French Bread Pizza

 

Today I made a French Bread Pizza for lunch and the Family loved it! It was so simple and delicious.

all you need is:

• French Bread (I used the pre-made store garlic bread)
• Cheese (mozzarella or monterrey Jack)
• Pepperoni
• Tomato sauce
• You can add Oregano and Parsley to taste
• 

Cook at 350 degrees for 15-18 minutes.

Ok so 1st you spread the tomato sauce on the garlic bread. I added oregano, parsley and black pepper to the top of the tomato sauce. Then I covered it with lots of cheese. Before I placed the pepperoni on the bread, I dubbed them with a napkin to remove the extra grease. Then I placed the pepperoni on the bread and sprinkled a little more cheese on it.

I cooked it for about 18 minutes at 350 degrees.

Cool for a few minutes and Enjoy!!!

 

Spring Pasta Salad

I enjoy making this Chicken Pasta Salad.

What you need:

• Chicken Chopped into bite size squares  ( I used some leftover gilled chicken)
• Fusilli Pasta
• A block of Monterey Jack Cheese (Cut into squares)
• A block of Cheddar (Cut into Squares)
• Cucummbers (sliced)
• Italian Dressing (you’ll need the whole bottle)
• Black Pepper (to taste)

Heat the pasta as direct on the box. (Chop the cheese & cucumber while you wait) Once it is done drain it out and rinse with cold water. In a large serving bowl mix all the ingredients. Enjoy!

Tony’s Chicken Enchiladas

Today I’m going to share my husband’s Chicken Enchiladas recipe. I made him make me some while he was here on leave They are very easy to make and so delicious.

Here is what you need:

• Shredded Chicken (we usually be the roasted chicken from our local grocery store)
• Flour Tortillas
• Monterey Jack & Cheddar Cheese Shredded
• Green Enchilada Sauce (28oz) I prefer Las Palmas
• Sour Cream

Preheat oven to 350

Heat up the flour tortillas on a skillet. Once you’ve heated all the tortillas you will use, stuff them with chicken and some cheese, roll them up and place them with the seam facing down on a casserole. Pour the Green Chile Enchilada sauce on them then top off with some more Cheese. Bake them for 10-20 minutes until the cheese is melted. Once they are done serve and top with Sour Cream. (as you can see from the picture above my husband likes to put a lot of sour cream on it) Enjoy!

Chorizo Portobello

Delicious Chorizo Stuffed Portobello

This weekend I made some Stuffed Portobello Mushroom with a slight kick. When I started to make them I did not intend for them to be made with Chorizo, it was a last minute change to my original plan, granted this was also my first time trying to make Stuffed Portobello and of course I didn’t have a recipe to follow, I figured how hard can it be (Well a little complicated when you don’t know what your doing, lol ). I had a leftover sausage link from the bow tie pasta, that I didn’t want to go to waste. I bought 3 portobello mushroom and tried to create Sausage Stuffed Portobello’s, I soon found out that One sausage link was not enough to stuff the mushrooms, so I panic  figured why not use Chorizo. It turned out Very Delicious!!!! I bragged to my mom about my new discovery.

 

Here is what you need:

• Portobello Mushroom
• Chorizo
• A Sausage Link
• Pepper Jack Cheese
• Minced Garlic
• Onion (Chopped)
• Olive Oil

Preheat Oven to 350

1. Line a cookie sheet with foil paper
2. Carefully wash Mushroom and remove the stem (Chop the stem and save it for later)
3. Pat mushroom dry with paper towel, then rub a little olive oil in the top of the mushroom
4. Then I removed the Sausage casing (outer film) by slitting it and squeezing it out onto a pan , then I added the onions & garlic.
   

   Sausage and Onion

   

5. Then I added the Chorizo.
6. While that cooked I shredded the Pepper Jack Cheese.
7. Once the meat finished cooking, I drained out the grease and let it cool on a plate that I lined with two paper towels.
8. Once it was cooled, I mixed the meat and the Cheese together and stuffed it in the mushroom caps

I baked it at 350 for 20 minutes. Once done let it cool off and sprinkle some queso fresco on top. Enjoy!!!

 

Malibu Rum chicken & Strawberry salad

Tonight I made a Malibu rum chicken on a bed of strawberry salad topped with almonds & a raspberry vinaigrette. The salad alone looked so delicious I didn’t want to cook the chicken, but I’m glad I did. The combination of the Malibu & strawberries with the chicken was fantastic! I love it!! Try it at home and let me know what you think.

Here’s the salad alone:

All I did to make the chicken is add 2 cups of Malibu, about 1/2 – 1 cup of lemon juice, some black pepper, parsley and a little rosemary. I let it sit over night in the fridge, then I cook it with a little olive oil in a pan. It was so easy & fast to make.

Here a picture of the bottle:

Enjoy