Easy Mexican Pizza

Artisan pizza crust topped with spicy chipotle ranch, seasoned beef, red bell peppers, onions, tomatoes, cilantro, bubbly colby and monterrey jack cheese, and crunchy chipotle cheddar tortilla strips.


Ingredients:

Pillsbury Artisan Pizza Crust with Whole Grains
1/2 lb. hamburger meat, browned
Marketside Chipotle Ranch salad dressing
1/4 cup red bell pepper, chopped
1/4 cup purple onion, chopped
1/4 cup tomato, chopped
1-2 Tbsp. cilantro, minced
1+ cup shredded colby/monterrey jack cheese
Texas Toast Chipotle Cheddar Tortilla Strips
Cumin and Chili Power OR Taco Seasoning Packet

(other suggested toppings include black olives, jalapenos, green chiles, etc.)


1.  Preheat oven according pizza crust directions.  Bake as directed.

2.  Brown 1/2 lb. hamburger meat.  While cooking, season with cumin and chili powder to taste, or use 1/2 a taco seasoning packet.

3.  Chop and mince all of your toppings.

4.  Once pizza crust has pre-toasted in the oven, coat with chipotle ranch salad dressing as your sauce.

5.  Then add the browned hamburger meat and veggies.  Top with shredded cheese.  Then crunch the tortilla strips over the cheese.  Add as little or as much as you'd like.

6.  Pop your pizza back in the oven, as directed on the crust packaging.

7.  Once cheese is nice and bubbly and crust is nicely golden brown, remove from oven.  Slice and enjoy!

Citrus-Infused Montreal Chicken Flatbread "Taco"

Montreal seasoned chicken, sauteed onions, melted mozzarella cheese, citrus-infused mango, and crispy kale chips wrapped in lightly toasted 100% whole wheat naan flatbread.


Ingredients:
3-4 boneless skinless chicken breasts
Shredded mozzarella cheese
1 mango
1 bunch of cilantro
1 bunch of kale
1/2 sweet onion
Juice of 1 mandarin, clementine, or small orange
100% whole wheat naan flatbread
Extra virgin olive oil
McCormick's Grill Mates Montreal Steak Seasoning
Salt
BBQ rub seasoning (optional)


1.  Preheat oven to 350º.

2.  Thoroughly rinse your bunch of kale.  Pull leaves off of stalk and break apart into 2 inch pieces.  Place leaves on ungreased cookie sheet.

3.  Lightly drizzle leaves with extra virgin olive oil.  Toss the oiled leaves on the cookie sheet to help lightly coat both sides.  

4.  Very lightly sprinkle salt or a BBQ rub on to the oiled kale.
     *Salt works just fine by itself.  I just tried a BBQ rub I had to add a little something extra.
     *Be very careful not to add too much!

5.  Bake on 350º for 10 minutes.  Remove from oven, toss, then heat in the oven for an addition 10 minutes until kale chips are crispy.  Remove from oven and set aside to cool.


Meanwhile...

6.  Wash your mango, remove the skin, and chop into small pieces.  Place in medium-sized bowl.

7.   Wash your bunch of cilantro.  Gather about 3/4 cup of leaves.  Mince.

8.  Add your minced cilantro to the bowl of mango.

9.  Squeeze the juice of 1/2 mandarin, clementine or small orange into the bowl of mango and cilantro.  Mix well and set aside.

10.  Heat skillet on medium.  Season both side of your chicken breasts with salt and McCormick's Grill Mates Montreal Steak Seasoning to taste.

11.  Add 1 tablespoon of vegetable or canola oil to skillet.  Cook chicken for about 6-7 minutes.

12.  Flip chicken breasts over and drizzle with other 1/2 of your citrus fruit.  Continue to cook for another 6-7 minutes or until internal temperature reaches 160º.

Meanwhile...





13.  Place your flatbread in the oven or toaster oven (or toaster if it will fit) for a couple of minutes to very slightly toast it.
       *This is what I used:

           *They were really yummy!  I even used the left overs for small pizzas.  I found them in the bakery section of Walmart.


14. Chop 1/2 onion.

15.  Once chicken is cooked thoroughly, remove from skillet and place on a cutting board.

16.  Add chopped onion to skillet to saute in chicken juices and seasoning.  Cook until tender.

17.  Carefully dice the chicken into small pieces.

Assembly time!

18.  Place chopped chicken along center of flatbread.

19.  Add mozzarella cheese.

20.  Add sauteed onions.

21.  Add citrus mango mix.

22.  Top with crispy kale chips.

23.  Wrap it up like a taco and enjoy!

Balsamic Ranch Chicken Pasta Salad

Balsamic Ranch Chicken Pasta Salad
Piping hot chicken pasta salad with cooked cucumber drizzled in creamy ranch and tangy balsamic vinaigrette to give you a unique and delicious flavor!

Ingredients:
3 boneless skinless chicken breasts
1 package veggie spiral noodles
1 cucumber, diced
3/4 cup balsamic vinaigrette dressing
1/2 cup Naturally Fresh Lite Ranch
Shredded colby/monterrey jack cheese
Salt and pepper



1.  Boil noodles until tender according to package directions.  Drain and set aside.
      *I used one full bag of Wacky Mac.

2.  Dice cucumber.
     *I personally hate raw cucumber!  But it takes on a whole new flavor when cooked! 

3.  Cut your chicken breasts into small bite size pieces.  Season with salt and pepper.

4.  Cook the cucumber and chicken together in a large skillet on medium heat with just enough cooking oil to coat the pan to prevent sticking.
      Continue to cook until chicken is cooked thoroughly and cucumber is tender.
      *Sprinkle in a little onion and garlic powder for a little more flavor. (optional)

5.  Once chicken and cucumber mix is cooked thoroughly, stir in your cooked pasta.

6.  Drizzle with 1/2 cup Naturally Fresh Lite Ranch and 3/4 cup any brand of balsamic vinaigrette.
   
*Naturally Fresh Lite Ranch has a completely different taste than Hidden Valley, Kraft, etc.  I highly recommend not substituting this with a different brand!  (located in the refrigerated section of produce, next to the salad).  Publix has it BOGO frequently, making it only $2.50.
     
However, it's hard to mess up balsamic.  Generic works fine.  I went light to be healthier.

7.  Mix well.  Cook for an addition 2-3 minutes to help the flavors mingle.

8.  Serve piping hot topped with colby/monterrey jack shredded cheese.  Enjoy!

Outback Steakhouse Alice Springs Chicken *Copycat

Outback Steakhouse Alice Springs Chicken *Copycat
(juicy chicken breast smothered in a sweet and tangy honey mustard, crispy bacon, and colby/monterrey jack cheese) 



Ingredients:
4 boneless, skinless chicken breasts
4+ strips of thick cut bacon
Shredded colby/jack cheese
Dijon mustard
Honey
Dried parsley
Salt and pepper


1.  Heat large skillet on medium heat.
           *I personally like to use cast iron.

2.  Cook bacon until brown and crispy.  Remove from skillet and place on paper towel-lined plate to cool.

3.  As your bacon cooks, take out some aggression on your chicken breasts by generously stabbing them with a fork on both sides.
           *This will help give you the honey mustard flavor throughout.

4.  Season both side of the chicken with salt and pepper, to taste.

5..  In a small bowl, mix 1/4 cup dijon mustard, 1/4 cup honey, and 1 Tbsp dried parsley.  Mix well.

6.  Once bacon is removed from the skillet, add the chicken breasts.

7.  Continue to cook on medium heat for 5-6 minutes.

8.  Flip the chicken breasts over.  Drizzle with honey mustard mixture and continue cooking for another 5-6 minutes.

9.  Right before chicken is done, crumble bacon on top and top with shredded cheese.
            *Cover to assist with melting the cheese.

10.  Once cheese is nice and melty and internal temperature reaches 160º, remove chicken from skillet to dinner plate.

11.  Drizzle with a little extra honey mustard.  Garnish with a few sprinkles of dried parsley to make it look pretty.  Serve with extra honey mustard on the side for dipping.

12.  Enjoy!

Fiery Hawaiian Chicken Quesadilla

Fiery Hawaiian Chicken Quesadilla

Ingredients:
Medium/Large soft tortilla shells
3 boneless skinless chicken breasts
3+ strips bacon
Red bell pepper
8 oz. can of pineapple tidbits
Shredded mexican or colby/jack cheese
Hot sauce/wing sauce


1.  Drain pineapple tidbits and set aside.

2.  Remove seeds and rind from the bell pepper, then dice.

 3.  Cook your bacon in a 10-inch skillet on medium heat until brown and crispy. 

4.   Remove bacon from skillet and place on paper towels to absorb grease.

5.  Cut chicken breasts into bite-size pieces and add to the same skillet the bacon was cooked in.  Cook on medium heat until cooked through. *While cooking, season with salt, pepper, onion powder, garlic powder. (optional)

 
6.  Remove chicken from skillet and place into a medium-sized bowl.  Coat with your favorite hot sauce.
*I highly recommend Louisiana Supreme Chicken Wing Sauce in Original or Garlic.  Sold at Dollar Tree for $1.  I also add in a little Texas Pete and Tiger Sauce for a little more heat and sweetness.

7.  Heat a new large skillet on medium heat to cook your quesadillas.

8.  Gather all of your ingredients.

9.  Spray one side of your tortilla with non-stick cooking spray.  Flip over and fill one half of the tortilla with all of the ingredients.
*I do cheese first, everything else in the middle, then a little more cheese on top.

10.  Fold over the empty side of the tortilla and carefully place into your skillet.  Cook on each side for 3 minutes or until golden brown.
*Multitask!  Prepare the next quesadilla while one is cooking!

11.  Once golden brown on both sides, the cheese should be nicely melted.  Remove from skillet and cut into 3-4 pieces with a pizza cutter.  Enjoy!

**This dish was inspired by Domino's Pizza specialty fiery Hawaiian pizza.