Canadian Bacon, Baked Egg, & Mozzarella Pizza

Pizza Dough
Pizza sauce
8 oz. Canadian bacon cubes slices, finely chopped
1/4 tsp. dried thyme
9 oz. Mozzarella cheese, drained & coarsely torn
2 C. Mozzarella cheese, shredded
4 eggs

Roll-out dough ball into 2 separate thin pizzas.  Divide the pizza sauce between the 2 pizzas.  Scatter the bacon, thyme, and half the cheese on top.

Bake the pizza for 8-10 minutes.  Remove from oven, and make small indentation in the center of each half of the pizzas.  Pour an egg in each indentation, top with remaining cheese, and bake in the oven for an additional 3-5 minutes or until the cheese in melting and turning golden and the crusts are crisp underneath.  Serve immediately.

Recipe from 100 pizzas from 1 easy recipe; p. 62

Roasted Tomato Soup

Soup:
3 pounds Roma tomatoes, halved, stem ends removed
1 red onion, coarsely chopped
6 garlic cloves, peeled
2 Tbsp. EVOO
3/4 tsp. salt
1 tsp. pepper
6 sprigs fresh thyme
4 C. vegetable stock
2 Tbsp. lemon juice

Parmesan Croutons:
2 C. cubed whole-wheat sourdough bread
2 Tbsp. EVOO
1/2 tsp. salt
1/4 tsp. pepper
Shredded Parmesan cheese

Preheat oven to 450 degrees.

on a large baking sheet, toss the tomatoes, onion, and garlic with EVOO, salt, pepper, and thyme.  Spread the vegetables out into a single layer, arranging the tomatoes cut side up, and roast in the oven for about 45 minutes, until the vegetables are soft.

To make the croutons, reduce the oven heat to 300 degrees.  Toss the cubed bread with EVOO and sprinkle with salt and pepper.  Spread the bread cubes in an even layer on a baking sheet and bake in the preheated oven for about 30 minutes.  Sprinkle with the cheese, return to oven, and bake another 5 minutes (or so) until the cheese in melted and beginning to brown.

Finish the soup while the croutons are baking - in several batches in a blender or food processor (or use a handheld immersion blender) puree the vegetables along with the stock.  Bring the puree to a boil in a large saucepan over high heat.  Reduce heat to medium and simmer, stirring occasionally, for about 15 minutes.  Just before serving, stir in the lemon juice.  Serve hot, garnished with croutons.

Recipe from 300 calories or less!; p. 66

Grilled Sirloin & Blue Cheese Pizza

Pizza Dough Tip (thanks to Steven Dial) - Sam's Club sells a box of frozen pizza dough which they use for their pizzas in store.  Keep frozen & let rise on day you're ready to use it for any pizza.  We divide it out and make 4 individual thin-crust pizzas (some to eat & the rest to store for leftovers).

1 Pizza Dough
Sirloin or Top Round Steak
EVOO
Steak Seasoning
Prepared Tomato Salsa (medium)
12 oz. blue cheese crumbles
Pepper
Fresh Arugula leaves to garnish

Preheat broiler to high.  Oil and season the steak with the steak seasoning on both sides.  Place the steak on a broiler rack and broil for 9-10 minutes, turning once, or until cooked to your liking.  Remove from the broiler, let rest 5 minutes, then slice thinly.

Turn oven to 425 degrees and bake pizza dough until done (your liking - Paul prefers a bit more done & brown than Tim does).  We also flip the dough halfway through original baking. 

Divide salsa between pizza crusts, spreading almost to the edges.  Top with the meat and cheese and season to taste with pepper. 

Bake the pizza until cheese is melted.  Top with fresh arugula and serve immediately.

Recipe from 100 pizzas from 1 easy recipe; p.86.

December 2013

It's the most wonderful, happy, joyous, exciting BUSY time of the year!  Oh my goodness are we busy bees.  But, never fear, we're still eating - and doing so in style this month.  A ton of "open" evenings and a week of eating out on the cheap fills this month's menu due to the multiple activities we have going on.  So, instead of writing about how busy we are (as everyone is), we'll just simply skip to the menu for the week.  Merry Christmas to all, and to all a very relaxing 2 week break.

Here's what's for dinner this month:

Dec 1 - Open
Dec 2 - Thanksgiving leftovers
Dec 3 - Papa John's
Dec 4 - Freebirds
Dec 5 - Subway
Dec 6 - Independence Winter Classic Debate Tournament
Dec 7 - IWC Debate Tournament (we run the hospitality room) - 8pm Heartland Men's Chorus Concert
Dec 8 - Open
Dec 9 - Turkey & Leek Lasagna
Dec 10 - Yardhouse @ the Legends
Dec 11 - Chiusano's Brick Oven Pizza @ the Legends
Dec 12 - Roasted Tomato Soup & Gourmet Grilled Cheese*
Dec 13 - Guadalajara Café in Lee's Summit
Dec 14 - Melted Brie & Bacon Pizza
Dec 15 - Open
Dec 16 - Pumpkin Cheddar Mac'n'Cheese
Dec 17 - Bangers & Mash
Dec 18 - Bristol - 7pm KCREP
Dec 19 - TBD - Musical Theatre Heritage - Christmas Spectacular 2013!
Dec 20 - Bluestem
Dec 21 - Family Christmas #1 (Dial side)
Dec 22 - Chili
Dec 23 - Chicken & Sun-dried tomato pasta
Dec 24 - Kielbasa & Onion Pizza*
Dec 25 - Christmas Day! Family Christmas #2 (Scruggs side)
Dec 26 - Open
Dec 27 - Open
Dec 28 - Open
Dec 29 - Family Christmas #3 (Martin side)
Dec 30 - Open
Dec 31 - New Year's Eve!  Open

October - November 2013

It's been quite the hectic month and a few days.  We've just been so busy, we haven't had time to update or post to the blog in what feels like forever.  We promised recipes & restaurant reviews, and we will deliver - just not today.  Our schedules this year have just really been jam-packed full!

But, never fear, we still had time to make out our monthly menus!  Here's what we had for dinner in October:

Oct 1 - pistachio-crusted pork chops
Oct 2 - gnocchi with shrimp, asparagus, and pesto
Oct 3 - Open (teacher stuff for Paul)
Oct 4 - lasagna*
Oct 5 - chicken and spicy peanut salad*
Oct 6 - Surprise Party for Paul's Dad's 60th Bday @ Pocos
Oct 7 - Open
Oct 8 - Cobb pasta toss
Oct 9 - maple-glazed salmon & salad
Oct 10 - sausage & mash with onion gravy
Oct 11 - Spanish-style chicken & dumplings
Oct 12 - Open (debate season has begun)
Oct 13 - Open (Dinner of Note for Heartland Men's Chorus)
Oct 14 - Open
Oct 15 - French Onion Soup*
Oct 16 - pesto presto chicken*
Oct 17 - mac & cheese with Gruyere, cheddar, and bacon
Oct 18 - pork Milanese
Oct 19 - enchilada pie*
Oct 20 - WICKED!!! (dinner at BRGR in P&L district)
Oct 21 - Open
Oct 22 - potato casserole
Oct 23 - Open (parent/teacher conferences)
Oct 24 - Open (Tim in DC for conference)
Oct 25 - Open
Oct 26 - Open
Oct 27 - Open
Oct 28 - turkey, leek, & potato cream soup
Oct 29 - orecchiette with brown butter, broccoli, pine nuts, & basil
Oct 30 - super scampi
Oct 31 - Halloween!  (Papa Murphy's pizza)

And, here's what we're having for dinner in November:

Nov 1 - Open (DB8)
Nov 2 - KC REP  (dinner at Gram & Dun on Plaza)
Nov 3 - Open
Nov 4 - fried rice with chorizo*
Nov 5 - pumpkin ravioli
Nov 6 - popcorn scallop tacos
Nov 7 - Open (haircuts)
Nov 8 - Michael Smith for dinner (thanks, Groupon!)
Nov 9 - Open
Nov 10 - Open
Nov 11 - chicken & leek pie*
Nov 12 - P!NK @ Sprint Center
Nov 13 - Bluestem lounge
Nov 14 - baked potato soup*
Nov 15 - Open (DB8)
Nov 16 - Open
Nov 17 - Open
Nov 18 - spinach & chicken tortilla bake*
Nov 19 - red beans & rice*
Nov 20 - crisp gnocchi pesto with tomatoes & goat cheese
Nov 21 - avocado salad topped steak tacos*
Nov 22 - Open (DB8)
Nov 23 - Open
Nov 24 - Open
Nov 25 - stuffed shells
Nov 26 - enchiladas*
Nov 27 - Open
Nov 28 - Thanksgiving
Nov 29 - Open
Nov 30 - KC REP (dinner at Affare)

So, there you have it.  2 months of menus and great food!  Enjoy!  And, if you see a menu item you're dying to have the recipe for, please comment below & we'll do our best to get it on here quickly!

*Recipe included on blog

Enchilada Pie

1 lb. ground turkey
1 medium onion, coarsely chopped
2 garlic cloves, minced
10-oz. can enchilada sauce
15-oz. can black beans, drained & rinsed
Salt
1 C. light sour cream
4-oz. can green chiles, drained
1/2 C. chopped fresh cilantro
12-oz. jar green salsa
1 Tbsp. pure chile powder
1.5 tsp. ground cumin
1 small bag Fritos corn chips
2 C. grated cheddar, extra if desired
3 scallions, chopped (white & green parts only)
1 fresh jalapeno pepper (optional)
2 limes

Preheat the oven to 400 degrees.

In a large skillet over medium-high heat, cook the turkey, onion, and garlic until the vegetables are soft (6-8 minutes).  Add the enchilada sauce and black beans.  Reduce heat to low, simmer for 10 minutes.  Taste; add salt if you like.

In a food processor, blend sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. 

Spoon half the meat-bean mixture into a 9x13 inch pan or a large casserole dish.  Top with 1/2 of bag of chips and 1 cup of the cheese.  Cover the chips and cheese with the remaining meat-bean mixture.  Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.  Sprinkle on the scallions and the jalapenos, if using.

Top with the remaining chips and the remaining cheese.  Cover with aluminum foil and bake for 20 minutes.  Serve warm, with lime wedges.

*Original recipe courtesy of Cat Cora's Classics with a Twist. Page 151.

September 1-30

Well, school has started and is off with a bang!  There's no stopping or slowing down now!  Guess we'll have to hang on to our hats and take a deep breath in December.  How many clichés can I put in an opening few sentences?

Anyway, Paul's classes are going well.  A little stressful at the beginning of the year because of very little adjustment time between his summer school reading program and the beginning of the actual school year.  But, as the year progresses, it is getting a little bit easier & the kids are starting to get the hang of it all.  Procedures, procedures, procedures, and more procedures ... oh the joys of 3rd grade!  Tim, on the other hand, is also having a go of it.  He's reworking his AP curriculum and really trying to help improve his kid's overall test scores on the exam. It's a ton of work & lots of extra time, but he thinks it'll pay off in the end.  Fingers crossed!

In other news, we've set a date!  Yes, the wedding date is finally set.  July 7, 2014.  We're still making plans (as we've just started thinking about this) and have LOTS to do (we know).  We have some basics known for the actual wedding in DC (still need to confirm, but it can be done), but need to nail down some event spaces, the band, the caterer, and all the other fun stuff for the KC reception in August.  Guess we should get started on that.....not to mention invitations, hotel reservations, and all sorts of other stuff!  EEK!  Does a Facebook invite count for the wedding?  I already feel overwhelmed & we haven't even started.  Although we did go to a fantastic reception last weekend ... and plan on stealing a TON of their ideas (space & band ... but that's the majority of the work we have to do here in KC, right?).

So, that brings you up to date on our lives ... for now.  This month's menu is based on "Back to Basics" for us.  We've tried a bunch of new recipes these past months and really wanted to revisit some of our old favorites & our "roots" ... yes, it's back to our Rachael Ray recipes from her magazine; they're what got us started on our menu & trying out our now "signature" dishes.  Many are already posted on the blog, so feel free to try them out with us!  Enjoy!

Here's what's on the menu this month:

Sept. 1 - Snack Night
Sept. 2 - Bacon-Cheeseburger Meatloaf*
Sept. 3 - Skillet Chicken & Brussels Sprouts
Sept. 4 - Freebird
Sept. 5 - Kielbasa & Onion Pizza*
Sept. 6 - KC Royals game - BUCK NIGHT!!
Sept. 7 - TBD; Miss Saigon @ Starlight
Sept. 8 - Chiefs Season Begins!! Caesar Salad Nachos*
Sept. 9 - Pantry Pasta
Sept. 10 - Chicken Schnitzel
Sept. 11 - Farmhouse (Groupon)
Sept. 12 - Shrimp & Cheese Grits w/ Okra*
Sept. 13 - Beefy Tex-Mex Stir Fry*
Sept. 14 - Open
Sept. 15 - Open
Sept. 16 - Chicken Fried Steak
Sept. 17 - McAlister's Deli
Sept. 18 - Grand Street Café - KC REP
Sept. 19 - Bacon & Wild Mushroom Risotto
Sept. 20 - Chili-Beef Stuffed Zucchini*
Sept. 21 - Open
Sept. 22 - Open (9am Whisper Walk)
Sept. 23 - Mac 'n' Goat Cheese
Sept. 24 - Skillet Fried Chicken Legs*
Sept. 25 - Spicy Sausage Shepherd's Pie*
Sept. 26 - Indian Pizza
Sept. 27 - Grilled Philly Cheesesteak Tacos*
Sept. 28 - Open
Sept. 29 - Open
Sept. 30 - Pistachio-Crusted Pork Chops

*Recipe included on the blog

August 1-31

Well, back to school is upon us again.  Both Paul and Tim are looking forward to going back and accepting the new challenges which lie ahead for us.  Tim will be teaching all of the AP Lang & Comp classes at his school and Paul will be starting off day 1 with a new group of 3rd graders at his.  Exciting times are ahead for both of us!

I know we promised some more new recipes ... they're coming, I promise.  Just give us time!

We're sticking with the month meal plan; experience has taught us to be a bit flexible when needed for dinners and dining out, but it has truly been a blessing to map out our meals like this.  We've had a summer full of new recipes, so this month we're going to blend some new with some old favorites (and new ones from the past couple months).

Here's what's for dinner this month:

Aug 1 - chicken cutlets w/ orange & arugula
Aug 2 - open
Aug 3 - shrimp taco salad
Aug 4 - Canadian bacon, baked egg, & mozzarella pizza
Aug 5 - grilled veggie & arugula salad
Aug 6 - BBQ chicken quesadillas*
Aug 7 - pork Milanese
Aug 8 - picante pizza
Aug 9 - open (dinner w/ friends - Jackie & KT)
Aug 10 - open (brunch at the Drop Bar)
Aug 11 - open
Aug 12 - chicken stroganoff
Aug 13 - fettuccine w/ shrimp & fresh tomato sauce
Aug 14 - mushroom fundido
Aug 15 - shrimp & cilantro pesto pizza
Aug 16 - enchilada pie
Aug 17 - open (lunch @ blanc burger)
Aug 18 - open
Aug 19 - chicken & spicy peanut salad*
Aug 20 - chipotle-lime shrimp burgers*
Aug 21 - chicken & spinach pizza
Aug 22 - open (Hello, Dolly! @ Musical Theatre Heritage)
Aug 23 - chipotle pork tacos
Aug 24 - open
Aug 25 - open
Aug 26 - spinach paella*
Aug 27 - Room 39 (Groupon & Tim's birthday)
Aug 28 - sausage & mash
Aug 29 - grilled sirloin & blue cheese pizza
Aug 30 - homemade tacos
Aug 31 - open (wedding reception for Eddie & Alyse - Congrats, you two!)

*Recipe included on the blog