Katey's Kitchen

• 1 (15 1/2oz) can refried beans (choice)
• 1 Tbl lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 c sour cream
• 1 c guacamole
• 1 c grated Mexican-blend cheese
• 3 plum tomatoes, seeded and chopped
• 3 scallions, sliced
• 1 cup shredded romaine lettuce, shredded
• Cilantro
• Tortilla chips

~In large bowl, combine beans, lime juice, salt, pepper and 1 Tbl water. Spread evenly on serving platter

~Layer on sour cream, leaving a 1″ border of beans visible. Add guacamole, leaving 1″ of sour cream visible. Continue adding layers – cheese, tomatoes, scallions, and lettuce – making each one smaller than the one before. Sprinkle with cilantro.

~Serve immediately with chips or cover and refrigerate up to 2 hours.

1 package refrigerated pizza crust

1/2 medium onion, chopped

1 jalapeno pepper, seeded & chopped*

2 cups (8 oz) Co-Jack cheese, divided

2 cups chicken breasts, diced and cooked

1/2 cup green taco sauce

2 garlic cloves, pressed

1/2 cup grape tomatoes, sliced (optional)

1/2 c loosely packed fresh cilantro (optional)

 

~Preheat oven to 425

~Lightly grease cookie sheet

~Unroll pizza dough onto cookie sheet, stretching and pressing lightly to cover entire pan; bake for 12 – 14 minutes or until golden brown – set aside

~Combine onion, jalapeno, 1/2 cup cheese, chicken, taco sauce and garlic; mix well

~Sprinkle 1 cup of cheese evenly onto baked crust

~Spread chicken mixture evenly over cheese

~Top with remaining cheese

~Bake 6 – 7 minutes or until cheese is melted and crust is golden brown

~If desired sprinkle tomatoes & cilantro over pizza

~Serve immediately

 

*Always wear gloves when seeding jalapeno peppers and avoid touching your face. 

For a spicier version do not seed peppers prior to chopping

 

Recipe from The Pampered Chef

Pizza Dough (recipe below)

2 Tbl extra-virgin olive oil

8 oz onions, chopped

1 lb lean ground beef

3 Tbl tomato paste

1 tsp superfine (caster) sugar

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp cayenne pepper

Salt (to taste)

~Preheat oven to 500

~On lightly floured work surface, roll out dough 3/8″ thick

~With round pastry cutter (1.5″) cut out 24 rounds

~Roll rounds out again until 3/16″ thick, lay on nonstick baking sheet

~Heat the oil in medium nonstick pan over medium heat

~Add the onions and fry, stirring constantly, until they are golden, about 5 minutes

~Add the meat, tomato paste, sugar, cumin, paprika, cayenne pepper and salt

~Cook over high heat, stirring constantly, for 5 minutes

~Remove from heat and let cool to room temperature

~Divide meat mixture evenly among the dough rounds.  Transfer the baking sheet to the oven and bake until crusts are golden, about 15 minutes

~Serve warm

Pizza Dough

1/2 tsp sugar

3/4 cup warm water

1 package active dry yeast

2 cups flour

1 tsp fine sea salt

~Put the sugar in a glass that holds about 3/4 cup

~Add a scant 1/2 cup of the warm water and stir with a small spoon to dissolve the sugar

~Sprinkle yeast over the surface and let stand in warm place, without touching it, for 10 minutes. It should foam up to reach the rim of the glass

~Heap the flour on a work surface.  Scatter the salt over it and then mix into the flour

~Make a well in the center

~With a small spoon stir the yeast mixture in the glass and then pour it into the well together with the remaining warm water

~Mix these ingredients together with your fingertips, using a rapid circular movement and working from the center of the well outward

~When well mixed, roll the dough into a ball and, on a lightly floured surface, knead until smooth an elastic, about 5 – 6 minutes

~Place in large lightly floured bowl and cover with a cloth

~Allow to rest in warm place until doubled in bulk, about 1 1/2 hours

~Tap the dough down, transfer to floured surface and knead as before for 3 minutes

~Dough is now ready to be used