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.
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.
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.
I thought as the farm stand season winds down it would be fun to focus on recipes that take advantage of super fresh produce before it all disappears.
I was going to make an Eggplant Parmesan for the featured recipe but never got around to it, so I went with the Chili Rellenos Casserole instead.
To get started, a fresh and tangy Asian Pear and Grape Cabbage Salad, recipe here.
These Marinated Mushrooms (recipe here) sounded good and could be used as an appetizer or sliced into a salad.
Pizza is great way to get have a fun and flavorful vegetarian dinner. JeffreyW always does pizzas right and his Margherita Pizza (picture above) is no exception. Click here for his recipe and lots of photos.
This week’s dinner menu sticks with the veggie theme: Pasta with Marinated Vegetables and Bruschetta. Menu, recipes and shopping list are here.
And finally, for the pet lovers, Bixby checked in this week, spoiler alert there was a bath and a stuffed monkey.
What’s cooking in your kitchen this weekend? Have any cool weather recipes to share?
Tonight’s featured recipe, quick, easy and oh, so good:
Chili Rellenos Casserole
- 2-7 oz cans whole green chilies
- ½ onion, diced
- 16 oz shredded 4-blend Mexican cheese
- 4 to 6 corn tortillas, torn into wide strips
- 4 eggs
- 4 oz salsa
- ¼ cup milk
- salt & pepper
- ½ tsp crushed garlic
- ½ tsp red pepper flakes
- ¼ cup snipped fresh cilantro ( Italian parsley or fresh basil if you hate cilantro)
bowl, 8×8 glass baking dish, greased
Drain and seed peppers. Layer 1/3 of the peppers in the bottom of baking dish, top with 1/3 onions, 1/3 of the cheese and 1/3 tortilla strips. Repeat to make three layers. Beat together eggs, salsa, milk, spices and cilantro. Pour evenly over casserole. Bake uncovered at 350° for 35-40 minutes until fluffy and center is set.
That’s it for this week. Have a fun and safe weekend. – TaMara
What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.
Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.
Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.
JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.
And finally, for the pet lovers, some Bixby pictures and a bit of an update.
It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.
For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.
It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.
All right, if you’re up for something new and different, here you go, tonight’s featured recipe.
Sausage and Grapes
- 8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
- 1/2 sweet onion, finely diced
- 2 tsp fennel seeds
- 1 cup green seedless grapes, washed, dried and halved lengthwise
- 1 cup red seedless grapes, washed, dried and halved lengthwise
- salt and pepper to taste (I used none, didn’t need it)
- angel hair pasta
- freshly grated Parmesan
Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.
Cook pasta according to package directions until al dente. Drain well.
You can toss with the sausage mixture, or serve separately. Serve with Parmesan.
The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.
That’s if for this week. Have a great weekend. – TaMara
JeffreyW’s garden bounty
Another week just flew by and it’s time for the recipe exchange. I came home from NE with a car full of fresh vegetables from my brother’s garden. I’m afraid some of tomatoes did not survive the change in altitude very well. But I made fresh salsa with them and all was well.
I gifted my family with Palisade peaches and with the few that were left, my mom made Peach Cobbler (recipe here). At that link you can also see a photo of the 110 year old house I considered putting a bid on before heading out on my trip.
Dinner menu this week was Fajita Chicken & Vegetable Kabobs and another cobbler. For the full dinner menu, recipes and shopping list, click here.
JeffreyW turns his garden bounty into spicy Five Pepper Jelly.
Finally, JeffreyW was showing off his Five Pepper Jelly, and I wish I canned because I LOVE pepper jellies. How he transforms peppers into jelly, click here and what he does with it, yum, click here (warning, click and you’ll want biscuits and gravy).
For the pet lovers, Bixby took time out from his daily adventures to write a diary entry here.
Cooler weather has put me in the mood for fall recipes, especially soups. What are you looking forward to making as fall approaches? What is on the menu for the weekend?
Tonight’s featured recipe has to be all about the peaches again, since it’s a short two to three weeks of sweetness. This recipe is sweet and spicy, great for lunch or dinner.
Spicy Peach Dressing
- 2 large peaches, peeled, pitted and quartered
- 1/2 cup red wine vinegar
- 2 tablespoons chopped cilantro
- salt and pepper to taste
- 1 jalapeño or other hot pepper, halved and seeded
- 1/2 cup olive oil
Purée all of the ingredients, except oil, in a blender or food processor until smooth. Continue to blend, on low, while adding oil slowly. Mix until well blended. Refrigerate.
Spinach Chicken Salad
- 3 boneless, skinless chicken breast halves
- 1/2 small sweet yellow onion, thinly sliced
- 1 lb cleaned baby spinach leaves
- 1 cup chopped, toasted walnuts
- 1 peach, peeled, pitted and thinly sliced
- 3 ounces crumbled bleu cheese or chevre
Place the chicken in a plastic zipper bag with ½ cup of dressing. Marinate 2 hours in refrigerator. Remove chicken, discard marinade and grill until cooked through (165 degrees at center).
Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.
Serving: 4 to 6
That’s it for this week. Have a good weekend and enjoy the last full week of August, I know I will. – TaMara