Caramelized Onions and Red Wine Naan Pizzas

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I don’t know what’s wrong with me blogging lately – I just have zero motivation to do it. I’ve also lost a lot of motivation for cooking. I’m hoping to change it up in the New Year, mostly because I like to look back and create this sort of cookbook of recipes I liked enough to eat again. So I think a new year’s resolution is going to be to update this thing like once a week. That shouldn’t be impossible.

This year has just been zipping by. I don’t know where this year went. And also, this holiday season has just snuck up on me. I’m going to my parents’ on Wednesday until Sunday. Then back home to ring in 2016.

This month’s Alphabakes is all about the letter “N.” Caroline and Ros are letting the letter “N” stand for NOEL, so I’m expecting they’ll be receiving a ton of sweet treats baked up specially for the holidays! I veered in a different direction this month.

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Caramelized Onion and Red Wine Naan Pizzas

2 pieces of pre-made garlic naan
1 1/2 tbsp olive oil, divided
1 onion, sliced
4 oz mushrooms, sliced
1/4 cup red wine (I used the rest of the Bogel zinfandel I had drank over the weekend)
2 tbsp parsley, minced
1/2 tbsp rosemary, minced
1 cup mozzarella, shredded
1/4 cup feta
salt and pepper, to taste


  1. Preheat the oven to 425.
  2. In a pan, heat 1 tbsp olive oil. Add the onions and cook them over medium-high heat, allowing them to brown. Make sure they do not burn by stirring occasionally. Season with salt and pepper and set aside.
  3. In the pan, heat the remaining 1/2 tbsp of olive oil. Cook the mushrooms for 4 minutes, until the mushrooms are tender.
  4. Pour in the wine, parsley, and rosemary with the mushrooms. Cook until the mushrooms have soaked up the wine. Season with salt and pepper.
  5. Place your naan on a baking sheet.
  6. Sprinkle the naan with the mozzarella. Top with the onions. Then top with the mushrooms. Finish by sprinkling feta on top.
  7. Bake for 10-12 minutes.

* serves 2
* This is also being shared with Mix It Up Monday

Mediterranean Mac and Cheese


This was a yummy and easy dish – besides that there isn’t much to say! This is my study break from finals studying tonight. ūüôā

Mediterranean Mac and Cheese

3/4 cup dry elbow noodle
1 cup cheddar cheese, shredded
2/3 cup feta cheese
1 cup milk
2 1/2 tsp unsalted butter
2 1/2 tsp all-purpose flour
2 tbsp black olives
1/2 cup canned fire roasted tomatoes
1/2 tsp oregano
1/4 tsp salt
1/4 tsp pepper


1. Preheat oven to 400.

2. Bring a large pot of water to a boil. Cook to package directions. Drain and set aside.

3. In a heavy pan over medium-high heat, melt  the butter and mix in the flour. Whisk together and cook for 30 seconds. Add 1/4 cup of the milk and whisk until smooth. Add 1/2 cup milk and whisk together. Cook for several minutes, whisking continuously, allowing the mixture to thicken.

4. Add the cheddar cheese and 1/2 of the feta.  Stir well, allowing the cheese to melt. Add the salt, pepper, oregano, the remaining milk, fire roasted tomatoes, and olives. Stir together well.

5. Once the sauce is smooth, pour of the noodles and mix together well. Pour into a casserole dish and bake for 15 minutes.

* serves 3
* Shared with Full Plate Thursday, Catch A Glimpse Thursday, The Busy’s Bee’s Blog Hop, & Showcase Your Talent Thursday

Slowcooker Barbecued Chicken Five Ways

This past week’s slowcooker meal made my life very easy. It made two dinners and three lunches. I sort of felt like I had pulled chicken coming out of my ears there was so much. But it really made my cooking this week easy. I tried to vary the chicken in my meals so it wasn’t the same chicken sandwich over and over again. I think I succeeded!

Out of this one slowcooked chicken recipe I got:

– Pulled chicken sandwiches
– Taco salad
– A pasta dish
– Hash
– Chili

I’ll break down the dishes like this: First I’ll post the slowcooker recipe for the chicken. Then underneath I’ll break down each dish into it’s own mini-recipe using the slowcooked chicken.

The entire recipe makes 10 servings. Each mini-recipe below serves 2.

Slowcooked Barbecued Chicken

3 lbs boneless skinless chicken breasts
1 can tomato sauce
3 chipotles in adobo, finely diced
2 tsp of the adobo sauce from the canned chipotles in adobo
1/4 cup orange muscat champagne vinegar (from Trader Joe’s)
1/4 cup honey
1/2 tbsp paprika
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large onion, thinly sliced
4 cloves garlic, minced


1. Whisk together the tomato sauce, chiptoles, adobo sauce, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, salt, and cayenne.

2. Spray the slowcooker with cooking spray and place the chicken inside.

3. Scatter the onions and garlic evenly over the top of the chicken and pour the sauce over the top.

4. Cook on low for at least 5 hours. I cooked mine for more like 10. Place the chicken in the bowl of a stand mixer with the paddle attachment on. Turn on for a minute, allowing the paddle to shred the chicken. If you don’t have a stand mixer, allow for the chicken to cool enough so that you can touch it and shred it with two forks.

DAY 1: Pulled Chicken Sandwiches

1/5 of the barbecued chicken
2 hamburger buns
2 pickles


1. Toast the hamburger buns.

2. Put 1/2 of the chicken onto each bun.

3. Serve with a pickle.

DAY 2: Pulled Chicken Taco Salad

1/5 of the barbecued chicken
2 cups shredded lettuce
2 oz tortilla chips (~30 chips)
1/2 cup shredded cheddar cheese
1/2 tomato, diced
2 tbsp sour cream


1. Take two bowls. Fill each bowl with the tortilla chips. Top with lettuce and tomatoes. Place the shredded chicken in the center and top with sour cream. Sprinkle the top with cheese.

DAY 3: Barbecued Chicken Pasta

1/5 of the slowcooker chicken
6 oz pasta in a shape of your choice
1/4 onion, diced
1/4 cup feta cheese, crumbled


1. Put the chicken in an oven proof dish and bake at 350 for about 10 minutes.

2. Cook the pasta according to package directions. Drain.

3. Mix the onion, cheese, and chicken into the pasta.

DAY 4: Barbecue Chicken Hash

1/5 of the chicken
2 red potatoes, diced
2 slices of bread, toasted


1. Mix the chicken and potatoes together in a bowl with your hands.

2. Bake the chicken and potatoes together until the potatoes are tender.

3. Serve with toast.

DAY 5: Barbecued Chicken Chili

1/5 of the chicken
2 tsp vegetable oil
2 cloves garlic, minced
1/2 onion, diced
1/2 sweet potato, cubed
1/2 cup frozen mixed vegetables
4 cups chicken broth


1. In a deep pot heat the oil. Cook the onions and garlic until they begin to brown. Add the sweet potatoes and mixed vegetables.

2. Pour in the chicken broth. Mix in the chicken.

3. Heat for about 30 minutes, until the sweet potatoes are tender.

* Shared with Mix It Up Monday & Mealtime Monday

Around The World in 52 Weeks: Chicken with Chilaquiles and Salsa Verde

This week I traveled to Suriname. Though located in South America, Suriname has a large Dutch influence. In fact, Suriname used to be known as Dutch Guiana, as it wasn’t until the ’70s that the country achieved its independence.

This dish is kind of similar to nachos, except that the tortilla chips are actually cooked and not just layered on top of. ¬†This also wasn’t the cheesy mess that I love my nachos to be. Rather there was more emphasis on the salsa.

In the future I would make my own salsa, though Safeway jarred stuff isn’t horrible.

Chicken with Chilaquiles and Salsa Verde

1/2 cup sour cream
2 tbsp milk
1 cup salsa verde
1 cup chicken broth
1 boneless skinless chicken breast
1/8 tsp kosher salt
1/8 tsp crushed black pepper
3 cups coarsely crushed tortilla chips
1/4 cup crumbled feta
2 tbsp chopped cilantro


1. Cook the chicken. I boiled mine in hot water. Once it’s cool shred it.

2. Pour the salsa and broth in a pot. Bring to a boil over moderate high heat. Add chicken, salt, and pepper. Cook for for 2 minutes. Stir in the tortilla chips for about 1 minute, until softened.

3. In a small bowl mix together the sour cream and milk.

4. Pour the sour cream over the chilaquiles and top with feta and cilantro.

* serves 2
* 504 calories per serving
* Shared with Simply Delish Saturdays over at KB and Whitesnakes.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

– You must mention¬†The Law Student‚Äôs Cookbook‚Äės¬†Around The World In 52 Weeks¬†in the entry you link. You can either use a link or use the banner.
РIn your post you must  at least mention what cuisine the dish is.
– Email me your recipe at Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

– Make sure to email me by Saturday at 12noon Pacific Standard Time
РIf you enter a recipe you will be automatically entered into my current giveaway.

Stuffed Chicken

On I am part of a group called RECIPE SWAP. Every week on RECIPE SWAP two members from the group share a dish for everyone¬†else in the group to make. The idea is so that people can share recipes and try new foods. So far I’ve found a lot of yummy recipes from being in this group. I don’t think there’s anything I’ve made so far that I was unhappy with.

Every time I’ve made a recipe from RECIPE SWAP I’ve found myself having to substitute things for other things to be cost effective. For instance, this stuffed chicken recipe called for Sun Dried Tomato Pesto. Since I didn’t have that product, but I did¬†have regular pesto, I opted to use the ingredient I had instead of buying something else. Also, the original recipe called for goat cheese. Goat cheese isn’t something I normally have on hand, but I did have feta in the fridge, so I opted for feta instead.

I served this meal with green beans. I’m not going to share the green been recipe because it wasn’t my favorite recipe of all time. I’ve definitely had green beans prepared tastier. It also would have been nice to have it paired with a piece of bread from a crusty loaf, but that didn’t happen for this meal. Maybe next time!

Stuffed Chicken

2 tbsp basil pesto
1/2 tsp olive oil
2 tbsp crumbled feta cheese
1/2 lb boneless skinless chicken breast (2 breasts)


1. Preheat the oven to 375. Make a long incision along the length of each breast to create a pocket. Pound the chicken to flatten it.

2. Combine the pesto and feta cheese in a small bowl. Spread a portion of the mixture into the pocket of the chicken. Fold the chicken closed and place it in a baking dish. Repeat for each breast. With the leftover pesto, spread over the top of the chicken breasts.

3. Drizzle the olive oil over the chicken and bake for 40 minutes.

* serves 2
* 234 calories per serving
* This recipe was inspired by the dish sweetiepie31612 shared on RECIPE SWAP.