bcmom's kitchen

bcmom's kitchen

Friday, December 13, 2013

Chicken Garlic Pizza

I found this recipe a while back, and I've made it several times.  It's definitely time for an update.  The first time I made it, I followed the recipe, but I thought there was too much sauce and too much cheese, so I've modified it a bit.  Yes, I know, some people don't believe there is any such thing as too much cheese, so feel free to use as much as you want.

Chicken Garlic Pizza
Papa Murphy's copycat

  • 1/2 cup ranch dressing
  • 1 T minced garlic
(mix together)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 grilled chicken breast, sliced
  • 2 Roma tomatoes, diced or sun dried tomatoes
  • 1/4 cup coarsely sliced green onions
  1. Spread sauce over prepared pizza dough
  2. Add half of cheese, then the toppings, then spread the rest of the cheese on top.
  3. Bake at 450 for 12-15 minutes or until cheese is melted and bubbly.
  4. Remove from oven and let sit for 5 minutes before slicing.

You may not use all of the chicken or green onions.  Just spread them on the pizza until it looks right to you.  I only used about half of the chicken breast - it was rather large.  Also, I didn't measure my green onions, sun dried tomatoes, or Parmesan cheese, just sprinkled them on until it looked good and the pizza was covered.

It's not exactly like the Papa Murphy's pizza, but it's pretty close.  I especially love the garlic sauce.  And there is still plenty of melty, gooey cheese on this pizza.

Sunday, December 8, 2013

Jacked Up Pumpkin Butter

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My secret blog assignment this month was Searching for Dessert. Shannon believes baking should be fun and even the most simple recipes can come out beautiful and amazing.  I have to tell you, her recipes really do look beautiful and amazing.  All of them.  As always, I had a hard time choosing.

Here are some that caught my eye:

I finally decided to try this Pumpkin Pecan Bourbon Butter because it's the season for all things pumpkin, right?  Only, instead of bourbon I added some Jack Daniel's Tennessee Whiskey.  We're kind of a Jack Daniel's house around here.  And I used orange juice instead of apple.

Jacked Up Pumpkin Butter
adapted from Searching for Dessert

  • 1/4 cup pecans
  • 1 (15 oz) can pure pumpkin
  • 2 tablespoons Jack Daniel's (or apple juice)
  • 2 teaspoons cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla
  • 3 tablespoons brown sugar
  • 4 tablespoons orange juice
  1. Lightly toast the pecans in an oven or skillet until fragrant, 2-3 minutes, cool slightly. Scoop the pumpkin into a food processor and add the remaining ingredients. Puree until smooth.
  2. Place the pumpkin mixture into a small saucepan and cook over medium heat until it starts to bubble, stirring frequently.  Cook until mixture thickens.
  3. Serve pumpkin butter warm, or refrigerate for later use.
Makes 2 cups

I'd never made pumpkin butter before, so this was a new experience for me.  It was really good on some fresh-baked whole grain sourdough bread, and on that same bread toasted.  I gave my grandson some, and he pretty much licked the pumpkin butter off the toast and wanted more - so I'd say that's a pretty good endorsement.

I am thinking that the only thing I'll change next time I make it, is to add some ginger and nutmeg too, just to give it more of that pumpkin pie flavor.  I need to make some biscuits, too.  I bet this would be great on biscuits.  I keep thinking of new things I can spread it on!

Thursday, December 5, 2013

Zesty Zucchini Skillet

My mom gave me this recipe several years ago. It's quick, easy, and really good.

Zesty Zucchini Skillet

  • 4 cups chopped zucchini
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 T olive oil
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/3 cup salsa or picante sauce
  • 1 medium tomato, chopped
  • grated cheese
  1. Saute zucchini, onion, and garlic in oil for 2 minutes in large skillet.  Add seasonings, stir in salsa; cook and stir for 5-7 minutes or until vegetables are crisp tender.  Add tomato, cook for 1-2 minutes or until heated through.  
  2. Remove from heat; sprinkle with cheese.  (no amount given, and I never measure, so use your own judgement)
  3. Optional ingredients: sliced black olives and/or cooked rice stirred in with the tomato.
Makes 4 hearty servings

This makes a great quick summer meal - when there are plenty of zucchini coming out of the garden.  Since I didn't have a garden this summer, I didn't have much zucchini, but I bought a couple from a farm stand, and I used one of them to make this.  It's so good!

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