Switcheroo-βbq Chicĸen Pizża

Okay, change of plans. .

I am aborting the cookie recipe I found online. I was unhappy with how the cookies turned out. I need to Jewelamite the recipe. It just needs to be tweaked a bit.

But, no worries.

I have a pizza recipe for you instead.                

Bbq Chicken Pizza.
This is so easy. .

You will need:


Ingredients for dough

1 pkg. dray active yeast
1 c. warm/hot water
3 c. flour- I used spelt flour
1 1/2 tsp. honey or agave nectar
1 1/2 tsp. sea salt
1/4 c. olive oil

Follow directions, on back of yeast packet, for dissolving yeast. Dissolve in the 1 c. of warm/hot water. When the yeast has dissolved, combine with  the flour, salt, olive oil, and honey or agave nectar. Then get to kneading. It is best to add the flour a half cup at a time, as you knead the dough. Otherwise you will get bogged down. After you have kneaded everything together set your ball of dough aside and let it rise for 20 - 30 minutes.

If you want a more flavorful dough-                  
 add  1 to 1 1/2 tbsp of Pesto. So yummy!!
or knead in 1/2 c. parm cheese.

You can really add any herb or cheese you like to kick up the flavor.

Ingredients for Bbq Chicken


1 rotisserie hen
1 bottle of bbq sauce. Preferably a sweeter bbq sauce. Anything in the description that says hickory, brown sugar, or molasses should do the trick.

Okay, I like to make things as easy as possible. Time savers!
I used a rotisserie hen from Publix. Pull the perfectly "rotisserie-d" chicken off the bone and toss it in a pot with the bbq sauce. Turn the unit on low and let it simmer there for a few minutes.

Easy right?!

Sautéed zucchini, this is optional.
I diced some zucchini and sautéed it in olive oil with a little salt and pepper.

Assembly


Stretch your dough out into the shape and thickness that suits you. Round. Square, Oval, Rectangle, Fat crust, Thin crust. .
Brush a little olive oil on your dough. Spread your  bbq chicken mixture generously over your dough. Then add your zucchini, or any other veggie of your choice. You could even do a veggie medley. Top your pizza with lots of mozzarella cheese!

Bake your pizza on 475° for 15 -20 minutes. It's done when the crust is golden!

We quite enjoyed this pizza. It does come with a "warning". .
It fills you up and it fills you up fast! You will be stuffed! This is because it's not like the grease, fat laden restaurant pizza you're used to. This pizza is real. So when you're stuffed, feel proud! You just ate real pizza. Not grease and fat.

                                         
                                                   Happy Eating,  my Foodamite's

Tıck Tōck

In just a few short hours the recipe for Carrot Oatmeal Cookies will be posted!


Are you excited? I'm excited!
I have tweaked the recipe. I am so excited to share it with you all.


And. . I have another special recipe for y'all. . Bbq Chicken 〈spelt〉 Pizza.
 I'll post the recipe by sunday night. I promise.


Sleep tight, my foodamites

Çornbręad & Suŕpriseś

Two delightful things to share today.

I LOVE surprises! I love surprising others and I love being the victim of a surprise. They are just so much fun!

That leads me to the surprise. .

The Bodamite's work takes him out of town for months on end. I don't get to see him often at all.
So, being the sweetheart that he is, he conspired with my father to surprise me for the weekend.

This was possible because my father is a private pilot. It comes in handy!

I was sitting in the kitchen, friday afternoon, and out of nowhere, Josh jumps out from around the corner and exclaims " I couldn't help myself!"        

I was shocked. overjoyed. stunned. Then I almost cried.

It was the best surprise ever!!

We had a really sweet weekend. We went to a farmer's market and got all sorts of tastiness. Tea cookies. Honey cookies. The biggest zucchini I have ever seen in my life. A giant jar of Honey. We ate lots of wonderful food from the venders..all natural fresh food. It was lovely.

Due to all that has been going on, surprises and finals for school, I have yet to post the recipe for Carrot Oatmeal cookies. Take heart, it will be posted very soon!!

So Here is a delicious find for you to try in the mean time.
 Bob's Red Mill- Gluten free cornbread. (bobsredmill.gf-cornbread-mix.)
It is by far the most delicious gluten free cornbread mix out there!

It is even better if you cook it in a cast iron skillet! Particularly one that is old and well seasoned. If you have a cast iron skillet, pour a little oil in the bottom and stick it in the oven so the oil is piping hot when you pour the cornbread batter in. The batter should sizzle when you pour it in the skillet.

Hop on over to the grocery store and pick up a bag of this cornbread mix..you won't be disappointed!

Pınk Şalt

This makes me want to salt my food.

I do not like salt at all. My father on the other hand likes it too much. He likes his pepper too. But that is beside the point.

I refrain from dusting my edibles with salt. I find it..well..just awful. It is just so...salty.

 For the benefit of my loved ones I will add salt to season our meals. But I myself do not add extra salt to my food.

Himalayan pink salt changed everything.


How fun is that! pink salt. It makes me want to salt my food. Just because it's pretty. This is silly, I know.

But how can you not think it's cute?

Moving on to the more important aspects of this pretty salt..


The majority of the eighty-four elements that occur naturally in unrefined pink salt have been eliminated in the clorox white grains of refined table salt we are all familiar with.

It matters what kind of salt you use.

Pure unrefined pink salt with all of the natural minerals still intact is a wonderful way to mineralize your body. And it is an antioxidant. It is the only antioxidant that works everywhere in the body. I love my antioxidants.

How about that, pretty and useful.

Natural and unrefined is always healthier! So, replace the fine white sand in your salt shaker with all natural unrefined pink salt. It is much better for you and it is oh so pretty.

Tĥe ċoffeė weāknesŝ

I completely broke the rules...
...organic, gluten free, no refined sugar

Coffee is a bit of a weakness for me and my honey. The Bodamite says he drinks seven to eight cups every morning. That is a gross exaggeration.

Josh likes hot, bitter coffee...just like his tea. I find this endearing. It's the little differences that make things fun and balanced.
I like cold, sweet, blended coffee.

Our local coffee shop happens to make the perfect frozen (blended) coffee.  It's a taste sensation!

Part of the reason Common Ground's frozen coffee is so perfectly delicious, is because the coffee flavor comes from a powder. No flavored syrup.  I am partial to vanilla/mocha.
I all too often venture there and happily suck down my frozen delight. Refined sugar and all!

But the best part of my vanilla/mocha frozen coffee... a shot of espresso! It completes this treat.

We can thank Michael, the barista, for the shot of espresso idea.

Even we have our food weaknesses. Coffee and pizza are just two of them!

What are your food weaknesses?

Ľazŷ Brêakƒast

The shock and fear that shot through me was quite funny when it was all over...

I had an egg for breakfast this morning. A boiled egg. It was early and I didn't feel like making a Bodalicious breakfast. I also didn't feel like slicing the egg in the egg slicer, and neatly fanning the slices out in a bowl.

I opted to butter knife the egg in half. " I'll just bite right into it..but first I must nuke it." Brilliant!

I happily placed my egg cut in two, in the microwave. " Thirty seconds is all it needs.."

About twenty seconds in someone fired a shotgun off in my microwave. Shock. Fear. Then I realized my egg had exploded.

When I opened the microwave I found little egg yoke nuggets happily dispersed through out the microwave.

No problem. I cleaned up my mess.

I decided to take a bite out of the intact half of my egg. 


"Ka-Pow!"  It burst in my face. My bite released the boiling hot steam trapped in the middle of the yoke.

This was unbelievably startling. But I recovered. I decided a glass of milk was the safest bet for a lazy breakfast.

I think I'll use the egg slicer next time...

฿irdş Mïlķ

This delicacy is a favorite of mine. And it is a new find for Josh.

I am sure you are familiar with it...

The yummy Chai Tea Latte at your favorite coffee house can be considered Birds Milk.

 I prefer the base of my Birds Milk to be straight up sweet tea. What can I say…It's a southern thing. Josh seems to be rather fond of Green Tea, and bitter at that, as his base. Earl Grey Tea is really good for making especially yummy sweet tea.

Of course Honey is the chosen sweetener for the Bodamite. But, I need something with a bit more of a sweet kick to it. Again I'm a southerner. I cannot emphasize enough the importance of the SWEET in sweet tea.  

Bitter tea is an abomination!

Josh is from Florida so he doesn't know what tea is supposed to taste like. Somehow he finds a touch of Honey just enough sweetness. I accept this.

For tea as it should be, I like to use Turbinado sugar ( sugar in the raw) It is raw sugar obtained from the initial pressing of sugar cane. It is an acceptable sweetener because it is not refined.

To turn our tea into Birds Milk we add whole milk. 

2% is not milk! It is flavorless, white water masquerading around as milk.

I like my Birds Milk warm. Not hot. But you can drink it over ice if that's your thing.

Now I am sure you're wondering why I call my tea and milk Birds Milk.

A friend who went to the Ukraine, for a missions trip, told me that at the orphanages tea and milk is a treat. It is rare that they get it. Very rare. Rare like birds milk, because birds do not produce milk. So, because it is such a rare treat they call it Birds Milk.

I thought that was neat, so I adopted the name as well.

So, embrace the cooler weather, brew some sweet tea, add some whole milk and enjoy your Birds Milk. 

…It's a rare treat.