Home » Archive by category 'Main Dishes' (Page 7)
1 pizza crust, choice
1/2 c BBQ sauce
1 c chicken, cooked and cubed
1/2 c red onion, thinly sliced
1 orange bell pepper, thinly sliced
2 c cheese, choice
1 tsp mesquite BBQ spice
Olive oil
~Preheat oven to 475
~Roll out dough onto pizza stone, spread BBQ sauce on top and set aside
~Pour small amount of olive oil into skillet and add chicken. Sprinkle with seasoning, stir and cook until done
~Remove chicken from skillet, set aside
~Place sliced onions and peppers in skillet and cook until crisp tender, adding slightly more olive oil if needed
~Add chicken and vegetables to pizza, sprinkle with cheese and bake for 12-15 minutes or until done
~Slice and serve immediately
1 lb boneless skinless chicken breasts, cut into 1″ chunks
1 Tbl vegetable oil
2 Tbl soy sauce
1 rounded Tbl peanut butter
2 tsp hot sauce
2 tsp grill seasoning
2 Tbl honey
2 Tbl cider vinegar
1/2 cucumber, peeled and cut into matchsticks
1 ball refrigerated pizza dough
1/2 cup duck or plum sauce
1/2 tsp crushed red pepper flakes
2 cups shredded cheese
1/2 red bell pepper, thinly sliced
Cilantro leaves, chopped – to taste
1/4 cup chopped peanuts
~Preheat oven to 425°
~Preheat a large nonstick pan, over medium-high heat. In a medium bowl, combine vegetable oil, soy sauce, peanut butter, hot sauce and grill seasoning. Add chicken chunks and coat evenly with mixture. Toss chicken into the pan and cook until no longer pink, approximately 5 minutes. Remove chicken from pan (set aside) and toss in red peppers. Cook for 2 – 3 minutes.
~While chicken cooks, mix honey and vinegar in a small bowl. Add the cucumber. Turn to coat evenly; set aside
~Form pizza dough on pizza pan or cookie sheet. Spread with duck or plum sauce, up to 1″ from edge. Sprinkle with crushed red pepper flakes. Top with cheese, chicken and bell peppers.
~Bake for 15 – 17 minutes or until golden brown
~Top cooked pizza with cilantro and peanuts. Drain cucumbers and scatter evenly over pizza.
~Adapted from The Comfort of Cooking
3 medium size chicken breasts
2 Tbl Olive Oil
2 garlic cloves
1 medium onion
1 red bell pepper
1 (4oz) can diced green chiles
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 (10oz) cans green enchilada sauce
1 cup red enchilada sauce
2 cups shredded co-jack cheese
1 cup sour cream
1 1lb. box Penne pasta
Optional Toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour cream
Cook chicken and shred with forks while still warm, set aside
Boil pasta according to package directions, drain and set aside
Dice onion and red pepper; mince garlic
Heat Olive oil in large family size skillet. Add onions and cook for 3 – 5 minutes or until translucent
Add garlic and red peppers and cook for 3 – 5 minutes
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for 10 – 15 minutes.
Add cheese and stir constantly until melted and heated through.
Add sour cream, stirring until well blended, making sure not to bring mixture to a boil.
Place pasta in large serving dish/bowl. Pour sauce over pasta, stir thoroughly and serve warm with optional toppings if desired.
