French Bread Pizza

 

 

 

 

 

 

 

 

 

It seems I always have leftover French or Italian bread.  Sure I could put it in the food processor and make homemade breadcrumbs, but I like to be much more creative than that.  Why not make pizza night easier.  No dough to make or knead or rise.  No rolling pins.  Just keep it simple and top it with your favorite toppings!

 

French Bread Pizza

 

1 loaf French or Italian bread

4 tablespoons melted butter

2 cloves garlic, minced

1 cup marinara or pizza sauce

2 cups shredded mozzarella

Pepperoni slices, chopped

2 tablespoons freshly grated Parmesan

Pinch of crushed red pepper flakes (optional)

Freshly chopped basil, for topping (optional)

 

Preheat oven to 400°. Slice bread in half lengthwise. Mix melted butter and garlic together and brush all over cut side of bread. Bake for 10 minutes to lightly toast. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread marinara on top and top with mozzarella, pepperoni slices, Parmesan, and red pepper flakes.  Add more cheese to cover the pepperoni.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake again until cheese has melted.

 

Photography is the property of and copyrighted to Welcome Home.

Lemon Garlic Chicken

I love roasting chickens!  I know that sounds strange, but I really do. I love the simplicity of it all and how you can put together different flavors as you go. I love the smell that comes from my oven while it's roasting and the promise of a succulent, juicy and tender chicken for dinner. And I love the leftovers to come.  Maybe a wonderful chicken sandwich or salad for tomorrow's lunch. Or a meaty chicken soup for a cold rainy day. Eve a casserole for that week using that flavorful tender meat.  I love roasting chickens! 

Lemon Garlic Chicken

1 (5 to 6-pound) roasting chicken
salt and pepper
1 large bunch fresh thyme
2 lemons
2 whole heads of garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon, uncooked

Preheat the oven to 425 degrees. 

Rinse the chicken inside and out.  Place the chicken in a large roasting pan. Generously salt and pepper the inside of the chicken. Then stuff the cavity with the thyme, reserving enough thyme to garnish the chicken later, 2 whole lemon, halved, and the 2 halves of garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.  Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil. Garnish the platter with lemon and thyme. 

Slice the chicken on a platter and serve with gravy. 













Photo is the property of and copyrighted to ©Welcome Home 2014

SLOW COOKER POT ROAST

 

 

 

 

 

 

 

 

 

 

 

 

 

Nothing is as comforting as a flavorful, fork-tender pot roast made with onion soup mix. The best part is this is easy recipe is ready for your slow cooker with only 15 minutes of prep time.  Then set it and forget it as the beef breaks down leaving you with fork tender, moist and fall apart delicious. 

 

Slow Cooker Pot Roast

 

1 tablespoon olive oil

3 lb beef roast chuck roast

2 teaspoons garlic powder

1 package dry onion soup mix

1 package of portabella mushrooms, sliced

1 large onion halved and sliced

1-2 lbs medium or baby potatoes Yukon golds (preferred)

2 carrots cut into slices or wedges (optional)

2 cans beef low sodium beef stock or broth

 

Pat the roast down with paper towels to remove moisture.  Add salt, pepper and garlic powder.

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium high heat, sear the roast on all sides until brown.  Transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

Add the onions and mushrooms to the same skillet and brown until tender, about 5 minutes.  Make sure you scrape up the bits left in the skillet to give more flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the half of the onions and mushrooms to the crockpot and lay the roast on top.  

 

 

 

 

 

 

 

 

 

 

 

 

  

Sprinkle soup mix all over the top of the roast and pour beef broth over and cover.

 

 

 

 

 

 

 

 

 

 

 

 Cook for 6-8 hours on low or 5 hours on high.  One hour before removing pot roast add in the potatoes and allow to cook for one hour.