Tag Archives: chicken

Barbecue Chicken Pizza, Recipe


The first few times I had Barbecue Chicken Pizza it was without the chicken as I was vegetarian at the time. Kinda weird, right? The pizza was still delicious with the combined smoky and cheesy flavors so I didn’t feel like I was missing anything. I had never thought to omit the meat in a meat-focused dish so was grateful that Daniela had introduced me to it. She also introduced me to the McDonald’s cheeseburger minus the meat which may sound a bit funny but when on a road trip and you have limited options that bun with ketchup, pickles, and onions is pretty damn good.

I had leftover barbecue sauce from some pulled pork I had made so what better excuse to whip up a barbecue chicken pizza. This recipe was great, just as good as I’ve had from any take out restaurant (and you can control your own cheese so you don’t feel guilty for days!). You could also cut down the time considerably by buying store bought crust, barbecue sauce, and even cooked chicken from the prepared food section of your grocery store. But what fun would that be?

This pizza was also great for lunch the next day. And day after.

Barbecue Chicken Pizza20120226-105612.jpg
Adapted from Cooking during Stolen Moments

For the crust:
2 t. yeast
2 t. sugar
1 1/2 c. warm water
1/2 c. olive oil
1 t. salt
4 – 4 1/2 c. all purpose flour
1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, salt and optional Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. (I used just over 4 cups of flour to get to that point.) Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.
*Depending on how thin you like your crust, this makes enough for 2 large pizzas plus 2 small pizzas. The extra dough can be frozen.

For the barbecue sauce:
1 1/2 c. ketchup
2 T. Worcestershire sauce
1/4 c. brown sugar
1/2 t. each – allspice, crushed red pepper flakes, pepper, cumin, chili powder, garlic powder
Add everything to a small bowl and stir until combined. Refrigerate at least 30 minutes before using to allow the flavors to blend.

For the toppings:
1/2 lb. boneless, skinless chicken breasts, cooked and sliced
1/2 lb. bacon, diced and crisped
1 red onion, thinly sliced
1 c. frozen corn, thawed
2 c. shredded pizza blend cheese

To assemble the pizzas:
1. Roll out dough into desired sizes on thickness. Place on a baking sheet or stone dusted with cornmeal.
2. Spread barbecue sauce on top of the crust, leaving about 1/2 inch crust all the way around.
3. Top with chicken, any other desired toppings and cheese. Bake at 500 degrees for 12-15 minutes, until crust is golden brown.

Provençal Chicken Salad with Roasted Peppers and Artichokes, Recipe


We outgrew our office space years ago so anytime we hire a new employee it’s like playing tetris trying to figure out where to put people. Our newest addition was squeezed into Alicia and my current office which turned out to be a great fit (while it lasts as we are moving next week)! Maeve quickly caught on that Alicia and I are obsessed with food and with my recent salad obsession she brought in a beautiful salad themed cookbook, Raising the Bar, for us to thumb through. I photocopied a few recipes and here’s the first I tried which is definitely share-worthy and worth a repeat. Can’t get enough of salads these days!

Provençal Chicken Salad with Roasted Peppers and Artichokes
From Raising the Salad Bar

1/2 cup sun-dried tomatoes
1 can (14 ounces)
4 boneless, skinless chicken breast halves
Salt & pepper
1 roasted bell pepper, cut into strips
3 tablespoons minced parsley
4 cups mixed baby lettuce greens, washed and dried

Dijon-Herb Vinaigrette
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon minced garlic
6 tablespoons olive oil
1 teaspoons dried oregano
1/2 teaspoon kosher salt

Place sun-dried tomatoes in a small bowl and cover with boiling water. Let rest until softened, about 10 to 15 minutes. Drain tomatoes and mince them. Rinse the artichoke hearts and cut into quarters, then pat dry wit paper towels.

Preheat a skillet over medium-high heat. Remove tenderloins from the chicken breast and pound the chicken to an even thickness. Season with salt and pepper. Oil the grill and either grill or pan fry the chicken 4 or 5 minutes on each side until just cooked. When cool enough to handle, slice into 1/2-inch wide strips.

I’m a large bowl, combine the chicken, sun-dried tomatoes, roasted peppers, artichoke hearts, and parsley.

To make the dressing, in a small bowl, whisk all of he dressing ingredients; season with salt and pepper. Before serving, whisk dressing again and combine with the chicken salad.

To serve, place baby greens on a platter and top with the chicken salad or serve on individual plates the vinaigrette from the salad will seep through to flavor the greens below.


Chicken, Leek, and Mushroom Soup, Recipe


Happy National Homemade Soup Day! I hadn’t planned it this way but realized the coincidence of this “holiday” when reading Foodimentary’s blog (great blog if you don’t already follow it!).

New Englanders seem to love the cold and as soon as it dips below freezing they hit the slopes or grab their ice skates. I am not a New Englander. I’m not sure how I ended up here as I am the happiest in the tropics where it’s so hot and humid that you are constantly covered in a glowy warm dew. I’d trade my boots for flip flops and parka for a polka dot bikini any day of the year. When the weather dips below freezing I bundle up, bring out my knitting needles, and spend my time making soups and other hearty dishes.

I wanted to make a chicken soup but something a little different, not your mama’s chicken noodle soup. This one, on She Cooks, He Cleans’ blog, caught my eye as it has a little something different in it – apple and apple cider. I’m also a big fan of puréed soups and love any excuse to bust out the immersion blender.

This is a really easy, filling meal and makes great leftovers to take into work. Very flavorful with the apple giving the soup a nice burst of freshness. Not quite like anything I’ve tasted before – definitely a keeper! Hey, an apple a day however we can get it, right?

Chicken, Leek, and Mushroom Soup
From She Cooks, He Cleans

2 free-range chicken breasts from U.S. Wellness Meats (1 1/2 to 2 pounds)
4 cups chicken broth (preferably homemade)
3 tablespoons Kerrygold unsalted butter (grass-fed)
2 leeks, white and pale green parts, thinly sliced, washed thoroughly and dried
2 ribs celery, thinly sliced
10 ounces fresh mushrooms, sliced (I used a mixture of cremini and shiitaki)
1 tart apple, peeled and cubed
1/4 cup apple cider vinegar
1/2 teaspoon dried thyme
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Pour the chicken broth into a large, heavy pot. Rinse the chicken breast halves with cold water, and place in the pot with the chicken broth. Bring the broth to a simmer, and cook the chicken for 15-20 minutes at low heat. As the chicken is cooking, periodically skim the foam from the broth and discard. Move the chicken to a dish to cool. Pour the chicken broth into a bowl through a fine-mesh strainer, and set aside. Wipe out the pot with paper towels.

Using the same pot, melt butter over medium-high heat. Saute leeks and celery until soft, but not browned, for around 10 minutes. Add mushrooms and saute for 2 or 3 minutes,, then add the apple cubes and cook for another few minutes until the mushrooms and apples are soft. Return the strained chicken broth to the pot with the vegetables; stir in apple cider vinegar, dried thyme, and cream. Simmer for 20-30 minutes, partially covered.

In the meantime, cut the chicken into smaller pieces, then shred each piece by hand. Cover the shredded chicken so it doesn’t dry out, and set aside.

After the broth and vegetables have simmered for 20-30 minutes, use an immersible hand-blender to puree the vegetables to a finer consistency. (I like to leave it a little chunky.) Add the shredded chicken to the the soup. Season with salt and pepper, to taste. Heat on low for at least 10 minutes. Serve hot, and enjoy!

This isn’t the most beautiful meal to photograph but you get the point.


Oyako-Don, Recipe


While surfing one of my favorite websites, Tastespotting (tied in first place with Anthropologie), last night I came across this recipe for Oyako-Don. I typically avoid trying Asian inspired recipes as I can never find all the ingredients I need or don’t have the proper equipment but this one seemed pretty doable. I rented a Zip Car and ran over to Shaws to get what I needed.

Side note: Today was also the day when I realized that an hour to pick up the car, go to the market, find parking, shop, check out, drop everything off at my place, and return the car is not enough time. Well, it is enough time but it means I am driving like a maniac, hitting curbs trying to park, dropping things, and ultimately leaving groceries in the car after returning it.

I couldn’t find super dashi, or any kind of dashi, at Shaws so headedto Whole Foods once I dealt with the car debacle. Whole Foods also didn’t have super dashi but, unwilling to give up, I pulled out my trusty iPhone and found a recipe for it. I just needed kombu and katuobushi. I hadn’t heard of kombu before but am familiar with katuobushi, which are bonito flakes (easier to pronounce) . I used this recipe for Kombu and Katuobushi Dashi. It was super easy (is that where super dashi comes from?) and I now have plenty of kombu and katuobushi to make as much dashi as I can eat for the rest of my life.

I like this explanation of the dish’s name: “Oyako means “parent and child” because both chicken and egg are used in this dish. Don comes from the word Donburi, a “large bowl” in which savoury rice or hot noodles with soup are served.” – Hideo Dekura

This recipe is easy, assuming you can find the ingredients, tasty, filling, and I bet it will make great leftovers for work tomorrow.

(Adapted from To Food with Love)

200g (7 oz) chicken thigh fillet
1 tablespoon mirin

Dashi Mixture:
3 tbsp light soy sauce
1 tbsp caster sugar
1 tbsp sake
1/3 cup dashi
5-6 green onions, white and green parts, thinly sliced plus extra for garnish
2 eggs, beaten
2 bowls cooked short-grained sushi rice
  1. Cut chicken into bite-sized pieces and marinate with mirin.
  2. Combine ingredients for dashi mixture.
  3. Pour a little oil in a small pan and fry chicken until browned and cooked
  4. Add green onions and fry until softened.
  5. Add dashi mixture and bring to a boil, then reduce heat.
  6. Pour beaten eggs in a circular motion over the simmering mixture. Set over low heat till egg is just cooked.
  7. Place a portion of hot rice into each bowl and slide half of the chicken and egg toppings over the rice in each bowl. Garnish with extra spring onions and serve hot.