Buffalo broccoli pizza

Yesterday I bought Archer Farms buffalo pizza sauce for $1.47 a jar, normally $3.29.

I made a mixed flour pizza crust (rye, sourgum flour, wheat, flax, white corn meal and coconut flour). Then topped with broccoli and about six different cheeses in addition to the sauce.

I enjoyed it.

Internet Potatoes

So someone has been circulating these sliced potatoes cooked like baked potatoes for 40 minutes at 425 degrees.

Brush with butter and seasonings before cooking.

The first batch came out awesome. I am repeating it today loading them up with baked potato toppings when they are done in the oven.

Easter leftover cookies

My husband and I wanted chocolate chip cookies so we mixed up a crazy batter of Ghiradelli dark chocolate chips, leftover Easter candy pieces and marshmallow peeps torn limb from limb.

They are awesome.

Taco night

Here's our approach to tacos:
http://angelfoodcooking.blogspot.com/2010/07/tacos.html?m=1

Tonight I mixed 1 1/2 pounds ground beef, 1 cup local corn (frozen from last summer), and black beans for the filling.

Fish stick sandwiches

This morning I made mega smoothies-- bananas, strawberries, homemade almond butter, Carnation breakfast essentials vanilla flavor, almond milk and strawberry Noosa.

Lunch was salad wraps with Parmesan cheese and a side of baked potato sliced and smothered in butter, extra virgin olive oil, salt and garlic pepper.

Now, for dinner, I'm making fish stick sandwiches since my husband (who loves fish sticks) blames the child for their ending up in the cart at the grocery store.

Child will eat raw carrots as a side.

The sandwiches will be served on grocery store bakery bread, with romaine lettuce and homemade tartar sauce.

This was my original attempt at tartar sauce:
http://angelfoodcooking.blogspot.com/2012/05/flounder-with-homemade-tartar-sauce.html?m=1

Today I used about:
- 1/4 or so Miracle Whip
- about 1 tablespoon lemon juice
- about 2 teaspoons honey mustard
- 2 dill pickle spears, diced, home canned from last summer's garden
- 3/4 teaspoon garlic pepper

Hot broccoli sandwiches

Sorry for the hiatus. Cupboards were bare. Schedules frenzied. Not much worth sharing.

But tonight I made these open faced almost like pizza broccoli sandwiches.

I took six slices of some grocery store bakery bread.

I preheated the broiler to high.

I spread each slice with the black olive tapenade from Wegmans. I layered pepperoni on next and sprinkled garlic pepper. I heated them just enough to toast the edges.

Meanwhile my husband chopped and cooled until crisp-tender some broccoli.

I added that to the sandwiches, sprinkled with Italian blend cheese and placed them back under the broiler until the cheese melted.

And the most awesome touch?

Drizzling then with cold pressed extra virgin olive oil when they emerged from the oven.

The whole family laments that I didn't make more.

Belated Wisconsin entry

Last week, I went to La Crosse, Wisconsin for NCUR 2013. I ate at Edwardo's Pizza Wagon, Sam's Sawtooth Saloon, and had a superb coffee at Moka.

The university provided continental breakfast and bagged lunches. At the airport going in, I had Chinese and on the way out, I grabbed an egg sandwich at Einstein Bagels.

Had fried cheese curds twice. They were like mozzarella sticks with air under the breeding that popped when you bit them.

Strawberry smoothie

Oooooh so good!

- one serving strawberry rhubarb Noosa yogurt
- about 4 ounces very vanilla soy milk
- Carnation essentials vanilla flavor
- 4 fresh strawberries

Blend.

Oh yum!