Chicago Style Deep Dish Pizza

My parents sent us a lovely deep dish pizza pan, and a cookbook for deep dish pizza for our anniversary this past March.  The book is called "Pizza" by Diane Morgan and has over 60 different recipes for crusts, sauces and delicious homemade pizza's :)  Boy! I can't even describe the wonderful flavors this pizza had! It's so fresh and I dont think you can find this anywhere else besides your own home. Its that good! By far, the best!  Keep in mind, that its a little time consuming but worth ever single moment!

DOUGH

2 1/4 teaspoons active dry yeast

1 1/4 cups lukewarm water

1 teaspoon sugar

3 1/4 cups unbleached bread flour, plus more for dusting

1/2 cup yellow cornmeal

1 1/2 teaspoons kosher salt

1/4 olive oil, plus more for bowl and pan

1.)  To make the dough using a mixer: Begin by making a sponge.  Fit a heavy-duty stand mixer with the dough hook attachment. In the mixer bowl, combine the yeast with 1/4 cup of the warm water, then add the sugar and 1/4 cup of the flour.  Mix on a low speed until combined.  Place a clean, damp, kitchen towel over the mixer to cover the bowl and let sponge rise for 20 minutes.  Add the remaining1 cup warm water and 3 cups flour, cornmeal, salt, and 1/4 cup olive oil.  Mic on low speed until the flour is incorporatedand the dough gathers together to form a course ball, about 4 minutes.  Let rest for 2 minutes, then mix on a medium-low speed until the dough is smooth and slightly sticky, about 3 minutes longer.  Even if the dough seems too sticky, turn the dough out on a well floured work surface and knead for a minute or two until it forms a smooth ball, adding up to a 1/4 cup of additional flour.  Lightly oil a large bowl and add the dough , turning to coat all sides. 

2.)  Set the bowl in warm spot.  Let dough rise until doubled in volume, 1 1/2 to 2 hours.

3.)  When the dough has double in volume, punch it down and knead it for 2-3 minutes.  Press the dough evenly into the bottom of an oiled 14 inch round deep dish pizza pan.  Let the dough rise in pan for another 15-20 minutes.  Press the dough intil it comes 2 inches up the sides and is even on the bottom and at the corners of the pan. 

SLOW SIMMERED TOMATO SAUCE

2 cans of whole italian-style peeled tomatoes

1 tablespoon dried oregano

1 teaspoon kosher salt

2 cloves of garlic, minced

8 large fresh basil leaves coarsley chopped

1/2 teaspoon red pepper flakes

Place the tomatoes, including all the juices in a large saucepan.  Crush the tomatoes with the back of a large spoon or squish them using your hands.  Stir in the oregano and salt.  Simmer the tomatoes, uncovered, over medium low heat until the sauce is thick and all the liquid has evaporated, about 45-50 minutes.  Remove from the heat and let cool.  Stir in garlic and basil.   Add red pepper flakes. 

4.) Layer cheese, and any toppings of your choice and then smother homemade tomato sauce on top.

5.) Preheat oven to 450 degrees and bake about 20-25minutes until the crust is golden brown.

It seems like a lot of waiting for the dough and sauce to be made, but trust me, you will not regret it!

Happy Easter! Chocolate Covered Peanut Butter Easter Eggs

Chocolate covered peanut butter easter eggs.  Its like the must have in any easter basket and are always looked forward to in our house at this time of year. Believe it or not, here in Colorado, they put the Reese's eggs on the shelves in December!   These are way better than an actual Reese's peanut butter cup, and are not made with all of the artificial ingredients.  Hope you enjoy them as much as we do :)

1/2 cup butter, softened

2-1/3 cups confectioners' sugar

1 cup graham cracker crumbs

1/2 cup creamy peanut butter

1/2 teaspoon vanilla extract

1-1/2 cups dark chocolate chips

2 tablespoons shortening

Pastel sprinkles

 

Directions


In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.


In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in the refrigerator. Yield: about 16 eggs.

Meatballs with Peppers and Pineapple

I am getting lazier and lazier with updating our blog.  Its been so busy around here.  Anyways,  this has been one of our favorite findings in recipes and I downloaded this one from the Pioneer Woman a few weeks ago.  Ryan keeps raving about it and I think were about to make it next week for the second time around!

Ingredients:

■1-¼ pound Ground Beef


■½ whole Onion, Diced Very Finely

■1 whole Egg

■½ cups Panko Bread Crumbs (or Regular Breadcrumbs)

■1 teaspoon Kosher Salt

■Freshly Ground Black Pepper, To Taste

■½ teaspoons Crushed Red Pepper, More To Taste

■¼ cups All-purpose Flour

■Canola Oil, For Frying

■2 whole Green Bell Peppers, Seeded And Diced Roughly

■1-½ cup Fresh Pineapple Chunks

■2 cups Beef Stock Or Broth

■2 Tablespoons Soy Sauce

■½ cups Sherry Or White Wine Vinegar

■⅓ cups Sugar

■1 Tablespoon Cornstarch

■Salt To Taste

■Crushed Red Pepper, To Taste

■Extra Beef Stock If Needed

Preperation:
Combine ground beef, onion, egg, salt, pepper, breadcrumbs, and red pepper.  Mix until combined well.  Roll the meat into small balls and place onto a rimmed cookie sheet.  Place in the freezer for about 15 minutes to firm up.  Mix beef stock, soy sauce, sherry or vinegar, sugar and cornstarch.  Heat oil over medium high heat.  Roll meatballs into flour then fry in two seperate batches.  Dump off extra oil, and return to burner.  Throw in the green peppers and cook for a minute or two. Then add the pineapple and cook for another minute.  Pour in sauce and add meatballs.  Stir gently and allow to cook until sauce is thickened, anout 5-7 minutes longer.  Put on top of white rice, and shake some extra red peppers for heat.

Irish Soda Bread

Top of the mornin to ya!  Happy St. Patricks Day!  Irish Soda Bread is one of the many Irish traditions.  Im trying to learn them for my husband Ryan for he is very Irish.  Think of it as a buscuit basically, or a scone. Bake raisins or chocolate chips into it, or serve with jam. 

2 cups of flour

2 tablespoons sugar

2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons butter

1 cup buttermilk

Grease a 9 inch round pan-I used a pie plate.  Preheat oven to 375.  Combine all of the dry ingredients in a bowl and cut in butter with a pastry blendder until it starts to look like corn meal.

Stir in buttermilk, mix quickly and just until the dough leaves the side of the bowl.  Scoop dough into prepared pan.  With floured hand, smooth top of dough into a round loaf shape.  With a knife, cut across dough, dividing into quarters.

Bake until golden brown and loaf sounds hollow when tapped lightly.  35-40 minutes. 

To cut: break bread at scored lines.

Ryan's Buffalo Chicken Pizza

This was originally a recipe from the Pioneer Woman, but I had to work last night and left Ryan home to make dinner for us when I got off.  Little did I know that he did most of it himself without reading the directions and ended up making his own creation :) which I think probably turned out better than the one we originally planned on making.  If you have tastebuds that love spicy, this is the pizza for you!  Keep a box of kleenex nearby ;) Just kidding.  Serve with a side salad and enjoy with a movie!

This pizza requires mom's DOUGH recipe:

1-1/2 cups of water
3 tbsp olive oil
2 tsp salt
2 tsp sugar
4 cups of flour
4 tsp quick-rise/ bread yeast

This is as simple as it gets.  Add all of these ingredients in a mixer in the order that they are listed and mix/knead in bowl for 5 minutes on medium speed.  Make sure to oil the bowl before you let it rise so that it won't stick.  Let rise for 1 hour.  This recipe will make 2 large pizzas, however we like to make this one so we can cut it in half and freeze the other half for next week :)

Next, for the TOPPING:

2 boneless skinless chicken breasts
1/2 cup buffalo wing sauce + a couple extra tbsp

olive oil for drizzling

salt, for sprinkling

16 oz mozzerella cheese

1/2 of a red onion, diced

chopped cilantro for garnish

1.)  salt chicken breasts on both sides, then put into a oven safe dish.  Poor buffalo sauce on top of chicken and turn them over to make sure they are fully coated.  Bake at 375 for 20-25 minutes.

2.)  Dice chicken into small, fine pieces.  Increase Temp to 425.

3.)  Roll out pizza crust and lay it on a sheet pan drizzled with olive oil.  Drizzle a little more oil on top of crust and sprinkle with salt.

4.)  Spoon on a couple tablespoons of buffalo sauce and spread it evenly on dough.  Top Sauce with  the cheese, and then the chicken and onion. Sprinkle with either fresh chopped cilantro or dried (we used this).

5.)  Bake at 425 for 15-20 minutes until crust is golden brown and toppings start to bubble.  Cut into squares and serve.

Chicken Satay with Peanut Sauce

I have these taste buds, that always crave gingery, peanut flavor in asain food.  So, in this case, I decided to try these chicken kabobs, with peanut sauce.  Boy did they turn out yummy! Little did I know that tumeric would stain anything in its way as well so be carefull! We wiped down counters and dishes and came out with yellow rags! Here's the dealio on how to make this wonderful dinner!

Ingredients
-2 lbs Boneless skinless chicken breast, cut into bite size pieces
______________
FOR THE MARINADE:

-4 tablespoons low sodium soy sauce

-4 tablespoons lime juice

-2 tablespoons vegetable oil

2 teaspoons cumin

4 teaspoons coriander

2 teaspoons tumeric

______________

FOR THE PEANUT SAUCE

-2 tablespoons vegetable oil

-1/3 cup onion, finely chopped

-2 teaspoons chili powder

-5 tablespoons MARINADE
-1/4 cup brown sugar, packed
-1/2 cup water
-1 cup creamy peanut butter (NOT natural or low fat)
-1 lime, cut into wedges, for garnish

Preperation
1)  Combine all marinade ingredients and whisk until combined.  Save 5 tablespoons of the marinade for the sauce and refridgerate until you are ready to make the sauce. 
2)  Cut the chicken into bite sized pieces and skewer.  Pour remaining marinade ofer chicken to make sure they are coated thoroughly. (USE gloves, because tumeric will stain your hands)  Marinate for 1 hour.
3)  For the peanut sauce, heat oil in a saucepan over medium heat.  Saute onions for 5-7 minutes.  Add chili powder and the 5 tablespoons of marinade, brown sugar, and 1/2 cup water.  Keep the pan over heat until very hot, almost bubbling.  Remove from heat and add peanut butter, whisking in until smooth. 
4)  Preheat grill and cook skewered meat over medium high heat for 10-15 minutes. 
5)  Serve with peanut sauce, and limes.  We also enjoy a romaine salad with cabbage.  Really rice or pasta would even be good with it.

This recipe will make about 6-8 skewers. Enough for 4-5 people or leftovers, which is how we like it!

Breakfast Sausage Casserole

For our second wedding reception, my parents had a brunch and this is the same dish my mom made for everyone.  We actually made it for dinner the other night. I always liked to eat breakfast for dinner growing up so I thought why not??  Its super yummy with oven roasted potatoes or hashbrowns!

You will need:

• 1 package (16 oz) regular flavor breakfast sausage, preferably Jimmy Dean
• 10 eggs, lightly beaten
• 3 cups of milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 6 cups of cubed white bread
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon black pepper
• 1 medium tomato, diced
• 1/2 cup thin sliced green onion

Directions:

• 
  Preheat oven to 325 degrees.  In a large pan, cook sausage over medium-high heat stirring until cooked through and no longer pink.  In a large mixing bowl, combine eggs, milk, mustard, and salt-stir well.

•  Spread half of the bread evenly in a buttered 9x13 baking dish.  Sprinkle with half of the pepper, half of the cheese, half of the sausage, half of the tomato and half of the green onion.  Repeat layering with the remaining ingredients.  Pour egg mixture over the top spreading evenly.

• Bake uncovered for 55-60 minutes, making sure eggs have set.

Homemade Salsa

Yummo!  For spring break we usually went to Arizona to visit Grandpa and Grandma Melling, and this visit usually consists of going to a lovely mexican restruant "La Placita"... The most authentic stuff I've ever eaten! Anyways, the salsa there is to die for! Lots of spicy, and cilantro and garlic.  Yumm!!! We always must buy some extra to bring home and snack on after our daily trips to the pool too :)  Up until now, I've always been real picky about my salsa.  Ryan likes Pace, or 505, or Salsa Lisa (not sold in CO), but when in comparison to La Placita, nothing is as good! Its that simple! Nothing! So when I stumbled upon this recipe from the Pioneer Woman, I had to try it.  If you have a good blender or food processer, making this salsa is so easy!  I guarantee that you will make it over and over and over!

Ingredients:

■1 can (28 Ounce) Whole Tomatoes With Juice

■2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

■¼ cups Chopped Onion

■1 clove Garlic, Minced

■1 whole Jalapeno, Quartered And Sliced Thin

■¼ teaspoons Sugar

■¼ teaspoons Salt

■¼ teaspoons Ground Cumin

■½ cups Cilantro (more To Taste!)

■½ whole Lime Juice

Preperation:
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.



Eat.

Serve with tortilla chips, tacos, nachos...

Chocolate Covered Strawberries

Happy Valentines Day!  I wanted to make a fun and simple dessert for the special occasion of Valentines Day.  I actually found a recipe from the foodnetwork.com site, but just decided to wing it on my own.  You want to buy one pound of strawberries depending on how many people you want to make them for. If its just the two of you, one box is plenty! Most people like the long stemmed ones for dipping, but let me tell you, they charge about $9 a box at the grocery stores so we went with the cheaper option.  They all taste the same anyways right? 

-1 cup of ghiradelli dark chocolate chips

-1 cup of ghiradelli white chocolate chips

-Toppings such as: mini chocolate chips, chopped nuts, sprinkles, coconut... you name it!

Ok, so you want to melt the chocolate in small glass bowls.  Maybe about a minute in the microwave, and then stir.  If its not completely melted yet, keep microwaving for 30 second increments. The white chocolate is tricky to melt.  If you over do it, it will become chunky and hard so be careful not to over heat it. Dip strawberries in chocolate, holding the stems and then roll into the different toppings as desired.  Place onto foil lined baking sheet and store in the fridge so that the chocolate will harden. Enjoy with your sweetheart :)

Mom's Valentines Sugar Cookies

Mom has made these cookies for years and passed down the recipe to me this last year.  I started at halloween, but they make cookie cutters for almost every holiday. These pink Valentines Day cookies were the original sugar cookie in our house growing up :) 

Recipe:

-1 1/2 cups powdered sugar
-1 cup butter melted

-1 egg

-1 teaspoon vanilla extract

-1 teaspoon almond extract

-2 1/4 cups of flour

-1 teaspoon baking soda

-1 teaspoon cream of tartar

Frosting:

-1 cup powdered sugar
-2 tablepoons milk

-2 tablespoons corn syrup

-Food coloring for desired color/s

 

Mix all of wet ingredients for cookies in bowl of mixer.  Add in powdered sugar, flour, baking soda, and cream of tartar and mix until dough forms.  Using a floured rolling pin, roll dough out onto counter and cut desired shapes into the dough.  Transfer onto baking sheets and bake for 375 degrees for 8-10 minutes.  Let cookies cool on cooling racks.  Once completely cool, mix ingredients for frosting in a small mixing bowl.  Frost each cookie with a spatula and sprinkle with sprinkles!

Ryan's Cheescake

My favorite dessert that my hubby makes is definetly this cheescake! Serve it up with some cherries on top and you have yourself the best cheesecake ever!! (Well, in my opinion, but everyone else seems to appreciate it too!)

Ingredients:

Prep time: 15 minutes.  Bake time:  1 hour 10 minutes

*Makes about 16 servings, so make sure you invite people over :)

• 2 pre-made graham cracker crusts (large size-->this makes a lot!)
• 2 1/2 lbs of cream cheese (5 regular size packages)
• 1 cup of sugar
• 3 tablespoon flour
• 1 tablespoon vanilla
• 1 cup sour cream
• 4 extra large eggs
• 1 can of cherry pie filling for the yummy topping :)

PREHEAT oven to 325 degrees. 

BEAT cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended.  Add sour cream, mixing well.  Add eggs, only one at a time mixing just until blended.  Pour into graham cracker crusts, evenly slitting up filling.

BAKE  1 hour and 10 minutes or until center is almost set.  (It usually takes the whole time).  Refridgerate for at least 4 hours or overnight.  Top with cherries before serving.

Glazed Pork Tenderloin with Pineapple

This recipe calls for a broiler..I dont have one, so I just used the regular oven.  It cooks just as well, so I would just say to use the oven. To get the blackness on the pineapple takes just a few minutes extra so when the pork is finished place foil over meat to keep warm.  We served a rice pilaf with this meal.

4 Slices (about 1/2 inch thick) of fresh pineapple.
3 tablespoons dark hoisin sauce
2 teaspoons grated peeled ginger (the microplane tool works best for this!)
1 garlic clove, minced
1 teaspoon dijon mustard

1 1/2 lbs pork tenderloin

Salt and pepper

Ginger sauce (Recipe Below)

Glazed Pork Tenderloin and Pineapple

First: Pre-heat oven to 400 (this is just a general temp. make sure you check the cooking directions on the tenderloin packaging.  Place the pineapple on a foil lined baking sheet.

Second: In a small bowl, combine the hoisin sauce, ginger, garlic, and mustard.

Third:  Place the pork on a rimmed baking sheet.  Brush with the hoisin mixture;season generously with salt and pepper.

Fourth:  Place the pork and pineapple into the oven.  Cooking until pork reaches 155 degrees on a meat thermometer- or 15-20 minutes. ( We don't have a thermometer either so we just follow the package and make sure that there is no pink when done cooking).

Fifth:  Remove pork from oven after it is fully cooked.  Turn the pineapple slices, cooking until brown in spots, about 10 more minutes.

Sixth: Slice pork into 1/4" or 1/2" pieces.  Halve the pineapple slices and arrange with the sliced pork.  Drizzle all of the pan juices onto the pork.  Serve with the ginger sauce.


Ginger Sauce

2 tablespoons dark hoisin sauce
2 tablespoons pineapple juice
2 teaspoons grated peeled fresh ginger
1 teaspoon soy sauce
Fresh ground pepper

In a small bowl, stir together all ingredients and season with the pepper.

Hot Dagos

This one's Mom's recipe.  I have no idea where the name for this came from, but its so delicious! Its basically a hamburger, smothered in tomato sauce and served with gooey mozzarella cheese and hot banana peppers (or medium if you prefer). I guess its just another form of a meatball sandwhich. Haha! But you wont regret it if you try these!!! :)

• 1 1/2 lbs hamburger
• 1/2 cup plain bread crumbs
• 1/2 tsp oregano
• A pinch of sweet basil
• 1/4 cup parmesan cheese
• 1 egg
• 1 small onion chopped finely
• 1 tbsp flour
• A pinch of garlic powder
• 1 Large can of tomato sauce

Mix all of the above ingredients (excluding the tomato sauce) and form into about 6 patties.  Fry until well done, and then simmer in the tomato saice for about 20 minutes.  Serve on italian bread or roll and serve with hot banana peppers.

Pizza Dip

I guess this could be a simpler take on pizza, however, I think its just a different way to eat it. It is pretty simple, let me tell you how to make it!

For it you will need...

8 oz Cream Cheese

1 tsp Italian Seasoning

1 cup Mozzarella Cheese

3/4 cup grated Parmesan

1 8oz can Pizza Sauce

1/4 cup chopped green onions, peppers, black olives, or pepperoni (optional)

Mix cream cheese and italian seasoning. Spread in shallow casserole dish. Mix mozzarella and parmesan. Spread 1/2 over cream cheese. Top with pizza sauce. Spread rest of cheese on top. Bake at 350 degrees for 15-20 minutes. Meanwhile, slice a good baguette into thin slices and brush with olive oil.  Bake the bread at 375 for about 5 minutes and serve with dip.  We usually make pasta as an extra side to this dish. Just add a little butter, sprinkle some parmesan and fresh ground pepper.

Chicken, Chorizo, and Tortilla Stoup

You may have noticed in the title that this is a stoup-one of Rachael Ray's crazy words. Its between a stew and a soup.  However this is her recipe as well. I got it from my in-laws who got it from one of their friends so I thought I would beat them to it and make it before anyone else did. Man, its so delicious and spicy, we needed a box of kleenex at the dinner table!  There is such a variety in flavors in this stoup that it is almost better the second day around. 

INGREDIENTS
•1 pound chicken tenders
•Salt and pepper
•3/4 pound chorizo sausage (in packaged meats case near kielbasa at the grocery store)
•2 tablespoons extra virgin olive oil
•3 cloves garlic, smashed
•1 red bell pepper, chopped
•1 medium onion, chopped
•6 small red potatoes, diced
•1 can fire-roasted chopped tomatoes (15 ounces)
•1 can dark red kidney beans (15 ounces), drained
•2 teaspoons hot sauce (We used Cholula)
•1 quart chicken stock
•1 bag blue corn tortilla chips
•2 cups shredded pepper jack or smoked cheddar
•Suggested garnishes: chopped scallions, chopped cilantro, and sour cream

PREPERATION
Pre-heat medium soup pot over medium-high heat.  Chop tenders into bite-size pieces. Wash up after handling raw meat, then season chicken with salt and pepper.  Dice chorizo. Add olive oil and chicken to pot. Lightly brown chicken two minutes, then add the chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook five minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble.  Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese.

Double Chocolate Cookies with Cherry Cordial M&M's

I think seasonal candy is so great for baking!  The cherry cordial M&M's were a Christmas item at our store, and when they went on clearance for 85 cents a bag, I bought about 6 bags :)  I always knew chocolate and cherries went together so I had to try making these cookies.  They turned out wonderful and were a big hit with the family!

-2 1/4 cups flour
-1 tsp baking soda
-1 tsp salt
-1/2 cup cocoa
-2 sticks butter, softened

-1 cup brown sugar

-3/4 cup sugar
-1 tsp vanilla
-2 eggs
-1 cup chocolate chips, melted
-1cup M&M's

Heat oven to 375. Stir together flour, baking soda, salt, cocoa, and melted chocolate.  Beat sugars and butter until light and fluffy.  Blend in eggs and vanilla. Mix well and add dry ingredients.  Stir in M&M's.  Drop dough with cookie scoop onto greased baking sheets.  Press several more M&M's into each cookie.  Bake for 9-11 minutes.  Enjoy with a big glass of cold milk!

Roast Beef with Shallots and New Potatoes

Here's a tried-and-true winter roast, with a straightforward and quick preperation with a side of potatoes.  You only need green beans to complete the meal!  To be honest, I have never had a shallot until I made this meal, but oh my goodness! they are amazing and are such a great pair with the potatoes.

Serves 4 - Prep time: 15 Minutes - Total Time: 1 hour

1 1/2 pounds small red new potatoes (10-12), halved and quartered

1 pound shallots, peeled and trimmed, halved lengthwise

2 tablespoons olive oil

salt and pepper

1 1/2 pounds eye-of-round roast beef

• Preheat the oven to 400 degrees. On a large rimmed baking sheet, toss the potatoes and shallots with the oil, season with salt and pepper.



• Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center.  Turn the roast to coat with the oil on the pan and season generously with salt and pepper.

• Roast, tossing the potatoes and shallots occasionally. Cook for 40-50 minutes. Let the beef rest, loosley covered with foil, before slicing.  Serve with green beans.

Tostadas Salsa Verde

Ok let me tell you that these look good, but taste even better! I guess its kind of like our mexican pizzas, but I'm not gonna lie, a whole lot yummier :)  Super Super Easy and they have a great kick to them with the green salsa. 

Ingredients:

-4 flour tortillas

-3/4 cup shredded pepper jack cheese
-2 1/2 cups shredded poached chicken (we just bought 1 lb of chicken breasts, cooked them and shredded, but for convenience, you may also use a rotisserie chicken)
-1 cup jarred green salsa, plus more for serving
-1/4 cup plus 2 tbsp chopped cilantro

-1/4 tsp ground cumin

-1 cup shredded lettuce
-3 plum tomatoes, diced

-1/4 cup sour cream

1.) Preheat oven to 400 degrees. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, 8-10 minutes.
2.)  Meanwhile, in a medium bowl, toss the chicken, salsa, the 1/4 cup cilantro and the cumin.  Spoon the mixture evenly over the tortilla; bake until heated through, about 8 minutes.

3.)  Top with the lettuce, tomato, and sour cream.  Sprinkle with the remaining cilantro. Serve immediately, with additional green salsa.

Lemon-Parsley Pork Chops and Garlic Mashed Potatoes

Work lunches are always hard to make when you have the same thing all the time. These pork chops were a simple way to change it up a bit and only takes 25 minutes to make!

You will need:

1 lemon, zest removed*

2 tablespoons chopped fresh parsley

1 garlic clove, minced

Coarse salt and fresh ground pepper

2 tablespoons olive oil

4 bone in loin pork chops

1Combine the minced lemon in a small bowl with the parsley, garlic, 1/2 tsp salt and 1/4 tsp ground pepper. Set aside.

2Heat the olive oil in a large skillet over high heat. Season the pork chops on both sides with salt and pepper. Cook in the skillet until browned, 2-3 minutes per side.

3Add 1/2 cup water to the skillet; bring to a boil.  Reduce the heat to medium-low;cover and simmer gently until the pork is cooked through, 8-10 minutes. Transfer the pork chops to a platter or serving plates; drizzle with the pan juices as desired, and sprinkle with the lemon parsley mixture.

* Use a vegetable peeler to remove the lemon zest in long strips. Use a sharp knife to cut into smaller strips, then dice, cutting crosswise.

For the garlic mashed potatoes:

about 6 russet potatoes

1/4 cup milk

2 tbsp butter

1 tsp garlic powder/salt

Cut potatoes in half, and then quarter them. Do not peal the skin off. Using a large pot, boil water and add potatoes, cooking until soft, 10-15 minutes (they will fall apart when you stab them with a fork). Then, in mixer put cooked potatoes, milk and butter. Turn on a high speed and mix until smooth. Then add about 1 tsp garlic powder or salt, and mix again for about 15 seconds. If needed add more garlic to taste.  Enjoy!

Easy Birthday Cake :)

Ryan always. Always. Requests a yellow cake with chocolate frosting for his birthday. So thats what he got. But I wasn't about to buy a box mix anymore. No offense, but there is nothing like a homemade cake!  This is from the Kitchen Aid cookbook but if you dont have one, any mixer is fine. Oh, and don't mind the decorations although they are quite priceless. Star Wars was Ryans favorite growing up and we decided to do a fun, kid themed party.

For 1 Cake:

2 1/4 cups flour

1 1/2 cups sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup low fat (1%) milk
1 tsp vanilla
2 eggs

1.) Combine dry ingredients in bowl of electric stand mixer. Add shortening, milk and vanilla. Attach flat beater to mixer. Turn to low and mix about 1 minute. Stop and scrape bowl. Add eggs. continuing at low speed, mix about 30 seconds. Stop and scrape bowl. Turn to medium and beat about 1 minute.

2.) Pour batter into a 9x13 greased baking pan.  Bake at 350 for 30-35 minutes. Cool 10 minutes. Remove from pan and cool on a cooling rack.

For Chocolate Butter-cream Frosting:

(makes about 4 cups)

6 cups powdered sugar

2 sticks of butter, softened

4-6 squares unsweetened chocolate,

melted and cooled slightly

8-10 tablespoons milk

1 tsp vanilla

1.) Combine 3 cups powdered sugar, butter, melted chocolate, 6 tbsp milk and vanilla in bowl of electric stand mixer.  Beat at medium speed until smooth. Stop and scrape down sides.

2.) Add remaining 3 cups powdered sugar; beat at high speed until light and fluffy, adding more milk, 1 tsp at a time as needed for good spreading consistancy.