Tortilla Soup

Looking for a dish that will warm you heart and soul... in more ways than one? This Tortilla Soup is the hot ticket. If you like things a bit more fiery, use a spicier Rotel and toss in a fresh minced jalapeno (or two).

Tortilla Soup

1 large chicken breast
4 cloves garlic, divided (2 smashed, 2 thinly sliced)
Handful fresh parsley (or 1 bay leaf)
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 cups chicken broth
1 can black beans, drained
1 1/2 cups strained or crushed tomatoes
1 10 oz. can mild diced tomatoes with green chiles
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 cup frozen white corn
salt and black pepper to taste
freshly made corn chips

Place chicken in stock pot; cover with water (about two cups). Add two smashed garlic cloves and parsley, as well as some salt and pepper. Bring chicken to a boil, then reduce; simmer chicken until it reaches at least 165 degrees. Remove garlic and chicken from the pan to cool slightly. Pour poaching liquid into a large bowl; set aside. Discard parsley (or bay leaf).

Using the same pan, saute onion and red pepper in olive oil over medium-high heat until soft. Add remaining garlic and saute another 30 seconds. Reduce heat to medium-low. Stir in black beans, strained tomatoes, diced tomatoes, poaching liquid, broth, chili powder and cumin. Mash garlic (using a fork) and shred chicken; add to simmering pot. Warm chicken through, being careful not to overcook. Check for seasoning.

Divide frozen corn evenly among serving bowls. Ladle soup over corn and garnish as desired with cilantro, sour cream and grated cheddar. Serve chips alongside.

Meatloaf

What says comfort more than meatloaf? This recipe, adapted from the October 2009 issue of Everyday Food, is delicious alongside mashed potatoes or placed between slices of homemade white bread with ketchup and pickles.

Meatloaf

1 tablespoon olive oil
1 medium onion, diced
2 to 3 tablespoons tomato paste
1 1/2 pounds ground sirloin
1 cup crushed saltine crackers (about 15 crackers)
1 cup medium or sharp cheddar cheese, grated
3 large eggs
1 tablespoon plus 2 teaspoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Preheat oven to 375 degrees.

In a small skillet, heat oil over medium. Add onion and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until darker in color and very fragrant, about 3 minutes.

In a large bowl, combine beef, onion mixture, cracker crumbs, cheese, eggs, horseradish, Worcestershire, salt and pepper.

On a parchment-lined baking sheet, form mixture into a nicely sized loaf. Bake until cooked through, about 40 to 50 minutes, or until a meat thermometer reads at least 160 degrees. Let rest 15 minutes before cutting into thick slices.

Chili for Chilly Days

As the days grow shorter and ever chillier, what makes you feel better than a big bowl of chili? Everyone puts their own spin on it... be it with different kinds of meat, seasonings or beans... black, pinto or kidney (my late father's favorite, but certainly not favored by my step-dad, Burl). With this recipe, adapted from the March 2008 issue of Every Day with Rachael Ray, I've taken the liberty of throwing in some oregano, brown sugar and tomato paste. I just wished I would have had a bit of beer on hand when I made it for greater depth and flavor. Serve with plenty of grated white cheddar or pepper jack, some chopped cilantro (if you like) and a generous handful of Fritos... talk about comfort.

2 tablespoons olive oil
1 lb. ground sirloin
1/2 sweet onion, chopped (about 1 cup)
1 clove garlic, minced
1 tablespoon chili powder (or more to taste)
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon brown sugar
1 6 oz. can tomato paste
1 15 oz. can black beans
1 15 oz. can pinto beans
1 10 oz. can tomatoes with green chiles
salt and pepper to taste


Heat the oil over medium-high heat and add the ground sirloin, cooking until no pink remains. Lower the heat to medium and stir in the onion and seasonings, cooking until the onion gets slightly translucent. Add in the beans, with their liquid, as well as the tomatoes and tomato paste. Fill the empty can of tomato paste with water and add that to the pot. Simmer for 30 minutes, adding additional water if the chili becomes too thick. Season with salt and pepper before serving.

Pot Roast

Practically everyone has their own pot roast recipe... some use Coca-Cola and Lipton soup mix (good, if a little salty), while others swear by cream of mushroom soup. This one, which is a nod to the Italian stracotto, is simplicity itself, yet upscale enough for company. My niece, Meg, makes her pot roast with a London Broil so it's not so fatty (and likes to add flour to the wine for a thick sauce). Certainly feel free to use whatever cut you're comfortable with (and may happen to be on sale).

Be sure to buy a little larger roast, because leftovers make the most wonderful French dip. Cut open a soft sub roll and cover one side of the roll with shredded meat. Top with a handful of shredded whole milk mozzarella or Jack cheese. Wrap sandwich in aluminum foil and warm for about 10 minutes in a 400 degree oven, or until cheese is nicely melted. While the sandwich heats, reduce the pan sauce to the desired taste and consistency for dipping. Perfect with oven roasted potato wedges.

Pot Roast

2 tablespoon extra virgin olive oil
2 to 3 pound beef roast
4 whole garlic cloves, smashed
1/2 bottle red wine (Merlot or Cabernet)
1 cup beef or chicken broth
2 large sprigs of fresh thyme
3 carrots, cut into 2-inch lengths
4 to 6 medium Yukon Gold potatoes, quartered
House seasoning to taste
cornstarch (if desired)

Heat olive oil over medium-high heat. Sprinkle roast liberally with House seasoning. Sear meat on all sides until nicely browned. Add in garlic, sauteing very briefly. Pour in wine and 1 cup of stock. Reduce heat to medium-low and simmer 2 to 2 1/2 hours, until meat is tender, turning halfway through. Add in carrots and potatoes, cooking until also tender, about 30 to 45 minutes. Serve.

Note: If you find the pan sauce is too thin, add in a slurry of 1 or two teaspoons of cornstarch dissolved in an equal amount of water. Heat until slurry is incorporated and sauce has the consistency of gravy.

House Seasoning

1 cup salt
1 1/4 black pepper
1/4 cup garlic powder

Combine seasonings in an airtight container.

Burgers, Fries & Shakes

Until I get my own copy of Burgers, Fries & Shakes by Bobby Flay, I'm re-reading his suggestions for a perfect burger in the June/July 2009 issue of Food Network Magazine. He likes to shape 6 ounces of ground chuck into a 3/4-inch patty, which he brushes with canola oil and seasons with only black pepper and kosher salt. He then grills to medium rare. No eggs, onions or whatnot, you say? He considers anything else a "meatloaf burger." A nice soft bun is also de rigeur.

Now, I wouldn't call my regular burger even remotely meatloaf-like, but that's me. Mine is inspired by Rachael Ray's Bistro Burger from her 365: No Repeats, but minus the thyme (too strong) and caramelized shallots (a little fussy). For each pound of ground sirloin, add 1 tablespoon Worcestershire sauce, 1/2 tablespoon grill seasoning and 1 tablespoon of Dijon mustard. That yields three nicely sized burgers in my kitchen. Grill burgers over medium-high heat, turning once, until the internal temperature reaches 160 degrees. Top with a medium cheddar (Tillamook is a family favorite), if desired, and serve on a fresh bakery roll.

These burgers go well with some simple oven fries. Cut a Russet potato into wedges (plan on one medium potato per person), and toss with olive oil (1 teaspoon per potato) and a sprinkling of grill seasoning and kosher salt. Bake wedges at 450 degrees on a foil-lined cookie sheet for approximately 25 to 30 minutes.

The perfect ending to just such a meal has to be a homemade chocolate malt. For each person, blitz 3/4 cup chocolate ice cream with an equal amount of milk, 2 to 3 tablespoons of chocolate syrup and 3 tablespoons of malt powder.

Now what says comfort more than that?

Shepherd's Pie Revisited

Growing up, I didn't know I was much of anything. But, over the years, I've learned a little more about my Irish heritage. And, what could be more Irish than shepherd's pie? Although this might technically be called cottage pie, since it features ground beef, rather than lamb, you certainly don't have to be from the old country to enjoy it. This take, adapted from Rachael Ray, features a brown gravy instead of a tomato-based sauce. I prefer a sprinkling of cheese to paprika on top... the choice is yours, of course.

Hopefully, my version would have pleased my little Irish grandmother, Alice, who passed away when I was a girl from too much drink.

Shepherd's Pie
1 tablespoon olive oil
1 to 1 1/2 lbs. ground sirloin
1 carrot, peeled and diced
1 onion, grated
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
salt and pepper to taste
1/2 cup Parmesan cheese, grated
fresh parsley, chopped (optional)

Mashed Potatoes
2 lbs. starchy potatoes, peeled and cubed
1/2 cup whole milk or light cream
2 tablespoons butter (or more to taste)

Boil potatoes in amply salted water until tender; drain. Add in milk and mash potatoes until smooth. Add in butter, as well as salt and pepper to taste.

While potatoes boil, heat a large skillet on medium-high. Add oil and brown ground sirloin until no longer pink. Add onion and carrot to the pan, cooking until the carrot loses its crunch, about 5 minutes; stir frequently.

In a small sauce pan, heat butter over medium heat. Whisk in flour and cook for 2 minutes or until the mixture begins to get a golden color. Whisk in broth and Worcestershire sauce and cook until slightly thickened. Pour over meat and vegetable mixture. Stir in peas. Season with salt and pepper.

Pour meat and vegetable mixture into a medium casserole dish. Spoon mashed potatoes over evenly. Sprinkle Parmesan over potatoes. Put under broiler until cheese is lightly browned. Top with parsley (if desired) before serving.

Mustard Pork Chops

You don't have to spend hours in the kitchen to prepare a guest-worthy meal. This recipe, adapted from Nigella Lawson's Nigella Express, is proof. These chops go perfectly with steamed vegetables and egg noodles, or gnocchi, which is what Ms. Lawson serves them with. I use sparkling instead of hard cider, but this would be equally, if not more, delicious made with white wine.

Mustard Pork Chops

3 to 4 center cut pork chops
1 tablespoon extra virgin olive oil
1/2 cup sparkling apple cider
1 tablespoon Dijon or whole-grain mustard
1/3 cup heavy cream
Grill seasoning or salt and pepper to taste

Season the pork chops liberally.

Heat olive oil in a large saute pan over medium-high heat. Add the pork chops, cooking each side approximately 7 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove pork to a plate and cover with aluminum foil to keep warm.

Pour cider in to deglaze the pan. Cook slightly before adding in the mustard and cream. Continue cooking 1 to 2 minutes to reduce mixture. Pour over pork chops and serve.

Roasted Chicken

I recently had the pleasure of reading Talking with My Mouth Full: Crab Cakes, Bundt Cakes and other Kitchen Stories by Bonny Wolf. She is a firm believer in the words of Julia Child, who once said, "You can always judge the quality of a cook or a restaurant by roast chicken." Wolf has several suggestions for achieving something close to culinary perfection...

1. Buy a smaller chicken and brine it, or opt for a kosher bird.
2. Season the exterior, but don't bother trussing.
3. Place the chicken on a rack in a roasting pan.
4. Pre-heat the oven for at least 15 minutes.
5. Bake the chicken at 475 degrees until nicely browned and the breast reads 160 degrees and the thigh reads 165 to 170 degrees with a meat thermometer. Plan for 15 minutes per pound.
6. Resist the temptation to open the oven, baste or turn the bird while it roasts.
7. When the chicken is done, remove from the oven and allow it to rest for 15 to 30 minutes.
8. "Carve, serve and graciously receive compliments."

If you're not able to brine the bird, consider salting the interior and exterior amply, sprinkling plenty of black pepper and a simple seasoning mixture, such as herbs de Provence and grill seasoning, and drizzling with olive oil or cooled, melted butter. If possible, do this well before cooking, covering the chicken and keeping it refrigerated until meal preparations begin. Use even more salt than you think you should for optimum flavor. I also suggest squeezing a little lemon over the bird before roasting, then stuffing the lemon, a whole head of garlic cut in half and a handful of herbs into the cavity.

Delicious!

Pork Milanese

A few breadcrumbs and a little oil take pork or chicken to another level. If you're pressed for time, simply buy the chops or breasts in cutlet form. The following recipe is adapted from a recent issue of Food & Wine Magazine. I opt to pan fry in canola, rather than olive oil, because of its higher smoking point. Before you begin assembling your Milanese, be sure to taste the breadcrumb mixture so you know it will be flavorful. This dish goes especially well with either buttered egg noodles or mashed potatoes.

Pork Milanese

4 to 6 cutlets 1/4-inch each
1 cup panko
1/2 cup Parmesan, freshly grated
1/2 teaspoon dried oregano
grating of fresh nutmeg
1/2 all-purpose flour
2 large eggs, lightly beaten
salt and black pepper to taste
lemon wedges

Preheat the oven to 300 degrees.

Combine panko, Parmesan, oregano, salt and pepper in a shallow bowl. First, dredge the pork in the flour, shaking off any excess. Then, dip the pork in the egg. Finally, dredge the pork in the breadcrumb mixture, pressing lightly so that the cutlets will have a nice crust.

Heat 1/4 to 1/3 cup canola oil in a large skillet over medium-high heat. Fry 2 or 3 cutlets at a time until nicely golden and crisp on both sides, about 4 to 5 minutes total. Remove and pat with paper towels. Place cutlets in the oven until pork reaches 160 degrees, about another 5 to 10 minutes. Serve with lemon wedges.

Chicken with Chimichurri Sauce

Hearing so much about the latest sauce du jour, chimichurri, I had to try it. This recipe, adapted from the June 2008 issue of Better Homes and Gardens, is delicious, easy and acceptable to even the pickiest of eaters (I know, because I'm also one of them). Of course, if you want to keep everything authentic, go with flank (or skirt) steak and serve with some simple bruschetta... grilled Pugliese or Tuscan bread rubbed with garlic and served with a drizzle of extra virgin olive oil and a sprinkling of kosher salt and freshly ground black pepper.

Chicken with Chimichurri Sauce

3 to 4 boneless, skinless chicken breasts
3 tablespoons extra virgin olive oil
3/4 cup Italian parsley, packed
handful of basil leaves
1 tablespoon red wine vinegar
2 garlic gloves, peeled and halved
1/2 teaspoon black pepper
juice of 1 lemon
salt and additional pepper to taste

Combine olive oil, parsley, basil, vinegar, garlic and lemon juice in a small food processor until smooth. Add salt and pepper to taste. Place chicken in a zipper bag and pour sauce over chicken. Seal bag and marinate chicken while grill heats (or longer for maximum flavor). Remove chicken from marinade and grill over medium heat until chicken reaches an internal temperature of at least 165 degrees.

Pork Chops with Escalloped Apples

There's nothing quite like the all-American classic, pork chops and apples. But who says it has to be plain Jane? This absolutely delicious recipe, from Paula Deen & Friends: Living it Up, Southern Style, was originally created for a pork tenderloin prepared on the grill. The marinade works equally well with 1-inch thick boneless chops on the stove, though. For the apples, I've added some additional sugar and a hint of cinnamon to Rachael Ray's simple recipe.

Sweet & Savory Pork Tenderloin

4 to 8 boneless pork chops or 2 lb. pork tenderloin
1/4 cup soy sauce
2 tablespoons dry red wine
1 tablespoon honey
1 tablespoon light brown sugar
2 cloves garlic, minced or sliced
1 teaspoon fresh ginger, grated (or more to taste)
1/2 teaspoon ground cinnamon
1/4 cup Vidalia onion or green onion, chopped

Combine soy sauce, red wine, honey, brown sugar, garlic, ginger, cinnamon and onion in a resealable plastic bag. Place the chops or tenderloin in the bag, ensuring meat is immersed in marinade. Refrigerate overnight.

For chops: Remove meat from marinade and pat dry; reserve marinade. Sear chops over medium-high heat on both sides approximately 5 minutes per side or until meat reaches an internal temperature of 160 degrees.

For tenderloin: Preheat oven to 350 degrees. Remove meat from marinade and pat dry; reserve marinade. Bake tenderloin for approximately 45 minutes or until meat reaches an internal temperature of 160 degrees. Allow to rest before slicing.

While meat cooks, simmer reserved marinade until reduced to about 2 tablespoons. Spoon over meat before serving.

Escalloped Apples

3 tablespoons butter
4 large apples, peeled, cored and sliced
2 tablespoons flour
2 tablespoons lemon juice
4 tablespoons sugar (or more to taste)
1/4 to 1/2 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add apples and cook for approximately 15 minutes, stirring occasionally. When apples are nicely tender, sprinkle with flour, lemon juice, sugar and cinnamon, stirring well. Serve warm.

Chicken Pot Pie

There's something so comforting about a piece of chicken pot pie. I'm fine with a single crust, either traditional or puff pastry, but if you want to really indulge, go for the double crust. This recipe is adapted from Emeril Lagasse. I grate the onion to achieve a more smooth gravy, use a little less butter and flour and prefer whole milk to half-and-half.

Chicken Pot Pie

4 tablespoons butter
4 tablespoons all-purpose flour
1/2 onion, grated
1/2 cup celery, chopped
1 large carrot, peeled and chopped
1 1/2 cups chicken broth
1 1/2 cups whole milk
2 medium Yukon Gold potatoes, diced and blanched
3/4 cup petite green peas, thawed
2 cups chicken, cooked and cubed
salt and pepper to taste
pie crust or puff pastry

Preheat oven to 400 degrees.

Melt the butter in a large saucepan over medium to medium-high heat; add onion, carrot and celery. Saute until softened, about 3 to 4 minutes. Add in the flour, cooking mixture until roux has a bit of color. Stir in broth and milk, reducing the heat once the mixture has started to thicken. Stir in potatoes, peas, chicken, salt and pepper.

Place buttered 9-inch deep dish pie pan on a foil-lined baking sheet. Pour mixture into pan (lined with crust, if desired), covering with pastry.

Bake for approximately 25 minutes. Allow to cool slightly before serving.

Barbecue Brisket

Sometimes, a well-seasoned, slow-cooked beef brisket is even better than a steak. You don't need any special equipment... just a sweet, tangy barbecue sauce. The following is adapted from The Deen Bros. Cookbook by Paula's sons, Jamie and Bobby, who like this sauce slathered over grilled chicken.

Barbecue Brisket

1 1/2 to 2 lbs. beef brisket
House Seasoning (see below)
1 1/2 to 2 cups Barbecue Sauce

Season both sides of meat liberally with House Seasoning. Sear both sides of brisket over medium high heat. Pour sauce over brisket. Reduce heat to medium-low and cover, basting occasionally. To ensure tenderness, simmer meat fat side up. Cook brisket for approximately 3 hours. Shred meat and serve with additional sauce, if desired.

Barbecue Sauce

1 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons orange juice
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon dry mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon House Seasoning

Whisk together ingredients; refrigerate any remaining sauce.

House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Shepherds's Pie

Here's another recipe that's perfect for those cold, fall evenings... thanks, Carrie! She uses corn instead of carrots, since her hubby doesn’t care for them. I prefer the combination of carrots and peas. Parmesan can also be used on top, but it sometimes ends up looking and tasting a bit like burnt breadcrumbs.

1 lb. extra lean ground beef
1 small onion, diced
1 medium can Hunt’s tomato sauce
1 medium can sweet corn, drained
3 to 4 cups mashed potatoes
4 to 6 oz. cheddar cheese, shredded

Pre-heat oven to 375 degrees.

Brown the ground beef. Add the onion and cook until translucent. Add the tomato sauce and simmer until slightly thickened. Add the corn and transfer to a 13 x 9 baking dish.

Cover with mashed potatoes, topping completely with shredded cheddar.

Bake until dish is bubbling, approximately 30 minutes.

Thinking Outside the Box: Pizza

Sometimes, you have the think outside the box... the pizza box, that is. Treating yourself to really good pizza from scratch is easier than you think. Here are a few of my favorites...

This recipe, adapted from Pizza: Any Way You Slice It by Charles & Michele Sciolone, is among the very best pizza I have ever tasted. It takes a bit of time, but it's absolutely worth it.

Neapolitan Style Crust

1/2 teaspoon sugar
1 teaspoon active dry yeast
1 1/4 cups warm water
1 cup cake flour
2 1/2 to 3 cups all-purpose flour
1 3/4 teaspoons salt
Extra virgin olive oil for the bowl

Sprinkle the yeast and sugar over the water. Combine and let stand until the yeast has formed a nice, foamy top.

In the bowl of your mixer, combine the cake flour, 2 1/2 cups of the all-purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic (usually about 10 minutes).

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.

Flatten the dough with your fist. Cut the dough into 2 to 4 pieces and shape the pieces into balls. Dust the tops with flour.

Place the balls in a medium floured bowl or plate and cover each with plastic wrap, allowing room for the dough to expand. Let rise until doubled, about 60 to 90 minutes.

30 minutes before baking the pizzas, place a baking stone or unglazed quarry tiles on a rack in the lowest level of the oven. Turn on the oven to 475 to 500 degrees F.

Shape your pizza crusts, top as desired and transfer using a pizza peel. Bake 7 to 8 minutes.

Although not quite as flavorful, I usually opt for a New York style crust. Use 2 1/4 teaspoons of yeast, 1 1/3 cups of warm water and replace the cake flour with ordinary, all-purpose flour. I top mine with homemade marinara (minced garlic, touch of extra virgin olive oil, 1 can of crushed tomatoes, pinch of dried oregano and salt and black/red pepper flakes to taste) and whole milk mozzarella. As much as I love fresh mozzarella, it will invariably make the crust soggy. If you have a remedy, please do tell.

Here's another recipe that both my sister, Sue, and her lovely daughter, Meg, make. Of course, no matter how much I try, their pizza always tastes better than anything I make... probably because they're sitting across the table from me. When my sister invites us over for pizza, she kneads her dough by hand for upwards of 25 minutes... it's to die for.

4 cups flour
¾ teaspoon salt
3 teaspoons sugar, divided
3 to 4 tablespoons olive oil
1 packet yeast
1¼ cup + 1 tablespoon warm water

Using a bread machine, proof your yeast with ¼ teaspoon sugar dissolved in the warm water. Add the flour, salt and olive oil to your bread machine. Follow manufacturer’s instructions.

Pre-heat oven to 450 degrees.

Separate dough into even portions. Flatten onto pans or directly on a stone. Cover with desired sauce (Meg happens to love Boboli brand) and toppings. Bake 8 to 10 minutes.

And, here's still another...

This recipe uses a bit more sugar and salt, as well as semolina flour for a more textured crust. Certain people (you know who you are) won’t put anything in their mouths with green leaves or tomato chunks on it, so try the following: Take a small amount of dough from the batch and make a couple of mini pizzas for the kids, complete with their favorite toppings.

2 cups unbleached white flour (plus additional)
2 cups semolina flour
1 3/4 cups water
1 teaspoon salt
3 1/4 teaspoons sugar
1 packet yeast
4 tablespoons extra virgin olive oil

Dissolve the yeast in 1 cup warm water and ¼ teaspoon sugar. Let sit and proof for ten minutes.

In the meantime, add salt and 3 teaspoons of sugar to the flours. Add the yeast mixture, the additional ¾ cup of water and the olive oil. Blend thoroughly and turn out onto a clean cupboard or cutting board. Add flour as needed until dough is soft and pliable. Continue kneading by hand for 10 to 12 minutes.

Place in large bowl greased with a little olive oil. Cover with plastic wrap until dough has doubled in volume, about 1 hour.

Pre-heat oven to 500 degrees. Separate dough into two equal portions. Spread out onto pizza pans and top with sauce, cheese and fresh basil.

Be warned, however, that re-heating pizza of any kind is apparently fraught with danger… at least in our family.

Years ago, Sue hid a balloon in the oven for a treasure hunt. It wasn’t discovered until after a pizza was put in the oven to warm. The balloon had exploded; its rubber remains caked all over both the pizza and the oven’s walls. You needed a chisel to get it off.

Not to be outdone, years later, a certain sister (I have been blessed with 3) decided to warm her pizza... in the box. She left the room, only to find the pizza box and slices contained within had caught fire. As she removed the burning cardboard mess, pieces of burning paper flew around the kitchen. A few finally settled on our mother’s newly installed vinyl floor, burning right through the plastic. At least $1500 later, the floor looked good as new. Well, that’s because it was.