Buffalo Chicken Pizza

This was a big hit! To make preparation time a breeze, make sure chicken is cooked ahead of time. Use whatever pizza crust you like. My favorite is the Pillsbury thin crust that I spread on a 9x13 cookie sheet and baked for 5 minutes.

• 3 boneless, skinless chicken breasts, cooked and cubed
• 2T melted butter
• 2 oz hot sauce
• 8 oz Ranch dressing (bleu cheese could be used, but I'm from Texas and we put Ranch on everything) ;)
• 16-inch pizza crust
• 8 oz shredded mozzarella cheese

1. combine melted butter and hot sauce; toss chicken in mixture
2. spread dressing over pizza crust, then top with chicken, then sprinkle cheese over the chicken
3. bake at 425 for 8 minutes.
   

Honey Mustard Chicken

This is a pretty quick-and-easy recipe, especially if you make the sauce ahead. We really enjoy this on a bed of sauteed spinach.

• 4 chicken breasts, pounded to 1/2 inch thickness
• 2 t seasoned salt
• 6 slices bacon
• 1/2 c mustard
• 1/2 c honey
• 1/4 c corn syrup
• 1/4 c mayonnaise
• 1 T onion flakes
• 1 T oil
• 1 C mushrooms, sliced
• 2 c colby jack cheese
• 2 T parsley

1. rub chicken with seasoned salt and refrigerate while making sauce
2. preheat oven to 350
3. fry bacon until crispy and set aside
   
4. combine mustard, honey, syrup, mayo, and onion flakes and reserve half of the mixture
5. heat the oil and brown chicken 3 minutes per side
6. place browned chicken in 9x13 dish. Top with half the sauce, mushrooms, bacon, and cheese
7. bake for 15 minutes, top with parsley, and serve with reserved sauce
   

Not For the Faint of Heart!

This recipe is my favorite recent discovery. One of the great things about it is that it can put in the fridge the night before and then be ready in 15-20 minutes the next day. Serve with a side of tortillas, sour cream, and chopped cilantro (and, for me, a glass of milk too!). This is one of the rare occasions where I prefer the meat to be grilled indoors (in a George Foreman or stove top grill pan) because I like the meat to continue to cook in the sauce. Obviously, skewer the meat if using an outdoor grill.

• 1/4 cup of fresh lime juice
• 1 T freshly minced garlic
• 1 t oregano
• 1 t cumin
• one small can chipotle peppers packed in adobo sauce (available on Mexican aisle)
• 2 pounds thin sirloin, cut into bite-sized pieces

1. Combine lime juice, garlic, oregano, and cumin
2. Add entire contents of canned peppers and sauce and fully combine
3. Add sirloin and coat thouroughly.
4. Refrigerate for at least two hours.
   
5. Grill for 6-8 minutes, turning occasionally.
   
6. Enjoy!