5-Minute Pizza Crust

With just a few minutes and two ingredients, you can have this 5-Minute Pizza Crust on the pizza pan and ready for baking! This is the perfect way to make weeknights extra special – and stress free!

With just a few minutes and two ingredients, you can have this 5-Minute Pizza Crust on the pizza pan and ready for baking!

Let’s face it: weeknights are busy, amIright?  Even if you don’t have kids, chances are you have a million things going at any one time.  And if you do have kids…well, if you’re like me, you haven’t had a free moment since the minute they were born.

But there’s no reason you can’t have {semi-} homemade pizza on a weeknight.  I’ll be honest: this whole wheat pizza crust is still my all-time favorite, but there is absolutely no way I can make it during the workweek.  And sometimes a weeknight just calls for a pizza-pie, you know what I’m saying?  And not one that comes from a take-out joint.

With Original Bisquick Baking Mix, all you need to put together a quick and easy 5-minute pizza are just two ingredients, twenty stirs of a spoon, a few seconds to press the dough out on your baking pan – and you’re ready for toppings.  Easy-peasy!  Here I’ve just used a bit of my favorite simple tomato sauce, some Italian sausage, roasted red peppers, freshly shaved Parmesan cheese, and a bit of freshly chopped oregano.

With just a few minutes and two ingredients, you can have this 5-Minute Pizza Crust on the pizza pan and ready for baking!

Pop it in the oven for about 10 minutes – and voilà!  Dinner is served!

With just a few minutes and two ingredients, you can have this 5-Minute Pizza Crust on the pizza pan and ready for baking!

Any toppings will work fine on this crust – load it up with whatever your family loves.  And the great thing about this dough is that because it is so easy to make, it is no problem making individual pizzas for everyone.  That way everyone can have what they like – and moms like me don’t have to hear about how a pepper accidentally got on a slice of pepperoni.

With just a few minutes and two ingredients, you can have this 5-Minute Pizza Crust on the pizza pan and ready for baking!

Make your next pizza night a snap with this 5-minute pizza crust!

Connect with Bisquick and #GetYourBettyOn:

web facebook pinterest

5-Minute Pizza Crust

Ingredients

  • 1 1/2 cups Original Bisquick Baking Mix
  • 1/3 cup hot water
  • 2/3 cup simple tomato sauce (or store-bought pizza sauce)
  • salt and pepper, optional
  • 1/2 pound ground Italian sausage (turkey or pork)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1 cup roasted red peppers, diced
  • 3/4 cup freshly shaved Parmesan cheese
  • fresh oregano, optional

Instructions

  1. Preheat oven to 450 and spray a pizza pan with non-stick spray.
  2. Precook your sausage - in a medium skillet, combine sausage, Italian seasoning, oregano and garlic, and cook until meat is no longer pink. Drain; set aside until you are ready to top your pizza.
  3. In a large bowl, combine Original Bisquick Baking Mix and 1/3 cup very hot water. Stir 20 times with a large spoon - do not overstir or your dough will come out tough. Turn dough out onto a pizza pan sprayed with non-stick spray, and press dough to form a 9" circle. Season your dough lightly with salt and pepper, if desired.
  4. Spread sauce over dough. Spoon sausage evenly over the dough, leaving a 1/2-inch border uncovered. Scatter with roasted red bell peppers and top with shredded Parmesan.
  5. Bake at 450 F until golden brown, about 9-10 minutes.
http://kitchenmeetsgirl.com/5-minute-pizza-crust/

 

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese – without all the fuss!  Just throw the ingredients in your slow cooker, and in just a few hours you’ll have a comforting, hearty dinner on the table.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

There is nothing I like better than hearty soups in the fall – unless it’s a hearty soup that requires basically no effort on my part and is ready and waiting for me when I get home from work. A soup like this Slow Cooker Chicken Enchilada Soup.

It’s no secret around here that Mexican-inspired cuisines are my favorite thing ever, and that preparing dinner in my slow cooker runs a close second. Combine the two, and it is a happy meal time around my place.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

One of the best wedding gifts we received {10 years ago – how time flies!} was a large slow cooker.  I’ve used the heck out of that thing, and it was finally time to replace it with an updated model.  The 6-Quart Programmable Slow Cooker from Hamilton Beach puts my old one to shame!  This bad boy has three choices for automatic cooking: program, manual, and probe.  If you’re used to the traditional slow-cookers, choose the manual mode to select your cooking temperature (high, low, or warm) without selecting a cooking time.

I used the program mode for this Slow Cooker Chicken Enchilada Soup – I programmed it to low for 6 hours, and it automatically shifted to “warm” when my cooking time was up.  Fabulous!

Next on my list to try is the probe method – if you’re cooking a large cut of meat like pot roast, chicken, or pork tenderloin you only have to insert the probe, set the desired meat temperature and it will automatically shift to keep warm when the temperature is reached.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

This hearty fall soup is full of Mexican-inspired flavors, including cumin, coriander, chili powder, and oregano (Mexican, if you can swing it).  Just add your spices right to the pot, along with chicken, broth, Rotel, black beans, and corn.  After letting that fragrant goodness simmer all day, toss in some shredded cheddar cheese and sour cream for good measure (you don’t want to add these ingredients during your initial cooking time, or they’ll curdle).

And finally, sautéing your peppers and onions and adding them to the pot just before serving gives this enchilada soup just the right amount of pizzazz, and just takes a couple of extra minutes.  Believe me, it’s worth it!

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

What’s your favorite fall dinner to make in your slow cooker?

Slow Cooker Chicken Enchilada Soup

serves 6

Slow Cooker Chicken Enchilada Soup

Ingredients

  • 1 can (11-ounce) Rotel
  • 32 ounces chicken broth
  • 1 1/2 pounds chicken breast
  • 12 ounce bag frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon oregano
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced (red or green)
  • 3 garlic cloves, minced
  • for garnish: shredded cheese, sour cream, salsa, avocado

Instructions

  1. Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.
  2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about 1/2 hour.
  3. While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.
  4. Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
http://kitchenmeetsgirl.com/slow-cooker-chicken-enchilada-soup/

 

XO, Ashley

 Hamilton Beach provided me with a slow cooker to facilitate my review. All opinions are my own.

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Easy Speedy Taco Bake

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

So, I’m going to be really honest with you today.

More days than not, we eat meals like this Easy Speedy Taco Bake for dinner.  Even though I spend most of my waking hours thinking about food, photographing food and/or blogging about food, the reality is that we’re not eating gourmet meals at my house.

First of all, we don’t eat gourmet because whotheheck has time to eat like that?  I’m like most of the rest of you: I’m juggling a million balls on a daily basis and the last thing I have the time or energy for is to make something fancy in the kitchen.  Tasty, easy, and hassle-free are my main requirements on the weeknights.

And second of all, I live with a 7-year old kiddo who considers fine cuisine to be macaroni NOT made from a box, and a husband who would be perfectly satisfied with this 30-minute lasagna {every.single.day}.

So yeah, impossibly easy is what I need most nights.

Need ideas for a quick and easy weeknight meal?  This Easy Speedy Taco Bake is impossibly easy, and comes together in about 45 minutes with ingredients you probably already have on hand.

Even more, I need meals that I can make with ingredients I typically keep on hand. And for us, that’s ground beef/turkey, black beans, corn, and lots and lots of cheese. ;-)

Obviously, we gravitate most often to the Mexican-inspired meals, and as much as I love Taco Tuesdays {it’s a real thing at Casa Kitchen Meets Girl}, we like to switch things up every now and then.  And what I love about meals like this one is that it’s simple enough that Doodle can help me in the kitchen.  While I’m browning the meat, he’s busy stirring together the milk, eggs, and Bisquick.  I love that he enjoys helping me cook, and it’s a great way for us to spend time together chatting about our day.

This taco bake really is easy and speedy – you just need a few minutes to brown your meat and layer the ingredients in your baking dish.  Another great thing about it is that it’s easy to customize- like kidney beans better than black beans?  Use those instead.  Add some corn or Rotel…whatever your family likes and that you have on-hand.  You can’t go wrong with this quick and easy dish!

Easy Speedy Taco Bake

Easy Speedy Taco Bake

Ingredients

  • 2 pounds ground beef or turkey (I used turkey)
  • 1 cup onion, diced
  • 2 teaspoons minced garlic
  • 2/3 cup water
  • 4 tablespoon taco seasoning - homemade or store bought
  • 1 can black beans, rinsed and drained
  • 1 4-ounce can chopped green chilies
  • 1 cup shredded cheese, divided (I used a Mexican blend)
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 1/2 cups Original Bisquick Baking Mix
  • for serving: shredded lettuce, shredded cheese, sliced olives and tomatoes, salsa, sour cream

Instructions

  1. Preheat oven to 400 degrees F. Spray an 8x8 baking dish with non-stick cooking spray.
  2. In a large skillet, brown meat over medium heat until no longer pink. Drain the meat and return to the pan. Add chopped onion, garlic, water and taco seasoning. Bring to a boil, and reduce heat and simmer until onions have softened, about 5 minutes. Stir in bean and green chilies.
  3. Transfer the meat mixture to your 8x8 pan. Sprinkle with 1 cup cheese.
  4. In a large bowl, combine Bisquick, 2 eggs and 1 cup milk until moistened. Pour the Bisquick mixture over the meat mixture.
  5. Bake for 20 to 25 minutes until the top is light brown and a toothpick inserted in the center comes out clean.
  6. Top with sour cream, cheese, lettuce, salsa, etc. - whatever you like!
http://kitchenmeetsgirl.com/easy-speedy-taco-bake/

Connect with Bisquick and #GetYourBettyOn:

web facebook pinterest

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!
This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

Pin It


Creamy White Chicken Chili

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

Okay, so let’s talk about this chili for a minute.

It’s not particularly photogenic, and in my rush to get this off the photography table and into my mouth, I forgot to garnish it with the additional chopped red onion and shredded cheddar cheese that it really deserves. All that aside, I’m here to tell you that you should absolutely make this Creamy White Chicken Chili.

I first posted this recipe back in 2011, when I’d only been blogging a few months and my photography was even worse than atrocious.  I’m not sure that this updated photo is more than marginally better, but since this chili is one of our favorites, I decided to shoot it again when we ate this yummy, hearty soup for dinner last week.

I was encouraged by some initial fall-like temperatures late in the week and got a little excited: pulling short-sleeve shirts and capri pants out of my closet and replacing them with sweaters and boots and scarves.  We purchased some apple cider, made this cold-weather stew and watched football like the hardcore fall-weather lovers we are.

And…this week we’re back into temperatures in the 80’s.

This Creamy White Chicken Chili is the perfect alternative to the traditional tomato-based soup. Packed with spicy flavors, this hearty stew is the perfect way to warm up on a crisp fall night!

I’m not deterred, though. I’m going to keep making my fall foods {like this Pumpkin Snack Cake —>swiped from my grandma’s recipe box} and will those fall-like temperatures to return.

If you’re bored with traditional beef chili – you definitely need to give this chicken version a try.  And if you’re not into jalapeños, just double up on the green chilies – they add great flavor without the heat!

Creamy White Chicken Chili

serves 6

Creamy White Chicken Chili

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 pounds chicken breast, cut into 1-inch pieces
  • salt and pepper, to taste
  • 1 small onion (I used red)
  • 4 cloves garlic, minced
  • 2 15-ounce cans Great Northern Beans, drained and rinsed
  • 1 14.5-ounce can chicken broth
  • 1 4-ounce can each, diced green chilis and diced jalepenos
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1 8-ounce carton sour cream (I used light)
  • 1/4 cup half-and-half
  • garnish with sour cream, shredded cheese and chopped red onion, if desired

Instructions

  1. Heat oil over medium-high heat in a Dutch oven or large stock pot. Add chicken, sweet onion and garlic. Sprinkle chicken with salt and pepper, to taste. Cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilies, jalapenos, garlic powder, ground cumin, and garlic salt.
  2. Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.
  3. Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).
  4. Ladle chili into bowls and garnish with sour cream, cheese and onion.

recipe from Better Homes and Gardens 2011 Tailgating Magazine

http://kitchenmeetsgirl.com/creamy-white-chicken-chili/

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ‘em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ‘em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1/2 cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, 3/4 cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
http://kitchenmeetsgirl.com/pepperoni-pizza-muffins/

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ‘em}.

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Honey BBQ Chicken with Ranch Slaw

Busy nights ahead? Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

School starts for us here on Tuesday – I can’t believe it. It seems like the summer just started, and now I’m busy packing backpacks and labeling school supplies like nobody’s business.  But if you want to know the truth: I’m just a little bit excited.

Well, other than crying into my pillow that Doodle is starting the second grade (seriously…it seems like just yesterday I brought him home from the hospital, and now he’s be-bopping around like he’s big stuff), I’m looking forward to the routine of the school year again.

Since I work full-time, you wouldn’t think my schedule would change drastically during the summer (instead of school, Doodle’s been in karate camps most of the summer)…but between baseball and swimming and camps and regular karate classes and vacation and…well, you get the idea.

He has to go back to school for me to get any rest. ;-)  Moms…you’re feeling me on this, right?

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

We’re busy even with our new back-to-school schedule.  Karate on Monday and Wednesday evenings.  Two more classes on Saturday.  Homework folders on Monday evenings, with spelling tests on Wednesdays and Fridays and reading comprehension quizzes on Fridays.

Plus, Doodle’s already been asking about gymnastics classes.  He wants to learn how to do flips in conjunction with his flying tornado kicks.  I’m not sure how we’ll fit it all in, but somehow it seems less hectic than our summer.

So yeah.  I’m going to be relying heavily on the slow cooker this fall – starting with this Honey BBQ chicken topped with Ranch Slaw.  It’s such an easy meal – just pair it with a veggie and some fruit – and you have a tasty meal sure to please everyone at your table!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Tell me: what are some of your favorite slow cooker meals? I have a feeling I’m going to be giving mine a workout this fall, so I need lots of ideas!

Honey BBQ Chicken with Ranch Slaw

Honey BBQ Chicken with Ranch Slaw

Ingredients

  • 2 pounds boneless chicken breasts
  • 18-ounce bottle honey barbecue sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup light brown sugar
  • 2 tablespoons Worcestershire sauce
  • For the slaw:
  • 14-ounce bag shredded cabbage mix
  • 1/2 cup Ranch salad dressing
  • 1 tablespoon dry Ranch mix

Instructions

  1. In the bottom of your slow cooker, mix together the bottle of barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce. Placed chicken breasts on top and turn to coat.
  2. Cover, and cook on low for 6 hours or on high for 3 to 4 hours.
  3. Remove chicken from slow cooker and shred. Return meat to cooker and warm back through with the sauce. Serve on your favorite hearty roll or hamburger bun.
  4. For the slaw:
  5. Mix cabbage, dressing and Ranch seasoning in a large bowl. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/honey-bbq-chicken-ranch-slaw/

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Savory Garlic and Cheddar Chicken Panini

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It’s ready in just minutes, and uses some of my favorite Mezzetta products!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I don’t know about you, but our summer has been crazy.

We’ve spent practically no time at home, and cooking has been waaaaay down on my list of priorities.  Sort of a weird thing for a food blogger, but even a person who lives for eating gets tired of cooking every now and then.

Also, with nearly no time between work and baseball games, swimming lessons, karate classes…well, there’s just not much time for gourmet food preparation around here.  Quick sandwiches have sort of been our staple dinner lately.

But with sandwiches like this Savory Garlic and Cheddar Chicken Panini, I’m totally okay with a fancied-up grilled cheese for dinner.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

Now, I call this sandwich a panini, but we don’t own a panini press…I used my George Foreman grill to make these, but you could just as easily use a griddle or a pan on the stove.  You just need something to melt all of this cheesy, garlicky goodness together!

And with a few easy to use Mezzetta products, these sandwiches came together in no time.  The kind folks at Mezzetta sent me a few jars of their products to make our sandwich-making easy.  You can find any of these products in your local grocery store in the condiment aisle.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I decided to start with chicken and cheddar cheese, simply because that’s what Doodle usually requests on his sandwiches.  But when I saw Mezzetta’s Savory Garlic Everything Spread, I knew that’s just what these sandwiches needed for a little extra pizzazz.  Added with some Mezzetta sun-ripened dried tomatoes and fresh spinach, these quick and easy sandwiches were a hit at my dinner table!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I had fun creating this easy and tasty family-friendly sandwich, and you should try creating one of your own as well.  Because Mezzetta is hosting a “Make That Sandwich” contest – and the prize is $25,000!  So grab your favorite Mezzetta products and get busy in the kitchen!  Make sure to include at least two different Mezzetta products in your recipe – you can get all of the contest details here.

mezzetta

Savory Garlic and Cheddar Chicken Panini

Savory Garlic and Cheddar Chicken Panini

Ingredients

  • 4 slices thick sourdough or french bread
  • 2 tablespoons Mezzetta Savory Garlic Everything Spread
  • 3 tablespoons Mezzetta Julienne Cut Sun-Ripened Tomatoes
  • 1/3 cup shredded cheddar cheese
  • 1 cup shredded chicken, cooked
  • 1 cup fresh spinach leaves

Instructions

  1. In a small bowl, combine shredded cheddar cheese and the Mezzetta Savory Garlic Everything Spread and Julienne Cut Sun-Ripened Tomatoes. Spread the mixture on 2 slices of the bread.
  2. Assemble 2 sandwiches, spread side in, topping with chicken and spinach leave. Toast sandwiches in a panini press or indoor grill.
http://kitchenmeetsgirl.com/savory-garlic-cheddar-chicken-panini/

XO, Ashley

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


How to Make the Best BBQ Brisket

Just in time for summer entertaining – my favorite tips on how to make the best BBQ brisket!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

If you’re like me – and a large percentage of the rest of the country – chances are you’re planning a holiday feast of some sort over Memorial weekend. Barbecue is my personal favorite, especially when it’s slow cooked and falling apart tender.

What I love about making brisket is that I can make it early in the day, and then have it ready to go for entertaining later on. Quite honestly, I love brisket warm, room temperature, or cold. I’ll eat it anyway I can get it…but shredded and piled high on a bun and covered generously with KC Masterpiece® barbecue sauce is my absolute favorite.

KC Masterpiece® is celebrating their 35th anniversary with the release of their limited edition blend, KC Masterpiece Kansas City Classic barbecue sauce. KC Masterpiece was originally created by Dr. Rich Davis in Kansas City in 1978. As a midwesterner and a Kansas native, it’s fun for me to talk about a product that has its roots so close to home. I love how rich and thick their sauces are – they’re great for broiling, baking, and grilling!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

Making a great BBQ brisket is easy – you just need to plan ahead to (1) allow for marinating time; and (2) allow for a long cooking time. Cooking for a long time (about 8 hours) on a low temperature, is the trick to getting tender, juicy brisket.

My mom makes the best BBQ brisket, and I finally wrangled her “recipe” to share with you here. Although truth be told, it’s more of a technique than a recipe, since I didn’t measure a darn thing. ;-)

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

I’ve always been a little intimidated to try making brisket myself, but this was so good, and so easy! Trust me, you’ll want to give this recipe a try!

How to Make the Best BBQ Brisket

How to Make the Best BBQ Brisket

Ingredients

  • 1 beef brisket, trimmed of all fat (about 6 pounds)
  • liquid smoke
  • celery salt
  • garlic salt
  • onion salt
  • salt and pepper
  • 1 bottle KC Masterpiece Classic BBQ Sauce

Instructions

  1. Lay out a large piece of heavy foil (big enough to cover the entire brisket) and place the brisket in the middle. Generously cover the top and the bottom of the brisket with liquid smoke - I used about half a bottle on mine.
  2. Next, sprinkle the celery salt, garlic salt, onion salt, salt and pepper on both sides of the brisket. Again, be generous. I did not measure my spices - I just sprinkled them on evenly until the brisket was well covered. Wrap up tightly with foil and place on a jelly roll pie or large baking dish. Refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator and cover well with KC Masterpiece Classic BBQ Sauce - I used the whole darn bottle!
  4. Wrap back up and bake for 8 hours at 250 degrees. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions - the meat should come apart easily.
http://kitchenmeetsgirl.com/make-best-bbq-brisket/

KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

Pin It


Creamy Cilantro-Lime Pasta Salad

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.  

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

I don’t know about you, but thinking up side dishes is one of my least favorite things ever.

Another one of my least favorite things?  Being in the kitchen preparing food while everyone else is visiting around the grill, drinking ice-beverages on the patio, and watching the kids play on the slip and slide.

So yeah, pasta salads are one of my favorite, easy, make-ahead dishes for summer entertaining.  I can throw it together in the morning {which gives the flavors time to meld anyway}, hand the meat and the bread to the Tall Boy for grilling, and my work is done. ;-)

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

What I love even more about pasta salads is that you can load ‘em up with whatever veggies float your boat.  Since I went with a sort of Tex-Mex theme with this version, I used loads of bell peppers, corn, red onion, and cilantro.  I realized after I shot this that I forgot to add in the black beans, and I totally recommend that you do that.

Along with some sour cream, Greek yogurt, lime juice, and spices, I added in some Lowry’s Baja Chipotle Marinade to make a quick and easy dressing {NOT sponsored, I just really like using their quick marinades}.  You can find Lowry’s in your grocery store next to the salad dressings.

#sogood

I crumbled some Queso Fresco {Mexican crumbling cheese, found in the refrigerator case–I get mine at Wal-Mart} on top just before serving, but cubed cheddar would work just fine here, too.

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

Since grilling season is just around the corner, I’m looking for new side dish recipes to try.  What are your favorites?

Creamy Cilantro-Lime Pasta Salad

Creamy Cilantro-Lime Pasta Salad

Ingredients

  • 12 ounces small pasta
  • 8 ounces sour cream
  • 1 cup plain Greek yogurt
  • 1/3 cup Baja Chipotle Marinade
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper, diced (I used half green pepper and half red pepper)
  • 1/2 cup corn
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • optional: queso fresco cheese, for topping

Instructions

  1. Boil pasta until tender, 7 to 9 minutes. While the pasta is cooking, combine the sour cream, Greek yogurt, marinade, lime juice and spices in small bowl.
  2. When the pasta is done, drain and rinse with cold water to cool. Place pasta in a large bowl and add the bell pepper, corn, black beans, red onion, tomatoes, and cilantro. Add the sour cream/yogurt mixture and toss to coat.
  3. Keep covered in the refrigerated until serving. Just before serving, top with crumbled cheese.
http://kitchenmeetsgirl.com/creamy-cilantro-lime-pasta-salad/

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Slow Cooker Hawaiian Chicken

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

Last weekend, Doodle attended a bowling party with kids from his karate school – he’s the youngest one in the group, and has such a blast hanging out with the “big kids.”

Seriously, this bunch of young people is awesome.   First of all, some of these kiddos have very well-deserved black belts by age 9 (!!!), and to watch what they can do with a bow staff/nunchucks/swords kind of blows my mind.   I’m not sure what I was doing at that age, but I’m pretty sure it wasn’t backflips and jump-kicks higher than my head.

Not only that, but every single kid in this group is kind and supportive and willing to take time to help Doodle learn.   He sometimes gets frustrated trying to keep up with kids who’ve been doing karate much longer than he has, and isn’t very patient with mom and dad when we try to help…but if Ben or Bryce or Molly show him what to do, he actually pays attention and listens.

Oh, and apparently they are teaching him to put away pizza like no one’s business.

When I arrived at the party to pick him up, his coach told me she cut him off from eating pizza because after eating four or five pieces, she was worried he’d get a stomach ache.  “Do you usually let him eat that much?” she asked.  At this point, I’m wondering if she had the right kid, because it’s usually a fight at dinner to get him to eat half of a hot dog and two bites of corn.

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

So when I made this Hawaiian Chicken the other evening and he ate an entire sandwich, I knew this recipe was a winner!

It’s super easy, requires only a handful of ingredients – and you can serve it in many different ways: on buns, tortillas, or with rice or veggies.  We like to add chopped red onion, chopped cilantro, and extra pineapple slices to ours.

Slow Cooker Hawaiian Chicken

serves 8

Slow Cooker Hawaiian Chicken

Ingredients

  • 1 pound boneless chicken breasts
  • 1 (20-ounce) can crushed pineapple in juice
  • juice of one lime
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 3 or 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (adjust to your heat preference)
  • 8 whole wheat buns
  • for serving, optional: pineapple rings, diced red onion, chopped cilantro

Instructions

  1. Place chicken into crock pot. Cover chicken with remaining ingredients, through the red pepper. Cook on low for 4 to 6 hours. Shred chicken and serve on buns; top with additional pineapple, red onion and/or cilantro.
http://kitchenmeetsgirl.com/slow-cooker-hawaiian-chicken/

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It