Tag Archives: recipe

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.

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Fresh Corn Salad- and tips for using corn

Sometimes memories are so vivid you feel like you can taste them.

That’s how I feel about the sweet taste of corn on the cob fresh my grandparents’ farm.

My family would visit every summer. Grandpa would harvest corn in late July into August and I’d help my grandma shuck it for dinner. She always boiled it and served it so hot that a slab of butter would melt and slide down the side of the cob the second the butter touched it.

I couldn’t wait to nibble off the golden kernels in horizontal rows. It was a delicious tradition and a wonderful memory.

I still love corn on the cob although nothing compares to the flavor of farm fresh corn. For starters, corn is best consumed the day it’s picked because within 24 hours of picking, the sugars start to convert to starch and some of the flavor is lost.

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That said, I recommend buying corn from a farmers market for the freshest corn possible. If you’re not going to eat it that day, pop it in the refrigerator to slow down the conversion.

If you’re substituting fresh corn for canned, as a general rule, when you cut corn off the cob, you get about ½ a cup of corn.

When cutting corn off the cob, a neat little trick is to place the cob in the hole of an angel food pan or Bundt cake pan and then scrape off the kernels so they fall into the pan without going all over the counter (Bundt works better because the hole is smaller). I saw this idea on Pinterest and it works beautifully.

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Microwaving corn is my favorite cooking method because it’s so simple and fast. Simply pop the entire corn in its husk in the microwave and cook on high for 3-3.5 minutes; two ears for 4-5 minutes; three ears for 5-6 minutes. Allow it to cool for 5-10 minutes before you shuck it.

Another popular cooking method is to boil the corn. I always add a good dash of salt but also 1/3 cup of sugar to the water to bring out the sweetness. I particularly recommend this if you buy corn in the off season when it’s likely been shipped from far away and not as sweet. Boil corn for about 6-8 minutes. The older corn is, the longer it takes to cook because it’s starchier (add 1-2 minutes).

If you’re working with a bunch of corn, don’t toss the cobs when you’re done. Corn cobs can be used to make wonderful corn stock and frozen for corn chowder this winter. I boil 8-10 cobs with 5 cups water, 2 cups chicken stock, a carrot, two celery stalks, 1 bay leaf, and one sliced onion. Boil for an hour and then cool and freeze it for corn chowder this winter. If you want to use it right away, you can use it in place of water when making rice, quinoa or risotto.

That’s all the corn tips I have. I made this for my husband when we first met and it’s one of his favorite dishes to this day. This salad has celery, several types of bell pepper, red onion, parsley, basil and a light vinegar dressing.

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It’s so refreshing on a hot summer day and goes with everything from sausages to chicken to burgers.  It’s perfect for picnics and potlucks. And is an easy side dish for rotisserie chicken. The great thing about this corn salad is you can substitute canned corn in the winter.

Summer Corn Salad

3 ears of corn

2 celery stalks, chopped

1 red bell pepper, chopped

¾ of a green bell pepper, chopped

½ an orange bell pepper, chopped

1/3 cup finely chopped red onion

1/3 cup chopped parsley

5 basil leaves, sliced thin

Dressing:

2 tablespoons extra virgin olive oil

1 tablespoon canola oil

1 heaping tablespoon sugar

3 tablespoons apple cider vinegar

For the dressing, whisk ingredients together in a small bowl and set aside.

For the salad, cook corn according to your favorite method. If you’re microwaving, microwave on high in the husks for 5-6 minutes. When cool enough to handle, remove husks and corn silks and cut corn off the cob and add to a large bowl.

Chop all your vegetables and add to corn. Add chopped parsley and basil and toss the salad with dressing. Cover and refrigerate 2 hours before serving. Leftovers keep for days in the refrigerator.

Buffalo Chicken Pizza (5 ingredients)

Are you looking for the perfect Super Bowl recipe? Here it is.

My Buffalo Chicken Pizza is the perfect blend of spicy sauce mix, creamy cheese, chewy pizza dough and heavenly cream cheese. Yes, I use cream cheese as the base and then top that with chicken breast tossed in wing sauce and cheese.

I am a big believer that cream cheese makes the world better.

With only 5 ingredients, this is EASY and scrumptious.

One of the keys is to use Ott’s hot sauce, it has amazing flavor and a perfect balance of heat for most people. If you can’t find Ott’s, then use your favorite wing sauce. I try to make this spicy, but not unbearable because people like all different heat levels and if you have a party, you never know what people like.

Anyway, as you gear up for football this weekend, consider this recipe. It’s lighter than wings. I like the flavor of wings, but hate the fattiness and skin. This is skinless chicken and is soooooooooooo much better. Try it and let me know what you think

Buffalo Chicken Pizza

1 ready made pizza crust or naan bread (Stonefire is my favorite)

1 1/3 cups chopped skinless rotisserie chicken (I like to use breast for this)

1/2 cup Ott’s hot sauce, plus more for drizzling

8 ounces of cream cheese at room temperature

1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.

Toss chicken with hot sauce, stir to coat and set aside.

Spread cream cheese evenly over your pizza crust. When covered, spread chicken out across the pizza.

Top with cheese and then a slight drizzle of more hot sauce.

Bake 15-20 minutes until cheese is melted to your desired consistency.

Note: Not every store carries Stonefire Pizza Dough, which also makes naan. It’s usually kept next to the Naan. It’s awesome though.