Mexican pizza for the kids. June 25 2013, 0 Comments

I grew up eatting these 'pizzas' and think it's time to start making them at Casa Ladd especially since you can go the healthy route with subbing the chesse with soy cheese and the tortillas can be spelt. Healthy yum.
  • 1¼ cups shredded Cheddar cheese
  • ¼ cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 8 (6-inch) flour tortillas
  • 1 small onion, chopped
  • 1 (15 ounce) can  Black Beans, drained
  • ½ cup salsa, mild or spicy (you can also make a non spicy pico de gallo with chopped tomatoes and onion sans the spice)
  • 2 ounces canned chopped green chiles (I skip these)
  • Can add 2 ounces pulled pork, chorizo (casing removed), or shredded roasted chicken (delete for vegetarian version)


  1. Heat oven to 350°F. Mix half the Cheddar cheese with the Monterey Jack cheese in a bowl; set aside.
  2. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
  3. While tortillas bake, heat remaining oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
  4. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles, pulled pork or chorizo and cheese mixture.
  5. Return to oven. Bake until cheese melts, about 10-20 minutes.


Photo and recipe(slightly modified by Motherburg) via she wears many hats

Healthy Snacks for the kids, Root Chips April 05 2013, 0 Comments


I love beets and my son will actually eat them however only as a chip so this recipe via spoon fork bacon is perfect ad looks delicious!

Root Chips
Serves 3 to 4

1 medium purple sweet potato, peeled
1 medium yucca root, peeled
2 medium red beets
salt to taste

vegetable oil for frying

1. Preheat oil to 350°F.
2. Using a mandolin or a sharp knife thinly slice root vegetables, about 1/8-1/16 inch slices.
3. Line beets in a single layer between sheets of paper towels and top with a baking sheet to draw out any excess moisture.
4. Take one root vegetable at a time and fry, for about 4 to 5 minutes or until crisp and lightly browned around the edges (stirring the chips around with tongs occasionally so they don’t stick together).
5. Drain onto paper towels and season with salt. Repeat with remaining root vegetable slices. Allow chips to cool completely before serving.

**To Bake: Preheat oven to 350°F. Follow steps 2 and 3 from above. Toss vegetable slices with 2 tablespoons extra virgin olive oil or coconut oil and a generous sprinkle of salt and arrange in a single layer onto baking sheets. Bake for about 20 minutes or until the edges begin to dry out. Flip each chip over and bake for an additional 10 to 15 minutes or until chips have crisped. Season with salt and allow chips to cool completely before serving.

**To Pan Fry: Fill a skillet with 2 inches of vegetable, peanut or coconut oil and preheat to 350°F. Follow steps 2 through 5 until all chips have been fried. (it’s important to use this method in small batches to ensure a nice and even fry all around)