TWO recipes, since I’ve neglected posting any for awhile 🙂
1) Our dinner last night
BBQ Chicken Pizza
This is the reheated version because it was too dark for photos last night. The cheese looks a little plasticy but I tried to compensate by sprinkling a little more fresh cilantro to distract you…it worked right? Right?
Use this crust recipe. I roll it out very thin and slightly bigger than my large rectangular baking pan, then fold over the sides to makes a bit of raised crust.
BBQ Chicken Pizza (adapted from this recipe)
1 tablespoon vegetable oil
1 chicken breast, cubed
1/4 cup + 2 TBS Sweet Baby Ray’s bbq sauce
1/2 cup Ragu Traditional tomato sauce
1 cup shredded mozzarella cheese
1/3 red onion, thinly sliced
3 tablespoons fresh cilantro, chopped
2 green onion stems, chopped
Saute the chicken breast in oil and 2 TBS of bbq sauce until cooked through.
Combine the rest of the bbq sauce and tomato sauce in a small bowl then spread over crust. Sprinkle the cheese, onion, and chicken pieces on top then bake for 15-20 minutes until crust is crispy and cheese is nice and melty.
Once out of the oven sprinkle the cilantro and green onion on top and serve.
2) And for my afternoon treat today (and consequently, the first sugar I’ve had since Sunday. Go me!) –
Pumpkin Spiced Scones
(adapted from Seven Spoons recipe)
2 1/2 cups all-purpose flour
1/4 cup light brown sugar, packed
2 tsp baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 stick chilled unsalted butter, diced
1 egg, beaten
1/2 (15 oz) can pumpkin purée (unsweetened)
1/3 cup cream, chilled
Preheat oven to Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.
Combine the flours, sugar, baking powder, baking soda, salt and spices in a large bowl. Cut in the chilled butter until the mixture resembles course meal with the butter pieces approximately the size of peas.
Stir together the eggs, pumpkin purée and cream then pour into the flour and butter mixture and thoroughly combine.
Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into two pieces and shape each ball of dough into a 4″ round about 3/4″-1″ thick. Cut each round into six wedges, and place on the prepared baking sheet.
Bake in preheated oven for about 15 minutes, or until the the tops are lightly golden and the cut sides look flaky and dry. Cool on a wire rack for at least 5 minutes. Best served warm.
P.S. A bit of leftover cream cheese icing makes these even better 🙂