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posted on April 17, 2012 by
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Pioneer Woman’s Breakfast Pizza Recipe

I opened my new Pioneer Woman “Food from my Frontier” cookbook to actually cook from it and not just read it like a far off dream. Breakfast pizza sounded like a perfect brunch. I’ve never seen this on her blog. It’s a reason indeed to buy the cookbook! 

Of course, it has pepper bacon on it. I have a “bacon tooth” as my farmer friend, Brent of 4G Farms termed. If the recipe has bacon in it, on it, wherever…I will love it.

Pioneer Woman’s Breakfast Pizza
Ingredients:
1 pound thick cut peppered bacon
3 cups frozen hash browns
2 TBSP canola oil
3 diced bell peppers (I used the mini peppers, red, orange and yellow.)
Pizza Dough (I used 2 store bought packets you mix with water or make Pioneer Woman’s homemade pizza dough)
1 cup salsa (She called for 1/2 cup but I used 1 cup and it was perfect.)
12 ounces fresh mozzarella, sliced (I used deli slice mozzarella because fresh mozzarella is a novelty rarely found on the remote prairie in my one and only but much appreciated grocery store.)
8 large eggs (I used 10 eggs.)
Salt and pepper to taste (I also added just a bit of cayenne pepper to the hash browns.)

Preheat oven to 475F. Place oven rack on the lowest position, according to PW’s directions.

I baked 1 lb. of peppered bacon. While the bacon is baking or frying…add 1 TBSP of canola oil to large frying pan or skillet…

fry up the hash browns on medium high heat, when lightly golden brown set aside. While the hash browns fried, I diced the bell peppers.
Then I fried the diced peppers with 1 TBSP canola oil on medium heat for 5-7 minutes. Set aside is what PW said. I listened.

 Roll out the pizza dough on a baking sheet. I used a jelly roll pan and sprayed it ahead of time with cooking spray. Then spread the salsa all over the pizza dough as the sauce. I reversed the order. PW recommended mozzarella cheese on the salsa. I spread the hash browns first, then the cheese. I wanted the cheese to melt over the hash browns.

Actually, I wasn’t paying attention. So cheese, hash browns or hash browns, cheese slices, either way works! Who makes rules about breakfast pizza? I don’t.

Evenly distribute the fried bell peppers and the bacon. Then crack the eggs in a fun fashion. Sprinkle with salt and pepper.

Bake for 13-15 minutes, or until the crust is golden brown, according to recipe directions. I baked for 15 minutes. The eggs were perfect.

Breakfast pizza was cut and served immediately to princesses at our house along with a starving like a pack of wolves teenager and big appetite husband.

This is a big recipe and serves 8-10 people. We had leftovers which Nathan had for lunch today. This is definitely going to be a recipe I will be serving for family gatherings and on weekends for family brunches. 
Now onto more cooking in “Food From My Frontier” from the Pioneer Woman. Have you cooked Pioneer Woman recipes? What’s your favorite recipe?
Linking up with Beyer Beware for Hunk of Meat Monday:
Hunk of Meat Mondays

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posted on April 2, 2012 by
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Chicken Marabella Recipe

Chicken Marabella is an easy and fabulously delicious chicken recipe from my friend Nancy, The Wife of a Dairyman. I first discovered it when she gave me her North Bay Dairy Women cookbook. Then last year I visited Nancy and her family at their dairy farm home and Nancy made Chicken Marabella.

I love Chicken Marabella. This is a big recipe. You can always freeze extras. It’s a must try!

Chicken Marabella Recipe

16 trimmed 6 oz chicken breasts and/or thighs (I used only chicken breasts this time. Nancy recommends cutting breasts into 1/3′s)
2 heaping tablespoons minced garlic
¼ cup dried oregano
¼ cup chopped fresh parsley
Salt and pepper to taste
½ cup balsamic vinegar 
½ cup olive oil
1 cup pitted prunes 
½ cup stuffed green Spanish olives
6 bay leaves
1 cup white wine
1 cup brown sugar
Additional parsley for garnish

In a large bowl combine all the ingredients except brown sugar, wine and ½ of parsley. Cover and let marinate in the fridge overnight. 

Preheat oven to 350 degrees.
Arrange chicken in a single layer shallow baking dish. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine around chicken. Bake for approximatly 55 minutes, basting with pan juices. Sprinkle remaining parsley for garnish. 

Serve with rice. For guests who don’t like olives or prunes, serve on the side. I cut up the olives finely and told the girls the prunes are plums. They ate it. We had a mix of wild rice and white rice along with some roasted pepper and cheese bread and asparagus that my mom prepared for us while Nathan and I taught Sunday School. 

A family that is fed with smiles on their faces after a meal together is a success at our house. 

What’s cooking at your house this week? 

I’m hoping to make a batch of Hot Cross Buns this week. They remind me of my Grandma Nola and are a Easter tradition for our family. If I don’t get them made I’m hoping she has a few to share with me this weekend. 

Linking up with Beyer Beware for Hunk of Meat Monday

Hunk of Meat Mondays


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posted on March 27, 2012 by
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Crock-Pot pineapple pork roast recipe

I turned on the Crock-Pot at our house at 5:45AM this morning. For 11 hours a 7 lb. pork roast slow cooked. It was an easy Hunk of Meat Monday that I wanted to share.

The pork roast is large. It was on sale and very affordable. Thawed, I cut it in half and placed it in the Crock-Pot.


I added:
2 cans of Golden Mushroom soup
1 can of pineapple slices with juice
1 large onion, chopped
2 TBSP Jerk seasoning
Salt and pepper

Jerk seasoning is a spice cabinet staple of mine from Penzey’s. It’s salt free and full of huge flavor. Any type of seasoning of your choice works but I wanted to mix the pineapple with the Jamaican style jerk seasoning with this pork roast.

Golden Mushroom is my favorite canned soup to add to meats and casseroles. I spread the condensed soup on the pork roast, sprinkling the jerk seasoning, salt and fresh ground black pepper over it.

I placed the onion over the seasoning meat.

Lastly, I arranged pineapple on top of the roast and poured the pineapple juice from the can around the edges of the Crock-Pot.

While driving home from work I tweeted (on Twitter) “what is an easy and fast side dish?” I had so many suggestions. Roasted green beans, sugar snap peas, tortellini pasta salad, sliced potatoes microwaved and more. I am set for the week with new ideas.

I had Simply Potatoes (pre-made mashed potatoes) at home, lettuce and frozen peas at home. The pork roast was fantastic alongside our peas, potatoes and lettuce salad.

The leftovers this week are going into enchiladas and soup for freezer meals to have on hand.

What are you cooking up this week? I can always use new ideas to keep kids happily fed and trying new recipes.

Linking up to Beyer Beware for Hunk of Meat Monday…

Hunk of Meat Mondays

All photos taken on my iPhone today. Because this mama was in a hurry!
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