Sunnys Nunya Business Buffalo Chicken Garlic Bread Pizza Food

SUNNY'S NUNYA BUSINESS PASTA PIZZA PIE

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
• Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red chile flakes and black pepper. Repeat the layers a second time.
• Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red chile flakes and another pinch of Italian seasoning and black pepper.
• Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing.

SUNNY'S NUNYA BUSINESS CHICKEN FRIED RICE CASSEROLE

Steps:

• For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray.
• In a medium bowl, whisk the bean sprouts, eggs and garlic.
• For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes.
• For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste.

BUFFALO CHICKEN-STUFFED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
• Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
• Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
• Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
• Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
• Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
• Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.

SUNNY'S EASY BBQ CHICKEN PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• In a pot over medium heat add the olive oil, onions, jalapenos and a sprinkle of salt and pepper, to taste. Cook, stirring, until the onions are translucent and tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Raise the heat to medium- high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat all the chicken, then remove from the heat and let cool slightly.
• Meanwhile, roll out the dough according to package directions and fit it onto a rectangular nonstick baking sheet. Put the crust in the oven and bake for 7 minutes.
• Remove the crust from the oven and leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with the cheddar, parmesan and mozzarella, in that order. Put the topped pizza in the oven and bake until the mozzarella cheese is bubbly and the edges of the crust are golden brown, anywhere from 6 to 11 minutes. Remove the pizza from the oven to a cutting board and allow to cool for a few minutes before cutting and serving.