Sunday, March 23, 2014

Monterey Chicken

I have seen this meal pop up in conversation several times, so I decided to look it up and make it. Super easy pantry meal, super yummy, and very simple.

Monterey Chicken


4 chicken breasts
1 cup BBQ sauce (I have used home made or Sweet Baby Rays)
1 can rotel, drained (save the liquid)
1 tbsp dijon
1 tbsp worcestershire sauce
1 cup shredded cheddar or colby jack cheese
4 slices crisp bacon, crumbed
3 green onions, sliced


Take turns placing a breast in a freezer bag and hammer it out so its all the same thickness. It doesn't have to be super thin and flat, but just flatted the thickest parts so they are even with the rest and will cook evenly. I use a rolling pin.

If the bag is still usable, place all the chicken breasts in the bag and add 1/2 cup of the BBQ sauce, the rotel liquid, the dijon, and the worcestershire sauce. Seal with the air removed and smush around to evenly coat. Let marinade 1 hour at least, or overnight if possible. No more than 24 hours

Preheat oven to 375. Place chicken in a baking pan and cover with foil. Cook 30-40 minutes, until done.

Meanwhile in a small bowl, mix the remaining BBQ sauce and rotel pieces together. Top chicken with rotel mixture and cheese. Put back in oven for a couple minutes until melted. Top with bacon and green onions

Wednesday, March 5, 2014

Spinach and Artichoke Pizza

Husb and I were wanting to spice up our homemade pizza night and decided to go with a nod to spinach and artichoke dip. This turned out just as delicious as it sounds.  This time we took advantage of the grocery store bagged dough.

Spinach and Artichoke Pizza


1 pizza dough, par baked until just starting to lightly brown
olive oil
1 5- 6oz package of fresh baby spinach
2 cloves garlic, minced
1 small onion or large shallot, fine diced
1 can artichoke hearts, drained and quartered
3 oz cream cheese
4 oz mozzarella pearls (or fresh mozzarella cut into small cubes)

Preheat oven to 425.

Heat up a large skillet over medium. Pour enough olive oil to coat the bottom and add the onion and garlic. Saute 2-3 minutes until softened and fragrant. Add the spinach and artichokes and stir to coat in the oil. Cook until wilted, stirring often, 3-4 minutes.

Drizzle par baked crust with olive oil and spread the spinach and artichoke mixture on the top. Pinch off pieces of cream cheese and distribute evenly along with the mozzarella cheese.

Place on a pizza stone or baking sheet and cook around 10-15 minutes until cheese is melted.