These naan pizzas are a weeknight shortcut in our home. The elevated flavor of the naan mimics a gourmet pizza crust. These pizza are ready in less than 15 minutes. The best thing about them is that they are individual so they can be customized to any flavor profile!
1 naan (Approximately 6 oz)
1/2 tsp olive oil
1 tablespoon pesto (green or red)
1/3 cup grated mozzarella cheese
additional toppings of your choice
Directions
Preheat the oven to 425 degrees F.
Place your naan on an ungreased cookie sheet.
Brush the olive oil on the top of the naan, making sure you reach the ends.
Add the pesto to the top of the naan leaving about 1/2 inch of “crust”
Add additional toppings of your choice.
Top with cheese.
Bake for 8 minutes.
So I know it’s not taco Tuesday but that does not mean I can’t share a recipe for you to use on Taco Tuesday!
This recipe is so simple and don’t tell anyone, but it’s a slow cooker recipe. I rarely cook with the slow cooker but for this recipe it just makes sense. Some things that you will need for this recipe is a can of diced tomatoes with green chilies, a red onion, and traditional tex-mex spices. This is a set it and forget it type of recipe that cooks for a few hours.
Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.
I serve my chicken on corn tortillas with a variety of toppings. My favorite combination is corn tortillas with picked red onions, avocado, cotija cheese, and cilantro. I find the best way to warm corn tortillas is on the open flame of a gas stove top (I love that texture from the charred edges).
Check out the video, give the recipe a try, and let me know what you think!
Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.
Ingredients
2.5 lbs boneless skinless chicken thighs
10 oz can of diced tomato with green chilies
2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1//’4 tsp onion powder
1/2 cup diced red onion
Directions
Combine all ingredients in a slow cooker.
Cook on high for 3 hours (or on low for 6-8 hours).
After cooking, remove all the chicken from the broth and shred it using two forks.
Pour the broth into a medium saucepan and boil over high heat for 6 minutes or until the broth has reduced to 1/3 cup.
Combine the chicken and the reduced broth.
Serve the chicken with your favorite taco ingredients.
July is the month of birthdays for us. My husband, sister, father, nephew, brother-in-law- and sister-in-law all have birthdays this month. Two of these family members even have a birthday on the same day!
So in honor of the month of birthdays, I’m sharing a recipe for crispy rice cereal treats. It’s yet another twist on the traditional treat. To achieve the birthday cake flavor you mix in salt, vanilla, white cake mix, and sprinkles!
It’s an easy treat that comes together really quickly… and it has a flavor that both kids and adults will enjoy.
