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Posted on » by Michael » Theme:

Chicken Enchilada Pizza

I was very happy with the results. I made a different enchilada sauce, roasted the jalapenos and didn’t use parm at the end but otherwise followed the recipe. (I also made a differnt dough.  I also added some black beans

Chicken Enchilada Pizza

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6 plus

Ingredients

Pizza dough:

  • 1 C warm water
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp granulated sugar
  • 1 tsp salt
  • 2 1/2 C all purpose flour

For the chicken:

  • 2 chicken breast
  • 1 1/2-2 C chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt

Enchilada sauce:

  • 1 C chicken broth
  • 2 Tbsp flour
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp chili powder

Pizza toppings:

  • 1/2 C yellow onion diced
  • Jalapeños
  • Parmesan cheese
  • 1/2 C whole milk mozzarella shredded
  • 1/2 C Monterey Jack cheese shredded
  • Cherry tomatoes
  • Ground black pepper
  • Fresh cilantro

Instructions

  • In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
  • In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
  • Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
  • Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
  • If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
  • Chill leftovers, reheating at 425°F for 6-8 minutes.

Notes

Recipe serves roughly 6-12, yields 2: 10-inch pizzas.

*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.

*Chicken can be made ahead. Chill and cover until ready to use.

An original recipe from Baked by Rachel

Posted on » by Michael » Theme:

Chicken Murphy

Recipe By:                Pam Spagnola (Loren’s mom’s friend)
Serving Size:            9
Prep Time :               1:30
Ingredients
  • 3         jars  sweet peppers in vinegar
  • 3         pounds  chicken cutlets
  •            salt, pepper, garlic — to taste
  • 30      baby  potatoes
Directions
  1. Roast small white potatoes (sprayed with Pam Olive Oil Spray) about 1 hour in 350 covered dish.
  2. While potatoes are roasting, cut chicken into large chunks.
  3. Season with salt, pepper and garlic.
  4. Sauté in skillet until chicken turns white.
  5. Put in medium-large pot with oil from frying pan and juice from the vinegar peppers.
  6. Simmer for a total of about one hour, adding peppers about 1/2 way through.
  7. Add roasted potatoes about 5 to 10 minutes before serving.

 

Posted on » by Michael » Theme:

Crock Pot Chicken and Sorghum Grain Soup

Chicken and Sorghum Soup

  • Total:4 hrs 45 mins
  • Prep:15 mins
  • Cook:4 hrs 30 mins
  • Yield:4 to 6 servings

This chicken soup offers loads of flavor, color, and texture, and it’s gluten-free. A variety of chopped vegetables go into the soup along with basic seasonings, most of which you probably have on hand. Some chicken base or bouillon gives the soup some extra chicken flavor, but feel free to omit it. Whole grain sorghum makes the soup a hearty, satisfying dish.

Whole grain sorghum is a good substitute for barley or rice in many dishes, and it retains its shape and texture in the slow cooker. You’ll find whole grain sorghum in many markets in the organic food or Bob’s Red Mill section. If you can’t find it locally, check Amazon.com, Jet.com,  or other online retailers.

Sorghum is a major food source for many parts of the world, but in the US it was mainly used as livestock feed and in the production of ethanol. Because it is a gluten-free grain, it is becoming more popular as human food. Sorghum can even be popped like popcorn!

Farro is another grain that holds up well in the crock pot. Go ahead and use farro or barley in the soup if you have it, or make the soup without grain and add 1 cup of cooked brown rice near the end of the cooking time. Chopped kale adds nutrients and color to the dish. Replace the kale with chopped spinach or chard leaves if you’d like. Add your family’s favorite vegetables to this versatile soup. Diced potatoes, rutabaga, and parsnips are excellent choices. Or add about 1 cup of frozen peas or mixed vegetables—thawed under cold running water—about 20 to 30 minutes before the soup is ready.

Ingredients

  • 6 cups low sodium chicken broth or unsalted chicken stock
  • 1 (14.5-ounce) can tomatoes, diced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped kale
  • 3/4 cup whole grain sorghum
  • 1 large clove garlic, minced
  • 1 teaspoon chicken base or bouillon granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked chicken
  • Kosher salt, to taste

Steps to Make It

  1. In the crockery insert of a 4-quart or larger slow cooker, combine the chicken broth, tomatoes, celery, carrots, onions, kale, sorghum grain, garlic, chicken base (if using), garlic powder, onion powder, and pepper.

  2. Cover the pot and cook on high for 3 to 4 hours, or until the sorghum is tender. Add the diced cooked chicken and salt, to taste.

  3. Cover and cook for about 20 to 30 minutes longer.

  4. Serve soup with crusty French bread or biscuits along with a simple tossed salad.

Tip

  • To prepare the kale, rinse thoroughly to ensure there is no sand clinging to the leaves. Cut out the large center stalk from large leaves and cut the stem off smaller leaves. Chop the leaves.