Hi peeps!

It is Friday.

And tomorrow is Bradley’s birthday.

And those two facts make me quite happy.

I’ve been on the road a bit this week. Thus, I have been a very bad blogger.

But, I’m baaaaaaaaack!

And today, I’m talking barbecue. And calzones.

Yep.

You heard me right.

Lets get started, shall we?

Preheat your oven to 375.

Get some chicken.

Two large chicken breasts make two large calzones.

Get out a non-stick pan, and put some oil into the pan over medium-high heat.

Do you have chipotle chile powder?

It is chile powder made from smoked chiles.

If you don’t have the chipotle chile powder, don’t fret!

You can use plain ole chili powder.

I won’t judge you.

Much.

Give your chicken breasts a healthy coating of chili powder, a sprinkle of salt, and a dusting of pepper.

Now drizzle a tiny bit of olive oil onto the chicken breasts, and give your oil and spices a good rub.

Pop those bad boys face-down into your heated pan.

Warning: You may experience some coughing or a runny nose from the heat hitting the chili powder.

Sorry bout that.

If the weather is nice, I would recommend doing the cooking portion on the grill. However, I made these on a rainy day.

While the first side is cooking (for about 5 min), give the other side the chili, salt, and pepper treatment.

After the first side has cooked for about 5 minutes, give the breasts a flip.

Now, cover them with foil. This helps the chicken cook through a little faster.

Leave it alone to cook for 5 minutes.

Meat cooks best when you don’t mess with it.

Don’t press on it.

Don’t move it around.

Don’t poke it.

Just leave it be.

Take an onion and remove the peel.

Cut the onion in half, and then slice it into half moons.

Take your chicken breasts out of the pan.

Give it a quick wipe down, then add some fresh oil (still over med-high heat).

Throw your onions into the pan.

I did not take a pic.

I’m a failure.

Push the onions around a bit, and allow them to brown up.

Now to our chicken. When you pull it out of the pan, let it sit on your cutting board for a few minutes before messing with it.

Cutting into the chicken too early will let all of the juices drip out.

And we want the juice IN the chicken.

Slice it.

Grab your favorite BBQ sauce.

I chose Montgomery Inn BBQ Sauce- a Cincinnati favorite.

Give your chicken a drizzle while it is still pretty darn hot.

Then, massage the sauce into the meat.

Chop it up even more finely.

Little bite-sized morsels.

Yum.

Onions should be about done now.

I put a little sprinkle of salt and pepper on the onions.

Because I’m naughty.

Pile up all of your desired calzone fillings.

I have sauteed onions, my bbq chicken, some cooked up bacon, shredded pepper jack cheese, and some chopped cilantro.

Now take out some pizza dough.

I had some homemade dough, but there are lots of great options in the grocery store,

Trader Joes makes a great fresh pizza dough for $.99. That is my store brand favorite.

I cut my dough in half.

Then rolled out the first calzone.

I try to get the dough into a an oval shape.

Pile up some chicken on one half of the calzone.

Top the chicken with some onions.

How about some bacon?

Yes, please!

Oooh-eee.. chopped cilantro is next.

Now, some crazy people don’t like cilantro. If that is you, I’m sorry.

I guess if you don’t like cilantro, you could use some green onion or chives instead.

Lots of cheese, please!

Now, use a little olive oil as your glue to secure the two sides of the calzone together.

Use a fork to seal it up.

And then trim any extra dough off of the edge.

Give the top of the calzone several pokes with a fork to allow steam to escape while they are baking.

Put your calzones on the a non-stick pan.

Give them a brush of olive oil, and give it a sprinkle of salt and pepper.

Pop it into the oven for about 20 minutes.

After 20 minutes, the calzones come out browned and beautiful.

And smelling good.

A half of a calzone was the perfect serving size.

The perfect pairing? A big green salad.

Not too shabby, right?

Have a great weekend pals.

XO,

Leah

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