Mmm... Bacon

There are many factors for how and what you cook. It’s influenced by your heritage, where you live, and the availability of products. Your heritage is a constant but the other factors are changing variables.

The majority of my heritage is German, which effects what I cook. My food has a bold taste and generally has bacon. Now living in Southern California I am open to new produce to apply these flavors to.

I want to put this flavor to zucchini. When I was young, my mother used zucchini for a variety of dishes. I adored the way zucchini could be used for recipes either sweet or savory. A zucchini is also a perfect serving for one.

Gratin Style Zucchini

1 Zucchini, cut in matchsticks

1 Tablespoon Bacon Fat, or Butter

1 Tablespoon Onion, minced

1/2 Piece of Bacon, minced

1 Teaspoon Flour

1/2 Cup Chicken Broth

1/3 Cup Parmesan

1 Teaspoon Thyme

Add bacon fat or butter into a pan over medium heat. Once the fat is hot add zucchini and sauté until it begins to brown, about 5 minutes. Remove zucchini from pan and put aside. Add onions to the pan and cook for a minute then add bacon and flour. Cook for one more minute. You will notice that the flour has absorbed the butter or bacon fat. It’s important to cook after adding the flour to ensure the flour has lost its flavor. Add chicken broth and stir for about 2 minutes before you add the Parmesan and thyme. Return the zucchini to the pan coating it the sauce and cook for one more minute.

Pizza! Pizza!

I love pizza from growing up in the northeast. The way you bite into a double cheese pizza like a bite into warm string cheese. Weird analogy but it makes my mouth water.

When I moved to California the approach to pizza was a drastic change. Sure a double cheese is still good out west but cucumbers, feta and Tzatziki sauce? That sounds like a great salad to me, not a pizza. For me the one that shines amongst the eccentric and seen as the glory of California is the BBQ chicken pizza.

It was a pleasant surprise when I tried this unique concoction. The simplicity of the ingredients worked startlingly well. It's delicious though I don’t view it the same as a traditional double cheese. For one serving size the best way to make a pizza is to use pita bread as a crust.

BBQ Chicken Pizza

1/2 Chicken Breast

BBQ Seasoning (optional, personal recipe follows)

1 Whole Wheat Pita

2 Tablespoons Olive Oil

1 Tablespoon Onion, diced

2 Tablespoons BBQ Sauce

4 Slices Mozzarella

1/2 Piece of cooked Bacon, diced

Preheat oven to 425°

Season chicken liberally with BBQ seasoning or you can just grill as normally. Slice chicken into thin strips. Brush both sides of pita with olive oil and place on baking tray. This helps the pita crisp in the oven. Spread BBQ sauce over pita then evenly distribute chicken and onion. Place mozzarella equally over pizza to make sure all is covered. Place in oven for approximately 10 minutes until cheese just begins to bubble but not brown. Then sprinkle bacon over for the last 5 to 10 minutes until pizza is bubble and slightly browned.

Alyssa’s Rub ;)

1 1/2 Cup Brown Sugar

1 Tablespoon Smoked Paprika

2 Tablespoons Cumin

1/2 Teaspoon Cinnamon

1/2 Teaspoon Ginger

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Dried Thyme

1 Tablespoon Ground Mustard

1 Teaspoon Kosher Salt

Mix all ingredients together in mason jar. Can be stored with herbs for up to a year but it might not last that long!