Tag Archives: bell pepper

Bleu BBQ Chicken Pizza

We all love pizza. We all love BBQ. Thus, it makes sense to combine these two marvelous genres of foods, right?? Right! Almost every American-style pizza place (alla BJ’s Restaurant & Brewhouse and California Pizza Kitchen) has some sort of BBQ Chicken Pizza these days, and it fantastic; you really can’t go wrong with ordering one. I and many of my friends love BBQ chicken pizza so much that we have taken to making these BBQ flavored pies in our own homes because it really is so simple to make something so good and so beloved.

My dear friend and former blogging partner from my Confessions of Two College Foodies days, Nicole, first taught me how to make BBQ Chicken Pizza. Her and her family made a version very similar to that of California Pizza Kitchen and it was phenomenal; it quickly became a staple in my own household; for that recipe click here. Since then, however, I have sought to make a recipe that is unique to me so that I am not thieving!

Classic BBQ Pizza

Here is a throwback to the classic version, sans bleu cheese and peppers.

When developing this new recipe, I thought about some of the ingredients and flavors I like to add to more traditional BBQ dishes. When it comes to BBQ burgers, my favorite cheese is bleu cheese; the pungent tang of the bleu plays perfectly off of the sweet richness of BBQ sauce. I also enjoy adding the freshness of red and yellow bell peppers to BBQ dishes as they seem to really brighten up a thick BBQ feast. So, I have added those few ingredients to my friend’s original BBQ Chicken Pizza recipe to make this unique Bleu BBQ Chicken Pizza.

BBQ Chicken Pizza 16

The new Bleu BBQ Chicken Pizza! Could you resist???

This pizza is insanely easy to make, rather inexpensive, and completely delectable. This recipe is perfect for the summer months for those times when you need the texture and ease of a pizza but still want that summery, smokey BBQ flavor. I hope you enjoy!

Bleu BBQ Chicken Pizza

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

  • 1 pound store bought pizza dough, plain or wheat (I like Trader Joe’s dough)
  • 3/4 cup store bought BBQ sauce
  • 2 cups cooked chicken breast, chopped into cubes
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup bleu cheese crumbles
  • ½ medium red onion, sliced
  • ½ red bell pepper, sliced into strips
  • ½ yellow bell pepper sliced into strips
  • ¼ cup parsley or cilantro, chopped

Directions:

Preheat the oven to according the directions on your store bough pizza dough.

Roll out the dough into a thin, oblong shape and place on an oiled baking sheet. (Pro-tip: sprinkle course cornmeal on the baking sheet to help prevent the pizza dough from sticking)

Pour half the BBQ sauce on the surface of the dough and spread with the back of a spoon or a pastry brush in an even layer right up to the edges of the dough. Sprinkle the mozzarella and bleu cheese crumbles evenly over the pizza.

In a medium bowl, toss the cooked chicken in the remaining BBQ sauce and distribute evenly across the surface of the pizza. Arrange the sliced red onion and bell peppers all over the pizza.

Bake for 15-20 minutes until the dough is cooked golden and the cheese is melted and bubbling. In the last few minutes of cooking, sprinkle with the parsley or cilantro.  Remove from the oven and allow to cool a few minutes. Cut into rustic squares and serve!

 

Pasta Primavera

Sunday March 20th 2016 marked the bringing of another spring!

flower

YAY Spring is here!

Traditionally for the Spring Equinox, I always make my Pasta Primavera, and this past equinox was no exception. Pasta Primavera is a traditional Italian dish – Primavera means spring in Italian – and this dish is made all throughout the spring to celebrate the fresh produce that has come into season and harvest after the winter. I love making Pasta Primavera because it is simple, it is elegant, it supports seasonal eating, and it is actually quite healthy since it is loaded with lots of fresh vegetables and herbs.

food jennifer lawrence

Because a season change just means an excuse to eat more foods.

Sound good? I know you want to make it. Great! Well, you should make MY recipe for Pasta Primavera. Whereas many other recipes for this springtime dish call for boiling, steaming, or sauteing the vegetables within it, I roast them to really intensify the flavors because roasting brings out the best in vegetables. I also add goat cheese to this dish to bring a bright tang that I think is indicative of spring which gives the dish a slight richness and definite creaminess.

It is so simple and inexpensive, yet so fresh, bright, and absolutely delicious; I think you should definitely make my Pasta Primavera, and make it often! Buon Primavera!

Pasta Primavera

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

  • 2 large broccoli crowns, cut into small florets
  • 1 red bell pepper, sliced and cut into 2 inch strips
  • 1 yellow bell pepper, sliced and cut into 2 inch strips
  • 2 large carrots, sliced and cut into 2 inch sticks
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon crushed or minced garlic
  • 10 medium thick asparagus spears, cut to two inches
  • 15-20 sugar snap peas
  • 1 cup basil, julienned
  • ½ pound Farfalle (bowtie) pasta or other short cut pasta
  • 1-2 tablespoons extra virgin olive oil
  • 2 tablespoons Herbs de Provence
  • ¼ cup goat cheese
  • ¼ cup grated Parmesan Cheese
  • ½ teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Preheat the oven to 400̊F.

Arrange the broccoli, bell peppers, carrots, and cherry tomatoes on a large baking sheet. Drizzle with the olive oil, sprinkle with the salt, pepper, Herbs de Provence, and garlic. Toss until all the vegetables are well coated and spread into a single layer. Roast for 25-30 minutes, tossing once half way through, until vegetables are tender.

Meanwhile, bring a large pot of salted water to a boil. In the last 1o-12 minutes of the vegetables cooking, add the pasta to the water and cook till al dente, about 10-12 minutes.In the last 2 minutes of the pasta cooking, add the asparagus and the sugar snap peas to the water with the pasta as well. Reserve 1 cup of the pasta water and drain the pasta, asparagus, and sugar snap peas.

Add the roast vegetables to a large pasta bowl, followed by the pasta. Add the goat cheese and parmesan cheese on top of the pasta and toss thoroughly until the cheeses melt and coat all the pasta and vegetables, using the pasta water as needed to help spread the cheese out. Toss in the basil.

Serve into individual pasta bowls and sprinkle with additional basil and parmesan cheese!

 

Johnny’s Frittata

In the morning, I like to have a really nutritious, protein packed meal to start my day off right. This frittata is exactly that. Eggs and whites, spinach, vegetables, and avocado make this one power house breakfast. I make this for breakfast for myself almost every day because it is just so good and sets me up for success throughout the day.

Johnny Frittata

  • Servings: 1-2
  • Difficulty: easy
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Ingredients:

  • 1 ½ tablespoons olive oil
  • 2 full eggs
  • 1 cup egg whites
  • 1 tablespoon red onion, chopped
  • 2 tablespoons bell pepper, chopped
  • 2 tablespoons tomato, chopped
  • 2 tablespoons zucchini, chopped
  • 2 tablespoons mushrooms, chopped
  • 1 cup packed fresh spinach
  • 5 cubes avocado
  • Pinch salt and pepper
  • Pinch red pepper flakes
  • ½ teaspoon paprika
  • Salsa, optional

Directions:

Preheat the oven to 425 ̊F. Heat the oil in a small pan over medium-high heat until hot. Add the onion, pepper, tomato, zucchini, and mushrooms. Sprinkle with salt, pepper, and red pepper flakes. Sauté the vegetables until tender, about 4 minutes. Add the spinach and cook till wilted.

In the meantime, beat the eggs, egg whites, and paprika together in a large bowl. Once the spinach is wilted, pour the egg mixture into the pan so that it covers all the vegetables and spinach. Drop the avocado cubes throughout eggs.

Place in the oven and cook until cooked through, about 10-15 minutes. Remove and plate. Top with salsa and serve!