Football Food

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Grilled Buffalo Chicken Pizza
 



I'm sorry for this horrid picture but it was dark and all I had was my phone.
It tasted phenomenal regardless of how it looks in the picture.

 

Hello Hello! We all know its football season and that means bbq's and parties all with food and beer. So I have for you a perfect pizza for game day!

 

 A buffalo chicken pizza on a whole wheat crust with homemade blue cheese sauce.

 

Who doesn't love buffalo chicken anything?! I love making buffalo chicken dip yet I rarely do because its just too dangerous to have in my house. I WILL eat the whole thing. I have yet to learn self control so its been a while since I have made that delicious dip, but I still wanted something buffalo. Something nice and spicy. I thought about buffalo chicken chili but I really love making pizza so I decided to create my own version of buffalo chicken pizza.

 

I used a blue cheese sauce for the base then layered it with ground chicken tossed in buffalo sauce, thin slices of red onion, mozzarella, and lots of crumbled blue cheese. MMM MMM MMM!

 

It is way better than any take out pizza and just goes great with a beer!

 

Don't be lame and order out, be cool and make your own! :)

 

 

 

Buffalo Chicken Pizza

 

Blue Cheese Sauce (optional, store bought works great too)

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon milk
• 2 tablespoons white wine vinegar
• 1/4 teaspoon Worcestershire Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/2 cup (2 oz.) crumbled blue cheese

Directions

1. Combine mayonnaise, sour cream and milk in small bowl and mix until smooth.
2. Stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic powder until well blended.
3. Fold in cheese.
4. Transfer to container with tight-fitting lid. Chill until serving time.
5. Stir well before serving.

For the Pizza

Homemade or store bought whole wheat pizza dough.
1 tbs olive oil
1/2 tablespoon garlic powder
salt and pepper to taste
1 lb ground chicken
3/4 cup Frank's Red Hot Buffalo sauce
1/2 cup Blue Cheese dressing
3/4 cup shredded mozzarella
1/2 cup crumbled blue cheese
1/2 a medium red onion, thinly sliced

1. Preheat grill with medium high heat. You want the grill pretty hot so the oiled dough wont stick.  (IF COOKING IN OVEN: Preheat to 425 degrees)
2. In a medium or large skillet, heat olive oil over medium heat for just a minute before adding ground chicken.
3. Cook over medium heat for 5-8 minutes until chicken is cooked thoroughly.
4. Sprinkle with salt and pepper, and garlic powder.
5. Pour hot sauce over chicken and stir to coat evenly. Remove from heat. **Steps 2-5 can be done ahead of time**
6. On a flour surface knead the pizza dough for a minute and then flatten with hands.
7. Roll or toss (if you are that skilled) dough out to about 1/4 to 1/2 inch in thickness. Oil the face up side of the dough and transfer to the preheated grill with the oiled side down. (IF COOKING IN OVEN: lightly oil a cookie sheet, or use a preheated pizza stone, and press dough into the pan following with the toppings and cook 18-20 minutes)
8. Close the grill lid and let dough cook for 3-5 minutes, then oil the top of the dough again and carefully flip the dough.
9. Spread a thin layer of the blue cheese dressing over the crust and top with chicken and red onion.Sprinkle mozzarella to top the pizza. Finish with as much crumbled blue cheese you as you prefer.
10. Close the lid and continue cooking for another 5-10 minutes until dough is cooked and slightly crisp and cheese is melted..
11. Serve with extra blue cheese dressing and dig in!



Rainy Day Grub

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Spicy Tomato Soup w/ Cheesy Pesto Flat bread

Hey hey! So, all my 609 friends, who is ready for some nicer weather?! My umbrella and I have gotten much too close lately. If its not raining or drizzling it seems like its just about to at any moment. The humidity is doing wonders on my ever so frizzy hair but other I can't complain about getting to wear boots again! Not that you all care about my hair and wardrobe so I won't bore you with anymore of that.

Instead I'll entice you with some recipes to make for these rainy days that make you just crave good old comfort food.

This soup is a perfect way to lift your spirits and warm your soul! Ok, ok maybe I'm being extreme but it will hit that comfort food craving and heat ya up because it has a great spicy kick to it. I based this recipe off of one from Giada De Larentis.

I love her. I wish she was my neighbor. I'd always be out of sugar  so I could walk on over and be like "Oh hey neighbor, I'm out of sugar can I borrow some?" And she would say "Of course come in Ashley. I've actually been making this glorious dinner and have no one to share it with."

AHHHH I can dream right?

Annnnyyywwaaayyys. This soup tastes great, can be adjusted to your liking and is super simple. To make this she actually mixes chicken broth with a jar of really good marinara sauce. Who would have thought?!

The flat bread is basically pizza dough which I rolled out super thin and baked in the oven on a pizza stone. You can use premade pizza dough, make your own, or even just use some good Italian bread sliced into thin pieces.

Hope you try this one!

I will leave you with some California Sun, I bet it's not raining there!

if you look close enough, you can see me in the spoon!

Spicy Tomato Soup

Serves 4-6

3 tablespoons olive oil

2 carrots peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar favorite marinara sauce

2 (14-ounce) cans chicken broth 

1/2- 1 teaspoon crushed red pepper

1/2 cup any small pasta

Salt & Pepper to taste

Directions

1. Warm the olive oil in a large soup pot over medium-high heat.
2. Add the carrots, onion, and garlic and saute until soft, about 2 minutes.
3. Add the jar of marinara sauce, chicken broth, red pepper flakes, pasta, salt and pepper.
4. Simmer for 10 minutes. Ladle into bowls and serve.
5. In separate pot bring pasta to a boil for time indicated on box.
6. Keep separate from pasta and add to each bowl rather than the pot of soup. This helps keep the soup at a great consistency with out the pasta soaking up most of the liquid, especially if letting the soup sit or not eating it right away.

Cheesy Pesto Flat bread

Prepared pizza dough

Garlic powder

Salt

1/2 cup Premade or homemade Pesto

1 cup shredded cheese, preferably provolone, mozzarella, or gruyere.

1. Preheat Oven to 400 degrees
2. If you have a pizza stone keep this in the oven while it preheats.
3. Check out how I make homemade Pizza dough  <OR> use premade dough at room temp, and rolled as thin as you can get.
4. Sprinkle dough with garlic powder and Salt.
5. Place on preheated pizza stone, or cookie sheet.
6. Bake for 5-7 minutes and remove from oven.
7. Spread pesto across dough and top with grated cheese.
8. Bake for another 6-7 minutes.
9. Remove and let cool slightly before slicing into pieces.
10. Best when dunked into soup!

MMMM! Stay dry!

Simply Scumptious!

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Blueberry Bread French Toast

with cinnamon and brown sugar

Blueberries. Cinnamon. Sugar. And buttaaaa! If that doesn't mix well then I'm not sure what does! Summer is not only bikini season but also blueberry season and if you would like both to go hand in hand with out issue then well don't bother reading this recipe. It is a scrumptious and indulgent Saturday morning breakfast that is just too delicious to worry about that bikini, for me anyways.

I have always loved french toast and preferred it to pancakes any day (Belgium waffles are a close 2nd). I also pride myself on my amazing french toast making skills, but that's a story for a different day. This french toast was no different. It came out perfect and defiantly called for seconds.

Now, ever since I saw the Good Eats episode on french toast I truly believe that putting that extra effort into making a custard and soaking the bread over night and not using sliced white bread, really makes for the PERFECT french toast. However this bread was pre-sliced, I bought it at an Amish Market which, if you have ever been to one, is like dieing and going to heaven. If heaven was the smell of cinnamon and sugar, and donuts and butter filling the air. Anyways, since it was sliced super thin I did not want to soak it over night and end up with a soggy lumpy mess. So instead I made a super decadent egg mixture with eggs, cream, vanilla, and cinnamon. MMMM!

This was pre-made blueberry bread. If you can't find any any good french bread, such as brioche, or yes even that good old bag of Texas Toast would work. Or if you feel like getting fancy go ahead and whip up your own. The only thing I wish I did was make a homemade chunky blueberry syrup but I was out of blueberries. Good, REAL, maple syrup did just dandy!

Blueberry Bread French Toast

(yield: 6 servings with 2 slices each)

1 loaf, or enough slices to feed the hungry mouths, of blueberry bread(or bread suggested above)

3 tablespoon cinnamon

1/4 cup brown sugar

   * you may need to repeat this mixture depending on how much french toast you are making *

For egg mixture:

6 egg yolks plus 3 whole eggs whisked

1/2 cup of heavy cream, or half and half would work

1 tsp vanilla

1 tsp cinnamon

In large bowl whisk eggs and add in cream, vanilla and cinnamon. Whisk to incorporate. Pour into large baking dish.

In shallow bowl mix cinnamon and brown sugar together.

Preheat skillet or large pan.

Dip 6 slices (or as many that fit into baking dish) into the egg mixture pressing down. Let sit for at least 1 min.

Transfer to preheated skillet or pan. Medium heat works best.

Sprinkle with cinnamon and brown sugar mixture.

Cook for about 3-4 minutes and flip. Sprinkle with cinnamon and brown sugar mixture again.

Cook for another 3-4 minutes and remove from pan.

Lather on that butter and dust with powdered sugar and pour on that syrup.

*Note* If serving a lot of people at once keep the oven on warm and place finished french toast on baking sheet. It will keep it nice and warm until ready to serve.

           Also I prefer heating the syrup so try that out as well!