BBQ Ranch Grilled Chicken

Well we did it...we have survived the first week of school.  To say it has been a whirlwind is an understatement.  Non-stop schedules all week, both day and night, but we made it.

My mantra, next to our coffee maker...enough said.

To help keep my sanity (especially during school and volleyball season), I always plan our dinners one week in advance and keep a monthly calendar on the refrigerator to help with the planning.  It's a good thing because I need to refer to it several times a month when I am writing my blog.

I typically photograph and keep about two weeks of meal and/or specialty photos stocked and ready to go for the postings.  The problem is when I go back to write and download the photos, sometimes I cannot recognize the dish.  My sister-in-law who was the Marketing Director for Bristol Farms taught me that food is one of the most difficult things to photograph to capture the true colors and textures of a dish...she was spot on.

So as I was going through my photos this week I came across this one and it took me about a day and referring to my meal calendar to figure out what it was.  I can't believe I forgot about it because it was one of the most amazing chicken dishes we have had...served with a caesar salad and parmesan-garlic couscous. The moistness and flavors of the chicken was outstanding. This is by far a keeper...now if I can only remember it for the future!

BBQ Ranch Grilled Chicken
Courtesy of Plain Chicken

1/2 cup olive oil
1/2 cup prepared Ranch dressing
3 tablespoons Worcestershire sauce
3 Tbsp BBQ seasoning
1 teaspoon white vinegar
4 skinless, boneless chicken breast halves

In a medium bowl, whisk together the olive oil, ranch dressing, Worcestershire sauce, BBQ seasonng, and white vinegar.

Pound chicken breast to 1/4" thickness.  Place chicken in the gallon size ziplock bag.  Pour marinade over chicken.  Refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Spinach, Chicken, Bacon Pizza...Back To School Shopping

 "It's The Most Wonderful Time Of The Year"...I love it when I hear the Staples t.v. commercial with Andy Williams singing this tune in the background.  Yes, it has arrived once again!!

A beautiful sign nearing end of summer in our backyard.

Well, once again, I walked our 17 mile adventure at Flatiron Crossing Mall with my girls for our annual back-to-school adventure.  All the major places of interest were hit...Hollister, American Eagle, H&M, Forever 21, Kohl's, Sports Authority, BC Surf and Sport and of course Office Depot (well the last one wasn't very popular, but necessary).

All in all, a very successful day and happy to report we got it all wrapped up in one day.

The fruits of our labor and the "fruit of the vine" for mommy!!

After a very long and traffic packed day I needed simple, easy and satisfying dinner.  It was not South Beach friendly but I didn't care I had definitely walked off the calories this day and deserved a little indulgence.

Spinach, Chicken and Bacon Pizza

Boboli Ready Made 12" Pizza Thin Crust
10 oz. container Buitoni Alfredo Sauce (in refrigerator deli section) - I only use about 1/2 of the container.
(1) cooked chicken breast, diced
(5) slices cooked bacon, crumbled
1 small jar, marinated artichoke hearts, sliced
(1) handful fresh spinach leaves
1/2 cup freshly grated Parmesan cheese
1 Tablespoon Italian blend seasoning mix

Preheat oven to 425 degrees.

Put pizza crust on a pizza stone (or cookie sheet).  Spread alfredo sauce all over pizza crust.  Layer pizza toppings starting with spinach, chicken, bacon, artichoke hearts and top with Parmesan cheese.  Finish with sprinkling Italian seasoning all over pizza.

Bake approximately 12 minutes (check after 10 minutes, depending on your oven).  Continue baking until crust is golden brown and cheese has melted and bubbly.  Let set about 5 minutes before cutting.

Enjoy this luscious pizza with a
 chilled Chateau St. Michelle Chardonnay.

One Year Ago:  Flat Iron Steak Salad

Chicken and Black Bean Enchilada Bake

We are in the final countdown - 30 days until school starts.  Can I hear a Hallelujah?!!!  The back to school "wish list" has already started and we have done some essentials shopping already, in preparation for the upcoming first day of school.

I am already looking forward to the school (last minute) projects, working in the concession stand, shopping for days to find the "perfect" homecoming dance dress and of course the next seven months of volleyball seasons.  

We only have three years left of our girls' high school experiences and memories and I am already getting saddened by the thought of graduation day, so I truly do treasure every crazy moment that we have right now.

In preparation of upcoming homework-volleyball-late school nights, I put together this dish as a pantry purge dinner idea - awesome flavors and so, so easy!!  This was great as an alternative to taco meat but would be equally wonderful on lettuce with accompaniments as a taco salad also.

Chicken and Black Bean Enchilada Bake

4 cups cooked, shredded chicken (about 4 cooked chicken breasts)

1 - 15 oz can enchilada sauce

1 - 12 oz can black beans, drained and rinsed well

5-6 (sandwich size slices) of cheddarella cheese (or your favorite shredded cheese) - enough to cover top of beans

Preheat oven to 350 degrees.  Mix shredded chicken and enchilada sauce in a bowl.  Spray 9"x 11" casserole dish with non-stick cooking spray.  Spread chicken/sauce mixture evenly in dish.  Top with black beans and finish with sliced or shredded cheese to cover beans.

Bake in oven approximately 30 minutes until bubbly and heated through.

Serve on warmed corn tortillas with your favorite taco fixings.

Shredded chicken mixed with enchilada sauce.

Add layer of black beans.

Cover with one layer of cheese.

Finished product - amazing tacos!!

Black and White Parfaits and Tinis and Back To School

Tomorrow is back to school (my third favorite day of the year)...Hallelujah !!!!  After 2-1/2 weeks of vacation, the girls are off to be with their peers, books, volleyball  and a normal routine again and I couldn't be happier.

We had about a foot of snow come in and blanket us this weekend.  I couldn't believe what I heard come out of the girls' mouth..."I hope we have a snow day tomorrow and they close school."  Are you kidding me???  No, off to school you will go..snow, hail, freezing rain...out of the house you will be !!

 The dogs had a great time playing in the snow this weekend, bouncing through all the white powder and attacking the soccer ball and anything else they can find buried in the yard.

My husband said that Theo looks so black against the white snow.  Right then, I have no idea why, but I immediately went to my mom's dessert that she used to make for us when we were little.  Two ingredients from the 70's and I always felt like she worked all day and it was the most special treat for us to have on Sunday nights after our pot roast.

This worked out great since I am trying to rid of the extra pantry items for over the holidays.  Of course, I couldn't leave well enough alone, so to go with the black and white parfait I also created a black and white martini.

Black and White Parfaits
Courtesy of Mom

Cool Whip Topping
Nabisco Famous Chocolate Wafers

Layer (starting with the whip cream) in a small glass or parfait glass, the whip cream and alternating with a chocolate wafer.  Layer until you get to the top and finish with the whip cream.  Top off with one of the wafers crushed and sprinkled on top.

Cover each glass with plastic wrap and put in refrigerator for 6-8 hours.

Black and White Tini
Celebrating Back To School

1/2 cup milk
1 mini Smirnoff "Fluffed Marshmellow" flavored vodka
1 mini Smirnoff "Vanilla" flavored vodka
1-1/2 teaspoon JELLO-O White Chocolate flavored instant pudding mix
Hershey's chocolate sauce
crushed Nabisco Famous Chocolate Wafers

Mix milk, both vodkas and JELLO-O instant pudding mix in shaker with ice.  Shake for about 30 seconds.

Dip rim of martini glass in chocolate sauce, then dip rim into crushed wafer crumbs.  Strain drink into glass.