Delicious Distractions to get us through the days.

Simple recipes for those with simple chef skills.

Crazy Loaded Pizza September 2, 2010

Filed under: Chicken,Dinner,Kids,Pizza,Themed Post — christinedel @ 4:31 am

I was flipping though some recipes when I came across a bare bones Chicken Ranch Pizza recipe and I thought it was just boring. So boring actually, I didn’t even consider making it. But after no luck on deciding what to make for dinner, I realized I had all the ingredients for it and so much more waiting in the fridge…

And this is what I came up with.

Crazy Loaded Pizza

Ingredients:

  • 2 skinless, boneless chicken breast halves
  • 1 package of ready-mix pizza dough*
  • 2-3 tablespoons of garlic
  • 1 Ranch salad dressing bottle (amount to be determined)
  • 1-2 cups shredded mozzarella cheese
  • 7 small mushrooms
  • ½ white onion sliced thinly and cut in half and separated
  • 1 cup diced tomatoes (I used the flavored canned tomatoes)
  • 4 strips of bacon, crumbled
  • ¼ cup chopped green onions
  • ¼ cup of cilantro

Directions:

  1. Preheat oven to temperature indicated for pizza dough.
  2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink and juices run clear. Cool, then cut into thin strips.
  3. If using the ready-mix dough, add the minced garlic now. Bake crust for 10 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
  4. Spread a layer of ranch dressing over the partially baked crust.  Layer on the remaining ingredients starting with the chicken.

Hint: Sprinkle mozzarella cheese in between every few layers to help bind the ingredients together. Add extra layers of ranch to taste. We like our pizza with lots of sauce. Don’t forget some for dipping!

*Any type of pizza dough will suffice, we choose to use this type so we can infuse our pizza dough with minced garlic.

Crazy Loaded Pizza

Enjoy!

 

30 Minute Meal: Spinach Stuffed Chicken Breast August 26, 2010

Filed under: 5 Ingredient/30 Minute Meals,Chicken,Dinner — christinedel @ 6:24 pm

This is a flavorful dish that will have your taste buds thanking you.

Spinach Stuffed Chicken

Ingredients:

  • 4 skinless, boneless chicken breasts
  • ½ cup mayonnaise (use part sour cream if desired)
  • 1 egg
  • 1 tablespoon of heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon of minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed, and drained
  • 5 slices bacon, cooked and crumbled
  • bread crumbs if desired for texture and substance

Directions:

  1. Pre heat over to 350′.
  2. Very carefully butterfly the chicken.
  3. Mix the remaining ingredients.
  4. Stuff chicken breasts with spinach mixture. Place in shallow baking dish and bake for 20 minutes at 350′ or until chicken is no longer pink and juices run clear.

Enjoy!

 

5 Ingredient/30 Minute Meals: Easy Pizza Braid July 28, 2010

Filed under: 5 Ingredient/30 Minute Meals,Dinner,Holiday,Kids,Themed Post — christinedel @ 4:06 am

This pizza braid is not only great for a quick and easy dinner but is the hit of poker night every time.

Ingredients:

  • 1 refrigerated no-seam dough
  • 1 jar of meat flavored pasta sauce
  • 1 container of pepperoni slices
  • 2 cups of mozzarella shredded cheese

Directions:

Pre heat oven to recommended temperature on dough container.  Unroll dough, using kitchen scissors cut 2 inches deep and 1 each across strips down the length of each side.

Along the center of the dough, layer meat sauce, pepperoni, and mozzarella. Repeat these layers one more time.

Starting at one end, take the outer most  strip of the dough and pull it across to the other side. Take the opposite side outer strip pull it across to the other side overlapping the first stripe. Repeat this with the remaining strips. Tuck the center dough edges up and under the braided dough.

Cook to the directions of the dough. Let cool for 5 minutes. Using a pizza cutter, cut into 1 ½ inch strips and serve.

Enjoy.

 

Ribs in a Savory Homemade Sauce June 20, 2010

Filed under: Dinner,Steak,Themed Post — christinedel @ 11:37 pm

This is one of the simplest ways to make ribs with a homemade sauce.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 1/2 cup tomato paste
  • 1 1/2 cups water
  • 1/2 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon coarsely ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 tablespoon ground red chile pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 2 teaspoons salt
  • *1 tablespoon dark molasses
  • *1 teaspoon liquid smoke flavoring
  • *2 teaspoons whiskey

*I have made this recipe without these three items and the sauce tasted perfect. Perfect enough, that my guests never knew.

Directions:

  1. Heat oil in a medium saucepan over medium heat. Cook onions in oil until tender, about 5 minutes. Combine the remaining ingredients. Bring mixture to a boil. Reduce heat to medium and simmer uncovered until sauce thickens, about 30 minutes.

Hint: Left over sauce can be frozen.

Ribs done simple:

  1. Cut full rib rack in half and wrap in foil. Bake for 2 hours at 300 degrees.
 

Colorful Kabobs May 27, 2010

Filed under: Dinner,Holiday,Steak,Summer,Themed Post,Uncategorized — christinedel @ 12:29 am

This dish is as colorful as it is tasty and tender. And a great color addition to the table.

Ingredients:

  • 2 Rib Eye Steaks, cubed
  • 1 White Onion
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 1 Yellow bell pepper
  • 1 Cherry tomato container
  • 1 zucchini, sliced

Alternative choices:

  • Shrimp
  • Limes, quartered

Directions:

Soak the skews while you are prepping the food.

For larger slices of onions, slice the onion in half then peel off the outer layers.  Slice the outer ring to desired size, about one inch wide.

For the red, green, yellow bell peppers quarter then gut the insides. Cut about one inch wide pieces.

Once all items are cut, start screwing them in desired order making a colorful rainbow across the skewer.

Cook on the BBQ until meat is tender and desired wellness is achieved.


 

5 Ingredients/30 minutes Vol 1: Pasta Cream Sauce April 27, 2010

Filed under: 5 Ingredient/30 Minute Meals,Chicken,Dinner,Uncategorized — christinedel @ 12:54 am

After cooking so many dishes I finally realized how similar some where. I narrowed down the ingredients and realized with just a few different rotating ingredients it doesn’t feel like we were eating the same thing over and over. This is what I came up with:

5 ingredients/30 minutes Vol 1: Pasta Cream Sauce

Staple Ingredients:

  • 1 chicken breast per person
  • ½ cup of heavy whipping cream per person
  • Pasta: Serving size per person of either bowtie, Orzo, Penne, or spaghetti

Rotating Ingredients:

  • Half a box of frozen chopped spinach
  • 1 bunch of Japanese mushrooms
  • ½ teaspoon of minced garlic
  • 5 sun-dried tomatoes, rinsed and chopped
  • 4 strips of bacon, cooked and chopped
  • ½ teaspoon pesto sauce
  • serving size of shrimp per person, cooked

Directions: Cook pasta according to package directions. Place large skillet over medium heat and a medium skillet over medium heat.

Meanwhile, prep your chicken. Where I live there is no such thing as fresh chicken, it is all frozen so I defrost and salt and pepper mine while the skillets are heating up.

Once the chicken breasts are mostly cooked through, I add the heavy whipping cream to the large skillet and simmer. Cut the chicken breasts into strips with a kitchen scissors. Cook thoroughly.

While the chicken is cooking thoroughly, add the your choice of rotating ingredients to the cream, stir, and let simmer to thicken cream. When the cream is thick to your liking, add the chicken and cooked pasta. Stir and serve.

Enjoy!

 

Prime Rib: Don’t be scared! August 31, 2009

Filed under: Dinner,Holiday,Themed Post — christinedel @ 11:45 pm
Tags:

Prime rib is one my husband’s favorite dishes.  For a while now, I have been wanting to try to make it. But I was scared. I didn’t want spend that much money on a dish only to mess it up. I decided to give it a try and hope for the best.

And am I ever so ecstatic I got over my fear and ended up making one of the best meals ever!  Sadly, restaurant prime rib will no longer be so glamorous.  And to top it off, I roasted it in the toaster oven! Oh yes, the mighty toaster oven wins a point against the oven once again.

When purchasing this meat from the butcher, you will not be able to buy a “prime rib” cut. You will need to ask for either eye of rib, rib roast, or standing rib roast. These cuts may be both bone in or boneless. The “prime” in prime rib described the grade of meat as in Prime, Choice, or Select.  Very confusing, I know, but once you roast it, cut it, and serve it, only then does it becomes a prime rib cut.

Roasting and baking are considered the same method of cooking. The only difference is the item you are cooking. Think baked ham, roasted turkey, baked cake, roasted almonds.  It’s just the nuances of the English language.

prime rib 1

Serves about 5

Ingredients:

  • 1 (4 1/2 pound) prime rib roast
  • 4 tablespoons of minced garlic
  • 2 tablespoons of oil
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon thyme

Directions:

  • Preheat the oven to 500 degrees.
  • Preheat your toaster oven to 350 degrees. (I live where it’s HOT, so running an oven for 2 hours is not something I want to do.)
  • Place the fat side of the roast up in the pan.
  • Mix the remaining ingredients together and spread over the roast.
  • Cook the roast in the oven for 20 minutes.
  • Remove roast and place a meat thermometer in the center of the roast.
  • Now place the roast in the toaster oven and bake until the thermometer reaches 145 degrees for medium rare, about a hour and 45 minutes.  Remove roast and let it rest for 10 minutes.
  • Or if you are slightly more daring and want a better medium rare, remove the roast once the temperature reads 135 degrees, about 95 minutes.  Let the roast rest for about 15 minutes until the meat reaches 145 degrees.

Hint: Once the meat is removed from the oven and you let it rest, the meat will continue to cook. So taking the roast out early will allow the meat to rest and come up to optimum temperature

Due to the garlic being so close to the heating elements in the toaster oven, it did burn a bit. But this made no ill affect on the out come of the over all taste of the prime rib. The garlic was actually quite enjoyable toasted like that.

prime rib 2

Rating:

Hubby- 4 stars all the way!

Me- 4 stars absolutely. Way more easy than I ever thought it would be.

 

Extending Your Fruits and Veggies Shelf Life July 9, 2009

Filed under: Themed Post — christinedel @ 4:21 am
Tags:

In these times, when we are all looking to cut costs and save a little extra money it becomes harder to spend your extra money on something, well, extra.  Sometimes you have to spend money to save money.

There is no need to tell you that fresh fruits and veggies are some of the fastest items in our refrigerators to spoil.  Well, in my kitchen, they now have a longer shelf life.  I am a skeptic about most everything.  But, I trusted my friend and took a leap of faith on Tupperware’s Fridge Smart collection.  And now I loved them!  Yes, they are on the pricey side for my tastes but they do more than make up for it.  I only buy Tupperware when it is on sale. These items are currently on sale until Friday.  These containers typically (I believe so) go on sale each year during the months of April or May. So I am surprised to see them on sale right now.

How they work, I don’t know.  But they truly do. Maybe it’s a little magic.  I have had spinach in the large container for over four weeks.  Strawberries in the medium one for two weeks.  I put anything and everything in them.  They even come with a handy guide on the side of each container stating how many vents to open or to close.

I would highly recommend you take the leap of faith like I did and try these containers out.

Fridge Smart 1

 

Oreo Sunflower Cupcakes with Bubble Bees June 28, 2009

These cupcakes will impress any company you have and get them thinking you spent a great deal of time on them.  But in reality, frosting these cupcakes doesn’t take very long at all.

Adorable Flower Cupcakes

Bubble bees and regular sized Oreos adorn the large sized cupcakes while mini Oreos top the mini cupcakes.

Mini Cupcakes

Ingredients:

Cupcakes:

  • Bake as directed according to the box. Makes about 24 large cupcakes or about 48 mini cupcakes.
  • 24 regular sized Oreo cookies or 48 mini Oreo cookies.

Frosting:

  • ½ cup of green frosting
  • 1 cup yellow frosting

Directions for Frosting:

  • Frost cooled cupcakes with a thin layer of green frosting.
  • To help center each flower, take one Oreo and lightly press it into the frosting just enough to make an impression. Remove the cookie.
  • Using either a leaf tip or star tip, start the frosting of each petal just inside the rim of the cookie impression. Make the length of each petal as desired.
  • Twist each cookie apart removing one of the cookie sides.  Place the remaining cooking and filling on top of frosted cupcake.

Hint:

  • Clustering 2 to 3 mini cookies together to make a small bouquet of flowers adds a nice touch to the over all finished cupcakes.
  • These cupcakes can be made a day in advance.  Keep in a tightly sealed container so that the cookies don’t become to moist.

Directions for Bubble Bees:

  • I highly suggest using your sister’s highly talented clay creation making niece to make the bubble bees, as I did.  But if you don’t have one then follow the instructions below.
  • Make 8 ounces (half a can) of gum paste according to the directions.
  • Remove about an ounce from mixture for the white stripes and antenna.
  • Color the remaining gum paste with yellow food coloring.
  • Using the yellow paste, roll 24 small heads and 24 bodies.
  • In the smaller head balls, poke long blue sprinkles into each head for eyes.  Role a small amount of white paste and curve it for the antennas. Attach by poking a small hole in to the head with a toothpick, then placing the antenna in each hole.
  • Take the remaining white paste, spread it out into a thin layer.  Place two strips on each of the bodies for stripes. Trim as needed.
  • Attach the heads to the bodies with a small amount of frosting.
  • Attach the bubble bee to the cupcake with a small amount of frosting.

Enjoy!

 

T-minus 10 days June 27, 2009

Filed under: Uncategorized — christinedel @ 5:30 pm

10 more days until I return to my kitchen after 3 months of being away.  Oh how I miss my kitchen, my house, and my bed.