9.20.2011

Garlic Chicken Alfredo Pizza with Bacon



I will almost always choose a white sauce pizza over marinara. I'm obsessed with Alfredo sauce, what can I say? This afternoon I made this little lover. Even though my husband would deem it a "chick pizza", I think it's positively delicious. 

I was inspired by the recipe linked above. But I'll post my recipe version below. 
2 packets of generic brand pizza dough dry mix
1/2 package bacon, cooked crispy
1/2 lb chicken cooked chicken (I slow cook mine in the crock pot for 3 hours with onions, chicken stock, garlic, salt, pepper, and fresh basil)
1/4 white onion, sliced
1/2 lb Italian mix cheese
Alfredo Sauce (I make mine from scratch)

Prepare the pizza dough according to the directions on package. While it's "pre"cooking in the oven, make your Alfredo sauce (I make mine by way of the traditional roux. Ingredients: butter, garlic, milk, chicken stock, salt, pepper, flour, Italian cheese).  When dough is finished, spread out your Alfredo sauce almost to the edges. Sprinkle the cheese, bacon, chicken, and white onion over the white sauce. Cook in the oven at 425 degrees for about 7 minutes, then turn your broiler on low. Watch your pizza until the top begins to turn slightly golden. Enjoy!

9.19.2011

Crock Pot Southwestern Taco Soup

This is one of our favorite recipes here. Whenever we have company over for dinner, this soup is usually one of the ones we consider. It's so easy to throw into the crock pot, and let it simmer away into absolute deliciousness. Plus, it's crammed full of nutritional excellence, I must say.

This soup is fantastic with shredded cheddar cheese and fresh avocado. Sometimes we use sour cream if it's in the fridge. This makes A TON. We usually have it for dinner, lunch, dinner, and then lunch again - and there's only two of us.

Southwestern Taco Soup

2 chicken breasts, sliced.
1 packet Taco Seasoning
3 cups chicken broth
3 cans Italian stewed tomatoes
1 bunch cilantro chopped, with the stems removed
salt and pepper to taste
2 cans black beans, drained and rinsed
2 cans sweet corn, drained and rinsed

In a slightly oiled pan, cook the sliced chicken breasts (salt and pepper those suckers). Add a little of the taco seasoning packet to chicken, cover until cooked through. While the chicken is cooking through, get your crock pot out. Add Italian stewed tomatoes, black beans, sweet corn, chicken broth, and cilantro. After chicken is finished, shred with two forks and add to crock pot. Mix in the rest of the Taco Seasoning. Cover, and cook on low for 3 hours. 

Featured on This Chick Cooks for Whole Foods Wednesday Recipe Swap.

Oreo Cheesecake Cookies



Today I made these to feed my ongoing fetish with cookies and cream flavors. When I snuck a taste of the dough, I thought they'd be more than excellent cookies. But then after I tasted them baked, they weren't half as good as the dough. Usually this is the case with cookies - the dough tastes better than the actual cookie - don't know why I was surprised by this, then. I think they'd go awesome with a tall glass of cold milk, though.

Yield: About 1 dozen cookies

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2″ balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Enjoy!

9.18.2011

Easy Lemon Cake

 

1 pkg. (2-layer size) lemon cake mix
2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
 
PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.
 
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
 
STACK cake layers. Frost with COOL WHIP.