Scottie’s Mexican Pizza

 

When my bf first told me about this pizza, I thought he was crazy. Turns out he is very much sane and this is absolutely delicious. My daughter really loves it. Very simple to make, absolutely delicious and vegetarian.

Ingredients;

  • Pre-made pizza crust (or make your own)
  • 1 can refried beans
  • Tortilla chips
  • Shredded cheese (Mexican blend or cheddar)
  • Sliced black olives
  • Lettuce
  • Tomatoes
  • Sourcream
  • Salsa

Directions;
Preheat oven to 400 degrees. Spread beans on pizza crust, they do not need to be heated. Crush up tortilla chips and sprinkle with cheese and add sliced black olives. Place in oven for 10 minutes or until cheese is melted. Top with whatever you like; lettuce, tomato. sour cream, salsa, etc.

Blueberry Muffins with Banana Butter

 

I made these muffins last week and loved how the tops were crisp and the inside moist and sweet. The banana butter complemented fantastically. This recipe was found in the May 2013 issue of Food and Wine magazine. They are very simple to make.

Blueberry Muffins

Ingredients;

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 1/2 cups blueberries

Banana Butter

6 tablespoons unsalted butter, at room temperature
1 very ripe banana, sliced
1/2 teaspoon fresh lemon juice
Pinch of kosher salt

Directions;
1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.
3. In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.

Make Ahead
The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.

Chicken Fajitas by Cooks

 

This recipe for chicken fajitas is more complicated than the Jamie Oliver one I already posted but it is really delicious. Found in the Sept/Oct 2012 issue, it includes a Rajas con Crema on the side which elevates the flavor from the normal fajitas. If you want an easier to make chicken fajita, refer to the previous one on my website.

Chicken Fajitas

Ingredients:

  • 1/4 cup vegetable oil
  • 2 TBS lime juice
  • 4 garlic cloves, peeled and smashed
  • 1 1/2 tsp smoked paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 pounds boneless; skinless chicken breasts, trimmed and pounded to 1/2 inch thickness

Rajas con Crema

1 pound (3-4) poblano chiles, stemmed, halved, and seeded
1 TBS vegetable oil
1 onion, halved and sliced 1/4 inch thick
2 garlic cloves, minced
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 cup heavy cream
1 TBS lime juice
1/2 tsp salt
1/4 tsp pepper
1/4 cup minced fresh cilantro
lime wedges

Directions;

For the chicken, whisk 3 TBS oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in a bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60.
For the Rajas con Crème, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil-lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4-10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4 inch thick strips. Adjust oven racks to middle and lowest positions and heat over to 200 degrees.
Heat oil in 12 inch skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook for 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1-2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer to bowl, cover, and place in oven. Wipe out skillet with paper towels.
Remove chicken from marinade and wipe off excess. Heat 1 TBS oil in skillet over high heat until smoking. Add chicken, cook thoroughly, transfer to cutting board and slice.
Serve with Rajas con Crema on tortillas with lime as seasoning.