Sunday, July 8, 2012

Cilantro-Lime Chicken Fajita Pizza with Grilled Onions


I know this is such a cheater way of updating my food blog, but this accidental leftover turned AMAZING and I HAD to share!!!  These Cilantro-lime chicken fajitas that I posted a while back have been a "go to" fave for our family.  It makes a ton and we always have leftover.  So a few nights back I decided why not make it a pizza???  I LOVE pizza and I'm pretty sure you can make almost anything into one.  So here we go in a few super EASY steps....

  1. Use 1-2 cups of leftover fajitas
  2. Use 1/4-1/2 cup salsa
  3. Use your all time favorite pizza dough...we prefer the one below.  Although as a BUSY Mom of four littles Trader Joes prepared dough & herbed dough are TOTALLY acceptable and SUPER AMAZING!
  4. Top with Cheddar, Monterey Jack, or Mozzarella   :)

Assembly: Pizza dough (follow pizza dough directions below), top with some salsa in place of where your red sauce would be, spread fajita leftovers evenly, and then lightly top with your cheese of choice!  EASY!!! Bake until golden brown and all bubbly!  We also love to slide the pizza off the pan right onto the oven rack for a few minutes to get a crispier crust just at the last 5 minutes or so.  Oh and if you ever grill your pizzas then this would be AMAZING too!  Sadly our grill is out of commission at this time or that would be our preferred method!  Enjoy!!!  Let me know if you give it a shot and what you think.  Our family LOVED it!  I think next time I'll top it with some sliced jalapenos for a little kick!  Happy cooking!!!

Great Pizza Dough

Makes enough dough for 2 pizza's

5c. flour

2tsp salt

2c. warm water

2 pkg's of active dry yeast

2 tbsp. sugar

Mix dry ingredients, then add water (slowly while mixing just a little...don't over mix) Cover with a clean towel and set in a warm place, Let rise 1 hour. punch down dough. Let rise again 1 hour. Divide into two large balls. Roll out on flowered surface. bake at about 400-450* for 20-25 minutes after putting toppings on. (I like to pre-bake the dough about 5-7 minutes without toppings on and then add the sauce and topping and finish baking. It's much crispier and is always cooked through. I can't stand a doughy pizza!)

Wednesday, January 4, 2012

Main Dish: Creamy Swedish Meatballs

Creamy Swedish Meatballs

So, I am addicted to  Have you been on there yet?  There is so much eye candy from crafts, fashion, tips, organization, to recipes and MORE! I adapted a recipe I found on pinterest last night and our family is in LOVE!  The homemade Swedish meatballs are super easy to throw together and the sauce is so creamy...(I could seriously get up right now and warm myself up another bowl!!!)  Also, my son had 3RDS!!!  All the kids loved this recipe as well, so it was super family friendly..YAY!  I sure hope you get a chance to make this, It's a keeper for sure!  When my sweet Hubby find a favorite recipe he is sure to ask me to put this in our "favorites" file, and this one made it in!  Btw, please forgive my photo skills, I didn't think to take a picture until last minute and snapped it with my phone.  :)  Happy Cooking!!!

Creamy Swedish Meatballs

•2 tsp olive oil

•1 small sweet onion, minced

•1 1/2 clove garlic, minced

•1 celery stalk, minced

•1/4 cup minced parsley

•1 lb Ground beef

•1 egg

•1/4 cup Plain breadcrumbs

•salt and pepper to taste

•1 tsp allspice

•4 cups reduced sodium beef stock

•8 oz cream cheese, softened

•2 Tbsp cornstarch

•Season salt, to taste

•1/2 tsp garlic powder

Pre heat oven to 350 degrees.  In a large deep saute pan, heat oil on medium heat, add onions, celery and garlic; sauté until onions are translucent, about 4-5 minutes. Add parsley and cook until soft, about 1-2 more minutes. Let cool a few minutes. In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).  Place on greased cookie sheet & bake for 20-25 minutes or until cooked through.  Place on paper towel to drain any other grease and set aside.

Add beef stock to the pan and bring to a low boil; add cream cheese (cut up in chunks) and bring to a boil stirring continually until the cream cheese has melted down into the broth.  In a separate little bowl put 2 Tbsp corn starch and just enough cold water to make a paste.  Add to cream sauce and  continue to stir while at a low boil until thickened.  Taste sauce and add 1/2 tsp garlic powder & season salt to your taste. Place meatballs into the cream sauce and turn your heat down to low. Garnish with parsley and serve over rice or egg noodles or with toothpicks if you want to set these out as an appetizer.  Enjoy!