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Scallop Bacon Brussels Sprout Pizza

Scallop Bacon Brussels Sprout Pizza. Scallops on pizza? You better believe it!

That’s a mouth full…..a mouth full of deliciousness! I have a recipe that I make often that uses scallops, bacon and brussels sprouts, I will have to share that recipe one day, but the combination of ingredients is a real taste treat.

When I was a kid brussels sprouts would not have passed my lips. then as my tastes changed, I would eat them with cheese sauce. Then entered bacon, bacon brings out the best in both scallops and brussels sprouts.

Of course bacon can make just about anything better, and has been added to so many foods and transformed them into spectacular dishes.

Now, I will try anything on a pizza, sweet, savory, so why not seafood. I’ve had shrimp on pizza before. It was good, but the flavor was lost in the traditional pizza flavoring.

Alfredo sauce sounded like a good ‘sauce’ for the pizza. You of course can make your own, but the folks at Newman’s Own make a super Roasted Garlic Alfredo sauce that’s perfect. I love their products and love that in the last 30 years Newman’s Own has given over $450 million dollars to thousands of charities, pretty cool right?

Not bad for something that started out as homemade gifts for friends, and blossomed into a wonderful charity and produces some of the tastiest foods you will ever eat….. they even make pet food!! Newman is quoted as saying “it started as a joke and got out of control”…..so happy it did!

To make the pizza, fry the bacon until crispy, then drain on paper towels. And set aside.

Using some the bacon grease sauté the shredded brussels sprouts just until they start to wilt.

On a pre-made pizza crust, spread the Alfredo sauce to with in an inch or so of the edge of the crust. Top with the wilted brussels sprouts. Slice the scallops in half lengthwise and arrange on top of the pizza.
Sprinkle with parmesan blend cheese and bake. Don’t over cook the pizza……..thats why the pre-made crust. The cooking time for a traditional pizza dough would turn the scallops not rubber pucks, and that my friends would be a horrible, horrible thing.

You want the scallops to just turn opaque, that will keep them sweet, juicy and tender.

Once out of the oven sprinkle the pizza with the reserved bacon. Allow the pizza to set a couple of minutes and serve.

For a seafood twist to pizza……. Scallop Bacon Brussels Sprout Pizza.

Scallop Bacon Brussels Sprout Pizza

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Author: Marty Boyd
Yield: 4

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Ingredients

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2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pre-made pizza crust
1cup jarred Alfredo Sauce ( I used Newman’s Roasted Garlic Alfredo)
4 slices thick-cut bacon (5 ounces)
4 sea scallops (5 ounces), sliced crosswise 1/4 inch thick
1 cup shredded brussels sprouts
1/2 cup Parmesan Blend cheese
Italian Flat Leaf Parsley for garnish

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Instructions

Place pizza crust on a cookie sheet or pizza stone. Brush crust 2 tablespoons of olive oil.
Spread Alfredo sauce on top, leaving a 1-inch border around the edge.
In a nonstick medium skillet, cook the bacon over moderate heat,until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Sauté brussels sprouts until just starting to wilt.
Spread sautéed brussels sprouts over Alfredo sauce. Arrange scallops on top.
Sprinkle with cheese. Bake for 8 minutes, until scallops are opaque, and sauce is bubbly and cheese is browned. Sprinkle with bacon and parsley. Allow to set for a couple of minutes, slice and serve.

Pierogi Lasagna

Pierogi Lasagna is the best of two worlds, pasta and potatoes.

The Polish are the originators of the pierogi. I love them, they can be eaten warm, cold, baked, fried or boiled. They taste great on the second day, grilled on a frying pan with some butter. And pasta with mashed potatoes …..LOVE!

I have never made homemade pierogis, I traditionally buy them Mrs. T’s Pierogies makes an amazing assortment and are available in the freezer section of the grocery store.

I tweaked a recipe from Mr. Food. Pierogi Lasagna. Mr. Food does super simple dishes, so I had to embellish a bit.

When I use the frozen pierogis I like to cook them in bacon, with onions and cabbage. So…….light bulb moment……why not add bacon, and cabbage to the recipe from Mr. Food?

The recipe is really simple! I used no boil noodles, I can never seem to boil lasagna noodles with any success……go figure.

I did make my own mashed potatoes and added roasted garlic. Roasted garlic adds a mellow garlic flavor. Roasting garlic is super easy, just cut the top off of a garlic bulb, place it on a piece of tin foil, drizzle with olive oil, and balsamic vinegar. Close the foil around the garlic, and place in a 400* oven for about 45 minutes. Allow to cool, then squeeze the bulb to release the roasted, buttery, mild flavored garlic.

Fry up the bacon until crisp, reserving the fat. Set the cooked bacon aside. In the bacon fat cook the onions, and cabbage until just starting to brown. Set aside.

To assemble place a layer of noodles in the bottom of a 13 X 9 inch baking dish, sprayed with non-stick cooking spray. Cover with 1/3 of the mashed potatoes, 1/4 of the cabbage, and 1/3 of the bacon. repeat the layers, ending with noodles and the remaining 1/4 cabbage/onion mixture.

Sprinkle with cheese and cover with foil. Bake at 350* for 35-45 minutes or until the noodles are cooked and the mixture is bubbly and hot. Allow to set for about 10 minutes, slice and serve.

Pierogi Lasagna is a hearty nod to a Polish favorite!

Pierogi Lasagna

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Author: Adapted from Mr. Food
Yield: 8

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Ingredients

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12 no boil lasagna noodles
1 pound bacon, diced and cooked crisp
1/2 teaspoon salt
2 large onions, onions, finely sliced
1/2 head cabbage shredded
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
6 cups warm garlic mashed potatoes, store-bought or homemade

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Instructions

Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp, set side., reserving 2 tablespoons bacon grease.
Add onions, and cabbage to bacon grease and saute 8 to 10 minutes, or until lightly browned.
Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of cabbage mixture mixture over noodles, then top with 1/3 of garlic mashed potatoes. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed cabbage, onions. then top with cheese.
Cover with aluminum foil and bake 35 to 45 minutes, or until heated through.

Salmon Cakes

Salmon Cakes or better know in some circles as Salmon Patties, were a staple dinner when we were kids.

You remember, the canned salmon that you had to pick through to try and get rid of the bones and cartilage that was in with the salmon. I always though it was gross, but truth be told I was never a big salmon patty lover as a kid.

Turns out the bones and cartilage are edible and full of calcium……who knew? That still as a kid, would not have swayed me. I ate them, because anyone of a certain age knows, you ate what was in front of you or you went hungry. Beside they weren’t awful just not my fav.

So, fast forward a few years….ok maybe more than a few, but I learned the love of real, honest to goodness salmon. Not from a can, but from the sea……such a big difference. If possible buy wild caught salmon, fresh is best.

Now, when I say fresh, I mean wild caught, not fresh in the meat case at the grocery store. Actually, don’t assume that fresh is always better than frozen fish. Sometimes frozen is better than fresh. Plenty of frozen fish is put on ice on boats right after it’s caught to preserve its freshness. I buy frozen frequently.

It’s easy to like salmon, its tender, mild-tasting, and versatile. It’s even easy to cook—the fatty texture helps keep the fish tender and moist, so the perfect choice for Salmon Cakes. Plus its loaded with those all important Omega’s.

Using fresh salmon for these Salmon Cakes keeps them moist, as using canned can result in dry cakes. Some Miracle Whip, and as I always say…..mayo if you must…….I prefer Miracle Whip, grainy mustard, capers, dill, and green onions, plus panko crumbs ( I love these ) bind the fresh salmon together.

I used my 1/3 cup measure as a measure and a form. The mixture pressed into the 1/3 cup measure makes the perfect cake.

A quick visit to the frying pan to brown them, and then into the oven to finish.The oven time is the perfect time to make the sauce.

Greek yogurt, lemon, juice, dill, green onion, and mustard make a beautiful sauce to slather over the Salmon cakes. Creamy, lemony, dilly = yummy!

The salmon cakes need a bed to lay on and what better than spinach? Just a olive oil, lemon juice, mustard vinaigrette, tossed with the spinach make a pretty little bed for the Salmon Cakes.

To serve, place the dressing spinach on a plate or serving platter, depending if you are serving individual or family style. Then place the salmon cakes on the bed of spinach. Top each cake with the yogurt sauce, and garnish with extra dill and capers if you wish.

Pass the lemon wedges and dig in………

Salmon Cakes

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Author: Marty Boyd
Yield: 4

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Ingredients

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1 pound fresh skinless, boneless salmon
1/4 cup panko breadcrumbs
2 tablespoons plus 2 teaspoons grainy mustard, divided
2 tablespoons Miracle Whip or mayo
1 1/2 tablespoons fresh dill, chopped and divided
3 green onions, finely chopped, keeping white and green parts separate
2 teaspoons capers
2 tablespoons olive oil, divided
1/4 cup plain Greek yogurt
2 tablespoons lemon juice, divided
2 cups spinach, silvered
Lemon Wedges for serving.

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Instructions

Preheat oven ot 400*
Cut salmon into small dice pieces and place in a large bowl. Stir in panko crumbs, 2 tablespoons mustard, Miracle Whip, 1 tablespoon dill, white part of green onions, and capers. Mix until well combined.
Using a 1/3 cup measure scoop patties onto a baking sheet lined with parchment paper. The measuring cup forms a nice patty. You should have 8 patties. Place in refrigerator for 5-10 minutes.
Over medium high heat, heat 1 tablespoon oil: cook patties until golden brown. Transfer patties to a clean baking sheet lined with parchment and place in preheated oven for 10-12 minutes or until cooked through..
While patties are in the oven, in a small bowl combine yogurt, 1 tablespoon lemon juice, 1 1/2 teaspoons mustard, 1/2 tablespoon dill, and green part of green onion. Season with salt and pepper and set aside.
In a small bowl place 1 tablespoon oil, 1 tablespoon lemon juice, and remain 1/2 teaspoon mustard, whisk to combine well.
Chopped spinach into slivers and place in a large bowl, toss with oil, lemon juice mustard mixture.
To serve place a bed of spinach and two patties on each plate, top with yogurt sauce, and garnish with capers and dill if desired. Serve with extra lemon wedges.