Oamc Barbecue Chicken Pizza Food

LOW FAT BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425.
• Place pita on a baking sheet and spoon barbecue sauce evenly over the pita.
• Top with Chicken, onions, rosemary & cheese.
• Bake for 10 - 12 minutes or until the cheese is melted, the pizza is heated through and the pita crisp.
• Slice, serve & enjoy!

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

BBQ CHICKEN PIZZA

Steps:

• For the chicken and rub: Butterfly the chicken breast halves. Combine the paprika, brown gsugar, granulated garlic, granulated onion, cumin, salt, chili powder and pepper in a resealable plastic bag and shake well to mix everything together. Add the chicken breasts and shake again to coat them evenly. Set aside in the fridge for at least 30 minutes to marinate while you prepare everything else.
• Preheat a grill to high heat.
• For the BBQ sauce: Take the dried chiles, tear them up, discard the stems and seeds and place in a small bowl. Pour boiling water over them and let sit for 5 to 10 minutes to re-hydrate. Drain and discard the water.
• In a medium saucepan, add the canola oil, onions and garlic. Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes. Season with salt and pepper. Add the chiles and bourbon and simmer for 1 minute to let some of the alcohol burn off. Add the ketchup, preserves, brown sugar and molasses and simmer for 10 minutes to let the flavors come together. Puree and set aside.
• Remove the chicken from the marinade and cook on the hot grill, 5 to 7 minutes per side to get some color. Remove and allow to cool. Slice on the bias into pieces.
• For the pizza. Dust a bench (or pizza peel if you have one) liberally with flour. Take the ball of pizza dough and press out into a disk, working it gently from the inside out. Continue to work and stretch the dough out until you have about a 12-inch circle. The crust should be nice and thin, about 1/8-inch thick. Set on a floured surface and press gently to flatten. Spread the BBQ sauce on the pizza in a very even, thin layer. Leave a border as desired around the edges. Top with the shaved red onion, slices of BBQ chicken and slices of cheese. Dot the top with extra patches of BBQ sauce. Slide the pizza into a hot pizza oven and bake until the crust is bubbly and charred around the edges, 12 to 14 minutes. (If baking at home, set a pizza stone in an oven at 500 degrees F to warm up for 1 hour).
• When done, remove from the oven and scatter the top with fresh cilantro leaves.

BARBECUED HOT DOGS OAMC

Steps:

• Wash and dry hot dogs. Cut in half lengthwise.
• Brown hot dogs both sides in skillet with oil.
• Mix remaining ingredients in a bowl and pour over hot dogs in skillet.
• Simmer for ½ to 1 hour. Add more water if necessary.
• If you want to freeze this, I find it's best to do it before the simmering step, right after you've added everything together. Just thaw and simmer!

MEXICAN CHICKEN- OAMC

Steps:

• In a large Dutch oven, cook the onion and garlic in oil until tender.
• Add in all ingredients (including spices) except for chicken. Bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
• To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
• To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
• Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

BBQ CHICKEN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

HEALTHY BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 450°F.
• Place crust on lightly oiled baking sheet.
• Cover with pizza sauce and barbecue sauce.
• Sprinkle with chicken, parsley or coriander, green pepper and cheese.
• Bake for 10 to 12 minutes, or until cheese is bubbly.

EASY AND TASTY BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 450°F.
• In a small bowl, mix the shredded chicken and barbecue sauce. Make sure all chicken gets covered in sauce!
• Place pizza crust on ungreased cookie sheet. Spread chicken mixture over crust.
• Arrange tomato slice on top of chicken. Sprinkle entire pizza with cheese.
• Bake in oven for 8-10 minutes or until cheese is melted and crust is browned.
• Sprinkle with cilantro.
• Enjoy this tasty pizza! :D.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

OAMC CHICKEN FRIED RICE

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

SMOKEY BARBECUE CHICKEN PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with barbecue sauce to within 1/2 inch of edge; top with mozzarella, chicken and olives.
• Bake 16 to 18 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with onions and Parmesan.

DENVER OMELET BRUNCH MUFFINS

Steps:

• Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
• In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
• In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
• Bake for 30 minutes or until eggs are set.
• Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
• Other filling ideas:.
• Bacon and Swiss cheese (mini quiche lorraines).
• Broccoli and cheddar.
• Sausage or pepperoni.
• Mushrooms (yuck).
• Diced potato and Parmesan.