Dinner
We absolutely love pizza nights! Sometimes it’s our usual favorite of spicy sausage with red onion or shrimp and asparagus with an Alfredo sauce but not this time! I had some BBQ pulled pork so I decided to use the leftovers for a pizza, we always make our pizza dough but any store bought works just fine then I added ….well, Jim added the BBQ sauce as the base then he added the pulled pork, red onion, pickled jalapeño’s, diced cooked bacon, pineapple tidbit and cheese. This became a family favorite after just one bite! It’s sweet, spicy and tangy all in one bite. So, so good!
NOTE-when we bake the pizza in the oven we use a pizza stone but when we grill the pizza we put the crust right on the grill grates. Follow the baking instructions for your particular dough.
I used left over pulled pork that I made but you can certainly buy it already made in the grocery store.
We did not measure amounts so I’m giving you approximate amounts, add topping’s to your liking!
INGREDIENTS
Dough for 1 pizza, home made or store bought
Your favorite BBQ sauce 1/4-1/2 cup
1/2 cup cooked BBQ pulled pork
1/2 small red onion-diced
1/4 cup pickled jalapenos
5 slices of cooked bacon-crumbled
1/4 -1/2 cup pineapple tidbits
1/2 cup of shredded cheese-we used mozzarella and cheddar
DIRECTIONS
Pre heat your oven according to the dough instructions.
Roll out the dough to your desired thickness, starting with the BBQ sauce, spread desired amount of sauce over the dough leaving 1/2 inch around the edge not covered with sauce. Add the pulled pork, red onion, jalapenos, cooked crumbled bacon, pineapple tidbits and lastly cover with desired cheese.
Bake according to dough instructions. Remove from oven and slice.
Enjoy!
Anne
I’m still working with Tatse of Home magazine submitting and reviewing recipes and actually they featured me as their Community Cook of the month this month, I am thrilled to have been chosen. All of the community cooks are in a private facebook group and one of the other members posted this recipe and mentioned how much her family enjoyed it. I thought I would give it a try! I did change one thing by adding a full bottle of BBQ sauce instead of half as we like extra sauce for the rice. We really liked the spice you get from the red pepper flakes and horseradish. Easy dish with a little zip to it. I served it with jasmine rice.
Serves 6
INGREDIENTS
2 pounds smoked kielbasa-sausage halved lengthwise and cut into 1/4 inch slices
1/4 cup finely diced onion
3 bacon strips, chopped small
3/4 cup or more honey BBQ sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic
1/2 teaspoon crushed red peppers
1 Tablespoons prepared horseradish
Hot cooked rice for serving.
DIRECTIONS
In a Dutch oven sauté the bacon pieces until almost all the way cooked through, add the kielbasa and onion and sauté until the onion is tender. Add the BBQ sauce, brown sugar, horseradish, garlic and red pepper flakes. Bring to a boil and mix to combine. Cook for 2-3 more minutes and remove from heat.
Serve warm over cooked rice.
Enjoy!
Anne
Walking taco’s have been around for a long time but somehow I have not posted any of the many choices to make them. This recipe I made into a casserole but the original walking taco’s were made in individual chip bags using Fritos, Doritos or tortilla chips. You slightly crush the chips up and add your cooked taco meat, cheese and your favorite toppings and dig in! Easy and portable, the kids always love these!
I made this into an 8×8 casserole dish and to show you how versatile this dish is, all I had on hand was the BBQ frito chips so I used those and let everyone add whatever toppings they liked. The picture does not do the dinner justice , trust me it was very good!
INGREDIENTS
1 pound ground beef
1 cup of diced onion (I used half of a large onion)
3 ounces cream cheese
1 packet taco seasoning-I used gluten free
1 can diced green chilis, I used mild
2-3 cups lightly crushed corn chips, Doritos or tortilla chips
1 cup shredded cheese, Mexican blend or Monterey Jack
1 Roma tomato, chopped-for serving
Shredded lettuce-for serving
Salsa-for serving
Sour cream-for serving
DIRECTIONS
Pre heat oven to 350 degrees. Spray an 8×8 casserole dish with non stick spray and set aside.
In a large skillet over medium high heat add the ground beef and cook crumbling it as it browns. Drain the fat from the pan and add the onions and the seasoning packet following the directions on the back. Once the beef is cooked through add the diced green chili sand cream cheese to the skillet and sauté til the cream cheese mixture is incorporated and combined in the beef mixture. Pour this mixture into your prepared pan and top with crushed chips and cheese.
Bake for 15 minutes, remove from oven and serve with diced tomato, salsa, shredded lettuce and sour cream if desired.
Enjoy!
Anne
We love Chicken Pad Thai! We order it out often but I decided a while ago I wanted to make it at home, I had no idea how easy it was to make! This dish comes together really fast so I always slice my veggies and make the sauce before anything goes into the pan! There is usually bell pepper in this dish but because robby does not like bell peppers I omit it. This is a family favorite that I make often!
INGREDIENTS
4 ounces of flat rice noodles, I have used the skinny rice noodles if my store is out of the flat noodles.
2 Tablespoons olive oil, divided
1/2 pound chicken (I use cooked chicken from a rotisserie, shredded)
1/2 red bell pepper thinly sliced
3/4 cup shredded carrots
2 cloves of garlic, minced
2 eggs, beaten
2 scallions, diced
2 Tablespoons of cilantro -optional
INGREDIENTS FOR THE SAUCE
4 Tablespoons packed brown sugar
2 Tablespoons Tamari
2 Tablespoons fish sauce
2 Tablespoon lime juice
2 Tablespoons rice vinegar
2 Tablespoons smooth peanut butter
1 1/2 Tablespoons sriracha
Pinch of pepper
DIRECTIONS
Prepare rice noodles according to the package directions. Rinse noodles in cold water , drain and toss in 1 Tablespoon of olive oil. Set aside.
Add all of the sauce ingredients into a medium mixing bowl and whisk to combine. Set aside.
Slice and cut your veggies and set aside. Shred cooked chicken from a rotisserie and set aside.
Heat 1 tablespoon of oil into a large skillet and heat over medium-high heat. Add the bell pepper, carrots and garlic and sauté for 2-3 minutes. Reduce heat to medium and slide the veggies to the side of the pan and add the beaten eggs to the open side of the pan and cook the eggs until cooked through stirring them often. Mix the eggs in with the veggies.
Add the sauce, noodles and the shredded chicken into the pan and toss to combine all of the ingredients, cook for just a couple more minutes to warm everything through.
Remove from heat and serve warm.
Enjoy!
Anne
I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
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