Sweet Potato Pizza with Caramelized Onions and Bacon

Sweet potatoes on pizza?  Yeah, I know -- it sounds weird.  And it looks weird putting it together.  But it tastes really good, adding an almost creamy feel to your pizza. Caramelized onions weren't in the original recipe, which is here, but I like them, and because I was making a vegetarian version of this, I wanted a little extra flavor with the sweet potatoes.  I used Canadian bacon instead of regular bacon -- it was already cooked, but crisping it up in a pan first adds flavor and texture.  For cheese I used a combination of mozzarella and Comte.  It's hard to see the sweet potatoes under all the other toppings, but they're there (see below).

Non-Traditional Easter

We don't have any hard and fast Easter meal traditions, and this year we went even further from any kind of norm--in a very tasty way. For brunch, I made my version of a Spanish piperrada and patatas bravas with a smoked paprika aioli. For dinner, we had pizza three ways: BBQ chicken Cobb salad, basil-Alfredo, and cheese with peppers and fresh tomatoes and lots of basil. Dessert was a creamy key lime pie.


Piperrada: Grilled bread topped with crisped jambon, soft scrambled eggs, and sautéed onions, roasted peppers and garlic with a dash of sherry vinegar.



Patatas bravas: Crispy potatoes topped with a garlicky smoked paprika aioli.



Above - Alfredo sauce, fresh basil, and parmesan. Below: BBQ sauce topped with chicken, bacon, Cambazola, fresh tomatoes, mozzarella, and avocado (added after baking).



Just a slice of key lime pie: Creamy and tart with lots of fresh lime juice and zest.



And Forgotten Cookies, or meringues with lots of mini chocolate chips and pecans, because I had egg whites left over from the pie. They somehow came out perfectly despite the growing humidity of the day.

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Kevin's Spiced Roast Chicken With Potatoes, Penang Style

Simply put, this recipe is just delicious. And it's easy, which is also good. A whole chicken and halved onions are marinated in soy sauce, black soy, Worcestershire sauce, bay leaves, cinnamon sticks, and whole cloves for a couple of hours. Then the chicken is rubbed with butter and black pepper, and roasted with the onions and marinade for about an hour and a half, turning the chicken over from time to time. The potatoes are par-cooked and then added to the roasting pan for the last 30 min. or so. The recipe is from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore.