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Bacon Pizza

I know it's been ages since I have last blogged but I am preggrez and it has taken me this long to get back into my hot sauce groove... but I'm back! The other day I came across a recipe for bacon pizza in People Magazine by Michael White, so I had to give it a try for my husband (who loves bacon & loves pizza). I have already made it twice! It is so darn good and easy; of course I made it hot!

Ingredients:
16 oz. store bought pizza dough ( I used my own homemade pizza dough that I freeze)
8 oz. fresh mozzarella, grated
1 cup  heavy cream, reduced to 1/2 cup ( I left this out but I'm sure it makes it even more delicious)
1/4 cup grated Pecorino-Romano cheese ( a three cheese blend works just fine)
2  eggs
Black pepper
1/2 lb. bacon slices, cut into 1/2-in. strps, cooked and drained
2 scallions, sliced
Crushed red pepper flakes

Preheat oven to 425 degrees. Lightly brush a half sheet pan (18x13in) with olive oil --  I did mine on top of tin foil then on the pan for an easier clean up. Roll and/or stretch the dough into a large rectangle or circle. Place it on the prepared pan and pinch into the corners. Sprinkle the mozzarella on top and drizzle with cream. Top with pecorino-romano and crushed red pepper flakes. Bake for 8-10 minutes.

Remove pizza from the oven and using the back of a spoon, make two shallow indentations. Crack an egg into each one.

Bake for an additional 5-7 minutes -- I kept mine in a tad bit longer for a crispy crust. You can be the judge. Remove the pizza from the oven and cool for 1 minute. Just before serving, drag a knife through the yolks -- because I cooked mine a bit longer my yolks didn't "drag". Season with black pepper; top with bacon and scallions and serve! Of course put as much hot sauce as you like on each bite -- we preferred Tabanero :)

Savory Spice Shop

Last weekend I had the pleasure of spending sometime in La Quinta with family and close friends.  Of course the girls went out shopping while the boys golfed, and we came across this SavorySpiceShop.com that was a wonderland!  They have every spice you can imagine and they will make any custom blends you prefer!!!  Another bonus?  They had a whole section of different hot sauces made by their company.  Just as with their spices you can taste test all the hot sauces.  Needless to say my Mother-in-law, her best friend and myself were all wiping our noses after because they wouldn't stop dripping from the heat!

They have a few locations.  If you ever get the chance, check them out.  You won't regret it!

Spinach Egg White Omelet

This morning I decided to make myself an egg white omelet.  I have been trying to mix up my breakfasts so I don't have allergic reactions to things as often, so I have to really get myself to make things instead of quickly grabbing a yogurt.  Naturally, I doused it with hot sauce :)


Ingredients:
2 tbl diced onion
1 tbl grapeseed oil (can use olive oil)
2 hand fulls of spinach
2 eggs
Trader Joes Chili Pepper Sauce

In a small pan heat the oil and add onion.  Saute till translucent then add spinach.  Let the spinach welt and mix with the onion.

Pour over the egg whites from the two eggs, discard the yolks.  Once fully cooked transfer to a plate, top with the Chili Pepper Sauce and enjoy with a slice of toast :)

Spicy Chocolate

Lately I have been noticing more and more chocolate companies are creating their own version of "Spicy Chocolate" and it very much excites me! The perfect combo of my favorite, dark chocoalte, and my other favorite, spiciness! While on my road trip up to Seattle, Washington I popped into a cute little chocolate factory, Theo, and HAD to try ALL of their flavors (they had samples of every last one)... of course my favorite...

If any of you are up in the area, you should pop in for tastings, it was such a cute little place. A week later I am back in town and drive up to Santa Barbara for the Radiohead concert with a quick stop in at my in-laws... what do I find? I little tin left for me by my Mother-in-law. What was in that tin?

The sweet yet bitter taste of dark chocolate fills your mouth with a surprise ending of hotness! It's a match made in Heaven.

Cabbage Crunch

Cabbage Crunch - a neutral side to a spicy meal

I went to Wholefoods the other day and got the cabbage crunch salad and devoured it as my

little Tikito watched from the back seat. Obviously I liked it and wanted more. So I found a similar recipe on Donna Gregory's page on The Recipe Circus website. What a fantastic side to a spicy meal! Of course I added hotness to it to make it that much better :)

Ingredients:
15 cups shredded green cabbage (we used 2 medium heads, cleaned and cored)
1 teaspoon black or white toasted sesame seeds (we like the black for contrast)
1 bunch (about 8) scallions, finely sliced including some green stems
¾ cup sliced almonds, divided

Honey Dressing:
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons honey

1 tablespoon Chili oil
Salt, to taste (I omitted the salt because i'm not a fan)

Recipe

To make salad: In a large mixing bowl, toss all ingredients together well. Refrigerate until ready to dress and serve.

To make dressing: Whisk together all ingredients until emulsified. Cover and refrigerate. When ready to serve, whisk well and pour over salad; toss to coat. Makes 6 servings.

I had lots of leftovers so I poached a piece of chicken, shredded it, tossed it with just a tiny bit of Oriental dressing and mixed it in with the cabbage crunch for a yummy, healthy salad. Enjoy!

Hottie Tottie Guest ... Rita

This week my best friend Rita wanted to cook my husband and I dinner (she NEVER cooks) so we were delighted that she wanted to attempt a meal for the two of us (especially because my husband is SO PICKY!). Turns out, he loved every last bite... AND she topped off the night with my favorite Funfetti cake!!!!!!!!

On the menu:
Coconut shrimp with a sweet chili dip
Sweet soy salmon
Blue cheese walnut endive salad (or "very crunchy lettuce salad" as we told my husband)
Steamed rice
Steamed brussels sprouts (for the ladies, husband wouldn't touch)

Aunty Pearl's Coconut Shrimp
Beat 3 eggs and place in a small bowl, combine japanese panko with coconut flakes and place in another small bowl and fill a third small bowl with flour. Leaving the tails on, butterfly raw shrimp (as many as you want) and sprinkle with garlic salt. Heat a shallow pot with vegetable oil (not too hot or the flour panko will fall off). Dip each shrimp in the flour then the egg mixture and last into the panko and coconut. Cook them on each side for about 2 minutes. Serve with sweet chili sauce (We used a delicious one that my sister-in-law Kelly brought us from Singapore).

Meghan's Sweet Soy Salmon
Mix 1 tablespoon (per person eating) soy sauce with 1 tablespoon (per person eating) honey. Place wild salmon on a tin foil lined baking sheet. Pour sauce over salmon and broil for about 10 minutes or until done.

Rita's Blue Cheese Walnut Endive Salad
In a large bowl toss roughly chopped endives with blue cheese chunks, candied walnuts and El Torito's Cilantro Pepita Caesar dressing.

Serve hot and enjoy with Sriracha and Hawaiian Habanero Heat from Kauai :)