Cast Iron Skillet Pizza ~

I love making Homemade Pizza, that's all I eat... unless I'm some place other than home.  I found this and thought "How Interesting".... http://www.howsweeteats.com/ had it on their blog and I must share it with you.  This is one thing I will be trying for sure~  Here's what she says

cast iron skillet brussels sprouts bacon pizza.

FEBRUARY 8, 2013

89 COMMENTS »

Oh my gosh. I’ve been waiting forever to tell you about this pizza.

And by forever, I mean three days. But in Jessica years? That is forever.

It’s pathetic, really.

The toppings? I’m over the moon. I don’t need to remind you how weird it is that I love brussels sprouts because well, I do that every single time I talk about brussels sprouts and isn’t getting old? Yes and yes. I know. And over half of my recipes with these darn brussels contain bacon, so throwing the whole combo on a pizza was second nature and wow… thank goodness it was. Brussels, bacon and cheese. Just go with it.

Also go with a little balsamic glaze if you want. Trust me.

What I really have been chomping at the bit to tell you about is THIS CRUST. Not even this crust, but this method. A freaking cast iron skillet, people! This method cooks your pizza in three minutes. No lie. THREE minutes. And it might be the best crust I’ve ever had. At least until I have the next best crust I’ve ever had.

I’m no pizza connoisseur – unless eating obnoxious amounts qualifies one as an expert – but this somewhat resembles a wood fire crust or something. I dunno. I might be making that up but it’s what it reminds me of. I used my go-to dough recipe, which is from our favorite garlic bread pizza crust. Since making that nearly one year ago, I’ve never made another dough recipe. Which is huge, considering I try out doughs like they’re going out of style.

Back in December, I had to take a little trip to NYC and conned my friend Bev into coming with me. No really, I pretty much verbally harassed her into coming. It was amazing. As we walked the streets of NYC, she told me about how she had made this incredible pizza in a cast iron skillet and how I had to try it. She also watched me emotionally break down when we didn’t make it to Crumbs before leaving for the airport and she essentially saved my life when I tried to jaywalk a few times, but those are stories for another day.

Oh! And coincidentally we ate slices of pizza around midnight after already eating a full dinner earlier, but we walked about five miles in between so that more than made up for it. Yeah, we should have had two slices. We inhaled negative calories.

Oh. Sidebar. You can make “normal” pizza too. I bet you can’t guess who requested normal pizza. Iinstagrammed this pizza and said something inappropriate.

It’s true.

Anyhew.

I swore up and down and right and left that I was making the pizza as soon as I got home. Then I came home and promptly forgot about the pizza because, hello, it was the holidays and I decided to start shopping ten days before. But! Last week I remember and… my world was forever changed.

A slight note: um, this method works really well with two people. Additionally, this method pretty much requires a pizza peel. Guess what? I was one person without a pizza peel. In other words, I nearly died while trying to make this pizza. (Note my makeshift “peel” up above, aka a flipped over, floured baking sheet.) I would have been okay with that though because IT’S THAT GOOD. And you know I’ve been trying to reel in the drama recently so if I’m saying it’s that good… it’s that good.

I love it. Big heart.

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Cast Iron Skillet Brussels Sprouts Bacon Pizza

YIELD: DOUGH RECIPE MAKES 2 SKILLET CRUSTS, PIZZA TOPPINGS LISTED FOR 1 PIZZA

PREP TIME: 1.5 HOURS

COOK TIME: 3 MINUTES (YES, 3!)

ingredients:

crust (NOTE: this recipe makes TWO doughs for skillet pizza)
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 teaspoon salt

pizza (NOTE: these ingredients are for ONE pizza)
6 slices thick-cut bacon, chopped
1 shallot, sliced
2 garlic cloves, minced
1/2 pound brussels sprouts, stems removed and thinly sliced
1/4 teaspoon pepper
1/8 teaspoon salt
4 ounces provolone cheese, freshly grated
4 ounces fontina cheese, freshly grated
2 tablespoons finely grated parmesan cheese

directions:

crust
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Sometimes I work in a few more sprinkles of flour if the dough is sticky. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you're using an 8-inch, you may get 3 doughs, but you also may just want to stick with 2 thicker doughs. Divide the dough evenly in half (or thirds). Place one dough on a well-floured pizza peel and roll into a round about the size of your skillet.

make the pizza + the cast iron skillet method
Heat a large skillet (preferably NOT the skillet you are going to cook your pizza in) over medium heat and add bacon. Fry until crispy and fat is rendered. Remove crispy bacon with a slotted spoon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add shallot. Cook for 5 minutes until soft, then add garlic, sliced brussels, salt and pepper, stirring well to coat. Cook for 6-8 minutes, tossing occasionally. Remove from heat and set aside.

At this point, place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT.

While the skillet is heating, begin placing your toppings on your dough. Remember, the dough MUST be on a well-floured pizza peel (or surface) so you can simply slide the entire thing into the skillet. Add about 2-3 ounces of cheese to your dough, then cover with the brussels sprouts mixture and the bacon. Top with the remaining fontina, provolone and parmesan.

Place a potholder or thick towel on the handle of the skillet (it will be sooo hot). Carefully slide the pizza into the skillet, dough side down. Don't worry if a few toppings or pieces of cheese slice onto the surface - it will be totally fine. After about 30 seconds, turn off the burner, grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, the using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Let cool slightly for about 5 minutes, then use a large spatula to remove the pizza. INDULGE!

[crust from my garlic bread pizza crust, skillet method from bev cooks, originally from kitchen konfidence]

Oh who am I kidding? Drama queen for life.

If you try it, let me know what you think!

Homemade Cranberry Orange Relish

My Mom would always make Homemade Cranberry Orange Relish every single Thanksgiving. It wasn't my favorite as a child, but now, I LOVE it~

2 bags of fresh cranberries
2 navel oranges with "no seeds"
2 cups granulated sugar
1 cup orange ju...See More

Using Lemon Citrus Peels & Juice

After seeing the orange peel ideas, i found this one with lemon~ from "one good thing" ~

10 HOMEMADE CLEANERS MADE FROM CITRUS PEELS

WEDNESDAY, MARCH 28, 2012 · 30 COMMENTS

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Last week I wrote about making your own Citrus Enzyme Cleaner, which got me thinking about how the whole idea ofcleaning with citrus just makes so much sense to me (not to mention that I LOVE the smell, taste, and just aboutEVERYTHING else related to citrus!)

I mean why pay ridiculous amounts of money for harsh commercial cleansers when you can create your own INEXPENSIVE andEFFECTIVE versions using citrus peels? What makes them so effective? Citrus peels contain oil called D-limonene which is a powerful solvent for dirt and especially grease.

And as a bonus…citrus cleaners leave your home SMELLING fresh and clean!

I want to once again thank loyal reader Denise in ARK (of “How To Clean Your Bathroom Like A Pro” fame!) for her help in compiling this list of homemade cleaners using citrus peels. I can’t wait to make up each and every one of them using LEMON peels!

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1. Citrus Vinegar All-Purpose Cleanser
Fill a glass jar with clean chopped citrus peels. Pour vinegar over the peels until they are completely submersed and screw the lid on the jar. Allow the concoction to sit, occasionally shaking the jar to mix the liquid. After four weeks, pour the concoction through a mesh strainer and into a spray bottle. Use the cleanser to clean countertops, stovetops, appliances, floors and glass.

2. Powdered Citrus Cleanser
Combine 1 cup baking soda, 2 tsp. cream of tartar, 1/8 cup borax and 1/4 cup grated citrus peel in a bowl. Mix the ingredients well and pour the mixture into a glass jar. Sprinkle the mixture onto dried spills and scum. Use a sponge or soft brush to scrub the mixture into the mess, breaking it up. Wipe clean with a wet cloth.

3. Carpet Freshening Cleanser
Combine 2 cups baking soda, 1 cup borax and 3 tsp. citrus zest in a bowl. Let the mixture sit until all moisture has evaporated. Mix it well and store in a glass jar. Sprinkle it onto dirty carpets and allow it to sit, absorbing odors and loosening dirt. Vacuum the carpets well after at least five minutes.

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4. Disinfecting Citrus Cleanser
Chop up the peel of a large citrus fruit. Combine it with 4 cups water and bring it to a boil in a saucepan. Allow it to cool until it is warm. Stir in 6 tbsp. vinegar and 3 tsp. borax. Mix well and pour the mixture into a spray bottle. Shake before use to mix the liquids. Spray hard surfaces with the cleaner and wipe clean.

5. Citrus Furniture Polish
In a jar, combine 1 cup lemon juice, 2 cups olive oil and 1/2 cup finely chopped citrus peel. Dip a rag into the concoction and use it to wipe wooden surfaces. Screw the lid onto the jar and store in a cool, dry place.

6. Citrus Disposal Degreaser
Drop the peels into the disposal with three or more ice cubes. The ice cubes cool the grease, solidifying it, and the acid in the peels cuts it away. Turn on the disposal until the peels, ice cubes and grease are gone. The citrus peels release a clean scent as they are broken down.

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7. Citrus Microwave Degreaser
Combine 1 cup of water and 2 tbsp. of lemon juice in a microwave-safe bowl. Microwave the liquid for about 3 minutes, or until hot and steaming. Remove the bowl from the microwave. Dip a clean rag into the liquid and use it to wipe down the inside of the microwave until it is clean.

8. Citrus Scrub Degreaser
Cut through caked-on grease on stovetops or kitchen counters. Sprinkle salt heavily over the grease. Cut a lime in half and squeeze the juice over the salt. Use as many limes as necessary to cover the salt. Allow it to sit for about five minutes. Scrub the salt and lime juice into the grease with a sponge or rag to loosen it. Wipe it up with paper towels or a wet rag.

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9. Citrus Spray Degreaser
The acids found in the vinegar and lemon juice work together to quickly cut through grease. Mix together 1/2 cup lemon juice and 2 cups of white vinegar in a spray bottle. Keep it in the kitchen and quickly spray grease splatters with the solution. Wipe them up with paper towels.

10. Citrus Metal Polish

When it comes to copper, brass and chrome, nix harsh chemical polishes and instead put some elbow grease behind half a lemon. For extra oomph, before scrubbing, dip the fruit half in salt—it will help exfoliate the surface for added shine.

Wow!  That’s a whole lotta citrus! Of course I personally can’t get enough. If you’re like me and simple LOVE LEMONS….you might want to check out myPinterest board “Lemon Joy” for all sorts of citrus inspiration!

ORANGE PEELS~

I saw this on a "Homestead Survival" blog and I wanted to share.  I already make the orange cleaner and love it, it's actually all I use anymore.  I thought it would be a great thing to share:

Don't Throw The Peels - Best Collection Ever Of What To Do With Them

Citrus Wallop Fruit Salad Recipehttp://everybodylikessandwiches.com/2011/01/citrus-wallop-fruit-salad/

Citrus Peels Vinegar Natural Cleaning Recipe
http://fountainavenuekitchen.com/orange-vinegar-a-green-cleaner/

Candied Citrus Peel Candy
http://www.closetcooking.com/2011/02/candied-orange-peel.html

5 Ways to Use Dried Citrus Peels

http://pakagri.blogspot.com/2012/08/5-ways-to-use-dried-citrus-peels.html

Citrus Peel as Fire Starter

http://www.realsimple.com/new-uses-for-old-things/new-uses-summer/citrus-peels-00000000016212/index.html

Body & Soul: Citrus Scrub 
After clicking the website link below -look to the bottom on the page

http://www.motherearthliving.com/natural-beauty/citrus-scrub-zmrz12aszdeb.aspx

5 Great Grilling Flavor Boosters

http://www.rachaelraymag.com/food-how-to/cooking-tips/chefs-flavor-boosting-grilling-tips/



Homemade Citrus Scouring Scrub Recipe Any citrus peels should work. To make your own Citrus Scouring Scrub you will need the following: 3 tbsp dried, ground citrus peels 3 tbsp borax 5 tbsp baking soda Combine all ingredients in an old shaker container (such as an old parmesan container) and sprinkle wherever you needed.  Use a wet sponge or cleaning rag to scrub over the area where you sprinkled the cleaner.  Wipe up all of the cleaner.

http://homemakerschallenge.com/2012/03/30/homemade-citrus-scouring-scrub/citrus-scouring-scrub-all-natural-cleaner/

Orange Peel Wine - Easy way

http://www.cookingchanneltv.com/recipes/laura-calder/orange-peel-wine-recipe/index.html

Orange Peel Sorbet Recipe
http://stepbystepgourmet.blogspot.com/2012/02/orange-peel-sorbet.html

Flavored Butters~

Flavored Butters are so easy to make and we forget about doing it.  They last a good time in the refrigerator and they can also be frozen.  Once you get started you can use your imagination and create your own flavors. Just blogging about this makes me think of all the flavored butters I've made, and all the new ones and ideas and more~  When using flavored butter it can play a starring role to finish off that food that you are serving. After mixing, roll in parchment paper to form a log. You can wrap it in film and refrigerate for up to a week or freeze for up to 2 months.  When you are planning a special event, you can put the butter in any size molds to make a special presentation.  Use small heart candy/chocolate molds, animals for a children's event, stars for the 4th of July, Make a basil butter and a cranberry butter for you Christmas table, a Pumpkin spice butter for Thanksgiving. Use one larger mold for the center of the table. There is so much that can be done and how to present it.  Here are a few for you to make and I am sure they will spark some special tasty ideas for your own special recipes.

There are so many options to make when it comes to flavored butters. Use your imagination and take a chance and you will be surprised what you can create~

Strawberry Butter: Cook 1/2 cup strawberries and 2 tablespoons sugar in a small saucepan over medium heat until sugar dissolves and liquid evaporates. Cool. Blend with 8 tablespoons softened butter. This is great on a homemade Morning Glory Muffin or a lemon poppy seed muffin or any muffin of your choice.  Toasted english muffin or a buttermilk biscuit right out of the oven~

Vanilla Butter: Blend 8 tablespoons softened butter with 1 tablespoon confectioners' sugar, the seeds from half a vanilla bean, and 1 teaspoon vanilla extract.  Great on all muffins, scones and sweet breads~

Orange-Honey Butter: Blend 8 tablespoons softened butter with 1/2 cup honey, and 2 teaspoons orange zest.  Great on almost any muffin, biscuit, scone, toast, you name it~


Chipotle Lime Butter:  1 cup salted butter, 2 1/2 tsps. fresh lime juice, 2 Tblsp, Chipotles in adobo sauce.  Puree in a food processor or blender until smooth.  This is a "savory" butter and is great to make with garlic butter for a special garlic bread, put on a baked potato or top a nice grilled steak with.

Light and Lemony Dill Butter:  1 cup of salted butter, 1 heaping Tblsp. fresh chopped dill, grated peel from 1/2 of a lemon, freshly ground pepper, about 4 turns.  Mix until all ingredients are well blended.  Put on fresh grilled salmon, scallops or any fish.

Leslie Michelle's wedding ~❤❤❤~

This is one wedding that I loved doing~  My most favorite of all~  My daughter's best friend of all Leslie Michelle...xoxo