BBQ Chicken Pizza- on the Grill

Sure you can use store bought cooked chicken but it is much more flavorful using my Spice Blend.

 

Ingredients:
1 boneless skinless chicken breast
1 teaspoon of Rebecca's 8 Spice Blend
1/4 teaspoon salt
1/2 cup honey BBQ sauce
1/2 cup of Monterrey jack cheese
1/2 cup mozzarella cheese, mix cheeses together
1/2 onion, sliced
1/4 cups Perfect Pizza Sauce
1 prepared Pizza Dough- Yeast Free rolled out and uncooked

Garlic Oil:
1/4 cup vegetable oil
2 big cloves of garlic, minced.

Preparing Garlic oil: Heat oil in a small pot, add in garlic and cook until fragrant, it does not take long. Remove from heat and it's ready.

Directions:
Preheat oven to 375 degrees.
1. Season chicken with salt and spice, bake for 30 minutes, until meat is no longer pink. Cut into bite-sized cubes and toss in BBQ sauce.

2. Heat up your grill and brush grill grate with garlic oil and lay the pizza dough on the grill, then brush the dough with garlic oil. Cover the grill and let it cook for a couple minutes, keep checking on it, once it gets crispy and golden brown on the bottom side, turn it over and then add the toppings; sauce first, cheese, onions, then chicken. Close grill lid and cook until cheese is melted and crust is golden brown on the bottom slide the pizza off the grill and eat while its hot!

**Most kids do not like onions so just leave them out for kids.**

The Perfect Pizza Sauce

 Here is a perfect recipe for pizza sauce, if you do not want it so spicy just leave out the cayenne pepper and red pepper flakes. Use this for BBQ Chicken Pizza- on the Grill.

Ingredients:

12 oz organic tomato paste

1 3/4 cups water

1/4 cup organic honey

2 teaspoons fresh garlic, minced

1/3 cup freshly grated parmesan cheese

1 1/2 teaspoons onion powder

1/2 teaspoon dried basil

1/2 teaspoon ground black pepper

3/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

pinch cayenne pepper

about 1/4 teaspoon kosher salt or to taste

2 shakes of hot sauce

Directions:

In a medium-sized sauce, pan combine all ingredients and stir until smooth. Simmer for 15 minutes, cool and it's ready for pizza or dipping Garlic Bread and Pepperoni Bread .

**Freeze sauce in a airtight container for pizza sauce anytime!**

Lasagna

 Use leftover spaghetti sauce to make a hearty lasagna, great for freezing to have back up dinners ready quick! Pair up with a big piece of Garlic Bread

Ingredients:

Spaghetti Meat Sauce

1 egg

1 package oven ready lasagna noodles

2 small containers of ricotta cheese

2 tablespoons fresh parsley chopped

1 cup parmesan reggiano cheese, grated

1 1/2 cups mozzarella cheese, grated

Directions:

Preheat oven to 375 degrees F.

1.  In a small bowl mix together egg, ricotta cheese, parmesan reggiano cheese, and parsley leaving 1 teaspoon behind for the top of the lasagna.

2. Spread the bottom of your lasagna pan with meat sauce, then lay down the lasagna noodles (but leave space in between them because once the lasagna cooks it will cook the oven ready noodles.) Next using a slotted spoon scoop meat sauce onto noodles and spread evenly then put the next layer of noodles, then pour all of the ricotta egg mixture and spread evenly. then more noodles, meat sauce, and lastly the last layer of noodles then top with some of the meat sauce, then the mozzarella cheese and parsley.

Bake for 35-40 minutes at 350 degrees, F.

Let stand to cool for 15 minutes, it will be easier to cut and more safe to eat!

Ready to eat!

Spaghetti Meat Sauce

This is the recipe my Mother and I have put together for basic meat sauce for spaghetti or lasagna. But what's spaghetti without the Garlic Bread

Ingredients:
2 lbs ground beef

1 medium onion, finely chopped

1 green pepper, finely chopped

6 garlic cloves, minced

1 teaspoon olive oil

2 12oz cans tomato paste

3 15oz cans tomato sauce

1 tablespoon  dried oregano

1 teaspoon dried thyme

1/4 cup brown sugar, may need more to taste

1/2 teaspoon fennel seeds*

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes

2 bay leaves

salt and pepper to taste

Directions:

*Wrap fennel seeds in fine mesh cheesecloth, and tie the top with cooking string so no seeds can escape. Set aside for later*

1. Cook ground beef until brown in a large sauce pan on medium heat, add in olive oil, onions and peppers; cook until onion is translucent. 

2. Next add tomato paste and reduce heat to med-low. Stir everything until well combined and toss in the garlic, cook until fragrant then add all the rest of the ingredients. Simmer on low for 1 hour stirring occasionally. Adjust seasonings to your liking, you may need more or less always taste your sauce throughout cooking, a little time can change the taste.

Freezing instructions: I try to always have spaghetti sauce in my freezer, just in case I do not feel like going all out for dinner. I just pour the cooled sauce into a freezer bag or a freezer container and I keep it up to 3 months in the freezer, defrost, heat it up and just add pasta!

Garlic Bread

The best garlic bread ever!

Ingredients: 

1 loaf of soft French or Italian bread, sliced length-wise and spread open

1/2 cup Smart balance spread softened

1 head of garlic, with the base cut off

1 tablespoon olive oil

1 tablespoon fresh parsley, finely chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

pinch of salt

Directions:

Preheat oven to 425 degrees F.

1. Place garlic on a piece of aluminum foil large enough to wrap; pour olive oil over garlic, sprinkle with a pinch of salt and wrap tightly upwards. Put on a baking sheet and roast for 25 minutes, let it cool. You know it's done when the garlic is soft

2. To a medium-sized bowl squeeze garlic to release cloves; mash them until rather smooth. Combine with all other ingredients until well blended. Spread the mixture on both halves, transfer to a baking sheet and broil for 3-4 minutes, leave the oven door partially open.

3. Slice and enjoy!