Cajun Chicken Pizza

Another cold pizza that makes a great nibble when guests are over.  My Cajun chicken addiction continues.

I always make my own pizza dough, but if time is pressing some refrigerated from the store works just as well.  Pizza dough is totally one of the easiest yeast breads to zip together though.


Cajun Chicken Pizza

Pizza dough
1/2 cup medium salsa
16oz reduced fat chive and onion cream cheese
2 tsp hickory bacon salt
2 ancho peppers, roasted and sliced into strips
1/2 pint cherry tomatoes, sliced in half
Cajun chicken, cut into cubes

I formed the pizza dough into 4 long rectangles instead of two large circles.  Bake at 375 for 15 to 18 minutes until crust is lightly browned.  Let crusts cool on rack.

Mix together cream cheese, salsa, and bacon salt.  Spread across cooled crusts.  Top cream cheese with chicken, peppers, and tomatoes.  Slice into strips and chill until ready to serve.

Pasta Salad

This hot weather is really kicking my tushie....I'm feeling nostalgic for winter at this point...ehehehe.  I've gone all cold dishes/appetizers when we have guests over.  Pasta salad seemed like a good choice when trying to stay away from the oven.  Easy to make and just to very tasty.

Any form of cooked chicken breast works great in this salad, but I went with a Cajun seasoned version for fun.  


Pasta Salad

6oz colored pasta spirals, cooked and drained
7oz provolone mozzarella, cut into chunks
1 can medium black olives, drained
8 small tomatoes, cut into chunks
1 chicken breast, cooked and cubed
1 jar sweet and hot pepper rings, drained
1 jar Giardiniera (picked mixed vegetables), drained and chopped roughly
1 red onion, chopped
1 cucumbers, chopped
1/2 cup olive oil & vinegar dressing

Combine all ingredients in a bowl.  Chill until ready to serve.

Cajun Chicken Sandwich

I'm addicted to this chicken at the moment.  Very little effort goes into making this dish....it's quick and painless.  The seasoning forms a delicious crust that pops with flavor. The seasonings can be scaled down easily for personal tastes.  I usually make sandwiches with this cajun chicken, but it would stand alone as chicken strips or nuggets too.


Cajun Chicken

1 boneless chicken breast, divided in half
1/2 tsp cajun seasoning
1/8 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp paprika

Mix all the seasonings together.  Sprinkle over top of the chicken breasts.  Bake at 375 for 20 to 25 minutes.  Broil for the final 5 to 10 minutes of the cook time.  Serve on buns.

Mexican Lasagna

This is probably the only recipe that I use corn tortillas in.  They aren't my favorite, but they really work in this dish.  I feel like I'm cheating on my beloved flour tortillas though.  ;)

This is a pretty healthy recipe overall.  It was tough to resist adding a ton more cheese to it...especially when assembling the layers.  I held strong though.....freakin' good eating habits...I curse you!  If you aren't too worried about keeping things light.....add a nice thick layer of shredded cheese on top of each corn tortilla layer.  Mmmm....cheesegasm!

Shortcut note....If you're feeling a time crunch you can use a can of beans or refried beans instead of dried beans.


Mexican Lasagna

2 boneless/skinless chicken breasts
1 sweet onion, diced
2 anaheim peppers, diced
1.5 tbls diced garlic
1 cup dry small red beans
2 cups low fat/salt chicken broth
1 1/2 tbls fajita seasoning
1 tsp red pepper flakes
1/2 tsp Mrs. Dash Chipotle seasoning
1/4 tsp black pepper
1 14oz can no salt added peitite diced tomatoes
12 corn tortillas
1 cup shredded taco cheese

Rinse and soak dry red beans in water overnight.  Drain.  Transfer soaked beans to a saucepan and cover with fresh water.  Bring to a boil and cook for an hour.  Drain and set aside.

Combine the chicken, peppers, onions, garlic, broth, and all the seasoning in a sauce pan.  Simmer for 45 minutes or so, stirring occasionally.  Remove the chicken pieces and shred them with two forks.  Return the chicken to the sauce pan and simmer about 15 minutes longer.  Ladle about 1/2 cup of the cooking liquid over the cooked beans and mash them.  Stir the mashed beans into the shredded chicken.  Stir in the petite diced tomatoes.

Spread a small portion of the chicken mixture in the bottom of a 9x13 pan.  Layer 6 tortillas on top.  Spread half the chicken mixture on top of the tortillas.  Layer another 6 tortillas.  Spread out the remaining chicken mixture.  Top with shredded cheese.

Bake at 375 for 25 to 35 minutes.



A couple more pics....

It just cries out for more cheese.....cries out I tell you!  Such pretty layers though.  I do love a colorful dish.

All uncut and waiting on the nom noms.  You can pretty much use any style dish you like.  A round casserole with the pieces cut pie style would be quite pretty as well.

Pesto Chicken Pizza

I dub it the all purpose cilantro pesto.  It makes a quick and delicious sauce for a pizza.  I just realized I should have used some cheddar or jack cheese instead of mozzarella...oh well....next time. It's so easy to try out different toppings on pizza....really the sky is the limit.  This was something of a leftover pizza for me...leftover pesto and Mexican shredded chicken.  Normally I'd even have the crusts ready to go in the freezer, but I happened to be out. So nice when everything is already cooked and you just have to spread the toppings on.  ;)

You can use ready made crust or dough from the store instead of making it yourself if you are in a time crunch, but it's really simple to make your own.  Honestly, pizza crust is one of the easiest yeast breads to try out. 


Pesto Chicken Pizza

Mexican Shredded Chicken
Pizza Crust
Shredded Mozzarella Cheese
Cilantro Pesto
Goat Cheese

Top baked pizza crust with pesto and sprinkle with shredded cheese.  Spread chicken across cheese.  Sprinkle on a bit of goat cheese.  Bake at 375 for 10 to 12 minutes until cheese is nicely melted.  Nom!


Another picture of the yummies...

Mmmm....pizza....so delicious and yet so easy to throw together.  I almost always do the individual sized pizzas, but then I generally customize the toppings to who's eating it.

Mexican Chicken Dip

I ran across the idea for this dip on the Taste of Home website.  I love dips that are a little unusual and this one fit the bill nicely.  I used some thin pizza crust as dippers here, but tortilla chips work just as well.  You can serve this dip hot or cold....which is quite nice when it has to travel.


Mexican Chicken Dip

8oz reduced fat chive and onion cream cheese
1/2 cup taco cheese
3 tbls hot pepper sauce
1/4 cup ranch dressing
mexican shredded chicken
1 tsp bacon salt

Mix together all the ingredients until well combined. Heat in the microwave for about a minute to melt the cheeses together.  Serve.

Mexican Chicken Soup

I must sum up this soup as....tasty....maybe a little zesty with a nice variety of peppers.  Nom!  Nom!  I have deep love for my Mexican shredded chicken so I found more uses for it.  ;)

There's a couple extra steps to this recipe since the chicken and beans need to be precooked, but really this is a super easy soup to prepare.  Hrm...the extra steps aren't actually a must....you could substitute in a couple cans black beans instead of using dried and cook everything in one pot if you wanted. 

Mexican Chicken Soup

Shredded Mexican Chicken:
2 boneless chicken breasts
2 cups low fat/salt chicken broth
1/4 cup dehydrated onion
1.5 tbls diced garlic
1 tbls chili powder
2 tsp cumin
1 tsp oregano
1 tsp cajun seasoning
1/2 tsp Mrs Dash Chipotle Seasoning
1/4 tsp black pepper
1/4 tsp red pepper flakes

Toss everything into a saucepan and mix together. Bring to a simmer and cover. Cook for about 30 minutes. Remove chicken from the saucepan and shred. Toss chicken back into the saucepan and stir. Cover and cook another 20 to 30 minutes.

 Black Beans:
Take 1/3 lb of black turtle beans and rinse and soak them overnight.  Rinse beans and pour into a saucepan.  Cover with fresh water and simmer on the stove for an hour or until beans are tender. 

Soup:
1 onion, diced
1 tbls diced garlic
7 serrano peppers, diced
1 anaheim pepper, diced
2 poblano peppers, diced
2 cups low fat/salt chicken broth
1 sweet potato, peeled and diced
1 can no salt added corn
1 14oz can no salt added petite diced tomatoes
1 tsp cajun seasoning
1/2 tsp red pepper flakes
1/2 tsp black pepper

Transfer precooked shredded chicken and the broth it cooked in to a larger pot.  Mix in the cooked black beans.  Add all the soup ingredients and stir.  Bring to a simmer and cook for about an hour.  The sweet potatoes should be nice and tender.

Shredded Mexican Chicken Wraps

I ran across this recipe and had to give it a whirl....with the usual tweaks to suit my tastes. ;) I definitely must make this shredded chicken again....sooooo tasty......also super easy to whip up really. If you don't feel like wraps, tortilla chips work nicely instead.


Shredded Mexican Chicken Wraps

Shredded Chicken:
2 boneless chicken breasts
2 cups low fat/salt chicken broth
1 onion, diced
2 anaheim peppers, diced
1.5 tbls diced garlic
1 tbls chili powder
2 tsp cumin
1 tsp oregano
1 tsp cajun seasoning
1/2 tsp Mrs Dash Chipotle Seasoning
1/4 tsp black pepper
1/4 tsp red pepper flakes

Toppings and Whatnot:
tortillas
chopped romaine
shredded cheddar cheese
sour cream
mole sauce
refried beans (I just cooked up some red and pink beans, mashed them with some liquid from the shredded chicken and added a little bit of extra seasoning...heaven.)

Toss all the shredded chicken ingredients into a saucepan and mix together. Bring to a simmer and cover. Cook for about 30 minutes. Remove chicken from the saucepan and shred. Toss chicken back into the saucepan and stir. Cover and cook another 20 to 30 minutes.

Pile some chicken onto a tortilla and top it with whatever additions suit your taste buds. Nom!

Chicken Wraps

Wraps.....quick, simple and oh so yummy. I think I might have to make these more often. I did make the tortillas, but if you are pressed for time you can use store bought....there is scads of salt in store bought though. I marinated enough chicken to do a second round of wraps the following day. Leftover chicken makes a quick meal even quicker. ;)

There is so much you can do to personalize your wraps....adding in cheese, bacon, peppers, mushrooms, ect. I kept mine fairly simple with onions and lettuce, but they are extremely versatile.


Chicken Wraps

Tortillas
Roasted Vegetable Spread
2 boneless chicken breasts, divided in half
1 tbls reduced sodium teriyaki sauce
2 tbls apple cider vinegar
2 tsp reduced sodium worchestire sauce
1 tbls raw honey
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 red pepper flakes
1/8 tsp black pepper
1 sweet onion, sliced and sauteed
romaine lettuce

Place divided chicken breasts in ziplock bag with teriyaki sauce, vinegar, worchestire sauce, honey, garlic powder, onion, powder, red pepper flakes, and black pepper. Seal the bag and shake/swish the contents around spread everything around. Put the bag in the fridge for a couple hours to marinate. Turn your bag every so often.

Drain off marinade. Place chicken pieces on greased cookie sheet or foil and bake for 25 to 30 minutes at 375. Remove chicken pieces and slice.

Heat your tortillas in the microwave for a short time to soften. Spread the roasted vegetable spread across the tortilla. Pile on the chicken, sauteed onions, and lettuce. Roll wrap closed. Nosh!

Chicken and Peppers

It's leftover week.....meaning I need to cook a variety of dishes that produce them. My selection of frozen meals is getting a little low. Those ziplock small size bowls make excellent lunch containers. Throw some leftovers into the bowl pop it into the freezer and you have ready made meals to grab and go. Never again will I hear at breakfast....honey what am I taking for lunch today? They make a nice hedge against the unexpected too because you always have something ready to just heat up.

Anywho...I wanted to do a chicken dish that had a lot of interesting flavor to it....enter a variety of chopped peppers. Cilantro and lime was a must.....mmmmmmm cilantro and lime. I didn't even make the dish spicy for once. I think the only thing it was missing was mushrooms.


Chicken and Peppers w/rice

2 boneless chicken breasts, chopped
2 tbls olive oil
1 sweet onion, diced
1 1/2 tbls diced garlic
2 anaheim peppers, diced
2 banana peppers, diced
2 poblano peppers, diced
1 jalapeno pepper, diced
1/2 zucchini, diced
2 cups low sodium/fat broth
2 15 oz cans no salt added diced tomatoes
1 6oz can tomato paste
2 tbls lime juice
1/2 cup fresh cilantro, chopped
1 tsp red pepper flakes
1/2 tsp black pepper
1 1/2 tsp cajun seasoning
1 tbls cumin
1 cup brown rice, cooked
1/4 cup wild rice, cooked

In a large skillet heat the oil over medium to medium high heat and toss in the chicken pieces. Add in all the chopped vegetables and cook until the chicken is done and the vegetables are tender. Add in all the remaining ingredients except for the cooked rice. Simmer for 20 to 30 minutes. Remove from heat and stir in rice. Serve. Makes about 8 portions.

Chicken Salad Sandwich

The perfect answer to the insanely hot temperatures the last few days has been chicken salad sandwiches.....cold food...it was a must. There may have been fudgesicles involved as well (no sugar added variety....I know I know....I feel like I've sullied my childhood buying that version too ehehehe). I haven't made chicken salad in a looooong time. Mayo we rarely use, if ever. You can buy the light version where the fat content is lower...but the serving size is 1 tbls and it's still quite salty. Have you tried to make a chicken salad while skimping on the mayo? It's pitiful. Sure I could fill in with some non fat sour cream, but it's also quite salty. Anywho, I went in a new direction with this chicken salad....quite pleased with how it turned out.


Chicken Salad Sandwich

Hamburger Buns or your preferred bread
Tzatziki
Cooked chicken*
1/2 Stalk of celery, diced
1/8 cup sweet onion, diced
black pepper, to taste

Mix up your tzatziki. It's better to make this in advance so the flavors can meld, but you can use it instantly....it mixes up very quickly as well. (One recipe of tzatziki makes 3 to 4 good sized sandwiches...depending on how moist you like yours.)

Mix together cooked chicken, celery, onion, and black pepper. Stir in your desired amount of tzatziki....tucking the leftover into the fridge for future sandwiches. Pile chicken salad onto bread. You can toss in a few extra's like cheese and bacon of course. Nom!

*I just boil a couple chicken breasts, shred them, and store the meat in the fridge to be used as needed. Generally I make chicken broth at the same time...but then I like to multitask. ;)

Garlic Sesame Chicken with Rice

This is a very tasty little dish. I even managed to only put a sprinkle of red pepper flakes in it which is something of a miracle for me.....sometimes I have unnatural love for the red pepper shaker and go a little nutty with it. The sesame flavor is fairly light....I'm wondering if I toss in some sesame paste next time if it will kick it up a notch. I did accidentally double garlic, but it wasn't overpowering.

Garlic Sesame Chicken

1/4 cup raw honey
1 1/2 tsp ginger
1/2 tsp dry mustard
2 tbls lemon juice
2 tbls apple cider vinegar
1 tbls low sodium soy sauce
2 tbls sesame oil
1 tsp orange peel
1 tsp worcestershire sauce
1 tbls minced garlic
1/4 tsp black pepper
1/8 tsp red pepper flakes
2 chicken breasts, cut into small cubes
2 stalks celery, diced
1 onion, diced
1 tbls garlic
1 tbls sesame seeds
1 tbls cornstarch

Combine chicken with first 12 ingredients in a ziplock bag. Marinate for a couple hours in the fridge, turning the bag over from time to time. Pour the chicken and marinade into a skillet with the celery, onion, and garlic. Cook over medium high heat until chicken is cooked and veggies are tender. Dissolve the cornstarch in a bit of water and add to the sauce to thicken. Sprinkle the sesame seeds over dish and stir. Remove from heat and serve over rice.


A little simmer action picture...
At this point everything is in the skillet except the thickener and the sesame seeds. Originally I drained the marinade off and tried cooking just the chicken and veggies first in a little oil. Still quite a bit of moisture in the chicken defeated the plan there.....new plan....fling everything in at once.

Pad Thai Dip

This dip came out beautifully, better than I hoped for actually. It may not look like much, but it is packed with flavor. I was tired of the usual round of spinach, artichoke, and taco dips. I wanted to try something a little different with a little more meat to it. So I took about 1/3 of my pad thai recipe and combined it with a tub of reduced fat chive and onion cream cheese which had been warmed in the microwave. That simply the dip was done. Serve warm with crackers or chips.

General Tso's Chicken

This is a more healthy version of General Tso's chicken. It is a fairly quick dish to prepare which is nice. The chicken in this recipe isn't fried. I have tried the oven fried chicken before, which is fine if you don't have any leftovers. Didn't care so much for the texture of the breading when I reheated the leftovers. Spicy goodness ahead....


General Tso's Chicken

1 chicken breast, chopped
1 onion, chopped
1 tbls garlic
1 stalk celery, chopped
1.5 tbls oil
1 steamer pack veggies (broc, carrots, sugar snap peas, water chestnuts)
2 cups chicken broth
2 tbls apple cider vinegar
1 tbls lemon juice
2 tbls low salt soy sauce
1 tsp red pepper flakes
1/2 tsp ginger
2 tbls sugar
2 tbls flour
1/4 tsp dry mustard
1/2 tsp Mrs. Dash Chipotle seasoning
1/4 tsp black pepper
1/2 tsp cajun seasoning

In a skillet on medium-high heat cook chicken, onion, garlic, and celery until chicken is cooked and vegetables are tender. While this is cooking pop your steamer bag of frozen vegetables in the microwave to cook. In a small bowl mix the flour, ginger, red pepper flakes, mustard, Mrs. Dash, black pepper, and cajun seasoning. When the chicken has finished cooking pour the dry seasoning mixture over top and stir together. Add broth, sugar, lemon juice, soy sauce, and vinegar to the skillet and stir. Add the steamer bag of vegetables to the mix. Bring mixture to a boil and reduce heat to medium-low. Cook until the sauce is thickened and cooked down a bit stirring occasionally. Serve over steamed rice.