Friday, January 23, 2009

Tostada Pizza...

A few disclaimers.... it was late, I was in a cooking funk, I didn't want to eat what was on the meal plan.... so I got a bug up my nose to try to re-create a pizza I from CPK- thanks to Vali Nemetz. I pulled some ingredients together and wha-la! It turned out pretty good, in fact, my non-enthusiastic husband exclaimed "This is the best non-pizza tasting pizza I've ever had!" That's a compliment right?? Give it a whirl, tweak it, and enjoy!

Pizza Dough (bobli, trader joe's, homemade, Papa Murphy's... you chose)
Shredded Chicken (cooked)
black beans, 1/2 can
shredded cheese, you choose the flavor, about 1 cup
lettuce, thinly chopped, I used about 1 cup
tomatoes, dices, I used 1/4
green onions, chopped, I used 2 stalks
avocado, sliced, I used 1/2
sour cream, I used a few blobs
tortilla strips or chips

So simple! It is a great thing to make with left over chicken. I had made some shredded chicken in the crock pot with a jar of salsa (for a different recipe) and thought I'd use the leftovers here.

SO.... back to the recipe... take your cooked dough (like Bobli... if your dough is uncooked, cook it first without any toppings), mix your salsa and shredded chicken together, put the chicken and some black beans on top of the pizza and pop it in the oven for about 5-7 minutes to heat it up. Once it's warm, start adding the toppings, as much or as little of each that you like. First I put on the sour cream and smeared it around, then I put the tomatoes, avocado, cheese, lettuce, green onions, and then crunched some tortilla chips on top. That's it! Simple as pie... pizza pie! :)

Serve with: a green salad or by itself! I think CPK drizzles a little ranch dressing on it too, if you're a fan of ranch you could give that a whirl!

Sunday, January 11, 2009

Homemade Rocky Road Ice Cream

So, thanks to Lisa, who left a request for some frozen treats on this blog- we are going to dedicate to her an ENTIRE week of SCRUMPTIOUS homemade treats to enjoy! Some of them are going to defy the rules of "healthy" but they won't lack in flavor or fun... stay tuned all week to find something that you might like to" treat" yourself with!

Entry #1 of Scrumptious Desserts:
Wow, so this is de-licious, and doesn't exactly qualify with the "healthy" motto of this blog calories-wise, but I always prefer to make something homemade, so think if it that way- you are getting just what you put into it- nothing extra in the fine print that some ice creams add! This ice cream is so yummy AND creamy AND chocolatey good, I couldn't resist including it in this weeks "Naughty Desserts" for all to enjoy!

1 can sweetened condensed milk (14 oz.)
1/2 cup unsweetened coco powder
2 cups heavy cream
1 cup whole milk
1/2 tsp. cinnamon
1/4 tsp. salt
1 TBSP vanilla extract

In a sauce pan heat your milk and coco powder until it is smooth and slightly thickened (about 5 minutes). Then remove it from the heat and let it cool. Add your cream, milk, vanilla and spices (including vanilla). Stir and refrigerate until cold. Then pour in your mixture into your FROZEN ice cream canister. Last add your nuts and marshmallows and freeze until hardened.

Recipe from: the kitchen of Debbie Zaballos, my mama

Tuesday, January 6, 2009

Teriyaki Glazed Chicken Thighs

I originally got this recipe from my sister Danika and I know she won't mind if I share. Prepare yourself for its mouth-watering-goodness. Another perk- thighs are cheaper than breasts and a nice change up if I don't say so myself :)

1-2 packages of chicken thighs

1 TBSP cornstarch
1 TBSP cold water
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic
1/2 tsp. ginger
1/4 tsp. pepper

Whisk these ingredients together over low heat in an small saucepan until it begins to bubble. Preheat your oven to 425. Lightly grease a pyrex dish, wash chicken thighs and cut off excess fat (warning, thighs are fattier than breasts so be prepared to trim them up a bit). After the thighs are prepped and in the dish, brush on the glaze, stick in the oven and cook for 30 minutes, turn them all over, brush on more glaze and cook for another 30 minutes (watch for them to get that yummy, dark glazed look and then they are done and ready to pull out!) You can also glaze the chicken at the 15 minute mark on each side to give them more flavor.

Serve with:
I love to serve this over a serving of chewy brown rice, the thighs are always really juicy and it's a nice compliment to the rice.