Saw a recipe for Grilled Peach pizza and made my own rendition with the White Nectarines I already had. So here is my- Nectarine prosciutto pizza with Swiss, Gruyère and Brie cheese and a balsamic/honey drizzle.
Not at all. I use the MEATER meat thermometer. Perfect cook every time!
Stuffed with sautéed shallot, garlic and pork sausage, arugula and shredded gruyere/swiss mix. Seared the pepper crusted fat sides, and baked it to a perfect 145° paired with roasted green beans in a French onion sauce and sautéed golden brown gnocchi with garlic shallot and wilted arugula.
I didn’t say I used a steam vacuum.
I splurged on a Bissell cross wave pet and I can’t believe how amazing it really is. I wish I would have gotten the cordless version but it really has changed how often and easy it is to keep our floors clean!
I also really try to do a “closing shift” every night. And even if I have dishes in the sink, they have all been rinsed.
I wipe down the surfaces in the half bath every time I use it.
And I wipe the hand rails and base boards once every couple of months. We have 4 kids so there is always some kind of “mess” but I’ve gotten so much better about keeping up with the house. And I don’t beat myself up when I skip a day or two.
With colored pepper and green chili pico
Yum! I made some non traditional pico last night with 3 colored peppers, red onions, roasted red pepper and garlic paste, tajin and canned green peppers. Super tasty topping for the chicken fajita bowls I made.
Grill/smoked Chuck Steak and foil pouch roasted leeks, radish and balsamic marinated eggplant.
Potato, onion and zucchini latkes topped with sour cream/feta sauce and scallions.
Italian Sausage, fresh grated Parmesan, home grown fresh chopped basil, creamy ricotta&cream cheese layer, tomato basil garlic sauce all topped with melty golden brown mozzarella.
It’s actually very good and flavorful. The sauce is made with sautéed red and yellow peppers, onion, garlic basil salt and pepper and the dish is topped with fresh basil, fresh parsley and thyme, diced garlic, salt pepper and olive oil. I didn’t find that it lacked anything. Would be perfect on top of some pasta or browned gnocchi.
With NewYork Sirloins, scallops and browned gnocchi. Edited to add the recipe we used : https://tasty.co/recipe/ratatouille
Why? You got one of those $4k butt massaging lazy boy toilets? I wouldn’t say most of us have them on the toilet.
I may be inclined to try it just to compare flavors and crust but this was absolutely delicious as is.