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Caramelized Onion, Garlic and Bacon White Pizza

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Recipe Credit

* 1 Udi’s Gluten Free Pizza Crust (or Regular Crust!)
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 large yellow onion, halved, thinly sliced
* 1/2 teaspoon kosher salt
* 4 cloves garlic, minced
* 1 teaspoon apple cider vinegar
* 5 strips bacon, cut into 1/2-inch pieces
* 1 1/2 cups shredded mozzarella cheese
* 1/4 teaspoon crushed red pepper flakes
* 2 tablespoons thinly sliced fresh basil leaves

Directions

1. Preheat oven to 425 degrees. Place pizza crust onto a pizza pan or pizza stone, brush with olive oil; set aside.
2. In a medium skillet, melt butter over medium heat. Add in the onion, season with the salt and cook until onions are browned and caramelized, approximately 30 minutes, stirring occasionally. Add in the garlic, stir to combine. Stir in the vinegar; set aside.
3. Meanwhile, heat a medium skillet over medium-high heat. Add in the bacon and cook until bacon begins to crisp, approximately 4 – 5 minutes; drain; set aside.
4. Top the pizza crust evenly with the mozzarella cheese, sprinkle with the crushed red pepper flakes, top evenly with the caramelized onion mixture and then the bacon.
5. Place in preheated oven and bake until golden brown, approximately 15 minutes. Remove from oven, top with sliced basil leaves, cut into serving slices and enjoy!

Carne Asada Tacos

Carne Asada Tacos

recipe credit: Muy Bueno Cookbook

INGREDIENTS:

Carne Asada:
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling

Tacos:
Corn Tortillas
Salsa
2 avocados from Mexico, sliced (I used avocados from Washington and they worked perfectly 😉

DIRECTIONS:

Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.

Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.

Make Tacos:
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.

Better Than Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice

recipe credit: Rachel Schultz
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

recipe credit: lanascooking.com

Prep Time: 10 minutes

Cook Time: 15 minutes
Total Time: 25 minutes
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 Tbsp. chopped cilantro
Melt the butter and oil in a heavy skillet over medium-high heat.
Add the garlic, onion and jalapeño.
Cook, stirring until the onion begins to wilt, approximately 3 minutes.

Add the red pepper flakes and oregano.
Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
Add the tomatoes.
Cook, stirring occasionally, until the tomatoes are soft.
Add the shrimp, zest and lime juice, salt and black pepper.
Cook until the shrimp are just opaque. Be careful not to overcook.
Remove the pan from the heat and stir in the cilantro.


**Blogger’s Note: To make GF, omit the bread. We served it on top of GF Brown Rice Spaghetti and it was amazing. Definitely a new favorite in our house! 

Grandma Kathy’s Meatballs

Grandma Kathy’s Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Nutella Hot Chocolate

Nutella Hot Chocolate

Recipe credit

1 cup of milk (any kind of milk will work)
2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
whipped cream
mini marshmallows

Directions:

Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows and ENJOY!!!!!!!

Oven Baked Chicken Chimichangas

Oven Baked Chicken Chimichangas

Recipe Credit: Tasty Kitchen

Ingredients

  • 1-½ cup Cooked Chicken, Chopped
  • 1 teaspoon Cumin
  • 1 teaspoon Dried Oregano, Crushed
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Garlic Powder
  • ½ teaspoons Kosher Salt (1/4 Tsp Table Salt)
  • ¼ teaspoons Black Pepper
  • 5 Scallions, Finely Chopped
  • ½ cups Drained And Rinsed Black Beans
  • 2 Tablespoons Chopped Cilantro Or Chopped Baby Spinach
  • ¾ cups Salsa (salsa Verde Also Works Great)
  • 8 ounces, weight Monterey Jack Cheese (shredded)
  • 7 Taco-size Flour Tortillas (about 8-9″)
  • Vegetable Oil Or Olive Oil For Brushing

Preparation Instructions

Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Brush 4 tortillas on one side very lightly with water then place them in a stack on a clean kitchen towel. Wrap the towel around the tortillas. Microwave the tortillas for about 25 seconds. This heats the tortillas enough to make them pliable.

Remove one tortilla from the kitchen towel and rewrap the others to keep them warm.

Add 1/3 cup of the filling to the center of the tortilla. Wrap the chimichanga like you would a burrito. Fold the left and right sides of the tortilla up over the filling then roll it starting from the bottom to completely enclose the filling.

You should not roll the chimi too tightly or the tortilla will tear (or later burst during baking). Place the chimi seam-side down on a parchment-lined baking sheet. Repeat with the other tortillas – heating additional tortillas in the microwave when needed.

Brush the tops and sides of each chimi with some oil. Bake for 23 to 26 minutes or until the chimis are golden and crispy. Serve with additional salsa, sour cream, or pico de gallo.

Alternative Preparations:

1) Use freshly grated 2% sharp cheddar. Regular cheddar is also tasty but releases a lot of oil when it melts. Pepper jack cheese works great for those who appreciate things on the spicy side. Feeling naughty? Use 12 oz of cheese. It’s really tasty that way but increases the caloric content and level of saturated fat considerably.

2) Make it vegetarian! Instead of chicken, add some red bell peppers, corn, and additional black beans.

3) Use whole-wheat or low-carb tortillas.

4) Instead of regular salsa, use salsa verde. It’s really tasty this way!

Yakisoba Stir Fry

Yakisoba Stir Fry

1 pouch Yakisoba noodles (Sun Luck brand from Costco)
1 garlic clove minced
Veggies: snow peas, onions (in quarter wedges), broccoli, carrots, bean sprouts, yellow bell pepper, etc etc etc.

Sauce: (recipe credit: allrecipes.com)
1/4 water (or chicken stock, I used water)
1/4 soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp sugar
Mix together & set aside.

2 tbsp water
2 tsp cornstarch -> to add shine & thickness

Heat your wok or pan with 2 tbsp oil on medium high heat. Add onions and cook until brown, but still stiff. Then add the garlic. Cook for a couple of minutes, be careful to not burn it. Add the veggies that cook the longest like the broccoli, carrots & bell peppers. Cook for 2-3 minutes. Then add the noodles. Break up the noodles by adding some sauce, a little at a time. Cook for about 5 minutes, then add the veggies that don’t take long like the bean sprouts & snow peas. Add the rest of the sauce & the cornstarch mixture and stir fry for another 2-3 minutes. Serve over rice.
Servings: 4-6 nicely.

Vanilla Dutch Baby (Puffed Pancake)

Vanilla Dutch Baby (Puffed Pancake)

Recipe Credit: Melissa d’Arabian

Ingredients

  • 3 tablespoons butter
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup milk, heated 20 to 30 seconds in the microwave
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1 pint fresh or frozen blueberries
  • 1 teaspoon sugar
  • 1/2 teaspoon fresh lemon zest
  • 2 tablespoons confectioners’ sugar

Directions

Preheat the oven to 400 degrees F.

Place the butter in a large saute pan and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook’s Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.

Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners’ sugar through a sieve. Serve with the marinated blueberries.

Mom’s Rice Pudding

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Mom’s Rice Pudding

recipe credit: marlene major

1/3 cup uncooked rice
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla
4 cups milk

Preheat oven to 350. Combine ingredients & stir. Bake uncovered. After 1/2 hour, stir. Cook 30 minutes & stir again. Then cook 15-30 minutes longer. Depending on your oven, you may have to do this process (30 min increments) a few more times.