What's for Dinner Wednesday~

Who's in the mood for pizza?

It is no secret...we love our pizza! But, fresh is always best...no frozen store bought boxes in this house.

Tonight-Loaded Baked Potato Pizza

Ingredients:

1 can (13.8oz) Pillsbury refrigerated classic pizza crust (we purchased fresh pizza dough at Whole Foods, you can also find it at Trader Joes as well)
1 medium white potato
1 TBS Crisco Pure Olive Oil (any olive oil will do, we prefer Newman's Own Extra Virgin)
1/4 tsp salt
1/4 tsp pepper
1 Box (10 oz) Green Giant frozen broccoli and cheese sauce (we purchased organic frozen broccoli florets at Whole Foods instead and steamed for about 4-5 minutes in the microwave)
2/3 C sour cream
1 TBS ranch dressing
1 C shredded Colby-Monterey Jack cheese blend (4oz) ***we grated our own blend, we also found that you really need a bit more if you are not using the broccoli with the cheese sauce, so I would double.
5 slices cooked bacon, coarsely chopped
1 small tomato, seeded, chopped (1/2C)
2 medium green onions, chopped (2 TBS)

Directions:

Heat oven to 375*.  Spray large cookie sheet with Crisco Original No-Stick Cooking Spray.  Unroll pizza crust dough on cookie sheet.  Press dough into 13X9-inch rectangular.  Bake 10-13 minutes or until crust is light golden brown.  Remove from oven and set aside.

(We used fresh dough from Whole Foods, roll out into a circular shape on cold counter top using corn meal-this prevents it from sticking.  We place ours on a preheated pizza stone to bake, until golden brown).

Meanwhile, pierce potato with fork; place on microwaveable paper towel in the microwave oven.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch thick cubes (1 C).  In small bowl, mix potato, oil, salt and pepper; set aside.

Cook broccoli in microwave as directed on box.  Empty from pouch into another small bowl to cool slightly; set aside (or steam frozen for 4-5 minutes).

In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to within 1/2 inch of edges of crust.  Sprinkle 1/2 cup of cheese (a little more if not using the broccoli with cheese) evenly over sour cream mixture.  Sprinkle with bacon.

Spread broccoli mixture and potato mixture evenly over the bacon.  Sprinkle tomato, onions, and remaining cheese (1/2 C or so) evenly over potato mixture.

Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting.

It was so yummy!  The sour cream and ranch combined, and used as a base, are similar to a white pizza using ricotta.

Enjoy!!

Two Remarkable Women~

I have had the great pleasure of knowing these two remarkable women,  Karena of Art by Karena  and Linda of Life and Linda. No, we have yet to meet face to face, or even talk on the phone, but only through our blogs and emails.  Both of these women have been such an inspiration to me.  Each and everytime life has kicked them in the butt, and let them down, instead of whining, complaining, crawling in a hole, they have reached out, shared, and possessed a positive attitude.

I feel like this quote sums the two up perfectly.  One has had to endure numerous surgeries on her hip, endless hours of rehab, to only have to do it again, and again, and again.  The other, is now facing cancer for the second time.  But, each have once again reached out, shared, and conveyed a fighter's attitude!

Karena and Linda, thank you both for being such an inspiration.

And, to those of you reading.  Please lift these wonderful women up in prayer.  At some point in our lives we all face those challenges, some more trying than others, but with the love and support of those around us (known and unknown) we can beat what ever comes our way.

Love you girls!
Lauren

Spring Cleaning and a Hearty Meal~

Sorry I've been MIA, but we have been on a roll I tell ya!  Two weeks ago we ripped out the rest of our overgrown shrubs, and landscaped our entire front yard with new shrubs and flowers.  I will take some pics if this rain ever stops!!  I am thankful for all this rain...I have only had to water all the new plantings and our garden twice in the past couple of weeks.

Then I got on a spring cleaning kick...who knew expecting your baby home from college would do that???  I thought those emotions were only reserved for expectant moms!! LOL

The good news...our ENTIRE house has been cleaned top to bottom! Crown moulding, baseboards, windows, every single blind each freakin slat! carpets, counters, hardwood floors, you name it!

And while it feels REALLY good to have it all done, I have muscles that I did not know existed screaming for a massage ASAP!!!

As I mentioned, it has been raining.  Well, that just might be an understatement...it has been pouring, for hours, no days!  And, it is cool...I mean...we live in the south, 55 this time of year is COLD people!

So, hubby came up with a fantastic dish for an unseasonably cool spring evening.  Goulash.  Of course, he asked if I had ever had goulash before.  Surely, this girl, who comes from a family of 6 (3 ravenous boys mind you) would have surely had goulash before!  Ummm..."honey, do you mean Hamburger Helper?"  I wish I had had a camera to capture his expression.  Guess the two are not the same!

However, it was delicious!  And, according to him...super easy to make yes, I am extremely spoiled I know.

Bobby's Goulash (yes, Bobby would be Paula's son)

Ingredients:
2 lbs lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 Tbs Italian seasoning
3 bay leaves
3 Tbs soy sauce
1 Tbs House Seasoning, recipe follows
1 Tbs seasoned salt
2 C elbow macaroni, uncooked

Directions:
In a Dutch oven (really is the key), saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing.  Spoon off any grease.  Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.  Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt.  Stir well. Place lide on the pot and allow this to cook for 15 to 20 minutes.  Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn the heat off, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

House Seasoning:
1 C salt
1/4 C pepper
1/4 C garlic powder

 Mix ingredients together and store in an air-tight container for up to 6 months.  Use as a seasoning on meat and when cooking vegetables.

Enjoy with a dollop of sour cream.  (on a side note-hubby and I think the leftovers would be realy good with a bit of bread crumbs and topped with some shredded cheese...bake until the cheese is golden brown).