Taco Pizza

I am always on the lookout for new ways to make my absolute favorite kind of pizza.

And this one is SO EASY, I can't believe I didn't figure this one out on my own:

Taco Pizza
Recipe adapted from Real Mom Kitchen
Prep time: 10 minutes   Cook time: 15-17 minutes

1/2 recipe pizza dough
1/2 can refried beans (I like the kind with jalapenos)
Leftover taco meat
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 medium tomato, chopped
1 green onion, chopped
1 small can sliced black olives
Crushed tortilla chips, optional
Taco sauce, optional

1.  Preheat a pizza stone in the oven to 425 degrees.


2.  Dust your rolling surface with a bit of flour, and roll or pat out your pizza dough to your desired size and thickness.  I like my pizza crust fairly thin so my pies tend to be a bit larger.

Blank canvas

3.  Stir up the refried beans to loosen them a bit, or heat them in the microwave briefly.  Spread a thin layer of beans over the raw pizza crust. Top the beans with as much or as little leftover taco meat as you like.

Yes, those are black beans mixed in the taco meat.

4.  Sprinkle cheeses on top of the taco meat and follow with tomatoes, black olives, and green onion.

5.  Bake on the preheated pizza stone for 15-17 minutes, or until the crust is golden brown.  Slice into wedges and serve each wedge topped with crushed tortilla chips and a drizzle of taco sauce, if using.

LOTS of toppings

I absolutely loved this recipe because I could customize it to what's easiest for me.  I make pizza dough every Friday in my breadmaker, so using a hunk of that is healthier/easier/cheaper than buying the recommended tube of crescent rolls.  Also, as much as I love taco pizza, I'm not going to go out of my way to cook up a topping just for a pizza.  So using up leftovers became the way to go for me!

I may actually start making twice as much taco meat now for Taco Nights, just so I can have enough for my favorite pizza on Movie Nights!

Crispy Chicken & Scallion Waffle Sandwiches

Sickness has invaded my house.  It started late last week, and even now I'm anxiously waiting for my doctor's office phone line to open so I can make appointments.  I say this to let you know that I haven't forgotten about this recipe; not only have I been super distracted and under the weather, but I also needed more time to break this recipe down.  There's a LOT to this.

Yeah, when you're tired, hungry, and the kids are whining, it's a little overwhelming to bread chicken, wash goop off hands, pour batter into the waffle iron, keep an eye on frying chicken, try to not burn the waffles, while salting the freshly cooked chicken as soon as I pull it out.  I tried to make everything at once, hoping to speed up the process and get dinner on the table sooner.  Lesson learned.


BUT, don't freak out on me.  I want you to try this.  I'll give you some tips and tricks to make sure this is an easy meal to pull together, even after a long, hectic day.

Crispy Chicken & Scallion Waffle Sandwiches
Recipe adapted from Jeff Mauro

For the chicken:
2/3 cup buttermilk
1 1/2 tsp hot sauce
1 1/2 tsp kosher salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
1 lb boneless chicken tenders
Vegetable oil, for frying
1 cup unbleached all-purpose flour
1 heaping tsp paprika
Salt and freshly cracked black pepper
2 cups panko breadcrumbs
2 tbsp ancho chile powder
3 large eggs

For the waffles:
2 tbsp vegetable oil
3/4 tsp vanilla extract
2 large eggs
1 1/4 cups buttermilk
1/2 cup seltzer
2 cups unbleached all-purpose flour
2 tbsp sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 to 1/2 cup chopped scallions

1.  For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge. [Note: I strongly recommend overnight]

Simple, flavorful marinade

2.  Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring about an inch of oil to 350 degrees F, give or take.  FYI, I did not keep track of the temperature.  I had the burner on about medium to medium-high heat.

3.  In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho chile powder and some salt and pepper. In another dish, beat the eggs.  [Note: the trick to seasoning a breading line-up is make sure you can SEE the seasoning.  As Jeff mentions on his show, "if you can't see it, you can't taste it."]

I have a 1/2 sharp, 1/2 sweet paprika.  Love it!!

Not all chile powders are spicy!  This one is very smokey and deep in flavor.

4.  Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko.

5.  Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles.

Always, always, ALWAYS season as soon as it comes out of the fryer.

6.  For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer.

Fairly basic waffle ingredients

7.  In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions.

I was conservative with my onions for Gavin. But add more if you like!

8.  Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve.

Ok so first, I just want to say that These. Are. WONDERFUL.  Even my occasionally picky Gavin, whom I was sure was going to ask to eat his waffles separate from the chicken, ate a fully assembled sandwich.  Rob said at least twice that I could, at the very least, make the chicken again.  Gavin swiped two more waffles from the platter as I tried to clear the table.  I love dinners like this!!

But before you run off to the kitchen to check your fridge and pantry, I want to let you in on some things I learned from making this.  If you haven't figured it out already, there is a LOT to keep track of here!


Get Ahead/Make Your Life Easier Tips:

• Follow the instructions exactly and focus on the chicken, then the waffles, keeping the finished food warm in the oven.  
• Make the waffles ahead of time.  Pull them out of the waffle iron when they're just shy of that glorious brown and let cool.  Then crisp/brown/heat them up in the toaster later while the chicken is frying.
• Bread the chicken ahead of time.  You could either freeze the breaded, uncooked chicken to make WAY later or just refrigerate until you're ready to fry them up.  
• Do the waffles and bread the chicken and REALLY be on the ball for a fantastic post-long-day meal!

Orange Chicken

Even though Gavin has improved DRASTICALLY in the last few weeks with at the very least trying some of the new dishes I make, I'm always on a quest for recipes that I'm pretty durn positive he'll like.

Is there a kid out there who doesn't like juice??

Mmmm, a little sweet, a little tart, a LOT good.

Orange Chicken
Recipe slightly adapted from Four-Ingredient Cookbook

6-8 chicken breasts
Salt & freshly ground black pepper
1 cup flour
2 tbsp extra-virgin olive oil
1 can orange juice concentrate, thawed
2-3 green onions, chopped

1.  Preheat oven to 375.  Heat the oil in a large skillet over medium heat.

Alwaysalwaysalwaysalways season the meat!!

2.  Sprinkle both sides of the chicken breasts with salt and pepper.  Dredge lightly in flour and add to the hot skillet.  Brown the chicken on both sides before placing in a lightly greased baking pan.

Brown.

3.  Scatter green onions over top of the chicken breasts.  Drizzle with the orange juice.  Cover pan with foil and bake, covered for 1 hour.  Uncover and bake an additional 15 minutes.

Ready for drizzling!

 As with most chicken dishes, I do think rice is a great companion to this dish.  I like to drizzle the thickened orange sauce over it...sooo yummy!  Add a green salad or steamed veggie of your choice and you're set!

Warm Tomato-Corn Salad

I'm not really sure what Mother Nature's issue is, but clearly she's hormonal about something.  One day it's hot, the next it's 30 degrees cooler.  At 8:00 a.m. the sun is blazing but by 10:46 there's a downpour.  Wha???

You know what?  Mother Nature can have her tantrums.  I'm going to make my own warm sunshine in my kitchen, starting with this salad.

No one will ever know if you lick the monitor. ;)

Warm Tomato-Corn Salad
Recipe adapted from So Easy

2 tsp extra-virgin olive oil
3 green onions, chopped with the green and white parts divided
2-3 cloves garlic, minced
2 pints grape tomatoes, halved
2 cups frozen corn (or if you use fresh off the cob, you'll want about 4 ears of corn)
Salt and pepper
3 tbsp lime juice
3 tbsp cilantro, finely chopped
1-2 avocados, chopped

1.  Heat EVOO in a large skillet over medium-high heat.  Add the white parts of the onions and saute a few minutes, until softened.  Add the garlic and cook another minute, being careful to just brown the garlic, not burn it.

I used the white and pale green parts to saute first.

2.  Add the tomatoes and corn to the skillet and let cook about 3 minutes, until softened but they still retain their shape.  Stir in the green parts of the onion.  Turn off the heat and season with salt and pepper.

The color in this salad is fantastic!

3. In a small bowl, whisk together the lime juice and cilantro.  Drizzle over the tomato mixture and toss to combine.  Serve the warm salad topped with chopped avocado.

Yummy yum yum

No longer does a salad need to be served cold with watery lettuce!  It can be warm.  It can be happy.  It can make you do a little dance around the kitchen!  No?  That's just me?  Well, ok.  But try this first and then tell me you're not dancing for summery joy, no matter what Mother Nature decides to do that day.

French Dip Sandwiches with Onion Spread

I subscribe to some foodie magazines (I know, big surprise there).  In a recent issue there was this glorious French Dip Sandwich recipe with an Onion Spread.  Every taste bud and saliva gland instantly came alive in my mouth when I saw this recipe.  I knew I had to make this sandwich.  For weeks I plotted when I could possibly have the time for such an endeavor.  Finally, the moment came.  I made the spread.  I made the sandwich.

And oh my goodness...  This is truly every carnivore's dream sandwich...

Onion Spread
Recipe adapted from Food Network Magazine

3 tbsp vegetable oil
1 large onion, thinly sliced
Kosher salt
6 medium shallots, thinly sliced
1 bunch scallions, chopped (white and greens parts separated)
1 cup plain Greek yogurt
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons white or red wine vinegar
2 teaspoons Worcestershire sauce

My secret weapon for creamy spreads, dips, and sauces.

1.  Heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring, until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring, until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.

You can't rush caramelized onions.  Take the time to do it right.

2.  Chop the onion mixture and transfer to a bowl. Add the yogurt, sour cream, mayonnaise, vinegar, Worcestershire sauce and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day.

Creamy. Decadent. Delicious.

This. Dip. Is. AMAZING!!!  Spread it on the sandwich.  Use it as a chip dip.  It hasn't come to this quite yet but I have threatened to just get a spoon and eat it as is.  If you like onion dip, give this a try.  Yes, it does take some effort to make.  I promise you though, for a special occasion, or if you're watching your weight (thank you Greek yogurt!!), it is worth that effort.

I'd really encourage you to make the spread the night before and let those flavors get to know each other for a day before serving.

French Dip Sandwich
Recipe adapted from Food Network Magazine

6 cloves garlic
Kosher salt
1 tsp extra-virgin olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
Freshly ground black pepper
1 3-to-4-pound beef eye round roast
4 cups low-sodium beef broth, divided 
3/4 cup red wine
2 carrots, roughly chopped
1 small onion, roughly chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
6 6-inch Italian rolls, split and lightly toasted

1.  Using a garlic press, smash the garlic into a bowl and add 1 tsp salt.  OR if you don't have a garlic press, mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl.

I'd be lost without my garlic press.

2.  Add the olive oil, celery salt, cayenne and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then use your fingers to push the garlic paste into the slits. Cover; refrigerate at least 1 hour or overnight.  [Note: highly recommend overnight!  The longer it sits, the more the flavor soaks into the meat]

Kinda hard to show the slits on the meat.

3.  Preheat the oven to 425 degrees F. Bring the beef to room temperature (let it sit out 30-60 minutes). Sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.  Add 1 cup broth, red wine, the carrot , and onion to the pan. Put roast on top of the carrots and onions (yup, you've made a makeshift, flavorlicious roasting rack).  Roast 10 minutes, then reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the center of the beef registers 115 degrees F, about 45 more minutes. Transfer to a cutting board; let rest 20 minutes. Strain the pan juices; reserve.

It's ok to drool.  I did.  A lot.

4.  While the meat rests, make the jus. Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, 1 minute. Whisk in the reserved pan juices and the remaining 3 cups broth and bring to a boil, whisking.  Brush the rolls with some of the onion spread. Thinly slice the beef against the grain. Dunk the slices in the jus, then layer on the rolls. Serve the remaining jus in small bowls for dipping.

Don't let the neatness here fool you.  It's messy to eat and worth every napkin!

To make life easier on myself, I did split this up and make the spread and garlic paste the night before.  Much as I love to cook, pregnant women tire quickly and I wasn't sure I'd be up to the whole shebang in one go.  As a result, we were salivating at the smells in the kitchen for pretty much two days before sitting down to this sumptuous feast.  First words out of my husband's mouth?  "You need to make this a lot."

And I think I will do just that. :)