Bacon Cheeseburger Tomato Jam Dip

Hot, hearty, cheesy, beefy--I've unpacked the adjectives for this dip, but the name pretty much says it all. It's a bacon cheeseburger dip using tomato jam to provide some bold summery flavor in winter.

Why is it that there's a big eating event in the dead of winter? Sure, sure, Thanksgiving is generally after a frost, but most of the Thanksgiving vegetables lend themselves to long storing or freezing. I'm talking about walking into 3 different grocery stores in 2 days [yes, I get around] and being assaulted with goal posts surrounded by mounds of fresh tomatoes and peppers and avocados. That ain't right.

Fresh tomatoes, everywhere on the mainland US that I've lived, don't taste very good in the dead of winter. It's almost criminal to tantalize shoppers with the prospect of fresh vegetables when the flavor doesn't back up the promise.  I turn to preserved tomatoes (those that I've canned, slow roasted and frozen, or jammed) for my winter time tomato flavor. I'll happily buy a jar of salsa [or crack open a jar of strawberry salsa] but make fresh tomato salsa from the store stuff to eat during the game? Not happening. Not now. I will GORGE myself on fresh tomatoes from July-ish through October-ish, but then I put up as much as possible so that I can enjoy these summer flavors in winter.

Here's another way I use my preserves.

If you're watching the game in shorts and a t-shirt, this recipe may not apply to you. While I like my room temperature snacks, our TV is in the basement along with the Strategic Winter Squash Reserve and I need something to keep me warm while watching.

Sure, sure, having 2 to 3 dogs piled on my lap [occasionally tap dancing on my hard cider-filled bladder] does provide an extra 120 pound layer of insulation. However, it also prevents me from getting up to pee get refills of this savory dip. I suppose that's a form of portion control. You can see a quick pic of us on my FB page.

I made this dip last year* after being inspired by the Bacon Double Cheese Burger Dip at Closet Cooking. I thought that using some tomato jam (from Marisa's recipe at Food In Jars) would provide a bit of bold spicy sweetness to play off of the bacon, so I got busy with some of the cow that lives in my freezer.  This recipe works both as a dip for a sturdy tortilla chip and a filling for a slider bun (those pictures did not turn out as well though).

For other recipes using ground beef, please see my Ground Beef Recipe Round Up, 106 recipes from a whole host of food bloggers covering a variety of eating styles and categories [though there are no desserts using ground beef in this round up. that's icky to me]. Need a hot vegetarian dip? Try my Baked Artichoke and Arugula Dip instead.

Spicy Asian-inspired Kohlrabi Pickle Spears

Spicy, tangy, crunchy and zippy, these quick pickled kohlrabi spears wake up your appetite.

Oh my goodness. These pickles. The flavors that are bouncing around my mouth right now. I am clearly a pickle person. I mean, on our near weekly trips out for burgers and fries I always ask for pickles on my burger [interestingly, pickles are one of the 3 condiments the whole family chooses--onions and mustard being the other two]. I like pickles on sandwiches, including pickled turnips on My Favorite Grilled Cheese Sandwich. I would never suspect that I could create a gourmet pickle, though, especially after my pickled yellow squash failure-turned-successful-sliders? However, the layers of flavor that rocket through my mouth as I bite into one of these pickles--spicy, crunchy, tangy, zingy--remind me of the layers of flavor bouncing around my mouth when I eat Ma Po Tofu from Great Wall Chinese Restaurant on Logan Circle in Washington DC. So many flavors to experience in that dish!

I received a monstrous, alien, gigantic kohlrabi in our Community Supported Agriculture (CSA) farm share. No kidding, no camera tricks--those are pint jars and it's bigger than the pair of them together [thanks again Carole for the jars]. I decided to pickle it primarily because I had my canning pot set up from making Cranberry Salsa and also because there was enough peeled kohlrabi sticks for me to compare pickling methods for making kosher dill kohlrabi spears. [Dueling Kohlrabi Dills will be another post, after the 3 week brine time we'll crack open both the jar from the pantry and the jar from the fridge and check 'em out.] First I need to share these Spicy Asian-inspired Kohlrabi Pickle Spears--an easy refrigerator pickle.

After I filled up the pint jars for the Dueling Dills, I still had a lot of kohlrabi left over. I poked around on my favorite canning blog, Food In Jars, and found Marisa's recipe for Asian-inspired Refrigerator Pickles. I decided to adapt it using what I had on hand. Specifically, I swapped in kohlrabi for the cucumber, crushed red pepper for a chili pepper, star anise instead of scallions, cilantro instead of mint, and a standard apple cider brine that I boiled before pouring into the jar. After I got  everything pickled, I put all the jars away and forgot about them. Until Saturday.

I was feeling peckish mid-morning and poked my head in the fridge looking for a snack. I spied the pickle jars. Since I'd mentally pencilled in Thanksgiving as the Dueling Dill Pickle Off, I chose the jar of Spicy Asian-inspired Kohlrabi Spears. I ate one. Whoa. Party in my mouth. I had another. The party continues. I travelled around the house sharing pickles with my spouse reading in the living room and the kids watching TV in the basement. My daughter thinks these pickles are too spicy, but the rest of us approve.

If you've got a freakishly huge kohlrabi--consider whipping up a jar of these pickles. Your mouth will thank you.

For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and garden bounty. I've got more ideas on my Pinterest boards. Want to know how to use this blog? Click here.

Strawberry Salsa with Hatch Chiles {Cantina Style}

Cantina Style Strawberry Salsa with Hatch Chiles--a tangy combination of sweet and heat, perfect for dipping thin & crispy tortilla chips and endlessly snacking

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My spouse and I are getting into those super-thin tortilla chips--restaurant or cantina style--that go so well with the aptly named cantina style [liquid, not chunky] salsa. While we were out having margaritas last month I was mindlessly chowing down on that stuff.  The deceptively small bowls make me not realize how often I was digging in--but it's so good!  Don't get me wrong, I love a nice chunky salsa as well--those sturdy chips need something to do after all--and it's terrific mixed in with scrambled eggs, Taco Rice, oh the chunky salsa uses list goes on . . .

I love my mindless snacking, though, and when that involves the sweet + heat that is this salsa, well, it's a thing of beauty.

I thought this up while driving 500 miles home last week.  I had 4 quarts of strawberries (tip o' the hat to AnnieRie for the Larriland suggestion) and a trash bag full of kale my dad had harvested from his garden.  I also had Wee Oliver Picklepants as my only company, and his back is hurting so he wasn't saying much [hashtagmiddle-agedruntywienerdogproblems].  I also kept forgetting to switch CDs when I'd stop, and didn't want to flip through the selections while driving, so I pretty much occupied myself with thinking up strawberry and kale recipes all 8+ hours of driving. You've been warned.

I was concerned about sending the wrong message about the visible rings in this photo-they are now off for storage.

I knew I wanted to 1) use strawberries, 2) make a spicy salsa, using the last of the roasted Hatch chiles I picked up at my local grocery store and froze last August, 3) make a restaurant style salsa and 4) can my salsa, so I thought it would be a cinch to find a recipe in the Giant Recipe Book That Is The Internet.  You know what?  No luck.  Sure--if I wanted a chunky salsa, a fresh salsa, or a sweet salsa for dipping with cinnamon chips I'd be set.  But I had my parameters and I was stickin' to them.

Off to my trusty library and Marisa McClellan's trusty Food In Jars cookbook.  There, I adapted her peach salsa recipe--one that she says is essentially an adaptation of her tomato salsa recipe--to use what I had on hand.  I also started it off in the blender because I knew I wanted a smooth salsa [and I'm lazy].

One nice side effect I wasn't expecting--the strawberry DNA [coolest 7th grade at home science project ever] thickens with the vinegar to make a salsa that clings nicely to the chip and doesn't slide immediately off like some restaurant salsas I've had.

For more recipes using Hatch chile peppers, please see my Hatch Chile Recipes Collection. For more recipes using strawberries, please see my Strawberry Recipes Collection. These collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.



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Green Tomato Bacon Jam Burgers

A simple burger with a little something extra--green tomato bacon jam mixed into the beef makes each bite juicy and full of flavor

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There's just something about the flavor of these burgers.  Mixing in the Green Tomato Bacon Jam adds such richness to the meat that they deserve their own post.  And if I get this up before Memorial Day?  Well, let's just say that I'm so happy to be enjoying these burgers hot off the grill that I can't wait longer to share with you all.

In a way I feel like I'm recycling a post here, which is I'm sure not cool for a relatively new blogger to do.  I did it for me, though--I didn't want to wade through my Green Tomato Bacon Jam recipe for the burger recipe, nor did I want others to do so.  Even if you don't make your own Green Tomato Bacon Jam--and I just made a batch the other day through the magic of canned green tomatoes since my own plants are 3 to 8 inches tall--I think the jam flavor is so terrific in the burgers I must share now so you can try this over the summer months.  [Can you buy green tomato bacon jam?]

Making your own Green Tomato Bacon Jam is easy--if you can chop or use a food processor, and stir a bunch of stuff together in a pot for an hour.  The ingredients are not hard to source, and it keeps in the fridge or the freezer--no scary canning required.

[I freely admit to continuing the brain washing I started last month about canning tomatoes and freezing assorted pizza toppings.]  Each time I open up my freezer or pantry during the winter and grab something yummy I put up over the summer, I feel a tremendous sense of accomplishment.

I want you to feel that sense of accomplishment, too.

For more recipes using green tomatoes, please see my Green Tomato Recipes Collection. Not one of them fried! This collection is part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

{HNTM} Lou Malnati's Chicago Classic Deep Dish Pizza

{How Not to Make} Lou Malnati's Chicago Classic Deep Dish Pizza, packed with sausage and cheese and flavorful tomato sauce.

Don't worry, like the trashy romance novels I adore, there is a happy ending [and a viable recipe] at the end of this post.  But when you find yourself saying 

"once I drained the pizza, it tasted pretty good"

you know there's a story worth sharing.

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Once upon a time [actually last month] a family traveled to Chicago for a short vacation. The dad planned out the route, the lodging, and the sights to see.  The mom prepared what to eat en route, arranged for the dogs to spend their first nights away from the family at a loving kennel, and scouted pizza places to try Chicago's famous deep dish style pizza.  [The kids grumbled about not spending a week lying on the couch staring at screens.]

Forgetting that pesky time zone thing, we arrived early enough to walk/roll around the downtown area, and especially to walk to the first pizza place on The List:  Lou Malnati's.  We ordered a Chicago Classic and a Lou. When they arrived, I took some mental notes:

• The crust is not puffy, not like a yeasted dough that's allowed to rise at the edges.  It's not like Zebra Room flaky pie crust either. It's crispy/crunchy . . . maybe cornmeal?
• The sausage was undisturbed until I cut through it with my fork--it was in a disc the size of the pizza pan, and without browned edges--I think it was placed raw on the pizza and cooked during the pizza baking time.
• The tomatoes don't look like tomato sauce--they look more like my canned crushed tomatoes.  The juice is clear, not cloudy like in a cooked sauce with tomato paste.

And the taste?  Delicious!  Must re-create at home.

With a basic idea in mind I set out to make a deep dish pizza.  My previous attempt at a deep dish pizza ended in a spectacularly inedible failure, shown on my FB page, when I attempted to cram way too much Community Supported Agriculture (CSA) farm share spinach into the pizza.  But that merely tasted terrible.

My first attempt at a pizza similar to Lou Malnati's Chicago Classic involved grabbing a ball of previously fresh mozzarella out of the freezer.  Now, I know that using thawed balls of mozzarella results in a seedy pizza.  I've commented here about the phenomenon. However, I didn't heed my own advice.  First Big Mistake.

I also scooped out the crushed tomatoes using a slotted spoon, which meant that the tomatoes were already pretty juicy when they went onto the pizza. You know the heat of the oven is going to denature the proteins in the plant cell walls, causing them to burst and release more fluid--so that was my Second Big Mistake.

With those two mistakes synergizing in my skillet, it's no wonder why it happened. When I pulled the skillet out, the pizza looked great--if a little jiggly.  The cheese was browned, the sausage cooked and the crust was crisp--what you want in a pizza.

Then I tried to extricate the pizza, and a tsunami of fluid swarmed out--over the skillet, the counter, the cooling rack, and into the sink [everywhere but where the dogs could reach--they were disappointed]. Thus leading me to the comment.

"once I drained the pizza, it tasted pretty good"

Grilled Cheese with Country Ham, Leeks, and Tomato Jam

Sweet and salty, tangy and gooey, this grilled cheese sandwich with country ham, leeks, and tomato jam hits all the right notes.

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You ever make a large quantity of a condiment, and then not know what to do with it? Yeah, that happened to me, too.  I had so many tomatoes that after putting up crushed tomatoes, seasoned and plain tomato sauce, green tomato bacon jam and salsa . . . whew . . . I decided to try making tomato jam.

I got the idea, and the recipe, from Marisa's first cookbook, Food In Jars (link to her eponymous website--hey, did I use that word correctly? Do I get points?).  Tomato jam sounded like something I ought to try, and since I'd nearly filled up my pantry with other tomato products I gave it a go.  It was easy because Marisa's directions are clear and simple to understand, she anticipates my questions and answers them before I think to say 'but, what about . . .'.  I got her book out of my local library.

In a ham sandwich, this tomato jam just sings.  The sweetness of the jam perfectly balances the saltiness of a slice of ham, and you bet I'll be blowing through a jar eating Easter ham leftovers*. But tomato jam with a chicken sandwich? It's not that terrific. Turkey? Um, no thanks. I needed to get creative.

After I used country ham and leeks on a pizza, with asparagus and egg, I was inspired to try that combination of country ham and leeks in a grilled cheese sandwich with tomato jam.  Bingo!  The combination of salty bits of country ham [I like to bite my sandwich neatly, and not have the entire piece of meat pull out from between the bread, so I diced it] and sweet and tangy tomato jam is excellent. Add leeks, cheddar, and a griddle and you're golden.  Serve it alongside creamy tomato soup and you'll have such a sense of accomplishment, a la The Little Red Hen (and no shortage of folks to help you eat it!)--Amazon affiliate link if you're not familiar with the book.


For more recipes using leeks, please see my Recipes Using Leeks Collection. For more recipes for what to do with a glut of tomatoes, please see my Red and Yellow Tomato Recipes Collection. Yes, there is a Green Tomato Recipes Collection. All of these collections are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.



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Creamy Tomato Soup with Home-Canned Tomatoes

A creamy tomato soup made with home-canned tomatoes, pesto, and roasted garlic.

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Grilled Cheese Sandwich month (season? day? week?) is coming, and before I share my fig-filled, or my tomato jam-spread, or my guacamole & corn grilled cheese creations I'd like to share the perfect accessory for all good grilled cheese sandwich meals--tomato soup.

Truth be told, I was a huge fan of the red & white can as recently as last year.  Heck, some of my favorite winter school day breakfasts as a kid were cups of tomato soup with a grilled cheese sandwich. What changed for me was the realization that I had the key ingredient to make a deliciously flavorful tomato soup right at my fingertips--a pantry with jars of home-canned tomatoes.  I'm going to tell you about canning tomatoes when it's NOT canning season for one reason:  to lay the groundwork/plant the seed in your brain, so that when summer comes you've had time to mull over the concept. [I'm honest and upfront with my brainwashing techniques.]

Canning need not be 3 generations slaving away in the kitchen. But it's fun if it turns out that way :)

Putting up tomatoes is a terrific way to step into the Big Scary World of Canning.  With a tall pot, a bunch of quart-sized canning jars--I would borrow from a friend a funnel and a pair of tongs jar lifter your first time--you can have the building blocks for a variety of meals.  If you don't grow your own tomatoes you've got plenty of options for amassing a canning quantity.

You do NOT need all of these supplies to can a few quarts of crushed tomatoes!

• If you've got neighbors who are overrun with ripe tomatoes, especially neighbors who are older than you, offer to put up the whole mess and share the preserved bounty with the gardener. 
• Ask your Community Supported Agriculture (CSA) farmer to sell you extras.  Your farmers will be delighted to have ripe tomatoes go quickly and easily to a good home.
• If you don't participate in a CSA but do frequent the farmer's market, tell a farmer that you're interested in "seconds" or "canning tomatoes", and when tomatoes are abundant you'll be doing each other a favor buying ripe and ready, perhaps slightly cosmetically damaged, tomatoes for a good price.

When I put up crushed tomatoes I follow the basic method--shared on the Pick Your Own website, on the National Center for Home Food Preservation website, on the Food In Jars blog, and in the Ball Complete Book of Home Preserving (Amazon affiliate link) that I checked out of my local library a bunch of times before buying my own copy.

Gratuitiously long caption as I don't know how to make words appear when you hover over the photo (though I do know how to link parts of a collage to other posts):  All you need to can is a tall pot with some sort of shelf to keep the jars off the bottom; and jars, and water--lots of water; and a heat source to heat that water (and heat the tomatoes, too); tomatoes, lemon juice and salt and a sharp knife to cut the tomatoes plus a bucket to store the peels before they go to the compost, and a flat surface for them to cool, and a pantry to store your bounty. And the floating tomatoes?  I screwed up and let them get cool in between packing and processing. No problem, still good eating.

Canning crushed tomatoes is safe and easy if you follow the directions.  Just peel the tomatoes, squish the tomatoes, pack the squished tomatoes into clean jars with salt and lemon juice, and stick 'em under boiling water according to the methods I've linked to above.
Honestly, it's trickier to bake a cake--and not from scratch, I'm talking from a mix.  Did you measure the oil and water correctly? Are there shells in the batter? How do you know you've beaten it long enough?  How do you know if the pan is properly prepared?  How do you know if the top springs back enough? Sheesh! Tomatoes are acidic enough to start off, and you further make the environment hostile to undesirable stuff by adding lemon juice to each jar.  Follow the method from the sites above and you'll be successful. [/brainwashing]

Once you've got a quart of crushed tomatoes, soup is a short simmer away.  [Or a long simmer, if your spouse is unexpectedly delayed and dinner is late.]

For other recipes using tomatoes, canned or otherwise, please see my Red & Yellow Tomato Recipes Collection or my Green Tomato Recipes Collection, part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Harvest Sweet Potato Salsa

Roasted sweet potatoes and corn tossed with beans and avocado in an red and green salsa dressing. One of the ways I put up food to eat local all year long.

When the garden is barren and there's snow falling down is a strange time to talk about harvest and abundant vegetables, no?

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I think it's exactly the right time.  You see, the vegetables I used in this salsa--the corn, sweet potatoes, tomatoes and tomatillos that is*--came from my Community Supported Agriculture (CSA) farm share.  George, Mark, Josh and Erik of Patchwork Gardens grew and harvested them, and we got a weekly box of locally-grown vegetables during the growing season.  Once in my kitchen, I performed Vegetable Triage--eating what won't keep, freezing or canning what can be put up, and using a cold corner of my breakfast nook as my Strategic Winter Squash Reserve (link to a photo on my FB page) for the long storage crops.  Even though the fields are brown, we're still eating the fruits of our farmers' labors.

If you'd like to know more about where your food is grown, now is the time to research local eating in your area.  Up on the left sidebar is a Local Harvest gadget.  If you're in the US, type in your zip code and see what's available near you.  Signing up with a CSA farm share before the season starts means your farmers will have the funds to purchase or repair equipment like the potato harvester shown here, which harvested the sweet potatoes I used in this salsa.

Photo credit Marguerite Mertz/Patchwork Gardens

*See the avocados in the second photo? Yeah, they sure are not local to Ohio and one of the reasons (along with bananas and salmon, vanilla and chocolate, tea and olive oil) that I will never be a completely local eater.  To me, local food just tastes better (think garden tomato vs store-bought) so I put my efforts into eating local food where I can.  I am fortunate to have a choice where I spend my dollars on food, and I choose to keep my money in my local community when possible.  It's why I started this blog and organized my Visual Recipe Index by produce type--to help other folks eat locally as well.

Visit all the other Appetizer Week Peeps for more Munchie Causing Goodness:

• Pizza Dip by Cravings of a Lunatic
• Steak and Potato Bites by Kiss My Smoke
• Gluten Free Brie en Croute by Frugal Antics of a Harried Homemaker
• Caramelized Onion, Brie, and Pear Crostini by Hezzi-D's Books and Cooks
• Easy Low-Carb Chicken Dip by Yours and Mine Are Ours
• Caramelized Onion Dip by Cooking in Stilettos
• Tuna Bruschetta by What's Cooking, Love?
• Harvest Sweet Potato Salsa by Farm Fresh Feasts
• Parmesan Chips by Makobi Scribe
• Mini Cheeseburgers by Rants From My Crazy Kitchen
• Bacon Wrapped Little Smokies by Clarks Condensed
• Baked Buffalo Chicken Bites by From Gate to Plate
• Bacon Wrapped Stuffed Apricots by Karen's Kitchen Stories
• Crock Pot Party Meatballs by My Catholic Kitchen
• Bacon Cheese Popcorn by Life Off the Clock
• Empanada Mini Pies by The NY Melrose Family
• Buffalo Chicken Tortilla Pinwheels by Home Cooking Memories
• Easy Cheesy Mexican Dip by Cupcakes & Kale Chips
• French Onion Grilled Cheese Stackers by Mom's Test Kitchen
• Root Beer Chicken Wings by Try Anything Once Culinary
• Low Sodium Swiss Cheeseburger Stuffed Mushrooms by Cookerati

Green Pork, Corn and Zucchini Enchiladas (Can you can? Yes, you can!)

Ground pork sautéed with zucchini and corn makes the filling for these green salsa verde enchiladas. Home-canned sauces enjoyed all year long.

Do you can?  I've made jam over the years, but I really need to give a shout out to Marisa of Food in Jars: Preserving in Small Batches Year-Round because a year ago, through her wonderful blog, she gave me permission to can 'just a little bit' of something without making a Big Production out of it.

Last summer, when my local grocery store was roasting fresh Hatch chilies in the parking lot and the farm share had tomatillos every single week, I decided to try my hand at canning salsa verde.  I first tried salsa verde the previous winter when I made tongue tacos from the cow in the freezer.  My family tolerated the tongue, but we all loved the salsa verde and I resolved to learn how to make it when the farm share tomatillos overwhelmed me appeared in the box.  I followed the Ball® Blue Book recipe, subbed the roasted Hatch chilies, and this was the result--six lovely jelly jars of salsa verde.

Since I had the canning pot up from the basement and hot water anyway, I figured I'd make some peach jam from peaches that had been hanging out in the freezer, awaiting a canning day and some pectin.

But what to make with it?  We haven't finished up the first cow, and most cows only have 1 tongue [not that we were pantingly eager to experience those tacos again].  We are loving enchiladas these days, so I figured an enchilada recipe would be a neat way to take my salsa verde for a test drive.  I found some ground pork marked down at the grocery store and grabbed a bag of zucchini out of the freezer.

Freezer?  Yes, I wrote this post up during the snowy winter, dreaming of temps above the single digits while sharing how I feed my family from our garden and CSA farm share all year 'round.  If you're overrun with zucchini this summer, shred some up--I love my food processor because it has a fine shred disc which is perfect for zucchini, carrots, or cheese.  I freeze bags of shredded zucchini flat in 1 cup portions.

But I digress . . .  where was I?  Oh, right. Ground pork, zucchini, and you know what else would be good stuffed into that tortilla?  Corn.  Grabbed some of that, too.  You'll notice that this enchilada recipe serves 6, but only uses 1/2 pound of meat.  We are omnivores, but I like to serve less meat and more veggies, so this is another way to stretch a pound of meat.  And tasty, too!

Smoked Mozzarella, Feta, Mushroom and Pickled Pepper Pesto Pizza

Pickled pepper pesto pizza. I was giggling while writing this post (writing the old fashioned way, like the oats in my soaked oat muffins) in my breakfast nook. I thought I'd have a whole weekend to write at the sled hockey tournament, but instead I was yelling encouraging the team or watching some show about moonshine preppers panning for gold in deep-earth bunkers.  It was on TV, I couldn't look away.  My daughter will be home soon to claim her breakfast nook study space, so I must download this recipe before it flies out of my brain.

And you thought I took a photo of the ingredients to show you what's in this pizza. Ha!  I mean, it's great if you find the photos useful as well.  Really.

<days later>I'm still giggling to myself typing this post up in the lobby of the rec center where my son is at wheelchair basketball practice.  People are starting to stare.  Back to the point of this post.

I was cruising past the fancy cheese counter on another milk run (who is feeding these kids?) when I saw a magical markdown sticker in the vicinity of the mozzarella balls.  This time it was smoked mozzarella, so of course I snagged it to give it a try.

Heather (of garlic oil fame, though there's so. much. more. to her) eats marvelous pizza from some place called the Magic Mushroom.  Never been there.  But when Heather described her favorite pizza pie, it sounded like I could adapt it, play with my pickled peppers and pesto, and use this smoked mozzarella.

Smoked mozzarella is different than fresh mozzarella on a pizza in one dramatic way--it doesn't color outside the lines.  When topping a pizza with fresh mozzarella, you need to be careful not to put your slices too close to the edge for fear that they will run off all over your pizza stone.

Crispy mozzarella discs pried off a hot pizza stone are totally worth the burned fingertips.

Smoked mozzarella imparts a deeper, smoky (I know, surprise, I'll never be a food writer) taste, something which pairs well with the pesto and mushrooms.  The peppers and feta really make this pizza pop.

Normally, I don't feel like I make gourmet pizzas.  I'm just cobbling together the ingredients I've got on hand, from my farm share or good deals from the grocery store.  But describing this pizza . . . well, it sounds pretty fancy and high falutin' to me.

Mexican Chicken Lentil Rice Bake (Salad?)

Most home cooks, and even the professionals down the road at Dorothy Lane Market, know the value of turning to a Kitchen Sink type recipe when faced with a fridge full of dinner building blocks.  I'm pretty sure a lot of classic Hot Dish combinations came about because a cook looked to his or her fridge/freezer/pantry for a substitution instead of trekking to the store.  Even though my local store is only a 1 mile (Map My) walk away, complete with a water dish for the waiting Simon, I'd rather use what I've got on hand.  Sometimes, the result is good enough to be written up and appear here.

I was mulling over what to call this dish while working a Hunger Study 2014 survey site.  My fellow volunteer, Bob, kept offering title ideas that were more general.  I kept coming up with very specific titles.  This was our compromise--it's got the Mexican Chicken Bake part from Bob and the Chicken Lentil Rice part from me.  You know, in case I do a Mexican Chicken Bake using garbanzo beans, Maui onions, zucchini, butternut squash, and orzo next. Or something.  Who knows?

Because I only used 2 large chicken thighs to feed 6-8 servings, I'd say this qualifies as a meat-stretching meal.  The chicken flavors the lentils, which add fiber and more protein to the dish.  Using leeks, corn, and salsa verde all put up from my seasonal CSA farm share pumps up the vegetable content, the rice binds it together, and the cheeses make it all tasty.  We ate this the first time a bit like we eat Taco Farro:  with tortilla chips, sour cream, salsa, and lettuce.  Leftovers went into thermoses for school, onto salads for lunch, and scooped up as a pre-dinner snack by a tortilla-chip-weilding hungry spouse.

Keep this Kitchen Sink idea in mind if you want to create a "less meat, more fiber" flavorful meal for your family.  It appealed to all of us, and I hope it appeals to you.

Pickled Pepper and Pepperoni Pizza (Pizza Night!)

"Peter Piper picked a peck of pickled peppers and placed them properly on a pizza."   --my daughter

I love pickled peppers on submarine sandwiches.  They add just a little pop of zing which really perks up even the plainest meal.  It never occurred to me to put peppers on a pizza, however.  I can credit that to Jodi at the thrift shop where I spend money volunteer.  I really don't know if the banana peppers on the pizza we ordered were pickled or not.  I just knew after having a single bite that I had to try my pickled peppers on a pepperoni pizza.

The members of my family are not huge hot pepper eaters, and when a hot pepper plant is producing, it's going crazy.  In most of the farm shares I've joined, we either got no hot peppers or a pint a week.  I used to use a few fresh farm share hot peppers in salsa and donate the rest of the week's haul to the food bank.  Then I tried pickling my own hot peppers.  My spouse took a jar in to work, and I was rewarded with even more hot peppers to pickle!

This summer, when your garden, your CSA farm share, or your spouse's coworker give you even a quart of hot peppers, I recommend checking out Food in Jars.  Marisa's blog really de-mystified small batch canning and encouraged me to try just a give it a try and see how it went.  I used to check the Ball Blue Book Guide to Preserving out of my local library until I found it red-stickered at a Target clearance end cap.  Score!

Back to the pickled peppers for tonight's pizza.  If you haven't put up pickled peppers, pick up a jar at the store--or maybe there's one on the door of your fridge?  Go see!

Because I loved that pepperoni and pepper pizza, I figured I'd try and make it at home.  I kept it simple with respect to the dough, sauce, and cheese.  This time, at least.  I just let the pickled peppers give that little pop of zing which did really perk up the slice.  A perky poppy pickled pepper and pepperoni pizza.

Fish Taco Enchiladas

My dining room table is a battlefield.

I don't mean the battle over homework, though that also occurs at the dining room table, the breakfast nook table, and the Lego table.  I also don't mean the battle for Europe, or orange train cars, or vending cart cards, or goats for women.

Though as an aside, if you want to add more board games to your Game Nights I highly recommend the Board Game Family's recommendations. My spouse, with that site's advice, kickstarted our twice weekly FGNs after years of trying and failing to get a FGN routine going. And these games we play?  Great for adults without kids, too--they are just plain fun, unless you're malicious like my daughter playing Spot It--she always wins.

No, in fact I mean the How To Fold A Burrito Properly battle.  There are 4 of us eating, and we each fold our burritos in a different way.  And of course each one of us thinks we're right.  (My spouse is.) You'll notice in my Mu Shu (ish) Chicken Burrito post that I completely sidestepped the folding debate.  I'm sidestepping it again here, this time by making enchiladas! (I'm sure this says something about my personality or birth order or whatnot, but perhaps it's just that in the grand scheme of things it doesn't matter to me how you fold your burrito.  Your sushi rolling is a different story.) I'm sharing this now because it is a tasty recipe and helped me to add variety in the proteins that we eat.

It just makes sense that eating a variety of foods in our diet is best, you know?  My family is fortunate that eating seasonally from our CSA farm share means that the produce in our diet (and that of the composting guinea pigs) is naturally varied.

I mean, I'm not going to the grocery store on Saturday and buying a head of lettuce, a package of tomatoes, a bag of carrots, and a bunch of bananas each and every week all year 'round.  Instead I'm yearning for tomatoes amidst the greens in May and overrun with squash and eggplant in August.  Such is the life of a CSA subscriber!  And that's the way I like it--eating from my CSA farm share appeals to me in ways I never considered when we started 8 years ago. I thought it would be similar when we got part of a cow for our freezer.  And it was, in part--we tried beef tongue tacos and ox tail stew for the first time.

What I didn't realize was that we'd end up eating more beef than we usually do, just because we have it in the house.  I have to work at eating protein sources other than beef--which is why I was tickled to see frozen Swai (aka Pangasius or Basa) fillets for $1.99/pound at the store.  Swai is a white fleshed fish in the "Good Alternative" category on the Monterey Bay Aquarium Seafood Watch website.  Protein that is a Good Alternative, that is a great price, is good for me.

But what to do with the Swai fillets?

I had some leftover shredded cabbage/coleslaw mix, cilantro, Greek yogurt, some of my home-canned salsa verde made with farm share tomatillos and roasted Hatch chiles from the grocery store down the street, and enchilada-size tortillas, so you can easily see why I went in the direction I did here.  While it is technically an enchilada, it's not covered with a ton of cheese and a rich sauce.  The cabbage still had a bit of crunch to it, the fish was firm, the whole dish just worked.  If you have Swai or any firm white-fleshed fish (tilapia, cod, perch and whitefish are all on the approved list of the website) try this twist on the traditional fish taco, avoid the burrito-folding battles, and add variety to your plate.