Have you ever planned out a meal in advance, only to have it seem totally unappealing on the day you designated it for? I’m usually a firm believer in the follow through of a weekly meal plan, but when Rachael Ray’s New England Turkey Burgers came up on my menu board last week, I just wasn’t feelin’ it. It had been a rough work week at that point, and I needed a meal that felt like a cozy hug. With ground turkey as my only thawed out protein, it was time to get creative. Continue reading
What better way to start of a new year than with an old love? I LOVE pizza. In fact, I could probably eat pizza every day of my life. It can be such a simple pleasure, and you can make it a thousand different ways that always seem to jazz it up. Recently, our area got a new Pizza place called “MOD Pizza” – essentially, a made to order pizza place. Seeing all of the toppings and combinations got me thinking about pizza night in my own household, and a new go- to was created. Hearty and wholesome, it combines the perfect amount of salty with savory into one bite. This is Roasted Brussels Sprout and Prosciutto Pizza.
2 Cups Brussels sprouts, trimmed and roughly chopped
1 small package of prosciutto (about 5 oz), roughly chopped
1 cup freshly grated smoked havarti cheese
Your favorite pizza dough
Balsamic vinegar (optional)
Begin by preheating your oven to 400 degrees. Trim and roughly chop 2 cups of brussels sprouts. Toss onto a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and pop into the oven for about 30 minutes.
Meanwhile, chop up an entire small package of prosciutto (If you’re like me, you eat some of it and wash your hands before moving on). You can also grate your cup of smoked havarti.
On a separate baking sheet (or on your baking sheet that had your brussels sprouts if you hate dishes and are a patient person!) spread out your favorite pizza dough. Lately, I’m really into the refrigerated Bistro Style Pizza Dough from WeWalka. It’s good stuff- gets a really great crispness to it that I really desire in a pizza. ANYWAY, once that’s spread out, top it with your cheese. Now, this won’t be a typical cheesy pizza that oozes cheese. Smoked havarti has a flavor that doesn’t demand as much as a typical mozzarella made pie. Sprinkle and spread it so that it lightly covers your dough. Do the same with your prosciutto and brussels sprouts, then return to the 400 degree oven for approx. 15 minutes.
If you like, you can finish it off with a drizzle of balsamic vinegar once it comes out of the oven. Truth be told, we forgot that step, and just went about devouring the pizza. Obviously, it wasn’t missed too much since we ate the entire thing!
Note: If you have left over brussels sprouts from a previous dinner’s side dish, go ahead and use those babies! Just skip the roasting step, chop them up, and toss them onto your pizza dough.
This pizza is perfect with a glass of wine on a fall or winter night. It made a nice at home date night dinner with my guy, who suggested that next time, we crack an egg over it. We’ll see how that goes and get back to you!
I’d love to hear from you- What pizza toppings top your list for pizza night?
It’s safe to say that 2015 had other demands on my time and energy, and that this sweet little blog somehow found it’s way to the back burner. (See what I did there? Told you, same commentary) But, with a new year comes new ambitions and restored energy. I’m excited to say that there are some exciting things coming to Twice Around in 2016- new recipes, a few new segments, and some old favorite that haven’t made an appearance on the blog before!
Hopefully, you’ll hang around for the next course.
How about… the combination of the two- Pizza Pot Pies.
When I originally mentioned these to Mr. Twice Around, he didn’t seem thrilled, and I’ll admit, he TURNED UP HIS NOSE at the idea. I told him to just wait… that this was a brilliant idea… and he would see! I wasn’t 100% convinced myself, but I figured… It seemed like an okay idea, and we always have plan b in the fridge if all else fails.
Little did I know… that from that moment on…I’d be asked to make these 3 times a week, every week. It has been a few years, and still I know that once the crispness of fall air hits, it’s game on! I can no longer ask the question “What do you want to eat this week?” without hearing “PIZZA POT PIES!” Luckily, they are JUST that good, and really easy. As a bonus, this one is super fun for the family- you can put in whatever toppings you usually like on your pizza and get creative every time!
Here’s our go-to favorite. It makes 4- we eat 2 the next day for lunch…if they last that long!
1 pillsbury pizza crust- we prefer thin crust
1 can of tomato sauce
1 pack of sliced pepperoni – you won’t use all of it!
1 cup of precooked sausage crumbles (Jimmy Dean- we use turkey sausage)
1 small can of sliced black olives
1 green pepper, sliced/ diced
2 cups shredded mozzarella cheese
1 red onion- sliced
Preheat your oven to 400 degrees. Take your pizza dough out of it’s canister roll, and unroll your dough on a flat cutting board and cut out circles around your ramekins to top .
Divide your sauce among 4 ramekins. Divide the pepperoni, sausage, olives, green pepper, and onion among the 4 ramekins, and mix with a spoon. Top with 1/2 cup of shredded mozzarella.
Top with a crust round.
Poke a few holes in the crust dough with a fork, and pop those babies into the oven for about 13 – 15 minutes.
I usually put them on a baking tray just so its easier to take them all in and out of the oven. Take them out and really poke a decent “vent” in it and give them a few minutes so you don’t burn the roof of your mouth- believe me, it’s been done, and it’s not fun to eat with a blister on the roof of your mouth. It’s hard, but you should definitely wait!
Then, when you can’t wait any longer, dive in to rustic pizza goodness. Each saucy, cheesy topping filled bite leaves us coming back for more all fall and winter long, and with endless combinations, it never gets boring!
I have a confession to make- lately, things have been a little lack luster in my kitchen. Maybe it was all of the stress and exhaustion coming forward from the end of the school year, maybe it was me wandering from my usual vision in the kitchen, maybe it was my neglected kitchen that desperately needed reorganized to optimize functioning within it… but whatever the case, I was in a food funk in a big way. I was just feeling uninspired.
But yesterday, oh yesterday! Summer showed up in all of her relaxing glory, and my funk faded away to a mere memory. Light streamed into my kitchen in a way I hadn’t seen in weeks, and with it, a thousand ideas for sensational summer suppers.
I kicked it off last night with a mouth-watering dinner that goes back to my basics: Keep it vibrant, keep it quick, and understand that “less is more”. And boy, did it deliver. Let’s grill up some porkchops with peaches and bleu cheese! Continue reading
When I was a little girl, I had tons of doll babies. Each one unique, special, and named- I had triplet babies, babies that looked real, babies that could crawl, and one little baby doll (A Magic Nursery baby, for all my 90’s friends!) that was a preemie, and well, my favorite. (Oh if only my 9 year old heart could have known then…) I had babies, babies, babies…and as I grew, I always thought that I’d be a momma to many. A baby for both hips, and one wrapped around my leg, toddling along. That was my picture of my perfect mommy life. Continue reading
(please forgive the quality of this picture – I was enjoying a quiet moment before diving in to some new baby recipes)
Remember that decadent caramel sauce from a few days ago? Tonight I’m sharing one of my favorite new uses for it- Salty Turtle Pot de Cremes. Pot de Cremes sound super fancy and intimidating, but believe me when I say this.is.easy. The entire recipe goes into a blender!!! The hardest part of these is waiting for them to set up!
I first fell in love with pot de Cremes after watching an episode of “The Kitchen” around Valentine’s Day. Geoffrey Zakarian was whipping up some silky and delicious chocolate versions, and I had been looking for something special for Valentine’s dinner since DH and I would be staying in with our littlest valentine.
These looked impressive, but I needed to jazz some up with love of my own, and I wanted to see if I could simplify the steps and ingredients. After some tweaking here and there, I came up with what I feel is the perfect blend of salty and sweet. Rich and almost sinful, and so easy that you’ll make excuses to have them around!
Salty Turtle Pot de Cremes
- 1 cup coconut milk
- 9 oz bittersweet chocolate chips
- 2 eggs
- 1tsp vanilla
- 1 tsp instant coffee
- 1/2 tsp chili powder
- Flaky sea salt
- Caramel sauce
- Chopped turtle clusters
In a small saucepan, scald the coconut milk. ( basically, bring it to the brink of a boil) Combine chocolate chips, eggs, vanilla, coffee, and chili powder in a blender and blend until smooth (about 30 to 45 seconds). Slowly add in the scalded milk- not too fast, or you’ll end up with scrambled chocol eggs! Blend again until smooth and combined.
In 4 ramekins, spoon 2 tbsp of caramel sauce into the bottom. It will be a bit thick, and that is okay. All the better, actually! Pour your chocolate mixture on top and cover. Chill for 4-6 hours or overnight until set. Top each with flaky salt and chopped turtle clusters.
This recipe is also delicious with fresh raspberry jam in place of the caramel and topped with a few fresh berries, whipped cream, and chocolate shavings.
Really, with the base recipe, the possibilities are endless. Try it out and let us know- How will you whip it up?
State testing started this week at school. It is quite possibly my least favorite time of year…everyone is at a high level of stress, DATA becomes a “four letter word”, and kids are ready to burst into tears at any given moment because the pressure they feel is real. It’s all just a little too much.
When life gets hectic, I make caramel. I’m sure this sounds counter intuitive, because let’s face it, caramel has this bad reputation for being a bit of a pain in the neck to make(among other body parts, if you catch what I’m saying.) It’s a little high maintenance, at best. Yet, for me, it works. Continue reading