EZ Apps: Pizza Roll-ups

I love making these pizza roll-ups.  They are incredibly versatile. You could also fill them with Mexican style ingredients such as hamburger or shredded chicken with appropriate seasoning, cheddar cheese, etc.   You can even stuff them with chopped corned beef, potatoes and cabbage for an Irish feel.

In this recipe, I'm going to give you directions for making a simple marinara out of tomato sauce.  However,  you can just as easily use a canned spaghetti sauce.   Jarred sauce will definitely save you time though making it from scratch is pretty simple as well.

The possibilities for these roll-ups are truly endless.  If you prefer pepperoni, throw some in.  Hamburger along with mushrooms and green peppers?  Why not?

You can even make these vegetarian if you'd like.  Simply leave out the meat and use the cheese and whatever vegetables you'd like.  Throw in some of the frozen vegetable crumbles (meat substitute), and if you add Penzey's Italian Sausage seasoning, it will taste just like Italian sausage.  I know this from experience.

Just substitute whatever you'd like for the insides and it will be excellent.

Ingredients*

• 1 tbsp vegetable oil
• 1 lb Italian sausage (mild or spicy, your choice)
• 2 cups shredded mozzarella cheese
• 8 flour tortillas (8 inch)
• 1 egg, beaten
• 1 tbsp sesame seeds (optional)

      Marinara

• 16 oz tomato sauce
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely minced
• pinch red pepper flakes (optional)
• 1 teaspoon dried oregano
• 2 tsp dried basil 
• pinch of kosher salt

      OR

• 2 cups your favorite spaghetti sauce

*Cook's note:  I used the eight inch tortillas and only had eight of them in the package.  I could have easily made 10-12 of these with the rest of the ingredients, then cut them in half to serve.  If you choose to use the smaller size tortillas it will make quite a few more.  Likewise, if you use the larger tortillas it will make less but you can cut them up into smaller pieces to serve.

Directions

1. Preheat the oven 350° F.
   
   

   

   
   

2. Cook the Italian sausage until it's well browned.  Set aside.
   
   

   

   
   

3. Melt butter in a small saucepan.  Add olive oil.  Add garlic and cook until garlic is soft (about 30 seconds to one minute). Remove from heat and add tomato sauce, red pepper flakes (if using), oregano, basil and salt.  Mix well to completely combine.  THIS STEP IS OPTIONAL.  IF YOU ARE USING PREMADE SPAGHETTI SAUCE, SKIP THIS STEP.
   
   

   

   
   

4. Take a tortilla and using a brush, paint one edge of the tortilla with the egg wash.  This will help the tortilla stick together when you roll it up.
   
   

   

   
   

5. Place about two tablespoons of the Italian sausage on the lower edge of the tortilla (opposite side of where you put the egg wash).
   
   

   

   
   

6. Put two to three tablespoons of mozzarella cheese next to the sausage.
   
   

   

   
   

7. Pour approximately two tablespoons of sauce on top of the cheese.
   
   

   

   
   

   
   

   

   
   

8. Roll the tortilla up into what looks like a small log.  The area where you used the egg wash will help it stick together.
   
   

   

   
   

9. Brush the top with the remaining egg wash and sprinkle with sesame seeds.

   

   
   

   
   

   

   
   

10. Line them all up on a lined backing sheet and bake for around 20 - 30 minutes until crisp and golden.

    

    
    

    
    

    

    
    

11. Dip in marinara sauce and enjoy!

Easy Southwestern Chicken Bake

Lately I've been trying to come up with new ways to use our rubs. My wife and son loved the one I tried tonight and wanted me to write it up.

(For a vegetarian version scroll down.)

Even though this dish is chicken, I actually used the Beef Rub.  Why?  Because of the spices in it vs. the spices in the Pork and Poultry Rub. When barbecuing, the chili powder and cumin in the beef rub really complement the beef itself - but it also works well on chicken if you're looking for a southwestern flavor.

This is actually one of the simpler recipes that I've posted and it's pretty versatile. Like mushrooms? Put 'em in. Don't like them? Leave 'em out. Onions? Same thing.

I use white wine because I like the flavor it gives.  If you don't like it, don't have any around or just want to try something different, use a different kind of wine or leave the wine out altogether and throw some chicken (or vegetable) stock in instead.

There's also a vegetarian version (scroll down) that I made for my wife as well.  You basically make it the same way. I made a pan of each at the same time this evening.

If you try this, please let me know what you think in the comments!

Ingredients CHICKEN VERSION

• 2 large boneless chicken breasts cut in half (or the leg and thigh equivalent - about 6 to 8 pieces depending upon size)
• 1 tbsp Mac Brother Beef Rub (or Really Frickin' Hot Beef Rub, depending upon taste) Use more or less to taste
• 1 1/2 cups white wine
• 2 tbsp olive oil
• 2 tbsp butter
• Juice from 1 lime
• 1 28 oz can diced tomatoes (I use the ones with garlic and basil but any will do - and if you don't have diced, then stewed, etc. will work just as well)
• 1/2 onion, diced (optional)
• 2 cloves garlic, minced (optional)
• 8 oz package sliced mushrooms (optional)

Directions CHICKEN VERSION

1. Preheat the oven to 350
2. Sprinkle the chicken with the beef rub

   

   Sprinkle chicken with the beef rub

3. Put the butter and olive oil in a heavy bottomed pan and turn on medium heat
4. Brown the chicken on all sides in the butter/olive oil mixture

   

   Brown chicken on both sides

5. Put the browned chicken in a casserole dish

   

   Place browned chicken in an oven-safe dish

6. If you're using onions, mushrooms or garlic, place them in the pan and sauté until just done

   

   Sauté the onions, garlic and mushrooms in the remaining oil and butter

7. Pour the wine into the pan where you cooked the chicken; add the lime juice and mix
8. Turn up the heat and let the wine come to a boil, scraping the pan to get off all of the "bits" stuck to the bottom
9. Let the wine mixture boil until it's reduced by about half

   

   Reduce the wine mixture by half

10. Pour the wine mixture (with or without the onions/mushrooms/garlic) over the chicken
11. Spoon the diced tomatoes over the chicken pouring any liquid from the can into the pan

    

    Spoon the diced tomatoes over the chicken and cover and bake

12. Cover and bake. The amount of time necessary will depend on the amount and types of chicken you're using (white vs dark meat). I typically give it about 20 minutes then start checking the temperature. You want it to be a minimum of 165 degrees to be sure it's cooked thoroughly.
13. Remove the cover and serve!!  We like to serve it over white rice but it would be great over egg noodles as well.

Ingredients  VEGETARIAN VERSION

• 2 pieces Quorn naked cutlets
• 1 tbsp Mac Brother Beef Rub (or Really Frickin' Hot Beef Rub, depending upon taste) Use more or less to taste
• 3/4 cups white wine
• 1 tbsp olive oil
• 1 tbsp butter
• Juice from 1 lime
• 1 14 oz can diced tomatoes (I use the ones with garlic and basil but any will do - and if you don't have diced, then stewed, etc. will work just as well)
• 1/4 onion, diced (optional)
• 1 clove garlic, minced (optional)
• 4 oz sliced mushrooms (optional)

Directions VEGETARIAN VERSION

1. Preheat the oven to 350
2. Moisten the cutlets with water or milk
3. Sprinkle the cutlets with the beef rub

   

   Sprinkle the cutlets with the beef rub

4. Put the butter and olive oil in a heavy bottomed pan and turn on medium heat
5. Brown the cutlets on both sides in the butter/olive oil mixture
6. Put the browned cutlets in a casserole dish

   

   Put the browned cutlets in an oven-safe dish

7. If you're using onions, mushrooms or garlic, place them in the pan and sauté until just done
8. Pour the wine into the pan where you cooked the cutlets; add the lime juice and mix
9. Turn up the heat and let the wine come to a boil, scraping the pan to get off all of the "bits" stuck to the bottom
10. Let the wine mixture boil until it's reduced by about half
    

    

    Reduce the wine mixture by half

11. Pour the wine mixture (with or without the onions/mushrooms/garlic) over the cutlets
12. Spoon the diced tomatoes over the cutlets pouring any liquid from the can into the pan

    

    Spoon the tomatoes over the cutlets and bake

13. Cover and bake. I typically cook it this way for about 20 minutes, but since this isn't really meat, you're just heating it up and giving the other flavors a chance to meld. I usually cook it at the same time as chicken in a separate pan and just pull it out when the chicken is done and it's fine.
14. Remove the cover and serve!!  We like to serve it over white rice but it would be great over egg noodles as well.
    

Vegetable Fajitas - and they're vegan!

We enjoy Mexican food in our home (well, at least what we in the U.S. call Mexican food).  One of our favorites happens to be fajitas. You can obviously make them with beef, pork or chicken, but you can also make them with no meat at all, just vegetables.

Since my wife has become vegetarian, I've been trying to cook a lot more vegetarian/vegan dishes. This one can be either but is primarily vegan (the only thing that's not vegan in it is the cheese and sour cream at the end which can easily be omitted or vegan substitutes used).

Some of the ingredients with Mac Brothers Beef Rub in the foreground

In this recipe, the only spice I'm using is Mac Brothers Beef Rub (or Spicy Beef Rub if you prefer). You could certainly use other spices, such as chili powder, cumin, etc. but the flavor you'll get out of using our rub is fantastic.

If you are cooking for vegetarian and non-vegetarian folks you can satisfy both with this recipe - simply follow as is for the non-meat eaters, and cut up some chicken, pork, or beef (or use shrimp) and sauté separately to add for those that would like it.

So, enough with the commentary, on to the recipe!

Ingredients*

Cut the onion into sections

• 2 small zucchini, julienned
• 2 small yellow squash, julienned
• 1 tbsp kosher salt
• 1 medium onion, sectioned
• 4 medium cloves garlic, minced
• 8 oz portobello mushrooms, sliced
• 1 red pepper, cut into strips 
• 3 tbsp Mac Brothers Mild Beef Rub (or Really Frickin' Hot Beef Rub), more or less to taste
• 1 package multigrain tortillas (or flour or wheat tortillas)
• 2 tbsp olive oil

  

  Julienned zucchini and squash

Optional

• Cheese 
• Sour cream

*These are the vegetables I used - any vegetables you happen to have on hand will work. If you don't have (or don't like) peppers, use something else, likewise the same is true of all of the rest of the vegetables.

Directions

1. Put the julienned zucchini and squash in a colander

   

   Zucchini and squash with kosher salt mixed in

2. Sprinkle the kosher salt over the zucchini and squash and mix together

   

   After sitting for about 40 minutes.  If you look closely you
   can see water beaded on the surface of the vegetables

3. Let sit for a minimum of 20 minutes, up to an hour. This is to draw as much of the water as possible out of the zucchini and squash (while I'm waiting for the salt to work its magic, I actually do the rest of the prep; cutting the onion, garlic, mushrooms, peppers, etc.)

   

   After squeezing the excess water out of the zucchini/squash. This is necessary or you
   will have waterlogged fajitas.  The volume of vegetables will reduce by about half.

4. After letting the salt sit with the zucchini/squash in the colander, much of the water will be drawn out but there will still be a lot in the vegetables. In order to get it out, you need to squeeze the water out by hand. You can use cheesecloth for this, but I just use my hands and squeeze it in batches as hard as I can which removes a huge amount of water. After this process, you will notice that the volume has been reduced by about half
5. Heat one tbsp of olive oil in a heavy skillet over medium heat (I prefer to use cast iron for this)

   

   Sauté the onions until they get soft

6. Add the onion and cook until pieces separate and they are just getting soft (about five minutes), stirring frequently

   

   Onions, peppers and mushrooms being sautéed 

7. Add the peppers and mushrooms and stir frequently
8. Cook until peppers and mushrooms are getting soft and starting to give up their juices (about five to seven minutes), stirring frequently

   

   Add the rub to the onion, pepper, mushroom mix

9. Add one tbsp of the Beef Rub and mix well
10. Remove onions, peppers, and mushrooms from the pan
11. Add last tbsp of olive oil to the pan, then add the minced garlic and cook for about 30 seconds or until garlic is fragrant

    

    The zucchini/squash mixture with the rub added

12. Add zucchini and squash to the skillet
13. Add one tbsp of Rub and mix well. Continue cooking, stirring frequently for about 3 - 4 minutes

    

    Add the onions/pepper/mushroom mix back into the zucchini/squash

14. Add onions/pepper/mushroom mix to the zucchini/squash and mix well
15. Add the final tbsp of Rub. Add additional rub to taste
16. Heat tortillas according to directions on package

    

    Tortilla with fajita mixture added, topped
    with sour cream and cheese (optional)

17. Serve with cheese and sour cream (optional) and enjoy!

Pork Tacos - or a poor man's version of Tacos al Pastor

Have you ever made a pork roast and had leftovers and didn't know what to do with them? Well, I'm here to tell you what we do with ours - and that sometimes we make an entire pork roast just so that we can have these tacos.

First, what are tacos al pastor?

Tacos al pastor likely originated from Lebanese immigrants who made their way to Mexico and brought shawarma with them. Like any food that emigrates from one place to another, changes are made to include locally available ingredients and to suit local palettes. In this case, the meats were flavored with various chiles and then topped with a pineapple while roasting. Both tacos al pastor and schawarma are marinated meats that are placed on a vertical spit that is rotated alongside a source of heat and then thinly sliced as the meat cooks (I was also reminded of the meat you may have seen if you've ever ordered a gyro). Schawarma can be lamb, chicken, turkey, beef, veal, or even mixed meats, but tacos al pastor are pork.

We heard of them for the first time when we were in Puerto Vallarta a few years ago. They were selling them from a little cart so we decided to indulge and try them, not really expecting much. Boy, were we wrong. They were delicious! We had them again (several times) when we were in Cancún three years ago and order them at the few local restaurants here that have them (though none can equal what we had in Mexico).

My version isn't terribly complicated - it's actually very simple but still has a very similar flavor and has been very popular with everyone that has tried it.

When we were in Cancún it was served with a number of items on the side to top them with: fresh pineapple, cilantro, and thinly sliced cabbage and onions (as well as cheese, sour cream and fresh limes). As odd as topping your tacos with pineapple or cabbage may sound, the mixture of the spices in the meat and the sweetness of the pineapple is incredible. The cabbage adds a bit of "crunch" and the cilantro really completes it. But what really makes it special is the pork itself - I cook mine on a rotisserie which leaves it crispy on the outside. When you then put the leftover pork and some spices in a skillet and brown it, it gets nice and crispy and melts in your mouth.

So, here is my version of tacos al pastor! I'm writing this up for two pounds of leftover roast, simply because that's what I had.  You can very easily adjust the seasonings for whatever amount you may have available.

Ingredients

• 2 pounds leftover pork roast, chopped into small pieces
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tsp freshly grated ginger
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• flour or corn tortillas (corn are traditional)

Toppings (all optional)

• pineapple (fresh is best but canned will work fine)
  
• cilantro, rough chopped
• cabbage, thinly sliced
• onions, thinly sliced
• shredded cheese
• sour cream
• fresh lime, quartered for squeezing over tacos
• guacamole

Directions

1. Pour 1 tbsp olive oil into a heavy skillet on medium high heat (I prefer cast iron for this)
2. Put the leftover roast in the pan with the oil and heat thoroughly
3. While heating the pork, place another pan on medium heat. Add the remaining oil and sauté the onions until just soft. Add the garlic and ginger and sauté for an additional two minutes and set aside

   

   Onions, ginger and garlic ready to be added to the pork

4. Stir the chili powder and cumin into the roast

   

   The pork with the chili powder and cumin added

5. Continue cooking, stirring occasionally until edges of the pork get crispy and brown

   

   The pork with the onion, garlic and ginger browned and ready to go

6. Add the onion/garlic/ginger mixture to the pork and mix well
7. Remove from heat and serve with whatever toppings you prefer!
   

Tacos - beef, chicken or vegetarian/vegan (in 30 minutes!)

Beef tacos

We just got home from a week in Orlando with friends and family.  As you can imagine, it was a fairly hectic, rushed (incredibly fun) week.

We have a timeshare there so we always make sure that we have a place with a kitchen.  It's important to us to still have a couple of meals together at "home" when we are vacationing for many reasons, not the least of which is that it's a lot less expensive (and tastes better) if we do.

It is also important when we choose these meals that they be relatively quick and easy to prepare simply because you are working with less than ideal pans/knives/etc.

I'm explaining all of this just to say that this recipe is easy.  It fits our criteria for a vacation meal that we are preparing: everyone likes it, it's inexpensive and simple to prepare but tastes great.

I actually made both chicken and beef tacos while we were in Florida this week but when I'm at home I frequently also make vegetarian/vegan tacos as well for my wife. I'm going to include recipes for all three here but much of the recipe will be the same whichever one(s) you decide to make.

The other adults that were there with us this week liked them so much they asked me for the recipe so I think I can safely say it was a hit!

TACOS

• 1 pkg taco seasoning
• 1 small onion, diced
• 2 cloves garlic, finely minced
• 1 bottle salsa (whatever type you like - I generally get whatever's on sale and mild, but any kind will work)
• chili powder (to taste - optional)
• garlic powder (to taste - optional)
• cumin (to taste - optional)
• salt (to taste - optional)
• pepper (to taste - optional)
• Taco shells (you can use hard or soft - we always do both because different folks in the house have different preferences)

TOPPINGS   These are all optional.  This is the fun part, especially for the kids.  They get to build their own tacos, using whatever toppings you have (and whatever ones they like)

• tomato (diced)
• onion (chopped fine)
• lettuce (shredded thin)
• shredded cheese
• sour cream
• salsa
• taco sauce
• guacamole
• avocado
• refried beans

VARIATIONS

• 1 1/2 pounds hamburger for beef tacos   OR
• 1 whole chicken for chicken tacos, cut up (you can use all dark or all white instead if you prefer)  OR
• 1-2 packages frozen Boca ground crumbles for vegetarian/vegan (Boca is the brand that I know is vegan, but use whatever brand you like).  I say 1-2 packages simply because it depends on how many people you are trying to feed

DIRECTIONS

Beef

1. Brown hamburger
2. Just before the hamburger is done, add the onions and garlic and cook until they turn soft
3. Drain the hamburger

Chicken

The shredded chicken

1. Add enough water to a large pan to just cover the chicken by at least half an inch
2. Bring the water to a boil
3. Turn down to a simmer and let cook for one hour
4. Remove the chicken until cool
5. Once cooled, remove the the chicken from the bones, being careful to get ALL of the small bones out
6. Shred the meat  (if you want great chicken stock, put the bones back in the water you just used, and cook, covered, for another couple of hours.  You can add any herbs/seasonings you like to it - I generally use bay leaf and garlic powder.  At this point, if you wanted a heartier stock, you could also add some carrots and celery to it.  After it's cooked for a couple of hours, strain it, and you have some awesome stock!)  You can cook the chicken a day or two before you actually make the tacos - that's what I did to save some time.  If you do this, just keep it in the refrigerator until you're ready to use it.
7. Add a small amount of olive oil to a skillet and cook the onions and garlic until just getting soft, then add the shredded meat
8. The chicken has obviously been cooked at this point, so just heat it until it's hot.  If it starts to dry out, add some of the stock

Vegetarian/Vegan

The Boca crumbles before adding other ingredients

1. Add a small amount of olive oil to a skillet
2. Add the onions and garlic and cook until just getting soft
3. Add the crumbles to the pan with the onion and garlic (the crumbles can be frozen or thawed - it will simply take a little longer if they are frozen)
4. Heat until the crumbles are cooked through

ALL VARIATIONS

1. Add the salsa to the pan with your hamburger, chicken or crumbles and stir well (if you want a "saucier" taco, add more salsa or taco sauce)
2. Add the package of taco seasoning and stir in
3. Add any additional seasonings you may want (chili powder, garlic powder, cumin, salt, pepper) to taste
4. Let cook for ten to fifteen minutes to meld the flavors
5. Follow the directions on the package to heat up your shells/tortillas
6. Dig in!

That's all there is to it - it may look like a lot but it really isn't.  It typically takes around a half hour to cook (with the exception of cooking the chicken - that I always do a day or two before so that the day I make them it DOES only take a half hour).

These are also very versatile.  If you want nachos, throw some chips on a plate, top with some of the beef/chicken/crumbles and some cheese and throw it in the oven for a few minutes.

Likewise if you want quesadillas, use your beef/chicken/crumbles plus some cheese. For burritos, put some of it on a tortilla along with some cheese, roll it up and put it in the oven. I use this same basic recipe when I do enchiladas as well.

Timesaving tip:  You can double (or triple) this recipe and freeze whatever you have left so all you have to do is throw it in the microwave and have a five minute meal!