Chicken Taco Pizza

I love French bread pizzas.

They bring back memories of mom making them for me when I was growing up.  There is just something about the way the bread gets all crispy when it's cooked.  It's just the perfect vessel for pizza....other than pizza dough!

So today is the day that I re-created my childhood memories.  So digging through the frig to see what I have in leftovers I pull out some shredded chicken, tomatoes and some Mexican cheese I had stashed.  So I decide to mix it up and make this a Mexican flavored pizza. 

Oh my!  This satisfied my pizza craving and it boosted my mood with the Mexican flavors!  Yum!

This is one the kids are sure to love.  Easy to make for lunch as snack, or a quick weeknight dinner.  Make sure to try this soon and keep it in your rotation.
It's that good!



Chicken Taco Pizza

serves 4

1 French Bread loaf
1 cup pizza sauce (or you could use salsa)
1 Tbsp taco seasoning mix
3/4 cup shredded cooked chicken breast
3/4 cup shredded Mexican cheese
1 tomato diced (optional topping)
additional toppings optional: olives, green onions, avocado.

Split French Bread Loaf in half crosswise and then spit both pieces in half lengthwise.  

Preheat oven to 450 degrees.

Place bread pieces cut side up on a cookie sheet.  Spread pizza sauce over each slice.  Sprinkle taco seasoning over the sauce evenly.  Divide chicken among the bread slices.  Top with cheese.  Sprinkle with diced tomato.  Add any additional toppings if desired.

Bake 10-13 minutes until bread is golden brown and the cheese is melted.  Allow to cool 2-3 minutes and serve.

Barbacoa

Tender succulent Barbacoa beef made easy in your slow cooker!

Do you love Chipotle?  Don't have one close by?

Today's dish will solve that dilemma and your craving for the spicy, wonderful beef Barbacoa. 

Barbacoa is a method of cooking.  Traditionally over an open fire, or in a pit in the ground.  We don't have a pit and open fires can be a little messy so we're going for the slow cooker.  Man's new best friend.  

You don't have to use much effort here.  Just toss it all in and walk away.  When you come back you will have a wonderful beef that is filled with chunky good stuff!  

So feed your cravings at home and make this Barbacoa soon.  You will have plenty to feed the family and possibly leftover which can be frozen for another day.  Serve over rice and make your own burrito bowl, or serve it in soft tacos like I did today.  Either way, the flavors of the beef are the star.

Enjoy!






Barbacoa

3 lbs top round or chuck roast (fat trimmed), cut into 2-inch chunks
4 cloves garlic, minced
2-3 chipotles in adobo sauce, chopped
1 4oz. can green chiles
3/4 c yellow onion, diced
1/4 cup fresh lime juice
2 tbls apple cider vinegar 

3 bay leaves
1 tbls cumin
1 tbls oregano
2 tsp kosher salt
1 tsp ground black pepper
1/2 cup beef broth

Combine all ingredients in the slow cooker, stirring to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.

Remove beef and shred the beef.  Return to the slow cooker and mix with the juice.  Cover and cook an additional 15 minutes.  Remove bay leaves. Serve in soft tortillas or over rice.

Greek Chicken Bread Salad

 
I started out with good intentions today.

I went to a cooking class, (which was fabulous) and was totally excited to make a southwestern or "TexMex" version of enchiladas along with some Spanish rice, cause I learned a new technique with the enchiladas that I just have to try. Like now....!

This was going to be enchiladas assembly line day...with one set for dinner and another set to freeze.

After the class I decided to go shopping. Since I was in the browsing mood I took my time in a new grocery store, drooling over new items that I might like to create new dishes with. (They have a whole section of exotic fruits I have to get my hands on!) Needless to say, being in a new store trying to locate my must have list items, and me taking my time browsing I spent way to much time in the store...ho hum...

By the time I got home I was hungry (I was very bad...I didn't eat anything today!) and, I was tired. SO NOT in the mood anymore to make my enchiladas. What to do with the chicken I have and a hungry man staring at me in hopes of dinner tonight? Let's whip up a healthy salad!

I love a great Panzanella salad, and with what I had on hand I turned this into a Greek version. The bomb! We both agreed this was a quick, healthy and light salad worthy of a gold star.  

I used Greek ingredients like cucumbers, bell peppers, feta, lemon, and oregano to flavor this Greek version.  You can add anything you like such as olives, tomatoes, pepperocini, etc...make it  your own!  

Kitchen Tip:  If you don't want to go to the trouble to make the toasted bread cubes, use croutons.  They'll be fine.
   

Enjoy!

Greek Chicken Bread Salad

serves 4

2 cups cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons minced garlic
zest of 1 lemon
1/8 teaspoon red pepper flakes
4 chicken cutlets, thin sliced
2 teaspoons lemon pepper
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1 medium English cucumber, sliced
1/3 cup feta cheese, chunks or crumbled

Preheat broiler.

Place baguette cubes on a baking sheet and coat with cooking spray. Broil about 2 minutes or until golden brown. Turn over after the 1st minute.

In a small mason jar combine oregano, olive oil, vinegar, garlic, lemon, and red pepper flakes. Shake to combine. Set aside.

Heat a large non-stick skillet over medium-high heat. Sprinkle chicken evenly with lemon pepper. Place chicken in the skillet and cook about 4 minutes on each side (depending on thickness) or until cooked through. Remove from the pan and allow to cool 5 minutes. Slice thinly across the grain.

Add bread cubes, lettuce, bell pepper, cucumber and feta to a large bowl. Toss with salad vinaigrette. Top with chicken.