Taco Pizza

17 Friday Sep 2010

Posted by in chcicken taco pizza, ground beef taco pizza, homemade pizza, Recipe, taco pizza

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Who says you have to go out to eat to enjoy a taco pizza? You can make really great taco pizza at home. It’s hot and fresh and oh so yummy.

Preheat your oven to 425 degrees Fahrenheit.
You will need a 11″x 15″ greased pan.

Ingredients:

Pizza crust dough either homemade or buy a mix or premade.
3/4 cup refried beans
1 cup pizza sauce
1/2 lb cooked and crumbled ground beef, seasoned like taco meat
2 cups shredded mozzarella cheese
1 cup cheddar cheese or cheddar/jack cheese, divided
2-1/2 to 3 cups chopped lettuce
1 medium ripe chopped tomato
handful of nacho cheese corn chips, crumbled

other optional toppings include:
chopped onion
sliced black olives

Pat the pizza crust dough into the pan.
Spread the refried beans over the crust.
Spread the pizza sauce over the beans.
Add the seasoned ground beef and the mozzarella cheese.
Sprinkle with about half the cheddar cheese.
Bake in the preheated oven for 20-25 minutes until the cheese is all melty and starting to brown.
Remove from oven and cut into serving sizes but leave in pan.
Put the lettuce on the pizza.
Add the tomato, some more cheddar cheese, and the nacho cheese chips.
Add other toppings if you like.

Serve with taco sauce and maybe some sour cream.

If you’d like to try a chicken taco pizza, use 2 cups seasoned, cubed chicken breast instead of the ground beef.

Pizza Crust

17 Friday Sep 2010

Posted by in dough, homemade pizza, pan pizza, pizza crust, thin crust, yeast

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Great homemade pizza starts with a great crust. What I really love about this recipe is that it is the same for making thin crust, pan pizza, or even calzones.
If you want a crispier crust, prebake it. If you want a softer crust, add the toppings and than bake.

For thin crust preheat your oven to 425 degrees Fahrenheit.
For pan pizzas and calzones your oven is set to 375 degrees Fahrenheit.
For tossed style crust preheat to 425 degrees Fahrenheit.

Pan sizes:

Grease whatever pans you are using.

Pan pizzas- two 11″x7″, two 9″ square, or two 9″ round

Thin crust- two 12″ pizza pans or baking sheets

Calzones- baking sheets

A tossed style crust like you’d get at a pizza place-11″x15″

Ingredients:

2-3/4 to 3-1/4 cups flour
1 package dry yeast
1/4 teaspoon salt
1 cup warm water
2 Tablespoons olive oil or any cooking oil

In a large bowl, combine 1-1/4 cups flour, yeast, and salt.
Add the water and the oil.
Beat well by hand or a mixer until everything is incorporated well.
Gradually add most of the rest of the flour and stir it in.
Turn the dough out onto floured counter and knead and work in enough flour to make the dough smooth and elastic.
If you are making the tossed style, leave it in one piece. Otherwise divide it in two.
Let the dough rest for ten minutes, covered.

For the pan pizzas, pat the dough into the pans and halfway up the sides.
Cover and let rise til double about 45 minutes.
For a crispier crust, bake in a preheated 375 degree oven for 20-25 minutes . Add the toppings and bake an additional 15-20 minutes or until bubbly.
For a softer crust don’t bake the first time. Just add the toppings after it rises and bake for 15-20 minutes.

For the thin crust, add some cornmeal to the greased pans if you want.
Roll each portion into a 13″ circle and transfer to pans. Build up the edges slightly.
For a crispier crust, put into a 425 degree oven for about 12 minutes until brown.
Add the toppings.
Bake for another 10-15 minutes until bubbly.
For a softer crust do not prebake before adding the toppings.

For calzones, roll each portion into 13″ circles and transfer to baking sheets.
Add toppings to half of each crust. Moisten the edges and fold over to seal.
Prick tops of crust with a fork.
Brush tops with milk.
Bake in 375 degree oven for 30-35 minutes til crusts are brown.

For tossed style crust, press the dough into the pan. Add the toppings and bake in a 425 degree oven for 15-20 minutes til bubbly.

Bittersweet Chocolate Ice Cream

16 Thursday Sep 2010

Posted by in Chocolate, chocolate ice cream, dessert, homemade ice cream, ice cream recipe, Philadelphia style ice cream

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This is homemade chocolate ice cream that is so chocolaty, that it would be hard to find one that is quite so rich.
So, if you like an ice cream that slaps you in the mouth and says “Chocolate!” than this is for you.

This is Philadelphia- style ice cream. Meaning it is entirely cream based. It has no eggs in it.

You will need an ice cream freezer for this.

Ingredients:

1 quart heavy whipping cream
1 cup sugar
8 oz semi-sweet chocolate, chopped or grated
2/3 cup cocoa powder, preferably Dutch processed

In a 3 quart saucepan heat the cream to boiling.
When it has reached the boiling point, turn the heat down to low.
Add the sugar, chocolate, and cocoa powder.
Stir constantly until everything is blended together and smooth.
Remove from the heat and transfer to a bowl.
Refrigerate for a few hours.
Pour into your ice cream freezer and freeze according to the directions.

Makes 1 quart of rich chocolate ice cream.

I love eating mine sprinkled with cashews.

Sour Cream Chocolate Cake

15 Wednesday Sep 2010

Posted by in Baking with chocolate, chocolate cake, dessert, sour cream, sour cream chocolate cake

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This cake is awesome. It is very moist. I love to serve this frosted with sour cream chocolate frosting.

This cake is so simple to put together. Just put everything in a bowl and beat it up.

You will need 2( 8″ or 9″) round cake pans or 1 (13″x9″) cake pan, greased and floured.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

2 cups flour
2 cups sugar
3/4 cup sour cream
1/2 cup shortening
1 cup water
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
2 eggs
3/4 cup unsweetened cocoa powder

Put everything into a mixing bowl and beat, with a mixer, on low speed for one minute.
Scrape down the sides.
Beat on high speed for three minutes.
Pour the batter into the pan or pans.
Bake for 40-45 minutes until cake tests done when checked with a toothpick.
Cool and frost.

Chocolate Sour Cream Frosting

15 Wednesday Sep 2010

Posted by in chocolate frosting, frosting, sour cream, sour cream chocolate frosting

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I make this frosting to go on my sour cream chocolate cake.

I recommend you use a mixer to beat the frosting. You can do it by hand. However, using a mixer causes the frosting to be lighter and fluffier than it will if done by hand.

Ingredients:

8-1/3 Tablespoons butter, softened
9 Tablespoons unsweetened cocoa powder
3 cups powdered sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Mix the butter and the cocoa powder.
Add the powdered sugar and stir in.
Stir in the sour cream and vanilla extract.
With a mixer, beat everything until it is smooth and spreadable.

This will frost a 13″x9″ cake or will frost and fill a 8″ or 9″ double layer cake.

Saucy Chicken and Broccoli

13 Monday Sep 2010

Posted by in asparagus, broccoli, cheddar cheese, saucy chicken and broccoli

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Oh, I love this stuff. The picture shows the cheese in it’s melting phase, just out of the oven.

Preheat your oven to 375 degrees Fahrenheit.
You need a greased 9″ square pan, either with a cover or foil for covering.

Ingredients:

1 pound fresh or frozen broccoli- You may want to partially cook it so when finished the broccoli in the dish isn’t too crunchy.

4 boneless, skinless chicken breast halves

2 Tablespoons cooking oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 (10-3/4oz) can condensed cream of chicken soup

1/2 cup mayonnaise

1/2 teaspoon curry powder

1 teaspoon lemon juice

1 cup shredded cheddar cheese

Place the partially cooked broccoli in the greased baking pan.
In a skillet, brown the chicken breasts in the oil.
Season both sides of the chicken with salt and pepper and lay over the broccoli.
Set aside.
In a bowl; mix the soup,mayonnaise, lemon juice, and curry powder.
Pour over the chicken.
Cover and bake for 40 minutes until the chicken is tender and cooked through.
Sprinkle with the cheese.
Let stand for 5 minutes before serving.

Serves 4.

If you like asparagus, try making it with that as well.

Awesome Refried Beans

13 Monday Sep 2010

Posted by in homemade refried beans, refried beans, side dish

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These are not just any refried beans. One taste and you won’t want store bought anymore.
Most refried beans are some mashed beans and some whole beans. This version is all smooth beans.
These are very authentically Mexican. Thanks to Rick Bayless for showing me how tasty refried beans can be.

This recipe calls for bacon grease or lard.
This gives the best flavor, but you can use a vegetable oil to cut out the cholesterol.

You will need a food processor or blender.
You will also need a large skillet.

Ingredients:

4 cups undrained, cooked beans-whatever variety you want to try, Pinto is what I mostly use. Use canned or homemade, slightly warm.

1/2 cup lard, bacon grease, chorizo drippings, or vegetable oil

1 medium white onion, chopped

4 garlic cloves, peeled and finely chopped

salt-to taste

Put the beans with some of the liquid into the container of a blender or food processor.
Heat the bacon grease in the skillet.
Add the onion and cook until it is golden, stirring frequently so it doesn’t burn.
Stir in the garlic and cook for about a minute.
With a slotted spoon scoop the onion and garlic in with the beans.
Puree the beans until smooth.
Keep the grease hot and add the puree.
Cook over medium low heat for about 20 minutes or til the beans are as thick as you want them. Stir frequently.
Taste test and add salt, if needed.
The beans should be quite thick and seem to have a soft mashed potato like consistency.
Remove from heat and serve.

Great by itself with maybe some cheese sprinkled on top.
You can also serve with chips or as an ingredient in another dish.

Serves 6 large portions or 3-1/2 cups

Super yummy!

Ground Turkey and Black Bean Chili

12 Sunday Sep 2010

Posted by in black beans, chili, chipotle, ground turkey, potato in chili, soup

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What could be better on a cool day than a bowl of chili? For chili lovers, not much.
I used to always make chili using store bought chili beans.
But, I would buy dry beans for this recipe or that and I had a lot of them so I decided to try using them in my chili.
And I am glad I did. Yummy!!!!

You will need a 3 quart or larger pan.

Ingredients:

1/2 pound dry black beans, you can also use 2 (15oz)cans black beans
1 medium onion
1 chili pepper
1 pound ground turkey
1(15oz) can chopped tomatoes
salt
pepper
chili powder
chipotle powder
1 potato chopped- optional

If using the dry beans, soak them out and cook.
When the beans are about halfway done, season with salt, pepper and about a 1/2 teaspoon chipotle powder and 1/2 teaspoon chili powder.
Add some of the onion.
If using the canned beans, add the seasonings and onion to them and simmer together for 10-15 minutes.
Do not drain the beans.
Meanwhile, cook the ground turkey with the remaining onion and chili pepper. Season with salt, pepper, and chili powder.
Drain the meat and add to the beans.
Add the chopped tomatoes.
Add the chopped potato now, if using.
Season with the salt and pepper to taste.
Add 1-2 teaspoons chili powder.
Add 1 teaspoon chipotle powder.
Taste and add more if you like.
Turn the heat to medium-high and bring to a boil.
Turn down the heat and put the cover on.
Stir occasionally.
Cook on low for 2 hours or until the chili is as thick as you would like.

Serves 4-5.
Serve with sour cream and shredded cheddar cheese and maybe some crackers.

Homemade Applesauce

12 Sunday Sep 2010

Posted by in apples, applesauce, canning, freezing, homemade applesauce

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Making your own applesauce is a cinch. If you are lucky enough to have your own apple tree or have someone give you some, you really should try making it yourself.
If you have enough, you can can it or even freeze it. Or just make small amounts and store it in the refrigerator.

You will need a dutch oven or large saucepan.
If you are making a large batch get some canning jars and flats with rings or freezer containers ready.
If canning, get out your water bath canner or pressure canner.
You will also need a food processor, hand held blender, or potato masher.

Ingredients:

Apples- 3 pounds will make just over 1 quart of sauce

water or bottled apple juice-1 to 2 cups, depending on how many apples you have

Sugar to taste- optional

Peel, core, and chop the apples.
Put in the cooking pan.
Add enough water or juice to the apples so that the apples won’t burn.
Cover the pan and turn on the heat.
Stir frequently.
When the liquid and apples come to a boil, turn down the heat and let simmer for about 45 minutes to an hour.
The apples will be very soft.
Stir frequently.

Now, you can get out your potato masher and mash them into sauce by hand. If the apples are soft enough, this is very simple.
You can also use a hand held blender or puree them in a food processor.
When all the apples are sauced, put them back into the pan.
Now, taste them and add some sugar to your liking. Just add a few tablespoons at a time and cook the sugar in.
Taste and if needed add a little more sugar.
When it is as sweet as you want, bring back to a simmer and cook to desired consistency.
Remove from heat and put in jar to can, freezer containers to freeze, or store in the refrigerator.

If canning, process in a water bath canner for 20 minutes- both for pints and quarts.
You can also pressure can it for 15 minutes under 5 pounds pressure.

Herbs: Fresh, Frozen, Or Dried

11 Saturday Sep 2010

Posted by in dried herbs, fresh herbs, frozen herbs, herbs

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Obviously, the tasting herbs are fresh.
But, what happens when you don’t have fresh herbs?
And how much should you use?

Some recipes call for fresh herbs, but many of us don’t normally have them sitting around the house.
So, you have two options.
You either use frozen or dried.

After the fresh, frozen has more flavor than dried.
But, dried is easier.

Frozen herbs are best put into recipes that are to be cooked.

If you want to freeze you herbs, wash and dry them.
Next you can put them whole into bags and lay them flat in the freezer.
When you want some, just open the bag and take some out.

When they thaw they will be wet and hard to cut. And they will be limp, of course.
So, I just like to snip them with scissors.

Another way to freeze them is to wash, dry, and chop them. Than you put some in a ice cube tray. Add some water to fill and freeze.
When frozen pop them out and store in a freezer bag.

When you need them, just take a cube out and add it to the recipe.

Frozen amounts are pretty much equivalent to fresh.

Your next option is using dried herbs.
This is so easy.
You either dry your own herbs or just buy them from the store.

But, don’t use the full amount of dried that you would fresh.
Use half the amount.
So, if it calls for 1 Tablespoon fresh, use 1/2 Tablespoon(1-1/2 teaspoon) dried.
But, if the recipe calls for leaves and you just have ground, use 1/3. That would be 1 teaspoon for every tablespoon that the recipe calls for.