Place crust on an ungreased pizza pan; brush with oil from the sun-dried tomatoes. Set aside.
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the rosemary and pepper. Spread over crust. Top with spinach and tomatoes.
Sprinkle with feta cheese and olives; top with mozzarella cheese. Bake at 425 for 10-12 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting.
Sure, you can add some chicken sausage if you'd like but this dish stands up without meat just fine.
1 tbsp canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery ric, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 oz) butter beans, rinsed and drained
1 can (16 oz) red beans, rinsed and drained
In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer.
Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.
In a large bowl, beat the cream cheese, chilis, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey jack cheese.
Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
Bake at 400 for 5-10 minutes. Combine the cheddar cheese and remaining Monterey jack cheese; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa.
All the tastiness of stuffed peppers, ready in a fraction of the time of making the oven version. Great for weeknight suppers!
1 package (8.8 oz) ready to serve long grain and wild rice
1 pound lean ground beef
2 cups chopped green peppers
1 cup chopped onion
1 jar (26 oz) chunky tomato pasta sauce
1 can (14-1/2 oz) Italian diced tomatoes, undrained
1 can (14 oz) beef broth
Prepare rice according to package directions. Meanwhile, in a large saucepan, cook the beef, green peppers and onion until meat is no longer pink; drain. Stir in the pasta sauce, tomatoes, broth and prepared rice; heat through.
1-1/4 cups uncooked elbow macaroni
5 oz process cheese (Velveeta), cubed
1/2 cup milk
2 cups frozen peas and carrots, thawed
1 can white water-packed tuna, drained
1/2 tsp dill weed
Salt and pepper to taste
Cook macaroni according to package directions; drain. Add cheese and milk; stir until cheese is melted. Stir in the vegetables, tuna and dill; heat through.
Beyond beer and whiskey, here are a few drink recipes to enjoy on St. Patrick's Day.
Nutty Irishman:
1 oz Frangelico Hazelnut Liqueur
1 oz Bailey's Irish Cream
1 oz cream
-Mix together in glass
Cerebral Hemorrhage
1 oz Bailey's Irish Cream
1 oz Kahlua Coffee Liqueur
1 oz peach or strawberry schnapps
3 drops grenadine syrup
-Add Kahlua, then carefully layer Bailey's then the schnapps. Put the drops of grenadine in last, for effect.
Cement Mixer:
1 oz Bailey's Irish Cream
1 oz lime or lemon juice
-Mix together in mouth!
Buttery Nipple:
1 oz Bailey's Irish Cream
1 oz butterscotch schnapps
Switch up your ordinary pizza night with this extraordinary idea!
1 pound lean ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1-1/2 tsp salt, divided
1/2 tsp pepper
2 tbsp butter
6 medium potatoes, peeled and finely shredded
3 eggs, lightly beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar cheese, mozzarella cheese or a mix of both
In a large skillet over medium heat, cook and stir the beef, onion, green pepper, 1/2 tsp salt and pepper until meat is no longer pink; drain. Remove and keep warm.
Reduce heat to low; melt butter in pan. Spread potatoes over butter and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk pour over all.
Cover and cook about 30 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 5 minutes. Cut into wedges and serve immediately.
Taking an average fried rice mix and making it extraordinary with a touch of marmalade...
2 packages (6.2 oz each) fried rice mix
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tbsp canola oil
1/4 cup orange marmalade
2 tsp grated lemon peel
3 cups frozen sugar snap peas, thawed
Prepare rice mix according to package directions, simmering for about 10-15 minutes or just until rice is tender. Remove from the pan.
In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp are pink; stir in orange marmalade and lemon peel. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.
I've had this can of black beans staring at me from the pantry for a week...time to put 'em to good use!
3 tsp chili powder (hot chili powder if you like it spicy!)
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (about 4 oz each)
2 tsp canola oil
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn (or 1 cup canned corn, drained)
1 cup salsa (again, hot as you want it!)
2 cups cooked brown rice
Combine the chili powder, cumin, pepper and salt; rub spices over the chicken.
In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170.
Knock one out of the park with these tasty treats!
1 pound lean ground beef
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp prepared mustard
1-1/2 tsp Worcestershire sauce
1 tube (12 oz) refrigerated buttermilk biscuits
1/2 cup cubed process cheese (Velveeta)
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside.
Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400 for 14-16 minutes or until golden brown.
Snowy day like today just begs for a comforting dinner tonight!
1 cup chopped celery
1 cup chopped onion
2 tbsp butter
2-1/4 cups water, divided
1-1/2 cups diced cooked chicken
1 cup frozen mixed vegetables
3/4 cup uncooked thin egg noodles
1 tbsp chicken bouillon granules (or one chicken bouillon cube)
1/4 tsp pepper
2 tbsp cornstarch
Pastry for single-crust pie (10 in.)
In a medium saucepan, saute celery and onion in butter until tender. Add 2 cups of water, chicken, vegetables, noodles, bouillon and pepper. Cook uncovered over medium heat for 5 minutes or just until noodles are tender, stirring occasionally. Combine cornstarch and remaining water; add to saucepan. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly.
Pour into an ungreased 10-in. pie plate. Roll out pastry to fit plate; place over filling. Cut several 1-in. slits in the top.
Bake at 350 for 45-55 minutes or until lightly browned. Let stand five minutes before serving.
With yet another Winter Storm Warning on the way, a pot of this simmering on the stove will make it all better!
2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tbsp canola oil
3 cans (14-1/2 oz each) vegetable broth
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 oz) cannellini beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp pepper
In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
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