Chicken Bacon Ranch Pizza

Yum!

This is the Bomb!!!

So a few days ago, I was going through a stack of old magazines and newspapers that have been pilling up on my dresser for a while now and since we are moving soon, it was time to throw away and organize some things. Well as I was going through the junk, an ad popped at me.

A pizza ad to be exact.

And since Mr. Picky was right next to me, he noticed. And he said that he was craving pizza. Badly.

So of course I had to make some.

He rarely has any requests when it comes to food so when he does I try to accommodate him as much as possible.

All he wanted on his pizza was chicken, bacon and ranch.

I made it happen and it turned out fricken fa-bu-lous :)

I love making homemade pizza! I just really don’t see the point in spending $15-$20 on something that is really cheap to make! I also love that I know exactly what goes in it and can customize it however I want:)

If you can, make your own dough, the recipe I use is very easy to make and super quick so you definitely need to give it try.

But if you are short on time go ahead and cheat, its ok :)  You can get pizza dough from your local grocery store or ask your favorite pizza place and they might sell you some!

Chicken Bacon Ranch Pizza

Makes 1 pizza

Ingredients:

  • Pizza Dough
  • 8 oz tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 tsp red pepper flakes
  • 2 medium small chicken breasts, shredded
  • 4 slices of bacon, cooked, drained and crumbled
  • about 2 cups of shredded italian blend cheese
  • ranch to drizzle (I used bacon ranch)

Directions: Preheat oven to 375F.

Roll out the pizza dough and transfer to a pizza pan. Using your fingers, create a crust.

In a bowl combine the tomato sauce, basil, garlic, sugar, salt and red pepper flakes.

Cover the crust with the tomato sauce. Top with shredded chicken, bacon and cheese.

Bake for 23-25mins.

Let cool for 5 mins then drizzle ranch all over!

Devour :)

Notes:

- To shred chicken breasts: In a pot, bring about 2 cups of water to a boil. Add the chicken breasts, return to a boil. Turn the heat to low and simmer for 30mins or until the chicken is easily pierced with a fork. Let it cool and shred with your fingers or 2 forks.

Lighter Chicken Parmesan

Alright so today I will be sharing a really easy recipe that requires minimum work and a few pantry-staple ingredients :)

Easy. Breezy. Beautiful. Chicken Parm!

Absolutely love it :)

The chicken is juicy and covered in yummy marinara and lots of gooey cheese, served with some linguine in marinara and some crusty garlic bread - you have a perfectly ahhmazing meal that was really easy to make :)

And since the chicken is baked rather than fried, it makes it healthier. So go ahead and pile on the cheese :)

Lighter Chicken Parmesan

Serves 2

Ingredients:

  • 2 boneless chicken breasts, pounded to 1/4 to 1/2 in thickness
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • salt and pepper
  • 3/4 cup marinara sauce
  • 4 slices of mozzarella
  • extra shredded parmesan for topping

Directions:

Preheat oven to 400F.

Whisk the egg in a bowl. Mix the flour, panko, parmesan, garlic. basil in a shallow dish. Salt and pepper both sides of your chicken breasts, then dip the chicken first in the egg then in the flour mixture. Place on a foil lined baking sheet. Bake for 16mins flipping once halfway through.

In a 8×8 baking dish, pour 1/4 cup of the sauce. Top with the cooked chicken breast, then with the remaining marinara. Top with a few slices of mozzarella and a generous amount of shredded parmesan.

Bake for another 5-8 mins or until the cheese is melted and the chicken is cooked through. Sprinkle with some chopped fresh basil.

Serve with pasta and garlic bread. Enjoy :)

Mozzarella Stuffed Meatballs in Quick Marinara Sauce

Holly Meatballs!

This is fricking awesome :)

The meat-a-balls are very flavorful and moist and stuffed with cheese!

Served with marinara and some crusty (cheesy) bread and some more cheese sprinkled on top and we are talking about a meal I can eat all day/every day and won’t get sick of.

And it’s actually very easy to make, but definitely impressive enough for company :)

So I think I will start doing yoga or Pilates since the gym thing hasn’t been motivating me lately.

So tomorrow I’ll get a yoga mat and some dvds and give that a go… and if I like it I might even take a class or two.

Maybe that will get me to workout more and release some stress :)

And it will definitely make me feel better when I’m eating something really tasty and not soo healthy :)

I love it when I can say “Hey I worked out today so I definitely deserve this entire pint of Ben n Jerrys!”

If you guys have any recommendations on yoga/pilates dvds lemme know :)

Mozzarella Stuffed Meatballs in Quick Marinara Sauce

Serve 3

Ingredients:

  • about 2 tbsp olive oil
  • 1 lbs ground chuck
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup shredded parmesan
  • 1/4 tsp dried basil
  • salt and pepper
  • 4 oz block mozzarella cut into  1 in cubes
  • 1/2 large onion, chopped
  • 2 garlic cloves, minced
  • 28 oz can crushed tomatoes
  • 6 oz can tomato paste
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp Worcheshire sauce
  • 1 tsp italian seasoning
  • salt and pepper
  • 4 basil leaves, chopped
  • serve over cooked spaghetti

Directions: In a bowl combine ground meat, egg, breadcrumbs, parmesan, dried basil, salt and some pepper. Mix with your hands until the mixture comes together but don’t overmix. Take about 1/4 cup of the meat mixture, flatten it in your palm put 1 cube of mozzarella in the middle and shape it into a meatball. Repeat with the rest of the meat mixture.

In a dutch oven over medium heat, heat up the olive oil until nice and hot. Drop in the meatballs and brown on all sides, don’t worry if they are not cooked all the way through. Transfer the browned meatballs to a plate. Add the onions and garlic to the dutch oven, scrape the browned bits from the bottom of the pan and cook for 5 mins or until the onions are translucent, stirring occasionally. Add in the crushed tomatoes, tomato paste and all the seasoning (just not the fresh basil), bring to a boil, then turn the heat down to low and simmer for 30mins. Add the meatballs and simmer for another 30mins. Add the fresh basil. Serve with cooked pasta, more fresh basil and more mozzarella :)

 

 

Three Cheese Stuffed Shells with Chorizo Tomato Sauce

This meal is wonderful! The shells are slightly crunchy, the chorizo tomato sauce is pretty spicy but nicely balanced with the three cheese filling and the melted cheese on top just makes everything come together beautifully :) I couldn’t get enough of it and it’s one of my favorite meals of all time!

So eating better is definitely not happening! And my boring job doesn’t help! During my 6hr shift all I can think about is food..and no I’m not exaggerating…

I get the craziest ideas sometimes and since I am ridiculously disorganized and never write anything down I often forget most of them.

But this! The second it crossed my mind I knew I had to make it right away. I absolutely love chorizo, cheese and pasta so it seemed only natural to combine everything together :)

And well it turned out pretty magical!

You gotta make this! Like seriously!!!!!

And after having french toast this morning, this for dinner and a few tbsp of Biscoff spread for dessert well I should really go to the gym.

And on my way home, I should stop my the store and get a box of Oreos coz…well..I’m all out…and I need some more! Desperately!

Anyways, here’s the recipe :)

Three Cheese Stuffed Shells with Chorizo Tomato Sauce

Serves: 3-4

Ingredients:

  • 15 jumbo shells, cooked according to package directions, drained and allowed to cool
  • 9 oz chorizo (mexican, not cured!)
  • 2 garlic cloves, minced
  • 1 15oz can tomato sauce
  • 1/2 tsp dried basil
  • 1/4 tsp italian seasoning
  • 1/4 tsp garlic powder
  • 1/2 tsp sugar
  • 1/4 tsp Worcestershire sauce
  • 1 cup ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • 1 egg
  • 1/2 to 1 cup more shredded mozzarella
  • salt and pepper

Directions:

Preheat oven to 350F.

In a saucepan lightly sprayed with cooking spray over medium high heat, cook garlic for 1 minute. Add the chorizo and break it down as it cooks. Once cooked through, drain most of the fat. Add the tomato sauce, basil, italian seasoning, garlic powder, Worcestershire sauce, sugar, a touch of salt and pepper. Bring to a boil then turn the heat to low and simmer for 15mins.

In a bowl combine the ricotta, 1/2 cup mozzarella, parmesan, egg, salt and plenty of pepper. Set aside.

Cover the bottom of a 9×13 baking dish with about 1/2 cup of the tomato sauce. Fill each shell with some of the cheese mixture and put in the baking dish seam side down. Repeat with the rest of the shells. Top with the remaining sauce and sprinkle more mozzarella on top. Bake for 30 mins or until it’s bubbly and the cheese is melted.

Chicken Parmesan Pizza (Homemade Dough)

This pizza dough is really easy to make! Like sooo easy!!!! I’m always afraid to work with yeast. I’ve never failed making anything with it, but in the back of my mind there is always a little bit of fear. Is my dough going to rise? Is the water lukewarm enough? Is it warm enough in here? But like I said so far I’ve never failed at it so I must be doing something right. I’m not yet familiar enough with it to create my own yeast recipes so I found this one of . If you haven’t seen her youtube videos or her website, you must – she is great! Ok so although my pizza tasted amazing it was a little crunchier than I would’ve liked, I wasn’t paying attention and cooked it a little too long, but it still tasted wonderful! The sauce was great, the chicken nice and crispy, it tasted just like chicken parm on a pizza :) So I would def make it again (just cook it a little less next time)Before it got all big and fluffy (forgot to take a pic after it rose)

Easy Pizza Dough

Makes 2 10in pizzas

Recipe from:

Ingredients:

  • 3 1/2 cups flour
  • 2 tsp salt
  • 1 tsp sugar
  • 2 Tbsp of canola oil (or EVOO) (plus a little extra for brushing)
  • 1 1/3 cups of warm water, 110 degrees
  • 1 envelope of yeast (Not Instant)

Directions: In your measuring cup, combine the warm water and yeast. Let it sit for 3 mins.

In the bowl of electric mixer (with dough hook) combine the first 4 ingredients and then on medium speed add the water/yeast mixture. Beat on medium until the dough starts to form, the turn the mixer to low and continue to mix for 10 mins. With a pastry brush, oil two bowls and set aside. Divide the dough into two even halves and roll into a ball. Place each ball in a bowl (seam side down) and brush some more oil on your dough. Let it rise in a warm place for 2 hours or until double the size.

Super Easy No-Cook Pizza Sauce:

Covers 2 10in pizzas

Ingredients:

  • 1 (15oz) can tomato sauce
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • a big pinch of chopped parsley
  • a pinch of sugar
  • salt and pepper to taste

Directions: Combine all ingredients in a bowl! YUM!

For Chicken Parmesan Pizza

1 10in pizza

Ingredients:

  • 1 ball of dough (recipe above)
  • 1/2 of the sauce recipe (above)
  • 1 large boneless chicken breast (cut into thin strips)
  • 4 tbsp seasoned bread crumbs
  • plenty of shredded parmesan cheese
  • plenty of mozzarella cheese

Directions: Preheat oven to 350. Dredge the chicken in breadcrumbs and bake on a parchment paper lined baking sheet for 15 mins (flipping once halfway through). Increase the oven temp to 450F and preheat your pizza stone(if using one). Roll out your pizza (with some flour) to form a 10in circle and with your fingers shape a crust. Cover the pizza with the sauce, chicken and cheeses. Transfer to pizza stone (if using)  and bake in preheated oven for 10-15 mins (depending on oven and how crispy you want it) Let it cool, slice and enjoy!!!