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Festive Breakfast Pizza

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! Whether you prepare a holiday brunch for invited guests or gather ’round the table in your pajamas, this recipe is a winner. Simply because, everyone loves pizza! You now have an excuse to eat it for breakfast, even if you’re “Home Alone”. It has baked eggs, it has shredded potatoes, it has crumbled sausage, and gooey cheese all together over a golden deep dish crust. So there you have it. Bring out the holiday movies, set up the TV tray, and eat pizza for breakfast. Permission granted. 

FESTIVE BREAKFAST PIZZA

Ingredients:

1 pound pork sausage, ground

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper 

1/4 teaspoon Mrs. Dash Herb and Garlic Seasoning*

1 green pepper, chopped 

2 ounces pimentos, diced

1 cup hash brown potatoes, shredded 

1 cup cheddar cheese, shredded 

1 tube prepared pizza crust

5 eggs, beaten 

1/4 cup milk

1/4 cup Parmesan cheese, grated

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, brown sausage until cooked and crumbly. Drain well. Sprinkle with seasoned salt, white pepper, and Mrs. Dash Herb and Garlic Seasoning. Microwave chopped green pepper on HIGH for two minutes. Combine diced pimentos, green peppers, and sausage. Mix well. For a deep dish pizza, roll out pizza crust and press into an iron skillet bringing dough up the sides of the pan. Layer with sausage mixture, hash browns, and cheddar cheese. Whisk eggs and milk together. Pour over the pizza. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set and crust is golden. 

*I receive no recompense for recommending Mrs. Dash Herb and Garlic Seasoning. 

Lime Wedges Cut Simply

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Lime Wedges Cut Simply! When needing that perfect garnish, think limes. A bit of zesty flavor can also add a pop of color to an ordinary dish. As you’re standing at the produce bin, take notice of the range of colors from yellow to green. Look both ways to make sure no one is sneaking up behind you. Then, quickly and quietly, begin to choose the ones leaning more toward yellow skins than green. That means they are more ripe, less acidic, and often juicier. Now, if you want the “pucker effect”, especially in margaritas, choose the green ones for tartness. Are we good-to-go?

LIME WEDGES CUT SIMPLY

Ingredients:

3 ripe limes

Instructions:

Gently scrub each lime to remove any dirt, debris, or produce stickers. Wash and rinse the limes thoroughly. Pat dry. Next, place the lime on a cutting board. Using a paring knife, slice off the tips to eliminate the stem, if preferred. It’s a choice, so for a more uniform shape, do not detach. When making a cocktail garnish, cut the lime from one end to another. Then add a slit to perch the wedge on the rim of the glass. For other dishes needing a garnish, cut across the width of the lime to form four equal wedges. It adds character as well as a cross section of juice. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

Banana-Anna Smoothie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Banana-Anna Smoothie! Remember the last time you bought a bunch of bananas and then tried to beat-the-clock before they turned brown and mushy? Here’s a solution to getting caught on that hamster wheel. Slice up a banana. Place the pieces on a cookie sheet in a single layer, without touching. Freeze for 24 hours; then transfer banana slices to a ziplock freezer bag. Store in the freezer until needed. Use the frozen bananas in your next breakfast smoothie. Done and done.

BANANA-ANNA SMOOTHIE

Ingredients:

2 cups frozen banana slices

1/2 cup Greek yogurt 

1 cup unsweetened almond milk

1 teaspoon vanilla extract

Pinch of cinnamon or nutmeg, for garnish

Instructions:

Combine frozen banana slices, Greek yogurt, unsweetened almond milk, and vanilla extract in a high speed blender. Blend on High until smooth. Pulse, if necessary, to break up the chunks. Pour into a glass. Sprinkle with cinnamon or nutmeg and enjoy. 

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm. 

Island Pineapple Salsa

What’s Cooking in Gail’s Kitchen? Food With Soul: Island Pineapple Salsa! For healthy taste with a breath of an island paradise mixed in, treat yourself to this virtuous condiment that goes well with practically anything. Grilled meats, charred veggies, fresh fish, and exotic seafood are great dinner companions as well. For an excellent appetizer, serve the pineapple salsa with lightly seasoned tortilla chips. Goes well with tiki-themed cocktails showcasing dark rum floaters. Can you hear me now?

ISLAND PINEAPPLE SALSA

Ingredients:

2 cups pineapple, tidbits

1/4 cup red pepper, diced

1/4 cup red onion, thinly sliced

2 green onions, chopped

1 teaspoon ginger, finely chopped

1 tablespoon soy sauce

Instructions:

Combine pineapple tidbits, red pepper, red onion, green onions, chopped ginger, and soy sauce in a bowl. Stir well. Cover and refrigerate for one hour.

Haricot Vert Hot Off the Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Haricot Vert Hot Off the Grill! I’m not trying to go all fancy shmancy with you. I just like the French language and use some terminology whenever I can. Cooking seems to be the logical place to do that. I bet you do, too. Ever hear the words aioli, béchamel sauce, baguette, charcuterie, julienne, pâté, roux, or soufflé? I’m sure you can come up with a few words yourself. We live in that kind of a world. Check out any list of restaurants in your area and you’ll see what I mean. Well, that being said, “haricot vert” translates into “green beans”. And this recipe may transport you to a place you’ve never been.

HARICOT VERT HOT OFF THE GRILL

Ingredients:

1 pound fresh green beans

1 tablespoon olive oil

1 tablespoon garlic herb seasoning

1 teaspoon sea salt

1 cup French fried onions, for garnish

Instructions:

Place a grill pan on the grill. Close the lid and preheat to 400°. Rinse the fresh green beans and pat dry. Trim the ends off the green beans and discard. In a large bowl, toss the green beans and olive oil. Sprinkle with garlic herb seasoning and sea salt. Gently toss. Using grill tongs, transfer the green beans to the grill pan. Close the grill cover and cook for 3 minutes. Open the lid, and toss the green beans. Cook 1-2 minutes longer. They should blister and slightly char. Transfer green beans to a serving dish and garnish with French fried onions before serving.

Hoosier Hot Dish

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Hoosier Hot Dish! When I moved to Indiana over 30 years ago, it didn’t take me long to hear the term “Hoosier”. I knew it was a nickname for the State’s residents. But, honestly, I wondered how it originated. I had no idea it came into popularity over 200 years ago. The story that was told to me went something like this. Along the Ohio River, in the hills of southern Indiana, settlers lived and worked around the riverfront. As boatmen passed by on barges taking corn to New Orleans, the countrymen would call out, “Who’s Yere?” to assure they were friend, not foe. It happened so often, in time those workers became known as people of the “Hooshier” State. My experience in hearing about this one-pot meal for the first time was just as funny. A coworker said she was making Hoosier Hot Dish for supper. When I asked her for the recipe, she laughed and told me there wasn’t one. She said you just throw everything in a pot on the stove and eat it when it’s done. I narrowed it down a little bit more for you. Go figure.

HOOSIER HOT DISH

Ingredients:

1/2 yellow onion, thinly sliced

1 tablespoon olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon garlic and herb seasoning

15-ounce can cut green beans, with liquid

1 pound potatoes, quartered, skin on

1 pound smoked sausage, cut into 1/2” chunks

Instructions:

Warm olive oil on medium-low setting in the bottom of a stock pot. Add sliced onions, seasoned salt, garlic and herbed seasoning. Sauté 20 minutes until onions are a light brown. Add green beans with liquid, quartered potatoes, and smoked sausage chunks. Cover and Cook 30-40 minutes over medium heat or until potatoes are fork tender. Hot Dish will thicken. Add 1/2 cup water, if necessary, to keep things from boiling dry or scorching. Serve with cornbread.

Long Hot Peppers

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Long Hot Peppers! Aren’t they pretty? I picked up these twisted green chiles at a Mexican Farmers Market. Their skin is smooth and waxy in a conical shape that promises a mildly sweet flavor. The owner wanted me to try them, so he basically gathered up a handful and put them in my market basket. “You’ll see”, he said. “Taste them and come back for more.” These versatile peppers are so much milder than jalapeños, which make them a delicious addition to garden salads, homemade salsas, sandwich toppers, as pizza and pasta partners. Chop or slice, roast or pickle them…..as long as you give them a chance.

LONG HOT PEPPERS

Ingredients:

1 pound long hot green peppers

1-2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon seasoned salt

Instructions:

Only prepare the quantity you wish to use for a specific meal. Wash and pat dry the green peppers. Remove the stems; discard. Slice or chop each pepper, placing the pieces in a bowl. Whisk together olive oil, garlic powder, and seasoned salt. Pour over the peppers. Allow to marinate for 15 minutes before using. Savor the crunch! Store unused long hot peppers in the vegetable bin of the refrigerator.