Tasty Taco Pizza

This is a great recipe for leftover taco meat and topics. Enjoy!

Tasty Taco Pizza

1 Lg. Pizza Pan

Preheat oven to 500

1 recipe of basic white dough (below) or frozen dough thawed

1 ½ c. cheddar cheese shredded

1 c. taco seasoned ground beef

Fresh Salsa

Torn lettuce

Taco Hot Sauce

Sour Cream/Greek Yogurt

1 bag Doritos crushed

Basic White Dough Recipe for a bread machine:

1 egg

2 Tbs. soft butter

1 1/3 c. warm milk

1 tsp. salt

3 ½ c. flour

2 tsp. yeast

Mix on dough cycle then press into a greased and dusted with cornmeal pizza pan. First, sprinkle ¼ c. cheese on dough, top cheese with meat, lastly top meat with the remaining cheese. Bake for 8 minutes. Cut and serve with salsa, lettuce, sour cream and crushed Doritos. 

Kicked Up Parmesan Chicken

Kicked Up Parmesan Chicken

Serves 5

Bake at 375

1 pan (9x13)

3 whole skinless chicken breasts each cut in half

2 eggs

½ c. milk

½ c. flour

1 tsp. paprika or dried chipotle powder if you like the heat

¼ tsp. garlic powder

½ c. Parmesan cheese grated finely

¼ c. mozzarella cheese grated finely

¼ tsp. kosher salt

¼ tsp. fresh ground black pepper

6 Tbs. butter

Directions: In one dredging bowl, mix eggs and milk. In a second dredging bowl, mix together flour, spices and cheeses. Dip each chicken half in the egg mixture and then in the flour mixture. Be sure to cover the chicken completely (you can double dredge if you desire). Place chicken in baking pan and top each chicken with a Tbs. of butter. Bake uncovered for 45-50 minutes. They will be crunchy brown on the outside and juicy on the inside. I would recommend letting them sit for 5 minutes before serving. They are very hot!

*I served this with brown rice and broccoli. You prepare the rice according to directions. When the water starts to boil add a bag of frozen broccoli or one head of fresh broccoli cut up and finish with 2 Tbs. of butter, salt and pepper before serving. 

Company Pork Chops with Cheesy Potatoes

Fellow Foodies I apologize for my absence with my blog. I have made a significant transition in my life and moved to the East coast with my family. I look forward to blogging again on a regular basis. I am also in the process of remodeling the kitchen we just moved into so you are most likely going to learn as I do along the way. Is there one thing you would definitely want in a new kitchen if you could design one for yourself?  I would love to hear them!

Tonight’s Menu:

Clover dinner rolls from the bread machine (everyone needs a little help from time to time)

Company Pork Chops which includes cheesy potatoes!

Baked acorn squash

Buttered Peas

Dinner Rolls- Basic White Dough Recipe

1 ¼ c. warm milk (1 min. in the microwave)

2 T. white sugar

2 T. butter

1 tsp. salt

1 egg

3 ½ c. flour

2 tsp. yeast

Directions: Put all ingredients into the pan in order, set machine to dough cycle. When dough is completed remove from the pan and divide into 12 balls. For each ball of dough pull into three balls and place all three in one muffin tin spot. Preheat oven to 350 degrees, cover dough with a towel and let rise 30 min. they should double in size. Then bake for 22-25 minutes. Light brown on top. I rub the tops with butter before serving.

Company Pork Chops and Cheesy Potatoes

1 (9x13 pan)

6 pork chops seasoned with salt, pepper and a little garlic powder on both sides. Line bottom of pan.

1 large bowl mix the following:

1 can cream of chicken soup

1 c. Greek Yogurt plain or sour cream

½ block cream cheese

¼ c. shredded cheddar cheese

¼ c. shredded Colby cheese

½ onion minced finely

2 T. melted butter

1 package shredded frozen potatoes hash browns (I usually thaw in the microwave for 5 min. before mixing in with the above ingredients.)

Directions: Mix all potato mixture together and spread over the pork chops. Bake in the oven at 350 degrees for 50-60 minutes. They will be the moistest pork chops ever!

Baked Acorn Squash

2 Squash- cut in half and clean out seeds

Place squash halves in a microwave safe container. Add ½ c. water. Cover all with plastic wrap and cook in the microwave for 20 minutes or until squash is very tender to the touch. Be careful removing the plastic as there is potential for a steam burn.

Remove the squash from the shells into a casserole dish. Sprinkle squash with ¼ c. brown sugar and 4 T. of butter cut up. Top with marshmallows and sprinkle with cinnamon. Bake for 5-6 minutes on a low broil. They will be light brown on top when ready to serve.

Buttered Peas

Add one bag of frozen peas to microwave container and add cook for 7-9 minutes. Add 1 T. butter salt and pepper and serve. Delish!

Asian Chicken Wings

Asian Chicken Wings

serves 6

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish
• 1 tablespoon fresh cilantro

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.

In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.

While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.

Remove the wings from the oven and reduce the oven temperature to 350 degrees F.

Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rackinside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.

Arrange the wings on a large serving platter and top with sliced green onions and cilantro. Serve immediately with the remaining sauce passed on the side for dipping.

Creamy Shrimp and Grits

6 servings

Ingredients

For the grits: 

• 3 cups milk
• 3 cups heavy cream
• 1 cup stone-ground white cornmeal
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground black pepper

For the shrimp:

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound andouille or spicy Italian spicy sausage, cut in chunks
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 to 3 bay leaves
• 2 pounds large shrimp, peeled and deveined, tails on
• Pinch cayenne pepper, adjust to personal preference
• 1/2 lemon, juiced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 4 green onions, sliced

Directions

For the grits:

Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:

Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

Serves 6

Bake at 350 degrees

Combine the following in a large bowl:

2 boiled chicken breasts shredded (or rotisserie chicken)

1 can cream of chicken

½ cup Greek yogurt or sour cream

½ block cream cheese

1 cup shredded fiesta blend cheese

8 green onions, sliced thinly

1 jalapeno, diced very small I leave the ribs and seeds in if using just one

1 bunch cilantro leaves, chopped

In a small sauce pan:

4 Tbs. butter

4 Tbs. flour

½ tsp. salt

½ tsp. freshly ground black pepper

1 cup milk

½ cup Greek yogurt or sour cream

1 cup shredded fiesta blend cheese

Heat butter and flour until bubbly, stirring constantly. Let cook for a minute then slowly add milk and remaining ingredients. Stir sauce until thickened and cheese is melted.

1 package of 10 flour tortillas

8X8 Greased Pan

Layers:

1. Tortillas

2. Chicken mixture about 1 cup per layer

Top layers with cheese sauce. I topped the cheese sauce with one handful of shredded fiesta cheese blend. Bake at 350 for 40 minutes. It will be bubbly and slightly browned on top.

Best served with fresh salsa, cilantro, and sour cream/Greek yogurt.

Fresh Peach Pie

Fresh Peach Pie
Serves 6

6-8 fresh peaches, pealed and sliced into wedges
2 tsp. lemon juice
1 tsp. vanilla
1 1/2 cups sugar
1 tsp. salt
1 tsp. minute tapioca
1/4 c. all purpose flour
1 tsp. cinnamon
2 Tbs. butter
2 pie crusts
1 egg white
1 Tbs. sugar


Directions:
1. Preheat oven to 350 degrees and grease one pie plate. Line pie plate with pie crust.
2. In a large bowl, add peaches and drizzle with vanilla and lemon juice. Give peaches a quick stir careful to not break up the peach slices.
3. In a small bowl, combine sugar, salt, tapioca, flour, and cinnamon stirring to combine. Pour sugar mixture over peaches and stir to coat peaches. Once peaches are coated pour into prepared pie pan.
4. Dot butter over the top of the peaches and then top pie with the second pie crust. Crimp the edges and cover edges with foil strips.
5. In a small bowl, beat one egg white. Brush the whipped egg white on the top of the pie. Sprinkle pie with sugar until well covered.
6. Bake the pie for 80 minutes. Remove from the oven and let cool completely. I think the pie is best served the next day with vanilla ice cream.
*Tips: Use a little under ripe peaches as they will keep their form when cooked. The lemon juice helps keep the color of the peaches. The flour is a better thickener than cornstarch.