If you like ranch flavor like I do you will LOVE this one! My kids like this one too!
Your favorite pizza dough (i like to make mine from scratch)
1/2 c. mayonnaise
1/2 package dry ranch dressing (2 Tbsp.)
1 clove garlic, pressed
2 c. mozzarella cheese
1 c. coarsely chopped broccoli
1/2 red bell pepper, diced
1 medium carrot, sliced
1/2 c. black olives, sliced
(I also like to put other veggies like chopped tomatoes on mine)
1/4 c. grated parmesan cheese
Preheat oven to 425. Roll out dough and place on lightly floured pizza stone or cookie sheet. In a small bowl combine mayo, ranch seasoning and garlic. Spread over dough. Top with 1 c. mozzarella cheese. Sprinkle broccoli, bell pepper, carrots, olives etc. over pizza and top with remaining cheese and parmesan cheese. Bake 18-22 minutes (may take a few minutes longer too) or until the edges are golden brown.
Tuesday, July 17, 2012
Easy Baked Tomatoes
4
tomatoes, halved crosswise
1/4
cup balsamic vinaigrette dressing
1/4
cup grated parmesan cheese
HEAT grill to medium heat.
PLACE tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
PLACE pan on grill grate; cover with lid.
GRILL 15 min. or until tomatoes are softened and cheese is lightly browned
.
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Saturday, June 30, 2012
Pineapple-Black Bean Enchiladas
This one takes a little prep work but WELL worth it!! Great for a family get together because it makes a lot. Everyone who I have ever made this for has absolutely LOVED it!
2 tsp. oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 oz.) can pineapple tidbits, drained but 1/3 c. juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chilies
1 tsp salt
1/2 c. fresh cilantro, chopped
1 1/2 c. monterey jack cheese, shredded
1 (10 oz.) can mild enchilada sauce (red or green-- I like green the best)
12 flour tortillas
3 chicken breast, cooked and shredded (I have used Costco's rotisserie chicken before)
1/2 c. sour cream
8-12 tsp. fresh cilantro (adjust to your liking)
1 block (8 oz.) cream cheese
Heat oven to 350. Spray 13x9 inch glass baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and bell pepper and cook 5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until heated. Remove from heat and stir in 1/2 c. cilantro, cream cheese and chicken. Spoon and spread 1 tbsp enchilada sauce onto each tortilla. Spoon about 3/4 of the vegetable/chicken mixture over sauce on each tortilla. Roll up and place tortillas seam down in baking dish. In small bowl, mix reserved pineapple juice and remaining enchilada sauce and pour over the surface of enchiladas in dish. Sprinkle with cheese. Spray sheet of foil with cooking spray to put over the dish to prevent the cheese from sticking. Bake for 35-40 minutes, removing foil during the last 5-10 minutes of baking (until cheese has melted and sauce is bubbly). Top each baked enchilada with 1 tbsp sour cream and 1 tsp cilantro.
2 tsp. oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 oz.) can pineapple tidbits, drained but 1/3 c. juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chilies
1 tsp salt
1/2 c. fresh cilantro, chopped
1 1/2 c. monterey jack cheese, shredded
1 (10 oz.) can mild enchilada sauce (red or green-- I like green the best)
12 flour tortillas
3 chicken breast, cooked and shredded (I have used Costco's rotisserie chicken before)
1/2 c. sour cream
8-12 tsp. fresh cilantro (adjust to your liking)
1 block (8 oz.) cream cheese
Heat oven to 350. Spray 13x9 inch glass baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and bell pepper and cook 5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until heated. Remove from heat and stir in 1/2 c. cilantro, cream cheese and chicken. Spoon and spread 1 tbsp enchilada sauce onto each tortilla. Spoon about 3/4 of the vegetable/chicken mixture over sauce on each tortilla. Roll up and place tortillas seam down in baking dish. In small bowl, mix reserved pineapple juice and remaining enchilada sauce and pour over the surface of enchiladas in dish. Sprinkle with cheese. Spray sheet of foil with cooking spray to put over the dish to prevent the cheese from sticking. Bake for 35-40 minutes, removing foil during the last 5-10 minutes of baking (until cheese has melted and sauce is bubbly). Top each baked enchilada with 1 tbsp sour cream and 1 tsp cilantro.
Pineapple Zucchini Bread
A little twist on your traditional zucchini bread!
3 eggs
1 tsp vanilla
2 c grated zucchini
1 tsp baking powder
1 c crushed pineapple, drained
1/2 c raisins (opt.)
1 1/2 c sugar
1 c oil
3 c flour
1 tsp. salt
1 tsp baking soda
1 c nuts (opt.)
Beat eggs until fluffy. Add sugar, vanilla, oil, then zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and nuts. Bake in greased loaf pan at 350 for 40-50 minutes or until toothpick comes clean.
3 eggs
1 tsp vanilla
2 c grated zucchini
1 tsp baking powder
1 c crushed pineapple, drained
1/2 c raisins (opt.)
1 1/2 c sugar
1 c oil
3 c flour
1 tsp. salt
1 tsp baking soda
1 c nuts (opt.)
Beat eggs until fluffy. Add sugar, vanilla, oil, then zucchini, flour, baking powder, salt and soda. Stir in pineapple, raisins and nuts. Bake in greased loaf pan at 350 for 40-50 minutes or until toothpick comes clean.
Tomato Pie
This one is for all you southerners (and those who are not)! My husband's side of the family grew up in Georgia and this recipe comes from my mother-in-law. Something a little different to use up those tomatoes! If you like tomatoes you will love this one! This is SO simple!!
1 baked pie shell
5 tomatoes peeled, sliced, and drained
3/4 c mayonnaise
1 1/4 c grated cheddar cheese
1 tsp chives
salt, pepper and basil to taste
Place tomatoes in bottom of cooled pie shell with salt and pepper. Sprinkle lots of basil over the tomatoes. Add chives. Mix mayonnaise and cheese together and pour over tomatoes. Bake at 400 degrees for 35 minutes. Put foil around the edges of the crust if the crust is getting too dark in color.
1 baked pie shell
5 tomatoes peeled, sliced, and drained
3/4 c mayonnaise
1 1/4 c grated cheddar cheese
1 tsp chives
salt, pepper and basil to taste
Place tomatoes in bottom of cooled pie shell with salt and pepper. Sprinkle lots of basil over the tomatoes. Add chives. Mix mayonnaise and cheese together and pour over tomatoes. Bake at 400 degrees for 35 minutes. Put foil around the edges of the crust if the crust is getting too dark in color.
Saturday, June 23, 2012
Easy Bruschetta
Great appetizer to bring to a party or family gathering!
6 Roma tomatoes, diced
6 Roma tomatoes, diced
1/4 cup olive oil
2 cloves fresh garlic, minced
S & P to taste
3 Tbsp. Balsamic vinegar
1/4 cup fresh basil, chopped
Mix and refrigerate all day or overnight. Toast baguette slices to light brown under oven broiler.
Top with veggie mixture, then top with a thin slice of fresh Mozzarella cheese (or can top with grated Pepper Jack or Mozzarella cheese). Broil until cheese melts.
Tuesday, June 12, 2012
Simple Marinara Sauce
If you are like me I like easy recipes! I don't have the time (nor the patients) to bottle fruits and vegetables. This recipe changed me! A friend of mine gave me this recipe. Now I bottle my spaghetti sauce every summer. Several people in our neighborhood last year asked me for this recipe. SO easy and SO yummy!
18 c. pureed tomatoes (I just throw tomatoes quartered in my blender)
6 tbsp. onions, minced
3 tsp Bon Appetite (spice I found at Smith's)
2 1/2 tsp oregano, crushed
5 bay leaves
7 1/2 tbsp Arrow Root (I buy at Bountiful Nutrition by the pound)
5 (6 oz. cans) tomato paste
1 1/4 tsp pepper
7 tbsp sugar
10 tbsp salad oil (I use olive oil)
1/2 c lemon juice
Mix all ingredients EXEPT arrow root in large pot. Covered on low boil for 1 1/2 hours. Remove bay leaves. Thicken with arrow root and bottle. Makes 10 pints.
18 c. pureed tomatoes (I just throw tomatoes quartered in my blender)
6 tbsp. onions, minced
3 tsp Bon Appetite (spice I found at Smith's)
2 1/2 tsp oregano, crushed
5 bay leaves
7 1/2 tbsp Arrow Root (I buy at Bountiful Nutrition by the pound)
5 (6 oz. cans) tomato paste
1 1/4 tsp pepper
7 tbsp sugar
10 tbsp salad oil (I use olive oil)
1/2 c lemon juice
Mix all ingredients EXEPT arrow root in large pot. Covered on low boil for 1 1/2 hours. Remove bay leaves. Thicken with arrow root and bottle. Makes 10 pints.
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