"Of all the rights of women, the greatest is to be a mother". ~Lin Yutang

Sunday, May 16, 2010

Barbeque Chicken Pizza


BBQ Chicken Pieces

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough
flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro


To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.

To make pizza:

Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.

Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim.

Sprinkle smoked gouda cheese over the sauce.
Cover with 3/4 cup shredded mozzarella.
Distribute the chicken pieces evenly over the cheese.
Place the pieces of red onion over the surface.

Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.

When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
Slice and serve.

Grilled Chicken With Corn & Slaw



1 cup mayonnaise

1/4 cup chopped fresh cilantro

6 Tbsp. white wine vinegar, divided

3/4 tsp. salt, divided

1/8 tsp. pepper

4 skinned and boned chicken breasts (about 1 lb.)

4 ears fresh corn, husks removed

1/4 cup melted butter

1 (10 oz.) package shredded coleslaw mix

3 Tbsp. olive oil

1/2 tsp. sugar

1/4 tsp. pepper


1. Combine mayonnaise, cilantro, 3 Tbsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Reserve 3/4 cup mayonnaise mixture. Brush chicken with remaining 1/4 cup mayonnaise mixture.

2. Preheat grill to 350 - 400 (medium - high) heat. Grill chicken and corn at the same time, covered with grill lid. Grill chicken 7 - 10 minutes on each side or until done, turning every 4 - 5 minutes and basting with melted butter.

3. Toss coleslaw mix with oil, sugar, 1/4 tsp. pepper, and remaining 3 Tbsp. vinegar and 1/2 tsp. salt. Season chicken and corn with salt and pepper to taste. Serve with coleslaw and reserved mayonnaise mixture.

Healthy options: Use light or fat free mayonnaise instead of regular, sugar substitute rather than regular granulated sugar.

Tuesday, May 4, 2010

Easy Enchiladas

Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings

1 pound ground turkey sausage*
1/2 cup chopped onion
1 teaspoon minced garlic
1 (7.76-oz.) can tomatillo salsa, divided
1/4 cup chopped fresh cilantro
8 (6-inch) fajita-size corn tortillas**
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
Vegetable cooking spray
2 cups refrigerated fresh medium-heat tomato salsa
1/2 cup low-sodium chicken broth
Garnish: chopped fresh cilantro

1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.

4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.

*Ground pork sausage may be substituted.

**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.

Sunday, May 2, 2010

Caramelized Asian Pork Chops

Total Time: 45 min
Prep Time: 10 min
Serves: 4


4 clove(s) garlic, halved
2 tablespoon(s) soy sauce
2 tablespoon(s) sugar
1 tablespoon(s) vegetable oil
8 (4-ounce) very thin pork rib chops
Freshly ground pepper


1.Put the garlic, soy sauce, sugar, and oil in a mini food processor and process until the garlic is pureed. Put the pork chops on a rimmed baking sheet and pour the marinade over them; turn to coat the chops. Let stand at room temperature for 15 to 30 minutes.
2.Light a grill. Season the chops with salt and pepper and grill over high heat until charred and just cooked through, about 2 minutes per side. Transfer to plates.

Oven Fried Chicken

Total Time: 35 min
Serves: 4
Oven Temp: 450


2 large eggs, beaten
2 cup(s) bread crumbs
1/2 cup(s) all-purpose flour
1/2 teaspoon(s) celery salt
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup(s) canola oil
Lemon wedges, for serving


1.Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450 degrees F. Put the beaten eggs, panko, and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt, and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the breadcrumbs adhere.
2.Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.