BBQ Chicken Pizza

A few nights ago we had some chicken breast in the fridge that we needed to use. As Kathleen and I were kicking around some ideas, she came up with the BBQ chicken pizza. We'd had one not too long ago at a local pizza joint and thought we could come up with something ourselves.

The recipe is as follows:

One Boboli pizza crust
Tony Romas Carolina Honey BBQ sauce

One pound grated mozzarella cheese
Four strips of bacon
One or two chicken breasts
Green onions

Pineapple

Start by spreading about three Tbl. spoons of sauce on the pizza crust.

Next, add the pound of cheese.

I chopped the chicken into about 1/2 inch cubes. I only used one medium sized breast for this pizza. Needless to say, use as much as you want.

I chopped the strips of bacon fairly fine.

This was about 1/4 cup of chopped green onion.

I had to chop about eight pieces of pineapple from the can. I guess I could have used crushed pineapple instead.

After 12-14 minutes in a 450 degree oven, this is what we created.

It looked okay on the plate, but best of all it tasted pretty good. According to Kathleen, it was the sauce that was the defining ingredient.

This made what most would consider a medium sized pizza, but for about half the cost of take out.

Chicken Salad with Yogurt

Hello, and welcome to the Fisher Recipe Hotline. Today I tried my hand at a healthy version of chicken salad made with yogurt instead of mayo. So the first photo is a visual ingredients list. It includes yogurt (duh!), grilled chicken, cucumber, a gala apple, honey, celery, balsamic vinegar salad dressing, green leaf lettuce, walnuts and raspberries.




So here is the actual recipe;

Three chopped chicken breast
1 1/4 cup yogurt
1 diced apple
1/2 cup diced cucumber
1 diced celery stalk
1 Tbs. balsamic vinegar dressing
2 Tbs. honey
2 Tbs. chopped walnuts
1/2 tsp. lemon juice
It looks like I forgot to put the lemon juice in the photo. Sorry about that.

Combine all ingredients in a large bowl and mix. What you get is something that resembles this.


















Take a piece of the green leaf lettuce and tear it off just above where it joins the core. Make a small tear at the center of the bottom of the leaf going upwards. Fan the leaf out so it becomes almost circular and lay it on the plate. I used the biggest ice cream scoop I had to place the chicken on top of the leaf.







To finish garnishing the plate I used a piece of pita bread that was sliced in two, three orange wedges and a few raspberries.

When Kathleen was putting her sandwich together she put the raspberries in the bread with the salad. She said it was very tasty.
The oranges should be a sweet taste after the slight tartness of the salad.


With it being nearly 100 degrees almost every day this week this is a light and refreshing meal to help beat the heat.

I hope you enjoy this alternative to a mayo based chicken salad.

Hey, at least my thumb wasn't in any of the pictures this time.

Kathleen's steak and salad

Welcome to the Fisher Recipe Hotline Blog. Here, my wife and I will be posting recipes with photos and instructions. Pretty arrogant, huh? Well, we didn't think so. The reasons we decided to do this are many, but mainly because we love to cook and create new things for our family and friends. Then there's also the fact that about every third call we got from one of the kids was a question about how to make something. We even thought about answering the phone, "Recipe Hotline" just to be funny.

Of course we want others to share their recipes with us. After all, sharing is what we are doing here. We aren't after fame and fortune. Although a little fortune would be nice. Those that know us well already have our address and know where to send the checks. Thanks in advance.

I would like to open this blog with the birthday dinner I cooked for Kathleen last week. So here we go.


I started with a Yukon Gold Potato and cut it into thick slices. After a light seasoning of salt and pepper I fried these with some onions and then these served as a bed in the center of the plate. I like my potatos crispy so this took some time.

I topped these with a 10 ounce bacon wrapped fillet Mignon. Cooked medium rare of course.

OK, now I'm getting hungry again.

On top of the steak I placed a baby arugula salad that had been lightly tossed in a balsamic vinaigrette dressing. I used a bottled dressing for this. I know, I know, I cheated. So sue me.

Then I drizzled a red wine sauce around the steak. I made this by using a beef stock, about two cups, and then seasoned it with some rosemary, garlic powder, onion powder, black pepper (don't tell Kathleen about that, she's not a big pepper fan), naturally red wine (about one ounce) and tightened it up with cornstarch.

We had to have another vegetable so I decided to add some brown sugar glazed carrots. As you can tell by the photo I cut them into long pieces, but whatever mood you're in should dictate how you should cut them. I melted some butter in the pan, put the carrots in and when they were just about cooked all the way I added about half a cup of brown sugar and let it melt in the pan. Mmmm.

Here are two photos of the almost completed and then completed dish.

I know that my finger got in the way on several of the pix and I hope to have that problem corrected for the next instalment. But still, you have to admire the manicure.

So there you have it, the first installment of the Fisher Recipe Hotline blog.