If you are eating that stuff stop it. Stop it now. You will end up glowing in the dark and if we ever get attacked by zombies they will find you first. Reason #106 NOT to eat weird food. Besides, in the same amount of time..or close to it you could be eating this:

These are serious nachos. The real thing. Tex-Mex at its absolute best. And it is an easy nacho recipe. Here’s a secret. ALL nacho recipes are easy! You can either broil or bake nachos. Leave off the chicken and you have a vegetarian nachos recipe.

Cubes of chicken breast are sauteed until golden and then simmered in a chipotle-adobo with cilantro, cumin, onion, and garlic.  While that party is going on corn tortillas are being transformed into slices of fresh, hot, crunchiness… Into the oven for a few minutes and …

Yep. Right there with ya.

Nachos are an inexpensive lunch or quick dinner, and kids will eat them because they are chips. When you fry the chips yourself, and use real cheese…well the difference is amazing. And I will tell you a secret…Lean in now….closer…

Do you see it? Yes it is. Yellow crookneck squash. You could use zucchini as well. Just chop it up a little smaller than the chicken and simmer it with the adobo.

I know, right? Brilliant.

This is very spicy. If your family doesn’t do spicy so well you will want to cut back on the amount of adobo and chipotle, and probably cut the jalapenos out all together.

Spicy Chicken Nachos

• 1/2 lb of corn tortillas cut in wedges
• Peanut oil for deep frying (you can substitute, this is my preference)
• Olive oil for saute pan
• 2 boneless chicken breasts, cut in cubes
• 3 tablespoons of chipotle in adobo (or less)
• 1 jalapeno, chopped
• 2 cups cubed yellow squash
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chicken stock
• 2 cups organic, dark red kidney beans, cooked (you cn use pinto, black beans, or what you like)
• 2 cups shredded cheddar, Monterey Jack, colby or a mixture of your favorites
• Salsa, tomatoes, lettuce, avocado,cilantro etc. as you like.
• Sour cream

1. Preheat the oil in a deep fryer to 370F
2. Saute chicken in a little olive oil until it starts to turn golden. Add onion, squash, peppers, and garlic and saute about three minutes.
3. Add the chicken broth, cumin, and  adobo/chipotle mixture. Chop and mash the chipotles as you go. Add the cilantro.
4. Simmer until the chicken is done and the stock has evaporated. Do not let it go dry.
5. Stir in the beans.
6. Set aside.
7. Fry the tortillas until golden and crisp. Drain and place on cookie sheet in a single layer.
8. Using a slotted spoon, spoon chicken mixture over the tortilla chips as evenly as you can.
9. Sprinkle with cheese
10. Broil on high until cheese melts
11. Serve immediately, topping with tomatoes and other toppings of choice.

Serves 8

Post from: Baking Delights

Back in the day, when I forst got married everyone made taco salad the same way. Doritos, canned kidney beans, cheddar cheese, hamburger, sour cream, iceburg lettuce, tomatoes, onions, and catalina dressing.  There might be a little variation on that but not much.

Well, taco salads have evolved into much more than that. They are still easy and budget friendly, but fresher and more delicous I think. If you have an electric fryer I highly recommend making your own fresh tortilla chips. They don’t take long at all and the difference is amazing. It is one of those small things that takes food from average to incredible.

I like to cut the corn tortillas in long strips. It is different and I like the way it looks. Then I add any number of ingredients based on what is available.

I guess maybe this is a pretty lame blog post. Everyone knows how to make taco salad, and I think I have even shared my basic recipe before.

But it is worth sharing again.

One of the best tips for a great taco salad is to use mixed baby greens rather than the standard iceburg. It not only adds a beautiful color but it adds flavor and texture as well.

It takes a little longer to make an individual salad on each plate but it is worth it. It is more appealing that way. You can also just make the salad bases and allow everyone to add what they like at the table by putting ingredients out in dishes.

Brown lean ground beef or pork (or a combination) in a pan with a little oil. Add taco seasoning, your own homemade or some from the store. McCormick still makes it in an envelope, it has no msg (most of the others I have seen do have msg) and it is about 75 cents. It is funny though, when I first started buying it it was 33 cents. LOL! Drain the meat and set it aside.

I liek to use Vidalias or Texas sweet onions because they give a lot of flavor but they are mild. Now add the following as you like:

• Kidney beans
• Black beans
• Pinto beans
• Chopped bell peppers
• Jalapenos
• Corn kernels
• Tomatoes
• Cheese
• Salsa
• Sour cream
• Celery
• Avocado
• Chicken
• Tortilla chips
• Fried potatoes (trust me)
• Roasted pumpkin seeds
• Sunflower seed

Just layer them on top of your salad, top with a scoop of salsa and then a scoop of sour cream.  Add chopped cilantro, grated cheese and you have an entire meal in under 30 minutes. If you feel like you need dessert add vanilla ice cream with chopped mango spooned over it. Seriously. Does it get better than that?

Image:MaryeAudet

Post from: Baking Delights

When I am looking for a dinner recipe that is quick, easy, and cheap, pizza burgers come to mind.  They come to mind when I am not looking for that kind of recipe, too, because they are just that good.

When I was growing up in Pennsylvania we used to go to this pizza place that was called Frankie and Johnny’s.  I don’t remember a whole lot about it except that the seats were blue vinyl, it smelled heavenly, and they had the best hoagies, pizza, and pizza burgers in the known universe.

One thing that you may not realize is that pizza sauce is different in different parts of the country.  I have lived on both coasts as well as in the middle, and there is no pizza sauce anywhere like what you get in the Philadelphia area.  I don’t care what anyone says.  The sauce in Texas is too bland, in Chicago it is too sweet, and in California it is too…sophisticated.  I love the heavy-oregano-sweet peppers-anise-spicy-tomato flavor of East coast pizza.

I never could replicate it just right and I never seemed to be able to find a canned sauce that was right…until I tried Newman’s Own Sockarooni Pasta Sauce.  Wow.

This is the real deal.  A lot of times if I don’t have time to make sauce this is what I use, it is perfect for pizza…and pizza burgers.

Oh yeah.  Pizza burgers. ahem…..Pizza burgers are like Sloppy Joes but not.  The sauce is a tangy pizza sauce (perfectly reproduced by the aforementioned sauce) and then you melt mozzarella over the top.  Add some chips or fries and you have an awesome, quick, easy and cheap dinner.  If you have time try serving these on homemade hamburger buns, and add garlic powder in with the salt when you are making the dough.  Yum.

Pizza Burgers

• 2 lbs of  lean ground beef, browned and drained.
• I jar Newmans Own Sockarooni Pasta Sauce
• 8 hamburger buns
• 1 to 2 cups mozzarella cheese (depends on how much cheese you like) OR 8 slices provolone

1. Pour the sauce over the cooked meat.
2. Spoon the mixture on a large hamburger bun.
3. Sprinkle with mozzarella cheese or lay a slice of provolone over the top.
4. Put under the broiler just to melt the cheese.
5. Put the other half of the bun on top and eat when hot.

Serves 8

Image:Marye Audet (c)2009

Post from: Baking Delights

I am not really sure why I started calling htis quiche recipe Alsatian, only that I did.  It isn’t at all a fancy thing; good stick to your ribs food really.  With having our own chickens, quiche is not only an easy meal, it is a cheap one.

The first time I ever tried quiche I ws 17.  I took my boyfriend’s mom, who I adored, out to shop at a local, upscale mall.  She was from Europe and had not been in the states too long.  We went to a restaurant that I thought she would like and as we were reading the menu I asked her what quiche was.

Her eyes twinkled and she said , “Oh, try that Chick, you will love it.”

So I did, and I did love it.  When Marc and I married I could not cook a thing so I determined I would learn.  One of the first things I learned to make was quiche and I made it in enough varieties and enough ways that I think it was my signature dish for years.  I have made it with champagne, with olives, with leftover venison chili and nearly everything else you can imagine. It is just one of those dishes that you make the crust, throw some leftovers in, pour the filling over and bake.

Voila.  DInner.  Breakfast.  Brunch.  Lunch. Snack. Tea.

This particular quiche is filling because of the potatoes and bacon.  The potatoes create a new layer of texture and truly, this is one of my favorites.

Inevitably someone is going to ask me if you can use skim milk (shudder) and low fat cheese and egg substitute.  If you must, go ahead.  Personally I would rather eat a sliver with taste than a chunk of cardboard.  Do be aware that if you change the ingredients, especially the fat content, the flavor is going to be different.  I know the diet books tell you that it isn’t so, but they are crazy.

If you need a refresher on how to make pie dough click on the pie dough tutorial.

There really is no trick to good quiche.  Mix the eggs well, cook at a slow rate, don’t overcook, and serve promptly.

Alsatian Quiche

• 1 9 inch pie crust, with sides pinched a little higher than normal
• 1 cup of cheese: swiss, jack, cheddar, edam or what ever you have (I used mild cheddar and jack here)
• 8 sliced of peppered bacon, chopped
• 1 onion, peeled and chopped
• 2 potatoes, peeled and sliced
• 6 eggs
• 1 3/4 cups half and half cream
• Salt to taste
• cracked black pepper (trust me) to taste

1. Saute bacon and onion in a pan until bacon is crisp and onion is tender.  Carefully reomove bacon and onion and reserve, leaving bacon drippings in the pan.
2. Fry the potato slices in the bacon until tender and they show golden brown color here and there.  Remove the potatoes to the crust, making a flat layer of the fried potato slices.
3. Cover with the bacon and onion.  Sprinkle with the cracked black pepper.
4. Cover with the cheese.
5. Mix the eggs, cream, and salt very well.  Pour carefully over the filling.
6. Bake at 325 for 45 minutes to an hour or until the egg is set.  Check by placing a knife about 1 inch from the center of the quiche.  The knife should come out clean.
7. Allow to cool slightly before serving.

Quiche freezes well both in its baked and unbaked states.  If you plan to freeze this I suggest omitting the potatoes as they do not freeze well at all.
Serves 6

images:(c)Marye Audet 2009 All Rights Reserved

Post from: Baking Delights

Yep.  Pizzaria style.  Hand tossed.

The thing is I always make hand tossed pizza.  I have been doing it for years..I can even get it spinning.  I thought..aha! This will be a piece of....cake pizza.

The dough is much different to work with than what I generally use but I like this dough much better.  The crust came out crisper and crunchier…harder to spin but much tastier.

This will make two large pizzas.  I wasn’t sure so I stuck with the recipe.  I should have doubled it.  Note to self: ALWAYS double the recipe!

I made two different pizzas with it..both were wonderful but my family said that my spicy apple, bacon and brie pizza did not taste like pizza.  Of course it did, the plebians.  Really stinkin good pizza.

So…one pizza was the family favorite.  Cheese.  Tomato paste. Pizza crust.

And that was really good.  The dough is crispy and chewy with lots of flavor.  This was the closest crust to what I remember it being up on the East Coast.  Really good.

Did I say really good?

Then the other pizza I did I wanted to be…umm…DARING!  So I made this:

Oh my…are those chipotle peppers in there?  Let’s look closer…

Gosh durn…there ARE chipotle peppers in there!

I figure you know how to make the cheese one so lets chat about the apple one.  Ot isn’t sweet, this is not a dessert pizza.  I sauted the apples (honeycrisp) with 3 slices of bacon. a tablespoon of butter, a teaspoon of chipotle, and  a tablespoon of brown sugar. I cooked it, stirring often until the apples were tender and the bacon crisp.

I used my fingers to dot the crust with brie that was ripe and melty.  I then spooned the apple mixture over, then topped with a couple of handfuls of pecans.  I baked as directed in the pizza recipe.

It was excellent.  Would make a great appetizer.  If you don;t like brie you could use muenster or even gouda I think.

O.k…here is the recipe..and then go check out all the other Daring Pizzas at Daring Bakers!

And don’t forget to join the baking delights flickr group!  It’s fun!

THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

THE RULES: This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).

JUST USE YOUR IMAGINATION!!!

POSTING DATE: Wednesday, October the 29th 2008

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE:  “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

***************

~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled – FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour, 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
1 Tsp Instant yeast – FOR GF use 2 tsp
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar – FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:
1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2.  FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8.  FOR GF:  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10.  FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.
During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.
In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.
You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11.  FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12.  FOR GF:  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13.  FOR GF:  Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: http://www.wikihow.com/Toss-Pizza-Dough, http://www.vids.myspace.com/index.cfm?f … D=35480534, http://www.ehow.com/how_2066953_toss-pizza-dough.html, http://www.classic-hand-tossed-pizza.bl … hands.html, http://www.youtube.com/watch?v=mhcTKeslAmk, http://www.ask.yahoo.com/20050222.html

***************

NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300

***************

TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

TOPPING LINKS: http://www.greatpartyrecipes.com/pizzatoppings.html, http://www.correllconcepts.com/Encyclop … ppings.htm.

***************

GENERAL PIZZA LINKS: http://www.breadtopia.com/pizza-dough-recipe/

****************

See how Peter Reinhardt’s “Napoletana Pizza Dough” recipe turned out: http://www.chubbyhubby.net/blog/?p=142, http://www.101cookbooks.com, http://www.ieatfood.net/?p=7.

images:marye audet

Post from: Baking Delights

I, as you may have figured out, like to bake an cook. Alot. One of my favorite types of cooking is French because I find it challenging. And because it is just so good.

But I will admit to craving the odd taco now and then. I am, after all, a resident of Texas, land of Tex-mex cooking. I add fresh cilantro to salads because I can’t get enough of the flavor, and I love chipotle, chiles, and other amazingly spicy things.

To me, the best of these cultures comes together in Southwestern Quiche. The flavor of the chiles, slow cooked onions, fresh cilantro, and cheese with the velvety texture that only the French can produce in a quiche.

This a a great lunch or dinner dish, just serve with some French bread and a salad with something dark and chocolatey for dessert.

Southwestern Quiche

1 unbaked pie crust in a 10″ pan

6 eggs

1 1/2 c half and half

1/2 c heavy cream

3 onions, sliced

1 can chiles

1 c shredded colby jack cheese

1/4 c chopped, fresh cilantro

1/2 tsp salt.

Make pie crust and freeze for 30 minutes.

Preheat oven to 425F.

Layer the onions, then the chiles, then the cheese in the pie crust. Top with chopped cilantro.

Whisk 6 eggs together until well mixed and then add the cream and half and half. Combine well and pour carefully into the crust. Bake for 30-40 minutes until set. Serve hot or at room temperature.

Post from: Baking Delights

 For the tappanade

1 can black olives

1/2 c green salad olives

1/4 c onion

3 cloves garlic, peeled.

2 tablespoons balsamic vinegar

1 tsp italian seasoning

1 tbs olive oil

pulse together in food processor until coarsely pureed. Set aside.

16 flour tortillas, whole wheat homemade is best, but whatever you like.   

For filling:

2 zucchini-sliced in 1/8″ thick slices LONGWISE.

1 tbs olive oil

1 tbs italian seasoning

salt and pepper to taste

1/2 c chopped red onion

1/2 c chopped tomato

other vegetables as desired.

1/2 c cheese, such as mozzerella, romano, or feta

  Drizzle slices of zucchini with oil and rub with salt, pepper, and italian seasoning. Heat grill (or broiler) up and grill quickly on each side…just until you have good grill marks and zuccini is tender without being mushy.

  Heat tortillas until they are pliable. Working quickly spread about a tsp of tapanade down one side of the tortilla, top with one slice of zucchini , sprinkle with onions, tomato, and cheese (and anything else you desire.) Roll tightly. This makes 16, or what I consider to be 8 servings.

These would be great for picnics, or even cut in smaller pieces and served as appetizers.

Post from: Baking Delights