BLT with Chicken, Artichokes and Avocado

I know I should always use the freshest ingredients possible but lately I’ve gotten into finding creative ways to use canned food.

First: I’m a college student on a strict budget (that I don’t necessarily follow, there isn’t much I’m above, but Ramen is one of them).

Second: Canned food keeps longer and doesn’t require refrigeration so you can stock up. I hate buying fresh produce and tossing it because I didn’t use it in time.

Third: I’ve always wanted to be as independent as possible and people have always made fun of me for being over prepared and always having a backup plan. Until they need something like food, water or sunscreen when camping. When I see something I like or want I never want to buy it, I want to know how to make it myself. I’ve started gardening and canning, my goal is to have my own farm where I can grow and raise everything I need and I won’t have to worry about preserving meat but for now I’ve started collecting canned food and trying to figure out tasty ways to use it. 

Fourth: I read somewhere (and will try to find the proof) that certain canned foods have more vitamins, minerals and antioxidants than in their fresh state. Canned tomatoes for example have more Lycopene (cancer fighter) than fresh. Here is one article about Lycopene and tomatoes in particular: http://pcrm.org/health/cancer-resources/diet-cancer/nutrition/how-lycopene-helps-protect-against-cancer

 I’ve never been a fan of canned meat, it smells coming out of the can but I’m trying to be adventurous and I found if cooked and incorporated into a soup or casserole correctly it’s not too shabby. It can be downright delicious!

I was going to make a BLT salad with chicken and avocados for lunch today but then I thought why not put it all on a pizza and write another blog?

Crust:

2 1/4 tsp. yeast (or one packet)

1 1/4 Cup warm water
4 1/4 Cup flour + more for rolling out crust
2 tsp. salt
1/4 Cup olive oil
Drizzle of honey (about 2-3 Tbs)

Mix warm water and yeast together, let sit for 5 minutes or so (don’t use hot water, it will kill the yeast). Mix flour and salt, drizzle with honey. Add dry ingredients to wet, mix well. Make sure all flour and water is absorbed. Form into a ball. Grease the bottom of a large bowl with olive oil, coat dough ball in oil. Let sit while you prepare the sauce and toppings. Dust a cutting board with flour and roll dough out to the size of your cast iron pan, if it's too big just rip off the edges, if too small just add a patch piece and press into place. Dough should be smooth and elastic if it sticks to the cutting board add more flour.

Toppings:

The down side is you have to use the whole can or use the leftovers up soon. I didn't put quantities in here because you can decided how much you want to use or save.

Canned Stuff:

Diced Tomatoes

Artichokes

Chicken Breast

Honey Mustard Dressing

Fresh:

1/2 lb. Bacon: cooked, drained, crumbled

“Lettuce” or any greens, I like spring mix or spring mix with herbs

1 Avocado: Diced

1 Cup Mozzarella: Shredded

Assembly:Only part of this pizza is cooked, avocados and greens get funny in the oven so we will put those on last.

Bake or fry bacon, remove to drain and cool. Open a can of chicken and toss it around in the bacon grease. Make sure to break up the big pieces. Add chicken to the bacon to drain and cool. While waiting open and drain diced tomatoes and artichokes, chop up or break apart artichokes. When the bacon and chicken are cool break both up with your fingers.

Grease a cast iron pan with butter, oil or bacon grease. Lay rolled out dough in pan and spread honey mustard over the bottom with the back of a spoon. Spread the Bacon, Chicken, Tomatoes and Artichokes evenly to cover the dough. Top with mozzarella. Bake at 425 until crust is golden brown and cheese is melted. When your pizza is happy toss on diced avocados and greens.

Spicy Mac and Cheese with Bacon Pizza

I got busy with the 4^th of July and a new job so it’s been a few weeks since my last blog. I thought I’d make a big comeback with the least healthy pizza I’ve ever made. Carbs on carbs, butter on butter and bacon. To top it off the whole thing is cooked in bacon grease! Let’s get started!

Crust:

The crust was easy on this one: Pillsbury crescent rolls (I used the Garlic Butter ones) Just unroll them and arrange in the pan so they cover the bottom and sides. I squished mine together and folded over the edges. 

Mac + Cheese:

1/2 lb. bacon, cooked, drained, crumbled

1 Cup heavy cream

3 Tbs.  Butter (I just tossed in a glop, no need to measure)

6 oz. Pepperjack, shredded

4 oz. extra sharp Cheddar, shredded

1/4 Cup Jalapenos (jarred, canned or chop your own)

Minced garlic (I used about 2 Tbs.)

1/2 lb. (1/2 box) noodles, cooked, drained, your choice, I used Rotini

Cherry tomatoes, sliced

1/4 Cup Bread Crumbs

First things first! Bake your bacon, or fry. Drain and crumble.

Drain grease from the pan. Add jalapenos and bacon, add the garlic last on top so it doesn’t scorch. Add cooked noodles, drizzle cream on top, add glop of butter and a handful of each cheese.

Mix it all together and simmer on low, sauce will thicken as it cooks.

When sauce is thick spoon the concoction onto your crescent roll crust.

Toss on a few sliced cherry tomatoes. Spread remaining cheese over the pizza and top with bread crumbs or smashed up croutons.

Here is the pizza before the cheese, I feel cheese is the clothes of the pizza, you can't see whats really going on with the cheese covering it all up.

Bake at 375, you will have to bake longer than the crescent roll instructions say due to the gooeyness of the Mac and Cheese. This pizza didn’t come out of the pan very well so perhaps in the future I will pre-bake the crescent rolls a bit. Updates coming just as soon as I try this pizza again.