Filed under: Breakfast, Snacks | Tags: black beans, chorizo, Huevos rancheros, Pita, Pizza
This pizza idea came about pretty simply: it’s monday, which means Mexican food(well I’m not actually sure huevos rancheros are mexican….) and it’s Memorial Day, which means grilling. It’s been a long, but fun weekend, so I’ll keep this post short and sweet; or maybe I should say short and spicy!
Grilled Huevos Rancheros Pizza
1 cup Spicy Tomato Sauce (I used the left over sauce from my Grilled Hamour we had earlier in the weekend)
1 cup Shredded Colby jack cheese
1 link chorizo (I used Spanish chorizo but mexican would work well too!)
1 12 oz can black beans
1/2 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
2 large pitas
1 lime, sliced, for garnish
fresh cilantro for garnish
salt/pepper to taste
To make the black bean puree: Combine black beans, cayenne, cumin, salt and pepper. Using an immersion blender, puree until smooth. If the mixture is too thick, add water to thin and adjust seasonings.
Slice the chorizo and saute over medium heat until cooked and slightly crisp, being careful not to burn it. Drain all but 1 tablespoon of the drippings. Add vegetable oil and return to medium high heat. Fry eggs 1-2 minutes per side until the whites are cooked*
To assemble the pizza: Spread tomato sauce on each pita and top with cheese. Add chorizo and then fried eggs. Grill pizza until pita is crisp and cheese melts. Drizzle black bean puree and sprinkle cilantro on top. Serve with lime wedges.
*You could also crack the eggs on to the pizza once it’s on the grill instead of frying them first. Then you would grill until the whites are set, but the yolks are still runny. I didn’t do it that way because it’s been over two months since we moved here and my husband and I are just now able to eat the eggs without getting sick. I didn’t think I should push it with runny yolks.
I love to get my kids cooking in the kitchen; after all, they are my Sous Chefs. However, they can’t be involved with everything I make (preschoolers and knives don’t go so well together.) We love to do pizzas though. I do all the prep, set out the ingredients, then let them have at it. In fact, I think they’ve gotten pretty good at it. I have also found that letting them make their own food gets them to try new things. I set out spinach one day and my daughter loved the idea. I clearly remember her trying it and saying, “Ohhh Mommy, I like eating leaves!” So now, I usually set out spinach or whatever greens I have in the fridge and let her eat all the “leaves” she wants.
- Two pita breads
- Tomato Sauce (left over from Spaghetti and Chicken Meatballs)
- Shredded Mozzerella cheese
- Mini Pepperoni
*I didn’t include exact amounts of everything because I give my Sous Chefs a little creative liberty in how much of everything to add
- Preheat oven to 350
- Julienne spinach leaves
- Set out all ingredients
- Let kiddos go to work (depending on their age, they may need some help with the sauce)
- Bake 10 minutes or until pita is crisp and cheese is melted
Filed under: Chicken, Main Course | Tags: Chicken, Middle East, Pita, shwarma spice
I love Shwarmas. I could eat at least 4 a day. Ever since we arrived in the Middle East, I just can not get enough Shwarma. They are cheap, they aren’t too filling, and they are soooooo delishous! If you don’t know what a Shwarma is, don’t worry, I didn’t either until about two months ago. I would describe it as a Middle Eastern taco. It’s thinly sliced chicken or beef in a pita (sometimes a tortilla depending on where you go and what size you order.) They slice the meat from a cone shaped thing which, at least in my mind, makes it tender and juicy. It’s usually stuffed with some fresh pickled veggies, some sort of mayonnaise based sauce, maybe some Tabasco if you ask for it spicy, and maybe some fries (french fries in the Middle East are the best fries I’ve had anywhere.) I don’t have a cone-shaped-shwarma thing, so I just had to roast the breasts in the oven. I’m sure that this was anything but traditional, but I had to try making one for myself. The results: good enough if all other Shwarma sources are unavailable.
- 4 boneless, skinless chicken breasts
- 2 tbs Shwarma spice
- 1 tbs vegetable oil
- 4 pitas
- for garnish, thinly sliced cucumber, tomatoes, lettuce, mayo
- Preheat oven to 350. Coat chicken breasts with shwarma spice. Put on non-stick baking sheet and drizzle with vegetable oil. Bake chicken until cooked through.
- Thinly slice chicken breasts. Drizzle mayonnaise on pita, add chicken breasts, cucumber, tomato, and lettuce. Serve with fries.