BBQ Chicken Pizza

As funny as it sounds, BBQ chicken pizza holds a special place in my heart. It was one of the first things my husband and I cooked together back when we first started dating. The only problem was, I suck at rolling out real pizza dough, so when we tried to make it the dough was always so thick we always needed a fork and knife to eat it! So now whenever I make this, I cheat a little and use Pillsbury Thin Pizza Crust.

So my least favorite ‘holiday’ is right around the corner…Halloween. Oh my God I hate it with a passion. Every year I say I’m not going to dress up or do anything, and every year we wind up deciding to go out, which leaves me scrambling to come up with some mediocre and predictable costume. Since this same cycle continued this year (I wasn’t going to do anything, but now we are) I am left to again concoct some stupid costume. I came up with a few, but decided they were a little too controversial and maybe “too soon”, so I scraped them and am just doing something predictable and boring….well I guess at least I’m sticking with my tradition?

– 1 Pillsbury Thin Pizza Crust
– 1/3 cup BBQ sauce (I use a hickory brown sugar)
-1/2 teaspoon garlic powder
-1/3 cup Italian blend shredded cheese
-1/2 cup shredded Mozzarella cheese

-1 or 2 cooked chicken breasts (just depends on how much chicken you want)

1. Butterfly chicken and cook in a frying pan over medium heat about 6 minutes per side or until no longer pink. Season with salt and pepper if desired. Once cooked, shred into small bite-size pieces.
2. Preheat oven to 400 degrees. Roll out pizza crust onto lightly Pam sprayed baking sheet and cook for 10 minutes.
3. Once crust is cooked, top with BBQ sauce. If you like a thicker sauce, just add as much BBQ as desired. Sprinkle sauce with 1/4 teaspoon of garlic powder. Top with shredded chicken, then Mozzarella cheese, then Italian blend cheese. Last, sprinkle with remaining 1/4 teaspoon of garlic powder.
4. Place pizza back in oven under broiler for 5-6 minutes until cheese is melted and bubbly. If crust is getting too dark, cover with strips of foil to keep it from the direct heat.
Source: A Seasoned Greeting-Original Recipe

10/22 Couponing

So in addition to slacking on my blog posts, I’ve also seriously slacked on my couponing!! My last couponing trip was back in August, and it definitely felt good to get back in the swing of things and getting some good deals. Overall, this was a pretty decent shopping trip, even though there were a few things I had to buy that I didn’t have coupons for: Paper Towels ($6) and Flour ($2). But I did get two Catalina’s printed, so now I have $2 off my next order at Harris Teeter!

Here is the break down of what I got!

-8-pack paper towels
-1 Febreeze Air Effects
-2 Dawn dish soap
-2 Gilette deodorant
-1 Old Spice deodorant
-3 Airwick candles
-1 box Chewy dips granola bars
-1 jar Classico pasta sauce
-1 bag flour
-1 carton beef stock
-1 carton chicken stock
-2 bottles Suave shampoo
-1 bottle Suave conditioner
-1 box Famous Amos cookies
-2 boxes brown sugar
-2 boxes powdered sugar
-1 bag Tidy Cats litter
-3 boxes Nature Valley granola thins
-1 bag Cheetos
-1 bag Fritos
-2 Pillsbury Cinnamon buns
-2 Pillsbury Crescent rolls
Spent: $34.66                            Saved: $81.18

Sweet Chili

I had first made this chili in a while back and really liked it. The first time I made it I made a mistake of forgetting to add the water to the chili…whoops! So this time, I made sure to follow the recipe exactly and not forget anything.

For my birthday this year, I got these adorable tortilla bowl makers. All you do is place a regular tortilla into the shaped baking dish and in 7 minutes you have these crispy shells perfect for chili, salads, anything!

– 2lbs lean ground beef

-1 can kernel corn
-1 (14 oz) can tomato sauce
-1 (14 oz) can diced tomatoes with no added salt
-1 (6 oz) can tomato paste
-1 packet chili seasoning
-1/4 cup sugar
– Salt & pepper to taste
-1 tsp hot sauce
-2 tablespoons red wine
-Shredded cheese for garnishing

1. In a large pan over medium-high heat, brown the ground beef. In a separate pot, heat the corn.

2. To the browned beef, add salt & pepper, sugar, hot sauce, red wine, and chili packet seasoning.

3. Add cans of tomato sauce and diced tomatoes, including juice. Add tomato paste and then fill paste can with water and add 1 can (6 oz) water. (This is the part my brain completely skipped reading)

4. Bring ingredients to a boil then reduce heat to a simmer. Simmer for about an hour. Top with cheddar cheese, if desired.

Source: Prevention RD

Homemade Applesauce

Boy did we get a taste of Fall weather this weekend! Charleston almost hit a record low on Saturday for this time of year, 46 degrees! It was such a relief to not feel the disgusting heat and humidity anymore. But of course, it won’t last for long. This week we are back into the upper 70’s close to 80 degrees for during the day.  Since I was trying to enjoy the Fall weather, I wanted to make my mom’s recipe for homemade applesauce. This was one of my favorite things as a kid, and we normally ate it with dinner with pork chops. As shown in the photo, this is a chunky applesauce…not a smooth kind like Mott’s that you buy in the jar, so don’t be alarmed by the consistency and texture! What makes this applesauce so good is that it doesn’t use any water…so the flavor is very intense and not diluted!

– 4 apples, diced into small chunks (I used Red Delicious)
-1/2 cup apple juice + 1/4 cup
-1/2 cup pineapple juice
-1/2 cup dark brown sugar
-2 cinnamon sticks
– 1 teaspoon corn starch
1. In a large pot, place the diced apple pieces, pineapple juice, 1/2 cup apple juice, 2 cinnamon sticks, and brown sugar. Bring to boil, then reduce heat to medium-low and simmer for 30-40 minutes stirring occasionally.
2. In a separate pot, combine the 1/4 cup apple juice with the corn starch, bring to bubbly then add to the larger pot of applesauce. Increase heat until mixture is bubbly (about 10 minutes). Serve warm.
*Applesauce will not be consistency of a Mott’s or other applesauce.*
Source: Redbook Magazine, 1989, Mike Ditka’s Recipe