Today was a big day for Jack…we left him out of his cage. All. Day. Long. For some background info, Fabio and I rescued Jack (quite spontaneously I might add) back in November from a shelter. When we first got him we would leave him free during the day while we were at work. After about a week of coming home to chewed phone chargers, TV wires, cases of wine, water bottles, and pillows, we realized we needed to cage him during the day.
While he didn’t like his cage at first, he soon grew to love his cage and would even run into it in the morning before I was ready to close the door. He is pretty cute when he sits in there waiting for me to come close him in. However, the cage is not ideal and Fabio and I are eagerly awaiting the day we can get it out of our already-small living room and let Jack roam free during the day (it’s a big cage and quite an eyesore).
Anyway, it had been a while since Jack chewed anything, so we decided to leave him out this weekend while we purchased my new car. To our delight, he didn’t chew anything all day! We decided to leave him out again today (this time for the entire day) and he was pretty good! Despite finishing off some leftover chips that Fabio threw away in the small bedroom trash can instead of in the kitchen (we’ll blame Fabio for that one) and pulling some dirty clothes out of the hamper (he always does this when we leave; I guess he likes our smell?) he was great! We will try it again tomorrow and see how he does.
Today’s workout was another good one. Jack and I went for our usual one mile jog this morning, and though it wasn’t raining hard it was definitely misting and I was drenched by the time we were finished. I almost think mist is worse than regular rain because you just wind up so wet. Bleh.
After our jog I did another Insanity warm-up from month 2. Switch kicks at 6:30 a.m. are tough, but soon my blood was pumping and I felt great! I really love the whole working out early thing. I have so much energy!
This evening I used my ankle weights to do some ab and strength workouts. It was a dreary day so there was no afternoon run, which suited me fine!
Dinner tonight came together quickly and was so delicious. I can’t wait for my leftovers tomorrow! Yes!! We had a barbeque chicken pizza with mozzarella and chèvre cheese (which is goat cheese) and caramelized red onions. Chèvre cheese is new to me and reminded me a softer, meltier (not a word) cream cheese. The salty flavor of the cheese with the sweet barbeque sauce was out of this world good. Yum! I wanted to top this pizza with arugula but we didn’t have any on hand. This pizza is amazing served with a fresh side salad. Here’s how I made it.
First I cooked two boneless, skinless chicken tenders in the slow cooker with water and barbeque sauce. I just used plain barbeque sauce that we had around, but I was really wishing I took up my mom’s offer when she said I could have some of her homemade barbeque sauce. Why did I say no?? Oh well, the regular stuff worked fine. I cooked the chicken in the slow cooker on high for about 45 minutes and then shredded the chicken with two forks. I brushed them with some extra barbeque sauce for additional flavor.
(Fabio took this pic- sorry it’s blurry!)
While the chicken was cooking, I sliced half a red onion and cooked it low and slow for 45 minutes also. I made sure to stir it every few minutes so the onions didn’t burn, just get nice and caramelized.
Since the chicken and onions took a while, I watched Fabio wrestle Jack. This is what he does when I’m cooking:
Once the chicken and onions were almost done, I preheated the oven to 500 degrees and spread out a whole wheat pizza crust from Trader Joe’s on an upside-down cookie sheet lined with parchment paper. As I’ve explained before, using parchment paper on top of an upside-down cookie sheet helps the crust to cook evenly and allows it to come off the paper easily.
Then I spread the barbeque sauce out thinly on the crust, and topped the pizza with the cheese, chicken, and onions.
Then I baked the pizza in the hot oven for about 8 minutes or until the cheese was bubbly and the crust was beginning to brown.
Yum! The salty cheese and sweet onions were great! Fabio doesn’t even like onions but these were so sweet that he loved them! And I really liked the chèvre cheese and will definitely use it again. You gotta try this one!
BBQ Pizza With Goat Cheese & Caramelized Onions
(Yields 6 large slices)
- Whole wheat pizza crust
- 1/2 red onion, sliced
- 1 cup water
- 4 tbsp. barbeque sauce
- 2 boneless, skinless chicken tenders (frozen is fine)
- 1 cup mozzarella cheese
- 3 tbsp. chèvre cheese
- Place the chicken tenders (can be frozen), water, and 2 tbsp. of the barbeque sauce in slow cooker and cook on high for 45 minutes.
- Meanwhile, add sliced red onions to a skillet with a bit of nonstick spray. Cook on low heat for 45 minutes, stirring occasionally.
- When chicken and onions are almost ready, preheat oven to 500 degrees (or highest temperature setting).
- Place parchment paper on an upside down cookie sheet and stretch pizza dough out on top. Brush top of dough with remaining barbeque sauce.
- Top pizza with both cheeses.
- Remove onions from heat and place on the pizza.
- Take chicken out of slow cooker and shred with two forks. You can brush additional barbeque sauce on the chicken if you want (I had some left on the brush so I just dabbed the chicken with it). Place the chicken on the pizza.
- Bake in the oven for about 8 minutes, or until cheese is bubbly and crust starts to brown.
Note: Be careful when you remove the pizza from the oven not to burn your forearm on the oven door. Not that I would know from experience or anything
So, what kind of toppings do you like on your pizzas? Traditional tomato sauce and cheese, like this one? Or are you more into switching up the toppings? I know Fabio prefers regular pizza but I like experimenting…lately I’ve been loving veggie pizzas! Yum!