BBQ Chicken Pizza

One of our favorite items to make in the summer is grilled pizza. We love how easy it is to buy a pre-made dough at the store and get creative with toppings of our choice. This week, we were craving BBQ chicken and decided to make a BBQ chicken pizza. This pizza turned out to be hearty, flavorful and the perfect dish to serve with a fresh salad. If you don’t have a grill, no problem. We have included instructions for making this pizza in the oven. We can’t wait to share all of the pizza recipes that we come up with the summer and hope to hear from you with your favorite topping ideas as well.

BBQ Chicken Pizza

  • Servings: 1 medium pizza
  • Print


A bold, flavorful pizza that is a perfect appetizer or entrée on a warm summer night.

Ingredients

  • 1 lb package pre-made pizza dough
  • 1 cup flour
  • 1 medium white onion, thinly sliced
  • 1/4 cup olive oil, divided
  • 1 lb boneless, skinless chicken breasts diced into cubes
  • 1 cup of your favorite BBQ sauce, divided
  • 2 cups mozzarella cheese
  • 1/4 red onion, thinly sliced
  • 1 bunch cilantro
  • red pepper flakes (optional)

Directions

  1. Take the pizza dough out of the refrigerator to come to room temperature. If you are going to bake the pizza in an oven, pre-heat the oven to 400 degrees and put your pizza pan inside the oven while it pre-heats.
  2. In a medium sized pan, heat 2 tbs of the olive oil over low heat. Add the white onion. The goal is to caramelize the onions so you want to make sure that you are cooking these low and slow. Stir frequently but the let the onions slowly caramelize for at least 20 minutes. Remove the onions from the heat and set aside.
  3. Using the same pan (no need to clean in out) add the remaining olive oil – approx. 1 tbs – over medium heat. Add the chicken breasts and sauté for 5 minutes. Add 1/2 cup of the BBQ sauce and stir until the chicken is completely coated. Continue sautéing the chicken for an additional 2-3 minutes or until the chicken breast pieces are completely cooked through. Remove from the heat and set aside.
  4. If you are using a grill, preheat the grill to high (approximately 500 degrees).
  5. Toss a light coating of flour on your countertop. Using a rolling pin and some of the flour, roll out the dough into a pizza shape. You do not need to use all of the flour. Use it as needed if the dough is getting sticky.
  6. Place the pizza dough on the hot pan (for oven) or directly on the grill for 3-4 minutes to get the pizza dough crispy on one side. Remove the pizza dough and place is cooked side down on a tray.
  7. Add the pizza toppings. Paint the pizza with the remaining BBQ sauce. Evenly distribute the caramelized onions, BBQ chicken and mozzarella cheese on the pizza. Place the pizza back in the oven or on the grill for 5-7 minutes until the dough is completely cooked through and the cheese is melted.
  8. Sprinkle the cilantro, red onion and red chili flakes (if using) on top of the pizza. Serve immediately.


Thanksgiving Leftover Turkey Sandwiches

We love Thanksgiving leftovers as much as the next person, but we find that half the fun of eating all the leftovers is creating new recipes to “reinvent” what we have in the refrigerator. Last year, we cured our Thanksgiving hangovers with an epic leftover breakfast. Knowing that this year is going to be more low key than other years, we decided to go a more traditional route with these leftover turkey sandwiches. We love the mix of the cranberry sauce and barbecue- a combination that might sound a little funky but is the perfect blend of tangy and sweet. We added lots of arugula for a nice peppery freshness and onion for a little zip. The result is the perfect turkey sandwich, and a great way to use up your Thanksgiving leftovers!

Thanksgiving Leftover Turkey Sandwiches

  • Servings: 4
  • Print


One of our favorite way to reinvent and use up all of those Thanksgiving leftovers!

Ingredients

  • 8 slices sourdough bread, toasted
  • 1 lb leftover turkey, thinly sliced
  • 1/3 cup leftover gravy
  • 1/4 cup bbq sauce
  • 1/4 cup mayonnaise
  • 1/4 cup leftover cranberry sauce
  • 4 thick sliced sharp cheddar cheese
  • 1 heaping cup arugula
  • 1/4 red onion, thinly sliced

Directions

  1. Heat the gravy, turkey, and 2 tbs water in a skillet over low heat, just until the turkey is heated through.
  2. Mix the bbq sauce and mayonnaise together in a small bowl.
  3. Assemble each sandwich by spreading the bbq mayo on one piece of sourdough and cranberry sauce on the other. Layer 1/4 lb turkey, a slice of cheddar, arugula, and red onion onto each sandwich. Serve immediately.


Scary Salt & Pepper Skeleton Ribs

Ribs are one of the recipes that we have struggled with over the years. It is so easy to overcook and undercook them, particularly on the grill. A few years ago we purchased Nadine Levy Redzepi’s cookbook, Downtime, and made her version of oven baked ribs. Once we made them, we never looked back. The key to this recipe is to generously season the ribs with salt and pepper. If you under season them, they won’t taste like anything and you’ll just be drowning them in bbq sauce to compensate. We love this particular recipe so much because it is so simple and really brings out the taste of the meat. It’s also a much shorter cooking time than other recipes for ribs, which is great when you haven’t planned far ahead before dinner time. We love how the ribs get just a little bit crispy and still have some pull to them, versus falling off the bone like a short rib. You can serve them with barbecue sauce, but we rarely do because they are so delicious on their own!

Scary Salt & Pepper Skeleton Ribs

  • Servings: 4
  • Print


Our favorite preparation of for ribs, just in time for Halloween dinner!

Ingredients

  • 1 rack pork spare ribs
  • 1 tbs vegetable oil or avocado oil
  • 1 scant tbs kosher salt or sea salt
  • freshly cracked pepper

Directions

  1. Preheat the oven to 400 degrees.
  2. Use a sharp paring knife or meat carving knife to remove the membrane from the back of the ribs. You can do this by turning the ribs bone-side up and gently sliding your knife between the membrane and rest of the rib. Gently pull away the membrane and discard.
  3. Rub the ribs with the vegetable oil and season very well on both sides with the salt and pepper. Place the ribs on a cookie sheet and into the oven for 1 hour and 30 minutes. Be aware that if there is excess fat on the ribs, the fat will splatter and can cause your oven to get very smoky. Keep a window cracked or your air vent on if this happens.
  4. After the 1 hour and 30 minute cooking time, remove the ribs from the oven and gently cover with foil. Let them rest for at least 10 minutes before slicing and serving. Serve with barbecue sauce, if desired.


15 Recipes For Your Labor Day Cookout

The unofficial “end of summer” is approaching and we are using Labor Day as an excuse to cook on the barbecue and celebrate. In honor of Labor Day, we have compiled some of our favorite recipes to create the ultimate summer sendoff. We have a little bit of everything, most of which can be prepped ahead of time, so that you can spend your holiday in the backyard enjoying the weather. 

  1. Strawberry Lemon Rose Sangria 
  2. Cucumber Lemonade Gin Fizz
  3. Classic Guacamole 
  4. Kale & Artichoke Dip 
  5. Spicy Turkey Burgers 
  6. Juicy Lucy Burgers 
  7. Instant Pot BBQ Pulled Pork 
  8. Grilled Skirt Steak with Chimichurri 
  9. Summer Pesto Pasta Salad
  10. Spicy Watermelon Salad
  11. Hatch Chili Mac 
  12. Elote (Grilled Street Corn)  
  13. Farmers’ Market Brown Butter Orzo 
  14. Everything Bagel Coleslaw
  15. Summer Berry Trifle 

Semi-Homemade Barbeque Chicken Salad

Lunches can sometimes be one of the hardest things for us to pull together during the week. With juggling schedules, working from home, taking care of the dogs and kids, it is just plain hard right now to pull together good meals! We have brought semi-homemade Monday in to save the day. We leverage rotisserie chicken and basic store ingredients. This salad is extremely flavorful, filled with fresh vegetables and comes together in less than 30 minutes.

Semi-Homemade Barbecue Chicken Salad

Makes: 6 servings

Prep Time: 20 minutes Total: 30 minutes

Ingredients for the dressing:

  • 1/2 cup of ketchup
  • 2 tbs brown sugar
  • 1 tbs Worcestershire
  • 1 tbs apple cider vinegar
  • 1 tbs smokey hot sauce (or any hot sauce you have on hand)
  • 1 tbs honey
  • 1/2 cup ranch dressing

Ingredients for the salad:

  • 1 tbs olive oil
  • 1 cup of frozen corn
  • 1 jalapeno, diced
  • 3 heads of romaine lettuce, chopped
  • 1 can of black beans, drained and rinsed
  • 1 lb cherry tomatoes, sliced in half
  • 1 rotisserie chicken (available at most major supermarkets), chopped
  • 1/2 cup shredded cheese
  • 1 avocado, sliced

Directions:

  1. Make the dressing. Combine the dressing ingredients (ketchup – honey) in a sauce pan over low heat. Continuously stir the dressing until the brown sugar is dissolved. The BBQ does not need to come to a boil. Remove the sauce from the heat and into a bowl. Add the ranch dressing and stir to combine. Set aside.
  2. Rinse out the pan. Add the olive oil, corn and jalapeno. Sauté on low for 5-10 minutes until the corn is fully heated through. If the mixture seems dry, add 1/4 cup of water.
  3. Assemble the salad. Add the romaine, black beans, cherry tomatoes and chicken in a bowl. Toss with the BBQ ranch dressing until the salad is thoroughly coated.
  4. Top with cheddar cheese and avocado and serve cold!