Friday, April 5, 2013

Breakfast Pizza

Mmmm, pizza.  :)  Pizza is the perfect food.  It's wonderful for lunch, dinner...and now even breakfast! This is a hearty way to incorporate a myriad of breakfast foods onto a single pizza crust.  You can customize it with your favorite meats, cheeses, and veggies, but this is how my family enjoys it.  Eat it plain or top it with ketchup or (my choice) Tapatio hot sauce.  Even though it could be considered "breakfast" we often enjoy this for dinner with a tasty vegetable side dish.  I hope you give this a try!


your favorite pizza dough (keep in mind to form a good crust to keep the egg in place before you bake!)
1 C chopped meat of choice - sausage, bacon, ham, or vegetarian sausage (that's what we use)
4 oz shredded cheese - we use cheddar, but pepper jack would be great too!
1/2 C onion, chopped
4 eggs
1/4 C milk
1 C hash brown patties, cooked and coarsely chopped 
3 Tbsp minced herb of choice - we use rosemary since we always have it growing in our yard
ketchup or hot sauce, if desired


  1. Preheat your oven to 475 degrees.  
  2. Prepare your pizza crust and top with the meat of choice.  Sprinkle shredded cheese and onion on top.
  3. In a bowl, whisk together the eggs and milk.  Pour carefully and evenly over the pizza.
  4. Top with hash browns and minced herbs.  
  5. Bake until egg is cooked and cheese begins to brown, about 15 minutes.  Let sit for 5 minutes before serving.  Enjoy!
This is an original recipe

Wednesday, April 3, 2013

Mexican Roasted Chard

This is my new favorite Swiss chard recipe!  I am always on the lookout for new ways to prepare vegetables as a side dish for Mexican food to avoid having rice or chips and salsa.  I decided to play around with roasted chard and came up with a delicious combination.  It has a very mild flavor and is so easy to prepare!  I also love that it uses the stem, so every bit of the plant is utilized.  My whole family can't wait to enjoy this side dish again soon!


1 bunch Swiss chard, leaves and stems separated and chopped
1 red onion, chopped
3-4 Tbsp olive oil, divided
ground coriander seed
4 oz queso fresco or feta, crumbled


  1. Preheat oven to 350 degrees.
  2. Combine the chard stems and onion on a jelly roll pan.  Drizzle with olive oil and toss to evenly coat.  Season with salt, pepper, cumin, and coriander to taste.  Bake for 15 minutes.
  3. Meanwhile, place the chard leaves in a bag and drizzle with olive oil.  Seal the bag and shake so all the leaves are lightly and evenly coated.  
  4. Spread the leaves evenly over the onion and stems.  Season again with salt, pepper, cumin, and coriander.  Sprinkle the cheese in an even layer over the leaves.  Bake for an additional 20-25 minutes until the leaves begin to crisp.  Serve immediately and enjoy!

This is an original recipe

Monday, April 1, 2013

Weekly Menu and Giveaway Winner

I hope you all had a wonderful Easter weekend!  Ours was delightful with good food, fun and games, and family time.  The girls enjoyed their egg hunt and surprises, as well as the special breakfast chosen by my four year old of Cinnamon Streusel Pancakes and a big bowl of strawberries and blueberries.  We also had a wonderful trip to the farm this week and will even be able to use some of our own backyard veggies!  We picked up romaine, Swiss chard, kale, dinosaur kale, sugar snap peas, broccoli, carrots, and strawberries.  With that selection, we will be making the following meals this week:

  • Grilled Mushroom and Black Bean Burritos with Mexican Roasted Chard
    • using the Swiss chard and our backyard cilantro

  • Breakfast Pizza with Simple Sauteed Broccoli
    • using the broccoli and backyard rosemary

  • Southwest Chopped Salad with Roasted Carrots
    • using the romaine as well as backyard cilantro and green onions

  • We will be enjoying the strawberries for dessert, sugar snap peas and kale chips for snacks, and I will be having Lemony Dinosaur Kale Salad for lunches

Thank you to everyone who entered my first giveaway!  The winner of a My Super Foods Company sample pack is...
Nicky O.

Congratulations Nicky!  Be on the lookout for an email from us!