1 can of Pillsbury refrigerated buttermilk biscuits
1 can pizza sauce
2 cups shredded mozzarella cheese (I didn’t have mozzarella cheese when I made this so I used what shredded cheese I had available)

Preheat oven to 375 degrees. Spray a 8 inch glass baking dish with cooking spray. Separate the dough into biscuits and cut each biscuit into quarters and place into a medium sized bowl. Stir in the pizza sauce. Spoon biscuit mixture evenly into dish.

Bake 15 - 20 minutes or until light golden brown and center biscuits are no longer doughy. Sprinkle with cheese and bake about 5 minutes longer or until cheese is melted. Cut into squares and serve with warm pizza sauce for dipping.

1 tbsp vegetable oil
1/2 cup chopped onions
1 cup frozen corn
3 boneless skinless chicken breasts cooked and cubed (about 2 cups)
1/2 cup sour cream
1 1/2 cups shredded colby monterey jack cheese
1 can enchilada sauce
1 can Pillsbury refrigerated pizza crust

Heat over to 400 degrees F. Spray 15×10x1 inch pan (I used a cookie sheet) with cooking spray.

In a skillet, heat vegetable oil. Add in the onion and cook 2-3 minutes. Add the corn and cook 3-4 minutes. Stir in chicken and remove from heat. Stir in the sour cream and 1/2 cup of the cheese. Let this cool for about 5 minutes.

Unroll the pizza crust dough into the pan. Starting at the center, press dough into a 10 inch square. Spread about 2 tbsp of the enchilada sauce over the dough. Spoon the chicken mixture evenly over the sauce to within 2 inches of the edge. Then drizzle about 1/4 cup of enchilada sauce over the chicken mixture and sprinkle the remaining cup of cheese. Fold the edges of dough up over the filling and round the corners.

Bake about 20 - 25 minutes or until the crust is brown and filling is bubbly (I slightly overcooked mine — Even I mess up these easy to cook recipes sometimes! LOL) Let the tart stand for about 10 minutes. Meanwhile, heat the remaining enchilada sauce.

To serve, top tart with chopped Roma tomatoes and shredded lettuce. Cut into wedges and serve with the warmed up enchilada sauce.

Now, all these events are going to be in Chicago since that’s where I live.  However, if you have anything you’d like me to add in your local area, just let me know!

Veggie Fest 2008 - Its a 2 day festival featuring cooking demonstrations, 40 vegetarian food venders and exhibitors, and discusssions on heathful living.  11 am - 6 pm Saturday at the Science of Spirituality Center, 4S175 Naperville Rd., Napterville.  For more information, call 800-222-2207

Windy City Chili Cookoff - Cooks compete for the best chili in salsa, chili verde, and traditional categories as part of the Retro on Roscoe Street Festival.  The $5 entry fee includes samples of the chili with they last.  The fee also benefits St. Teresa of Avila food pantry.  1 pm Saturday and Sunday at Roscoe St and Hoyne Ave.  For more information, call 773-871-5623

Morel Tales - The Illinois Department of Natural Resources is presenting  “Exploring the Wild Mushroom . . . Myths, Flavors, and Facts” at Kendall College in a Chicago Foodways Roundtable discussion.  $3 unless you are a Kendall College student (then free).  10 am Saturday at Kendal College, 900 N North Branch St.  Reservations can be made by calling 847-432-8255 or emailing chicago.foodways.roundtable@gmail.com

Party With Style -  Justin Hall from FIG Catering shows how to host an elegant and delicious dinner party.  Free. 2 pm Saturday at Bloomingdale’s Home & Furniture Store, 600 N Wabash Ave.  For more information, call 312-324-7678

fish Tips - Sam Dean grills halibut basted with maple chipotle marinade in a demonstration class for free.  Noon Saturday at Burhops Seafood, Plaza Del Lago, 1515 N Sheridan Road, Wilmette.  For more information, please call 847-256-6400

Brunch Demystified - Keven Hickey and Jonathan Lane of the Four Seasons present classes that explore the hotel’s famous Sunday brunch.  $100 includes brunch.  11 am August 10 and August 24.  120 W Delaware Pl.  For reservations, please call 312-649-2325

Sweet and Savory Grilling - Chefs Pamela Fitzpatrick and Mark Gyure show how to make three seasonal pizzas and desserts on the grill.  August 12 at Fox & Obel, 401 E Illinois St.  For reservations, call 312-379-0133

Swedish specialty - Chef Donna Scheppe teaches how to create a Swedish tea ring in a hands on class for $25.  1 pm August 4 at Two Kitchens, 2035 W Washington St, Suite 155, Naperville.  Register by calling 630-717-9630.