Tortilla Pizza Poppers

Happy 4th of July!  It's bazillion degrees out and the Thompsons are enjoying a day of rest and relaxation.  We tried to hold off on the grub-eating until the BBQ hour--but holding out all day is hard--we were STARVING.  We wanted something tasty and easy--enter, Tortilla Pizza Poppers.

They were the perfect hold-us-over until grill time; and with such success on this little idea; they'll certainly make their way into a party menu soon! 

Tortilla Pizza Poppers

Tortilla Pizza Poppers

Ingredients:

Soft tortilla (or burrito) shells

Pepperoni 

Pizza/Pasta sauce

Mozzarella cheese 

Fresh basil-finely chopped

Salt & Pepper to taste

Directions:

Pre-heat your oven to 350 degrees.  Using a regular-size muffin pan, lightly coat it with nonstick spray. You're going to stuff the tortilla shells into these--so you want them to slide out easily.  Lay the tortilla shell on the counter--using a large cup/bowl (with the lip a little larger than the size of the muffin tin hole) and use it to cut out circles.  I found just laying it on top the shell, applying pressure, and rocking it back and forth a few times worked.  I managed 2 circles per tortilla shell.

Once you have the tortilla shells cut, place them in the muffin tins--one per hole.  Put about 1-2 Tbs. of pasta sauce in each muffin slot.  (I use one, this depends on your taste!)  Layer 1-2 pepperoni's per muffin, and top with cheese, finely chopped fresh basil and salt/pepper. 

Place in oven and bake for approximately 20 minutes--or until cheese is melted, slightly golden and edges are starting to crisp/brown.

Remove from oven and let sit for 5 minutes.  Gently slide out with spoon--and enjoy! 

The Boss loved these, as did I--and they've held us over until the grill heats up.  YA!

Pepperoni Casserole

It has been a zillion years since my last post, I know.  I blame it on a jillion things--a list that I'm happy to post, but I'm guessing that's not why you checked in with your favorite food blog.  Excuses aside, I can't apologize enough to you faithful readers who have emailed, texted and wondered if I has given up on the cooking.

I assure you, it's anything but! 

In fact, a lot has happened over the past few months of blogcation--the biggest of which has been our move to the new house.  A house that has....you guessed it,  A PROPER KITCHEN!  Seriously, the granite countertops, the island, the oh-so-powerful gadgets and more cabinets than a girl could ask for has made me one haaapy lady.  I'm so happy in fact, that I've threatened to sleep in the kitchen.  I'd curl up on my travertine floors, rest my head on that Maddsters pillow, and dream of my own cooking show.  It's that freakin' fantastic.  (Note: I may take this entire statement back after a few months in said kitchen--remember where I'm coming from, a teeny-tiny, 2 foot apartment kitchen that was good for only making cereal..)

Said fancy-pants kitchen has allowed me to unpack all my kitchen gadgetry that has been in storage, along with my fun bowls, nifty chargers, and best of all--my garlic press.  Oh, how I've missed you Williams Sonoma gadgets!  It has also inspired me to spice up the kitchen and really enjoy our first home...which brings me to tonight's dinner!

Pepperoni Pasta Casserole! 

Inspired by a need for an easy meal, and some downtime between getting home and dinner--this was the creation.  The hubbs agrees, it's a keeper.  It's also ridiculously easy, and kid friendly.  In fact, if you had individual casserole bowls, you could make this a "build your own" with kids, and they'd have a ball.  

Ingredients:

1/2 lb ground beef, browned and drained

1 jar of your favorite pasta sauce (It's saucy, so make sure you like it!)

1/2 box, or about 2 cups of your favorite pasta-cooked al dente.  (I used bowties and shells, cause that's what we had.  Don't forget to salt liberally while cooking!)

2 cups of mozzarella cheese, grated.

1 cup of feta cheese, crumbled

1/4 cup of asiago cheese, shredded

30 pepperoni slices

Fresh basil

Directions:

Brown ground beef and drain.  Return beef to skillet, add pasta sauce and warm over low heat.

Cook pasta al dente.  Drain.

In 8 by 8 glass casserole pan, layer the following (in this order):  meat/sauce,  pasta, mozzarella, feta cheese, pepperoni slices.  Repeat this 2-3 times (depends on how thick you want the layers.)  On top layer, spread pepperoni and top with asiago cheese. 

Bake in 350 degree oven for 25 minutes, or until pepperoni is crispy and cheese is golden.  Remove from oven, let sit for 5-10 minutes before slicing.  Top with fresh cut basil. 

Now, you'll have to take my word for it, because I slacked on the pictures--but it looks like gooey heaven of pasta/pizza-ness.  It was gone in about 20 minutes. 

De-lish!

To top it all off, the amaze-balls dishwasher is quietly washing all my dishes at a perfect 99 degrees..and its as silent as can be. 

Ahh, bliss.