Since it has been a while since my last insta-Tuesday – and since I’ve made some really delicious stuff without stopping to take pretty pictures of it – it seemed like the perfect time to share a recipe roundup.
Pancetta and Gorgonzola Pizza
shared here on 3/23
1 prepared pizza crust (love Trader Joe’s and Publix in a pinch!)
1/2 to 3/4 cup pizza sauce
4 ounces gorgonzola, crumbled
4 ounces pancetta, cooked until crispy
8 ounces fresh mozzarella, sliced
2 cups arugula (optional)
- Preheat your grill (or oven) to 500 degrees.
- Roll/stretch your pizza dough out to a 12″ circle, or a 14″ x 5″ rectangular blob, if you’re me.
- Spread the dough with your desired amount of sauce, then top with gorgonzola, pancetta and mozzarella, then cook in the grill or oven until the cheese is melty and the crust is crispy and golden, about 10 minutes.
- Optional, but recommended: turn off your grill/oven, then top pizza with arugula and pop back into the heat for a minute or so to slightly wilt the greens. **Heavenly**
Goat Cheese and Prosciutto Mac ‘n Cheese
shared here on 3/31
4 cups cooked medium shells
4 tablespoons unsalted butter
1/2 white onion, finely diced
1 clove garlic, finely diced
4 tablespoons all purpose flour
8 ounces goat cheese
4 ounces white cheddar + extra for topping
3-4 cups milk
8 ounces frozen chopped spinach, thawed and drained
4-5 slices prosciutto, torn into small pieces
salt and pepper, to taste
- Preheat your oven to 375 degrees.
- Melt butter in a large sauce pan, then add onions and garlic and saute until translucent. Next, add butter and stir for about 5 minutes until the flour is cooked and turns nutty brown.
- Turn the heat to low and add the milk, whisking until completely lump free. Bring to a simmer and cook until thickened, about 10-15 minutes.
- Add cheeses and stir until completely melted, then stir in cooked noodles, prosciutto and spinach. Taste the mixture and season with salt and pepper as desired.
- Transfer mixture to a baking dish, then top with desired amount of extra cheese and bake until bubbly and hot, about 20 minutes.
Sriracha Soft-Boiled Egg Salad
shared here on 4/3
6 soft boiled eggs, cooled
1/2-3/4 cup Greek yogurt
2+(++) tablespoons sriracha
2 green onions, thinly sliced
dash smoked paprika (optional)
dash mustard powder (optional)
salt and pepper, to taste
- To soft boil your eggs, place the uncooked eggs in the bottom of a medium sauce pot, then cover completely with cold water (1″ above the eggs). Bring the water to a boil, then immediately turn the pot off and let the eggs sit in the water for 6 minutes. Drain the eggs and place them in a bowl of ice water to cool.
- Peel your eggs and put them into a large bowl, and using a fork mash them until they are all broken apart. Add the Greek yogurt and all remaining ingredients and stir to combine.
- Adjust ingredient levels to taste – I always add a ton more sriracha until it’s just the right amount of heat for my taste.
- Serve however you normally eat egg salad, but I totally recommend adding bacon, toasty bread and some sort of greens.