Guest Post! Stuffed Crust Pizza a lá Christy!!

Mmmm...Cheesy Delicious Crust!

Well folks, you all must be starving because I haven't blogged a recipe in AGES!  Well, what's happened to this blog? Let's see.  It all boils down to two simple thing. One, I started a part time job. And, Two - I started another one!  Suddenly my days of playing housewife and wasting away the hours cooking lavish meals for the hubby are far behind me!  With that said, I AM still cooking, just a more abbreviated version of it.

Christy and her hubs - what a
beautiful picture!!

It took a gentle nudge in the form of an offer for a guest post to get me to log back in and post tonight. The nudge came from the lovely Christy H, who happens to be my little sisters best friend!  Knowing that my sister adores her, makes me adore her as well.  She's a kindergarten teacher (what lucky kids!) as well as a devoted army wife who was by my sister's side through more than one deployment.  If that doesn't instantly endear you, just read this recipe!  This is such a fun twist on pizza, and sounds absolutely delicious.  I hope you all give it a try, I know I will!

And without further ado - here's Christy's recipe!

Home made Stuffed Crust Pizza

by Christy H.

I am not a crust fan. Usually, I eat the whole slice of pizza and the crust goes to my husband or if she's lucky enough, my dog. BUT I do love stuffed crust pizza. The cheese inside the bread...YUM! We've been pretty budget conscious around our house lately and I've been trying to make as many meals at home as I could rather than ordering out (most the time it's healthier too!). So I decided to give it a go on making our own stuffed crust pizza.

What you'll need:

• Pizza dough (I used the recipe that came with my Kitchenaid Mixer, but use your favorite recipe, or you could probably use pre-made stuff from the store, Trader Joes has some good stuff for pretty cheap!)
• 8 mozzarella cheese sticks - I've done this with only 4 and then cut in half vertically if you don't want it AS cheesy (or if you forgot to buy extra cheese sticks! oops) but I think it was better with the whole stick
• Garlic powder/salt and a lil corn meal
• Sauce and toppings for your favorite pizza

What you do:

Make your dough according to the directions. I like to spread a lil bit of garlic powder/salt and corn meal before putting down the dough. It's a nice extra flavor on your tongue when you bite in! After your dough has risen spread it out onto your pizza pan or stone. Try to make it as even as possible and reach as far to the edge as possible. I'm still trying to perfect this as you can see in the photo. What I really need is someone to teach me how to throw pizza dough!

Take one cheese stick and place it at the edge of your dough. Carefully pull towards you as you roll towards the center. The extra tension will get out air. Press the dough together where it meets. 

Continue with the other 7 sticks folding over the extra dough in between cheese sticks. You should have a new shape...what is it!? an octagon!! Yes, I teach Kindergarten. Go around and press your seams again, just to make sure your dough won't unroll when it's cooking.

Before I put my toppings on I like to sprinkle garlic powder/salt on the edges (did I mention we like garlic at our house?) Then load your pizza up with whatever you want. We had supreme pizza so it was green peppers, onions, olives and mini pepperonis (seriously the cutest things EVER!)  Just for extra security, I make sure to place the cheese over the seam to help keep it together,

Follow the directions for your pizza dough (mine was 20 minutes at 450 degrees). Cut and you are ready to eat! My husband, Jon, is the pizza cutter in our house and he likes to cut in between the sticks, but it really doesn't matter. Enjoy!!

Guest Post! Alex's New Orleans Style Tuna Steaks & Sides

Yummo! I can't wait to try this!

One of the best things for me about the hubby starting medical school, is the wives/significant others of his fellow students that I have gotten to know - such a diverse group of amazing women (and some dudes) from all around the country, with all different experiences.  One of my newest partners in crime is the lovely Alex Z.

Alex and her hubby hail from New Orleans, and needless to say, they know food!  Alex has already taught me so much about New Orleans culture and food, added a delicious & zippy seasoning salt to my pantry, and opened my eyes to the wonderful world of Mardi Gras parties... so when she told me what she was whipping up for dinner tonight, I asked her to share so I could share with all of you.

This is one talented chica and not only does she make beautiful meals, she is also a jewelry designer who makes really incredible jewelry (I proudly sport a gorgy pearl bracelet with anchor charm that she custom designed for me!).  I am so happy to count Alex as one of my new friends, and I can't wait for all of the adventures we will share during this bumpy med school road. So without further ado - here's Alex's Sunday night dinner!

A note from Alex:

What a gorgeous couple!

Remember, we are from New Orleans and we like our stuff spicy!  For those who don't like or can't handle the heat, they may want to consider using other seasonings or only making part of this dish.  As a suggestion for dessert, bread pudding goes well.  

Enjoy!

TUNA STEAKS

What you need:

- tuna steaks

- Paul Prudhome's Seafood Magic (or your favorite seasoning)

- salt

- butter and/or olive oil

What you do:

- Wash and dry the steaks

- when dry, season the steaks with Seafood Magic and salt

- in a skillet with a little butter and/or olive oil, cook tuna to you liking

RED HOT MASHED POTATOES

What you need: 

- Red potatoes

- Zatarain's Crab boil

- salt

- milk

- butter

What you do:

Boil the potatoes

When potatoes are almost finished, put the crab boil bag into the pot with them.  (the longer the bag is in the pot, the spicier the potatoes will be, so if you aren't used to spice be careful!  I leave it in there for about 15-20 mins)

when potatoes are finished, drain, mash and use salt, butter and milk to your liking

CORN MAQUE CHOUX

What you need:

- can of corn 

- can of creamed corn

- tomato

- 1/2 green pepper

- 1/4 white onion

- Tony Chachere's Seasoning 

* Feel free to use more or less of the vegetables, but that is usually enough for me

What you do:

- chop the tomato, onion and green pepper

- drain the can of corn

- in an extra large pan or a pot mix all of the ingredients, except the seasonings, over medium heat

- when the mixture has cooked, add Tony's to taste

* sometimes, the tomatoes make the dish soupy, use some corn starch to correct that if necessary.

STEAMED GREEN BEANS

- that one is pretty self explanatory lol!

Guest Post: Laura's "Fiesta on the Fly"!

Today is the first "guest post" feature on The Eating Keatings Blog! Written by my friend Laura - Navy Wife, Mother of Two adorable kiddos, Jewelry Stylist, Tread-Mill Master, Talented Decorator, Fantastic Home Cook, Hostess Extraordinaire, and more!  She's kind of like the real life version of "Semi-Homemade with Sandra Lee" and I adore her!! 

Look Out, Sandra Lee!!!

I met Laura through the hubby  (both of our Men went to the Naval Academy, and were stationed on the same ship back in San Diego...the hubby was actually their roommate for awhile). When they moved to the DC area and then to Annapolis a couple years ago, we struck up a friendship, and I'm so glad we did!  Laura is an amazing lady and an amazing friend, and I'm so happy to share her 'fiesta on the fly' with all of you.  This chica can put out a kick-ass spread, so I really hope you give this a whirl!

Fiesta on the Fly!

By the Lovely Laura

"I am a stay at home mom of 2 beautiful children...well 3 if you count our lovely yellow lab, Leia. Ask anyone, I love love love to entertain and try new recipes! However, the days of prepping and baking for hours on end are long gone…. so when company is headed our way I usually try to keep it really easy and delicious, and stick with a theme with either an all-appetizer evening, Italian deliciousness (my husband makes the best homemade pizza) or spice it up with a Mexican night……and who doesn’t like a fiesta? So here are a few of my favorite Mexican dishes that are low stress and simple to prepare:

First and foremost…..a COCKTAIL or 2!!!!!!

I love Bettheny Frankel and she is the SKINNYGIRL Margarita guru…and yes it is available bottled for sale at liquor stores, and very delicious, so you can always go that route…however, I am a strong advocate of a fresh margarita, so here goes it:

The Skinny Girl Margarita

• 2 ounces of clear premium tequila (I enjoy Patron)….and really don’t measure, just count to 2.  I tend to count SLLLLOWWWWLLLYYYY!!!!
• Tiny splash of triple sec
• Juice of a half of a lime
• Big splash of club soda

Shake in a martini shaker, and serve on the rocks, garnished with a lime wedge.

ENJOY!!!!! and sip slowly if you count like I do  :) 

Appetizers:

As far as appetizers are concerned, this is a no fail recipe and everyone loves it!!!! (Also great for a football party or tailgate!)  I am HUGE on appetizers… if I could live on appetizers alone I would! But like I said, time is of the essence, so I usually would go to the frozen food section for TGI Friday’s jalapeno poppers which are a big hit with the men!!...and I’m not above telling you that I find a delicious guacamole in the vegetable section in a box and bag (“Holy Guacamole”). VOILA……3 easy appetizers if you so desire!

Taco Dip

can be prepped ahead of time and stored in the fridge until ready to bake

• Lightly greased 8x8 pan and preheat oven to 350 degrees
• 2 (8.0 ounce) packages of Philadelphia Cream Cheese softened
• 2 cans of Hormel Chili (I use Turkey Chili when it’s just us girls, but for the boys or a big group I use the HOT with beans)
• 1 package of shredded Mexican blend cheese

Spread cream cheese at bottom of pan evenly, then pour chili atop the cream cheese. Finish with shredded cheese and use as little or as much as you want. Bake at 350 degrees for about 20 minutes or until cheese starts to bubble. Garnish with chopped green onions and/or olives if desired and serve with tortilla chips for dipping.

The Main Course:

Now onto the main course. I figured I would suggest 2 entrees, one that’s pretty traditional, Enchiladas, and then a little different avenue; a Tamale Casserole that is one of my very favorite  receipes from “Cooking Light” Magazine!  So pick one, or pick both if you want left extra leftovers for lunch or to send some home with your guests!

Chicken & Green Chile Enchiladas

From Southern Living Magazine

• 3 ½ cups of cooked chicken  ( I usually but the pre-cooked rotisserie chicken from the store and shred it….so EASY compared to cooking!!)
• 3/4 cup of onion-garlic mixture* (see below)
• 2 cans (4 oz.) chopped green chiles
• 1 tbsp. of fresh cilantro
• 3 (10 oz) cans of enchilada sauce (divided)
• 2 cups (8 oz.) of shredded Mexican four-cheese blend, divided
• 9 (9 inch) burrito sized flour tortillas

Preheat oven to 425, stir together first 4 ingredients, 1 ½ cups enchilada sauce and 1 cup of cheese. 

Spoon about ½ cup of chicken mixture down the center of each tortilla; roll tortillas up and place seam side down in a lightly greased 13x9 baking dish; pour remaining enchilada sauce over the tortillas; sprinkle with remaining cup of cheese.

Bake covered at 425 for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

* Onion Garlic Mixture:

• 2 cups chopped onion (1 large onion)
• 1 tbsp. vegetable oil
• 3 garlic cloves, chopped

Sauté onion in hot oil in a 3 ½ quart saucepan over medium heat for 8 minutes or until tender; add garlic and sauté for 2 minutes store in an airtight container for up to 5 days in refrigerator.

Who's Hungry!??

Chiken Tamale Casserole

From Cooking Light Magazine

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided (I like to use the Sargento, reduced fat)
• 1/3 cup of fat free milk
• ¼ cup egg substitute
• 1 tsp. ground cumin
• 1/8 tsp. of ground red pepper (cayenne)
• 1 (14 ¾ ounce) can cream-style corn
• 1 (8.5 ounce) box of corn muffin mix (JIFFY is my personal favorite)
• 1 (4 ounce) can chopped green chiles drained
• 1 10 ounce can of enchilada sauce ( I like old el paso)
• 2 cups of shredded chicken breast (again the rotissere chicken in the store is GREAT)
• 1/2 cup of fat free sour cream

Preheat oven to 400 degrees.

Combine ¼ cup of cheese and the next 7 ingredients in a large bowl, stirring until just moist; pour mixture into a 13x9 inch baking dish (I also use a 2 quart casserole as well) coated with cooking spray.

Bake for 15 minutes or until set; pierce entire surface liberally with a fork; pour enchilada sauce over top; top with chicken; sprinkle with remaining cheese; bake at 400 for another 15 minutes or until the cheese melts; remove from oven-let stand for 5 minutes; cut into 8 pieces; top each serving with 1 tablespoon of sour cream. Enjoy!