Jenni's Serving Up Tacos and Stromboli

A favorite of my guys (minus the bell peppers and mushrooms, of course) - Jenni

Pizza Stromboli

Pizza Loaf Recipe 

This savory stromboli relies on frozen bread dough, so it comes together in no time. The golden loaf is stuffed with cheese, pepperoni, mushrooms, peppers and olives. I often add a few this slices of ham, too. It's tasty served with warm pizza sauce for dipping.

Pizza Loaf RecipPrep: 20 min. Bake: 35 min.

• Yield: 10-12 Servings

Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed
• 2 eggs, separated
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon minced fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 ounces sliced pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 to 1/2 cup pickled pepper rings
• 1 medium green pepper, diced
• 1 can (2-1/4 ounces) sliced ripe olives
• 1 can (15 ounces) pizza sauce

Directions

• Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough.
• Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
• Place seam side down; brush with egg whites. Do not let rise. Bake 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf. Yield: 10-12 slices.

Here's another one from Jenni...

Shredded Beef Tacos

Shredded Beef Tacos

by Jen @ My Kitchen Addiction

Chipotle Mexican Grill.
Shredded Beef Tacos

• 1-2 tablespoons extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo sauce, minced
• 1/2 large sweet onion, diced
• 3 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side. (Check out my step-by-step directions for searing beef over at In Jennie’s Kitchen!)
Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours .
Remove the beef from the slow cooker and shred with two forks (if necessary – mine was so tender it just fell apart when I took it out of the slow cooker).  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
Serve the beef in the flour tortillas, topped with your favorite taco toppings.  I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.