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Tag Archives: BBQ sauce

French Bread Pizza

Talk about a simple dinner.  Grab a loaf of fresh-baked french bread, some cheese and eat your leftovers.  We usually have some sort of leftover meat, we always have vegetables and cheese so we created french bread pizzas for dinner.  The kids love to create their own pizza so give them a hunk of bread to build with.

Our favorite combo is BBQ sauce, mozzarella cheese, cheddar cheese, and shredded chicken.  We tossed on some roasted chard and green onions which we had around.  This was a fast and wonderful way to eat up leftovers.  This BBQ chicken pizza is great with a little sour cream to dip it in, which is a personal favorite of mine.

French Bread Pizza

French Bread Pizza:

  • BBQ sauce or tomato sauce
  • Shredded cheese (mozzarella or cheddar)
  • Vegetables: sautéed or raw onions, greens, mushrooms, peppers
  • Any leftover meat: shredded rotisserie chicken, carnitas, sliced pork loin, sliced meatballs

Preheat oven to 350 degrees, place pizzas on a cookie sheet.

Bake for about 10 minutes or until completely heated and cheese melted.

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Chopped Salad with BBQ Ranch Dressing

BBQ Ranch Chopped SaladI love me a big salad, and I love a chopped dressed salad even better.  I have made this chopped salad on various occasions.  My inspiration is my favorite salad at a restaurant I love.

We were headed to my sister-in-laws birthday and I was bringing a green salad.   Tired of the normal green salad with different dressings, I made everyone step out of the box and brought this.  It was a success.   Mr.Picky even asked for me to make it again, and I saw many go up for seconds.  We had grilled chicken so I just topped my salad and had that for dinner.

Of course cut this recipe in half for a normal meal or dinner, but this is written to feed 10-12 people.

Chopped Salad with BBQ Ranch Dressing:

  • 2 heads of romaine or iceberg lettuce (not my usual lettuce picks but you really need a good crunchy lettuce)
  • 2 medium tomatoes, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 small jicama, thinly sliced or cubed
  • 1 avocado, diced
  • 1/2 can black olives, drained and sliced
  • 3 boiled eggs, chopped or sliced
  • 1/2 large bunch of cilantro, chopped or torn
  • 1 red or orange bell pepper, diced
  • 1/2 cup cheddar or mexican blend cheese, shredded

Dressing:

  • 1/2 cup Healthier Ranch recipe, bottle ranch, or packet mixed with mayo and sour cream
  • 3 Tbs BBQ sauce, your favorite
  • 1-2 Tbs milk, if needed to thin dressing

*I have also added black beans and grilled chicken to this salad if we are eating as a main dish.  Some crispy fried onions or crispy fried jalapenos are great on top as a garnish.

Combine all the salad fixings in a large bowl.

Whisk together dressing or put ingredients in a jar and shake, until smooth.

Dress salad just before serving with dressing, add a bit at a time until the salad is coated evenly.

Stuffed Jalapeno Peppers

Stuffed Jalapeno PeppersSpicy, smoky  and a bit of sweet someone stop me from taking another.  Watch out you will just continue to eat and eat these.  I could and have made a pan just to eat as a meal.  And don’t think you will be bringing home any leftovers if you bring these anywhere.  I read through many pepper recipes before I concocted this recipe to my taste.  I can’t tell you how many people have asked for the recipe (which I winged it) so I had to write-up some sort of measuring concept.  Allow flexibility to your taste.  The spice all depends on the temperature of the peppers, which is always a surprise.  But for the most part when you roast these, most of the heat cooks out and makes them tolerable.

Stuffed Jalapeno Peppers:

( will usually double for a large crowd, these go quick)

*If you have extra filling it can save for a few days no problem

  •  About 12 jalapeno (depending on size)  Slice stem off, cut lengthwise, and clean out ribs and seeds
  • 6 oz. cream cheese, softened
  • 1/4 cup Mayo
  • 1/2 pkg. of dry ranch seasoning mix
  • 4 pieces of bacon, chopped and cooked until crisp
  • 1/3 cup cheddar cheese, or mexican cheese blend works well
  • A few TBS of BBQ sauce (use as much or little and your favorite sauce)

After cleaning my jalapeno I set them on my baking sheet, you will have 24 peppers to stuff.

Mix cream cheese, mayo, ranch, bacon, cheddar cheese until combined.

Fill peppers to the edge of pepper with filling, then dot BBQ sauce on top.

Bake at 375 degrees for about 30 min, you can increase heat to 400 for the last 5 min. if you prefer.  The peppers will be slightly blistered and the filling bubbling and starting to brown.

*You can leave off the BBQ, but I love the smokiness and sweet flavor it adds to the heat.  I used to only put BBQ on half the pan when taking somewhere because I was worried that some might not like it.  Until everyone just kept eating the sauced ones first.  So now I just sauce them all, and they all disappear before you know it.

*Recently I had two events a few days apart  so I cleaned and prepped all my peppers(this is what takes the most time).  I used half the first day, and just refrigerate the filling and peppers separate.   Finished filling them up and cooking few days later and they were great!  You can stuff them and put them in the fridge probably a whole night before, just be aware your fridge will smell strongly of spicy peppers.

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