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Spicy Chicken Pita Pizza!

Pita pizzas are fantastic! I keep Pita, or shall I say, Arabic bread, on hand, all the time. I find that Arabic bread acts and tastes similar to pita, but is a whole lot cheaper. And when the kids want something to munch, it’s easy to toss some sauce on a pita or Arabic bread, add some cheese and bake or grill it right up! They love it!  And it’s healthy.

Anyway, most of the time, our pita pizzas are traditional (I’ll post that recipe the next time I make them for the kids). However, last night, me and the hubby wanted something kicked up just for us “heat lovin'” folks.  As in spicy!

So, here you are. Spicy, healthy, fun and delicious…

BBQ Chicken Pita Pizza:

6 chicken tenders – $3.06
4 Large Arabic or Pita Bread – $1.25
1 cup Hickory barbecue sauce, divided in 1/2 – $.85
2 Tbsp Canola or Olive Oil – pantry
1/4 cup chopped green onion – $.15
2 cups (8 ounces) shredded Mozzarella cheese – $1.50
1/4 cup chopped fresh cilantro – $.15
1 small can sliced mushroom – $.75
1/4 tsp salt – pantry
1/4 tsp pepper – pantry
1/2 Tbsp Paprika – pantry
1 Tbsp Red Chile Powder – pantry

COST: $7.71

Preheat oven to 350 degrees.

Cut chicken into cubes of about 1 inch. Sprinkle chicken with salt, pepper and paprika. Fry in pan with canola oil on medium heat, about 4 mins. Stir frequently. Next, add 1/2 of your BBQ sauce and cover. Turn heat to low and let simmer for 8-10 mins.

Prepare toppings.  Chop Cilantro, onion, drain mushrooms, shred cheese and spray bottom of each pita with canola oil.  Now you’re prepared to build your pizzas.  But before you do so, add chile powder to remaining BBQ sauce and mix.

Spread the non oiled side of each pita with 1-2 Tbsp spicy BBQ sauce; layer with sauted chicken, cheese, mushroom, cilantro and green onion. Place directly on oven rack and bake for 10 mins or until cheese is melted and pita is crisp and lightly browned.

You can make another batch of less mild BBQ sauce for kids or non spicy folks. For super spicy nuts, like my hubby, add chopped fresh jalapeno or serrano. That will really heat things up!


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Open Face Steak Sandwich with Seasonal Peppers

A nicely priced steak or roast is wonderful for steak sandwiches! You don’t have to have the best cut or the most leanest of meats, you just have to give it a nice dry rub, broil and slice on the bias. Add some wonderful summer veggies, a few onions and some melted cheese and KAPOW! A steak sandwich nobody can match!

Open Face Steak Sandwich:

2 lb roast or flank steak – $5.98
1 loaf fresh french bread (deli section) – $1.49
1 white onion, sliced – $.20
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
1/2 cup Cheddar cheese, shredded – $.50
2 Tbsp Season Salt – pantry
2 Tbsp Paprika – pantry
2 tsp fresh ground pepper – pantry
1/2 tsp salt – pantry
1 Tbsp Olive oil – pantry

COST: $9.55

Using season salt, paprika and 1 1/2 tsp pepper, dry rub steak or roast. On a very hot BBQ or an oven set to high broil, cook steak or roast till crisp on the outside and medium rare on the inside, When cooking is complete, let stand while you prepare peppers. Make sure to set BBQ or oven to broil or medium high heat as the prepared sandwiches will return for toasting.

In a medium hot fry pan, add oil, toss in sliced peppers and onions and saute for 3-4 mins. Make sure to salt and pepper as you cook. Once peppers are cooked, but still slightly firm and browned, remove from heat and prepare bread for sandwich.

I like to cut the loaf in half and then slice. So you have 2 large sandwiches that you will later cut in two’s to make 4 very nice size steak sandwiches.

Rub your olive oil on the outside of your bread, then place meat on one side and peppers and onions on the other. Sprinkle with cheese and place in the oven on broil or 450 for 3-4 mins. Watch carefully!!!

Once cheese is melted, you can fold over and broil again, if you like your bread toasted. Again, watch to make sure it doesn’t burn. I burned ours. Very sad. Thankfully, the pictures don’t show that part. But we still ate it. And it was still yummy!

Anyway, after you’re satisfied with doneness, remove sandwich, slice and serve hot with chips, mac salad or whatever you choose. For us, the sandwich was perfect all by itself. I think we had some chips, but really, it’s all about the sandwich, so the chips were forgotten. Oh, if you have some spicy mustard or horseradish, bust it out! That was the perfect compliment to the already perfect steak sandwich.


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