BBQ Chicken Pizza

For our last meal of the week, we were given the Smoked Mozzarella and Cabbage Pizza. Seemed good enough for us, but we had some extra ingredients in the fridge we were looking to get rid of. The most pressing of these ingredients were chicken thighs. Not wanting to waste this protein, we decided to add them to the pizza and use some spicy BBQ sauce to create our version of a BBQ chicken pizza.


We cooked the thighs first, using a non stick pan and just a teaspoon or so of olive oil. We seasoned the chicken with salt and pepper and cooked them until they were browned on the outside and done on the inside. We then cut them into bite sized pieces and proceeded to follow the remaining steps of the recipe. We added the cut up chicken to the cabbage towards the end of its cooking for about 2 minutes and added just a bit of the BBQ Sauce.


For the dough, we added a thin layer of BBQ sauce before putting down the cabbage and chicken mixture. After the cabbage and chicken was spread all over the dough, we added the smoked mozzarella, which we grated instead of cut into cubes (i think it melts better this way) and then drizzled some more BBQ sauce over the top of the pizza. We cooked it in the oven per BA’s directions, and were really happy with the result.

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Sous Vide

In order to save cooking time, we often employ a sous vide machine to cook certain meats we receive from BA and many of our non-BA meals. Sous vide is simply a method of cooking using precise temperature controlled water. Items you wish to cook are sealed as air tight as possible in a plastic bag and then placed in a water bath in which the water temperature is kept at the desired degree. For example, if you wanted to cook a steak so the inside was exactly 125 degrees, you would set your sous vide machine to 125, toss in your vacuum sealed meat, and walk away. It may take about an hour or so for the meat to reach temperature, but you can also just leave it all day, as it will never be overdone.


Its a great way to cook, and we use it often. I built my own sous vide machine, but there are many out there to choose from.


As we decided to switch our proteins around last week, we ended up using the Cod for the stir fry. Instead of stir frying the Cod, we left it in the sous vide cooker all day, as Mrs. BA Hacker and myself were arriving home late that day. We followed the directions for the stir fry, omitting the chicken. When the stir fry was finished, we brought the fish out of the sous vide and quickly seared them. We then laid the Cod on top of the stir fry. It was delicious, saved us time, and super simple.

Milanese style Chicken Sandies

This week we received 3 enticing meals from Blue Apron: Spicy Hoisin Chicken Stir Fry, Cod Sandwiches, and Smoked Mozzarella and Cabbage Flatbread. We were not too excited about the Cod Sandwiches, and decided to make some changes that would affect two meals this week.

We went ahead and swapped out two proteins, Cod and Chicken, with each other. This would give us a Cod based Stir Fry and Chicken Sandwiches. Today I’ll post about how we made our Chicken Sandwiches.

Not wanting to just sear our Chicken, we scoured our cabinets for ingredients, and hit pay dirt with some Ritz Crackers. The Ritz crackers would be the bread crumbs for a Milanese style chicken. We used about half a roll of crackers and smashed them with our hands in a bowl and then placed them on a place. We also used a bowl of flour, and another bowl with one egg.


We rinsed and patted dry the chicken and then dragged each breast first through the flour, then the egg, and finally through the Ritz crumbs. Adding a nice thin layer of Olive Oil to the pan, we lightly fried the breasts until nice and golden brown.

The rest of the recipe was followed exactly, and the aioli and Kale went very well with the sandwich. I’d also recommend a few shakes of Frank’s Red Hot to complete the sandwich.


We will discuss how we prepared the Cod in our next post.

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