French Bread Pizza

We've started a new tradition in our family: Friday Night Pizza Night. We've done it for a total of two weeks now, and I'm really excited about it for a few reasons. 1. I love traditions. 2. I love pizza. 3. I love trying new recipes.

This past Friday, I had almost an entire loaf of Easy French Bread left to eat before it would start getting hard. My friend Amber had mentioned how much her family loves French Bread Pizza, so I decided to give it a try. I have to say that it's my favorite crust for pizza! It had great flavor and the right amount of crunch. You can use whatever toppings you like, but I'm pretty fond of the combination we had.

• 1 loaf of Easy French Bread
• olive oil
  
• pizza sauce
• 2 cups shredded cheese (I used a Four Cheese Italian blend of mozzarella, provolone, romano and parmesan).
• 1/4 cup chopped onion
• 1 small green pepper, chopped
• 1/2 small can sliced olives
• 1/2 package pepperoni
• Garlic Rosemary seasoning (This is one of those "bread dipping' seasonings. If you can't find this at your market, you can make your own by combining garlic powder and rosemary.)

Preheat oven to 375 degrees. Cut loaf in half and place both halves on a cookies sheet. Brush with olive oil. Place in oven for 3-5 minutes so that the bread hardens a bit to keep the pizza from being soggy.

Carefully, pull the cookie sheet out of the oven. Spread pizza sauce on bread and sprinkle over with cheese. Then sprinkle on the onion, pepper and olives. Place pepperoni on top. Shake Garlic Rosemary seasoning over pizza to taste. Bake in oven for 17-20 minutes or until cheese is melted and bubbly.

Glazed Carrots with Bacon and Pecans

This is another recipe I tweaked a bit from The Best Vegetable Recipes. This has to be my favorite way to eat carrots! It's probably not the healthiest due to the bacon in it, but I think the taste of it makes it worth it!

Ingredients:

• 3 ounces (about 3 slices) bacon
• 1/3 cup chopped pecans
• 1 pound carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
• 1/2 tsp. salt
• 1/4 tsp. thyme
• 3 Tbsp. light brown sugar
• 1/2 cup low-sodium chicken broth
• 1 Tbsp. unsalted butter, cut into 4 pieces
• Ground black pepper

Directions:

1. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp. Transfer bacon to a paper-towel lined plate to drain. Crumble bacon.

2. Remove all but 1 Tbsp. bacon drippings from the pan. Add the pecans and cook until fragrant and slightly browned, about 3 minutes. Transfer the pecans to the plate with the bacon.

3. Add the carrots, salt,, thyme, 1 Tbsp. of the brown sugar and broth to the skillet. Bring to a boil, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 Tbsp.

4. Add the butter and the remaining 2 Tbsp. brown sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender. Off the heat, add the bacon and pecans and toss. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper and serve.

Easy French Bread

The other day my friend Sarah and I were talking about making bread I haven't made a lot of bread before and a lot of the recipes I've tried result in heavy bread. She shared this recipe with me, and it was much lighter! Another plus was how easy it was. It took me about two and a half hours from beginning to end. It was delish, especially right when it had come out of the oven. I think fresh baked bread has to be the ultimate comfort food! I ate half a loaf by myself right when it came out of the oven. Sick, I know! I just couldn't help myself. You won't be able to either!
Ingredients:

• 2 1/2 cups luke warm water
• 2 Tbsp. yeast
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 2 Tbsp. oil
• 6 cups flour

Directions:

Add ingredients in order. Stir 5 times, 10 minutes apart (I do this in my kitchen-aid mixer with the kneading tool). Divide roll. Shape. Place on cookie sheet. Cover lightly with a clean dish towel and let rise 30 minutes. Top with melted butter and bake at 350 degress for 25-30 minutes or until golden.

Oven Fries

I got this recipe from The Best Vegetable Recipes and tweaked it a little bit. I've tried to make oven fries a few times and they've always come out a bit limp. These have a few extra steps, but each step is worth it.

Ingredients:

• 4 large russet potatoes, scrubbed and cut into 1/2 by 1/2-inch lengths
• 5 teaspoons olive oil
• season salt and ground black pepper

1. Rinse the cut fries in a large bowl or colander under cold running water until the water turns from milky colored to clear.
2. Put 1/2 teaspoon of the oil on each of two rimmed baking sheets (I would recommend lining the sheets with foil. It took a while to get all the oil off the pan during cleaning). Use a paper towel to spread the oil evenly over the entire surface. Place both sheets in the oven (on the lower-middle and upper-middle racks) and heat the oven to 450 degrees.
3. Fit a large pot with a steamer basket and fill the pot with enough water to reach just below the bottom of the basket. Bring the water to a boil over high heat and add the potatoes to the basket. Cover and steam until the potatoes are glistening but still very firm, about 5 minutes. Remove the potatoes from the pot and spread them out in a single layer on two clean kitchen towels. Pat the potatoes dry using a third kitchen towel.
4. Toss the potatoes and remaining 4 teaspoons oil in a large bowl to coat. Season generously with season salt and pepper to taste and toss again to blend. Carefully remove one baking sheet from the oven and place half of the potatoes on the baking sheet so they are spread out and not touching each other. Place the baking sheet back in the oven and repeat the process using the second baking sheet and the remaining potatoes.
5. Bake until the potatoes are golden brown and have begun to puff, 25 to 30 minutes, reversing the baking sheets (from top to bottom) halfway through the baking time. Serve immediately.