Buffalo Chicken Bacon Ranch Pizza

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This pizza is all my favorite ingredients combined into one. Buffalo chicken + bacon + ranch + and pizza!  I didn’t want to use buffalo wing sauce as the pizza sauce, so I used ranch dressing instead.  What a good idea that was, it made the perfect sauce. Buffalo wing sauce would have been way too spicy for me. I like a little heat, but not that much.

I’m not really sure where my love for buffalo chicken anything started. It could be all those nights spent at Buffalo Wild Wings watching hockey games on the tv during college.  The internet just seems to love Buffalo Chicken ANYTHING too. You can’t go wrong. Whenever there’s a buffalo chicken recipe on foodgawker or pinterest, I automatically pin it to try it out for later. If you love all the ingredients listed above I guarantee you will love this pizza. Some tomatoes would be good on this as well. Didn’t think of that until writing this post. Making a mental note for later.

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Buffalo Chicken Bacon Ranch Pizza
 
Ingredients
  • 1 tube of Pillsbury Pizza Crust
  • 1 cup of shredded rotisserie chicken
  • 1 cup of Queso Shredded Cheese or Monterey Jack cheese
  • ½ cup of buffalo wing sauce
  • ½ cup of ranch dressing
  • 3 strips of bacon, cut into small strips
  • 3 green onions, diced
  • Optional Ingredients
  • Tomatoes
Instructions
  1. Preheat oven to 425.
  2. Place the pizza dough onto a cookie sheet or pizza pan.
  3. Spread the ranch dressing around, the pizza but leave enough room for the crust.
  4. In a bowl combine the shredded chicken and buffalo wing sauce.
  5. Layer the cheese on top of the ranch and then the buffalo chicken
  6. Top with the rest of the pizza toppings.
  7. Bake the pizza for 10-12 minutes or until the crust starts turning golden brown.
  8. Garnish the pizza with diced green onions or tomatoes.

 

Baked Chicken Parmesan

Baked Chicken Parmesan

Baked Chicken Parmesan is a lighter version of the classic. I skip out on the noodles to avoid all those extra carbs and not use a ton of marinara sauce on top. Instead of frying the chicken you bake it in the oven.  Have a side of steamed broccoli or green beans as a side.

I am a fan of any type of  breaded chicken for dinner now. Now that I know how to get the bread crumbs to stick. I’ve tried other recipes before and the bread crumbs just wouldn’t stick to the chicken. It also helps to use a cooling rack on top of your pan while the chicken cooks in the oven to help both of the sides of chicken to turn brown. Also bake at a high temp like around 400 to 450 degrees to help the breadcrumbs turn brown.

Baked Chicken Parmesan

Baked Chicken Parmesan
 
Ingredients
  • 2 boneless skinless chicken breasts, split in half
  • ¾ cup of panko bread
  • 2 eggs
  • 2 to 3 tablespoons of freshly grated parmesan cheese
  • 1 teaspoon of Italian Seasoning
  • 4 tablespoons of Marinara Sauce (store bought)
  • Basil for garnish
  • 4 Fresh Mozzarella Slices
Instructions
  1. Preheat Oven to 450.
  2. Split each chicken breast in half. In a bowl combine the bread crumbs, Italian seasoning, and parmesan cheese.
  3. Dip the chicken into the eggs and then into the bread crumb mixture and lay on a sheet pan with a cooling rack.
  4. Repeat this process 4 times.
  5. Spray the chicken with cooking spray, and cook the chicken at 450 for 20 minutes. Spoon 1 tablespoon of marinara sauce on each piece of chicken and some cheese and place the chicken back into the pan until the cheese is melted. Garnish with freshly chopped basil.
Notes
Weight Watcher Points: 5
Points Calculated without cheese
Nutrition Information
Serving size: 4 Calories: 218 Fat: 8.31g Carbohydrates: 7.07g Fiber: 0.6g Protein: 27.3g

 

Ina Garten’s Perfect Roast Chicken

Ina Garten's Perfect Roast Chicken

 

Ina Garten’s Perfect Roast chicken is so moist and flavorful. It’s seasoned with some fresh lemon, thyme, and garlic.  I never would have thought that just stuffing some aromatics like this inside a chicken would make a chicken taste so good. I was wondering how these three ingredients would even begin to flavor the chicken if they’re just inside the cavity, but I could taste hints of lemon and thyme in there.  The only thing I wish I would have had was the head of garlic. I thought about rushing over to the grocery store to get some, but then there was garlic in the potatoes I made. Do not skimp out on the garlic, make sure that goes in there as well. I would not change a thing about this recipe.

You should make this chicken asap. What, you think I’m crazy for roasting a chicken during the Summer when it’s 80 degrees? Not when you have the air conditioner on. It’s ok to do it then. A long with the chicken, I made Ina Garten’s roasted potatoes. That recipe will be on this blog tomorrow. It has been a while since I’ve made any one of her recipes and they never seem to disappoint!

Ina Garten's Perfect Roast Chicken

Recipe adapted from Food Network

 

Ina Garten's Perfect Roast Chicken
 
Ingredients
  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  3. Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

 

Baked Sriracha Honey Wings

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Baked Sriracha Honey Chicken Wings (in this case drumsticks) is gonna be your favorite new wing! The Sriracha gave the wings a spicy flavor and the honey made it sweet. I just love the combination of sweet and spicy. I’ve got to tell ya, I’ve never really made buffalo wings at home before. I always loved the buffalo wings at Buffalo Wild Wings and going there to watch sports. Mostly hockey games. Now since I know the method of creating these, I can come up with my own flavor combinations! It has also been awhile since I’ve used my broiler too. 4 to 5 minutes will do the trick of getting them crispy on the outside.

I got 4 pounds of chicken wings/drumsticks for under 4.00! Thought that was a really good deal.

Recipe adapted from The Comfort of Cooking

Baked Sriracha Honey Wings
 
Ingredients
  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • Glaze
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ¼ cup honey
  • ¼ cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
Instructions
  1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray.
  2. In a small bowl, mix butter, vegetable oil, garlic powder, salt and pepper. Pat dry chicken wings with paper towels and place on baking sheet. Pour butter mixture over wings and toss well to coat. Arrange wings in a single layer on baking sheet and bake until browned and crisp, 45 to 55 minutes.
  3. Meanwhile, make the sauce: Melt butter in a small pot over medium heat. Whisk in flour. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil then remove from heat.
  4. Place cooked wings in a large bowl. Pour sauce over wings and gently toss to coat. Transfer wings to a serving platter. Sprinkle with cilantro and sesame seeds, and serve with lime wedges, if desired.

 

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Crispy Chicken with No-stir Lemon Risotto

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I picked up a new magazine recently called Better Homes and Gardens. Lots of yummy recipes, the one on the front cover really caught my interest. No-stir lemon risotto was the 4 words that dragged me in. C’mon let’s face it people. Risotto is HARD to make sometimes and this one came out perfect with no troubles at all. Except for the fact that some of the lemon broth had boiled over the pot and kind of stained my oven but cleaning can fix that. I just don’t really like it when that happens.

The risotto was really rich and creamy. This dish almost reminded me of an upscale version of a casserole that my Dad used to make called Chicken Cheese hotdish, and I felt like I was eating in a fancy restaurant with this meal. Loved the chicken too, it was really crispy. Could maybe use some kind of sauce the next time?

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Ingredients

2 14.5 ounce cans reduced sodium chicken broth

1 1/3 cups Arborio rice or short grain white rice

1/2 cup chopped onion

2 teaspoons finely shredded lemon peel

2 tablespoons lemon juice

4 6 ounce skinless boneless chicken breast halves

3/4 cup panko bread crumbs

1/3 cup grated Parmesan Cheese

1 teaspoon dried oregano

2 eggs lightly beaten

1/4 cup milk

3 tablespoons olive oil or vegetable oil

1 1/2 cups frozen peas

1/2 cup of grated Parmesan cheese

 

1. In a medium saucepan combine broth, rice, onion, and lemon juice. Bring mixture to boiling; reduce heat. cover and simmer for 18 minutes.

2. Meanwhile place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick . discard plastic wrap.

3. In a shallow dish stir together bread crumbs, the 1/3 cup Parmesan cheese, the oregano, and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.

4. In a 12-inch skillet heat oil over medium heat. Add chicken; cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink. Transfer chicken to a cutting board.

5. Stir peas into the risotto. Cover and cook for 3 minutes more. Stir in the 1/2 cup grated Parmesan cheese. To serve, slice chicke. Place risotto on a serving dish and top with sliced chicken. If desired, top with additional parsley and lemon peel.

 

 

One-Skillet Chicken Pot Pie

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I really dislike it when I take out frozen chicken breast the same day and that same night when you want to use it, the chicken breasts aren’t defrosted yet. GRRRR!!!! You would think that 6 hours setting out on a counter would be good enough but no. It’s not. Had to cancel dinner plans last night and so I made this tonight instead. So good. I love the biscuits on top, added some chopped chives and with the frozen veggies you don’t have to chop any vegetables! A super quick meal to throw together on a busy week night.

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Recipe from Parade.com

Ingredients

3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper
½ tsp kosher salt
¼ cup all-purpose flour
3 cups chicken stock
2 cups frozen vegetables , (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated
1 tsp dried parsley

Cheesy Drop Biscuits:

2 cups all-purpose flour
2 oz fresh Parmesan cheese, grated
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
½ cup unsalted butter, melted
1 cup whole milk

Directions

Preheat oven to 450°F.

Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.

Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.

Sprinkle with fresh parsley, serve and enjoy.

Caprese Chicken

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Tomato + Basil + Mozzarella on top of ANYTHING is good. Or good in anything in general. My tomatoes in my garden are FINALLY turning red, half of them anyway…. but some also have some teeth marks in them. So, I don’t trust those. I also have an abundance of basil in the garden right now and have been making lots of pesto. Pesto on top of mozzarella and tomatoes would be good too.

This is so simple to make. I just used a bottle of Italian dressing to marinade the chicken in. You could use whatever you want. Pesto would even be good as a marinade. Grill or cook the chicken until it is done and top it with some mozzarella cheese. Let that melt for a bit on top of the chicken. Then place a tomato on top and sprinkle on some fresh basil. Talk about a good and satisfying meal!

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Ingredients

4 tablespoons chopped fresh basil
2 tablespoons red wine vinegar
2 garlic cloves, minced
Salt and pepper
4 tablespoons olive oil
6 ounces fresh mozzarella, cut into 1/4-inch slices, halved, and patted dry
4 chicken breasts, about 1 1/2 to 2 pounds (see note above)
2 large tomatoes, cored and cut into 1/2-inch slices

Full recipe at Mel’s Kitchen Cafe

Grilled Chicken Couscous with Apricots and Pistachio

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This meal has probably been one of the best meals we’ve had in a long time. Really impressed. I had to have a bite of everything together, the couscous, chicken, glaze, and grilled apricots. Bobby Flay really nailed this one and it’s pretty healthy too. The only part I didn’t like was boiling the vinegar. Ben got a really good woof of that when he came back from setting the grill up. Not a pretty smell, but it sure does make a really good glaze for the chicken when it’s all cooked down.

I wish I had had my new camera when I made this. Might have to make it again when I do get it and take a better picture, yes really folks it was that good. I’m taking leftovers tomorrow for lunch.

Recipe from Bobby Flay

Ingredients
Couscous:

1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 cups instant couscous
1/2 cup chopped pistachios
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
Freshly grated lime zest, as needed

Apricot-Balsamic Glaze:

2 cups balsamic vinegar
2 tablespoons apricot jam

Chicken and Apricots:

4 boneless, skinless chicken breasts (6 to 8 ounces each)
6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper

Directions

For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.

Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.

For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.

For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.

Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.

Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.

Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze