Tag Archives: kid-friendly

Santa Fe Chicken Pizza

I love the Santa Fe Chicken pizza at CPK, and I was heartbroken to see that it had been taken off the menu. So I decided to try recreating it at home and, I have to say, I think I gave CPK a run for their money! Plus, the whole meal was ready in less than 30 minutes, which makes it totally doable for crazy weeknights! To really speed things up, use leftover chicken or a rotisserie chicken from the store.

1 can Pillsbury pizza crust (or other premade dough or crust)
1/2 cup thinly sliced onion
1 tomato, thinly sliced
1.5 cups mozzarella cheese
1 cup cooked, diced chicken
store-bought or homemade guacamole (recipe follows)
sour cream
store-bought or homemade salsa

For Guacamole:

1 avocado
2 tbsp fresh, chopped cilantro
1 tsp minced garlic
2 tsp lime juice
1 tsp olive oil
salt
pepper

Preheat oven to 400°. Spray your pizza pan or cookie sheet with nonstick cooking spray, and press the pizza dough out onto it. Top with sliced onions and tomatoes and then sprinkle with cheese. Add the diced chicken and bake for 10 minutes or until crust is golden brown.

While the pizza is cooking, scoop out the avocado and put it and the other guacamole ingredients into a bowl. Mash the avocado with the back of a fork and mix everything together.

Top each slice of pizza with sour cream, guacamole and salsa.


Garlic Lemon Kale Pasta

Another fantastic kale recipe, if I do say so myself! I was going to use the rest of our kale to make a raw kale salad, but I knew Olivia would never eat that, so I decided to see if the flavors from the salad would translate to a pasta, with a few extra ingredients. Even I was surprised at how delicious this was! I would recommend using a really good spaghetti for this recipe. I used De Cecco Organic Spaghetti No. 12, which, I think, is the best dry spaghetti—thick, chewy, and just perfect. Also, I list half a bunch of kale in the recipe because that is what I had to work with, but really, you could use however much or little you like.

Garlic Lemon Kale Pasta

1/2 bunch of kale, washed and de-stemmed

16 oz. spaghetti

10 oz. package grape tomatoes, halved

1 cup shredded Parmesan cheese

1/2 cup pine nuts

1 lemon, halved

3 cloves garlic, minced

1/2 cup red onion, finely diced

4 tbsp olive oil

salt and pepper, to taste

 

Bring a large pot of water to a boil and cook the spaghetti as directed. Drain the pasta when it’s finished, and put it into a large bowl.

Once you have washed and removed the ribs from the kale, chop it into small strips. Heat 2 tbsp of olive oil in a pan over medium heat. Sauté the garlic and onions in the oil for just a few minutes, and then add the kale. Cook for about 5 minutes, or until the kale is completely wilted. Add the kale to the pasta, along with the tomatoes, pine nuts, and Parmesan cheese. Stir to mix well.

In the pan you just used to cook the kale, put your lemon cut sides down and allow to cook for about 5-10 minutes. (This isn’t a required step—you can just squeeze the lemon right onto the pasta if you prefer—but I’ve found that warming the lemon a bit beforehand really releases the flavor and makes it easier to juice.) When the cut sides of the lemon are lightly browned, remove it from the heat and allow it to cool for  a minute before squeezing it over the pasta.

Drizzle the pasta with the remaining olive oil and add salt and pepper to taste before tossing to incorporate all of the flavors.