Taco Pizza

Taco Pizza

I recently used Cat’s pizza dough recipe to make fresh pizza for the first time and discovered just how amazingly simple it was.

Nicolette Groome animation pizza fun cheese

It was easily as quick as any other usual dinner I make, and, IT’S PIZZA!

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So naturally I now I have to make a million pizzas of various kinds, first being a super delicious Taco Pizza!

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Taco Pizza
 
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Serves: 4 servings
Ingredients
  • Large Pizza Crust (pre-made, this recipe, or another one of your favorites)
  • ⅓ cup enchilada sauce
  • ½ cup mozzarella cheese
  • ⅓ cup Mexican mixed cheese
  • ½ pound ground beef, browned with your favorite seasonings
  • ½ cup canned corn
  • ½ cup black beans
  • ¼ cup diced onion
  • ¼ cup sliced olives
  • 2 tablespoons green chilies
  • After Baking:
  • Shredded Lettuce
  • Diced Tomatoes
  • Sour Cream
  • Guacamole
Instructions
  1. Preheat your oven to 500 degrees.
  2. Paint your dough with the enchilada sauce and cover with half of each cheese.
  3. Evenly sprinkle each of your toppings over your pizza and then top with the remaining cheese.
  4. Bake for 15 minutes or until the cheese is melted and golden.
  5. Let sit for at least 5 minutes before slicing and serving.
  6. Top slices with lettuce, tomatoes, sour cream, or guacamole.
  7. Enjoy!

 

Slow-Cooker BBQ Pork Ribs

Slow-Cooker BBQ Pork Ribs

To pair with our Loaded Baked Potato Bar the other night, I knew I wanted some kind of meat.

So, I went to our local grocer and took at look at what was on sale, annnnnnd…. it was pork ribs!

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I got two racks and because wanted to get as much lazing around time on my weekend as possible, decided to throw em in the slow-cooker.

slow cooker bbq pork ribs

They were perfect! Fall of the bone tender, and moist and delicious! Also, so easy.

Slow-Cooker BBQ Pork Ribs
 
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Serves: 8 servings
Ingredients
  • 2 racks of pork ribs
  • 1 Tablespoon Salt
  • 2 Tablespoons Black Pepper
  • 3 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 1 Tablespoons Chili Powder
  • 4 Tablespoons Worcestershire Sauce
  • 10 ounces BBQ Sauce
Instructions
  1. Cut each rack into thirds, or whatever size will comfortably fit to layer in your slow-cooker.
  2. Combine your spices and pat into each section of rib.
  3. Place a section of rib in the bottom of the slow-cooker and splash with a teaspoon of the Worcestershire sauce and cover with a a bit of the BBQ sauce.
  4. Repeat with each section of ribs. I had to pile mine up high and then place one section on either side to get them all to fit.
  5. Pour the rest of the BBQ sauce in the slow cooker, retaining two ounces for later.
  6. Cook on low for 8 hours, or high for 4 hours.
  7. - You can be done here, and just enjoy your delicious meat, OR continue with the next steps.
  8. Heat oven to 400 degrees.
  9. Section each rib individually and place on a foil lined baking tray.
  10. Brush each rib with the remaining BBQ sauce and bake in the oven for 15 minutes.
  11. Serve warm and enjoy!

Finishing them in the oven is not required, but it gives the ribs that traditional wonderful sticky finish.

slow cooker bbq pork ribs 2

These are sure to please.

Creamy Potato Salad

Creamy Potato Salad

As I sit here typing this, the smell of weekend grilling and barbecue is wafting in through the open windows.

Its truly tantalizing.

I don’t know about you, but one of my favorite summer barbecue side dishes is a really good potato salad.

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I like mine really creamy with a little bit of a bite, and a mellow after taste.

creamy potato salad 2

Creamy Potato Salad
 
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Serves: 10 servings
Ingredients
  • 10 golden potatos
  • 6 hard boiled eggs, sliced
  • 3 celery stalks, diced
  • 1 medium onion, finely diced
  • 1 cup mayonnaise
  • 3 tablespoons honey Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon granulated sugar
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon cyan powder
Instructions
  1. Dice the potatoes into small cubes and boil until fork tender. Drain and cool.
  2. Once the potatoes are cool, place into a large bowl with the remaining ingredients and mix until will combined.
  3. Taste and adjust seasoning if desired.
  4. Serve immediately or cool in the fridge for at least two hours for best results.

 

Egg Salad Sandwiches

Egg Salad Sandwiches

We’re big fans of egg salad around here and seemed fitting for Easter Sunday when we didn’t do much else.

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It’s a super simple meal but deeply satisfying, and besides for the annoyance of peeling the eggs, very quick and easy.

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I like to think that my recipe is particularly good (everyone always wants seconds), so I suggest you give it a try.

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Egg Salad Sandwiches
 
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Recipe type: Sandwiches
Serves: per person
Ingredients
  • 3 hard boiled eggs per person
  • 1 tablespoon mayonnaise per person
  • ½ teaspoon grainey spicy brown mustard per person
  • ¼ teaspoon garlic powder per person
  • 1 tablespoon finely diced onion per person
Instructions
  1. Slice eggs and mix and mash in a bowl with remaining ingredients until fully combined and egg pieces are aesthetically pleasing to you.
  2. Spread about ½ cup - ¾ cup mixture on your favorite bread (I suggest potato) with crisp lettuce. Cut in half or diagonally, and enjoy!

I suggest you use mine and Alton Brown’s preferred egg boiling method, works every time.

alton brown eggs

Crescent Ring Sandwiches

Crescent Ring Sandwiches

Mark doesn’t often request a particular food, but when he does we see what we can do.

He saw this intriguing Italian Hero Crescent Rings on Reddit and we decided to take it a little father.

italian ring

Not only did we make the Italian Hero with a few tweaks, we also made a roast beef and cheddar that was insanely good.

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These were super quick and easy to make with a lot of flavor.

italian ring baked

It’s a great take on classic sandwiches for dinner or lunch.

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Italian Crescent Ring Sandwiche
 
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Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  • ½ cup well drained roasted red bell peppers (from a jar)
  • 8 slices provolone cheese, halved
  • ⅓ lb deli sliced hot salami
  • ¼ lb deli sliced ham
  • ¼ lb deli sliced capocollo
  • ½ cup well drained hot pepper rings (from a jar)
Instructions
  1. Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
  3. Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
  5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Notes
We used three different kinds of salami, pepperoni, and nixed the ham.
For the beef and cheddar sandwich, we soaked about ¾ of a pound of roast beef in an au jus overnight, and then drained it well before putting it on the sandwich. We then topped that with a very meltable cheese dip.

 

Cheeseburger Soup

Cheeseburger Soup

Somewhere from the aether, the idea of a cheeseburger soup got into my head.

Something creamy and beefy and really filling.

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This soup did NOT disappoint.

Cheeseburger Soup
 
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Serves: 8 servings
Ingredients
  • 6 slices bacon
  • 1 pound ground beef
  • 1 large onion
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 4 cups beef broth
  • 1 cup water
  • 8 ounces pasta (macaroni, ziti, bowties)
  • 1½ cups milk
  • 10 ounces Velveeta
  • ¼ cup potato flakes
  • 1½ teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
Instructions
  1. Dice the bacon and saute in the bottom of a large pot until cooked but not crispy.
  2. Dice the onion and add to the pot to cook in the bacon fat until transparent.
  3. Add the ground beef and saute until cooked through.
  4. Add the Worcestershire sauce and the ketchup and combine.
  5. Remove from the pot and set aside.
  6. To the pot add the beef broth, the water, and the pasta.
  7. Cook covered on high heat until the pasta is nearly done done to your liking. This should be about 10 minutes.
  8. Return the ground beef mixture to the pot along with the milk and the potato flakes. Cook for a few minutes on medium heat until warm (if the milk brought down the temperature).
  9. Cube the Velveeta and add that to the pot with all of the seasonings and stir until the cheese is completely melted.
  10. Season additionally to taste. Serve warm.

 

Slow Cooker Beef and Winter Vegetable Stew

Slow Cooker Beef and Winter Vegetable Stew

I’ve been craving a really good stew for several weeks now, and it finally got chilly enough that I just couldn’t hold out any more.

The end of the Fall semester  has had me pretty stressed and busy, but being able to throw everything into the crock pot  was so quick and easy, and incredibly wonderful once it was ready that evening.

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My desire with this recipe was to make something super meaty with a nice supporting background of veggies. I definitely succeeded.

This stew was so delicious, and warm, and comforting, and amazing, and was a big hit with all.

Slow Cooker Beef and Winter Vegetable Stew
 
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Author:
Serves: 8 servings
Ingredients
  • 3 pounds cubed stew meat
  • ¾ cup flour
  • 1½ teaspoon salt
  • 2 teaspoon pepper
  • 1 sweet potato, cubed
  • 1 large carrot, sliced
  • 1 parsnip, sliced
  • 1 medium onion, diced
  • 2 bay leafs
  • 5 cups beef stock
Instructions
  1. Place meat, flour, salt, and pepper in the bottom of a 6 quart crock pot, and stir to coat the meat with the flour.
  2. Add in the remaining ingredients.
  3. Set crock pot on high for 6 hours, or low for 9-10 hours.
  4. Serve warm, and eat or freeze leftovers within 5 days.

 

I made such a large batch that I though we would have plenty of leftovers, but it’s already gone!

I highly recommend making this stew in the next few months; it will really warm you up