Mexican Breakfast Pizza

Ahhhh I can't stop making breakfast food.  But seriously, why would I stop?  Breakfast may be my favorite meal of the day--dinner coming in second then lunch for the bronze.  Breakfast should be first--it is the most important meal of the day, so they say.  

This breakfast pizza will knock your jammies off…if that's a good thing.  If it is, it will do that.  This zza is so good. I mean so good.  Pretty near perfection if I do say so.  Happy Monday, make some breakfast....or brinner. Even better. 

Start by cracking 6 eggs into a bowl. Season with a little s&p.

Whisk them together using a fork.

It's time to scramble.  Here is a little secret about scrambling eggs.  Low and slow baby.  I am well known for my scrambled eggs so trust me here.  I have been scrambin' eggs since I was knee high to a grasshopper.  I'm not kidding--ask my mom, I would stand on a chair and scramble eggs.  Honestly.  So, when I say low and slow, believe me.

Spray a large skillet with cooking spray and pour your eggs in.  The burner should be on medium heat and you will need to babysit.  Using a spatula, just keep scraping the bottom of the pan like so...

See, things are starting to thicken up.  Keep scraping...

Keep scraping...

Until you have the fluffiest eggs known to man.  You are welcome.  Set these bea-tee-ful eggs to the side....off the burner so they don't dry out.

Next you will need to roll out and place the dough on a flipped over jelly roll pan.  I added a bit of cornmeal because I love the texture it adds.

Spread some salsa on the dough.

Add those pretty eggs...

Pepper jack cheese...

And a few more of your favorite toppings...

I used precooked turkey sausage patties (these are the bomb).

Red and green peppers...

A bit of diced red onion...

And another sprinkle of cheddar jack cheese.

Ready to bake.

Holy mother.

Yep, what can I say?  This breakfast pizza is seriously divine.

It would be perfect for a brunch when you are entertaining...if you are into that sorta thing.

To guild the lilly, add more salsa on the top...

And Jimmy's Smokehouse Ranch Dip.  Holy Crap.  I mean seriously nothing better than this combination.

I'm not kidding.

Mexican Breakfast Pizza


6 large eggs + salt and pepper to taste
1/2 of Lauren's Latest Failproof Pizza Dough Recipe or your favorite pizza dough recipe
1 tablespoon or so cornmeal (optional but I love it!)
2/3 cup salsa + additional for serving
1 1/2 cups pepper jack cheese
6 turkey sausage patties, cooked
1/2 cup red or green (or both) peppers, diced
1/4 cup red onion, diced
1/2 cup cheddar jack cheese
Jimmy's Smokehouse Ranch Dip, for serving

Preheat the oven to 450 degrees.

Start by cracking the eggs into a bowl.  Season with a bit of salt and pepper.  Whisk together with a fork.  Preheat a large skillet on medium heat and spray with cooking spray.  Pour the eggs into the pan and scramble the eggs by slowly scraping the bottom of the pan.  Remove from the heat when no longer runny but not dry.  Set aside, off of the burner you cooked on.

Prepare the crust by using a rolling pin to make a large rectangle.  Add the cornmeal to the bottom of the pan and gently move the dough onto the pan.  Spread the salsa over the dough like you would with pizza sauce on a pizza.  Top with scrambled eggs, pepper jack cheese, turkey sausage, peppers, onions then with cheddar jack cheese.

Bake in the oven for 10 minutes.  After 10 minutes check on it...if the cheese is melted and it turns golden brown take it out.  If it needs a few more minutes just add a few at a time and keep your eye on it--the oven is at almost 500 degrees so it can turn from golden brown to burnt to heck quickly. : )

Cut into squares and top with salsa and Jimmy's Smokehouse Ranch Dip.  Enjoy!

**Cook's note:  Mr. Schwartz suggested that we cook the crust before adding all of the ingredients next time.  I have to say, it is a pretty good idea.  If you decide to do this, place the crust (just cornmeal and dough) in the oven for about 3-4 minutes in the 450 degree oven before topping with anything else.  After the 3-4 minutes, remove the crust and assemble as directed above.  You will take a few minutes off of the full 10 minutes cooking time because the crust will be half way done...I think.  Don't quote me on this as I haven't tried it but I think it would work!  Let me know if you try it! Over and out**

Recipe by: Mrs. Schwartz

Cajun Pasta

I, and I think I can safely say we, are suckers for a spicy pasta.  There is something uber comforting about a big bowl of spicy pasta.  Add in some charred vegetables and we are completely sold.  

This recipe fits the bill completely.  I used smoked chicken sausage which made it come together in a matter of minutes.  Honestly the entire recipe took about as long as boiling the water and cooking the pasta.  I can seriously back a recipe that promises that.  

Musical selection: Fly Over States by: Jason Aldean.  Is anyone else as obsessed with this song as I am?  

First slice up an onion as well as a red and yellow pepper.

Pop them in a large skillet with a drizzle of canola oil.  Make sure the pan is really hot--medium high heat so you can get that char.

The secret ingredient--this stuff is so good and makes the recipe super fast since it is already fully cooked.

Slice it up and pop it in the pan.

Until things start to look like this.  Just starting to char.

Pop the broccoli in the pan and cook for a few minutes but just a few, no one likes soggy broccoli. 

Remove the sausage and veggies from the pan and set aside. Doesn't it look pretty? 

Deglaze the pan by pouring a bit of chicken stock in, stir and try to scrape up the charred bits. 

Add a block of cream cheese.

And stir it until it is fully melted.  It will look like it isn't going to come together, trust me, it does, and it gets thicker.

Mix in a bunch of cajun seasoning.  keep tasting it and add more if you like more spice.

Add some black pepper

And salt

Dump in the cooked pasta

And return the sausage and veggies to the pan.

Stir it up.  You can stop here if you would like but, if you want to guild the lilly...

Pour it into a 9x13 baking dish

Shred some cheddar cheese on the top

And some parmesan over the top of that.

A little sprinkle of cajun seasoning on the top and into the oven it goes for about 10 minutes or until the cheese is melted.

Like this.

Hello spicy delicious.

Even better.  Now, I'm off to burry my head in the leftovers.

Cajun Pasta


3/4 lb rigatoni (or pasta of your choice) cooked
drizzle of canola oil
1/2 yellow pepper, sliced in thin strips
1/2 red pepper, sliced in thin strips
1/2 medium onion, sliced in thin strips
1 1/2 cups smoked sausage (I used chicken sausage), cut in thin bite-sized pieces
1 cup fresh broccoli
2 cups reduced sodium chicken stock
1 block (8oz) cream cheese
2 tablespoons (or more depending on your level of spice) cajun seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese grated

While cooking the pasta (according to the directions), heat a skillet with canola oil on medium high heat.  Once the skillet is heated, add the peppers and onions and cook for about 2 minutes.  Add the sausage and cook until everything begins to char.  Add the broccoli and cook for about a minute.  Remove the sausage and veggies from the pan and set aside.

Pour the chicken stock into the pan and scrape the bottom.  Add the cream cheese block and stir until combined.  Add the cajun seasoning to your taste along with the salt and pepper.

Toss the pasta, veggies and sausage into the sauce.  Pour into a 9x13 pan that has been sprayed with cooking spray.  Top with cheddar and parmesan cheese, sprinkle with additional cajun seasoning if you wish.  Put this into a 350 degree oven for about 10 minutes or until the cheese has melted.

Top with additional parmesan cheese and enjoy!

Recipe by: Mrs. Schwartz

Cajun Chicken Pasta

Are you sick of sweets?  Well, I am...well not really.  I know the holidays are packed with running around, tons of sweets and not  a lot of time to do things like--make a decent dinner.  So, I am here to save the day.  This dish is fast, easy and packs a punch.  It comes together in minutes and it breaks up the sweets you have been not to secretly sneaking.  Added plus, it reheats beautifully so not only will you have a great dinner but a great lunch to bring to work. I'm speaking from experience here! 

Now, I must continue before my computer crashes again.  I should be getting our new 'uter in the mail on Tuesday (yay!).  

Enjoy!!! 

Musical Selection:  Play On by Carrie Underwood. Fantastic jam. I have been in one cheesy mood lately--must be this holiday spirit stuff. 

Chop up 1/2 a medium onion and a whole pepper. We had a random yellow pepper on hand so, Mr. Schwartz came with the chopping assist.

Generously dust butterflied chicken breasts and cook until no longer pink in the middle. Remove from the pan when it is finished cooking.

Add the peppers and onions into the pan....cook for about two minutes on medium high.

Then add some minced garlic.

Look at those brown edges. Perfection.

Add some peas if you are into that. I'm tooootaly into that.

Next add some half and half or...heavy cream.

Give it a stir and add a bunch of cajun seasoning.  Seriously, I kept adding, and adding, and adding until it was the correct amount.  Just keep tasting it and remember that the flavor will continue to develop. Season with salt too.

Then add some parmesan cheese.

Toss in the cooked pasta.

Add the chicken to the pasta to heat up again.

Don't forget to add the juices that are left on the plate. They.are.awesome.

Plate it in a big bowl and be sure to add additional parmesan cheese.  It's totally cool to use a "citrus tool" to grate cheese. I'm just sayin'.

There it is. Merry Early Christmas. Speaking of Christmas, you could totally put red peppers in this dish and it could be Christmas pasta.  Wow, that's a good idea.

Cajun Chicken Pasta

3/4 lb pasta (linguine, spaghetti, penne, the pasta world is your oyster)

3 chicken breasts, butterflied and seasoned with cajun chicken seasoning

1/2 medium onion, sliced

2 cloves garlic, minced 

1 pepper (any color will do), sliced

1 1/2 cups frozen peas

2 cups half and half or heavy cream

1 1/2 tablespoons cajun seasoning (plus additional if you like it hot)

1 1/2 cups parmesan cheese plus additional for topping

Season chicken with cajun seasoning.  Drizzle olive oil in a medium frying pan, preheat on medium to medium high, add chicken and cook until no longer pink in the middle.  Take out of the pan and set aside.

Start to cook the pasta until el dente. 

Add the sliced onion and pepper.  Turn to medium high and cook for two minutes.  Add minced garlic. Cook for three additional minutes stirring fairly constantly so the garlic doesn't burn.  Add the peas.

Add the half and half/cream, parmesan cheese and pasta.  Remember to add the drippings from the chicken from the plate.  

To serve, plate the pasta, place the chicken on top and sprinkle with additional parmesan cheese. 

Enjoy!

Recipe by: Mrs. Schwartz