Bread Pizza topped with Meatballs and Sausage

What do you do with day old Italian bread, left over sauce, sausage and meatballs?? Make a pizza out of it!! It’s so easy.   

Here’s what you’ll need:

  • Italian bread, sliced lengthwise 
  • Olive oil
  • garlic powder
  • dried oregano
  • S & P
  • Homemade tomato sauce
  • Italian sausage, precooked (preferably in the sauce) and sliced thin
  • Meatballs, precooked (again in the sauce) and sliced
  • Parmesan cheese, grated
  • Mozzarella cheese, shredded

 What to do:

  1. Preheat the oven to 350 degrees
  2. spread olive oil over the bread along with garlic powder, oregano, S & P, and parm cheese. 
  3. Place on a sheet tray and toast in the oven for 5 minutes. 
  4. Remove and top with tomato sauce, sausage, and meatballs. Then top with more Parmesan and Mozzarella cheese.  
  5. Bake for 15 minutes or until cheese is melted and slightly browned. 

I have to admit, I’m not ready to give up my family recipe for traditional Italian sauce (aka gravy). It is the first thing I learned to cook on my own and is close to my heart. So, I’ve found a great comp that you can use as a guide so that you can make your own! Click the link to find that along with a meatball recipe. You should know by now that I never buy pre-made 🤓



Breakfast Soft Taco

I have to be honest, this was a throw together meal at the drop of a hat but it was awesome! Breakfast is so versatile and I wish I had more time to put into it some mornings. 

Here is what you’ll need:

  • 3 large eggs
  • cheddar or jack cheese, shredded (I used organic Monterey Jack)
  • Splash of milk
  • garlic powder
  • cumin
  • coriander, ground
  • S & P
  • butter
  • 4 taco shells

For topping:

  • salsa verde
  • avocado
  • scallions

Here’s what to do:

  1. In a small bowl, whisk the eggs, milk, cheese, garlic powder, cumin, coriander and S & P. 
  2. lightly coat a small sautée pan with butter on medium heat. 
  3. add the egg mixture and stir continuously until eggs are cooked through completely.
  4. Heat the taco shells for 10 seconds in the microwave. 
  5. Add the eggs to the taco shells. 
  6. Top with the salsa, avocado and scallions. You can also use whatever other toppings you like to make it your own!

Makes 4 tacos



    Lamb for Thanksgiving?

    Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose. 

    Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.  

    Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type. 

    What you’ll need:

    • 4 oz dried chilies
    • 4 cloves of garlic
    • paprika
    • cumin
    • coriander
    • cardamom pods
    • sea salt
    • black pepper 
    • lemon curd
    • tomato paste or sauce
    • 2 Tbls olive oil

    These amounts are for about a 5 lb leg of lamb. 

    What to do:

    1. Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds. 
    2. Toast the herbs in a small pan over the stove
    3. Grind all the spices in a coffee or herb grinder. 
    4. In a food processor, combine all the ingredients and process until smooth. 
    5. Add reserved water if necessary. It depends on the consistentcy you need. 

    In the food processor: 


      Healthy Breakfast Wrap

      Scrambled eggs, tomatoes, and green onions all wrapped in a large collard green leaf.  I love including veggies into my breakfast.     

      What you need:

      • 2 eggs
      • 1/4 fresh tomato, chopped
      • 1 green onion 
      • 1 collard green leaf
      • Milk
      • 1 tsp olive oil
      • 1/4 tsp salt

      What to do:

      1. Blanch the collard green in a large sautée pan with a bit of water and half of the salt
      2. Pat dry with paper towels
      3. In a bowl, whisk the eggs with a splash of milk and the remaining salt 
      4. Heat oil in a small sautée pan
      5. Cook the tomatoes and onions until soft
      6. Add the eggs to the pan and stir frequently until fully cooked
      7. Put the eggs mixture on the collard green and roll it up.