BLT Pizza

One of our favorite foods is pizza.  I mean who doesn’t love it?

All that saucy and cheesy goodness.  Yum!  I think my love of it started in at the pizza parlors going with my parent. Then in my teens it’s where we would all gather to hang out and eat pizza after the football games or on a Friday night with a pitcher of rootbeer.

A definite staple throughout the years.  But I’ve also found that as our age increases so does our palate, and our health concerns and we tend to not eat pizza as often as I’d like.  I know that MGG doesn’t go for all that melted cheese any more.  “Light cheese” or cheeseless pizzas are becoming the norm with him.  I still crave my standard pepperoni and mushroom, I just can’t give that up!

Still, we find that we are now eating pizzas with salad on it!  Some wonderful spicy greens topped with some fresh tomato chunks and some shavings of Parm, with a sprinkle of lemon.  Another great way to eat pizza, if I must say.

One of my mom’s most beloved sandwiches is the BLT.  Something quick to put together and you still get some protein and veggies. She loved it.  So in honor of my mom, MGG and I decided to put together BLT Pizzas.  (jazzed up a bit).

These are perfect as a lunch entree or even as a snack.  Taking a twist on the original pizza dough I’ve used toasted English muffins which lend a crunchiness to the crust and really support the toppings.  Swap out the lettuce for some spicy arugula, add turkey bacon, tomato, and a little marinara sauce, and a tiny bit of cheese and you have the makings of a BLT Pizza!  MGG loved this without the cheese and saved some fat and calories.

We thought these turned out great.  Healthy enough to eat a little more often!  Pizza yeah!

BLT Pizzas


serves 4

1/4 cup marinara sauce
2 whole grain English muffins, split and toasted
1/2 cup arugula leaves
1/4 cup chopped, seeded tomato
1 slice turkey bacon, crisp-cooked and chopped
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Preheat broiler. Spread marinara sauce evenly over English muffin halves. Top with arugula, tomato, and bacon. Sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted.

A First Encounter and Pear Ginger Muffins

My first meeting of my love was in a Starbucks.  It was a blind date of sorts.  A first encounter.  My good friend was setting me up with an acquaintance of hers that she said was PERFECT for me.  Miss Matchmaker.

So we talked a little online via email.  (This was before texting!) and then progressed to several really, really long 4 hour phone calls.  Then we decided to meet.

"Make sure you meet in a public place" one friend said! "Don't go anywhere alone until you know him", another one said.  So I decided to meet at Starbucks.  I don't even drink coffee...

We met, we laughed, and we talked for another 4 hours. Then I got in his Italian sports car for a little ride (I know, I know...didn't listen to my friend's advice).  It's been heaven ever since!

One thing I remember quite well is him asking me if I wanted any "sweets" with my tea.  We ended up sharing a muffin. This simple ritual of going to a coffee house and getting a "sweet" to share has stayed with us for over 13 years.  As a matter of fact we just did that 2 days ago.

I wanted to share a muffin I created for us that resembles that "sweet" we first shared. MGG loves them and so do I. Sweet winter pears, and warm ginger grace this muffin.  A perfect 'sweet' to share with your loved ones.

Enjoy!

Pear Ginger Muffins

Serves 6

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 1/2 cups all purpose flour

1/2 cup sugar or splenda

2 t. baking powder

1/2 t. salt
1 pear, peeled and chopped
1/4 cup chopped candied ginger
brown sugar (optional)

Directions:

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugar (or splenda), baking powder, and salt.  Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.

Fold in chopped pear and candied ginger.

Spray a non-stick muffin pan with cooking spray.  Divide batter among the muffin cups filling most of the way full. Sprinkle with a little brown sugar on the top if desired.

Bake at 425 degrees for 20-25 min.  Remove from oven and cool.  Serve.

Theater Steak

Classics are just that for a reason, and Marion Cunningham's retro "Theater Steak" is proof that a one-dish dinner can be downright amazing.

The Web is full of exciting new recipes, but some of the best recipe ideas come from the classics; the tried and true that have stood the test of time.  Sometimes simplicity wins out over fancy new flavor combinations and unique ingredients. I think that Marion Cunningham believes this as well as her recipes are just that, pared down with good simplistic ingredients.  

Theater Steak is by Marion Cunningham and its concept was simple: a one-dish steak dinner that (according to her) ensured that a theater-goer would make his curtain call on time. I love a good steak and mushrooms, but the buttery goodness of toasted bread was calling to me.  

I followed the recipe as is except the substitution of the Filet Mignon with a sirloin I had on hand.  Along the line of an open faced sandwich this is perfect for dinner or lunch.  This recipe is proof that less is more.  The flavors are exquisite!

If you get a chance to try more of Marion Cunningham's recipes, do so.  You'll be in for a real treat.  

Theater Steak

Adapted from Marion Cunningham's recipe from The San Francisco Chronicle Cookbook

Serves 4

2 tablespoons neutral cooking oil, such as canola or safflower
2 (6-8-ounce) restaurant cut sirloin steaks, at room temperature
1/4 cup chicken stock or white wine
4 tablespoons unsalted butter, divided
1 pound mixed mushrooms, cleaned and sliced
1 large onion, sliced into half moons
4 thick slices good-quality bread (I used a French loaf)
1 cup spicy greens, such as arugula or watercress
Kosher salt and freshly ground pepper, to taste

Heat two tablespoons of oil in a heavy skillet over medium-high to high heat. Pat the steaks very dry and season the side facing up generously with salt and pepper. When the oil is shimmering, place the steaks, seasoned side down, in the skillet. Season the top with additional salt and pepper.

Cook the steaks without disturbing until a deep golden brown crust has formed, 4 to 5 minutes. Flip the steaks and allow to cook for another 3-5 minutes until cooked to desired doneness.  Remove and keep warm tenting with foil.

Turn up the heat to high under the skillet.  Add the stock or wine and scape up any brown bits from the bottom of the pan. Lower heat to medium and add 2 tablespoons butter. Add the mushrooms and onions and sprinkle with salt and pepper. Cook, stirring frequently, until tender, 10 to 12 minutes. Transfer to a plate.

Melt the remaining two tablespoons butter in the skillet. Add the bread and cook until toasted and golden brown on each side.  Place about 1/4 cup greens over each piece of bread, followed by 1/4 of the mushroom mixture.  Thinly slice the steaks lengthwise and arrange over the bread; pour any juices from the cutting board over the top.