Tag Archives: italian seasoning

Caprese Oven Fries 


Homemade Pizza

Dough made in the bread machine with Italian herbs? Can you imagine the aroma that fills the house? For the toppings, we started with sweet Italian sausage pinched out of the casings and browned in a skillet with a little olive oil.

The dough from the bread machine looks speckled from the Italian herbs. Mike spun it out like back in his Pizza Hut days and stretched it out to the edges of the pizza pan.

Add your favorite toppings. There’s really no right or wrong here; just try and stick with a theme if you want to make sure the flavors will go together or try to replicate an old favorite. For example, cheeseburger–what do you like on your cheeseburger? Put it on the dough! *Meats, unless precooked, need browned beforehand. You’re really just cooking the dough in the oven. Anything else as toppings need to be safe eaten uncooked or without further cooking. Don’t forget your sauce: red, white, pesto, olive oil would work, too!

We topped it with marinara sauce, Italian sausage, pepperoni, mushrooms, and of course, mozzarella cheese!

In the oven at 375°F for 20 minutes-ish. I suggest you check on it after ten minutes depending on what you packed on it and how thick your crust is. Watch the crust for a golden brown, and the cheese in the center should be melted. Voilà! You’re a cook!

Sausage and Peppers Hoagies

Photo by M. Sandoval

What goes great with leftover potato salad? These do! Sausage and Peppers…

Photo by M. Sandoval

I almost forgot shallots so no before photo, but you can see them in the pan. The peppers cooked on medium-high with some olive oil until I got the shallots in there, then I turned it down to medium and let it all mingle while I sliced the sausages on a bias (diagonally).

So good! These chicken sausages are from Walmart, if you can believe that! This recipe calls for 3/4 pound of spicy sausage and 3/4 pound of sweet sausage. On the left is Sam’s Choice brand Cajun Style Andouille Sausage, and on the right is Sam’s Choice Chicken Apple Sausage. These are great alternative to traditional refrigerated sausage; no crap added. I browned the casings on as many sides as would sit in the pan and not roll around while I sliced the peppers and chopped the shallots. They browned nicely, a little more than I would allow normally, but I thought it turned out like a barbecue sausage would. These had great flavor!

I’ve made this recipe before using fresh turkey sausages. They were also good. I may prefer these chicken sausages but really, I use whatever is available without putting crap (added ingredients meant to bulk it up, preservatives, etc.) into my and my family’s bodies.

Cook veggies until softened, sausages until golden brown all over. Then, toss it all together.


I’m already drooling at this point and may sneak a piece of sausage…nah, it’s not really sneaking because you’re supposed to taste at each level of cooking and adjust seasoning as necessary, i.e. when the veggies are ready, when the meat is ready, when the broth is ready, etc.

I prefer these soft French rolls for this recipe. They toast nicely in the skillet and don’t shred your gums while you’re trying to bite and chew through this sandwich!

Butter the cut side of all halves of bread. Coat with garlic powder, a lot. Not enough that it’s avalanching off, but just before that! Then sprinkle with Italian seasoning. Heat in pan coated with olive oil so the butter doesn’t burn but the bread gets a nice golden toasted brown to it. Load the veggie and sausage mixture onto this. Done and delicious! Can I get some new words for delicious?!



Pizza Pull-Apart Bread

Photo by M. Sandoval

I have to make this once a week now! I came across this recipe on social media. Someone reposted this short video showing how easy it was, but using only pepperoni. It looked so good and so easy to make and something the kids would eat, so I had to try it. It was easy…and we had to add mushrooms, of course!

We put a cup in the center of the baking dish hoping it would cook more evenly (since the bundt pan is still in Vegas). I ended up having to cut sections and rotating them to the edge of the dish and baking for an additional 10 minutes because the center never cooked through. The result was just delicious; the biscuits were crispy on the outside, soft inside. It was full of flavor, just the right seasoning even without the Parmesan cheese topping. So addicting. Biscuits are just sinful! I like to change up the toppings every time I make this, but it generally includes mushrooms. Try it out and tell me how it goes for you.

Easy Pull Apart Pizza Bread (Our Favorite Recipe)

*Hover over photos