Family Pizza Night

Occasionally we have a family pizza night that doesn't involve Papa Murphy's (which we all love) and every time we do - we all say "we need to do this more!"

For once - I captured pictures of all of our pies - and since we just did it last night - I can still remember the ingredients!

We use our local grocery store's pre-made pizza dough - pammed the sheet pan, sprinkled it with corn meal, slapped the rolled out dough on to it. Then drizzled with EVOO, salt and pepper for all of these recipes. We cook them on 525 until they are bubbly and browned (depending on size and thickness of dough between 5-10 minutes) and then go crazy - here's what we came up with...

The picture above is my husbands concoction - his version of a pizza called the Atom Bomb that was his favorite when we lived in NM:

Atom Bomb

BBQ sauce, Chicken, Red onion, Mozzarella, shredded, diced green chilis

Next up!!!

Ms. 14 - BLT Salad:
Mozzarella, shredded, Bacon, Chicken and now cook it. After it's cooked, top with cold... Lettuce, Red Onion, Diced tomato, Drizzle with Ranch Dressing

Mr. 16's Sweet & Savory Chicken:
Chicken, mozzarella, BBQ sauce, red onions and bacon

Miss 7's Heart:
Marinara and shredded Mozzarella - the key is to shape the dough into a heart :)

Miss 11's Ode to Cheese:
Marinara with as much pepperoni and as many kinds of cheese you have in your house

Thai Meatballs and Sweet Rice

An awesome "fast food - home cooked" meal.

I thought I was busy when I had 4 little kids. Now that I have 2 teenagers, a very mature pre-teen and a 7 year old - we are FREAKIN' BUSY!

Our oldest is involved year round in HS sports with swim team and track, the next 2 in line are in soccer year round and finally Ms. P is involved w soccer and dance. So - I have no control over my life whatsoever. I am SOOOOO looking forward to our oldest getting his license - but he isn't so motivated...

This is relevant bc I am always looking for short cuts and quick meals.

We make it a priority to have a sit down dinner every night as a family. More often than not - it happens and I'm so grateful for that. We have some of our most memorable talks, inside jokes and bonding around our dinner table.

There are definitely nights that we can't all sit down - but I work hard to provide a home made meal for everyone to enjoy when they are home and ready for dinner.

Here's my CHEAT!!!

I got these at my local Costco. My husband and I don't like Thai food - but the entire family - including my husband and I approved of these. 12 minutes in the oven and done.

I served these on top of a Family Fave Sweet Jasmine Rice smiles all around. 

Korean Style Street Tacos

At least - that's what we call them in our house. There are a few random things you need to make them - but I have SIMPLE substitutes that I promise you already have.

Here is one of the random things: a bamboo steamer - super cheap - like less than $10 at the Asian market. SUBSTITUTE - your MICROWAVE.

Another: our Instapot. SUBSTITUTE - crock pot, oven, grill, Traeger...

These are AWESOME. Lotus Leaf Buns - available at your local Asian market in the freezer section. Our 4 kids aged 7 to 16 love these, They are also cheap - under $3. To steam these in a Bamboo steamer, grab a large sautee pan and fill it with water about 1" up the side of the pan. Set on your stove top on High. Set your steamer on top of that pan. Put down a sheet of parchment paper and lay 3 or 4 buns flat on top of that. Cover and steam for 5-6 minutes. 10 if they are completely frozen. SUBSTITUTE: tortillas.

This is the last random ingredient. GOCHUJANG. It's like a Korean BBQ sauce. You can find this at your local grocery store -it's everywhere - and it's so good. I could dip the sole of my shoe in this and it would be delicious. SUBSTITUTE: your favorite BBQ sauce

This is a picture of my daughters creation. Pork, Gochujang, sour cream, cilantro dressing, salsa, Lotus Leaf Bun.
This is my version: Street Taco sized flour tortillas, melted Mexican blend cheese, refried and black bean mix, pork, Gochujang, sour cream and salsa on one, Mexican blend cheese, refried and black bean mix, pork, Gochujang, guacamole and cilantro dressing on the other.

The cool thing about this is that you can customize this to your own preferences - just like a traditional taco bar.

Korean Street Tacos
3-5 lb pork tenderloin* cooked until it's tender enough to shred with a fork
Lotus Leaf Buns or Street Taco Tortillas
Gochujang
Guacamole or avocado
Black beans
Refried beans
Pico de gallo or salsa
Sour cream
shredded cheese - your choice
Cilantro dressing** - optional

So - I'll tell you exactly what we did - and you can make substitutes as needed.

*Pork Spoon Roast - completely unpackaged. Cook in the Instapot on High for 90 minutes with water half way up the bowl to retain moisture.
Serve on a Lotus Leaf Bun (steamed or microwaved) or a tortilla and have at it with any toppings you want!!!

Great to feed a crowd - and something that will really knock their socks off.

*Our ALL TIME FAVORITE is (local) Harmon's Pork Spoon Roast - THE BEST - for so many things!

**Depending on time - I buy cilantro dressing at the grocery store - or I make my own Creamy Cilantro Lime Dressing

Chicken and Mushroom Sauce

I almost always serve this over pasta - but I've served it over rice and quinoa too. So good.

Chicken and Mushroom Sauce
4 T butter
1 can cream of mushroom soup
1 tsp garlic, minced
1 tsp shallot, minced
2 small cartons of white button mushrooms (sliced)
Rotisserie chicken cut into bite sized pieces
2 cups half and half
Salt and Pepper to taste

To thicken if desired:
1 T cornstarch
1 T water

In a large pan add butter and allow to melt over medium heat. Add mushrooms and sautee for a few minutes. Add shallots and garlic and cook for about a minute. Add soup and half and half. Cook a few more minutes until the half and half is up to temp. Add chicken and salt and pepper to taste.

If you like the consistency as is. All you have to do is cook it for a few more minutes to make sure all the flavors are incorporated and your done!

*I like this sauce on the thick side, so I whisk 1 T cornstarch with 1 T until combined and then add it to the sauce.

Cajun Chicken Pasta

I usually make this per directions below, BUT the picture I took is one night that I was in a real hurry - and substituted rotisserie chicken for the parmesan chicken - a quick swap - but my entire family prefers it with the parm chicken.

As a note - my son doesn't like cream based sauces - like alfredo - mainly bc most jarred alfredo sauces have eggs in them - and he's allergic to eggs. THAT SAID - he LOVES this sauce AND even my picky eater who always answers the question "what do you want for dinner?" with a resounding "cheese quesadilla!" likes it too. 

CAJUN CREAM SAUCE

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese shredded
CRISPY PARMESAN CHICKEN
4 chicken breasts butterflied
1/4 cup flour
1 cup breadcrumbs
1/2 cup parmesan cheese grated
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil
PASTA
1 lb Farfalle pasta (I had penne)
2 tablespoons butter
1/2 yellow bell pepper
1/2 red bell pepper sliced
1/2 red onion sliced
8 ounces crimini mushrooms sliced
1 tablespoon minced garlic
1/4 cup parsley for garnish (optional)

Mix the Sauce ingredients together and set aside.
Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
Drain but do not rinse.
Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
In a second bowl whisk the eggs.
Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.
Let chicken sit on a tray while you cook the vegetables.
Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
Cook for 3-5 minutes until just starting to brown but not break down.
Remove the vegetables from the pan.
Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.

Cheater Pho

This is one of my go to week night meals. With all the different sports and extracurriculars we have going on during the week, I try really hard for everyone of us to have a hot meal - this soup is perfect for just that.

I've made this several times with many different proteins and then let everyone decide what garnishes to add. This recipe serves a family of 6. My soup pot is a 6.5 Quart cast iron pot - so if you aren't feeding as many people as I am cut the recipe in half - unlike most soups - it just doesn't keep overnight - or at least - I've never tried... 

Cheater Pho
16 oz Rice Noodles (I used 3 packs of ramen on this day - just the noodles - not the flavor packet)
96 oz chicken stock (3 boxes)
4 - 5 Tbsp minced garlic
2 - 3 Tbsp minced ginger
3 Tbsp minced shallot (find all 3 of these next to each other in the produce area)
Salt and Pepper to taste
15 oz can Bean Sprouts
3 - 4 Tbsp Hoisin sauce
2 Tbsp fish sauce (I omit bc of a food allergy)

Protein options:
Costco rotisserie chicken in the vacuum sealed pack - this is a SERIOUS time saver for SO MANY MEALS!
Shrimp
Ling Ling chicken and vegetable pot stickers OR Bigio pot stickers
OR you can just add frozen stir fry veg if you are keeping it meatless

Garnishes:
Green onions
Cilantro
Mint
Jalapeno thinly sliced
Limes

Put a couple of Tbsp of olive oil in the bottom of a large soup pot. Add garlic, ginger and minced shallot and cook until fragrant - 3 -5 minutes. Add chicken stock, salt and pepper, Hoisin sauce and fish sauce.

Let it come to a boil and then turn down to a simmer for about 20 minutes. Add noodles and cook as long as the package says. If you are adding frozen stir fry veg - add them now. When the noodles are cooked - now it's time to add your protein. If you are using rotisserie chicken - add now just so it can heat through. If you are adding pot stickers - use the microwave method suggested and then add them to heat through. If you are using shrimp - add very last - they take no time to cook. They are done when they are pink.

My foodie girl and I add all the garnishes - so good. My picky eaters try something new every time to figure out what they really like.

There really isn't anything that compares to authentic Pho - but this is a quick substitute. AND it's something different to add to your recipe rut :)

Chicken Cordon Bleu

This is another dish I've made forever - but it's so simple it doesn't feel like a "recipe" to me. But my family loves it so much - I thought I'd share.

We're back to school and sports around here - which means our week nights are insane. To save money and tummies - I like to have the 6 of us eat ANYTHING but fast food. It's a challenge - but one I feel I've done a good job at.

I made this last night and it was gone in a flash. I think next time I'll double the recipe by stacking the ingredients - if I do I'll give you an update.

Fastest Chicken Cordon Bleu in the West
1 cup Heavy Cream
1 can Cream of chicken soup
S & P
6 slices Swiss Cheese
12 slices deli ham
6 breaded chicken patties*

Preheat oven to 400 degrees.

Combine heavy cream and cream of chicken soup, salt and pepper to taste. Microwave mixture for about 60 seconds to make it easier to incorporate.

Drizzle about 1/4 of the cream sauce on the bottom of a 9x13 casserole dish - spread it around with a spatula. This just helps anything from sticking.

Place the chicken patties in the casserole dish. Top with 2 slices of ham and 1 slice of swiss cheese each. Pour the remaining cream sauce over the entire dish.

Bake for 30 minutes. DELISH!

*I use Foster Farms frozen chicken patties - you don't even have to thaw them!

UPDATE: I made this again - but this time I made it in my crockpot bc crazy week nights... So I doubled the liquid - put half in the bottom of the crockpot, added 8 chicken patties, a package of diced ham and 8 slices of cheese then added the rest of the liquid on top - set on low for 2 - 3 hours - or high for 1 hour. Everyone gets a nice warm dinner when they have time!