Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Green Bean, Walnut & Feta Cheese Salad

This is from my favorite Presbyterian cookbook and I recently made it for my bunco group.  Not for everyone, strong flavors, but I thought it was delicious.  It may be a little easier to eat with cut green beans and not the whole green beans the original recipe called for.  I can't see where the particular bean would make a difference.

Green Bean, Walnut & Feta Cheese Salad

1 (4 oz.) pkg. crumbled feta cheese
1 c. coarsely chopped walnuts
¾ c. olive oil
¼ c. white balsamic wine vinegar (I couldn't find this so I just used balsamic vinegar)
1 T. chopped fresh dill (or 1 tsp. dried)
½ tsp. minced garlic
¼ tsp. salt
3 cans Del Monte blue lake whole green beans, drained
1 sm. red onion (same thing as purple onion)

Bake walnuts in shallow pan at 350 for 8 minutes, until toasted.  Combine oil, vinegar, dill, garlic and salt.  Mix for marinade.  Drain beans, slice red onion into thin slices and separate into rings (I might try half rings next time, too).  Pour marinade over beans and onions.  Refrigerate 1 to 2 days.  Before serving, add walnuts and feta cheese and toss well.

Tomato & Egg Sandwich

This was my favorite sandwich from the summer.  I know it might seem gross, but it is delicious!  And super simple.  I just boiled a couple of eggs and kept them in the fridge during the week until I was ready for them.

Tomato & Egg Sandwich

bread
mayo
tomato
hard boiled egg
green onion
pepper

Smear mayo on each slice of bread.  Lay tomato and egg slices down.  Top with chopped green onion and pepper to taste.

Dill Deviled Eggs

I don't really have an exact recipe for these, but I love dill in deviled eggs.  I really enjoy traditional southern style deviled eggs, but I decided to mix it up a bit for our Easter lunch.

Dill Deviled Eggs

6 hard cooked eggs
mayo
splash of red wine vinegar
fresh or dried dill weed

Slice eggs in half and scoop out yolks into a bowl.  Add mayo until consistency you like your eggs.  Put in a splash of red wine vinegar and add dill.  I think I used 1 tsp. dried dill.  You'd use more if you were using fresh.  Fill yolks and chill until ready to serve.

Rice and Artichoke Salad

This was the one dish that I thought my guests might balk at.  Fortunately, everyone (with one exception) seemed to enjoy it.  The Dish Washer definitely balked!  I thought it was delicious.  My in laws joined us for lunch on Monday and we ate leftovers.  My MIL pointed out that it tasted like curry chicken salad...minus the chicken.  I thought that made sense.  I think it would be great served at a luncheon.

Rice and Artichoke Salad

1 (6.9 oz.) pkg. Rice-A-Roni, chicken flavor
1 (12 oz.) jar marinated artichoke hearts
5 green onions
1/2 c. mayo
1/4 tsp. curry powder


Cook rice according to package directions, omitting butter.  Allow to cool completely.  (Will really be clumpy and you will think the recipe may be messed up, but the dressing will help separate the rice again.)  Drain artichoke hearts, reserving liquid.  I chose to chop them into smaller pieces.  Chop green onion.  Add artichokes and onions to rice.  In a separate bowl, whisk mayo, artichoke juice and curry powder.  Pour over rice and mix well.  Allow to chill completely.  Best if made a day ahead.

French Dip Crescents

When The Dish Washer has a day in his home office, I can count on hearing the following:  "What's for lunch?"  I keep a weekly menu plan and try to keep up with those days to keep him from, heaven forbid, eating a hot dog or peanut butter crackers or a grilled cheese sandwich like we may eat for lunch when he isn't here.  When I saw this recipe on Pinterest, I knew it would make a great lunch for when he is home.  It was great, super easy to throw together and hit the spot.  I think it will also make a great appetizer.

French Dip Crescents

1 can crescent rolls
thinly sliced roast beef
provolone or mozzarella or Swiss cheese
horseradish or ranch dressing
Au jus for dipping

Preheat oven at 375.  Unroll crescent rolls.  Spread horseradish or ranch dressing over roll.  Layer with roast beef and cheese.  (Slices of cheese will probably be easiest, but I only had shredded and it worked fine.)  Roll largest end to smallest end.  Place on baking sheet and bake 12-15 minutes until golden brown.  Dip with au jus.  (I used a can of pre-made au jus.  They also make packets or you can make homemade.)

Broccoli Salad

Earlier this week, I made this Broccoli Salad.  Aren't they all about the same?  It is a pretty classic salad recipe, but I thought a good one to add to our recipe index when we are looking for yummy recipes on here.

Broccoli Salad

1 head broccoli, chopped small
1/2 small red onion, finely chopped or grated
1/2 c. raisins
8 slices bacon, cooked and crumbled
1 c. mayo
1/3 c. sugar
2 Tbsp. apple cider vinegar

In a small bowl, combine mayo, sugar, and cider vinegar to form dressing.  In a larger bowl, combine broccoli, onion, raisins and crumbled bacon.  Pour dressing over mixture and mix to coat.  Refrigerate at least an hour before serving.

--

The version pictured above was made with Miracle Whip for mayo and Splenda for sugar.  I left the bacon out, although if company was coming I'd make the REAL thing.  Just trying to keep things somewhat healthy around here and those substitutions really worked out well for us for everyday.

Semi Homemade Pizza Pockets

I loved eating Hot Pockets as a little girl.  I remember walking down the street to my Grandparents' house and they always had them in the freezer.  It was a pretty usual lunch.  This recipe I came across really reminds me of those little pockets.  It is so quick and easy to put together.  The Dish Washer likes pizza but not enough to eat at home, so I make this for lunch for me and The Bun.  I think The Bun is going to take after his daddy, because he really doesn't love to eat this either.  But they are delicious, nevertheless, and I am the one pregnant.  I win!  We should come up with a name for this baby...let me think...all I can think of is the unoriginal Pea in the Pod.  Baby Pea.  That's it.  Anyway, here's the recipe.

Semi Homemade Pizza Pockets

1 loaf Rhodes freezer white bread, thawed and allow to rise according to pkg. directions
pepperoni
mozzarella cheese
shredded parmesan cheese
oregano
garlic powder, a little goes a long way
parsley flakes

Take thawed, risen dough and roll out into 11x11ish square.  (This isn't as easy as you would think it is since all that air is in the loaf.)  Next layer pepperoni, cover with cheeses depending on your preference with how much cheese you like and sprinkle with oregano, garlic powder (remember just a little) and parsley flakes.  Roll up cinnamon roll style.  Coat with melted butter butter or olive oil and bake on jelly roll pan at 375 for 15-20 minutes or until bread is baked through.  Allow to cool at least 10 minutes.  Slice and serve.

Pea Salad

Did you think I jumped ship?  I haven't.  In fact, I have done a lot of cooking, it has just been things I have already shared with you.  This pea salad originates with my MeeMaw.  When she is asked to bring food for family gatherings, it is usually pea salad.  (Her stove is turned off to keep her from burning down the house, so this requires little cooking.)  While her pea salad is good and I always look forward to eating it, I like to jazz mine up a little more.  She makes it much like a traditional chicken salad with mayo, eggs and relish.  She also uses canned peas, but I prefer to make mine using steamed peas for a little crunch.  Peas are one vegetable that, on occasion, we can seem to get The Bun to eat.  This is what I make with the leftovers.  There are no particular measurements, just how much of each thing you prefer.  (It is usually based on our leftovers...not too much mayo to pea ratio.)

Pea Salad

Steamed peas
Mayo
boiled egg, chopped or crumbled
cooked and crumbled bacon
chopped red onion
cheddar cheese
salt and pepper, to taste

In a bowl, combine all ingredients and chill before serving.

Smoked Tuna Dip

I absolutely love tuna dip at the beach and nobody does it better than Destin's Harbor Docks.  (In my opinion!)  Anyway, I have been looking for a way to make this dip at home without the freshly smoked yellowfin tuna.  The original recipe I tried called for canned tuna with liquid smoke added.  It was AWFUL!  Then I found another recipe that informed me that there were tuna pouches with already smoked tuna inside.  This had to be better than liquid smoke.  I gave it a try yesterday for lunch because my mom is in town and it certainly isn't Harbor Docks but it will do here at home.

Smoked Tuna Dip

2 pouches smoked tuna, drained if necessary
3/4 c. mayo
1 Tbsp. prepared horseradish
1/3 c. chopped green onions
1/8 tsp. ground pepper

Process all ingredients in food processor until smooth.

Tarragon Chicken Salad with Cranberries

I wanted to change up my go to chicken salad recipe for the fall and came across a similar recipe calling for tarragon after watching Barefoot Contessa show me that tarragon in chicken salad can be a secret ingredient.  This one sounded delicious and I changed it up just a smidge for our tastes.  It also calls for pecans, which I thought would be great in it, but The Dish Washer would have complained all day.  So, I opted to leave them out.

Tarragon Chicken Salad with Cranberries

2 whole chicken breasts, bone in and skin on
2 stalks celery, finely chopped
1 shallot, chopped
1 tsp. dried tarragon
1 c. dried cranberries, chopped chunky
1 c. toasted pecan halves, chopped
3/4 c. mayo
1 tsp. apple cider vinegar
salt and pepper to taste

Place chicken on roasting pan and drizzle with olive oil.  Season with salt and pepper and roast at 425 for 45 minutes or until cooked through.  Allow to cool completely.  Once cool, remove skin and shred or chop chicken, whichever you prefer.

In a small bowl, whisk mayo, apple cider vinegar and salt and pepper.  Set aside.  In a larger bowl, combine, chicken, celery, shallot, tarragon, cranberries and pecans.  Pour dressing over and mix well.

Broccoli, Grape and Pasta Salad

YUM-O!!  This was the recipe that jumped off the pages of Southern Living this month and it is DELICIOUS!!  I had to make it right away to get it off of my mind.  Check out the recipe if you haven't seen it:

Broccoli, Grape and Pasta Salad

Quick & Easy Au Jus (for French Dip Sandwich)

I had some leftover Roast from earlier in the week and wanted to use it up by making another meal out of it. I decided on making an au jus and serving it as a French Dip Sandwich.

Quick & Easy Au Jus (For French Dip Sandwich)

2 Tbsp. butter
1 shallot, chopped (I just used onion I had on hand)
1 Tbsp. all purpose flour
2 cans beef consomme
Montreal Steak Seasoning, to taste
pepper, to taste

In a saucepan, melt butter and saute shallot until tender.  Add in flour being careful not to burn.  Whisk in the cans of consomme until smooth.  Season with Montreal Steak Seasoning and pepper to taste.  Simmer while preparing sandwiches.  Serve in a dipping bowl.

Chopped Caprese Salad

Chopped Caprese Salad

3-4 tomatoes
1 ball mozzarella
fresh basil, about 3 leaves chopped
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
salt and pepper to taste

Chopped tomatoes and mozzarella into bite size chunks (however big or small you like your chunks).  Mix olive oil and vinegar.  Toss with tomatoes and cheese.  Add basil and salt and pepper.

Bubble Up Pizza

Mom and My Buddy came for a quick "School's Out!" visit last night.  If there is one thing to know about My Buddy, it is that he loves pizza!  His most favorite, he says, is the Hunt Brother's gas station pizza.  (Doesn't take much to impress him.)  That is until now...this is his new favorite.  And he needed a second piece because he "killed" the first piece.  :)  Again, those were his words.  This is an old Pampered Chef recipe that has been around for a while, so I am probably late getting in on this one.  But boy was it good.  We all "killed" it!  Well, except for The Bun, because he doesn't care for pizza right now.

Bubble Up Pizza

2 (12 oz.) cans layered buttermilk biscuits
1 (14 oz.) jar pizza sauce
2 c. shredded mozzarella cheese
preferred toppings (pepperoni, sausage, onions, peppers, etc.)

Preheat oven to 375.  Cut biscuits into quarters.  Toss with pizza sauce and preferred toppings.  Spray 9x13 baking pan with cooking spray.  Pour biscuit mixture into dish.  Cover with cheese.  Bake for 25-30 minutes or until biscuits are done.

Sausage and Zucchini Pie

It's a cloudy day and I'm just sitting around waiting for our local weatherman to take over my TV for the afternoon.  I do enjoy stormy weather, but I hope we don't see any tornadoes today. 

So what better to do right now than share our supper from last night.  I will say it is probably one of the best recipes I have tried recently.  So easy and so delicious.  I have most of my house work time in the mornings when The Bun is taking his first nap of the day, so yesterday I whipped this up in the morning and put it in the fridge until I was ready to bake it off that evening.  I allowed it to sit at room temp for about 30 minutes before baking.

Sausage and Zucchini Pie

1 lb. ground sausage
1/4 c. butter
4 c. thinly sliced zucchini
1 large onion, chopped
2 large eggs
2 tsp. dry mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 (8 oz.) can crescent rolls

Preheat oven to 375.  Lightly grease 11x7 inch baking dish.  In a large skillet, cook sausage over medium-high heat until browned and crumbly.  Drain, and set aside.

In the same large skillet, melt butter over medium heat.  Add zucchini and onion; cook for 10 to 12 minutes, stirring frequently, or until most of the liquid has evaporated.

In a large bowl, whisk together eggs, mustard, oregano, basil, salt, pepper and garlic powder.  Stir in sausage, zucchini mixture, and cheeses; set aside.

Unroll crescent roll dough and press into bottom and up sides of prepared baking dish, pressing edges together to seal.  Pour zucchini mixture into dish.  Bake for 25-30 minutes or until set in middle.

Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce

Tuna Cakes with Creole Mayonnaise

You'll remember that I am not crazy about seafood, although I am trying more and more.  I can't be a good eating example to The Bun if I don't at least try.  I have always enjoyed tuna fish, oddly enough.  I thought this sounded interesting to try.  I will use less lemon zest in the cakes next time.  Also, the longer the mayo sat, the saltier it became.  Maybe a little less Creole seasoning next time, too.

Try Chicken Cakes as an alternative.

Tuna Cakes with Creole Mayonnaise 

2 (12 oz.) cans solid white tuna in spring water, drained well
1-1/4 c. Italian bread crumbs
2 large eggs, lightly beaten
2 tsp. lemon zest
2 tsp. Dijon mustard
1 c. mayonnaise, divided
1-1/4 tsp. Creole seasoning, divided
1/4 c. olive oil
1 tsp. lemon juice

Drain and rinse tuna.  Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 c. mayo, and 1 tsp. Creole seasoning.  Shape mixture into 8 patties.

Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels.  Repeat with remaining tuna cakes and oil.

Combine lemon juice and remaining 2/3 c. mayo with 1/4 tsp. Creole seasoning.  Serve with hot tuna cakes.

Chicken Squares

HAPPY NEW YEAR!! I am so excited about what this year will bring to our family! I literally was making a new pitcher of tea when the clock struck 12:00. I took about a 4 hour nap when I got home (thanks to needing benadryl that knocks me out cold) and woke up with a burst of energy. The Dish Washer was hungry and my unexpectedly long nap prevented me from making a soup recipe I wanted to try. I was trying to scrounge something up and thought of this recipe. I can't believe I haven't put it on here before. I made this ALL THE TIME when I was still living at home in jr./high school. It is originally from a school cookbook. Sister hated them, but mom and I loved them. They are so quick and easy and I had everything that I needed.

Chicken Squares

3-4 boneless, skinless chicken breasts
butter
onion
1 (8 oz.) cream cheese
2 cans crescent rolls

Boil chicken until cooked. Allow to cool and shred. In a medium skillet, saute onions in butter. Once tender, add cream cheese until melted. Add chicken and mix well until it is all incorporated. Roll out the crescent rolls, keeping 2 individual crescent rolls connected to make one square. (You will have 8 total squares from these two cans...hope that makes sense.) Place spoonful of chicken mixture on one side of square and fold over to connect the pieces. Place on baking sheet and bake at 350 for about 15 minutes or until golden brown.

Luncheon Chicken Salad

(The bread isn't burned, it just looks that way because I am a bad picture taker!)

Whew!! We've been busy since my last post and I can't believe it is already October!! Lots and lots has happened and lots and lots of cooking has been going on!

Let's first start with the most important news of all...Skittle has arrived!! My Buddy is the most excited big brother you have ever seen in your life and Skittle is such a sweet baby. I am dying to see him again! While I was home, I made Sister and her bunch their first dinner as a family of four. It included: Roast, mashed potatoes, corn salad and fried squash. My Buddy helped me make some box brownies (The Chicken Farmer's favorite) and we served that with ice cream.

Then the next weekend, we had some more spend the night company at our house. We love having them come because we love having company. Being the ones who live "away," we don't get many visitors too often so when we do it is so exciting. In honor of The Dish Washer's birthday, we had meatballs (that I made from scratch instead of using frozen for this recipe this time), Lady's green beans, squash casserole and Not Yo' Mama's banana pudding. He loves some banana pudding and it is exactly what I made last year, but I think what he loved most about his birthday this year was finding out that The Bun in the Oven is a mini Dish Washer! We get to eat BLUE birthday cake icing for the rest of our lives and are so excited!

Oh, and we have tiles falling out of our shower. The Dish Washer's dad is helping to fix that, so I am in the process of making them lunch for tomorrow since I will be at work. It will be a trio of salads...creamy dill slaw, sweet potato salad and this new recipe for chicken salad. I've never been good at making chicken salad, but The Dish Washer requested specifically chicken salad with grapes so I am giving it a try.

UPDATED**** If you like grapes in your chicken salad, this is SOOO YUMMY!! I didn't add the honey because I thought the grapes would be plenty of sweetness for us. This is definitely a keeper for me!

Luncheon Chicken Salad

2 c. cooked chicken, diced and cooled
1/3 - 1/2 c. mayo
2 Tbsp. sour cream
1 c. green seedless grapes, sliced
3 green onions, chopped (including green tops)
1 celery rib, thinly sliced
1/4 tsp. salt
dash pepper
1 Tbsp. lemon juice
1 tsp. honey, or to taste

Combine all ingredients. Add more mayo as needed. Allow to chill at least 8 hours before serving.