I made 2 different kinds of pizza for dinner; both were REALLY good 😁🍕🧀 no recipe 🤭

BBQ Chicken Pizza & Pepperoni Pizza 🥰

I had a hectic schedule this week, where food was often a necessary afterthought. It was a pleasure to finally have a little time to think up a delicious breakfast. This is nachos with old cheddar, baked in the oven until crispy, doused generously with tomatillo salsa and dotted with sour cream.

Some people have a bowl of cereal topped with fruit to start the day. How is this that different? Corn, dairy and fruit… It’s practically the same thing.

While that may be debatable, what is definitely true is that this was a tasty treat and a very welcome meal.

This sandwich is a perfect breakfast meal for those mornings when I don’t have to rush out the door to work. It’s easy to make, flexible, and the perfect amount of food to fuel your morning, but not ruin your appetite for lunch. As the title suggests, the base of the recipe is a grilled cheese sandwich, spritzed up with a fried egg and greens. Hearty bread and a runny egg takes this sandwich from a typical grilled cheese to something extraordinary. Here I use sharp cheddar cheese and micro greens, but you can substitute with your favorite hard cheese and favorite grilled cheese toppings (I have also used tomato slices, spinach, and bacon!).

Cooking Time: 15 mins
Servings: 1

Ingredients

• 2-3 tbsp Butter (spreadable)
• 1 Large Egg
• 2 Slices of Hearty Bread (wheat slice with oats in picture)
• 2 Slices of Sharp Cheddar Cheese
• Small Handful of Micro Greens…

This basic wet brining recipe is useful for all forms of poultry as well as pork, in certain situations. Its fairly mellow and used properly should not over power your protein’s final taste, while still keeping your meat juicy and flavorful. This is especially useful on those lean cuts that tend to dry out easy.

Ingredients:

• 1 gallon water
• 3/4 cup table salt
• 2/3 cup brown sugar
• 3/4 cup soy sauce
• 1/4 cup olive oil
• 1 lemon

Directions:

1. Fill stock pot with one gallon of water and heat on stovetop until just short of boil, and then turn off stove.
2. Stir in salt until it dissolves
3. Stir in sugar, and keep stirring until it dissolves, don’t let chunks settle on bottom, as they may burn
4. Add in the soy sauce, olive oil, and the fresh juice of the lemon into the pot and then stir.
5. Allow to cool to room…

I was reading The Wok of Life blog yesterday.  Those gals (I think they’re women) have some unbelievable taste buds.  They made this, but of course, The Goddess changed a few things around.  Okay, she changed a lot.  Either way, you’re gonna’ love this. 

Ingredients

• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon paprika

Directions

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Ingredients

• 4 strips bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons flour
• 1 cup whole milk
• 2 tablespoons sour cream
• Freshly ground black pepper, to taste
• 1 pound green beens, ends trimmed and cut in half
• 1 cup shredded sharp cheddar cheese
• 1 cup French’s French Fried onions

Directions

Preheat the oven to 350°F

In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.

Sprinkle the flour over the the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir…

Ingredients

• 4 – 5 large boneless chicken thighs
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• Thinly sliced green onions (garnish)
• White sesame seeds (garnish)

Directions

Pull out a 5- or 6-quart slow cooker. Lay your chicken thighs on the bottom. Do your best to lay them next to each other instead of on top of each other. In a small bowl, combine soy sauce, brown sugar, ground ginger, and garlic powder. Using a small whisk, stir until incorporated. Pour the mixture over your chicken, doing your best to make sure that each piece gets poured over. Cover your slow cooker and cook on high for 3 1/2 hours or low for 7 hours. Serve on rice with a garnish of sesame seeds and/or green onions

It’s Time to Think about Holiday Baking and the Flavors of Autumn and Thanksgiving!

Everyone in my family has their favorite pie, and we try to accommodate everything from pumpkin to strawberry rhubarb at the Holidays. I have all the ingredients for the latter from the local farm tucked away in the freezer! But we also have a couple of chocolate lovers (including me), and lemon meringue, apple, and even mincemeat requests. But I like to come up with something new each year for the dessert table, just to keep things interesting. You never know what will become a new family favorite.

I have the fruit, what should I make?

This year, with lovely pears in hand, and the first of the local cranberries, I decided on a tart that would include both, so I started my trial run with the recipe. My starting point was a little individual tartlet…

Lovely flavors of the season combine to make a memorable tart.

Autumn raspberries are sweeter than those in summer, or at least it seems that way. Perhaps I just think that because they are a treasure at that time of year, a summer throwback, a tease because it could snow any day!

This year’s autumn raspberries were especially bountiful and sweet, and the pears, delightful. They had to meet up in a special Sunday dessert! The tart is not too sweet, so the flavors of the fruits really shine. I’ve kept the peelings on the pears, they will become beautifully tender, but you can go ahead and peel them if you like.

You want the pears to be at the exact state of ripe where you would like to eat them, not over ripe, and not rock hard.

I have used local ginger here, but any plump ginger from your…