Barbecue Chicken Pizza

I used to always order barbecue chicken pizza out at restaurants, and then I realized that it's not only simple to make at home, but tastes so much better. All you need is the right dough, which can be homemade or store bought, some good quality smokey cheese, red onion, cilantro, chicken, and the perfect barbecue sauce. I use Trader Joe's all natural barbecue sauce, which is super delicious and has just the right blend of sweet, smokey, and spicy flavor. And of course, if you're feeling ambitious or have extra time on your hands, you can make your own sauce. 

Ingredients: 

Pizza dough (I use Trader Joe's whole wheat)

1/3 cup, plus 4 tablespoons barbecue sauce 

2 small or 1 large chicken breast 

1/2 cup grated smoked mozzarella

1/2 cup grated smoked gouda 

1/2 red onion, thinly sliced 

1/4 cup chopped fresh cilantro 

To begin, preheat your oven to 475 degrees and spray a baking sheet with cooking spray. 

Season the chicken with salt and pepper. Heat a frying pan to medium and add 1 tablespoon olive oil. Once hot, add the chicken to the pan, and cook for about 5 minutes on each side. Remove from the pan and set aside in a bowl to cool. 

Take your dough, and using your hands begin to stretch it out. Then place the dough on the prepared baking sheet, stretching and pressing the outside edges of the dough to fit into the baking sheet and form a crust. Bake without any toppings for 7 minutes, then remove. 

Meanwhile, grate the cheeses, and chop the onions and cilantro.

Once the chicken is cool enough to handle, shred the meat into bite size pieces. Add the 4 tablespoons of bbq sauce, and mix with the chicken. 

Once you've removed the pre-cooked crust from the oven, you can begin to top it. First, spread on 1/3 cup of the bbq sauce. Next, add the cheeses. Finally, top with the red onion slices, chicken, and cilantro.

Return to the oven for 7 minutes. 

For crispier crust: after 7 minutes, carefully using an oven mitt, slide the pizza off the baking sheet, directly onto the oven rack, and bake for 2 more minutes. I recommend trying it like this : ) 

For softer crust: keep the pizza in the pan and continue cooking for 2 minutes (9 minutes total)

Remove to a cutting board and slice. Enjoy!

Farmer's Market Family Dinner

Santa Barbara has an amazing farmer's market, which is just another reason I love this town so much. Last weekend, I had plans to visit my family down south and knew I would be doing some cooking, so I made sure to stop at the Saturday morning market to get some fruits and veggies on my way. I picked up some gorgeous green beans, white corn, and tomatoes for a veggie sauté, and some yukon gold potatoes to make garlic mashed potatoes. There was a ton of beautiful apples as well, and when I found a pear stand, I knew I had to make an apple and pear crumble. Nothing is better than cooking with and for loved ones + using fresh local produce... when it comes to cooking, the final product is only as good as what you put into it. 

Parmesan Chicken with Arugula, Sautéed Vegetables, and Garlic Mashed Potatoes 

This meal has a lot of steps, but nothing about it is difficult. The key is doing as much prep work in advance as possible, which I explain how to do below. And of course, if you can, get your friends or family to help you out, which always makes things more fun. My mom and brother, Michael, got to work with me, and it was so much more enjoyable cooking with them by my side. Plus, Michael was my personal food photographer throughout the night, which was amazing. Thanks Michael : ) 

Ingredients: (serves 6)

3 big or 6 small chicken breasts

1 cup seasoned bread crumbs

1/2 cup freshly grated parmesan cheese 

1 cup all purpose flour

3 eggs, beaten with a tablespoon of water 

2 cups arugula 

1/4 cup freshly squeezed lemon juice

1/3 cup olive oil 

2 lbs yukon gold potatoes

3 garlic cloves

1/4 cup milk

3 tablespoons butter

1 yellow onion, diced 

3 ears white corn, kernels cut off the cob

1 bunch green beans, ends trimmed and cut in half 

1 pint cherry tomatoes, sliced in half 

1 tablespoon olive oil + 1 tablespoon butter

Preheat oven to 400 degrees.

Prep work:

On a large cutting board, prep all your veggies so they're good to go when it comes time to cook them. Chop the onion, slice the corn off the cob, and slice the tomatoes and green beans in half. 

For the arugula salad, which goes on top of the chicken, roughly chop up the arugula (unless you bought it prepped for you) and place in a bowl. Make the lemon vinaigrette by combining the lemon juice, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the vinaigrette in the fridge and wait to toss it over the arugula until it's time to serve the dinner. 

Grab three large plates and line them up on the counter. Fill the first plate with the flour, the second with the beaten eggs, and the last plate with the breadcrumbs and parmesan cheese mixed together. 

Take the chicken breasts, pat dry with paper towels, and place in between two pieces of wax or parchment paper. Using a meat mallet or rolling pin, pound out the chicken to 1/4 inch thickness. If the breasts are large, cut them in half so you now have two portions. Season the chicken with salt and pepper.

Prepare a baking sheet with a wire wrack on top. Using tongs, take each chicken breast and dredge each side in the flour. Shake off the excess flour then place in the beaten eggs, and finally coat in the breadcrumb mixture. Put the chicken breasts side by side on the wire wrack. 

(cover and place in the fridge if you're prepping hours in advance)

Wash the potatoes, then cut them into quarters. Place in a large pot and fill with cold water. Remove the skin from the garlic (smash the flat side of a knife with your hand in a fist onto the garlic clove and the skin will come right off) and throw the whole cloves into the pot. 

I always do any chopping or other prep work in advance, sometimes even hours before, so that I'm not stressed when it comes to the actual cooking, and everything comes together with ease. 

 When you're ready to start cooking, drizzle the chicken breasts with olive oil. Place in the preheated oven and cook for 25 - 30 minutes.

Once the chicken is in the oven, begin cooking the potatoes. Season the pot with a good amount of salt (this is the key to great mashed potatoes. You must season the potatoes very well BEFORE they begin to cook). Turn the heat on the stove up to high, and bring the potatoes to a boil. Reduce the heat to a low boil and cook until the potatoes begin to break apart when you stab them with a fork, about 20 minutes. 

Now onto the veggies. Fill a small pot up with water, and bring to a boil on the stove.

Place a large saute pan on another burner over medium low heat, and add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow to heat up for a minute.

When the pan is ready, first add in the onion, and cook for 5 minutes. Next, add in the corn and stir around. At this point, drop the green beans into the boiling water and allow to boil for about 2 minutes. Using a slotted spoon or tongs, pull out the green beans and throw into the pan with the onions and corn. Cook for 2 more minutes then add the tomatoes. Season everything with salt and pepper, give the pan a good stir, then turn the heat to very low so everything stays warm, but doesn't overcook. 

Once the potatoes are tender, drain them into a colander. Place the pot back on the stove with the heat on low and add the 1/4 cup milk and 3 tablespoons butter. Allow the butter to melt, then throw the potatoes back into the pot. Using a large fork or potato masher, mash up the potatoes. Season with a little salt and a lot of fresh cracked pepper. Taste and season more if necessary. Turn off the heat and put a lid on the pot to keep the potatoes warm. 

Once the chicken comes out of the oven and everything is done, toss the arugula with a drizzle of the lemon vinaigrette. Top each chicken breast with some arugula, and serve with the veggies and potatoes. 

Apple and Pear Crumble 

Ingredients:

Filling:

3 granny smith apples, peeled, cored, and diced small

3 pears, peeled and diced small

1/2 cup brown sugar

3 tablespoons flour

2 tablespoons fresh lemon juice

1 teaspoon cinnamon 

Topping:

1/3 cup old fashioned oats

1/3 cup brown sugar

3/4 cup flour

1/2 teaspoon cinnamon

pinch of salt 

6 tablespoons chilled butter butter, cut into small pieces 

Preheat oven to 350 degrees. 

Mix all the ingredients for the filling and place in a medium sized baking dish. 

For the topping, combine all the dry ingredients, then mix in the butter using your fingers, and crumble all over the filling. 

Bake for 35 - 40 minutes. Remove from oven and cool for 10 minutes. Serve with vanilla ice cream.

Mmmmm fall baking at it's best!

French Inspired Dinner

When it comes to cooking, my idol is Ina Garten, the "barefoot contessa". In my mind, Ina can do no wrong, and her recipes have inspired me since I first began to cook. Her food uses classic flavor combinations, is simplistic yet stylish, and always uses the best quality ingredients available. Tonight I cooked her Provencal roast leg of lamb for my family, and it was perfect, no adjustments needed. The lamb is rubbed in dijon mustard, balsamic vinegar, rosemary and garlic, then drizzled with honey, and roasted alongside fresh tomatoes from my parents' garden, onions, garlic, and fresh herbs. This recipe is surprisingly easy yet so impressive, and is perfect for family-style entertaining. For dessert, I made a very simple European treat - Raspberry and marzipan tart. Pour some good red wine, and try these delicious recipes!

Ina's Provencal Lamb 

Ingredients: 

4-5 lb boneless leg of lamb, or 6-7 lb bone-in leg of lamb 

1/2 cup dijon mustard 

1 tablespoon balsamic vinegar

3 tablespoons minced garlic, divided (about 9 cloves) 

1 tablespoon chopped fresh rosemary 

1/2 cup honey, divided 

1/2 cup olive oil 

3 pounds tomatoes, cored and diced  

1 large onion, sliced 

4 sprigs fresh thyme

2 sprigs fresh rosemary 

Preheat the oven to 450 degrees

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse until combined. Spread the mixture on the lamb.

Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 1 tablespoon salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. 

Drizzle the lamb with the remaining 1/4 cup of honey.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. 

Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. 

Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

Raspberry Marzipan Tart

Ingredients: 

1 sheet frozen puff pastry, thawed

1 egg, whisked with a dash of water for egg wash 

8 ounces marzipan 

2 pints raspberries

1/2 cup apricot jam 

Preheat oven to 400 degrees

Roll out puff pastry into a rectangle. Cut a 1 inch strip off each side of the pastry, then place stacked upward to create a wall rim around the pastry, pressing the dough to seal. Prick the dough all over with a fork, then brush with the egg wash and bake on a baking sheet lined with parchment paper for 20 minutes. 

Meanwhile, roll out the marzipan into a rectangular shape, the same size as the puff pastry. 

Place the marzipan on the cooked pastry, and bake for 5 more minutes.

Remove from oven and top with the raspberries.

Place the jam in a microwave safe dish, add a tablespoon of water, and microwave for 30 seconds. Brush the raspberries with the jam. Slice and serve. 

Bon appétit! 

Chicken Pot Pie with Puff Pastry

I'm such a sucker for comfort food... who isn't? Sometimes after a long day or a tough week, or simply a cold night, all you need is some home-cooked love in a bowl. Nothing is more delicious and warming than classic chicken pot pie, done right, with fresh vegetables and herbs, roasted chicken, a touch of cream, and a buttery flaky pastry dough.

Ingredients: (Serves 4)  

2 bone-in, skin-on chicken breasts

1 tablespoon olive oil 

1 quart chicken stock

1 chicken bouillon cube 

5 tablespoons butter 

1 large onion, diced

4 carrots, peeled and diced 

2 cobs fresh white corn, kernels cut off the cob 

*1 cup frozen corn if fresh is not in season 

1/2 cup all purpose flour 

3 tablespoons heavy cream 

1 cup frozen peas

1 sprig rosemary

1 spring thyme 

1 package frozen puff pastry, thawed in the fridge

1 egg, beaten in a bowl with a dash of water for egg wash 

Heat oven to 375 degrees. 

Place chicken on a baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper. Roast for 35 - 40 minutes. 

Remove chicken from oven and set aside to cool. Once cool, remove skin and shred chicken into bite size pieces. 

Pour chicken stock into a small pan, and bring to a simmer. Add the bouillon cube, and stir to dissolve. Keep simmering on stove. 

Meanwhile, heat a dutch oven, or high-sided pan to medium-low and add butter. Add diced onions, carrots, and a pinch of salt. Sauté for 10 minutes until the onion is translucent. Stir in the flour, and cook, stirring for 2 minutes. Pour in warm chicken stock and stir well. Bring to a boil, then once boiling reduce heat to a simmer and add the corn and herb sprigs. Cook for 15 minute until thickened. 

Add the cream, frozen peas, and chicken. Season with 1/2 teaspoon salt and fresh cracked pepper. 

Let mixture cook 5 more minutes. Remove rosemary and thyme sprigs. Taste for seasoning and add more salt and pepper if neccessary.

Pour mixture into 4 individual ramekins. Top with a piece of puff pastry cut to fit over the ramekin. Press edges of the dough against the dish and brush the dough all over with the egg wash. Sprinkle on sea salt and fresh cracked pepper, and cut three slits in the top to vent. 

Place ramekins on a baking sheet and bake for 35 - 45 minutes, or until the pastry is golden brown and the inside is bubbling. 

 Let cool 10 minutes, then break in : ) 

Apple Cinnamon Muffins

Fall is here and the cool, crisp weather really gets me excited for cozy meals and warm baked goodies. Today it poured with rain, and I could think of nothing better than baking something that filled my house with the scent of cinnamon and sugar. Apples are in season, so apple cinnamon muffins are the perfect treat on a fall day. These muffins are soooo yummy, and you wouldn't believe that they're pretty healthy too. Happy fall baking : ) 

Ingredients: (makes about 17 muffins)

Topping:

3 tablespoons packed brown sugar

1/3 cup chopped pecans or walnuts

1/2 teaspoon cinnamon 

Batter:

1 1/2 gala, red delicious, or golden delicious apples

1 cup all purpose flour

1 cup whole wheat flour 

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup unsweetened apple sauce

1 teaspoon vanilla extract 

3/4 cup low fat buttermilk 

Preheat the oven to 400 degrees and spray a 12-slot muffin pan with nonstick cooking spray 

Begin by making the topping and preparing the apples. For the topping, combine the brown sugar, nuts, and cinnamon in a bowl and set aside. Peel and core the apples, then chop into small cubes. You can use 1 - 2 apples. I used 1 1/2 and thought that was perfect. 

Next make the batter. Mix all the dry ingredients in a medium bowl - 1 cup all purpose flour, 1 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. 

In a separate large bowl, whisk the 3/4 cup brown sugar with the 1/4 cup canola oil. Next, whisk in the eggs 1 at a time until combined. Finally, mix in the applesauce and the vanilla. 

Now alternate adding the dry ingredients and the buttermilk into the wet ingredients. Mix half of the dry ingredients into the wet, then mix in half of the buttermilk, then add in the second half of the dry ingredients, and finally add the second half of the buttermilk. Whisk until just combined, then stir in the apple pieces. 

Pour the batter into each muffin tin, and top each one with the brown sugar and nut topping. 

Bake for 20 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. 

Let cool for 10 minutes in the pan, then carefully remove to a wire rack.

Enjoy!