Homewrecker BBQ Chicken Bacon Wraps - YUM!

This is inspired by 101cookingfortwo

Homewrecker BBQ Chicken Bacon Wraps - great for football parties and tailgating!



Ingredients:

• 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
• 1½ pounds bacon
• Toothpicks
• Homewrecker BBQ Rub
• ½ cup brown sugar
• Homewrecker BBQ Sauce (for dipping)
• 
  

Instructions:

1. Preheat oven to 350 convection. In a large mixing bowl, combine brown sugar & Homewrecker BBQ Rub, mix well.
2. Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
3. If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.
4. Prep baking sheet with aluminum foil a rack and spray with PAM.
5. Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
6. Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.
7. Can toss in Homewrecker BBQ sauce, or just have some on the side for dipping.

You could also do these on the grill - just make sure they're done all the way!

Grilled Homewrecker BBQ Chicken Pizza!

Who is excited for Football season? THIS GIRL!!

I've got a bunch of fun and informative things in store for us before we get into the holidays...who's ready for fall grilling?


Let's start with how to grill a pizza...I see some Homewrecker BBQ chicken pizza in your future...




Ingredients:

Pizza Dough (you can use prepared or make your own, my fav recipie is here)
Olive Oil
Homewrecker BBQ Sauce (about 1/2-1 cup, it will be your sauce on the pizza)
2 cups Chicken (grilled & diced or shredded)
Red onion (small, chopped, raw)
1/2 lb bacon cooked & crumbled
2 cups Mozzarella cheese

Instructions:

• Make the pizza dough or use prepared pizza dough.
• Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.
• Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.
• Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
• After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.
• Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.
• Paint the grilled surface of the pizza with a little olive oil, then cover with 1/2-1 cup of Homewrecker BBQ sauce – no more, or you could end up with a soggy pizza. Sprinkle on your toppings, ending with Mozarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy.
• Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
• Slice and serve! (Is good with Ranch dressing as a dipper.)

Chicken Avocado Lime Soup (low carb!)

Chicken Avocado Lime Soup

Ingredients:

1 1/2 lbs boneless skinless chicken breasts*

1 Tbsp olive oil

1 cup chopped green onions (including whites, mince the whites)

2 jalapeños, seeded and minced (leave seeds if you want soup spicy, omit if you don't like heat)

2 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth

2 Roma tomatoes, seeded and diced

1/2 tsp ground cumin

Salt and freshly ground black pepper

1/3 cup chopped cilantro

3 Tbsp fresh lime juice

3 medium avocados, peeled, cored and diced

Tortilla chips, monterrey jack cheese, sour cream for serving (optional)

Directions:

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice. Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.