what happens when you kind of want breakfast but you end up waking up closer to noon? brunch happens. with a b.l.t.e... salty bacon, crunchy lettuce, juicy tomatoes, and a runny egg, with just enough schmearing of mayo to put it all together. mmm...tasty.
pizza! been dying to try this out ever since i saw it on pintrest. i finally had the opportunity one morning when our garage door broke. we had the landlord come over and fix it and while they were working on it, i was whipping this up in the kitchen. i definitely enjoyed it! i tweeked the recipe to add a little bit more toppings but then again...isn't that how pizza is suppoed to be? :) personally, next time i make this, i'd probably add some more veggies (i'm a "supreme" kind of gal). other than that, pretty tasty. even the hubb liked it. woot-woot and yay for that! :D
Breakfast Pizza
(adapted from Smitten Kitchen)
Makes 1 (12-inch) pizza
1 package ready-made-dough or 1 package pizza crust mix
3 strips bacon
2 pieces of breakfast sausages, uncased and crumbled
1/2 cup grated Parmesan
1/2 cups grated italian cheese mix
1/2 cups grated mexican cheese mix
4-5 large eggs
Freshly ground black pepper
1/2 can of mushrooms
1/4 small onion, finely chopped
2 tablespoons minced flat-leaf parsley
1 scallion, thinly sliced
Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings:
Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop. Repeat with crumbled sausage.
If using mix, prepare according to package instructions. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
On a parchment covered pizza pan or cookie sheet, place the stretched dough on it. Sprinkle the dough with the Parmesan, cheese mixes, mushroom, onion, sausage, and bacon. Crack eggs over the top and season with salt and pepper.
Bake the pizza:
Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked but still runny, transfer the pizza to a cutting board. Sprinkle parsley, and scallions on top. Let cool for 2 minutes, slice and serve immediately.
just a quick post. had my sister over last night and made some delicious food. For the main we made some broiled chicken and for the sides we did asparagus with leeks and bacon with caramelized onion and goat cheese mashed potatoes. Couple that with a four hour marathon of big bang theory and you got yourself a good night! XD life is good. :)
Easy Garlic Broiled Chicken
(from All Recipes)
1/2 cup butter
3 tbsp sminced garlic
3 tbsp soy sauce
1/4 tsp black pepper
1 tbsp dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
1. Preheat the oven broiler. Lightly grease a baking pan.
2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
1-2 tablespoon Italian parsley, chopped
Salt and freshly ground pepper to taste
1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.
4 tablespoons unsalted butter, divided use
1 tablespoon olive oil
1.5 pounds yellow onions (approximately 2 large onions), thinly sliced
Kosher salt
1/4 teaspoon sugar
3 pounds Russet potatoes, peeled and cut into 1-inch pieces
1.5 cups half and half
1 clove garlic, smashed
1 bay leaf
3 ounces goat cheese
Black pepper
1. To make the caramelized onions, heat 2 tablespoons of butter and the olive oil in a large sauté pan over medium heat. Add the sliced onions and stir them to coat with the fat. Add 1/4 teaspoon salt and the sugar and cook, stirring frequently, until onions are golden brown and caramelized, about 30-40 minutes. If the onions get too dry, add a small amount of water to deglaze the pan. Set aside.
2. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.
3. While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tablespoons of butter in a small saucepan over medium heat.
4. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minutes until they are dry. Pass the potatoes through a ricer into a large bowl. Gently stir in the hot cream mixture a little at a time until the potatoes are smooth and creamy (discard the garlic and bay leaf). You may not need to use all of the liquid. Set aside a small amount of the caramelized onions for garnish and stir the remaining onions into the mashed potatoes. Crumble the goat cheese into the potatoes and stir to combine well. Season with salt and black pepper to taste. (deviated from here. i just took out the bay leaf and mashed everything together, stired in 3/4 of the caramelized onions and all of the goat cheese, seasoned it, and garnished it with the rest of the onions while in the pot.)
5. Spoon the mashed potatoes into a serving bowl and garnish with the remaining caramelized onions. Serve hot.
Roasted Cornish Hens with Cherry-Port Glaze
(from Cooking Light)
1/2 cup cherry preserves
1/2 cup port
1 tablespoon grated fresh ginger
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
1 tbsp rose water
1/4 tsp savory
1/4 tsp paprika or ancho chile powder
2 (1 1/2-pound) Cornish hens
1/4 teaspoon freshly ground black pepper
Preheat oven to 400°. Place a wire rack on a baking sheet; coat rack with cooking spray.
Combine preserves, port, ginger, vinegar, and 1/4 teaspoon salt in a small saucepan (added the rosewater, savory, and paprika/ancho chile here as well). Bring to a boil; cook 9 minutes or until slightly thickened, stirring occasionally.
Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Set on wire rack on baking sheet.
Bake at 400° for 15 minutes. Brush hens with cherry mixture; bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165°, brushing with cherry mixture every 10 minutes. Remove from oven. Let stand 5 minutes. Remove twine; split hens in half lengthwise.
Asparagus and Pancetta Saute
(makes 2 servings)
half bunch asparagus, cut into thirds
2 to 3 slices of pancetta, roughly chopped
1/4 red onion, thinly sliced
1 to 2 cloves garlic, minced
olive oil
salt and pepper
Slightly caramelize onion and garlic together in a little olive oil. Add pancetta and cook until crispy. Add the asparagus and saute until tender, about 2 to 5 minutes depending on thickness. Season with salt and pepper to taste.
