Author: Ohio Poultry AssociationPrint Recipe

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BLTE Pizza

The perfect brinner your whole family will love.

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients:

• 1 store-bought baked thin-crust pizza shell, preferably whole-wheat (such as Boboli)
• ½ cup, plus 1 tablespoon ranch salad dressing
• 1 cup shredded low-fat mozzarella cheese
• 3 ounces cooked bacon, diced
• ½ cup cherry or pear tomatoes, halved
• ½ cup grated Parmesan cheese
• 4 eggs
• 1 cup lettuce (iceberg, romaine, spring greens, etc.)

instructions

1. Preheat oven to 450°F.
2. Place the pizza shell on a cookie sheet or pizza pan. Spread ½ cup of the ranch salad dressing on the crust and evenly distribute mozzarella cheese, bacon and tomatoes. Sprinkle Parmesan evenly over the pizza. Crack eggs onto the pizza, positioning one egg on each pizza quarter.
3. Bake for 12 – 15 minutes, until egg whites are just fully cooked. Allow to slightly cool.
4. Toss the lettuce with the remaining salad dressing. Season with salt and pepper to taste. Garnish pizza with lettuce and additional cherry tomatoes.
5. Cut into 4 large pieces

NOTES:

Crack the egg into a small bowl and then gently pour/place the egg on the pizza. Make a small well in the toppings to help “hold” the egg in place. Repeat for a total of four eggs.

Oven temperatures vary, check the pizza often to avoid overcooking the eggs. Bake until the eggs reach preferred doneness.

Created using The Recipes Generator

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• 1 lb. Bob Evans Roll Sausage
• 2 Tbsp butter
• 1 small red onion, finely chopped
• 1 jalapeno, seeded & minced
• 4 cups chicken broth
• 1 pkg Bob Evans Sour Cream & Chive Mashed Potatoes
• 1/2 cup heavy cream
• 1 bunch Kale, washed, tough stems removed, leaves coarsely chopped
•  salt & pepper

Cooking Directions

1. Cook the zesty sausage in a medium sized frying pan over medium heat using a potato masher to break into crumbles. When fully cooked, drain sausage and place on paper towels to absorb grease. Allow to cool and set aside.
2. Melt the butter in a heavy stock pot over medium heat. Stir in the onion and sauté until translucent, about 3 minutes.
3. Stir in the jalapeno and continue to stir and cook for 2 minutes.
4. Pour in the broth, cover the pot and allow the mixture to simmer for 20 minutes.
5. Add mashed potatoes and stir in until fully incorporated. Simmer for an additional 10 minutes.
6. Puree the soup with an immersion blender until smooth.
7. Stir in the sausage and heavy cream to fully incorporate, bring soup back up to a simmer.
8. Stir in the kale, cover the pot and turn off the heat. Allow kale to wilt, about 8 minutes.
9. Season with salt and pepper to taste and garnish each bowl with a dollop of sour cream and sliced chives.

The post Potato, Kale & Sausage Soup appeared first on The Food Hussy.

Great tips for cooking with oil:

– Never FILL the pot with oil – make sure you keep plenty of room above the oil and use a deep pot. You’ll see in the image above – the oil is less than half way full in the pot. Just use enough for what you’re frying to have room to move around.
– Never cover the pot – that builds up heat and can be very dangerous
– Bring the temperature up slowly – this is not a time to flip it on high and go – take your time
– Check the temp with a thermometer – I recommends Thermapen
– Be sure to use oil with a high smoke point (i.e. canola, vegetable, peanut) – leave the olive oil in the cupboard
 

Buttermilk Marinated Fried Chicken 

Ingredients:

• Make the marinade: mix together all ingredients in a medium
  mixing bowl. Set aside.
• Make the seasoned fl our: whisk together all ingredients in a deep
  wide dish. Set aside.
• Add the chicken breasts to the bowl of buttermilk marinade. Cover and marinate in the refrigerator for at least 1 hour and up to
  8 hours.
• Lift one piece of chicken at a time from the marinade and dredge
  really well in the seasoned fl our.
• Shake off any excess flour.
• Return the chicken to the marinade, fully submerge one more
  time, then dredge again in the seasoned flour.
• Shake off any
  excess our and set aside.
• Discard the marinade.
• Pour the oil into a heavy, deep pot to a depth of 4 inches.
• Heat
  over medium heat until the temperature reaches 350-degrees F.
• Use a wire spider or slotted spoon to carefully lower the chicken
  into the hot oil.
• Fry 2 pieces at a time until the crust is a deep
  golden brown, about 5-8 minutes.
• Transfer the chicken to a paper
  towel-lined plate to drain.

The post Juicy Fried Chicken appeared first on The Food Hussy.

Pork Sliders with Mushrooms + Smoked Gouda Mayonnaise

Ingredients:
* 1.5 pounds of fresh ground pork
* 12 oz sliced mushrooms
* 1/4 cup minced onion
* 1/4 cup diced red bell pepper
* 1 Tablespoon of unsalted butter
* 1 cup of mayonnaise
* 1 Tablespoon of smoked gouda powder
* 12 slider buns
* Colonel De’s Chef’s Seasoning to taste

– Combine pork, onion and peppers – mix well. Portion into 12 slider patties.
– Saute mushrooms in butter and season with Chef’s seasoning
– Mix gouda powder with mayonnaise and set aside
– Grill patties and toast slider buns, top with sauteed mushrooms, spread buns with mayo and serve

The post Pork Sliders with Mushroom & Smoked Gouda Mayo appeared first on The Food Hussy.

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The post Tropical Ice Cream Bread appeared first on The Food Hussy.

Bacon Apple Cheddar Cinnamon Swirl Grilled Cheese!

* 2 sliced Thomas’ Cinnamon Swirl Bread
* 1/2 Granny Smith apple, diced small
* 2 slices bacon, cooked & chopped
* 1/3 -1/2 cup shredded white sharp cheddar
* dash of Balsamic Vinegar
* softened butter

– Heat griddle to 350 degrees
– Mix together diced apple, chopped bacon and shredded cheese
– Butter one side of Thomas’ Swirl Bread and place butter side down
– Sprinkle bread with a couple dashes of Balsamic Vinegar
– Spread cheese mixture on bread
– Top with the other slice of bread
– Heat until brown on one side, flip and brown again
– Serve!

The post Thomas’ Swirl Bread Grilled Cheese with Bacon & Apple appeared first on The Food Hussy.

Make Ahead Breakfast Bowls

Ingredients

* Roasted potatoes (400 degrees – 30 minutes – until fork tender)
* Scrambled eggs (eggs + milk – 7 eggs for 5 bowls)
* Sausage & veggies (sauteed & drained)
* Shredded cheese
* Salsa

Instructions

* Assemble!

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Seriously – if a plate has that much color – it has to taste good – right? It just looks fresh!

The post Raspberry Lime Shrimp Tacos appeared first on The Food Hussy.

1 3-3.1 pound top roast
1/4 cup sea salt
1 jar Kroger Private Selection honey champagne mustard

If your roast is frozen allow it to completely thaw. Once thawed cover the roast in sea salt then smother the mustard all over it. Allow it to sit on the kitchen counter for 3 hours to bring it to room temperature then put it in a preheated oven at 450 degrees for 20 minutes. Turn temperature down to 225 degrees and let cook for 1.5 hours. Once completed, take it out of oven and allow it to rest before carving and serving. It can be served warm or cold and tastes amazing with a little creamy horseradish sauce.

The post Honey Champagne Mustard Crusted Roast Beef appeared first on The Food Hussy.