Bayou Chicken Pasta

It has been a long time since I have updated!!  Pregnancy has made me slack in this department I guess!  :)

If I haven't mentioned, I have a deep love for pasta.  I could probably have it every night of the week!  This particular pasta is creamy, full of flavor, and downright fabulous! Oh...and it has a nice little kick!  Thanks to Emeril Lagasse for this wonderful recipe!

One bite of this and you won't want to stop!

This is what gives it a nice kick! It calls for a habenero pepper, but I didn't want to make it too spicy so that my toddler couldn't eat it!  This jalepeno pepper added the perfect amount of kick!

Green onion, yellow onion, garlic, jalepeno pepper, heavy cream (don't try to cut fat and use light cream...it just doesn't work!) , freshly grated parmesan cheese, fresh parsley, and tomatoes.  (I used Muir Glen's Fire Roasted diced tomatoes)

Mmm! Almost ready!!

Add the bit of green (green onion and parsley) and NOW it is ready!! DIG IN!!

BAYOU CHICKEN PASTA

1 pound linguine

1/4 cup kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces

2 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

1 cup finely chopped yellow onion

1 tablespoon finely chopped habanero pepper

1 tablespoon minced garlic

1 1/2 cups heavy cream

1 cup diced tomatoes

1/2 cup reserved pasta cooking water

1/2 cup chopped green onion tops

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves



Directions

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup



Hawaiian Chicken

I saw this recipe in the Dec/Jan 2011 Taste of Home magazine.  I thought it looked like it was worth trying, so I gave it a whirl last night for dinner.  And I am very glad I did! It is wonderful! And fairly easy to make!  Took about 20 minutes of prep time. I definitely will be making it again!

The chicken came out so moist and tender! The sauce, which seemed to me like it had A LOT of sugar came out really delicious!  Give it a try and let me know what you think!

Served over a bed of rice (I used a box of Near East Almond Pilaf) and green beans on the side.

After coating chicken pieces in a flour mixture, you brown them in a pan with a little oil.  Then lay them in a baking dish like the above photo.



Stir together the sauce and cook it for 2 minutes.  Pour it over the chicken pieces and top with pineapple and green pepper.  I didn't have the green pepper on hand so I skipped it.  Bake for 20 minutes!


HAWAIIAN CHICKEN


1/2 cup all-purpose flour


1 teaspoon salt

1/4 teaspoon pepper

6 boneless skinless chicken breast halves (6 ounces each)
(I used 1 1/2 lbs. of chicken tenders)

3 tablespoons canola oil

1 cup sugar

2 tablespoons cornstarch

1 teaspoon chicken bouillon granules
(I used chicken broth instead...see below)

1/4 teaspoon ground ginger

1 can (20 ounces) unsweetened sliced pineapple

1/2 cup cider vinegar

1 tablespoon soy sauce

1 medium green pepper, cut into rings

Hot cooked rice


Directions


In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13-in. x 9-in. baking dish.

In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a meat thermometer reads 170°. Serve with rice.

Yield: 6 servings.

 
I don't keep chicken bouillon on hand because it has msg in it.  So, what I did for this recipe was substitute chicken broth (I like Swanson's Low Sodium with no msg) for the cold water.  It came out great this way!!

And a hint on chicken broth...If you open a can and only use a little bit out of it, instead of throwing it away or letting it sit in your frig for 2 weeks and then throwing it out, pour it in a freezer proof container and freeze it!  Then it is there when you need it!  You could even freeze it in an ice cube tray so you would have smaller portions of it!

 

Happy Cooking!!

--Mindy

Chicken Salad Pita

I have had my eye on this recipe for a while and finally had everything on hand to make it.  

Wow, is it tasty!! 

The combination of sweet and salty is just right!   Stuffed into pita bread with some fresh spinach, it is just about perfect!  Make it and invite a few ladies for lunch and they will love you forever!

CHICKEN SALAD PITA

Chicken Salad:

4 cups cooked chicken, cubed

1 1/2 cups seedless grapes, halved

1 cup chopped celery

3/4 cup sliced green onion

3 hard boiled eggs, chopped

1/2 cup slivered almonds, toasted

Dressing:

1/2 cup mayonaise

1/4 cup sour cream

1 T. dijon mustard

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. onion powder

1/4 tsp. celery salt

1/8 tsp. dry mustard

1/8 tsp. paprika

Mix dressing ingredients together and mix with chicken mixture.  Add the almonds at serving time.  Serve in pita pockets with fresh lettuce or spinach.  Mmmm!

Chicken Caesar Salad

I actually made time to do a post!! 

Need a quick, easy, and delicious dinner??  Those are my favorite kind!  

This Chicken Caesar Salad is tasty and filling!  

Thanks to my Aunt Norma for the marinade recipe!  The chicken comes out so moist and flavorful!

CHICKEN CAESAR SALAD

1/4 cup balsamic vinegar

1/4 cup olive oil

1 T. dijon mustard

chicken breasts or tenders

romaine lettuce, chopped

Caesar croutons

Parmesan cheese (freshly grated)

Caesar dressing

 ( I love Naturally Fresh brand found in produce dept.)

Whisk together vinegar, olive oil, and mustard.  Season chicken with salt and pepper and cover with marinade.  Let sit at least 30 minutes.

Grill over medium heat until cooked through, but not overcooked!  Slice diagonally into thin slices.

To chopped romaine lettuce add croutons, parmesan cheese, and dressing.  Add dressing slowly and toss as you go along so you don't overdress the salad!  Dress salad right before serving to prevent soggy lettuce and croutons.

On individual plates put a pile of salad.  Top with sliced chicken and a sprinkle of parmesan cheese.

Add some bread (garlic toast, ciabatta roll, focaccia bread) and you have a fabulous meal!

Orange Roasted Chicken

I am always looking for new recipes using a whole chicken.  Probably because I am never really satisfied with how they come out!  Usually they seem dry and lacking flavor.

NOT THIS ONE THOUGH!

This recipe for Orange Roasted Chicken is wonderful!  Very moist and bursting with a mild orange flavor!  I was pleasantly surprised!  Thanks to my sis-in-law Jena for the recipe!

All glazed up and ready for eating!  This is so easy to make!

Sprinkle a whole chicken with Italian seasoning, salt, and pepper.  Make sure you lift up the skin so you can get the seasonings underneath the skin on the chicken breasts.  I had to use a knife to cut the skin away.

Roast chicken like this for 15 minutes.

On the stove, heat together preserves and low sodium chicken broth.

The recipe calls for orange marmalade, but I used apricot preserves because that is what I had in the frig and it turned out just delicious!

After 15 minutes take chicken out of oven and baste with 1/3 of the sauce.  Make sure and get it under the skin!  Continue roasting and basting for about an hour or until meat thermometer reads 165 degrees.  This part is vital!  Over-baked chicken is not tasty or moist!

When chicken is done, put on a serving plate and dump juices in pan over the top to glaze it once more.

Carve chicken and drizzle some of the juices over the top.  So yummy!!
Finish off the meal with cooked carrots and mashed potatoes!



ORANGE ROASTED CHICKEN


Ingredients

1/4 cup orange marmalade or apricot preserves
1/4 cup reduced-sodium chicken broth
1 whole roasting chicken (about 3 1/2 lb)
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon pepper 

1. Preheat oven to 400°F. Place marmalade and broth in small saucepan on low; cook 4–5 minutes or until marmalade melts.
2. Meanwhile, pat chicken dry; loosen skin from breast of chicken and around legs and wings. Sprinkle Italian seasoning, salt, and pepper over entire chicken, including inner cavity and under skin. Place chicken, breast side up, in 9- x 13-inch baking dish (wash hands). Remove orange sauce from heat.
3. Bake chicken 15 minutes.
4. Remove chicken from oven and brush with 1/3 of the orange sauce. Bake 45–60 more minutes, basting two more times, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Let chicken stand 5 minutes before slicing. Slice chicken thinly and serve.

Delan's Chicken Panini

My husband was watching Food Network a few weeks ago and inspiration hit!  He insisted we go to the grocery store right away and get the ingredients to create this sandwich.  

I have to admit...it is very delicious!  I am proud of his creation!

I didn't get pictures of that first time we made it, but made sure to get some when I made it for dinner earlier this evening!  It is a sandwich worth sharing!

Rye bread, moist rotisserie chicken, cole slaw, provolone, and 1000 island dressing pressed together in a panini grill.  It is a fabulous combination!!  Thanks to my husband Delan!

It is best to make the cole slaw ahead because it develops more flavor as it refrigerates.  This recipe is from a Top Secret Recipe book.  It is a clone of KFC Cole Slaw.  It is excellent! (In fact the only cole slaw I have successfully made!)  

If you don't feel like making cole slaw you could easily go to KFC and pick some up to go!

Then make the 1000 Island Dressing.  

My mom showed me how to make this when I was very young.  It is the only 1000 Island dressing I will eat!  It is delicious! Not only is it an excellent addition to this sandwich, it is fabulous on a tossed salad!

I am not even going to recommend 1000 Island dressing from a bottle.  

This picture makes my meat look very pink!  It was not this color at all!  Oh well!

I used a pre-cooked rotisserie chicken from the grocery store.  I used some white meat and some dark.

Season the meat a bit with a sprinkle of pepper, Lawry's All-Purpose Seasoning, or whatever other spices sound good at the moment!  A bit of cayenne pepper might add a nice kick!

Soft rye bread from the bakery and provolone cheese sliced at the deli.

  I have also used a pumpernickel/rye swirl bread, and a plain pumpernickel bread. 

 The hubby prefers rye bread.  To me it doesn't matter... I love any bread!

Butter 1 side of each slice of bread.  Assemble like this:  buttered sides of bread facing out, 1000 Island dressing on the inside of each bread slice, provolone next to the dressing (i used 2 slices), then chicken sandwiched between the cheese.

Place the sandwich on a hot panini grill.  If you don't have one I would grill it in a pan like you would do grilled cheese.  Grill until cheese is melted and bread has golden grill marks.

Split sandwich open and put in the cole slaw.  Put sandwich back together.

Enjoy your yummy panini!  Use extra 1000 Island dressing for dipping if you so desire!

I am definitely having one for lunch tommorrow!  Oh I can't wait!

DELAN'S CHICKEN PANINI

Cole Slaw:

8 cups finely chopped cabbage (1 head)

1/4 cup shredded carrot (1 medium carrot)

1/3 cup granulated sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 T. white vinegar

2 1/2 T. lemon juice

In a bowl, mix together cabbage and carrot.  In a smaller bowl, blend remaining ingredients with a whisk until smooth.  Pour into cabbage and stir until  well mixed.  Refrigerate 2 hours before serving.

Mom's 1000 Island Dressing:

1 cup mayonnaise

ketchup added until mayo is pinkish in color

approximately 1 T. sweet relish

Season with pepper, onion powder, celery salt

(sometimes I add a small dash of cayenne pepper)

Mix well with wire whisk.  Add a little water if you prefer a thinner dressing.

For both of these recipes I only use Best Food's or Hellman's Mayonnaise.

Sandwich:

Rye or pumpernickel bakery bread

Fully cooked rotisserie chicken, sliced thinly

Lawry's, Pepper, etc. to season chicken

Provolone cheese, sliced

Cole Slaw

1000 Island dressing

soft butter

Using 2 slices of bread, butter 1 side of each piece.  Placing buttered side down, spread each piece with 1000 Island dressing.  Place 1 slice of provolone on top of each piece of bread (on top of dressing).  Place seasoned chicken on top of cheese.  Put sandwich together.  Place on a hot panini grill or in frying pan on the stove.  Grill until cheese is melted and golden grill marks appear on bread.  

Open up sandwich (the chicken will stick to the melted cheese).  Place desired amount of coleslaw on top of chicken.  Close up sandwich.  Cut in half and serve with additional 1000 Island dressing if you so desire!

Enjoy!

Best Chicken Parmigiana Ever!

I have tried  A LOT of Chicken Parmesan recipes. 

This is absolutely the yummiest, most fabulous Chicken Parm I have ever had!! (It is even better than anything I have had in a restaurant!) 

Thanks to The Pioneer Woman for this wonderful recipe! 

What makes it so excellent is the sauce.  It is rich with flavor!  Since I have made it I have actually day-dreamed about it a few times!

It is just that good!

Now doesn't that look divine?



Start out with boneless chicken breasts.  Trim fat and put in a bag, or between wax paper.

Pound with a meat mallet (or soup can) until very very thin and flat!



Dredge 'em in the flour mixture

Place gently in the hot oil and butter. 





Turn them over when they are golden brown and slightly crisped.  Repeat on other side and remove from pan and set aside.

In the same pan make the marinara sauce.  Add the chicken back in and top with lots of shredded Parmesan cheese.

Cover and let simmer until cheese is melted.

The result:  An incredibly satisfying dinner!  One you can be proud of!!

CHICKEN PARMIGIANA

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

½ cups All-purpose Flour

Salt And Pepper, to taste

½ cups Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

¾ cups Wine (white Or Red Is Fine)
(I used Chianti)

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

¼ cup Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately. 

Serves 6



Baked Lemon Chicken

I finally got a new camera!! No more blurry cell phone pictures!  So, I should be updating my blog more regularly now!

This chicken may look ho-hum.  The ingredient list may even look ho-hum!  But just give it a try and I am quite sure you will be pleasantly surprised at how moist and how much flavor it has!

I made it for the first time several years ago.  I was leafing through a cookbook, and I had all the ingredients on hand, so I gave it a whirl.  I had written a note in the cookbook that it was "wonderful".  

Recently I was leafing through the same cookbook and saw that note.  I looked at the ingredients and thought, does this really live up to the "wonderful" I wrote down?  So I decided to find out!  I must say, it did indeed live up to that one word!!  It is wondeful!

 I prefer to make my own breadcrumbs.  It is so fast and in my opinion they taste much better!

 

 

First dip the chicken in butter/lemon mixture, then in the crumbs.

Place in a pan and drizzle with remaining butter/lemon mixture!  Simple as that!

The result:  moist, lemony, baked chicken!  

Now add some sweet potatoes and a salad and you have yourself a meal!

BAKED LEMON CHICKEN

• 3 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup seasoned bread crumbs
• 4 boneless skinless chicken breast halves (4 ounces each)

 (I cut my chicken breast into smaller strips, or use tenderloins if you prefer)

• In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. 

• Place in a greased 13-in. x 9-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 179°. 
• Yield: 4 servings

To make your own breadcrumbs:  

Tear up any kind of bread into small pieces.  Layer on a baking sheet and bake at 350 degrees for 10-15 minutes or until dry.  Grind in food processor until they become small crumbs.  Add dried parsley, oregano, and basil.  Pulse a few more times.  And there you go! Seasoned breadcrumbs!  If you have extra, toss em in the freezer!

Chicken and Broccoli Stir-Fry

I LOVE stir-fry!  It's just so yummy!!  I am constantly trying out new stir-fry recipes, and this one is a keeper for sure!  A few great things about this recipe:  It was really quick and easy to make....took about 20 minutes, I had everything on hand, and it has great restaurant flavor!  

I found it on www.foodnetwork.com.  I typed in chicken stir-fry and LOTS of recipes came up!  This one had 5 stars and 265 reviews, so I figured it must be good!  One person even reviewed that her hubby thought it was leftovers from PF Chang's!

Mmm! I love it garnished with toasted sesame seeds and green onion! Adds a nice little crunch!

These aren't the greatest pictures, but unfortunately my camera got a little water on it at the beach and it is no longer functioning. :(  This is the best I could do with my phone!

CHICKEN AND BROCCOLI STIR-FRY

• Marinate the chicken while you prepare the rest of the ingredients 

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon, plus 1 teaspoon cornstarch
• 1 1/4 teaspoons salt
• 1 tablespoon dry sherry
• 1 tablespoon dark sesame oil
• About 1/3 cup water
• 3 tablespoons vegetable oil
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce
• Garnish: toasted sesame seeds, optional
• Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.


Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.


Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

I reduced the amount of broccoli and added some thinly sliced carrots (I cut them into coins).  I added them with the broccoli stems and they came out great!  I also reduced the amount of salt and used pineapple juice instead of dry sherry.  You could also use orange juice if you prefer.  I just did a sprinkle of crushed red pepper and that gave it the perfect kick. And definitely use Jasmine rice! It is so tasty! 

Corny Chicken Wraps

Some days, there just isn't enough time to plan for dinner!  Then 4 o'clock comes around and you need to think of something quick!  Try this out next time that happens! (I am NOT the type of cook who plans menus ahead weeks in advance! I just can't do it!  I have tried.  So there are days when I have the "what should I make for dinner?" problem!  I know there are some of you that do plan ahead, and I marvel at that, but it's just not me!!)

 

I love these wraps! They are flavorful, very fast to prepare, and they don't call for a long list of ingredients!  You actually may have every ingredient in your house right now!

In a pan heat up frozen corn, black beans, salsa, taco seasoning and pre-cooked chicken.  I used the meat from a rotisserie chicken.

This is my favorite grocery store salsa.  The brand is La Mexicana and it is found in the produce department.  I don't know if they have it in your area, but look for it! It is excellent!

On a tortilla, put on the chicken mixture, shredded cheese, sour cream, and salsa.  You can even mix the sour cream right into the chicken mixture right before serving. It is great both ways!

CORNY CHICKEN WRAPS

1 cup fresh or frozen corn

1 can black beans, drained and rinsed

1 cup salsa (or more if needed)

2-3 cups cooked chicken, diced
1/2-1 pkg. low sodium Taco Seasoning

Cheddar cheese, shredded

sour cream

salsa for topping 

tortillas

In a saucepan heat corn, beans, salsa, taco seasoning, and chicken until heated through.  Warm tortillas in oven wrapped in foil for 10 minutes at 350 degrees.  On each tortilla layer chicken mixture, cheese, sour cream, and salsa.  

Serve with some green beans and dinner is ready! (Probably in less than 15 minutes too!)

Grilled Pizza

I love pizza! And I really love grilled pizza!  It is easy and so delicious! I must confess. There was a piece leftover in the frig, so I ate it for breakfast this morning.........Cold.  And I enjoyed every bite!

My mom found this recipe in a motor home magazine and cut it out for me.  What I like about it, is the dough goes right onto the grill, no using a pizza stone, so less mess to clean up after! Plus, they cook quickly!

I like BBQ chicken pizza, but you can make them however you like! 

Mix the warm water and honey.  Then add the yeast. It should foam up like this. 

After the dough has risen, put onto a floured board and cut into 4 pieces. I like to use a pizza wheel.

Roll out each piece into an 8 inch circle.

Put the dough directly onto the grill.  The grill should be medium-high.  I should have taken a picture of my first one.  I had the grill on too hot and the bottom scorched! I advise to start with medium heat and you can always turn the heat up if it isn't cooking.

After 3-4 minutes of grilling, dough should have grill marks. Place grill mark side up and layer on your toppings.

This pizza has BBQ sauce, mozzarella cheese, cooked seasoned chicken tossed in BBQ sauce, and onion. I like to use red onion, but I didn't have any on hand and I wasn't about to run to the store!  Cook on the grill for several minutes until cheese is melted.

Top pizza with chopped cilantro and enjoy!!

GRILLED PIZZA

 PIZZA DOUGH

1 T. honey

1 cup warm water

2 tsp. active dry yeast

3 cups flour (I use whole grain flour)

1 tsp. salt

2 T. oil

BBQ CHICKEN PIZZA TOPPINGS

1 lb. boneless skinless chicken breast or tenders, cut in 1 inch pieces

1 T. olive oil

Emeril's Essence Seasoning

 1 cup plus 2 T. BBQ Sauce

2-3 cups Mozzarella cheese, shredded

1/4 of a red onion, sliced

1/2 cup chopped cilantro

For the dough:

Feel free to use ready made dough from your local grocer.  I just prefer to make my own. It is very easy, even for a beginning yeast baker! Give it a try!

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5-10 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). 

I use my kitchen aid mixer for the dough. And for the kneading part, just put the mixer on speed 2 and let it do all the work! Just set the timer!  This dough can also be made the day before you need it.  Just let it rise, then punch down and put in the refrigerator.  Take it out an hour or two before you make the pizza.  The dough will actually have more flavor if prepared the day before.

For the pizza: 

In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. At this point I sprinkled with Emeril's Essence seasoning. Or use whatever you like. Saute chicken until cooked through.  Toss with 2 T. BBQ sauce.

Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 8 inch flat circle.  Gently place rolled dough on the grill and close the lid.  It will puff up and get grill marks on the bottom.  Remove it after 3-4 minutes.  If the bottom is burnt, adjust grill temperature and time.  Set the pizza on a board, grilled side up.

Spread 1/4 cup barbecue sauce over the surface of the dough. Layer on 1/4 of the cheese, chicken, and onion.  Put back on the grill and close the lid.  Remove when the crust is crispy and cheese is melted.  Sprinkle each with cilantro.  

NOTE ON BBQ SAUCE:

If I don't feel like making my own sauce recipe, I use Sticky Fingers brand Carolina Sweet sauce.

 BBQ Sauce:

1 cup ketchup

1/4 cup BBQ sauce (I like Sweet Baby Ray's or Bull's Eye)

1/4 cup brown sugar

1/8 tsp. garlic powder

Combine all ingredients with a whisk until smooth.

For all other pizza flavors, make sure all ingredients you put on the pizza are cooked.  They are not on the grill long enough to cook the meat.  Do not overload pizzas--they will be soggy.