Tag Archives: food

Pizza Supreme

We’ve all done it.  Gotten home from work and craved pizza so we picked up the phone and called the nearby pizza joint.  Afterall, when that craving hits, it’s either that or one of those dreaded, dull cardboard-ish disks known as the frozen pizza, right?  Wrong!  You can make pizza at home in the same amount of time (or less!) than it takes for a pizza to be delivered.  Last night I made Pizza Supreme – refrigerated pizza dough, topped with pizza sauce, mozzarella cheese, red and orange peppers, mushrooms and turkey sausage.  Cutting of the veggies: 5 minutes.  Browning of the sausage:  3 minutes.  Cooking of the veggies: 5 minutes.  Assembly of the pizza: 2 minutes.  Bake time:  8 minutes (according to the recipe, it should take 15 but my thin crust was toasty brown after 8).  Total time until pizza was in my mouth: 23 minutes!  And it tasted…wait for it…supreme!  Making your own pizza allows you to control the oil, the sauce, and the cheese and it’s a great use for whatever veggies (or meat) that might be lurking around in the fridge.  And another benefit?  You won’t be left with a bellyache!  I mean, unless you eat the whole thing.  Which…is easy to do.

Question:  What are your favorite pizza toppings?

The ingredients:

Brown the turkey sausage in olive oil.

Add peppers, mushrooms, onion, garlic and red pepper flakes.

While the veggies cook, roll out pizza dough on a baking sheet and top with pizza sauce and mozzarella cheese. 

Then add the veggie-sausage mixture.

Bake at 500° until crust is golden brown and cheese is melted.  Slice and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Shallot instead of onion

Overall Rating:  Love It

Source:  Cooking Light Magazine

Easy Chicken Enchiladas

When I told a friend I was going to make enchiladas, she said, “Wow, isn’t that hard?”  Enchiladas may seem like one of those meals you only order in a restaurant but they are actually very easy to make.  These Easy Chicken Enchiladas really are simple…and delicious.  The recipe says to boil the chicken but I baked mine in the oven at 350°F for about 15-20 minutes (until the internal temperature of the chicken read 165°F on a meat thermometer).  The filling is a simple mixture of softened onion and poblano pepper, corn, sour cream, chicken, cilantro and cheese.  This mixture is spooned into warmed corn tortillas (just make sure to work with the tortillas quickly as they tend to tear if they get too cool) and topped with enchilada sauce and more cheese.  This recipe actually calls for salsa verde but I substituted enchilada sauce to keep that authentic enchilada flavor (feel free to stick with salsa if you prefer).  I also used a reduced-fat colby-monterey jack cheese blend which still melted nicely in the oven.  When you get the urge for Mexican food, consider making this at home – it’s much healthier than restaurant enchiladas and just as tasty!

Question:  What’s your favorite Mexican meal?

Additions:  None

Omissions:  None

Substitutions:

  • Canned corn
  • Reduced-fat colby-jack cheese
  • enchilada sauce

Overall Rating:  Love It

Source:  Woman’s Day Magazine

Herb-Crusted Chicken

The herb in this recipe for Herb-Crusted Chicken is fines herbes.  What is fines herbes, you ask?  I didn’t know either and after searching high and low (okay, I really only searched my local grocery store which didn’t carry it), I ended up finding it in a wonderfully aromatic little store in Evanston, Illinois called The Spice House this past weekend.  There is where I learned that fines herbes (pronounced fēn ĕrb) is a French blend of parsley, thyme, tarragon and chervil (a member of the parsley family).  This is a quick and easy chicken dish which can be served with rice and peas like I did, parsley-orzo like Cooking Light did, or a simple salad.  It’s just another way to make chicken when you are tired of the same ol’ ho-hum chicken breasts.  This herb blend is interesting and different and adds a nice flavor – I just hope you find it in your local store and not a two-hour flight away like I did.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

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