Skillet Pizza

This has got to be one of the quickest and easiest pizzas I've ever put together, and any of the toppings can probably be substituted with your favorites! 

I found this recipe in one of my recent Reiman Publications, probably Simple & Delicious.  I couldn't put my hands on the exact one before adding this to my blog, so I can't give full credit where it is due, and I can't tell you exact amounts of ingredients.  It's so easy anyone can figure it out!  This dish gets almost all 9's on the Melnarik rating scale.  My husband doesn't care for thin crust, so he gave it an 8!

In a small skillet, heat about 1/2 teaspoon of olive oil.  Add some thinly sliced yellow bell pepper and red onion.  Begin to saute vegetables over medium-low heat.

In the meantime, very thinly slice about 3 fresh mushrooms.  When the onion and pepper are beginning to soften, add the mushrooms and cook until vegetables are tender and the mushrooms are reduced.  Remove vegetables to a plate.

In the same skillet, add another 1/2 teaspoon of olive oil.  Add one medium (soft taco size) tortilla and warm about 30 seconds or so, or until it feels slightly hot to the touch.  Do not let it get really crispy.

Flip the tortilla over (you can see that it got a little crispy on the first side).  It will be on this side longer as the toppings are added and the cheese needs time to melt.

 

As soon as you flip it, spread some prepared pizza sauce on top.

Then add the pepperoni slices.  When first making this, I thought it was odd to have the pepperoni under the cheese, so I experimented putting on top.  But, it's better closer to the source of heat to get the  pepperoni hot.

Sprinkle some Mexican cheese blend (cheddar and Monterey jack cheeses) on top of the pepperoni.

Add the sautéed vegetables on top of the cheese.

Sprinkle a some diced tomato on top of that, cover the skillet and let it cook until the cheese is melted (about 1 - 2 minutes).

How simple is that?  In my house, I have two young men, who are hungry often.  This pizza can be on a plate in front of them in about 15 minutes!  And it's oh so tasty!  Enjoy!

Smothered Chicken

This dish is a family favorite when combined with a Twice-Baked Potato (also shared here on my blog) and a green salad.  In fact, I received one of my favorite compliments from my oldest son the first time I made this meal.  After taking the first few bites, he said "This is why we don't eat out!"

This chicken takes hardly any time to prepare, which gives me more time to prepare a more involved side dish.  I found this recipe in my November/December 2002 issue of Quick Cooking and it was a family favorite from the first bite.  This dish gets 9's on the Melnarik rating scale.

After flattening a boneless, skinless chicken breast to 1/4-inch thickness, I sprinkle each side with some garlic powder and seasoned salt.  Any type of seasoned salt can be used.  Or, if you're watching your salt intake, a salt-free product like Mrs. Dash can be substituted.

After placing the seasoned chicken in a skillet and cooking it over medium heat in a little oil for 4 minutes, I turn each piece and add the mushrooms.  We were having a guest for dinner this night and one piece of chicken did not get mushrooms, because my youngest son doesn't care for them.

I then topped each piece of chicken with the Mexican cheese blend (this is the pre-shredded Monterey Jack and Cheddar blend without the spices), the crumbled bacon and chopped green onions.

I cover the skillet and let the chicken cook an additional 4 minutes, until fully cooked.

When finished, the juices run clear and the cheese has melted perfectly on top.

Again, I like to serve this chicken with a twice-baked potato and a green salad.  It's a colorful meal and a tasty one, too!

To me, this is comfort food, but it's also special enough to serve to guests!  Enjoy!

Smothered Chicken

4 boneless, skinless chicken breast halves

Garlic powder and seasoned salt to taste

1 tablespoon vegetable oil

1 (4.5 oz.) can sliced mushrooms, drained

1 cup (4 oz) Mexican cheese blend (Monterey Jack and Cheddar)

½ cup chopped green onions

½ cup bacon bits

Flatten chicken to 1/4-inch thickness.  Sprinkle with seasonings on both sides.  In a large non-stick skillet on medium heat, brown chicken in oil for 4 minutes.  Turn chicken over; top with mushrooms, cheese, onions and bacon.  Cover and cook until chicken juices run clear, approximately 4 minutes.