White Pizza with Mushrooms and Onions


A friend and I get together for a cooking night every once in a while to try out new recipes we’ve found on Pinterest. We came across a recipe for a white pizza with mushrooms, asparagus and burrata cheese and gave it a go. It may be the best homemade pizza I’ve ever had. I’ve never cooked with burrata cheese before but it is a delicious combination of mozzarella and cream. I’ve tried several variations of this pizza since the first time I made it – pesto spread on the dough then layered with cheese, sauteed onions and mushrooms and topped with goat cheese, pine nuts and arugula. The original recipe is from Half Baked Harvest.

Pizza Dough
1 1/2 cups flour
1/2 cup warm water
1 package active dry yeast
1 tablespoon honey
1/4 teaspoon salt
1 tablespoon olive oil
1/4 c. pesto, homemade or store bought
6 tablespoons olive oil, divided
8 ounces baby bella mushrooms, sliced
1 small onion, sliced
1/4 teaspoon crushed red pepper
Good pinch of salt and pepper
1/4 cup packed fresh basil chopped
1 small clove garlic, minced or grated
2 tablespoons parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
4-8 ounces burrata cheese
4-8 ounces feta cheese, crumbled
2 cups fresh arugula
2 tablespoons oil packed sun-dried tomatoes, oil drained and reserved
2 tablespoons pine nuts, toasted
Mix dough and rise in a warm place for 1 hour. Preheat over to 375 degrees.
Heat a large skillet over medium heat, add 1 tablespoon olive oil and once hot add the mushrooms and onions. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside.
Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread pesto over the crust. Add the chopped basil, garlic and Parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies over the pizza. Break the burrata up over the top and then sprinkle with a little feta cheese.
Bake the pizza for 25-30 minutes.
Meanwhile, add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic, a handful of feta cheese and a pinch of salt and pepper, toss well and set aside until ready to use.
Remove the pizza from the oven and serve the arugula salad over top the pizza.

Caprese Salad with Fried Mozzarella


So … this may be the most delicious thing I’ve ever made. Seriously. It’s so good that I could eat this all by itself for every meal of the day. I love caprese salad, but this is caprese salad with “the volume turned up,” as Ina Garten likes to say.


1-2 heirloom tomatoes, sliced into thick rounds

1 ball of fresh mozzarella, sliced into thick rounds

1/2 c. panko bread crumbs

3 T. flour

1/4 c. Parmesan cheese, grated

1 egg, slightly beaten

Salt and pepper to taste

Basil leaves

Pine nuts, for garnish

Balsamic vinegar

Olive oil

In a large bowl, combine panko, flour, parmesan, salt and pepper, mixing thoroughly to combine. In a small bowl, lightly beat the egg. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.

Add olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.

To assemble, place one tomato to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a tomato slice. Garish with pine nuts. Drizzle on balsamic and olive oil.

One Skillet Breakfast: Bacon Hash with Fried Eggs


One of my favorite breakfast dishes to make on the weekends is bacon hash with fried eggs. It’s quick, easy and doesn’t require a lot of clean up because I make everything in the same skillet. What’s better than a delicious Saturday breakfast that requires little cleanup afterwards?


1-2 Yukon Gold potatoes, diced

3 slices applewood smoked bacon, diced

1-2 eggs

Dash of crushed red pepper flakes

Salt and pepper to taste

Chopped parsley for garnish

In a skillet over medium heat, cook bacon until crispy. Remove from pan and place on paper towels. Remove some of the bacon grease, but leave one or two tablespoons in the skillet. Add potatoes and saute until golden brown. The potatoes should be crusty on the outside and soft inside. Add salt, pepper and red pepper flakes while the potatoes are cooking in the bacon grease. Once cooked, remove potatoes and set aside. Add eggs to the skillet and season with salt and pepper. Cook the eggs to the desired consistency. I prefer my eggs runny. Combine potatoes and bacon and top with fried eggs. Sprinkle parsley on top prior to serving.

Prosciutto, Tomato, and Olive Spaghetti


I love trying new recipes. One of my favorite places to find new dishes to try is Pinterest, where I came across this recipe for Prosciutto, Tomato, and Olive Spaghetti.

  • 1 pound dried spaghetti
  • 8 cups cold water
  • 2 teaspoons sea salt
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, finely minced
  • 2 shallots, finely minced
  • 1 cup black olives, pitted
  • 3 to 4 tomatoes, diced
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste or concentrate
  • 3 tablespoons unsalted butter, cut up
  • reserved pasta water (optional)
  • 2.5 oz Parmesan cheese, finely grated
  • a handful of flat-leaf parsley, finely chopped
  • 1/2 pound prosciutto, preferably Parma or San Daniele
  1. In a large pot, bring 8 cups of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands.
  2. Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside.
  3. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.
  4. Increase heat to medium again, add olives, and cook for 1 minute.
  5. Add the diced tomatoes and cook until soft, about 1 to 2 minutes.
  6. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.
  7. Stir in tomato paste and butter until dissolved.
  8. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.
  9. Toss with Parmesan cheese and sprinkle with chopped parsley.
  10. Serve on warmed plates and garnish with prosciutto slices.

A Birthday Tradition: Sweet and Sour Pork


Every year on my birthday, my mom would make sweet and sour pork. It was my favorite childhood dish and I requested it for my special birthday dinner every year. I’ve carried on the tradition and still make it every year for my birthday, along with lemon meringue pie.

Sweet and Sour Pork


1 1/2 lbs. pork, cut into bite size pieces – I use pork tenderloin
3 T. vegetable oil
1 med. onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 rib celery, chopped
Pineapple – I use fresh pineapple
1 clove garlic, minced
Salt and pepper to taste

Saute onion, pepper and celery in oil for a few minutes. Remove from pan and set aside. In the same pan, brown pork, seasoning with garlic, salt and pepper to taste. Prepare sauce and pour over pork. Add veggies. Cover and simmer for 45 min or until tender.

For the sauce:

3/4 c. sugar
1/4 c. apple cider vinegar
1 T. soy sauce
1 T. lemon juice
1 T. ketchup
1 T. corn starch
1/4 c. – 3/4 c. chicken broth

Combine sugar, vinegar, soy sauce, lemon juice and ketchup. Mix well. Dissolve cornstarch in broth. Stir until thickens and clears.

Serve the Sweet and Sour Pork with white rice.

Recipe: Goat Cheese Eggplant


Eggplant Parmesan is one of my favorites. This dish is a variation of the classic with panko bread crumbs and goat cheese. I really like that you don’t have to make a huge portion – this recipe lends itself to smaller portions depending on how many people you want to serve.


One eggplant, peeled and sliced into rounds

1 c. panko bread crumbs

1/2  c. grated parmesan cheese

2 eggs, slightly beaten

Salt and pepper to taste

Montrachet goat cheese, sliced into rounds

Vegetable oil, for frying

One jar of your favorite tomato sauce – you can also make homemade tomato sauce if you prefer

Preheat oven to 350 degrees.

Peel and slice the eggplant. Combine the panko, parmesan and salt and pepper in a shallow bowl. Beat eggs in a separate bowl. In a skillet, heat the oil and prepare for frying. Dip the eggplant in the egg before dredging in the panko mixture. Fry both sides of the eggplant until the panko breading is golden brown. Place fried eggplant onto a sheet pan and layer goat cheese between the eggplant. Place the sheet pan in the over to keep warm.

Prior to plating, ladle tomato sauce onto the plate before topping with the stacked eggplant rounds.

Recipe: Eggplant Fries


I pinned this recipe for Eggplant Fries several months ago on Pinterest and decided to make them last night. They were amazing. If you love eggplant you have to try this recipe.

3/4 cup flour
2 tsps garlic powder
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
oil for frying
3 baby eggplants or 2 medium eggplants
salt for seasoning

In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey.