BBQ Chicken Pizza

My life can be pretty hectic. I am out the door by 6am most mornings and don’t get home until 7-8pm. Like most people, I still enjoy a home-cooked dinner, but it needs to be fast, (relatively) healthy and delicious. The solution? BBQ Chicken Pizza. Satisfies all my requirements and serves as a nice change-up from the typical sausage/pepperoni pizza.

BBQ Chicken Pizza

Ingredients: 

• Pillsbury Pizza Crust Classic (there are most likely healthier options here)
• Chicken breast, pre-cooked and shredded
• Red onion, chopped
• Barbecue sauce, of choice
• Mozzarella cheese, shredded
• Minced garlic, to taste
• Salt and pepper, to taste

Directions

1. Pre-heat oven to 350 degrees F.
2. Press out pizza crust on pizza pan.
3. Spread barbecue sauce to cover crust.
4. Sprinkle chicken and onions across pizza.
5. Top with cheese, garlic and salt/pepper.
6. Bake until crust rises and cheese is melted and bubbly – approx. 15-20 minutes.
7. Enjoy!

EAT IT UP!
XO,
KATE

Tomato Tortellini Soup

This week I decided I needed a recipe that would be delicious, quick and easy to make AND that I could eat for lunch or dinner throughout the rest of the week. Lots of requirements! I was totally feeling a soup — warm and cozy with the chilly winter temps (although Mother Nature has been kind to Chicago so far this year!) and I hit the nail on the head! Delicious is an understatement. I had to make a couple of adjustments to the original recipe because I mis-calculated the seasonings that I owned, oops!

Tomato Tortellini Soup

Original recipe: Taste of Home

Ingredients:

• 2 packages (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon fresh onion, minced
• 1 teaspoon garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan cheese
• Mozzarella cheese for a topping, optional

Directions:

1. Cook tortellini according to package directions.
2. Meanwhile, combine the soup, broth, milk, cream, tomatoes, seasonings, and cheese on in a large pot on low heat.
3. Drain tortellini; carefully add to soup.
4. Simmer for 15 minutes.
5. Sprinkle top with mozzarella cheese, if desired.

ENJOY!!
XO,
Kate

Turkey Cookies

It’s almost Thanksgiving. Which means it’s time to gain 10 lbs. Kidding (kind of) but seriously, with family gatherings and hungry co-workers galore, wow them this year with something other than the traditional pumpkin pie … try this easy, fun and kid-friendly Thanksgiving Turkey Cookie recipe!!

Thanksgiving Turkey Cookies

Original recipe: Pillsbury Recipes

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1 container (16 oz) chocolate creamy frosting (I used tube frosting)
• Candy corn
• Orange decorating icing
• Black decorating gel
• 1 bag (12 oz) Nestle Toll House Mini Morsels

Directions

1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. I opted for tube frosting because I’m lazy. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers. 
3. Place two dots of black decorating gel on the cookies and attach mini chocolate chips for eyes. 
4. Pipe orange icing onto each cookie to resemble turkey nose and feet.
5. Enjoy!

GOBBLE GOBBLE them up!!
XO,
Kate

DIY Portillo’s Chopped Salad

Portillo’s definitely lands in my top 5 for iconic Chicago food. While most patrons love their beef sandwiches, the Chopped Salad has my heart.

The recipe itself aside from the initial chopping, dicing and mincing is beyond easy! Whether you’re looking to pack lunches for the week or impress at a dinner party, this recipe will totally rock it:

DIY Portillo’s Chopped Salad

Ingredients:

• 1 head of lettuce (or 2 bags of pre-shredded lettuce)
• 2 chicken breasts, chopped or shredded
• 1 small red onion, finely minced
• 1 bunch green onions, thinly sliced
• 1 package cherry tomatoes, chopped
• 1 yellow pepper, chopped
• 2 cups ditalini pasta, cooked and cooled
• 1 cup gorgonzola cheese, crumbled
• Vinaigrette dressing, bottled or homemade

Directions:

1. Ensure all ingredients are chopped, minced, sliced, etc.
2. Put lettuce in a large bowl.
3. Add all remaining ingredients, except dressing, and toss well.
4. Serve dressing alongside the salad or pour on and combine just before serving.

**Recipe Source: Stolen Moments**

Amateur Foodie

Introducing me … Kate, your new amateur foodie, cook, baker, chef (maybe that one pushes the envelope a tad too far?) until Megan comes back to reality America.

You may remember me as a guest blogger during Megan’s Ireland trip or as an honorable mention in a few other food-related or fashion-related posts. Who am I specifically? One of the lucky few to be besties with the blogger.

So yeah, I love food — cooking, baking, dining out, old standby recipes or experimenting with new recipes. And now you’re on the journey with me! I’m open to any suggestions so feel free to shout out.

See ya next week!