Tex-Mex Pizza on a Bisquick Crust

This week we tossed together a delicious pizza (pizza’s big on the menu with a teenager in the house) with a Tex-Mex twist.  The photos didn’t turn out well, so you’ll just need to use your imagination!  It’s worth the effort – this is going on my go-to list!

The baking pan we used was one of those large oven sheets that usually comes with your oven; for that size you’ll want about 4 cups or more of bisquick, with enough water to knead it into a springy dough.

Tex-Mex Pizza

 

Mix the Bisquick dough (click here for a DIY mix) with enough water to make an elastic dough, then roll it out and put in onto a buttered pan (I use coconut oil).  You can either leave it raw to top with the ingredients, or pre-bake it a bit.

 

Pan Dish:

2 Chicken breasts, diced and cooked with:

2-4 shallots, sliced in thin rings

a handful of freshly chopped coriander

lime juice – a good dose to sauté into the meat and onions

Salt and pepper to taste

Sauté this mixture together until the meat is cooked through, and remove from heat.  Into the warm mixture, toss:

1 small can of garbanzo beans

1 small can of kidney beans

a handful of cherry tomatoes, halved

spices to taste (fajita spice mix, or chilli powder, or a bit of mesquite spice)

Toss to combine, then set aside.

 

1 avocado

a handful of black olives, chopped

300 gr. grated cheese of choice (Cheddar would work great, but there are several Swiss cheeses that are great alternatives too)

Preheat your oven to 220°C (430°F)

Slice 1 avocado in “half-moon” slices, and chop the olives; distribute both over the crust.

Pour the pan mixture over the avocado and olives, spreading it out to the edges evenly.

Top with the grated cheese and pop into the oven.

Bake ~20 minutes or until the cheese is melted and browning slightly.

 

En Guete!

 

 

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Pimabas Smoothie

I just made a delicious smoothie using pineapple, mango, banana

strawberry-banana-pineapple-smoothie

Image credit:  www.howtomakeasmoothie.com

and strawberries – hence the name!  I added plain yoghurt and a bit of almond paste, diluted with milk, and have enough smoothies for over the weekend.  I used freshly frozen fruits (I bought them recently, processed them and tossed them in the freezer), except the pineapple, which was a small tin of unsweetened, about 4 rings.

Pimabas Smoothie

1 small can unsweetened pineapple rings, plus juice

1/2 C. mango pulp

1/2 banana, in slices

1/2 C. strawberries

a drizzle of honey (to taste)

1-2 tsp. almond paste, or peanut butter

150 ml. plain yoghurt

 

Pop it all in a blender, and mix until smooth.  For each glass of smoothie, pour half full with the mix, and fill the rest with milk, or any fruit juice you choose.  Serve chilled, preferably with a straw to get all the goodness!

Smoothies make a great base for homemade ice cream, or popsicle.

 

Swiss Apple Tiramisu

I posted this originally in 2012, and wanted to share it with those new to the blog!  I’ll be making this tonight as a dessert to Swiss cheese fondue; despite the cream layer, it will make a light and refreshing contrast to the heavier main meal.  Over a decade ago, I got this recipe from a Swiss friend; I’ve made it dozens of times, and it always gets rave reviews and requests for the recipe!  Unlike other tiramisu, this has no raw eggs, or coffee.

 

lady finger cookies

Lady Fingers Cookies

Swiss Apple Tiramisu

 

750 gr. apples

Peel them, chop into large chunks, and blitz them with a chopper (or knife if you’re a purist) into a coarse apple puree.  Add:

1 Tbs. vanilla sugar

½ lemon’s juice

1 C. apple juice

a dash of Amaretto or almond extract

Mix it all together into an apple sauce.  Next, in a separate bowl, mix the cream layer:

500 gr. mascarpone

5 dl. whipped cream

2 Tbs. apple schnapps (Calvados)

Beat til foamy.  You’ll also need:

3 pkgs. Lady Finger cookies (approx. 18 per 2 layers = 36)

In a casserole dish, layer as follows: A bit of applesauce, then rows of biscuits, and whipped topping; repeat once more.

Make this at least an hour before serving, and chill it until time to serve.  I stab toothpicks around the edge and a few down the centre to keep the plastic foil from touching a nicely-smoothed surface.