September 14, 2012 by Carin
I love to cook, I love to eat and I love recipes that turn out to be surprisingly awesome. I often try new recipes with the attitude that if it sucks I don’t have to make it again. More times than not the recipe turns out to okay to good, but the best recipes are those that after a few bites you know you will be making it again. And within the past week I have had two of those that I think you should all try as well. With the cooler weather we have been experiencing lately, I have been making some heartier meals. I am in the mood for soups, warm pastas and stews. Both of the following recipes satisfy my need for cold weather eating.
Pizza, who doesn’t love pizza? The latest issue of Better Homes & Gardens features Chef Guy Fieri recipe for Baked Potato Pizza. I didn’t follow the recipe exactly, but it sure did turn out great. I used Pillsbury’s refrigerated Artisan Whole Wheat Pizza dough; which was good. I couldn’t find sharp white cheddar cheese, so I doubled the Monterey Jack cheese. I would personally add more bacon to get more of that bacon-y goodness. I was surprised the paper thin potatoes baked so quickly, but they did. The recipe as listed is for two pizzas, so if you are planning on only making one pizza, split the ingredients in half.
I am going to include the recipe at the end of the post because it appears you need a log-in for the BHG website to have access to the recipe. Otherwise, try this link for the recipe.
The other great recipe my husband and I really enjoyed was the Chicken Stroganoff from the Food Network magazine. Oh my gosh this was good. The chicken was super tender, the sauce was amazing. I used light sour cream to save on calories and cremini mushrooms over white buttons to add a little more substance to the stroganoff. The dish had such great flavor and the leftovers were just as good the next day for lunch. If you are looking for a warm and hearty dish come this winter, give this recipe a try. It is not only super yummy, but it is really easy and fast to make.
Baked Potato Pizza
1 recipe Pizza Dough or 1 pound ball purchased pizza dough
4 medium-sized Yukon gold potatoes, skin on (1 1/4 lb.)
2 cloves garlic, minced
1/2 cup very finely sliced sweet onion
6 slices applewood-smoked bacon, crisped cooked and crumbled
1 tablespoon chopped fresh thyme leaves
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded sharp white cheddar cheese
1/4 cup finely grated Parmigiano Reggiano
Extra-virgin olive oil
1 teaspoon flaked sea salt
Freshly cracked black pepper
1 1/2 cups sour cream
4 Roma tomatoes, diced
1/4 cup finely chopped chives
1. Preheat oven with pizza stone to 500 degrees F (or see “Cook’s Tips” with Pizza Dough recipe).
2. For pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour. Set aside.
3. Fill a large bowl with cold water. Using a mandoline (or very sharp knife), slice potatoes paper-thin Place slices in water; swirl to remove excess starch and prevent potatoes from turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with a little salt and pepper. Mix well.
4. Combine Monterey Jack and cheddar cheeses. Divide cheese between pizza dough, spreading evenly. Divide potato mixture and spread evenly on cheeses. Drizzle each pizza with olive oil. Top with some flaked sea salt, a little cracked black pepper, and a sprinkle of Parmigiano Reggiano.
5. Bake pizzas for 8 to 10 minutes each, until crusts are golden brown, potato edges are lightly curled, and cheese is bubbly.
6. To serve, cut pizzas in squares. Top with a dollop of sour cream, diced tomatoes and chopped chives. Makes 2 pizzas (about 12 servings)
What have you made lately that you were pleasantly surprised by? What are you looking forward to making this fall?