Today is daughter #2's prom. She is going with a group of 11 highschoolers, 9 girls and 2 guys. We are taking pictures at one of the girl's houses at 5:30 pm. When the kids head to dinner after pictures are concluded, we parents are having hors d'oeuvres. I decided to make something I've had countless times before, but I've never actually made-- Veggie Pizza! I found a few different recipes and kind of put them all together to make my version.
16 oz crescent roll (2 cans)
16 oz cream cheese, room temperature
1 package dry ranch dressing (1 oz.)
¼ cup mayonnaise
½ cup green pepper, chopped
½ cup red pepper, chopped
1 cup broccoli, chopped
½ cup green onions, finely chopped
½ cup carrots, finely chopped
¾ cup cheddar & monterey jack cheese, shredded
Unroll crescent rolls and pat into a 15 ½ x 10 ½ x 2 inch cookie pan. Bake for 10 minutes at the temperature indicated on the package. Let cool
Mix cream cheese, mayo & dry ranch mix.
Spread over the cooled crust.
Fresh veggies of your choice! Any raw vegetables work nicely.
Mushrooms! As you know, one of my favorite foods!
Chopped red & green peppers.
Chopped mushrooms & carrots!
Chopped green onions
Chopped brocolli florets.
Sprinkle chopped vegetables and cheese on top of crust spread with cream cheese mixture. I gently pushed the veggies into the cream cheese mixture.
I made these for Daughter #2 and 6 of her closest friends tonight as they worked on their team t-shirts for track. They received a 'thumbs up' from the girls. I thought they were pretty good even though I made them with whole wheat flour (we were out of regular). I think they would be even better with white flour. We will definitely try these again.
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil
Preheat oven to 375 degrees. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.
We made chicken fajitas for dinner tonight. They were so very yummy! Recipe adapted from Cooks Illustrated.
CHICKEN MARINADE INGREDIENTS
⅓ cup juice from 2 to 3 limes
8 tablespoons olive oil
3 medium garlic cloves, minced
1 tablespoon Worcestershire sauce
1½ teaspoons brown sugar
1 jalapeno, seeds and ribs removed, minced
1 Tbsp southwestern chipotle seasoning (optional)
1½ tablespoons minced fresh cilantro leaves
table salt and ground black pepper
3 boneless, skinless chicken breasts (about 1½ pounds), trimmed, pounded to ½-inch thickness (I did not do that this time)
1 large red onion, peeled and cut into ½-inch strips
1 large red bell pepper, quartered, stemmed, and seeded
1 large green bell pepper, quartered, stemmed, and seeded
8-12 (6-inch) flour tortillas
In a gallon size ziploc bag, mix together the lime juice, olive oil, garlic, Worcestershire, brown sugar, jalapeno, southwestern chipotle seasoning, cilantro, 1 teaspoon salt, and ¾ teaspoon pepper. Scoop out ¼ cup marinade; set aside. Place the chicken in the marinade; refrigerate 15 minutes or longer. (I marinaded for 2 hours.)
Brush both sides of the onion rounds and the peppers with some of marinade mixture; salt and pepper. Preheat gas grill for 15 minutes; scrape the grill grate clean with a grill brush. Leave one burner on high heat while turning the remaining burner(s) down to medium. Remove the chicken from the marinade and place it on the hotter side of the grill; discard the remaining marinade. Place the onions and peppers on the cooler side of the grill.
Cook the chicken until it’s well browned, 4 to 5 minutes; using tongs, flip the chicken and continue grilling until it’s no longer pink when cut into with a paring knife. Cook the peppers until spottily charred and crisp-tender, 8 to 10 minutes, turning once or twice as needed; cook the onions until tender and charred on both sides, 10 to 12 minutes, turning every 3 to 4 minutes.
Slice the bell peppers lengthwise into ¼-inch strips and place them in a bowl with the onions. Add 1/2 of the remaining marinade to the vegetables and toss well to combine.
Slice the chicken into ¼-inch strips and toss with the remaining reserved marinade in another bowl.
Serve with the warmed tortillas, shredded cheese, guacamole, sour cream and diced tomatoes.
Mine was a chicken fajita bowl (minus the tortilla) except it was on a plate!