barbecue chicken pizza

BBQ chicken pizza slice

When life gives you lemons, make lemonade.

When your husband grills ALL THE CHICKEN when you instructed him to only grill half of it, and then covers ALL OF IT in spicy barbecue sauce that your kids won’t eat, you make many meals which include barbecue chicken for you and your crazy husband.

Normally barbecue chicken is a big hit in this family. Normally I follow my own recipe very well. This time I goofed and instead of using 1/2 teaspoon cayenne pepper, I used 1 1/2 teaspoons cayenne pepper. Wow. 1 1/2 teaspoons cayenne pepper. That’s all I need to say.

I attempted to fix it a bit by adding more honey and adjusted other ingredients, but since the sauce had simmered so long (I realized my mistake when I did a taste test after it had cooked), that cayenne flavor was not going anywhere. Husband didn’t mind one bit, since his spice tolerance levels are much higher than mine.  For me and the kids, well, it was just too spicy.

So, what do you do with twice as much barbecue chicken than you need, and all of it way too spicy to feed to the mild barbecue loving children? First husband ate it lathered with tons of extra sauce (as I said, he loves spicy) and I had a piece with just a small layer of sauce (and a beer… that helped cut the spice).  Then husband had more for lunch the next day, and the next as well. But then we had to use it all up, so barbecue chicken pizza was the answer!

It was the night before school started, and our last night at the community pool, therefore I didn’t have time to make homemade pizza dough. I sent my husband to the local pizza restaurant and they sold us pizza dough. Not sure if all pizzerias do this, but I’m glad our does (if you ask nicely and go straight to the manager).

This pizza is so good … even with the spicy sauce! I could eat it every night. Yum!

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Barbecue Chicken Pizza

Roll out pizza dough.

Spread a layer of barbecue sauce (homemade or your favorite bottled variety) onto the dough.

BBQ chicken pizza sauce

Chop one cooked chicken breast (this had been grilled, then slathered with the homemade barbecue sauce) and distribute the pieces on the sauce.

BBQ chicken pizza onions and chicken

BBQ chicken pizza sauce and chicken

Toss on some chopped red onion (or scallions).

Finish it off with a handful of shredded Colby Jack cheese (Monterey Jack cheese alone is awesome too).

BBQ chicken pizza cheese

BBQ chicken pizza cheese and onion

Bake at 425F for about 10 -12 minutes.

BBQ chicken pizza hot out of oven

Enjoy!

barbecue bake

My husband loves food. He’s the type of guy that will eat just about anything, and really enjoys it all. The only thing we joke about him not liking would be egg noodles, but that’s because when we were first married I forgot to time them and turned the egg noodles into something that didn’t resemble food. He, being a kind man, tried to eat them anyway, in order to not hurt my feelings. At the time I felt terrible that he ate what surely would damage his stomach, but now am glad he did, because we’ve had a good laugh from that for the past two decades!

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When I ask my husband what meals he’d like, when I’m doing the meal planning for the upcoming week, you’d think he’s suggest something new and different to satisfy his varied food tastes. No. Instead, each week his answers are almost always exactly the same:

  1. fish
  2. the ground turkey with barbecue sauce, green beans and cornbread on top thing

This second dish is so ridiculously simple, I have an issue calling it a recipe. It also is so ridiculously simple that I laugh every time he requests it. For someone who loves all kinds of foods, how this dish ended up one of his favorites is beyond me.

So here you go readers. My husband’s second most requested meal.

P.S. No photos for this one, not because I didn’t take any, but because they didn’t turn out well. But I trust that if you use your imagination, you’ll get a good image in your head, and one that is vastly superior to the photos my camera captured yesterday.

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Barbecue Bake

1 pound ground turkey breast (or ground beef)

1 jar or 2 cups of your favorite barbecue sauce

2 cups frozen or fresh green beans

1 box cornbread mix, prepared as directed with the egg and milk

1/2 cup shredded cheddar cheese (if desired)

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Heat oven to 400F.

Coat the bottom of a frying pan (or similar pan) with a small amount of canola or olive oil (omit the oil if using the beef). Cook the meat until just done.

Drain meat and place cooked meat into a casserole dish.

Pour the barbecue sauce over the meat.

If using frozen green beans, thaw them and drain any extra liquid. If using fresh, steam them for a few minutes until they are just barely tender.

Add the green beans to the meat and barbecue sauce, and stir.

Now, if there was a tricky part to this recipe, this next stage would be it. Distribute the prepared cornbread batter THINLY over the meat and green bean mixture. If it’s too thick, it won’t cook through. Note: To save time and frustration, sometimes I cook the cornbread batter in a round cake pan, or in individual muffins, then place the cooked cornbread on top of the heated meat mixture to serve.

Sprinkle shredded cheddar cheese on top, if desired.

Bake for about 25 – 35 minutes, until cornbread is golden brown and sauce is bubbling.

barbecue sauce

I’ve posted my recipe for pork barbecue, and I’ve mentioned that I also make that sauce on its own to keep on hand for chicken barbecue pizza (a favorite meal of mine), or barbecue chicken. But sometimes I like a different barbecue taste — one that’s sweeter or spicier, or just different. Here’s the other recipe I use, and it’s quickly becoming my new favorite. I pretty much could eat the whole pan of it while it’s cooking. I don’t. But I’ve considered it. Look how beautiful it is!

One of the best things about this recipe is how simple it is, and another great thing is that you can customize it. Add more honey for an even sweeter taste. Double the garlic for garlic lovers (i.e. my husband). It would also be great without any garlic or cayenne if those don’t give you pleasure. I don’t think you can go wrong with this one!

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Barbecue Sauce

1 4.5-ounce tube double concentrated tomato paste, OR, 1 6-ounce can tomato paste

2 tablespoons ketchup

2-4 tablespoons honey or brown sugar

1-2 tablespoons molasses

1-2 tablespoons Worcestershire sauce

2-4 tablespoons white vinegar and/or cider vinegar

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1-2 teaspoons garlic powder (or more!)

1/2 teaspoon ground ginger

dash of salt

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Stir all ingredients together in a saucepan.

Simmer for 15 minutes.

Use immediately or store covered in refrigerator.

*Note: I “eyeball” all the measurements…. Not one measuring spoon is soiled for this recipe! The measurements are listed as a guideline — a little more or a little less of any item will still end up very delicious! The secret (if you could call it a secret) is to taste it before heating, and then a few times during the 15 minutes of simmering. Add more of this or that to get it just where you’d like it.

pork barbecue

We are lucky to have a great little family barbecue place just a couple miles down the road. Down an old country road, into the center of the old part of town. The building used to be a house or train station depot or general store, probably a hundred or so years ago, and has a lovely front porch with narrow wooden stairs leading up to the door. The people are so nice and the food is so good. If money were no object I’d gladly eat their food weekly. However money is an object.

That’s what got me thinking about making pork barbecue sandwiches at home. The closest I had ever come to making any kind of barbecue was slathering grilled chicken breasts with barbecue sauce from a jar. I was shocked when I found how simple it was to make homemade barbecue sauce. My pork barbecue sandwiches aren’t exactly like the ones the little house down the street produces — they use a smoker for their meats and put the sauce on afterward, and they’re professional barbequers (is that a word?). Well, I’m not picky about how it all goes together, I just enjoy eating it.

So I found a few recipes, combined them based on what sounded good, and then got cooking. And of course I ended up changing things a little here and there, as I do. After a few batches I settled on the following recipe, and it doesn’t make me miss the little place down the street much at all anymore. I wonder if they miss me?

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Crockpot BBQ

3-4 pounds boneless country pork spareribs

2 tablespoons canola oil

2 tablespoons butter

½ cup finely chopped onion

4 cloves garlic, crushed

1 cup water

1 cup ketchup

2 tablespoons cider vinegar

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons honey

1 teaspoon dry mustard

1 tablespoon brown mustard

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

In a large frying pan, brown meat slowly in hot oil. When brown on all sides, place meat into crockpot set to HIGH.
Pour off fat from pan and add butter to remaining pan drippings.
Add onion and garlic and cook until onions are slightly brown.
Add remaining ingredients and simmer about 5-10 minutes for it to thicken.
Pour sauce over ribs, cover, and cook all day in crockpot.
Occasionally stir with a fork and when the meat breaks apart, it’s ready!

Coleslaw goes well with this… on the bun or on the side. That recipe will be posted tomorrow…. Stay tuned.

Note:  When I want barbecue sauce for chicken or for when I make barbecue chicken pizza, I whisk together the sauce ingredients above in a sauce pan and simmer until it thickens. I store it in an airtight container in the fridge to have it ready when I need it!

bbq and slaw