“Ideas are like pizza dough, made to be tossed around.” ~ Anna Quindlen

Simple was the key for Sunday night when preparing dinner because I had one eye on dinner and the other eye on the tv watching The Oscars or Oscar coverage. That’s why I opted for the all time favorite – spaghetti.

I love me some “sketti”.

And don’t you just love all those dresses?!?

(Although some of those chicks really need to eat.)

The girly girl in me wishes there were more occasions to dress up – it’s so much fun!

Don’t get me wrong – I looooove casual but I do not think there are enough times that we go all out like they used to in the golden era.

You know – “dress for dinner”

Oh well. I’m sure there are more days that I’m glad I do not have to “dress for dinner” than there are days that I wish I could.

Since Sunday was just a staple dinner I thought last night I would try something a little different.

BBQ Chicken Pizza.  Should be pretty simple and will go perfectly with the left over Cheesecake in the fridge. 🙂

BBQ Chicken Pizza

(adapted from My Baking Addiction)

  • 1 store bought pizza crust or refrigerated crust
  • ½ cup barbecue sauce
  • 1 ½ cup cooked and shredded chicken (I pan fried a few chicken tenders and shredded that)
  • ½ cup thinly sliced red onion
  • ½ – 1 orange bell pepper; diced
  • 1 cup mozzarella  shredded cheese
  • Chopped cilantro; to taste

(all these ingredient amounts vary according to size of pizza crust and your desired tastes)

Preheat oven to the temperature your pizza crust suggests.

Place Pizza dough on pizza stone or foil lined baking sheet and cook until it has a slight toast on it – about 5 minutes. (I opted for foil lined because my stone is round and this pizza crust was square)

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Remove crust and spread barbecue sauce over crust. Add shredded chicken, onion, and bell peppers on top of the barbecue sauce. Top with cheese and cilantro.

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Bake 12 to 15 minutes or until crust is deep golden brown. Garnish with more cilantro.

Chicken BBQ PizzaChicken BBQ PizzaThis was so so good! It tastes like you ordered it from a specialty pizza place! And EASY too!

I might add artichoke hearts next time – and there will be a next time – soon!

-abp

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“Let your food be your medicine, and your medicine be your food.” ~ Hippocrates

I’m so happy that my seafood man “Bayou Joe” (who has been out of commission because of health reasons) is feeling better and back at selling good quality seafood.

That is why I have two shrimp recipes this week. I bought 2 lbs of shrimp and a pound of scallops which I can not wait to use. Anybody have any “can’t live without” scallop recipes??

This recipe is an adapted version of the Shrimp and Wild Rice Casserole from the locally famous Winning Seasons cookbook that was put out by the Tuscaloosa Junior League in the 70’s and is a must have for any southern cook.

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Shrimp and Wild Rice Casserole

  • 2 Tbs chopped green onions (green part only)
  • 2 Tbs chopped sweet onion
  • 2 Tbs slice mushrooms (I used the kind in the jar because it was all I had but fresh preferably)
  • 2 Tbs butter
  • 1 Tbs worcestershire sauce
  • 1/2 Tbs mustard
  • A few shakes of hot sauce
  • 1 lb. shrimp, peeled and deveined
  • 1 can cream of mushroom
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup cheddar cheese, shredded
  • 2 cups cooked wild rice
  • 3/4 cup panko bread crumbs
  • Pam cooking spray

Preheat over to 350º.

Saute pepper, onion and mushrooms in butter until soft.

DSC03362Mix together onion mixture, worcestershire, mustard, hot sauce, shrimp, soup, salt, pepper, cheese and cooked rice.

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Place in prepared (spray with Pam) casserole dish and top with bread crumbs and spray crumbs with Pam (to help brown). Bake for 30-35 minutes or until browned and bubbly. (I had to broil at the end to get it brown enough)

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This is very simple meal that can be easily doubled and served to a crowd or it can be a different swing to a weeknight comfort meal.

**Note** – this could also be made with chicken.

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Enjoy!

-abp

“One man’s poison ivy is another man’s spinach.” ~ George Ade

Ok, so I’ve been MIA for a little bit.

I have a good excuse – I was out of town for close to a week and as I’ve explained before I am not one of those people who claims to be able to do it all.

I can’t and I know it.

So what is takes to get everything taken care of to get out of town and everything it takes to get it all straightened out when you get back has kept me busy.

I’m pretty much back in the swing of things so tonight I am making Shrimp Scampi with Roasted Peppers and Spinach.

This is a Publix Apron Meal that I ran across while making this weeks grocery list.

Shrimp Scampi with Roasted Red Peppers and Spinach

  • 3 cloves garlic, crushed
  • 1 oz parmesan cheese, shredded
  • 8 oz linguene
  • 2 Tbs olive oil
  • 1/2 cup Gia Russa sweet pepper bruschetta topping
  • 12 oz shrimp, peeled and deveined
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1/2 cup chicken broth
  • 3 Tbs butter
  • 6 oz baby spinach

Cook and drain pasta.

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Saute garlic in oil until it slightly browns.

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Add shrimp, topping, pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Cook and stir for 1 minute.

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Add broth and cook for 2-3 minutes or until reduced by half and shrimp are pink and opaque.

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Reduce heat to low and add in butter, spinach, cheese and remaining salt and pepper. Cook and stir until butter and cheese is melted and spinach is wilted.

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Add in pasta, stir to coat and heat through.

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Serve and spinkle with a little extra cheese.

Scrimp Scampi with Roasted Peppers and SpinachScrimp Scampi with Roasted Red Peppers and Spinach.  pooreamy.com

I found it odd that this shrimp scampi did not have lemon in it and to be honest, I missed it.  I would add a couple tablespoons of lemon juice to the next batch.

Hope everyone’s week has started out well!

-abp