Cinque Formaggio Pizza

Just like the quattro formaggio pizza from bazbeaux except improved!  This pizza was so great!  The cheddar adds so much that you don't typically find on pizza, and oh the bacon, yum!  Fantastic Friday night dinner!

 

 

Cinque Formaggio PizzaRecipe via Call Me Mrs. Rapp

Serves 2-4, depending on portions

pizza crust
4 oz. mozzarella cheese, sliced thinly or shredded
1/2 cup fontina cheese, shredded
1/4 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, shredded
3 tablespoons fat free ricotta cheese
3 slices bacon, cooked and crumbled
1/3-1/2 pizza sauce

Preheat oven to 400 degrees, or according to package directions.

Roll out pizza dough, being sure to flour rolling pin and surface. Once rolled out, move to pizza stone (or whatever you're cooking your pizza on).

Spread pizza sauce over dough. Sprinkle or cover with 3/4 mozzarella cheese. Drop 1/2 tablespoons of ricotta onto pizza. Sprinkle Fontina on top, then sprinkle with bacon crumbles. Cover with parmesan and cheddar, plus remaining mozzarella.

Bake for about 15 minutes, or according to your package directions. Let sit for a couple minutes before slicing, then enjoy!

Queso Smothered Chicken

OK, I'm not sure if I can really count this as a recipe...I mean I just made queso and dumped it over chicken...but let me tell you it was pretty fabulous!  Every once in a while you just need a great simple meal to go along with some football games!  This was really good, just make it and you'll see!

Queso Smothered Chicken
adapted from Plain Chicken
serves 2-4

4 boneless chicken breasts
seasonings: chili powder, cumin, garlic powder
1 package mexican rice
1 can black beans, drained and rinsed
8 oz Velveeta, diced
1 can Ro-Tel diced tomatoes and green chilies

Heat oven to 350.  Season chicken on both sides with chili powder, cumin, and garlic powder.  Cook chicken in oven for 20-25 minutes until cooked through.

While the chicken is cooking, prepare mexican rice according to package directions.  Stir in black beans.

Combine Ro-tel and Velveeta in a small sauce pan and heat over medium heat stirring occasionally until cheese is melted.

To assemble the Queso Smothered Chicken - place 1/4 of the mexican rice and black beans in a bowl, and top with chicken. Pour 3-4 Tbsp cheese dip over chicken.  Reserve remaining queso for tortilla chips later!

Stuffed Pepper Casserole

We love stuffed peppers, so when I saw this casserole via Pinterest I knew I needed to try it out!  I have been loving easy dinners that I can prep sometime during the day while Reese naps and just throw in the oven in the evening (or crock pot, even better!).  This one was simple, and comforting.  It did not disappoint!

Stuffed Pepper Casserole
adapted from Kraft
yields 13x9 casserole

1 lb. lean ground turkey (could use beef)

2 green peppers, coarsely chopped (or any color)

3 cloves garlic, minced

2 cups cooked long-grain brown rice

28 oz can crushed tomatoes

1 1/2 cups shredded mozzarella or italian cheese

Heat oven to 350ºF.

Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.    

Spoon into 13x9 in casserole sprayed with cooking spray; top with remaining cheese.

Bake 25 min. or until heated through.

 

Chicken, Caramelized Onion, & Parmesan Risotto

I had planned our whole dinner menu out a few weeks ago without looking at the weather and of course we had multiple 75 degree days in the end of October.  It was awesome!!!  But not great weather for the soup I had planned.  So I rummaged through our pantry to see if I could find something else to make.  As soon as I saw the box of risotto I remembered seeing a chicken & caramelized onion recipe on Pinterest.  I just followed my Parmesan Risotto recipe and added chicken & onions.  It was so so good!  So creamy and comforting!  But suitable for warm weather too :)

 

 

 

 

Chicken, Caramelized Onion, & Parmesan Risotto

 

3 to 4 cups low-sodium chicken broth (or one 32 oz box)

4 tablespoons unsalted butter

1 small onion, finely chopped

1 clove garlic, minced

1 1/2 cups Arborio rice

1 cup dry white wine, such as Sauvignon Blanc (I didn't have so I just used all broth)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan, plus more for serving

2 or 3 chicken breasts or thighs

1 large onion

1 tablespoon butter

1 teaspoon sugar

Drizzle chicken with olive oil and sprinkle with salt & pepper.  Roast in the oven at 375 for 20-30 minutes until cooked through. 

 

While chicken is cooking, melt 1 tablespoon butter in a skillet.  Add sliced onion and sugar and cook over low heat until onions are caramelized. 

In a medium saucepan, bring the broth to a simmer and keep warm over low heat.  In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon (or whisk), until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine (or broth) and simmer gently until all the liquid is absorbed, 3 to 5 minutes.

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.

Shred the chicken.  Add the chicken, onions, salt, pepper, and 1/2 cup of Parmesan to the risotto.  Adjust seasoning to taste. Serve immediately, topping with additional Parmesan.

Roasted Vegetables with Balsamic

I love roasted veggies.  There is something about roasting them that really deepens the flavor and gives them the best crispy texture!  I've never thought about roasting peppers for a side dish until I had them this way from the hot bar at whole foods.  They were so tender but still crispy!  I knew I needed to add some roasted garlic and after searching a few recipes I decided to toss them in a little balsamic too.  They are soo good.  I've found myself making them again the following week and wanting to again next week, at least for lunches!  

Roasted Vegetables with Balsamic

1 red onion

1 red pepper

1 yellow pepper

1 green pepper

1/2 cup baby carrots

1 cup halved mushrooms

3 garlic cloves, minced 

2 tablespoons olive oil

1/2 tablespoon balsamic

1 teaspoon dried basil

salt & pepper

Chop onion & peppers into large bite-sized pieces.  Place onions, peppers, and carrots in a single layer on baking pan.  Drizzle with 1 tablespoon olive oil and sprinkle with minced garlic, basil, salt, and pepper.  Toss to coat, then bake at 375 for 15 minutes.  Remove from the oven and add mushrooms.  Drizzle with 1 tablespoon olive oil, balsalmic, and additional salt if desired and toss to coat.  Bake for an additional 15 minutes until veggies are tender and slightly browned on the edges.

Crock Pot Italian Turkey Matballs

I had this really yummy lunch at Whole Foods a few weeks ago and haven't been able to get it out of my head.  So I finally decided to try and recreate it!  It was turkey meatballs, mashed potatoes, and these really great roasted veggies that I'll share a recipe for soon.  Complete comfort food and oh so yummy!  I decided to try making the meatballs in the crock pot and found a few recipes online to base them off of.  These were amazing, so so tasty and the sauce was really flavorful after the meatballs cooked in it all day!

Crock Pot Italian Turkey Meatballs

based off of Skinny Taste

mine yielded 14 meatballs (I would totally double this recipe if I were you!)

meatballs:

1 lb ground turkey breast 93% lean

1/4 cup seasoned breadcrumbs
1/4 cup parmesan, grated
1/4 cup fresh italian parsley, finely chopped
1 egg
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
sauce:
3 cloves garlic, minced
1 small onion, diced
1 tsp kosher salt + fresh pepper
28 oz cans crushed tomatoes
1/4 cup fresh chopped parsley

In a large bowl, combine ground turkey, breadcrumbs, parmesan, parsley, egg, and seasonings.  Using clean hands, mix all the ingredients and form small meatballs without packing them too tight so they stay tender.  I got 14 meatballs.

Pour crushed tomatoes into the crock pot with garlic, onion, parsley, and salt & pepper.  Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.  (Mine were perfect after 4 hours.)

Creamy Chicken and Brie Soup

I told you I had lots of soups coming!  This soup was great, but it honestly turned out really different than I was anticipating it!  I thought it would be really creamy and smooth and just taste like brie.  However, brie doesn't really melt like I thought.  It more stayed in chunks and you just got pieces of it in each bite.  It was delicious, very light and flavorful! 

 

 

 

Creamy Chicken and Brie Soup

via How Sweet Eats

 

2 tablespoons olive oil
1/2 sweet onion, chopped
1/2 red pepper, chopped
3 cups raw spinach, coarsely chopped
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
2 boneless, skinless chicken breasts, cooked and shredded
2 1/2 cups chicken stock
2 cups milk
1/2 cup half and half
8 ounces brie cheese, torn/chopped into small pieces


Heat a large pot on medium heat and add olive oil. Add onions and peppers with a sprinkle of salt and saute until soft, about 6-8 minutes. Stir in spinach and garlic. Add butter, and once it melts whisk in flour to create a roux. Make sure you whisk all ingredients together.

Add chicken to the pot, along with milk and chicken stock. Allow soup to come to a simmer, then add brie and continue stirring until it all melts – about 5 minutes. Stir in half and half. Turn heat up high and let soup come to a boil, stirring every few minutes so cheese does not stick to the bottom. At this point, you may see some separate of stock/milk, but with a few stirs and time to simmer, the soup will come together.

Once soup boils, turn it down to a simmer and allow to cook for 25-30 minutes, stirring occasionally. Serve hot!