Tag Archives: Fast and Easy Meals

A Couple of Quickie Dinner Ideas.

Another Meals Monday here (and the other pics I was going to post and blog about disappeared), so here we are with a couple of quick almost Italian dinner ideas.

First is an easy Italian Meatball sandwich:

It’s an easy fix; toast some pre-purchased bakery rolls, add smoked gouda and some pre-made meatballs:

Never had this brand before but man they’re as good as homemade. I did have to cook them in the air fryer though, which took about 10 to 12 minutes.

Add the meatballs, warm up some decent bottled marinara (there are a couple of store bought sauces that are edible) and add that… You’re good to go in 15 minutes. 😀

DIY Quick Pizza:

Another fast option. Start with a quality frozen cheese pizza. Digiorno and Screaming Sicilian are really the only two brands I like

The big slices of whole mozzarella are part of why I like them too. 🙂

Anyway, from there, just throw on your own toppings of choice, pop in the oven for 20 minutes, and viola! Quick dinner!

With any pizza I do at home, I pat it with a paper towel after it comes out of the oven to absorb some of the grease, as the above pic shows.

Relatively quick, and cheap. Very easy.

As with any meal, quality ingredients make the difference. I picked quality meatballs and one of the few good brands of frozen pizza. The rolls were from a bakery also.

Don’t try this at home with $1 frozen pizzas and wonder bread. 😀

As always, ZERO affiliate links or reimbursements of any kind here. I simply recommend what I enjoy.

Chipotle Chicken Nachos

I made these the day before yesterday. Slow posting, but I’m trying to make up for it now. 🙂

We bought some chicken breasts from the grocery store, and when we finally got a clear weather day, I brined them for eight hours, then I smoked them on the Rec-Tec.

There were actually five total, but one I cooked about 80% of the way to done, cut it up and then sautéed it in a store bought chipotle sauce. That finished the cooking and still left it tender.

After that, it was just a matter of assembling the nachos. I’m not going to do a recipe here. Nachos are easy; it’s just tortilla chips topped with meat, cheese and whatever else excites you. 🙂 If you can get them though, I would recommend Santitas brand tortilla chips:

They’re more affordable than the big name brands, and have great flavor. Less artificial ingredients too.

And the end result here:

M nachos had four Mexican cheese blend, tomatillo salsa (my fave!), sour cream and green onions along with the smoked and seasoned chicken. If only i had guacamole…

As an added note, since I’m tossing out recommendations… The chipotle sauce I used for the chicken was Wicked Tasty Taco brand. It came as a paste I had to add water too. This was one of those rare instances where I had good luck with a pre-made food item from the grocery store. Be warned though, if you like bland food, this does have a moderate amount of heat. It’s authentic chipotle flavor.

As always, no endorsements here either. I’m recommending brands here strictly because I used and like them. 🙂

Breakfast Pizza!

I got bored with the idea of a normal sausage and eggs breakfast for dinner, While digging for ideas I remembered an OLD recipe for Breakfast Pizza. My mom originally found this in the newspaper or a magazine back in the 1980s.

History aside, let’s answer the obvious question for some of you: What the heck is a breakfast pizza?

You use croissant roll dough for the crust, then pile on sausage, eggs, cheese and shredded potatoes, and bake. 🙂 The original recipe is pretty simple and designed to be thrown together quickly.

INGREDIENTS:

1 Pound of bulk pork sausage (I like Jimmy Dean sage sausage)

1 package of refrigerated crescent rolls (Pillsbury or similar)

1 cup frozen loose pack hash brown potatoes, thawed

1 cup of shredded cheddar cheese (8 ounces) – can use Monterey Jack, Swiss or a Blend)

5 Eggs

1/4 Cup of Milk

1/2 teaspoon of Salt

1/4 teaspoon of Pepper

2 Tablespoons of grated Parmesan cheese (Parmigiano-Reggiano if you want to do it right. Trust me, there IS a difference)

PREPARATION:

In a skillet, cook sausage until browned, then drain off excess fat. I put the sausage on a plate with a couple of paper towels underneath it. 😉 Place the dough in an ungreased 12 inch pizza pan with points towards the center (see pic below). Press over bottom and up sides to make a crust. Make sure to seal perforations.

Note; I used a skillet since I didn’t have a pizza pan. A round casserole dish or similar should also work as long as it’s 12 inches in diameter. I also used cooking spray on the pan.

Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese (or cheese of choice). In a bowl, beat together eggs, salt, pepper and milk. Sprinkle Parmesan over all.

Finally, bake at 375 degrees Fahrenheit for 25 to 30 minutes.

Aside from some small commentary, that’s the recipe verbatim from the original article. Here’s a couple of observations from my first time remaking this in decades:

1: Make sure that the hash browns are indeed thawed. If you add them frozen, they’ll be very mushy. In fact you may want to try partially cooking them first if you want a more crispy texture.

2: If you use pre-packaged crescent rolls or croissant dough, the “Grands” (large) size rolls will make a thicker crust. I prefer the regular size. My personal advice would be to stick with plain ones also. If you go with buttery flavor, etc… you’re going to have really greasy crust that tastes like pure butter. We did regular and it was still a bit too close to that for me. My next experiment will be using Phyllo dough instead. There are several options a creative cook can play around with here,including making croissant dough from scratch.

3: As with any recipe, you can always adjust the seasoning. The original is not much salt and pepper, but it’s easier to add later than to take away after too much has been added. I personally like about double the parm cheese in the recipe also. It would be easy to throw some bacon or turkey bacon in the mix also. As a final note, I used 6 eggs, not 5 with no adjustments to cooking time (done in 30 minutes).

Regardless of whether you do it the easy way above or get closer to cooking from scratch, this is a hearty, flavorful meal that should easily feed a family of four. It only took 2 slices to make me full.

You can see how thick the “crust” is with the “grands” size Pilsbury crescent rolls used.

A quick apology to those on the metric system also. The measurement conversions should be fairly easy for you to look up online though.

Buon Appetito! 🙂