Sunday, June 29, 2014

Crispy Chicken and Roasted Garlic Flatbread Pizza

So, I've been reeeeally lazy lately with dinner.  With the exception of Sunday dinner, I have been making super fast and simple recipes.  I always get like this in the Summer.  When it is so hot outside, I don't like spending as much time standing over the stove cooking dinner.

Pizza is one of those meals I have been really lazy with.  Even though my homemade pizza dough is easy to make, I have been buying Naan bread to use instead.  One package comes with two flatbread, which is perfect for two people.  Already made flatbread crust means no dirty dishes.    
You know what else I have been using a lot lately?  Tyson Panko Crusted Chicken Tenders.  Ever since I first found these delicious chicken tenders at Costco, I have been using them non-stop (like in these Chicken Parmesan Crescents).  They are baked, not fried and they get nice and crispy.  I used one and half per flatbread and pretty much had chicken in every bite.    
The white sauce uses roasted garlic.  Roasted garlic has a delicious sweet and mild garlic flavor.  You might get scared away seeing you will need 6 or 7 cloves, but it's not too strong.  If you really like garlic, you could add even more.  Serious.  

You can roast the garlic ahead of time and keep it in the fridge.  I roasted mine on a Sunday and kept it in a sealed container for a few days, until I made this pizza.  

The instructions for this pizza look really long and you might be wondering what happened to easy lazy pizza, but it really is so easy.  Roast the garlic a few days prior and have that done.  Bake the frozen chicken tenders while you spend less than 10 minutes on the white sauce.  Top your flatbread with all the yummy ingredients and bake.  

This flatbread pizza is so so GOOD!! 
Crispy Chicken and Roasted Garlic Flatbread Pizza
From: Jenn@eatcakefordinner

Roasted Garlic White Sauce
adapted from: What Megan's Making
1 head of garlic, roasted
  You will need 6-7 garlic cloves for the sauce
1 Tbl. unsalted butter
2 Tbl. all-purpose flour
pepper, to taste
1 c. low-fat evaporated milk
1/4 c. Parmesan cheese, grated

For the Pizza
1 package Stonefire Naan bread (2 flatbread per package)
3 Tyson Panko Crusted Chicken Tenders, baked and sliced
2 c. fresh spinach, chopped
1/2 - 1 red bell pepper, chopped (depending on how much you like)
1 c. shredded Monterey cheese (or Mozzarella)
herbs of choice, to taste (parsley, oregano, rosemary, Italian seasoning, etc.)

To Roast Garlic (this can be done days a head of time):  Preheat oven to 400 degrees.  Peel most of the loose, papery, outer layers off the garlic.  Leave the head itself intact with all of the cloves connected.  Trim about 1/4-inch off the top of the head of garlic to expose the tops of the garlic cloves.  Drizzle about 1 teaspoon of olive oil over the exposed surface of the garlic.  Wrap the garlic in foil and roast in the oven for 30-35 minutes.  You can tell when it is done, because the cloves will be so soft that you can easily squeeze them out of the paper. 

For the Pizza:  Preheat oven to 425 degrees.  In a medium skillet over medium heat, melt 1 Tablespoon of unsalted butter.  Finely chop 6 or 7 of the roasted garlic cloves and add to the melted butter.  Saute for one minute.  Add the flour and whisk until blended; cook for 2 minutes, stirring frequently.  Slowly whisk in the evaporated milk and pepper.  Cook until reaches desired thickness.  This will happen really fast.  If it gets too thick for your liking, you can always add some more milk.  Remove from heat and stir in the grated Parmesan cheese.

Spread white sauce over both flatbreads.  Top each with chopped spinach, chopped red bell pepper and sliced cooked chicken.  Sprinkle grated Monterey cheese over the top and sprinkle with desired herbs.  Bake for 5-10 minutes or until cheese is melted and bubbly.  Slice and serve.  Serves: 2    

Linked up at Weekend Potluck!

Wednesday, June 25, 2014

Peach Pie Sheet Cake Bars

Lucky Leaf  provided me with products, at no cost, for the purpose of this blog post.  All opinions expressed herein are my own.  

I might have found a favorite pie filling.  The Lucky Leaf Peach Pie Filling I used for this cake is absolutely delicious.  It's so good, that we snuck a little right from the can, before adding it to the cake.  The flavor is perfectly peachy with just enough sweetness.

It took my sheet cake bars to a whole new level.  Peaches, Cake, Cinnamon Streusel and Cream Cheese Icing, what more could I ask for!

The texture is cakey, but you can pick the bars up and eat them without needing a fork, which makes them such a great Summer dessert.  Not a peach fan?  No problem, you can make these delicious bars with any type of pie filling.  Cinnamon and fruit go so well together, so Blueberry, Raspberry, Cherry and Strawberry would all be amazing.  
Peach Pie Sheet Cake Bars
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. unsalted butter, room temp.
1 3/4 c. sugar
4 eggs
2 tsp. vanilla extract
1 1/2 tsp. baking powder
3 c. all-purpose flour
1 (21 oz.) can peach pie filling, pureed
Cinnamon Streusel Topping
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 tsp. cinnamon
pinch of salt
1 Tbl. unsalted butter, cold

Cream Cheese Icing
4 oz. cream cheese
1 c. powdered sugar
1 1/2 tsp. vanilla extract
1-2 Tbl. milk, as needed

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla.  Add the baking powder and flour and mix until just combined.  Spread a little more than half of the cake batter into a greased 13''x18'' jelly roll pan.  It might seem like there is not enough batter to cover the bottom of the pan, but it will.  It will be a very thin layer, but it puffs up while baking.  Spread pureed pie filling over the top, then drop spoonfuls of the remaining batter randomly over the top.  Spread out slightly, but there should be many spots without any batter.  

For the Cinnamon Streusel Topping:  In a small bowl, combine brown sugar, flour, cinnamon and salt.  Add the cold butter and using your clean hands, rub together the dry ingredients with the butter until is resembles coarse crumbs.  Sprinkle over the top of the cake.  Bake for 33-35 minutes or until a toothpick inserted comes out clean.  Cool completely.  

For the Cream Cheese Icing:  Place cream cheese in a microwave-safe glass dish and microwave for 10-15 seconds or until very soft.  Add the powdered sugar and vanilla and stir until smooth.  Add milk, as needed, to reach adesired consistency.  Drizzle over cooled cake.     

Linked up at Weekend Potluck!

Sunday, June 22, 2014

Amish Friendship Cinnamon Bread Alternative {without a starter}

Have you ever had real Amish Friendship Bread?  The kind that is made with a "starter"?  It is one of the best breads I have ever eaten, but it isn't a bread that you can jump up and make the second you get a craving.  The "starter" takes at least 10 days to be ready.  Check out this post if you are interested in the original version.

I pinned a recipe a long time ago that claimed to be just as good as Amish Cinnamon Bread.  I tried it once as mini loaves, but filled the pans too full and it wasn't very pretty.  

Months went by and I finally tried again, but as a regular loaf.  
It turned out so GOOD!  Whether you eat it warm with butter or at room temperature, it doesn't matter, it will be delicious.  It is so soft and moist and I even used half butter and half applesauce.  

The cinnamon sugar crust on top will have you going back for slice after slice.  

Now, this isn't quite the same as actual Amish Friendship Bread, but it is a good alternative for when you get that craving.  Next time, I am thinking of cutting back on the sugar and adding some vanilla pudding mix instead.  If you try it let me know what you think.

You might also like:
Amish Friendship Cinnamon Bread Alternative
adapted from: Red Fly Creations
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened (I used 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cinnamon/Sugar Topping
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the egg and vanilla and mix to combine.  Add the buttermilk, flour, baking soda and salt and mix until just combined.  Spread half of the batter into a greased 9x5-inch loaf pan.  Sprinkle 3/4 of the cinnamon sugar mixture over the top.  Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture.  No need to swirl it with a knife, but you can if you want.  Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool.  Makes 1 loaf.    
Linked up at Weekend Potluck!

Friday, June 20, 2014

Weekly Menu Planning Saturday #15



Cheesy Broccoli Orzo
You could also throw some leftover spinach in this and it would be delicious.


Chicken Parmesan Crescents with a Side Salad



Easiest Salsa Around
(Made in the blender or food processor)
You can use this for the tacos and for the pizza.


Sunday, June 15, 2014

Butterscotch Cookies 'n Cream Cake Mix Cookies

These cookies were a result of clean out the pantry Saturday.

Saturday was in the 60's and it was windy.  I opened up my windows and let the breeze cool the house down while I did some cleaning and then rewarded myself with Cafe Rio and Cookies.

 I'll clean out my pantry any day of the week for Cafe Rio and Cookies!  I'd probably even clean out yours :)

I found an opened bag of Cookies 'n' Creme bars with just enough left to throw in these cookies.  I have decided that those Cookies 'n' Creme Bars taste good in everything.  They are one of my new favorite ingredients to add to cookies, because they have so much flavor and they are so creamy.

Those creamy melted candy bars and butterscotch chips mixed with a chewy chocolate cookie sure is a rewarding treat and I think you deserve these tonight!  
You might also like:
Butterscotch Cookies 'n Cream Cake Mix Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 chocolate cake mix
1 (3.4 oz.) box instant Butterscotch pudding 
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla
12 Cookies 'n' Creme fun-size bars, broken into pieces
1/2 - 3/4 c. butterscotch chips

Preheat oven to 350 degrees.  In a large bowl combine dry cake mix and pudding mix.  Add the eggs, oil and vanilla.  Mix until blended using a hand mixer.  Roll dough into 1 1/2-inch balls and place on a lightly greased baking sheet. Press a few Cookies 'n' Creme pieces and butterscotch chips into the top of each dough ball.  Bake for 10-11 minutes.   Makes around 30-34 cookies. 

Linked up at Weekend Potluck!  

Saturday, June 14, 2014

Weekly Menu Planning Saturday #14 - Father's Day Edition

Today's Menu Plan Saturday is a Father's Day Edition.  This is all food that my Dad would eat, which means . . . NO CHICKEN!

Fresh Garden Tomato Chili
If you have any leftover Pot Roast, it would be great in this chili.

Menu-Play Day and Take-Out Night


Wednesday, June 11, 2014

Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)
My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad
Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Linked up at Saturday Night Fever!

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