French Onion Soup Pizza

This was A-M-A-Z-I-N-G! It is true that sometimes simple is best! This recipe includes very few ingredients, but it is off the wall with taste. First of all you need to go HERE! This is the most phenomenal pizza dough. Trust me, I have tried dozens and dozens of pizza dough recipes and this is the best of the best. THANK YOU PETER REINHART!
The pizza is a MIRANDA ORIGINAL! What happened is simple. I wanted to make french onion soup for my husband and I, but I knew the kiddos would not eat that for dinner. I asked the kiddos what they would like for dinner and of course the demanded pizza. Well, that is how the magic began. Why not? Make my French Onion Soup into a pizza! It scored a 10 out of 10 from my husband (which is rare!)

Recipe:

3 LARGE Sweet Onions (I slice mine thin with a mandolin.)
1/2 stick butter
1/2 cp. white wine
2 tsp of bouillion ( I RECOMMEND:  BETTER THAN BOUILLON brand)
Fresh Thyme
Salt and Pepper

2-4 cps mozzarella




Smoke Gruyere
Panko
















1. Melt the butter in a pan. When melted add the onions and slowly cook until caramelized. (Honestly, this took me almost an hour to get the dark brown color I wanted.)

2. When the onions are done then add the wine. Let cook for a few minutes on high. Lower and add the bouillon and fresh thyme. Salt and Pepper to flavor.

3. Roll out the pizza dough and smear the Onion topping onto the dough. Top with the mozzarella and add slices of Smoked Gruyere on top.Then scatter panko all over the top.

4.  Cook the pizza on 450 for about 10 minutes till browned.

5. DEVOUR!

 Yummy! Close up of the caramelized onions and the bubbly cheese and topped with the panko!!!

I made stuffed crust pizza for my girls! That is for a later recipe! ENJOY!

Cinnamon Rolls

Well, I am officially going to start blogging on a regular basis. After having my third little peanut and having him on a great sleeping schedule! I finally have the energy! I finally have "Me" time. I am now able to do what enjoy on my down time! I have been taking loads of pictures and I cannot wait to share with you some of my greatest dishes. Let the fun BEGIN!

The other day I made a cinnamon roll but I cooked them like they were cupcakes. It was much easier to eat and serve. NOT TO MENTION, they were very yummy! I made 36! Do not worry I shared! I gave a dozen to a newbie mother! I personally know how hard it is the first couple of weeks after bringing a new baby home. Everyone deserves a something sweet to enjoy while holding there new bundle of joy! I also gave half of a dozen to my "BUG GUY". (He has been our Pest Control guy for the last five years with a three year old questioning everything he does....He deserves some sweets!)  


Recipe: (Peter Reinhart, artisan bread everyday) <--------My All Time Favorite Cook Book (10 for 10)

61/2 cps of UNBLEACHED All Purpose Flour
2 tsp Salt 6 TB Sugar (I use Organic Cane Sugar)
5 tsp Yeast
2 cps + 2 TB of WARM MILK
1/2 cp. Vegetable Oil
Lemon or Orange Zest


2 sticks butter
1 cups cane sugar
1/4 cp. cinnamon


1. Add All the dry ingredients to a stand mixer. Whisk the yeast into the warm milk and let sit. Add the warm milk to the dry ingredients. Mix with the paddle attachment for 1 minuted. Remove the dough and put onto a floured surface. Knead for 4 minutes and put into a greased bowl. Let the dough double in size. It usually takes 1-2 hours.
2. Cut the dough in half , roll it out into a rectangle and brush with 1 stick of melted butter then top with 1/2 cp of sugar (or more) and a few tablespoons of cinnamon. Next step is to roll the dough towards you. After you roll the dough then you begin to cut the dough from 1 1/2 - 2 inches in width and put into cupcake tin. Let the rolls rise for another hour. When they double put them into the oven on 350 for about 20-25 minutes. (until brown)
3. Remove and Cool. If you would like top it with icing! (Powdered sugar with a few TB of Maple Syrup or Milk)
4. Enjoy and share :)

Grilled Sirloin Steak with Portabella Mushrooms

After many months I have a recipe for you: Grilled Sirloin with Portabella Mushrooms


It has been awhile. A long while. I have been preoccupied by a pregnancy and two little girls.


My little man arrived a 7 weeks ago and a month premature. Our Owen arrived with complications. The reason they took him early was because my body produced Little C antibodies and it was killing his red blood cells. My husband is the carrier of Little C and I produced the antibodies after carrying my first child. Then with my second, Bailey my antibodies attacked her red blood count causing her to be jaundice. But my body also produced MORE antibodies with my second pregnancy. The doctors knew this during my third pregnancy and monitored me closely. They noticed his hemoglobin was going down by inserting a needle into my umbilical cord and tested his lungs for maturity by an amniocentesis. After many hours of waiting they informed us that our little man will be meeting us in a few hours! He arrived at 9:15at night! He was perfect! He was jaundice (of course). They sent us home 72 hours later with both a bed and blanket to help bring his jaundice down. At home it reached 21!!! It started going down but very slowly and they decided to do more tests. That is when they saw his hemoglobin was going down and he was becoming anemic. On March 21st a day shy of his due date he had a transfusion. What a scary day for me, but we had amazing doctors and nursing working on him. After the transfusion his jaundice finally declined. They are still monitoring him. Time will only tell if the antibodies have left his system. He may need another transfusion and he may not. Right now, he is 14 pounds and 7 weeks old! Healthy! Beautiful! I am blessed.

My Owen Arthur at 6 wks


Bailey Leland

Now, with my pregnancy over and my baby boy is healthy I am going to continue my passion of blogging and cooking. I have missed it so much! I have missed my blogging friends. I am ready to jump head first into this food blogging world! Hopefully, everyone will great me with open arms.


Grilled Portabella Sirloin Steak
3lb Sirloin
1lb Portabella Mushrooms
1 cp. Vegetable Oil
1/2 cp. Soy Sauce
1/2 cp. Good BBQ sauce
3 TB Red Wine Vinegar
3 TB Worchestire Sauce
2 tsp. sugar
3 minced garlic cloves
salt and pepper.

1. Whisk everything together and add the 3 lb Sirloin and 1 lb of big portabella mushrooms . Let it marinate for 24 hrs

Preheat the grill and grill on both sides. Let rest for 15 minutes. Cut it thinly against the grain! Yum.