Cast-Iron Dutch Oven Deep-Dish Pizza

I only thought that I was finished baking. I worked up some more energy when I had an idea to try my hand at a deep-dish pizza in my cast-iron Dutch oven. I didn't have a recipe, I just made it up. I also left it in the refrigerator overnight without baking it. 

The next morning, I baked it for breakfast in a cold oven at 400* for 30 minutes. I didn't take pictures because I had no way of knowing how it would turn out. It turned out delicious! I will make it again and share the recipe next time...  

I used roasted peppers, jalapeños, green onions
and ground beef for the toppings.

As you can see, I was still in my pajamas. I woke up and stuck it in the oven.
Viola, deep-dish pizza for breakfast.

I usually do not eat breakfast, but I couldn't resist. Number One Husband was impressed and happy to have hot pizza for breakfast. We ate it for breakfast, lunch and dinner. It is all gone!

Mrs. Smith

Baking Day...

It was supposed to be the perfect baking day. I checked the weather forecast, and it was going to be sunny all day. We should have had plenty of solar power to use the oven without running the generator, however it is now snowing. Crazy! 

If we are careful, we should make it through the nighttime hours without needing to supplement our power. It turns very cold as soon as the sun sets. In the single digits actually. We are running both the fireplace and the supplemental heater. 

Potato bread sandwich loaves.

We ate most of the cookies and a few Bierocks before I took pictures.

These are the last two Oatmeal Date cookies. I froze the rest of the cookie dough. 

Bierocks

The loaves turned out beautifully.

Now that the dishes are done, and the kitchen is clean it's time to take a break. Once the baked goods have cooled, I will put them all away. I'm not sure what is on the menu for tomorrow. I probably just need to defrost something and take it from there. 

I pulled out some butter beans and chicken breasts. I will add bread and coleslaw, and we will have a very simple meal. The butter beans have been screaming "pick me" every time I open up the freezer. 
 I put them on top when I cleaned out the freezer a few weeks ago. 

Shalom,

Mrs. Smith

Hungarian Sausage and Potato Soup

My dad was a Hungarian man who loved America and loved us. He would often make Hungarian foods for us. Before he passed away, I made Hungarian Goulash for him. Of course, it was not as good as his even after I watched him make this dish hundreds of times, I was unable to replicate the wonderful flavor that he made with the simplest of ingredients. I also am unable to fry chicken like my mom can fry chicken. I guess some things are not easily passed down to other generations.

My dad also loved Kielbasa, Polish and smoked sausages as do I, but the man loved hot dogs, and we did not have that in common. When I saw this recipe for Hungarian Sausage and Potato Soup, I thought of him and decided that I would make it and some more of the Rustic Potato Bread that was off the charts good that I shared in an earlier post. You can find the recipe here: Rustic Potato Bread

I found the recipe here: Hungarian Potato and Sausage Soup

Ingredients prepared in advance makes the cooking process fast.

Melt butter and cook sausage for three minutes.

Remove sausage and set aside.

Cook onions and salt in butter and meat drippings until translucent.

Add flour and cook for three minutes.

Add garlic, paprika and cayenne. Cook for 1 minute. Be careful, don't burn the paprika.

Add stock, raise temperature to high until it simmers.

Add cabbage and cook for 3 minutes.

Add potatoes.

Add pepper and bay leaf.

Bring to a boil, reduce heat and simmer until the potatoes are tender.

Add sausage and vinegar and simmer for an additional 10 minutes.

Serve with sour cream, green onions and a dash of cayenne pepper.

This soup is hearty and filling. I will definitely be making this again. It's delicious!

Ingredients

• 3 tablespoons unsalted butter

• 6 ounces smoked Hungarian sausage (I used Kielbasa sausage), sliced into rounds

• 1 yellow onion, diced

• 1 teaspoon salt, or more to taste

• 3 tablespoons all-purpose flour

• 2 cloves garlic, minced

• 2 teaspoons Hungarian paprika (I used smoked paprika since I didn't have smoked sausage)

• 5 cups chicken broth, or more to taste

• 2 cups chopped green cabbage

• 1 ½ pounds russet potatoes, peeled and cubed into 1-inch cubes

• freshly ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• 1 bay leaf

• 2 tablespoons distilled white vinegar

• ½ cup sour cream, or to taste

• 2 tablespoons sliced green onion, or to taste (Optional)

• Directions

  1. Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.

  2. Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.

  3. Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.

  4. Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.

  5. Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

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• Enjoy!

• Mrs. Smith

Ice Sickles

Catching the Drips on Camera...

Shalom,

Mrs. Smith