Thursday, March 3, 2011

Veggie Supreme Pizza

I made homemade bread last night. I have the recipe on my blog here. Now this recipe is very versetile but is an all day process. So be warned... It is so worth it. You can make this dough and freeze it, pre-bake some of the crusts and freeze them for another day.. What ever. So here is what I made.

6-7 baby portabella mushrooms, sliced
1/2 onion, diced
1/2 red bell pepper, diced
1 fresh roma tomato, sliced and then cut in half
2 cups fresh spinach
1/2 cup ricotta cheese
1/2 cup shredded mozorlla cheese
1/2 cup shredded cheddar cheese
3-4 fresh basil leaves, chopped
1-2 tsp minced garlic
1/2 cup to 1 cup of garden combination Ragu spaghetti sauce. (to create a light sauce layer)
1 pre-baked crust using my bread recipe
sprinkle parmesan cheese and italian seasoning
2 dashes of cooking white wine
salt and pepper
1/4 stick of butter

After you slice all of your vegetables, set aside. In a small skillet melt 1/4 stick of butter, when nice and bubbly then add the mushrooms and onions. saute... while saute'ing them sprinkle with salt and pepper. Then add a dash or two of cooking white wine, continue to saute' until all the liquid has been absorbed or evaporated. Mushrooms will be a nice flavor and onions will have a translucent sheen. Set aside.

1. Spread lightly the spaghetti sauce, then sprinkle with minced garlic.
2. Add the mushroom/onion mixture, spreading evenly on top of the crust.
3. Next add the diced bell pepper and then layer the spinach.
4. On top of the spinach add the tomato sliced in a layer on top of the spinach. Next sprinkle with cheese on top.
5. spoon pieces of ricotta cheese on top of the cheese layer and sprinkle the chopped basil.
6. sprinkle with italian seasoning and parmesan cheese.

Bake in a Preheated 425F degree oven for 12-14 minutes until golden brown crust and melted cheese on top.

I only have three pieces of this pizza left that I'm going to have for lunch today. My husband ate some too... This was very tasty and beautiful. The bread recipe is very versatile and can be substituted for just about any kind of bread type item you want. I was cooking so much that my rolls went flat. So I baked them anyways and they will be turned into croutons with some olive oil and seasoning. Get creative and have fun. Let me know how you liked this pizza recipe :)

Tuesday, March 1, 2011


Tonight I am making Enchirito's. Your probably thinking to yourself, "what the heck is an enchirito?". Well, I'll tell you. Back when I lived in West Virginia I used to buy this box mix that was from Taco Bell that was enchirito's. It came with refried beans, taco seasoning, flour tortillas and sauce. All I had to do was add beef or chicken. Then you would assemble and bake in the oven. I loved them, and then they stopped selling them. :( very sad! So now I have made my own. I am adding a few other ingredients to make it mine.

10 flour tortillas (you may use less)
1 lb ground beef
1 can refried beans
1 can red or green enchilada sauce
1 can green chili's (optional)
1 medium onion
1-2 veggie pucks(optional - recipe for veggie puck can be found here)
1 package taco seasoning
2-3 cups shredded cheese

Preheat oven 350F.

Brown the ground beef, and onion. Then add the taco seasoning (like you were making taco's). Then add the veggie puck and green chili's. Set mixture aside.

On the flour tortillas spread 1-2 tbsp refried beans on the tortilla (enough to cover surface).

Then add 2-3 spoons of beef mixture. (enough to fill the middle of the tortilla,

then add a couple sprinkles of cheese.

Roll and set in a 13X9 pan. Repeat until full, may take 8-10 tortilla's depending on how full you make the tortillas.

Next, pour enchilada sauce on top. Sprinkle with cheese.

Bake 350F oven for 25-30 minutes. Till bubbly and cheese has melted.

Serve Warm. with sour cream and other toppings such as lettuce, tomato, onion, olives, even guacamole. This is a yummy dish. Adding the veggie puck adds a nice added veggie and vitamin punch to the dish, they won't be able to tell.

I was able to make enough for two families=2 pans. I could have put them all in one pan, but realized I would have way too many leftovers. So I'm going to share the love. Give one pan away.

Monday, February 28, 2011

Broccoli Cheeseburger Mac

Tonight, my kids asked if they could have cheeseburger mac. I tried to think of some way to sneak in veggies into dinner that were not corn. Since that was the side dish they requested. I had some broccoli that I needed to use up from Bountiful Baskets. I had some bulk breakfast sausage and half an onion that I thought would be good and add flavor to the mac instead of just plain hamburger meat.

This was a delicious dinner, that had all the basic food groups in one dish. So yummy! I'm heading back for bowl number 2... Mind you, I didn't have lunch... So I'm a little hungry. This makes enough for company if your kids have friends over for dinner, and it's also good if you want leftovers for your spouses lunch the next day. This would be good re-heated and the next day. :)

2 boxes Mac N Cheese
1 stick of butter
1/2 cup milk
4 oz velvetta cheese, cubed
3-4 cups fresh or one frozen bag of broccoli
1/2 onion
1 lb bulk sausage or ground beef

Boil water in a large pot on the stove. As the water is boiling, dice the onion and cut up the broccoli... in a medium skillet add the bulk sausage and onions and cook until meat is browned and the onions are slightly transparent. Then set aside. In the water pot once it's boiling add the noodles from the mac n cheese box, holding out the powdered cheese to add later. Cook the pasta, about 2 minutes after you add the pasta, add the fresh or frozen broccoli to the same pot. Once the pasta is al dente or til desired tenderness drain the broccoli and pasta together. Then add the milk, velvetta cheese, powdered cheese, and all other ingredients including the sausage onion mixture and pasta broccoli. Stir until all incorporated and the velvetta is melted. Then serve.

This is SO DELICIOUS full of yummy vitamins from the broccoli and onions. Great flavor! no added salt, or pepper needed. Except to cook the noodles which adds flavor to the pasta.

* Make sure you salt the noodles when cooking them.