I’m home.

This is really wonderful and really awful at the same time.

I missed my boys. I was worried sick about Vermont. So far the boys are good and my area looks far better than I thought it would.

But.

There is always a ‘BUT’ isn’t there?

Re-entry SUCKS.

Sorry, but it does.

The beginning of school, the bills stacked, the mountain of laundry in the man cave. Sports that have not been signed up for, forms to go through, 649 emails. You know the deal.

But.

I have my kitchen (which my husband kept sparkling, just how I like it). I have music blasting. I have things to cook.

This Buffalo Chicken Pizza is just the thing to dull the sting of re-entry. Spicy and cheesy and full of flavor.

Definitely brine the chicken if you have the time. It lends the recipe that something extra.

Buffalo Chicken Pizza

Ingredients:

1 large bone-in skin-on chicken breast (about 12 ounces)
salt
1 teaspoon oil
1 tablespoon butter
¼ cup Frank’s hot sauce
½ teaspoon packed brown sugar
1 teaspoon apple cider vinegar
1 tablespoon buttermilk or plain yogurt
1 tablespoon mayonnaise
pinch of sugar
pinch of garlic powder
2 ounces (½ cup) mozzarella, shredded
1 ounce (¼ cup) blue cheese, crumbled
¼ cup red onion or scallions, diced very fine
1 lb pizza dough (homemade or purchased)

Directions:

1. Stretch pizza dough to cover a pizza stone or baking sheet.

2. For the chicken: Stir 2 tablespoons salt into 2 cups cold water until it dissolves. Add the chicken; refrigerate for 30 minutes, then remove the chicken from the brine and pat it dry. Adjust an oven rack to the middle-low position and heat the oven to 450ºF. Heat a small oven-safe skillet over medium-high heat. Add the oil and swirl to coat the bottom of the pan; place the chicken breast in the pan skin-side down. Cook without moving until well-browned, about 5 minutes. Turn the chicken over and move the pan to the oven. Roast until an instant-read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken. Remove the pan from the oven and set aside. When the chicken has cooled enough to handle, remove and shred the meat with your fingers or two forks.

3. Increase the oven temperature to 500ºF.

4. For the buffalo sauce: Melt the butter in a small saucepan. Add the brown sugar, hot sauce, and vinegar. Mix the sauce with the shredded chicken.

5. For the white sauce: In a small bowl, stir together the buttermilk or yogurt, mayonnaise, sugar, garlic powder, and a pinch each of salt and pepper.

6. Assemble the pizza: Spread the white sauce evenly on the pizza dough; top with the chicken, then the cheeses, and finally the onions.

7. Bake the pizza for 8-10 minutes, until the cheese is melted and bubbling and the crust is browned. Let the pizza rest about 5 minutes before cutting and serving.

Serves 4 (I doubled the recipe to feed my brood who LURVED this pizza)

Recipe from The Way The Cookie Crumbles


A simple salad makes a good accompaniment.

Mmmmm Cheese….

I know that you looked at the title of the post and said to yourself ‘Irene? Really?’

You’d think I would have had enough of Irene.

The storm Irene I am done with.

Re-entry requires some easy listening with a side of twee.

Swedish band Irene is just the ticket.

No way you cannot smile and feel your burden lighten when they are on the stereo.
Irene-By Your Side

See? Aren’t you smiling?
Irene-Baby I Love Your Way

Check out Irene on Myspace.

Irene frontman Tobias Isaksson has a new solo project, Azure Blue. Check that out on Facebook and Soundcloud.

You can buy the music over at the Labrador Records Shop.

Cheers!