Just Another Pizza Roll

BBQ Chicken Pizza is one of my husbands favorite pizza's & it was requested that I make it for dinner the other night since we had some leftover bbq chicken.

Well, I thought I would try a different way of preparing it. Roll it, cut it & bake it like a giant cinnamon roll!! 

What You Will Need: Pizza dough, cheese, bbq chicken, bbq sauce, onions, scallions, corn meal & parmesan cheese.

*Preheat your oven to 425

Sprinkle the corn meal into a high sided baking pan, set aside.

Roll out your pizza dough & spread bbq sauce over the top.

Place your chicken over the sauce.

Red & green onions next.

Finish with your cheeses. I ran out of shredded so I had to use some pepper jack slices. 

Tuck in the sides, then roll into a log.

Using a pasty cutter or a large knife, cut thick pieces & place them into your baking dish.

Bake till the dough is done. I pulled them out about half way and rotated the rolls in the pan so the middle pieces would cook evenly.

Garnish with some extra sauce, green onions & if your like my hubby...a little drizzle of ranch!

Its not a culinary masterpiece but it sure was fun to make & eat! 

I know Ill be making this a lot when my son gets bigger!

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Enjoy & Always Cook with Love!

Bacon Pesto Pizza

Its safe to say that my husband and I now dislike carry out pizza. We have way to much fun creating our own & this one is definitely a keeper! 

What You Will Need: Pizza dough, bacon, mozzarella cheese, pesto, red onion, fresh basil & parmesan cheese.

Optional garnish item: Diced tomatoes

*Preheat your oven to 425

Start by cooking your bacon. 

Spoon out some of the fat, then add in sliced red onions.

Stir & cook till the onions are soft & the bacon is crispy! Place onto a paper towel to remove excess grease & reserve.

Lay out your dough & spread a couple big spoon full's of pesto all over. Par cook the dough till about the half way mark.

Place half of the mozzarella cheese on top of the pesto.

Then the bacon/onion mixture.

Add the rest of the mozzarella & sprinkle with parmesan to finish. Back in the oven till done.

Garnish with some torn basil..slice & serve!

OR.......top with some diced tomatoes for an extra hit of freshness & acidity.

Yup, its official. My kitchen is my absolute favorite place for pizza!

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Enjoy & Always Cook with Love!

Italian Stallion Braised Chicken

What You Will Need: Chicken Thighs, Salami, Garlic, Red Onion, Pesto, Sun Dried Tomatoes, Chicken Broth, Pasta or Rice of your Choice.

*Preheat your oven to 300 & cook your starch, set aside.

First thing you want to do is wash and dry your chicken thighs. Make sure you really dry off the skin so they will brown. 

If you want to remove the skin go ahead or if you have boneless, skinless chicken breast, use that. 

Chicken thighs are great for flavor & a good bang for your buck.

Once it is dried, sprinkle with salt/pepper & flour. Heat some oil in a large cast iron skillet. If you don't have a cast iron skillet use any oven safe pan you have.

Let the oil get hot, hot, hot! Then place in your thighs, skin side down & don't touch it!! You want to allow the skin time to get crispy.

Once they have good color, flip to sear the other side for 2-3 minutes.

Scatter in your sliced red onions and garlic.

Sun-dried tomatoes go in next.

Add a heaping spoonful of pesto to each piece of chicken.

Then, lay a piece of the salami over top

Pour in enough stock or broth to come up half way over the chicken. Bring it to a boil, then place it in the oven.

Allow it to cook for 45 minutes to an hour.

Sprinkle a handful of parsley or a mix of parsley/basil for added color & freshness.

Serve over pasta or rice, finish with parmesan & dig in!!!!

So much flavor...

tender..

juicy...

comforting..

savory...

delicious...

& goes great with a cold glass of a good chardonnay! 

Enjoy & Always Cook with Love!

Garlic Butter Shrimp

Looking to add an upscale flair to your dinner plate? This simple recipe can be utilized in so many different ways to add the extra touch of elegance! 

What You Will Need: Shrimp, unsalted butter, parsley, garlic, white wine, olive oil, salt/pepper & some half/half or heavy cream (not pictured...my apologizes)

**Tip; when it comes to shrimp, have everything chopped and ready to go. This dish cooks in just a few minuets & you don't want to over cook them.

In a large skillet, heat olive oil and place in the shrimp. I took the tails off before I cooked them but feel free to leave them on if you like.

After they sauté for 2-3 minutes, add in a splash of the white wine. 

Always make sure you cook with a wine that you would enjoy drinking. 

**Side Note** I'm a red wine drinker & I just have to say that this brand Josh Cellars, makes a Cabernet that is fabulous!! Its also called 'Josh' which ironically is the name of my husband!! I guess I'm a lover of all things Josh!!

Give the wine about a minute to reduce, then add in your minced garlic. Stir.

Couple of tablespoons of butter go in next.

Finish with a big splash of the half/half & chopped parsley. Salt/pepper to taste

Helllloooo Surf & Turf!!

Of course the shrimp was an excellent addition to our filets but this recipe can be used in so many other ways.

Add in some more half/half & a little chicken stock to bulk up your sauce, then toss with your choice of pasta noodles.

Bulk up your sauce, toast up a couple hunks of crusty bread & allow the shrimp to be the star on their own.

Or simply serve over a bed of wild rice.

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Enjoy & Always Cook with Love!

Garlic Baby Potatoes

This year, lets trade in the same old mashed potatoes at the holiday table for these little bad boys! Easy to make, coated in buttery, garlic deliciousness.......need I say more???

What You Will Need: Baby potatoes, garlic, unsalted butter, fresh parsley, parmesan cheese, salt/pepper & olive oil.

Preheat your oven to 350.

Place the cleaned potatoes in a baking dish. Drizzle with olive oil, sprinkle with salt & pepper. Bake till fork tender, about 30 minutes.

While the potatoes are in the oven, melt 3/4 of a stick of butter in a sauce pan.

Add in the garlic either minced or grated.

Add in plenty of chopped parsley, stir and turn the heat down to low.

When your potatoes have roasted, place them into a large serving bowl and add big spoonfuls of the garlic/butter mixture.

Sprinkle with a good amount of parmesan cheese, combine.

My husband and I enjoyed these on Surf & Turf night and they were the perfect side. 

Butter, garlic & herb on the outside....soft, creamy starch on the inside! My love for the potato is definitely shining bright with these!

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Enjoy & Always Cook with Love!