Not Quite Summer Food

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https://hymnsandhome.com/2024/07/25/h3phk6oc3p During a stint of weather not feeling quite so summery a few weeks ago, I decided I wanted to make deep dish pizza. I haven’t made much pizza with so many calzones lately but I was feelin’ it. go to site bacpizza_plate_290_200

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Ingredients

go 1 ball pizza dough click ¾ cup tomato sauce source thick cut bacon click here 1 Valida onion, chopped go 1 red pepper, chopped https://thefooduntold.com/food-science/hpx0c3va ¼ cup pesto https://gsaudemarketing.com.br/48qw7h7l 2 cups shredded cheese

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Directions

https://geneticsandfertility.com/f9kxigg Cook bacon until crisp then chop. (Have you had thick cut bacon? It is like deli bacon and once you try it you won’t go back. Thanks for the intro Mrs. S!) see bacpizza_bacon_290_200 Paypal Tramadol Saute onions and peppers until softened but still somewhat crisp go to link Spread pizza dough into round cake pan and spread pesto over it https://www.insearchofsukoon.com/631agmslvln bacpizza_pesto_290_200 https://www.inaxorio.com/cxv4peeb5t layer onion & pepper mixture with cheese and then layer the bacon on top bacpizza_onions_290_200
add more cheese and cover with tomato sauce then sprinkle with oregano or basil if you like
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bake at 400-degrees for 30-40 minutes
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https://etbscreenwriting.com/3dqgyeff7jl I liked this one as a slight deviation from the norm. Once I weaseled some feedback out of Mr. J I agreed with him that the onion and bacon can’t stay as crisp as when they top a pizza. True story. I still really liked it. The bacon was substantial and smokey. The peppers made it a touch sweeter and maintained their slight crunch instead of being too soggy.

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https://www.inaxorio.com/i7hctq87z We often get bacon on pizza because who doesn’t love bacon, and also because I can’t eat red meat so pork or chicken it is!

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Tramadol Online Cod Fedex Once I thought of pizza and bacon I probably should have gone with a regular pizza on my stone. Maybe next time. I really want to do a bacon & egg pizza so that’ll have to be next. Check out some of these awesome looking ones, like this, or this, or this.

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Build a Better Lasagna

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https://www.pathwaysmagazineonline.com/fj8kdissez I haven’t been cooking a ton, nor have I been super creative with meals lately but it’s my crazy season at work. See me at the end of May and I’ll have space in my head to think. Until then, I’ll keep concentrating on work, wedding planning, and meals that don’t require TONS of effort. Also, mother nature seems to be holding spring just out of the reach of us New Englanders.

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https://gsaudemarketing.com.br/563bky2kshh The other night I decided to grab lasagna ingredients so I’d have a few meals in my back pocket for nights I am too crazed, googly-eyed, and have brought work home with me. Lasagna is such a great freezer item, especially since I’m cooking for just Mr. J and myself. One batch makes 2 small ones…one for now and one to freeze for later! There’s a tiny bit more time in the season for delicious meals like this.
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Lasagna is something I can’t usually order out (red meat factor) so I make it myself. I also think there are wayy too many bad lasagnas out there so I wanted to share a few tips. I think lasagna is best when baked. Let to rest, and baked again another time. I think the small touches are what make lasagna better. Using different sauces is a big one. I sneak some pesto and cream sauce into my lasagna in small amounts. I have one additionsl sauce in there, but it’s a secret. Hey, I can’t give away ALL my secrets!

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Ingredients

click 1 pound lasagna noodles
¾ pound meat mix of your choosing (ground turkey & sausage / sausage & ground chicken / ground pork & ground turkey etc)
chopped leeks, onions, or shallots
2 cups whole milk ricotta
1 egg
2 cups shredded mozzarella
½ cup shredded Parmesan
2 cups baby spinach
spices: dried oregano, Italian seasoning, garlic powder, & red pepper flakes

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Directions

https://autismwish.org/z5mokn6dtw5 Cook lasagna noodles unless using no-bake
Mix ricotta with egg, and dried spices
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Cook the meat layer (I used ground chicken and crumbled sausage) and add in somebody in the onion family
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Spread marinara into pans and layer with noodles and a few red pepper flake shakes
Then add the meat layer with leeks/onions/shallots, some pesto, shredded cheese, and more noodles.
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Spread some marinara or alfredo, and top with ricotta, parmasan, and chopped spinach before adding more noodles.
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Top the whole thing off with more marinara, spices and bake for 45 minutes. If eating right then, top with mozzarella until melted.

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https://www.insearchofsukoon.com/ztjs1hosy8b The meat mix is important. It is better when there is more than one in there. A few shakes of seasoned breadcrumbs will also make sure it’s not greasy or bland. Different cheeses are also a huge part in a good lasagna. Mixing shredded mozzarella with some Parmasan provides a good flavor combo. I’ve learned my lesson with part skim ricotta…not a corner to cut. It ends up dry & crumbly, not creamy, and even with the help of the egg, it doesn’t bind well.

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https://ict-pulse.com/2024/07/n55saiq5 I like veggies in there, and think it’s a good balance with all the meat and cheese. Mr. J liked the baby spinach this time over shredded zucchini I’ve done in the past. Some mushrooms in there would be good too, but somebody doesn’t like ‘em. I had some leeks so I tossed ‘em into the meat layer.

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https://splendormedicinaregenerativa.com/9a43q44 I used no-bake noodles for the first time. While it would definitely save some time, I was using a circular pan for one of my batches and these buggers were tricky to fit in. If I made a 9 X 13 pan I’d definitely use them again.

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https://www.adroitprojectconsultants.com/2024/07/25/xvie6msuc Lasagna always reminds me of the time I ate “veggie lasagna” at the home of a very important Children’s Book author who shall remain nameless (well, she didn’t cook it so ohh well). The quotes are important because there weren’t any noodles, instead there was squash slices. There wasn’t any cheese, sauce, or meat…instead, there was spinach. Ohh it was interesting let me tell you…

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https://brako.com/en/oag582cjx Any lasagna tricks up your sleeve? What makes yours better than the average lasagna?

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