Semi Homemade White Chicken Pizza

When I began my grocery shopping today, I had full intentions on making my own pizza dough. It is so simple and delicious. Guess I will have to show you that recipe some other day because the grocery was out of instant yeast! I know… I couldn't believe it either. I also opted to sue rotisserie chicken instead of cooking my own. Now you see where the "semi-homemade" comes from. If you prefer, you can boil 2 chicken breasts and use that in place of the rotisserie chicken. 

Because I already had this recipe on my mind, I stuck to my guns and opted for store bought dough. Our grocery store, Publix, has freshly made dough in the bakery section that is ready to go. Can't get more simple than that, and hey, it made dinner go quite a bit faster.

Who doesn't love pizza? It is just so delicious any way you make it. Hubs was a little skeptical when he didn't see red sauce in my pan when he got home from work, but I won him over with my garlic sauce.

Lets make some pizza! Printable Recipe Here!

Semi-Homeade White Chicken Pizza 

Ingredients:

Your favorite pizza dough

2 cloves garlic

2 T olive oil

1/4 t dried parsley

1/4 t dried thyme

1/4 t dried oregano

1/4 t black pepper

1/2 cup almond milk (you can use cow's milk)

2 t corn starch

2 t flour

2 T fresh basil

2 cups cooked chicken

fresh mozzarella

pinch of salt and pepper 

What to do:

Preheat your oven to 400°

Mince your garlic.

Chiffonade the basil. This is simply rolling the leaves and cutting long strips. 

Slice the mozzarella. 

Add garlic and olive oil to pan.

Sauté over low heat until fragrant, about a minute. Be careful not to burn the garlic. 

Add your milk, parsley, thyme, oregano, and pepper to the sauté pan. 

Add in corn starch and flour. 

Stir continually until the sauce begins to thicken, 3-5 minutes, and remove from heat.

Roll your pizza dough out. Place the dough on a baking sheet greased with olive oil. You can always use a pizza stone here.

Pour your sauce over the dough and spread evenly.

Add your additional toppings: chicken, mozzarella, and basil. Sprinkle a little extra salt and pepper on top.

Bake for 20-25 minutes or until cheese is melted and crust is browned. 

Slice it up and a dig in! Hope you enjoy!

Thanks Y'all!

-Wise Wife

Gorgonzola Encrusted Chicken

As Hubs put it yesterday, for a family that isn't supposed to eat cheese, we sure do have a lot in the fridge. I know, I know, but Doctor's orders says I have to eat it. I am trying to space it out as much as possible but if I have to eat it, I may as well explore all of the wonderful things I can make with it!

Gorgonzola is the Italian's blue cheese. Since Hubs semi thinks he is Italian, I figured I would whip him up some supper while the baby naps. I am becoming an expert at "make ahead meals." When you have a 2 month old that requires your constant attention, you learn do get a LOT done in that hour and a half window when they are napping. If I am lucky, she will give me 2 hours! 

For this recipe, you can make it earlier in the day, cover with plastic wrap, and refrigerate until you are ready to cook. Take the dish out a few minutes before you are ready to cook so you aren't placing a super cold dish into a really hot oven.

Sometimes I think chicken can get a bit boring so by encrusting it with something unexpected you can keep your tastebuds happy. This is a recipe for 2, but you can easily multiply it to feed more of a crowd. 

Printable Recipe Here

Gorgonzola Encrusted Chicken

GF

Ingredients:

2 boneless, skinless, chicken breasts

1 T fresh parsley

2 T greek yogurt

1 T mayonaise

2 T crumbled gorgonzola

1/8 t garlic powder

1 1/2 T grated parmesan

pinch of salt and pepper 

What to do:

Preheat your oven to 400 °.

Chop your parsley.

In a medium bowl, combine the parsley, yogurt, mayonaise, gorgonzola, and garlic powder.

Mix well and set aside.

Sprinkle the chicken with salt and pepper. 

Cover your chicken breasts with the gorgonzola mixture. Sprinkle your parmesan cheese on top of the covered chicken.

Bake for about 20-25 minutes, or until the chicken is cooked through.

Thanks Y'all!

-Wise Wife

Slow Cooker Asian Chicken

The family and I have been on the road so much lately, that my poor blog as felt the pain. So sorry for the lack of posts!! I honestly just haven't been in town to cook anything yummy. I have let restaurants do the cooking lately. Oops! Today I have for you an easy slow cooker recipe that I love! I love anything with Asian flavors. Add in the slow cooker and I am a happy camper.

What is great about this recipe, I usually have all of the ingredients on hand so I can through it together on a Sunday afternoon and it is ready in time for dinner. 

I like to serve this dish with brown rice and my sautéed asian vegetables. I have also shared that recipe with you below. I start my veggie recipe when the slows cooker has about 25 minutes left. 

Hubs and I were both members of the clean plate club!

Okay, so what do you say we get to cooking?

  Chicken Printable Recipe Here!

Asian Vegetable Printable Recipe Here!

Slow Cooker Asian Chicken

GF/DF

Ingredients:

about 1 1/4 pound boneless, skinless chicken breasts (you could use up to 2 pounds)

4 cloves garlic

1/2 cup low sodium soy sauce (use GF)

1/2 cup ketchup (check for gluten)

1/4 cup raw honey

1/4 t red pepper flakes

1 t dried basil

What to do:

Dice your chicken into large, bite sized, pieces.

Mince your garlic.

In a medium bowl, add soy sauce, ketchup, honey, red pepper flakes, and basil.

Whisk it all together.

Add your diced chicken into the bowl and stir to cover the chicken with the sauce.

Transfer the chicken mixture to your slow cooker.

Cook on low for 4 hours.

Serve over brown rice and if you wish, the asian sautéed vegetables. (recipe below)

Sautéed Asian Vegetables

GF/DF

Ingredients:

1 cup snow peas

1/2 red onion

2 cloves garlic

1 8 oz can diced water chestnuts

1 1/2 T olive oil

2 T low sodium soy sauce (GF)

1/2 t ground ginger

What to do:

Dice your onion.

Mince your garlic.

Drain your water chestnuts.

Rinse your peas. Trim the ends off of your peas.

Heat olive oil over medium heat in a medium sauté pan.

Add your garlic and onions to the hot pan.

Sauté for 5 minutes.

Add in the snow peas and water chestnuts.

Pour in your soy sauce and season with ground ginger. Turn down to low heat.

Give everything a stir and allow to cook for another 5 minutes.

Grab a fork and dig in!

Thanks Y'all!

-Wise Wife