Cheesy Monkey Bread

 1 cup shredded monterey jack
1 cup shredded mozzarella
1/3 cup shredded parmesan
1/3 cup cold butter, shredded 
1 shallot, chopped
6 garlic cloves, chopped
1/4 cup chopped parsley
1/2 tsp crushed red pepper flakes
Salt and Pepper
1 pound pizza dough, cut into 1 inch pieces
Sauces for dipping:  marinara, basil vinaigrette, alfredo, or your preference

Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a bowl; season generously with salt and pepper.  Transfer 1/3 of cheese mixture to a small bowl and set aside.  Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.  Lightly coat medium cast iron skillet with nonstick spray.  Arrange dough in skillet in an even layer; pour any leftover cheese mixture (NOT reserved cheese in small bowl) in the bowl over the pizza dough balls.  Let sit in a warm place until beginning to puff slightly, 30-40 minutes.  Meanwhile, preheat oven to 375.  Bake bread until top is lightly browned and cheese is melted, 18-22 minutes.  Top bread with reserved cheese mixture.  Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10-15 minutes more.  Serve hot with desired sauce.  

Serves 8

Unstuffed Bell Pepper Soup

1 Tbsp EVOO 
1/2 cup diced yellow onion
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/2 pound ground beef
1/2 pound mild italian sausage
1.5 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
15 oz can fire roasted diced tomatoes
15 oz can tomato sauce 
2 cups beef broth
1/2 tsp oregano
1/2 tsp basil
1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.