I created this recipe on a whim yesterday… it was a cosmic accident. John had just made some lovely homemade tomato sauce, I had 3 different colored peppers in the refrigerator that needed to be used, and a pound of turkey in the freezer. Voila! These got rave reviews from my husband and mother in law… they said it didn’t even taste like turkey. So you GOTTA try it! 🙂 By the way, if you aren’t a huge fan of green peppers, try some of the other colors as they tend to be a little sweeter. Again, terrible with the pictures. I need to start taking pictures right after I make it!
Archives for April 2010
I made this salad with my BBQ pizza recipe, and it complimented the meal quite well, picking up from the sweetness of the BBQ sauce.
- Romaine lettuce
- Spring greens
- Baby spinach
- Sliced strawberries
- Golden raisins
- Cherry tomatoes
- Chopped red onions
- Mango Ginger Stilton (if you can’t find that, get sweet goat cheese)
- Ken’s Sweet Vidalia Onion Vinaigrette (honey mustard or poppy seed might be good too)
- Get ready. This is a complicated salad to make. Take a deep breath. This completes step one.
- If your strawberries are not sliced, nor your onions chopped, make it so! Jean-Luc Picard commands it.
- Mix together the lettuce, strawberries, golden raisins, pecans, cherry tomatoes, and chopped red onions together. Crumble the cheese on top.
- Optional: if you don’t plan on having any left overs, mix in the dressing. Otherwise mix it on your individual plates.
- Pat yourself on the back. See, I told you it was hard, but you rose to the occasion. 🙂
Sorry about the lack of a picture. I was so hungry that I didn’t even think about getting a picture until after it was demolished. Next time!
Once upon a time there was a Nick-n-Willy’s pizza place near my old apartment that has since closed down. They had the best BBQ pizza that I had ever had, and when the closed I was very sad. However, it is a happy day because I have perfected my recipe and have now moved the “best ever” to my creation! And now I shall share my knowledge of BBQ pizza with you lucky souls :). I also made this salad to accompany it.
- 16 oz pizza dough (I used Publix)
- Sweet Baby Ray’s Original Barbecue Sauce
- 3-4 Slices of red onion (split up into rings)
- 1 cup Mexican four cheese blend
- Dried cilantro (fresh would work great too!)
- Approx. half pound of raw chicken
- Olive oil & silicone brush (pastry brush would work too, but why would you want to use it?!)
- Preheat oven to 350 degrees.
- Slice chicken and sautee with olive oil until done (approx 10 – 12 minutes).
- Roll out pizza dough onto a lightly oiled pizza stone (or cookie sheet).
- Brush top with olive oil and poke with fork.
- Put into oven for 10 minutes, so dough begins to bake.
- Assemble pizza by spreading barbecue sauce, as desired, on the pizza crust, then top with cheese, generous serving of cilantro, cheese, red onions and lastly, chicken.
- Bake for another 20 minutes, take out and allow to cool a few minutes before slicing.