"Are you gonna take a picture of it and blog about it?!?"
quipped my thirteen year old.
I actually wasn't planning on it, but sometimes I chose to do things just to spite my sweet, but wise crackin' teenager (please tell me that I'm not the only mother in the world who stoops to this level).quipped my thirteen year old.
So here is a photo of our dinner dish from the other night.
The dinner that I was so proud of that
I was dancing with delight.
You see, it wasn't just an entree, it was a symbol.
The dinner that I was so proud of that
I was dancing with delight.
You see, it wasn't just an entree, it was a symbol. It was symbolic of a conscious choice to be happy.
Just shortly after our family size decreased dramatically, I sat down to write out my grocery list. The thought crossed my mind, "Why should I bother to cook for just two others when they will be just as happy with hot dogs." Then I made a choice to be happy. This was a perfect time to cook! I could try new recipes and not have to double them so as to feed four hungry men. The new thought made me excited to write out my grocery list. Part of the list included the ingredients to this easy and delicious recipe that I found in the March issue of Better Homes Than Yours (as my boys call it).I've included the recipe so you can dance with delight over your delicious dinner dish too.
Beef, Mushroom, and Onion Tart
12 oz. lean ground beef (I substituted with beef strips I had on hand)
1-8 oz. package sliced mushrooms
1/2 medium red (I used sweet) onion, cut n thin wedges
1/4 tsp. each salt and ground black pepper
1-13.8 oz. pkg. refrigerated pizza dough
3 oz. blue cheese crumbled
Fresh oregano (I used fresh basil), &/or pizza seasoning (optional)
1. Preheat oven to 425 degrees F. In a skillet cook beef, mushrooms, and onion over medium heat until beef is browned and onion is tender, stirring occasionally. Drain off fat. Add s&p.
2-Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough. Roll or pat dough on baking sheet into a 15x12" rectangle. Top dough with beef mixture, keeping filling 1&1/2" from all edges. Fold edges over the filling, pleating as needed.
3-Bake tart for 15 minutes or until crust is golden. Remove from oven, top with blue cheese, herbs and seasonings. Serves 4. Add a salad and you have a delectable meal!
12 oz. lean ground beef (I substituted with beef strips I had on hand)
1-8 oz. package sliced mushrooms
1/2 medium red (I used sweet) onion, cut n thin wedges
1/4 tsp. each salt and ground black pepper
1-13.8 oz. pkg. refrigerated pizza dough
3 oz. blue cheese crumbled
Fresh oregano (I used fresh basil), &/or pizza seasoning (optional)
1. Preheat oven to 425 degrees F. In a skillet cook beef, mushrooms, and onion over medium heat until beef is browned and onion is tender, stirring occasionally. Drain off fat. Add s&p.
2-Meanwhile, grease a large baking sheet or line with parchment. Unroll pizza dough. Roll or pat dough on baking sheet into a 15x12" rectangle. Top dough with beef mixture, keeping filling 1&1/2" from all edges. Fold edges over the filling, pleating as needed.
3-Bake tart for 15 minutes or until crust is golden. Remove from oven, top with blue cheese, herbs and seasonings. Serves 4. Add a salad and you have a delectable meal!
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