...my favorite crowd pleaser

This is my favorite crowd pleasing dish.  I make it for fun, casual dinner night, potlucks, class..... you name it, there's a chance I'm going to show up with this dish!  I first had it in November.  It is a Pampered Chef recipe - and it is from their Fall/Winter 2010 Season's Best recipe collection.  I really suggest buying these mini cookbooks, even if you can't buy anything else when invited to shows.  (Actually, you can buy them online if no one invites you to a show!)  The books are a buck, yeah, ONE DOLLAR, people!  The current edition, Spring/Summer 2011, has 26 recipes.  26 recipes for a dollar?!  I'm in!  Even if I don't love everything in the book, it is a dollar!  Plus, you know I love ripping recipes apart and making something I love from the bits and pieces.  The books have recipes that can be money savers - they are labeled "Around $2 per serving!".  The recipe I am about to share, happens to fall in to that category!  I told you, I give credit where credit is due - and I think these recipe collections are worthy of some recognition

So, now you're ready to run away because I had to plug a product - I'll get on with the recipe!

What you will need

• A sink (soap and a towel would be good, too)
• An oven
• A stove (cook top, range, whatever you have - use a hot plate if you can make it work)
• A bar pan, or some other type of shallow baking pan - you can make a cookie sheet work
• A colander (just like with the pineapple salsa, not totally necessary)
• A cutting board (two if you want to avoid doing dishes in the middle of things)
• A sharp knife (or three)
• A nonstick skillet
• A pair of tongs
• Two mixing bowls
• A scraping spatula
• 1 refrigerated pizza crust (13.8oz is suggested.  I don't know if that is the Pillsbury thin crust size, but I find it works better - but the baking times will vary)
• A bunch (one bunch, not a bunch meaning a ton) of scallions - the recipe actually calls for 1/2 an onion, but I think the scallion cooks in - no crunch and no over powering onion flavor.  Use whatever you prefer.
• 1 fresh jalapeño
• 8 ounces of Colby-Jack cheese - we should discuss this.  If you have something similar in your fridge already and it isn't Jarlsberg, Chevrie or Bleu (you get the picture) - you should be okay.  Also, depending on your preference and/or the price tag - you can buy shredded or  you can shred your own.  If you are going to shred your own, please have your preferred grating tool on hand.
• Some chicken - I usually buy the least expensive pack of tenders or breast cutlets (I am not about to measure out 2 cups of cooked chicken, by the way - but that is what the recipe calls for if you want to buy the precooked strips from the freezer section.)
• 1/2 cup green taco sauce - I use Tabasco, if you won't use it for anything else, just get the 5oz bottle and use the whole thing.
• 3 cloves of garlic
• A garlic press, or a mini grater
• Some grape tomatoes (again, I don't measure, but it says 1/2 cup)
• Some fresh cilantro
• You probably want a pizza cutter, or the tool you usually cut pizza with if you don't have one
• Some vegetable oil or your choice of cooking spray kind of stuff

That seems like a really long list, so I'm fairly confident I got it all in there.  Keep your hot pads and trivets handy - this is a double baker.

Let's do this!

1. First and foremost, wash your hands.  Keep this in mind throughout cooking this recipe!  You have to deal with some raw chicken, well, maybe you do... Just wash your hands and don't question me like a two year old!
2. Grab the colander, and put the tomatoes and pepper in for a wash.  Go ahead and give the cilantro and scallions a wash at this time, too.  Just remember that it is better to dry both with a clean kitchen towel or some paper towels so you aren't left with herb mush.
3. Set your clean produce aside, and get cracking on the chicken.  Heat your skillet on medium heat with a small amount of vegetable oil or cooking spray.  
4. Add the chicken (leave the pieces whole) and cook through (juices will run clear).
5. Wash your hands after handling raw chicken.
6. Remove the skillet from the heat, and allow to rest.
7. Wash your hands again.
8. Preheat the oven to 425.
9. Grab a cutting board, knife, mixing bowl, grater (if you are grating your own cheese) and garlic press/mini grater - and take any necessary breaks before you begin chopping.
10. Grate about 1/2 cup (that's 4oz) of your cheese into the mixing bowl. (Or just add it in if you bought it already shredded.)  Add the taco sauce to the bowl, then press or grate the garlic in to the bowl with the sauce and cheese.
11. Finely chop the jalapeño, adding it to the bowl.  (Seed the pepper before chopping for a milder version.)
12. Cut the bulb end off of the scallions and discard.  Chop the scallions, and add desired amount to the mixing bowl with cheese, sauce, garlic and pepper.
13. Put your cutting board and knife in the sink, replace with clean tools.  (This is where you have to wash the dirty ones, if you don't have another set, or if you choose not to use another set.)
14. Dice the chicken that has been resting and add it to the bowl.  Use your scraping spatula to mix the ingredients well, and set aside.
15. Put your dirty cutting board and knife in the sink.  Wipe the counter off if you made a mess.
16. Get your bar pan/cookie sheet/whatever you are using, and spray it with cooking spray.  (You can brush on vegetable oil - your choice)
17. Grab the pizza dough from the fridge, and unroll it.  Take care when stretching the dough across the bottom of the pan.  Pinch any tears back together.
18. Bake the dough for about 13 minutes, or until it is golden brown.  (It doesn't have to be completely done, you are going to put it back in for 7 minutes later.  This blind baking just keeps the crust from turning soggy.)
19. While the dough is baking, wash up a cutting board and knife, or get round three ready to go.  Begin quartering the tomatoes.  (A utility knife is a good choice for the tomatoes.  It will allow more precision, and reduce the risk of chopping your fingers off.)
20. When the crust is golden, remove it from the oven.  Don't forget to use your hot pads and trivets.  Stir your chicken and cheese mixture again, then top the crust with the mixture.  
21. Top the mixture with your remaining cheese.  Sprinkle it on if it is already grated, or grate it directly over the pizza.
22. Put the pizza back in the oven for an addition 7 minutes or until the cheese is melted. 
23. While the pizza is finishing up in the oven, finish with your tomatoes if you haven't already.  Then, give your cilantro a rough chop with a sharp knife.
24.  Grab your hot pads and remove the pizza from the oven, placing the hot pan on trivets or a cooling rack.
25. Sprinkle the tomatoes and cilantro on top of the hot pizza.  Give the pizza a minute to cool before you attempt shoving it in your mouth.  You should probably cut it first, too!

The recipe collection claims this recipe can feed six.  That's 6, 2-piece servings.  If you are taking this to a potluck, you can cut it into smaller pieces - but I typically make at least a double.  I know this seems like a lot of steps and a long list of needs - so, if ends up being too much effort, I hope it pays off.  I will also say, I go for the multiple knife and cutting board route.  Stopping to wash dishes in the middle of recipes SUCKS!

I have made the topping in advance as well.  It works fine, you'll just want to get it out of the fridge and bring it closer to room temperature before you pile it on the crust.  Good luck, link up with some sausages, and as always, this will be added to the phoodos for easy searching.

The Pampered Chef. (2010). Chicken Enchilada Pizza. In Season's Best Recipe Collection (Fall/Winter 2010 ed., pp. 22-23). Addison, Illinois.

....pineapple salsa - I think

When I lived in Arizona, I didn't see nearly as much as I wanted to.  For the month before I left (honestly, I was supposed to be gone, but it turned in to working for another month, so I just tried to use the time wisely) I decided I was going to do and see as much as possible.  That is when I FINALLY went to the Grand Canyon, Meteor Crater, and I decided to actually eat at all of the local places I had been recommending to customers.  I had only heard about Salsa Brava a million times.  I honestly didn't recommend it that much.  I hadn't eaten there, it was not exactly close to the hotel, and it was a bit cliche to me.  You see, the joint was featured on Diners, Drive-ins, and Dives.  So, of course, I was on that.... great, it will be filled with tourists AND it is a dive bandwagon.  I was bored and hungry, though.  So, I decided I would check them out for lunch on a weekend.  The first time I rolled in that joint, they had just opened for the day, everything was fresh and delicious!  On my second visit, I wasn't as happy.  The main I ordered was a bit over cooked.  But, looking back, it was a few days before I left, and it gave me a chance to say: I can make that myself, and I don't need to go back to Arizona for it.  I have done salmon fajitas a couple of times since I left Arizona - but apparently, people have a phobia of fish tacos of any kind.  Grow up, people!  It sounds dirty, sure... but fish tacos are delicious!  And salmon fajitas with mango salsa are no exception!  But that is not the focus of what I created thanks to Salsa Brava!  They have a huge salsa bar.  They bring chips to your table, then you have free reign over the salsa bar.  If you can dream it up, they have probably served it at some point! (They have a cookbook out.  Apparently I can only buy it from their website.  When I have $21 to waste on a cookbook, I'll consider it.)  I had their pineapple habanero salsa.  Spicy and delicious!!  When I came back, I decided I could give it a try.  There are a few people who can tell you of its tasty deliciousness.  But, there is a bit of a problem.  I rarely cook things exactly the same twice.  Baking, okay.... cooking.... yeah right!  I tend to throw a little of this in, a little of that.... I know I shared a written version with Crys for her birthday.  I am hoping the copy from my recipe box is a match! So, without further hesitation.... I give you pineapple salsa

(It doesn't typically look that orange, by the way.  I told you, I don't always put the same stuff in there!!  I tossed in a little orange bell pepper when I took this picture.)

What you will need

• A sink (you have to wash the produce, DUH!  and your hands!)
• A colander (this isn't all that necessary, really)
• A cutting board or two
• A really sharp knife (you need this even if you have one or both of the other items), a pampered chef pineapple wedger, or a friendly supermarket produce employee
• A food processor or blender
• A bar pan, roasting pan, or a 9x13 (or two)
• Some parchment paper (this is optional - it can help with your clean up, though)
• A couple of bowls
• Some ice
• A spoon
• An oven
• 1 small sweet onion
• A fresh pineapple
• 2 fresh jalapeños or 1 habanero (This stuff is spicy, you can make it more tame if you want - Try 1 jalapeño or 1/2 a habanero if you prefer a version that is more mild)
• A few cloves of garlic
• Some tongs
• A couple of cooling racks that fit in to the bottom of your pan
• 3 limes
• Some fresh cilantro
• Sugar
• Salt - I use kosher or sea salt, but I am fairly sure when I first made this I was tossing around table salt
• Chips for serving - I like On the Border Cafe Style... use what you like

I hope that was everything.  I am going to mention, I have done this on the grill.  So, if you prefer to grill rather than bake, you will want a grill basket or some foil.  If you grill, transfer the produce to a bowl so you can spray them with oil before grilling.  I do the pineapple and peppers directly on the grill.  Other items in the grill basket.  Also, you won't really need to slice the peppers in half - just chop the stem end off.  Also, if your pineapple could be better (supermarkets don't always have the best) you can sweeten it up with some brown sugar before you cook it.  Okay... I think that is all....

Let's do this!

1. Wash your hands, then give the pepper(s), limes and cilantro a go. Pepper(s) and limes in the colander... cilantro needs a shower and then you will want to put it on paper towels or a clean dish towel to dry.
2. Prep your pan.  If you are using parchment paper, line the pan, then put the cooling racks in the pan.  Put the pan to the side so you can move your produce directly to the pan when it is chopped.
3. Grab your cutting board and that sharp knife.  Peel the garlic cloves by smashing them with the side of your knife and your fist.  Transfer the whole, peeled cloves directly to the roasting pan.
4. Now, grab the onion, cut off the ends, peel and quarter it.  Toss it on the pan, and move on to the peppers.  Those are easy too!  Cut off the stem end, cut in half, throw it on the pan.
5. Next, cut the limes in half.  Set two or three halves aside, the others go on the roasting pan.  (Yes, I am aware this is kind of weird)
6. Now for the pineapple.  If you are fancy, and you have the pineapple wedger, use it.  If you don't want to mess around with preparing the pineapple yourself - ask the friendly supermarket produce employee to clean and core it for you.  If you are brave - chop off the top, and bottom.  Then, stand the pineapple on an end, and cut the tough rind off in strips.  After the pineapple is clean, cut off the fleshy pieces, leaving the core behind for your compost pile or garbage can.  Move the pineapple pieces to the roasting pan, wash your hands, and get ready to broil.
7. You will want to broil until the ingredients are browned (a little char is okay).  Flip everything over, go again on the broiling.  Be careful not to completely burn the garlic.   If there is a hot spot under your broiler, put the pineapple under it.
8. When your ingredients are sufficiently browned (just guess) - take the pan out, and pop the ingredients into the food processor or blender. (Please squeeze the roasted limes in.  Don't put the gross peel into the salsa. Also, use the tongs, because those things are HOT!)  Add the juice from the remaining lime halves, some cilantro, and season with sugar and salt - annihilate to the desired consistency - transfer to a bowl.
9. Grab a bowl that is larger than the one you poured the salsa into, put ice and a little bit of cold water in, and put the salsa bowl in the icy bathtub you created so it will cool off.  During the cooling process, you will want to stir the salsa to redistribute the heat.  Also - be sure to taste it to make sure that you have seasoned it to your liking.  

Once cooled, serve with some chips.... or whatever else you want, I suppose.  I think that's it.  So - enjoy.... and tell me I'm ridiculous if I left out a bunch of stuff. This will, as always, be added to the phoodos, and I hope you'll (sausage) link up.  I am positive SOMEONE has at least one!