BBQ Chicken Pizza

*this picture was taken by the pioneerwoman.com which makes the pizza the same way but with homemade crust and only using mozzarella cheese.

*after eating at a friend's house and asking how she did her pizza crusts, I've changed how I do things. I use a bread stick recipe and roll it out (I like it a little thicker, the hubby likes thinner). Then I cook it as if it were bread sticks. Then I add all my toppings on top and broil until cheese is melted and starting to brown on top.

BBQ Chicken Pizza

Recipe from foodnetwork.com

1 Tbsp olive oil

1/2 lb chicken tenders (I cut up breasts)

2/3 Cup bbq sauce

Flour, for dusting surface

1 pkg pizza dough (pillsbury classic), I used this recipe

3/4 Cup shredded Gouda

1 Cup shredded mozzarella

3/4 Cup shredded Parmesan

1/2 medium red onion, thinly sliced (I used much less)

3 Tbsp chopped fresh cilantro leaves (I forgot to use)

Preheat oven to 400.

Heat in oil a large skillet over medium high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over a cup. In a small bowl, toss chicken with 2 Tbsp BBQ sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan (I just made a few circular pizzas with the homemade dough). Spread remaining BBQ sauce evenly over pizza dough. Sprinkle cheeses, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Blackberry Sage Lemonade (Melting Pot)

Blackberry Sage Lemonade

Recipe from wineharlots.com

5 Blackberries

4-5 Sage leaves

1 Lemon wedge

1 oz blackberry syrup (we blended blackberries, sugar, and a little water together)

Lemonade

Ice

Muddle blackberries, sage leaves and lemon in mixing glass. Fill mixing glass with ice. Add blackberry syrup. Fill with lemonade. Pour into mixing tin, then back into pint glass and garnish.

Garnish

2 Blackberries speared

2 Sage leaves on top of drink

1 Lemon wedge on top

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.

Chicken Piccata

Chicken Piccata

Recipe from Macie

2-4 chicken breasts (cut in half & tenderized) or 4-6 chicken tenders

1 yellow onion, chopped

1 red bell pepper, sliced

1/4 c. capers

1/4 c. black olives, sliced

2 garlic cloves, minced

4 small tomatoes, sliced in wedges

1 Tbsp. chicken bouillon

1/4 c. balsamic vinegar

Saute chicken in oil in a large pan. Remove chicken. In the same pan, saute onions and peppers in the oil. Add chicken, tomatoes, olives, garlic, bouillon, vinegar and capers. Simmer until balsamic vinegar thickens (about 12-15 minutes). Serve over rice.