Avocado Breakfast Pizza

I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? 😛

Time: 30 min prep + 20 min cook time

Servings: 8 slices

Calories/slice: ~364

Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 mini cups of Wholly Guacamole or an Avocado
  • 1 cup shredded Monterey jack
  • 1 cup shredded cheddar cheese
  • 3 crumbled cooked bacon slices
  • 8 cherry tomatoes, sliced in half
  • 3 eggs
  • 1 tbsp. chopped fresh chives
  • red pepper flakes

Directions:

  1. Preheat oven to 450F. Lightly coat a baking sheet with olive oil.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a bowl combine olive oil, garlic and guacamole or a pitted and peeled avocado. Spread sauce over pizza dough.
  4. Top with cheese, bacon and cherry tomatoes, leaving 3 (3-inch rounds) for the eggs.
  5. Place in the oven and bake until edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs in the 3-inch rounds and keeping yolk intact.
  7. Place into oven and bake until egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Top with chives and red pepper flakes and serve.

Equipment Required:

  • Baking sheet or pizza stone
  • Rolling Pin
  • Bowl
  • Measuring cups/spoons
  • Cheese grater
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 min. of prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Butter Tart Muffins

These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!

Time: 30 min prep + 15 min bake

Servings: 12 muffins

Calories/muffin: ~263

Ingredients:

  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) butter, cut into pieces
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1½ cups (375 mL) raisins
  • 1½ cups (375 mL) flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (25 mL) maple syrup

This recipe review comes from Food & Drink. You can see the original recipe HERE or below.

Directions:

  1. Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
  4. Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
  5. Remove from oven and brush tops of muffins with maple syrup.

Equipment Required:

  • Knife
  • Saucepan
  • Muffin tin
  • Measuring cups/spoons
  • Basting brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Miso Beef and Ramen Noodle Peanut Stir-Fry

This dish is so flavourful and delicious!!! Ramen has become my new favourite thing to cook after discovering Half Baked Harvest. This homemade stir-fry is so so flavourful and colourful! It is fairly high on prep time due to the shredded and dicing of vegetables but the end result is soo soo worth it!

Time: 1.5 hours prep + cooking time

Yield: 8 servings

Calories/Serving: ~459

You can find this recipe in the Half Baked Harvest book on page 209 which you can purchase HERE.

Equipment Required:

  • Mixing bowls
  • Whisk
  • Measuring cups/spoons
  • Sauce pot
  • Wok or skillet
  • Cutting board
  • Knife
  • Grater
  • Mixing spoon
  • Tongs

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1.5 hours total
    • Rating: Difficult
  • Ingredients & availability
    • 20 ingredients
    • Not all ingredients were easy to find and I was unable to find white miso paste.
    • Rating: Difficult

Fajita Pizza

This is one of our go to homemade pizza recipes! I got the recipe from LCBO Food & Drink. I also recommend making the Chipotle Tomato Sauce for the pizza. It makes enough sauce for 4 pizzas so it’s totally worth it! Chicken fajitas meet a pizza what’s not to love? I hope you guys give this recipe a try for your next pizza night! You won’t regret it!

Time: 30 – 45 min prep time (depends on whether or not you have precooked turkey or chicken on hand) + 20 min cooking time = 50 min. – 1 hour 5 min. (Note: Does not include prep time for tomato sauce)

Yield: 8 slices

Calories/Slice: ~459

Ingredients:

  • 1 store-bought or homemade pizza dough, about 1.5 lbs (750g), at room temperature
  • 2 tbsp. vegetable oil
  • 3/4 lb skinless, boneless chicken breast, sliced into thin strips*
  • 1 tbsp. ground cumin
  • Salt and pepper to taste
  • 1 cup white onion, thinly sliced
  • 1 cup green pepper, thinly sliced
  • 1 tbsp. garlic, finely chopped
  • 1 cup Chipotle Tomato Sauce (recipe follows)
  • 1 cup cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1/4/ cup fresh cilantro, coarsely chopped

1. Preheat oven to 450 F (230 C).

2. On a lightly floured surface roll pizza dough out to fully cover a 12 x 17-inch (30 x 43-cm) baking sheet.

3. In a large sauté pan, heat 1 tbsp (15 mL) vegetable oil over medium high, add chicken, cumin, salt and pepper to taste and cook until golden brown, about 8 minutes. Set chicken aside in a bowl.

4. In the same pan add the rest of the oil, add onions and peppers. Cook for 5 minutes and add garlic, continue cooking until onions are golden and peppers are tender, about 3 minutes more. Place chicken in pan and combine with peppers and onions, season to taste and set aside to cool slightly.

5. Evenly spread pizza dough with Chipotle Tomato Sauce.

6. Distribute chicken mixture over sauce and then sprinkle evenly with the cheddar and Monterey Jack cheese.

7. Bake in oven on the lower rack for 20 minutes or until both cheese and crust are golden, remove from oven and sprinkle with cilantro.

8. Let rest a few minutes before slicing. Slice into 8 pieces and serve.

Notes: *If you have precooked chicken or turkey in the freezer this saves about 10-15 minutes of prep time.

CHIPOTLE TOMATO SAUCE

  • 1 tbsp. vegetable oil
  • 1 cup onion, finely chopped
  • 1 tbsp. tomato paste
  • 2 tsp ground cumin
  • 1 tbsp. garlic, finely chopped
  • 1 can diced tomatoes (796 ml) with juices
  • 3 chipotle peppers (I use chipotle peppers in adobo sauce)
  • 1/2 cup smoky style barbecue sauce
  • 1 tsp dried oregano leaves
  • 2 tsp salt
  • 1/4 cup water

1 In a medium pot, heat vegetable oil over medium heat. Add onions and cook until translucent, about 8 minutes. Add tomato paste, cumin and garlic and cook for 1 minute more.

2 Add tomatoes, chipotle peppers, barbecue sauce, oregano, salt and water.

3 Simmer over low heat for 30 minutes, let cool slightly and purée.

Makes 4 cups (1 L)

Equipment Required for Pizza:

  • Rolling pin
  • Sauté pan
  • Cutting board
  • Knife
  • Measuring cups/spoons
  • Mixing spoon
  • Cheese grater
  • Baking pan

Equipment Required for Tomato Sauce:

  • Cutting board
  • Knife
  • Mixing spoons/cups
  • Can opener
  • Pot

Recipe Review (just for Pizza not including sauce):

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 – 45 min prep time (depends on whether or not you have precooked turkey or chicken on hand)
    • Rating: Moderate
  • Ingredients & availability
    • 13 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Spinach & Artichoke Stuffed Pretzels

These pretzels are like a bagel on crack! They are sooo good! However, they are super filling and I would recommend making the pretzels without the filling and just dipping them afterwards in the spinach and artichoke dip because you can’t put a lot of filling in the pretzel or it will break through. I found the amount of spinach & artichoke in the pretzel once it puffed up was underwhelming. But as for the pretzel itself it is amazing and totally worth the effort!

Time: 1 hour + 35 min of prep, 1 – 2 hours of rising, 18 – 20 min cooking = ~ 3 – 4 hours total

Servings: 8

Calories/Pretzel: 385

Ingredients:

PRETZEL

  • 1/2 cup warm water
  • 2 tablespoons brown sugar
  • 2 1/4 teaspoons active dry yeast*
  • 1 cup wheat beer, at room temperature
  • 1 stick (1/2 cup) salted butter
  • 1 1/2 teaspoons salt
  • 4 1/2 cups all-purpose flour
  • 2/3 cups baking soda (for boiling the pretzels)**
  • 1 egg, beaten
  • Coarse sea salt

SPINACH & ARTICHOKE DIP FILLING

  • 4 ounces cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry of excess water
  • 1 (6.7 ounce) jar marinated artichokes, chopped

Link to recipe directions can be found HERE.

*Tip for using yeast: I got this from my mom and it is fool proof! Turn your oven on to 125F or whatever the lowest temperature it will go (mine is 170F). Once it reaches temperature turn it off and turn the oven light on. This is the perfect place to let your dough rise. To proof the yeast, mix it with the warm water and let it sit in the warm oven for 10 min. After the 10 min. mix together and knead your dough. Then you can put it back in covered with plastic wrap and a tea towel to rise.

** Don’t forget the baking soda when boiling the pretzels! I forgot this and I think it was the reason why they burnt on the bottom.

Equipment Required:

  • Stand mixer or mixing bowl
  • Dough hook for stand mixer (or you can use your hands to knead)
  • Hand mixer or spoon
  • Large bowl
  • Tea towel
  • Plastic wrap
  • Cheese grater
  • Knife
  • Cutting board
  • Large pot
  • Rolling pin
  • Large slotted spoon
  • 2 baking sheets
  • Parchment paper
  • Brush for egg wash

Recipe Review:

LEVEL OF DIFFICULTY – DIFFICULT

  • Steps: 7
    • Rating: Moderate
  • Involvement: 
    • 1 hour + 35 minutes prep time
    • Rating: Difficult
  • Ingredients & availability
    • 17 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Difficult

Spinach, Apple & Pecan Salad

This salad is delightful! Hands down one of my top 5 favourite salads I consistently make. It is a great salad to make for guests or for bringing to a potluck. It is filled with so much flavour! You’ll definitely want to add this salad to your recipe repertoire.

Salad3

Time: 15 min.

Yield: 16 servings

Calories/Cup: 109

Ingredients:

  • 2 packages (6 ounces each) fresh baby spinach
  • 1 medium apple, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup glazed pecans*
  • 1/2 cup chopped red onion
  • 1/3 cup dried cranberries
  • 5 bacon strips, cooked and crumbled**

Dressing

  • 2 tbsps cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp Dijon mustard
  • 1/8 tsp pepper
  • 1/4 cup canola oil

* I had glazed pecans on hand. If you end up making them this will add time to the recipe. I don’t like making them on the stovetop because I find they stick together too much. I like making them in the oven. Just mix together 1 egg white with a bit of water and toss 1 lb pecan halves in it. Then mix 1 cup sugar, 1 tsp cinnamon, & 1 tsp salt. Toss over pecans and spread onto a baking sheet. Bake at 350F for 30 min or until evenly browned.

** Normally I use Hormel Real Bacon Bits in salads. It is a bit costly but it definitely saves on time! You can buy it at Walmart or most grocery stores.

Link to recipe directions can be found HERE.

Salad1

Equipment Required:

  • Bowl
  • Salad tongs or spoons
  • Cutting board
  • Knife
  • Small bowl
  • Whisk

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement: 15 minutes
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Slow-Roasted Moroccan Salmon

I’m not going to lie I didn’t love this Half Baked Harvest recipe. It was just way to spicy. The Harissa seasoning overpowers the delicate salmon in my opinion. The sweet acorn squash is a good accompaniment to the spicy salmon but to me the harissa salmon still overpowers the dish too much. However, love it or not I’m going to review this recipe. To get the recipe grab a copy of Tieghan’s cookbook here.

Time: 20 min. prep + 40 min cooking

Yield: 6 servings

Calories/Serving: ~ 392

salmon 2

Equipment Required:

  • Baking sheet
  • Parchment Paper
  • Measuring spoons/cups
  • Cutting board
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – EASY to MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • Not all ingredients were easy to find at the local grocery store
    • Rating: Moderate
salmon 3

Eggs Benedict Casserole

This casserole is great! There is prep work required the night before and in the morning to prep the hollandaise sauce. Hard work the day before provides less work in the morning and you have a delicious casserole to eat for breakfast.

Time: 1 hour + chilling + 45 min baking + prep sauce 20 min

Servings: 12

Calories/Serving: 286

Ingredients:

  • 1 package of bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces*
  • 8 large eggs
  • 2 cups milk
  • 1 tsp onion powder
  • 1/4 tsp paprika

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp lemon juice*
  • 1 tsp Dijon mustard
  • 1/2 cup butter, melted

*I toasted my English muffins before adding them to the casserole so they wouldn’t get soggy.

** I suggest less lemon juice because the sauce was very lemony.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/eggs-benedict-casserole/

Equipment Required:

  • 13 x 9 baking dish
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Toaster
  • Double boiler or boil over simmering water

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 1 hour – 1.5 hours of prep
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Irish French Onion Soup

As St. Patrick’s day is just a little over a week away I thought I would share a review of an Irish inspired dish. St. Patricks day is a huge celebration for my husband and throughout the small rural communities within which we live. There is a lot of Irish heritage surrounding the Peterborough area in towns such as Ennismore and Douro. My husband and I recently took a trip to Ireland as that has always been a bucket list item of his. I’m telling you this country is by far one of the best European countries we have ever visited. It really and truly is as green or greener than you see in the movies or pictures. The people are all so lovely and they have the most warming and loving community. Their live music in Dublin is unlike anything you will ever experience in North America and I highly recommend going.

As for the soup….we really enjoyed it! But once again it’s enough to feed a village and I would say it doesn’t taste as good as the first day you make it. I love the Irish spin on this well known soup. The secret? Guinness of course 😉 The soda bread with melted sharp cheddar is a delicious hearty touch. I loved this soup but unfortunately I don’t know if the effort outweighs the reward. I would be interested to try this in the instant pot to see if I can lessen the prep time but still create a delicious soup that tastes just as good for leftovers. Hope you like the review and may the luck of the Irish be with you 😉

Time: 1 hour

Yield: 8 servings

Calories/Muffin: ~ 346/serving

Ingredients:

  • 6 tablespoons (3/4 stick) salted butter, cubed
  • 4 sweet onions, thinly sliced*
  • 2 garlic cloves, minced or grated
  • 1 tablespoon brown sugar
  • 1.5 cups Guinness stout
  • 3 tablespoons all-purpose flour
  • 2 quarts low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 – 4 sprigs fresh thyme, plus more for garnish
  • kosher salt
  • pinch of freshly ground pepper
  • 4 slices Irish soda bread**
  • 2 cups shredded sharp cheddar cheese***

Notes:

*I highly recommend using a food processor if you have one to chop all the onions nice and thin. Time saver for the win!

**See the Irish soda bread recipe I tried HERE.

***I used 2 year old Balderson cheese. Who doesn’t love Balderson ❤

Link to recipe directions can be found HERE.

Equipment Required:

  • Dutch oven or large stove pot
  • Food processor or knife & cutting board
  • Measuring cups
  • Mixing spoon
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour (longer if you have to make Irish soda bread)
    • Rating: Moderate – Difficult
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store except you may have to go to a liquor store to get the Guinness if your grocery store doesn’t carry it.
    • Rating: Moderate – Difficult

Irish Soda Bread

I made an Irish Soda Bread to go with the Irish French Onion Soup I tried. All I have to say is I’ve finally realized that I DON’T like soda bread. It is sooo bland and so boring. Thank goodness this soup called for melted cheese on it because I just don’t think I could stomach anymore. This recipe is decent if making Irish soda bread interests you but after trying a few recipes I’m totally convinced soda bread is just not flavourful all around. If you have a stellar Irish Soda Bread recipe please let me know! But for now that’s my review of it. I’m sharing this recipe if you need one for the Irish French Onion Soup Recipe because it does the trick. Simple as that!

Time: 25 min prep + 1 hour baking

Yield: 1 loaf

Calories/Loaf: ~2,784

Ingredients:

  • 1 and 3/4 cups buttermilk
  • 1 large egg
  • 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons unsalted butter, cold and cubed
  • optional: 1 cup raisins (I didn’t use raisins)

Link to recipe directions can be found HERE.

Note: It may be different for everyone but it took me longer than 45 minutes to cook. It took me about an hour.

Equipment Required:

  • Options: Baking sheet w/ parchment paper, seasoned 10-12 inch cast iron skillet, or greased a 9-10 inch cake pan or pie dish
  • Mixing bowl
  • Whisk
  • Knife
  • Tinfoil

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep
    • Rating: Easy
  • Ingredients & availability
    • 7-8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy