Food Bowl Day!

Happy Super Bowl!

I have to admit that I don’t really have a team today (or any day, for that matter). I really enjoy watching the super bowl, and I watch football on occasion, but we live in Montana. No professional teams here. I usually pick the team that isn’t getting cheered for at our house and root for them. I like the friendly rivalry. I think that this year our group will be pretty evenly split though, so maybe I’ll cheer for both teams 🙂

Super bowl is all about the food and commercials for me, and I’m really ok with that! Especially when your husband is making the amazingness that is smoked, bacon-wrapped meat.

But I’m contributing too! I’m making the absolute best brownies in the world! (Recipe coming soon) And no brownie will ever be complete again without this caramel sauce. There might even be ice cream involved (Salted Starship Brownie, Missoulians?)
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I’d love to make these Settlers of Catan nacho bowls, but I think I will end up making spicy baked potato bites instead, since we’ll have plenty of chips and salsa.

Oh and wings! Those are absolutely happening today too!

What are you making?

 

Keep It Simple

Bacon and Onion Pizza
I love making pizza.

I have this magical bread machine that makes the pizza crust for me. It’s so fluffy! I highly recommend getting a bread machine. Even if all you ever use it for is pizza dough, it’s totally worth it.

Rising Pizza Dough
I do stray a little from the original bread machine’s recommended whole wheat pizza crust recipe. I’ve found that an extra 20 minutes of rising time makes a huuuuuuuuuuge difference in the ease of shaping. And whole wheat pastry flour has consistently turned out softer, crispier crust than regular whole wheat flour.

Pizza Stone
I also find that scattering cornmeal on my pizza stone is essential. There is nothing worse than a pizza slice that won’t come off the stone. Truly a sad business.

Pizza Dough
I roll the dough out right on the stone. That way, I know exactly what size to make it, and I don’t have to try to transfer the dough. We all know how **awesome** I am at working dough.

**Ha!!**

Curled Crust
Just roll the dough out slightly larger than the stone, and then curl the edge back onto itself.

Pizza Sauce
When it comes to sauce, less is more. You need to make sure it touches all the edges, but too much sauce gives you pizza soup when you take it out of the oven.

Pizza
I make no judgements on how much cheese you want to use. Cheesiness is a personal choice, and I believe that we should never judge each other’s choices.

I tend to love pizzas that don’t have too much going on. Don’t get me wrong, if it’s pizza, I will like it. But my favorites tend to have only one or two toppings. Bacon and onion; pineapple and Canadian bacon; arugula and prosciutto; just olives.

In the oven
And whatever you do, do not take your pizza out of the oven before your cheese is bubbly and starting to brown! It’s important.

Bacon and Onion Pizza
Pizza and salad. The perfect, simple dinner.

Bacon and Onion Pizza
Makes one medium pizza. Bake at 400F for 20-25 minutes.

Pizza Crust:
**Every bread machine will probably have different instructions, so be sure to read the directions. The way mine works, it takes about an hour and a half from the time I throw in the ingredients to the time I’m pulling out the dough for an extra rise.

1 1/4 cup of warm water
1 tbsp sugar
2 tbsp oil
1 tsp salt
1 cup whole wheat pastry flour
1 1/2 cups bread flour
2 1/4 tsp active dry yeast

Place all ingredients in order into the bread machine. Use the “Dough” setting.
When the machine is fully through the cycle, place the dough into a greased bowl and let it sit, loosely covered with plastic wrap, for 20 minutes. Then spread some cornmeal onto a pizza stone, and roll the dough onto the pizza stone, draping the dough over the sides of the stone. Curl the edges of the dough back onto itself, pressing gently.

Toppings:
3/4 cups pizza sauce (I made a batch of this sauce, and then pureed it in the food processor)
1 1/2 to 2 cups freshly grated mozzarella
2 strips of bacon, diced
1/4 cup of thinly sliced onion

Preheat the oven to 400F. Assemble your pizza, in ingredient order, onto the uncooked pizza dough. Bake for 20-25 minutes, until the cheese is crispy and browning. Slice with scissors or a pizza cutter, and serve hot.

Bacon Things

Descriptive, right?

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You may not know this about me and my family, but we often use terms that are as vague as possible.  It’s kind of like a game.

“Can you make me that thing with the stuff?” is way more fun than saying “Can we have stir fry tonight?”

And “Bacon Things” is way easier to say than “Crescent rolls stuffed with bacon, cream cheese, and green onions.”

This is another one of those recipes that isn’t so much a recipe, but it’s definitely worth making if you like bacon.

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Bacon Things
Inspired from Pinterest

One can of crescent rolls
8 strips of bacon, cooked to desired crispness–use a paper towel to soak up as much grease as possible
8 dollops of whipped cream cheese
1 green onion, sliced

Preheat the oven to 375F.
Unroll the crescent rolls and place them on a baking sheet or stone. Scoop a dollop of the whipped cream cheese onto each roll, and top it with a few slices of green onion. Cut a strip of bacon in half, and then lay it across the cream cheese. Roll up each crescent roll, and then bake for 15 minutes.

Just in time for the Super Bowl!
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