Ok, so let me tell you about my friend, Angie.
She might kill me after I post this. I’ll take my chances; I’m a brave girl.
I just love her. She’s such a dear friend; she’s beautiful, smart, and knows so much about everything (the girl loves to study history/science/everything else just for fun). Not to mention she’s so damn fun to be around.
Oh, and I LOVE when she gets tickled (um, that’s Southern for finding something funny BTW). She gets this look on her face, squints her eyes, tilts her head back and has the cutest, most infectious laugh.
She’s the inspiration (mastermind) behind this dish. I spent a day with her at her house a few weeks ago and she fed me this beautifulness that I re-created for y’all.
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She’s one of those people that say they “can’t cook”, or “oh, it’s nothing, I just threw it together.” Yeah, right. Those people are secret rockstars in the kitchen. This girl knows what the hell she’s doing. She sent some of this home with me for Mark to try and he LOVED it. As a matter of fact, he said, “whatever that
Great, let me go ahead and try and replicate that perfect shit.
I tried my best – Not sure if I made it quite as luscious as she did. But, it was very good.
Thanks for the food porn, Angie.
I’m writing this at midnight and I want some right now.
Here’s your printable-
- 1 garlic clove
- 2 Tbsp butter
- 1 poblano pepper, diced
- 1 jalapeno pepper diced
- 1/2 bell pepper, diced
- 1 lb ground beef
- 1/2 package taco seasoning
- 19 oz can enchilada sauce
- 15 oz ricotta cheese
- 1 egg
- 16 oz Monterrey jack cheese, shredded, divided in half
- 8 oz Cheddar cheese, divided in half
- Fresh cilantro
- Sour cream
- Preheat oven to 350 degrees.
- Bring the butter and garlic over medium heat; add peppers, toss and saute until soft and fragrant.
- Add the ground beef to the peppers, brown and add taco seasoning, stir.
- Add enchilada sauce, stir to combine, reduce heat, cover, reduce heat to low and simmer for 5 minutes.
- Whisk together ricotta cheese, egg, half of Monterrey Jack and half of the Cheddar.
- Spray a 9x11 glass baking pan with nonstick spray.
- Assemble the lasagna by first layering tortillas, ricotta mixture, beef mixture, shredded cheeses, more tortillas, etc., with shredded cheeses being last layer on top. Cover with aluminum foil and bake for an hour.
- Uncover and bake until cheese has melted.
- Top with fresh cilantro and sour cream.
Serve it up with some black beans topped with queso fresco.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Tony’s Pizza, but all my opinions are my own. #pmedia #tonyspizzeria http://my-disclosur.es/OBsstV.
As a part of my normal grocery shopping routine this past week, I hit up my local Wal-Mart that happens to be pretty new in my neighborhood. We’re so excited – and they’re open 24/7 - What! That’s insane. I’m not kidding; the week they opened Mark and I had insomnia on a Saturday morning about 3 am and went to get all the stuff to make a giant pancake breakfast. I think we momentarily lost our minds.
So, last week while shopping there I used a coupon from Coupons.com for $0.75 off two frozen Tony’s Pizzas.
I’ll be honest with you – I don’t normally buy frozen pizza; I make my own. That being said, as a busy mother with two teens (and a hungry husband), there definitely are times when I need something convenient to throw together when everybody’s in a hurry and they want something a little more substantial than a PB&J.
I made two Tony’s Pizza’s - one cheese and one pepperoni.
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My daughter is the cheese lover and my son loves pepperoni. Also, just for fun I cut them into strips (like breadsticks) and made three different dipping sauces.
Katelyn ended up loving the jalapeno-avocado dip.
It’s such a different taste – I really liked it, but I think the Sriracha Ranch was my favorite.
Brantley’s not so much of a dip man.
I tried to get some smiles out of these two, but they were waaayyyy too into the pizza.
This was really good frozen pizza as far as quality and taste. Between the three of us we put away two of them.
Here’s your printable for the dipping sauces -
Tony’s Pizza Strips with Three Dipping Sauces
- Cook Tony's Pizzas according to package directions.
- 1 can tomato sauce
- 1 tbsp Italian seasoning
- 1 tbsp seasoned salt
- 1 tbsp balsamic vinegar
- 1/2 cup Ranch dressing
- 1 tbsp Sriracha hot sauce, or more to taste
- 1/4 cup Ranch dressing
- 1/2 ripe avocado, smashed
- 1 jalapeno, deseeded and diced
- Whisk ingredients together in a small bowl; cover and refrigerate.
- Whisk Ranch and Sriracha together; cover and refrigerate.
- Whisk Ranch, avocado and jalapeno together, cover and refrigerate.
- Serve all sauces with pizzas once done.
There’s a coupon available right now for $0.75 off the purchase of two Tony’s Pizzas, click here to print (while supplies last). Click here to follow Tony’s Pizza on Twitter and here to follow on Facebook.
So, today I’m going back to my appetizer-whore ways. But you wouldn’t have it any other way. Right?
These may look a little on the difficult side. They’re not, I promise.
Think of them as deconstructed sushi roll nacho thingies. Kinda, sorta.
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I currently have a thing for finding uses for wonton skins. I had one a while back and I got over it but now I’m obsessed again.
Hence these, these, and these.
You may be thinking “Wasabi and Sriracha??” Yes. It’s not as hot as you would imagine. They’re just freakin’ good. The coolness of the slaw – although it has wasabi – balances it all very well.
You could always fold these like little tiny tacos and bake them instead of topping the wontons after, which I did, and they’re really good too. Just brush the egg white mixture on the flip side before you bake them.
Um, yeah. I had like 12 of these yesterday and I’m salivating posting this right now. They’re that good.
Here’s your printable-
Smoked Salmon and Wasabi Slaw Crispy Wontons
- 1 package Wonton skins
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 egg white
- 1 tbsp sesame seeds
- 1/2 head green cabbage, shredded
- 1/2 yellow onion, diced
- 2 tbsp wasabi paste (more or less to taste)
- 1/2 cup mayo (again, you may want more less depending on your preference)
- Salt, to taste
- Smoked salmon, sliced into strips
- Preheat oven to 350.
- Slice wonton skins in half in the shape of triangles
- Mix oil, soy sauce, egg white and sesame seeds in a small bowl.
- Place wonton skins on a baking sheet sprayed with nonstick spray
- Brush each wonton with sesame oil mixture and bake for 5-10 minutes, until slightly browned.
- Mix shredded cabbage, onion, wasabi paste and mayo; salt to taste, cover and refrigerate.
- Top each wonton crisp with slaw, a slice of salmon and a drizzle of Sriracha.
Do you ever get tired of making the same chicken over and over and over again?
I do! There are a few regulars that definitely have to show up now and then but I like newness.
I like to be different.
So, I called this Hawaiian Chicken because I breaded the chicken with bread crumbs I made with Hawaiian rolls. It was a crazy last minute idea. But it worked.
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And, I happened to have some pineapple juice on hand, which isn’t very often, so I made a sauce for it. The sauce isn’t very sweet, just enough. It’s actually the marinade that I boiled down while the chicken was cooking, and added some butter and thickened it with flour.
I served it over couscous, which worked perfectly, but you could always use rice or mashed potatoes.
- 1/2 cup soy sauce
- 1 tbsp Worcestershire sauce
- 3/4 cup pineapple juice
- 2 tsp sesame oil
- 1 tsp ground ginger
- 1 lb boneless, skinless chicken breasts
- 1 package Hawaiian rolls, ripped into little pieces
- Olive oil
- Seasoned salt
- 2 tbsp butter
- 1 tsp flour
- 1/2 cup water
- Couscous or rice for serving
- Whisk together the soy sauce, Worcestershire sauce, pineapple juice, sesame oil and ginger.
- Add chicken to a gallon sized zip lock bag, pour in the marinade and seal. Refrigerate for at least an hour.
- Preheat oven to 425.
- Arrange bread pieces on a baking sheet, drizzle with olive oil and sprinkle with seasoned salt.
- Bake for 3-5 minutes, until browned and crispy. Remove and pulse in a food processor until it resembles bread crumbs.
- Decrease oven temp to 350.
- Remove chicken (reserving marinade) and dredge in bread crumbs until coated.
- Place on a baking sheet sprayed with nonstick spray and bake for 30-40 minutes, until done throughout.
- While chicken is baking, whisk the flour and water together.
- Pour the remaining marinade in a small sauce pan with the butter, and bring to a boil.
- Reduce to medium for about 5 minutes.
- Add water/flour mixture, stirring constantly, reduce heat to low and simmer until thickened.