Pumpkin Hummus, Caramelized Onion and Fontina Cheese Pizza

This recipe was super-duper good. Lots of good stuff happening here, people. Lots of good stuff. (The original recipe can be found here.)

2 medium onions, thinly sliced
3 tablespoons brown sugar  
1/3 cup balsamic vinegar  
1 pound bacon
Pizza dough
1-2 cups pumpkin hummus (see recipe below)
1 Granny Smith apple - peeled, cored and cut into matchsticks  
2 cups shredded fontina cheese

Heat some butter in a skillet over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.

Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes.

Preheat an oven to 375 degrees.

Spread pumpkin hummus on the pizza dough. Sprinkle with the caramelized onions. Top with the apple and crumbled bacon. Finally, sprinkle the fontina cheese over all of it.

Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 15 minutes. 


Pumpkin Hummus

1-3/4 cups garbanzo beans, cooked (or just buy them canned)

1 (15 ounce) can pumpkin puree

1/2 cup lemon juice

1/3 cup extra-virgin olive oil

1/2 cup tahini paste

3 cloves garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

salt to taste

Puree ingredients in food processor or blender until smooth.

Chicken a la Bacon

This meal is really good and is becoming a regular in our house. I got the recipe from here, and almost followed it entirely.

16 oz turkey bacon, chopped
1 onion, chopped
2 leeks, chopped
1 package mushrooms, halved
1 red bell pepper, diced
1 cup shredded chicken (or you can use a chicken breast)
1/2 cup white wine
1 (14 oz) can coconut milk

1. Fry bacon. Set aside.
2. Cook the onion and leeks in the pan and cook for 3 minutes or until the onion starts to turn translucent.
3. Add chicken, mushrooms, cooked bacon and red bell pepper. Cook for another 5 minutes.
4. Add white wine and cook until wine is reduced by 3/4.
5. Season with salt and pepper.

As with any meal, please remember to add enough salt. I would do at least 2 tsp for this recipe, maybe more. If you don't add enough salt, it will taste bland.

Italian Chicken Soup

This is one of the best soups I've ever had. Here is where the recipe came from, but I made alterations.

8 oz penne pasta
1-2 cups shredded chicken (or you can use chicken breast)
6 cups chicken broth
1 medium onion, diced
2 green bell peppers, diced
2 stalks celery, diced
2  jalapenos, diced
3 tomatoes, diced
2 T oregano
1 cup heavy cream
Salt and pepper to taste
Parmesan cheese shavings (optional)

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool.

In a big pot, saute onion, green pepper, celery, and jalapenos in butter or coconut oil over medium heat until tender and golden brown, about 5  minutes. Add chicken broth, shredded chicken, and tomatoes, and oregano. Bring to a boil, then reduce to a simmer. Add cooked pasta and cream. Stir to combine. Turn off heat. 

Serve with Parmesan sprinkled on the top, if desired.

Mongolian Beef

This was yummy and super easy to make. Here is where it came from.

1 pound flank steak, thinly sliced against the grain
2 tbsp cornstarch
1/4 cup coconut oil
2 green onions, finely chopped
1/2 cup tamari
1/2 cup brown sugar
3 cloves garlic, minced
2 tsp ginger

1. In a small saucepan, heat tamari, brown sugar, garlic and ginger. Bring to a low boil until sauce thickens slightly (about 1-2 minutes).

2. Place meat in a bowl and add cornstarch. Toss meat until all pieces are coated in cornstarch.

3. Heat coconut oil in a large skillet. When oil is hot, add in beef slices until slices are brown and just cooked. Add sauce to the beef and stir until sauce becomes thick. Sprinkle with chopped green onions and serve over rice.

Green Macaroni and Cheese

This is what we had to eat today, the 17th day of March. It was really good.

• 1 lb macaroni noodles
• 2 Tablespoons butter
• 1 yellow onion, minced
• 1 jalapeno pepper, minced
• 6 cups packed fresh spinach
• ½ cup boiling water
• ½ cup butter
• ½ cup flour
• 2 cups milk
• 8 ounces white cheddar, grated
• 8 ounces fontina, grated
• Salt and pepper, to taste

1. Preheat the oven to 350 degrees.

 

2. In a large pot of salted boiling water, cook the macaroni until just shy of al dente (about 6 minutes). Drain and rinse with cold water. Set aside. **Before draining pasta, remove ½ cup of boling water for the spinach)

 

3. In a small pan, melt the butter and add the onions and jalapeno. Let them gently cook over medium-low heat for 7-10 minutes. Set aside.

 

4. In the jar of a blender, add the 6 cups of spinach and the boiling water. You probably need to use a spoon to push the spinach down. Blend to a fine, bright green puree.

 

5. In the pot that you used to cook the pasta, melt the butter and add the flour. Stir until smooth and cook over low heat about 1 minute.

 

6. Add the milk and stir until very smooth. Simmer about 1-2 minutes until slightly thickened.

 

7. Add the cheese and stir and stir until melted, very smooth and thickened.

 

8. Add the spinach puree and stir until smooth. Season to taste with Kosher salt.

 

9. Pour the pasta into the pot of sauce, and add the onions and jalapeno and toss until everything is well combined.

 

10. Pour the macaroni into a 9x13x2” baking dish. Bake for 30 minutes until golden around the edges. Serve Hot!

Sweet Potato, Balsamic Onion, and Bacon Pizza

Another good one, although I seemed to like it more than any other person in my family. Here is where I got the recipe, but we did alter it a bit.

• 2 tablespoon(s) unsalted butter
• 1 large white onion, thinly sliced
• 1 tablespoon oregano 
• 1/4 cup(s) balsamic vinegar
• 2 tablespoon(s) balsamic vinegar
• 1 cup cooked mashed sweet potatoes
• Pizza crust
• 2 cups cheese
• 16 oz bacon, cooked and chopped

1. In a large skillet, melt the butter. Add the onion and oregano, cover, and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.
2. Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion, and bacon. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake at 450 degrees for about 10 minutes, until bubbling and golden in spots.

Ocean's Eleven

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Chicken Pot Pie Pizza

This pizza was really super duper awesome. Here's where I got it from. Everybody loved it.

Biscuit Crust (recipe below)

6 tablespoons butter, divided

onion, chopped

1/2 cup carrot, peeled and chopped

1/2 cup celery, chopped

salt and ground black pepper

1 tsp thyme

4 tablespoons flour

3-1/2 cups cold milk or half and half

1/2 cup frozen peas

2 cups Fontina cheese, divided

1-2 cups shredded chicken

 

For Biscuit Crust

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

12tablespoons butter, chilled and cut into chunks

1 cup milk 

 

Preheat the oven to 425 degrees.

Press biscuit crust onto a cookie sheet and bake for 15 minutes.

Meanwhile, melt 2 tablespoon butter in medium size skillet over medium heat and cook onion, carrot and celery for about 5 minutes or until vegetables begin to soften. Season with salt and black pepper and thyme.

Add additional 4 tablespoons of butter to melt. Sprinkle flour over veggies, and cook for 1 minute stirring constantly so flour doesn’t burn. Add cold milk or half and half and whisk until flour is incorporated and sauce begins to thicken. Cook for 3-5 minutes over medium low. Add peas and 2/3 cup cheese, whisking to blend.

Remove vegetables and sauce from heat and pour onto the biscuit crust. Top with remaining cheese and chicken and bake for 5 minutes or until cheese is melted. 

For Biscuit Crust:

Place flour, baking powder, salt and butter in a food processor and pulse for 10-15 seconds or until butter becomes crumb like. Pulse while pouring in milk until dough begins to clump together.
Turn out onto lightly floured surface and gently pull together into ball.

Easy Creamy Buffalo Chicken Quinoa Bake

This recipe is so super amazing. Here is where I got it, but I made alterations, because making alterations makes my life easier.

3 cups water (or chicken broth)

1-1/2 cup uncooked quinoa

2 small heads of broccoli, chopped

1-2 cups shredded chicken (or you can use chicken breasts)

1 tablespoon flour

1 tablespoon butter

1-1/2 cup milk

2 cups shredded cheddar cheese, divided in half (slices work too)

1/4 cup butter, melted

1/2 cup Sriracha sauce

1/4 teaspoon pepper

1/2 cup crumbled blue cheese

green onions, chopped, for garnish (optional)

1. Put quinoa to a big saucepan. Add water or broth, and bring to a boil. Reduce heat to medium-low and add the broccoli right on top of the water, do not stir. Cover and simmer for 15-20 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff quinoa with a fork and stir the veggies into the quinoa. Add the chicken, toss and set aside.
2. Preheat oven to 350 degrees F.
3. Heat a medium saucepan over medium heat. Add the 1 tablespoon of butter, once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in half of the cheddar cheese and continue to stir until mixture is smooth. Remove from the heat and stir in the 1/4 melted butter, hot sauce, seasoned salt and pepper.
4. Pour the sauce over the quinoa mixture and mix well to combine. Put in a 9x13 dish. Top with remaining cheddar cheese, sliced (for an extra gooey top) or shredded.
5. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
6. Remove from the oven and top with blue cheese, and green onions.

Salted Caramel Better Than Sex Brownie Cheesecake with Pecans, Chocolate Chips, and Chocolate Sauce

Here is the cake that Vernon and the kids made for me on my birthday:

They used a combination of recipes and called it: Salted Caramel Better Than Sex Brownie Cheesecake with Pecans, Chocolate Chips, and Chocolate Sauce.


It was REALLY good.