Chili’s Quesadilla Explosion Salad

May 14, 2016 by

Chili’s most popular salad, Quesadilla Explosion Salad. It Includes grilled chicken with cheese, tomatoes, corn relish,  tortilla strips and quesadilla’s. Served with Ranch Chipotle, citrus-balsamic dressing and cheese quesadilla wedges. This salad has been posted as one of the most unhealthy salads. You could make it a healthier salad if you leave out the Ranch Chipotle dressing, make the quesadillas with whole wheat tortillas and low fat cheese and no fried tortilla strips but instead bake them.

Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice

 

For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Chicken seasoning of choice
For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
For the tortilla Strips
  • any 3 tortillas
  • peanut oil
For the Quesadillas
  • 8 tortillas
  • butter
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese
Instructions
  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin, 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  2. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  3. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  4. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  5. Preheat the paninni maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use.
  6. Spread butter on both  outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  7. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.

Yields 4

Quesadilla Explosion Salad

2 hrPrep Time

5 minCook Time

2 hr, 5 Total Time

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Ingredients

  • 1 cup of Citrus Balasamic Vinaigrette (recipe below)
  • 1 cup Chipotle Ranch Dressing (recipe below)
  • 2 boneless fajita marinated chicken (recipe below)
  • Salad greens of your choice
  • For the Corn relish
  • ½ can of black beans, drained and rinsed
  • ½ can of corn
  • 3 Roma tomatoes
  • 2 tbsp minced cilantro
  • 1/2 diced red onion
  • 1 tsp lime juice
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • For the Fajita Marinated Chicken
  • 2 boneless skinless chicken breasts halved
  • 2½ cups water
  • 2 tbsp sugar
  • 2 tsp salt
  • 1½ tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • chicken seasoning of your choice
  • For the Chipotle Ranch Dressing
  • ½ cup Ranch Dressing
  • 1 tsp chopped canned chipotle pepper
  • For the Citric Balsamic Vinaigrette
  • 1 cup canola oil
  • ¼ cup balsamic vinegar
  • 3 tbsp sugar
  • 2 tbsp mustard
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • For the tortilla Strips
  • any 3 tortillas
  • peanut oil
  • For the Quesadillas
  • 8 tortillas
  • 1 cup shredded cheese of your choice I used half cheddar and half Monterey jack cheese

Instructions

  1. First lets make the marinate for the chicken breast. Since the chicken breast are to thick for my taste I half them. Combine the 2½ cups water, 2 tbsp sugar, 2 tsp salt, 1½ tsp cumin
  2. 1 tsp garlic powder, 1 tsp onion powder. Marinate for at least 2 hours. While the chicken is marinating go and make the Chipotle Ranch salad dressings. You can make your own Ranch Dressing or buy the bottled one and add the Chipotle pepper.
  3. For the Balsamic vinaigrette whisk all ingredients and refrigerate until ready to use.
  4. Make the corn relish. Rinse the corn and beans, add tomatoes, bell pepper, onion, cilantro, lime juice, sugar, salt and pepper. Refrigerate until ready to use.
  5. Stack the tortillas and cut into thin strips. Fry or bake the tortilla strips until crispy, cool on paper towels to drain.
  6. Preheat the pannini maker and spray with some olive oil. Season the halved chicken breast with chicken seasoning of your choice. Grill the chicken breast for 4-5 minutes on each side, until done. Keep the chicken warm and slice when ready to use
  7. Spread butter on both outsides of the tortillas. Top one side of the tortilla with your choice of cheese, and top it with the other tortilla. Put some butter in a hot skillet. Fry the tortillas on both sides, that shouldn’t take but a minute.
  8. Wash salad greens and place in a large bowl. Add the corn relish to the salad greens. Add the sliced chicken breast, shredded cheeses. Toss with desired amount of the Citrus Balsamic Vinaigrette and or Ranch Chipotle dressing. Add the Cheese Quesadillas and serve with the deep fried tortilla strips.
Cuisine: CopyCat | Recipe Type: CopyCat
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One Pot Pasta

May 9, 2016 by

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

One Pot Pasta
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Ingredients

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Instructions

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don't like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
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Boerenkool Stamppot

Apr 24, 2016 by

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

Ingredients:

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Preparations:

Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.

Take the smoked sausage out of the pan. drain and mash the kale and potatoes.  Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

Yields 4

Boerenkool Stamppot

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Instructions

  1. Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
  2. Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
Cuisine: Dutch |
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Stuffed Bell Peppers

Mar 25, 2016 by

 

I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.

Ingredients:

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

 

Preparation:

Cook the brown rice according package instructions.  Cooking brown rice takes twice as long as white rice. I used 2  cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.

While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.

While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.

Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.

I had enough leftover ground beef mixture to make quesadilla’s the next day.

Stuffed Bell Peppers
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Ingredients

  • 3-5 bell peppers
  • 1/2 lb ground beef (93%)
  • 1 cup onion – diced
  • 1/2 can black beans – rinsed and drained
  • 1 cup cooked brown rice
  • 1/2 Can Corn
  • 1 cup chunky salsa
  • 2 tbsp taco seasoning
  • 1/2cup Mexican cheese
  • Guacamole
  • Sour Cream

Instructions

  1. Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil put the lid on the pot and then simmer for 40 minutes.
  2. While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
  3. While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
  4. Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
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http://arrisje.com/stuffed-bell-peppers/

 

 

 

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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

Yields 6

Eggplant Parmesan

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I donâ??t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them â??nakedâ? 🙂 Thanks Wanda for the inspiration.

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Ingredients

  • 1 eggplant
  • 1/2 cup of flour
  • 1/2 cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about 1/2 hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour â??> egg â??> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.
Cuisine: Vegetarian | Recipe Type: Dinner
7.6.2
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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Yields 4

Spicy Cajun Chicken Pasta

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.

Notes

You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

7.6.2
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Pizza Hut Deep Pan

Apr 6, 2012 by

 

This is the best copy cat recipe for a Pizza Hut deep pan pizza. Actually in my opinion this is even better then a Pizza Hut pizza. But hey that is for you to decide. I got this recipe of Tanis who is a good friend of mine. Thanks a lot for this great share 🙂

Ingredients

For the dough:
2 tablespoons of oil
3/4 cup milk plus 2 additional tablespoons, warmed to 110 degrees
1 teaspoons sugar
2 1/3 cups all-purpose flour
1 package instant yeast or 2 1/4 teaspoons of rapid rise yeast
1/2 teaspoon table salt

for the topping:
1 8 oz tomato sauce
1 tsp Italian seasonings
mozzarella cheese
pepperoni
breakfast sausage
turkey
ham
mushrooms
purple onion
spinach

Instructions

Turn the oven on to 175F. Warm the milk to 110F, add the sugar and the yeast in a bowl. Let it sit for 5 minutes till frothy. Add olive oil to the yeast mix.
Then add to the flour and salt. Knead with dough hook to form a soft, dough (about 10 minutes).

Divide the dough in two. Oil the pans. Roll out the dough and put in the oven for about 10 to 15 min so it will rise a bit.

While the pizza is pre-baking, put the pepperoni on a paper towel and put in the microwave for 30 seconds (depending on your microwave oven) that will remove the excess grease of the pepperoni

Take the pre baked crust out of the oven, put the oven to 400F. Dress the pizza with your toppings of choice. The ones I like a lot was with meat and vegetables. The men in my family seem to like the meat lovers version.

Put the pizza back in the oven and bake for 15 to 20 min at 400F. As the temperature rises this will give the pizza dough oven spring, and allow the dough to rise,creating the deep dish pizza like pizza hut.


Yields 2

Pizza Hut Deep Pan

This is the best copy cat recipe for a Pizza Hut deep pan pizza. Actually in my opinion this is even better then a Pizza Hut pizza. But hey that is for you to decide. I got this recipe of Tanis who is a good friend of mine. Thanks a lot for this great share 🙂

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

    For the dough:
  • 2 tablespoons of oil
  • 3/4 cup milk plus 2 additional tablespoons, warmed to 110 degrees
  • 1 teaspoons sugar
  • 2 1/3 cups all-purpose flour
  • 1 package instant yeast or 2 1/4 teaspoons of rapid rise yeast
  • 1/2 teaspoon table salt
  • for the topping:
  • 1 8 oz tomato sauce
  • 1 tsp Italian seasonings
  • mozzarella cheese
  • pepperoni
  • breakfast sausage
  • turkey
  • ham
  • mushrooms
  • purple onion
  • spinach

Instructions

  1. Turn the oven on to 175F. Warm the milk to 110F, add the sugar and the yeast in a bowl. Let it sit for 5 minutes till frothy. Add olive oil to the yeast mix.
  2. Then add to the flour and salt. Knead with dough hook to form a soft, dough (about 10 minutes).
  3. Divide the dough in two. Oil the pans. Roll out the dough and put in the oven for about 10 to 15 min so it will rise a bit.
  4. While the pizza is pre baking, put the pepperoni on a paper towel and put in the microwave for 30 seconds (depending on your microwave oven) that will remove the excess grease of the pepperoni
  5. Take the pre baked crust out of the oven, put the oven to 400F. Dress the pizza with your toppings of choice. The ones I like a lot was with meat and vegetables. The men in my family seem to like the meat lovers version.
  6. Put the pizza back in the oven and bake for 15 to 20 min at 400F. As the temperature rises this will give the pizza dough oven spring, and allow the dough to rise,creating the deep dish pizza like pizza hut.
7.6.2
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http://arrisje.com/pizza-hut-deep-pan/

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BBQ Chicken Pizza

Feb 2, 2012 by

The word pizza is believed to be from an Old Italian word meaning “a point,” which in turn became the Italian word “pizzicare,” which means “to pinch” or “pluck.” Pizza has been a basic part of the Italian diet for a long time. Most people associate pizza with Italie. It is also said that the idea of using bread as a plate cam from the Greeks.

Umberto I (1844-1900), King of Italy, and his wife, Queen Margherita di Savoia (1851-1926), in Naples on holiday, called to their palace the most popular of the pizzaioli (pizza chef), Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese, and basil; one with garlic, oil, and tomatoes; and another with mozzarella, basil, and tomatoes (in the colors of the Italian flag). The Queen liked the last kind of pizza so much that she sent to the pizzzaiolo a letter to thank him saying, “I assure you that the three kinds of pizza you have prepared were very delicious.” Raffaele Esposito dedicated his specialty to the Queen and called it “Pizza Margherita.” This pizza set the standard by which today’s pizza evolved as well as firmly established Naples as the pizza capitol of the world.

In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner. It was cut from a large tray that had been cooked in the baker’s oven and had a simple topping of mushrooms and anchovies. As pizza became more popular, stalls were set up where the dough was shaped as customers ordered. Various toppings were invented. The stalls soon developed into the pizzeria, an open-air place for people to congregate, eat, drink, and talk.

Pizza migrated to America with the Italians in the latter half of the 19th century. Pizza was introduced to Chicago by a peddler who walked up and down Taylor Street with a metal washtub of pizzas on his head, crying his wares at two cents a chew. This was the traditional way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. The name of the pizzeria was embossed on the drum. For many people, especially among the Italian-American population, the first American pizzas were known as Tomato Pie. Even in the present 21st century, present-day tomato pie is most commonly found in the Northeastern United States, especially in Italian bakeries in central New York. Tomato pies are built the opposite of pizza pies – first the cheese, then the toppings, and then the sauce. In case you would like to read more about the history of Pizza I Found this story on whats cooking America.

Ingredients

For the crust
  • 1 1/3 cup water
  • 2 tbsp sugar
  • 1 1/4 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp instant yeast
For the topping
  • 3 boneless skinless chicken thighs
  • 1/2 cup BBQ sauce
  • 1/8 cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won’t stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.

BBQ Chicken Pizza

1 hr, 10 Prep Time

15 minCook Time

1 hr, 25 Total Time

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Ingredients

    For the crust
  • 1 1/3 cup water
  • 2 tbsp sugar
  • 1 1/4 tsp. salt
  • 2 tbsp. olive oil
  • 2 tbsp. cornmeal
  • 3 cups bread flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 tsp instant yeast
  • For the topping
  • 3 boneless skinless chicken thighs
  • 1/2 cup BBQ sauce
  • 1/8 cup red onion sliced
  • 1 cup Mozzarella cheese
  • 2 tbsp Cilantro

Instructions

  1. Before you start turn the oven on to 350F. When you are finished making the dough this is where I put the dough on top of the stove to rise.
  2. Place water, sugar, yeast in bowl and let it sit for 5 min till frothy. Add olive oil to the yeast mix.
  3. Then add the bread flour and salt. Knead with dough hook to form a soft, but not-too sticky dough (about 10 minutes).
  4. Put a little olive oil in the bowl. Add the pizza dough and cover with plastic wrap or a towel. Put the bowl on the preheated oven so the dough can rise
  5. In the mean time prepare the boneless skinless chicken thigh. Put 1 tbsp olive oil in a hot skillet brown the chicken on both sides for about 5 min each or until cooked through. Remove chicken to cutting board and let rest 5 minutes. Cut into bite size pieces.
  6. Remove from machine and allow to rest, in a bowl with olive oil on the bottom so it won't stick. Cover with plastic wrap or a tea towel for about 45 minutes. Set the oven now to 425F. 1 Check if the dough has risen. If it has, take it out and split it in 4 balls. Put them on a greased baking sheet and cover again, and let it rise again for another 15 min. Then take one of the balls and flatten on a floured surface
  7. Roll the dough out to the size you would like the pizza to be. Spread BBQ sauce of your choice over the crust. Top with onions and cheese. Evenly top with pieces of chicken. Bake on middle rack for 12-15 min, until cheese is bubbly and crust is browned. Sprinkle with cilantro before serving.
7.6.2
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http://arrisje.com/bbq-chicken-pizza/

 

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Shoarma

Jan 10, 2012 by

 

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 – 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat.

Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite “the real thing”, but it will satisfy in many of the same ways.

Ingredients

Boneless lamb if you can’t get that use porkloin or chicken breast
Pita Bread
Shredded lettuce
1 small bunch of parsley
For the shoarma seasoning mix:
2tbsp, cumin
2 tbsp, coriander
1 tbsp cinnamon
1 tsp nutmeg
2 tsp paprika
1 tsp pepper
1 tsp garlic powder
1 tsp curry
1/2tsp salt
1/2 tsp accent
For the garlic sauce
1 cup kraft light mayo
1/2 cup sour cream
1 tbsp dill weed
1 tbsp crushed garlic
For the poesta sauce:
If you can’t buy curry ketchup you have to make it yourself with the following ingredients:
1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water
1 tbsp sambal
1/2 minced onion

Instructions

1.   Cut meat (preferably lamb, if you don’t have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.

2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
3. Poesta sauce:If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.

4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.

Shoarma

The problem with making shoarma, shwarma or donner kebab at home (and the word can be also spelled schwarma or shawrama) is that the original versions are all made on a vertical spit that turns in front of an open gas or charcoal generated flame. A secondary problem is that the average skewer used is almost 1.5 cm. thick and holds between 8 â?? 10 kilos of meat. Cooking at home requires a different method and, of course, smaller amounts of meat. Here, after a great deal of both rewarding and not all that rewarding experimentation, is the very best I can come up with. It may not be quite â??the real thingâ?, but it will satisfy in many of the same ways.

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

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Recipe Image

Ingredients

  • Boneless lamb if you can't get that use porkloin or chicken breast
  • Pita Bread
  • Shredded lettuce
  • 1 small bunch of parsley
  • For the shoarma seasoning mix;
  • 2tbsp, cumin
  • 2 tbsp, coriander
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp paprika
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp curry
  • 1/2tsp salt
  • 1/2 tsp accent
  • For the garlic sauce:
  • 1 cup kraft light mayo
  • 1/2 cup sour cream
  • 1 tbsp dill weed
  • 1 tbsp crushed garlic
  • For the poesta sauce:
  • If you can't buy curry ketchup you have to make it yourself with the following ingredients:
  • 1/4 cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • 1/2 cup of water
  • 1 tbsp sambal
  • 1/2 minced onion

Instructions

  1. Cut meat (preferably lamb, if you don't have that available use pork-loin or chicken breast in small pieces, use 1 tbsp shoarma seasoning mix per lb. Add the parsley. Marinade for at least 1 hour, better would be overnight. Put 1 tbsp olive oil in a hot skillet and fry the meat in the skillet till done.
  2. The garlic sauce you make the following way: Combine 1 cup sour cream, 1/2 cup Kraft mayonnaise light, dill weed, garlic. To dilute the sauce use a little milk.
  3. Poesta sauce:If you can't buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes. then add the sambal and 1/2 cut minced onion.
  4. Cut the pita bread in half, make it slightly wet and put in the bread toaster. Put the garlic sauce in the pita bread top with lettuce then the meat. Add sauce to your liking.
Cuisine: Middle Eastern | Recipe Type: Dinner
7.6.2
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http://arrisje.com/shoarma/

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Lasagna

Jan 8, 2012 by

Lasagna, also lasagne, is both a form of pasta in sheets (often rippled in North America and other countries, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning “Lasagne in the oven”) made with alternate layers of pasta, cheese, and sometimes ragu (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as “loseyns” (pronounced ‘lasan’) was eaten in the court of King Richard II of England in the 14th Century. The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. The British (and Italians) generally use the plural “lasagne” to mean both the dish and the pasta while the Americans commonly use the singular “lasagna”

Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can’t get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and Italian sausage. If you don’t want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.

Yields 8

Lasagna

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • 1 large jar of spaghetti sauce
  • 4 hot Italian sausages
  • 1/2 tray of ground beef
  • 15 oz ricotta cheese
  • 1 egg
  • 5 oz Parmesan cheese
  • 2 cups mozzarella cheese
  • 1/3 cup sugar
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 sprig of basil
  • 2 sprigs of oregano if you can't get the fresh herbs, use 1 tbsp of Italian seasonings
  • 9 lasagna noodles

Instructions

  1. Cut up the 2 sprigs oregano, 1 sprig basil. Brown the ground beef and italian sausage. If you don't want to use Italian sausage then use 1 tray of ground beef. Add 1/2 tsp salt, 1 tsp pepper, and the cutup fresh basil and oregano. Then add the spaghetti sauce, my preference is Prego.
  2. Mix the Ricotta cheese with the egg, sugar and Parmesan cheese. Put on the 1stlayer the meat sauce, the 2nd layer the lasagna noodles, layer 3 the ricotta cheese sauce, sprinkle with some mozzarella and Parmesan cheese. Start the process all over again till all the sauce is used up. Cover and bake in 350F oven for 30 min then take the foil off and bake for another 10 min. Let it stand for half an hour then eat.
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Chicken Enchilada

Dec 28, 2011 by

 

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption

Ingredients

1 large Chicken breast
1 bouillon cube
1 cup of Greek yoghurt in stead of sour cream.
1 can of chiles
1 tbsp chili powder
1 tbsp cumin
1/8 tsp red pepper
2 cups of enchilada sauce
1/2 can of re-fried beans (14.5 oz)
2 cups Mexican Cheese
8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

1.  Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce. Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.

2.Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.

Yields 4

Chicken Enchilada

[ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word "enchilada" just means "in chile". In Mexico the dish is simple "street vendor" fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in "raw" sauce then lightly fried, filled and rolled. According to American Food and Drink an article in "American Speech" in 1949 described the enchilada as "a Mexican dish prepared more for turista than for local consumption

20 minPrep Time

45 minCook Time

1 hr, 5 Total Time

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Recipe Image

Ingredients

  • 1 large Chicken breast
  • 1 bouillon cube
  • 1 cup of Greek yoghurt in stead of sour cream.
  • 1 can of chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/8 tsp red pepper
  • 2 cups of enchilada sauce
  • 1/2 can of re-fried beans (14.5 oz)
  • 2 cups Mexican Cheese
  • 8 flour tortillas if you want to lower the calories get the whole grain tortillas

Instructions

  1. Put the chicken breast in a pot and add a knorr bouillon cube. Boil the chicken breast, till done (about 20 min to an 1/2 hour on medium high). Do not throw the chicken broth away, you need it for the enchilada sauce . Shred the chicken, add 1 cup of sour cream, 1 can of chilies, 1 tbsp. chili powder, 1 tbsp cumin, 1/8 tsp. red pepper, 1/2 can of re-fried beans. Stir it up. Add 1 cup of Mexican Cheese.
  2. Put 1 heaping tbsp of meat mix on the tortilla and roll it up. Put some enchilada sauce in the bottom of the casserole dish. Put the rolled up tortillas in the casserole dish, add the enchilada sauce and top it of with the Mexican Cheese. Cook in a 350F oven for 45 min.
Cuisine: Tex Mex | Recipe Type: Dinner
7.6.2
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http://arrisje.com/enchilada/

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Enchilada Sauce   Chicken Enchiladas
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