This Labor Day weekend, I did a lot of Netflixing, sleeping in and of course, gorged on many delicious meals – including this bad boy: Deep-Dish Pizza!
Originally I intended to make this for dinner, but after we received pound after pound of leftover brisket and pulled pork from a friend’s BBQ (YUMMM!!!) breakfast seemed like a suitable replacement.
This crust is awesome. Chewy and crunchy in all of the right places. Toppings are up to you, but there’s something about the combination of ricotta and fontina that made my tastebuds sing with every bite.
La la la la!
Happy end of summer and happy days of autumn to you! Bring on soup season 🙂
1 lb. store-bought pizza dough, at room temperature
6 ounces Fontina cheese, grated
1/4 cup cherry tomatoes, halved
3-4 fresh large eggs
Heat oven to 450 degrees F with the rack in the lowest position. Heat 1 Tbl oil in a skillet over medium heat. Add spinach, red pepper flakes, and garlic and cook until wilted, 3 to 4 minutes. Set aside.
Stir together ricotta, parmesan, salt and pepper. Pour remaining oil in a 10-inch spinboard pan or cast iron skillet and spray the sides with cooking spray for extra protection. Stretch dough into the bottom of the round. Carefully press dough into the bottom and up the sides of the skillet (as best as possible - mine slumped down quite a bit but it didn't really matter). Bake in oven for 10 minutes.
Top dough with ricotta mixture, fontina, spinach, bacon, and tomatoes. Carefully crack the eggs and gently place on top of the pizza, yolks intact. Bake until the crust is golden brown and egg is cooked over easy to medium, 12-14 more minutes. Let stand 5 minutes. Cut around edges of crust with a knife and remove from pan with a spatula (or two).
For the bacon part of this sandwich I did something a little different – I made a bacon weave. I cut my strips of bacon in half and made a 3×3 weave. It’s super simple and guarantees that every inch of your bread is covered by bacon. #winning
And don’t forget, brunch isn’t really brunch if you don’t have a mimosa or a bloody mary, so cheers to Sunday!
Bacon and Avocado Breakfast Sandwich with Sunny Side Up Egg
Cook Time: 30 minutes
Yields: 2 servings
Serving Size: 2 open face sandwiches
1 package of thick-cut bacon
4 large eggs
Toasted bread (your choice, we used whole wheat today)
Prepare a jelly roll pan with parchment paper. Cut 12 strips of bacon in half. Place 3 half slices of bacon on the parchment paper and weave in 3 more pieces, like a basket.
Pop the pan into a cold oven and set it to bake at 375 degrees. Set your timer for 10 minutes. After 10 minutes, turn your jelly roll pan around in your oven. Set your timer for another 5-10 minutes or until the bacon is cooked. Remove from the oven and drain bacon on a paper towel.
As the bacon drains, cook your eggs. Take a few tablespoons of the bacon grease and place it in a medium pan. Heat the pan to medium heat and crack the eggs into it. Cover with a large lid and wait about three minute, or until the whites of the eggs are cooked but the yolks are still runny.
Make your sandwich: place the toasted bread on a plate, cover with slices of cool avocado, add your bacon weave and top with a hot egg. Serve with your favorite hot sauce. Enjoy!
Lately I have found myself eating more and more vegan and vegetarian meals. I was a vegetarian for many years (many years ago now) but I found that my lifestyle had changed and I incorporated more and more meat back into my diet. Nowadays, there are many fantastic meat substitutes available. I can cope with fake chicken and fake hot dogs, but the fake-in bacon (whether you make it yourself or buy it) just doesn’t quite make the cut for me. To me, the sound and smell of cooking bacon makes my mouth water and tummy growl.
So as I transition back to a (mostly) vegetarian diet, I still find myself craving bacon from time to time. We completely indulged with this bacon, cream and cheese pasta dish. As you can imagine, it’s decadent and delicious. Salty bacon, creamy pasta and pops of sweetness from the green peas – yum!!
12-ounces of pasta (a little less than 1 full box)
8 pieces of thick cut bacon, diced
1/2 medium onion, diced
2 cloves garlic, minced
3 whole eggs, beaten
3/4 cups grated Parmesan
3/4 cups heavy cream
salt and freshly ground black pepper
1/2 cup green peas
Cook pasta according to package directions.
While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.
In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.
3. I haven’t eaten brussels sprouts as anything besides a side dish before
4. Sizzling bacon
5. Bacon, bacon, bacon and bacon!
Okay, so I like bacon a little bit. A lot a bit actually. But besides the fact that I have a weird obsession with salty pork fat, I was completely intrigued when I read an article online about making pizza in a cast-iron skillet. This is a FANTASTIC alternative to making pizza at home if you do not have a pizza stone. The only limitations here are (semi-obviously) the size of your cast-iron skillet. If you have a small skillet, you can only produce small pizzas, etc. I fortunately have a HONKER of a skillet (practically too heavy for my wimpy arms) and was able to produce a decent sized pizza, perfect for two.
The other thing that fascinated me about this recipe, was the use of brussels sprouts as a pizza topping. To be honest, I hadn’t thought of brussels sprouts as anything other than an accompaniment to a piece of grilled steak or chicken breast. This has to be one of my favorite pizzas that I have made to date! I don’t know if I will ever eat brussels sprouts as a side dish again. Super yum!
You’re probably asking yourself why this pizza does not have any sauce on it. It MUST be dry, right? WRONG!! Sorry to burst your bubble, but this pizza doesn’t need a drop of sauce on it. The cheese, sprouts and bacon rock this pizza so hard, the sauce wont even stick to it if you tried to add some.
Heat a large frying pan (NOT the skillet you are going to cook your pizza in) over medium heat and add bacon. Fry and flip until crispy and fat is rendered, about 3 minutes per side depending on the thickness of your bacon. Remove crispy bacon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add onion. Cook for 3 minutes until soft, then add sliced brussels, salt and pepper and stir to coat. Cook for 3 minutes, tossing occasionally. Add the garlic, stir and cook for another minute or two, being careful not to burn the garlic. Remove from heat. Crumble the bacon and add to the brussels sprouts mixture. Set aside.
Place an oven rack towards the lower third of your oven and place your cast iron skillet on the rack. Preheat your oven (and cast iron skillet) to 500. If the skillet begins to smoke a lot, you can reduce the heat a bit, but you want it HOT.
While the skillet is heating in the oven, gently shape your pizza dough to the size of a small pizza. Heavily flour a pizza peel or large cutting board and place the dough on top of it. Brush a bit of olive oil around the crust of your pizza dough and sprinkle the edges with a bit of garlic salt. Add about 2/3 of the cheese to your dough, then cover with the brussels sprouts and bacon mixture. Top with the remaining cheese.
Using two heavy potholders, carefully remove the hot skillet from the oven and slide the pizza into the skillet, dough side down, as best as you can. Carefully grab the hot skillet and pop it back into the oven. Allow to cook for about 3 minutes then using your potholders, grab the handle and rotate 180 degrees, cooking for another 3 minutes. In the mean time, heat a large burner on your stovetop to medium-high heat. Remove the skillet from the oven and place on the stovetop. Check the bottom of the crust with a spatula. Finish cooking on the stovetop for a couple more minutes if the bottom of the crust does not have any color. Remove from burner and allow to cool for 4-5 minutes. Use a large spatula to remove the pizza and place onto a cutting board. Cut into slices and enjoy!
Total time includes the time it takes to prep pizza dough.
I recently applied to my dream job at Dishcrawl and landed an interview next week! It’s a job that mixes my love of food with my passion for Marketing. How exciting! I realized that in my cover letter I forgot to mention my favorite thing to cook (and had to blog about it immediately). To answer your question Dishcrawl (not that I think you’ll actually read this… *wink*) I absolutely love making soups! Soups, to me, remind me of home in Wisconsin. You see, I did not come from a family of cooks, but one thing that my Grandma and my Mom did pass down to me is their favorite Polish Chicken Dumpling Soup recipe. Over the years I’ve created all sorts of wacky soup combinations but the family recipe has remained intact… for now.
Anywho, this post isn’t about Chicken soup it’s about Potato soup! This Loaded Baked Potato Soup is one of my latest creations. It was inspired by a recipe I created for my Vegan friend and her boyfriend. They recently hosted a Tator-Tot themed movie night and all of the food that we brought had something to do with tator-tots. I created a Baked Potato/Tator-Tot Pizza for this very occasion. The flavors were so awesome and it has been so cold here lately, this soup was bound to happen!
Continuing with my “Cleanse,” I wanted to use up the frozen ham bone that had been sitting in my freezer since Christmas. The ham bone provided the perfect base for this soup. If you don’t have a ham bone, you can cut up a ham steak and use low-sodium chicken broth for the base instead. Either way, you’ll end up with a creamy, hearty soup that tastes just like you’re eating a loaded baked potato. Yum!
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Shredded Cheddar, Chopped Green Onion and Bits of Bacon, for topping
Combine the potatoes, celery, onion, ham and stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add salt and pepper, to taste.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 2 minutes. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with cheddar cheese, green onion and bits of bacon.
What better way to start the work week with a recipe that calls for bacon. Yes you are absolutely right, this is not a breakfast recipe. As far as I see it, bacon should be enjoyed during all times of the day.
Over the last couple of years a few people at my workplace have given birth to a new nickname, The Doctor. Now I won’t go into the details on how I achieved this nickname (for fear that you will just fall asleep in your chair) but I will go into how a doctor’s advice should be taken seriously. This doctor (i.e. me) specializes in working hard, playing hard and eating hard. My best advice? Eat as much bacon as you can before this “bacon shortage” takes it’s toll.
1 pound fresh green beans, trimmed and snapped into bite-sized pieces
4 small potatoes, diced
1 small garlic clove, minced
2 tablespoons chicken broth
1/2 teaspoon white balsamic vinegar
salt and pepper to taste
Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
Melt the butter in the same skillet and add the potatoes. Cook the potatoes until they are almost fork tender and have a nice crust on them, about 10-15 minutes, depending on the size of your potatoes. Once the potatoes are mostly cooked, add the onion, green beans, garlic and chicken broth. Cover and simmer over low heat until the green beans are tender, about 8 minutes. Finish with a splash of vinegar, salt and pepper to taste, and serve.
Happy International Bacon Day! Yes, Bacon is so good, so internationally known, that it too has it’s own day. Take that, International Talk Like a Pirate Day!
I love bacon. In fact, that’s me, enjoying a piece of chocolate covered bacon. If I could swim in a vat of any substance, I would swim in a vat of bacon. I love every single fatty, salty, ounce of it. Put it on everything (and I mean, everything!) and I would die a very happy Foodie. To celebrate this glorious day, I thought I’d share one of my all-time favorite ways to prepare bacon… in the oven.
Yes, this technique is nothing new, but it is something that I’ve had to perfect over the years. Typically, I’ll take a cast iron skillet over a cookie sheet any day… except for those times when I don’t want to deal with grease splatter and streaky clean ups (which, is almost every day).
First, do your best to find a bacon that is DRY CURED. The quality of your bacon will be ten-fold, plus your bacon won’t crackle and pop as much because there is less water in the meat.
Secondly, cover a cookie sheet (or two if you’re making a lot of bacon) completely with aluminum foil. This will catch all of your bacon drippings and provides for easier clean up (you’ll spend more time eating bacon and less time cleaning up!) Lay your bacon strips in a single layer, without touching the other strips of bacon, pop your cookie sheet(s) into your cold oven and crank the heat up to 400 degrees F. Putting your bacon into a cold oven will prevent the ends of the strips from curling up. Set your timer for 12 minutes.
At 12 minutes, spin the cookie sheet(s) around so the bacon bakes evenly. Set the timer for another 8 minutes and check your bacon at this point. Depending on the thickness of your bacon, your bacon may or may not be cooked to your liking at the 20 minute mark. For example, I like my bacon on the thicker side and a BIT chewy in the thick parts. I typically bake my bacon for 25 minutes total.
And just like when you cook bacon on the stove top, you’ll want to pull your bacon off a minute before it’s completely cooked to your liking. Bacon will continue to cook for another minute after you pull it off the heat. It also crisps up as it dries too. Keep that in mind so you don’t overcook your bacon, unless of course, you prefer extra crispy bacon!
Remove the bacon with your tongs and let them drip dry for a minute on a couple paper towels.
A big thanks to the Washington Post for taking that glorious photo of bacon.
Yes, you read that correctly. I cooked this pizza on a grill and infused the crust in delicious, salty bacon. I tell you, this dough surprised the heck out of me. I was afraid the dough was going to be more of a flat bread than anything but this wasn’t the case at all. The dough was light and airy and crispy in all of the right places.
I don’t know if I will ever make pizza in the oven again.
Behold, the extra bacon, bacon cheeseburger grilled pizza! *Queue theme music*
In a bowl dissolve yeast in warm water and whisk in sugar. Proof for ten minutes, until frothy. Whisk in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Set aside in an undisturbed area to rise until doubled (I like to put my dough in the oven with the oven light on), about 1 hour. Punch down and knead in garlic, basil and bacon bits. Set aside to rise for 1 more hour, until doubled.
Preheat grill for medium-high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2-inch thick.
Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over (you may have to use two spatulas). Working quickly, brush oil over crust, then brush on tomato sauce. Sprinkle with cheese and arrange topping on crust. Close lid and cook until the cheese melts, about 1 minute. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
Everything tastes better with bacon. Dates are no exception. When it comes to this salty and sweet finger food, you want to buy the biggest, most plump dates you can find. If this requires pitting them yourselves, I’d recommend doing it. Pit these by making a small slit in the date with a small paring knife and pushing the pit out with a skewer.
I filled my dates with ricotta. To me, it seemed to compliment the sweet dates the best. I have also seen recipes with cream cheese, blue cheese, and Parmesan. The choice is yours. I do recommend keeping the filling very simple. The bacon and the dates really speak for themselves.
No matter what filling you choose, you should keep one thing in mind: thin bacon works best for these dates. Thin slices of bacon will crisp up nicer and easier than thick-cut bacon and as we all know, crispy bacon is like crispy pieces of heaven.
Place the ricotta in the bottom corner of a ziplock bag and seal tightly. Use the scissors to cut the corner of the bag to create a piping bag. Remember, you can always cut more off if necessary, so start smaller. Use the piping bag to fill the dates with the cheese.
Wrap the stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment or aluminum foil-lined baking sheet, allowing at least a little space between each one for good browning. Bake for 10 or 15 minutes, until the bacon is browned and crispy, turning the baking sheet around 180 degrees halfway through baking. Remove from the baking sheet and serve.
I have these dreams of visiting New England and enjoying the best bowl of clam chowder I have ever had. It will happen some day. I use this recipe to satisfy those cravings until I can taste the authentic East Coast version.
4 slices bacon, diced (ham is a good substitute too)
Place the diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions and cook 5 minutes stirring often. Stir in water and potatoes, and season with salt, pepper and red pepper flakes. Cover and bring to a boil. Cook for 20 minutes until the potatoes are tender.
Pour in half & half and add butter. Stir clams and clam liquid into the soup. Add flour to thicken and bring to a boil. Allow to simmer and stir frequently until the desired thickness is achieved.
Serve with oyster crackers, garlic croutons or crusty bread.
Different spices will have different effects on this soup. Add garlic, oregano, or whatever your heart desires to spice things up your way. I always enjoy a little heat so I add red pepper flakes.
Quiche is one of those dishes that is perfect for any occasion at any time of the day. It makes a hearty breakfast accompanied by fresh fruit or a light lunch with a salad, plus there are so many varieties that you’re bound to please any picky palette. They are also super easy to freeze and reheat (just defrost your quiche the night before you plan to bake it) if you want to make a few of them at a time.
I found a basic recipe from Paula Dean from the Food Network and made it my own (sorry Paula!). My recipe changes depending on what I have in the fridge, garden, what I’m craving or who I’m catering to. Although I think bacon should be in everything, I can understand if someone wants to omit it from their recipe. 🙂