Fergie's Roasted Chicken BBQ & Fontina Pizza

This pizza just so happens to be one of the most delicious things I have ever made... simple, tasty, very grown up pizza that even my kids loved. 

Dough:

4 1/2 Cups Unbleached Flour 

2 1/2 Cups Warm Water 

3 Teaspoons Yeast

2 Teaspoons Sugar

2 Teaspoons Sea Salt 

For Roasted Chicken:

3 Chicken Breast, Bone and Skin On

Olive Oil

Lawry's Seasoning Salt

Fresh Ground Pepper

Pizza Ingredients:

3 Cups Fontina Cheese, Shredded 

1/2 Red Onion Sliced Thinly

1 Cup BBQ Sauce, I added a couple of Tablespoons of Chipotle Paste to mine

I sprayed the baking sheet with a little bit of PAM.  I drizzled it with Olive oil and generously sprinkled with Lawry's and Pepper.  I place the chicken uncovered in a 400 degree oven until the inside temp reaches 160 (technically chicken is fully cooked at 165 but it will continue cooking after you pull it out of the oven, doing it this way will prevent it from drying out) Set the chicken aside and get started with the dough while the chicken cools... 

In your stand mixer with the dough blade on combine the flour and the salt.  In a small bowl combine the warm water, yeast and sugar... mix very well.  Start the machine and add water a little at a time.  You should have some water left over.  You can always add but you cannot take away.  Knead on med/low for about 10 minutes... take the dough out and place in a well oiled bowl and cover.  Leave to rise for at least an hour.  Dough should more than double in size. 

While the dough rises and the chicken cools... get the rest of your ingredients ready... Shred your cheese and slice your onions... 

Measure out your BBQ Sauce... like I said before.. I added Chipotle Paste to mine... 

Once the chicken is cooled, remove from bone.  I leave the skin on but you can remove it at this time... 

Slice ... Preheat the oven to 500 degrees...

Spread the dough... You can make 1 very large pizza or 2 smaller ones... Spread the BBQ Sauce and add the chicken... 

Spread the onions... 

Cover with the Fontina Cheese... 

Bake until the dough is golden and the cheese is gooey and melted. 

Steak Sandwiches with Smoked Provolone, Roasted Onions and Baby Spinach

I went to the market this afternoon and found a 1 1/2 pound Chuck Roast for $ 5.00!!!  This recipe is so easy and makes for a quick, fancy, easy (cheap) meal!

1 1/2 - 2 Pound Roast, Please use an inexpensive cut 

2 Tablespoons Unsalted Butter, Room Temperature

2 Tablespoons Dijon Mustard

1 Tablespoon Sea Salt or Kosher Salt

1 Tablespoon Fresh Ground Pepper

1 French Bread
6-8 Slices of Smoked or Regular Provolone Cheese

Pat the meat dry with paper towels... 

Rub the meat with Butter first, then the mustard, followed by the salt and pepper... both sides... 

Lightly spray the sheet pan ...

Place the meat on pan... To make the roasted onions:

Thinly slice the onion and toss with olive oil, salt and pepper... 

Place the onion around the meat...  put in a preheated 500 degree oven... 

Cook for 20 minutes for rare... 

25 minutes for med... 

30-33 minutes for well... 

I also cooked some asparagus... tossed with olive oil, salt and pepper... 

I put the asparagus in the oven when the meat was almost done... about 6-7 minutes...

When you take the meat out of the oven, cover with foil and let it rest for at least 10 minutes... 

Slice the bread and butter on side... place cheese on the other... 

Place under broiler until the bread is toasted and cheese is melted... 

WATCH IT CAREFULLY!!!! I am famous for burning stuff in the broiler!!!

Layer the meat... onions and spinach... 

Serve warm or room temperature... 

Cauliflower Chicken Bake

I was talking to my friend Rosalee on the phone today... she wanted a recipe for a pasta dish.  I had a whole cauliflower and came up with this delicious concoction!!!!  This is a very large dish and will feed 12-15  people.  Great for a potluck, freezing 1/2... or enjoying leftovers for a couple of days!!!

4 Cups Half & Half 

3 Cups Sharp Cheddar Cheese, Shredded

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Fresh Cracked Pepper

1 Whole Cauliflower, Chopped

3 Cloves of Garlic, Minced

2 Chicken Breast, Poached, Shredded

8 Oz Fresh Mozzarella Cheese, Shredded

1/2-1 Cup Shredded Parmesan

In a medium sauce pan warm the half & half (do not let it boil) add the sharp cheddar, salt and pepper.  Whisk until the cheese melts and you end up with a smooth sauce.  Turn heat off, cover and set aside. 

Chop up the entire Cauliflower, place in a large bowl and set aside. 

Cook the pasta al dente... (to achieve this cook for about 2-3 minutes less than the recommended time) 

Drain and set aside. 

I poached 2 chicken breast (bone and skin) in about 6 cups of water , 1/2 onion, 1 Tablespoon Sea Salt,  1/2 Teaspoon Oregano, 1/2 Teaspoon Pepper.  You can poach them in plain salt water if you would like.  Cool and shred them. 

In a very large bowl combine the cauliflower, pasta, chicken, garlic and the cheese sauce. 

Generously spray a large casserole with Cooking Spray....

Put the ingredients in the casserole and pack down gently.

Shred the whole mozzarella ball and spread over the top...

Add the parmesan... 

Spray the inside of the foil... I do this so that the foil does not stick to the cheese... 

Cover the casserole and put in a preheated 375 oven.

Bake at 375 for 40 minutes... Leave covered and let rest for 10 minutes after you take out of the oven... 

This is so creamy and delicious... I hope your family enjoys it as much as mine did. 

Making Changes...

Hello !  I hope everyone is having an amazing day.  I wanted everyone to know that I read EVERY SINGLE EMAIL ... which is sometimes up to 50 a day!!!  I listen to feedback and welcome any and all suggestions.  Someone emailed me yesterday and requested a "Printer Friendly" Option.... ask and you shall receive.  You can find the new button on the top of the right column of the blog.  I am working on all the other request and thank you for all of your support!!!  

Fergie's FAT FREE Raspberry Ice Cream

YES... I said it FAT FREE... CLEAN... DIABETIC FRIENDLY Goodness!!! Packed with protein awesomeness!!!!!

4 Cups Fage Fat Free Greek Yogurt
1 6 Oz. Container Organic Raspberry's
1/2 Cup Raw Coconut Nectar (Does not taste like coconut)
2 Tablespoons Lemon / Lime Juice
1 Teaspoon Vanilla

Bought these on sale at Target for $1.50... 

In a blender or food processor combine the raspberries, coconut nectar, lemon juice and vanilla... 

Place a colander in a bowl... 

2 Pieces of Cheese Cloth or a clean thin kitchen towel...

Place the 4 cups of yogurt in the bowl... 

This is what I used... 

Ok people... I will say it again... THIS DOES NOT TASTE LIKE COCONUT !!!!  I have done some research and it is one of the best things to use instead of sugar.

Fold the cloth over the top... 

Weight it down... this was the closest thing to me...

After about 1 hour you will be left with a significant amount of liquid... 

You will end up with this beautiful yogurt cheese... (by the way you can make so much stuff with this... I will show you guys another time. )

Mix the raspberry mixture you made earlier... 

Place in a container with a top... 

Yes... I almost licked the bowl clean... Freeze for at least a couple of hours..... 

I mean .... REALLY??? Tart, a little sweet, so creamy...guilt free 100%