New Month, New Blog!

I plan on trying an actual recipe tomorrow, but for now we'll count this as my test post :) Recently while shopping at Kroger I spotted some fontina cheese on manager's special and ecided I just had to have it. California_Pizza_Kitchen pizzas have chunks of fontina on them, and I always think it's delicious, so why not do it at home! Tonight we had do-it-yourself pizza. No recipe, but super easy and adaptable to whatever your tastes may be. We topped ours with said fontina (cubed, not shredded, to allow for little gooey puddles of goodness), thick-sliced deli salami, quartered artichoke hearts, black olives, and some shredded mozzarella for good measure. Let me just tell you...it was de...li...cious.


I haven't decided yet what exactly I'll make next, but I promise more tasty treats. Leave comments with any questions, suggestions, requests, whatever! Oh yeah, and wish me luck on this blog thing!

Comments

  1. Mandy10/11/10, 11:16 AM

    Sounds amazing! Good luck! :)

    ReplyDelete
  2. Unknown2/8/11, 2:42 PM

    Dennis & Jan say

    Looks absolutely delicious. We have been experimenting with different pizzas using our pizza stone. This will definitely go in as one to try. What kind of beer do you recommend?

    ReplyDelete
  3. Alison Nash2/9/11, 3:40 PM

    While I love cooking with beer, I'm not such a fan of drinking it. When in doubt, I will buy Budweiser...it works in any recipe I've tried I know Mike will drink whatever is left. We also often get Newcastle.
    For a non-beer option, I do enjoy an ice-cold 802 Woodchuck, which is a hard cider (NOT a malt beverage.) Thare are many other flavors that are tasty (including Pear), but the 802 always hits the spot.

    Delish!

    ReplyDelete

Post a Comment

Popular posts from this blog

Finally Fall

Image
On tonight's menu...Monday Night Football and Moroccan Carrot Soup!  That peeler is one of the cheapest and best kitchen gadgets I own! Nothing says Fall has arrived like football and soup, and since the temps around here finally dropped below the 80s, it was time to break out the soup pot. I first tried this carrot soup at my aunt's house several months ago, and I couldn't wait to make it again so Mike could try it, too. It's really easy to make, and I believe relatively healthful. I'm not sure where the original recipe came from, so consider this one, "From the Kitchen of Aunt Sheryl." I used Greek yogurt, and doubled the recipe so we could have leftovers for lunches. The recipe as listed says it will serve 4. Drizzling in the honey... Moroccan Carrot Soup 2 Tbl butter 1 cup chopped white onion 1 lb large carrots, peeled and chopped into ½-inch pieces 2½ cups low-salt chicken broth 1 Tbl honey 1 tsp fresh lemon juice ⅛ tsp ground allspice...
Read more

Not Above Bribery...

No new recipe today, folks (that will come tomorrow). Instead, I'm introducing a month-long "game," if you will. Here's the deal: 1. During the month of February, be sure to not only visit my blog, but to also post comments on my blog posts. 2. For every comment you make on my blog, you will have an entry in a drawing I'm holding. 3. On March 1st, I will choose one name from the hat. The winner will receive a free copy of Recipes Worth Sharing , a fantastic cookbook valued at $24.95 that I use often (remember the shrimp and grits I made?). That's all you have to do. The more comments you make, the more chances you have at winning. I will limit it to one Comment per blog post so we don't have people posting one word at a time or something equally crazy. Please use your best judgement. I hope you're as excited about this as I am. After all, who doesn't love FREE stuff?!
Read more

Butternut Squash Soup, Take 2

Image
A few days ago, I posted a recipe for a super-simple, super-scrumptious Butternut Squash Soup. Unaware of how many squash to buy for that particular dish, I bought 2 and ended up needing only 1. And so, here is Butternut Squash Soup, take 2. I know, I could make myriad other recipes with my squash, but it’s cold and rainy, and who doesn’t love soup on a cold and rainy day? This time I went for a more “gourmet” soup, Creamy Butternut Squash and Ginger-Apple Soup from ** Starfish Café: Changing Lives One Recipe at a Time . The basics are the same: Sauté some onion in butter. Add squash and broth, and purée everything when tender. The “gourmet” part of this comes in the addition of apples, cinnamon, nutmeg, saffron, and yogurt. Yummy indeed. Now, before you rush out to buy the ingredients and notice that saffron is crazy expensive, let me tell you something—saffron is crazy expensive. Don’t feel like you have to add it. Many recipes I read encourage using turmeric in place of saffron (...
Read more