Breakfast Pizza

This was another great “make ahead” meal for Tahoe.  One of the things I truly love about this recipe is its versatility.  Don’t like sausage?  Add more bacon.  Or just leave it out completely.  Not a fan of meat in general?  Remove the meat and add mushrooms and shredded potatoes.  You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme.  Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc.  Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!

Ingredients:

10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese

Preparation:

Dice bacon and cook in a large skillet heated to medium-high, until browned.  Transfer to a plate lined with paper towels to drain and cool.

Remove sausage from casing.  Crumble sausage in same skillet used for bacon.  Cook until no longer pink in the center.  Transfer to plate with bacon to drain and cool.

Drain most of the grease from the skillet and return pan to medium heat.  Cook and stir eggs until scrambled.  Season with salt and pepper.

Preheat oven to 350°.  Roll out crescent dough to cover bottom of 9×13 cookie sheet.  Bake dough until golden brown, about 10 minutes.

Let dough cool.  Spread a layer of salsa onto baked dough; top with scrambled eggs.  Sprinkle crumbled bacon and sausage over eggs.  Top entire pizza with cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes.  Cool, cut, and serve!

Serves: 8
Total time: 50 minutes

Breakfast Pizza

*Derived from AllRecipes.com

Mexican Stuffed Shells

I decided to try something a little different for Taco Tuesday, combining my love for Mexican and Italian food. Seriously, what is not to love about this concept? Rich spicy flavor in the meat and sauce. Stuffed into pasta. Let me say that again for affect, stuffed INTO pasta. The spicy gooyness of the meat, stuffed into the delicate pasta shell. This truly seems like a dish that was invented for me! And I welcomed it with open arms!

Ingredients:

1 lb ground beef (or any meat of your choosing, can even go with something similar to soyrizo for vegetarians)
4 Tbs Morton & Basset Mexican Blend seasoning (this is truly my Go-To Mexican flavor. Do not waste your time with taco seasoning packets.)
1/2 cup cream cheese (I used plain, but you could play around with this and use flavored cream cheese, such as sun-dried tomato, garlic and herb, maybe even a garden vegetable)
14-16 jumbo pasta shells
1 1/2 cup salsa (I always use fresh whenever I can and the deli section of my local market helps me achieve that)
1 cup taco sauce (this will be a smooth, tomato based sauce with varying degrees of heat, found in the Mexican section)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
*Additional toppings such as sliced green onions, tomatoes, lettuce, olives, and / or sour cream (this is the chance to get creative, even add jalapeños!)

Preparation:

Start large pot of water to boil.  In frying pan, brown meat, add the Mexican Blend seasoning and 1 ¹⁄³ cups of water.  Let the water cook down by about half.  Add cream cheese and simmer until cheese has melted, stirring occasionally.  Set aside to cool.  While meat is cooking, add pasta shells to water and cook according to package directions.  Drain pasta shells and set out individually on flat surface so they don’t stick together.

Preheat oven to 350°.  Spray 9×13 baking dish with nonstick cooking spray.  Pour salsa on bottom of dish.  Stuff each shell with the meat mixture and place open side up in baking dish.  Cover shells with taco sauce.  Cover dish with foil and back for 30 minutes.  Remove foil and add shredded cheese; bake for 10-15 more minutes until cheese is golden brown.

Wine Pairing Suggestions:

Beaujolais
Malbec
Merlot
Syrah / Shiraz
Zinfandel

Serves 4

Total time: About an hour

Mexican Stuffed Shells

Mexican Stuffed Shells

*Derived from The Way to His Heart

Mexican Black Bean Pizza

Remember Taco Bell pizzas?  Anyone who has ever had a love of fast food knows Taco Bell pizzas.  There was something so good about them.  Maybe it was the flour tortilla crust, all crunchy and munchy.  What was not so good about them?  How truly bad they are for your body.  Probably not such a big deal when I was in my 20’s.  Certainly an issue now that I’m in my 40’s.  From the perspective of my thighs, if nothing else.  And, I’d like to keep my kids as far away from fast food as I can.  It’s such a horrible habit to get into and such a difficult one to break.  Try this lighter, healthier version and I promise, you’ll forget about your Taco Bell days!

Ingredients:

1 ¼ cups shredded Cheddar Cheese
¼ cup shredded Monterey Jack cheese
2 Tbs olive oil
8 (6″) flour tortillas
1 small onion chopped (or buy the pre-chopped from the produce section)
1 (15 oz) can black beans, drained
½ cup salsa, mild or spicy
*Optional – 2 oz canned chopped mild green chiles
*Optional – You can add about ½ a cup of any meats you may prefer, pulled pork, chorizo (casing removed), shredded chicken, etc.

Preparation:

Preheat oven to 350°.  Mix half the Cheddar cheese with the Monterey Jack in a bowl and set aside.
Brush a baking sheet with 1 Tbs olive oil (or line with parchment paper) and arrange tortillas in a single layer.  Using a fork, puncture each tortilla a few times.  Sprinkle remaining cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla.  Bake 5-6 minutes or until browned slightly.

While tortillas bake, heating 1 Tbs olive oil in a skillet and cook onions until browned.  Add beans and partially mash with a potato masher or the back of a fork.

Remove tortilla pizzas from the oven and top each with bean mixture.  Top with salsa, green chiles (if using), meat (if using), and cheese mixture.  Return to oven and back until cheese melts, about 10-20 minutes.  Serve with sour cream, tomatoes, lettuce, avacado.

Wine Pairing Suggestions:

Sauvignon Blanc
Bonarda
Pinotage

Serves 4

Prep time: 20 minutes; Cook time: 25 minutes

Mexican Pizza

*Derived from Bush’s Beans

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Fat Taquitos

Sometimes I wonder if my life resembles the chicken and the egg a little.  Did my love for Mexican food come before my love for a Mexican?  Or did my love for a Mexican enhance my love of Mexican food?  As long as I can remember I’ve loved Mexican food.  Hot, spicy Mexican food.  Then I fell in love with a Mexican and found a whole new appreciation for Mexican food, and, well, all things Mexican in general.  And that brings me to my Fat Taquitos.  I’m always on the hunt for Mexican food recipes, and for new ways to make Mexican food.  And one of the strongest Mexican food critics sits at my table!  I had a feeling these were going to be good, but did feel a bit apprehensive as I set the plate down at lunch a few Saturdays ago.  Would they pass muster?  Would I be sent back to the drawing board?  They passed muster!  And I got a thumbs up from one of my little foodies!! 

Ingredients:

8 small (6″) corn tortillas
1½ cups shredded chicken
½ cup prepared salsa (I like to use the fresh salsa usually found in the produce section)
½ cup shredded cheddar cheese
¼ tsp Morton & Bassett Mexican Blend seasoning
Sour cream and guacamole for dipping

Preparation:

In a medium bowl, thoroughly mix the chicken and salsa.  Cover and refrigerate for 15 minutes.

While chicken and salsa is in refrigerator, begin warming tortillas for use. In a small skillet heated to medium-warm add one tortilla at a time.  You want to warm the tortilla and not cook it.  When tortilla is warmed on both sides, set aside and keep warm.  Continue with all tortillas

Line a baking sheet with parchment paper and preheat the oven to 375°.  Remove chicken salsa mixture from refrigerator and drain any liquid.  Add cheese and Mexican Blend seasoning.  Combine well.

Take one tortilla and lightly brush what will be the outside with olive or canola oil.  Lay on clean, dry surface and spoon about 2 tablespoons of filling down the middle of the tortilla.  Roll tightly and place seam side down on prepared baking sheet.  Repeat with remaining tortillas and filling.  Add a sprinkling of kosher salt across the tops.

Bake 14-16 minutes, until crispy.  You might need to pop on the broiler for a few minutes.  Serve with enchilada sauce, salsa, sour cream, and / or guacamole!

Wine Pairing Suggestions:

Malbec
Merlot
Pinot Noir
Sangiovese
Sauvignon Blanc

Serves 4

Prep time: 20 minutes; Baking time: 16 minutes

Taquito

*Derived from Hungry Girl