Friday, February 19, 2010

BBQ Chicken Pizza

Tonight for dinner I tried a new creation...homemade BBQ Chicken Pizza.  It was a huge hit with Bebe B, Dee and myself.  I adored it in fact, so I’m sharing my recipe.  This is the kind of recipe that’s fun to make together as a family.  The kids can help knead and roll out the dough and sprinkle the toppings.  

Tara’s BBQ Chicken Pizza:
2 cups self rising flour
1/8 cup whole wheat flour
1/4 cup butter 
3/4 cup milk plus extra for kneading

1 lb. natural chicken breast, cooked and shredded
1 cup BBQ sauce (I used Annie’s Organic smokey maple)
2 slices turkey bacon, (I used turkey thigh bacon from Wellshire Farms Classic Sliced Turkey Bacon)
1 large Shallot, thinly sliced
2 cups white cheddar, shredded

Start by cooking the chicken (unless you already have some cooked on hand)  I cooked the chicken in the slow-cooker in about 1/2 cup of chicken stock, this works great because I could through it in around 4pm and not worry about it. Once cooked I drained off a bit of the liquid and shredded with a fork.  Mix dough ingredients together with your hands and knead for a few minutes.  The dough will still require more kneading, I recommend using a mixer with a dough hook if you have it and let it kneed the dough for about 10 minutes or so.  If  you have to kneed it by hand it will take about 20 minutes (maybe you can convince the kids to do it).  If the dough is too dry add in extra milk(about 1/4 cup) till a moist dough is achieved.  Brush a pizza pan with olive oil.  Let dough rise for about 5 minutes then roll out the dough to about 1/4 inch thick on a pizza pan. Using a pizza pan with holes on the bottom will help crisp up the bottom.  Let dough sit while you prepare the toppings and the oven preheats.  Preheat the oven to 400 degrees F.  Mix in about half of the BBQ sauce to the cooked chicken and reserve the rest.  Cook the turkey bacon and crumble.  Chop the shallot to desired fineness.  Brush the dough with olive oil and top the dough with BBQ sauce and then the BBQ chicken.  Sprinkle with Shallots and cheese.  Bake about 15-20 minutes.  ENJOY!

Thursday, February 18, 2010

Freezer Rules

Many people have asked me lately, “what is the best way to store homemade baby food?”  It will depend on what works best for you.  For me I freeze them first in ice cube trays before storing them in resealable containers and labeling with my label-maker (I can’t believe it still works, since I have dropped it on the floor about at least 20 times).  Some people use resealable plastic bags.  Whatever way you choose make sure to label them, it is hard to tell them apart sometimes, plus it will save time when meal planning and taking out food for the day.  I still make purees to use in many recipes and freezing them in cubes still works the best.  You would be surprised at what you can freeze even for toddler food: Chili, Stew, Soups, Pasta Dishes, etc.  Most recipes will keep for up to 3 months. 

Friday, February 5, 2010

Making Baby Food for "Moms in the Morning" (Video)

I had the amazing opportunity to be a guest for Karin Swanson, of the local CBS affiliate WISC-TV, on her new segment titled “Mom’s in the Morning”.  We had a wonderful time together making baby food in the Whole Foods Market kitchen.  I was impressed that she was making all of her son’s baby food.  You don’t have to be a stay at home mom to make your own baby give it a try!