Tag Archives: mozzarella

Pear, Mushroom, & Prosciutto Pizza

28 Jun

So it’s Saturday and you might be having one of those “My-girls-are-coming-over-to-drink-wine-but-I-need-to-make-a-classy-pizza-so-at-least-I-look-like-a-classy-lush” pizzas, this one is for you.  Seriously, this pizza makes you seem like you know way more about pizza than you probably do.  It’s sweet and salty and just generally delicious.  Indulgent enough to make you Insta-famous in your circle of friends, but not indulgent enough that you feel guilty about it. 🙂

Pear-Mushroom-Prosciutto-Arugula-Blue-Cheese-Pizza


Pear, Mushroom, & Prosciutto Pizza (recipe by Yummy Addiction)

  • 2 T. unsalted butter
  • 1/2 semi-ripe pear, sliced very thin
  • 1 t. honey
  • 6 cremini mushrooms, steps removed and sliced thin
  • 1 c. shredded Mozzarella cheese
  • 3 oz. Prosciutto, torn into pieces
  • 1/2 c. crumbled blue cheese
  • 2 handfuls baby arugula
  • this pizza crust (or store bought)

Preheat the oven to 400*F.

Heat the butter in a medium skillet over medium heat.  When melted, reduce the heat to low and add the pear slices.  When they begin to get softened, add the honey and a pinch of salt and continue to cook until lightly browned, stirring occasionally.  When they are ready, remove them from the pan and add the mushrooms to the same pan.  Cook until the mushrooms are slightly browned.

Brush the pizza crust with olive oil, then sprinkle the mozzarella cheese evenly.  Add the pears and mushrooms, then put the prosciutto on top of that.  Sprinkle the blue cheese crumbles on the very top and bake for about 20 minutes.  When the pizza is done, top with the arugula and serve.

I recommend a Pino Grigio if you were wondering – cheers! 🙂

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Bruschetta, Avocado, & Mozzarella Chicken

24 Jun

Since I posted a fall-flavored Meatless Monday recipe yesterday, I knew I had to share a full-on-in-your-face-SUMMER recipe today!  This is another spectacular recipe I found over at Iowa Girl Eats – I will fan girl over her recipes every. damn. day.  Go check her out!

Bruschetta-Avocado-Mozzarella-Chicken-Balsalmic-Reduction



Bruschetta, Avocado, and Mozzarella Chicken

  • 1/2 c. balsamic vinegar
  • 2 boneless, skinless chicken breasts – pounded to about 1/4″ thickness
  • 1 avocado
  • 1/2 c. bruschetta (homemade or store bought)
  • sliced Mozzarella cheese
  • olive oil, salt, pepper
  • spinach

Preheat the broiler and pour 1/2 c. balsamic into a small skillet and bring to a boil.  As soon as the vinegar begins to boil, reduce the heat to low and simmer it off for about 10-15 minutes.  It will begin to get syrupy and reduce a ton.  You know it’s ready to go when it coats the spoon: Balsamic-Reduction

Meanwhile, heat 1 T. olive oil in a skillet over medium heat.  Season the chicken with a little salt and pepper, then cook it 7ish minutes per side or until your meat thermometer reaches 165*F.

Chicken

**I don’t mess around with “cook until pink” or “until juices run clear.”  After having a kitchen under construction so long, I’ve learned that lighting can be the difference between food poisoning and a great dinner.  Always go for the thermometer to check if meat is cooked!**

Delallo-Italian-Tomato-Bruschetta

When the chicken is ready to go, spoon enough bruschetta on top to make you happy!  I have never purchased pre-made bruschetta before and I was pleasantly surprised with this Delallo Italian Tomato mixture.   Doesn’t hurt that Delallo is based right here in Pittsburgh.  The pre-made bruschetta was the best idea I didn’t mean to have.  Honestly, it was so sweet that it complimented everything perfectly – I don’t even really like tomatoes!!  Add onto that your sliced avocado, and finally top it with a piece of mozzarella cheese. Chicken-Bruschetta-Avoacdo-Mozzarella

At this point, your balsamic reduction is probably done so just go ahead and set that aside until you are ready to eat!  Pop the chicken into the broiler and cook it until the cheese gets melted and toasted to perfection.

Serve on a bed of spinach with the balsamic reduction!

Bruschetta-Chicken-Avocado-Mozzarella

 

 

 

 

 

 

 

 

 

 

 

How’s that for a 20 minute meal?!

 

Some bunny’s exhausted…

7 Apr

Ahhh, the day before Easter.  Being currently childless, I can enjoy myself in ways that other people can’t.  For example, I don’t have to dye eggs, nor do I have to hard boil any.  Yet, I will be able to indulge in deviled eggs all day tomorrow.  Why?  Because everyone else’s children have done the work for me.  Score one for the ladies who are waiting until they are ready to have kids, to have kids!

So how did I chose to enjoy my egg-free day?  By baking and cooking all day long, of course!  I’m saving my Easter goodies to post with my Easter recap, but today I thought I would leave you with a yummy, healthy, springy dinner recipe ♥

Caprise-Inspired Chicken with Creamed Leeks & Red Potatoes

Definitely start the potatoes & leeks first.  You could even braise the leeks the NIGHT before and refrigerate them.

First, boil some salted water and quarter 1 1/4 lb. of red potatoes.  Boil the potatoes until they are fork tender.

In the meantime, work on your 5 cups of sliced leeks:

For this side, I only used the white and light green part of the leek, which I sliced super duper thin.

As shown above, I tossed them into a frying pan with 1 cup of chicken broth, 2 T. butter, some salt and pepper and a pinch of saffron.

I love saffron ♥  I need to use it more, I think.

Keep those leeks on a gentle boil until the liquid is almost gone; if you’ve prepped the leeks before you started then it will take about as long as your potatoes take to cook.

Drain the potatoes and keep them in the pot with the lid on.

Add 1/3 c. heavy cream to the leeks and bring it to a simmer.  Then, you can toss the creamed leeks into the potatoes and mix it up.

Caprise-Inspired Chicken

I love the idea of caprise salads, but I cannot stand cherry tomatoes.  Everything in me wants to like them, but I just can’t get past the texture.  So, I made a caprise chicken without the cherry tomatoes 🙂

This dinner is nice and quick – perfect for tonight since I’ve been so busy making things for tomorrow!

You will need boneless, skinless chicken breasts; some fresh basil; and as many slices of deli mozzarella as you have chicken.  (I made 3 chicken breasts).

Cut a slit in the chicken breast to make a pocket.  Fold a piece of deli cheese in half and sandwich it between 2 fresh basil leaves.  Stuff the chicken with this and then use toothpicks of a bamboo skewer to hold closed.  I sprinkled salt and pepper on one side of the chicken and then moved it to a medium-hot pan with olive oil.

Make sure you put the salted/peppered side DOWN (I didn’t do this and regretted it.)

Cook for 6 minutes, uncovered and then flip the chicken over.  Turn the heat down to low, salt and pepper the remaining side of the chicken and put the lid on.  Cook until the chicken isn’t pink anymore!

I let mine sit extra long so that by the time we were ready to eat, the cheese was literally oozing out of the chicken.  So yummy, so light, so low cal.  Which is perfect, because I’m sure I will have more than my share tomorrow ♥

♥Hope you all enjoy your Easter (or Passover!)

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