My twitter friends know that I’ve been obsessed with homemade pizza lately – seriously, I could probably eat it every night. Okay, maybe I have.
{ For you curious folks, that’s sausage/jalapeno on my half and sausage/pepperoni on the hubby’s half. }
Last night, however, we decided to take a little break from our pizza obsession and try this out for dinner – it was pretty delish! But even though we branched out a bit last night, we’ve definitely been stuck in a food rut, switching between lasagna rollups, pizza, pizza, pizza, Liz & Jason’s Faux Chinese Food, pantry chili and more pizza. I’m feeling the need to add some new recipes to my repertoire, you know?
So here’s the deal – I’m begging, PLEADING for you guys to help me out of this rut by sharing some of your favorite recipes with me. Pretty please?!? With a cherry on top? Or, for you savory/cheesy girls (I’m with ya), pretty please with a Dorito on top?
{ Apparently an entire cargo container of Doritos washed up on a beach in North Carolina a few years ago. Yeah, it’s my dream, too. Image from here. }
It would be beyond awesome if you’d link to your fave recipes in the Comments – they can be your recipes or someone else’s, I won’t judge if you don’t cook. And if they’re totally unhealthy and happen to feature large quantities of cheese? Even better!! And thanks – my husband will be eternally grateful for your help. :)
That pizza looks delicious!
Here is my favorite mac & cheese dish… yum!
8 tbsp unsalted butter
4 tbsp all purpose flour
2 c milk
8 oz sharp white cheddar cheese, grated
1 c heavy cream
Salt and pepper
1/4 c slivered reconstitituted sundried tomatoes
3/4 lb penne, cook to the al dente stage, drained and cooled
1/3 cup fresh bread crumbs
Preheat oven to 350 degrees F. M
Melt 4 tbsp of the butter in a saucepan. When bubbly, whisk in flour and cook for a couple of minutes, stirring every now and then. Slowly whisk in the milk and bring to a boil. Reduce heat to low and simmer, whisking on occasion for 3 to 4 minutes. Remove pan from heat and whisk in grated cheese. Stir vigorously just until cheese has melted. Then whisk in heavy cream to adjust the texture and season to taste with salt and pepper.
In a mixing bowl combine sauce with sun dried tomatoes and drained macaroni and adjust seasoning. Transfer mixture to a 13 x 9-inch baking pan and spread it out evenly. Sprinkle bread crumbs on top and dot with remaining 4 tablespoons of butter. Bake until hot and bubbly, about 30 minutes. Let stand 5 minutes before serving.
I’m big into soups lately! Made this over the weekend (for the second time). Courtesy of Julia Child:
Cream of Leek and Potato Soup
Ingredients
* 3 cups sliced leeks, white and tender green parts
* 3 cups peeled and roughly chopped baking potatoes, like russets
* 6 cups water
* 11/2 teaspoons salt
* 1/2 cup heavy cream
* 1/2 cup creme fraiche or sour cream
* 1/3 cup minced chives or parsley (optional)
Directions
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.
I’ve also done this one a couple of times. I make one with chicken and one with tofu, for me! It’s awesome (and easy to freeze the leftovers)
Ingredients:
1 pound skinless, boneless chicken
breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Ali´s last blog post ..Brazil Trip: My Favorite Foods (and Drink)
Sorry to bombard your comments! That last one is Chicken Pot Pie!
Ali,
Bombard away, I love it! Mmm, I’m with you on soups – and the pot pie looks delicious, too! I feel a weekend of cooking coming on… :)
~ Liz
Dave and have been eating a ton of fish lately and my new favorite way to prepare it is with panko crumbs. It’s super simple. All you need are some firm white fish fillets (cod, grouper, sea bass, etc.), panko crumbs, olive oil, salt, pepper and a little lemon juice. Just dip the fillets in the olive oil, then in the panko crumbs (to which I hadd the s&p). Put the fillets in a pan, squeeze a little lemon juice over it. Then pop them in the oven (I usually go with 400) for 10-15 minutes depending on size and number. I tend to serve this with rice or orzo.
Averill´s last blog post ..Weekend Update: Credenza Completed!
Its so hard to narrow down a favorite recipe because I LOVE to eat. This one is my husband and my current favorite, though. :)
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken breast meat – cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
Where’s the link to your pizza recipe?!?!
Here are some of my all-time faves:
http://alilmorewelshrarebit.blogspot.com/2010/01/chicken-dijonnaise.html served with
http://alilmorewelshrarebit.blogspot.com/2010/01/lemon-spaghetti.html
grilling:
http://alilmorewelshrarebit.blogspot.com/2008/12/marinated-flank-steak-with-tequila-lime.html
world best potato and cheese dish:
http://alilmorewelshrarebit.blogspot.com/2008/12/faxelius-potatoes.html
and another chicken and cheese dish to die for:
http://alilmorewelshrarebit.blogspot.com/2008/12/boursin-or-rondele-stuffed-chicken.html
christy´s last blog post ..A little dancing foo
Doh – and the worlds best enchiladas – I know how you LOVE mexican food:
http://alilmorewelshrarebit.blogspot.com/2009/01/enchiladas-unbelievably-delicious.html
christy´s last blog post ..A little dancing foo
You guys ROCK!! Averill, Jason is going to be all over your fish recipe – he’ll be in heaven!!
Sara S. and Christy, you guys are totally speaking my language with that Mexican food…I think I need some right now!
Mmmmm, keep’em coming, guys! My tummy thanks you. :)
~ Liz
I’ll play! I made this recipe last night and it was a HIT in my house. I am not a fan of sloppy joes in the least, but the flavors in this were perfect. the fact that it was super easy didn’t hurt either!
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/rachael-ray-30-minute-meals/Tango-Joes
Also, I made a half batch for two people but a whole batch of the chimichurri and it was great.
My favorite crock pot soup – Chicken Tortilla soup
One can of chicken broth
One can of tomato sauce
One can of Rotel
One envelope of taco seasoning mix
3 uncooked chicken breasts (or more, if you’d like) cut into bite-sized chunks.
Dump all into crock pot, stir and cook on low all day. Ladle into bowls and sprinkle on cheddar cheese and crushed tortilla chips. Yum.
Oops – forgot, add one can of chili beans to above Chicken Tortilla soup.
Melly, I am a born defroster, so cooking is obviously not my thing. However, I am definitely going to try your chicken tortilla soup this weekend. Can’t wait to taste it! Thanks!
Mmm…pizza! One of my favorites came from a pizza place in Tolland CT and it is one of my favs!
On the pizza crust (I prefer a wheat crust), spread a layer of sour cream. Layer on slices of cooked red potatoes, sprinkle on some cooked bacon and steamed brocolli chopped into small pieces. Then top with your favorite cheese and bake. It may sound weird but it is like a stuffed baked potato on pizza crust and everyone we make it for loves it. Enjoy!
Tawny,
Not gonna lie, it totally sounds weird – but I can’t wait to try it!!! :) I love how unique your pizza combo is – I definitely never would have thought of it!
~ Liz
I love finding new recipes, but they have to be easy for me. I post recipes often on my blog, so here is a link to the recipes “labeled” posts. hope you enjoy!
http://patelife.blogspot.com/search/label/recipes
and homemade pizza is one of my all time favs!
Sabrina´s last blog post ..because i am sure you are wondering… or maybe you have forgotten…
Liz, you should check out The Pioneer Woman. She has some great recipes on her website. The white chicken enchiladas were amazing.
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