July 21, 2009
When I was younger, my mom made this fun recipe from a Pampered Chef cookbook. I enjoyed it so much, and I recently remembered it, so I just had to make it.
I would describe it as really easy and quick deep-dish pizza, but then it has this excellent pull-apart quality that is completely irresistible.
We always seemed to put in some zucchini from the garden, and I think that's part of why I like it so much. But put in whatever you like and/or have on hand. This recipe is so easy and fun! (Very kid-friendly, too.)
Bubble-Up Pizza Casserole
2 cans pre-made buttermilk biscuits
3/4 - 1 c. pizza or pasta sauce
pizza toppings of your choice
Preheat the oven to 350 and grease a 9x13" casserole pan.
Tear or cut the biscuits into fourths and place in a mixing bowl. (I like to use the "flaky biscuits.) Toss with about 3/4 of the pizza or pasta sauce - we just used the pasta sauce we keep on hand. Mix in a handful of cheese along with toppings of your choice. We used green pepper, zucchini (sliced thinly), and pepperoni. Season with salt and pepper. Press very lightly into the prepared pan and cover with remaining sauce and sprinkle with mozzarella.
Bake for 20 - 30 minutes, until the biscuits in the middle are cooked through. (I just take a fork and twirl it in the center and pull out a bit of biscuit to test. When it's fluffy, the casserole is ready.)
July 11, 2009
Iceberg lettuce, man. It is such a classic, yet so sadly out of fashion. What say we bring it back? I love it for this salad, and summer salads in general. I adore its freshness, its crisp yet watery bite. For a good time, you could also serve this as a wedge salad -- why didn't I think of that before I took the pictures?!
Oh well. Any way you serve it, I love this salad. I had this at a mission farewell party/lunch (whatever...) a few weeks ago, and was reminded how much I like it. It is so nice for summer. Very refreshing, and a nice change from a plain green salad for a light Saturday night meal. (At least it's the kind of thing I like on a Saturday night in summer.)
Asian Chicken Salad
2-3 boneless, skinless chicken breasts, cooked and cubed
1 head Iceburg lettuce, rinsed and torn/cut into bite-size pieces
1/2 c. sliced almonds, toasted
1-2 Tbsp. sesame seeds, toasted
3 green onions, sliced on a bias
1 can mandarin oranges, drained
1 c. sugar snap peas
1 red bell pepper, sliced into bite-sized pieces
fried wonton strips or chow mien noodles (or both)
for the dressing
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil
1/4 cup vegetable oil
3 Tbsp. rice vinegar
Mix together the dressing at least half an hour before you plan to serve the salad. (It needs time to mix and mingle.) If you want, you can add a little of the dressing to the cooked chicken and let it chill while you prepare the greens.
Mix all the veggies, chicken, almonds, and sesame seeds together and combine with as much dressing as you like. (Or serve the dressing on the side and let people add as much as they want.) Top with chow mien noodles and/or fried wonton strips and enjoy.