Fajita Pizza

This is one of our go to homemade pizza recipes! I got the recipe from LCBO Food & Drink. I also recommend making the Chipotle Tomato Sauce for the pizza. It makes enough sauce for 4 pizzas so it’s totally worth it! Chicken fajitas meet a pizza what’s not to love? I hope you guys give this recipe a try for your next pizza night! You won’t regret it!

Time: 30 – 45 min prep time (depends on whether or not you have precooked turkey or chicken on hand) + 20 min cooking time = 50 min. – 1 hour 5 min. (Note: Does not include prep time for tomato sauce)

Yield: 8 slices

Calories/Slice: ~459

Ingredients:

  • 1 store-bought or homemade pizza dough, about 1.5 lbs (750g), at room temperature
  • 2 tbsp. vegetable oil
  • 3/4 lb skinless, boneless chicken breast, sliced into thin strips*
  • 1 tbsp. ground cumin
  • Salt and pepper to taste
  • 1 cup white onion, thinly sliced
  • 1 cup green pepper, thinly sliced
  • 1 tbsp. garlic, finely chopped
  • 1 cup Chipotle Tomato Sauce (recipe follows)
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1/4/ cup fresh cilantro, coarsely chopped

1. Preheat oven to 450 F (230 C).

2. On a lightly floured surface roll pizza dough out to fully cover a 12 x 17-inch (30 x 43-cm) baking sheet.

3. In a large sauté pan, heat 1 tbsp (15 mL) vegetable oil over medium high, add chicken, cumin, salt and pepper to taste and cook until golden brown, about 8 minutes. Set chicken aside in a bowl.

4. In the same pan add the rest of the oil, add onions and peppers. Cook for 5 minutes and add garlic, continue cooking until onions are golden and peppers are tender, about 3 minutes more. Place chicken in pan and combine with peppers and onions, season to taste and set aside to cool slightly.

5. Evenly spread pizza dough with Chipotle Tomato Sauce.

6. Distribute chicken mixture over sauce and then sprinkle evenly with the cheddar and Monterey Jack cheese.

7. Bake in oven on the lower rack for 20 minutes or until both cheese and crust are golden, remove from oven and sprinkle with cilantro.

8. Let rest a few minutes before slicing. Slice into 8 pieces and serve.

Notes: *If you have precooked chicken or turkey in the freezer this saves about 10-15 minutes of prep time.

CHIPOTLE TOMATO SAUCE

  • 1 tbsp. vegetable oil
  • 1 cup onion, finely chopped
  • 1 tbsp. tomato paste
  • 2 tsp ground cumin
  • 1 tbsp. garlic, finely chopped
  • 1 can diced tomatoes (796 ml) with juices
  • 3 chipotle peppers (I use chipotle peppers in adobo sauce)
  • 1/2 cup smoky style barbecue sauce
  • 1 tsp dried oregano leaves
  • 2 tsp salt
  • 1/4 cup water

1 In a medium pot, heat vegetable oil over medium heat. Add onions and cook until translucent, about 8 minutes. Add tomato paste, cumin and garlic and cook for 1 minute more.

2 Add tomatoes, chipotle peppers, barbecue sauce, oregano, salt and water.

3 Simmer over low heat for 30 minutes, let cool slightly and purée.

Makes 4 cups (1 L)

Equipment Required for Pizza:

  • Rolling pin
  • Sauté pan
  • Cutting board
  • Knife
  • Measuring cups/spoons
  • Mixing spoon
  • Cheese grater
  • Baking pan

Equipment Required for Tomato Sauce:

  • Cutting board
  • Knife
  • Mixing spoons/cups
  • Can opener
  • Pot

Recipe Review (just for Pizza not including sauce):

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 – 45 min prep time (depends on whether or not you have precooked turkey or chicken on hand)
    • Rating: Moderate
  • Ingredients & availability
    • 13 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Mom’s Chicken Pot Pie

I tried HBH Brown Sage-Butter Chicken Pot Pie (which you can see in my pictures) from the HBH Super Simple book but it just didn’t compare to my mom’s recipe. It is too good not to share her recipe instead so you are in for a treat! The HBH recipe was just so runny/soupy, while my mom’s is nice and rich and creamy! So below you will get the recipe for my mom’s Chicken Pot Pie. It is 100% foolproof and my absolutely favourite meal to eat during fall/winter. It also freezes very well so you can add this recipe to your list of freezer meals 🙂 I hope you guys enjoy!

Time: 30 min – 1 hour to prep + 15 – 20 min cook time

Yield: 6 servings

Calories/Serving: 304 – 354 (depends on your crust topping of choice)

potpie4

Ingredients:

  • 1/2 cups chopped onion
  • 6 tbsp. butter
  • 1/2 cup flour
  • 1 tsp salt
  • 3 cups chicken broth*
  • 3 cups cooked cubed chicken or turkey**
  • 1 1/2 – 2 cups frozen mixed vegetables (depends how much veg you like)
  • Bisquick biscuits or puff pastry or pie crust***

Directions:

  1. Cook onions in butter until tender (not brown).
  2. Blend in flour and salt. Stir in broth. Cook & stir until thickened and bubbling.
  3. Add cooked chicken or turkey and veggies. Heat until bubbling.
  4. Pour into a casserole dish and top with biscuits, puff pastry, or pie pastry.
  5. Bake at 450F for 15 – 20 min until topping is cooked/brown.

Notes:

*I usually use chicken Bovril to make broth which you can find here.

**I cannot emphasize how invaluable having cooked shredded turkey in your freezer is. We always buy turkeys, cook, shred them and then divide them into bags for the freezer to have later for meals exactly like this. It will help cut down on prep time. If you have to cook and cut up the chicken it will increase prep time.

*** This is entirely personal preference. I prefer puff pastry because it doesn’t take as long to cook and cuts down on prep time. Biscuits will take time to prepare and when I use pie pastry I find it hard to get it to fully cooked underneath because it’s touching the wet pie.

Freeze option: If you plan on freezing this meal put the pot pie in a casserole dish. If using puff pastry or pie pastry you can put the topping on the chicken mixture and cover and freeze it. If you are making biscuits I would wait until actually cooking the chicken pie. When ready to eat pull out chicken pie to thaw in the fridge overnight or on the counter. Cook at 450F for 20-30 min until bubbling. Then I would put on the biscuits and bake for another 15 min. until the biscuits look done. For the pie and puff pastry I would do a similar time of 35 – 45 min total but watching to see when the crust browns.

Equipment Required:

  • Deep frying pan
  • Mixing spoon
  • Knife
  • Cutting board
  • Casserole dish

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 min – 1 hour of prep (1 hour if you have to cook the chicken, only 30 minutes if you already have cooked turkey or chicken on hand)
    • Rating: Easy – Moderate
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Turkey with Sage Stuffing

I thought I would share how to cook a turkey for those of you who aren’t sure how or are looking to cook a turkey for the shredded meat. I love cooking a full turkey and shredding the meat and dividing it into 1 cup portions and putting it into the freezer for when I need it for casseroles or other dishes that call for shredded turkey or chicken. When I do this I usually don’t add the stuffing but rather just leave the cavity empty. I got this recipe from my mom and it has worked out perfectly for me every time.

Ingredients:

  • 12 – 15 lb. turkey (6 – 7.5 kg)
  • Salt
  • Butter

Instructions:

1. Wash turkey and take out giblets.

2. Stuff with stuffing (see recipe below).

3. Put crust pieces on ends to close.

4. Put bird in roaster* and generously salt both sides of the turkey and dot with dabs of butter.

5. Bake covered: (you can use any of the time suggestions below that work for your schedule)

  • 8 hours at 275F
  • 6 hours at 300F
  • 4 hours at 350F

Note* If you don’t have a turkey roaster you could just buy a tin/disposable roasting pan and cover the turkey with foil.

STUFFING

  • 1 loaf of bread, diced (approximately; to fill a large Tupperware bowl)
  • salt
  • pepper
  • 2 – 3 tablespoons dried sage
  • 1 small onion, diced
  • 1/2 cup butter, melted
  • cream

Instructions:

1. Mix first 5 ingredients.

2. Drizzle in cream and mix until it feels moist enough to clump together.

3. Pour butter over and mix. Squish.


Cheesy Oregano Chicken & Broccoli Pesto Panini

This panini is cheesy, savoury, deliciousness, chock full of greens! I got it from the Half Baked Harvest cookbook. The broccoli, Greek yogurt and arugula gives it a healthy, fresh taste and makes me feel less guilty about eating it 😉 Now I will say these paninis are a bit more time consuming than I would like. It is a special treat and something I would be more apt to make on a weekend. I hardly ever use my panini press so it has inspired me to try more panini recipes!

Time: 38 min prep + 15-20 min in the panini press

Servings: 4

Calories/Panini: 754

Ingredients:

  • Boneless skinless chicken breasts, cooked and shredded*
  • Oregano (fresh or dried)
  • Broccoli, cut into florets and coarsely chopped
  • Plain Greek yogurt
  • Shredded fontina cheese**
  • Shredded sharp cheddar cheese
  • Salt and pepper
  • Basil pesto
  • Ciabatta rolls or loaf
  • Fresh arugula***
  • Extra-virgin olive oil

Notes:

*I had shredded turkey on hand. One of my favourite things to do is cook a whole turkey, shred the meat and put 1 cup bags in the freezer. It is so handy for casseroles or recipes where they ask for shredded chicken or turkey. When turkey is on sale its more affordable than buying a rotisserie chicken from the deli.

**I couldn’t find fontina so I used provolone slices as a substitute.

***I had spinach on hand so I used that instead.

If you want detailed quantities or instructions on how to make it you can purchase the cookbook here. Or view her video here. Otherwise, I’m sure you get the idea with the ingredients listed above.

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cutting board
  • Knife
  • Cheese grater
  • Panini press or cast-iron skillet & grill pan

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 38 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • Most ingredients are normal but I was unable to find fontina cheese
    • Rating: Moderate

Creamy Chicken Gnocchi Soup

I made this recipe from a cookbook Half Baked Harvest Super Simple Cookbook. You can purchase it on Amazon. I am cooking my way through it and loving it so far!

This recipe is sooooo gooood! If you love mushrooms, garlic and parmesan then you’ll be in heaven. It is so savoury and comforting. But be warned it’s enough to feed a village so you better like leftovers 😉

Time: 1 hour 45 minutes

Yield: 16 cups

Calories/Serving: 190/cup

Ingredients: 20

Equipment Required:

  • Instant pot, slow cooker or stovetop
  • Cutting board
  • Knife
  • Food processor (optional for chopping vegetables)
  • Cheese grater
  • Forks
  • Skillet

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour 45 minutes of prep
    • Rating: Difficult
  • Ingredients & availability
    • 20 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate – Difficult

Chicken Khao Soi Noodle Soup

This recipe is sooooo good!!! If you want a Thai spin on chicken noodle soup and you like a bit of kick, this is phenomenal! It’s so flavourful and relatively simple to prepare. I made it from the Half Baked Harvest Super Simple cookbook.

Time: 43 minutes total (including prep time and cleanup while food is cooking :))

Servings: 6-8

Calories/Serving: 333 (based on 6 servings)

The recipe below is a slight variation on ingredients and you could substitute the meatballs for chicken breast. You’ll just need to cook the chicken a little longer!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/thai-chicken-meatball-khao-soi/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Super-Simple/dp/0525577076

Equipment Required:

  • Stockpot or deep frying pan
  • Mixing spoon
  • Can opener
  • Cutting board
  • Knife
  • Large pot for noodles

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-5
    • Rating: Easy
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12-16 ingredients
    • All ingredients I was easily able to get at Walmart but some of them may be ingredients you’ve never cooked with before and may be more difficult to find
    • Rating: Moderate

Slow-Cooker Butter Chicken

This recipe is soooo good! This recipe comes from the Half Baked Harvest cookbook and it is amazing! Such a simple way to eat one of my favourite meals! The recipe below is a slight variation from the cookbook but I’m sure it will return the same fantastic results!

Time: 30 min prep + 4-8 hours in the slow cooker

Servings: 8

Calories/Serving: 252

Ingredients:

  • 1 lb boneless chicken breast, cut into bite size chunks*
  • 1/2 onion finely minced
  • 2 tbsp butter
  • 3 cloves garlic, minced or grated
  • 1 tbsp freshly grated ginger (can substitute for 1/8 tsp ground ginger)
  • 2 tsp curry powder
  • 1-2 tsp thai red curry paste
  • 2 tbsp garam masala
  • 0.5 – 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 can (170 ml) tomato paste
  • 1 can (400 ml) coconut milk
  • 1/2 cup greek yogurt
  • 1/4 cup half and half or heavy cream
  • cooked white rice for serving
  • Naan for serving

*We used 2 lbs of chicken because there is so much sauce!

Link to recipe directions can be found here: https://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395/ref=sr_1_2?hvadid=74423250863635&hvbmt=bp&hvdev=c&hvqmt=p&keywords=half+baked+harvest+cookbook&qid=1578270068&sr=8-2

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cooking spray
  • Slow cooker
  • Knife
  • Cutting Board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-7 (depending on how you look at it ;))
    • Rating: Easy-Moderate
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate