Easy Calzones

 

We love to have a special dinner on Sundays when we have family movie night.  We had been ordering pizza and we probably will still do that a couple times a month.  But on the other weeks, these Easy Calzones are on the menu.  I love that you can personalize them with your own fillings or you can make a bunch of one kind and freeze the extras for another week.

My husbands preferred filling is sausage, mushroom, and black olives.  Serve up these warm pizza pockets with some marinara and you are set.  My girls loved that they got to dip their dinner.

Easy Calzones

*adapted from Ree Drummond (The Pioneer Woman)

16 frozen, unrisen dinner rolls.  I like Rhodes brand.

1 lb ground sausage

1/2 tsp Italian seasoning

15 oz ricotta cheese

1/2 cups grated parmesan cheese

1 1/2 cup grated mozzarella cheese

2 eggs

1/2 tsp salt

1/4 tsp ground black pepper

1 Tbsp dried parsley

1 cup fresh chopped mushrooms

1/2 cup sliced black olives

1 whole egg, beaten

Marinara or Ranch for dipping

1. Place frozen rolls on a greased baking sheet to thaw.  Cover with a light towel to rise for 4-5 hours (depending on the temp of your kitchen)

2. Preheat oven to 400 degrees.

3. In a skillet cook sausage until brown and add Italian seasoning.  Remove from the pan and allow to cool.

4. In a bowl, combine the ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley.  When the sausage has cooled, stir it in a d set aside.  (You can make this in the morning and store in the fridge while the rolls rise)

5. When rolls have thawed and risen, roll them out on a floured surface until very thin. Think paper thin.

6. Spoon 2 Tbsp cheese filling on to dough and sprinkle with mushrooms and black olives.  Fold half of the dough over itself and press the edges to seal.  I use a fork to really seal up the edges.

7.  Place calzones on a greased baking sheet and brush with beaten egg.  Bake for 10-13 minutes until a nice golden brown.  Serve with ranch or marinara.  YUM!

Enjoy!

Triple Berry Strudel Muffins

 

I know I have posted a few pumpkin recipes, but it is still summer.  Say it with me…..It’s still summer.  There are berries to be eaten in abundance.  There are only so many we can eat before I get the hankering to bake with them. 

I had a recipe for Blueberry Crumb Muffins that I was able to alter and make in to this AMAZING treat.  My husband is not a huge fan of breakfast sweets and he gobbled these up and was asking for more the next week.

These muffins are so moist and remind me of berry coffee cake.  We loved them.

Triple Berry Strudel Muffins

1/2 cup butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/2 cups fresh berries (I used blueberries, blackberries, and raspberries)

Strudel Topping

6 Tbsp cold butter

1/4 cup sugar

1/4 cup packed brown sugar

3/4 tsp ground cinnamon

pinch of salt

3/4 cup flour

1. Preheat oven to 375 degrees.  Spray 12 to 18 cup muffin tin or line with paper liners.  I got 16 muffins from this recipe.

2. In a stand mixer, cream together butter and sugar for 4-5 minutes until it is light and fluffy.  Add in the eggs and vanilla and mix well. 

3. In a medium bowl, whisk together the flour, baking powder, and salt.  Add to creamed mixture alternating with milk.  Mix until only combined.  Do not over mix.  Fold in berries with a spatula.

4. Spoon batter into the muffin tin filling only 2/3 way full. 

5. Make strudel topping by cutting the cold butter into the dry ingredients until coarse and crumbly.  Top each muffin batter with a generous tablespoon of the topping.  Bake for 30 minutes until center of muffin is done when tested with toothpick.  Let muffins cool before removing from pan as the berries will make them very delicate.

Enjoy!!

“Secret Recipe” Taco Filling

 

Who knew there was more than one way to make taco meat.  All growing up and in my own cooking years, taco meat is simply ground beef (sometimes with onion) and the packet of taco seasoning.  And it was good….but it was just taco meat.  THIS is “secret recipe” quality.  Truly, your friends will want to know what makes it SO GOOD!

Here is your team line up of ingredients.  I didn’t get a picture of the beef.

“Secret Recipe” Taco Filling

3 lb ground beef (yes, 3 lbs….trust me.  You will want to freeze this to have on hand)

1/4 cup dried minced onion (or 1/2 cup fresh minced onion)

2 cups water

3/4 cup taco seasoning (a packet is about 1/4c)

2 tsp ground cumin

10 oz diced green chilies (I use mild so they don’t add any spice, just a good flavor)

1. Brown ground beef and onion until no longer pink.  Drain and return to skillet.

2. Stir in water, taco seasoning, cumin, and green chilies.  Let simmer 10 minutes.  Serve with all of your favorite taco fixings in a tortilla or over a bed of lettuce.  Toss the leftovers in taco soup or in the freezer for a quick meal to have on hand.

Enjoy!

Chicken Teriyaki Stir Fry

 

Oh my heavens!  This dinner is so delicious.  It is a top on my list not only due to the taste but it comes together so quickly and it is loaded with fresh veggies.  Want to make it even faster? I like to chop the veggies the night before or in the afternoon at naptime.  Then you just cook it all up and voila!  Dinner!

 

Look at all the beautiful color!  Talk about appetizing.

This recipe comes directly from Mel’s Kitchen Café.  I have been loving her site for getting recipes, and ideas for new recipes.  The only thing I changed about this recipe is adding extra veggies.  We love vegetables, so I was not shy with this one.  Be sure to visit *Mel’s Kitchen Café* ASAP!

Chicken Teriyaki Stir Fry

Stir Fry

20 oz can pineapple chunks in 100% juice, drained and reserve the juice

2 lbs boneless, skinless chicken breasts

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

1 Tbsp vegetable oil (more if needed)

2 cups broccoli florets (I use frozen)

1 cups chopped carrots (the thinner the slice the better)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup sliced mushrooms

1/4 cup reserved pineapple juice

Sauce

1/2 cup reserved pineapple juice

1/3 cup soy sauce

1 Tbsp molasses

2 Tbsp brown sugar

1 Tbsp rice vinegar

1 clove garlic, minced

1/4 tsp dried ginger

2 tsp cornstarch

1. Thinly slice the chicken breast and toss in a bowl with cornstarch and salt and pepper.  Let the chicken sit for about 10 minutes while whisking the sauce and pepping the veggies.

2. For the sauce, combine all the ingredients in a small bowl and whisk until smooth

3. Heat the oil in a large, nonstick skillet over medium heat until hot.  Add half of the chicken and let it look until nicely browned, about 45 seconds.  Flip and cook the other side.  Remove to a plate and cook the rest of the chicken.  As long as your chicken is sliced extra thin, it wont take long to cook through.  Set the plate of chicken aside.

4. Add more oil to the skillet if needed and heat again until hot.  Add all of the veggies and pineapple and cook while stirring.  When veggies become slightly tender, add the 1/4 cup reserved pineapple juice.  Cover and let the veggies steam until they are crisp-tender.  3-5 minutes. 

5. Add the chicken to the skillet and whisk the sauce and add to the skillet.  Simmer for 2-3 minutes until is is slightly thick.  Serve over hot rice.

Enjoy!