BBQ Chicken Pizza

BBQ Chicken Pizza - Rebekah and her Ramblings. An easy and delicious weekend meal!Guys. You know what’s annoying? COIN LAUNDRY. I am cheap/not rich and so instead of spending $50/month to rent a washer and dryer, I go to the little laundry room at my apartment that only takes quarters. SERIOUSLY PEOPLE.  It’s the year 2017 when pretty much nobody pays with anything except a card and my laundry room only takes quarters.  You’re probably like, “yo beks, chill, just go to the bank and get some quarters.”  But I’m like, “LISTEN beks is busy and at work when the bank is open and they’re closed on Sunday!” So because of this, I went to your friendly neighborhood Wal-Mart and asked them for $2 worth of quarters. THAT’S IT.  And they said NO. They “can’t open” their drawer without me buying something.  WHAT? I WORKED AT A GROCERY STORE STOP LYING. AND I did buy something! (at the self check register) and it didn’t give me quarters. And so you’re like, “beks, it’s okay, just go to the bank first thing tomorrow and do laundry when you get home tomorrow night.” GOOD IDEA DEAR READER except it’s not because my little laundry room is only open from 10-6 during the week. YEP.  So now I’m like super low on clothes with zero chance of doing laundry until the weekend. EXCEPT I’M GOING OUT OF TOWN NEXT WEEKEND. Life is so hard.  But you know what’s not hard? This recipe – homemade bbq chicken pizza, the best pizza there is!  Make this bad boy, cuddle up on the couch in your inside out clothes CUZ EVERYTHING IS DIRTY, and enjoy your night.

BBQ Chicken Pizza
Serves: 2-3
Prep Time: 15 minutes                Cook Time: 8-10 minutes

What you need:

  • one 8″ pizza crust, store bought (it’s not cheating guys!)
  • 1 large chicken breast, butterflied and pounded to even thickness
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 1 teaspoon olive oil
  • 1/2 cup bbq sauce
  • 3/4 cup shredded Mexican blend cheese
  • 1/3 large red onion, thinly sliced
  • 1/4 cup cilantro, chopped

Directions:

  • Preheat oven to 400* and heat olive oil in a medium pan
  • Season chicken with garlic powder, chili powder, salt and pepper
  • Cook chicken in pan until no longer pink
  • Allow the chicken to cool a bit before cutting into bite sized chunks
  • Spread BBQ sauce onto pizza crust into even, but pretty hearty layer
  • Sprinkle the cheese evenly along the crust and top with chicken, onion, and cilantro
  • Bake pizza (on pizza plate or cookie sheet) for 8-10 minutes, broil for 1 minute on high if desired to brown cheese

This recipe is adapted from Creme de la Crumb.

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Berry Cakes For Two!

Berry Cakes for Two - Rebekah and her Ramblings. A small batch berry cake that won't leave you with leftovers for weeks on end!GUYS. 635 is, without a doubt, THE WORST.  There are plenty of highways with construction (I-35, 290, etc), road closures, lane closures, rough lanes, etc. but 635 has to be the only highway in this great state (and probably nation) where people just forget how to drive.  The other day, I encountered THREE accidents in SEVEN miles. THREE! GUYS. Get it together.  And before all you Dallas haters (cough Emily) give me crap about “Dallas drivers,” I want you to realize that of those three crashes in seven miles, FOUR of the cars had non-Texas license plates soooo.  BUT LIKE FOR REAL why do people feel the need to drive so close to each other and then cut people off or get angry that there’s a guy going 40 in the left lane.  You are not helping anyone.  I work on 635, go to church on 635, and am largely dependent on that stupid highway for most things.  On Friday, there was a three car fender bender in the far right lane, and FOR SOME REASON, all of the lanes except for the far left lane were closed.  And when that happens, people just start driving across the lanes PERPENDICULAR to the way the lanes actually go.  It’s so dangerous and I am FLOORED that more accidents don’t happen. ANYWAY. You guys know that I love to bake, but don’t always have millions of people to share my bakes deliciousness with.  That’s why I love small batch recipes, I can bake and have dessert for just 1 or 2 days! This cake today is light, easy, and lovely (and only makes 2 cakes)!!

Berry Cakes for Two - Rebekah and her Ramblings. A small batch berry cake that won't leave you with leftovers for weeks on end!Berry Cakes for Two
Serves: 2
Prep Time: 5 minutes        Cook Time: 27-30 minutes

What you need:

  • 1/4 cup AP flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup milk (I used 2%)
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon lemon juice
  • 1 cup berries, divided (I used frozen, just allow to thaw first)

Directions:

  • Preheat the oven to 375* and spray two 5 oz. ramekins with cooking spray
  • Combine the flour, sugar, baking powder, and salt into a medium sized bowl; stir well
  • Add the milk, butter, and lemon juice and stir until incorporated
  • Take 1/4 cup of berries and put in the bottom of each ramekin
  • Divide the batter evenly between the two ramekins
  • Top batter with remaining berries
  • Bake for 27-30 minutes or the middle of the cakes are just set
  • Allow to cool completely before turning out to serve

This recipe is adapted from Bunny’s Warm Oven.

Sweet Potatoes with Chimichurri

Sweet Potatoes with Chimichurri - Rebekah and her Ramblings. A simple side dish spiced up with homemade chimichurri!Guys. Football season is officially underway and I was hoping to come with an awesome update about my Ags today, but they actually just provided something for me to rant about.  Except I can’t.  I’m too sad.  Long story short, A&M gave up FIVE unanswered touchdowns to lose their season opener last night.  I was watching with some of my best friends from college and we have all endured some pretty horrible Aggie games together throughout our friendship, but last night had to be the worst.  I woke up with a deep scratch on my face, I’m pretty sure I was fighting with Kevin Sumlin in a dream or something.  I was really hoping it was all a horrible nightmare and that the game hadn’t happened yet, but Twitter ensured me that last night was indeed real.  We have this thing at A&M called “Battered Aggie Syndrome” or BAS – it’s when things start going poorly in an Aggie game, we have flashbacks to previous times things have gone all wrong. It’s like this sick kind of football purgatory where you just have to relive the pain of past defeats over and over again.  Last night gave us all enough BAS material to last a lifetime.  But you know what helps with BAS?  CHIMICHURRI.  Chimichurri is like this amazing kind of glaze-y sauce-y thingy for food and it’s TO DIE FOR.  Throw it on some home roasted sweet potatoes and you are living the dream my friends.  Perfect side dish and SUPER easy to make! (gluten free guys!!)

Sweet Potatoes with Chimichurri
Serves: 4
Total Prep Time: 20 minutes     Cook Time: 30 minutes

Sweet Potatoes with Chimichurri - Rebekah and her Ramblings. A simple side dish spiced up with homemade chimichurri!What you need:

  • For the potatoes:
    • 2 pounds sweet potatoes, peeled and chopped into bite sized pieces
    • 2 tablespoons olive oil
    • 1 teaspoon ground cumin
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
  • For the chimichurri:
    • 1 bunch Italian parsley leaves, finely chopped
    • 1 bunch cilantro leaves, finely chopped
    • 1/4 cup oregano, finely chopped
    • 3 cloves garlic, minced
    • 1 tablespoon lime juice
    • 1/2 tablespoon red wine vinegar
    • 1/2 teaspoon salt
    • pinch black pepper
    • 4 tablespoons olive oil

Directions:

  • Preheat the oven to 425* and line a cookie sheet with foil, spray with cooking spray and spread the potatoes in an even layer
  • Bake for 30 minutes or the potatoes are tender when poked with a fork
  • Combine the parsley, cilantro, oregano, garlic, lime juice, red wine vinegar, salt, and pepper in a small bowl.
  • Stir the contents until well mixed and then add the olive oil
  • Stir well and set aside until potatoes are done
  • Dump the finished potatoes into a large bowl and pour the chimichurri over the potatoes,  stir until well coated

This recipe is adapted from Our Best Bites.

Pasta a la Em

Pasta a la Em - Rebekah and her Ramblings. A tasty garlicy and cheesy pasta that is ready in less than 30 minutes!Guys you know what I’m tired of?  Sweating.  We all know that Texas is the best state around full of good food, great culture, and even better people.  August is ALWAYS the hottest month of the year and this year is no exception.  Today, I spent more than fours hours in the car (#stupidtraffic) with the A/C on blast.  Somehow, I still managed to sweat enough liquid to fill a small pond (TMI? oops).  It is SO HOT and then my brother complained that he’s hot where he lives.  In Chicago.  It’s like 90 where he lives and he’s throwing a little fit cuz he forgot what real heat was like – you know, 104 and 70% humidity?  YEA ready for fall.  BUT TODAY I bring you a lovely recipe named after one of my favorite people who is now celebrating a new decade in her life.  My pal Emily is my partner in crime for all things music, dessert, and chillax-ing.  I made this amazing pasta last time Em graced me with her presence in the my neck of the woods (a rarity since she dislikes fun things).  Not only is it completely delicious, it’s also borderline sinfully easy to make in one pot loaded with garlic AND cheese (and is gluten free!).  Make this soon with your dear friend; after all, good food is always better with good friends. (Dare I say #InnerCircle friends????)

Pasta a la Em - Rebekah and her Ramblings. A tasty garlicy and cheesy pasta that is ready in less than 30 minutes!Pasta a la Em
Serves: 2
Total Cook Time: 25 minutes

What you need:

  • 2 teaspoon olive oil
  • 4 cloves garlic, minced
  • 2 tablespoon butter
  • pinch salt
  • 2 pinch pepper
  • 3 cup chicken broth
  • 1/2 lb pasta (rotini, spaghetti, etc.  I use gluten free)
  • 1 cup grated Parmesan cheese (reduced fat okay)
  • 3/4 cup heavy cream
  • Italian seasoning, to taste

Directions:

  • In a medium sized pot, heat the olive oil over medium heat; add the garlic and cook until fragrant
  • Add the butter and wait for it to melt; add the salt, pepper, and chicken broth. Raise the heat to high and allow the broth to boil
  • Add the pasta and cook until the broth is mostly absorbed and the pasta is cooked through
  • Reduce the heat to medium and stir the cheese in until fully melted
  • Remove the pan from the heat and stir in the cream and heavy cream until fully combined and creamy

This recipe is adapted from The Cheese Pusher.

Butterscotch Brown Sugar Crinkle Cookies

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!Guys rants are really hard to come up with.  Not being able to come up with one is usually the main reason I don’t post something.  Soooo sorry if you were looking for a rant today, but I just can’t think of anything… and I have a serious back log of recipes that need posting so you’re just gonna have to deal with the fact that this amazing recipe isn’t accompanied by an equally amazing rant OKAY.  But for realsies, make these sweet cookies loaded with butterscotch and brown sugar (the best of the sugars) and you’ll forget how sad you are you didn’t get a sweet beks rant. k byeee

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!Butterscotch Brown Sugar Crinkle Cookies
Yield: 2 dozen cookies
Prep Time: 10 minutes                  Cook Time:10-13 minutes

Butterscotch Brown Sugar Crinkle Cookies - Rebekah and her Ramblings. A sweet and crinkly treat perfect for fall!What you need:

  • 2.25 cups AP flour
  • 2 teaspoons baking soda
  • 1 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1.25 cup brown sugar, packed plus 1/2 cup, divided
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup butterscotch chips

Directions:

  • Preheat oven to 350* and line a cookie sheet with parchment paper
  • In a medium bowl, combine flour, baking soda, corn starch, salt, and cinnamon, whisk together until combined
  • In a separate, large bowl, cream the butter with 1.25 cup brown sugar until creamy and well mixed.
  • Add the egg and vanilla to the creamed sugar and beat until fully combined and creamy.
  • Slowly fold the dry ingredients into the large bowl until mixed.
  • Add the butterscotch chips and mix on low until incorporated
  • Place the remaining 1/2 cup brown sugar in a bowl
  • Scoop 1 tablespoon of dough into a bowl and roll into the brown sugar, repeat until the dough is gone
  • Bake the cookies for 10-13 minutes or the cookies crinkle and are firm
  • Remove to a cooling rake to cool before serving

This recipe is adapted from Two Peas and their Pod.

Honey Mustard Potatoes

Honey Mustard Potatoes - Rebekah and her Ramblings. A crispy and tasty red potato side dish!

Guys. You know how my blog is called “Rebekah and her Ramblings?” Well, in the last year, whilst discussing my blog with different friends, people have asked me, “what’s your blog called again?” AND THEN THEY NAME WAY BETTER NAMES! The first was “Beks Blog” which I loved because alliteration is my favorite literary device. THEN “Rebekah and her Rants” was suggested to me and I loved that too cuz we all know Beks loves a good rant.  It’s so annoying. I could totes change the name of my blog, I only have like 5 loyal readers. BUT THEN I’d have to change all the branding on each recipe (which is actually a real dilemma…) and I’d have to redirect all you peeps to a new website soooo I guess I’m stuck with my third least favorite name for the blog.  At least the recipes aren’t subpar even if my creative naming skills are. Now insert something creative about how you need to make these awesome red potatoes.  They’re gluten free and come with a fun, unique honey mustard flavor.

Honey Mustard Potatoes - Rebekah and her Ramblings. A crispy and tasty red potato side dish!Honey Mustard Potatoes
Prep Time: 8 minutes           Cook Time: 45 minutes
Serves: 3

What you need:

  • 2 lbs red potatoes, thickly sliced and quartered
  • 3 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste

Directions:

  • Preheat oven to 400* and line a cookie sheet with parchment paper
  • Place potatoes in a medium sized bowl
  • In a small bowl, whisk together the olive oil, dijon mustard, honey, garlic powder, onion powder, salt and pepper
  • Pour the oil mix over the potatoes and stir until the potatoes are covered
  • Spread the potatoes onto the cookie sheet and bake for 45 minutes or the potatoes are easy to pierce with a fork

This recipe is adapted from EBAY (of all places lolz).

Crock Pot Honey Garlic Chicken Tacos

Crock Pot Honey Garlic Chicken Tacos - Rebekah and her Ramblings. An easy crock pot chicken dish loaded with flavor!GUYS GUYS GUYS whadddduppppppp.  I’m backkkkk. Sorry I haven’t posted in like 2 months (#life) BUT the dish and rant I have for you today TOTES makes up for it.  OKAY so I’ve been decorating my office at work.  I have wanted to get my diploma framed since I graduated more than 2 years ago, but never really had anywhere to hang it until March. SO I started looking for diploma frames, going to different stores, etc etc and couldn’t find any store that had the A&M frame with the seal and whatever so I just started buying random frames that were SUPPOSEDLY for diplomas, but none of them fit.  I literally bought four different frames and none of them could fit my diploma.  WELL I measured my diploma AGAIN after I couldn’t get it into a frame and it’s literally a weird size that will only fit into one of those specific A&M frames the book stores/school sell. AND THEY COST $150!!!!  SO not only does A&M want a whole bunch of tuition and parking ticket money, they also need my $150 to display A PIECE OF PAPER that proves I graduated from there. SO now it’s a standoff guys.  My office still needs some decoration and I love the idea of hanging up my diploma BUT if I give in, then A&M wins again (and like they never win at football so it’s totes annoying that they get to win in STUPID ways that make me mad). So while I deal with this dilemma, I figured I’d make some tasty honey garlic chicken. And you guys know what I think about a crock pot – the flavor is just delightful! And you can make it gluten free!! Make soon guysss 🙂

Crock Pot Honey Garlic Chicken Tacos - Rebekah and her Ramblings. An easy crock pot chicken dish loaded with flavor!Crock Pot Honey Garlic Chicken Tacos
Prep Time: 5 minutes            Cook Time: 4 hours
Serves: 3-4

What you need:

  • 3 lbs chicken breast (about 4 chicken)
  • 1/2 cup honey
  • 1/2 cup soy sauce (I used gluten free)
  • 1/4 cup hoisin sauce (by the soy sauce!)
  • 3 gloves garlic, minced
  • 2 teaspoons sriracha sauce
  • Tortillas, for eating!

Directions:

  • Place chicken breasts into the crockpot
  • Combine honey, soy sauce, hoisin sauce, garlic, and sriracha into a small bowl and whisk until fully incorporated
  • Pour the sauce over the chicken and cover; cook for 3.5 – 4 hours on high
  • Shred the chicken and toss onto some warm tortillas! (EASY PEASY LEMON SQUEEZY)

This recipe is adapted from le Creme de la Crumb.