Thursday, December 29, 2011

Make Pizza at Home Part 2: Taco Pizza

Taco Pizza, hot from the oven, topped with seasoned burger and cheddar and Monteray Jack cheese
Here's a different take on making pizza at home, Taco Pizza. This is NOT the fat and calorie laden fast food one you may be familiar with, but something my sister and I came up with years ago, when we REALLY wanted tacos but had no taco shells or corn tortillas to fry.
FIRST, I made my usual pizza crust recipe but instead of using 1T. cornmeal, I removed 1 T. flour and used 2 T. cornmeal.  I also dusted the crust liberally with a little more cornmeal. Then, instead of tomato sauce, I spread salsa over the uncooked crust. We like Chi Chi's Original in the medium heat. Don't be too generous with the salsa, just spread it evenly and thinly.
Next, I added some leftover taco meat (made from 93% lean ground beef, but whatever your family likes is fine) from dinner a few nights before. If you don't have any leftover meat, try spreading some refried beans on the crust BEFORE the salsa, and then you'll have a vegetarian version of this, which is just as tasty! Next, the pizza gets sprinkled liberally with cheddar and monterey jack cheeses, black olives and some roasted red peppers, diced up, and pickled jalapeno peppers. Into a 400 degree oven for about 17 minutes, and the result you see above!
Now, here's the twist: When you serve this pizza, top it like you would a taco. We used shredded lettuce, a little sour cream, as well as more salsa, jalapenos and cheese, because you can NEVER have enough cheese!  And, voila, an original creation that is super tasty. See the completed slice below:
A perfect slice of Taco Pizza, topped with lettuce, salsa, black olives and a little more cheese
Doesn't that look good? I promise -- you will LOVE this take on pizza! You'll never want to go back to that fast food pizza thingie from the place with the bell! Happy Holidays!

Monday, December 26, 2011

Christmas Dinner at My House

Yesterday I posted that I was going to make these rolls for dinner and I did.

I made them in my handy dandy bread machine, and it worked really well. The machine did the kneading for me and all I had to do was to add the ingredients in  the correct order, in a timely fashion. I used the dough cycle, and made the liquid mixture and started the machine. I let that mix well and then started adding in the flour, a cup or so at intervals. While it mixed away, I made side dishes so used my time efficiently.

I made some in the pan, as suggested on the recipe:

Homemade rolls, ready for the oven
I saved this pan for later in the week. The ones I served for dinner last night, I made in my muffin pan. They were so tasty I had a hard time getting a picture of them, but I just did manage, right before they disappeared!

Yummy homemade rolls -- I snapped this picture just before they disappeared!
Making a standing rib roast is a little bit of spluge but I got one on sale locally. It was everything you would hope a roast would be:

Standing rib roast, all tied up, and ready for baking!
Whenever I make a roast, I always use this recipe from Paula Deen on the Food Network:

Try some of these for New Years weekend! You can NOT go wrong! Wishing you a Merry Christmas and a Happy, Healthy New Year!!
Merry Christmas, from my house to yours!
I am Christmas Crazy and love decorating my Christmas Tree!

Sunday, December 25, 2011

Best Dinner Rolls on the Food Network

This is what I am making for Christmas Dinner:

Best Dinner Rolls on the Food Network

I've made them before and they are delish!
Merry Christmas and have a Happy and Healthy 2012!

Friday, December 16, 2011

Tuscan Bean Salad | Recipes & Tips | | Don't Forgetta Mezzetta

This looks good! I haven't done a share before, but hey, it's the holidays and we are all busy! Try and let me know if you like it. Merry, Merry!

Tuscan Bean Salad Recipes & Tips Don't Forgetta Mezzetta