May 28, 2011

Artichoke Chicken Pizza

 Pizzas are one of my absolute favorite things to make for dinner. Once you master the dough, they are fairly quick and easy. You can mix and match different ingredients to make something awesome. Now tell me what is better than cheese, bread and alfredo all in one bite? Nothing. This pizza is one I came up with during my artichoke and feta craze. Did I mention I get addicted to certain ingredients and maybe overuse them? Anyway, this is an excellent combination of toppings and you can season the chicken however you'd like. 
Artichoke Chicken Pizza
pizza dough
1 chicken breast, seasoned and sliced
Alfredo sauce (half the recipe)
1 (7.5 oz) jar of marinated artichoke hearts, cut in thirds
1/2 cup crumbled feta
1 cup shredded mozzarella cheese

1. Preheat oven to 475 degrees F. Heat a large greased skillet over medium-high heat. Add chicken and saute until golden brown, about 12-15 minutes.
2. Prepare alfredo sauce and pizza dough. Shape dough to fill a greased pizza pan and spread alfredo sauce evenly over dough. Sprinkle mozzarella, chicken, feta and artichoke over top. 
3. Bake for 15 minutes or until cheese bubbles.   

May 24, 2011

Chicken Enchiladas with Green Chile Sour Cream Sauce

I found this recipe on a blog called Let's Dish last month, and I've already used it twice. The second time we ate these enchiladas was even better than the first. 

The enchiladas are creamy, cheesy and have just the right amount of spice. Did I mention I have a slight obsession with green chiles lately? I don't know what's wrong with me. Anyway, I absolutely love them and love that they are different than traditional enchiladas. I've never been a huge fan of enchilada sauce, but I do love me some good sour cream. Muy bien!
Chicken Enchiladas with Green Chile Sour Cream Sauce
8-10 soft taco size flour tortillas  {La Flor Tortillas are the best}
2 cups shredded Monterrey jack cheese, divided
2 cups shredded cooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Chopped, fresh cilantro for garnish (optional)

1.   Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
2.   In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

May 9, 2011

Roasted Red Pepper Hummus

 So I know I've tried hummus before, but I think it's only been once or twice. Anyway, it seems to be quite the trend in the food world, and it's SO easy to make. If you can't find a jar of roasted red peppers like me, then roast your own. Either in the oven or directly onto the stove. And when I say directly, I mean right on the burner. Make sure to watch it so it doesn't "over-roast." 
Roasted Red Pepper Hummus
Adapted from Back to Her Roots
2 cups chickpeas 
1 Tbsp. fresh parsley
1-12 oz. jar roasted red peppers, drained (or 2-3 fresh peppers, roasted, peeled and deseeded)
1 tbsp. cumin
3 tbsp. lemon juice
3-4 tsp. minced garlic, jarred (1-3 cloves, if fresh)
Salt and pepper, to taste
1/4-1/2 c. olive oil

Combine all ingredients, minus olive oil, into a food processor. Pulse until all incorporated. Turn food processor on medium-high and stream in olive oil. Let processor for 5-7 minutes, or until fluffy and smooth.

Makes 12-1/4 cup servings.

May 5, 2011

Homemade Banana Fro-Yo

I have to tell you, this is one of those things that boggles my mind. It seems too easy and too awesome at the same time. Guess what the ingredients are? 

Just guess. 

Oh and there is just one.

Give up?

It's bananas. That is all.

Yep, all you have to do is cut up two or more bananas into thirds, freeze them overnight and then puree them in a blender until they look soft and creamy. If they are being a pain and won't puree, add some milk to speed up the process.

And drizzle with a little caramel for fun.
Now who can't afford this little treat?