Buffalo Chicken Naan Bread Pizza

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If you like pizza, you will love this homemade Buffalo Chicken Naan Bread Pizza. It is easy to make, using purchased naan bread and pizza sauce, and when you don't feel like making dinner and want to order a pizza instead, you will be glad you made this! I am part of a group of great bloggers all sharing pizza recipes today Find them at the end of this page!

Buffalo Chicken Naan Bread Pizza
(printable recipe at end of page)
(makes 2 pizzas) 

1 Large raw Chicken Breast
1 tablespoon Butter
1 teaspoon minced Garlic
1 tablespoon Butter 
Medium Onion
2 pieces small Naan Bread
1 cup Pizza Sauce
2 tablespoon Hot Sauce
Shredded Mozzarella Cheese 
Fresh Mozzarella Cheese
Ranch Dressing

Butterfly the chicken breast, trimming off any fat, and taking out the middle vein.

Pan fry the chicken in a tablespoon of butter and a teaspoon of  minced garlic.

Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter. Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter.

Once chicken has cooled enough to be handled, pull the chicken apart into shredded pieces.

 Mix together the pizza sauce and the hot sauce with a tablespoon of butter. Add more hot sauce if you like it hot! Heat in microwave to melt the butter and mix together.

Add shredded chicken to bowl. Soak chicken for a few minutes, then drain sauce from chicken.

Spread pizza sauce on the naan bread. You can see that these pieces are both very different. I like a lot of sauce, so the one on the right is mine, but my husband likes a bit less sauce and his is on the left.

Add a sprinkle of the shredded mozzarella cheese to each bread.

 Top the cheese with chicken and onion.

Add more shredded mozzarella and then small chunks of fresh mozzarella .

Bake for 10-15 minutes until cheese is melted.

If you like a crispier pizza, stick the pizza under the broiler for 5 more minutes, but watch so it doesn't burn.

Cut pizza and drizzle with ranch dressing if desired!

Thanks for joining me today! Scroll down and find more yummy pizza recipes to keep you in pizza ideas for quite some time!   Happy Pizza Day!

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Don't these pizzas all sound amazing?! 
Check 'em out!

• Buffalo Chicken Naan Bread Pizza by The Freshman Cook 
• Italian Beef Pizza by Cooking With Carlee 
• Margherita Pizza by Making Miracles 
• Mediterranean Flatbread Pizza by Everyday Eileen 
• Pizza with shaved brussels sprouts and bacon by Simple and Savory 
• Shrimp Prosciutto and Mushroom Pizza by A Day in the Life on the Farm 
• Spinach, Pancetta and Fontina Pizza by The Redhead Baker 
• Stovetop Skillet Pizzas by Culinary Adventures with Camilla 
• White Pizza Mini Tarts by Take Two Tapas
• World Series Tortilla Pizza by Amy's Cooking Adventures

Southwestern Tuna Salad Cups

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Anytime is the perfect time to enjoy these Southwestern Tuna Salad Cups! They make a great addition to a party or a buffet type meal, and of course they are a staple in my house during lent. Most of the recipe can be made ahead of time, with some last minute touches just before serving, making them convenient for any occasion! 
This recipe is a small take off on the usual tuna salad by adding salsa, sour cream, cheese and avocado, giving it some southwest flair. The cutest part of the recipe is the cup made from a mini tortilla. Baked in the oven, it is the perfect way to deliver the southwest flavor all the through.

Southwestern Tuna Salad Cups

4 1/4" diameter Street Taco Flour Tortilla
5 ounce can Solid White Albacore Tuna
3 tablespoon Salsa
1 teaspoon Mayonnaise
1 teaspoon Sour Cream
Mexican Style Blend Cheese
1 dollop Sour Cream
1 slice Avocado

Place mini tortilla in cupcake pan. Fold in pan by folding in once on each side. Bake at 350 degrees for 9-10 minutes, then let cool.

Mix together the tuna fish, salsa, mayonnaise and sour cream. Refrigerate until ready to serve.

 To serve, place a heaping scoop of tuna fish salad into cups.

Sprinkle cheese over top of tuna, add a scoop of sour cream and a small piece of avocado.

 Enjoy your Southwestern Tuna Salad Cups!

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Here are some other southwestern recipes you might like:

 

                             Southwestern Flatbread

             Southwestern Shrimp Spring Rolls

                    Southwestern Potato Bake

Thanks for dropping by!

Southwest Chipotle Pulled Pork Naan Bread Pizza / #SundaySupper / #Nourish2Flourish

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Southwest Chipotle Pulled Pork Naan Bread Pizza is one long recipe title, but it is one of the quickest, freshest meals you will ever put together! What's the secret?  You start with the Southwest Chipotle Nourish Bowl, which comes stuffed full of healthy, fresh veggies like cauliflower, kale, kohlrabi, and sweet potatoes. It also includes a Chipotle Corn Salsa and shredded Cheddar Cheese! Add some pizza sauce to the corn salsa, spread it on a piece of Naan bread, add the fresh veggies from the Nourish Bowl, top it with pulled pork, add cheese and dinner is ready! Three pizzas from one Nourish Bowl! Wow!
I think it is pretty much a given that life today is hectic and to find something to eat that is tasty, quick and healthy is a struggle. You will find that the Nourish Bowls are each a healthy meal in themselves with no need to add anything if you don't want. They are deliciously, wonderfully, perfect for any meal of the day, whether it is breakfast, lunch, dinner or a snack.  It would be great to take a Nourish Bowl for lunch at work, knowing that it will be ready to enjoy in 3-4 minutes, giving you extra time for you! Visit Mann's Nourish Bowls website to see the large variety of bowls that are available. You will want to try all of them!

Southwest Chipotle Pulled Pork Naan Bread Pizza

(printable recipe at end of post)
(Makes 3 pizzas)

1/4 - 1/2 pound Shredded Pork

Southwest Chipotle Nourish Bowl

3-4 pieces Naan Bread
4 tablespoons Pizza Sauce 

Shredded Mozzarella Cheese

Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. When it is done, shred some pork for your pizzas. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.

Open Nourish Bowl. Remove packet of Chipotle Corn Salsa and Cheddar Cheese. Add 4 tbl. of water to bowl. Microwave 3-4 min

While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together. 

Divide the salsa/pizza mix between the three naan bread. Spread mix onto the bread, as close to edge as you can. Add additional sauce directly to the bread, if needed.

Remove the veggies from the microwave and add them to the top of the sauce on each pizza.  

Add the pulled pork on top of each pizza.

Sprinkle mozzarella and some of the cheddar on to each pizza.

Bake at 350 degrees for 15-20 minutes.

 Remove from oven, slice and enjoy!

I am so glad you stopped by today! 
Keep reading to see all the tasty Nourish Bowl recipes created  by fellow Sunday Supper members! Then scroll down some more for info on Nourish Bowls and a fun giveaway!

Nourish Bowls

• Cooking for One with Mann’s Nourish Bowls by Take A Bite Out of Boca
• Easiest Southwest Chipotle Tacos by Recipes Food and Cooking
• Easy Curry Cauliflower Rice Bowl with Egg by Renee’s Kitchen Adventures
• Gluten Free Family Dinner with Nourish Bowls by Cricket’s Confections
• Healthy Dinner Solutions for the Late-Shift by Cindy’s Recipes and Writings
• Healthy Eating on the Go by Wholistic Woman
• How to Eat Like a Foodie and Stay Healthy by Go Epicurista
• How to Eat Well When You Don’t Feel Up To It by Monica’s Table
• How to Fit Veggies into a Jam-Packed Week with Nourish Bowls by Casa de Crews
• How To Prepare Fresh Healthy Meals In A Snap by Dizzy Busy and Hungry
• Keeping Fit with a Pesky Sweet Tooth by That Skinny Chick Can Bake
• Monterey Risotto Enchiladas by Moore or Less Cooking
• Nourishing a Healthy Soul by Family Foodie
• Olive Oil-Poached Salmon Over Cauli-Rice Curry by Culinary Adventures with Camilla
• Sesame Sriracha Bowl with Kimchi Tofu by kimchi MOM
• Smokehouse Brussels Sprouts with Shrimp by Cooking Chat
• Smokehouse Steak Quiche by Grumpy’s Honeybunch
• Southwest Chipotle Tuna Bowls with Pico De Gallo by Simple and Savory
• Southwest Chipotle Grilled Chicken Bowl by The Chef Next Door
• Southwest Chipotle Pulled Pork Naan Bread Pizza by The Freshman Cook

Plus meet Gina Nucci, aka Gina Broccolini, one of the third generation family owners of Mann Packing - the creators of Nourish Bowls - in a Sunday Supper Movement Interview Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

I hope you will try one (or two!) of these fantastic Nourish Bowls! For more information, stop by the Nourish Bowls Facebook page, and you can check them out on Twitter, Instagram, Pinterest, and Youtube!




Join Sunday Supper today, January 22 at 4pm EST for a Facebook Live segment! Family Foodie will be making one of her famous breakfast bowls using Nourish Bowls! There will also be a giveaway of a prize pack from Nourish Bowls! Click Sunday Supper to join in the fun!


This post is sponsored by Nourish Bowls in conjunction with a social media campaign though Sunday Supper LLC. All opinions are my own.


Author: The Freshman Cookprint recipe

Southwest Chipotle Pulled Pork Naan Bread Pizza
INGREDIENTS:
• 1/4 - 1/2 pound Shredded Pork
• Southwest Chipotle Nourish Bowl
• 3-4 pieces Naan Bread
• 4 tablespoons Pizza Sauce
• Shredded Mozzarella Cheese
INSTRUCTIONS:
1. Sprinkle a pork loin with garlic powder and cook it in the oven at 350 degrees until it reaches 140 degrees. Take it out of the oven and let it sit until it reaches an internal temperature of 160 degrees. You will only need about 1/4 to 1/2 pound of the loin for the pizzas.
2. Open the Nourish Bowl and pull out the packet of Chipotle Corn Salsa and the packet of Shredded Cheddar Cheese. Set aside. Add 4 tablespoons of water to the bowl. Place in microwave and heat for 3-4 minutes.
3. While the veggies are cooking, pour the salsa packet and the pizza sauce in to a bowl and mix together.
4. Divide the salsa/pizza sauce mix up between the three naan breads. Spread the mix onto the breads, coming as close to the edges as you can. If you would like more sauce, add additional pizza sauce directly to the naan bread.
5. Remove the veggies from the microwave and add them to the top of the sauce on each pizza.
6. Add the pulled pork on top of each pizza.
7. Sprinkle mozzarella and some of the cheddar on to each pizza.
8. Bake at 350 degrees for 15-20 minutes.
9. Remove from oven, slice and enjoy!
http://www.thefreshmancook.com/2017/01/southwest-chipotle-pulled-pork-naan.html
Created using The Recipes Generator

 

Chicken Fried Cold Noodle Salad

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I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes

1/4 cup Mayonnaise

1-2 tablespoons Ranch Dressing

1 Scallion Stalk

1 Hard Boiled Egg

Noodles (Yaki Soba Japanese Noodles)

Corn Niblets

1/4 cup Italian Dressing

2 cups Flour

3-4 Eggs

3-4  Chicken Strips

cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme

1/2 tablespoon of basil

1/3 tablespoon of oregano

1 tablespoon of celery salt

1 tablespoon of black pepper

1 tablespoon of dried mustard

4 tablespoons of paprika

2 tablespoons of garlic salt

1 tablespoon of ground ginger

3 tablespoons of white pepper

Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.

I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.

Mix all the seasonings together.

Place flour in one pan, 3 eggs in another, and seasonings in the third.

Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.

Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.

 Thanks for joining me today!

yield: 1 saladAuthor: The Freshman Cookprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:

• 5 small Red Potatoes
• 1/4 cup Mayonnaise
• 1-2 tablespoons Ranch Dressing
• 1 Scallion Stalk
• 1 Hard Boiled Egg
• Noodles (Yaki Soba Japanese Noodles)
• Corn Niblets
• 1/4 cup Italian Dressing
• 2 cups Flour
• 3-4 Eggs
• 3-4 Chicken Strips
• cooking oil

Chicken Seasoning

• 2 cups of flour
• 2/3 tablespoons of salt
• 1/2 tablespoon of thyme
• 1/2 tablespoon of basil
• 1/3 tablespoon of oregano
• 1 tablespoon of celery salt
• 1 tablespoon of black pepper
• 1 tablespoon of dried mustard
• 4 tablespoons of paprika
• 2 tablespoons of garlic salt
• 1 tablespoon of ground ginger
• 3 tablespoons of white pepper

INSTRUCTIONS:

1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
3. Mix all the seasonings together.
4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.

http://www.thefreshmancook.com/2016/09/chicken-fried-cold-noodle-salad.html

Restaurant Style Double Bacon BLT / #SundaySupper

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The BLT sandwich is pretty much known to everyone, but this Restaurant Style Double Bacon BLT is the original, only elevated! It starts with a homemade garlic aioli, is topped with two types of bacon, a squirt of mustard for some zippy flavor, a piece of creamy swiss and it's all held together with tasty, thick Texas toast! Homemade BLT's will never be the same!

Restaurant Style Double Bacon BLT

Baby Back Rib Burger / #SundaySupper

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Is there anything better than a backyard BBQ? I don't think so! It's fun to cook outside, and the aroma and flavors that you get from grilling are amazing! This is hands down, the best burger I have ever had! When you eat this Baby Back Rib Burger, all of the flavors are there. You can taste the smoked, crispy, bold flavors individually and as a group and they are awesome! This burger takes some prep, but a lot of it can be made ahead of time. Once you start to grill, it comes together quickly, and you will be so happy it does. Enjoy!

Baby Back Rib Burger

Sausage & Apple Cornbread Bundt Cake w/ a White Gravy Drizzle / #BundtBakers

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This Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle is definitely a change from the bundt cakes I usually make, but it is a welcome change! This savory bundt cake is bursting with tasty flavors and would be perfect for lunch, dinner, or even a brunch! I made a favorite cornbread recipe, but before I baked it I added chopped Chicken and Apple Sausage, grilled corn, and onion. Once it was out of the oven, I topped it with a White Gravy drizzle, and sprinkled it with black pepper. Very easy and yummy!

Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle
 (printable recipe)
Makes 6 Mini Bundt Cakes

1 1/4 cup Flour 
3/4 cup Cornmeal
2 teaspoons Baking Powder
1/3 cup Sugar
3/4 teaspoon Salt
1 1/4 cup Whole Milk
1/4 cup Shortening 
1 Egg
3 tablespoon chopped Onion
1 link Chicken and Apple Sausage, chopped
2 tablespoon Grilled Corn, cut from cob
1 package Country Gravy Mix

Preheat oven to 350 degrees.

 Mix together the flour, cornmeal, baking powder, sugar and salt. Add the milk, shortening and egg. Mix just until combined. 

Slice the sausage, lengthwise, into four pieces, then chop the sausage into small slices. Chop the onion into small pieces. Grill the corn over medium heat. Slice the corn from the cob. Add the sausage, onion, and corn to the batter. Pour into the mini bundt pan.

Bake for 15-17 minutes. Remove from oven, let cool, then remove from pan. 

 Make gravy according to package directions. Drizzle over bundt and sprinkle with black pepper. 

 Cut into the bundt and enjoy all those savory flavors!

Thank you for joining me today! Scroll down to see all the tasty, savory bundts baked by the #BundtBakers members!

Thank you to Padmajha, who blogs at Seduce Your Tastebuds for hosting today!

• Bacon, Cheddar Bundt by The Queen of Scones
• Blue Cheese and Pear Mini Bundts by Patty's Cake
• Breakfast Bundt Cake by Making Miracles
• Bundt Cake de queso y olivada by Los Chatos Chefs
• Cheese Bundt by Basic N Delicious
• Dukkah, Herb & Cheese Monkey Bread by All That's Left Are The Crumbs
• Grilled Cheese Bundt by Jane's Adventure in Dinner
• Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes
• Indian Style Savory Breakfast Bundt by Seduce Your Tastebuds
• Mexican Breakfast Bundt by A Day in the Life on the Farm
• Mini Meatloaf Bundts and Sliders by Magnolia Days
• Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls
• Sausage and Apple Bundt by The Freshman Cook
• Savory Zucchini Cheesecake by Food Lust People Love
• Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stromboli Bundt Cake by Palatable Pastime
• "Tastes Like Pizza" Bundt by Sew You Think You Can Cook

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.