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That’s amore

It’s been an eventful few weeks around here, and well, around the country. 

While so much is so awful, it’s important to celebrate the good things as best we can. So, this Tuesday, to take a moment to enjoy our anniversary, my sweetie and I poured some good wine and I made a very simple, not very classy pizza supreme dip. 

Supreme pizza dip ingredients.

We listened to music while it came together in minutes on the stove top, and then while I tried not to over-broil the cheese on top. We enjoyed it with bagel chips, because then you can have pizza anytime. 

Chances are good that if this were a normal year, we would have done something similarly simple. However, I think in these circumstances, and after the year we’ve had, it took on an extra significance of enjoying those things we can. 

Pizza dip and zinfandel might not be everyone’s ideal anniversary dinner, but it suited us, and it’s part of why we suit each other. 

Here’s to our 8 happy years, even in tough times, and here’s hoping for many more. 

When the moon hits your eye …

Here’s what I did, mostly following a Better Homes & Gardens recipe: 

Ingredients

  • 8 to 10 oz. bulk Italian sausage (I used fake sausage crumbles that came in a 10 oz. bag)
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz.) can pizza sauce
  • 1 c. pepperoni pieces, chopped or sliced
  • 1 small can sliced black olives
  • 1 c. Italian cheese mix, shredded
  • Bagel chips or baguette-style bread slices, for serving

Directions

Preheat broiler. 

In a seasoned or greased 9-inch cast iron skillet, cook the sausage, onion, and green pepper, until sausage is browned. (Since I used fake sausage, I didn’t need to worry about breaking up the meat as it cooked nor draining the fat, but if you use real sausage, you may need to do those things.)

Stir in the pepperoni, pizza sauce, and olives. Continue to cook over medium heat until the mixture is bubbly and warm, stirring occasionally. Remove from heat, and sprinkle with the shredded cheese. 

Broil the mixture for 2 to 3 minutes about 3 to 4 inches from the broiler, or until the cheese just starts to brown (and looks like a lovely supreme pizza). Let cool very slightly, and enjoy with bagel chips and/or bread! 

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This dip is loaded

Once upon a time, there was this magical world where we could safely gather in large groups and enjoy each other’s company while we shared fancy foods and strong drinks. But then darkness befouled the land, and those visits became virtual. 

While I’m not missing the commute to see our friends in the Cedar Valley, I am missing their company and the ability to share tasty treats with them on a semi-regular basis. 

Some foods are just better shared with friends, and only partially because having that many calories in the house is a terrible idea. However, this week’s decadent loaded baked potato dip sounded too delicious to wait until we can again share physical space with our friends. 

Loaded baked potato dip ingredients.

It was pretty easy to make, and honestly, it wasn’t much of a challenge for two people to eat it over a few days, though I’m not sure that was the healthiest move. But it was a tasty choice. 

As its name suggests, it’s a mix of potatoes, bacon, cheese, sour cream, and green onions. To make it slightly healthier, I did serve it with sweet pepper wedges and bread, rather than a saltier vessel. Still, you could taste extravagance in every wonderful bite. 

Droooool.

Here’s what I did, mostly following a Better Homes & Gardens recipe:

Ingredients

  • 2 ¼ lb. Yukon gold or other small potatoes, quartered
  • Salt
  • 4 slices bacon
  • 10 oz. cream cheese, softened
  • 1 ½ c. shredded sharp cheddar
  • ½ c. sour cream
  • 2 to 3 green onions, chopped
  • ½ t. garlic powder
  • Bread and/or sweet peppers, for serving

Directions

Heat oven to 425 degrees. 

In a large saucepan, bring a lightly salted pot of water to a boil and then add the potatoes. Cook, covered, for 15 to 20 minutes, until tender, and drain. 

Meanwhile in a large skillet, cook the bacon over medium heat until crisp. Remove bacon to drain on paper towels. When cool enough to touch, crumble bacon, reserving about 1 T. for topping.

In a large bowl, mash the still warm potatoes, add the remaining bacon, cream cheese, 1 c. cheddar cheese, the sour cream, green onions, and garlic powder. Stir to combine. 

Spoon mixture into a 9- to 10-inch cast iron skillet.
Bake the mixture for 20 to 25 minutes or until heated through. Remove from heat and turn on the broiler. 

Top the potato mixture with the remaining ½ c. cheddar cheese and the reserved bacon. Broil 4 to 5 inches from the heat for about 1 to 2 minutes, until the cheese is melted and bubbly. Serve warm with the bread and/or peppers, and enjoy (even if it’s just you, treat yourself!)!