Chicken Alfredo Pizza

We're always looking for a new variety of pizza to add to our repertoire. This Chicken Alfredo Pizza is the newest addition and one we really enjoy. My husband especially enjoys it because he can easily add shrimp to his side. {I'm not a seafood lover so we almost never have it at home.}
To speed up the process the sauce can be made ahead of time and any leftovers can be used on pasta later in the week.

Chicken Alfredo Pizza
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Source: Recipe Dose
Yields: 2 13-inch pizzas 

Ingredients: 
Alfredo Sauce
2 T butter
1 1/2 tsp garlic powder
pinch red pepper flakes
1 T flour
1 cup milk
1/4 cup Parmesan cheese
salt & pepper 
Toppings
pizza dough
Alfredo Sauce (see above)
2 medium tomatoes, diced or 1/2 can diced tomatoes
spinach- 2 large handfuls fresh or 1/3 package frozen

1 chicken breast, cooked and diced

2 cups shredded cheese

 

Directions:
   1.  In a medium saucepan melt butter over low heat. Add garlic powder, red pepper flakes and flour; stir and cook for 2-3 minutes. Gradually add milk, stirring frequently; cook until slightly thickened and season as desired.
   2.  Roll out crust; top with sauce, tomatoes, spinach, chicken and cheese.
   3.  Bake at 450 for 13-16 minutes until slightly browned on top.

This is linked to URS.

Cheeseburger Pie

While I was putting this Cheeseburger Pie together I was very skeptical of how it would turn out. It looks like it's just a pie crust filled with hamburger and it seemed as though it would be heavy and blah. Well, I was completely wrong! The egg oozes down from the cheese topping, settling on the bottom, creating an unexpected richness. The oregano is a surprise flavor that works nicely with the hamburger, onions and green peppers. In general, it's a great dish and one my husband declared should be added to the recipe box.
I actually prepared most of this dish during nap time. I did wait to assemble it until just before baking because I wasn't sure if the crust would get too soggy if I let it sit for a few hours. Even if you were to do all the prep work right before baking it doesn't take long to put Cheeseburger Pie together.

Cheeseburger Pie
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Source: St. Paul's Cookbook, Fairmont, MN
Yields: 6 servings

Ingredients:
1 pie crust (I like to use this one)
Filling
1 lb hamburger
1/4 c chopped green pepper
1/4 cup chopped onion
1/2 cup bread crumbs
1/2 tsp oregano
1 tsp salt
1/8 tsp pepper
Cheese Topping
2 eggs
1 tsp salt
1 tsp Worcestershire sauce
1/4 cup milk
1 tsp mustard
2 cups shredded cheese

Directions:
   1.  Bake pie crust at 425 for 8 minutes.
   2.  While pie crust is baking, brown hamburger, onions and green pepper; drain grease as necessary. Add bread crumbs and seasonings; pour into baked pie crust.
   3.  In a small bowl, beat eggs and milk; stir in cheese and seasonings. Pour over meat.
   4.  Bake at 425 for 30 minutes.

Easy Cheesy Biscuits

My husband's new favorite recipe is Easy Cheesy Biscuits. He's a huge fan of cheese, which plays a tasty role and the butter makes them undeniable soft and flaky.
Similar to Baking Powder Biscuits these Easy Cheesy Biscuits are a quick, easy addition to any meal. With a food processor they come together easily but even without a food processor they are a cinch to make.

Easy Cheesy Biscuits
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Yields: 10 biscuits

Ingredients:
1 cup flour
2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp sugar
1/4 tsp salt
1/4 cup (1/2 stick) cold butter, cut into pieces
1/2 cup shredded cheese
1/3 cup milk 

 

Directions:
   1.  Preheat oven to 450.
   2.  In bowl of food processor {or regular medium bowl} mix flour, baking powder, cream of tartar, sugar and salt.
   3.  Cut in butter using food processor {or a pastry blender or two knives} until mixture resembles coarse crumbs.
   4.  Add cheese.
   5.  Add milk; stir until a soft dough forms.
   6.  On a lightly floured surface, roll dough into a long rectangle; cut into 10 biscuits {I usually do a 5x2 cut}. Place on a lightly greased baking sheet.
   7.  Bake 10-12 minutes or until golden brown.

Source: Kraft Foods

Salsa Roll-Ups

I've been making these Salsa Roll-Ups for almost as long as we've been married. It's a simple appetizer/side dish that I stumbled upon in my early cooking days when I was just starting my kitchen adventures. Well, even though I've come a long way in my cooking skills we still really love these Salsa Roll-Ups and whenever I take these to a gathering they are met with rave reviews. It just goes to prove that sometimes simple and easy is the way to go.
The key to a nice looking end product is making sure to freeze the roll-ups for a short time before you slice them. This way they can withstand the pressure from the cutting and maintain their circular shape.

Salsa Roll-Ups
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Yields: ~50 pieces

Ingredients:
8 oz cream cheese, softened
1/4 cup salsa
1/4-1/2 cup shredded cheese
1 tsp chili powder
8 tortillas  

Directions:
   1.  In a medium bowl combine softened cream cheese, salsa, cheese and chili powder.
   2.  Spread mixture over tortillas, leaving a 1 inch border on one side (to allow for the filling to move as you roll). Roll gently, placing seam side down on a plate. Place plate in freezer for 30-60 minutes. (You don't want them frozen solid, just slightly hardened.)
   3.  Remove from freezer; using a serrated knife slice into 1 inch pieces, place on serving plate.

Source: Kraft Foods

This is linked to Tasty Tuesdayand URS.

Chicken Fajita Pizza

We've been enjoying Chicken Fajita Pizza for quite some time now but just recently perfected the whole thing. The new addition of the fajita seasoning is quite tasty! That being said, we thoroughly enjoyed this pizza even without the extra seasoning so if you don't have any seasoning on hand it's still possible to enjoy Chicken Fajita Pizza.

Chicken Fajita Pizza
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Yields: 2 medium pizzas

Ingredients:
pizza dough {I use this recipe, slightly adapted, which yields 2 medium pizzas}
pizza sauce
1/2 envelope fajita seasoning {optional}
1/8 cup water {if using fajita seasoning}
1 cup shredded chicken
1/2 - 1 cup chopped onion
1/2 - 1 cup chopped green pepper
2 - 3 cups shredded cheese

Directions:
   1.  Roll dough out to desired shape; top with pizza sauce.
   2.  Mix fajita seasoning and water in a small bowl. Add chicken and stir until coated.
   3.  Spread chicken on pizza; add onions and green pepper to pizza. Top with cheese.
   4.  Bake per dough directions. {We usually do 375 for 16-20 minutes.}

This is linked to Tasty Tuesday.

Burrito Pizza

Burrito Pizza--the first time we had it we were definitely a little apprehensive. The whole thing is so very different from most pizzas we enjoy. Well, it's a good thing we tried it anyway because it has turned out to be quite a delicious pizza. It took a few tries but we've finally found what we enjoy as Burrito Pizza.

Burrito Pizza
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Yields: 2 medium pizzas

Ingredients:
pizza dough
1 can black beans, drained
1/2 cup salsa
1/2 cup chicken, cooked and chopped
1 onion, diced
2 tomatoes (or 1/2 can diced tomatoes), diced
olives (optional)
1-2 cups shredded cheese
1/3 cup sour cream

Directions:
   1.  Preheat oven to 400. Roll out pizza dough to desired shape.
   2.  In a food processor combine drained beans and 3-4 T salsa. Pulse until it reaches a thick sauce consistency. Spread over pizza dough.
   3.  Top with chicken, onion, tomatoes, olives and cheese.
   4.  Bake at 400 for 15-18 minutes.
   5.  Serve with salsa and sour cream.

Adapted from: Good Cheap Eats

Cranberry Chicken Sandwiches

The first time we had this sandwich my husband was not that impressed. However, after I made a few tweaks to the recipe he said there was a night and day difference. Now everything blends nicely together to create a fantastic sandwich.
This sandwich is different from many similar sandwiches because it doesn't have mayo or extra sauce in it. It goes without saying that this would be an excellent recipe to keep in mind for after Thanksgiving as turkey would work just as well as chicken.

Cranberry Chicken Sandwiches
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Yields: 8 sandwiches 

Ingredients:
1/4 cup onion, diced
olive oil (not pictured)
1 lb cooked, shredded chicken
1 can cranberry sauce
2 stalks celery, diced (not pictured)
1/2 cup mozzarella cheese
1/2 cup dried cranberries
bread or rolls (not pictured)

Directions:
   1.  In a small fry pan heat 1 tsp olive oil. Saute onion until softened.
   2.  In a medium bowl combine all ingredient except bread. Refrigerate until ready to serve.
   3.  Serve on bread or rolls.

This is linked to Good Cheap Eats and Tasty Tuesday.

Chicken Cordon Bleu

We first had this dish when we went to our friends' house for dinner shortly before we moved. We absolutely loved it and so I, of course, asked for the recipe. It has been a favorite ever since that I sadly don't make often enough.
It's a great recipe because it's easy to change the quantity and it uses ingredients that we often have on hand. To halve the chicken breasts I typically slice them as you would cut a deck of cards. I find the ratio of chicken to ham and cheese is pretty good that way.

Chicken Cordon Bleu
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Yields: 6 servings

Ingredients:
6 chicken breast halves
6 slices ham
3/4 cup shredded cheese
1 can cream soup (or use homemade)
1/4 cup water (not necessary if using homemade soup)
2+ cups croutons
1/4 cup butter, melted

Directions:
   1.  Place chicken breast halves in a 9x13 pan. Place one slice of ham over each chicken breast. Dividing the cheese among the six chicken breasts, sprinkle cheese over ham.
   2.  Mix soup and water; pour over chicken.
   3.  Mix croutons and butter; place on top of chicken.
   4.  Bake uncovered at 325 for 1 to 1 1/2 hours, or until chicken is cooked through.

This is linked to Tasty Tuesday.

Ham & Peach Grilled Sandwiches

The first time we had these sandwiches my husband was very skeptical. He wasn't sure about the idea of putting fruit on a sandwich and then cooking it on top of that. Well, he has since changed his mind! We love these sandwiches; all the flavors complement each other so well and are just wonderful.
I've found that it helps speed up the process to prep all the ingredients (especially slicing the cheese and peaches) before you're ready to make the sandwiches. After that it's a simple matter of assembly.

Ham & Peach Grilled Sandwiches
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Yields: 1 sandwich

Ingredients (per sandwich):
2 pieces bread
butter, slightly softened
mustard
honey
*or in place of mustard and honey use honey mustard
sliced ham (we typically  use lunch meat but slices from a ham would work as well)
3-4 peach slices
4 thin slices Cheddar cheese
peach or apricot jam

Directions:
   1.  In a small bowl mix mustard and honey until desired consistency and taste.
   2. Preheat griddle or fry pan.
   3.  Spread butter on outside of each piece of bread. Spread honey mustard on inside of one slice of bread. Layer ham, peach slices and cheese on top. Spread jam on inside of second piece of bread.
   4.  Place sandwich in preheated pan (I usually start with the cheese side down first); cook until slightly brown. Flip; cook until brown. Flip (back to cheese side); cook until cheese is melted.

Source: All You

This is linked to Good Cheap Eats and Joy in my Kitchen.

Broccoli Ham Quiche

 

When I went to make dinner I knew I wanted to make some sort of egg dish in a pie shell but I wasn't quite sure what exactly it was going to turn into. I pulled out a couple of egg recipe I already had and in the end decided to adapt my Cheese Quiche recipe. That turned out to be an excellent choice as we loved this dish!
Since the ham and green pepper I used were both from the freezer there was very little prep work involved in making this dish. Also, this recipe can definitely be adapted even more to accommodate whatever is on hand.

Broccoli Ham Quiche
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Yields: 4 servings

Ingredients:
4 eggs
1/2 cup milk
1/2 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped, cooked ham
1/2 cup chopped onion
1/4 tsp nutmeg
1/8 tsp cinnamon
1/8 tsp pepper
1 cup shredded cheese, divided
pie crust

Directions:
   1.  In a medium bowl mix eggs and milk. Add broccoli, green pepper, ham, onion, nutmeg, cinnamon, pepper and 3/4 cup cheese.
   2.  Pour into pie crust and top with remaining 1/4 cup cheese.
   3.  Bake at 375 for 45-50 minutes. Let set 5 minutes before cutting.

 

This is linked to Joy in my Kitchen.

Ham & Peas Mac & Cheese

Be careful! This recipe might turn your family into mac and cheese snobs! We used to enjoy the boxed stuff but now, after having this version, find the boxed stuff to be acceptable but not all that great. This mac and cheese though is beyond acceptable and really great!
The addition of the ham and peas really puts the mac and cheese over the top. This works well to use any small amount of leftover ham you might have. It's a perfect make-ahead meal that I've often made in the morning or during nap time and then had it quite easy come dinnertime.

Ham & Peas Mac & Cheese
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Yields: 8-12 servings

Ingredients:
1 lb pasta
2 T butter
2 T flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
~4 cups shredded cheese
1 cup peas
1/2 lb ham, diced 

Directions:
   1.  Cook pasta following package directions.
   2.  While pasta is cooking, melt butter in a medium saucepan over medium heat. Stir in flour; cook 1 minute. Whisk in 1 cup milk until smooth. Whisk in remaining milk; cook until smooth and thickened, stirring often. Remove from heat; stir in spices. Whisk in 2 cups of cheese until smooth.
   3.  Mix together pasta, cheese sauce, and 1 cup shredded cheese. Stir in peas and ham. Pour into greased 9x13 pan. Scatter remaining cheese over top.
   4.  Bake at 350 for 30 minutes or until warmed through. Cool 5-10 minutes before serving.
Notes:
   ~I often will put this in two smaller pans and freeze one.
   ~To cook from freezing let it thaw overnight in fridge; follow directions as normal. 

Adapted from: Family Circle

This is linked to Good Cheap Eats and Tasty Tuesday.

Chicken Bacon Ranch Pizza

The newest addition to our pizza repertoire is this marvelous Chicken Bacon Ranch Pizza. My husband loves it because it has not one, but two types of meat on it and the flavors all combine so well. I love it because it tastes good and because I usually have all the ingredients on hand.
There are five simple ingredients, all of which can be prepared ahead of time, making this incredibly easy to put together. Be sure to not overdo the ranch dressing though as it could easily overpower everything else on the pizza.

Chicken Bacon Ranch Pizza
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Yields: 4 servings

Ingredients:
pizza dough (not pictured)
~1/2 cup Ranch dressing
4-6 slices bacon, cooked and crumbled
~2 cups chicken, cooked and diced
1/2 cup onion, chopped
~3 cups cheese

Directions:
   1.  Roll out pizza dough to size of pan. Spread Ranch dressing over top (sparingly).
   2.  Top with bacon, chicken and onion. Cover with cheese.
   3.   Bake at 400 degrees for 15-17 minutes or until done.

This is linked to Good Cheap Eats.

Chimichangas

There is something about chimichangas that just hits the right spot for both my husband and me. We were both truly looking forward to having these and really enjoyed them, as always.
These chimichangas are quite easy to make. The variable simmering time provides flexibility and we've also found that they freeze well. (I freeze them before baking, then let them thaw for about 30 minutes before baking as normal.)

Chimichangas
Print Recipe
Yields: 6 chimichangas

Ingredients:
1 lb shredded pork or chicken
1 can kidney or pinto beans, drained
1 1/2 cups water
2 tsp garlic powder
2 T chili powder
1 T vinegar
2 tsp oregano
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/8 tsp pepper
1 cup shredded cheese
tortilla shells (not pictured)
sour cream, shredded cheese, salsa, lettuce (not pictured)

Directions:
   1.  Put meat, beans, water and spices in a skillet and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 2 hours.
   2.  Uncover, return to a boil until the water evaporates.
   3.  Fill tortillas with meat mixture and top with cheese. Fold as desired.
   4.  Bake in a preheated oven at 400 for 15-17 minutes.
   5.  Serve with lettuce, cheese, sour cream and salsa.

This is linked to Good Cheap Eats.

Cheese Quiche

I don't know why exactly but it truly surprises me how much we like this Cheese Quiche. Maybe it's the fact that a big component of the dish is spinach which in frozen form is not exactly the most appetizing looking thing. Whatever it is we like it! At first our daughter was a little hesitant about it but then she attacked her serving with gusto!
This is a ridiculously easy meal to put together. If you use a store bought crust (which I did this time) it doesn't take much time at all and it's a dish you can feel good about putting in front of your family.

Cheese Quiche
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Yields: 4-6 servings

Ingredients:
1 small onion, chopped
1 10 oz pkg frozen spinach, thawed and drained
4 eggs
1/3 cup milk
1 cup shredded cheese
1 9 in pie crust
1/4 cup bacon bits (optional; not pictured)
1/4 tsp nutmeg (not pictured)
1/4 tsp paprika (not pictured)
salt & pepper (not pictured)

Directions:
   1.  Preheat oven to 375.
   2.  In a skillet cook onions in a small amount of olive oil over medium heat until tender.
   3.  In a large bowl beat eggs and milk until blended. Add spinach, onions, cheese and spices and mix. Pour into crust; top with bacon bits (if using).
   4.  Place crust tin on a cookie sheet and bake 50 minutes or until center is set.

Source: Kraft Foods

This is linked to Good Cheap Eats.

Sweet Hawaiian Pizza

Growing up when we ordered pizza we always got a supreme and a Hawaiian. To us, that meant simply green pepper and pineapple. It was definitely a family favorite so making this pizza took me back to my childhood.
When I made the sauce for this pizza I used my normal recipe but was extra generous on the sugar. Also, if you choose to use chunk pineapple I would recommend either cutting it or pulsing it in a food processor a few times.

Sweet Hawaiian Pizza
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Yields: 4 servings of 2 slices each

Ingredients:
pizza sauce (not pictured)
pizza dough (not pictured)
1/2 can pineapple (crushed, tidbits or chunks), drained
1 green pepper, diced
4-6 slices ham, diced
cheese

Directions:
   1.  Preheat oven to 450.
   2.  Roll out pizza dough to size of pan. Spread sauce across dough.
   3.  Top with pineapple, green pepper, ham and cheese.
   4.  Bake at 450 for 11-14 minutes.

This is linked to Good Cheap Eats.

Stromboli

 

Soon after my husband and I were engaged we went to his sister's house for dinner. She made Stromboli and my husband decided he loved it. I made a version the first year we were married but haven't made it since.
Last week I looked at a few different recipes, combined parts from each and came up with our version of Stromboli. It's really quite a simple dish to make and will likely make frequent appearances at our table!

Stromboli
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Yields: 4-6 servings

Ingredients:
pizza dough (not pictured)
1 cup peas
8-10 slices ham lunchmeat
~40 pieces pepperoni
1 cup shredded cheese
1/4 cup Parmesan cheese (not pictured)
black olives

Directions:
   1.  Preheat oven to 375.
   2.  Roll out pizza dough to a large rectangle, no longer than your baking sheet.
   3.  Sprinkle approximately 1/4 cup shredded cheese over the dough, leaving a 1/2 inch border.
   4.  Add ham, pepperoni, peas and olives. Top with remaining cheeses.
   5.  Roll up, starting with the long side; tuck ends in and pinch seams together.
   6.  Place seam side down on baking sheet; bake at 375 for 20-25 minutes. Let rest for 5-10 minutes before slicing.

Chicken & Cheese Enchiladas

I stumbled across this recipe last fall. I had planned on making a different chicken dish and had thawed the chicken in the morning. Well, come dinnertime, I realized I was missing a key ingredient so I looked through my recipe binder for something else to try and landed on this. Maybe it was a good thing I was missing that ingredient because we love these Enchiladas!
This is another wonderful recipe that contains ingredients that we often have on hand so if we need a backup meal Enchiladas are a great choice! It's easy to put together and is a big success is my house.

Chicken & Cheese Enchiladas
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Yields: 4 servings

Ingredients:
1 can Cream of Chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups cooked chicken, chopped
1/2 cup shredded cheese
6 tortillas

Directions:
   1.  Preheat oven to 350.
   2.  In a medium bowl combine soup, sour cream, salsa and chili powder.
   3.  In a large bowl combine 1 cup soup mixture, chicken and cheese.
   4.  Divide chicken mixture among tortillas. Roll and place seam side up in a baking dish. Pour remaining soup mixture over top.
   5.  Cover and bake at 350 for 40 minutes or until hot and bubbling.

Source: Campbells Kitchen

Focaccia Bread

I am working on building my bread repertoire as I'm realizing that bread can make a wonderful side dish for many meals. We've found some winners but we've also found some that won't be repeated. This focaccia bread defintely goes in the winner category. My husband declared that it was the star of the meal. (I'm not sure what that says about the rest of the meal.)
I was very pleased with how easy this was to make. You essentially only have three chunks of time you need to devote to it and the length of those times are much less than with a typical bread. The bread turned out moist and flavorful, a perfect complement to our dinner.

Focaccia Bread
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Yields: 16 squares of bread

Ingredients:
1 5/8 cups flour
1 1/8 tsp yeast
1/2 T sugar
1/2 tsp salt
2 T oil
1/2 + 1/3 cup warm water, 105-110 degrees
1/2 T Italian seasoning
1 T Parmesan cheese
1 T shredded cheese
1 tsp oil

Directions:
   1.  In a mixing bowl combine flour, yeast, sugar and salt. Add 2 T oil and water; mix. Pour into a greased 8x8 pan.
   2.  Cover and let rise in a warm place for 30 minutes, or until doubled in size.
   3.  Drizzle 1 tsp oil over bread; sprinkle Italian seasoning and cheeses over top.
   4.  Cover and let rise in a warm place for 15-30 minutes, or until doubled in size.
   5.  Preheat oven to 375; bake for 30-35 minutes.

Source: Joy in My Kitchen

Southwestern Pasta with Chicken

My sister picked this recipe out for us by going through my binder of recipes torn out from magazines. It was from an issue of Woman's World from September 2006. Yikes! I'm glad she picked it because in 4+ years I hadn't gotten around to it so who knows how long it would have taken.
I personally found this dish to be a little spicy, but ironically only the first time. When we had it as leftovers it had somehow mellowed out quite a bit. So if you like a kick to your food you might want to add more hot sauce if you have leftovers.

Southwestern Pasta with Chicken
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Yields: 8 servings

Ingredients:
12-16 oz pasta
26 oz pasta sauce
1 can Rotel
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (not pictured)
1/4 tsp pepper
2 dashes hot sauce
1 cup cooked, diced chicken
1 can black beans, drained and rinsed
sour cream (not pictured)
shredded cheese

Directions:
   1.  In a large pot, cook pasta according to directions.
   2.  In a large skillet, mix pasta sauce, Rotel, and seasonings. Bring to a boil over medium heat; reduce heat and simmer 10 minutes.
   3.  Combine sauce and pasta; stir in chicken and black beans. Cook until warmed through, about 5-10 minutes. Serve with sour cream and shredded cheese.

Source: Woman's World Magazine

Quesadillas

These quesadillas were a hit with all three of us. I was a little worried at first about convincing my husband that they would still be good, even without meat. It didn't take long for him to decide I was right.

Pulsing the salsa with the beans makes it much easier to work with and a little smoother for the mouth. The spinach and carrots blend so well in this application. You get a few crunches from the carrots, a nice change in this otherwise soft meal.

Quesadillas

 Print Recipe

Yields: 5 quesadillas

Ingredients:

10 tortillas

1 can pinto beans, drained

6 T salsa, divided

1 cup spinach

1 cup carrots

1 tsp chili powder

2 cups shredded cheese, divided

sour cream and salsa, for serving

Directions:

   1.  Preheat oven to 350.

   2.  In a food processor pulse pinto beans and 3 T salsa until smooth. Remove to a medium bowl. Pulse spinach and carrots until very fine; add to bowl. Add chili powder and 1/2 cup cheese. Stir to combine.

   3.  Spread bean mixture over 5 tortillas; top with remaining cheese. Cover with other five tortillas.

   4.  Bake at 350 for 12-14 minutes, flipping halfway through. Serve with salsa and sour cream.

This is linked to Good Cheap Eats.