Mexicali Pizza

Today I would like to share with you a terrific twist on pizza. You can make your own crust or use the yummy pre-made ones in the grocery store. This recipe is a little Italian, a lot Mexican and so so good it may become a regular request from your family!

Ingredients:

• 2 T. Olive oil
• 3/4 to 1 lb. ground beef
• 1 medium onion, finely chopped
• 1-2 cloves garlic, minced
• 1/2 jalepeno pepper, seeded and diced *optional
• 1/2 C. red bell pepper, chopped
• 1/2 C. canned pinto beans, rinsed and drained
• 1 T. dry oregano
• 1 t. cumin
• 1 C. tomato sauce
• 1 ready-made or home made pizza crust (large size)
• 1 C. grated pepper jack cheese
• 1/2 C. grated mozzarella cheese
• 1/4 C. fresh cilantro, chopped                              

Directions:

Preheat oven to 375 degrees. 

Brown your ground beef in a large skillet until done. Drain off fat in colander.

In same skillet saute onion, garlic and jalapeño until softened. Add ground beef back to skillet then add bell pepper, beans, oregano and cumin. 

Cook on low heat until all veggies are tender and spices are well mixed. 

Spread your sauce on your pizza crust. spread the beef mixture over sauce. Sprinkle with cilantro. Scatter both cheeses on top.  Bake for approx. 25-35 minutes or until crust is golden brown and cheese is melted. Let rest before slicing.

Tips: This pizza is a fork and knife meal. 

I have had great success with the Trader Joes pizza crust in a package. It has 2 crusts and is shaped rectangular. I use one for the above ingredients.

I serve with a side of sour cream, bottled favorite salsa and hot sauce for the husband (Pica Pico!)

I am happy to have this forum to share my favorite recipes and my passion for cooking. I encourage anyone who is not having a family meal around the kitchen table to try it, you're going to love it - oh and the pizza too!

Banana Oatmeal Cookies

 Bananas. We all have a love-hate relationship with bananas. We buy them every week in a green state, put them on the countertop knowing that in a few days they will be absolutely

perfect.  A few days later they have gone from "perfect" to soft and no longer greenish yellow.  They just sit there because no one in your family will eat them! Banana bread, although it is amazing, you can only make and eat so much of it. Here is another recipe to use when you have those sweet little bananas that are just going to waste.

Ingredients:

• 3/4 C. butter, softened
• 1 C. packed light brown sugar
• 1/2 C. white sugar
• 1 large egg
• 1 t. vanilla
• 1 C. mashed bananas
• 1 1/2 C. flour
• 1 1/2 t. cinnamon
• 1/2 t. cloves
• 1/2 t. salt
• 2 t. corn starch
• 3 C. old fashion oats (not quick oats)
• 1 C. mini chocolate chips     

Directions:

Pre-heat oven to 350 degrees

Using an electric stand mixer, mix butter, sugars, egg, vanilla and bananas. I prefer to cream my butter and sugars first, then add the egg and vanilla, mix a few seconds, and then add bananas.

Now add all your dry ingredients except oats and chocolate chips.  Mix well. Take bowl off of stand and fold in the oats and then the chocolate chips.

Line a cookie sheet with parchment paper. Spoon about 1 tablespoon of batter and flatten slightly. Bake 12-14 minutes. (this will depend on the size of your cookies) The bottoms will be golden brown and the tops will look lighter, but it changes when they cool, so don't over bake.

Leave on cookie sheet for 5 minutes. Remove to cooling racks and proceed with more batter.

Makes 3 dozen

Enjoy!

PECAN CRUSTED CAJUN CHICKEN

 Chicken, chicken, chicken.... we eat so much of it that it can get a bit boring!  I look high and low for recipes that will give the ordinary chicken breast a kick of flavor and texture. This one has both and the accompanying sauce takes it even further in the flavor category!

Ingredients:

• 1 C. pecans, finely chopped
• 1 C. bread crumbs (I use 1/2 panic, 1/2 italian seasoned crumbs)
• 3 T. cajun seasoning, divided
• 2 large eggs
• 1/4 C. olive oil
• 2-3 boneless, skinless chicken breasts (depends on size)

Directions:

Preheat oven to 375. Spray a large baking pan (cookie sheet) with non-stick spray.

In a medium bowl combine pecans, bread crumbs and 1 T. cajun seasoning.

In another medium bowl whisk together eggs, oil and 2T. cajun seasoning.

Doing one breast at a time coat chicken in egg mixture then dredge in pecan mixture, pressing to ensure coating sticks well.  Place on baking sheet. Continue with all pieces making sure to leave a little space between each piece for even cooking.

Bake for 20-25 minutes until golden brown and internal temp. reaches 165.

Sauce:

1/2 C. Mayo

2 T. honey

2 T. dijon mustard

1 T. cajun seasoning

1/8 t. cayenne pepper (more if you like heat)

Whisk sauce ingredients together and refrigerate.  Set out for 5 minutes or so 

before serving. Drizzle on chicken.

Great served with mashed potatoes.

TIPS: Chicken breasts seem so large now that I place between several layers of wax paper and pound to a thinner size.  Cajun seasoning is also called blackening seasoning.