Paleo Day 4: Turkey Larb Lettuce Wraps

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I know you’re probably reading the word “larb” and thinking that it sounds an awful lot like the word “lard”. I know when I read the recipe titled “Chicken Larb” I was a bit put off by it simply because the word itself is just extremely unattractive. But I went down to the ingredients list and my mouth started watering and I knew I had to make this weird sounding dish! Call it Creepy Angela Food or call it weird Asian stuff, I am telling you now you will not be disappointed with the end result! If you were curious, like me, about what the word “larb” is, according to Wikipedia: Larb is a Lao minced meat salad, and is said to be the national dish of Laos. Often found in Thailand and parts of China.

As you know I am starting this lifestyle change and eating more like our ancestors did a long long time ago. If you are interested in the Paleo Diet, I suggest reading the book The Paleo Diet by Dr. Loren Cordain, Ph.D. It has some really good information and helps break down the diet and the reason it’s so good for you! I am not as strict as the author and some other Paleo eaters, I am just giving it a go for a month to see how I feel. So far it’s been a week and I have seen a big change in the way I feel. I find that I have more energy and less stomach issues. I also find myself not as hungry all of the time, which has always been unheard of for me! I actually am making myself eat snacks throughout the day even though I am not hungry because I know I need the right amount of nutrition and calories. If you’re interested in changing your life, being healthy and feeling great, I suggest you try this diet out! You can still eat the most delicious meals too!

I am doing something new today on the blog! Here is a little video of the making of this easy and delicious recipe! Get a little Jimi Hendrix in the background and you can’t go wrong!

Let’s get started on some grub.

The original recipe I derived this dish from called for chicken instead of turkey. At my local grocery store they didn’t have ground chicken available, and I love turkey meat anyway so I grabbed a pound of that. I say you can cook with either meat, whatever you prefer.

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Whisk together your lime juice, fish sauce, honey, hot pepper paste, and sriracha sauce. If you can’t find the Gochujang or don’t want to go to an asian market you can sub with some chile paste. It’s always available in the asian aisle at local grocery stores. Taste and add more honey or sriracha to your liking. Set aside.

Place your chicken stock in a deep saucepan and place on medium heat until it starts to simmer. Add your ground meat and stir occasionally until it starts to break apart about 6 minutes. Add your shallots, green onion, carrots, lemongrass, cilantro, chilies, and pepper, stir to heat evenly. Take about 4 minutes for the onion to become translucent and the carrots to get soft. Once your meat is cooked through, take of the heat and strain any excess juices (I just use the saucepan lid over the sink).

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Take your lime-chile sauce and pour in the meat mixture. Stir evenly. Garnish with some cilantro on top. Serve with a slotted spoon and bib or butter lettuce leaves.

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What you’ll need:
2-3 limes, juiced
1/3 cup fish sauce
1 tablespoon honey (or more to taste)
1 tbs Gochujang (hot pepper or chili paste)
2 teaspoons Sriracha sauce
3/4 cup chicken stock, no msg or preservatives added (or homemade)
1 pound ground chicken or turkey, free range, grass fed
Handfull of carrots, finely chopped
1/2 cup thinly sliced green onions
1/2 of a shallot, minced
1 tablespoon lemongrass paste (gourmet garden) 3 tbs minced if using fresh herb
1 tablespoon thinly sliced serrano chile (seeds removed if you want it to be less spicy)
1/2 cup chopped cilantro leaves (save some extra for garnish and top)
1 head of butter or bib lettuce (sometimes called “Living Lettuce”), washed and separated into leaves

This dish has SO much flavor! And it is even better leftover when all of the juices marinate with the ground meat. If you don’t want to stick to Paleo this will also be good with some steamed rice. This will definitely be a repeat dish for me! I hope you enjoy this meal as much as I did, and have your P.F. Changs lettuce wrap fix at home!

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Greek Turkey Burgers with Tzatziki Sauce

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So I had made some random pasta dish over the week and used this awesome black olive fettuccine I had in the pantry, obviously you have to go Mediterranean with this one! I marinated shrimp and tossed the pasta with feta, sun dried tomatoes and black olives. It was pretty darn good! I had all of this left over Mediterranean goodness in my fridge and thought.. what will I make next?? Gyros??.. nah.. meatloaf??.. maybe another time… turkey burgers??.. YES! And there you have what I call a light bulb moment, my very own healthypassions original. It’s always fun to make your own recipe and I loved the way this one turned out. I am happy to share it with all of you and hope you make a successful meal out of it!

This recipe made about 3 large burgers, you can make 4 smaller sized ones or use an extra ½lb of meat to make 4 large burgers. Since my husband is on deployment I am trying to get used to cooking for 1, which still turns out to be enough for 2-3 people, but hey you can’t hate leftovers! These would be great on the grill, I don’t have one currently but if you do I would highly recommend it!

The first thing you want to do is make your tzatziki sauce, you can find that by clicking the direct link given here. This sauce is a definite must with these burgers (although I did try one without the sauce and they are still very good!) Let sit in the fridge for a few hours.

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Next take a large bowl and mix all of your ingredients well. Try not to overmix and I would recommend using your hands to make any kind of burger or meatloaf, etc. It is the best way to mix and to tell if the ingredients are incorporated evenly.

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Once mixed, form into burger patties. This is where you can choose how big or small you want them to be. Just remember they will shrink a little while cooking. They will cook longer the larger they are. Place on a non stick skillet, or grill pan if available. Cook your burgers trying to flip only once (this keeps the juices inside and prevents a dry burger). Mine took about 5-7 minutes on each side. You want to take it off the heat when a meat thermometer reaches 165°. I placed mine on a paper towel to soak up some excess grease.

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If you don’t want to make the Tzatziki sauce (but really, why wouldn’t you?!), these taste great with some avacado and a sweet potato as a side dish! But, you should give the sauce a go, it’s simple and tastes great with the burgers.

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Toast your pita bread, gently open the pocket and cut your burger lengthwise, carefully place your burger in the pocket with some feta cheese, spring mix, and tzatziki sauce. Go ahead and add some avocado on there too if there’s room! Or mash it up and make a spread. Personally, I like avocado with just about everything. Now all that’s left to do is feast on your scrumptious and juicy greek burger!

FYI bragging rights are included with the making of this recipe.

What you’ll need:
1lb ground turkey (1½lbs for 4 large burgers)
½ cup feta cheese crumbles (or in my case a handful)
5-6 sun dried tomatoes, diced(I recommend using the dry kind)
6-8 kalamata black olives, diced, make sure the brand is without pits (I recommend using a jar not a can)
1 tsp of the olive juice
A couple shakes of Worcestershire sauce
½ tbsp hamburger seasoning
½ tbsp cajun seasoning (a staple for every burger in my opinion!)
Whole Wheat Pita Bread
Spring Mix
Extra Feta to sprinkle on
Homemade Tzatziki Sauce

 

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Chorizo Chicken Burgers

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Can I just say, this burger may not be made from angus or kobe beef, but it is so good! By far the best chicken burger I’ve ever had! I took the original recipe from my favorite food blog annie’s-eats. I added a few more ingredients to make it my own, and to give it more flavor and spice! What I love about burgers is you can make so many unique flavors, for this recipe if you want more heat you can add more jalapeño, or leave it out for a more mellow taste. The chorizo and green chilies I added produce a lot of heat and flavor! I also mixed things up and used a pretzel bun. I found them in the bread aisle, it’s aunt millie’s brand and they turned out great! There’s also a cheese and buffalo brand i will try soon.

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To get started, mix together all of the ingredients in a medium sized bowl. Be careful not to over mix and make sure the ingredients are mixed evenly. The chorizo tends to stick together in clumps so try to get those separated. I find it’s best to use your hands! It may be gross, but it’s the best way to mix the ingredients!

Take a grill pan or non stick skillet and spray lightly with PAM. You do not need to use any oil, the chorizo is oily enough for the burgers to not get stuck in the pan. Cook on medium-high heat for 4-5 minutes on each side. Flipping once to prevent any loss of juices and flavor. With a few minutes left of cooking, add your sliced cheddar cheese and place a lid over top to melt the cheese. I found my burgers to be a bit on the oily side when they were done cooking, so I laid them on paper towels to soak up some of the oil.

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Assemble with toasted pretzel bun, homemade guacamole (here is the link for my holy guacamole! recipe), and salsa! Serve and let your tastebuds go to a happy place!

This recipe makes 4-5 burgers.

What you’ll need:
1 lb. ground chicken
2 links of chorizo, casing removed
½ yellow onion, diced small
1/3 cup minced fresh cilantro
2 cloves garlic, minced or pressed
1 jalapeño, seeded, cored and minced well
2 oz.(half a 4oz. can) mild green chilies (I like La Preferida brand comes roasted, peeled, and diced)
1 tsp. cajun seasoning 
1 tsp. cayenne pepper
1 tsp. ground cumin
1 tsp. paprika
Juice of ½ lime
1/3 cup shredded cheddar cheese, plus more for topping
½ tsp. kosher salt
½ tsp. pepper
Assembly:
Pretzel bun, or your bun of choice
Sliced cheddar cheese
Holy Guacamole!
Salsa

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Peanut Chicken

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Any day of the week, you ask me what I want to eat and I’ll almost always say Asian food. Could be Japanese, Korean, Chinese, you name it and I’ll eat it! Whenever my husband is gone I always find excuses to cook and/or eat Asian foods. And who could guess the hubby is gone and I went straight to cooking me some Asian sensation!! This one I learned from my step mom Anna, who is Korean. This dish is simple and oh so tasty. You can make it as spicy (or not) as you want and you can mix and match meats and vegetables to your liking. I prefer to use chicken, carrots, and broccoli as my veggies.  Next time I think I’ll add sugar snap peas and baby corn!

To get started, cook your rice according to package directions. I like to use anything that says sushi rice on the package and I like to buy them in the foreign aisle. I have a rice cooker, so that’s what I use.

Next, rinse off the chicken and trim the fat, cut into long strips.  I like to rinse off my chicken because most of them come packaged with preservatives, I don’t like those so I leave them out as much as I can, with anything I eat. Take a medium sized skillet and put some olive oil on medium high eat. Swirl to coat.  Once the pan is warm, place your chicken. Add your spices and mix up your chicken with the spices. After about 5 minutes add your onion and garlic. Cook your chicken for about 15-20 minutes or until no longer pink in the middle.

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While your chicken is cooking, slice up your carrots into long thin strips and cut up your broccoli.  When your chicken is done transfer to a plate. Drain the juices. Add some vegetable oil to the skillet and then place your veggies, leaving on med high. Stir to coat with oil and add salt and pepper. Place a lid on the skillet and steam for about 10 minutes or until they’re soft but still have a little crunch.

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While the veggies are steaming, take a small saucepan and add your coconut milk on medium heat. Once warm, add your peanut butter, peanut sauce, and siracha (if you want it spicy) . Stir until mixed thoroughly. Add the chicken and veggies into the peanut mixture and fold until mixed evenly.  Add on top of rice and enjoy!!

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What you’ll need:
2 boneless skinless chicken breasts, fat trimmed, rinsed, and cut into long strips
1 tbs olive oil
Several dashes each of curry, cumin, cajun (literally put it on everything), ginger, turmeric powders, salt & pepper
Half medium onion, minced
1 clove garlic, minced
1tbsp vegetable oil
Carrots cut into long thin strips
Broccoli, rinsed, dried and cut
1/2 cup coconut milk (I’ll be honest, I didn’t measure it, I just go by color with my mixture, it should be a light brown color. You can also go by taste! If it’s too milky add more peanut butter)
A heaping large tablespoon of peanut butter with a small amount of crunchy peanut butter added
1/4 cup of peanut dipping sauce (Bangkok brand is what I prefer)
a few squirts of siracha sauce (if you like it spicy)
Your choice of rice

Chicken Salad from Scratch!!

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When I think of summertime, I think of sun, pools, beach and always having fresh lemonade, fruit, and cold sandwiches on hand! This chicken salad is perfect after a long day in the sun and you cannot beat how fresh it tastes! You can put it on bread to make a sandwich, you can spoon it on top of a salad, you can make lettuce cups with it (definitely recommended!). This recipe makes a lot of chicken salad so leftovers leave room for a variety of options to use with it.

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To get started, boil your chicken in a large pot for 20-25 minutes or until the middle is no longer pink. Drain and set aside to cool. The longest part of this meal is the prepping! Chop up your celery (i like to add the leaves), onion, grapes, chicken, and fresh herbs. I mixed them up prior to adding my wet ingredients.

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In a separate bowl, mix together your yogurt, mayonnaise, lemon juice, spicy dijon mustard, brown sugar, salt and pepper, cajun and cayenne pepper spices. You can substitute sour cream or buttermilk instead of yogurt if you wish. Whisk together well, then taste it before mixing in the large bowl. Mine was too bitter for me so i added lots more brown sugar until I was content with what I tasted.

When mixing the wet ingredients to the dry, do a folding technique to prevent the mixture from falling apart and being over mixed.

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If you prefer your chicken salad as a sandwich I would highly recommend toasting your bread and adding some spinach or spring greens on there!! Of course you don’t ever want to deny any extra vegetables! Enjoy with some chips or fresh fruit.

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What you’ll need:

  • 1lb boneless skinless chicken breast, boiled and cubed
  • 2 stalks (to 3 Stalks) Celery, Chopped
  • 3 whole Green Onions, Chopped
  • 2 cups (to 3 Cups) Grapes, Halved (green and purple)
  • 1/2 cup Mayonnaise
  • 1/2 cup Plain Yogurt Or Sour Cream
  • 1/2 cup Half-and-half
  •  A Small Handful Of Fresh Dill and Parsley, Minced
  • 1 Tablespoon (to 4 Tablespoons) Brown Sugar
  •  Juice Of One Lemon
  •  Kosher Salt  and Black Pepper To Taste
  •  Cayenne and Cajun Seasonings To Taste

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A Twist to Chicken Pot Pie

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Who doesn’t love pot pie? I decided to mix it up a little and throw in some vitamin K! I also added chorizo and some chili’s to give it a little kick! This is definitely no ordinary pie, so if you’re afraid of a little spice or something different, you may just want to check out my plain pie recipe.

To get started, you’ll want to boil your chicken for 20-25 minutes, then set aside to cool. You can also use rotisserie chicken which is a little messy, but is easier and takes less time to make. While your chicken is cooling, preheat your oven to 350° (or according to your dough‘s packing directions).

Take a skillet and place on medium high heat. Slice your chorizo keeping the casing as intact as you can. After 2-3 minutes add your onions. Cook until the chorizo is slightly browned on both sides and the onions are translucent. Set aside.

In a medium to large size pot, on medium heat, melt your butter and gradually stir in the flour in bits. Careful not to place too much flour at one time or it will become clumpy. You also don’t want to boil the butter and flour. Once melted and the flour thins, add your milk and half and half. Next add your chicken broth, stir to combine.

Once your chicken is cooled enough to handle (or if you’re impatient and hungry, like I usually am, you can use two forks) and shred the chicken. Place in all of your ingredients except your squash, peas, and spinach. 

To make life easier, I had all steam in bags, so I microwaved my spinach, peas, and squash. Once they’re done place in the pot and stir until incorporated. Careful not to stir too much or your veggies will make the mixture mushy.

Get out your pot pie pan, you can also use a basic square baking dish. Place your dough on the bottom layer, then pour in your filling and place your second layer of dough on top and seal. Take a butter knife and make in four lines to create air pockets. Place in the oven according to package directions of your dough of choice. I like Pillsbury and I also like Whole Foods whole wheat pie crust. After the first 15 minutes take foil and cover up the edges of your pie crust, this prevents it from burning when the rest of the dough isn’t ready to come out yet.

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That’s it!! You’re all done and I promise you’ll love the end result! If the chorizo is too spicy for you, I recommend leaving out the chili’s or vice versa. I tend to like the spicier things, so if you’re new to trying spicy foods, I would suggest just starting with the chorizo.

What you’ll need:
1lb boneless skinless chicken breast (or rotisserie chicken if you’re pressed on time)

1 link of chorizo sausage
1/2 yellow onion
2 cloves garlic, minced
2 tbsp butter, melted
1 tbsp flour, add more if needed based on sauces consistency (if too thin add more)
1/3 cup heavy whipping cream
A dash or so of half and half
1 cup chicken broth
1 square of chopped chili DOROT seasoning (freezer aisle at any natural/whole foods store)
1 tsp each or so (add more to taste) of cajun seasoning, garlic powder, onion powder, chili powder, cumin, cayenne pepper
Salt & pepper
2 peices of your favorite pie crust or dough

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Organic low-fat breakfast sandwiches

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I woke up one morning craving a breakfast sandwich and thought… why don’t I make my own healthy version, way better and cheaper than some McDonald’s greasy fattening sandwich! So I went to my local whole foods and bought me some whole wheat english muffin, organic free range eggs, turkey bacon, and organic cheese. This recipe is for 6 sandwiches, there are only 5 in the picture because I ate one 🙂 and it was lovely!!! I thought it would be nice to write some inspirational quotes on top to give myself a little pep and a smile to start my day! Who knows, one little positive phrase could make your day so much better!

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To get started, preheat your oven to 350°. Beat 4 egg whites and 2 whole eggs in a bowl with the spices listed. Don’t freak out about the color of the eggs, the cajun seasoning makes them look a little funky! Grease 6 spaces in the muffin pan with some Pam. Pour evenly in the muffin pan. Next take a baking pan and place the strips of turkey bacon side by side. Place in the oven for 6 minutes. After 6 minutes, turn the bacon, then place your eggs to bake for 9 minutes. I ended up putting the bacon on the top rack and putting the oven on high broil for a few minutes to get the bacon extra crispy!

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While the eggs and bacon are baking, slice up your muffins.

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Next up, get your grill pan or panini press and start to heat it. Assemble your sandwiches. Place as many as you can on the grill and press down on each side to total about 5 minutes, or until the muffins are golden brown and the cheese is starting to melt.

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Once done, set aside and get out your wax paper.

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Wrap up your sandwiches with the wax paper. And if you choose to label them or make inspirational sayings, add those now. Place in the freezer.

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When you’re ready to eat them, place in the microwave for 2-2:30 minutes or until the middle is warm and the cheese is melted. Pair with some fresh fruit or yogurt and you’ve got yourself a great low fat breakfast! I won’t lie, it felt like I was eating some McDonald’s! Next time I will make some breakfast burritos! I used all organic products, but you can make whatever you prefer to use!

What you’ll need:
6 Organic whole wheat english muffins
4 egg whites and 2 whole eggs, Organic and free range
A few dashes of garlic, onion powder, cajun seasoning, and pepper
A package of Organic Turkey bacon
6 slices of Organic American Cheese
Pam

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Healthified Taco Salad

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Most people love taco salad. But let me tell you, just because the word “salad” is in the sentence does NOT mean it’s good for you!! I did some research and on average, a taco salad at your local restaurant will cost you almost 1,000 calories!! Not to mention about 57g of fat and almost 2,000g of sodium!!! If you’re familiar with weight watchers, that’s about 23 points! Absolutely disgusting!! Who needs all of that when you can make a healthier, less calorie and fat version at home? And let me tell you, it will taste better than the one you buy at the restaurant! Not to mention it’s super easy to make and you will save money and have left overs!

To get started, preheat your oven to 350°. Take your shells out to make them closer to room temperature. I chose to use Jimmy Dean‘s sausage turkey crumbles as my meat choice. It’s much lower in fat and I think it has more flavor than ground beef. Once it’s preheated, bake the shells as directed, the instructions are very easy to do! 8-10 minutes (i think mine was closer to 12 because I like my shell crispy, but be careful not to burn it!!)

In a skillet, cook your turkey crumbles, no need for any oil or pam with these. Next add your seasonings, you can use taco seasoning or i use my own mix (pretty much the same as taco seasoning) which is cajun, cumin, cayenne, chili, onion, garlic powders, and pepper. Add your salsa, I also added a little queso for some texture and flavor and a little bit of shredded Monterrey jack cheese last until it melts.

Once your shell is cooked let sit for a few minutes (it’s very hot and you don’t want your lettuce to wilt!) Build your salad by adding your lettuce, then turkey mixture, then a dallop of sour cream on top! My picture is a little messy looking because I was very hungry and I built my salad backwards! Lettuce ended up being on top so then I just mixed it all together. Needless to say I need to start working on my presentations more! You can use your favorite type of lettuce, I chose red leaf lettuce because that’s my favorite! It lasts longer and it carries many more nutrients than iceberg.

I did the math and this salad will run you about 340 calories. This is also depending on how much of the toppings you use, the more toppings the more calories. In my opinion, this salad tastes better, fresher, and healthier than the one you would buy at a restaurant. Not to mention the average calories you would save are about 660! Half of the recommended daily calorie allowance, that’s pretty insane! Now you have room for that dessert you always crave or that glass of wine you now have room for 🙂

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What you’ll need:

  • Azteca taco salad shells (you can find these by the butter and cream cheeses in the refrigerated section)
  • Jimmy Dean’s sausage turkey crumbles (in a bag) or your choice of meat 1/2-1 cup
  • (I don’t ever measure my seasonings so this is an estimate) 1 tsp each of cumin, cayenne, cajun, chili, garlic, and onion powder and pepper to taste
  • your favorite salsa, I use Pace
  • Newman’s Own salsa con queso 2 tbsps
  • Shredded Monterrey jack cheese a small hand full
  • Daisy Light sour cream 1tbsp
  • As much as you can fit of your favorite kind of salad, I  used red leaf lettuce (packed with vitamins!)

Chicken Tamale Casserole

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I was trying to find something different to make for dinner. My husband was stuck at the navy base for a 24 hour watch and I decided to be a lovely little wife and bring him some dinner! I wanted to make something that would be versatile and easy to bring with me in the car and carry. I decided to stick to casseroles and found this amazing recipe on google search. If you like sweet and salty foods, you will love this!

Like most of my meals, this one is pretty easy! Preheat your oven to 400. The longest part is boiling and shredding chicken. Once that is done, mix 1/4 cup of cheese and the next 7 ingredients in a large bowl and mix well. Bake in a 13×9 baking dish and place in the oven for 15 minutes. Once baked, take the dish out and poke holes with a fork all around. Then pour your enchilada sauce over top ( the wholes will help the sauce absorb inside). Then sprinkle the shredded chicken on top. After that pour the cheese over top, I also added some queso on top for some extra flavor (and calories and fat, but who’s counting?!)

Place back in the oven for 15 minutes. Let sit for about 5 minutes. Cut int o squares and serve with a dallop of sour cream and tortilla chips (optional).

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What you’ll need:

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream
  • tortilla chips for a good crunch!

Triple B Chicken Pizza

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Warning: Mouth may water while reading this post.

Triple B chicken pizza?? What the heck is that?! Triple B stands for Blackened, Blue, and Buffalo. Ohhh yes, amazing. A few things I love: Pizza, Blue Cheese, and Blackened anything. So I thought, why not put all of these amazing ingredients into one!? I’ve always wanted to try a pizza like this, but my husband isn’t a big buffalo or blue cheese fan (crazy right??) so, like in a previous post, I have been making everything I like that he’s not a big fan of.

I didn’t make the dough homemade, which is something I want to try next time. I bought the dough at Publix and they made it fresh the same day. The dough is absolutely amazing! So fresh and when it was done baking, it had the perfect combination of crispy outside and soft middle. I bought Boar’s Head blue cheese, anything they make tastes great. I blackened the chicken using my grill pan (best invention ever!). Needless to say, I was in heaven when I tasted this pizza! It had the perfect amount of spicy and paired great with a nice cold glass of milk!

To get started, you may have to leave your dough out of the fridge for an hour. Next pre heat your oven according to package directions, mine was 350°. If you have a pizza stone (I highly recommend this if you don’t have one) and place the stone on in the oven while it’s preheating. This will help make that crust that’s crispy on the outside and still soft in the middle.

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While the oven is preheating make your blackened seasoning. Mix well and set aside. Before you start cooking the chicken, this may cause a lot of smoke so turn your fan on!! Heat the pan on medium high and place olive oil. Prepare your chicken (cut off any fat and rinse with water) pound the chicken to a flat 1/4-1/2 in thickness. Cover both sides of the chicken, and press down with fingers. Cook the chicken for 3-4 minutes on each side or until cooked through. Set aside.

Next, cut your peppers and onion. Set aside. Now take a medium size bowl and pour in your sauce and dressing add some blue cheese crumbles, mix well.  Take your blackened chicken and cut into cubes.

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Take your dough ball and place some flour on the surface as well as your rolling pin and hands. Roll dough to desired thickness. Pop any bubbles that may form. Take a large spoon and place the sauce in the middle of the dough, then gently spread outwards leaving some room for crust. Sprinkle your peppers and onions evenly, then sprinkle chicken pieces evenly. Lastly, place your crumbled blue cheese evenly on top. Place in the oven for 18-20 minutes (I ended up having to bake it about 25 minutes, just want to make sure the crust is browned and the bottom is browned but not burnt)

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What you’ll need:

Pre made, fresh pizza dough
1-1 1/2 lbs boneless chicken tenderloins
1/2 green bell pepper, chopped
1/4 red onion, chopped
For pizza sauce:
1/2 cup Buffalo sauce (I used RedHot)
1/2 cup Blue Cheese Dressing (I used Low fat T Marzetti‘s)
hand full of Blue Cheese crumbles
(You will most likely have extra, but thats ok!)
For blackened seasoning:
Cajun Seasoning
Cayenne Red Pepper seasoning
Ground Cumin
Chili Powder
Onion Powder
Salt & Pepper
(Pour an even amount of each, I used a little more of the cajun, until there’s enough to coat both sides of  the chicken)

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