Well, we have had some real stinker recipes lately. I don't want to bore you with my cooking blunders, so I have opted not to post the bombs that have graced our table in the last couple weeks. However, there is a silver lining. Due to my cookbook project,I have identified two cookbooks that are not worthy of my precious shelf space (needless to say the aforementioned "stinker recipes" came from these two offending cookbooks). The books are now out of the kitchen and are on top of the sad heap of a "donate" pile that is in my garage. I now have room for two new (worthy) cookbooks!!! Isn't that good news?!?!? I thought so,too.
In between the bombs, I have been filling in our weekly meal plan with tried and true recipes that I have posted before. It seems that we never get to revisit the dinners that we love all that often, so I have been combing my blog and repeating some of our past successes. This takes the sting out of the failures, as well. I don't know when I am going to get back on track with going through my cookbook collection, but I am hoping that it is soon. I need to build up to it, I think. After some really bad recipes, I need to muster up the confidence to continue with the project. As soon as I make something new and noteworthy, I promise I will be back in action.
February 21, 2011
February 15, 2011
Jen's Veal Scallopine with Marsala Portobellos
I bought some veal on clearance the other day without a real plan for it. Since veal is somewhat special and hard to come by, I decided to save it and make something for Valentine's Day dinner with it. I didn't feel like messing around with a recipe, so I thought I would challenge myself with some creative cooking. This is what I came up with; and I must say, it was sooooo good! Some roasted asparagus as a side dish made this a lovely meal that the family and I really enjoyed. My baby girls especially loved it, so I was pretty happy with the result.
Jen's Veal Scallopine with Marsala Portobellos
Ingredients:
1-2 lbs. of thin-cut veal scallopine
1/2 cup of AP flour
1/2 cup of bread crumbs (I used whole wheat)
salt and pepper to taste
1 teaspoon of paprika
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
2 Tablespoons of butter
1 Tablespoon of olive oil
2 portobello mushroom caps, sliced
1 cup of Marsala wine
Directions:
In a shallow dish, combine bread crumbs, flour, salt, pepper, oregano, paprika, and garlic powder. Dredge both sides of the veal into the flour mixture, shaking off any excess coating.
In a large skillet, melt butter and olive oil together over medium-high heat. Brown veal for 2 minutes on each side.(Veal scallopine is really thin, so it cooks fast. Don't overcook it or it will become tough.) Remove from pan to plate lined with paper towels to blot the excess oil,0.2 and set aside. In the same skillet, add mushrooms to the pan (there should still be oil/butter mixture leftover.) Add a pinch of salt and saute the mushrooms for about 5 minutes or until soft and giving off their liquid. Add Marsala wine to pan and cook until reduced to about 1/3 to 1/4 cup. Place cooked veal on a plate and top with the mushroom and wine mixture. Serve immediately.
The Result:
This was really great, and best of all, fast and easy to put together. I tasted and looked way more complex than it was to prepare. As I said, we all loved this dinner; including my kids. Although, we omitted the wine-soaked mushrooms for the little ones. (That was totally okay with me, because that just meant more wine-soaked mushrooms for myself and the hubs.) ;)
Jen's Veal Scallopine with Marsala Portobellos
Ingredients:
1-2 lbs. of thin-cut veal scallopine
1/2 cup of AP flour
1/2 cup of bread crumbs (I used whole wheat)
salt and pepper to taste
1 teaspoon of paprika
1 teaspoon of dried oregano
1/2 teaspoon of garlic powder
2 Tablespoons of butter
1 Tablespoon of olive oil
2 portobello mushroom caps, sliced
1 cup of Marsala wine
Directions:
In a shallow dish, combine bread crumbs, flour, salt, pepper, oregano, paprika, and garlic powder. Dredge both sides of the veal into the flour mixture, shaking off any excess coating.
In a large skillet, melt butter and olive oil together over medium-high heat. Brown veal for 2 minutes on each side.(Veal scallopine is really thin, so it cooks fast. Don't overcook it or it will become tough.) Remove from pan to plate lined with paper towels to blot the excess oil,0.2 and set aside. In the same skillet, add mushrooms to the pan (there should still be oil/butter mixture leftover.) Add a pinch of salt and saute the mushrooms for about 5 minutes or until soft and giving off their liquid. Add Marsala wine to pan and cook until reduced to about 1/3 to 1/4 cup. Place cooked veal on a plate and top with the mushroom and wine mixture. Serve immediately.
The Result:
This was really great, and best of all, fast and easy to put together. I tasted and looked way more complex than it was to prepare. As I said, we all loved this dinner; including my kids. Although, we omitted the wine-soaked mushrooms for the little ones. (That was totally okay with me, because that just meant more wine-soaked mushrooms for myself and the hubs.) ;)
February 14, 2011
Jen's Greek Turkey Burgers (with Feta Dip Topping)
I really have not been experimenting with new recipes these past two weeks, since we've had sickness sweeping through our house. Also, I am really trying to use some of the stuff we have already on hand. In fact, I didn't even bother to do a menu plan and coordinating grocery list this week. I just went to the store and picked up things that we needed and figured I would just go from there. These burgers were born out of a desire to use up some Feta Dip that I made for a girls' dinner I had with a couple of my friends. The dip recipe made a ton and I didn't want to waste it, so I devised these burgers and just used the dip as a sauce topping. I must say, they were delicious. I steam-microwaved some frozen veggies and we had a very yummy and simple Sunday night meal.
Jen's Greek Turkey Burgers
Ingredients:
1 (1.25 lb.) package of lean ground turkey
1 teaspoon of garlic powder
1 tablespoon of dried minced onions
1 teaspoon of dried oregano
1 teaspoon of dried dill
1 teaspoon of dried thyme
1 teaspoon of dried basil
salt and pepper to taste
1 egg, beaten
1/2 cup of whole wheat Panko breadcrumbs
garlic salt to taste
5 whole wheat English muffins, toasted
sliced English cucumber
sliced tomatoes
fresh red bell pepper, cut into strips
fresh baby spinach leaves
1 cup of Feta Dip (see recipe below)
cooking spray
Directions:
In a large bowl, combine ground turkey, garlic powder, minced onions, oregano, dill, thyme, basil, egg, Panko bread crumbs, and salt and pepper to taste. Form meat mixture into patties.
Coat a large skillet with olive oil cooking spray and heat over medium-high heat. Cook patties for approximately 4-5 minutes, or until browned on one side. Before flipping sprinkle a tiny bit of garlic salt on each uncooked patty top. Then flip burgers over to cook on the other side for another 4-5 minutes, or until cooked thoroughly.
Toast English muffins and top both sides of the bun with a spoonful of the feta dip. On top of the feta dip, top buns with spinach, cucumber, tomatoes, and red pepper strips. Place cooked burger on top of veggies and top with other side of bun. Serve and enjoy!
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Feta Dip
Adapted From: the Aggie's Kitchen website
Ingredients:
8 oz crumbled feta (I used block feta and crumbled it myself)
8 oz low-fat cream cheese
1/2 cup mayo
2 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dill weed
1 tsp dried thyme
salt and pepper to taste
1/4 cup of lemon juice (use more if needed)
1 (6 oz.) container of plain non-fat Greek-style yogurt
2 splashes of pepperoncini pepper liquid from the jar
Directions:
Combine all ingredients in a food processor and mix well until blended together. Cover and refrigerate until ready to serve. Serve as a burger topping, or as a dip with pretzel chips or pita bread.
The Result:
These were really tasty and surprisingly healthy. I really like to use toasted English muffins instead of regular hamburger buns. It is just a more satisfying bread delivery system. I like the dip better as a hamburger spread than a dip, but it was pretty good either way. I can't wait to have the leftovers for lunch!
Jen's Greek Turkey Burgers
Ingredients:
1 (1.25 lb.) package of lean ground turkey
1 teaspoon of garlic powder
1 tablespoon of dried minced onions
1 teaspoon of dried oregano
1 teaspoon of dried dill
1 teaspoon of dried thyme
1 teaspoon of dried basil
salt and pepper to taste
1 egg, beaten
1/2 cup of whole wheat Panko breadcrumbs
garlic salt to taste
5 whole wheat English muffins, toasted
sliced English cucumber
sliced tomatoes
fresh red bell pepper, cut into strips
fresh baby spinach leaves
1 cup of Feta Dip (see recipe below)
cooking spray
Directions:
In a large bowl, combine ground turkey, garlic powder, minced onions, oregano, dill, thyme, basil, egg, Panko bread crumbs, and salt and pepper to taste. Form meat mixture into patties.
Coat a large skillet with olive oil cooking spray and heat over medium-high heat. Cook patties for approximately 4-5 minutes, or until browned on one side. Before flipping sprinkle a tiny bit of garlic salt on each uncooked patty top. Then flip burgers over to cook on the other side for another 4-5 minutes, or until cooked thoroughly.
Toast English muffins and top both sides of the bun with a spoonful of the feta dip. On top of the feta dip, top buns with spinach, cucumber, tomatoes, and red pepper strips. Place cooked burger on top of veggies and top with other side of bun. Serve and enjoy!
****************************************
Feta Dip
Adapted From: the Aggie's Kitchen website
Ingredients:
8 oz crumbled feta (I used block feta and crumbled it myself)
8 oz low-fat cream cheese
1/2 cup mayo
2 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dill weed
1 tsp dried thyme
salt and pepper to taste
1/4 cup of lemon juice (use more if needed)
1 (6 oz.) container of plain non-fat Greek-style yogurt
2 splashes of pepperoncini pepper liquid from the jar
Directions:
Combine all ingredients in a food processor and mix well until blended together. Cover and refrigerate until ready to serve. Serve as a burger topping, or as a dip with pretzel chips or pita bread.
The Result:
These were really tasty and surprisingly healthy. I really like to use toasted English muffins instead of regular hamburger buns. It is just a more satisfying bread delivery system. I like the dip better as a hamburger spread than a dip, but it was pretty good either way. I can't wait to have the leftovers for lunch!
February 4, 2011
Linguine with Clam Sauce
This dish was a revelation...but that just might be all the heavy cream talking. The best part was that it was so easy, and came from fairly humble ingredients (i.e. canned clams and dried pasta). I must admit, before cooking this dish, I wouldn't have thought to use canned clams as an ingredient. They just seemed so unappetizing. However, PW has showed me the error of my ways and this fantastic pasta dish can be extrapolated from the lowly tin of canned and chopped clams. As I mentioned, there was heavy cream (and butter) in this recipe; so it wasn't exactly "healthy", but it was sooooo delicious. The list of ingredients is not very long, and a lot of them are pantry staples. That also makes this awesome pasta dish a very budget-friendly meal. My family loved it, and my almost-5 year old son was sad that there were not any leftovers the next day. This is certainly another cookbook project score for us!
Linguine with Clam Sauce
From: The Pioneer Woman Cooks! cookbook, by: Ree Drummond
Ingredients:
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced
Chopped parsley
2 tbsp butter
2 tbsp olive oil
¾ c. white wine
¾ c. heavy cream
Juice of ½ lemon
Linguine or spaghetti
Salt and pepper to taste
lemon slices and grated Parmesan for garnish
Directions:
Cook pasta according to package directions, and set aside.
Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
Add the clams and garlic, cook about 3 minutes.
Add the wine and stir, making sure to scrape up the browned bits on the bottom of the pan to incorporate into the sauce. Let it cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y” and the sauce isn't so watery.
Lower the heat. Add lemon juice and the remaining butter. stir through and cook a few more minutes.
Add cream, parsley, salt and pepper to taste. Cook until heated through, another 3-4 minutes. Add some of the reserved clam juice if the sauce is too thick, then combine with cooked pasta. Toss to combine and serve immediately with fresh lemon slices and grated Parmesan cheese.
The Result:
We couldn't get enough of this delicious pasta dish. It was completely decadent with minimal effort and expense. Do yourself a favor and make this recipe soon. You won't be disappointed!
Linguine with Clam Sauce
From: The Pioneer Woman Cooks! cookbook, by: Ree Drummond
Ingredients:
2 – 10 oz cans of clams, drained, juice reserved
3 cloves garlic, minced
Chopped parsley
2 tbsp butter
2 tbsp olive oil
¾ c. white wine
¾ c. heavy cream
Juice of ½ lemon
Linguine or spaghetti
Salt and pepper to taste
lemon slices and grated Parmesan for garnish
Directions:
Cook pasta according to package directions, and set aside.
Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
Add the clams and garlic, cook about 3 minutes.
Add the wine and stir, making sure to scrape up the browned bits on the bottom of the pan to incorporate into the sauce. Let it cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y” and the sauce isn't so watery.
Lower the heat. Add lemon juice and the remaining butter. stir through and cook a few more minutes.
Add cream, parsley, salt and pepper to taste. Cook until heated through, another 3-4 minutes. Add some of the reserved clam juice if the sauce is too thick, then combine with cooked pasta. Toss to combine and serve immediately with fresh lemon slices and grated Parmesan cheese.
The Result:
We couldn't get enough of this delicious pasta dish. It was completely decadent with minimal effort and expense. Do yourself a favor and make this recipe soon. You won't be disappointed!
February 2, 2011
Lemony Chicken Saltimbocca with Creamy Goat Cheese Polenta
I had almost completely forgotten about this dinner, until I checked my camera. I am so glad I don't erase my food photos until I upload them to my blog. Otherwise, there would be a whole lot of meals that I would neglect to post due to my faulty memory. Anyway, this was a fantastic Sunday night dinner that did not take a whole lot of effort. The polenta was especially fantastic and paired well with the chicken and sauce. I really need to include polenta more in our menu, because we really love it. I must say this goat cheese version was our favorite. Yum!
Lemony Chicken Saltimbocca
From: Sandy Gluck, Cooking Light magazine, JANUARY 2011
Ingredients:
4(4-ounce)chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)
Directions:
Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
Nutritional Information:
Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
Calories:202
Fat:7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein:30.5g
Carbohydrate:2.3g
Fiber:0.2g
Cholesterol:77mg
Iron:1.1mg
Sodium:560mg
Calcium:18mg
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Creamy Goat Cheese Polenta
From: The Pioneer Woman website
Ingredients:
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, weight Goat Cheese
Directions:
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
The Result:
As I said, both recipes were pretty darn great. The highlight of our meal was to watch our baby girls eat the polenta. They got it absolutely everywhere; it was hilarious! Seriously--in hair, ears, on the back of the neck, down the clothing, hidden in the high chairs, smeared on faces, crusted on hands--just everywhere. I don't know why it is so amusing to watch our babies make a total mess of their dinner, but it is entertaining nonetheless. Thanks to my two favorite resources, PW and Cooking Light, I will have fond memories of these yummy dishes.
Lemony Chicken Saltimbocca
From: Sandy Gluck, Cooking Light magazine, JANUARY 2011
Ingredients:
4(4-ounce)chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)
Directions:
Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
Nutritional Information:
Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
Calories:202
Fat:7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein:30.5g
Carbohydrate:2.3g
Fiber:0.2g
Cholesterol:77mg
Iron:1.1mg
Sodium:560mg
Calcium:18mg
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Creamy Goat Cheese Polenta
From: The Pioneer Woman website
Ingredients:
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
4 ounces, weight Goat Cheese
Directions:
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
The Result:
As I said, both recipes were pretty darn great. The highlight of our meal was to watch our baby girls eat the polenta. They got it absolutely everywhere; it was hilarious! Seriously--in hair, ears, on the back of the neck, down the clothing, hidden in the high chairs, smeared on faces, crusted on hands--just everywhere. I don't know why it is so amusing to watch our babies make a total mess of their dinner, but it is entertaining nonetheless. Thanks to my two favorite resources, PW and Cooking Light, I will have fond memories of these yummy dishes.
Potato-Leek Pizza with Bacon
Well, since the husband was on such a roll with the last cookbook I let him have the pick again. I think that will be our thing...he chooses, and I cook. Anyway, this time he selected The Pioneer Woman Cooks! cookbook. We love PW, so it wasn't much of a stretch. Again, I looked for recipes that were not totally unhealthful and were things that didn't automatically jump out at me. This pizza was my first choice, and it was so good! The husband said it reminded him of the potato skins appetizer, only in pizza form. I must agree...it was the best of both worlds!
Potato-Leek Pizza with Bacon
Adapted From: The Pioneer Woman Cooks! cookbook, by: Ree Drummond
Ingredients:
1 batch of my Quick Homemade Whole Wheat Pizza Dough (see below)
extra virgin olive oil
kosher salt
3 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon Gold potatoes, sliced paper thin
1 lb fresh mozzarella cheese, sliced thin
4 oz goat cheese, crumbled
freshly ground black pepper
grated Parmesan cheese
Directions:
Prepare the pizza crust by drizzling lightly with olive oil and sprinkling lightly with salt.
In a skillet over medium heat, fry the bacon until cooked but not crisp, then remove and set aside. Pour off most of the grease, but do not clean the skillet. Return it to the stove and, over medium-low heat, saute the leeks until soft, about 3 minutes. Remove the leeks from the heat and set aside.
Using a sharp knife or mandoline, slice the potatoes very thin. Be careful not to allow them enough time to oxidize. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Place the leeks on top of the cheese, then sprinkle the fried bacon pieces over the top. Add a generous dose of crumbled goat cheese, grated Parmesan, and a sprinkle of pepper.
In an oven preheated to 500 degrees F, bake the pie for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Slice it into wedges or squares and serve immediately.
************************************************
Quick Homemade Whole Wheat Pizza Crust
Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
1 1/2 cups of AP flour
1 cup of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of garlic powder
Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.
Cook on grill, as indicated in the above directions or according to your recipe instructions.
The Result:
This was spooooooo good! I loved finding yet another pizza variation that I could throw into the rotation. Pizza is so versatile...it's really a crying shame that most people do not experiment with pizza flavors, or just stick to whatever the local take-out shop has on their menu. There is a whole world of delicious, unusual pizza toppings just waiting to be discovered!
I tried to lighten this recipe up by pairing this pizza with the my whole wheat crust recipe, and I cut the amount of bacon in half from the original recipe. I only used 3 strips of really great quality applewood smoked bacon, and it was plenty. I used small red potatoes and followed the remainder of the recipe as-is. Again, it was so, so, so, soooooo good!!!!
Potato-Leek Pizza with Bacon
Adapted From: The Pioneer Woman Cooks! cookbook, by: Ree Drummond
Ingredients:
1 batch of my Quick Homemade Whole Wheat Pizza Dough (see below)
extra virgin olive oil
kosher salt
3 slices thick-cut bacon, cut into 1-inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon Gold potatoes, sliced paper thin
1 lb fresh mozzarella cheese, sliced thin
4 oz goat cheese, crumbled
freshly ground black pepper
grated Parmesan cheese
Directions:
Prepare the pizza crust by drizzling lightly with olive oil and sprinkling lightly with salt.
In a skillet over medium heat, fry the bacon until cooked but not crisp, then remove and set aside. Pour off most of the grease, but do not clean the skillet. Return it to the stove and, over medium-low heat, saute the leeks until soft, about 3 minutes. Remove the leeks from the heat and set aside.
Using a sharp knife or mandoline, slice the potatoes very thin. Be careful not to allow them enough time to oxidize. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Place the leeks on top of the cheese, then sprinkle the fried bacon pieces over the top. Add a generous dose of crumbled goat cheese, grated Parmesan, and a sprinkle of pepper.
In an oven preheated to 500 degrees F, bake the pie for 8-11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly. Slice it into wedges or squares and serve immediately.
************************************************
Quick Homemade Whole Wheat Pizza Crust
Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
1 1/2 cups of AP flour
1 cup of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt
1 Tablespoon of garlic powder
Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.
Cook on grill, as indicated in the above directions or according to your recipe instructions.
The Result:
This was spooooooo good! I loved finding yet another pizza variation that I could throw into the rotation. Pizza is so versatile...it's really a crying shame that most people do not experiment with pizza flavors, or just stick to whatever the local take-out shop has on their menu. There is a whole world of delicious, unusual pizza toppings just waiting to be discovered!
I tried to lighten this recipe up by pairing this pizza with the my whole wheat crust recipe, and I cut the amount of bacon in half from the original recipe. I only used 3 strips of really great quality applewood smoked bacon, and it was plenty. I used small red potatoes and followed the remainder of the recipe as-is. Again, it was so, so, so, soooooo good!!!!
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