Only in Colorado. Most of our snow is now melted. But you can see the nice mountain we had in front and behind our house this morning! Charlie has been loving the snow. I have been doing puzzles, sewing, eating ice cream and wishing Josh was off today to enjoy this "snow day" with me!
Another recipe for you...this one is REALLY good.
I modified it from a once a month cooking cookbook. You can bake these up and then freeze them and then just reheat them in the oven when you are ready to eat them. We thought they were better with ranch but pizza sauce is a good dip too.
Pizza Rolls
1 Pizza crust rolled out to 14x24 inches
1 pound ground turkey or other meat
1 can mushrooms, chopped finely
3 cups mozzarella cheese
1/2 cup Parmesan or Romano cheese
2 tsp each of pizza seasoning, basil, oregano
You can use pre made pizza dough/crust or you can make your own. Roll it to a 14x24 rectangle. Brown your ground turkey and add the herbs to flavor it. Next add in mushrooms and remove from heat. Spray pizza crust with olive oil, cover with meat and mushroom mixture. Top with shredded cheese. Push toppings slightly into the dough. You will be rolling the dough up jelly roll style so if you don't do this step you will have toppings all over the place.
So next, roll up the dough from the 24 inch side. Pinch the last edge in so that it stays rolled up. Cut roll into 24 1-inch slices. Place on jelly roll pan and bake at 400 degrees Fahrenheit for about 20 minutes or until the dough starts to get golden brown. Remove from oven and top rolls with Parmesan or Romano. Another thing you can do that I didn't do the first time is to brush them with olive oil or garlic butter after you bake them.
If you want to freeze any of them just let them cool and then place in a freezer bag until you are ready to use.
Very tasty little treats!! :)
I seem to have forgotten about this blog. Sorry! So here is a little treat to tide you over...
A delicious recipe:
Mexican Chicken and Rice Casserole
4 boneless, skinless chicken breasts-cooked and shredded or chopped
2 packages of Spanish rice
2 1/2 cups of Co-Jack shredded cheese
1 cup plain yogurt or sour cream
1 small can of diced green chiles
1 can of black beans, drained and rinsed
1 can of Southwest style tomatoes, with juices
1 can of corn
Begin by preparing the Spanish rice according to the box. When rice is beginning to cook but still has a decent amount of liquid in the pan, add your tomatoes, black beans, corn and chiles. Give it a good stir and then put the lid on and let the juices disappear as they normally do when you prepare rice. :) After rice has finished cooking (the liquid should be gone now), stir in plain yogurt, 2 cups of cheese, and all of the prepared chicken. Pour into casserole dish and top with remaining 1/2 cup of cheese.
Bake at 375 degrees Fahrenheit for 20-25 minutes. Serve with a side of tortilla chips.
This makes a pretty big casserole but you can easily reduce the size with reducing your ingredients!
Enjoy!
