Chicken Alfredo Pizza with Caramelized Onions and Sundried Tomatoes

So, I mentioned on the blog yesterday that I was going to start posting some recipes and ideas just in case they may help people navigate the ways quarantine is limiting our abilities and pantrys. Chicken Alfredo Pizza was something I made frequently when the boys were young. It’s fast, easy, cheap, customizable, and can stretch two smaller chicken breasts to feed a family of 5. This week, I made two versions: one with caramelized onions and sundried tomatoes added, and one with just the chicken, garlic, sauce, and cheese for the picky peeps. Before I list the recipe, here are some ideas to customize it or hack it if the grocery store is still a wasteland:

  • You can use any cooked chicken or turkey, or even brown up ground chicken and crumble it. When all the meat was gone this week at Kroger, there was a whole wall of smoked turkey legs. In a pinch, you can remove the meat from those and use it.
  • Who says it has to be chicken? Our store still had plenty of frozen shrimp in stock. Just sauté some until just under done, because they will finish cooking on the pizza.
  • Pizza dough: Making your own is easier than you think, and as long as you have flour and yeast on hand, you can do it. Alternatively, buy the tubes from the refrigerator case, which is what I did up until the Heathens were no longer tazmanian devils 24/7. My Kroger also sells fresh balls of pizza dough in baggies, which is in the deli section where they store the pre-made soups, salads, and take-home entrees.
  • While this recipe calls for the caramelized onions and sundried tomatoes, you could add bacon bits, sliced peppers, red pepper flakes for spice, toasted bread crumbs for texture, spinach to sneak in some veggies,  or finish with a drizzle of balsamic glaze.

Just remember, until life settles down and our grocery stores can catch up, not every meal is going to be a Pinterest moment, nor is every recipe going to be a favorite of everyone in your household. I will say, though, that I think both experienced and less-confident cooks are going to come out on the other side of this having learned something new about the ways we shop and eat.

**Note–I doubled this recipe to make two the two pizzas seen above**

Chicken Alfredo Pizza

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Ingredients

  • 1 ball or tube of pizza dough (basically enough so you can roll it out to the size of a half-sheet pan or a large pizza pan.
  • 1-1/2 cups shredded cooked chicken
  • 2 TBS olive oil (or butter)
  • 1 medium onion, thinly sliced
  • 1/2 to 3/4 of a cup jarred sundried tomato Alfredo sauce (regular jarred Alfredo works too)
  • 4 cloves garlic, minced (or a couple of teaspoons of the jarred stuff)
  • 1/4 cup sundried tomatoes, chopped (the kind packed in oil preferably)
  • 2 cups shredded mozzarella (or pizza blend cheese).
  • 3 TBS grated parmesan

Procedure

  1. Start the onions first: Heat oil in a small skillet over medium heat and add the onions and a small sprinkle of salt, stirring well. Reduce heat to medium-low and cook, stirring occasionally until they reach your desired level of caramelization.
  2. While the onions cook, preheat oven to 400 degrees F. Lightly grease a sheet pan or pizza pan with non-stick spray.
  3. Dust your counter and a rolling pin with flour and roll out your pizza dough to fit your pan, then transfer it to the pan. Bake the pizza  dough for 11 minutes, then remove from oven.
  4. Spread the Alfredo sauce evenly over the pizza dough, starting with 1/4 cup at first and adding more as needed. The amount of sauce you will need will depend on the size of your pizza and your preferences. You want a nice even layer of sauce, but try not to drown it.
  5. Distribute the chicken, onions, garlic, and sundried tomatoes over the pizza. Top with mozzarella and parmesan and return it to the oven.
  6. Bake an additional 7-10 minutes until the cheese is melted and starts to brown a little in spots.
  7. Let pizza rest about 5 minutes before slicing and serving.

The Dirty Secrets–Pantry Meals, Cheap Meals, Canned Meals, and More for Tips for Your Quarantine Kitchen

Ok, I think we can all agree that food media and culture as a whole has changed in the past 20 years. We now have easy access to blogs, recipes, information, and research. Meanwhile, Michael Pollan and other researched-based advocates opened our eyes to the less-than-desirable aspects of processed foods and ingredients. We get to be seasoned foodies without ever having attended culinary school.

But the reality is that many people do not have the luxury to be selective about ingredients and methods, pandemic or not. They may live in food deserts with no access to fresh products (what would you do if the only store you could reach was Dollar General?), they may have inadequate funds, limited equipment, and lack the basics we take for granted, like reliable internet access for help.

When I first got married, I had recently birthed the Demon-Baby. My husband worked endless hours of overtime to keep us afloat, and I stretched our meager budget as far as it would go. And you know how I did that? Lots of processed products, canned products, protein stretching, and shortcuts. No shame in my game.

Those meals represented my efforts to provide us some semblance of “homecooked” meals, even if it was just a medley of frozen and canned ingredients hastily tossed together. Even before we got married, our college garage apartment produced many memorable bargain meals that we still recall with fondness: Bisquick cinnamon rolls and casseroles, sautéed chicken with Rice-a-Roni pasta, cheese omelets, and that time my husband and one of his best friends learned that splattering hot oil next to boiling liquid was a very, very, very bad idea.

As we all face uncertain weeks ahead, I thought I would dust off some of those meals and ideas. They are not really recipes per se, but ideas based on how I stretched our budget, made the most of processed foods, fresh food, and managed not to kill any of us.

  • Easy and Cheap Chicken Pot Pie: Stir together 2 cups cooked chicken (I often only used one chicken breast), 1 can cream of celery soup, 1 cup milk or half-and-half, 1 tsp. seasoned salt, 1/2 tsp. black pepper, 1 can drained peas, and 1 can drained corn. Using a box of refrigerated pie curst, line the bottom of pie plate with 1 roll of the crust. Pour in chicken mixture, top with the other roll of crust, crimping edges. Cut a hole or two in the top to vent. Bake at 400 F 35-40 minutes until top begins to brown. Rest 5-10 minutes before serving. (Or use any combo of canned veg you have).
  • Under $5 Corn Chowder: Stir together 1-1/2 cups milk or half-and-half with one can of cream-style corn into a saucepan over low heat. (The regular size can of corn, not the 7-oz baby size). Add 4 slices chopped ham from the deli (or 1/2 cup chopped diced and browned smoked sausage, or some cooked bacon), 1 can of sliced or diced potatoes, drained, 1 can whole kernel corn, drained, and salt and pepper to taste. Heat about 10-15 minutes, and stir in 1 cup grated cheddar until melted. Serve with bread or rolls if you can.
  • Chicken Squares: Combine 6-oz of room temperature cream cheese with 6-oz of room temperature margarine, 4 TBS milk, 2 chopped green onions and add 3/4 tsp. salt and 1/4 tsp. black pepper. Add 3 cups shredded cooked chicken, mixing well. Separate two tubes of crescent roll dough into eight squares (which is two of triangles still together for each). Press the perforated seam of each square together firmly to create a solid square of dough. Place a spoonful of the chicken mixture into the center of each square. Bring the dough corners to the center, pinching all the edges to seal. Bake at 350 F for 20-25 minutes until golden brown.
  • Pantry Spicy Tomato Soup and Grilled Cheese Sandwiches: For the soup, combine 3 cups Spicy V-8 juice, 1 can condensed tomato soup, 1 can condensed cheddar cheese soup, and 1 tsp. dried basil in a saucepan. Heat on medium, whisking occasionally until hot and combined. For the sandwiches: Combine one can of condensed nacho cheese soup with 1-1/2 cups fiesta blend shredded cheese. Spread a couple of TBS of cheese mix between two slices of bread, and brush outside of sandwiches with melted margarine or butter. Cook the sandwiches grilled cheese-style until golden. Slice on the diagonal and serve with the soup. *If you can get your hands on a baguette or sausage buns, make mini sandwiches for optimal dipping, which makes picky eaters happier. They like to dip stuff*
  • My Spaghetti Casserole was a staple and continues to be a go-to. I would serve it with frozen or canned green beans that I seasoned with what I had on hand. You can make garlic bread using the ends of a bread loaf or sandwish bread you need to use up. Brush bread with a couple of TBS of butter mixed with a 1/4 tsp. garlic powder and 1/2 tsp. dried parsley. Toast in the oven.
  • Chicken Fajita Chowder relies on mostly pantry-ready ingredients and you can reduce the chicken to stretch it further (the beans add plenty of protein). If you don’t have chips, cornbread is a good side, or even crackers.
  • You don’t get any more affordable than Salmon Croquettes. We would serve this with boxed mac and cheese and canned peas.
  • When I Was in a Bind: I often would throw together a couple of diced, cooked chicken breasts with sautéed diced onion and minced garlic, add a can of cream of celery soup, 2 TBS. lemon juice, 1 TBS Worcestershire sauce, 1/2 cup of milk, 1 tsp. seasoned salt and one 1 tsp. paprika. If I had any dried parsley or thyme, I added some. I’d simmer it for a bit and serve over wedges of cornbread.
  • Top Some Potatoes: Potatoes are affordable, and last if you store them properly. If you can bake potatoes, you can top them endlessly, like with shredded chicken or beef, BBQ sauce, and cheese (maybe chopped onion or even slaw for the adults). How about cooked chicken, broccoli, and cheese sauce (maybe with some bacon bits)? Cook frozen breaded chicken strips, dice them, toss with ranch dressing, top potatoes, and drizzle with hot sauce (and sprinkle of blue cheese if you can find it). Try potato tacos, with all the usual ground beef and taco fixings on top. Potatoes are the ultimate affordable canvas to stretch protein.

Other tips:

  • Bisquick and other pre-made mixes are often very cheap, and versatile for pantry cooking, especially if you are short on time. I’ve made many a casserole from on-hand cans and a mix.
  • Combo meals that combine proteins with starches and/or veggies allow you to stretch ingredients further. Think pot pies, Shephards Pie, casseroles, breakfast scrambles, hashes, stews, soups, etc. Eggs are the often least expensive per-serving protein there is.
  • Nearly anything can be transformed into hand pies/meat pies. If you need to clean out the fridge of leftovers, use refrigerated pie dough or frozen bread dough to create a “sweep the kitchen” hand pie night. Use leftover protein, starches, and vegetables, and convince your kids it’s like personal pizza night, but better. Same goes for grilled sandwiches/panini.
  • Ask yourself if what a recipe calls for is TRULY necessary. It may call for three cups of shredded chicken, but you could probably fake it with two. Out of fresh ginger? You could probably scrape by with a fraction of that amount of ginger powder. Will it be just like the recipe? No, obviously, but it could help you try and hit closer to the flavor profile than nothing at all. I frequently substitute fresh herbs with dried (decreasing the amount by half). Some skipping and substitutions can get you by, but remember, don’t be that butthole who goes onto a website and gives terrible recipe reviews after you do so. While being a pantry MacGyver can keep your family well-fed, it’s not fair to compare a hacked recipe to what the writer intended.
  • The good-looking chicken breasts in the refridgerated case are going to be the most expensive. For now, I’d go for the frozen bags (which are often smaller and less-than-neatly cut), or if you have the time, grab the cheap cuts like legs or leg quarters and cook and shred the meat for later.
  • When in doubt, trust dishes like Red Beans and Rice, Jambalaya, Stewed Chicken and Rice, Beef Tips, Meatloaf, etc. They are classics for a reason.

So, these are just some basics from the early days extreme budget eating that I hope inspire anyone struggling under quarantine frustration or scarcity. If you have questions about this post or how to stretch what you have, leave a comment, or if you prefer to ask a question privately, drop me an email (check my profile for the address).

Keep calm and drink on, my friends.

 

 

 

Quarantine Update and a Giveaway!

What a difference a week makes. So much changed so quickly, and like the rest of you, we are doing our best to adapt. No, I’m not making cute, color-coded homeschooling schedules, or using this “opportunity” to clean out my closet Martha Stewart style. If you are a Pinterest supermom, more power to you. We are just taking each day that is in front of us and making the best of it.

Other than a solo trip to the grocery store, the Heathens and I have not left the house since March 13tth. Though the older kids thought I was being a bit harsh by not letting them go see their friends, the changes over the past week have demonstrated to them why I took social distancing very seriously. First, I want to protect their health, but I also explained to them that I am in the high-risk category. I almost died of a respiratory illness that progressed to severe pneumonia as a child, and even after I got out of the hospital, I still had to have in-home care and rehabilitation. I would never wish that experience on anyone, so beyond our own bubble, we need to stay home to help our community and nation turn the tide on this terrible pandemic. My husband is still working, but continues to practice aggressive social distancing as well.The first week of at-home school was an adjustmenet. The teachers in our area literally had one hour to pull together the materials for the students and come up with a fast plan. Between daily online class and the remaining work, Bean and I are spending about 4 hours a day on school, not including independent reading. The boys are in high school, and are able to manage themselves. However, my friends with multiple elementary-age kids in different grades are struggling to juggle it, most especially those still having to work. Regardless, I admire Bean’s teacher for her dedication and the effort she is putting in to make this  situation work for the students. I swear, if we ever we had the opportunity to push through legislation for teacher pay raises, it would pass with flying colors the week the kids go back to school. Luckily, this week is our spring break, so we all have a chance to regroup.

As far as the emotional climate, our kids are pragmatic. They watch the news and understand the gravity of the situation. We are honest with them, and they get that our community as a whole is worried. This situation is a marathon not a sprint. However, we combat anxiety with practicality. We are ok, we are taking commonsense measures to protect ourselves and others, and we’ll get through this. I think the hardest part for my Louisiana community is the isolation. We can handle tornados, hurricanes, and being robbed of the Super Bowl #stillbitter, but we handle those things by banding together. The Cajun Navy loads up the boats, we gather, we feed one another, we volunteer, or we just spend time with our neighbors. It’s one thing to go through something stressful, but going through it in isolation makes it just a we bit tougher. But you know what? The drive-thru daquiri shops are still open! Gotta find the silver lining somewhere, right?

If you follow me on Instagram, I’ve been posting pics of our meals and other cooking adventures. Over the next week or so, I’m going to be posting some easy recipes, or ideas for making the most of what’s in the pantry.  We all could use some inspiration while adapting to this temporary normal.

On the knitting front. I have enough stash to last, not to mention needlepoint and 100 other crafting projects to keep me occupied when I’m not being the worst homeschool teacher in the world. I just cast on Fantastitch by Stephen West, as well as a baby blanket for my grandnephew. The one thing I can say about our time in quarantine is that I won’t be complaining of boredom any time soon.

 

*photo credit Stephen West *

So, in an effort to spread a little joy, I giving away a free downloadable copy of the Fantastitch pattern via Ravelry code. If you would like a chance to win a copy of this pattern, leave a comment about what you are doing to stay occupied during quarantine. I’ll draw for the winner this Friday! In the meantime, stay sane, my friends!

 

Whelp, that escalated quickly.

Well, we survived Mardi Gras, but Spring as sprung, which means we are deep into pollen hell. The bright side is that, after ending up at the hospital last year for a severe allergic reaction, my allergist is my new BFF. He’s got me on a serious medication regiment that involves lots of pills, four different inhalers, and occasional breathing treatments. So, it’s still bad, but it’s not as bad as it could be. **Spoiler alert, it’s about to be.**

Meanwhile, they broke ground on the pool we are adding:

Which is exciting, but until they stop bulldozing my yard, we can’t get started  building the garden. This has my husband less than pleased. He’s got the full-on itch to start planting, but I don’t see that happening for quite a while. However, we at least now know how much space we will have, which allows us to start the design process. Our last yard was tiny, so the garden was more utilitarian than anything. This time, we still want to shoot for our year-round suburban farm goals, but create a space that blends better aesthetically with the property as a whole. We are also considering dabbling in beekeeping, but that is going to require a lot more research before we know if it’s feasible for us.

Despite the yard being a construction zone, I will probably try to plant jalapenos in an out-of-the way corner because my candied jalapeno stash is officially gone. I took a jar with me (along with my plain pickled jalapenos) to serve with the chili at the Cub Scout winter camp out. They were a surprising hit. Two of the moms loved them so much, I gifted them the last of my jars. The salsa is also gone, as well as the vodka sauce, so I’m not thrilled at the prospect of no canning this summer.

Meanwhile, here are some finished knits:

Pattern: None. Just provisionally CO 110 stitches, knit until I was almost out of yarn, and grafted the ends.

Yarn: Must Stash Yarn & Fiber Perfect Must Match in the Must Stash Does Mardi Gras colorway.

Needles: US 2

Patterns: “Barley” hat by Tin Can Knits and “Spring into Summer Romper” by OGE Knitwear Designs

Yarn: Berrocco Comfort in the Grey colorway

Needles: US 6 and 8 for the hat, and US 4 for the romper

Notes and Mods: Love both of the patterns, although I think there are a couple of sections of the romper pattern that could use tech editing. Still got time before my great nephew is due, so I am shooting for a few more finished projects for him. **Spoiler alert–Looks like I just got a whole bunch of free time**

In other knitting news, I recently met Melissa, who is a local yarn dyer!

I had no idea we had a local dyer, and I’ve been drooling over her social media posts ever since. I snagged these when she created them exclusively for our LYS. You should seriously check out her Facebook page.

And just about the time I was finishing this post, Louisiana announced they are closing schools for 30 days. If you thought there was a run on toilet paper this week, that isn’t anything compared to what’s about to happen at the liquor store. Stay strong, my friends!

If you need me, I’ll be hiding in the bathroom, with books, yarn, copious amounts of alcohol, and Netflix. Those kids can smell fear, and but this certainly isn’t my first rodeo. #gocleanyourroom #thosewindowsneedwashing #sayi’mboredonemoredamntime