Friday, August 31, 2018

Chicken Taco Pizzas

Combine three favorites with this tasty dish. This healthy pizza from Good Housekeeping cooks in about 12 minutes, and toppings can be easily added or subtracted to suit your family's needs.

Chicken Taco Pizzas


4 (6-inch) flatbreads or pitas
Nonstick cooking spray
1/2 rotisserie chicken
1 chipotle chile in adobo
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 c. sour cream
1/2 c. pickled sliced mild jalapeño chiles
1 c. shredded sharp Cheddar
shredded lettuce and fresh cilantro, for serving
foil-lined baking sheet


Preheat oven to 450°F.
From one rotisserie chicken, shred 2 cups chicken meat. Add to medium mixing bowl.
Finely chop 1 chipotle chile in adobo and add to the mixing bowl.
Drain 1/2 cup pickled sliced mild jalapeño chiles. Set aside.
Arrange 4 (6-inch) flatbreads or pitas on a large foil-lined baking sheet. Spray bread with nonstick cooking spray.
Stir together the 2 cups shredded rotisserie chicken meat and chopped chipotle with 1 teaspoon ground cumin and 1/2 teaspoon garlic powder.
Divide evenly among breads.
Drizzle 1/2 cup sour cream on top of the pizzas.
Top each pizza with 2 tablespoons jalapeño chiles and 1/4 cup Cheddar.
Transfer baking sheet to oven and bake pizzas until the bottom is golden brown, about 10 to 12 minutes.
Garnish with shredded lettuce and fresh cilantro before serving.

Tuesday, August 28, 2018

Fork It Like a Salad, Chip It Like a Dip #Vegan

I love this dish, especially in the summer, but I have to be careful about the salsa I use, because my DH has a sensitive esophagus. Me, not so much, so, if I'm making this for just us two, I can use almost none in his and add some to mine.

This is called various things, but I call it black bean salad.
The picture was dark, and I fiddled with it to try to make it usable. Forgive my failure. This is really very good.


  • canned black beans, drained and rinsed and drained again (I used the southwest seasoned)
  • corn (cut fresh off the cob is best, or cut off leftover corn on the cob)
  • salsa, of whatever heat you like.

Mix these ingredients together in whatever proportions you like. Drain before serving.

I'm posting at my own blog today about a light but lovely summer supper.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 24, 2018

Extra-Easy Lasagna

This Italian classic is sure to please, and this one from My Recipes really is extra easy with only five ingredients. You don't even have to pre-cook the noodles!

Extra-Easy Lasagna


1 pound lean ground beef 
4 cups tomato-basil pasta sauce 
6 uncooked lasagna noodles 
1 (15-ounce) container ricotta cheese 
2 1/2 cups (10 ounces) shredded mozzarella cheese 
1/4 cup hot water

How to Make It

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.

Tuesday, August 21, 2018

Another Summer Feast #Vegetarian #Vegan

As summer draws to a close, we're enjoying our fresh veg more and more, knowing we won't have it much longer.

Charlie doesn't care for eggplant, but he's a good sport and indulges my taste for it, since I only buy it fresh.

Eggplant rubbed with olive oil and sprinkled with seasoned salt and grilled until it's blackened on the outside and creamy on the inside. Green beans and red new potatoes (or new red potatoes?) cooked with shallots.

Oh, fresh veg, how I'll miss you when you're gone!

I'm posting at my own blog today about a Mexican-ish vegetarian feast.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 17, 2018

Ultimate Slow Cooker Pot Roast

For classic one-pot cooking, you can't forget pot roast with all those delicious slow-roasted vegetables. Try using baby carrots instead of peeling and dicing regular carrots to save even more time. This recipe comes to us from Sabrina at Dinner then Dessert. You should click on the link to see all the mouth-watering photos.

Ultimate Slow Cooker Pot Roast


4-5 pound chuck roast
2 tablespoons canola oil
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots peeled and cut into 2" chunks
2 pounds Yukon Gold potatoes peeled and cut into large chunks
2 cloves garlic minced
2 cups beef broth
2 tablespoons cornstarch
2 tablespoons cold water
minced parsley optional, to garnish


Season the chuck roast with the Kosher salt, pepper, and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).

Heat your pan (or if you can brown in your slow cooker, do it in that) insert to medium-high.

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes, and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

Pour the gravy over the meat and garnish with parsley if desired.

Tuesday, August 14, 2018

#Vegan Feast With Okra #OmitOkraToTaste

Me, I've come to like okra. Used to hate it. Slimy. Ugh! But now I think of it as liquid silk. Heavenly!

ANYWAY, we had this:
All from the local farmers market. Cucumbers and yellow tomatoes. Yellow squash sauteed in just a mere glaze of vegan margarine and sprinkled with Penzeys Old World Seasoning (I don't get paid to boost Penzeys, I just LOVE their seasonings). Small-to-medium okra pods drizzled in olive oil and salted, roasted at 400F for about 20 minutes, turning often. Just pick 'em up and bite 'em off at the stem. Yum!

I'm posting at my own blog about a NOT-vegan chicken stew.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 10, 2018

Easy Chicken Pot Pie

Pot pie is one of those quick and easy meals that everyone likes. This version from Betty Crocker can be even more of a time-saver if you use a rotisserie chicken. As an added bonus, you can throw in any leftover vegetables you have handy if you need to use them up.

Easy Chicken Pot Pie


1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken 
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg


Heat oven to 400°F. In an ungreased 9-inch pie plate, stir vegetables, chicken, and soup.

In a medium bowl, stir remaining ingredients until blended. Pour into pie plate.

Bake uncovered about 30 minutes or until crust is golden brown.

Tuesday, August 7, 2018

Benedictine #Vegetarian

I grew up in Louisville, so I've been eating Benedictine all my life. I was surprised to learn it wasn't universally known, but it was invented by Jenny Carter Benedict, a caterer and restaurateur in Louisville and is pretty much regional. Like Hot Browns, which is WAY NOT vegetarian.

ANYWAY, summer is the best time for Benedictine, because you can get fresh cucumbers.

Here's my Benedictine:
and here's how I make it:


  • 1 8-oz package of cream cheese
  • 1 cucumber, peeled, seeded, and chopped or sliced
  • onion juice, powder, or minced
  • salt

Put the cucumber in a strainer or sieve over a bowl and sprinkle to taste with salt. Let sit for a bit so some of the juice runs out.

Miss Jenny only used the juice, but I and thousands like me use the cucumber, only adding the juice if necessary.

Put the cucumber, cream cheese, and onion to taste into a food processor and blend well. You can crush the cucumber with a fork, if you prefer, and mix everything with a fork. The result should be a very pale green. You can add a drop or two of food coloring, if you want to. I don't.

This is very refreshing, and great on toast, bagels, crackers, or croissants.

I'm posting at my blog today on the subject of a wonderful summer spread.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

Friday, August 3, 2018

One-Pan Pasta

This one-pan pasta dish from Martha Stewart is a delicious time-saver that helps you include healthy, wholesome ingredients. It cooks up in under ten minutes.

One-Pan Pasta


12 oz. linguine
1 onion, thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
4 1/2 cups water
12 ounces cherry or grape tomatoes, halved
4 cloves garlic, thinly sliced
2 sprigs basil
Course salt and freshly-ground pepper
Parmesan cheese


Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated (about 9 minutes).

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.