Carnitas

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This is probably the all time favorite thing I learned to make while reading Sarah's blog. It is a huge hit every time I make it; a great crowd pleaser. It is simple to make, feeds a bunch of people, and makes your house smell AMAZING! I know it's summer and some of you may not want to put the oven on, here in the Northwest things continue to be very mild so it's no big deal. I'd say it's worth heating your house up for though. Here's what you do:

You will need: one pork shoulder roast known as the Boston butt, I think the ones with the bone in have more flavor, one bottle of beer, oregano, garlic powder, ancho chile powder, I find this on the Mexican aisle in the grocery store, salt, pepper, olive, and a dutch oven.

You mix all the spices together to make a rub. Sprinkle the spices on a piece of parchment paper.

And roll the roast in them, being sure to coat every knook and cranny of the roast.

Next, you heat olive oil in dutch oven over medium high heat. Sear each side of the roast for about 2 min. It will get a nice crisp on it. When you've seared each side make sure you've got the fat side on the top and pour your bottle of beer into dutch oven. It will bubble and sizzle a bit. This is the time to add any extra seasonings that didn't get stuck to the roast when you rolled it. I just sprinkle them on top.

Finally, you put the lid on the dutch oven and pop it in a 350 degree oven for about 2 hours or until roast has reached 170 degrees. This is what it looks like when it comes out, fall apart amazing.....

Now, using two forks you shred up the pork and try not to eat your share while doing so....
Depending on the roast the thickness of the fat will vary, make sure to remove fatty parts and set aside, along with the bone.

We like to have ours with black beans, rice that has been cooked with the juice of one lime and fresh chopped cilantro, cheese, sour cream, salsa, lettuce, guacamole, chips, jalapenos, you name it. Personally, I don't bother with a tortilla but you certainly could put it all inside a corn or flour tortilla. How can I describe the flavor here....melt in your mouth goodness, the oregano and ancho chile give it great earthy, smoky flavor. It is quite possibly one of the favorite things I make....Try it!

Carnitas

Sarah

For pork:
 4 or 5 lb. pork shoulder roast (G- look for the word Boston on the label)
4 tsp. coarse salt
2 Tb. dried oregano
2 tsp. garlic powder
fresh ground black pepper
2 tsp. ancho chile powder
2 Tb. olive oil
1 12 oz. can beer

Preheat oven to 350.

In small bowl, mix salt, oregano, garlic powder, pepper, and ancho chile. Spread mixed spices out on a large piece of parchment paper, and roll pork in them until each side is coated evenly.

Heat olive oil up in a large Dutch oven over medium high heat until shimmering. Add pork, and brown each side until crisping up, about 2 minutes per side. After all sides are browned, deglaze the pan with the beer, stirring to remove browned bits and letting simmer for a couple minutes till reduced a bit.

Put a lid on the Dutch oven, turn pork so any layer of fat it has is on top, and cook for about 2 hours.

Click here for the printable.

Ole!

Ginger

Hot Fudge Topping

Because it is summer, and the best time to make homemade ice cream, I thought I would share with you our absolutely most favorite hot fudge topping. It is great over ice cream, with brownie sundaes, you could dip fresh fruit, or let's get real....eat with a spoon! This recipe comes from my cousin Jenny and I've been making it for at least 10 years. It is rich, silky smooth, and delicious. It's everything I want in a chocolate sauce. Here is what you do:

The ingredients: unsweetened Baker's chocolate, butter, sugar, evaporated milk, and vanilla.

First, melt 4 squares of chocolate and 4 Tablespoons of butter together in a saucepan over medium heat.

Then you add 2 cups of sugar, one at a time.

Stir to combine the sugar into melted chocolate and butter.

Next, add most of one can of Carnation evaporated milk.

Stir to combine. Continue to cook until smooth and silky. Then remove from heat and add vanilla.

Hot Fudge:

Inspired by: Jenny Steane
 

4 squares unsweetened baking chocolate

4 T. butter

2 cups sugar

1 15oz. can Carnation Evaporated milk (use about 14 oz.)

2 Tsp. vanilla

Melt chocolate and butter in a sauce pan over medium heat. Add sugar, 1 cup at a time, stir to combine. Next add most of 1 can of Evaporated milk, leave like an ounce in the bottom of the can. Add slowly stirring to combine. Cook chocolate until sugar is melted and chocolate is silky smooth. Remove from heat and add vanilla. Pour into jar(s) and store in refrigerator for up to 6 weeks. The sauce gets thicker in the frig. but loosens right up when you pop it in the microwave to heat.

Click here for the printable.

Enjoy!

Ginger

Salsa

I made Pioneer Women's restaurant Style Salsa, it was a snap to make and totally delicious. I don't know that I'll buy a jar of salsa again. This too, was a hit with the friends and family. It was fresh and flavorful, with just the right hit of spice to it. It is very much like something you would get in your favorite Mexican restaurant. Here's what you do:

Ingredients:
1 can (28 oz.) Whole Tomatoes with Juice
2 cans (10 oz.) Rotel (diced tomatoes and green chilies)
1/4 cup chopped onion
1 clove garlic minced
1 whole Jalapeno, quartered and diced, ( I removed seeds because we don't like things too hot you could choose to leave them, that is what P-Dub suggested.)
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 cup Cilantro
juice of one lime (She said half, I used whole)

Place all ingredients into your blender. Blend until you get the desired consistency. Test seasonings with your favorite tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips or along with your taco fixings. This recipe makes a good amount; enough to share with friends and neighbors.

Enjoy!
Ginger

Sangria

Ahhh, the perfect summer drink. This is a glass of goodness and a far cry from bottled Sangria with Diet 7Up! Anybody else drink that in college?? The mixture of Triple Sec, wine, fresh squeezed juice, and fruit is divine. Pour it over a glass with ice sit down and relax at the end of the day. Or whip up a pitcher and enjoy it with friends on your patio; you won't regret it! I think it's best when made the day ahead and allowed to stew in the frig. over night. This is another recipe from Sarah over at In Praise of Leftovers, definitely one of the top five things I've learned from her. Here's what you do:

Sangria

Sarah



1 750ml bottle Merlot, no need for a fancy bottle with all the goodies added it's not necessary
juice of one  lime
juice of one  lemon
one lemon or lime, thinly sliced
juice of two large oranges
1/4 c. sugar (+ more to taste)
1/3 c. Triple Sec

Combine all ingredients in a large pitcher and stir thoroughly. 

Cheers to you!

Ginger 

Corn and Black Bean Salad

Oh boy if this doesn't scream summer I don't know what does. Yum, Yum, Yum, is all I got to say. The crunch of the red pepper, the creaminess of the beans, and sweetness of summer corn, topped with a light lime and basil dressing....to..die.. for.....You could have it alone as a meal or serve it along side any of your favorite grilled meat or fish. You could dice up chicken and add it in for the perfect lunch. No matter how you do it, I don't think you'll be disappointed. One more item you can eat and feel good about! Here's what you do:

Corn and Black Bean Salad

Giada De Laurentiis

2 -4 ears of corn depending on size

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can garbanzo beans, drained and rinsed

1 red bell pepper, diced

(1 mango, peeled, seeded, and diced) G- I didn't use mango because I'm allergic....didn't miss it....

Vinaigrette:

2 limes, zested and juiced

2 T balsamic vinegar

1/2 cup chopped fresh basil leaves

1 tsp. ground cumin

1/3 cup olive oil

Salt and pepper to taste

For salad: Bring a large pot of water to boil on stove top. Add shucked corn, return pot to a boil and then turn corn off. Remove corn from boiling water and allow it to cool so you can handle it. In the meantime, mix black beans, garbanzo beans, and diced red pepper. When corn is cool enough to handle use a sharp knife to remove corn from cob. (G- I stand it on end and cut down each side, then break up corn kernels as I add them to the larger bowl.)

For vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Pour vinaigrette over the salad and toss well. Refrigerate 1 hour, and toss again before serving.

Prepare yourself for a treat!

Ginger

Tri-tip Marinade

We grilled our first Tri-tip of the season tonight and it was delicious. One of my favorite parts about summer is a backyard BBQ with family. The kids race around the neighborhood on their bikes while the grown ups sit around the backyard and chat. Big clouds passed through the Seattle sky tonight but we stayed dry and

the temperature was just perfect. We put the Tri-tip in to marinade overnight and the flavor was savory and delicious. I served it along side corn salad, (recipe to come) our favorite mushrooms, and a nice green salad. It was a perfect summer meal! Here's what you do:

Tri-tip Marinade:

Inspired by: Food Network

1 (2-3.lb.) tri-tip roast

1/2 cup fresh squeezed lemon juice

1/2 cup Canola oil

1/4 cup white sugar

1/4 cup soy sauce

1/4 cup black pepper

1/4 cup garlic salt, (bulk food spice section of your grocery store.)

4 cloves minced garlic

1/4 cup dried onions, (bulk food spice section of your grocery store)

Combine all ingredients except beef in mixing bowl. Whisk thoroughly. Place tri-tip in large zip-lock or 9X13 glass dish, pour marinade over trip-tip. Turn beef to coat. Let stand in refrigerator for at least 6 hours.

Heat grill to medium. Place tri-tip on grill and cook to desired temperature. Remove from grill and let meat rest 2 to 5 minutes before slicing.

Enjoy!

Ginger



Chocolate Chip Cookie Pie

Have you tried this yet?  A chocolate chip cookie just out of the oven is definitely one of my favorite treats in the world. Cookie pie takes that to a whole new level, cookie in a pie crust, totally over the top!  It is quick and simple to make and another crowd pleaser. Serve it warm with a scoop of vanilla ice cream, it's the perfect dessert. I've made it with pecans and it was equally delicious. This time it was to serve both kids and adults so I opted out of the nuts. Here's what you do:

Chocolate Chip Cookie Pie

Nestle

1 unbaked 9-inch pie crust, homemade or store-bought

2 large eggs

1/2 cup flour

1/2 cup white sugar

1/2 cup packed brown sugar

3/4 cup real butter, softened (1 1/2 sticks)

1 cup chocolate chips

1 cup pecans

Vanilla ice for serving.

Preheat oven to 325

Beat eggs in a large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream.

And to think it's been on the back of the package of chips all this time....

To newly discovered things!

Ginger

Venison and Mushrooms

This one is for all you ladies with venison in the freezer and your just not sure what to do with it. Our buddy Mike gave us some venison a few weeks ago with the message, " Tell Ginger to Blog This!" Well, we truly enjoyed the venison chops the other night; even the kids, my son especially likes it when we have wild game I think it must speak to his inner Tarzan.... The chops were tender and wonderful. The marinade provided just the right amount of flavor to compliment the meat and not overwhelm it. The most important thing to remember about venison according to Mike is: Don't over cook it. Give this a try. I'm sure this marinade would be equally delicious on any red meat. Go on give 'er a try!

Marinade for Venison

Cooks.com

1/2 cup teriyaki

3 Tablespoons olive oil

1 tsp. ground ginger

1/8 tsp. garlic powder

1 1/2 - 2 lbs. venison steaks or chops

1/4 cup honey

1/2 cup water

1/8 tsp. white pepper

Combine all ingredients in glass or plastic bowl. Add meat and flip to coat all pieces. Cover and refrigerate at least 2 hours. Grill over low heat until just done, do not over cook.

Mushrooms:

My favorite way to have mushrooms: rinse lightly and quickly under water, pat dry. Cut mushroom into nice chunks, two's or four's depending on the size of the mushrooms. Heat skillet over medium, add butter, 2-4 Tablespoons. When the butter has melted toss in the mushrooms, remember, "Don't crowd the mushrooms" let them sit in the pan and get nice and brown. I just jiggle the pan for the first little bit, like a chef would. Then turn the mushroom and let the other side get nice and toast brown. When mushrooms are brown and butter is absorbed I then add a splash of white wine. The mushrooms now have that toasty brown flavor with the wine touch at the end....DELISH! 

Enjoy!

Ginger

Mudballs

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This is an easy little sweet snack you can feel good about eating or feeding your kids. My friend Melanie brought them to our Bible study a few months back and we all loved them. I've made them several times since, and even brought them as a treat for my spin class, we raced for mudballs! It was great fun. I was also thinking they would be nice to take on a hike, but you do have to watch how warm they get, we brought them to the lake and after a few minutes in the sun we had to eat them quick; which of course was not a problem...Here's what you do:

Mudballs

Originally from the Heavenly Homemakers website

1/2 cup peanut butter (G- I used Jiff creamy, but am going to try organic next time)

1/2 cup honey

1/2 cup wheat germ (G-I found this in the refrigerator area in our Fred Meyer Health Food section)

1 cup oatmeal (G- I use old fashion rolled oats)

1/2 cup chocolate chips (G- I used mini but either works)
1/2 cup sesame seeds (G- bin food area)

Cook peanut butter and honey over low heat until melted. Measure remaing ingredients into separate bowl. Pour melted peanut butter and honey over other ingredients and stir with spatula. Chocolate chips will melt and make it look like mud....When mixture is cool enough to handle, use a cookie scoop to make little balls. (G- I used the cookie scoop and then smoothed them with my hands.)

Enjoy!
Ginger

Island Chicken Sandwich

We had this little yummer for dinner last week. Oh boy was it delish. I'm calling it Island Chicken Sandwich because it feels like you should be on some exotic island while you eat it. The sweetness of the pineapple and teriyaki merry so nicely with the creaminess of the cheese and avocado. Simple, light, and good for you! My friend Julie planted the seed for this little number on the 4th of July. Try it on a hot summer night and pretend you're on an exotic island.

Here are all the elements: chicken, Swiss cheese, grilled pineapple, avocado, and a bun.

Island Chicken Sandwich:

Inspired by: Julie Archer

4 thin cut chicken breasts

Teriyaki sauce

Swiss Cheese

Pineapple slices

Avocado

Buns, you could also do a lettuce wrap.

Mayonnaise

Place chicken breasts in large Ziploc bag and cover with teriyaki sauce. Place in the refrigerator for 4 to 6 hours or overnight. Remove chicken from bag and place on hot grill. Cook until they are no longer pink in the middle. In the meantime put mayo on each side of your buns. Remove chicken from grill and immediately top with Swiss cheese. Set aside. (I do it this way because otherwise the cheese just melts of meat and onto the grill.) Next put pineapple slices on grill. Cook until pineapple is warm and has nice grill marks. Remove from grill. Slice avocado. Build your sandwich: chicken with cheese, pineapple, avocado....Enjoy!

To BBQ season!

Ginger

Granola

This is my favorite breakfast and one of the first things I made after I started reading Sarah's blog, In Praise of Leftovers. This blog was actually the first one I followed regularly for some time; now I read WAY to many! Back to the Granola, this  is what fuels me through my spin classes, it give me energy for a much longer period of time than a regular bowl of cereal does. It doesn't leave me feeling loaded down like eggs sometimes do. The beauty of granola is you can play with it, change things to your liking or mood. One batch lasts me about a month.  Granola is a great way to get in all the healthy nuts we need to be eating. I like to have mine with a little unsweetened vanilla almond milk. It's great with yogurt or milk too.  Here's what you do:



You will need: oats, coconut, salt, maple syrup, brown sugar, honey, canola oil, nuts, & dried fruit.

My nut blend included: walnuts, pecans, almonds, pepitas, and I also put in some flax meal.

Once you've mixed your oats, nuts, sugars, and fat, you pop the trays in the oven to bake.



Once the mixture comes out of the oven and cools you add your dried fruit. This time I put in blueberries, cherries, cranberries, and golden raisins. You could also leave this out and top it with fresh fruit over the summer....YUM!

Granola

From: Sarah



*The only thing this recipe has to have are the oats, oil, and sweetener.  Everything else is optional and mix/match depending on what you like (or your kids don’t like) and what you have in your pantry.

 6 c. old fashioned rolled oats
1/4 c. flaxseed meal, sesame seeds, wheat germ, or combination of any 3 or 4 cups nuts and seeds–almonds (whole, slivered, or sliced), sunflower seeds, pumpkin seeds, pepitas, hazelnuts, pecans, etc.
1 or 2 c. coconut
1 ts. salt.
3/4 c. canola oil
3/4 cup pure maple syrup, honey, brown sugar, or combination of any (I use some of each)

 3 cups dried, roughly chopped fruit–apricots, cherries, figs, dates, blueberries, cranberries
Put racks in upper and lower thirds of oven preheat oven to 350.

Stir everything except the dried fruit together in a big bowl.  

Spread mixture evenly on two large baking sheets with sides.  If you have parchment paper, this would be a good time to use it.  Bake, stirring granola and switching positions of sheets halfway through baking, until mixture is golden brown, 25-30 minutes.  If you’re worried about burning, bake them one at a time.

Cool granola completely on sheets, then stir in dried fruit.  Keep it in an airtight container and enjoy at least a week’s worth of delicious breakfasts.  

Strawberry Crumb Pie

I made strawberry crumb pie for my parents this week. They came for dinner one night so it was a great excuse to try it. My hubby isn't a fan of strawberries so unless I'm taking it some place else making something strawberry means too much for me to eat.....I'm glad I made the pie; it served several friends and family.

I picked the strawberries myself at our local you-pick place called Broer's. I like Broer's because it's close, everything is organic, and there is a play structure for the kids if they get tired of picking. When I arrived at Broer's to check the state of their strawberries, it was a warm afternoon with a slight breeze and as I walked into the fields I could smell the sweet scent of strawberry. It was glorious! Strawberries are so cute, in a bowl or on the bush they beg to be photographed...this year the strawberries in our area are rather small but I still was able to pick 3 lbs. in about 45 minutes. You see I went to the fields to check on the berries because I was suppose to pick some the following day with friends.....

Well it rained and I was glad I'd made this strawberry pie the day before because my friends and I got to enjoy some too. This photo is taken before it was baked.

The ladies and I enjoyed the pie. We thought it was not super sweet, which could be because the berries were not real sweet. Because it wasn't super sweet it could also be served for breakfast in my opinion anyway....or you could add a little more sugar than what is called for. We had it with whipped cream but thought it would be equally delicious with vanilla ice cream. I liked that this pie was made in a tart pan, that was kind of fun. My crust was pretty thick this time, I think if I were to make it again I would roll the crust a little bit thinner. My parents also enjoyed the pie. It's so great to have something new and fun to try when people come over. Here is the recipe:

Strawberry Crumb Pie

Emeril Lagasse

For the crust:

1 stick cold unsalted butter

3 oz. cold cream cheese

1 3/4 cups flour, plus more for dusting

Pinch of salt

For the Crumb Topping:

3/4 cup rolled oatmeal

1/2 cup flour

1/3 cup sugar

4 Tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

For the Filling:

6 cups (2 pounds) hulled, quartered strawberries

1/2 cup sugar, (G-or more if berries aren't super sweet)

2 tsp. lemon juice

2 1/2 Tablespoons cornstarch

1/4 tsp. grated orange zest (G- I thought this added a real nice flavor)

1. Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour. ( G-I went to pick strawberries...)

2. Meanwhile, prepare the crumb topping. Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerated the topping until chilled, at least 30 minutes. (G- I didn't do that because I just read that right now....)

3. Preheat the oven to 350 Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9 or 10 inch tart pan with a removable bottom. (You can also use a springform pan.) Trim the excess dough. (G- I used the rolling pin and rolled it firmly over the top of the tart pan.) Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375.

4. Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Place tart pan on a baking sheet.  Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving. (G-I found the top to be getting brown before the time was up so I lightly covered the pie with foil to keep it from burning.)

To strawberries!

Ginger



Roasted Red Pepper & Basil Dip

This is SOOOO good! A great way to use the fresh basil you have in your garden. This little diddy is great with pita chips, crackers, veggies, as a sandwich spread, on slices of naan, the list goes on and on. The balance of red pepper and basil yumo. It's snap to make; here's what you'll need:

The ingredients: roasted red peppers, you could also get some from the olive bar at your local grocery store, basil, cream cheese, sour cream and a little salt & pepper. Chips for dipping...

Put them all in your food processor and give it pulse until ingredients are combined. Place it in a bowl or air tight container and prep the ingredients you'd like to dip....Yum!

Roasted Red Pepper & Basil Dip

Ginger

8 oz. cream cheese (lowfat or regular are ok)

1/4 cup sour cream (just enough to loosen things up)

2 whole roasted red peppers

1 bunch fresh basil leaves

Salt and Pepper to taste

Pita chips

Veggies for dipping

Place ingredients in bowl of food processor. Pulse to desired consistancy.

Enjoy on your patio with a nice glass of white wine or perhaps Sangria? Ole!

Ginger



Sweet Onions on the Grill

Our friend Mike introduced us to his method for grilled sweet onions a few years back. Mike, in my opinion, is a master of the grill. Give the man a piece of meat, doesn't matter whether it's steak, venison, burgers, elk, buffalo, or fish he'll cook it to perfection. To me, that is an art, something that has to be honed, practiced, you have to care and focus to grill properly.  He's also the kind of guy who shakes a little of this and a little of that on things and it always tastes great. But when you ask how did you do that? What's in this? Well then it gets a little tough, "Oh I don't know, I just used some seasonings...you know whatever was in the cupboard..." We've enjoyed many a meal at their home and have been treated royally every time. I watched carefully to get the onions right! Here's what you do:

The simple ingredients: butter, sweet onions (like Walla Walla,) and the secret....Johnny's seasoning salt.

Simply chop onions into half rings, like rainbows and sprinkle on pan. I picked this pan up from the dollar store, but you could also just use foil.  Then you top the onions with cubed butter pieces, I used 4 tablespoons for 2 medium onions. Finally, sprinkle with Johnny's seasoning being careful not to add too much or they will be salty.

Place them on the grill and let them cook down until they are this carmelish color. The blackened ones are delicious and fought over at our house. Our family easily eats two whole onions on a warm summer night. If you are using foil,  slide from grill right on to a plate. Grilled onions are delish on burgers, steak, chicken, pizza, or just on their own. Try them, I know you'll agree.

 Thanks Mike!
Ginger

Pizza Bread

Ooh I love when we have something for dinner and I can't wait to write about it! We've been  in Idaho for a little vacation. I don't know about you but when we get home from vacation I  feel buried in laundry and household chores. Cooking sometimes feels like one more thing I need to do on those nights. Well here is an easy ,delicious, quick, weeknight dinner for just an occasion! The original idea comes from Buddy Valestro, the Kitchen Boss, he did something like this on one of his shows.....see just one more reason why cooking shows are good to watch! Personally, my favorite pizza is feta and sausage. I know it's plain and simple but they are flavors I adore. YOU can put whatever you like on your pizza, fill it full of veggies, or various meat products, totally up to you! Here's what to do:

You will need some sauce, if I'm using jarred sauce Prego traditional is my favorite, mozzarella cheese, a loaf of french bread, the big puffy kind. You cut it in half and dig out most of the white part to create a place to hold all of the goodies you want to put in it. Then you'll need the toppings of your choice. Feta, sausage, mushrooms, peppers, olives, pineapple, bacon, whatever your heart desires.

OK, like I said I love sausage and am so thankful for the invention of the chicken Italian kind. You get all of the flavor of yummy sausage and none of the guilt! Love it! Simply cut the casing on the link with your kitchen sheers and peel it off. Put the sausage into hot skillet and.....

Cook it up like you would ground beef or turkey.

Then you spread your sauce on the bread. Now here you may be asking, why not Boboli, or take and bake crust??? Well, I don't like those, for me, it's usually dough from scratch or picking one up from a pizza parlor to use. This however is a good alternative. Who remembers french bread pizza from the grade school cafeteria?? Yes! It's better! Dig out most of the white part of the bread leaving a nice place to hold all your goodies. After your sauce, put your cheese and goodies on top.

Place your pizza in a 400 degree oven for 8-10 minutes. Slide it on to a cutting board and cut it into strips. Is it bad to admit that our family ate both halves of the french bread with no problem??? It was comfort food, creamy melted cheese with the tang of feta and salty goodness of the sausage.

This is what my son looked like after he tasted it! One happy boy right? I even got the, "Mom, this is better than Hot and Ready Pizza....." Yes, my kids have eaten those too! The horror! We loved it! Try it one night when you are too pooped to do much else. Serve it along side a simple salad. You too can get this happy crazy face from your family... 
Enjoy!
Ginger