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Friday Recipe Exchange: Breakfast Pizzas

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I wanted to tackle breakfast because with lots of people visiting over the holidays, it can be fun to do something special for breakfast. I had a breakfast pizza recipe tucked away for a while and I was on the hunt for the perfect crust. I finally stumbled upon some terrific flat bread, something I have been looking for since moving to Colorado. I was spoiled in Boston and LA, where every store had a locally made brand stocked. So with a nice flat bread I was ready to tackle tonight’s featured recipe.

But let’s begin with something sweet that was great fun to get the kids involved with, French Toast Rollups, recipe here.

I like this Sour Cream Pecan Coffee Cake because, well, pecans and streusel, but also because I can make it and leave it out for everyone to enjoy at their leisure with coffee.

I also have a Blueberry Coffee Cake, along with a full dinner menu and recipes here (because coffee cake, not just for breakfast).

Finally, for Blueberry Sour Cream Pancakes, click here.

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What’s on your plate for the weekend? If you’re cooking for Thanksgiving, what’s on your menu?

For tonight’s featured recipe, I snagged some of JeffreyW’s photos (top and middle of the post) to illustrate the many forms these pizzas can take. I made single pizzas, topped with an egg and lots of cheese. The ideas are endless. But below is a recipe for the basics.

Breakfast pizza

Breakfast Pizzas

Crust: flat bread, naan, pita bread or a pizza dough

Toppings: I used olive oil, breakfast sausage, mozzarella, spinach, garlic and an egg for each individual pizza.

To assemble: on a baking sheet arrange the crusts, brush lightly with oil, then spread roasted garlic, add crumbled (uncooked) breakfast sausage and shredded cheese, leaving a space in the center for the egg. I used the sausage and cheese to create a well for the egg.

At this point you have two choices, you can leave it on the baking sheet or move it to the oven rack. Because I was using flat bread and it was stable, I moved it to the oven rack and then added the egg into the well (I cracked the egg into a bowl and then transferred to the pizza, it seemed a smarter way to manage it all). You can also scramble the egg and pour slowly over the ingredients.

Bake at 450 degrees until the egg is cooked. I lost track of time and let the egg cook too long, I would have preferred a soft yolk. Remove, top with chopped spinach and serve immediately.

That’s it for this week. No recipe exchange next week because I’m assuming we will all be in a food coma. Have a great weekend and an excellent holiday. – TaMara

And for those who missed it, dinner menu this week is Spicy Potato Soup and Mocha Cake, menu, recipes and shopping list here. Great for a non-turkey meal to serve to company.



Full Dinner Menu: Hearty Tomato Soup and a Couple of Awesome Grilled Cheese Sandwiches

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Awesome Photo by JeffreyW

This is one of my favorite menus, perfect for a chilly week.

For a different take on grilled cheese, JeffreyW makes Inside Out Grilled Cheese here.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009


Sammich Pr0n

DSC_0973 (1600x1060)This was so good yesterday that it seemed like a good idea to make another one for lunch today.DSC_0977 (1600x1060)We are taking full advantage of those great tomatoes from the farmer’s market!DSC_0981 (1600x1060)

Breakfast Pr0n – Biscuits and Gravy

DSC_0753 (1600x1060)With sausage and eggs and some of my five pepper jelly.  I haven’t made biscuits for a while, these are from a recipe we’ve featured before: JP’s Big Daddy Biscuits.DSC_0754 (1600x1060)Breakfast To Go:  A nice sausage egg biscuit with that same pepper jelly.

Friday Recipe Exchange: Revisiting Fun with Ricotta

Yummy Cannoli by JeffreyW

Yummy Cannoli by JeffreyW

Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.

Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.

To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.

He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)

I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).

A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.

And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.

Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.

What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?

Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.

Veggie Meatballs

Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of  garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.

Spinach and Ricotta Vegetarian Meatballs

  • 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, asiago, romano cheese mix
  • 1-1/2 cups fresh spinach, chopped
  • 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
  • 2 tsp fresh basil or 1/2 tsp dried basil, crushed
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp fennel seeds
  • Salt and pepper
  • 4 eggs, beaten


  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Parmesan, asiago, romano cheese
  • Olive oil

Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.

Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.

Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.

Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.

You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.

To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.

To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.

Serve them with your favorite pasta and sauce. If you need sauce ideas, click here for Garden Fresh Sauce and click here for Awesome Sauce.

That’s it for this week. Have a great weekend – TaMara


Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.




Holiday Gift Ideas: Chocolate-Chocolate Chip Cookies

I’m busy baking for my annual gift boxes. These won’t be in them, because I”m working on two new cookie recipes I’ve never tried my hand at before. More on that later…

Chocolate Chocolate Cookie

These are pretty and very tasty.  They’re easy and just a touch above regular chocolate chip cookies.

Chocolate-Chocolate Chip Cookies

  • 1 cup + 2 tbsp butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • dash of salt
  • 1 tsp baking soda
  • 2 cups flour
  • 1/3 cup unsweetened cocoa
  • 2 cups semi-sweet chocolate chips
  • 1 cup nuts (walnuts, hazelnuts, almonds or peanuts), chopped

mixing bowl and cookie sheet

Preheat oven to 350 degrees

Cream together butter and sugars.  Add eggs and vanilla, mixing well.  Sift together salt, soda, flour and cocoa, then add to butter mixture, blending well.  Add nuts and chocolate chips.  Spoon onto cookie sheet and bake at 350 degrees for 10-12 minutes.  Cool on cooling rack.


Originally posted Nov 2011

Dinner Menu: Oven Baked Chicken and Garlic Baked Potatoes

Oven Baked Chicken

I’ve had this in my files to post for a while, so I thought it would make a good full dinner menu. I had run across two different techniques to improve on oven-baked chicken and decided to combine them to see what would happen. I will not make it any other way going forward.

The first thing that is different, you add the flour to the egg mixture, making a bit of a batter. Dip the chicken in it and coat completely. Hold up and let excess drip off, back into the bowl. Then place the chicken piece into the breadcrumb mixture.


Take a spoon and generously spoon bread mixture over the entire chicken. Using a fork, press the breadcrumbs into the egg wash. Turn it over gently and repeat on the other side. Place on a baking sheet (I like to use parchment paper for ease of clean up).

Baked Chicken Prep

Bake according to directions below. This technique  works well with boneless or bone-in and any meat you would dredge in flour or breadcrumbs. It coats piece evenly, creates a tighter seal and you lose less of the breading. By adding flour to the egg mixture the batter keeps the chicken very most and creates a great, crunchy crust.

On the board tonight:

  1. Oven Fried Chicken
  2. Broccoli
  3. Garlic Baked Potatoes
  4. Sliced Pears

Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs, beaten
  • 2 tbsp flour
  • 1 tbsp olive oil
  • ¼ cup water**
  • 1/8 tsp ea. salt & pepper (or to taste)

large mouth bowl, large plate and baking sheet lined with foil or parchment

Wash and pat dry chicken. In large bowl, add water, eggs, flour, oil, salt and pepper and mix well. Spread breadcrumbs and panko evenly on large plate. I often use extra seasoning in the breadcrumbs – garlic powder, onion powder, dried basil and oregano, lots of pepper.

Take chicken pieces one at a time and dredge in the egg mixture, coating completely, dredge in bread crumbs until lightly coated on all sides. See technique above. Place on baking sheet. Bake  at 400 degrees for 45 minutes, or until temp registers 160 degrees. I usually cover for 10 or 15 minutes with foil at the beginning to avoid burning the crust. For even crisper chicken, place a wire baking rack on the baking sheet and cook chicken on that. I don’t have one big enough, so I haven’t tried it.

** add more if needed

Baked Potatoes with Roasted Garlic Butter

  • 4 large baking potatoes, scrubbed and dried
  • olive oil
  • Salt
  • 2 to 4 metal skewers


  • 1 or 2 large head of garlic
  •  olive oil
  • 1 to 2 sprigs of rosemary, minced
  • 4 to 8 tbsp of butter

Skewer each potato (depending on the size of the skewer you can sometimes get 2 on it, leaving room between potatoes). Rub oil liberally on potatoes and then coat with a light layer of salt. Bake at 400 degrees for 30-45 minutes, until tender when pierced with a fork.

Meanwhile, peel white paper skin from garlic and slice off 1/4 inch off the top. Coat well in olive oil, place in a small baking dish (I saw a great recommendation making several and using a 6-cup muffin tin). Cover with foil and bake at 450 degrees for 30 minutes, or until cloves are soft when pierced. (Of course you can use a garlic roaster if you have one). You can cook this while you are prepping the chicken and potatoes, then reduce heat.

Once garlic is cool enough to handle, squeeze cloves out of their skins. Using a fork, mash garlic, butter, pinch of salt and minced rosemary to smooth paste. Serve with potatoes.

Shopping List:

  • 2 bone-in chicken breasts, 2 bone-in thighs, 2 legs (or additional thighs)
  • 2 cups Italian breadcrumbs
  • 2 cups Panko
  • 2 eggs
  • 1 large head Broccoli
  • 4 large baking potatoes
  • 4 large pears
  • parchment paper (my preference) or foil
  • 2 heads of garlic

Also: rosemary sprigs, olive oil, salt, pepper, and butter




Breakfast Pr0n – Burrito

DSC_9461 (1600x1060)I’ve loved these things ever since my first introduction at a jobsite where they were being sold out of a cooler by a fellow helping out a girlfriend.  This one is beef and bean with a cheese omelet all rolled up together.  I’m really liking my hot sauce, I’ll be making more of this stuff.  The cayennes I used didn’t heat it nearly so much as I thought they might.  I believe a few habaneros will go into the next batch.

Thanksgiving Files: Cranberry Upside-Down Cake

In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.

This is by far the most requested dessert I make.  This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers  this week.  Easy, easy, easy and foolproof, but always a beautiful presentation.  If you’re looking to wow, try this one.  From 2009:

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make.

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup milk


  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.



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