I'm Back & Chicken Cacciatore!

       Well, hello there! I am not sure how long it has been since I’ve last posted but I’m pretty giddy to me back! 3 kids and 1 gazillion chicken nugget dinners later, what brings me back you ask? 

To be honest, we have been cleaning out everything lately and I just came across about 30 cookbooks hiding in a cabinet. Piling them up, sorting them and perusing the pages, I started to really miss cooking and trying new foods. Since it was fittingly January 1, I decided to make it a resolution to cook 1 new recipe a week from my dusty old cookbooks. 

And so viola! This week I made chicken cacciatore for the fam. I loved it, my son devoured the pasta with sauce, my one daughter happily dunked her chicken in the sauce and the other, well she had buttered pasta and buttered toast. And for Matt, he took a pass after hitting the gym and getting home late……enter eye roll. So all in all, it was a semi- win for the night but seriously even better was what it did for me-  kickstarted me back to my beloved blogging life. Here’s to me! And you- enjoy! 

Chicken Cacciatore

serves: 4

slightly adapted from: Real Simple Meals Made Easy Cookbook

Ingredients:

1/4 C AP (all purpose) Flour

1 1/4 salt

3/4 tsp black pepper

1 3.5 lbs chicken, cute into pieces OR

     2 bone-in skin-on chicken breast, 2 drumsticks and 2 bone-in skin-on thighs

1/4 C olive oil

1 onion, roughly chopped

1 carrot, diced

1 celery stalk, diced

4 garlic cloved, minced

3 springs fresh thyme

1 bay leaf

1 28oz can plum tomatoes 

1/3 dry red wine

1/4 C fresh flat leaf parsley

1 lb pasta, your choice or  3 C white rice

1. In a shallow bowl, combine flour and 1 tsp salt and 1/2 tsp pepper
2. Rinse chicken and pat dry
3. Working in 2 batches, lightly coat chicken in flour mixture and shake off excess
4. Heat oil in large Dutch Oven or large sauce pan over medium heat
5. Add 1/2 your chicken to pan and brown each side, about 5 minutes per side. Place on plate to the side. Repeat with other half of chicken
6. Add onion to pan and cook for about 3-5 minutes
7. Add carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes, staring occasionally
8. Add tomatoes to pan and use fingers to crush or rip apart tomatoes. Add wine and remaining salt and pepper and bring to simmer
9. Add chicken back to pan, reduce heat to simmer and cover. Cook for 45-55 minutes, turning chicken occasionally
10. Remove bay leaf and turn off heat. 
11. After about 10 minutes, use slotted spoon to remove excess oil from top of sauce
12. Serve over rice or pasta, top with parsley 

Buffalo Blasts ®

         In this house, game day is synonymous with guilty fried foods easy enough to eat with your hands while lounging on the couch.  We here are Rutgers fans and so when they became part of the Big 10 this year, that meant more TV coverage…….aka: more game days to get our grub on! Unfortunately though, their games haven’t been as successful as my frying has been….. Oh well, at least something is working out. J

            Here is a recent recipe I used for some pregame appetizers. I halved the original recipe since it was just for the two of us. I think we could have downed the entire full quantity though. It is funny how when things are fried and 2-biters, you go through 7-10 of them in one commercial break. Maybe we could have slowed down or better yet, maybe I should have made the original amount. Either way, they were delicious. Matt enjoyed them with an extra side of hot sauce while I kept a limit on the heat by eating them as is. Again, with the mere crumbs left before kickoff, you could tell they were a hit.

            I left directions on the bottom of the recipe for baking this recipe. I actually did bake the first few of these treats before frying the rest. Results: baking was pretty tasty, but frying was impossible to beat. With the baking, you need additional hot sauce to dip in or even to glaze on top as they get a bit dry.  I’d recommend you fry. With the itsy size of these things, your hips won’t know the difference, I promise! ;)

Enjoy….

Buffalo Blast ®- Copycat Recipe

Adapted from: Our Italian Kitchen

Originally adapted from: Restaurant Copycat Recipes

Servings: 12 Blasts (serving for 1! – lol) 

OBJ: TCW be able to replicate a restaurant favorite while also providing a fried treat for game day fun

Ingredients:

2 chicken breast, cooked (I used leftover over white meat from large Oven Roaster)

¼ C hot sauce

2 cloves garlic minced

4 ounces cream cheese, softened

S & P: salt and pepper, to your liking

½ package won-ton wrappers

Water

Vegetable or Canola Oil, for frying

Procedures:

1. Shred chicken well

2.  In a medium to large bowl, mix hot sauce, cream cheese, garlic and S & P

3. Add the shredded chicken and combine

4. Place a heaping TBS of chicken mixture on corner of wrapper. Water the edges and fold over, press along edges to seal. Repeat with remaining chicken mixture and wrappers

5. Pour oil in a large pot, fill ½ way. Heat oil over medium-high flame, heat enough so that when you stick the back of wooden spoon to bottom of pan, bubbles rise up. Or with a thermometer, you can check oil to make sure it is 350 degrees

6. Fry about 5-6 Blasts at one time, for about 1-2 minutes on each side, until golden browned

7. Remove from oil and place on wire rack, sprinkle with salt immediately. Serve alongside additional hot sauce or blue cheese

 

*** Alternately, you can preheat oven to 425 degrees and bake blasts on a foil-lined baking sheet for about 15-20 minutes. Bake until golden brown, salt and serve with same dipping sauces. They are pretty good this way, not going to trick you into believing they are fried though! ***

 

 

 

Slow Cooker Honey Garlic Chicken

        BBrrrr, the weather is definitely turning around these parts. The mornings have a distinct chill and the leaves are starting to pile. Although I am a summer gal through and through, I do love the start of fall….all the colors, cozy wrap-around sweaters and new boots to strut around in. However, all this autumn excitement lasts, oh, until about mid November when the car is too flipping cold to get into in the morning, I realize I no longer have tan lines, and I have to drive in the dark home from work…yyuuuckkkk….how many months until Memorial Day!??!

            Okay, I got too ahead of myself and began to get winter cranky, sorry…So where I was going with this..I am writing this post to get to the point that when the weather turns cold, not much can make you smile more than a hearty and steaming meal. A dinner that warms you from the inside out is one that I crave from now until about April. Now I know that not every dinner can be quintessentially winter-ific, but I love when I can find easy meals that come pretty darn close.

            As in this one….. Hearty, steamy, and way-filling, it will have you hardly missing those 95 degree days. The recipe comes together in a snap and as a bonus makes your house smell quite nice. I served it over rice but I bet rice noodles would be fantastic too. Either way, I know you’ll enjoy it…..

Slow Cooker Honey Garlic Chicken

Adapted from: Cleverly Inspired and All Recipes

Serves: 4-6

OBJ: TCW be able to add a bit of pizzazz into the weeknight dinners

Ingredients:

½ C soy sauce

½ C ketchup

1/3 C honey

2 cloves garlic, minced,

1 teaspoon dried basil

2 tsp siracha

½ C chopped green onion

2 tsp canola oil

Fresh ground pepper (to taste)

5 boneless, skinless chicken thighs

1 C diced carrot

1 C cleaned and roughly chopped string beans

Cornstarch and water

Procedures:

1. Whisk all ingredients except chicken, carrots, string beans, cornstarch and water

2. Place chicken in slow cooker, pour mixture on top

3. Cook on low 4 ½ hours

4. Add carrots and string beans to slow cooker, cook for additional 30-45 minutes

4. Remove chicken from slow cooker, make sure it is done (it should be but chicken sizes vary so much), shred it

5.  Leave slow cooker on low and whisk together 2 tablespoon cornstarch and 2 tablespoon of water. Add “slurry” to mixture left in slow cooker and stir. Add chicken back into slow cooker and let everything heat and thicken through- about 5 minutes

6. Serve over rice, sprinkle with sesame seeds, enjoy

Individual Chicken Pot Pies

          To me, there are just some foods that can only be eaten in certain seasons. Hot dogs- summer, cranberry sauce- fall, ????- spring…..haha, I don’t think anything is specific to this time of year! But for winter- it has to be anything hearty and warming….as in pot pie. Specifically, this pot pie.

            This meal is definitely synonymous with good ol’ Mr. Winter. It sticks to your ribs like taffy, is served piping hot to help defrost yourself and is filling enough to energize you to shovel that walkway. Not to mention, it is quite delicious- which is a prerequisite for any meal in any season though!

            But besides all those qualities, it is truly just a great meal that is quick and satisfying. I cut the original recipe in ½ for me and Matty, but if you have to feed more mouths than me, just double what I did. That would make 4 pies, and if you have more mouths than that, well, God bless you and continue to increase the amounts! So basically, whether you’re feeding just 1 other or an army- this meal will keep em’ all warm and smiling! Enjoy…

 

BBBBBRRRRRR........bring on the pot pie!

 

Individual Chicken Pot Pies

Serves- 2

Adapted from: Real Simple

OBJ: TCW be able to make something besides sandwiches and quesadillas with her leftover rotisserie chicken

Ingredients:

 ½ of 8-ounce bag frozen mixed vegetables

1 refrigerated piecrust (such as Pillsbury)

½ of 10 ¾-ounce can cream of chicken soup

¼ cup milk

1 cups cooked and shredded chicken ( I use both white and dark meat)

¼ tsp garlic salt

¼ tsp black pepper

1 egg, beaten

2 TBS sesame seeds

Procedures:

1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes

2, Cut piecrust into quarters, to yield 4 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray

3. Line the bottom and sides of each pan or ramekin with a quarter of crust, molding it with your fingers to fit

4. In a large bowl, stir together the soup and milk and then add the chicken, garlic salt and pepper

5. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together well and cut vents in the top

6. Brush each top with egg wash and sprinkle with sesame seeds (optional)

7. Wrap the edges of pot pies with foil to prevent them from burning right away

8. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown, removing foil with 10-15 minutes remaining

 

 

Apricot-Mango & Chipotle BBQ Chicken & Gift Ideas...

           I know, I know…..Gina, what the bejingle are you thinking?!? Grilling in December, grilling the week of 2 snowstorms, and grilling when the last thing I want to do is step outside? I hear you, believe me. As most of you know, I’m the type that is cold in July with chilly fingertips all year through…..so yes, I know this is a silly post.

            But give me one minute of your time (maybe 10 actually) and listen. What I’m really getting at here are gift ideas. Ya know, the tree needs presents in a few weeks and I’m sure there are few people you still have zilch for. For you and for them, here is where you need to go to get them something unique, inexpensive and delicious……HomeGoods or Marshalls. No, not for their cute candles or name-brand sweaters- we all know to get that stuff at the aforementioned spots. But where you can get some nifty presents is way beyond the clothing racks and scented stations….it is in the cooking and baking departments.

            Here is what you do….grab a wicker basket from the "storage" aisle (they usually have a gazillion, poor trees). Head down the cooking aisle with the salsas, jellies, salts, etc. Pick a theme. For example, go Mediterranean and get some imported oil, spices and maybe a nice bag of pasta or couscous. Then, throw a wooden spoon in there and viola- dinner in a box and a perfect present for me. Or maybe, for someone who likes to grill, get them a jar of what I used in this post- a few specialty BBQ sauces, a meat thermometer, and an over-sized spatula. (FYI-best BBQ sauce we've found there is Kozlowski Farms)Or one more idea I’ve done, for the bake-aholic, is filling that basket up with a few flavored sugars, vanilla beans (best place to get them is at HG or Marshalls- best price you’ll find), a whisk and a few mini cake molds.

             So there, great gifts for those who you still can’t seem to pick out the right thing. Of course, they are food-themed but c’mon friends- for one, this is a food blog and for two- I think giving the gift of a quality home-cooked meal is better than anything you could find in a store. Enjoy…

 

 

Apricot-Mango & Chipotle BBQ Chicken

Serves: 2-3

 

OBJ: TCW be able to spice and sweeten up ordinary chicken

Ingredients:

½ C Apricot Mango & Roasted Chipotle Grilling and Dipping Sauce(I used Kozlowski Farms, but any BBQ sauce you like would work)

2-3 large boneless, skinless chicken breast

1 TBS olive oil

S & P: salt and pepper

Procedures:

1. Preheat entire grill on medium-high flame

2. Brush both sides of chicken with oil, then sprinkle decently with S & P

3. Add chicken to hot grill over direct high heat, cook for 5 minutes. Flip, then cook over direct heat for another 5 minutes

4. Place chicken on other side of grill and turn off the flame beneath it. BUT leave the other side on high flame!

5. Use brush to glaze chicken one side at a time. Cook chicken for remaining time on indirect heat- 5 minutes one side, then flip, glaze and cook other side for 5 minutes

6.  Quickly flip once more to caramelize the side you just glazed

** total cooking time should be about 20 minutes, but if you have larger chicken pieces, it may be 6-7 minutes per side (28 minutes total). Always check chicken for doneness- completely white meat, clear juices, and 165 on a meat thermometer**

Red Rubbed Chicken

          Mom always knows best. From ironing the back of your shirt first to keeping a tissue up your sleeve, the lady has the tricks. C’mon admit it, you’re Mom has taught you one or two things over the past ____ years. And if you’re lucky enough to have one like mine, then she’s taught you way too many to count and with that, one too many she keeps track of!

            Anyway, the rub below is not my Mom’s recipe. It is however a present from her. Funny, it is not the rub that I am getting to here; it is the vehicle in which she presented it to me that I love. Don’t get me wrong, I LOVE the rub. I just love the jar with the recipe on top better. Now I not only have a full jar of rub to resort to, but I have the recipe to refill it when need be! So clever, thanks Mom, you rock!

            And now for the chicken……here is the debut of…..Hubby, the Grill Master. Yes, Mr. Matt has taken it upon himself to conquer the open-flame. So far, with this item and the past month’s selections, he’s got me quite impressed. I’m actually not surprised because I have, what you would nicely call, a meticulous fellow to whom I’m married. To him, there’s no such thing as dabbling in a hobby, it is either do it 110% or get a new hobby. Consequently, I really can’t take any credit here for the chicken. All I did was rub it and hand it over to him. Which makes me chuckle because the rub was a gift so obviously I didn’t make that either.

            So basically, here is a recipe that I had nothing to do with besides eat it up. I hope you luck out like I did! Enjoy…

Red Rubbed Chicken

Serves: 2-3

Source: rub recipe: a variation from Dinosaur BBQ 

OBJ: TCW be able to grill skin-on, bone-in chicken breasts

Ingredients:

Red Rub:

½ tsp cayenne powder

½ C paprika

½ C kosher salt

½ C brown sugar

½ C granulated garlic

6 TBS onion powder

¼ C chili powder

1 TBS black pepper

1 tsp cumin

Chicken:

2 bone-in, skin-on chicken breasts

Procedures:

1. Rinse and pat dry chicken

2. Rub about ¼ C rub into all sides of chicken. Make sure it is rubbed well and generously:

 

3. Place on place and cover with plastic wrap, refrigerate overnight.

4. Preheat grill using 2 zones: one high heat, one low

5. Remove chicken from refrigerator and place breast-side down over high heat for 5-8 minutes

6. Flip and cook breast-side up over high flame for additional 5-8 minutes

7.  Place chicken over low flame breast-side up for 20-30 minutes or until chicken is done and is registering 165 degrees

8. Place on platter, let rest for 5 minutes, and serve

 

Notes:

*Grill Master Matt's tip: invest in a meat thermometer. It saves you the trouble of cutting your meat and checking for doneness, which also drains the meat of flavor. He swears by it. *

 

* Red Rub is quite versatile: use it on chicken wings, spare ribs, pork, etc. In our family, it was first used as the beginning step for Mom's pulled pork sandwiches. Yum! *

 

BBQ Bacon Chicken Burgers

        BBQ - good, bacon - great, burger - yes!, chicken  - oh jeeze, can’t we just have some beef? There lies ½ the conversation me and Hubby had when I began to tell him about these burgers a few weeks back. I know I’ve mentioned this a few times but here it is again, what is it with men and red meat?? Does it date back to cavemen days or is there something in their DNA that craves beef or are  steaks/burgers/meatballs/etc. all just survival requirements for the male species? If so, someone please queue me in….

            And until I get that answer, I will continue to replace red meat with white and have Hubby take back his remarks! J This burger was amazing, fabulous from the first bite to the last one. I loved adding the toppings into the burger for a few reasons. 1- the entire patty was flavorful rather than just the top half, 2- it was easier to prepare and to clean up this way and 3- (most importantly)there wasn’t one bite without bacon.  

            I realize this dinner isn’t revolutionary, but in my opinion it brings home some tried and true flavors that come together in a summertime cinch. Enjoy…

BBQ Bacon Chicken Burgers

Serves: 4

OBJ: TCW be able to incorporate a condiment into a burger rather than on top of one

Ingredients:

1 lb ground chicken burgers

½ C BBQ sauce

6 slices, cooked and coarsely chopped bacon

2 tsp dried parsley

S & P: salt and pepper (healthy pinches)

Cheddar slices or 1 C grated

4 fresh rolls

Lettuce, tomato: optional

Procedures:

1. Heat the grill over medium heat

2. In a large bowl, mix chicken burgers, BBQ sauce, bacon pieces, parsley and S & P

3. Divide mixture into 4 portions and shape each into a burger. Place on plate, cover and let set in freezer for 10 minutes

3. Grill burgers 7-10 minutes per side, totaling about 15-20 minutes or until chicken is completely cooked through

4. Top with cheddar and let melt

5. Place on fresh roll and add your lettuce and tomato if you’d like

 

 

Slow Cooker Jambalaya

 

            There is a pretty funny story behind this meal. Let me begin…In the original recipe, it calls for ¼ tsp red pepper sauce, which as I thought, was referring to some sort of spicy red stuff. Not being a huge fan of spicy, I didn’t have many items to match that description. What I found that I thought would work was chili garlic sauce. So I went along with the recipe, added some chicken and called it a day. I was hosting a b-day party so, goodness knows, I had a gazillion things to do!

 

            8 or so hours later, we all sat down to eat the delicious smelling jambalaya. “This is hot,” “Oh man, spicy,” and, “G, you really kicked in the heat here,” are all quiet comments I hear lurking from the table. I, too, find this a bit spicy but continue to make the birthday gal proud (Mom) and eat away. Holy CraBumble! “This stuff is hot,” I soon concur. Then, I look over at my Grandpa and the poor man is sweating bullets. I say, “Papa, this is kinda hot, huh?” and he replies, “Why, yes darling, this is heavy on the spice, your Grandma must be in her glory.” At that moment, my Dad starts blowing his nose and my Mom comments, “This is one way to clear your sinuses.” All the meanwhile, I was just trying to enjoy the chicken, shrimp and rice but was truly held hostage by the chili sauce. So with all this who-ha, I had to come clean.....Well, the minute I mentioned my substitute, the table grinned and taught me some good lessons:

             1. red pepper sauce is not chili garlic sauce.

2. If you like on fire spicy things, add chili garlic sauce to them.

3. With any meal and especially this one, biscuits make it better!

Enjoy…

 

** Don’t let my spice mishap scare you, this slow cooker meal, minus the chili sauce, was awesome and incredibly easy. I fully intend to make it the future! Actually, if you are a true heat-seeker, do what I did, just offer your guest bread and water!

Birthday Gal & Me, xo

 

Slow Cooker Jambalaya

Serves: 6 - 8

Slightly adapted from: Betty Crocker

OBJ: TCW be able to host a dinner party for her Mom’s bday while being, as usual, too busy to spend all day in the kitchen

Ingredients:

 1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

2 medium celery stalks, chopped (1 cup) 

3 garlic cloves, finely chopped 

1 can (28 oz) diced tomatoes, undrained

2 C chopped fully cooked smoked sausage (chorizo)

2 skinless boneless chicken breast, chopped into 1 in pieces

1 TBS parsley flakes 

½ tsp dried thyme leaves 

½ tsp salt 

¼ tsp pepper 

¼ tsp red pepper sauce- Frank’s® Hot Sauce 

¾ lb uncooked peeled deveined medium shrimp, thawed if frozen

4 C hot cooked rice

Biscuits (optional)

Procedures:

1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice

2. Cover and cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours)

3. Stir in shrimp. Reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm

4. Serve jambalaya with rice and biscuits
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

 

I even made a cake to end the night on the right note!

 

 

Crock Pot Chicken Fajitas

        

        I know, another Crock Pot/Slow Cooker recipe. I apologize for the monotony. It is just that once I take that big ol’ magic machine out, I am more likely to use it. You agree?

 

            So since I haven’t put it away since BBQ Beer Chicken, I decided to use it and hence, found this recipe. Verdict: it is a slam dunk worth a standing ovationJ

            I added 1 ½ cups chicken broth but the original recipe calls for 1 ¼ to 1 ½- They came out juicy-uicy, but the amount of broth was significant so you sort of have to let the drippings drip before you layer on your fajitas. BUT, if you were to serve over rice, the results were perfecto! I, honestly, wouldn’t change the broth amount either way, but as your kitchen side-kick, I just want to keep you best informed. Enjoy...

 

Crock Pot Chicken Fajitas

Slightly adapted from: Stacy Makes Cents

Serves: 4

OBJ: TCW be able to make a great Tex-Mex dish without the hassle

 

Ingredients:

1 onion, sliced

2 peppers, green & red, sliced

1 ½ lbs boneless skinless chicken breasts

1 ½ C chicken broth

½ tsp salt

2 TBS cumin

1 ½ TBS chili powder

Juice of 1 lime

Tortillas

Fajita toppings: sour cream, salsa, guacamole

Procedures:

1. Combined sliced onions and peppers in the bottom of greased Crock Pot

2. Lay chicken on top in single layer, and then add chicken broth

3. Sprinkle everything with salt, cumin and chili powder

4. Sprinkle lime juice over

5. Cover and cook on low for 8-10 hours, (FYI- I cooked for 10- they were great)

6. Uncover Crock pot, shred chicken with 2 forks, mix gently into juices and peppers/onions

7. Bring to table and assemble with the tortillas and toppingsJ

 

BBQ Chicken Pizza

           Did you make that slow cooker BBQ chicken recipe yet? I sure hope you did or are planning to because for 1, it’s dynamite and 2, this post sorta depends on it! If you did make it, then you know how much chicken it makes. Honestly, even if I had 5 children, I don’t think it all would have went! And if you are hoping to make it sometime soon- get your Tupperware ready my friends!

            So here is a recipe that will help you with your boatload of chicken. I must say this recipe has changed me… To make a long story short, I have never been a chicken-on-my-pizza kinda gal. I like chicken on sandwiches, with mashed potatoes, hot off the grill….ya know, normal platforms for el pollo. Note that pizza crust was not included….on purpose…..until now…. OH-MY-FRIZZY-HAIR , BBQ chicken on pizza is ridiculous. Boy, have I been missing out! This recipe had me full of shame for not even giving it a chance. Now I wouldn’t go too far and say I’m ready to welcome in other chicken pizza varieties, I think for now I’m beyond content with this creation. I can only hope you are too… Enjoy!

         

BBQ Chicken Pizza

Servings: 8 slices

OBJ: TCW be able to get over her anti-chicken on pizza attitude

Ingredients:

1 ball of frozen pizza dough- thawed and risen ( I use House of Pizza brand- it’s my fav)

1 ½ C shredded BBQ chicken from this recipe or cooked shredded chicken tossed in BBQ sauce

1/2  tomato, thinly sliced and set on paper towels to dry-out

¼ of an onion, thinly sliced

1 C shredded sharp Cheddar cheese

¼ C freshly grated Gouda cheese

2 TBS Parmesan cheese

S & P: salt and pepper

 

Procedures:

1. Preheat oven to 425 degrees and set pizza stone on bottom rack to preheat too!

2. Punch dough down and either use a rolling pin to roll out on a floured surface or use your hands to toss and stretch dough so that it forms a somewhat-of-a-rectangle shape (around 10 in. by 12 in.)

3.  Remove pizza stone from oven and place on top of stove to assemble pizza:

4. Spread ½ of both Cheddar and Gouda on bottom of dough, spread chicken on top of cheeses (leave about ½ in. of crust), place tomato slices and onions on top of chicken, top with remaining Cheddar and Gouda, sprinkle with S & P and Parmesan

5. Place back in oven and let cook for about 10-14 minutes or until crust is golden and cheeses are bubbling

6. Remove pizza stone from oven and place on cutting board, slice pizza and serve!