Posts Tagged ‘chili’

Thai Chicken Pizza

Boy, has it been a while. Has anyone else been stuck in a time warp this summer? Somehow it’s already mid-August, and I’m still trying to figure out why I’ve been to the beach ONCE this summer.

Oh, now I remember! The past month has been utterly devoured by a huge life change – moving to a new apartment for the first time in three years. It’s pretty amazing how much stuff a person can accumulate in just a few years, and how that stuff can disappear into a rather small two-bedroom NYC apartment. Trying to fit it all into an even smaller one-bedroom apartment is quite the challenge, and hence my summer has rushed by in a swirl of packing, cleaning, un-packing, cleaning some more, painting, learned how to rewire light fixtures, and oh yes, painting.

In the midst of all this, we’ve found a decent amount of time to cook in our new, even tinier kitchen (though apparently little time to share such cooking adventures). With Whole Foods dangerously situated just around the corner, meal planning has become our new best friend in an effort to eat better and spend less. So far, it’s working out pretty well; we’re spending a bit below our weekly grocery budget, while still enjoying dishes like eggplant parm, oven roasted pork chops with smashed potatoes and “Nini’s Barbeque Sauce,” and one of my favorites, Chicken Paprika. These meals have been shamelessly inhaled during DIY breaks, and taking pictures was a low priority. Last night’s dinner, though, was too good to not share.

Thai Chicken Pizza. This inspiration came from the Tasty Kitchen Blog, by way of HowSweetEats. It was penciled into Tuesday’s dinner slot, and we picked up all the essentials on our grocery run Sunday. But because, however, a Culinary Education still can’t teach me the visual differences between a zucchini and a cucumber (I like to think I was too distracted by the nearby pluot samples), some slight modifications occurred. I think the end result may actually be better with raw cucumber than cooked zucchini; it made it more reminiscent of many Thai dishes, like Bahn Mi, that often have a raw cucumber slaw in the mix.

I knew this was going to be a hit the second I smelled it coming out of the oven. When I took my first bite, I called to Adam, “Oh, you’re going to love this! It’s like Bahn Mi on a pizza!” And sure enough, he did. In fact, only two small slices remain from our whole pie – it was that good!

Best enjoyed after lots of hard DIY work, with an ice-cold glass of Trader Joe’s Coastal Sauv Blanc!

Thai Chicken Pizza – Serves 2 – 4

Barely Adapted from Tasty Kitchen


  • 1 batch of pizza dough (we used Whole Foods pre-made pizza dough)
  • 1/2 cups Sweet Asian Chili Sauce, plus extra for dipping if desired
  • 1 whole shallot, thinly sliced
  • 1 teaspoon red chili flakes
  • 1 cup cooked chicken breast, thinly sliced
  • 6 oz shredded mozzarella cheese
  • 1/4 cups chopped peanuts
  • 1/4 cups cucumber, sliced into match sticks
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh basil


  1. Preheat your oven to 500 degrees F.
  2. On a lightly floured surface, roll out pizza dough to about a 1/4 inch thick, or however your like the thickness of your crust. Lay dough down on a pizza stone or baking sheet that has been lightly greased with olive oil.
  3. Spread Asian chili sauce on the surface of the dough to create an even coating. Add the sliced shallots and  red chili flakes. Then add the sliced chicken breast and top with the cheese.
  4. Place the pizza in the oven and cook for about 8 to 10, keeping an eye on your crust and toppings so they do not burn. Once the crust is golden around the edges and the cheese is nice and bubbly, remove pizza from the oven.
  5. Top pizza with the sliced cucumber, chopped peanuts, fresh cilantro and basil. Slice and serve with additional chili sauce if desired.

This pizza was perfect! Crunchy crust, slightly spicy but also sweet, which left you coming back, bite after bite, for more. I had a reasonable two slices for dinner, but wound up snacking  on another two over the course of the rest of the night while I read Game of Thrones (book 3, oh my god!).
Also worth mentioning – any left over toppings will make a pretty spectacular thai chicken salad for lunch the next day, if tossed over lettuce. Just mix a bit of the sweet chili sauce with some vinegar for a sweet and spicy dressing!
Enjoy 🙂

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Anyone ever have Hamburger Helper when they were a kid?

I may be part of a minority of Americans whose childhood was not, at the very least, punctuated by the presence of this warm, hearty genre of meals. Along with a myriad of other pre-packaged foods, Hamburger Helper was on my parents mental black list of food that would rarely, if ever, see the inside of our cabinets, and in exchange my brother and I were treated to a variety of delicious home-cooked meals each night, made usually from scratch (although Kraft Macaroni and Cheese was, thankfully, an exception).

Despite the fact that, growing up, I rarely wanted for anything more delicious than what my parents put in front of me nightly (except for on Fish Fry nights, I truly hated that flounder), I wonder if I was perhaps missing out on a quintessential childhood experience of a small box of Hamburger Helper transforming ground meat into a delightful family experience and delicious meal. Every time I saw those commercials, a little part of me would wonder…

Until now! On Friday, one of my favorite food bloggers, Kristen at IowaGirlEats, posted her traditional list of Friday Favorites, and among it was this recipe for Homemade Chili Mac from Babble. Although it was well before lunch time when I perused her post, I immediately began drooling over the picture for this recipe, and filed it away in my inbox while making a mental note to prepare this over the weekend.

During a stroll around town on Saturday afternoon, my craving and curiosity still hadn’t waned, so I hopped into the local grocery store and picked up the onions, peppers, ground meat and cheese necessary to create this self-proclaimed Hamburger Helper remake. But as I walked around Gristedes, grabbing items from the shelves, I had a clear sense of satisfaction in that not a single ingredient I picked up came in a colorful box labeled with indecipherable ingredients. This would be Hamburger Helper 2.0 – a cleaner, fresher, though not quite healthier version.

I’m starting to sound like a broken record in saying that “I can’t believe how easy this was to make,” but it’s true! Honestly, it’s fool proof – the trickiest part of this recipe, perhaps, is over cooking the meat, but since it’s simmered in beef stock while the elbow macaroni cooks, it’s nearly impossible to achieve anything but juicy, tender hamburger meat. And while the meaty base may taste a bit flat, even with the savory meat and added spices, that mild cheddar cheese provides just the right amount of tang and thickness to bring the whole dish together.

Needless to say myself, my roommate, and my boyfriend all went back for more of this. As in seconds. And thirds. We even compared it to these, which is probably one of the more delicious creations to come out of my kitchen. Moral of the story? If you’re a home cook who prefers to cook “au natural” and avoid pre-packaged meals, you can capture the rich, home-style flavors of a hamburger classic all on your own. And, if you are a lover of Hamburger Helper, why not give this homegrown version a whirl? You might be pleasantly surprised with what you whip up on your own 🙂

Homemade Chili Macaroni and Cheese

(Adapted from Babble.com)


  • 1 lb lean ground hamburger
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 2 cloves garlic, diced
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ tablespoon of hot sauce, like Chili-Garlic sauce (or less, to taste)
  • chili powder to taste (optional)
  • 4 ounces of tomato paste
  • 1 – 15 oz can kidney beans, rinsed and drained
  • 4 cups beef stock
  • 2 cups elbow macaroni
  • 2 cups mild cheddar shredded cheese
  • 1 can (15 oz) diced tomatoes
  • Canola oil 


 Preheat a large skillet or pot. Drizzle with canola oil. Add ground beef, onions, bell peppers and garlic. Season with salt and pepper. Cook until beef is browned and vegetables are tender.

 Add cumin, paprika, and oregano to ground beef. Add hot sauce (or chili powder) at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.

 Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended. Serve immediately.

Want to lighten this up? Substitute lean ground turkey or chicken for the ground hamburger meat, whole wheat elbows for the pasta, and use low fat cheddar cheese instead of the full fat version.

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