Upside Down Pizza Recipe

Upside down pizza. I remember my mom making a Pampered Chef Pizza in a Jar recipe that was delish. So when I found this recipe in a Family Fun magazine this week, I HAD to try it. I made a few changes to the  recipe, added more veggies like the zucchini, more onions... I'll write my changes below, and the original in ( ):

* 2 tablespoons olive oil
* 1 cup chopped onion
* 1 cup chopped mushrooms
* 1 large zucchini cut in 1/2 inch chunks
* 4 cloves garlic, minced
* 1 lbs shredded chicken, I used leftovers (or 2 lbs ground turkey)
* 1 jar pizza sauce, 1 small can tomato paste ( or 2 (15-ounce) cans Italian-style tomato sauce)
* 1/2 c fresh basil, chopped (or 2 teaspoons dried basil)
* 1 cup mini pepperoni or chopped pepperoni
* 1 teaspoon pepper
* 3 cups shredded mozzarella cheese
* 1 (13.8-ounce) package prepared corn bread mix (or prepared pizza dough mix)

Instructions

1. Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.

2. Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.

3. Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Yes, I left it in the oven a little bit too long, but it was still so. good.  If you make it, I'd love to hear your changes or if you liked it!

Sweet Treats: Graham Cracker, Icing and Strawberry Summer Dessert

I love baked goods... when other people make them. Sometimes, I get excited to bake, but the energy, ingrediant checking/shopping and the stress of eating them while fighting off my boys is just too much.

 Also, the heat. Ovens, especially in {Texas} summer, I would rather avoid. Now, this treat may not be for the high society, elitest of bakers, but maybe someone out there may enjoy it, so here goes.

 I simply break the graham crackers along the perforated lines, smear on some chocolate icing (store bought or you can make your own), top with chopped strawberries and a shot of whip cream. If you have fresh mint, that is yummy on top, but my mint plant didn't move with us when we moved.

Easy, fast, no baking involved, simple ingredients and you make the amount you need in one sitting. Oh, and kids love it. Sometimes, I like to spread just a bit of frosting on the graham cracker and eat it without anything else.

Also, can you believe this monster of a strawberry? It's as big as my hand. Of course, my hands are fairly small, but still, it was huge... and most importantly, delicious.

Recipe: Vegetable Pork Chop Dinner

This is one of the tastiest and easiest dinners I have made in a while. I just went grocery shopping the night before, but wanted to use up the older veggies before they went bad to make room for the new ones. 

So, I typed into google, 'pork chops' and 'red bell pepper', found  this recipe and thought, wow, that's really easy! I added  mushrooms and altered the sauce a bit and it was perfection. The onions were easy, because I just pulled prechopped ones I had in a freezer bag already to go. We served the meal over steamed rice and had (store bought) strawberry shortcakes with fresh chopped strawberries and whipped cream for dessert.

You could substitute green beans or asparagus for the bell peppers in this easy and delicious recipe.

♥ Ingredients ♥

• 4 (3/4 inch) thick boneless pork loin chops
• salt and pepper to taste
• 2 Tbsp. olive oil
• 1/4 onion, chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, seeded and cut into strips
• 6 mushrooms, sliced thick
• 3 tablespoons Worcestershire sauce
• 1/2 cup water or chicken broth
• 3 tablespoons Girard's Caesar Dressing (optional)
• 1/2 tsp. dried thyme leaves (I used Emeril's table blend instead)
• 1/2 tsp flour or cornstarch to thicken sauce

♥ Preparation ♥

Sprinkle chops on both sides with salt and pepper. Heat olive oil in heavy skillet over medium high heat and add chops, onion, and garlic. Cook 5 minutes on one side, shaking pan frequently so garlic doesn't burn, then turn chops and add pepper strips and mushrooms. Cover and cook 5-8 minutes longer until pork registers 160 degrees F. Remove chops and peppers from skillet and set aside, covered to keep warm. 

Add Worcestershire sauce, water, dressing, seasonings and flour, scraping bottom of skillet with rubber spatula to loosen pan drippings. Cook until sauce thickens slightly, then return pork and vegetables to skillet. Cook for 1 minute longer to coat pork with sauce, then serve. 4 servings.

Herb Crusted Pork Chops Recipe

My new favorite recipe. I combined a few ideas until I came up with my perfect combination. It's great for picky eaters and quick and easy. You can also use chicken instead of pork, and it will be awesome, but the crust is a little more juicy from cooking. Amazingly, it isn't as pink, dry and burnt up looking as my photo suggests! Serve with potatoes*, greens beans, garlic bread*, salad or fresh fruit for a well rounded meal.

♥ Ingredients ♥

4 boneless porkchops

2 cups Progresso Italian Style bread crumbs

1 packet Lipton Onion Soup/Dip mix

1 c Girard's Light Caesar Salad dressing (this dressing works best)

1/3 c French's Spicy Brown Mustard (any Dijon will do)

1. Preheat oven to 375

2. Mix caesar dressing and brown mustard in a bowl.

3. In a seperate bowl, mix bread cups and dry onion soup mix. 

4. Coat pork chops in dressing mix, put in ziplock bag and marinate in fridge for up to 2 hours. Or don't marinate, (I never do) either way, it will be good.

5. Coat the dressing covered pork chops in the bread crumb mix. Place pork chops in baking sish, cover with foil and bake for approx 25 mins or until done.

image via life ambrosia

♥ Garlic Rosemary Roasted Potatoes ♥

Our favorite side potatoes, made famous by my mother in law. They are great unpeeled, or peeled.

Cut into 2 chunks. Put in roasting pan and toss in olive oil, salt, pepper, rosemary, lots of garlic and basil. Cover with foil and bake at 375 for about 40 minutes, stirring occasionally.

image via j&d's

♥ Garlic Bread ♥

Soften about 2 cups butter (I use Smart Choice). Add fresh chopped basil and freshly minced garlic to butter and mix. Cut a store bought french bread loaf and butter insides with garlic butter. Place on pan and bake for about 6 minutes.

Cut into slices and fight over the last piece.

Nutty Red Pepper Chicken Tortellini Recipe

I got the basics of this recipe from some magazine, but I changed it up a bit to make it a family favorite. It's quite easy, feeds a lot and relatively cheap. Add a side salad, maybe garlic bread sticks and some fresh fruit for a satisfying meal, that even most picky eaters will like.

Red Pepper & Green Bean Tortellini

Ingredients

1 pkg. cheese tortellini

4 chicken breasts, cut up in 1 3/4 inch pieces

2 TB olive oil

1 red bell pepper, julienned

1/4 chopped red onion (about 3/4 inch)

1/2 c chopped walnuts (adds a light crunch without a nutty taste)

1 can whole green beans (or use fresh)

1 pint heavy whipping cream

2 TB sour cream (optional)

2 cloves crushed garlic

sea salt, pepper, basil

Parmesan cheese for garnish/taste

Directions

Prepare cheese tortellini, drain, keep warm and set aside.

Heat  olive oil, then saute' garlic and onion on stove.

Add in red pepper, green beans and walnuts until tender.

Set aside.

Add chicken to pan & salt and pepper. Stir fry until done. Add in the nut/veggie mix to the chicken. Add heavy whipping cream, sour cream, basil and any other spices.

Bring sauce to a boil, then cover and simmer for approx 10-15 mins, stirring occasionally.

Remove covered pan to unheated surface and toss in cheese tortellini to coat.

Sauce will thicken as it stands.

Serve topped with a light sprinkling of Parmesan cheese, and freshly ground black pepper.

*ps, I'm not a stickler to cutting the exact sizes I mentioned, I make things a little small since I have toddlers, but you don't have to, (with the exception of onion, chopping too small will result in a very oniony taste).

*pss, I don't usually set the veggies aside then do the chicken. I usually mix the chicken in with the onions and garlic too, then add the rest of the veggies/nuts when the chicken is done, but sometimes, I like the veggies to be a little more pan seared. Either way works.