A Dynamite Bite: March 2013

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!

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.