Grilled Buffalo Pizza

Today's recipe comes from Janetha over at Meals and Moves. This is one of the first blogs I started reading and my hands down favorite blog on the internet. When she posted this recipe a few months ago, I kicked myself and thought "why didn't I think of that?!"

Pizza. Buffalo sauce. Bleu cheese. Greek yogurt. Chicken.

Ummmm, how could you go wrong?

I modified Janetha's recipe a bit by using a red onion instead of white, and ditched the mozz cheese and opted for more yogurt sauce. Try her version or mine, your choice!

Also, I've been itching to grill pizza for months. It's a delicate process, but as long as you're organized with a pizza removal strategy, you should be good to go. Hopefully my instructions help.

Grilled Buffalo Chicken Pizza
adapted from Meals and Moves
serves 4


1 fresh whole wheat pizza dough
1/2 c. nonfat plain greek yogurt
1/2 c. buffalo sauce, like Franks, divided
4 oz. bleu cheese crumbles, divided
8 oz. cooked chicken breast
1 red onion
2 tbsp EVOO

First things first. Make sauce. Mix together yogurt, 1/4 c. of buffalo sauce, and 2 oz. bleu cheese crumbles. Set aside. Put dough out on the counter so it can relax.

Slice red onion and saute in EVOO until caramelized (about 15 minutes)

Prep your business. I got frantic and didn't catch a pic, but here's what you need to have handy by the grill: yogurt sauce, caramelized red onions, chicken (sliced into bite size pieces and tossed in remaining buffalo sauce), remaining bleu cheese crumbles.

Roll dough out. I used a flat baking sheet. This will be my grill removal strategy. Think of it like a ginormous spatula.

Heat grill to medium low heat. Spray it lightly with cooking oil. Carefully place pizza dough on grill. This is difficult. You can slide it off the tray, but you have to be careful not to fold the dough on top of itself. Don't be nervous. You could only screw up the entire meal, NBD. Turn heat back up to medium.

After about 3 minutes and you see grill marks on the bottom, you're ready to flip!

Reduce heat to lowest possible and layer up the pizza! Sauce, onion, chicken, bleu cheese.

Turn the heat back up to medium low, and close the lid. This will help warm the toppings and melt the bleu cheese.

Reduce to low low if your crust is done but you want more melty cheese. Once toppings start bubbling, you're donezo.

Carefully slide back onto baking sheet without burning your arm hairs off and transfer to a cutting board for slicing. 

Go make this now. Trust.

Ginger Lime Chicken

I thought I had made chicken every which way I possibly could.

Grilled. Baked. Stir-Fried. Braised. Crock-Pot-ed. Poached. Sauteed.

I had just resolved that unless it was going to involve a chicken thigh and some kind of fatty gravy, my chicken was also going to be tough, dry, and chewy.

Alas! No more! I'm never making shitty chicken breast again.

This recipe was adapted from Weight Watchers

Ginger Lime Chicken
for four


4 chicken breasts, cut into two pieces each
2 ziploc bags
1/4 c. soy sauce
3 tbsp fresh lime juice
zest of 1 lime
2 tbsp freshly grated ginger root
2 cloves garlic, minced
1 tbsp honey
1 tbsp chili oil
2 tsp sriracha or asian hot sauce of choice
2 green onions, diced, for topping

2-4 hours ahead of time, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil, and hot sauce. Whisk until honey is dissolved. Can I eat this as soup? It would be a great potsticker sauce. 

Line one ziploc bag with another and place chicken breasts into inside bag.

Carefully pour in marinade, then squeeze out the air and seal each bag carefully.

After 2-4 hours marinating in the fridge, preheat the broiler. Lightly spray a baking dish with cooking spray. Remove chicken breasts from bags and place into baking dish, discarding extra marinade.

Broil for 7 minutes, then flip breasts and broil for an additional 7 minutes. (May be longer if you have big breasts) :)


Then forget to take a finished picture, but put together a delicious succotash with random veggies in your fridge. Yum!

So many breast jokes I want to make right now.

Stuffed Chicken Breast and Lemony Polenta

Chicken breast can get super boring unless you can stay super creative. I think this is the precise reason why "they" made Pinterest. You could look at about three bajillion different ways to cook chicken breast and never get bored. When I get sucked into the Pinterest vortex I get to the point where my hand starts cramping from scrolling on my trackpad. I try using my left hand for a while, but then I realize that it's probably a physiological indication that I need to back up from the internet machine. Sometimes I get so pathetic that I just hit the space bar to page down. This is real life.

The moral of the story is this: when life hands you left over arugula, make the following meal.

This recipe can serve as a template - change what you stuff the chicken with, change how you flavor your polenta, go bonkers. But this polenta...you must try it this way at least once.

Stuffed Chicken Breast with Creamy Lemon Polenta
for 4


Chicken

• 1 tbsp EVOO
• 4 boneless skinless chicken breasts, pounded to 1/2" thin
• Salt and pepper 
• 4 oz. smoked mozzarella, sliced into 1 oz. slices
• 2 c. fresh arugula
• 1/2 c. roasted red bell peppers, drained
• 1/4 c. sun dried tomatoes in oil, drained
• 1/4 c. chicken broth

Polenta

• 1 1/2 c. 1% milk
• 2 1/2 c. chicken broth
• 2 tsp lemon pepper
• 1/2 tsp salt
• 1 c. polenta
• 1 tbsp lemon EVOO (or 1 tbsp EVOO + 1/2 tsp lemon zest)

We will start with chicken and once it is in the oven we will start the polenta. It's all about timing when you're trying to look pro. 

Preheat oven to 375 F.

In a food processor, process red bell peppers and sun dried tomatoes until it's a tapenade-like consistency.  Note: You could substitute a jarred red pesto for an easier way. TJ's version has basil and my guinea pig dinner company was allergic. 

Profess your love to this cheese.

And set up an assembly line. Note the cute little birdy toothpick thingy.

On the inside of each chicken breast, season with S&P and layer 1 tbsp red pepper/sun dried tomato mixture, slice of cheese, and bunch of arugula. Roll up and secure shut with 2-3 strategically placed toothpicks.

Heat EVOO in a frying pan over high heat and sear chicken on all sides until golden.

Move chicken to a baking dish. Deglaze the frying pan with chicken broth. Pour broth magic over the chicken, then top each roll with what is left of the pepper/tomato mixture.

Nestle any extra arugula around the chicken and bake in the oven for 20-30 minutes, depending on the size of your chicken breasts. When time is up, either sacrifice once to check for doneness or use a meat thermometer to confirm thorough cooking.

Moving on to polenta.

I follow the recipe on the bag for proportions, but have my own method. Once the liquid is boiling, it actually only takes about 5 minutes to finish the polenta. So time yourself accordingly.

My new crack dust:

Bring milk, chicken broth, lemon pepper, and salt to a boil.

Pour in the polenta.

Pay attention when trying to take the above shot, because you might burn your hand, flinch, and fling polenta all the eff over the kitchen.

Bring back up to a boil, then reduce heat to super duper low (I remove from heat for 10 seconds, then back on for 10 seconds). And stir, stir, stir. You can't walk away from polenta. It will come together quick! Once it's thick, swirl in EVOO and stir briskly. Remove from heat, and serve immediately.

Fun fact: I bought that bag of polenta in 2010. It has lived in three cities with me.

White Wine Coq au Vin

You know how there are some meals that just seem really untouchable? Like they are so technical and fancy sounding that they are just not within normal human capacity? Hint: they have french names.

Moules Menieres
Boeuf Bourguignon
Souffle
Bouillabaisse
Profiteroles
Croissant
Mousse
Cassoulet
Creme Brulee
Salmon en croute

Funny thing is... expect for maybe the pastry items... these are all pretty easy to make. The french are just f*$!ing with us!

I'll show them!

Coq au vin. Challenge accepted. Here's wikipedia's phonetic interpretation:  [kɔk o vɛ̃] 
The only reason I have any idea what my mouth should do with those letters is because of those three years I wasted in french class in high school.

You're not scaring me, coq au vin. And while I'm at it, being not scared of you and all, I'm going to to switch some things up here. Coq au vin is chicken that is traditionally braised with mushrooms, red wine, and lardons (pork fat). But I had a bottle of unwanted white wine. And I'm not about to eat pork fat straight up like that.

So here you have it, white wine coq au vin. It is SO easy. One pan. 30 minutes. I'm like Rachael Ray, but french-er.

White Wine Coq au Vin
6 servings


1/4 c. EVOO
1 dozen boneless skinless chicken thighs
1/4 c. flour
2 tsp each: dried marjoram, thyme, rosemary, parsley, tarragon
1/2 tsp salt
1/2 tsp pepper
5 stalks celery, sliced at an angle for fancy points
2 leeks, trimmed, and sliced into coins
1 large white onion, sliced
2 cups baby carrots
2 cups chicken broth
2 cups dry white wine, like a chardonnay
1/2 c. fresh parsley, chopped
S&P to taste
a french baguette for dipping

In a ziploc bag, combine flour, herbs, and salt and pepper. Dredge chicken thighs.

Heat EVOO in a large skillet over med-high heat. Yeah, it's a lot of oil. You could use a nonstick pan and use less oil, but then you wouldn't get those crispy bits that you scrape up into the broth. Your choice.

Once oil is smoking hot, place dredged thighs in pan and fry until golden on each side. Meanwhile, prep yo veggies.

Once both sides of the chicken are golden and crispy (~5 minutes each side), remove from pan and place on a plate. Set aside. 

Toss in veggies and let them fry in the chicken bits and soften for 3-4 minutes.

Heat stock and wine until warm (microwave or stove, whatevs)

Pour over veggies. Use a wooden spoon to scrape up all the chicken bits.

Bring brothy heaven up to a boil, then nestle in the chicken thighs. Reduce to low heat, cover, and simmer for 15 minutes.

Taste the broth at this point and add S&P as you see fit. Right before serving, toss in parsley and stir. 

Like I said, serve with lots of french baguette. Eat with a heavy yet inaccurate french accent. 

Eat your heart out, France!

Pot Pie Soup and EVOO Biscuits

There are few foods as comforting as chicken pot pie.

There are also few foods as fattening as chicken pot pie.

So when I'm craving a creamy no-good-for-me soup with a buttery no-good-for-me pastry, I respond accordingly. With vegetables.

Here's an easy meal that you can throw in the crock pot in five minutes before you head to work. The biscuits take a wee bit longer, but they are worth every second.

Crock Pot Pot Pie Soup
serves 4 hungry hippos


Ingredients

• Now:
• 4 large frozen chicken breasts (or 8 tenders)
• 1 cup diced white onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cups sliced mushrooms
• 1 cup frozen peas
• 1 can of cream of mushroom soup (I use TJ's brand)
• 1 cup of non fat milk
• 2 cups chicken broth
• 2 tsp thyme
• 2 tsp celery seed
• 2 tsp poultry seasoning
• 2 tsp marjoram
• 2 tsp onion powder
• Later:
• S & P to taste
• Tabasco!

Instructions

• Put all "Now" ingredients in the crock pot on Low

take a shortcut and buy your mirepoix pre-cut

• Cook for 8 hours (or high for 4 hours)

• Season with S & P to taste
• Serve with Tabasco
• Yeah. It's that easy.

Now we need to talk about these biscuits.

Again, another shortcut. 

Make the biscuits according to the box instructions, but instead of using vegetable or canola oil, use extra virgin olive oil. This gives the biscuits a richer flavor than boring baking oil.

You can always mix the dough and make drop biscuits, but I chose to knead, roll, and cut the dough for portion control purposes.

Just turn the dough out on a floured surface...

Knead five to six times. Too much kneading makes for too dense of biscuits.

Roll out to 1/2" thin, and use a cookie cutter or cup to press out biscuits. I used a plastic cup.

Bake according to box instructions.

This biscuit looks like it's frowning. I MIGHT have dropped my camera on to the biscuit before it went into the oven. A little EVOO is good for the camera, right?

Sad biscuit.

Happy tummy!