bone suckin (brand) BBQ salsa pizza

Bone Suckin BBQ Salsa Pizza

Bone Suckin BBQ Salsa Pizza

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Recipe type: Entree

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 5-7

Ingredients

• Bone Suckin Chunk Salsa, 1 jar (16oz)
• Bone Suckin Sauce, Regular, 1 cup
• 12 inch baked pizza crust, 2
• Pizza cheese, 4 cups
• BBQ Chicken, 4 cups, shredded
• Pineapple chunks, 2 cups (optional)
• Olive Oil

Directions

1. Set oven to 450º and allow to heat while you prepare the pizza. Lightly baste the pizza crusts with olive oil.
2. Mix together Bone Suckin Big Chunks Salsa and Bone Suckin Sauce. Spread mixture over pizza crust leaving ½ inch around the edges of the crust.
3. Sprinkle cheese over sauce to cover. Add BBQ chicken and pineapple chunks.
4. Reduce oven temperature to 425º Degrees. Place pizzas in oven on middle rack and cook for 7 to 10 minutes.

Notes

This recipe is good for leftover BBQ chicken, or you can purchase a Rotisserie chicken, shred the meat, and cover with Bone Suckin’ Sauce prior to placing on pizzas. You may substitute six 7” crusts in this recipe if you prefer individual pizzas.

Meyer Lemon Recipes--Meyer Lemon humus, Lemon Bars Deluxe, and meyer Lemon Pistachio pesto

When life gives you lemons...

Meyer Lemon Humus ~ Mary Helen Seeger ~1-2 cloves of garlic 1-2 Meyer Lemons 2 cups cooked garbanzo beans 1/4 cup roasted sesame butter (optional) In food processor, blend garlic until finely minced. Slice Meyer Lemons in 1/4" rounds, then remove seeds. Add whole lemons, including skin and flesh to garlic puree. Blend until creamy. If desired, add 2 cups of garbanzo beans, drained. Blend just until smooth. Add 1/4 cup roasted sesame butter and blend briefly until final mixture is smooth and creamy. Enjoy on bread, crackers, chips or tortillas. Use fresh for best lemony flavor. Keep refrigerated.

Lemon Bars Deluxe ~ Thanks to Ellen Wunder for this fabulous recipe! ~2 cups flour 1/2 cup powdered sugar 1 cup butter or margarine Grease sides only of a 9"x13" baking pan. In a bowl, mix together flour and sugar. Cut in butter until mixture is crumbly and begins to cling together. Press into prepared baking pan. Bake at 350 ° for 20-25 minutes or until very lightly browned. 4 beaten eggs 2 cups sugar 1/3 to 1/2 cup lemon juice 1/4 cup flour 1/2 tsp baking powder Combine eggs, sugar, and lemon juice and beat together thoroughly. Combine flour and baking powder and stir into egg mixture. Pour over baked crust, return to oven and bake 25 minutes longer at 350 °. Sprinkle with additional powdered sugar. Cool and cut into bars.

Meyer Lemon Pistachio Pesto Pasta 1 Meyer Lemon 1 clove garlic 1/4 cup shelled pistachio nuts Boil water for pasta. Cut one Meyer Lemon in 1/4" rounds, remove seeds. Remove skin from garlic. Place garlic and pistachios in food processor. Blend until coarsely ground. Add whole lemon including skin and flesh. Blend until homogenous. Place pasta in boiling water with salt and olive oil. Cook until tender. Prepare the rest of your meal - good with green salad. Drain pasta, place in warmed serving dish, reserving 1/4 - 1/2 cup of pasta water liquid. Immediately pour 1/4 cup pasta water over ingredients in food processor. Blend briefly, adding more liquid if desired for a more creamy consistency. Immediately serve pesto over pasta. Serves two to four.

homemade sourdough wheat tortillas

Basic Whole Wheat Tortillas (Sourdough)

October 22, 2009 By Wardeh 27 Comments

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Oh, yumm… These sourdough tortillas were awesome! Chewy, soft, and pliable! The second day, I heated them up in a warm skillet, one by one, where they retained all their first day softness.

Also see the soaked version of these tortillas, which are every bit as good.

Makes 24 large or 32 small tortillas

• 6 cups whole wheat flour (preferably freshly ground)
• 1-1/2 cups pure water
• 1-1/2 cups fed starter
• 1 1/2 teaspoons sea salt
• 1/2 cup extra virgin olive oil or melted virgin, unrefined coconut oil
• extra virgin olive oil or coconut oil for frying

In bowl of mixer, combine water, starter, salt and oil. Mix to incorporate. Keep mixing and adding flour, 1/2 cup at a time until dough cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. Place in a bowl that is oiled with coconut oil or extra virgin olive oil. Rotate the dough around so all sides get coated with the oil. Cover with a damp towel or plastic wrap. Let rest for twelve hours or overnight. The dough will rise, and that is normal.

After rest time is over, divide the dough into 32 parts for small tortillas or 24 parts for large tortillas. Roll each part into a ball and put the balls back in the bowl. Cover the bowl again to prevent the dough from drying out.

Heat a flat cast iron frying pan over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8″ thick, or your desired thickness. Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the tortilla. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist. Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.

*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.

Homemade Freezer Meals: The Breakfast Burrito

January 1, 2012 By Andrea 17 Comments

I have created a pretty functional meal plan for our family that makes weekly meal prep a breeze. But the one area that I struggle with is breakfast. Usually the kids and I will eat some form of eggs or oatmeal every morning. The challenge comes in when I’m trying to feed my dear husband as he runs out the door.

My solution…homemade freezer breakfasts! For about $12 (less if you have your own backyard hens) you can pre-make 24 breakfast burritos that will be ready to go out the door first thing in the morning!

The best part about it is, I control the ingredients! No overly processed crap necessary:)

The Breakfast Burrito

The Ingredients

-24 tortillas
-2 lbs meat (i.e. bacon, ham, sausage, chorizo)
-2.5 lbs potatoes
-1/3 cup oil (i.e. butter, olive, coconut, lard)
-1 large onion, diced
-1 lb shredded cheese
-12 eggs
-1/2 cup milk
-your choice of seasoning

The Preparation

1. Preheat oven to 425 degrees F
2. Cut potatoes into small cubes and dice the onion.
3. In a large casserole dish, toss oil of choice, potatoes, onion, and seasoning.
4. Bake in oven for 30 minutes, or until potatoes are tender.

5. Cook the meat of you choosing.6. In a medium-sized bowl whisk eggs and milk together until well combined.
7. Over medium high heat, pour egg mixture into sauce pan and cook until just done (do not over cook the eggs otherwise your burritos will be dry).8. I use block cheese, so this is where I shred it:)9. Assemble the burrito by adding small amounts of each ingredient. Note: Want to learn to make your own homemade tortillas? Check this recipe out!10. Place burritos on a cookie sheet, in a glass dish, or whatever you want to use:) And freeze for about 2 hours.
11. Once flash frozen, store burritos in freezer by using your prefer method of freezer storage.

Ready to Eat

-For the best results, remove a burrito from freezer the night before to thaw. Then place in toaster oven, convection oven, or microwave to warm. Wrap and you’re ready to go!

-Forget to thaw it the night before? Yeah…I do that all the time too! It’s okay to remove the burrito from the freezer and heat it up the morning of. Just be sure to adjust your warming time accordingly

If you just want to get to the recipe, scroll down to the bottom :0)

Eating chicken wings is one of my favorite pastimes. I usually eat the spiciest ones I can get my hands on, but this sweet recipe for Oven Baked Chicken Wings with Sweet BBQ Saucefrom Dine & Dish looked so delectable that I decided they must be tasted.

You will need: honey, molasses, ketchup, cinnamon, paprika, seasoned salt, fresh cracked black pepper, salt, minced garlic, Worcestershire sauce, mustard, brown sugar, olive oil, and chicken wings.

In a bowl you’ll start pouring in your ingredients. First, the honey.

Then molasses …

A few squirts of ketchup …

Next the cinnamon. This ingredient, I have to say, just made the dish otherworldly. I had never had cinnamon on chicken wings and it was amaaaazing.

Then comes the paprika. I used smoked paprika, which gave it a nice flavor. But any kind will do.

Next some cracked peppa.

Chop up some garlic as finely as you’d like. I didn’t quite mince it because I wanted a chunky sauce but you could make it a paste for a smoother consistency.

Add that to your bowl as well.

A little Worcestershire …

Some mustard of any sort.

And some brown sugar, which will caramelize so nicely as it bakes.

Give it all a nice stir.

It will be smooth and chunky and syrupy at once.

Line a sheet tray with foil, then drizzle on some olive oil and spread it around.

Add the chicken wings to the bowl, or you could add all of this to a big plastic bag and shake it. You’ll also notice that I’m using wings that haven’t been separated at the joints. You can separate them or get them pre-separated so you have a wing tip and a drumette. Or you can be different and keep them large and whole.

Toss them nicely so the sauce is coated evenly.

Place them in the oven and let them bake for an hour.

Halfway through cooking, they’ll look something like this.

Turn them over so that the sauce caramelizes on top and the bottom gets some sauce on it too.

They will be shiny and beautiful.

And you will eat them in one sitting. They are finger lickin’ gooood.

Thank you Kristen for this recipe! Check out her food blog Dine & Dish for many more fabulous dishes!

Recipe

Oven Baked Chicken Wings with Sweet BBQ Sauce

by dineanddish on August 4, 2011 in Main Courses, Poultry
See this recipe post on dineanddish’s site!

4.43 Mitt(s)7 Rating(s)

Prep Time 15 Minutes

Cook Time 1 Hour

Difficulty Easy

Servings 4

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Recipe Description

A new favorite of mine, these tempting Chicken Wings with Sweet BBQ Sauce hit the spot and are so easy for a quick weeknight meal!

Preparation Instructions

Preheat oven to 375 degrees F.

In a medium bowl, whisk together all ingredients except the olive oil and chicken wings. Line a metal baking sheet with aluminum foil and drizzle with olive oil.

Pour barbecue sauce over chicken wings in a large resealable plastic bag. Seal tightly and shake until sauce is well distributed.

Arrange chicken wings with sauce on aluminum foil-lined baking sheet. Bake in the preheated oven for 1 hour or until crisp and cooked through.

Ingredients

• 1 cup Honey
• ¼ cups Molasses
• ⅓ cups Ketchup
• ⅛ teaspoons Cinnamon
• ½ teaspoons Spanish Paprika
• 1 Tablespoon Season Salt
• ⅛ teaspoons Fresh Cracked Black Pepper
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Minced Garlic
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Mustard
• 1-½ cup Packed Brown Sugar
• 4 Tablespoons Olive Oil
• 2 packages (14 Oz. Family Pack) Chicken Wings