Chicken Bacon Ranch Pizza

Pizza is pretty much everyone's favorite.  It's the "Im too lazy to cook" food.  It is the "WOO! Party time!
Let's have pizza!" food.  Pretty much whatever situation you have going on ... pizza is always the answer.






















When I was dating my husband we ate a LOT of pizza.  Too much pizza probably.  We found out about the
Domino's online ordering and LOVED to order and play.  Something about watching your pizza process online is just so much fun!

Eventually we got bored of our "usual" pizza orders and decided to branch out.  We tried the chicken bacon ranch pizza.  I fell in love at first bite!

I wanted to try to recreate it at home so I knew at any moment I could make it myself.  It was a very close contest.  Matter of fact my husbands first words were "This is damn good!" (Sorry for the language ;) )

Chicken Bacon Ranch:
3 boxes Jiffy Pizza Dough (or your own pizza dough)
6 chicken tenders
8 slices bacon
3 tbsp grilling seasoning (I used "Butt Rub")
1 1/2 cup shredded mozzerella cheese
1 packet dry ranch seasoning
1 cup mayonnaise
1 tbsp olive oil

- Prepare the pizza dough as directed on box.
  Spread onto greased pizza pan or cookie sheet.
  Bake for 5 min on 350

-  Rinse of chicken tenders and sprinkle with seasoning.
    Heat skillet on medium heat with olive oil.
    Place tenders on skillet and cook on each side for about 6 minutes each or until done and tender.
    When done, cut into small chunks.

- Fry bacon in a seperate skillet.
  When done place on a paper towel and pat dry to get rid of most of the grease.
  Crumble into pieces and place in a bowl.  Set aside.

- In a small bowl mix ranch seasoning with mayonnaise.

-  On pizza crust, spread ranch mixture.  Top with chicken pieces, then bacon bits.  Sprinkle cheese on top       of the entire pizza.

- Bake in the oven on 350 for about 10 minutes or until cheese is melted ad golden brown in color.

Cream Cheese Chicken Chili

On Christmas we celebrated with some of my family.  One of my grandmother's always knows how to do it right.  We go into the kitchen and the entire counter is filled with food that she has made for us.  It is never just ordinary food though.  She makes the BEST food!  I do not even need presents because her filling us up with her cooking is the best present I could have asked for.

On the menu last Christmas included chili.  I was a little hesitant to eat this because I am not really a chili fan.  Also, I am breastfeeding and try to stay away from spicy foods.  However, I tried a bite.  And then another...and another!

It was not ordinary chili that you get from Wendy's or put on hot dogs.  This chili is made with chicken.  The cream cheese makes it so smooth and creamy; blending the flavors together to cool down the spices.

A few months later I decided to make it for my husband.  It was a huge hit and he now makes me make it once a week! I always double the recipe and still do not have enough left over to freeze for later!  But it does feed a lot!  I would say about 7 servings.

Little Layla hands attacking my chili!

I think it's one of her favorites too :)

Cream Cheese Chicken Chili:

Crock Pot

2-3 chicken breasts, uncooked

1 can Rotel tomatoes and chilis

1 can corn kernels, do not drain

1 can black beans OR kidney beans, drained and rinsed

1 pkg. Dry Ranch dressing mix 

1 Tablespoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1 8-oz pkg. cream cheese , can be low fat but NOT FAT FREE!

Put the chicken in the crock pot. 

Top with the cumin, chili powder, and onion powder, corn, beans, and ranch dressing mix.

Stir well.

Cook 4-6 hours on high or 6 -8 on low.

About 30 minutes before it is finished cooking take out the chicken and shred them.  (Hint: Use a blender it's so much easier than forks!)

Put the chicken back into the crock pot and top with the cream cheese.

Mix well and cook another 30 minutes.

Serve with Tostito chips or corn bread and enjoy :)

 

Chicken Pot Pie

 


The weather here has been awful.  First, pollen was flooding our town.  No one could breath and everyone has been sick.  Now, it's dreary, dark, and cold.  It's May!  Where is the sunshine!?

The one good thing about dreary weather is that I get to enjoy warm comforting dishes.  Last night was warm and comforting chicken pot pie! My recipe is always a go to when we don't know what else to fix.  I hate to brag but....it's always delicious! :p  Better than Banquet! haha!  Pretty fast too which I love!

My grandma has been dying for me to give her the recipe so she can try it. .. so this one is for her :)

Chicken Pot Pie:

3 tbsp seasoning (I use Butt Rub...yes, it's a real thing :p )
2 tbsp olive oil

1/3 cup butter

1/3 cup all purpose flour
1/4 tsp pepper
1/2 tsp salt
1/3 c diced onion (optional)

1 3/4 c chicken broth OR 1 can
2/3 c milk

2 can mixed veggies
2-3 chicken breasts
2 pie crusts (from your own recipe or 1 box of already made)


Cut chicken breasts into strips.  Season.

Put a medium sized skillet on medium heat on the stove.  Lightly cover bottom with olive oil.  When hot put the chicken strips in.

Turn once and cook until done in the center.  Chop into cubes or shred with a mixer...which ever way you like it best.

Pre heat your oven to 450 degrees

Go ahead and get all of your ingredients together because once you begin the broth mixture it goes pretty fast.  Above I have already seperated what you need to put together :)

In a large saucepan, melt butter over medium heat.

Stir in flour, salt, and pepper (and onion if you choose to use one)

Cook stirring constantly until bubbly.

Remove from heat and stir in broth and milk.

Put the saucepan back on the burner and heat to boiling.  Be sure to constantly stir.  It will begin to thicken.  Boil and stir for 1 minute.

Stir in the chicken and canned vegetables.  Remove from heat.

Roll out your dough and cover the bottom and sides of your dish with the first layer.  I either use a 9x9 glass dish or this round deep dish.

Pour the mixture into the dish on top of the dough.  Cover with second layer of pie crust.  be sure to make a hole or two for the dish to vent or else it went make a huge bubble.

Bake about 30 minutes or until crust is brown and flaky.  Let cool for a few minutes because this dish is very very hot!

Bacon and Cheese Barbeque Chicken

Somehow I turn everything healthy into not so healthy! It's not on purpose I promise!  I just think of things and they somehow all seem to add fat or calories! I had planned on making chicken the other night...plain barbeque chicken.  Then I had the bright idea to idea bacon and cheese!

It was such a great idea!  It was freakin delicious!

My husband and dad weren't so happy! They have been on a diet for a while now and I have been kind of ruining that for them.  The chicken looked, smelled, and tasted too delicious for them not to try!  My husband even went back for a second breast!

I plan on adding a few things next time to make this even better than it is (which seems impossible).  But for now I'll share what I have so far :)

Bacon and Cheese Barbeque Chicken:

4 boneless chicken breasts
cheddar cheese
1 bottle Sweet Baby Rays Barbeque Sauce
4 pieces of thick cut bacon

Cover bottom of a 9 x 13 glass dish with barbeque sauce.

Place a piece of bacon down.  Put a chicken breast in the middle so the chicken is laying in the center of a piece of bacon...making a t shape.

Coat chicken in barbeque sauce and poke with holes so the sauce with soak through chicken.

Put a slice of cheddar cheese on top of chicken then wrap entire breast with the bacon.  I cut my cheese slices in half so the cheese would cover entire breast when melted.

Do this with the rest of the breasts.

Cook in oven on 350 for about 45 minutes.

Take out of the oven and check to make sure the chicken is done.  Add a little more shredded cheddar cheese and barbeque if desired.

Place back in oven on broil.  Let broil for about 5 -10 more minutes or until cheese is brown and bacon is crispy.

Chicken Vegetable Noodle Soup #SundaySupper

Warm.  Flavorful.  Kick of spice.  Comforting.

For those of you that have had Brunswick Stew know exactly what I am talking about!

Brunswick Stew can only be found in my home town (from what I have found anyways) and seems to only be sold from church fundraisers!  Everyone I know stocks their entire deep freezer up with this stuff when it is being sold to hold on to through the rest of the year.

While living in Jacksonville, this is one of the things I missed the most.  I got sick twice while there and craved for this stew so bad!  I couldn't find it anywhere!  So the moment I moved back..low and behold...my grandma had some in her freezer she pulled out for me :)

All better!

For those that know me, unless it is soup from Olive Garden or Brunswick Stew, I am not a soup lover at all!

But....

I found out an easy and fast way to make Brunswick Stew!  Better yet...I found a way to make the "stew" into "soup"!

Woohoo!  No more waiting until December!  Which was fantastic because I got sick this past weekend and needed this!

WIN!

Usually it doesn't have noodles...but I LOVE pasta and want noodles in almost everything I make haha.

Here's the recipe :)

2 tbsp olive oil
1 large chopped onion
1 - 28 oz. can crushed tomatoes
2 medium cooked chicken breasts (cut into chunks)
1/2 tsp cayenne pepper
1 small bag lima beans
1 can drained corn
1 can green beans (optional)
8 oz. boiled elbow noodles (optional)
1/2 c ketchup
tomato juice

Start off by sauteing onion in olive oil in a huge pot over medium high heat until they are translucent.

Add tomatoes, chicken, cayenne pepper, and lima beans.  Cook for 2 minutes on medium heat then reduce to simmer for about 25 minutes.

Add yellow corn, ketchup, and cooked noodles (if desired).  Add tomato juice to desired thickness.

Heat another 5 minutes.

Serve and feel better :)


P.S.  There may be a lot of Chicken Vegetable Noodle Soup left..but don't fret!  It is freezable!  Just put them in Glad containers and stick in the freezer.  Pull out on a cold night when you are sick or don't want to cook, stick in the microwave, and voila!  Homemade soup in a jiffy!

The #SundaySupper family will be digging out their stock pots and slow cookers to serve up these amazing soups:

Do The Chicken Dance (chicken {or other poultry} soups)

•  Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from  Gourmet Drizzles
• Ground Turkey Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Turkey Meatball Soup by Basic and Delicious
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls

Where’s The Beef (Beef Soups)

•  Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

•  Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
• Louisiana Caldo by Catholic Foodie
• Sweet potato and spanish chorizo soup at My Cute Bride
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom

Under The Sea (Seafood Soups)

•  Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque for Two by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

•  Not-So-Mini-Strone at The Army Foodie Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Crazy Foodie Stunts
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Yamato Soup at Cooking Underwriter
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Tomato Basil Soup with Cous Cous at Ruffles and Truffles
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

Some Don’t Like It Hot (Chilled Soups)

•  Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

Of course once you have seen all of the recipes for the day, you’ll not want to miss our  #SundaySupper conversation on twitter each Sunday. 

We tweet throughout the day and share recipes from all over the world. This week we will be sharing out special soup recipes!

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

Chicken and Mushroom Alfredo

Chicken Alfredo is one of my husband's favorite meals!  He orders it almost every time we go out for Italian food. 

I have only made Alfredo for him twice since we have been married.  Both for special occasions. Usually when we decide to eat Italian I make lasagna, stuffed shells, or spaghetti.  

I'm not sure why I haven't made it a lot more.  It is a very easy, fast, and versatile dish.  Which is perfect for me having two fussy babies come dinner time!  I guess it is just one of those dishes you like to keep special.  You know the ones.  You don't want to over do it because then it wouldn't be as special!  Like turkey for Thanksgiving :)

This time I made this dish for Valentines dinner and it was a big hit!  I'm not even that big on Alfredo but this was pretty delicious!

All you need is:

2 chicken breasts
8 oz cream cheese
1/2 c + 1 tbsp butter
3/4 c milk
4 cloves garlic
1 c parmesan cheese (grated)
16 oz fettucini noodles
6 oz sliced fresh mushrooms


- Boil the chicken until done.  Cut into small chunks and set aside.

- Saute the mushrooms in 1 tbsp butter and 2 cloves minced garlic. Set aside.

-  Boil the fettucini

-  Meanwhile, in a large skillet, melt and stir 1/2 c butter, cream cheese, milk, parmesan cheese and 2 cloves minced garlic until thick and creamy.  Add chicken and mushrooms.

-  Toss the noodles with the sauce, serve, and enjoy :)