Thursday, September 27, 2012

Hot Dog Pepperoni Pizzadilla

So this is probably one of Bob's favorite things to eat. It's the Hot Dog Pepperoni Pizzadilla.

Many of you will be horrified by this concoction. But I know some of you... ok... probably not many people who actually 'read' my blog... but some of them will know a teenager who would LOVE this!

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Hot Dog Pepperoni Pizzadilla
1 burrito sized flour tortilla
1 cheese dog, sliced
20 pepperoni slices, or enough to cover your tortilla
a big handful or two of shredded cheese

Sprinkle enough shredded cheese for a generous covering on the tortilla.
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The kind of cheese I use varies by what I have in the house. I always have a variety of cheddars, colby, pepperjack, mozzarella and provolone. But there could also be any other kind of cheese I have on hand too... swiss, parmesan, asiago, romano.. actually I usually have all of those too... I just depends on what's already grated!

Place pepperoni slices over cheese.
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Then add sliced cheese hot dogs.
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Sprinkle a little more cheese over the top.
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And into the microwave for 2 minutes.
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A few quick cuts with a pizza cutter. I always use a large round plate with no ridges, so it's easy to cut with the pizza cutter. But you could use kitchen scissors too. =)
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I was out of hot dogs the other day, and asked if he wanted a keilbasa dog on it in addition to the pepperoni. He said yes, but as it turns out, pepperoni and keilbasa don't go very well together, at least according to Bob.

Anyway... this is definitely one of Bob's favorite snacks.

I've never actually tried it. Hmmmm... now I'm thinking I should make him one and try a slice.

Holding off on the post to give this junk food a try!

Hey I'm back!

Ok... I stole half a slice of Bob's pizzadilla... I was really surprised that I kinda liked it. But I think it really is more teenager/college kid kinda food.

Anyway... Spryte's Place is just "what's going on in my kitchen" and this is going on in my kitchen a lot!

Monday, September 24, 2012

Mexican Quinoa & Pintos Stuffed Poblanos

I LOVE poblano peppers. They're mild and delicious and I could eat them in everything!

I made Mexican Quinoa & Pintos with the intent to stuff poblanos with it... and I'm SO glad I did!!

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Mexican Quinoa & Pintos Stuffed Poblanos
1 recipe Mexican Quinoa & Pintos
3 poblano peppers
1 1/2 C red enchilada sauce
3/4 C shredded colby pepperjack cheese

Cut the tops out of the poblanos and discard the seeds.
Stuff peppers with quinoa. Cover with enchilada sauce.
Cover pan loosely with foil.
Bake in oven preheated to 350F for one hour or until peppers are fork tender.
Top each pepper with 1/4 cup of shredded cheese and bake 5 more minutes or until cheese is melted.
Enjoy!

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So start by cutting out the tops of the poblanos and discarding the seeds.
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Then stuff the peppers with Mexican Quinoa & Pintos
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Pour enchilada sauce over stuffed poblanos.
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Cover pan loosely with foil and bake at 350F for one hour or until peppers are fork tender. (you can see my little stabby fork marks)
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Mmmmm... this smells so good!!

Sprinkle with shredded cheese and bake 5 more minutes or until cheese is melty.
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Time to enjoy!
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These were so tender and tasty! Tawny and I each had one and really liked them. I sent one across the street to Erin too and deemed it blogworthy!

So there you have it!

Thursday, September 20, 2012

Mexican Quinoa with Pintos

I have been dying to try quinoa, "grain of the gods" as they call it.

Out of the blue, I finally decided it was time.

I went to Giant Eagle. Even though it seems like this is a pretty mainstream kind of ingredient, my Giant Eagle isn't the best store to find anything that could be considered even slightly exotic.

After looking every place I thought it might be, with no luck. It struck me that I should check out their teeny tiny little organic section. I found it there. Almost five bucks for a little bag. I'll have to remember to look at Trader Joe's next time I'm there. I'm pretty sure it will be cheaper!

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Mexican Quinoa with Pintos
3/4 C quinoa
1 1/2 C veggie stock
1 can Mexican Rotel (with lime juice & cilantro), drained
1 15 oz can pinto beans, drained and rinsed
Salt

Pour quinoa and veggie stock into a sauce pan and heat until boiling.
Cover sauce pan and turn heat to low. Simmer for 15 minutes until stock is absorbed and quinoa is translucent.
Fluff with fork.
Stir in drained Mexican Rotel and drained & rinse pintos.
Enjoy!

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So first you need quinoa.
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This smells so good! Kinda earthy and nutty.

And some veggie stock.
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That's also very expensive at Giant Eagle. I really need to stock up next time I'm at Trader Joe's.

So quinoa and veggie stock into a sauce pan.
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Heat until boiling, then cover pan and turn heat to low. Simmer for 15 minutes, until stock is absorbed and quinoa is translucent.
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Stir in some drained Mexican Rotel.
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And some pintos.
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I could have drained my Rotal a little more. A couple minutes over the heat will dry this up a bit more.

Now you have a perfect side!
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Bob was totally not interested in trying this and Tawny and Jon seemed to like it. I thought it was great! I love quinoa and can't wait to try more recipes with it!

Monday, September 17, 2012

Chicken Philly Sub

The first time I had a Chicken Philly Sub was walking through the food court at the mall. I was walking by Charlie's Grilled Subs and they were giving out samples. I tasted that little slice of sub and went straight to the register. I was hooked!

Then recently I was thinking... I make Steak & Cheese Subs fairly often, why don't I ever make Chicken Philly Subs?

I couldn't come up with a single reason and started making my shopping list!

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Chicken Philly Sub
Boneless Skinless Chicken Breasts, sliced very thin
Onions, sliced thin
Bell Pepper, sliced thin
Mushrooms, sliced thin
a little oil
Provolone Cheese, slices
Sub Rolls
Mayo
Lettuce, shredded
Tomato, sliced

Slice chicken breast very thin, then cut across too, so you have very small thin pieces.
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Slice up your veggies.
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While you're slicing veggies, might as well slice the lettuce & tomato too.
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Since you're slicing things... slice those rolls too... not all the way through.
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Preheat a skillet with a little bit of oil. Add chicken, onions, peppers, and mushrooms.
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Cook until chicken is cooked through and veggies are tender.
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Meanwhile, spread desired amount of mayo on sliced sub roll. I like a generous slather. Then add tomato slices and shredded lettuce.

Scrape chicken and veggies into a sub roll sized pile and place slices of provolone cheese on top.
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Let the cheese get melty.

Now with a long spatula, scoop the chicken & veggies & cheese into the sub roll.
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You might be thinking.... "Ummmm... Spryte? Where's the lettuce and tomato?"

Yeah... I totally forgot it! But it sure did look nice on the cutting board didn't it?

Time to dig in. I just love these and my family seems to groove on them too. Even when I forget the lettuce & tomato!

These are wicked fast and easy to make and so much better than any sub shop!