Dinners

Recipe—BBQ Chicken Calzones

One of my favorite pizzas has got to be the BBQ Chicken pizza from California Pizza Kitchen. I know I know it is totally not traditional pizza. I guess I just like how light it is and that it is completely different. They have this perfectly thin crust, light on the cheese, and then you get a flavor packed punch from all the BBQ sauce and then the unexpected cilantro. Somehow it just works!

I decided to try and duplicate this recipe but opted for calzones just for something different. They were awesome! And best of all the recipe made more than enough for the three of us so I was able to freeze them and had another nights worth of dinner for later that month.

This recipe was incredibly easy to make and I even brought my little guy in the kitchen to assist. He had a blast helping to assemble them! I don’t think this recipe took us more than 40 minutes. I spent about 20 minutes prepping and putting them together and another 20 to bake them. While they are baking throw together a quick salad and dinner is done!

Note: If you plan on freezing some, be sure to freeze them uncooked. I place the uncooked calzones on a wax paper lined baking sheet and put them in the freezer. Once they are frozen solid I place them in an airtight Ziploc bag. This keeps them from sticking together. When you are ready to enjoy them just place them on a parchment paper lined baking sheet and bake at 375º for about 20–25 minutes.

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
1 c bbq sauce
1 rotisserie chicken shredded
1/2 red onion, thinly sliced
2 c mozzarella, shredded
1/4 c cilantro, chopped

STEPS

  • Preheat oven to 375º.
  • Cut your pizza dough into 6–8 pieces.
  • Lightly flour a cutting board and roll a piece of the dough out into a nice even circle. You want to get it pretty thin.
  • Add a spoonful of the BBQ sauce to the rolled out dough and evenly spread it around using the back of a spoon. (Avoid the edges so that the dough will stick to itself when you go to close them up.)
  • Add a nice little pile of the chicken to the center of the rolled out dough and top with a few slices of the red onion, a sprinkling of the cheese, and a couple pinches of the cilantro. (Make sure none of the filling is near the edges.)
  • Carefully fold the calzone in half and go around the outside edge rolling it up tightly so none of the toppings come out when baking.
  • Place the assembled calzone on a parchment paper lined baking sheet.
  • Continue assembling the rest of the calzones and placing them on the baking sheets. (Note that you will probably need two sheets to hold all of them.)
  • Once they are all assembled and loaded up on the baking sheet, bake them for 15–20 minutes or until the crust is a nice golden brown.
  • Remove the sheet from the oven and allow them to cool for 5 minutes before serving.
  • Optional: Serve with an extra side of BBQ sauce or ranch if you’d like.
  • Enjoy!

If you like this unique pizza recipe then you should give this one a try too!

Shrimp and Pesto Pizza 

Appetizers, Dinners

Recipe—Big Ol’ BBQ Meatballs

Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old  loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!

Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.

INGREDIENTS
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 eggs
salt
pepper
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar

STEPS

  • Preheat your oven to 400º.
  • In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
  • Using your hands combine all the ingredients until well blended.
  • Grab a handful of the meat mixture and roll into 2″ balls.
  • Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
  • Bake in the oven for 20 minutes.
  • While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
  • Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
  • Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
  • Remove from oven and serve.
Dinners, Sandwiches

Recipe—Crock-Pot Pale Ale BBQ Chicken Sandos

It can be hard finding recipes for the crock-pot that are appealing during the warm summer months. Most of my crock-pot recipes are really rich comfort foods that I think of more as cool weather food. Well here is a perfect recipe to try out this summer. Not only will your house stay cooler not having the oven on, but it also allows you to enjoy more time to play outside since dinner will be a breeze! While these were great as they were, I think next time I might melt some cheddar cheese over the top just to finish them off. Yummmm! Be sure to have lots of napkins on hand because these saucy sandos are sure to get messy.

INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper
2 c of your favorite bbq sauce
8 oz of Sierra Nevada Pale Ale
sandwich rolls (I used small ones to make sliders)

STEPS

  • Season the chicken breast with salt and pepper.
  • Mix the bbq sauce and beer in the crock-pot.
  • Add in the chicken.
  • Cook on high heat for 3–4 hours or on low heat for 7–8.
  • Remove the chicken from crock-pot and place on cutting board.
  • Using a fork, shred the chicken and toss back into the crock-pot.
  • Allow chicken to sit in sauce for an additional 20–30 minutes to soak up some extra flavor.
  • Place the saucy meat on a roll and enjoy!