Tag Archives: chicken

Barbecue Chicken Flatbread with French’s Fried Onions

 

BBQ chicken

Flatbreads are the perfect solution for quick weeknight dinners, snacks, or entertaining.

It only takes about 15 minutes to  whip up a delicious flatbread, so I keep ingredients on hand all the time for these creations.  I use naan for my crust and it freezes well. You can make a basic flatbread with sauce and cheese,  but I prefer innovative bites.  Any one of my recipes this week would make great Super Bowl party fare.

I made an amazing Barbecue Chicken Flatbread. I love barbecue style pizzas and flatbreads but there are a lot of mediocre ones out there. This one is topped with thick Kansas City style sauce, chicken, corn, bacon, a hint of onion, cheese and it’s all topped  off with French’s Fried Onions- which makes the dish. The smoky bacon, sweet corn, and crispy onions make this flatbread stand out. It was wonderful and great party option. I can’t wait to eat it again.

You can also use leftover pulled pork or brisket.

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Barbecue Chicken Flatbread

Makes 1 flatbread

1 small plain naan

3 tablespoons Kansas city style BBQ sauce

2/3 cup sliced chicken breast or rotisserie chicken

2/3 cup shredded  Monterey-Jack cheese blend

2 slices of cooked bacon

1 ½ tablespoons canned corn, drained

1/2 cup French’s Fried Onions (or more)

1 tablespoon minced red onion

Cilantro to garnish (optional)

Preheat oven to 400 degrees.

Spread barbecue sauce over the pizza.  Chop chicken breast and spread it over the sauce and then top with cheese.

Crumble the bacon and spread it over flatbread, along with corn. I drained the corn and dabbed it with a paper towel to make sure there was no more moisture. Top with both sets of onion.

Bake 7-9 minutes. Garnish with chopped cilantro, optional.

BBQ chicken slices

 

How to reuse olive brine, oil from sundried tomatoes and more (and transform it into fabulous fare)

The next time you eat the last olive out of the jar and go to wash the brine down the sink, stop! You are about to pour flavor down the drain.

My kitchen motto is “think before I toss.” I can’t stand wasting food so I am constantly looking for ways to reuse ingredients and save items people normally throw away- like brine or the oil in sundried tomatoes. Those ingredients are incredibly flavorful.

Olive brine is great in marinades (just use it instead of vinegar in your recipe); mix a tablespoon into mayonnaise when making potato salad; mix brine, olive oil and Italian seasoning and use it to marinate vegetables; add a dash to a dirty martini or Bloody Mary; or make my Fat Free Olive Brine Smashed Rosemary Potatoes.

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I don’t eat potatoes very often because once you add all the flavorings like butter or cream, they are so fattening. This is a fat free recipe that uses olive brine, rosemary and chives to flavor the potatoes. I came up with it this week and considering it is fat free, I think it’s great.

As for the oil in a jar of sundried tomatoes- that’s my favorite leftover ingredient. You can mix it with balsamic vinegar for an instant salad dressing; use it to dress orzo or other pasta; use it as the oil when you make goat cheese omelets;  use it instead of olive oil when you make croutons or crostini; or make my Warm Bruschetta. This is my favorite recipe and it’s ready in less than 5 minutes. I simply slice grape or cherry tomatoes, warm some of the oil in a pan, toss the tomatoes in with basil and cook for 1 minute. Salt to taste and serve.

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You can also save the oil from artichokes and use that in marinades or salad dressings.

Pickle brine is another item you can reuse. It’s good in marinades, but I often refill the jar with other items like cucumbers or carrots and reuse the brine. I have a recipe below for Spicy Dill Carrots which is simply carrots, onions and jalapenos in dill pickle brine.

Brine from hot peppers is good in marinades, barbecue sauces, or add a touch to deviled eggs (but use sparingly).

Beer is another item I can’t stand to waste. A couple of days ago, I tried a new beer and I hated it. There was no way I could drink it, so I put it in the fridge to use in the future. The next day I made Leftover Beer BBQ Chicken.  You can also make beer bread, beer cheese dip, or use leftover beer to boil brats (add onions to the beer and finish the brats on the grill).

There are so many items we throw away every day that we can reuse. I hope this inspires you to think before you toss. Enjoy.

Fat Free Olive Brine Smashed Rosemary Potatoes

1 pound microwave in a bag red potatoes

¼ cup olive brine

¼ cup chopped chives

2-3 tablespoons chopped fresh rosemary

Salt and pepper to taste

Cook potatoes according to package directions. While the potatoes cook, chop the chives and rosemary.

When the potatoes are ready, empty the bag into a serving bowl and smash them down.

Pour the brine over potatoes. Taste and add salt and pepper as needed. Then top with chives and rosemary. Toss and serve.

You can also substitute basil in this recipe if you don’t like rosemary.

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Warm Bruschetta

2 cups grape or cherry tomatoes, assorted colors

1 ½ tablespoons oil left from the sundried tomato jar

10 basil leaves

Salt to taste

Slice cherry or grape tomatoes in half. Set aside.

In a nonstick skillet, heat the oil over medium heat. Add tomatoes and cook for 1 minute. Sprinkle with basil and salt to taste. Serve immediately.

This dish is delicious over couscous or with French bread, but I also like it alone as a side dish.

 

Leftover Beer BBQ Chicken

6 chicken thighs, legs, or breasts

1 tablespoon barbecue rub

1 ½ teaspoons Cajun seasoning

1 teaspoon jerk seasoning

¼ teaspoon ground cumin

Half an onion

2 cloves of garlic

1 almost full bottle of beer

1 bottle of KC style barbecue sauce

White rice for serving

Lay chicken in a 13 by 11 inch pan. Sprinkle with all the seasoning. Slice the onion and garlic and sprinkle both over the chicken. Cover and refrigerate for 1 hour.

Preheat oven to 375. Pour beer in the side of the pan being careful not to wash off the seasonings. Pour half the bottle of barbecue sauce over the chicken and then stir about a fourth of the bottle into the beer. You will use about ¾ a bottle.

Bake for 1 hour (check it after 50 minutes because cooking times vary depending on the size of the piece of meat and what you cook. Breasts cook faster than thighs).

Serve over rice and spoon the sauce over rice before serving.

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Spicy Dill Carrots

2 cups leftover juice from dill pickles

1 ¼ cups carrot slices (I buy the precut carrot chips)

2 jalapenos (or to taste), sliced in half

Half a red onion, thinly sliced.

When the jar of dill pickles is gone, simply fill it with carrots, jalapeno and onion. Refrigerate for 2 days before eating. Consume within 10 days.

If you add the jalapeno seeds, it will be significantly spicier.

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Rotisserie Chicken and Bacon Pizza with Sundried Tomatoes and Feta

Friday nights call for pizza.

After a long week, a quick, satisfying pizza with a glass of wine is the perfect end to the week. And this pizza is fantastic. I use Naan, which is my favorite pizza dough, and then top it with tomato sauce, chicken, sundried tomatoes, cheese, bacon, and feta.

After it bakes, I sprinkle basil on top.

It’s quick, convenient and delicious. What more could you ask for as you end the work week? I hope you enjoy it.

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Chicken, Bacon Pizza with Sundried Tomatoes

Serves 4 as appetizer; 2 as main course

The sundried tomatoes and fresh basil really lift the flavor of this pizza; and of course, the bacon adds a lot, too. This pizza is easy, great for a quick dinner or a party.

1 ready-made Naan crust or pizza dough (Stonefire is my favorite brand)

Pizza sauce, desired amount

1 cup chopped, skinless rotisserie chicken

1/3 cup real bacon pieces (store bought is what I used)

1/4 cup chopped sundried tomatoes

1 1/3 cups shredded mozzarella cheese (or desired amount)

1/4 cup feta cheese

Fresh basil to garnish

Preheat oven to 400 degrees.

Spread pizza sauce over dough. Top with chicken, bacon, sundried tomatoes and cheeses.

Bake for 15 to 18 minutes. Remove and garnish with slices of fresh basil. Allow to rest for 5 minutes before slicing.

Green Tomato Relish

I love relishes but so many take a long time to cook and/or are canned at the end.

My Green Tomato Relish takes less than 20 minutes and is great on pork, chicken, turkey or even brats (instead of sweet relish). It’s a sweet relish accented with coriander seed and is stored in the refrigerator for a week. If you like chutneys and relishes, give it a try.

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Green Tomato Relish

2/3 cup chopped red onion

2 cup green tomatoes that have been put through the food processor but are still in chunks

1/3 cup sugar

1 tablespoon coriander seed

3 tablespoons water

1/8 teaspoon celery seed

½ a small garlic clove, minced

1 tablespoon red wine vinegar

Salt and pepper to taste

In a heavy bottom medium saucepan, heat red onion, tomatoes, sugar, coriander seed, water, celery seed and garlic and bring to a boil. Reduce heat to medium and cook for 10-15 minutes until most of the liquid has been evaporated. Turn off the heat and stir in the vinegar. Allow to cool before serving.

Serve over pork chop, turkey, chicken or brats or other sausages.

Leftovers can be stored in the refrigerator for a week.

Mango, Pineapple Salsa (serve it as an appetizer first and leftovers on pork, chicken or fish)

I love salsa. Fruit salsa. Smokey salsa. Charred salsa. Jarred salsa. Green salsa. You name it, I love it.

But I particularly love this Mango, Pineapple Salsa. One of my best friends makes a similar salsa and this is my version. My salsa won “Best Overall Salsa” at a friendly competition and it was up against an array of excellent salsas.

Aside from being delicious served on its own, this salsa is great on grilled fish or pork. I recently marinated pork chops for 24 hours in Soy Vay Veri Veri Teriyaki sauce (online) http://www.soyvay.com/flavors/veri-veri-teriyaki) and then pan fried the pork and topped it with the leftover salsa. It was fantastic!

 Pork with Mango, Pineapple Salsa

If you don’t have that sauce, use soy sauce, ginger, 1 teaspoon canola oil, 1 teaspoon rice wine vinegar  and 1/2 a garlic clove for 3-4 pork chops. That makes a nice marinade. A pork loin marinated in Asian sauce, grilled and then served with this salsa would be spectacular.

This would also be great on chicken or fish tacos.

The key to this salsa is ripe, sweet fruit. Mangoes are hardly ever ripe when you buy them, so I buy them 3-4 days before I need to make this salsa. I also buy extras in case some are not sweet. Whenever I have to use avocados or mangoes I buy extra because you’ll often get a disappointing one in the batch. I bought 5 mangoes to be safe. There were all sweet, so I ate the others for breakfast.

Let this marinate for 2 hours or more before serving. You can adapt this recipe and add 2/3 cup drained black beans to this and it’s delicious, too. In that case, I also add 1 teaspoon fresh lime juice

If you can’t find ripe mangoes, you can use the jarred refrigerated type, but fresh is always best!

I like to serve it in a margarita or martini glass for nice presentation. It’s such a refreshing salsa for summer. I adore it!

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Mango, Pineapple Salsa

2 1/2 very ripe mangoes, chopped fine

2 ½ cups finely chopped fresh pineapple

¾ of a medium red onion, chopped

2/3 of a bunch of cilantro, chopped

1 large jalapeno, seeded and chopped fine

1 teaspoon cumin seed

¼ teaspoon ground cumin

Sea salt to taste

.Directions:

Chop all the ingredients and place in a medium bowl. Add salt to taste. Toss and refrigerate at least 2 hours before serving.

Chicken Fattoush Flatbread

I love, love, love Fattoush, a Middle Eastern salad that explodes with flavor. I was first introduced to it at a Lebanese restaurant in Ghana. I lived in Ghana, in West Africa, for years and it has some incredible restaurants.

Fattoush is served with warm pita, usually crispy from the oven. If you have leftover pita from a party or pita that’s about to go stale, you should make Fattoush.   Fresh herbs, like parsley, mint, basil, are key to this salad. I pack a lot of parsley in mine and often use cilantro, too.  The vinaigrette is simple, lots of lemon and olive oil. If you love lemon, add the lemon zest, too.  I hit mine with a general dose of black pepper and garlic salt and load on the green onions.

My mouth is watering.

The concept of the warm pita was my inspiration for this flatbread. To transform the salad into a main course, I added rotisserie chicken and then piled it all atop of whole wheat flatbread. I made my own flatbread, but you could use Naan or pizza dough or pitas instead.

If you’re looking for a HEALTHY, delicious dinner, you’ve found it. It’s so light and flavorful. It’s the perfect summer dish.

fattoush

Chicken Fattoush Flatbread.

serves 2

1 cooked, crispy flatbread crust (I made my own whole wheat but it’s faster to buy one; my recipe follows)

1 1/2 cups thinly sliced Romaine lettuce

3 green onions, sliced

½ cup chopped flat leaf parsley

2 tablespoons chopped cilantro or mint

1 cup chopped cucumber (peeled or unpeeled, it’s up to you)

1 cup chopped rotisserie chicken

2/3 cup sliced grape tomatoes

Generous dose of garlic salt

Generous dose of black pepper to taste

Dressing

2 1/2 tablespoons fresh lemon juice

1 ½ tablespoons extra-virgin olive oil

½ teaspoon lemon zest (optional)

Salt

For the dressing, whisk ingredients together. Salt to taste and set aside.

Bake flatbread according to directions. You want the salad to rest for 5-10 minutes before you add it to the flatbread  but you also want the flatbread to be warm, so read the instructions before you make the salad so you time it right.

For the salad:

Thinly slice the lettuce and green onions and place in a large bowl.

Chop the parsley, cilantro or mint, cucumber, chicken, slice tomatoes and add to bowl. Pour salad dressing over salad and add a lot of black pepper and garlic salt. Taste as you go so you don’t oversalt. Allow it to rest 5-10 minutes.

When pita is ready, top it with the salad and serve.

You can use a pizza, pita or flabtread crust or make your own. For this portions, you will need 3-4 whole wheat pitas or

Whole Wheat Flatbread Crust

1 ½ cups whole wheat flour

2 teaspoons active yeast

1 teaspoon salt

1 cup lukewarm water

Stir ingredients together in a large bowl. Drizzle olive oil over the dough, cover the bowl with a clean towel and place on the oven to rise for 6 hours. Turn the oven on to 200 degrees or more to help it rise.

When it’s time to cook, preheat oven to 450 and place baking sheet in the oven to heat.

Split the dough in half. Coat your hands with flour and work the dough into a ball (you may need more flour). Sprinkle corn meal and flour on a flat surface. Start working the dough in your hands, pinching it to spread it out. Then place on the floured surface and spread with your fingers until you have a piece of flatbread.

When oven is ready, remove the baking sheet, sprinkle it with cornmeal to keep the dough from sticking, and bake 10-13 minutes, until crisp.

Top with fattoush and serve immediately.

Try this Fabulous Chicken, Bacon, Gorgonzola Flatbread

Divine. Heavenly. That’s how I’d describe my Chicken, Bacon, Gorgonzola Flatbread, which is bubbly, creamy, bacon goodness.

Every day this week, I am showcasing a new flatbread creation and this is my favorite so far. Now, I am not done creating yet, but I’m in the home stretch.

This wonderful flatbread is topped with bits of tart apple that provide a nice contrast in terms of texture and flavor.

This pairs beautifully with red wine. The funny thing is I don’t usually like blue cheese, but Gorgonzola is much lighter than many other varieties and this doesn’t even taste like blue cheese. So if you think you don’t like blue cheese, it’s still worth trying this.

I can’t wait to eat it again.

Chicken, Bacon, Gorgonzola Flatbread

Makes 2 flatbreads

1 (8.8 ounce) package (which contains 2 flatbreads) of Stonefire Tandoori Baked Original Naan

5 ounces cream cheese, softened

1/3 cup real bacon pieces or chopped bacon, plus 1 teaspoon (do not use bacon bits)

2 tablespoons heavy whipping cream

¼ teaspoon garlic powder

½ cup Gorgonzola crumbles

1 ¼ cups chopped rotisserie chicken

2/3 cup shredded Mozzarella cheese

1 Granny Smith apple

Preheat oven to 400 degrees.

Stir together cream cheese, bacon, heavy whipping cream, garlic powder and Gorgonzola. Set aside.

Remove the breasts from the rotisserie chicken and chop those. Finely mince the Granny Smith apple and set aside.

When oven is preheated, spread half the cream cheese mixture on each flatbread. Sprinkle half the chicken on each flatbread and top with Mozzarella cheese.

Bake for 9 minutes. Then sprinkle with the apple and serve.

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