Rhode's Pizza Bread

I am seriously the worst recipe blogger ever. How did the entire summer go by without one post? Not that you are all sitting around on pins and needles every day waiting for me to post a new recipe or anything, but good grief, I can do better than 1 every 3 months!

I made this recipe tonight as a quick and fun way to celebrate the first day of school. The girls love pizza - and this one is just fun! It's more like a calzone, I guess. And they love the idea of getting a slice and dipping it in the pizza sauce. It's different and really good! Plus - you can make it any way you like pizza. It's all up to you - I'll post the recipe and even a couple pictures of how I made it and you take the basic idea and create away!

Rhode's Pizza Bread

1 loaf frozen Rhode's bread dough
Shredded mozzarella cheese - about 2 cups
Pizza toppings of your choosing:
Ground beef, pepperoni, sausage, peppers, onions, mushrooms, etc, etc!
1/2 Cup flour (for rolling out dough)
Drizzle of Olive oil

At least 7 hours prior to making, set out a loaf of frozen bread dough in a loaf pan that has been sprayed with Pam. Cover lightly with plastic wrap (spray some Pam on the side of wrap that will face bread dough). Set on counter and allow dough to thaw and at least double in size.

When dough has risen, remove from pan and work into a 1/4" thick pizza crust on a floured surface. (I just put flour down on my counter and use my rolling pin to roll the dough out - it may take a little work as the dough likes to "shrink" up until you've worked it enough - just flip it over occasionally and keep rolling!) Set dough aside and prepare your toppings. I usually brown up ground beef with some onions, garlic and Italian seasonings, but you can put in anything you like. Sprinkle cheese over dough leaving about 1" to 1.5" around the edge - this way your toppings aren't falling out! Then add the rest of your toppings - whatever those might be! Roll up jelly roll style, rolling and turning ends in as you go. When you get to the end, place seam side down on a lightly greased baking sheet. Drizzle a small amount of olive oil over top of dough and rub all over top and sides. Bake for 20-25 minutes on 350. Heat up pizza sauce, slice bread into pieces and dip away!

Depending on the thickness of your dough, you may need to cut it open and see if it's done enough - if not, throw it back in for another 3-5 minutes. It's great with a quick salad! Here are some pics! :) I'm no photographer, so they aren't great - but you'll get the idea!

Oh Pioneer Woman, How I love thee!

Had I known about the Pioneer Woman's website a long time ago, my dinner making life would have been much easier. I have been feverishly searching her site since last weekend looking at as many recipes as I possibly can and have several that I'm going to try out. My sister tried this one in particular the other night and emailed me to tell me that it was a must make. Let's just say that she didn't lead me astray. This pasta tasted like it came from an Italian restaurant, not my little kitchen. You have to try it. I whipped it together in 30 minutes and although I did alter the recipe a little from the original (I used chicken instead of shrimp and chicken broth instead of wine), it was still great! If you want to try it in its original form, check out her website and search "Pasta a la Betsy". But, if you are looking for quick, easy, and kid friendly - go buy yourself a rotisserie chicken from Walmart or your grocery store (most found in the deli section), remove the skin from the white meat, cut in chunks and you are good to go! Hope you like it as much as we did. Thank you Pioneer Woman!

Pioneer Woman's Pasta a la Betsy (with a couple alterations)

2 Tbsp. Butter (not margarine)
2 Tbsp. Olive Oil
1 Medium Onion, Diced
2 Cloves Garlic, Minced
1/2 Cup Chicken Broth
8 oz. Can Tomato Sauce
1 Cup Heavy Whipping Cream
Fresh Basil and Parsley (about 1 Tbsp. each, chopped)
Rotisserie Chicken - Skin and bones removed (I used white meat only and chopped into bite size pieces)
1 lb. Penne Pasta, Cooked to al dente

In a large skillet, heat butter and olive oil. Add onion and garlic and cook for a few minutes or until onion is translucent. Stir in chicken broth and cook on medium for about 3-5 minutes. Stir in tomato sauce well and then add whipping cream. Stir until well combined and turn to a simmer. While simmering, chop chicken and fresh herbs. Add chicken to sauce mixture and stir in basil and parsley. Drain penne well and stir into sauce. (I used a little less than a full lb. of the pasta so that it didn't drink up all my sauce as she recommends). Serve with a salad and garlic bread and enjoy!!

(Again, I altered this for our family. If you would prefer it with shrimp, please go to her website and search this recipe to make it as she recommends. I didn't have access to fresh shrimp and it wasn't as kid friendly as the chicken.)

Beef Brisket

This is another one of my mom's awesome recipes. I've never made it for people when they didn't love it - it's awesome and turns out tender every time. Brisket is a more expensive cut of meat and this makes a lot, so make it when you have company or when you want leftovers to eat on for a couple days. The other tip I would give is to only buy this cut at a grocery store that has a butcher. In other words, not from Walmart. I always call my grocery store and tell the butcher that I need a 4-5 lb. brisket and ask him to trim it for me. They will get any fat cut off of it and have it packaged up when I get there. If you are local (Fort Smith area), I get mine from Harps or The Butcher Block. If you are from another area, look for a grocery store with a butcher or go to a meat market for this. You will get a better, more lean cut of meat that way. This is great served with lots of stuff - baked potatoes, scalloped potatoes, slaw, baked beans, etc., etc. It cooks all day on low, so you can stick it in the oven before you leave and it will be ready when you get home - not to mention, your house will smell divine! Enjoy this one - it's a winner!

Beef Brisket

4-5 lb. Brisket (Fat trimmed off)
4 Tbsp. Worcestershire Sauce
4 Tbsp. Liquid Smoke
Generous amount on both sides of meat of the following spices (rub into meat):
Celery Salt
Onion Salt
Garlic Salt
Paprika
Small amount (about 1/2 tsp.) Ground Nutmeg
2 good handfuls of Brown Sugar over top of meat

In a large baking pan (I use at least a 9x13), lay aluminum foil in bottom, double thickness. Season brisket with dry seasonings and lay on foil in pan. Pour worcestershire sauce and liquid smoke over brisket and top with brown sugar. Seal foil around meat and bake at 225 for 6-8 hours. When it's done and tender, allow meat to rest for a few minutes and then cut it in slices against the grain. Throw foil away, but reserve all the juices. Return sliced meat to baking pan with juices. Serve warm.

Chicken Pizza

We love pizza in this house. I like to make it homemade as much as I like the easy nights when we just order delivery from Papa John's. This recipe has been around forever - my mom started making it a long time ago and it's just a nice little change from the regular old sausage or pepperoni pizza that we have all the time. It's so much healthier and has a great flavor. It's great with a Caesar salad or just an Italian salad and garlic bread. Definitely one to give a try when you need a change from the same old-same old!

Chicken Pizza

2 Pizza Crusts (I buy the crusts that are ready to go from my grocery store - they come 2 per bag and they are really good)
2-3 Chicken Breasts, cut into bite sized pieces
1-2 Tbsp. Olive Oil
1 Small Onion, finely chopped
1 Can Petite Diced Tomatoes (I usually buy the type that is seasoned with garlic and olive oil or something like that)
1 tsp. Salt
1 tsp. Dry Basil
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
2-3 Cups Shredded Mozzarella Cheese
Parmesan Cheese to taste

Brush both pizza crusts lightly with olive oil and set aside. Saute chicken in olive oil with onion until chicken is cooked through. Once cooked through, add tomatoes, salt, basil, pepper and garlic powder and stir well. Simmer on low for about 10 minutes. Put 1/2 of chicken mixture on each crust. Top with cheeses and bake at 450 for 10 minutes or until cheese is bubbly.

Sweet and Sour Chicken

I LOVE Chinese food - LOVE. Problem is, when we run to a quick little take-out Chinese place, I always end up disappointed and usually bloated. (TMI?? Sorry, but it's the truth). So, this quick and easy recipe just hits the spot every time. And it's made at home with ingredients you trust, so no disappointment and better yet, no bloating. :) I have also found some good little sides to go along with it - the brand is called Asian Sensations and you find them in your freezer section. They have great white meat chicken egg rolls and my personal favorite - Cream Cheese Wontons! Macie could probably eat all 10 of the wontons herself, if I let her. I use the extra sweet and sour sauce to dip the sides in and YUMMY! A Chinese meal that this girl can get on board with! Now, like I told a friend, don't make this thinking that you'll never need PF Changs again - it's not gourmet. But, if you get a little hankerin' for take-out and don't want to spend the money - give this a try. I think you'll like it!

Sweet and Sour Chicken

3-4 Chicken Breasts - cut in bite size pieces and stir-fried
8 oz. Apricot Preserves
8 oz. Catalina or Russian Dressing (I always use Catalina)
1 pkg. Dry Onion Soup Mix
1/4 Cup Water
1/2 Small Can Crushed Pineapple
1/4 Cup of the Pineapple Juice (from can)

After you stir-fry your chicken, add all other ingredients and stir well. Simmer on low for 20-30 minutes and serve over rice.

Just that easy! Enjoy!

Moist Garlic Chicken

GOODNESS! Has nearly a month passed since my last post? Where did the time go?! Well, to make up for it I'm posting a good one! I have had this recipe since we got married and made it tonight for the first time in a while. Man, I had forgotten how great it was! My kids absolutely devoured it, too! They actually were both upset that I didn't have more - I always make them 1 chicken breast to share and I am positive they would have both eaten 1 each had I made it for them. So, lesson learned - make lots next time!! I served it with mashed potatoes and corn - my kids favorites. It would also be great with some sort of rice, broccoli, green beans or a salad and bread or rolls. Lots of sides would be great with it, so be creative! Hope you enjoy it as much as we did!

Moist Garlic Chicken

1/3 Cup Butter or Margarine, Melted
1 tsp. Garlic Powder
1/4 tsp. Salt
1/2 Cup Seasoned Bread Crumbs
1/4 Cup Finely Shredded Cheddar Cheese
2 Tbsp. Parmesan Cheese
Dash Pepper
4 Boneless/Skinless Chicken Breasts (Pounded out if they are really thick)

In a shallow bowl, combine melted butter, garlic powder and salt. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter and then coat with crumb mixture. Place in greased 9x13 pan. Cover with foil and bake at 350 for 45-50 minutes or until juices run clear.

Chicken Enchiladas

This recipe came from some good friends of ours at church. They had told me how quick and easy they were and the first time I tried them, we all loved them. So simple to put together and they are super flavorful. If you and your family like Mexican food - this one is a must try. Make some Spanish rice, beans or a corn casserole on the side and you will have yourself one yummy dinner! Don't forget the sour cream for topping - you can't eat Mexican without it as far as I'm concerned!

Chicken Enchiladas

2 Cans (3 if you like a lot of meat) of Chicken breast in water (drained well)
1 can of green Chiles (drain any excess juice)
1 Can of Rotel w/Lime Juice & Cilantro (drain)
1 can Cream of Chicken (I use the 98% fat-free and it tastes the same)
8 oz of Velveeta (cube)
2 Cups of shredded cheese
3 Cloves of of garlic, minced
1 10 Count soft taco size tortillas
2 Tbsp of Olive Oil
Butter

Saute Olive Oil, Garlic, & chicken until chicken is warm and pretty much shredded.
Add Green Chiiles, Rotel, Cream of Chicken, & velveeta and stir until warm and Velveeta is melted.
In a 13x9 casserole dish, butter bottom of dish thoroughly
Place a tortilla in the dish and add mixture to middle
Roll tortilla in butter and push to end of dish
Repeat. It should make about 8-9 enchiladas.
You may have to keep re-buttering the dish to keep the tortillas soft when they cook
I put any extra filling on top of the enchiladas and put shredded cheddar cheese on top of that.
Bake at 350 for about 30 minutes.