Fastest pizza/flatbread ever! I thought about a panini but then wanted it to be a pizza. Wheat naan make the fastest pizza crust ever and I love the individual servings. The really good quality cheddar cheese makes this, and of course the caramelized onions don’t hurt either.
Ham & Cheddar Pizza with a Mustard Drizzle
Ingredients: (for 4)
1 small white onion, cut into slices
2 tablespoons cream cheese
1 tablespoon dijon mustard
~2 cups shredded sharp white cheddar
2 slices spiral cut ham, diced
4 tablespoons honey mustard dressing
Preheat the oven (and pizza stone if using one) to 400 degrees.
In a small pan, cook the onion in butter or olive oil over low heat for about 20 minutes, or until gently caramelized.
Mix together the “sauce” of cream cheese and dijon.
Spread it onto the naan.
Sprinkle cheese on top, then add the ham and onions.
Bake for 15-20 minutes, until the cheese melts and the naan starts to crisp. The naan stays mostly soft but the edges crisp a little.
Let cool for about 2 minutes out of the oven, then drizzle with honey mustard dressing.
I loved this! Outside the box pizza toppings are some of my favorites and this was the ideal leftover for some holiday ham slices that made their way into our freezer. Our pre-schooler is obsessed with honey mustard so it was my nod to him too. He ate about 1/3 of one, which I thought was a pretty solid quantity since he often likes his foods separate and meat isn’t always his go-to! It was a reminder too that 2 slices of ham went a very far way when chopped up to become 4 individualized pizzas!
This could be a fun brunch one too since topping it with a fried egg also sounds delicious!
Breakfast and pizza- the best of both worlds! The sausage gravy serves as the sauce on English muffins and then it gets topped with white cheddar, tomato slices, and scrambled eggs. So good.
Breakfast Pizza with Sausage Gravy and Scrambled Eggs (for 2)
2 breakfast sausage links
1 tablespoon butter
1 tablespoon flour
1/4 cup + 3 tablespoons milk
2 tablespoons brewed coffee
2 English muffins
1/4 cup white cheddar
salt & pepper
Remove the sausage from the casing and pan fry the sausage until cooked through, about 5 minutes, breaking the sausage into very small pieces. Remove the sausage and leave the drippings in the pan. Add in the butter to melt over low heat. Sprinkle in the flour and cook for 1-2 minutes. Add in the 1/4 cup milk and coffee. Whisk until smooth. Sprinkle in salt and pepper then return the sausage into the pan.
Toast the English muffins and spoon the gravy over the English muffins. Top with cheese and return to the toaster oven or oven to melt the cheese.
While the cheese is melting, scramble and cook the eggs just until cooked and remove from the heat. Season with salt & pepper.
Slice the tomato and add on top of the cheese, then spoon the eggs onto the top.
I loved the sausage gravy on these breakfast pizzas. It amps them up big time and takes so little to do so! The bigger chunks of sausage were trickier to layer on but the gravy only uses 2 sausage links, for 2 people! For a vegetarian version, mushroom gravy would be delicious! Use good quality white cheddar here, it is so worth it. I found the tomato freshness and acidity necessary.
Cuban sliders were the perfect answer to some leftover pulled pork! This was leftover from the new Blue Ribbon BBQ location near our house for my birthday! It was so good with BBQ sauce but for leftover pork, transforming it is the best. Pork is just too easy to do that with! Some went into quesadillas, some have become tacos in the past, on pizza, in a panini, and the list goes on.
~1 cup pulled pork
2 slider rolls
1/2 cup shredded swiss cheese
~6-8 pickle chips
3 tablespoons yellow mustard (I mixed yellow mustard and & sweet golden mustard BBQ sauce)
(sliced ham would make this a true cuban)
Preheat the oven to 375-degrees. Warm the pork through.
Slice the buns, spread mustard onto the top and bottom. Layer the pickles then the pork onto the rolls.
Sprinkle the cheese on and pop them into the oven for ~5 minutes until the cheese melts.
Serve and enjoy!
These were so good! The mustard and pickles took it from barbecue to a Cuban sandwich. These would be fun cut into smaller pieces if using bigger, oblong rolls as an appetizer.
This quickie burger blew. my. mind. The pretzel bun + mustard + sausage shaped-like-a-burger was just so amazing. I whipped it up for lunch one day when I realized we had one, lone pretzel bun in the freezer annnnnd a half of a green pepper hanging out in the fridge. The stars aligned because we always have sausage links in the freezer and onions are usually a staple too. Ta-da!
I made this inside on the stove in about 10 minutes, but will absolutely repeat for the grill. Also, I’ll repeat since this wasn’t a family dinner with the 1 pretzel roll we had…sorry Mr. J! It was amazing! Don’t be like me – make a bunch! Share with others!
Sausage Burgers on Pretzel Buns with Peppers & Onions (for 2)
2 Italian sausage links, casing removed
2 pretzel buns
1/2 green bell pepper
2 tablespoons mustard
2 slices provolone cheese (optional)
Slice the pepper and onion into the same size pieces…so slice the pepper and then slice in half again. Saute the onions for 2 minutes in a drizzle of oil, then add in the peppers and cook for another 5 minutes. Remove from heat.
Form the sausage link into a circle shaped patty and pan fry in the same pan as the peppers/onions. (No real culinary reason other than to not have 2 pans to wash!)
Flip to cook through and add the peppers & onions in to keep warm until serving.
While the sausage cooks, toast the pretzel bun until warmed through. Spread on the mustard.
Add the provolone to the burger, if using.
Serve the burgers topped with peppers and onions.
I really loved this. Maybe it was the simplicity. Maybe it was a 10 minute meal that was so good and just came together at the right time. That pretzel bun with the mustard was just at traditional match. 1 sausage link formed into a circle is quite thin so it cooked really quickly. Yay! I didn’t have any provolone around but thought the stretch of some mild cheese would be amazing.
Toasting it was necessary. Both sides can have soapboxes for whether all burger buns need to be toasted, but pretzel buns need to be treated like soft pretzels.
For as much as I don’t usually want foods to touch, I’m 100% on board for foods that go together served in a bowl. Bring on all the bowl meals! Build your own! Love it! I made these bahn mi bowls as a quick dinner that could have been made more perfect, but speed is the name of the game here. I figured out the best
cheat workaround to not pickling veggies for 24-hours in advance!
I’d totally make these with leftover pulled pork too! I skipped pickling the carrots mostly because I forgot. My workaround? Pickle juice! A few spoonfuls of pickle juice from our fav local pickles was exactly what this needed. That touch of tart flavor was perfect.
Quick & Easy Bahn Mi Bowls for 3-4
3-4 thin sliced pork cutlets
1 cup brown rice
2 cups broth/water
3-4 thin pork chops
1/4 cup soy sauce
2 tablespoons rice vinegar (optional)
2 tablespoons mayo
1 tablespoon Sriracha sauce
1/4 cup pickle juice
Marinate the pork in the soy sauce and rice vinegar overnight, or before cooking.
Cook the rice with broth or water. (I cooked mine in the pressure cooker).
Pan fry the pork in the marinade over medium heat until cooked to 145-degrees using a meat thermometer- just 3-4 minutes on each side.
Chop the carrots and cucumbers into matchsticks. Then slice the pork and chop the cilantro.
Pour the cooked marinade into the rice and mix. (Only from the pan, not any from the raw pork.)
Stir together the Sriracha and mayo.
Spoon rice into each bowl, then add sliced pork, cucumbers, carrots, cilantro, and sriracha aoli. Then drizzle with pickle juice.
This was fun for a speedy dinner. The pork is soooo fast to cook just being careful not to overcook. Overcooked pork is tough and tasteless. I meant to pickle the carrots but forgot until it was literally time to make this- thus my pickle juice being added on there. Rice in the pressure cooker is so amazing. Brown rice cooks in no time and I love how soft and sticky it gets. It makes great leftovers or can be on a roll or as a bowl.
The little one liked it since he is 100% game for rice, any day of the week.
My palate for fall is endless. Apples, maple, cheddar, and a hint of mustard made this the best breakfast sandwich ever. Ever. I could liiiive on breakfast sandwiches and definitely have my favorites. The apple provides the crunch and freshness with a little kick from the mustard in the sauce.
Maple Sausage, Egg, Cheddar, and Apple Breakfast Sandwich
Ingredients: (serves 1)
1 everything bagel
3 maple sausage links, casing removed and formed into a patty
1 slice white cheddar
1/2 macintosh apple, sliced thin
1 teaspoon mayo
1/2 teaspoon dijon mustard
1/2 teaspoon maple
Pan fry the sausage patty until cooked through.
Toast the bagel.
Mix together the mayo, mustard, and maple spread.
Fry the egg in the pan from the sausage. Flip and add the cheese. Cover to melt the cheese.
Assemble the bagel with some mayo/mustard/maple spread, then apple slices, then sausage, then egg and cheese.
This was a treat for a day off. I really loved the sweetness of the sausage, and the sharp white cheddar. The sauce was subtle and a nice touch. Everything bagels from my town bagel place are even better when they’re day-old and less than half off!
‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
Originally this was going to be a burger but somehow I missed getting any meat on the grocery store run. Thus here’s a fun ‘dog!
The little one LOVED that there was bacon for dinner. I served these with some awesome new salad kits and this one had green cabbage, kale, craisins, pumpkin seeds, and poppy dressing. This dog was a good combo with the crunchy bacon, creamy dressing. It would be super fun for a hot dog topping bar!
This one is not rocket science but just you wait till you see the burger I have coming up!
I put one cooler/low-humidity day to good use after a beach vacation to cook comfort food! This porky pasta sauce has been on my list to make and I had just the night to make it! Get some liquid smoke or this won’t be the same at all (pssst! I get it on Amazon but some specialty food stores have it too. You’ll also use it in chili, burgers, pulled pork, etc.)
I froze half, despite the fact that I’m compulsively trying to use up frozen stuff. I just didn’t want to eat it twice in a week given the warm forecast but I can see popping it out for some not-hot night for variety of the many grilled dinners we’re having this summer!
Smoky Bacon & Pork Ragu for ~4
4-6 strips of bacon, chopped
1/2 pound sweet Italian sausage out of the casing
1 small yellow onion
28 oz can crushed tomatoes
1 tablespoon minced garlic
2 tablespoons Liquid Smoke
pinch red pepper flakes
1/2 teaspoon onion powder
2 tablespoons grated Parmesan cheese
~6 fresh basil leaves, chopped
In a dutch oven, cook the bacon until crisp and drain. Then brown the sausage and drain. Then saute the onion until cooked through.
Add the crushed tomatoes into the pot, add in sausage, onion, bacon, garlic, and liquid smoke.
Cook over medium heat for 15 minutes and add in the red pepper flakes, onion powder, Parmesan, a sprinkle of salt and pepper, and basil. Stir well.
Reduce to low and cook for another 5 minutes.
Boil the pasta and cook to al dente.
Spoon sauce over the top and enjoy!
I loved it. It definitely wasn’t your average tomato sauce. The salty and smoky flavor came out and I took great care for it not to be greasy. Bacon & sausage needed to cook separately to each get to their best. Each needed to be drained, for sure.
I can see pulling out the sauce for a quick dinner or putting ontop of a pizza or in a calzone!
This rice bowl continues the obsession! I used grilled sausage, arugula, mushrooms, apple, toasted walnuts and rice with a drizzle of honey mustard. It was the perfect barely-needing-cooking for a summery dinner. It kind of is a nod to fall with the apples & nuts but the sausage, apples, walnuts, and arugula beg for the mustard.
Sausage, Arugula, and Walnut Rice Bowls
Ingredients: (for 2-3 servings)
1-2 cups of rice/grain of choice (I used brown rice)
2 Sweet Italian Sausage (or chicken sausage)
1 cup mixed mushrooms
1 apple, chopped
2 cups arugula
1/2 cup toasted walnuts
1/4 cup honey mustard
Preheat the grill then grill the sausage.
Cook the rice and keep warm until serving.
In a dry skillet, toast the walnuts stirring regularly for 5 minutes over medium heat.
Empty the nuts out and saute the mushrooms in a little butter until golden in the same skillet.
Assemble the bowls with rice at the bottom and top with sliced sausage, nuts, mushrooms, arugula, apple and then drizzle with honey mustard.
Love! I live for the bites with all different elements. I like the nutty brown rice, with arugula, with apple, with nuts, with honey mustard. Ohh yes.
Sausage, egg, and cheddar bagels for everyone! I made this savory bread pudding with my favorite bfast sandwich fillings for an Easter brunch. It was SO good and perfect for a group since I prepped it the night before and just popped it into the oven. It puffed up and was nicely soft. The leftovers were delicious too!
Smitten Kitchen made this with cream cheese, onion, capers, and smoked salmon. I went with my preferred sausage/egg/cheddar combo.
Sausage, Egg & Cheese Bagel Bake
Ingredients (serves 6):
3 everything bagels
6 links breakfast sausage
4 oz sharp white cheddar cheese
5 egg whites
1/4 cup cream cheese (at room temperature)
1/4 cup milk
Chop the bagels into bite size pieces. Chop the cheese into 1/4 inch cubes.
Pan fry the sausage until cooked through. Then chop into bite sized pieces.
Spray a baking pan with non-stick spray. Add in half the bagel pieces, then top with half the sausage and cheddar pieces.
Place the remaining bagel pieces and the remaining sausage and cheese pieces on top. Turn the very top bagel pieces over so the outside of the bagel is facing out. Sprinkle with salt & pepper.
Whisk together the egg whites, eggs, milk, and cream cheese.
Pour over the bagel, sausage, and cheese pieces.
Cover and refrigerate over night, or until ready to bake.
Bake at 400-degrees for about 45 minutes.
Poke a knife in to see that the egg is fully cooked. It shouldn’t be runny in the middle.
Serve and enjoy!
It puffs up and is so great! The chewy bagels are soft but such a great texture. I loved the everything bagel-ness with the sharp cheddar, the sausage, and the eggs. The mostly egg whites made it a touch lighter!