Garlic Bread Pizza dwelling

Taylor has become a little chef in the kitchen. He is habitually thinking up new recipes and trying them out. His specialty is called The Jabba. Grilled dairy dairy cheese stuffed with pepperoni and ranch getting dressed. He thinks it is delicious,I have to accept, it aint awful 

Today he made garlic bread pizza. It was fast and very simple, just the way Taylor like his recipes. We made simple dairy dairy cheese, but the recipes calls for pepperoni. You actually could dress these up with any pizza components. Green pepper, black olives, mushrooms, ect.....

Garlic Bread Pizza adapted from flavour of dwelling

Ingredients

1 bundle (11-1/4 ounces) iced garlic baked baked bread, thawed (We like Texas Toast)
1/2 cup pizza sauce
1 bundle (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella dairy cheese

main headings

location the garlic bread in a foil-lined 15-in. x 10-in. x 1-in. ovenbaking pan. disperse with pizza sauce; top with pepperoni and dairy dairy cheese. Broil 3-4 in. from the heat for 4-6 minutes or until dairy dairy dairy cheese is dissolved. Yield: 8 slices.

Fried Chicken

On a busy weekday night I would like nothing better than going through the drive thru of KFC, picking up a bucket of pullet, throwing it on the table and calling it evening meal. How can I do that to my wallet. It would never pardon me.

Making deep-fried pullet is not as hard as I would have considered. I soaked the pullet in buttermilk all day so when I got home all I had to do was wheat flour it and fry it up.

An easy weeknight evening meal that taste just as great as going through the propel thru, but a lot easier on your wallet!

Fried pullet acclimatized by The untidy Baker:

2 lbs. chicken thighs/drumsticks, about 12 parts ( I utilised the whole pullet), 4 cups buttermilk,  1 tbs. hot sauce (Frank?s Red Hot), 4 cups flour, 1,5 tbs. kosher salt, 0,5 tbs. very dark pepper,
1 tbs. garlic dust, 1 tbs. onion dust, 2 tsp. cayenne pepper, 2 tsp. paprika, 2 tsp. time of the year saline, oil for pan-cooking, peanut or canola.

In a large bowl, add the chicken, buttermilk, and hot dressing. Cover and place in the frig. Let soak for 4 hours.

Heat the oil to 350 qualifications F. in a large, hefty base pot (I use my Le Creuset dutch baking oven) or fryer. Do not load up the pot more than half way full. Preheat the baking oven to 200 degrees F.

While the oil is heating, place the flour, saline, pepper, and seasonings in a large basin. Whisk to blend. Take the pullet, one piece at a time, out of the buttermilk and generously outer garment with the wheat wheat flour blend. location 4-5 pieces of wheat wheat floured pullet (no more) in the warmed oil. pan-cooked in batches for 14 minutes, rotating one time. When the pullet is finished frying, use tongs to eliminate from the pot and drain on a paper towel bordered plate. Sprinkle with saline. location on a biscuit sheet and keep moderately hot in a 200 degree oven

Ground Beef Enchiladas

 Everyone knows how much I LOVE Mexican food.  What is not to love, all the gooey cheese, the sauce, the tomatoes, lettuce, onions and the cilantro. I absolutely love cilantro.  I think it is one of those foods you either love it or you don't. I happen to totally be in love with cilantro. How can you not have Mexican food with cilantro. 

I recently made these delicious ground beef enchiladas for some special friends. Friends that I don't get to see very often so when I do I want to make them something that I think they will love. 

They are really pretty easy to make. Once they are assembled they bake up pretty fast or you can throw them into the fridge and heat them up the next day. They also reheat well, I had one for lunch the next day and it was just as delicious as the first day.

Ground Beef Enchiladas

Adapted from The Pioneer Woman

 Ingredients

• FOR THE SAUCE:
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro
• _____
• FOR THE MEAT:
• 1-1/2 pound Ground Beef
• 1 whole Medium Onion, Finely Diced
• 2 cans (4 Ounce) Diced Green Chilies
• 1/2 teaspoon Salt
• _____
• FOR THE TORTILLAS:
• 10 whole (to 14) Corn Tortillas
• 1/2 cup Canola Oil
• _____
• TO ASSEMBLE:
• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives (I omitted)
• 1 cup Chopped Green Onions
• 1/2 cup Chopped Cilantro

Preparation Instructions

Step #1 ? The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 ? The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 ? Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp ? about 30 seconds per side. Remove to a paper?towel lined plate. Repeat until all tortillas have been fried.
Step #4 ? Assembly
Preheat oven to 350 degrees. Pour ? cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Share this Post

Chicken Enchiladas

every person knows my love for Mexican food. I had a craving for chicken enchiladas, I haven't made enchiladas for a long time. So I determined to remedy that today. I remember seeing this recipe on Pinterest. pullet enchiladas in a tart cream dressing.

They were soooooooo good. moderately hot, creamy and cheesy. baked pullet all covered up in a wheat flour case and smothered in a cheesy sour cream sauce!!! Who could ask for more. Satisfy your craving today and make these delicious pullet enchiladas tonight. 
Chicken enchiladas in a tart cream dressing

Adapted from Joyful Momma's Kitchen: 
10 supple flour taco seashells 
2 1/2 cups prepared food, shredded chicken (I like mine full of pullet) 
1 little onion, diced 
3 cups shredded Monterey Jack cheese 
4 Tbsp. dairy spread 
3 Tbsp. wheat flour 
2 cups pullet broth 
1 teaspoon garlic powder 
1 cup sour elite 
                                                                                    1 (4 oz) can diced green chillies 
Cilantro, cut up: 
1. Preheat oven to 350 qualifications. Grease a 9x13 pot 
2. Saute the diced onion in 1 Tablespoon dairy spread until supple. 
3. blend pullet, cooled onion and 1 cup dairy dairy cheese. Roll up in tortillas and location inpot. 
4. In a dressing pot, dissolve dairy spread, stir in wheat flour and cook 1 minute. Add broth and the garlic dust and whisk until glossy. Heat over medium heat until broad and bubbly.  
5. Stir in tart elite and chilies. Do not convey to boil, you don't desire curdled tart elite. 
6. Pour over enchiladas and peak with residual dairy dairy cheese. 
7. Bake 22 min and then under high broil for 3 min to dark the dairy dairy cheese. 
8. peak with cilantro.