There’s a local pub in town that serves Mashed Potato Pizza. It’s my favorite pizza ever. I have tried to duplicate it SO many times … and while I’ve come close, it’s just not the same when I try to duplicate it. So this time I decided I’m not going to try to re-create someone else’s potato pizza … I’m just going to make one of my own.
Duh! That was SO much better! For all those messages I post on facebook about “just be yourself”, you think I would have learned by now … I think this would be even prettier with purple potatoes … I think I may have to do this pizza again, in purple.
Garlic Ranch Rosemary Potato Pizza with Goat Cheese
- 1 – 3 yukon gold potatoes, sliced thin (I was making an individual pizza, so just one potato)
- 1 tablespoon olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic
- Red Robin Seasoning (recipe here … or use your favorite seasoned salt)
- 1 thin pizza crust (I used my Sunflower Rosemary Flatbread)
- Some Skinny Garlic Basil Buttermilk Ranch Dip (recipe here)
- Goat cheese, crumbled
- Fresh rosemary leaves
- Sliced green onion (optional)
- Slice your potatoes thin. If you have a mandolin or fancy shmancy potato slicer, that would work just perfect here!
- Preheat the oven to 350 F. In a small bowl, mix the olive oil, onion powder and granulated garlic. Lightly brush both sides of the potato slices with the olive oil, sprinkle them with Red Robin Seasoning (or your favorite seasoned salt) and grind a bit of pepper over them and set them on a baking tray sprayed with cooking spray. Bake for 10 minutes and flip the slices, then bake for 5 more minutes on the other side or until the potatoes are tender. If your slices are thinner than mine, it might not take as long … watch them!
- While the potatoes are cooking, whip up your garlic basil buttermilk ranch dip and spread it all over your crust. Serve the rest of the dip with vegies to tide over your hungry crowd while you’re finishing up the pizza.
- Turn the oven up to 425 F.
- Arrange the potato slices in a spiral pattern on the pizza crust and top with goat cheese crumbles and rosemary leaves.
- Bake on a pizza stone for about 10 minutes or until the goat cheese gets puffy and just a tiny bit browned on top.
This recipe was shared at Totally Tasty Tuesdays, Cast Party Wednesday Midweek Fiesta, Tastetastic/It’s a Keeper Thursdays, Fit & Fabulous Fridays Weekend Potluck, and Midnight Maniac Meatless Mondays.
My kids love to go to IHOP … frankly, I would much rather stay home and eat … it’s usually much tastier and it costs so much less, but once in a while I give in and we go. I will spare you my whining about paying $7 for a plate of pancakes that I can make for less than $1 … oh wait, did I say that? This coming from the same woman that will spend $5 on a small pack of raspberries to go with the chocolate stout cake or $8 on a single glass of wine. Yeah, I know it makes no sense, but you know, we all have different priorities …
But really, both of my kids get so excited about going to IHOP when we go that it is a joy to go. Never mind having to fight the SUVs for a decent-sized parking space because their compact parking spaces might possibly be big enough for a motorcycle. But the people there are usually friendly. And the food is reasonably good. And my kids LOVE the pancakes. They debate over how to order so they can each get pancakes and hashbrowns and sausages in just the right portions. When I order coffee, I get a whole big pot of it, which is good in my book. And the hashbrowns are pretty good. I often just order a side of hashbrowns and coffee.
But IHOP completely surprised me on our last visit. They had this thing they called “hashbrown stacks” … which was mounds of vegies and cheese and eggs and all kinds of yumminess on a bed of hashbrowns … oh, I had to have one of THOSE!
It wasn’t quite as good as I had hoped, but I don’t fault IHOP for it. They did come up with a pretty dang awesome idea. So of course I had to try it at home …
- Hot cooked hashbrowns
- Spinach, thawed and warmed, with the excess juice squeezed out
- Mushrooms & red onions, sauteed and seasoned to taste
- Scrambled eggs
- Small slices or shredded cheese (I used slices of gouda and sharp cheddar)
- Tomato, for the top (I thought of this after the fact, but a bit of chopped tomato on top would have been just perfect.)
Top with spinach, then prosciutto.
Now add the mushrooms, onions and top with egg.
And finally top with cheese (and tomato) and put in the microwave for a minute or two to get the cheese all good and melted.
I think you could do this on a larger scale in a glass casserole dish if you have a crowd to feed. I would love to try that … maybe at the next family get together.
Sometimes you make a wish and send it out into the world and just trust that the world will take care of it.
I try to be very careful with my wishes, because I have seen wishes gone awry. I have wished for things in my past that have come true, but not in the way I expected them to. I guess in the end, it all turned out right, so the wishes were good even if the (temporary) implications seemed bad.
This time my wish was simply this: to find someone that would love me for who I am. I never was the person my ex wanted me to be, and I apparently wasn’t the woman that the guys I’ve dated since wanted me to be. But I know I am a good person, I have a big heart, a lot of love, and I think I just need to find the right person who will love me for who I am. I know I am not at all your typical woman … I am very independent, strong, and intelligent, and a lot of men are scared away by that. And I will not ever even consider dating someone if I don’t feel a strong connection between us. There seem to be a lot of those very superficial guys … and very few connections.
Anyway, about a month ago, I sent out my wish, with a lot of love and acceptance for who I am and a sense of trust that it would be okay whether or not I find someone. I am okay just being me.
A few days later, a friend of mine contacted me … things have changed in his life and it made me step back and look at each time we have met in a different light. It’s very strange … this is not what I expected and yet, it seems right. I’m waiting to find out what happens. When one of my wishes is granted, there always seems to be a twist to the wish, something I didn’t expect. But I am just letting go and trusting that things will work out for the best …
Cinnamon Kissed Green Chile Pork Stew
- 3/4 lb. pork cutlet, chopped into small hunks (You can also use ground beef, ground venison, or even chicken or leftover turkey. The pork is really lovely in it, though.)
- 1 1/2 – 2 cups chicken broth (add enough to make it as soupy as you want it)
- 2 potatoes, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 small turnip, peeled and chopped (optional)
- 2 tomatoes, peeled and chopped
- 1 1/2 cups Hatch Green chile, roasted, peeled, and chopped, with juices (I used a 13-oz. frozen container of real Hatch Chile from NM. It’s not an easy thing to obtain where I live … if you don’t have any authentic Hatch Green Chile, you can use canned, and add jalapeno or other hot pepper to give it some heat as desired.)
- 1 small bay leaf
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
Throw everything into a crockpot, set it on low and let it cook all day. Top with grated sharp cheddar cheese at serving, if desired.
This stew is the perfect thing to eat when you are cold or when you have a cold. It will warm you up, clean out your sinuses and make your body feel good all over. There is nothing like some good hot chile to chase the germs away.
Oh, and it is the absolute perfect thing to use over breakfast burritos. Ideally you should make the burritos in a park nearby the International Balloon Fiesta in Albuquerque at 5 a.m. just before the fiesta begins, with coffee and bailey’s and champagne. Then put away all the cooking and drinks and walk over and amongst the beautiful colors of the balloons. Sometime in your life you should do this.
The breakfast burritos will be another post … soon!
Yesterday I saw a post at Becky’s Root Cellar for Mexican Style Baked Eggs and it looked so colorful and delicious I immediately wanted to try it. Reviewing the recipe, I just felt it needed one more thing: potatoes.
I substituted several of the ingredients with some of my corn and black bean salsa, which took care of a bunch of things that the recipe called for and I just happened to have some already mixed up in my fridge, like it was just waiting for this dish …
Oh man this is good.
Mexican Style Breakfast Bake … Olé!
Serves 2 – 4. You could easily scale it up to feed a crowd with not too much more effort.
- 1/2 tablespoon butter
- 2 med-large potatoes, diced
- 1/2 onion, peeled and chopped
- 1 bell pepper, chopped
- 1 1/2 cups corn & black bean salsa (recipe here – if you don’t like things too hot, just cut down on the amount of jalapeno)
- 1/2 cup black beans
- 2 strips bacon (optional), cooked & crumbled — but I think some cooked chorizo would be amazing in this!
- 1 small tomato, chopped
- 1/2 cup shredded Mexican blend of cheeses
- Fresh oregano leaves
- 4 eggs
- Preheat the oven to 375 degrees.
- In a frying pan, melt the butter over medium-high heat, then add the potatoes. Cover and cook, opening and stirring frequently, until the potatoes are tender and cooked through and lightly browned on the side. Add salt (or Red Robin seasoning) and pepper to taste.
- Add the onion and bell pepper and sautee for a few minutes longer until the onion is translucent.
- Add the salsa, black beans, bacon (if you are using it) and cook a few minutes more until the entire mixture is good and hot.
- Stir in the tomato, oregano and cheese.
- If your pan is oven proof, you can just flatten the mixture, then crack your eggs over top and put it in the oven to bake. My frying pan is not oven proof, so I sprayed my ceramic tortilla warmer with cooking spray, then poured in the mixture, spread it flat, and cracked the eggs on top. (You could also use a 9x9x2 inch baking pan.)
- Bake at 375 until the eggs are set. Becky says it takes 8 – 10 minutes, but mine took considerably longer, more like 20 – 30 minutes (I wasn’t really keeping track … working and cooking at the same time!)
- Sprinkle with a few fresh oregano or cilantro leaves for garnish and serve with hot tortillas and your favorite Mexican condiments (guacamole, sour cream, cilantro leaves, salsa … whatever you fancy!)
This recipe was entered in the November Blog Hop & Giveaway: Favorite Vegetable Recipes on the FaveDiets blog and shared at Melt in your Mouth Mondays, Favorite Breakfast Recipes, and Recipe of the Week: Mexican Cuisine.