make it rather thin - this crust puffs up, so unless you want all crust, make it thin.

• 3 tbsp olive oil
  
• 2 tbsp honey, natural
  
• 1 1/2 cup flour, all purpose
  
• 1 1/2 cup flour, whole wheat
  
• 2 tsp salt, kosher
  
• 1 cup water, warm
  
• 1 package Active Dry Yeast
  
• Sauce
• Cheese
• Toppings

In a 2 quart bowl, mix yeast with warm water, let sit for 5 minutes.   Add 1 tbsp honey, salt, and 2 tbsp oil to yeast.  Mix in whole wheat flour, slowly.  Mix in all purpose flour, slowly (if it appears too dry, don't use all the flour).  When you have a solid mass, move to a working surface and knead into a smooth ball, folding repeatedly for five minutes.  Lightly cover the ball and the bowl in non stick cooking spray, put the ball in the bowl, set the bowl in a warm spot, covered with a towel, and let dough rise for 30 minutes to 1 hour, or longer if you wish.  About 15 minutes before you are ready to bake, preheat your oven to 500 degrees.  Cover a 12x18 cookie sheet with foil, and spray with nonstick spray.  Shape dough into crust on a 12x18 cooking sheet, cover evenly with sauce, then cheese, then whatever other toppings you would like.  Bake at a preheated 500 degrees for 10-15 minutes, or until crust is browned.

Serves 10.

Julie R.

AG, CA

Hawaiian Chicken

My kids have been sick and seeing that I have a 32 pound leech (aka my 1 1/2 yr. old) attached to my hip at all times, I haven't done much cooking...well, other than spaghetti, hot dogs, and chicken nuggets - real gourmet, I know!  I made this a couple of weeks ago and never got around to actually posting it.  This is a childhood favorite of mine that was passed on from a lady at church to my mom to me.  It really is very easy to make, it just takes a little time for the marinading.  

This recipe calls for chicken thighs, which I am not a fan of and I'll tell you why.  When I was a little girl (probably 10 or so), I remember standing at the sink with my older sister, removing the skin off the chicken thighs (back then it was very rare to buy boneless, skinless anything).  It totally grossed me out, but what really got me was there was still a few small fuzzy feathers attached.  How sick is that?  So ever since I don't buy chicken with the skin on it unless absolutely necessary and I NEVER buy chicken thighs.  I've been scared for life!

• 1/2 cup ketchup
  
• 1/2 cup soy sauce
  
• 1/2 cup sugar
  
• 1/4 tsp pepper, optional
  
• 1 Tbsp Worcestershire sauce
  
• Few drops of hot sauce, optional
  
• Boneless, skinless chicken thighs (or pork or beef) - I use boneless, skinless chicken breasts cute in thick halves
  

Mix ingredients together (minus the meat). Pour in Ziploc bag with boneless chicken thighs. Let marinade in fridge for a few hours or over night. Pour all in baking dish. Bake at 350° for 1/2 hour to 45 minutes.  Serve by spooning sauce over rice with chicken.

Julie R.

AG, CA

Creamy Italian Chicken Crock-Pot

I've been a bit under the weather this week, so I haven't been doing much cooking. Here are a few of our favorite Quick & Easy chicken recipes.

This is so easy to make and it’s a GREAT Sunday meal or good when company comes. My sister-in-law used to make this for us when we all lived in Utah. They usually eat it over mashed potatoes, which is really yummy, but it’s a little too rich for us, so we have it over rice (you can also put it on pasta I guess, but I've never actually tried it)…its definitely creamy and really good!

• 4 chicken breasts
  
• 1/4 cup water
  
• 1 can cream of mushroom soup
  
• 1 can cream of chicken soup
  
• 1 (8 ounce) pkg cream cheese, cubed

Place chicken in crock-pot. Add water and soups. Cook for 4 hours on high heat. Add cream cheese and cook for an additional hour (total of 5 hours). Shred with 2 forks and serve over rice or mashed potatoes.

Julie R.

AG, CA

Chicken Cordon Bleu

This is one of my 5-year-old's favorite meals! Last time I made it, he ate it every meal for 2 days (until it was gone). You can add Hollandaise sauce or Country Style Gravy to the top if you’d like.  I think I may have originally got it from My Recipes, but I'm not really sure.

(picture courtesy of My Recipes)

• 4 boneless, skinless chicken breast halves
  
• 1/4 tsp salt
  
• 1/8 tsp ground black pepper
  
• 6 slices Swiss cheese
  
• 4 slices cooked ham
  
• 1/2 cup seasoned breadcrumbs

Preheat oven to 350°. Coat a 7”x11” baking dish with nonstick cooking spray. Pound chicken breasts to 1/4” thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top o feach breast. Roll up each breast, and secure with a toothpick. Place in backing dish, and sprinkle chicken evenly with bread crumbs. Bake for 30-35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3-5 minutes, or until cheese has melted. Remove toothpicks and serve immediately.

Serves 4.

Julie R.

AG, CA

Santa Fe Chicken Salad

A few years ago my husband and I lived in Palm Springs. Our first week there we went to a restaurant called Hamburger Hamlet (which is all over LA), where I had their Santa Fe Chicken Salad.  I thought it was so good that I went home and made it myself.  I've made a coupe adjustments of the years.

(picture courtesy of Kraft Foods)

• Hearts of romaine (or any lettuce you choose)
• Corn (canned, fresh, or frozen)
• Black beans (I also have used kidney beans)
• Tomato, chopped
• Cucumber, chopped
• Cheese (I prefer crumbled Queso Fresco, but you could also use shredded Monterey or Pepper Jack)
• fresh cilantro (optional)
• tortilla strips or crumbled tortilla chips (optional)
• Sliced red onion (optional)
• boneless, skinless chicken breasts (we've also used baked tofu)
• BBQ sauce
• Ranch dressing

Place chicken in skillet. Coat with bbq sauce (or marinade chicken ahead of time in sauce). Heat on med-high until chicken is cooked through. Toss desired ingredients together, top with ranch dressing, mix and enjoy!

Julie R.

AG, CA

Ranch Taco Chicken Salad

I have heard your cries of help Jules for new recipes. The following two are super easy and have become family favorites. This Chicken Salad recipe came from a friend and I'm not sure where she got it from. This is a great dinner when you need something fast. I usually eat this meal all by itself but if I need to stretch it I will add some kind of bread on the side or a baked potatoe.

1 lb. boneless chicken breasts, cut into chunks (about 4 breasts)
1 tbsp. oil
1 tbsp chili powder (this seemed like a lot to me so I just sprinkle over chicken until it is coated)
1 pkg. (16 oz) salad mix
1 jar (8 oz) salsa ( I use the mild Pace picante)
1 bottle (8 oz) ranch dressing
1 c. shredded cheddar cheese
Tortilla chips

Cook chicken, oil and chili powder in skillet on med high for 8 min or 'til chicken is cooked thru. Toss chicken with greens, salsa, dressing and cheese. Serve with chips. (Also yummy in flour tortilla)

Jodi S
Manassas, VA

Viva la Chicken

This is another recipe I've obtained from my mom.  The first time I made it I couldn't find any cans of green chili salsa (the truth is I didn't much look), so I used green chilies (yeah, I don't know what I was thinking), so it didn't exactly turn out.  It was interesting.  So now I know what I'm doing and where to find the salsa (in the Mexican food section in the grocery store - usually by the salsas, but sometimes by the canned peppers), so it turned out great.

• 4 whole chicken breasts
• 1 dozen corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup milk
• 1 onion, grated
• 1-2 (7 oz each) cans green chili salsa (I use Embasa's Salsa Verde-use 2 cans for a little more spice and chili flavor)
• 1/2 lb grated cheddar cheese

Wrap chicken in foil and bake at 400° for 1 hour or until tender (or steam).  Bone and cut into large pieces.  Cut tortillas into 1" strips or squares.  Mix soups, milk, onion, and salsa.  Butter a large shallow baking dish (9x13x2).  Put 1-2 Tbsp juice from chicken in bottom of dish, then tortillas, then soup mixture, and then chicken.  Continue layering till all ingredients are used, ending with soup.  Top with cheese.  Let stand in refrigerator for 24 hours.  Important!  Bake at 300° uncovered for 1 to 1-1/2 hours (Good for a "make ahead" meal.  Since we're a small family, I like to use 2 8x8x2 baking dishes and freeze one for another time).  

Julie R.

AG, CA

Individual Meat Loaves

My mom made these last night for my dad's birthday dinner.  This recipe originated from McCormick - I picked it up in a grocery store when we were first married (so 7 or 8 years ago).  I've made a few adjustments - we like more sauce on top, so the sauce is doubled (if you don't like that, you can cut it in 1/2).  Since our family is still small, I'm big on freezing meals.  With these I make all 8, cook 4 in an 8x8" pan and freeze the other 4 uncooked in another 8x8" pan.  When you're ready to use them, thaw, then cook as directed.

(picture courtesy of McCormick)

• 2 lbs lean ground beef or turkey
  
• 1 egg
  
• 1 1/4 cup ketchup, divided
  
• 1 cup bread crumbs
  
• 2 Tbsp parsley flakes
  
• 2 Tbsp minced onion
  
• 1 tsp ground dry mustard
  
• 1/2 tsp Season-All seasoned salt
  
• 1 tsp basil leaves
  
• 1 tsp oregano leaves
  

Preheat oven to 375°. Combine meat, egg, 3/4 cup ketchup, bread crumbs, parsley, onion, mustard, and seasoned salt. Mix thoroughly; shape into 8 loaves. Place in 9”x13” baking pan. Combine 1/2 cup ketchup, basil, and oregano; spoon over loaves. Bake for 35 minutes or until done (165° on meat thermometer).

Serves 8.

Julie R.

AG, CA

Chicken Pot Pie

My sister-in-law gave me this recipe - it's quick, easy and delicious!  I made it tonight and I forgot how much I love it!  I seem to have misplaced my pie pan, so I just made it in an 8"x8" square baking dish...it worked out just fine...so that's why I have a square chicken pot pie.

• 1 pkg frozen peas and carrots *
  
• 1/3 cup butter
  
• 1/3 cup onion, chopped
  
• 1 3/4 cups chicken broth
  
• 2/3 cup milk
  
• 2 1/2 to 3 cups chicken, cooked and cut-up (or 2 cans of canned chicken)
  
• 1/3 cup flour
  
• 1/2 tsp salt
  
• 1/4 tsp pepper
  
• 2 pie crusts (Pillsbury’s refrigerated pie dough works best)
  

Preheat oven to 425°. Melt butter in saucepan over medium heat. Stir in flour, onion, salt, and pepper. Cook, stirring occasionally until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken, peas, and carrots; remove from heat. Place one pastry in pie pan. Pour chicken mixture into pastry-lined pan. Place second pastry over mixture. Fold edges under first pastry and flute. Vent for stream. Foil wrap edges to keep from over-cooking. Bake for approximately 35 minutes or until golden brown.

This recipe can be made ahead and frozen/refrigerated.  

*If you'd like, you can substitute the frozen peas and carrots for any vegetables (fresh or frozen)...Zucchini, green beans, corn, etc.

Julie R.

AG, CA

Creamy Rosemary Penne with Chicken

I got this recipe from Dinners on Me.  I made it last night, but made a few modifications...I added a little more cheese and more bread crumb toppings.  I'll be honest, it wasn't my favorite recipe, but it was pretty good (very creamy!) and it was quick and simple!

So I don't have to retype the recipe, here's the link:

Creamy Rosemary Penne with Chicken

Julie R.

AG, CA

PF Chang's Chicken Lettuce Wraps

So if you haven't ever been to PF Chang's and had their lettuce wraps, you're missing out!  We had it last night, so I thought I'd share with a you a little piece of PF Chang for your cooking enjoyment (there's a lot of this recipe floating around, so you might have a different one - this is just the one I had on hand).

• 8 dried shiitake mushrooms
  
• 1 tsp cornstarch
  
• 2 tsp dry sherry
  
• 2 tsp water
  
• salt and pepper
  
• 1 1/2 lbs boneless, skinless chicken (or ground turkey or chicken)
  
• 5 Tbsp oil
  
• 1 tsp fresh minced ginger
  
• 2 cloves garlic, minced
  
• 2 small dried chilies (optional)
  
• 1 (8 ounce) can bamboo shoots, minced
  
• 1 (8 ounce) can water chestnuts, minced
  
• 1 pkg cellophane Chinese rice noodles, prepared according to package

Cooking sauce:

• 1 Tbsp hoisin sauce
  
• 1 Tbsp soy sauce
  
• 1 Tbsp dry sherry
  
• 2 Tbsp oyster sauce
  
• 2 Tbsp water
  
• 1 tsp sesame oil
  
• 1 tsp sugar
  
• 2 tsp cornstarch

• Iceberg or bibb lettuce “cups” leaves

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Dipping Sauce:

• 1/2 cup water
  
• 1/4 cup sugar
  
• 2 Tbsp soy sauce
  
• 2 Tbsp rice vinegar
  
• 2 Tbsp ketsup
  
• 1 Tbsp lemon juice
  
• 1 Tbsp Chinese hot mustard
  
• 1-3 tsp garlic chili paste (1 is best – be sure to buy hot chili paste no sweet)
  
• 1/8 tsp sesame oil

Dissolve sugar in water then add remaining ingredients.

Julie R.

AG, CA

Aussie Chicken

I got this from my sister-in-law and it is delicious!  It's supposed to be like the chicken from Outback Steakhouse, but I haven't been there in years, so I couldn't confirm that...I just know its good.

• 4 boneless, skinless chicken breasts, pounded or cut to 1/2-inch thickness
• 2 tsp seasoned salt
• 8 slices bacon, cooked crispy and cut in half
• 1/2 cup prepared yellow mustard
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonaise
• 1 Tbsp dried onion flakes
• 1 Tbsp oil
• 1 cup fresh mushrooms, diced
• 1 cup Colby Monterey Jack cheese, grated
• 1 Tbsp fresh parsley, chopped (or dried...it's just for garnish)

Rinse chicken breasts then pound/slice them.  Rub chicken with seasoning salt.  Preheat oven to 350°F.  In a medium bowl, combine mustard, honey, corn syrup, mayo, and dried onion flakes.  Remove 1/2 of the sauce, cover and refrigerate, to serve later.  Heat oil in large skillet over medium heat.  Saute breasts 3-5 minutes per side, or until brown.  Don't burn!  Remove from skillet and place breasts in 9"x13" glass baking dish.  Apply honey mustard sauce to each breast, then layer mushrooms and bacon.  Sprinkle with shredded cheese.  Bake in oven for 20-30 minutes, or until cheese is melted and chicken is done.  Garnish with parsley and serve with the reserved honey mustard sauce.  Serves 4.

Julie R.

AG, CA

Chicken Divan

I didn't actually end up making yesterdays recipe (but I promise it's good!) - our car broke down, so we had to deal with all that hoo-ha, but we did have Costco pizza...not quite as good, but it fed our bellies!  Tonight I'm planning on making Chicken Divan per David & Jonah's request.  This is a long time family favorite...growing up this was always my pick for my birthday dinner.  I've changed it up a bit over the years - we like less chicken, more broccoli and lots of curry!

• 2-4 boneless, skinless chicken breasts (I only use 1)
• Large head of fresh broccoli, or a bag of frozen (I use 2 heads or 2 bags of frozen)
• 1 can cream of mushroom
• 1 can cream of chicken
• 1 cup mayonaise
• 3 Tbsp lemon juice
• 1 Tbsp curry powder (I use 2 heaping Tbsp)
• 2 cups grated cheddar cheese
• Paprika (optional)
• Cooked white rice

Preheat oven to 350°F.  Boil chicken breasts until no longer pink in the center.  Slightly cool, and then cut into cubes.  While chicken is cooking, steam broccoli (can microwave to save time) until just done (don't overcook - it will continue to cook in the oven).  Drain.  Meanwhile, combine cream of mushroom, cream of chicken, mayo, lemon juice, curry powder, and cheese together until well mixed.  Cover bottom of a 9"x13" baking dish with broccoli, and then layer with cubed chicken.  Pour soup mixture evenly over the top.  Lightly sprinkle paprika over the top for color.  Bake in the oven for 35-40 minutes or until the top is bubbly and slightly browned.  Let stand for 5 minutes.  Serve over cooked rice.  Serves 6.

Julie R.

AG, CA

Almost California Pizza Kitchen BBQ Chicken Pizza

I just thought that I'd start the blog out right with a yummy recipe.  Tonight seems like a pizza night, so here's my take on homemade pizza :)

• 1 Boboli pizza crust
• 1 pkg grilled chicken breast strips
• 1 cup favorite BBQ sauce (I prefer Mo's Sweet Carolina's BBQ Sauce)
• 2 ounces Gouda cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 1/2 red onion, thinly sliced (I eliminate this on 1/2 of the pizza for the kiddos)
• 2 Tbsp fresh cilantro, chopped

Preheat oven to 450°F.  Place Boboli on baking pan.  Cut chicken into bite-sized pieces.  Mix with 2 Tbsp of the BBQ sauce in a small mixing bowl.  Coat the crust generously with the remaining BBQ sauce.  Sprinkle smoked Gouda cheese over sauce.  Cover with most of the mozzarella cheese.  Top with chicken pieces.  Cover with the thinly sliced red onion.  Top with remaining mozzarella cheese.  Bake for 10-12 minutes until cheese is melted.  Remove from oven and top with cilantro.  Slice and Serve.

Julie R.

AG, CA