This is one for the kiddos. I'm sure you can tell by the name that this one is a Rachael Ray creation. She has a "for the kids" section in her magazine that has easy kid-friendly recipes. This is one of them. I had the ingredients on hand, so I haven't had to shop Publix yet this week. The hot dogs and cheese are on sale though. This was quick and easy. If you could make two at a time, you could make it that much faster. I think the leftovers would be great for lunch the next day. You could totally eat it cold....like pizza!
4 beef hot dogs
4 10-inch flour tortillas
1/2 cup spaghetti sauce (or salsa)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
Using a small knife cut the hot dogs in half lengthwise, then into 1/2-inch pieces. Heat a large nonstick skillet over medium-high heat. Add olive oil if you don't have a non-stick pan, then add the hot doogs and cook until browned all over, 2-4 minutes. Drain the hog dog slices on paper towel-lined plates. Wipe out skillet.
Spray the skillet with Pam. Add 1 tortilla. Cook for 1 minute, then flip over with tongs and turn the heat to medium-low. Place a big spoonful of spaghetti sauce (or salsa) on half of the tortilla. Spread it around with the back of a spoon. Top the sauce with 1/4 of the cheese (a big handful of each kind). Top the cheese with 1/4 of the hot dog slices. Fold over the tortilla to form a half-moon shape. Press down on the folded tortilla with a spatula to flatten the pizza-dilla and make it stick together.
Cook the pizza-dilla, flipping it carefully once more with a spatula, for 1 minute per side (I probably did mine more like 2-3 minutes per side to get it slightly crispy). Cut into 4 wedges and serve. Repeat with the remaining ingredients.
**I also think this would work on a panini press. Mine will fit two of these at a time so that will speed things up a little instead of having to cook them all separate.
Enjoy!
(adapted from Rachael Ray Magazine)
What's with that name? Well, this started out in my head as a panini. Once made, it resembled more of a quesadilla. So this is the name Clay came up with! Spaghetti sauce has been on sale every week at all of the grocery stores these last few weeks, so I'm stocked. Shannon from The Bargain Buggy and I were brainstorming ideas to use the Flatout bread that Publix had B1G1 this week. This is what we came up with. This is super easy and great for a weeknight dinner.
4 Flatout breads
2 boneless skinless chicken breasts, cooked and sliced
1 cup spaghetti sauce, plus more for dipping
1-1/2 cups shredded mozarella
parmesan cheese
Heat chicken and sauce together in a skillet over medium heat. Preheat panini grill. Lay out the flatbread. Divide half of the cheese evenly among the 4 pieces. Top each with 1/4 of the chicken mixture. Top with remaining cheese and a sprinkle of parmesan. Fold over to cover chicken. Spray panini grill with a cooking spray. Lay the quesa-nini's on the grill and cook for 3-5 minutes until cheese is melted and bread is slightly crisp. Repeat with the other two quesa-nini's. Remove to a cutting board. Slice into 3 triangles. Serve with additional sauce and a side salad.
Enjoy!
I love mushrooms. I am the only one in my house who does, though. I tried to get Ella to take a bite, but she wasn't having any of it. Clay won't even come close, so he had cheese toast tonight. This was super simple and elegant enough to serve to company. I used Sun-dried Tomato Tortillas because I had them leftover from the Black Bean Hummus Wrap. You could serve this as a Vegetarian dish or if you have some leftover chicken you could add that in. Publix has mushrooms, onions and baby arugula on sale this week. I grabbed mine from the Farmers Market because that's where I stopped today after work.
Makes 2 Quesadillas:
1 teaspoon olive oil
1/4 onion, finely chopped
1 garlic clove, minced
salt and pepper
1 8-10 oz. package mushrooms (I used baby bellas)
squeeze of lemon
1/2 cup shredded cheese (monterrey jack, swiss, muenster, etc.)
1 cup baby arugula
2 10-inch flour tortillas
In large non-stick skillet, heat olive oil over medium-high. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until soft, 3-5 minutes. Add mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with a squeeze of fresh lemon juice. Wipe skillet clean.
Divide cheese, mushroom mixture and arugula over the bottom half of the two tortillas. Fold top half over filling to close. Heat another teaspoon of olive oil in skillet over medium-high heat and cook a quesadilla until cheese melts and tortilla is crisp, 1-2 minutes per side. Repeat with remaining quesadilla. Cut into wedges and serve.
Enjoy!
(adapted from Everyday Food)
