Saturday, May 27, 2017

My Version of "Schlotzsky's" BBQ Chicken Pizza



I LOVE Schlotzsky's bbq chicken pizza. It was my little treat to myself now and then, but our Schlotzsky's closed a while. I was so sad. So , for my birthday I searched the internet for a copy cat recipe. I found this one for the bread!! Yay! I made it just like it says, but I divided into 4 pieces and finger spread it out into four  8 or 9 inch round aluminum cake pans. (see picture below) Then baked for about 15 minutes till lightly browned and then we added our own pizza toppings and baked an additi onal 10 minutes!! Viola!!! my own version of Schlotzsky's BBQ chicken Pizza! Delicious!!!
Enjoy!

My Version of Schlotzsky's BBQ Chicken Pizza
  1⁄2 cup lukewarm water
1 tablespoon sugar
1(1/4 ounce) package yeast
3⁄4 cup lukewarm milk
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
2 1⁄2 cups bread flour (all-purpose will work)
cornmeal

Directions: 
Stir water, sugar and yeast together and set aside.
Dissolve baking soda in 1/2 tablespoon warm water in medium bowl.
Add warm milk, salt and 1 cup flour; beat till smooth.
Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter).
Spray four 8 or 9 inch aluminum cake pans with cooking spray and dust with cornmeal.
Divide dough into 4 pieces and place in pie pans; spread out with your fingers and cover and let rise for 1 hour.
Preheat oven to 375ºF and bake for 12 to 15 minutes till golden.
Cool 1 hour.

Top with your choice of Pizza toppings. 
For the BBQ chicken Pizza I used the following:
Your favorite BBQ sauce
2 grilled chicken breasts, sliced into bite size pieces
jarred Jalapeno peppers or banana peppers
Grated cheddar cheese
Grilled onions

First spread a spoonful or two of BBQ sauce onto each pizza, next comes grated cheese, then chicken, grilled onions, and peppers.
Bake an additional 8 to 10 minutes in a 350 degree oven or until the cheese melts. 

Remove from oven. Cool for a couple of minutes. Remove from pan and slice with pizza cutter. I served each on a dinner plate! There you have your own pizza just like Schlotzsky’s !!

Friday, May 19, 2017

White Chili

I love chili...especially on chilly, rainy weekends. My hubby and I have been trying to eat less red meat and healthier so I was browsing recipes on the Food Network and ran across this one. I followed it pretty exact, except I used masa flour mixed with water to thicken the broth just a bit and it ads a great flavor, like an enchilada soup. LOVED it. I also swapped low fat sour cream for the yogurt for a garnish since that is what we like on our soups. I will make this again ! 

White Chili
adapted from Ellie Krieger / Food Network
Ingredients:
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1/2 cup)
3 medium poblano peppers (about 4 ounces each), seeded and white ribs removed, finely diced (about 1 1/2 cups)
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper, more to taste
1 pound ground white meat turkey
2 (15.5-ounce) cans white beans such as cannelini, preferably low-sodium, drained and rinsed
4 cups low-sodium chicken broth
3/4 teaspoon dried oregano
1 (15.5-ounce) can hominy, drained and rinsed
Salt
                1/3 cup masa flour
                1 cup water
Garnishes:
1/4 cup low fast sour cream
2 tablespoons chopped fresh cilantro leaves
grated cheese
                Diced Avacado
                Tortilla chips

Directions:
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Mix 1/3 cup masa flour with 1 cup water and stir. Add to soup with the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.
Ladle into individual bowls and top each serving with your choice of garnishes.