Taco pizza with price breakdown

Taco pizza thing
(best name i could come up with im tired and full)
This looks like alot of stuff but it made a decent amount of food, and very filling, i'll do a price breakdown of what it cost me.

2 crescent roll tubes $2
1 1/2 ground beef $3
1 packet of taco seasoning (i used 3 tsp of a homemade mix) freebie
1 1/2 cups grated cheddar cheese .75c (got a pack of shredded for $2 and only used about 1/3 of it)
Shredded lettuce .30 ($1 a head only used a lil bit)
1 or 2 diced tomatoes depending on size .25 (they were .92 cents a lb and only used 2 small ones)
1/2 small can Olives (sliced) .75 (other half is reserved probably for snacks for my kids:)
1/2 diced onion .45 (these were .69 a lb and were kinda big onions, like each one was damn near a lb)
1/2 cup chopped cilantro .20 (3 bunches for $1 only use a small amount of one bunch)
1-2 jalapeno sliced (i used one since it was a monster of a jalapeno) .10 (1 lb for $1, takes a fair amount to make a lb)
1 avocado diced .58 @ .58 cents each avocado
$11 total (but again this would easily feed 6 ppl and to me 11$ for 6 ppl is pretty damn good)


Directions
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, onions, cilantro and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

this is a 12 inch pizza pan btw

Coconut baked chicken with Parmesan cheese sauce

3 Boneless skinless chicken breasts
1 cup Seasoned Bread crumbs
1 tbsp Parsley flakes
1 tsp. Garlic powder
1 tsp. Salt
1 Tbsp. Coconut oil, melted


Cut the chicken breasts into large strips. Have the melted coconut oil on a plate and roll the strips around in the oil. Add the salt, parsley and garlic powder into the bread crumbs and mix well. Dip the oiled chicken into the bread crumbs and coat thoroughly. Place on baking sheet and bake at 375 for 30 minutes

Parmesan White sauce:

2 tbsp. butter
2 tbsp flour
3/4 cups milk
1/2 cup grated Parmesan cheese

Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes.

Reduce heat to low and stir in Parmesan.

Make your own saute express blocks

A homemade version of the popular Saute Express simmering blocks. This is a butter-free version and needs to be kept in the freezer.

• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Coarse Pepper
• 1 teaspoon Red Pepper Flakes
• 1 Tablespoon Oregano
• 1 Tablespoon Thyme
• 1 Tablespoon Rosemary
• 1 Tablespoon Minced Dried Onion
• 1 Tablespoon Parsley Flakes
• 1 cup Olive Oil

Mix all the spices together in a bowl. Add 1 teaspoon of the spice mixture into each compartment of a 12-count ice cube tray, until they all have herbs in them. If there is any remaining herb mixture just add it evenly to all the sections.

Pour the olive oil over the herbs in each section. Some herbs will float. Mix in the herbs with a fork.

Place in the freezer for 4 hours or overnight. When they are done freezing they will be white and solid.

Pop them out of the ice cube tray and place in a freezer bag or freezer safe container and keep in the freezer.

Use one cube when sauteing one pound of meat, poultry or fis

Homemade Ketchup

Ingredients 
12 oz. tomato paste
1/2 c. honey
1 c. vinegar
1/2 c. water (or more, for a thinner consistency)
2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder

Directions

Combine until smooth in a saucepan.
Bring to a boil, reduce heat and simmer 20 minutes (you’ll need to partially cover because it will spit hot tomato out at even the lowest simmer).
Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.
Makes 2-1/2 to 3 cups.


I do know some ppl who make it straight from tomatoes, but since we're in the off season for tomatoes we dont atm

Homemade Ranch dressing/dip

1 clove (to 2 Cloves) Garlic (i use garlic paste u can buy in the veggie section of most bigger chains, very potent stuff)
Salt To Taste
1 tbsp. dried parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise (we use canola mayo before and it actually tasted better
1/2 cup Sour Cream (can use light as well)
Buttermilk (as Needed To Desired Consistency)
Fresh Dill (about 2 tbsp. fresh, 1 tbsp. dried)
Cayenne Pepper (optional, To Taste)
1 tbsp Tabasco (optional, To Taste, i also used frank red hot in ours last night and it was delish as well.

mix together let merry together for at least an hour best if overnight or even a few days. use for everything from salads to baked potatoes to dip for chicken strips

Homemade BBQ sauce

Ingredients
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons cider vinegar
⅛ teaspoon red pepper flakes (or more to taste)
2-3 cloves of garlic, minced (about 2 teaspoons)
Instructions
Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Cheddar Garlic Biscuits

Cheddar garlic biscuits



                                                                              Ingredients
Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese

For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonful’s onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Note: i also added 1/2 tsp garlic powder to the batter
Note #2: I call BS on this making a dozen, I got 6 nice sized biscuits out of it.

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