We love pizza at our house – and not just your standard cheese or pepperoni!  We like to experiment with flavors, and meals!  This week on the Lazy Gastronome is Pizza week!  There will be recipes for pizza three ways – for breakfast (that’s today’s) with bacon and sausage; for dinner (or lunch) an antipasto pizza – and what’s left? Why dessert, of course.  How does a chocolate and raspberry pizza sound?  Make sure you come back and catch them all!

But on to today’s dish – ^[1]

 

What you need:

• 8 Slices of bacon
• 1 pound of bulk breakfast sausage
• 1 teaspoon dried, rubbed sage
• ¾ cup finely chopped onion
• 4 cups of frozen, shredded potatoes – thawed
• 1 package of 8 crescent rolls
• 1 cup shredded pepper jack cheese
• 1 cup shredded extra sharp cheddar
• 6 Eggs
• Salt and pepper to taste

How to Do it:

Cut the bacon into 1 inch chunks,

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then fry until crispy.  Remove from the pan and set aside.

Make sure the onions are chopped fine –  ^[3]

then sauté them in the bacon fat until they start to appear translucent.  Add the potatoes and cook until they begin to brown.

While the potatoes are cooking, separate the rolls and place them in a deep dish pizza pan, carefully spreading them with your fingers until

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they form a crust.  Make sure to bring it up on the sides.

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Add salt and pepper to taste to the potatoes.  Spread them evenly over the top of the dough.

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Cook the sausage with the sage, breaking it up with a spatula so it is crumbly.  Once it’s done, spread it over the top of the potatoes.

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Beat the eggs well with 1 Tablespoon of cold water.

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Pour over the top of the pizza.

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Evenly spread the two cheeses and top with the bacon.

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Place in an oven that has been preheated to 350 degrees.  Bake approximately 15 – 20 minutes, until the crust is slightly brown and the cheese is completely melted.

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Cut into wedges and serve hot.

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Serves 8

© Copyright 2016 The Lazy Gastronome

It’s Sunday afternoon and you hear –

“What’s for Dinner?”

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We’ve all heard it – and then we realize, what IS for dinner?  Here is the place to get AND share those delicious recipes!

So please join in and share your recipes and menu ideas – All meal or food related, family-friendly posts are invited!  Feel free to post linkys that are food related as well!

And don’t forget to visit a few of the other posts too!

Here are this week’s Features – be sure to visit them all and let them know what you think!

The Most Visited post this week was the Silver Foodie’s Katzcradul’s Blueberry Banana Cream Pie ^[17] – just look at it!  It looks deliciously decadent!

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Here are three more of my many favorites!

I love fennel – this incredible recipe from Kiku Corner pairs fennel with oranges – Fennel Slaw with Garlic Dressing ^[19] has some great flavors the meld well together!

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Joy – Love – Food posted a great one dish dinner that would go great with the fennel salad.  Cheesy Chicken, Broccoli and Rice Casserole ^[21].  Looks good, doesn’t it?

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Need a great dessert or a brunch side dish?  Like Chocolate?  Here is your answer – Double Chocolate Banana Monkey Bread ^[23].  Culinary Envy shared this one and it has my envy for sure!

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Thank you to every one who shared an amazing idea or recipe.  And thanks for spreading the word to help our party grow!

I will visit and comment on every post shared and I would really appreciate it if you took a moment to leave a comment here for me too!  (If you do, I’ll pin your post as well!)

Now Quick!  Tell all your friends about the great recipes people are posting – and stop by and visit them.  You’ll be glad you did!

Follow the links to find the recipes to all the features!  And thank you to everyone who have shared at the party!

And if you were featured, please grab the button below and share it on your sidebar!  All featured posts also get pinned!

<

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And now on to the PARTY! ….

There are a few rules –

Please Only food related posts!  Recipes, food review, even linky parties  -If it is about food, please share it!  (Sadly, non food posts will be removed)

Leave a comment for your host!  When we comment, we not only help our blogs to grow, we help each other with great ideas!  (and I’ll pin posts from the folks who leave comments!)

Please visit two or three other posts and comment on them.  This is what helps us all grow!

Note:  By linking up you are giving the Lazy Gastronome to use your posts as future features on the blog.  And thank you!

So let’s party!!

 

I love the sweetness of sea scallops – and the ease of preparing them!  These beauties have a depth and sweetness the smaller bay scallops just don’t have.  Add some sides with these amazing seared scallops and dinner is served!

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Making the Pan Seared Scallops

Rinse the scallops ^[31] and dry them well on paper towels.

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Mix the three seasonings together on a large plate.  ^[33]

Press each side of all the scallops into the spices, making sure it sticks.

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Heat the olive oil to medium high in a skillet or grill pan.  Place each scallop in the hot oil and sear for about 1 – 2 minutes on each side.  They should be soft and tender on the inside with a brown sear on the outside.  Be careful not to over-cook!

Remove from heat and serve hot, garnished with chives and parsley.

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Good sides might be some rice and a small salad.

Serves 4

© Copyright 2016 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

Breakfast, lunch or dinner – I could eat lox for any meal!  This dish takes a little coordination, but it’s pretty simple!

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What you need:

• 12 oz. of smoked salmon belly (Lox)
• 4 eggs
• 4 English muffin halves
• 1 avocado
• 6-8 teaspoons chopped chives

Hollandaise 

• 5 egg yolks
• 1 ½  sticks of butter (3/4 cup)
• ¼ cup fresh lemon juice (about 1 small lemon)
• pinch of salt
• ½ teaspoon smoked paprika
• ½ teaspoon lemon pepper

 

How to Do it:

Prepare the ingredients for the hollandaise sauce.

First, separate the eggs (save the white for an omelet another day).

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Juice the lemon and measure it.

Measure the spices and place them in a small dish together.

Begin melting the butter.

Cut the avocado in slices while still in the skin.  Then you just need to scoop it out to put on the muffin.

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Toast the English muffins.  I didn’t butter them, but you can if you’d like.  Place one muffin on each plate.  Top each with 3 oz. of salmon and ¼ of the avocado.  Leave out so it reaches room temperature.

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Here comes the hard part – poaching the eggs and making the sauce at the same time!

First, bring some water to a boil for the eggs.  Add a bit of salt.  Crack each egg into the boiling water, reduce heat to medium, and then immediately start the sauce –

Whisk the egg yolks and lemon juice together briskly – I prepare the sauce directly on the stove top on low, although it is recommended to use a double boiler (however, I AM the Lazy gastronome!).

Slowly heat the mixture up (keep an eye on the poaching eggs)

Slowly pour in the melted butter, continuing to whisk.  If you don’t whisk or you heat too quickly, you’ll get scrambled eggs instead of smooth sauce.

Once the sauce is thick and creamy, remove from the heat.

The poached eggs should be done by now – cooked whites with soft yolks –

Place one egg on top of each muffin.  Whisk the salt, lemon pepper and smoked paprika into the sauce.  Spoon over the top of the eggs and salmon and serve immediately so it all stays hot!

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Serves 4

© Copyright 2016 the Lazy Gastronome

During lent, people often don’t eat meat.  Some go vegetarian, others eat fish. The recipes posted this week will all be fish – in honor of lent.  To start – Old fashioned fish and chips. ^[48]

 

What you need:

• 4 large cod fillets (I like wild caught)
• 1 egg
• ½ cup flour
• ½ regular bread crumbs
• 1 cup of sweet beer (I used a Belgian Style tripel)
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon garlic salt
• 4-5 large potatoes
• Flour to coat potatoes and fish
• Oil for deep frying (I like to mix canola and peanut oil)

 

Sauces:

• ¼ cup ketchup
• 1 teaspoon horseradish
• ¼ cup mayonnaise
• 2 teaspoons sweet pickle relish
• ½ teaspoon garlic powder

 

How to Do it:

Cut the potatoes into thin strips.  Place them in cold water for about 10 minutes to rinse off the starch.

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Dry on an absorbent towel or paper towels.

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Mix the egg, beer, flour, bread crumbs, Old Bay and garlic salt until well blended.  Set aside.

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Cut each fish piece into two strips.

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Heat the oil in a deep saucepan or deep fryers (should be 350 degrees).

Coat the potato strips in flour and fry in small batches until golden brown.  Move to sheet pan and keep warm in a 300 degree oven.

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While the potatoes are cooking, make the sauces:

Seafood Sauce – mix the ketchup and horseradish

Tartar Sauce – mix mayonnaise, pickle relish and garlic powder.

When potatoes are done, coat each fish piece with flour, then ^[54]

dip in batter and coat well. ^[55]

 

 

 

 

Fry two to three pieces at a time, placing on paper towels as they become golden brown.  Continue until all pieces are cooked.

Serve each plate with ¼ of the potatoes, 2 pieces of fish and a couple tablespoons of each sauce.  Malt vinegar is also a great condiment!

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Salt and pepper to taste.

Serves 4

© Copyright 2016 The Lazy Gastronome