June 9, 2014

Potato Leek Pizza

1/2  cup Hormel real bacon bits 
3 leeks, rinsed well to remove grit and thinly sliced
1 loaf store-bought frozen bread dough, thawed and left to rise according to package instructions
5 small red potatoes, sliced paper thin with a mandolin or sharp knife
Kosher salt
1 pound fresh mozzarella, sliced thin
4 ounces Feta cheese, crumbled
1/3 cup grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling


Preheat the oven to 475 degrees F.

In a skillet, heat the bacon for a couple minutes.   Add the leeks and saute until soft, about 3 minutes.

Pull or roll the bread dough into a rectangle and place on a baking sheet. 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. Arrange the leeks and bacon on top of the cheese.  Next, add the Feta cheese, grated Parmesan and freshly ground black pepper. Drizzle with olive oil.

Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes.  ***Mine was still doughy at this point, so I covered it loosely with tin foil and cooked an additional 10 minutes.

Cut into squares and serve immediately.

Recipe slightly adapted from Pioneer Woman

Rate It!
Jen: 7.5
Kile: I don't like this
Kiley: 5
Madee: 6
Destrie: 6

Egg in a Hole

Ingredients: (for 1 serving)

1 T. butter
1 piece bread (I use day old)
1 egg
salt and pepper to taste
1 T. hormel real bacon bits
3 slices cheddar cheese
maple syrup- for serving

Melt butter in a skillet.
Use a glass to make a hole in the center of the bread.
Put bread in the skillet.
(I also toast the circle piece left over from making the hole and serve on the side.)
Crack an egg and slowly pour into hole in the bread.
Salt and Pepper the egg.
Let egg cook and start to set for 2 minutes before you turn it.
Turn egg and cook for a couple more minutes.
Turn egg over again and sprinkle bacon on yolk.
Add cheese slices.  Allow cheese to melt.
Remove from pan and serve with maple syrup.

Ratings to come soon!

June 2, 2014

Bowtie Spinach Chicken Salad

8 oz. Bowtie pasta, boiled until tender
Rotisserie Chicken
2 cans mandarin oranges, drained
1 bunch green onions, chopped
3/4 cup honey roasted peanuts
6oz. craisins
10oz. spinach

1/2 cup oil
1/4 tsp salt
3 tablespoons sugar
1/3 cup white whine vinegar 
1/3 cup teriyaki sauce
1/4 teaspoon pepper
Whisk all dressing ingredients together

Combine all ingredients for salad when ready to serve .
Dress with salad dressing.  Serve immediately.

Recipe slightly adapted and Photo from Real Mom Kitchen

Rate It!
Jen: 8.5
Kile: 6
Kiley: 7
Madee: 8
Destrie: 8

Slow Cooker Beef and Broccoli

Slow Cooker Beef & Broccoli * *
  • 1 1/2 lbs. beef, chuck roast, sliced into thin strips
  • 1 c. water with 1 beef bouillon cube dissolved in it.
  • 1/2 c. oyster sauce (found at grocery store with Asian foods)
  • 1/2 – 1 lb. broccoli florets -steamed
  • 2 T. cornstarch
  • Cooked rice
  • Sesame seeds (for garnish)
  1. Arrange beef strips in a slow cooker and pour beef broth and oyster sauce over the beef.
  2. Cover and Cook on LOW for 6–8 hours or on HIGH for 3–4 hours or until beef is very tender.
  3. Steam broccoli in a Ziploc steamer bag-according to directions on bag.
  4. Combine cornstarch and 2 tablespoons of the cooking liquid (liquid from the broth and juices of the meat in the crock) in a small bowl and stir until smooth.
  5. Slowly add cornstarch liquid mixture to the crock and stir in until well combined.
  6. Fold drained broccoli into the slow cooker.
  7. Leave uncovered. Cook on High for about 15 minutes or until sauce is thickened.
Serve over your favorite cooked rice and garnish with sesame seeds!

Recipe slightly adapted and Photo from: Get Crocked 

Rate It!
Jen: 8
Kile: 7
Kiley: 6
Madee: 6
Destrie: 7