I also have a recipe for homemade tortillas for a fully from scratch enchiladas recipe. Again, you can just buy your favorite tortillas if you don’t want to make them.

Ingredients for Chicken Enchiladas

Tortillas

You can make your own homemade tortillas with this recipe here or use your favorite store bought tortillas. To make this recipe gluten free substitute for gluten free tortillas.

Chicken

This recipe is great for using up left over chicken. I often bake a whole chicken at the beginning of the week and use the left over chicken in recipes like this one. When using fresh chicken I like to make shredded chicken but you can also use chopped grilled or baked chicken for this recipe.

You can make shredded chicken easily on the stove top by placing you chicken breast in a pot and covering them with water or broth. Bring to a boil and them simmer for 20 minutes or until the chicken is fully cooked. Drain the water and shred with two forks. To see this process in more detail visit Completely Delicious. She also give instructions on crock pot and instant pot versions.

Onion and Bell Pepper

This recipe calls for 1 onion and 2 bell pepper. I like to keep frozen chopped onion and bell pepper mix in my freezer to make recipes like this one just a little easier. Its not hard to chop on onion and bell pepper but it is super easy to just pour a bag into a pan to saute.

You could substitute or add any other desired vegetables in your chicken enchiladas. Some other options may include mushrooms, corn, zucchini, spinach, olives… You can be creative here.

Olive Oil

You can use any cooking oil to saute your vegetables in. I actually prefer coconut oil or avocado oil for the majority of my recipes.

Enchilada Sauce

In the recipe card I have the instructions for making a super easy green enchilada sauce. To see more in-depth instructions you can read my other post for my Verde Enchilada Sauce. Or you can buy your favorite green enchilada sauce from the store for a quick and easy dinner.

Cheese

My favorite cheese for this recipe is Pepper Jack. The pepper give another added layer of spice to our creamy cheese ingredient. You could however use plain Monterey Jack or Mozzarella. I like the white cheeses for this recipe but that does not mean that Cheddar or Mexican Blend wont also work. In all honesty, your favorite cheese will make this your favorite recipe for enchiladas.

How To Make Enchilada Sauce

Roast The Vegetables

On a baking sheet or roasting pan spread out quartered onions, quartered tomatillos, whole garlic cloves and jalapenos drizzled with a little olive oil. Roast them at 350 for 30 minutes.

Blend All Ingredients

Take the vegetables out of the oven and let cool for a few minutes. Take the seeds out of the jalapenos if you want a mild sauce or keep them if you want more heat. Add them a blender or bowl with an immersion blender. Then Add the broth, cilantro and lime juice and blend together till smooth. Add salt to taste.

How To Make Enchiladas

Cook The Chicken

This recipe is great for using up left over chicken. I often bake a whole chicken at the beginning of the week and use the left over chicken in recipes like this one. When using fresh chicken I like to make shredded chicken but you can also use chopped grilled or baked chicken for this recipe.

You can make shredded chicken easily on the stove top by placing you chicken breast in a pot and covering them with water or broth. Bring to a boil and them simmer for 20 minutes or until the chicken is fully cooked. Drain the water and shred with two forks. To see this process in more detail visit Completely Delicious. She also give instructions on crock pot and instant pot versions.

Saute The Vegetables

Chop and saute your onion and bell peppers with a little bit of cooking oil. For added flavor you can season them with garlic and chili powder or just leave plain. You enchilada sauce will gives us the majority of the flavor in this recipe so adding extra seasoning to our chicken and veggies is optional.

Assemble Enchiladas

To assemble the chicken enchiladas you will gather your chicken, sauteed veggies, tortillas, sauce and cheese.

1. In a 9 x 13 pan place one tortilla.
2. Fill it with a little chicken, a little vegetables, a little sauce and a little cheese.
3. Fold the sides in and place it, fold side down in the pan.
4. Repeat the first 3 steps till your run out of room in your pan or ingredients.
5. Once the enchiladas are all in, spread the remaining sauce so that all the enchiladas are covered.
6. Sprinkle cheese over the top as well.

Bake

Cover with foil and bake at 350 for 30 minutes. Then take the foil off and bake for another 5-10 minutes.

Enjoy!

Serve hot and enjoy with Cilantro Lime Rice and Homemade Re-fried Beans. Top with sour cream, green onions, avocado, lime, or olives. Enjoy!

Chicken Enchiladas (Green Sauce)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

Green Enchilada Sauce

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• 1 lb or 20 tomatillos
• 1 onion
• 3 jalapenos
• 3 cloves of garlic
• 1 cup chicken broth
• 1/2 bunch cilantro
• Juice from one lime
• Salt to taste

Chicken Enchiladas

Toggle ingredient group

• 12 tortillas
• 3 cups shredded chicken
• 1 onion
• 2 bell peppers
• 2 1/2 - 3 cups OR 2, 10 oz green enchilada sauce
• 3 cups shredded cheese

Instructions

Green Enchilada Sauce

1. Take the husk off all your tomatillos, wash and cut in half or quarters depending on their size.
2. Cut your onion in quarters
3. On a baking sheet spread tomatillos, onions, whole jalapenos and 3 whole garlic cloves with a little olive oil. Bake at 350 for 30 minutes
4. Once baked, remove seeds from jalapenos for a mild sauce or keep them for more heat and spice.
5. Add the roasted vegetables, broth, cilantro, and lime juice into a blender and blend until smooth.
6. Add salt to taste and enjoy!

Chicken Enchiladas

1. Cook chicken by placing in a pot and covering with water or broth. Bring to a boil and simmer for 20 minutes or until cooked through. Drain the water and shred with 2 forks.
2. Saute onions and bell peppers in a little oil until soft.
3. Assemble you enchiladas
   - In a 9 x 12 pan place your first tortilla
   - Fill it with a little chicken, a little vegetables, a little sauce and a little cheese
   - Fold the sides in a place it, folded side down in the pan.
   - Repeat the these steps for rest of the tortillas
4. Once the enchiladas are all in, spread the remaining sauce so that all the enchiladas are covered. Sprinkle cheese over the top as well.
5. Cover with foil and bake at 350 for 30 minutes. Take the foil off and bake for another 5-10 minutes.
6. Serve hot and enjoy with Cilantro Lime Rice and Homemade Re-fried Beans. Top with sour cream, green onions, avocado, lime, or olives. Enjoy!

The post Chicken Enchiladas With Green Sauce appeared first on Embracing The Home.

Ingredients for Honey Balsamic Salmon

Salmon fillets

This recipe calls for 2, 4oz fillets but the glaze could easily cover 3. If you plan to cook more than that I would double the recipe.

Honey

Honey is our sweetener but you could easily substitute honey for brown sugar. I go back and forth depending on the flavor I’m craving. There are sometimes when I really want that honey flavor and sometimes I want the caramelized brown sugar. Either one works.

Balsamic Vinegar

Balsamic Vinegar is our main ingredient and flavor for our salmon. Use Balsamic Vinegar not balsamic glaze or dressing.

Dijon Mustard

You can use Dijon or yellow or even spicy brown mustard, either one will work but my favorite is Dijon. You could also use powdered mustard. If you use powdered only use 1/4 of a teaspoon.

Rosemary

This is optional, We have a rosemary bush and put it in almost everything. It does go very well with balsamic glaze. You can use fresh if you have it. Just chop it up nice and small and add it in. Or you can use dried rosemary and that work just as well.

Garlic

One of my favorite cooking ingredients of all time. I like to use fresh garlic but sometimes I do use powdered. If using powdered measure out 1/4 teaspoon.

Salt and Pepper

I add salt and pepper to taste, It doesn’t need much you can either add it to the sauce or sprinkle a little on each fillet.

How to Cook Salmon

Mix Glaze Ingredients together

In a small bowl add honey, balsamic vinegar, Dijon mustard, rosemary, garlic, salt and pepper and mix till combined.

Marinade Salmon

Take your fresh or thawed salmon and put in a ziplock bag to marinade. Pour 1/2 of your balsamic mixture into the bag with the salmon. Zip the bag, letting out the air and place in refrigerator for at least 30 minutes.

Cook Salmon

Place your skillet on high to med high and get it nice and hot. Take your salmon and place it skin side down on your hot skillet. If you want the skin to be extra crispy add a little oil to the pan first. Cook for a few minutes and pour or spoon the extra sauce from the bag onto the fish. After 4-5 minutes when most of the salmon is cooked flip over and pour or spoon more sauce on the fish. after 2 minutes turn the heat off, pour the rest of the sauce in the pan and place the lid and let be for 5-10 minutes before serving.

Serve and Enjoy!

Serve the salmon over rice or with a nice Caprese Salad. When you serve the salmon drizzle the sauce that is in the pan on the salmon and enjoy!

Salmon With Honey Balsamic Glaze

Yield: 2, 4oz fillets

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• 2, 4oz Salmon Fillets

Honey Balsamic Glaze

Toggle ingredient group

• 1 Tablespoon Honey
• 1/4 Cup Balsamic Vinegar
• 1/2 Teaspoon Mustard
• 1 Teaspoon Rosemary
• Salt and Pepper
• 1 Garlic Clove (1/4 Teaspoon Garlic Powder)

Instructions

1. In a small bowl mix together all the honey balsamic glaze ingredients, Honey, Balsamic Vinegar, Mustard, Rosemary, Garlic and Salt and Pepper.
2. Take fresh or thawed Salmon fillets and place in a ziplock bag. Pour 1/2 of you balsamic glaze in the bag and marinade in the fridge for at least 30 minutes.
3. Heat your pan on high/med high till its hot. Drizzle a little oil in the pan and place your salmon skin side down and cook for 4-5 minutes. Spoon a little of the glaze on the salmon as it cooks.
4. Flip on the the other side and cook for another 2 minutes.
5. Turn off heat and pour the rest of the glaze on the Salmon and leave in the pan with a lid for 5-10 minutes off the heat.
6. When you serve drizzle the sauce from the pan on the fish. Enjoy!

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The Best Pizza Dough Recipe Here

Pizza Sauce Ingredients

Tomato Sauce

This is our base. Marinara sauce is a tomato sauce. You can roast or cook fresh tomatoes and blend to make your sauce or you can use an already canned tomato sauce. Today I used canned tomato sauce from Walmart.

Onion

Onions provide so much depth of flavor. They are sweet and savory at the same time and although very pungent when raw once cooked they provide a mild base line of flavor to our sauce.

Garlic

I use fresh garlic although garlic powder would work too. The garlic adds another depth of flavor with with bold, spicy aroma. When sauteed with the onion it too becomes less pungent and offers a sort of nutty flavor to our sauce.

Basil

Basil provides a sweet contrast to our acidic tomatoes and pungent onion and garlic. These 4 flavors go so well together the are the base for many different Italian recipes. You can use fresh or dried basil. If you use fresh make sure you mince it well and add double the amount. This recipe calls for 1 tablespoon dried basil or 2 tablespoons fresh basil.

Cayenne Pepper

I love adding a little spice to my tomato sauces. Pepperoni pizza with pepper flakes along with a little cayenne pepper in the sauce is just so good! Depending on how much spice you like you can experiment with the amount of pepper you use. I like just a little spice, and I have kids so I try to stick to the mild side and work my way up. You can also use chili powder or paprika as a substitute.

Molasses (Optional)

I love molasses. A little molasses adds so much flavor and nutrition to our sauce. I tend to make a lot of vegetarian pizzas for my family and this added flavor in the sauce makes it seem like I’m not miss our on anything by not having any meat.

Learn more about the Benefits of Blackstrap Molasses in this article and find enjoy more recipes with blackstrap molasses in them.

How to Make Pizza Sauce

1. Saute Onions and Garlic

Mince the onions and garlic nice and small and saute together. Add a little oil or even just water to the pan to help from sticky. Oil will add and enhance the flavors from the onions and garlic but water works just as well.

2. Add Tomato Sauce, Basil and Cayenne

Pour in the tomato sauce and turn heat to a medium. Add basil and cayenne and stir in. If you like the idea of adding molasses add at this time as well. Let simmer for 10-30 minutes on low. Taste and add salt, pepper or more basil if desired.

3. Store Your Sauce

Let the sauce cool down and then you can use right away or store for later. I usually make enough for about 4 pizza’s but typically only make 2 for our family’s dinner. I either store the sauce in a jar in the refrigerator for about 1 week or you can store in the freezer for up to a year.

The Best Pizza Dough Recipe Here

Pizza Sauce

Yield: 4 pizzas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 1, 29oz can of tomato sauce (or 2, 15oz cans)
• 1/2 Onion
• 3 cloves garlic
• 1 Tablespoon dried basil or 2 tablespoon fresh
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon Blackstrap Molasses (optional)

Instructions

1. In a sauce pan, saute onion with garlic with a little bit of oil.
2. Add tomatoes, basil, cayenne and molasses (optional)
3. Let simmer for 10-30 minutes. Enough time to blend the flavors together.
4. Let cool and use right away or store in refrigerator or freezer for another day.

Pizza Or Calzone?

This pizza sauce recipe is also perfect for calzones! Although if you are looking for something a little different with your calzones check out these two recipes.

Spinach & Artichoke Calzone Mushroom & Onion Calzone

The post The Best Pizza Marinara Sauce appeared first on Embracing The Home.

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Ingredients for Pizza Dough

Warm Water

The warm water helps the yeast activate. If the water is hot it will kill the yeast, if it is cold it will not wake up the yeast and your dough wont raise.

Yeast

Active dry yeast is our leavening agent for our pizza dough. Yeast is a living, single cell organism that feeds on sugars and makes carbon dioxide. The carbon dioxide forms bubbles in the dough causing the dough to rise.

Sugar

The yeast works best when given some food. A little sugar is just what the yeast needs to start its work. It also adds a bit a flavor.

Flour

All purpose flour works great for this recipe. We want our flour to be stretchy and strong. All purpose flour will give you your best change.

Salt

Add and enhance flavor with salt. Simple table salt works for this recipe as well as pink himalayan or any other sea salt. Salt will slow down the yeast process so it is important to remember to add the salt along with the flour and not straight into the water, sugar and yeast mixture. The flour will distribute the slat properly without disturbing the yeast’s process.

How to Make Pizza Dough

1. Mix Water, Yeast and Sugar

Activate your yeast! In a mixing bowl or kitchen aid mixer add yeast, warm water and then sugar. The warm water starts our activation and the sugar will feed it. Mix together and let sit for 5-10 minutes until foamy.

2. Add Flour and Salt

After the yeast is activated start adding flour 1/2 cup at a time mixing and kneading together. Once you’ve added a 1 cup add in the salt then add the rest of the four 1/2 cup at a time.

3. Knead Dough

Knead the dough for about 5 minutes until the dough is smooth and elasticity. This may take longer if kneading by hand.

4. Rest and Rise

Cover the dough with a plastic wrap or a damp towel and let the dough rest and rise for about 1 hour or until doubled in size. Its best to rise in a warm place for the yeast to work properly. If its a little cooler in your house it will still rise but it may take a little longer.

5. Roll Out Pizza Dough

Divide the dough into half for 2 large pizzas or thirds for 3 medium size pizzas or into fourths for 4 small pizzas. Form into a disc and roll out will a rolling pin into a nice round circle. Use some extra flour on your counter or table to avoid the dough from sticking to the counter and rolling pin. If the dough doesn’t want to spread or tears easily be patient with the dough and let rest.

6. Assemble Pizza!

Sauce, Cheese, Pepperoni, veggies, pineapple or whatever topping you like!! Your favorite pizza is only a few more minutes away. Choose your toppings and assemble and bake for 18-20 minutes at 450 degrees.

MORE than pizza!

This pizza dough recipe makes more than just pepperoni pizza…
You can use this recipe for calzones, dessert pizzas, cheesey bread sticks, garlic knots and even cinnamon monkey bread.

Pizza Dough

Yield: 2 Large Pizzas

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

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Ingredients

• 1 1/2 cups warm water
• 1/2 teaspoon sugar
• 1 tablespoon dry active yeast
• 1 tablespoon olive oil
• 4 cups all purpose flour
• 1 teaspoon salt

Instructions

1. In a bowl or kitchen aid mixture combine warm water, yeast and sugar together. Let sit for 5-10 minutes.
2. Add olive oil, then flour and salt, add flour 1/2 a cup at a time. Mix and knead together.
3. Knead for 5-10 minutes until stretchy and smooth.
4. Let rise for 1 hour or until double in size.
5. Divide in 2 and roll out with extra flour into a two large pizza sized circles.
6. Add toppings and bake at 450 for 18-20 minutes.

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Ingredients for Mushroom and Onion Calzone

Mushroom

You can use either fresh or frozen, both work just fine as long as they are both chopped. The recipe calls for 1 cup. I use frozen so if you are using fresh you may want to do 1 1/2 cups.

Onion

I use a yellow onion but white onion or sweet onion will also work well for this recipe. I like to caramelize the onions and mushroom with a little bit of sugar but that is optional. You can simple saute them without the sugar and it will still be delicious.

Ricotta Cheese

Ricotta cheese is the base of the filling. I love the texture of baked ricotta cheese. Ricotta is a soft, creamy cheese that spreads so perfectly. Its made from the whey leftover when making hard cheeses such as mozzarella or cheddar. These cheese is low in fat and rich in phosphorus and vitamin B12.

Mozzarella Cheese

Mozzarella cheese is considered a hard cheese. When melted it will stick to the other ingredients and hold them together as they cool down again. Mozzarella wont only work as an binding agent but also adds a nice salty flavor and cheesy texture to our calzones.

Garlic and Italian Seasoning and Salt

All of these ingredients add a huge amount of flavor but they also have great health benefits. Garlic is an antibiotic, helping build up our immune system and fight colds and viruses. Italian herbs such as basil, sage, thyme and oregano all have antioxidants, help build up the immune system, are heart healthy and even some regulate hormones and more. Salt is essential to our taste buds and also our body’s health and function with its sodium electrolytes and all.

An Egg

We just need one eggs. This egg will help the filling bind together so when you cut or bite into your calzone the filling don’t fall out. I also you a second egg for an egg wash, this is optional.

How to Make A Calzone

Step One: Make Pizza/Calzone Dough

I make my pizza dough from scratch but you can also buy pizza dough for your local grocery store or even some pizzeria’s just sell dough. Click here for my pizza dough recipe.

Step Two: Saute Onion and Mushrooms

I like to caramelize my onions and mushrooms by adding a little bit of sugar while sauteing them. The sugar is optional but I think adds the perfect touch of sweet flavor to our cheesy calzone.

Step Three: Mix Calzone Filling Ingredients

Mix together the ricotta cheese, mozzarella, egg, garlic, seasoning, salt. Then add the mushroom and onions.

Step Four: Roll Dough Out

Roll the dough out just like pizza dough. You can even do the little throw in the air trick if you are that cool. Before placing the filling on make sure you place some parchment paper under the dough.

Step Five: Spoon the Calzone Filling and Fold

Spoon the filling on the to dough leaving about an inch of room to seal. When the filling is on fold over the dough onto the filling. Pinch the edge a little and roll or twist the edge all the way around.

Step Six: Cut Steam Hole and Bake

Cut five steam holes on the top of the dough. At this point you can cover with and egg wash, it is optional. Now bake for 15 minutes at 500 degrees.

IMPORTANT, The pizza dough recipe makes 4 calzones while the filling only fills 2. This is because my kids and I like verity. In other words, they like pepperoni and I like mushrooms. To make a pepperoni calzone just though some pizza sauce, mozzarella cheese and pepperoni inside the calzone.

I also have an Spinach and Artichoke Calzone Recipe and a Dessert Calzone Recipe.

Mushroom & Onion Ricotta Calzone

Yield: 2 Medium Calzones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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Ingredients

Filling

Toggle ingredient group

• 1 1/2 cups chopped mushrooms
• 1/2 onion (chopped)
• 1 cup ricotta cheese
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 clove of garlic
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning

Crust

Toggle ingredient group

• 1 1/2 cups water
• 1 tablespoon yeast
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 3 1/2 cups flour
• 1/2 teaspoon salt

Instructions

1. Make Pizza/Calzone Crust.
2. Chop onions and mushrooms and saute with the sugar, oil and garlic.
3. Once the onions and mushrooms are soft and caramelized turn off heat and let cool.
4. Mix together in a separate bowl, ricotta cheese, mozzarella cheese, egg, salt, and the Italian seasoning.
5. Add onions and mushrooms to mixture.
6. Preheat oven to 500 degrees.
7. Roll out dough in a circle like you would pizza dough and place parchment paper underneath.
8. Spoon the filling on the half, one side, of the dough. Leaving 3/4 inch from rim.
9. Fold over the dough on top of the filling. Push down on the edges to seal and twist and fold the edge into the calzone creating a swirly crust.
10. Egg wash the top and cut 5 steam holes on the top of the calzone.
11. Bake for 15 minutes at 500 degrees.

Notes

IMPORTANT, The pizza dough makes 4 calzones while the filling only fills 2. This is because my kids and I like verity. In other words, they like pepperoni and I like spinach. To make a pepperoni calzone just though some pizza sauce, mozzarella cheese and pepperoni inside the calzone.

I also have an Mushroom and Onion Calzone Recipe and a Dessert Calzone Recipe.

The post Mushroom and Onion Ricotta Calzone appeared first on Embracing The Home.

Heads up! My post do contain affiliate links, which means I may make a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Ingredients for Spinach Artichoke Calzone

Spinach

You can use either fresh or frozen, both work just fine as long as they are both chopped. The recipe calls for 1 cup. I use frozen so if you are using fresh you may want to do 1 1/2 cups.

Artichoke Hearts

I use canned artichoke hearts in water, not oil but for this recipe either one would work. I drain the artichoke hearts from the water and chop them up. Did you know, that artichokes are known to be the vegetable with the most antioxidants in them? Artichoke are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus and have lots of vitamin K and some vitamin C. Artichokes are a part of the sunflower family.

Ricotta Cheese

Ricotta cheese is the base of the filling. I love the texture of baked ricotta cheese. Ricotta is a soft, creamy cheese that spreads so perfectly. Its made from the whey leftover when making hard cheeses such as mozzarella or cheddar. These cheese is low in fat and rich in phosphorus and vitamin B12.

Mozzarella Cheese

Mozzarella cheese is considered a hard cheese. When melted it will stick to the other ingredients and hold them together as they cool down again. Mozzarella wont only work as an binding agent but also adds a nice salty flavor and cheesy texture to our calzones.

Garlic and Italian Seasoning and Salt

All of these ingredients add a huge amount of flavor but they also have great health benefits. Garlic is an antibiotic, helping build up our immune system and fight colds and viruses. Italian herbs such as basil, sage, thyme and oregano all have antioxidants, help build up the immune system, are heart healthy and even some regulate hormones and more. Salt is essential to our taste buds and also our body’s health and function with its sodium electrolytes and all.

An Egg

We just need one eggs. This egg will help the filling bind together so when you cut or bite into your calzone the filling don’t fall out. I also you a second egg for an egg wash, this is optional.

How to Make A Calzone

Step One: Make Pizza Dough

I make my pizza dough from scratch but you can also buy pizza dough for your local grocery store or even some pizzeria’s just sell dough. Click here for my pizza dough recipe.

Step Two: Mix Filling Ingredients

Mix together the ricotta cheese, mozzarella, egg, chopped spinach, chopped artichokes, garlic, seasoning, salt… mix it all in a bowl!

Step Three: Roll Dough Out

Roll the dough out just like pizza dough. You can even do the little throw in the air trick if you are that cool. Before placing the filling on make sure you place some parchment paper under the dough.

Step Four: Spoon Filling and Fold

Spoon the filling on the to dough leaving about an inch of room to seal. When the filling is on fold over the dough onto the filling. Pinch the edge a little and roll or twist the edge all the way around.

Step Five: Cut Steam Hole and Bake

Cut five steam holes on the top of the dough. At this point you can cover with and egg wash, it is optional. Now bake for 15 minutes at 500 degrees.

Spinach & Artichoke Ricotta Calzone

Yield: 2 medium calzones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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Ingredients

Filling

Toggle ingredient group

• 1 cup chopped spinach
• 1 cup chopped artichoke hearts
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 clove of garlic
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning

Crust

Toggle ingredient group

• 1 1/2 cups water
• 1 tablespoon yeast
• 1/2 teaspoon sugar
• 1 tablespoon olive oil
• 3 1/2 cups flour
• 1/2 teaspoon salt

Instructions

1. Make Pizza/Calzone Crust.
2. Mix together in a bowl, chopped artichokes, chopped spinach, ricotta cheese, mozzarella cheese, egg, salt, garlic and the Italian seasoning.
3. Preheat oven to 500 degrees.
4. Roll out dough in a circle like you would pizza dough and place parchment paper underneath.
5. Spoon the filling on the half, one side, of the dough. Leaving 3/4 inch from rim.
6. Fold over the dough on top of the filling. Push down on the edges to seal and twist and fold the edge into the calzone creating a swirly crust.
7. Egg wash the top and cut 5 steam holes on the top of the calzone.
8. Bake for 15 minutes at 500 degrees.

Notes

IMPORTANT, The pizza dough makes 4 calzones while the filling only fills 2. This is because my kids and I like verity. In other words, they like pepperoni and I like spinach. To make a pepperoni calzone just though some pizza sauce, mozzarella cheese and pepperoni inside the calzone.

I also have an Mushroom and Onion Calzone Recipe and a Dessert Calzone Recipe.

The post Spinach & Artichoke Ricotta Calzone appeared first on Embracing The Home.

Heads up! My post do contain affiliate links, which means I may make a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.

Ingredients for Vegan Pasta Sauce

Tomato Sauce

The base for our sauce is tomatoes. Tomato sauce is a classic, traditional base for pasta sauces. In the late summer I like to can the majority of my tomato sauces and dice tomatoes needs. I am out of my own cans so today I used canned tomato sauce from Walmart. Any tomato sauce will work. Sometimes if I want tomato chunks in my sauce I will add a small can of petite diced tomatoes.

Veggies

Mushrooms, onions, zucchini, spinach and bell peppers all might it in to this recipe. If you don’t like a specific vegetable don’t add it. If you like another vegetable, add it! There’s not always a right or wrong when adding veggies to recipes. With pasta sauce be creative. Artichokes, kale, Pepperoncini would all be great additions…

Herbs & Garlic

Italian herbs such as basil, oregano, thyme, sage, rosemary can all add deep flavor to our sauce. This is an area that I again encourage creativity. Find the flavor you like best from these Italian herbs and make it the star of your sauce. The other herbs can support you choose lead flavor. Lately I have really enjoyed sage, and I have a lot of it in my garden. So sage and rosemary became my boldest flavors in this recipe. I added an Italian seasoning mix for my supporting flavors.

Garlic is also used for a nice strong flavor. I used fresh garlic but that can also be substituted for garlic powder.

Molasses

Blackstrap molasses is the only molasses I use. It is so rich in nutrients and flavor. From iron to vitamin b, calcium, and copper, magnesium and manganese. So many vital minerals and vitamin are found in molasses that I try to add it to as many recipes as I can. Some recipes its not so good in but it seems to be made for pasta sauce. I can’t even explain how delicious it makes my sauces. When cooking vegan some tend to think you loose a lot of flavor from excluding the meat. I see it as an opportunity to add flavor from different sources making my meal healthier and tasty.

To read more about molasses check out “benefits of blackstrap molasses“.

More Recipes With Blackstrap Molasses:

• Banana Nut Molasses Bread
• Homemade Vegan Chili with Molasses
• Green Spinach & Molasses Smoothie
• Oatmeal Raisin Molasses Cookies

How To Make Vegan Pasta Sauce

Saute Veggies

First step in making sauce is to saute our veggies. With a little oil in your pan first saute the onions. The onions are the most important to get soften before added the liquids (tomato sauce). The onions take the longest to soften so I always add them in first. Next is up to you. I dice my veggies nice and small and sometimes I even grate them for nice fine texture. If you don’t want any chunks in your sauce you can puree the whole sauce once its cooked if you like.

Add Garlic and Herbs

Don’t forget to add the garlic and saute with your vegetables. If you are using garlic powder then just add them in with your herbs. If you are using fresh herbs take the leaves off the stem and mince them nice and small.

Add Tomato Sauce and Molasses

Now you add the base, the tomato sauce and molasses. Mix until combined heat up and taste (without burning your self). Add any need salt or pepper, extra herbs… if you like a little kick to your sauce add some red peppers or paprika.

Let Simmer

Let Simmer for about 10-30 minutes. No need to get it to a full boil but just a light simmer for awhile. Its during the simmering that I usually get my pasta cooked, salad make and table set.

Vegan Pasta Sauce with Molasses

Yield: 1 lbs pasta

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 onion
• 1 bell pepper
• 1 cup chopped mushrooms
• 1 cup chopped spinach
• 1 zucchini
• 2 15oz cans tomato sauce
• 2-3 tablespoon molasses
• 2 small cloves garlic or 1 large
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Saute all vegetables, starting with the onion.
2. Add herbs and garlic
3. Add tomato sauce and molasses
4. Let simmer for 10-30 minutes
5. Taste test and be creative adding more of your favorite herbs and flavors if needed.
6. Cook pasta according to instructions and serve together.

Shop This Recipe!

• Blackstrap molasses (amazon)
• Blackstrap molasses (azure standard)

You can shop local grocery stores and farmers markets for the rest of your ingredients.

The post The Best Vegan Pasta Sauce with Molasses appeared first on Embracing The Home.

There are two key features that I want to note that make a vegan chili good. Flavor and Texture. Without meat both of these features can lack without paying special attention to your recipe.

Good Flavor is Number 1

Without the flavor that comes from meat we rely heavy on the seasoning for good flavor. To insure depth of flavor I make sure I have plenty of chili powder, paprika, cumin, salt & pepper as well as jalapeno, garlic, thyme, oregano and molasses.

For spice I have chili powder, paprika cumin, black pepper, and jalapeno. Each of these add little different level of spice and heat. The jalapeno being the hottest and the cumin more earthy and sweet. Each spice added a different type of spice and flavor.

Garlic, thyme, and oregano don’t add a whole lot of spice but they do add another layer of more earthy and warm, savory flavor. Adding herbs like this add much needed flavor to a vegan dish.

Molasses is such a powerful tool when it comes to flavor in the kitchen and also has great nutrition value. Molasses is described in so many different ways, sweet, bitter, savory, spicy, smoky, earthy, caramely, robust. How ever you want to describe this rich syrup is fine with me. Just know this, it adds so much depth to your chili and if you skip this 1 ingredient you will be missing out for sure.
To read more about molasses check out “Benefits of Blackstrap Molassess”.

Good Chili Needs the Right Texture

Dice your vegetables very small. The smaller the better in my opinion. I want the texture to be thick and hearty. I don’t want each bite featuring a 1 single vegetable like I would do in a vegetable broth soup.

Once all your ingredients are cooked and mixed together I also use my potato masher and mash up the chili a little to get a thicker more consistent texture. You can also use an immersion blender or take out a two cups and blend in the blender to create a thicker consistency. Just remember we are not trying to make a creamy soup. We just want to break up a few of the beans to release their natural starches to thicken up the excess liquids as your chili simmers. I find the potato masher works perfect for this job.

I simmer my chili for 30 minutes with the lid on but if your chili has a lot of excess liquids and its not thickening up the way you would like it. Simmer for another 10 minutes with the lid off.

Vegan Chili Ingredients

Beans

You can really use any beans you like, in the pictures you will notice I only used pinto bean but that’s actually quite rare for me. My 3 favorite bean to mix together for the recipe are pinto beans, black bean and kidney beans. I add 5 cups of bean or 3, 15 oz cans. One can of each bean works great.

I use dry beans most of the time. To convert dry beans measurement to cooked bean measurements remember 1/2 cup dry beans equals about 1 1/2 cups cooked beans equaling about 1, 15 oz can of beans. So to make this recipe with dry beans you will need 1 1/2 cups dry bean. 1/2 cup of each bean works great but you can choose any ratio you like.

Vegetables

Onions, mushrooms, bell pepper and a jalapeno are my 4 must haves for this recipe. I also often add carrots and zucchini or squash depending on what I have around. You can also add vegetables like corn or okra or sweet potato. Be creative with the vegetable you like. If carrots are two sweet for you taste when it comes to chili then leave them out or only add one carrot instead of three. You can also add more peppers like banana peppers or poblano peppers would be really good. Add the vegetables that you enjoy.

Petite Diced Tomatoes

Petite diced are my favorite tomatoes for chili. The normal diced is just to chunky for me, again I like everything to be diced small. The crushed tomato also work well. If all you have is normal diced tomatoes or whole tomatoes you can strain the juice into your pot and cut the tomatoes smaller or pulse in the blender a few times but don’t blend them into a sauce. You can also use fresh tomatoes if you have them. You will need 3 cups diced fresh tomatoes.

Spices and Herbs

This recipe calls for chili powder, paprika, cumin, salt and pepper, oregano, thyme, and fresh garlic (or garlic powder). Using both spices and herbs creates more layers and depth of flavor. If you don’t have all these individual spices and you like to buy blends then you could to something like 2 tables taco seasoning and 1 teaspoon Italian seasoning if that’s what you have. I’ve personally never tried that exact combination but I do tend to experiment with my seasoning a lot. If you are missing a spice or herb try to replace it with something similar so you don’t lose out on a layer of flavor.

Molasses

Molasses is so full of flavor you don’t need a lot to add nice rich layer to your chili. I use blackstrap molasses. You can use a light molasses or Grandma’s Molasses, those are easier to find in the stores but blackstrap has a higher concentrate of nutrients in each tablespoon. Blackstrap also has a bit more flavor to it. I use 2-3 tablespoons blackstrap, if you use a lighter molasses I would do 3-4 tablespoons.
To read more about how molasses is made and the difference between the different type check out “How to Make Brown Sugar” or “Benefits of Blackstrap Molasses“

Toppings (optional)

Avocado, sour cream or plain greek yogurt, cheese, red onions, cilantro, limes, or cornbread. Your choice! My kids like greek yogurt and cheese, while my husband like cheese and cornbread, and I prefer avocados, cilantro and limes. Dec out your chili how ever you like or just eat it as is. It can holds it own.

How to Make Vegan Chili

1. If you are using dry beans, soak and cook those first.
   
2. Dice your onion and saute those first in a large pot. You can use a little oil if you like, I have found it unnecessary and usually don’t add oil.
   
3. Dice you bell pepper, fresh garlic, mushrooms and jalapeno and any other vegetables you choose to add. Don’t forget to peel items like carrots and sweet potatoes… etc.
   
4. Add the vegetables as you dice them into the pot and continue to mix as you chop and cook.
   
5. Add spices and herbs, mix in.
   
6. Add tomatoes, mix in.
   
7. Add molasses, mix in.
   
8. Add bean, mix in.
   
9. Mash with a potato masher to break up some of the beans to release their natural starches and thicken the juices and liquids in the chili.
   
10. Cover with a lid and let it simmer on low for 30 minutes. If your chili still has too much liquid, simmer for another 10 minutes with the lid off.

Its pretty easy and straight forward and always turns out so delicious!

TIP: How To Get The Seeds Out of A Jalapeno

If you like more heat you can leave the seeds and core in the jalapeno but in order to make this a little more kid friendly I take them out.

Vegan Chili with Molasses

Yield: 4-6 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• 1, 15oz can pinto beans
• 1, 15oz can black beans
• 1, 15oz can kidney beans
• (OR 1 1/2 cups dry beans making about 4.5-5 cups cooked beans)
• 2, 15oz cans petite diced tomatoes
• 1 medium onion
• 1 bell pepper
• 2 cups frozen mushroom (or 1 1/2 cups fresh mushrooms)
• 1 jalapeno
• 2 cloves garlic (or 2/3 teaspoon garlic powder)
• 2-3 tablespoons blackstrap molasses
• 2 teaspoons chili pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2-3 carrots (optional)
• 1-2 squash or zucchini (optional)
• Other vegetables you like (optional)

Instructions

1. If using dry beans, soak and cook them first.
2. Dice your onion and saute those first in a large pot. You can use a little oil if you like, I have found it unnecessary and usually don’t add oil.
3. Dice you bell pepper, fresh garlic, mushrooms and jalapeno and any
   other vegetables you choose to add. Don’t forget to peel items like
   carrots and sweet potatoes… etc.
4. Add the vegetables as you dice them into the pot and continue to mix as you chop and cook.
5. Add spices and herbs, tomatoes, molasses, and bean, mix together.
6. Mash with a potato masher to break up some of the beans to release
   their natural starches and thicken the juices and liquids in the chili.
7. Cover with a lid and let it simmer on low for 30 minutes. If your
   chili still has too much liquid, simmer for another 10 minutes with the
   lid off.

The post Homemade Vegan Chili with Molasses appeared first on Embracing The Home.

Prepping the Chicken

If your chicken is frozen thaw in the refrigerator for 24 hours before you plan to cook it. Maybe you didn’t plan that far ahead, instead you can put the chicken in a Ziploc bag and place it in a bowl or container of cold water for about 1 hour, replacing the water every 30 minutes.

If your chicken is fresh or once it’s thawed out, pat dry with a paper towel. Sprinkle with salt, pepper and any other seasons you like. I choose my seasoning based on what I’m serving my chicken with.

Here are a few examples of different ways to season for different meals.

• Chicken tacos – Taco seasoning, or chili powder and garlic powder with salt and pepper. Sometimes I add a little cumin and cayenne powder or some lime juice.
• Lemon chicken – lemon pepper seasoning, or garlic powder, paprika, salt and pepper and lemon slices.
• Chicken Alfredo – Italian seasoning or basil, thyme, oregano, salt and pepper. Sometimes a little paprika or cayenne.
• Chicken with roasted potatoes – rosemary, thyme, sage, salt and pepper.

You can also marinate your chicken in olive oil and your choice of seasonings in a ziplock bag for 2-24 hours in the refrigerator before you cook it. If you choose this way you don’t need to pay dry just place directly in the skillet to cook. Personally, I prefer to dry rub my chicken.

Cooking the Chicken

The trick to cooking good chicken is to sear it capturing the juice inside the chicken to keep it moist. After I’ve seasoned the meat I turn my cast iron pan on medium high with a little bit of oil. If you don’t have a cast iron pan don’t worry, you don’t need it to get perfect chicken but it does help. Get your pan hot. Place the chicken on the hot pan and cook for 4 minutes on each side on medium high heat. If using a normal skillet keep the heat a little higher. You want the chicken to have a deep golden sear on each side.

Once you’ve cooked the chicken on each side reduce heat to low, cover and cook for 5-7 more minutes depending on the size of the chicken breast. If cooking on a cast iron you can take off heat completely if the chicken breasts are small and let sit, covered, in the pan for 10 minutes. If they are larger keep them on low for at least 5 minutes before taking them off the heat. With your regular skillet you will want to keep on low longer (7-10 minutes) since it won’t hold on heat like the cast iron. After you’ve cooked it on low take off the heat completely, let it sit covered for another 10 minutes before serving.

Serving the Chicken

When the chicken is ready to serve I always pre-cut the chicken for everyone just to make sure it’s done all the way through before serving. I also have little kids who require me to cut the chicken so it makes sense. When cutting remember to slice against the grain. Not with the grain like I did in the photos, I always do it wrong but usually I’m cutting in cubes for my little ones. Cutting against the grain will keep it tender while cutting with the grain tends to make it tough.

Depending on how I’ve seasoned my chicken definitely depends on what I serve it with. Chicken and rice with broccoli is a favorite here. Chicken tacos with rice and beans. Rosemary Chicken and potatoes is another favorite. I could go on.

Whatever you serve it with I hope you enjoy it. And remember, cooking is a science but also an art. Feel free to experiment with seasonings, temperature and timing to make your perfect meal. Every kitchen and cook is a little different. Embrace your home by cooking your best.

Rosemary Chicken

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 2 chicken breast
• 1 teaspoon dried rosemary
• 2 teaspoons garlic powder
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Olive oil

Instructions

1. Mix all seasonings together in a small bowl.
2. Pat dry your chicken with a paper towel and rub seasonings on all sides of your chicken breasts.
3. Heat a cast iron pan on medium heat, or regular skillet on high. Add a little bit of oil to your pan.
4. Sear seasoned chicken for 4 minutes on each side.
5. Cover the chicken and reduce heat to low and cook for an additional 5-10 minutes depending on the size of your chicken breast.
6. Take off heat, leave covered and let sit for another 10 minutes before cutting the chicken and serving.

The post Rosemary Chicken Breast Recipe appeared first on Embracing The Home.