BBQ Chicken Pizza

This is another pizza idea.  Easy to make, this is my favorite pizza flavor.  I only had a white onion around, try red onion, it tastes a lot better.

Ingredients:

1 loaf of Rhoades Bread Dough

2 chicken breasts, sliced and cooked

1 cup barbecue sauce

Thin onion slices, around 6 slices, red onion is best

1 1/2 cups mozzarella cheese, shredded

Let the Rhoades bread dough thaw and rise.  Stretch out over a round pizza pan.  Top with sauce, add cheese, chicken and onions.  Bake at 350 degrees for about 40 minutes or until golden brown.

*Use your favorite barbecue sauce.  I like to mix it up by using something flavored.  On this one I used a maple apple bbq sauce from Williams Sonoma

BBQ Chicken Skewers

This is one of my favorite recipes.  It's an easy marinade with a lot of flavor.  Summers over, so instead of grilling, use in a stir fry.  Feel free to mix in green bell peppers and onion.

Ingredients:
3-4 chicken breasts, cubed

1/2 cup pear juice (mine came from the baby food isle)

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons minced garlic

1 teaspoon Sriracha chili sauce (more if you want to spice it up a little bit)

Combine all ingredients and marinate chicken, 1 hour if left out, 4 hours if refrigerated.  Place wooden skewers in water to avoid burning on barbecue.  Pack cubed chicken onto skewers.  Don't cram it together!  Leave them a little bit loose, the chicken will expand as it cooks.  Place on the barbecue for about 15 minutes, or until firm.

Crunchy Baked Chicken

This is a very easy chicken dish to make.  Feel free to bread it the night before and just bake in the oven.  I match this with a baked potato and carrots.  It is also excellent with spaghetti.

Ingredients:

4 chicken breasts, pounded out
2 cups Kellogs Corn Flake Crumbs
1/2 teaspoon paprika
1 cup of milk
Salt & Pepper to taste

Preheat oven to 350.

Mix together Kellogs, paprika, salt and pepper.
Pour milk into a separate dish. Dip chicken breast into milk and then coat with Kellogs mixture.  Place into a 9 x 13" pan, coated with non-stick cooking spray.

Bake for about 15 minutes, the chicken has been pounded and will dry out quickly.

Sweet and Sour Chicken

This is a recipe found online awhile ago, not sure where. I have changed the recipe a lot and made it my own. Feel free to use pork in place of the chicken.  Serves 4.

Ingredients:

2 chicken breasts, sliced

1/2 onion, split into wedges

2 green onions

1 can pineapple, including juice

1/2 cup ketchup

1/4 cup distilled white vinegar

1/2 cup brown sugar

2 teaspoons cornstarch, blend with a tiny bit of water to avoid lumps

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon ground ginger

I used a skillet, but feel free to use a frying pan.  Cook the chicken that you have cut into strips, salt and pepper as desired.

On the stove, over medium high heat, mix together pineapple juice, ketchup, vinegar, brown sugar, Worcestershire, garlic, mustard and ginger.  Whisk as the mixture heats up.  Once it starts bubbling, gradually whisk in your cornstarch mixture.  Remove from heat.

Add sweet and sour sauce to your cooked chicken, then add in pineapple chunks, onion and green pepper.  Cover with lid and let the vegetable cook down until onions are almost completely transparent and green peppers are no longer crispy.  Serve over rice.

*karisa*

BBQ Nachos

Nachos are my favorite food, and on the BBQ they are even better.  It gives them a smoky BBQ flavor that is very unique.  Serves 4-6









Ingredients:

1 chicken breast

1 cup BBQ sauce
1 1/2 cups of cheese, your choice.  I used a mixture of pepper jack, mozzarella, and cheddar

1/4 onion diced

1 small tomato

1 can black beans, drained

1 small can of corn kernels, drained

2 tablespoons cilantro, diced

1/2 bag of tortilla chips, about 3 large handfuls

1/2 cup nacho jalapenos, optional

Cook your chicken breast in a crock pot with the BBQ sauce, you want to cook until it shreds easily.  This can be accomplished at a high temperature (250) for around an hour, or a low temperature (170) for a couple of hours.  Shred the chicken and set aside.

I use a charcoal BBQ and let it heat up for around 30 minutes, while I am preparing the nachos.

Take a baking sheet, round pizza pan, whatever you would like to place your nachos on and fits in your BBQ with the lid on.  I have a platter that I  received as a gift from Williams Sonoma.  Cover this with foil.

Place 1 1/2 large handfuls of tortilla chips on your tray.  First top with cheese, if you start with your other ingredients, your nachos will be soggy.  Then begin to add other ingredients, in whatever fashion you would like.  At this point only add half.  Repeat by adding the second layer of chips, and the rest of your ingredients.  Top with a handful of cheese and cilantro.  (The photo to the right used half of the ingredients that I put above, I only cook for two and did not need that amount of food)

Place the pan on your BBQ, directly over your coals.  Place lid down, with vents closed.  It will take 30-40 minutes and your nachos will be complete.  Serve with salsa, sour cream and guacamole.  This is an excellent appetizer, or use it as a dinner.

It is also incredibly easy, but different from your typical nacho flavor.  Enjoy!

*karisa*

Spicy Barbecue Chicken

Adapted from On the Grill
This recipe is pretty spicy, and recommend it only if you think you can handle it.

Ingredients:

4 lbs chicken breasts
1/4 cup cider vinegar
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
2 tablespoons chile powder
1 teaspoon Thai chile paste
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt & Pepper to taste

Whisk together all ingredients.  Marinate chicken for 1 hour sitting out, or 6 hours refrigerated.  Barbeque chicken breasts.  I flipped frequently to avoid marinade burning on chicken.


*karisa*