Pizza, pizza!

I have ordered pizza numerous times as a quick, I don't want to cook meal.  Probably too many times!  I never got the hang of making my own pizza until I came across refrigerated pizza dough.  The frozen disks always came out way too soggy or burnt.  Now, I don't think I'll ever order another pizza.

From Cuisine Soup's Stew & Chilies:

Supreme Pizza Soup (yes, you read that right!)

2 T olive oil
1/2 lb Italian sausage
6oz pkg pepperoni, diced (save time, buy the sliced)
2 C button mushrooms, halved
1 C red onion, diced
1 C red bell pepper, diced
1/2 C green bell pepper, diced
1 T garlic, minced
1 t Italian seasoning
1/2 t red pepper flakes
S&P to taste
3 14.5oz cans diced tomatoes in juice
1 C chicken broth
1/2 C canned black olives, halved

1. Brown sausage and pepperoni in oil in a large dutch oven for about 5 minutes, drain and put meat on paper towel lined plate.  Pour off all but 1 T drippings and return pot to the burner.
2. Add mushrooms and saute until they release their juices, about 3 minutes.  Add onion, bell peppers, garlic and seasonings; cook until vegetables are soft, about 5 minutes.
3.  Stir in remaining ingredients along with the reserved meat mixture.  Simmer soup until heated through or about 10-12 minutes.
4. Serve with cheese bread below to get the 'pizza' effect.

Cheesy Garlic Bread

2 T unsalted butter
1 T garlic, minced
1 pre-made pizza crust (in refrigerator section)
5 oz fresh mozzarella, sliced
S&P to taste
1 T thinly sliced fresh basil (or crushed dried)
2 t chopped fresh parsley (or dried)

1. Preheat oven to 450.  Roll out pizza crush on baking sheet (put pan spray on the sheet to make a crispy crust!)
2. Melt butter with garlic in microwave, brush over rolled-out pizza crust, then top with cheese, salt and pepper.
3. Bake until cheese is bubbly, about 10 minutes.  Remove from oven and sprinkle with herbs.  Slice into 8 wedges.

Family Factor: mixed...bread was great, soup was missing something
Stomach Factor: high for acid watchers
Time Factor: a little long for a weeknight meal (for both items)

Not your ordinary roasted chicken!

Roasting chicken never used to turn out well for me.  Either is never came up to the right temperature or it was over done.  This version was very simple and made the kitchen smell awesome!  The left overs made for a very tasty warm chicken salad sandwich!

From Food Networks Favorites:

The Ultimate Roast(ed) Chicken...sorry had to correct the grammar!

1 free-range whole chicken
1/2 bunch each of fresh oregano, thyme, and parsley (save some money...buy the poultry bunch in the fresh boxed herbs)
1/4 pound butter, softened
Kosher salt and fresh ground pepper
1 orange, quartered
3-4 cloves garlic
1 onion, quartered
6 strips smoked bacon

1. Preheat oven to 425.  Rinse chicken inside and out, pat dry.  Mash butter and spread on the outside of the chicken.  Place the herbs, onions, garlic and orange in the chicken.  Season the outside with S&P.
2. Tie legs together and place breast side up in a roasting pan (don't forget to spray the rack of the pan so the chicken doesn't stick!).  Lay the bacon across the chicken and roast for 25 minutes.
3. Remove the bacon, baste the chicken with drippings and cook for another 40 minutes or until internal temperature reads 180. 
4. Let chicken stand, covered, for 10 minutes.

Family Factor: one of the best chickens yet!  Loved the sides!
Stomach Factor: mild
Time Factor: very quick to get into oven...cooking time may not be for a week-day meal

Optional Side:
Rhineland Potato Salad (hot German-style potato salad)
1/2 pound bacon, diced
3/4 C onion chopped
1/3 C green pepper, chopped
6 C potatoes, cubed
3/4 C mayo
1/3 C pimento chopped
1/4 C yellow mustard
1/4 C sugar
1 t salt
1/8 t pepper

Cook bacon, onions and pepper until bacon is crisp, drain.  Add to remaining ingredients and toss lightly.  Wrap in heavy duty foil and place in oven with chicken for last 40 minutes.