Chicken Fajita Pizza

One thing that I made a lot of when we were living in China was pizza. There was actually a Papa John’s pretty close to our apartment, but it wasn’t my favorite and making pizza at home is just fun. There are a endless flavor combinations. Really, if flavors go well together on their own, there’s a good chance they’ll go well together on a pizza.

One day when I was staring at an open fridge, trying to decide on the flavor of day, I came up with this idea for Chicken Fajita Pizza. No, it’s not the first Chicken Fajita Pizza ever made, but I think the combination of my favorite fajita marinated chicken and the Mexican black bean sauce, really made it special.

These photos are actually from the first time I made this pizza (while still living in China) but it’s one of my favorites still. Nowadays, I roll the pizza dough just a little bit thinner and I go a little heavier on peppers and onions, but the basic pizza is still exactly the same!

Now I want to know what YOUR favorite homemade pizza is!

 


 

Mexi-Corn

The family that worked for in San Diego had a dog, but not just a dog, a really cool dog. He knew all sorts of fun tricks and was generally really well behaved. Since we never had a dog when I was growing up, he was really the first dog that I got to spend an extended and consistent amount of time with. We got to be great friends and he really opened my eyes to the “dog world”.

Our favorite times together were when I would sing to him. (OK, his favorite times were actually probably more like when I would take him for a walk or feed him. But my favorite times were when I would sing.) His name was Max and one of the songs I would sing to him went a little like this, “Maxito Bombito from Max-ico. Likes to eat Max-a-roni and cheese and sometimes Max-ican.” Original lyrics, huh? Anyway, I couldn’t help but giggle when I was making this side dish. Totally reminded me of him. 🙂

Along with making me giggle, this corn was just the side dish I was looking for when making Enchilada Casserole. It’s light but still flavorful and ridiculously easy. I also love the pops of color it adds to the meal. And as it turns, it’s also really good when scooped up on a chip and eaten like salsa.  If you’re in a rut and looking for a new side dish to add to your rotation, give this a try!

 

 

Vegetarian Enchilada Casserole

I belong to a message board where I chat with others who share my love (obsession?) of cooking, baking, and all things food. In fact, lots of those ladies also like to make food, photograph it, and write about it on the internet. For a long time now, many of them have participated in recipe swaps. I’ve really wanted to join in the fun, but with moving, living in a hotel, and traveling, I didn’t think it would be fair to commit to participating and then not being able to hold up my end of the deal. Now that we (finally!) are starting to settle in and things feel normal (well, as normal as they can feel when you live in a country and culture very different from your own!) I can finally play along!

Each recipe swap has a different theme, and usually the blogger submits a specific recipe that fits within the theme. This time, however, it’s Blogger’s Choice style! So we each are assigned a blog and get to choose any recipe. I was assigned Kate’s Recipe Box. I am not super familiar with Kate’s blog, so I spent a good amount of time going through the archives and bookmarking things. In the end, I kept going back to this casserole. Something about it was just calling my name.

Jesse and I were both really happy with my decision. Later in the evening I overheard him talking to his dad on Skype and telling him about the delicious “Mexicanish” dinner I made. Then he said something about chicken which really made me laugh, there is definitely no chicken in this meal. Haha.

I made only a few minor changes to the recipe, using my own Enchilada sauce recipe, and a couple small adjustments to ingredient amounts. I also made Mexicorn (recipe to come) as a side dish and wouldn’t you know, we both just mixed it right in to the casserole. Next time I might consider adding corn right to the dish. All in all, a big win for us!

Vegetarian Enchilada Casserole

Ingredients
8 oz. dry pasta
1 tsp olive oil
1/2 cup red onion, chopped
1 medium jalapeno pepper, seeded and chopped
2 bell peppers, chopped (I used red and yellow)
1 clove garlic, minced
1-2 Tbsp taco seasoning mix*
1 (15 ounce) can black beans, drained and rinsed
2 cups Enchilada sauce, divided (recipe below)
1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack)
1/2 cup chopped green onions, plus 1 Tbsp for garnish
2 Tbsp cilantro, plus 1 Tbsp for garnish
Salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Sour cream, salsa, and/or avocado, for serving

*The enchilada sauce I use was pretty heavily seasoned, so I only added 1 tablespoon worth of additional seasoning (1 tsp paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp oregano)

Directions
Preheat oven to 350 degrees. Prepare pasta to al dente, according to directions on box, drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the red onion, jalapeno, bell peppers, and garlic, saute for 6-7 minutes., or until vegetables start to become tender. Stir in seasonings, black beans, and 1 cup of enchilada sauce, cook for another 5 minutes. Add the pasta, 1/2 cup of cheese, green onion, and cilantro. Stir until the cheese has melted and the pasta is evenly coated with sauce.

In the bottom of a 9×13 baking dish, spread 1/2 cup of Enchilada sauce. Pour the pasta into the dish, using a spoon to evenly distribute in pan. Pour the remaining 1/2 cup of Enchilada sauce over the pasta, top with remaining 1/2 cup of cheese.

Bake for about 15 minutes, or until the cheese on top is melted and bubbly. Sprinkle with crushed tortilla chips, green onions, and cilantro. Serve with sour cream, salsa, and/or avocado.

Slightly adapted from Kate’s Recipe Box, originally from Oh She Glows

Enchilada Sauce

Ingredients
1 tbsp vegetable oil
1/4 cup bell pepper, very finely chopped
1 can (15 ounces) tomato sauce
2/3 cup water
1 tbsp chili powder
1 tbsp dry parsley
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp kosher salt
pepper to taste

Directions
In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes.

*I made this sauce the day before I needed (and stored in the fridge until I was ready to use it) making the pasta that much easier to throw together. Bonus, the added day in the fridge gave the flavors lots of time to meld together and enhance.

Source: My mom, as posted previously for Beef Enchiladas

Summer Vegetable Casserole

I have been holding out on you. I’ve been making this side dish for almost a year now and I am just now getting around to posting it. The good news is that this is pretty much the perfect time of year to share/make this recipe.

Back when we lived in Ohio, we would have a nice little vegetable garden every summer. By July I was always trying to come up with new ways to use the vegetables that seemed to be taking over every inch of our kitchen. Luckily, I have learned over the years that vegetables are so, so much more than things you just steam and serve along side dinner. Sometimes, even when they are the side dish, they’re the star of the meal.

That’s pretty much how I feel about this casserole, it’s always the star of our dinner. But don’t get caught up on the title, “casserole” fits because the ingredients are bound together and baked with a little sprinkling of cheese. There are no cans of soup or cups of cream in this casserole. There is however a little bit of a surprise ingredient – cottage cheese. Don’t let that scare you. Mixed in with the rice and vegetables it just acts like a binder. Also feel free to play with the vegetables a little bit. I think the zucchini, corn, and tomatoes are a must, but sometimes (like this time) I throw in bell peppers or eggplant.

Summer Vegetable Casserole

Ingredients
2 eggs
1 tsp kosher salt
1 tsp fresh black pepper
2 tsp Dijon mustard*
2 cloves of garlic, minced
1 cup cottage cheese
1 cup grated Parmesan cheese, divided
2 cup cooked rice (I used short grain brown rice)
1/2 medium red onion, diced
1 cup cherry tomatoes, sliced
1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced
1 ear of corn, cut from the cob or 1/2 cup frozen corn
1/2 medium bell pepper, diced
4 large leaves of fresh basil, chiffonaded

*Sometimes, for an extra kick,  I use 1 tsp Dijon mustard and 1 tsp whole grain mustard. Just depends on my mood!

Directions
Preheat oven to 350 degrees. Spray a casserole dish or pie pan with nonstick spray. Set aside.

In a medium bowl, whisk together the eggs, salt, pepper, mustard, garlic, cottage cheese, and 1/2 cup of Parmesan cheese. Add the rice, onion, tomatoes, zucchini, corn, and bell pepper, stir to coat evenly.

Pour the mixture into the prepared casserole dish or pie pan, use a spatula to evenly distribute in dish. Sprinkle with the remaining 1/2 cup of Parmesan cheese. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for another 30-40 minutes, or until the cheese starts to turn golden brown.

Allow to coil for 15 minutes. Garnish with fresh cut basil and serve.

Very slightly adapted from eat love drink