Buffalo Chicken Pizza


My sister shared this simple and satisfying recipe while we were vacationing in California. We made four awesome pizzas together and this one was the standout! We used leftover pollo asada that Dad marinated and grilled the day before. Not even he knows what he threw together for it, so I improvised a super simple marinade for my chicken.  I will make this again next week for company – I hope they love it 🙂 Thanks for reading, enjoy!

Buffalo Chicken Pizza – 

For Marinade –

  • 1 pound boneless, skinless chicken breast
  • 1 tsp. sweet paprika
  • 1/4 tsp. cayenne
  • grapseed oil
  • juice of one lemon

Mix all ingredients together and pour over chicken breast. Let marinade for at least 1 hour. Cook chicken using your preferred method – we grilled ours. This is more than enough chicken for one pizza. (I used the leftover chicken for buffalo chicken salad)

For Pizza – adapted from Punky Purls

  • 1 ball of pizza dough – at least 14 ounces
  • 1 1/2 cup of cooked and shredded chicken
  • 1 cup shredded mozzarella cheese
  • blue cheese crumbles to taste
  • 2 – 3 TBSP Franks Red Hot
  • 2 TBSP butter

Directions – 

Preheat oven to 475 degrees and place a pizza stone on top of a rack set at the bottom of your oven.

Place a skillet over medium heat; add the butter and Frank’s Red Hot. Heat just until butter has melted, then add chicken and coat with buffalo sauce. Turn off heat and set aside. Press dough out into a pizza round about 13 inches in diameter and then dock center of pizza dough. With a slotted spoon remove chicken from skillet and place on pizza dough, making sure you don’t coat the bottom in a thick layer of sauce; unless you like soggy pizza 😉 Generously cover the chicken with your cheese. Bake for 8-10 minutes or until crust and cheese are golden brown. Serve and enjoy!



This family loves pizza night! Who doesn’t love a good pizza? All that cheesy, carby goodness?? It doesn’t get better than that! Calzone is pizza night with a twist and has two favorite elements of pizza. I love dipping my crust in marinara or pizza sauce, and I just love crust – if someone at the table doesn’t want theirs, I might snag it. Yeah, pretty shameless of me, right? If you’re a fan, calzone is a great way to get more crust and sauce in every bite. This time I painted the dough with a simple mixture of olive oil and garlic powder – true powder, not granulated garlic. After that, I grated a “healthy” amount of Parmesan cheese over top; which baked into a crispy, salty crust that we all loved. Thanks for reading, enjoy!
Calzones – 
  • 2 – 15 oz balls of pizza dough
  • 5 oz pepperoni, diced
  • Fresh mozzarella, torn
  • Pecorino Romano cheese, to taste
  • pizza seasoning
  • garlic powder
  • 2 TBSP olive oil
  • Parmesan cheese
  • marinara or pizza sauce for dipping


Preheat your oven to 425 degrees.

Roll out your pizza dough as you would a round pizza 12 inches in diameter. Sprinkle your shredded mozzarella on the dough leaving at least an inch of space from the edge. Top with pepperoni and cheese, season as desired. Fold into a half and crimp the edges to seal well. Cut some slits to vent and lightly brush the top with olive oil if desired. Place on a Silpat-lined (or foil) cookie sheet. Bake for 15 – 20 minutes or until puffed and golden brown. Carefully place each calzone on a cooling rack for at least 5 minutes before cutting. Enjoy!

Self-Rising Biscuits

The kids let us sleep in this morning, which was a happy surprise. However, it meant that it was nearly “brunch time” by the time we rolled out of bed. Everyone wanted breakfast and had their own ideas of what it should be. One wanted pancakes, the other expected French toast – another suggested outside options. In an effort to avoid that, I remembered this recipe, and that I had the all important eggs and bacon! These biscuits came together quickly and were so easy to make. I cut the biscuits into squares to save time and avoid overworking the dough and piecing the scraps together to make more biscuits.  We enjoyed these sandwich style, but my favorite way is with butter and apricot preserves 🙂

I posted earlier this week about receiving a free bag of King Arthur Unbleached Self-Rising flour, and I thought I should give my opinion of it. I am a loyal KAF customer and have at least 3 different types of flour from this brand; so, it comes as no surprise to me that I would love working with this 🙂 . Their website is full of recipes, and my family and friends favorite one so far is the fudge brownies! I also have several specialty items I have purchased through the online shop, and the quality is superior and I always get consistent results with my baked goods. What I appreciated even before I opened the bag was that it’s unbleached. I have yet to find another company that makes unbleached, self-rising flour – which leads to the other unique quality: aluminum free baking powder. Because it’s aluminum-free, there is no weird “tinny” flavor, so your baked goods will be light, fluffy and flavorful! Thanks for reading, enjoy!

Up Next: Chocolate Cobbler

Easy Self-Rising Biscuits – from King Arthur Flour


1) Preheat the oven to 425°.

2) Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

3) Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

4) Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

5) Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

6) Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

7) If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.

8) Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

9) Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.

10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.

Chili Cheese Dogs

This turned out to be really tasty. I’m glad I took the time to make this instead of opening up a can of chili like I normally do. Those are always so full of salt and other preservatives…it kind of looks like dog food! The flavor and texture were so good, a little smokey, a nice kick and even a little sweet. We enjoyed this over nitrate/nitrite free all beef hot dogs and these homemade buns. The leftovers would be fantastic on top of fries, tater tots, or just with some cheese melted on top. Thanks for reading, enjoy!

Chili con Carne – adapted from Seasaltwithfood
  • 3 Tbsp Olive Oil
  • 3 Cloves Garlic, chopped
  • 1 Medium Yellow Onion, finely chopped
  • 1 pound ground beef
  • 1 tsp Dried Oregano (I used Mexican oregano)
  • 4 Tbsp Ancho Chili Powder (I used 2 TBSP Ancho, 2 TBSP Chili powder)
  • 1 tsp Cumin Powder
  • 1 can red kidney beans, rinsed and drained well
  • 1 – 14 ounce can diced tomatoes
  • 1 cup water
  • Sea Salt
  • Shredded Cheese
  • Chopped Cilantro
  • Sour Cream, optional

Directions –

Preheat oven to 350 degrees.

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and water into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.

Simple Roasted Chicken

This is great practice in roasting for me – Fall is just around the corner! I love  Fall because of all the warm, comforting recipes I can make again. The chicken smelled amazing about 10 minutes in and only took about 70 minutes to cook to the 160 degree mark. Once the bird is out of the oven, it continues to cook (“carry-over cooking); so you want to take it out early or it will be toast!
Verdict: Moist, tender, delicious! Trussing the chicken does make a difference and using the probe thermometer makes this a worry free method of cooking the whole chicken. I’m not one to eat the skin, but it was nice and crispy and perfectly browned. Don’t throw the carcass away – there is a lot of great flavor and meat remaining which is perfect for making homemade chicken stock. I’m going to collect a few more for the freezer before making some. Thanks for reading, enjoy!
Roast Chicken – 
  • 1 – 3.5 pound chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, halved (*rolled and pierced with the knife)
  • 1 head garlic, cut in half crosswise
  • a hand full of cilantro
  • 1 TBSP softened butter
Special equipment:
  • kitchen twine for trussing (*not completely necessary, but it ensures even roasting and nicer presentation)
  • probe thermometer
  • half sheet pan
  • heavy duty foil

Preheat the oven to 425 degrees F. Wrap a half sheet pan in heavy duty foil.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of cilantro, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Insert a probe thermometer in the thickest part of the breast (*it’s the easiest, fool proof way of knowing when the chicken is finished cooking*)

Roast the chicken until a thermometer reads 160 degrees, or until the juices run clear when you cut between a leg and thigh. Let cool for 20 minutes before slicing.

Cinnamon Sugar Donut Muffins

Quick Post: The best thing I can do for my husband is to have something ready for him in the morning – the less he has to think, the better. Hopefully the cinnamon-sugar coating wont make too much of a mess 🙂 These turned out ok  – a little dry, but that could be due to the small amount of oil in these. The flavor isn’t all that great either – they’re a little bland, but the sugar and cinnamon topping is a nice treat. I bet these will be perfect with our morning coffee though. M likes his sweet, flavored creamers and I prefer half and half with vanilla sugar; and eating one of these wont compound the sweetness of our morning joe. I’ll have to try PW’s french breakfast puffs soon – they’re similar to these but probably much more decadent 😉 Thanks for reading, enjoy!
Cinnamon Sugar Donut Muffins – adapted from Baked Perfection
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1 cup low-fat vanilla yogurt (*I used Greek yogurt)
  • 2/3 cup packed brown sugar
  • 4 tbsp oil
  • 1 tsp vanilla


  • 1/2 stick butter, melted
  • 1/4 cup sugar
  • 1 tsp cinnamon

Directions –

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Italian Style Herb Bread

I have had this recipe written down for almost a year and happily rediscovered it the other day. Since our new favorite garlic rosemary focaccia bread tastes so amazing, why not try another herb bread? But what makes this one even more fabulous is the addition of Italian sausage and mozzarella cheese rolled up inside. It’s kind of like our other fave, sausage bread. It marries our two favorites – the savory herb bread with a meat and cheese filling. I can’t wait to try this!

Verdict: This recipe could easily feed 6-8 people. The four of us took down half of it served with a side salad and marinara sauce for dipping. This is a winning combination of flavors for us – even my picky eater had seconds. The next time I make this, we’ll have to have company over to help, but I’m sure the leftovers will be just as tasty. Thanks for reading, enjoy!

Italian Style Herb Bread – adapted from The Bread Bible

For the bread

  • 1 1/2 tsp. fresh ground black pepper
  • 1 tsp each – dried oregano, basil and rosemary
  • 1/3 cup olive oil
  • 1 1/2 TBSP dry active yeast
  • 1 cup warm water
  • 1 cup dry white wine
  • 1 TBSP sea salt
  • 5 1/2 cups of AP or bread flour
For the filling
  • 1 1/2 pounds mild Italian sausage
  • 1 large onion, diced
  • 2 – 3 garlic cloves, minced
  • 8 ounces whole milk mozzarella, diced
1. In a small bowl, combine pepper, herbs and olive oil.
2. In your standing mixer bowl, combine wine, water, yeast, and herb oil mixture. Using your standing mixer fitted with the paddle attachment, add flour 1 cup at a time until a soft dough forms. Remove the paddle and replace with your dough hook and knead the dough for 3 to 4 minutes until the dough is smooth and springy.
3. Place dough in a lightly oiled bowl then cover with plastic wrap. Let rise until the dough is doubled in bulk, about 60 – 90 minutes.
4. While your dough is rising, brown your sausage along with the onions and garlic. Drain the meat mixture well and set aside.
5. Preheat oven to 400 degrees. Pat the dough into a 14 x10 inch rectangle. Sprinkle meat mixture over the center third of the dough. Top with cheese then fold dough into a rectangle by bringing the two long ends together. Pinch seams to close and fold ends over to close. Carefully turn over seam side down onto a Silpat or parchment lined baking sheet. Cut shallow slashes diagonally down the length of the loaf and brush lightly with olive oil. Let rest for 10 minutes then bake in the center of your oven for 40 to 50 minutes. Transfer the finished loaf to a cooling rack.

Salmon Baked in Foil

Sockeye salmon was on sale at Publix this week. My family loves it and it’s definitely considered a treat so I wanted to find a recipe that was simple and had flavors that we could all enjoy. I have used this method of cooking salmon several times before. It’s so versatile and I usually season the fish with kosher salt, pepper, butter and lemon slices – it’ as easy as that.

Verdict: Yum – this was quick, easy and so flavorful. Baking salmon in foil is one of my favorite ways to cook fish, and the cleanup couldn’t be easier. Adjust the baking time based on the size of your fish because it’s really easy to over cook the fillets. Even though mine were a little over done (18 minutes for mine) they still tasted great. Tomorrow I’ll share the cheesy orzo we enjoyed with this, thanks for reading, enjoy!

Salmon Baked in Foil – adapted from Food Network

  • 4 (4 ounces each) salmon fillets
  • 2 teaspoons olive oil plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 2 chopped shallots
  • juice of one lemon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
Directions –

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, parsley, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 15 minutes.

Pizza Bites

This recipe has been on my list for a long time now. Today was a great day to try it because I had all of the ingredients sitting in the fridge – bits of mozzarella, already opened pepperoni and only one 18 ounce ball of dough (left over from calzone night). M was away golfing, so I decided to treat the kids and I to a fun dinner. How cute are these? And they’re so easy to put together. I divided my dough ball into 18 equal pieces, cut up cubes of mozzarella and cut my giant slices of pepperoni into thirds. These little bites would also make a perfect party appetizer.

Verdict: These were so yummy – the kids loved them too. The only problem is that 18 isn’t enough for the four of us, but lucky for them I wasn’t super hungry. Next time I’d double the amount, or make sure we eat a salad along with this. These will be in our rotation for sure, and I know that these would be well received at any party.

Pizza Bites – adapted from Annie’s Eats

  • 1 -18 ounce ball of dough, divided into 1 ounce pieces
  • 4 ounces mozzarella, cubed into 18 pieces
  • 6 large slices of pepperoni, cut into thirds
Topping –
  • Parmesan, Pecorino Romano
  • Pizza seasoning or oregano
  • olive oil
Directions –
1. Preheat oven to 400 degrees. Lightly oil a pie dish with olive oil. For easy clean-up I use plastic wrap to cover my work surface 🙂
Flatten a piece of dough with the palm of your hand, place a slice of pepperoni and a cube of mozzarella cheese on top of the dough. Pull the dough around the filling and pinch closed. Place the ball seam-side down into the pie dish. Repeat with remaining dough pieces.
2. Lightly brush the tops with olive oil, sprinkle with pizza seasoning and cheese. Bake for 20 to 25 minutes or until golden brown. Serve with pizza or marinara sauce if desired.

Peach and Raspberry Crumble

Peaches and raspberries were on sale at Publix today and I immediately thought of this yummy looking crumble that Joy shared last week. The last crumble I made was her recipe so, I trust her judgment on these things because it was so darn good. I’m not even sure if I’ll like the combination because peaches and raspberries aren’t fruits I gravitate to, but I’m always up for trying new things. Plus, I love anything with a crumb topping.

Verdict: Sweet, buttery, crumbly goodness! If you love these fruits, make this soon. Oh, and don’t forget the vanilla ice cream! Thanks for reading, enjoy!

Peach and Raspberry Crumble – adapted from Joy the Baker

  • 5-6 medium ripe peaches, sliced
  • 1 cup fresh raspberries (if using frozen, just thaw and drain)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F.  Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt.  Add the butter and toss the mixture together with your hands.  Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.  This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture.  Toss loosely with your hands.  Spread fruit evenly in the pan and top with the remaining crumble mixture.  Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream.  Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.