Prep 30 minutes
Cook 45 minutes
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/8-inch thickness.
- Transfer chicken to a large baking dish and add French dressing. Cover and marinate in the refrigerator for 2 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from the dressing and shake off excess. Reserve the remaining dressing.
- Lay chicken breasts on a flat surface and spread several banana pepper slices down the center. Roll chicken around the peppers. Wrap chicken with 2 slices bacon and secure with toothpicks. Arrange bacon-wrapped chicken in a 9×13-inch baking dish. Pour reserved dressing over chicken.
- Bake in the preheated oven for 30 minutes. Sprinkle mozzarella cheese over chicken and continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes more.
- 1 dough recipe or store-bought pizza dough
- 1 1/2 cups shredded chicken
- 2/3 cup of your favorite BBQ sauce
- 1/2 red onion, finely chopped
- 1/2 cup crumbled blue cheese
- Handful of basil, finely chopped
Preheat outdoor grill on high.
In a small bowl, toss shredded chicken with half of the BBQ sauce. Set aside.
While you’re preheating the grill, roll out your dough on a lightly floured 9-inch pizza pan. Gently stretch it and pull it to fit the 9-inch pizza pan.
Once done, place it gently on the grill (you may need a helping hand for this part). Close the lid and grill for 3-5 minutes on each side (checking every so often to make sure the bottom doesn’t get too charred – every grill VARIES in temperature so keep an eye on it).
After 3-5 minutes, flip the dough on the other side, close the lid and grill for another 3-5 minutes, again checking every so often to make sure it doesn’t get too charred.
Once both sides have been grilled, bring the dough inside to assemble your toppings.
Brush a thin layer of BBQ sauce on top of the dough then sprinkle red onion, blue cheese, shredded chicken, and basil on top.
Slice and serve!
- 3 chicken breast
- 1/2 cup BBQ sauce
- 1/4 cup low sodium chicken broth
- Salt and pepper to taste
- 1/2 cup frozen corn
- 1/2 cup shredded cheddar or Monterey jack cheese
- 15 egg roll wrappers
BBQ Ranch Dipping Sauce
- 1/2 cup plain non-fat Greek yogurt
- 3 tablespoons low fat buttermilk
- 1 tablespoon BBQ sauce
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon worcestershire sauce (optional)
- 3/4 teaspoon dried parsley
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dill weed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- In a small bowl whisk together the BBQ sauce, chicken broth, salt and pepper.
- Place the chicken breasts in a slow cooker and cover with the sauce.
- Set the slow cooker to low, cover, and let cook for 4-6 hours or until the chicken is tender and shreds easily.
- Shred the chicken with 2 forks and stir in the frozen corn.
- If the chicken needs more BBQ sauce go ahead and add more now.
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Fill each egg roll wrapper with a couple tablespoons of the shredded chicken, being careful not to overfill them.
- Top the chicken with some of the shredded cheese.
- Brush all around the edges of the egg roll wrapper, then tuck in the sides, and roll it up tightly like a burrito.
- Seal the end of the egg roll with a little more water then place it seam side down on a baking sheet lined with parchment paper.
- Continue the process until all of the egg rolls are made.
- Spray or brush the tops of the egg rolls with oil then place them on the middle rack of the oven and bake for 12-15 minutes or until they start to turn golden brown.
- Remove from the oven and serve with the BBQ Ranch Dipping Sauce.
- In a small bowl whisk together all of the dip ingredients until smooth.
- Cover and refrigerate until ready to serve.
- 1 cup pickled jalapenos
- 1 cup cubed Mozzarella cheese
- 2 cups all-purpose unbleached flour
- 3/4 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 chicken breast
- 1 Tablespoon crushed New Mexican chile or your choice of chili powder
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon salt
- freshly ground pepper
- 1 Tablespoon olive oil
- 2 Tablespoon olive oil
- 2 garlic cloves minced
- pinch of salt
In a mixing bowl, add 1 teaspoon of yeast to 3/4 cup warm water. Stir until the yeast has dissolved into the water.
Add 2 cups flour and 1 teaspoon salt. Combine as much as you can with a spoon.
Dump flour mixture onto a work surface and knead with your hands until a cohesive ball is formed. If the dough is sticking to your fingers add a bit more flour.
Cover with the mixing bowl and let rise for 1-2 hours (or 30 minutes if you are hungry)
To make the garlic-oil sauce, finely mince 2 garlic cloves and add to 2 Tablespoons olive oil along with a pinch of salt. Smoosh the garlic into the oil using the back of a spoon and set aside.
Chop a single chicken breast into bite-sized pieces and combine with the listed seasoning ingredients in a bowl.
Saute the chicken in a drizzle of oil over medium high heat until slightly undercooked. Set aside until needed.
Tear the dough ball in half, and then tear one of the halves in half. This will be enough dough for a super thin 10″ crust.
Give it a quick roll out with a rolling pin and then let it sit for couple minutes, this will reduce the elasticity.
Then you can roll it out to your desired thinness. Rolling the dough on parchment paper can be easier as it won’t stick as much. You can also bake the pizza directly on the parchment paper.
For my kitchen setup, I start by baking the rolled-out dough for 1-2 minutes at 400F.
Then add a thin layer of the garlic-oil sauce, followed by the chicken, cheese, and pickled jalapenos.
Bake at 400F for 8-10 minutes, or until the edges start to brown.
Optional garnishes include chopped cilantro, Crema, and more pickled jalapenos.
- 4 thinly sliced chicken breasts
- salt and pepper, to taste
- 8 Farm Rich Jalapeño Peppers
- 8 slices bacon
- Preheat oven to 375°F. Grease a small casserole dish with non-stick spray, set aside.
- Place chicken breasts in a flat layer on a sheet of parchment paper. Place a second sheet of parchment paper on top. Using a mallet or a rolling pin, gently pound chicken till about 1/2 inch thick.
- Season chicken lightly with salt and pepper (keep in mind the bacon will also add salt to the final flavor). Each pounded out chicken breast should be long enough to make two roll ups, so slice them in half.
- Wrap chicken around a Farm Rich Jalapeño Pepper. Then wrap with bacon. Place in prepared casserole dish and continue working until all chicken, poppers and bacon are used.
- Bake for 35 to 40 minutes, until bacon is crispy and chicken is cooked through. Serve hot!
For the verde sauce:
- 1½ pound tomatillos, husks removed and quartered
- 1 large white onion, quartered
- 1 poblano pepper, halved and seeded
- 2 serrano peppers, halved and seeded
- 4 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cups chicken broth
- Kosher salt, to taste
For the enchiladas:
- 1½ pounds boneless, skinless chicken breasts, sliced into 1” strips
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 ears sweet corn, kernels removed
- ½ cup chicken broth
- 2½ cups shredded Monterey Jack cheese, divided
- 8 (7-inch) flour tortillas
- 1/3 cup sour cream
- 1 avocado, pitted, peeled and sliced
- ¼ (packed) cup cilantro leaves
- ½ cup crumbled cotija cheese
- 2 red radishes, thinly sliced
- Lime wedges, for serving
For the verde sauce:
- Heat oven to 425ºF. Rub the tomatillos, onion, poblano, Serrano and garlic with olive oil and arrange in a single layer on a baking sheet. Roast until they are soft and browned, about 30 minutes. Let cool slightly, then transfer to a blender with the pan juices as well as the cumin, chili powder and chicken broth. Puree until smooth then season with salt and set aside.
For the enchiladas:
- Heat the oven to 350ºF.
- Add the chicken strips to a medium saucepot. Add just enough water to cover the chicken and bring the mixture to a boil over medium heat. As soon as the mixture comes to a boil, lower the heat and simmer until the chicken is cooked through, about 8 to 10 minutes. Drain the water and let the chicken cool on a cutting board. Once cool use your hands or two forks to shred the chicken and set aside.
- Heat a large sauté pan over medium heat, add the oil and heat through. Add the onion and sauté until tender, about 6 minutes. Add the corn and sauté an additional 4 minutes. Add the chicken broth and chicken to the pan and stir to combine. Stir in 1 cup of the Monterey Jack cheese until combined.
- Ladle 1 cup of the verde sauce into the bottom of a 3-quart, 13-inch x 9-inch baking dish. Divide the filling between the tortillas (about 1/3 cup each) and roll each tortilla into a cylinder, placing each side-by-side in the baking dish. Pour 1½ cups of the remaining verde sauce over the top of the tortillas. Sprinkle the remaining Monterey jack cheese over the top.
- Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Scoop two enchiladas onto each plate. Top the enchiladas with a spoonful of sour cream, avocado, cilantro, cotija cheese and radish. Serve immediately with lime wedges on the side.
- 1/4 cup honey
- 3 tablespoons whole-grain mustard
- 3 tablespoons regular (smooth) Dijon mustard
- 1 – 1 1/2 pounds chicken thighs and drumstick combo
- 3/4 pound green beans
- Salt and pepper, to taste
In a small bowl, mix together the ingredients for the marinade.
In a large resealable plastic bag, add the chicken and the marinade. Seal then massage around with your hands to coat the chicken. Place in the refrigerator for 4 hours or longer, if needed.
When ready to cook the chicken, turn the outdoor grill on high and cook chicken until thoroughly cooked through. If you don’t have an outdoor grill, you can easily make this in a skillet or bake this.
After you have removed the chicken from the bag, place the green beans into the bag and shake to coat with the sauce.
Add the green beans to the grill on a vegetable grate or cook the green beans in a skillet.
Serve chicken and green beans together.
- 4 (6 oz) boneless skinless chicken breasts
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/4 – 1/2 tsp cayenne pepper, to taste
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
Avocado Corn Salsa
- 1 ear corn, grilled or 3/4 cup frozen corn, thawed
- 1 roma tomato, diced
- 1/3 cup diced red or green bell pepper
- 1/2 avocado, diced
- 3 Tbsp chopped red onion
- 2 Tbsp chopped cilantro
- 1 Tbsp fresh lime juice
- 1 Tbsp olive oil
Preheat a grill over medium-high heat (to about 425 degrees). Pound thicker parts of chicken with the flat side of a meat mallet to even out their thickness.
In a small bowl whisk together paprika, garlic powder, cayenne pepper, onion powder, thyme and oregano. Season with salt and pepper to taste (I used heaping 1/2 tsp salt and 1/2 tsp pepper). Brush both sides of chicken breasts lightly with olive oil then sprinkle both sides evenly with seasoning mixture. Grill until center registers 165, about 4 minutes per side.
Meanwhile in a medium mixing bowl toss together corn, tomato, bell pepper, avocado, red onion, cilantro, lime juice and olive oil. Season with salt and pepper to taste.
Let chicken rest off of grill 5 minutes tented with foil then serve warm with Avocado Corn Salsa.
- ½ pound bacon to make 1 cup bacon grease (if you don’t have enough grease add butter to make up the 1 cup)
- 3 tablespoons olive oil or bacon grease
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cups andouille sausage, sliced
- 1 cup flour
- ½ can beer of choice
- 4-6 cloves garlic, minced
- ¾ gallon (96 ounces) chicken stock
- 1 15-ounce can chopped tomatoes or 1 cup fresh tomatoes, chopped
- 1 teaspoon apple cider vinegar
- 2 cups stewed, shredded chicken
- 3 tablespoons fresh parsley
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 cups frozen okra
- 2 cups crabmeat
- Kosher salt, white pepper, lemon juice & Tabasco to taste
- Chopped green onions & rice for serving
- Heat a large cast iron skillet on medium high heat and cook the bacon, set the bacon aside to drain and measure the bacon to 1 cup and reserve the rest for cooking the vegetables or another use. If you don’t have enough bacon renderings melt enough butter to add to the bacon grease to make one cup. Add 3 tablespoons olive oil or bacon grease to the cast iron skillet you cooked the bacon in and cook the onion and bell pepper until soft and set aside. Cook the sausage in the same skillet until browned and add to the vegetables. Add the 1 cup of the bacon fat to the skillet over medium heat and stir in the flour. Lower the heat to low and cook for at least 1 hour, stirring every 5 minutes. The roux should be thick, but not chalky. A little grease will probably separate from the roux while cooking. When it is dark tan and smells like toasted nuts, it is done. Caution: The roux burns easily so watch it very carefully and stir often.
- In a large stock pot or dutch oven, add the sautéed vegetables and sausage and heat over medium high heat. Add the beer and stir to blend. Add the garlic and simmer for 2 minutes. Add stock, tomatoes, vinegar, chicken, and all other dry ingredients. Simmer on low to medium heat for at least 1 hour.
- Add salt, white pepper, lemon juice & Tabasco to taste.
- Skim off about 3 cups of liquid from pot (with as few solids as possible) and combine in a bowl with about 1 cup roux. Stir until it thickens and becomes paste-like. Add about half this mixture back to pot on low heat. Stir well. Let simmer for a few minutes and add more roux mixture to thicken or water or stock to thin. The gumbo should be thick, but not as thick as gravy.
- Add half of the okra. Simmer on very low for at least 30 minutes. Be careful, as it can easily burn. Add the remaining cup of okra and the crab meat 5 minutes before serving.
- Taste again for salt, white pepper, lemon juice and Tabasco. Serve in bowls with rice and garnish with green onion.