Loaded Breakfast HASH- Eggs, Cheese and Bacon

I made this breakfast hash for my family yesterday! IT IS AMAZING!!!  I wish i had doubled my recipe we couldn't get enough.

I was inspired by a photo of the dish I saw floating around Facebook on thrillist. I had most of the ingredients and a few baked potatoes that baked earlier in the week  still in the fridge so I decided to give it a try.  This was the best breakfast i have had in a long time! Bursting with the smoky flavor of the bacon and the melty cheese and potatoes I could have eaten the entire pan myself.


Here is the recipe enjoy!


Ingredients

1 slice of bacon per family member chopped into bite sized pieces (I used 4)
1/2 lg white onion sliced thinly
2 cloves of garlic
4 eggs
2 green onions chopped
1/2 cup shredded cheddar cheese (I like tillamook or cracker barrel)
1 medium lg sized russet potato or 2 yukon gold potatoes (previously baked or chopped and boiled)
1/4 tsp garlic powder
1/4 tsp cumin (you can increase these amounts to taste)
1/4 tsp of Pink Himalayan Salt
black pepper
1 avocado sliced
avocado oil for frying

Method

In a cast iron skillet or deep skillet brown bacon on medium to low heat. (this will take a while so you don't burn the bacon)  Whilst bacon is frying dice baked potato into small cubes. Slice green onion and white onion set aside.  Chop garlic and shred cheddar cheese.

Once bacon is crispy remove bacon and set aside. Toss out the bacon oil from the pan saving 1 tsp for flavor add 1 Tbsp of avocado oil to the pan with the bacon fat.  Add in diced potatoes and brown tossing as it cooks. Push potatoes to one side and add in white onions brown until carmelized. Toss in garlic for 30 seconds and add in bacon, garlic powder, salt, pepper and cumin toss to combine.

Create 4 "Nests" or holes in potato mixture to crack the eggs. Let the eggs cook in the pan until whites begin to set. Turn on broiler and broil for 3-5 minutes until the white of the eggs are cooked and the yellow is a bit runny. Cook 6 minutes for a firm yellow center.

Grab a pot holder to take the hot skillet out of the oven and sprinkle with green onions and sliced avocado.


Recipe Adapted from thrillist.com 

CLEAN EATING

What is Clean Eating?

Clean Eating  means revamping your diet, and stripping it of nutritionally devoid foods, meaning no processed, artificially flavored, artificially sweetened, artificially colored, fatty, fried, sugary refined unnatural items...it means eating and buying WHOLE FOODS. Clean eating is not a diet fad it is a lifestyle change. Which means you eat clean most of the time, and often times that mean you get to eat MORE FOOD. :)

Why Eat Clean?

• Stronger Immune system
• Get rid of Fog brain- More mental clarity 
• Feel GOOD about yourself
• Reduce your risk of cancer, heart disease and diabetes, as well as MANY other diseases
• Have more energy 
• Get better sleep
• Decrease allergies
• Live a longer life for your family, your children, your spouse, for YOU
• Save money on fad diets that do not keep the weight off

"You are what you eat. Plain and simple! So don't be FAST, EASY, FAKE or CHEAP" :)

How to Eat Clean

Check your food labels for the above ingredients, and refrain from using items with these substances above. REMEMBER: IF you can't pronounce it don't eat it. If its made in a lab put it down. If it says LOWFAT most of the time its a chemical nightmare. 

• Drink at least two liters of water every day (8 cups) - If this is hard, try to get at least half of your body weight in ounces per day. Water is VITAL!
• Limit your alcohol consumption to one glass of red wine
• Eat every 2-3 hours, so about 5-6 small meals per day (3 meals and 2-3 small snacks)
• Get label savvy - clean foods contain 1-2 ingredients. Any products with labels of ingredients you can't pronounce are a no no!
• Avoid processed and refined foods (white flour, sugar, bread, pasta) Enjoy complex carbs such as whole grains instead.
• Avoid GMO's
• Know the enemies - steer clear of anything high in saturated and trans fats, anything fried, and anything high in sugar.
• Avoid calorie dense food that has no nutritional value e.g chips
• Depend on fresh veggies and fruit for fiber, vitamins, and enzymes.
• Consume healthy fats, try to have one per day. fish oils, coconut oil etc
• Shop the perimeter of the grocery store, that's where the cleanest foods usually are!
• Choose high quality meats grass fed, pasteurized meats and wild caught fish

Delicious Protein Packed Pumpkin Spice Waffles

I just LOVE this recipe. I always hated filling up on waffles for breakfast because it was all carbs and no protein but the cottage cheese in this recipe packs a huge protein punch at 18g of protein per serving.  Don't worry you cannot taste the cottage cheese and it just makes for a luscious richness in the batter. 

Ingredients: 

1/2 cup cottage cheese

2 eggs (pasture raised)

1/2 cup of water (plus more depending on consistency)*

2 tsp coconut oil melted

1 tsp vanilla extract

1 1/3 cup rolled oats (gluten free Optional)

1/2 cup pureed pumpkin

1/4 tsp nutmeg

1/4 tsp cinnamon

1 tsp baking powder (aluminum free)

Method

Combine baking powder, spices and rolled oats into a high speed blender like a vitamix or magic bullet and blend into a powder and pour into a bowl. 

Pour water and cottage cheese into blender and blend until smooth. Add in eggs, pumpkin, vanilla and coconut oil and blend to mix. Pour into bowl of dry ingredients.

Mix dry ingredients until just combined. If the batter is too think add more water 1Tbsp at a time to desired consistency. 

Pour into heated waffle iron sprayed with non-stick spray. 

*A thicker batter will yeild a dense waffle and thinner batter will yield a lighter more airy waffle. They both are delish either way its just up to your personal preference. 

Serves 2

Container equivalents: 2 yellows, 1 red, 1 tsp, 1/2 green 

Recipe is Adapted from Ammon Woods Protein waffles

 

Stuffed Mexican Shells

Looking for a new way to eat MEXICAN food? These stuffed shells are delish!  Best thing they can be made a head of time and baked right before you are ready to eat them or stored away in the freezer for a quick midweek dinner.

Ingredients

30 jumbo shells cooked to al dente
2lbs ground beef
1/2 brick Neufchatel cheese (or cream cheese)
1/2 cup sharp cheddar cheese
1.5 cups homemade salsa (recipe below)
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp fresh cracked pepper


Optional Toppings
Cilantro
2 roma tomatoes diced
Salsa
Avocado
Greek yogurt in lieu or sour cream
Green onions

Method:

Boil 30 shells according to package directions drain and set aside to cool until ready to stuff.

Brown meat with salt, pepper, cumin and chili powder.  Melt in salsa and Neufchatel cheese until thick and creamy.

Stuff shells with meat mixture and place in a large casserole dish. (Here you can freeze them and when they are frozen place them in a ziplock bag for easier storage)

Sprinkle with cheese and bake covered 350 degrees for about 20 minutes until cheese begins to melt and shells are heated through.  (this may take longer if you are taking them from the fridge)

Serve warm with above optional garnishes

Easy Homemade Salsa

1-15oz can of organic whole peeled plum tomatoes
1/2 bunch of cilantro
1/2 small red onion
1 garlic clove
1 tsp salt
1/2 tsp cumin

In a high speed blender combine all ingredients and blend until smooth with a little chunk to it.

SERVES 10  (3 Shells each)

21 day fix containers: 1 yellow, 1 red, 1/4 blue

Zucchini Tian

Don't know what to do with all that zucchini? Here is a delicious healthy recipe side that i'm sure you haven't tried before.  

Ingredients

5 cups shredded zucchini tossed with 1 tsp of salt and let sit over a mesh strainer to drain
1/2 cup jasmine rice
2 tbsp flour
1 cup milk
2 tbsp olive oil
1 cup chopped onion
2 cloves garlic chopped
2 1/2 cup reserve liquid and milk combined
3/4 cup of parmesan cheese
2 tbs panko bread crumbs 

Method

1. Shred zucchini and toss with salt let sit in collader over a bowl to drain, save liquid.

2. Pour rice into a boiling pot of water bring back up to a boil and cook for 5 minutes remove from heat and strain rice.

3. Heat 2 tbsp olive oil to sauté pan add chopped onion and saute until translucent, turn
up heat to brown onion a little bit.

4. Squeeze zucchini until it gives off all of its liquid and toss into sauté pan with chopped garlic.

5. Measure reserved juices and top off with milk to make 1.5 cups.  Warm in pan do not boil liquid.

6. Sprinkle vegetables with flour and cook 1-2 minutes. Add in milk and combine until all the flour is mixed in well and sauce starts to thicken. Remove from heat and stir in rice and parmesan cheese (reserving 2 tbsp of cheese for later) Pour mixture into an oven safe pie dish or casserole dish.

7. Toss cheese with 1 tbsp olive oil and bread crumbs in a separate bowl. Sprinkle on to zucchini mixture. Bake  425f for 30 minutes or until top begins to brown and all the liquid has been absorbed by the rice.

This recipe is adapted from Julia Childs Zucchini Tian

Homemade Marinara Sauce

Nothing tastes better than homemade marinara sauce.  This sauce has the perfect balance of acidity and sweetness with no added sugar or processed oils. I hope you take the time to try this for yourself it doesn't take long to get a delicious sauce.

Ingredients

2 Tbsp Olive Oil

1 Medium onion chopped

4 cloves of garlic hopped

1- 6oz can of tomato paste

1/4 cup red wine

2- 28oz cans of whole peeled tomatoes (MUST be ITALIAN san marzano or Cento tomatoes) **

1 tsp himalayan Salt

1/4 tsp ground black pepper

1 Large or 2 small carrots peeled #

3 TBSP Fresh Basil

Method

Sweat onions and garlic on medium low heat until soft.

Next add in tomato paste stirring constantly for 2-3 minutes add in wine, tomatoes, salt, pepper, carrots and bring to boil. 

Cook for 1 hour stopping to stir occasionally. Taste and adjust seasonings. 

Once sauce is finished cooking pour 2 cups of sauce including big chunky tomatoes that haven't broken down into a bowl or blender and blend until smooth. Pour it back into the sauce for a thicker sauce with a little bit of texture. (you could always puree the entire pot for a smooth sauce) 

Stir in basil leaves. Enjoy!

Notes from the chef

**You must use Italian sweet tomatoes because these are less acidic than traditntal tomatoes and make a smooth delicious sauce with out the need to add butter at the end.  I like to buy the private selection San Marzano  tomatoes with basil already added to them.

# Even if you hate carrots you MUST add these in. The carrots add natural sweetness to the tomato sauce and take away any hard acid taste for the most amazing marinara sauce. 

Recipe Adapted from FIXATE cookbook.

21DFX containers: 3 green, 1/2 tsp   Makes 12 (1/2 cup servings)

Homemade Dry Roasted Almond Butter

Nothing tastes better than pure almond butter, no soy bean oil or other fillers just plain old delicious roasted almond butter and a pinch of salt. This is so simple and easy to make. 

Ingredients 

2 cups of Raw Almonds 

1/4 tsp Himalayan Salt (optional)

Method

Preheat oven to 350f

Soak Raw almonds for two hours or overnight in the fridge to get rid of the phytic acid. 

The next day dry the almonds off with a towel and roast them in the oven for 20-30 minutes. You will have to pay close attention because they will take longer to roast as they have been soaking over night.  

It's best not roast them too dark because the flavor is concentrated when you turn it into butter. 

Place almonds in a high speed blender such as a vitamix or a ninja and blend on high speed, pausing to scrape down the sides until almonds are blended into a creamy butter. 

Add in your salt and blend one last time.  Store in a clean container or jar in your fridge. 

** I order my raw almonds on amazon. 

Pumpkin Muffins With Maple Cream cheese Filling

*recipe adapted from FIXATE cookbook.

Ingredients:

2oz of Neufchatel Cheese (or cream cheese)

1 Tbsp Pure Maple Syrup

1 lg Egg (pasture raised preferably)

1 cup organic canned pumpkin puree

1.5 cups Almond Flour

3/4 tsp baking soda (aluminum free)

1 pinch of hymalayan salt

2 Tbsp Pumpkin Seeds (optional)

1 packet of stevia (optional) 

Method

Preheat oven to 350f

Spray muffin tin with non stick spray 

Combine all dry ingredients in a bowl including stevia and blend with a whisk. Add in egg and 

pumpkin puree mix until just combined. 

Place 2 tbsp of mixture in bottom of 9 muffin moulds. 

Mix together cream cheese and maple syrup and place a rounded tsp on top of each of the 9 muffin moulds.  Top the muffin moulds with the rest of the pumpkin batter.  Sprinkle with pumpkin seeds if using.  

Bake 16-18 minutes. Enjoy!

21 day fix containers- 1 PURPLE & 1 ORANGE 

Cheesy Enchilada Bake

I am a beach body coach and I am always looking for new, exciting recipes that I can recommend to my clients for easy, delicious, healthy dinners. This one is a major hit and the spaghetti squash counts as a veggie so you get almost 2+ cups of veggies in this dish for just one serving.

Cheesy Enchilada Bake

Ingredients:

1 medium sized organic spaghetti squash roasted and shredded
1 lb of Pasture raised ground beef or turkey
1 red bell pepper diced
1/2 cup onion diced
3 cloves of garlic chopped
1 cup of black beans
1 cup fresh corn
1 tsp salt
black pepper
1 Tbsp Cumin
1 Tbsp Chili powder
1 cup of fresh salsa
1/2 cup chopped cilantro
1/4 block of neufchatel cheese (or cream cheese)
Cheese* (optional)

Method

Heat a sauté pan over medium high heat brown meat add salt, pepper and spices to meat and set aside.

Warm 1 tsp of avocado oil in a sauté pan and cook bell pepper, onions and garlic. When onions and bell peppers soften add ground beef back into pan mix in salsa and neufchâtel cheese until combined.

Add black beans and corn until warmed through.  Sprinkle in cilantro. Place spaghetti squash in the bottom of a baking dish layer meat mixture on top. Sprinkle with 4 oz of cheddar cheese

Bake at 400f for 20 minutes until cheese is melted.

Optional toppings: Avocado, greek yogurt (healthier)  or sour cream & green onions

*For 21 day fix add 4 blue containers worth of cheese to the top of bake (optional)
Containers: Serves 4
2 greens 1 yellow 1/2 red 1/4 purple (1 blue optional)

Chipotle Cheddar Corn Bread

I love home made cornbread, because i like to add just a touch of sweetness to the batter. This one has cheddar cheese and chipotle peppers. It pairs perfectly with homemade chili. Perfect for the cooler fall weather we are about to get. 

I swirled the chipotle peppers into only half of the corn bread batter because my daughter is only 2 and does not like spicy foods.

Ingredients

1.5 Cups Flour
1/2 cup Corn Meal
1/4 cup of sugar
2 eggs
1 tsp salt
2 tsp baking powder
1 stick of butter melted
4oz of shredded chipotle cheddar cheese  (I used sargento) Or sharp cheddar cheese
1/2 cup of milk
1 Tbsp Adobo chipotle sauce *

Method:

In a bowl add flour, corn meal, sugar, baking powder & salt in a bowl whisk to combine
In a separate cup break eggs into milk add in melted butter mixture and pour into corn meal stir until just combined. Add in cheddar cheese.  Pour into greased baking dish.  Dot adobo sauce over cornbread and swirl.    Bake at 350 for 35 minutes.

* For a spicier corn bread add in one chopped chipotle pepper with seeds as well as adobo sauce.

Iced Cinnamon Raisin Breakfast Buns

I LOVE homemade bread esp when it has yummy cream cheese icing on top of it......these make the perfect breakfast roll.

Ingredients:

3/4 C luke warm milk
2 tsp active dry yeast
1/4 C sugar
2 to 2 1/2 Cups Flour
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp butter
1 egg
1/2 cup raisins soaked in rum (optional)
1/2 cup dried fruit/ citron

syrup glaze:
1/4 cup water
1/4 cup sugar

Cream Cheese Icing

1/2 cup powdered sugar
2 T cream cheese
1 T butter
1 tsp vanilla extract
1/2 T water


Warm milk and sugar in microwave or on stove top to 110f  sprinkle yeast onto milk and let bloom.

In the bowl of a stand mixer combine all dry ingredients.  And only 2 cups of flour.

 Mix in milk, egg and butter and turn mixer to stir until combined then increase speed appropriately.   If dough appears to be sticky and does not come away from side of bowl add more flour up to a half cup.  Knead dough with dough hook for 5 minutes.  Add in dried fruit at the very end until just combined.

Cover dough place in a warm dry place until doubled in size.  Separate dough into 8 equal sized rolls and let rise again until light and fluffy. (or you can place them in the fridge and they will rise over night, just let them sit at room temperature for 20 minutes before you place in oven in the morning.)

Bake 375 for 20 to 25 minutes until brown.

Make syrup glaze by combining sugar and water in a sauce pan and cook down until syrup has thickened. Immediately brush sugar glaze over buns. When the buns have cooled spread cream cheese icing over them.  enjoy!

For the cream cheese icing combine all ingredients together and mix with a whisk.

Mexican Cobb Salad

THIS SALAD was AMAZING!! I could not get enough of it!

Ingredients

2 flour tortillas (I like the uncooked organic ones from Costco in the freezer section)
8 cups of mixed salad
4 chicken breasts (you could also use a rotissore chicken)
1 cup cooked black beans
1 cup cherry tomatoes
1 avocado pitted and sliced
3 hard boiled eggs
2 corn on the cob cooked and roasted
cumin and chili powders
1 tbsp olive oil
1/2 cup of your favorite salad dressing (to marinate your chicken breasts in) I prefer Kens brand.

Cilantro Lime Salad dressing
1/3 cup olive oil
1/4 cup lime juice
1 cup fresh cilantro
1 garlic clove minced
1/2 hatch green chili or jalapeño
1/4 onion chopped
1" fresh ginger sliced
1/2 tomato chopped

Method
The night before marinate chicken breast with Kens salad dressing place in fridge to marinate.  Then make the cilantro lime dressing and place in fridge until ready to use.

To make Mexican salad dressing:
Add all salad dressing ingredients to a mini blender and blend until smooth.

Boil corn until cooked, when corn is finished boiling turn oven to broil to char corn or place on the grill until grill marks appear.  Slice kernels off of the cobs.

Reduce oven to 350f
Bake or grill chicken breasts until done. (internal temperature should reach 165f) set a side to rest.

Rub tortillas with olive oil and sprinkle with cumin and chili powders slice into strips bake in oven until crispy. About 15 minutes remove from oven and set aside.  Slice chicken breasts into cubes.

In a large bowl place 8 cups of mixed salad greens toss with corn, beans, tomatoes, and cubed chicken breasts. Slice Eggs and toss on top with avocado.  Place 2-3 cups of salad per plate drizzle with cilantro lime dressing and enjoy!

Pumpkin Spice Latte

I just LOVE fall weather. I love the pumpkin pies, pumpkin cookies, pumpkin muffins that come along with fall too! Inspired by the fall pumpkin goodness, enjoy my CLEAN pumpkin spice latte.

No artificial flavors, no artificial coloring just pure pumpkin goodness....that won't wreck your diet either.

 Ingredients:
1 tbsp organic Pure pumpkin puree
1 tbsp heavy cream
1 tsp sugar in the raw or brown sugar
Sprinkle of cinnamon and nutmeg
1/8th tsp pure vanilla 2 shots of espresso
6oz of hot water


Combine all ingredients except the water in a mini blender and blend until smooth. Pour pumpkin mixture into a mug and add hot water stir to combine. Top with fresh whipped cream and an extra sprinkle of spices if desired.

Clean Eating

Hello Everyone, Wow has life changed! I haven't been on my blog now in 5 years.....wow! It's not that I haven't thought about it tremendously because I have. I just never seemed to be able to sit down and log in. Well today that's all going to change. I have a whole lot of life changes to fill you all in about. I have moved since then, had a baby, become a fitness coach, changed my eating style to organic and clean. I am so excited to share all that I have learned in the past 5 years and all of my new healthy recipes.

Yogurt Parfait

Ingredients

1/4 C of your favorite Granola (recommended Bear Naked Native Granola) You can find this at whole foods or in the organic section of the supermarket



6 oz serving of any flavor yogurt, I love using strawberry, mixed berries, peach and vanilla.
1/8-1/4 C of fresh berries. (raspberries, black berries blueberries)

Method

Place a dollop of yogurt at the bottom of your parfait cup followed by a sprinkling of granola and top it with some fruit. Continue to layer ingredients until they are all done.

Enjoy!

Meatball Cupcakes

Hehehe don't you just love eating food that plays tricks on your mind like cheeseburger cupcakes or a pie that looks just like pizza? well today i have a treat for you! This is so much fun with the kids and grown up's love it too! These cupcakes are one of my favorite to make and the yummy jam really tastes great with the vanilla cupcake and chocolate center!

What you need!

10 Vanilla cup cakes with white wrappers (i used boxed cake mix recommended duncan hines)
1 can of vanilla frosting plus 1/2 tsp cocoa powder & 3-8 drops of yellow food coloring (I added a little more yellow food coloring you want to make it a PASTA color not yellow so just judge carefully)
11 ferro roche chocolates
3/4 cup sugar free strawberry or raspberry preserves (Sugar free has the best color)
2 tbsp grated white chocolate to sprinkle on top (to look like Parmesan cheese)

Directions:

Make cupcakes according to package directions let cool

Mix vanilla frosting with cocoa powder and yellow food coloring, you want the frosting to look pasta colored, a pale yellow. Place frosting in a bag cut a small hole at the tip and make spaghetti strings on the cupcakes. In a separate bowl combine the strawberry preserves with the chocolate balls and coat. Place one chocolate ball on top of each cup cake!

Light Breakfast

I love eating a light healthy breakfast, so one morning i just made breakfast with the things i had left over in my fridge this was a fantastic easy breakfast made to look gourmet......Ill call it breakfast toast!


2 Slices of whole wheat toast (recommended Rudys organic whole wheat toast)
2 slices of fresh tomato
2 basil leaves
2 eggs fried hard
pinch of diced red onion
sprinkle of salt and black pepper
sprinkle of smoked Gouda cheese (you could substitute mozzarella or fresh Parmesan also)

Directions

Spray pan with butter spray add a pinch of diced red onion saute 30 seconds break open egg sprinkle with salt and black pepper and fry hard (luke likes his sunny side up which you can do in this recipe as well )
Place slice of toast in toaster oven and butter
Layer the egg, tomato and basil onto the buttered toast and sprinkle with cheese. Repeat process for the second slice of toast. Serve with BIG cinnamon bun on the side :o)

Serves TWO

Flaky Pie Crust

2 1/4 c Flour
3/4 tsp salt
3 tbsp sugar
3/4 c Crisco (butter flavored)
10 tbsp ice water

1. In a food processor mix flour, salt and sugar together pulse to combine.
2. Add crisco and pulse until just combined do not over mix
3. Add one tbsp of water at a time pulsing between each addition until the flour mixture is moistened do not use more than 10 tbsp of water or the dough will be tough.
4. Divide dough in half and place in fridge for 1 hr or freezer for 15 minutes


It is important with this recipe that the oven be very hot i always bake the pie at 450 for the first 15 minutes no matter what the recipe calls for and then reduce the temperature to what ever the recipe calls for. Cooking the pie for an additional 35-45 minutes until the filling is bubbly. The crust should be a nice golden brown after the first 15 minutes so you should cover it with foil to prevent further browning.

Pumpkin Black Bean Bake

I got this recipe from better homes and gardens and i really liked it but i think it needed to be punched up a notch! The recipe as is is also very good as well. If you want to try the original recipe just click here other wise my new and improved recipe is below.



Mmm corn bread with pumpkin puree who would have thought of this such a great idea!




Modified Pumpkin Black Bean Bake
Ingredients

1 lb. ground beef
2 cups cut into 1/2-inch pieces peeled pumpkin
1 medium onion, coarsely chopped
1 15-oz. can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 4-oz. can diced green chiles
1 Jalapeno chopped and diced seeds removed
1/2 c fresh spicy salsa
1/2 tsp. salt
1/4 cup lower-sodium beef broth (i usually use stock)
1 c sharp cheddar cheese
3 tbsp cilantro

Corn Bread Topping
1 8-1/2-oz. pkg. corn muffing mix (Jiffy)
1 egg, lightly beaten
1/3 cup milk
1/3 cup Pumpkin Puree, or canned pumpkin


Directions

1. Preheat oven to 400 degrees F. In large skillet cook ground beef, pumpkin and onion over medium heat until meat is browned and onion tender, breaking up ground beef with spoon; drain fat. Stir in black beans, corn, chiles, jalapeno and salt. Heat through. Stir in broth, cheese and salsa until blended. Transfer mixture to 2-1/2-quart baking dish.

2. In medium bowl stir together corn muffin mix, egg, milk, and Pumpkin Puree until just combined. Spoon over beef mixture.

3. Bake 20 minutes or until toothpick inserted into topper comes out clean.

*Hot chile peppers contain oils that can burn skin and eyes. When working with them, wear plastic or rubber gloves.

PIZZA MY WAY

I love margarita pizza but i love sauce as well and i can't understand why pizza companies don't just combine the two ideas because to me that would be the perfect pizza. Well yesterday i made my pizza the way i like it and it was amazing!




My Margarita Pizza

One recipe Pizza dough or store bought your choice of course!
1/4 red onion sliced thingly
4 tbsp basil jullianed
1/2 tomato chopped up into bite sized pieces
mozarella cheese grated and sliced
as much pepperoni as you want on your pizza
basic pasta sauce in the jar (recommended Bertoli Vineyard fire roasted tomato with Cabernet sauvignon)
Garlic powder

1. ROll out dough onto parchment paper (this makes transferring pizza dough to oven easier later on) or prepare according to recipe directions. place a thin layer of olive oil over pizza dough, sprinkle garlic powder onto dough
2. Place a thin layer or tomato sauce on the dough leaving a 1" boarder
3. Add tomatoes, onions,basil and pepperoni, slice cheese and place around pizza, shred more cheese and sprinkle lightly on top of entire pizza

Preheat pizza stone in oven at 450F once oven is hot place pizza onto stone and bake 10-15 minutes until dough is brown and cheese is bubbly