Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

Italian Beef and Pepper Pizza

In our last post “we” shared our……..yes we both made an Italian Beef recipe, and since we couldn’t decide which one was better so, we posted them both!

Now, what to do with the left overs………???????? Ahhh………. but of course… pizza!!

We eat pizza…….a lot………I mean like two or three times a week a lot. I have discovered one thing in writing this blog………days I am not making a recipe, I don’t want to cook anything too difficult and I really don’t want to have to clean up the kitchen……ugh!

This is where I will tell you, Tim is a dish washing man!!!! He does dishes all the time, and for that I pledge to him my eternal gratefulness………..I hate to do dishes!!!!

But, the original idea for this pizza came form Tim and the Italian Beef recipe. So, all the credit for the idea goes to my wonderful husband. I must say the pizza is a total winner!

Italian Beef Pizza Slice

A pre-made crust……..I am a huge fan of the Boboli Pizza crust, either thin or original. I use them all the time……..simple, tasty and you can have one on hand for an impromptu pizza night.

We topped the crust with a jarred marinara sauce, but use your own recipe if you wish, same with the pizza crust, you can make your own homemade if you have the time, or the inclination……….the day I made this I had neither…….lol.

Chunks of the juicy Italian beef went on next. Sliced colored peppers, I used red, orange, and yellow, but any color will do………really, I just didn’t have any green ones…….my bad. I can’t believe I just used that term…….I really don’t like it……but it fit. 

Onions came next, then I used the pepperocini peppers from the Italian Beef, onto the pizza too, they were cooked in all that yummy juice and added an bit of spiciness, like a warm, comfy spice not a blazing hot burn your mouth spice.

Covered with sliced provolone cheese and into the oven……….25 minute later………..heaven on a pizza stone! A note on pizza stones, for me Pampered Chef has the best one around. I have had mine for years and it keeps getting better with age. The darker the stone the better it cooks.

It was sooooo good! Tim and I ate half for lunch and the other half for a late night snack. I was just as good the second time around.

So, after you decide whose Italian Beef recipes is better…….wink, wink……..try the Italian Beef and Pepper Pizza with the left overs………it will make your mouth happy!!!

Italian Beef and Pepper Pizza Collage

Print

Italian Beef and Pepper Pizza

  • Author: Marty Boyd
  • Yield: 8

Ingredients

  • 1 pre-make pizza crust
  • 1 cup marinara sauce
  • 1-1/2 cups Italian Beef
  • 1/2 each red pepper, yellow peeper, orange pepper , sliced into strips
  • 1/2 large onion sliced
  • 9-10 Pepperocini peppers
  • 7 slices provolone cheese

Instructions

  1. Preheat oven to 400*.
  2. Place pizza crust on baking stone or cookie sheet. Layer ingredients in order given on crust. Bake for 20-25 minutes or until cheese is beginning to brown.
  3. Remove from oven, slice, enjoy.

 

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.

I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.

With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.

For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.

The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!

So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!

Grilled Chicken Veggie Salad Collage

Print
Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 8 ounces chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces fresh asparagus, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 3 cups mixed salad greens
  • 1/2 each medium yellow and red pepper cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 Recipe Ginger Garlic Dressing

Instructions

  1. Directions
  2. 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
  3. 2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
  4. 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.
Print
Grilled Chicken Veggie Salad

Garlic Ginger Dressing

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 clove garlic, minced
  • 2 teaspoon honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame seeds, toasted
  • 1 teaspoon freshly grated ginger root
  • 1/8 teaspoon salt
  • Dash ground black pepper

Instructions

  1. Measure all dressing into a small screw top jar. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.

 

Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros 

Quesadilla Huevos Rancheros

It’s time for Sunday breakfast again………what oh what, to fix??????

You know, I have great idea, which I am happy to share……….How about Quesadilla Huevos Rancheros?

Quesadillas for breakfast you say………big question mark? Why not! Just fill them with eggs, scrambled with green, red, and yellow peppers, green onions, cheese and cilantro. Serve it up with sour cream and salsa and you have a south of the border breakfast.

It’s quick and easy, both to make, and to adjust the recipe if you are making for more than two! You can adjust for items you have on hand also………add bacon, or sausage, use a different cheese. Anything goes …….unless you don’t have eggs then, not so much.

These quick and easy Quesadilla Huevos Rancheros gives you more time for what Sundays are for……RELAXING!!!!

Quesadilla Huevos Rancheros Collage

Print
Quesadilla Huevos Rancheros

Quesadilla Huevos Rancheros

  • Author: Marty Boyd
  • Yield: 2

Description

South of the Border Breakfast


Ingredients

  • 4 6-inch flour tortillas
  • 1/2 cup grated 4 Cheese Mexican blend shredded cheese
  • 3 eggs
  • 1 tablespoon each red, green, and yellow pepper
  • 2 green onions, thinly sliced
  • 2 teaspoons cilantro, chopped
  • 1/4 cup salsa

Instructions

  1. Scramble the eggs, with peppers and green onion in a skillet sprayed with non-stick cooking spray, until eggs are cooked.
  2. Spray tortillas with non- stick cooking spray. Place 2 tortillas on grill pan or skillet heat over medium heat.
  3. Top tortillas with the scrambled eggs, cheese,and cilantro, dividing equally Top with the other tortillas.
  4. Cook until the cheese melts, about 5 minutes., flipping over once. Cut into wedges and serve with salsa and sour cream.