Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
A crust of flour tortillas and a filling of refried beans, shredded rotisserie chicken and salsa. Top it off with a little enchilada sauce and cheese and you got yourself an incredible Mexican Pizza for dinner!
Author: Jen Nikolaus
Recipe type: Dinner
Serves: 4 pizzas
1 (16 oz) can low-fat refried beans (you may not need the entire can)
2 cups shredded rotisserie chicken (I would more than likely use ground turkey)
½ cup salsa
vegetable oil, or cooking spray (olive oil)
8 flour tortillas, fajita or taco size (GF tortillas)
1 (10 oz) can red enchilada sauce (you will only need about half a can)
Warm up beans in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm it up in the microwave.
To toast the tortillas, either heat oil in a skillet and fry both sides of the tortilla, or spray both sides of tortilla with cooking spray and heat on skillet (my preferred method).
Lay four of the toasted tortillas on a large baking sheet. Spread with about 2 tablespoons of refried beans on each tortilla. Top with the salsa/chicken mixture, evenly dividing it among the four tortillas. Top with another toasted tortilla.
Spread a thin layer of enchilada sauce on the top of each tortilla. Sprinkle with shredded cheese, evenly dividing it among the four pizzas. Bake in preheated oven for 5-7 minutes, or until the cheese is melted.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…