Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!


  • 1 lb pizza dough homemade or store bought
  • 7 slices bacon (7 oz), cooked and chopped
  • 3 Tbsp olive oil, divided
  • 8 oz baby spinach
  • 1 large red onion, sliced 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1 large clove garlic
  • 2 Tbsp flour
  • 3/4 cup milk
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz parmesan cheese, finely shredded


  1. Preheat oven to 475 degrees.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
  3. Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
  4. Shape pizza dough into a 12-inch round over a lightly floured sheet of parchment paper, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

You can find complete recipes of this Caramelized Onion, Bacon and Spinach Pizza in


Breakfast Egg Muffins with Bacon and Spinach

Breakfast Egg Muffins with Bacon and Spinach Recipe: These muffins make a great breakfast, lunch, or a snack to pack up for work, school, or a picnic!

I love that these muffins are very easy to make, and all the ingredients in them constitute, basically, a classic breakfast. These muffins have protein (eggs), meat (bacon), vegetables (spinach), and cheese. What not to like? These will keep you full for a long time!

If you have a company staying at your house – these muffins are a great way to treat your guests to a fast, easy, and very delicious breakfast! Also, you can pack these muffins as breakfast, lunch, or snack to bring to work or school.


  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups grated cheddar cheese
  • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
  • 6 bacon slices, cooked, drained of fat, and chopped
  • 1/2 cup grated Parmesan cheese (optional)


  1. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  2. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked bacon into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  3. Top each muffin cup with grated Parmesan cheese.

You can find complete recipes of this Breakfast Egg Muffins with Bacon and Spinach in


Low Carb Jalapeno Popper Chicken

You guys. I never in a million years could have imagined that this low carb, atkins friendly recipe would be so popular! It has been pinned over a quarter million times and I get emails and messages from people every day telling me it is their favorite chicken recipe ever!

Here are just a couple of the comments and reviews for this recipe:
‘OMG… Made this tonight. Simply amazing. I’m glad I made enough for leftovers! I can’t wait to make this for friends.’

‘Oh my goodness, made this tonight for a quick low carb dish….. So so good!!!! Thank you for a great new chicken dish. Whoop whoop!!!!!’

‘My family has been on a low carb diet for a month. They were getting tired of the same food. Got to searching and found this low carb recipe. They loved it. It was delicious. My husband said I can stay on my diet if you continue making food like this. Thank you so much for sharing this recipe. Would love to find more recipes like this’
So thank you guys for all the love you have shown this Jalapeno Popper Chicken Recipe!


  • 6 Boneless, Skinless Chicken Breast
  • salt and pepper to taste

For the Jalapeno Popper Layer

  • 5 slices of bacon, diced
  • 1/4 cup jalapeno slices, diced (the kind in the jar that you put on nachos)
  • 1/4 cup diced onion
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 1/2 cup Kraft grated Parmesan

For the Topping

  • 2 oz bag of Pork Skins, crushed
  • 1/2 cup Kraft grated Parmesan Cheese
  • 4 TBSP butter, melted


  1. Preheat oven to 425 degrees. Place chicken breast in a 13×9 casserole dish and bake until juices run clear. 30-40 minutes, depending on the size of the breast. While chicken is baking, fry bacon pieces until crispy. Remove bacon and add onions and saute until tender. Remove from heat and add crispy bacon, onions, jalapenos, cream cheese, mayonnaise, cheddar and Parmesan cheese. Mix until well combined. Remove chicken from oven and reduce to 350 degrees. Spread jalapeno popper mixture all over each Chicken breast until well covered.

You can find complete recipes of this Low Carb Jalapeno Popper Chicken in



Last summer we had a party on Gilberts Creek and one of our friends made a whole baked cabbage head.  She cored the cabbage and took a slice off of the bottom of it to make it sit upright.

She filled the hole in the cabbage with butter, seasoned it with salt and pepper, wrapped it in foil and baked it. Because it was a whole head of cabbage and not cut into wedges it took well over two hours (more like 3) to bake through.

Paul loved the baked cabbage and wanted me to make it yesterday. It was 92 degrees here, just the thought of the oven being on for 3 hours without the air conditioning in yet was enough to send me into a hot flash.

I decided to modify…

After looking at many Baked Cabbage recipes I decided to use one from The Kitchn that I slightly modified.  I set the oven to 450 degrees.

The cabbage was cut into wedges, put into a roasting pan, salt and peppered and then drizzled with a little olive oil. I laid cut up bacon pieces over the cabbage, then I started thinking…

The reason Paul loved the whole baked cabbage head recipe from last summer was because of the butter. He loved the soft, baked cabbage and butter mixed together.

I melted a 1/4 cup of butter and let it brown. Browned butter has a very unique flavor that is delicious! You have to be careful when cooking it though, it can quickly go from browned to burnt. I drizzled the browned butter over the cabbage.

I placed foil over the baking pan for the first 30 minutes of cooking and took the foil off for the last 30 minutes or so until the cabbage was getting golden brown and tender.

OH YES! The bacon adds flavor while the browned butter adds it’s own unique taste. It was absolutely delicious! This is a Baked Cabbage recipe you are absolutely going to LOVE. Enjoy!



  • One head green cabbage cleaned, cut into wedges, core removed from wedges
  • 4 slices uncooked bacon, cut into pieces
  • Salt and pepper
  • drizzle of olive oil
  • 1/4 cup butter, melted and browned


  1. Preheat the oven to 450 degrees.
  2. Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
    Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.

You can find complete recipes of this BAKED CABBAGE in


Tater Tot Breakfast Pizza

Is is a tradition on your family to start the holidays with a hearty breakfast? It’s such a wonderful way to start the day. My family loves breakfast foods from Pumpkin Caramel Pecan Baked French Toast and Banana Pancakes to Hashbrown Crust Breakfast Pizza to Bacon and Egg Quiche. Growing up, one of our favorite things to have for dinner was breakfast foods. Today I’m sharing a Tater Tot Breakfast Pizza recipe that has a tater tot crust topped with scrambled eggs, cheese, sausage, and bacon. It’s like all of your favorite breakfast foods in one slice!

Line the bottom of a greased cast iron skillet with tater tot crowns (flat, round tater tots sometimes called potato crowns) and then line the sides of the pan. Bake the tater tots for 15 minutes. While this is baking, make the scrambled eggs.

Remove the tater tots from the oven and use a spatula to press down on top of the pizza to smash the tater tots a bit. Also, use the spatula to smash the tater tot crowns on the sides of the pan a little.

Top with one cup of shredded cheddar cheese. Then, add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans. This will help hold everything together. Finally, sprinkle with the crumbled bacon and bake for an additional 10 minutes.


  • 30 oz bag tater tot crowns
  • ½ tbsp vegetable oil
  • 6 eggs
  • Salt
  • Pepper
  • 2 cups shredded cheddar cheese
  • ¾ cup cooked, crumbled bacon
  • ¾ cup cooked, crumbled sausage


  1. Preheat oven to 425 degrees.
  2. Line the bottom of a greased cast iron skillet with tater tot crowns and then line the sides of the pan.
  3. Bake for 15 minutes.
  4. While baking, heat the oil in a pan over medium heat. Whisk together the eggs and a sprinkle of salt and pepper. Cook the eggs until just set (they will cook more in the oven).
  5. Remove the tater tots from the oven and use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.

You can find complete recipes of this Tater Tot Breakfast Pizza in



A simple macaroni salad loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing – the best macaroni salad I’ve ever had!

When Fresh and Easy started opening up around town, I honestly didn’t know what to think of it. I already had my grocery routine down, starting my Saturday morning grocery store errands at Trader Joe’s and then finishing up at my local grocery store. But surprisingly enough, I could find everything that I needed right at Fresh & Easy, saving me from an extra grocery store trip. Plus, their prices are very comparable to Trader Joe’s (if not cheaper), there are no lines to the cash register and they always have these weekly $5 off coupons (expires 7/7).

So with my most recent Fresh & Easy shopping adventure, I stocked up on some elbow macaroni pasta, bacon, avocado, fresh thyme and a bag of lemons in hopes of making an out-of-this-world-type macaroni salad. And boy, was I in for a treat.

This simple macaroni salad of just three main ingredients comes together so beautifully as they get tossed in an incredibly creamy lemon-thyme dressing. It has such a wonderful burst of fresh flavors with just enough savoriness from the fatty, crisp, salty bacon. It’s become my most favorite summer picnic recipes yet!


  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish


  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil


  1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

You can find complete recipes of this BACON AND AVOCADO MACARONI SALAD in


Healthy Stuffed Potato Skins

Sometimes potatoes get a bad rap in the health food industry. Actually, potatoes can be pretty darn nutritious when cooked the right way and enjoyed in moderation. They are packed with potassium and fiber and are naturally fat- and cholesterol-free. With that knowledge, you can enjoy our 5-Ingredient Healthy Stuffed Potato Skins sans guilt!
We have utilized chicken, turkey bacon, and low-fat cheese in this recipe and added broccoli to ensure that you’re getting the healthiest potato skins we could come up with! This would be an awesome game-day appetizer or paired as a side with BBQ Chicken.


  • 3 large potatoes
  • 1 cup of chicken, pre-cooked and shredded
  • 1/2 cup of broccoli, pre-cooked and chopped
  • 6 slices of turkey bacon, nitrate-free (pre-cooked, chopped)
  • 1 1/2 cups of shredded low fat sharp cheddar cheese
  • Sea salt and freshly ground pepper, to taste


  1. Preheat the oven to 400°F.
  2. Prick the potatoes a few times, put them on a baking sheet, and bake for about 60 minutes.
  3. When the potatoes are done, take them out of the oven and cut in half lengthwise.
  4. Scoop half the potatoes out of their skins and into a mixing bowl.
  5. Scoop the rest of the potatoes out and into a container to set aside for later.
  6. Add cooked shredded chicken, cooked chopped broccoli, cooked and chopped turkey bacon, and 1 cup of cheddar cheese to the bowl and mix it together.
  7. Season with sea salt and pepper.
  8. Divide the mixture between 6 halves of potato skins, top with ½ cup cheddar cheese, and bake for 5-7 more minutes until cheese is melted. Serve warm.

You can find complete recipes of this Healthy Stuffed Potato Skins in


Hawaiian Pizza

Classic Hawaiian Pizza is a staple on our Friday nights. This crowd-pleasing recipe starts with my fluffy homemade pizza crust and is finished with a sprinkle of crisp bacon. It’s love at first bite.
In 1 short month, Kevin and I will be on our way to Hawaii for our honeymoon. We booked our getaway to Maui and to Kauai back in February with 8 inches of snow on the ground. Now here we are booking helicopter rides, massages, excursions… with only 22 days until I call him my husband. I’m so excited I could cry.
Oh wait, I did. I’m such a sap. Here’s a better (less embarrassing) way to put it – I’m so excited to go to Hawaii on our honeymoon that I made homemade hawaiian pizza 3 Fridays in a row and am considering turning 3 weeks into 4 weeks because it’s so fabulously good.
Here’s my hawaiian pizza. It starts with the crustiest homemade pizza crust. Ham, pineapple, cheese, and sauce haphazardly arranged on top. And there’s bacon. I don’t think bacon is a traditional topping on Hawaiian pizza, but in Kevin’s words “everything goes with bacon.” So naturally… there’s lots of bacon on our hawaiian pizza.
Let’s talk about this pizza crust for a sec. My homemade pizza crust is like finding gold. The recipe is incredible. Soft and fluffy and oh-so-chewy on the inside, crispy on the outside. It freezes well, thaws easily, puffs up beautifully when baked. It’s a thick-style crust recipe that can hold an impressive amount of toppings. I’m all about the toppings. My pizza dough is so easy to make, too. When you click the link to the recipe, you’ll see tons of step-by-step instructions and photos. I really really really want you to try it!
Good grief. Look at all these gorgeous toppings. Hawaiian pizza is the best.
I used pineapple from the little individual pineapple cups Kevin likes to snack on. I only did that because I didn’t feel like going to the grocery store for the 10th time this week to buy fresh pineapple. So, you can use fresh pineapple, canned pineapple, whatever. I prefer using smaller pieces of pineapple because you can fit more onto each slice.
More pineapple = better hawaiian pizza. Sweet and salty is a weakness. For the ham, you can use either ham or Canadian bacon. The two are similar in taste and texture, but Canadian bacon is a little leaner. And they come from different parts of the pig. (Just in case you were looking for a ham lesson today.) I used Canadian bacon because we usually have it in the refrigerator for making breakfast sandwiches. Yum.
Another lesson for you: Hawaiian pizza is not actually Hawaiian. It originated in Canada. And I couldn’t be more thankful for this island-inspired recipe invention!!


  • 1/2 recipe homemade pizza crust 1
  • 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • 1/2 cup (75g) cooked ham or Canadian bacon, sliced or chopped
  • 1/2 cup (82g) pineapple chunks (canned or fresh)
  • 3 slices bacon, cooked and crumbled


  1. Prepare the pizza dough through step 11, including preheating the oven to 475F as described in step 8.
  2. After waiting 15 minutes as described in step 11, top with pizza sauce, then the mozzarella cheese, then the ham/Canadian bacon, and pineapple.
  3. Sprinkle with bacon crumbles.
  4. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling.
  5. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.

You can find complete recipes of this Hawaiian Pizza  in


Asparagus Bacon Quiche

The BEST Quiche!  That’s what I kept hearing at the Ladies Brunch.  This Asparagus Bacon Quiche is full of smoky bacon with fresh asparagus and creamy shredded cheese.
Perfect for a summer dinner with a green salad on the side. Whether I’m making this quiche for dinner or breakfast  I love that I can make it ahead and have it waiting for me in the refrigerator and ready for the oven.  This Asparagus Bacon Quiche is also great for entertaining out of town guests.


  • 1 store bought prepared pie crust
  • 8 ounce sliced mushrooms
  • 1 tablespoon oil
  • 1/2 pound asparagus cut into 2-inch pieces
  • 6 large eggs
  • 3/4 cup heavy cream
  • 4 green onions, sliced
  • 1 roasted red pepper, sliced
  • 1 1/2 cup white cheese, shredded (jack and muenster)
  • 6 strips of smoky bacon, cooked and cut into bite size pieces
  • salt and pepper


  1. Preheat oven to 375 degrees.
  2. Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
  3. In a medium skillet saute mushrooms with oil until golden.
  4. Set aside to cool.
  5. Fill a medium saucepan with enough water to cover the asparagus.
  6. Bring water to a boil; add asparagus and boil 1 minute.
  7. Drain immediately and set aside to cool.
  8. Roll out the prepared pie crust, press into the sides of the tart pan.
  9. In a large bowl lightly beat the eggs, add the cream and stir together.
  10. Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
  11. Salt and pepper to taste.
  12. Gently fold all ingredients together and pour into prepared tart pan.

You can find complete recipes of this Asparagus Bacon Quiche in



Shredded chicken, mango, avocado and bacon are the stars in this easy California Club Chicken Wrap that is perfect for a weeknight.
I have been spending a lot of time in my archives lately. Not only updating the recipes, but I’ve been revisiting some of those recipes for dinnertime ideas. I have several 3 ring binders full of recipes that have been printed off over the years. A few of them are of recipes that I’ve never made, but several of them are of recipes that I have made and blogged about. I’m trying to simplify my life, which means I’m getting rid of a lot of stuff, and part of this purge has been going through these recipes. But instead of just getting rid of all of the recipes that I’ve already blogged about, I’ve ended up with a new binder of recipes that I want to remake!!
This chicken wrap is one of those recipes that I know will make it into my “I want to make these again” pile. So easy, and so perfect for a hot summer day. I have been really into super simple, little heat required meals this year, and this one totally falls into that category. The only thing that I was bummed out about with this recipe is that it calls for bacon, and I for some reason had zero bacon on hand when I went to make these. Which I was so sad about, because even though these were so good, I think they would have been even better with that bacon!! (**UPDATE 7/2015 – I included bacon this time!!)
Regardless, though, this chicken wrap was so good. And if you have a rotisserie chicken, or leftover chicken on hand, it makes these even easier. My idea of a perfect summer dinner!


  • 8 slices bacon
  • 2 cups shredded chicken
  • salt and pepper
  • 1 mango, finely chopped
  • 6 tablespoons mayonnaise, divided
  • 2 tablespoons fresh lime juice
  • 1 large avocado, or 2 small
  • 4 large whole wheat or spinach tortillas (10-inch)
  • 2 cups shredded romaine
  • 1 large tomato, diced


  1. Place the bacon in a large skillet and cook until crisp. Transfer to a paper towel lined plate and set aside.
  2. Place the chicken in a large bowl and season with salt and pepper. Add the mango, 3 tablespoons of the mayonnaise and the lime juice.
  3. Remove the pit and skin from the avocado and place in another bowl. Roughly mash, season with salt and pepper, then stir in the remaining 3 tablespoons of mayonnaise.

You can find complete recipes of this CALIFORNIA CLUB CHICKEN WRAP in