Anyone Hungry?

Ideas, suggestions and thoughts on my favorite topic.

Taco Pizza July 13, 2009

Filed under: Entrees — lindsayrose @ 2:30 am

I’ve never really stolen anything, but I suppose I’ve come close.  In high school, one of my jobs during the summer was to work at a local ice cream stand.  I ate my share of ice cream (which was ok – I think), but when it got late, we would call our friends who worked at the pizza parlor across the street.  We’d strike a deal – we’ll give you free sundaes if you bring us free pizza.  Probably not the most honest thing to do.  I remember so many of those late nights cleaning the ice cream machines and eating slice upon slice of taco pizza – my favorite from the pizza place. 

As Ross makes super good homemade pizza now, I’ve been thinking of taco pizza a lot.  I decided that this week we were going to try to make it.  I found this recipeon allrecipes.com, and it turned out so super delicious.  Instead of making this crust, we used the recipe for crust that Ross uses (recipe in this post). 

The basic idea is to start with a dough – either homemade or store bought.  Mix together a  can of refried beans, 1/3 cup salsa and 1/4 cup chopped onions.  That is spread on top of the dough.  Next, mix together a 6 oz can of tomato paste, 3/4 cup water and some spices including chili powder, taco seasoning mix, and cayenne pepper.  That goes on top of the bean mixture.  Ground beef browned with a little taco seasoning and a splash of water is spread on top.  Sprinkle all with cheddar cheese and bake.

Oh my goodness.  So tasty.  We topped it with shredded lettuce, chopped tomatoes and sour cream when we served it.  This recipe makes 2 pizzas, so we only  made one.  We’re planning on using the leftovers later this week for either another pizza, nachos or some other Mexican concoction!

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Ross’ Pizza

Filed under: Entrees,The Herald Columns,Vegetarian — lindsayrose @ 2:20 am

We’ve never been ones to repeat meals too often in our house.  We love experimenting with new recipes and keeping things interesting.  The past few weeks, however, have been an exception.  Ross decided one day to make a homemade pizza, just to entertain himself for awhile on a lazy Saturday.  Since then, we have a few pizzas a week.  They are excellent, and he’s tweaked the recipe each time until we believe that we’ve reached perfection.  We’ve even made calzones with the ingredients and they’ve turned out amazing as well. 

If you are going to repeat a recipe, pizza is a good choice.  A different set of toppings can make it taste like a completely different meal.  The recipe that we use for dough is based on Tyler Florence’s recipes, with a few adjustments that Ross has made along the way.  It makes 3 balls of dough (or 3 medium sized pizzas), so it allows for many variations of toppings.  We’ve tried broccoli, fresh sliced tomatoes, red onion, feta cheese, pepperoni and portabella mushrooms.  All have been delicious, and we’re excited to keep testing.

The sauce is my favorite part, a basic tomato sauce with some herbs mixed in and just the right amount of sweetness.  Other sauces can be used such a pesto, broccoli pesto (see a great recipe for that on my blog), taco sauce, alfredo sauce, et cetera.  The opportunities are endless – and so are the requests for more!

Ross’ Famous Pizza

Crust:

  • 1 package active dry yeast 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 3 cups bread flour, plus more for dusting
  • Teaspoon of maple syrup

In the bowl of a stand mixer using a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil, and teaspoon of maple syrup.   Add the flour, a little at a time.  Mix at the lowest speed until all the flour has mixed in. When the dough starts to come together, change the speed to medium.  
Feel the dough, if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball.  This should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and stretchy. Form the dough into a large ball and place in a lightly greased bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spotuntil doubled in size, about 1 hour.  Once the dough has risen, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Brush the crust with a thin layer of olive oil, and top with your favorite sauce and toppings.

Basic Pizza Sauce:

  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon ground oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon ground paprika
  • ½ teaspoon of onion powder
  • A pinch of sugar (more or less to your liking)

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in seasonings.

Sprinkle cornmeal on the bottom of a cookie sheet (as in upside-down cookie sheet -we’ve found that this works even better than a pizza stone).  Bake at 500 (or as high as your oven goes) for about 7-8 minutes, until crust is golden brown.

 

Random June 29, 2011

Filed under: Uncategorized — lindsayrose @ 3:51 am

Yeah, our meals this week are random. My mom was here for the weekend, so meal planning, grocery list making and shopping all happened pretty quickly.  Here’s what we’re having:

Monday:  Gymnastics night calls for a quick meal.  In the morning, I mixed together some ground chicken, chopped spinach, feta cheese and Mediterranean spices.  I made them into patties and put them on a greased cookie sheet, all ready to pop in the oven when we got home.  Ross had made some of his famous tzatziki sauce over the weekend, so we topped them with that.  I told him we could have some broccoli along with it and he found and made this recipe for Greek Orzo and Broccoli.  It was super delicious and we will definitely have it again!  (We don’t do olives in our house, so we left those out).

 

Tuesday:  Ross has been craving Mexican pizza, so I looked back on my blog and found this recipe that we really liked a while back (we cheated and used a refrigerated pizza dough). It was still delicious!  We used taco sauce instead of salsa and topped it with some sour cream and extra taco sauce.

 

Wednesday:  We are going to have Chicken Tetrazzini from an issue of Paula Deen’s magazine that I came across at my in-laws.  We are both super excited about this one! 

1 1/2 lbs boneless, skinless chicken breasts, cut into 1″ cubes

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup butter

1 onion, chopped

2 cloves garlic, minced

2 cans cream of mushroom soup

1 (5 oz) package shredded Parmesan cheese

1 cup sour cream

1 cup frozen green peas, thawed

12 ounces linguine, cooked and kept warm

3/4 cup coarsely crushed round buttery crackers (aka Ritz)

 

Preheat oven to 350.  Spray a 13×9 inch baking dish with nonstick cooking spray.

Sprinkle chicken with salt and pepper.

In a large skillet, melt butter over medium heat.  Add chicken, onion, and garlic; cook for 6-8 minutes or until chicken is cooked through. Add soup, cheese, sour cream, and 1/2 cup water, stirring until combined.  Stir in peas.  Remove from heat.

Add linguine, tossing gently to coat.  Spoon mixture into prepared baking dish.  Sprinkle with crushed crackers.  Bake for 30-40 minutes or until hot and bubbly.

Note:  This dish can be prepared ahead.  Store the unbaked casserole,covered, in the refrigerator for up to 1 day or in the freezer for up to 1 month.

 

Thursday:  This recipe for Easy Cheesy Kielbasa with Beans is super random. I can’t decide if it will be nasty or delicious, but it had good reviews so we are going to try it. 

 

Friday:  I had some BBQ chicken in the freezer that I wanted to use and I wanted some sort of past dish (yes, another one).  I googled Barbecue chicken pasta and this recipe came up.  I’ll let you know how it is!