Super Bowl Snacks: Mozzarella-Stuffed Pizza Bread

Good Afternoon and Happy “Hump Day,” everyone!

Today’s post is coming at you all a little later on in the day than usual- but with a Patriot’s Parade, work and friends visiting from California- the past couple of days have been a little crazy!

I’m still riding the post-Super Bowl celebration high right now- which is why I’m sharing a dish that I particularly love to make during football season- but can also really be prepared and served any time of year! Pizza dishes are appropriate year-round- on any day, occasion, party, etc.

This cheese-stuffed pizza dough takes just over an our to prepare, cook and serve- and about two minutes to eat (or one minute, if you’re like me…)

WHAT YOU’LL NEED:

  • 1 pound pizza dough
  • 1 large egg
  • 12 ounces finely diced fresh mozzarella
  • 1 tablespoon chopped fresh oregano
  • Freshly ground black pepper
  • ½ cup sun-dried tomato pesto (store-bought or homemade)
  • 2 tablespoons extra-virgin olive oil, divided
  • ⅓ cup finely grated Parmesan cheese Fresh basil, for serving

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough into a 4-by-14-inch rectangle. Cut the dough in half lengthwise. In a small bowl, whisk the egg with 1 tablespoon water until combined.
  3. Sprinkle the mozzarella down the length of one piece of the dough in an even layer. Sprinkle the oregano and pepper evenly over the cheese. Use a pastry brush to brush the egg wash around the perimeter of the other piece of dough. Stack the pieces of dough, pressing firmly around the edges to seal and encase the cheese.
  4. Use a spoon to spread a line of pesto, about 1 inch thick, all the way down the length of the dough.
  5. Gently pick up the dough and twist down the length of it so that the pesto looks swirled. Transfer the dough to the baking sheet and coil it into a tight spiral.
  6. Brush the dough with the olive oil, cover with plastic wrap and let rise for 20 minutes.
  7. Sprinkle the Parmesan onto the dough and then bake until very golden brown, 20 to 25 minutes. 8. Serve immediately, garnished with basil.

Amid the nachos, French fries, chicken wings, chips & dip, sliders and beer- this “Pizza Bread” was definitely a hit and went pretty fast! I also made sure to serve it alongside small bowls of marinara sauce and ranch dressing- since those are the mandatory Super Bowl side-sauces, after all!

And, of course- no Super Bowl party is complete without properly representing your team. Luckily, I had plenty of Patriots plates/cups on standby for the occasion! There’s still some left over, too- so maybe I can break it out again for next year’s Super Bowl!

A girl can hope, right?

Anyway, I have to get back to work- but here’s wishing you all a wonderful rest of your Wednesday!

xx

– Ashley –

Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –

Fall Foodie: Parmesan Roasted Cauliflower

Good Morning and Happy Monday, everyone!

Thanksgiving is next week- and in the days leading up to it- I’ve got a couple of Friends-givings to attend around the city. While I’m preparing menus, seating arrangements, decor and a *fantastic* playlist- I’ve also been experimenting in the kitchen with different vegetables to incorporate some new dishes into the lineup for the big meal. This past weekend, it was cauliflower’s turn for a transformation.

When I was a kid, I hated cauliflower. The texture and taste reminded me of Styrofoam- but as I got older and saw just how many endless and delicious possibilities it can be used for, I can’t get enough of it. For this quick dish- all you need is a handful of ingredients (including cheese, which automatically makes everything so much better) and just over a half hour of time to make a crunchy, savory side for your next holiday meal!

WHAT YOU’LL NEED:

  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tablespoons olive oil
  • 1 cup Italian bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅓ cup Parmesan cheese

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 425ºF. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large Ziplock bag or a large bowl and shake or toss to coat the florets evenly.
  3. Add the remaining ingredients to the bag/bowl and shake/toss until coated, pressing slightly to help the breading stick to the florets.
  4. Pour the coated florets onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes.
  5. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot and enjoy!

If you’ve got fussy eaters (particularly kids who are anti-vegetable)– then this is a good way to get them to eat cauliflower without protest. The cheese and garlic taste incredible together, and the breading gives the otherwise soft cauliflower a much-needed crunch and extra flavor.

Add a little ranch dressing on the side and you’ve got the perfect vegetable appetizer to serve before the turkey and stuffing! Best of all? These are light- which means they won’t make you feel like you ate too much or weigh you down before it’s time to dive into the main course(s)!

But that’s all for me today. It’s time to chug my morning coffee and get to work. Now that the holidays are coming up- things tend to get a little busy around the office- so I’m trying to stay one step ahead!

Have a great Monday, everyone!

xx

– Ashley –

Game Day Eats: Loaded Baked Potato Chips

Good Morning and Happy “Hump Day”, everyone!

I took today off from work- not only to get some errands done and spend time with friends/family visiting from the West Coast this week- but I’m also getting ready to go live on-air for Morning Glory at Indie617 bright and early this A.M. before I head on over to the Black Rose on State Street to grab lunch and catch an acoustic set by The Wombats!

There’s going to be plenty of updates on my Instagram for those looking to follow along!

With last night being Game 1 of the World Series (go Sox, by the way!)– I thought I’d share one of my favorite “Game Day” and tailgating party recipes I like to whip up before my local teams’ big games. It’s a fun spin on loaded baked potatoes- since you can serve these like nachos, instead!

WHAT YOU’LL NEED:

  • 5 medium red potatoes
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 6 pieces cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 3 tablespoons chopped chives

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Slice the potatoes into ¼-inch-thick rounds. Brush both sides with olive oil and arrange in a single layer on the prepared baking sheet.
  3. Season the potatoes with salt and pepper, and roast until they begin to turn golden brown on the base, about 15 to 20 minutes. Flip the potatoes over and roast until they are golden on the other side, 12 to 15 minutes more.
  4. Remove the tray from the oven and top each piece of potato with ½ – 1 teaspoon of crumbled bacon. Top with 1 teaspoon of cheddar cheese, and then return to the oven. Bake until the potatoes are golden brown and the cheese is melted, 6 to 8 minutes.
  5. Let the potatoes cool for 5 to 10 minutes, then garnish each with ½ teaspoon sour cream and ¼ teaspoon chives. Serve warm or at room temperature.

I could honestly eat an entire serving of these on my own if the opportunity presented itself- but sharing is caring and I made sure a couple of friends I had over last night to watch the game had enough of these chips to eat, too!

With plenty of nail-biting sporting events coming up, I know I’ll be making more of these in the next few weeks- and may or may not share them the next time around!

With a busy day ahead of me, I’ve got to get going- but here’s wishing you all a wonderful Wednesday! See you again on Friday!

xx

– Ashley –

Fall Foodie: Mini Shepherd’s Pot Pies

Good Morning and Happy Friday, everyone! We made it to the end of another week!

This coming weekend- kicking off when I leave work a little later on this afternoon- is sure to be a busy one. I’ve got to make an appearance at local horror movie convention tonight, possibly swing by a midnight screening of ‘IT’ (the Tim Curry version!) in the middle of the woods- yes, really- and prepare for a weekend in the city with friends when we all get together for our bride-to-be-BFF’s bachelorette party before she ties the knot in a few weeks!

But before I start racing around and more than likely tripping over myself- I wanted to share a pretty great recipe I found via PUREWOW earlier this week. If you’re a meat and potatoes type of person- this may be right up your alley, but if you’re a meat and potatoes AND mini versions of food enthusiast- then you’re going to love this and want to whip a batch of these up immediately!

WHAT YOU’LL NEED:

  • 1 package refrigerated piecrust (2 x 9″ inch pie crusts)
  • ½ lb. lean ground beef
  • 1 (1 oz.) envelope onion soup mix
  • 1 tablespoon all purpose flour
  • ¾ cup beef broth
  • 1 cup frozen vegetables (corn, peas and carrot blend)
  • 1 package Bob Evans Classic Mashed Potatoes

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
  2. Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
  3. Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
  4. Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm.

If I had to make one criticism for these otherwise delicious pies- it’s that you may want to consider going a little easy with the onion soup mix. One full package left these pies tasting very strongly. It wasn’t terrible by any means, since I do like onion- but it may not be for everyone and if you’re serving these to guests- you’re going to want to be sensitive to their taste buds.

That aside, I loved these pies! They were warm, flavorful and filling- the perfect treat to end a rainy, brisk Autumn day. I can’t wait to make more!

But for now, I’ve got to get some work done and then hit the ground running come 4:30 PM. Here’s wishing you all a wonderful and safe weekend. I’ll be back on Monday!

xx

– Ashley –