How to Make Stromboli

Stromboli
If you want to know how to make Stromboli, this recipe is exactly what you are looking for. Making Stromboli is very easy and using store bought ingredients helps to speed up the process a lot. This recipe uses pizza ingredients such as sauce, pepperoni, and Italian sausage. A premade crust is laid on out a flat surface and then topped with sauce, Italian sausage, pepperoni, and cheese and then rolled up and baked to perfection. I like to serve this Stromboli with additional pizza sauce on the side. Enjoy.

Stromboli
Stromboli

How to Make Stromboli

Yield: 4 Servings

Ingredients:

  • 1 (11-ounce) can thin crust refrigerated pizza dough
  • ? cup pizza sauce (plus extra for dipping)
  • ½ cup sliced pepperoni
  • 1 cup cooked crumbled ground Italian sausage
  • 2 cups shredded mozzarella cheese

 

Directions:

  1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Roll out the pizza dough evenly on the parchment paper. Spread the sauce evenly over the dough, so that it is about 1 inch from the corners. Add and layer of pepperoni and cooked Italian sausage. Sprinkle mozzarella cheese evenly over the top.
  2. Starting on one side, roll up the dough like a jolly roll. Slide to the middle of the parchment paper so that the seam is on the bottom. Cut several diagonal slits in the crust. Place into the oven and bake for 15 to 20 minutes or until deep golden brown.
  3. Serve with pizza sauce for dipping.

 

Adapted from Southern Bite

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Lime Cantina Tacos Recipe

Lime Cantina Tacos
These lime cantina tacos are a delicious Mexican recipe that is easy to prepare for dinner. The meat that is used for this recipe is a marinated steak. The steak is marinated in orange juice, Worcestershire sauce, garlic powder and cumin. Once the steak is done marinating it is fried in the pan but you can also grill it if you would prefer. The tacos use corn tortillas and are topped with cilantro, onion and avocado and then served with limes. Enjoy.

Lime Cantina Tacos

Lime Cantina Tacos

Yield: 3-4 Servings

Ingredients:

  • 2lbs skirt steak
  • 12 corn tortillas
  • 3 cups orange juice
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon Worcestershire sauce
  • 1 white onion (diced)
  • 1 lime (cut into wedges)
  • 1 avocado (peeled pitted and diced)
  • 4 ounces cilantro (chopped)

 

Directions:

  1. In a large mixing bowl combine orange juice, garlic powder, cumin, and Worcestershire sauce. Slice the skirt steak very thin lengthwise and then again in the opposite direction so that your pieces are about 2 inches long.
  2. Place the sliced steak into the bowl with the marinade. Allow the steak to marinade for at least 1 hour.
  3. Heat a large skillet to medium heat. Remove the steak from the marinade and place into the pan and sear, turning at least once, until the steak is cooked through and no longer pink.
  4. Heat a separate pan to medium heat on the stovetop for the tortillas. Place a tortilla in the preheated pan and cook for 30 seconds on each side. Repeat with the remaining tortillas.
  5. Prepare the tacos by taking a warm tortilla and filling them with the meat and then topping with diced onion and avocado. Sprinkle cilantro on the top. Serve with lime wedges for squeezing over the top of the tacos. 

 

Adapted from 12 Tomatoes

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Green Chicken Enchiladas Recipe

Green Chicken Enchiladas
If you are looking for a delicious chicken enchiladas recipe with a homemade green sauce, this dish is perfect for you. In this recipe, shredded chicken is rolled in corn tortillas and then topped with a homemade green enchilada sauce, Mexican crema and cheese. The green sauce is made from scratch and uses ingredients such as tomatillos, chili peppers, onion, garlic and cilantro. Preparing the sauce does require a little bit of effort but it is so much better than using the canned stuff from the store. I like to serve these with rice on the side. Enjoy.

Green Chicken Enchiladas
Green Chicken Enchiladas

Green Chicken Enchiladas

Yield: 4 Servings

Ingredients:

  • 9 tomatillos (husks remove and rinsed)
  • ½ medium white onion
  • 1 serrano chile pepper
  • 1 yellow chile pepper
  • 2 garlic cloves
  • ½ cup fresh cilantro leaves (loosely packed)
  • Salt and ground black pepper (to taste)
  • ¼ cup vegetable oil
  • 6 (6-inch) corn tortillas
  • 2 boneless skinless chicken breasts (cooked and shredded)
  • ½ cup Mexican crema (or sour cream)
  • 1 cup shredded Monterey jack cheese

 

Directions:

  1. Preheat the oven to 350 degrees F. Place the tomatillos, onion, serrano chile, yellow chile, and ¾ cup water in a medium heavy saucepan. Cover and boil until the tomatillos turn an olive green color (about 10 minutes). Transfer the tomatillos, onion and chiles to a blender. Add the garlic, cilantro and blend until smooth. Season with salt and pepper.
  2. Heat oil in a small skillet over medium-high heat. Fry the corn tortillas, one at a time until golden but still pliable (about 10 seconds per side). Transfer to a plate lined with paper towels to drain.
  3. Put the tortillas on a work surface. Divide the cooked shredded  chicken evenly among the tortillas and roll up like a cigar. Spread 1/3 cup of the sauce onto the bottom of a greased 9×13 inch baking dish. Arrange the enchiladas, seam-side down in a single layer over the sauce in the baking dish. Pour the remaining sauce over the enchiladas.
  4. Drizzle Mexican crema over the sauce and the enchiladas and sprinkle cheese evenly on top. Place into the oven and bake until the cheese melts and starts to brown in spots (about 30 minutes). Serve immediately. 

 

Adapted from The Food Network

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Olive Garden Chicken and Gnocchi Soup Recipe

Olive Garden Chicken and Gnocchi Soup
This is a copycat recipe for the chicken and gnocchi soup at Olive Garden. This is my favorite soup to get every time I go to Olive Garden and I love to eat it with breadsticks. This soup consists of ingredients such as cooked chicken, potato gnocchi, chicken broth and half and half. A lot of the flavor comes from celery, carrot, onion, garlic, and thyme. This soup takes a little time to prepare because a lot of the ingredients need to be chopped. Enjoy.

Olive Garden Chicken and Gnocchi Soup
Olive Garden Chicken and Gnocchi Soup

Olive Garden Chicken and Gnocchi Soup

Yield: 8 Servings

Ingredients:

  • 1⁄2 onion, (diced)
  • 1 clove garlic (minced)
  • 1⁄2 carrot (shredded)
  • 1 tablespoon olive oil
  • 3 to 4 chicken breast (cooked and diced)
  • 4 cups chicken stock
  • salt (to taste)
  • 1 black pepper (to taste)
  • 1 teaspoon thyme
  • 16 oz potato gnocchi
  • 2 cups half-and-half
  • 1 cups fresh spinach (chopped)

 

Directions:

  1. In a large deep pot heat olive oil over medium heat. Add the onion, celery, garlic and carrot and sauté until onion is translucent.
  2. Add the chopped cooked chicken, chicken stock, salt, pepper and thyme. Bring to a boil. Add the gnocchi. Gently boil for 4 minutes, reduce heat and simmer for 10 minutes.
  3. Add the half and half and spinach and cook for another 1-2 minutes until the spinach is wilted. 

 

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