Crispy Chicken Dijon

This is a story of two relatively-healthy recipes that got married to make one sluttacular recipe.

Ok, maybe they aren’t totally healthy individually.  But together they are pretty much not healthy at all, and totally slutty.

You might have seen the creamy Dijon chicken recipe floating around Pinterest a while ago.  I was sucked in by that beautiful picture as well and made it and thought it was one of the most delicious things in the world.  I am a HUGE sucker for anything creamy, and the sauce just about did me in.  And I thought it was kind of healthy – in the way that heavy cream is healthy for you if you buy grass-fed organic heavy cream because we all need fat in our diets and full-fat dairy is the best dairy you could put into your body.  And the chicken was sauteed in the pan so at least it wasn’t fried or anything like that.

So the second time we were going to have it for dinner, my husband was all like “Eh.  I was unimpressed with that recipe.”  GASP.  He had that “I’d rather order pizza” tone to his voice, but we needed to make this chicken for dinner because I needed the leftovers for lunch the next two days.  So I engaged him and asked why he didn’t like it.  He said he thought the sauce was ok but he felt like the chicken made it all pretty bland.  We had recently tried a chicken Milanese recipe which was the opposite – the sauce was boring, but the chicken was bangin’.  So he suggested, let’s take the chicken from the Milanese recipe, and the sauce from the Dijon recipe, and combine them.  At first I was all like “Eh.  That doesn’t sound right.  Breaded chicken with a creamy sauce?”  And he said, “Why not?”  So I let him do his thing and mess around with the recipes.

And the result…..

Crispy Chicken Dijon

….the result is so ridiculously delicious.

He managed to give the sauce more oomph, and the man can bread-and-pan-fry chicken like nobody’s business.

This is why I keep him around.

There is nothing further to say, except trust me and go make this recipe.

I have had a lot of requests to post this recipe.  I hope y’all try it and like it!  Take pictures and post on Instagram, and tag me @sluttyfoodblog.  I’m dying to know how much you like it.

Crispy Chicken Dijon

Ingredients
For the breading:
1 cup panko breadcrumbs
1/2 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 eggs, beaten with a splash of milk
1 pound of chicken cutlets (about 4-6 cutlets)
Salt & pepper

For the sauce:
1 cup heavy cream
4 scallions, sliced
3 cloves garlic, crushed or grated
Handful of minced parsley
Juice of 1/2 lemon
2 tablespoons Dijon mustard (we like this brand)
1 tablespoon whole grain mustard (we like this brand)
Salt and pepper
Olive oil for frying

Directions
1. Bread your chicken: In a shallow bowl, combine the panko, breadcrumbs, and grated Parmesan cheese. In another bowl, beat the eggs with a splash of milk. Season chicken cutlets with salt and pepper. Dip each chicken cutlet in the egg mixture, then into the breadcrumb mixture. Press the breadcrumbs onto each side of the cutlet. Set the cutlet on a baking sheet lined with parchment paper while you bread your other cutlets.

2. Fry your chicken: Heat a large skillet over medium heat and pour in enough olive oil to cover the bottom of the pan. When the oil is shimmering, add the breaded chicken cutlets to the skillet and cook for about 2 minutes, until the first side is golden brown. When the first side is done, flip the cutlet to the other side and cook until brown and crisp, another 2 minutes or so. When the cutlets are finished cooking, remove them to paper towels to soak up the excess oil. Keep in a warm oven while you make the sauce.

3. Make the sauce: Pour off most of the excess oil from the skillet, leaving about a tablespoon behind. Saute the garlic and the scallions over medium-low heat, being careful not to burn the garlic, about 3-4 minutes. Add the heavy cream, mustards, and lemon juice. Whisk and simmer to reduce for about 5 minutes or until desired thickness. Season with salt and pepper to taste. Just before serving, stir in minced parsley.

4. Serve! To serve, place a warm cutlet on a plate and pour some sauce over top. Top with fresh minced parsley if desired. Serve with your favorite side dish – cous cous, broccoli, and roasted potatoes are all good choices.

Balsamic Bruschetta Grilled Chicken Sandwiches

I am actually really proud of this recipe.

This recipe came to me in bursts of ideas over the course of a day when I was trying to think of how I could use up some leftover bruschetta.  At first I thought about piling it onto a piece of grilled chicken.  And forking-and-knifing it.

And then I thought wait, I should marinate that chicken in balsamic-y something since who can ever get enough of THAT stuff.

And as I was imagining forking-and-knifing this thing, I got kind of bored.  Who wants to fork-and-knife a piece of grilled chicken with some vegetables on top?  Puh-lease.

(On a side note – that’s exactly what I’m eating for lunch tomorrow.  Yep.  We had this for dinner the other night and I try to be good at work so I’m forking-and-knifing this thing for lunch the next two days.  So yea!  Great leftovers!)

So then I started thinking about how I could turn this balsamic-y deliciousness into a sandwich.  And I thought OOOH a ciabatta roll.  And then I thought OOOH need some melty cheese.  And then OOOH GOTTA HAVE MAYO BECAUSE WHAT SANDWICH IS COMPLETE WITHOUT MAYO AMIRITE?!  But not just any mayo – pesto mayo, because pesto is a classic flavor that would totally work here.

And in an effort to add something green – baby spinach.

(That really was an afterthought.  There was no OOOH BABY SPINACH thought.  Green is a formality.)

By the end of the day I had a recipe that I could not WAIT to make, and sure enough it turned out so good.  I mean really good.  Yes there are a lot of components, but you can totally make them ahead of time – even several days before – to make this a quick and easy weeknight meal.  All of the flavors of this sandwich come together and you feel so Italian when you are eating it.

Just look at this sangwich.  Fuggeddaboudit.

Balsamic Bruschetta Grilled Chicken Sandwiches

Balsamic Bruschetta Grilled Chicken Sandwiches
Serves: 2

Ingredients
1/2 recipe bruschetta
2 chicken breasts, pounded to even thickness
2 slices mozzarella cheese
2 small handfuls of baby spinach
2 ciabatta rolls
1/2 cup mayonnaise
1/4 cup prepared pesto
1/2 bottle balsamic vinaigrette salad dressing

Directions
1. Marinate: Marinate your chicken in the salad dressing for about a half hour.

2. Make pesto mayo: Mix pesto and mayonnaise in a small bowl and set aside until ready to dress your sandwiches.

3. Grill: Grill chicken until the inside temperature reaches 160 degrees F. (If you are new to grilling, check out this fantastic tutorial.) When the chicken is done, move it to a cool part of the grill and spoon some of the bruschetta on top. Then lay a slice of mozzarella on top of the bruschetta, close the grill, and let the cheese melt.

4. Assemble sangwiches: If your ciabatta rolls are really fat, try scooping some of the bread out of the fatter side of the roll after you slice it in half lengthwise. This will help keep the tasty mound of bruschetta and melty mozzarella inside the sandwich, instead of gushing out all over the place. Spread each side with pesto mayo (or only one side if you’re not like me and you count your calories), and lay some baby spinach on the bottom half of the roll. Remove chicken from the grill and place on top of the baby spinach, then top with the other half of the roll, and serve.

Bruschetta French Bread Pizza

Did you guys ever find yourself with like a ton of leftover bruschetta and no idea what to do with it?

No?  Yeah, me neither.  Not often anyway.  But when I do have some leftover, I usually make this the very next day!

So one of the ways I originally toyed with introducing cheese to my delicious bruschetta was to take baguette slices, toast them in the oven, take them out of the oven, top with bruschetta, top with shredded mozzarella, and then bake or broil until the cheese was melted.

And this was all fine and dandy except that sometimes I found the little tomato-topped toasts hard to eat.  They were messy.  I’d take a bite and the tomatoes would spill out and ugh who has time for lost tomatoes drowning in balsamic vinegar.  Certainly not me.

Then I had this idea to skip the baguette slices altogether and just make little boats – slice it lengthwise, scoop out some of the bread, slather some pesto in there, pile up some bruschetta, and top with melty mozzarella.

After a few minutes under the broiler, this little pizza was so good.  Better than anything you get out of your freezer section anyway!  The bruschetta still had a vinegary fresh taste, and coupled with that creamy mozzarella, mmmmm.  Heaven in a bite.

So IF you happen to have some leftover bruschetta – give this a try.  It’s so delicious!

Bruschetta French Bread Pizza
Serves 2

Ingredients
1/2 recipe bruschetta
1/2 baguette, sliced into two equal halves, then each half sliced lengthwise
4 tablespoons basil pesto
1 – 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat broiler on high setting. Line a baking sheet with foil. Scoop a little trench of bread out from each piece of baguette to make little “boats”.

2. Assemble Pizzas: Lay each baguette half on the baking sheet. Spread 1 tablespoon pesto on each boat. Spoon bruschetta into each boat, then top with shredded mozzarella.

3. Broil: Broil for 1-2 minutes, or until cheese has melted and starts to brown. Watch so they don’t burn! Enjoy!

Bruschetta

Bruschetta!

How do you say this, by the way?  Broo-skett-ah?  Broo-shett-ah?  Who knows.  I don’t care.  I say Broo-shett-ah.

Bruschetta

Anyway.  I love bruschetta because you know why?  It makes me think of spring and summer, because can you really think of anything fresher and more delicious than a juicy, ripe tomato and some fresh basil?  There is nothing like it in this world.

(Except juicy, ripe tomatoes + fresh cilantro which would = salsa which I love just as much but let’s just stay in Italy for a moment.)

Speaking of Italy, I heard somewhere that bruschetta is like the Italian version of salsa.  It’s made of nearly the same components.  And it’s very versatile.  You can eat bruschetta a hundred different ways and in the coming week I will share a couple of my favorite recipes with you.

But you know what?  If you’re not interested in going the whole nine yards, you can enjoy bruschetta simply as it is – just spoon it onto some toasted baguette slices, crackers, pita chips, whatever you’d like.  One thing is for sure – you will ENJOY it, no matter how it gets into your mouth!

Bruschetta

Bruschetta

Ingredients
4 ripe Roma tomatoes, seeded and diced
1/4 – 1/3 cup finely diced red onion (to your liking)
3 cloves garlic, finely minced
6-10 large basil leaves, cut into a chiffonade
Balsamic vinegar
Extra virgin olive oil
Salt & pepper, to taste

Directions
Just make it already: This is a to-your-liking kind of thing. So if you don’t like a lot of red onion, go light on it. If you like that bite, go heavy on the red onion. Same with the basil, garlic, and balsamic vinegar. Combine the tomatoes, onion, garlic, and basil in a bowl and stir together to combine. Drizzle with balsamic vinegar and a little bit of extra virgin olive oil. Season to taste with salt and pepper, and stir again to combine. Refrigerate for at least an hour to allow the flavors to mingle and get delicious. Serve with toasted baguette slices, crackers, or pita chips.

Chipotle Chicken Cheesesteaks

I am a Philly girl and in Philly we love our cheesesteaks.  Every Philadelphian you talk to will have a different favorite cheesesteak place.  Personally, I like Jimmy G’s, Sonny’s, and D’Alessandro’s.  I’ve never really thought to make them at home though because honestly, I am surrounded by so many good cheesesteak shops that can do it much better than me (although – new project… hmm…).  But when my chipotle chicken grilled cheese turned out so freaking amazing, I thought – WHY NOT TURN IT INTO A CHEESESTEAK?!  And guess what, I’m awesome and I have awesome ideas so, it came out awesome.

Basically you take all the same components from the grilled cheese sandwich, but you swap out the Monterey Jack cheese for American cheese.  And also, you need a hoagie roll instead of sourdough bread (and if you’re in Philly, you know that you need an Amoroso’s hoagie roll).  And if you scoop some of the bread out of the hoagie roll, not only will you save on carb consumption, but you will also create a nice little hoagie roll hug for the delicious, slutty filling.

But seriously though.  Look at this.  Don’t you just want to eat it all up?!  Do it.

Chipotle Chicken Cheesesteak

Chipotle Chicken Cheesesteaks
Serves: 2

Ingredients
2 chicken breasts, cubed into bite-sized pieces
Salt and pepper
Cooking spray
1/4 cup pickled jalapeno slices, diced
1/4 cup diced yellow onion
2-4 tablespoons chipotle mayo (depending on your heat preference)
4 slices white American cheese
2 hoagie rolls

Directions
1. Cook the chicken: Season the cubed chicken with salt and pepper. Heat a large nonstick skillet over medium heat, then spray with cooking spray. Add the chicken to the skillet and cook until cooked through and all sides of all cubes are white or browned. Remove the chicken cubes from the skillet with a slotted spoon. Pour off any excess fat.

2. Saute vegetables: Spray the skillet again with cooking spray if needed. Add diced jalapeno slices and diced yellow onion and saute for several minutes, until the onion just begins to turn translucent. Add the chicken cubes back to the skillet and stir to combine.

3. Add sluttiness: Divide the chicken-pepper-onion mixture into two oval-shaped piles (piles that would fit on your hoagie rolls). Drizzle chipotle mayo as desired over each pile of chicken. Top each pile of chicken with two slices of American cheese. Turn the heat to low, cover, and let the cheese melt.

4. Assemble cheesesteak: While your cheese is melting, slice your hoagie rolls in half length-wise and scoop some of the inside out of the fatter side of the roll. When the cheese is melted, remove the chicken piles from the skillet with a long spatula that can gather it all up at once (if you have to do it in a couple scoops, that’s ok, it’s all going to the same place), and slide it into the roll. Cut in half if desired and ennnnnnjoy!

Jazzed-Up Brown Spanish Rice

This is my favoritest Spanish rice recipe of all time.  It has become a true staple in my house, especially for me when I make lunches for work for the week.  It has evolved a lot over the past year, and I think I finally have a version that is both totally healthy and totally delicious.

Earlier this year, I was making an effort to get more veggies in my diet.  I’ll be honest – I really am not a fan.  I’ve tried.  I’ve tried so hard.  My husband will attest to this – while I was Paleo, I tried green beans, cauliflower, sweet potatoes, plantains… Some I don’t mind, but some, like green beans, I just cannot get a taste for.  No matter how I make them.  Pretty much the only vegetables I eat on a regular basis are broccoli (begrudgingly), potatoes (they count in my book), corn (this counts too, back off), onions, peas, carrots, lettuces, tomatoes, and peppers.

I love peppers.  L O V E.

So one day I had this genius idea to start sauteeing up some vegetables to mix in with my Spanish rice.  They do this at my neighborhood Mexican restaurant and it’s delicious; but I add way more veggies.

I diced up red bell pepper and orange bell pepper, and when they were soft, I tossed in a handful each of frozen corn and frozen peas.  Once everything was all warmed together, I mixed it in with the finished Spanish rice, and it is soooo delicious.

Also.  Did I mention that my Spanish rice is made with brown rice?  Brown rice FTW!  Brown rice is way better and so much healthier for you than white rice.  Try it!!

Jazzed-Up Brown Spanish Rice
Serves: 4 as a side dish

Ingredients
1 tablespoon extra virgin olive oil
1/2 medium yellow onion, diced fine
2 garlic cloves, grated or minced fine
1 cup brown rice (I like Lundberg)
2 1/4 cups chicken stock
1 heaping tablespoon tomato paste
1 teaspoon Mexican oregano
1 teaspoon salt
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup frozen corn
1/3 cup frozen peas
Cooking spray

Directions
1. Make stock: Heat chicken stock, tomato paste, oregano, and salt in a saucepan over medium-high heat, whisking together to combine. Bring to a boil, then lower to a simmer until ready to add to the rice.

2. Make rice: Heat olive oil in a large skillet over medium heat. Add onion and garlic and stir together; saute until onion is translucent, continuing to stir to keep the garlic from burning, about 5 minutes. Add rice, and stir to coat with the oil. Cook all together for a couple minutes, letting the oil absorb into the rice grains, constantly stirring. Pour the stock mixture into the skillet. Stir and bring back to a simmer if necessary. Once it’s simmering, cover, and cook according to package directions. (Although Lundberg calls for about 45 minutes of cooking time, I have never finished cooking brown rice in this amount of time. It is usually around an hour for me.)

3. Heat veggies: Warm a medium skillet over medium heat and spray with cooking spray. Add diced bell peppers and saute until tender-crisp. Add corn and peas, and warm everything together. Keep on low until ready to use.

4. Bring it all together: When the rice is finished to your desired doneness, stir in the sauteed vegetables. Let everything warm together and sit together in the skillet for a little bit so the flavors can combine and be delicious. Season with additional salt if necessary before serving.

Buffalo Chicken Sandwiches

Hey guys!

It’s been like, a really long time.  Like almost a week.  Sorry.  I know you were all waiting on bated breath for my next blog entry but life happened there for a minute.  Snowmageddon last Thursday, birthday celebrations over the weekend, lazy days off parked on the couch with my cat catching up on the Kardashians…

My life is so exciting.

Yes you heard right, it was my birthday over the weekend, the 9th to be exact.  I always love my birthday not only because it’s my birthday of course but also because it means spring is like RIGHT around the corner.  So when Snowmageddon happened last Thursday and Mother Nature barfed about 8 inches of snow on my city, I didn’t stress much, because I knew once my birthday rolled around, it would start to melt.  (I hate snow.  I hate the cold.  I hate winter.  But these are all things I can’t change so I digress.)  And here we are 6 days post-Snowmageddon, and all the snow is gone.  It was 62 today.  It was glorious.  I love this weather.

In one week I went from having my heat on at night to having my ceiling fan on at night.

So yeah.  Anyway.  Now I’m officially in my mid-30s and I certainly don’t feel like it.  I feel way younger and way cooler and way hipper.  It’s funny how when you’re a teenager and you think of what you will be like when you’re in your 30s (my vision: skirt business suits, pantyhose, pumps, and briefcases – PAHAHAHHAHAHAHHAHAHAH) and then you get to your 30s and you are nothing like what you thought you’d be.  You still feel like a teenager inside, but your knees crackle every time you stand up so your body definitely feels its age.

This is why I go to the gym though.  So those crackles go away.

Enough boring birthday stuffs.  On to the good stuff — food.  This is why we are all here after all.

I have a secret to tell you:

I pretty much love everything buffalo chicken – except buffalo chicken wings.

Yep.  Can we still be friends?

Here’s the thing.  I don’t eat meat off the bone.  Blech.  It reminds me that it came from a living thing and freaks me out.  I eat boneless everything.

It’s a lot easier to have a love affair with beef if you aren’t picturing a cute cow mooing at you from a rolling green pasture behind a white rail fence.  Nomesayin’?

So back to buffalo chicken stuffs.  A long time ago my husband had a hankering for fried chicken and biscuits and gravy, and found himself some recipes and worked on them very hard and over the years has perfected all three of those recipes.  (Don’t worry – they are on my list to share with you.)  The recipe for fried chicken is so versatile that we use it for chicken tenders and chicken nuggets as well.  One day he had this brilliant idea to make a fried chicken sandwich, and coat the chicken with buffalo sauce.  And I was sold.  Buffalo chicken sandwiches FTW.

Can I just tell you how slutty this sandwich is?  Oh my gosh, paired with the blue cheese dressing I just shared with you?!  Forget it.  We don’t hardly ever eat this sandwich because breaking out the deep fryer means our house will smell like one, but it is so worth it when we do have it.  For an extra spicy kick, use plain old Red Hot sauce instead of the Buffalo Wing sauce.  And make sure to douse the sandwich in blue cheese dressing.  So cool and creamy and lusciously working with that crispy spicy tender juicy chicken.  IIIIIIIIIIIIIIIIIIIIIIIIII want it now.

Buffalo Chicken Sandwiches

Buffalo Chicken Sandwiches
Serves: 2

Ingredients
1/2 cup buttermilk
1 egg, slightly beaten
1 cup flour
2 teaspoons garlic salt
1 teaspoon smoked paprika
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon poultry seasoning
2 chicken breasts, pounded to even thickness
1/2 cup Frank’s Buffalo Sauce
Blue cheese dressing, for topping
Lettuce, sliced tomato, sliced onion, pickles, for topping
2 hamburger rolls

Directions
1. Bread and fry your chicken: Preheat the oil in your fryer to 375 (DISCLAIMER: This is the temperature we use. Different fryers may recommend different temperatures for frying chicken. Check your manual, or check online if necessary). Combine the buttermilk and egg in a medium bowl, and set aside. Combine the flour, garlic salt, smoked paprika, black pepper, cayenne, and poultry seasoning in a gallon size Ziploc bag. Seal the bag shut then squish the flour around to mix all the dry ingredients evenly. Working with one chicken breast at a time, add one breast to the flour mixture, seal the bag, and shake to coat. Remove the chicken breast, then dip in the buttermilk mixture. Return the chicken breast to the flour mixture, seal the bag, and shake to coat for a second time. Remove the chicken breast right to the fry basket. Keep the basket elevated while you do the second chicken breast. When ready, lower the fry basket into the preheated oil and deep fry until it reaches a deep golden brown. (Actual fry time will vary widely depending on many factors, including the temperature of your oil and the size of your fryer. Instead of giving you a time frame, I would encourage you to keep an eye on your chicken and look for that yummy golden brown color.) Remove the chicken when done to a paper towel-lined plate to cool for a minute and dry.

2. Assemble your sandwiches: Warm buffalo sauce in a small saucepan over low heat. With a pastry brush, “paint” the buffalo sauce on each side of the fried chicken breast. Assemble sandwiches to your liking, using hamburger rolls, lettuce, tomato slices, onion slices, pickles, mayonnaise, and blue cheese dressing as desired. Enjoy!!

Buffalo Chicken Pizza

Do you guys have any idea how fast the sun sets in the winter?  It’s not fair to food bloggers.  So you’ll have to excuse the appearance of these pictures.  I tried my hardest – twice!

That’s my favorite from the first try.  Silly me was so excited about the pizza that I didn’t notice the BIG RED SPLOTCHES OF BUFFALO SAUCE ALL OVER THE PLATE (insert eyeroll emoji here).

Food blog n00b duh #1.

And here’s the best one from the second try.  By the time the pizza came out of the oven, the sun was gone for the day, and there was no daylight left.  So these pictures are really orange and yucky looking.  Sigh.

Buffalo Chicken Pizza

You can’t say I didn’t try.

But I am lucky.  Because:

Buffalo chicken pizza is one of the greatest things known to man.  And I got to eat it TWICE to write this blog post.  🙂

There’s a pizza place by my mom’s house in the ‘burbs called Giuseppe’s that makes the most amazing pizza.  Forget pizza in the city – all the places I’ve tried down here have got nothing on Giuseppe’s.  I first had buffalo chicken pizza at Giuseppe’s, and it was one of those things that was painful to eat – so spicy ah! – but I couldn’t stop eating it.  We were living at my mom’s for a little while to save up money to buy our house, and a few times a month I would swing by Giuseppe’s on the way home from the train station on a Friday night, pick up a pizza and some fried appetizers, and we would hole up in our room in the basement and watch movies all night.  Ah, the good old days.

Then when we moved to the house we live in now, we discovered that almost all of the buffalo chicken pizzas around here had – GASP – red sauce on them.  What the huh?!  Buffalo chicken pizza doesn’t need red sauce.  What is this blasphemy?  Then we finally found a pizza place that made buffalo chicken pizza without the red sauce!  Their pizza is very very good.  One time while I was pregnant and experiencing a particularly strong aversion to chicken, I made Aaron call them and order me a buffalo chicken pizza without the chicken.  Yes, just the buffalo sauce and cheese.  Ha!  They actually obliged.

So one night Aaron had this idea to try making our own buffalo chicken pizza.  And it turned out SO GOOD.  And when you serve it with blue cheese dressing – zomg – so slutty.  I love the addition of scallions on top because I like the pop of green, but I also love the flavor.  And the melted pools of gorgonzola dolce – ahhhhh.  So luscious.  Serve it with my blue cheese dressing to amp up the sluttiness.  Make it a takeout night at home by baking up some of Alexia’s onion rings or some Chickie’s and Pete’s Cheese Fries and you are all set!!

Buffalo Chicken Pizza

Ingredients
1 package, recipe, or tube of pizza dough, rolled out flat into your preferred shape and size for pizza
1 large chicken breast, pounded to even thickness
1 bottle Frank’s Buffalo Sauce
1-2 cups shredded mozzarella cheese
3 scallions, sliced (optional)
1/4 – 1/3 cup gorgonzola dolce, crumbled (optional)

Directions
1. Cook your chicken: Preheat oven to 400 degrees F. Pour a little bit of the buffalo sauce into the bottom of a small baking dish. Turn the baking dish around to spread the sauce around. Put the chicken breast on top, and pour a little more buffalo sauce on top to cover it. Bake for 12-15 minutes, or until done. Remove from oven and dice into small cubes. Spoon some of the sauce back onto the chicken and mix it up so it’s nice and saucy.

2. Prebake your dough: When the chicken has about 5 minutes left, stick your pizza stone in the oven below it to preheat. Remove the stone from the oven, and carefully!!! lay your dough on top of it. (Or, if you don’t have a pizza stone, prebake on a cookie sheet.) Slide the stone back into the oven with the bare pizza dough on it, and cook for 3-4 minutes.

3. Assemble your pizza: Remove the prebaked dough from the oven, and assemble your pizza. Pour some buffalo sauce onto the dough and spread it around with the back of a spoon. Pour as much as you’d like, but you don’t really want too much. Then cover the sauce with as much mozzarella cheese as you’d like (I’m an extra-cheese fan but use however much you want). Then, add your saucy buffalo chicken. Sprinkle it on all around the pizza. Put the pizza back in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

4. Add your optional toppings: When the pizza has about 5 minutes left, sprinkle your scallions on top. When your pizza has about 3 minutes left, sprinkle your gorgonzola dolce on top. Gorgonzola dolce melts very fast, so you really want this to go on at the very end.

Blue Cheese Dressing

I. LOVE. Blue cheese dressing.

Like I kind of have a sick obsession with it.

It’s literally THE ONLY salad dressing I ever use. And I use it on more than just salad.

I dip cheese fries in it (because it’s better than ranch).
I dip anything “buffalo” in it (because it’s better than ranch).
I dip vegetables in it (because it’s better than ranch).
I dip onion rings in it (because it’s better than ranch).
It’s actually pretty great on burgers.
And of course it’s better on salads than ranch.

I don’t have any shame. I would pretty much dip anything in blue cheese dressing.

So naturally I needed to find a way to make it on my own. Homemade salad dressings are so easy, and SO much better than anything you can get in the store. I would venture to guess they are even healthier than anything you can get in the store.

I wish I could say I tried so many homemade blue cheese dressing recipes over the years and modified them until I found the perfect combination of ingredients to fit my taste – but – I didn’t. Nope. This recipe is not mine. It’s Morton’s.

I have the Morton’s Steak Bible cookbook and it has recipes for darn near everything on their menu in there. Even things I’ve never seen on their menu. But lucky for me their recipe for blue cheese dressing is in there – and it’s soooo good.

I have made this recipe a gajillion times over the years and it is so consistently yummy. I love it and I know you will too if you are a blue cheese enthusiast like me. Bonus: Next week I have a couple of recipes to share with you that you could use this dressing with. Hashtag YUM.

Blue Cheese Dressing
Makes: About 4 cups

Ingredients
2 cups Kraft mayonnaise
1 cup plus 2 tablespoons Daisy sour cream
1 teaspoon Durkee Famous Sauce
1/2 teaspoon seasoned salt
4-6 tablespoons buttermilk
Salt & pepper to taste
3/4 cup blue cheese crumbles

Directions
Combine the mayonnaise, sour cream, Durkee Famous Sauce, seasoned salt, buttermilk, salt, and pepper in a bowl and whisk together until combined. Add more buttermilk as necessary to achieve desired thickness or consistency. Add blue cheese crumbles and fold together. Store in air-tight containers for up to 10 days in the refrigerator.