Some New Favorites: Recipes We Loved
So finding a recipe we love is always a challenge. I try and make one new thing every week or two, you know just in case we find a winner. Occasionally we do, and these are some of our new winners.
Breakfast Pizza
If you're part of the Suker family or familiar with their Christmas traditions you have a specific idea about what Breakfast Pizza is... this is not that. Not like it at all. I was worried Michael wouldn't eat it, but it is a favorite. The leftovers are great too. And let's be honest, it's a good dinner too.
Ingredients
3 T. olive oil (plus extra for drizzling... which i never do)
6 slices bacon (cooked and chopped)
8 oz. shredded mozzarella cheese (2 c.)
1 oz. grated parmesan cheese (1/2 c.)
4 oz (or more) small curd cottage cheese
1/4 t. dried oregano
salt and pepper
pinch cayenne pepper
1 lb. store bought pizza dough (I finally found this! I found it in the bread section of my grocer's freezer, right by the Rhodes Rolls)
6 large eggs
2 scallions (I skip this, Michael hates "green" unless it is broccoli or grapes)
2 T. minced chives (again with the green)
Directions
1. Preheat oven to 500. Grease rimmed baking sheet with 1 T. olive oil
2. Combine mozzarella and Parmesan in a bowl and set aside. Combine cottage cheese, oregano, 1/4 t. pepper, cayenne, and 1 T. olive oil in a separate bowl and set aside.
3. Press and roll dough into 15x11 inch rectangle. Transfer to prepared baking sheet and press to edges. Brush edges with remaining olive oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.
4. Remove crust from oven and using a spatula, press down on any bubbles. Spread cottage cheese mixture evenly over top, leaving 1 inch border around the edges. Sprinkle bacon evenly over cottage cheese mixture.
5. Sprinkle mozzarella mixture evenly over the pizza leaving a 1/2 inch border. Create 2 rows of 3, evenly spaced small wells in the cheese about 3 inches in diameter. Crack 1 egg in each well, then season each egg with salt and pepper (I break the yolks but you don't have to).
6. Return pizza to oven and bake until edges are golden and eggs are set to your liking (9-10 minutes for slightly runny yolk or 12-13 minutes for soft cooked yolks... or 15 minutes if you think runny yolk is gross like me).
Toffee Squares (Toffee Bars)
Again, if you are familiar with the Suker family tradition of toffee... this isn't that. But these bars are fast and tasty. They are reminiscent of toffee, and plus you get to buy Heath bits which are really just worth eating straight out of the bag.
Ingredients
1 1/2 c. all purpose flour
1/2 t. salt
10 T. unsalted butter (or salted, I used salted)
1/3 c. packed dark brown sugar
1/3 c. powdered sugar
1/2 c. plain toffee bits (they are next to the chocolate chips in the baking aisle)
1 c. milk chocolate chips
3/4 c. whole almonds, toasted and chopped, coarse
Directions
1. Preheat oven to 350. Make foil sling of 13x9 pan so bars can be easily removed from the pan. Spray foil sling with baking spray.
2. Combine flour and salt in a bowl. Using a stand mixer aka Kitchen Aid, beat butter, brown sugar, and powdered sugar until light and fluffy. Reduce speed to low and add flour scraping down the bowl as needed. Mix until dough becomes sandy and forms pea like clumps. Add 1/4 c. toffee, mix until combined.
3. Transfer dough to prepared pan (13x9) and press down into an even layer. Bake until golden brown, about 20 minutes. Remove from oven and sprinkle (IMMEDIATELY) with chocolate chips. Wait 5 minutes and spread across crust. Sprinkle with almonds and toffee. Press toppings in as needed.
4. Let bars sit for 3 hours or until chocolate is hardened.
A few other favorites, these are worth trying, trust me.
Salisbury Steak Meatballs These are one of our favorites. I think we make them once at week or at least once every two weeks. The boys LOVE them, the leftovers are delicious, and considering that you're making meatballs from scratch they are fast. I was skeptical about the ketchup and mustard in the meatballs and the simple sauce, but trust it, it is so yummy! I think Michael ate 12 meatballs tonight... We serve them with "No Yolk" Egg Noodles (they don't stick together)- so good!
White Chicken Chili or as we call it at our house "White Bean Soup". This is a favorite. We also have this really frequently. So often that I no longer need the recipe. We serve it with limes and avocados and if you are feeling adventurous a little bit of Frank's Hot Sauce.
Alfredo Sauce we've only made this once or twice, but it is good. Better than the bottle but fast!
Teriyaki Chicken This has been a fan favorite around here. It is easy, not fast (you have to brush the chicken for an hour). We serve it with steamed veggies and it is yummy! The leftovers are great too, the chicken doesn't taste microwaved the next day... so that's a win.
One Pot Chicken Lo Mein I'm always skeptical about one pot dishes, but this one is actually good. The recipe is a little bit spicy so we cut back... the rest of the family isn't into spicy. Don't worry about the noodles they do cook through. I do usually precook my carrots though, we use a LOT of carrots so I think precooking is a necessity.
Hawaiian Haystacks Ok so Hawaiian Haystacks aren't always my favorite, but these are pretty darn good. The sauce is good, and you feel less like... well like you're eating a can of condensed soup. The sauce is super fast, almost as fast as heating up the soup so it's totally worth it.
Breakfast Pizza
If you're part of the Suker family or familiar with their Christmas traditions you have a specific idea about what Breakfast Pizza is... this is not that. Not like it at all. I was worried Michael wouldn't eat it, but it is a favorite. The leftovers are great too. And let's be honest, it's a good dinner too.
Ingredients
3 T. olive oil (plus extra for drizzling... which i never do)
6 slices bacon (cooked and chopped)
8 oz. shredded mozzarella cheese (2 c.)
1 oz. grated parmesan cheese (1/2 c.)
4 oz (or more) small curd cottage cheese
1/4 t. dried oregano
salt and pepper
pinch cayenne pepper
1 lb. store bought pizza dough (I finally found this! I found it in the bread section of my grocer's freezer, right by the Rhodes Rolls)
6 large eggs
2 scallions (I skip this, Michael hates "green" unless it is broccoli or grapes)
2 T. minced chives (again with the green)
Directions
1. Preheat oven to 500. Grease rimmed baking sheet with 1 T. olive oil
2. Combine mozzarella and Parmesan in a bowl and set aside. Combine cottage cheese, oregano, 1/4 t. pepper, cayenne, and 1 T. olive oil in a separate bowl and set aside.
3. Press and roll dough into 15x11 inch rectangle. Transfer to prepared baking sheet and press to edges. Brush edges with remaining olive oil. Bake dough until top appears dry and bottom is just beginning to brown, about 5 minutes.
4. Remove crust from oven and using a spatula, press down on any bubbles. Spread cottage cheese mixture evenly over top, leaving 1 inch border around the edges. Sprinkle bacon evenly over cottage cheese mixture.
5. Sprinkle mozzarella mixture evenly over the pizza leaving a 1/2 inch border. Create 2 rows of 3, evenly spaced small wells in the cheese about 3 inches in diameter. Crack 1 egg in each well, then season each egg with salt and pepper (I break the yolks but you don't have to).
6. Return pizza to oven and bake until edges are golden and eggs are set to your liking (9-10 minutes for slightly runny yolk or 12-13 minutes for soft cooked yolks... or 15 minutes if you think runny yolk is gross like me).
Toffee Squares (Toffee Bars)
Again, if you are familiar with the Suker family tradition of toffee... this isn't that. But these bars are fast and tasty. They are reminiscent of toffee, and plus you get to buy Heath bits which are really just worth eating straight out of the bag.
Ingredients
1 1/2 c. all purpose flour
1/2 t. salt
10 T. unsalted butter (or salted, I used salted)
1/3 c. packed dark brown sugar
1/3 c. powdered sugar
1/2 c. plain toffee bits (they are next to the chocolate chips in the baking aisle)
1 c. milk chocolate chips
3/4 c. whole almonds, toasted and chopped, coarse
Directions
1. Preheat oven to 350. Make foil sling of 13x9 pan so bars can be easily removed from the pan. Spray foil sling with baking spray.
2. Combine flour and salt in a bowl. Using a stand mixer aka Kitchen Aid, beat butter, brown sugar, and powdered sugar until light and fluffy. Reduce speed to low and add flour scraping down the bowl as needed. Mix until dough becomes sandy and forms pea like clumps. Add 1/4 c. toffee, mix until combined.
3. Transfer dough to prepared pan (13x9) and press down into an even layer. Bake until golden brown, about 20 minutes. Remove from oven and sprinkle (IMMEDIATELY) with chocolate chips. Wait 5 minutes and spread across crust. Sprinkle with almonds and toffee. Press toppings in as needed.
4. Let bars sit for 3 hours or until chocolate is hardened.
A few other favorites, these are worth trying, trust me.
Salisbury Steak Meatballs These are one of our favorites. I think we make them once at week or at least once every two weeks. The boys LOVE them, the leftovers are delicious, and considering that you're making meatballs from scratch they are fast. I was skeptical about the ketchup and mustard in the meatballs and the simple sauce, but trust it, it is so yummy! I think Michael ate 12 meatballs tonight... We serve them with "No Yolk" Egg Noodles (they don't stick together)- so good!
White Chicken Chili or as we call it at our house "White Bean Soup". This is a favorite. We also have this really frequently. So often that I no longer need the recipe. We serve it with limes and avocados and if you are feeling adventurous a little bit of Frank's Hot Sauce.
Alfredo Sauce we've only made this once or twice, but it is good. Better than the bottle but fast!
Teriyaki Chicken This has been a fan favorite around here. It is easy, not fast (you have to brush the chicken for an hour). We serve it with steamed veggies and it is yummy! The leftovers are great too, the chicken doesn't taste microwaved the next day... so that's a win.
One Pot Chicken Lo Mein I'm always skeptical about one pot dishes, but this one is actually good. The recipe is a little bit spicy so we cut back... the rest of the family isn't into spicy. Don't worry about the noodles they do cook through. I do usually precook my carrots though, we use a LOT of carrots so I think precooking is a necessity.
Hawaiian Haystacks Ok so Hawaiian Haystacks aren't always my favorite, but these are pretty darn good. The sauce is good, and you feel less like... well like you're eating a can of condensed soup. The sauce is super fast, almost as fast as heating up the soup so it's totally worth it.
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