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Pandemic Pizza: Part 21 of 2022

Submitted by Bethany on Sat, 05/28/2022 - 07:06

With another week of being slowed down by a bum knee, Matthew spent more time at our house helping out with the cooking.

First up was pulled pork in the crockpot, it is so easy. Just season the meat and put the fat side up in the crockpot. Do NOT add any liquid. After 8-9 hours on low it should be tender enough to pull apart with two forks. Tender, juicy and flavorful…

Monday in the Kitchen with Matthew: Mesquite Pulled Pork in the crockpot, Cole Slaw and Jalapeño Cornbread.

This is my favorite cornbread recipe…sour cream, creamed corn, red bell pepper, jalapeños and cheddar cheese. Matthew made this by himself.

Matthew and Dad then pulled out the smoker and tried something new…

Wednesday on the Smoker with Matthew & Dad: Chicken Wings, BBQ Pineapple Bacon Baked Beans and Red White & Blue Slaw.

Matthew made the baked beans by himself.

After a Dr. appointment on Friday we went to the garden store. On Saturday Roy planted basil, mint, cilantro and parsley in pots by the back door. In the herb bed there is perennial sage, oregano and thyme growing. He added some rosemary and dill. We have garlic chives in another bed.

The vegetables beds have tomatoes, bell peppers, jalapeños and squash planted so far. We need to go to another garden store to see what else strikes our fancy.

As usual, on Friday afternoon Matthew made the pizza dough…

Friday Pieday: Verdure (Italian for green) Pizza…my pan crust topped with red sauce, shredded Parmesan, grated Parmesan, ham, mushrooms, red onion, Kalamata olives, mozzarella and garnished with arugula & a drizzle of garlic olive oil.

The guys smoked 10 pounds of wings on Wednesday. Obviously, the three of us didn’t eat all of them. So, Matthew and I pulled the meat off the bones to use for pizza.

Sunday’s Creation: Chicken Caprese Pizza…my pan crust topped with, Pesto, shredded Parmesan, grated Parmesan, leftover smoked chicken wings, Basil, cherry tomatoes, Fresh mozzarella and a fresh grind of salt & pepper.

More leftover chicken wings will make an appearance this coming week…stay tuned!

~Peggy Palmer-Johnson

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