Grilled Burrata Pizza with Crispy Prosciutto and Basil

Burrata is slowly but surely becoming one of my favorite cheeses.  Perhaps it’s because it’s a bit elusive (aka I have to go to Raleigh to find it) or maybe it’s because it’s just so creamy and dreamy.  Either way, this pizza has one of the shortest ingredient lists of any pizza we’ve ever made yet it’s one of my all-time favorites.

By grilling our favorite dough, the crust had the slightest “smoky/grilled” taste to it and I loved how crispy yet chewy the crust was.  Once we grilled one side of the dough, we flipped and grilled the other halfway before added shredded mozzarella.  Then came the burrata with all it’s lusciousness.  On top of that went crispy prosciutto that I cooked over the stovetop in the smallest amount of EVOO.  Then I added crispy basil that I cooked in the prosciutto fat/EVOO.  Right before serving, I sprinkled with sea salt that added a pop of flavor.


Salty.  Creamy.  Crispy.  Herbaceous.  Cheesy.

Pizza perfection.


Pesto Caprese Pizza

I love pizza.  And with our garden producing lots and lots of beautiful basil and tomatoes, there’s no better time to make a caprese pizza.  

This caprese pizza is a little different because you make a basil vinaigrette (verrrry similar to the cilantro one I made for the salad) that serves as the sauce/base for the pizza.  I should also add that the basil vinaigrette is one of Gaby’s most popular recipes and can be used in SO many different ways.

The basil vinaigrette is made by whirling together a shallot, lots of fresh basil, garlic, red pepper flakes, EVOO, red wine vinegar and salt.  This can be made in advance and keeps for about a week in the fridge.

We made are favorite dough and then pre-baked it for about 10 minutes before adding the toppings.

Toppings include a generous slather of the basil vinaigrette, lots and lots of shredded mozzarella (always use fresh!) and halved cherry tomatoes.  I also shook things up a bit and added a little bit of goat cheese for a little tang.  Totally optional – I simply had some and wanted to use it.  Bake until the crust is brown and cooked through and the cheese is melted.  Finish with a sprinkle of fresh basil.


Like I said, I love pizza.  And I think you’ll love this one, too.

Loaded Grilled Steak Salad

Oh, hi!  Unfortunately I can’t tell you I’ve gone missing because of a fabulous trip somewhere; the truth is that our internet was down.  Not an exciting excuse but a valid excuse.

But I’m here and making it up to you with a delicious dinner you MUST make.  This salad screams summer and it’s quite possibly one of my favorite salads ever.  Bold statement, if I do say so myself.

The only time-consuming part of this recipe is marinating time.  So basically you’re not doing much work after you place the flank steak in a mixture of EVOO, red wine vinegar, garlic, oregano, red pepper and pepper.

The beef marinates for about 2 hours and then grilled to your liking (medium-rare around our house).  While Big Guy manned the grill, I prepped the salad ingredients.  Here’s what you’ll need:

Fresh salad greens
Tomatoes – I used cherry tomatoes from our garden and halved them.
Nectarines – You can totally use peaches but we’re currently obsessed with nectarines.
Avocado Slices
Sliced Green Onion
Cilantro Vinaigrette – quite possibly the best part of the salad.

I tossed the greens with the vinaigrette to make sure that the flavor was on every.single.bite.  Then top with the other ingredients plus the sliced flank steak.


Not only is it delicious but it’s a beautiful salad.  This is simple enough for a low-key evening at home but it’s quite a stunner and would be totally acceptable to serve if you have dinner guests.

I promise I won’t disappear again!



Crock-Pot Short Rib Tacos {and the best guacamole EVER}

Not only did I tease you on Instagram Saturday with beef short ribs but I teased you again yesterday.

This was my first time working with short ribs but let me be the first to let you know that it will not be the last.

Big Guy and I have been talking about short ribs for a while now.  (Yes, we have in-depth conversations about our meals and weekend eats on the regular.)  Yet for some reason we’ve never just bought them and experimented.  Until this past weekend.

I knew I wanted a Mexican-inspired dinner.  And I knew that we weren’t going to be eating beef on Friday night.  So I turned to my Pinterest page and stumbled upon crock-pot beef short rib tacos from How Sweet It Is.

So at 10:30am on Saturday morning, I seared the short ribs in a little olive oil and placed them in the crock-pot with spices and beer (I knew it was going to be good at this point) and let it cook for 8 hours.

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I doubled the amount of spices that the recipe called for because I was using a little more meat and I like a lot of flavor.  In the mix (along with salt and pepper that are unpictured), smoked paprika, garlic powder, onion powder, chili powder and ground cumin.  The spices were liberally sprinkled over the short ribs and then everything was doused with Corona Light (1 1/2 bottles).  Cooked on LOW for 8 hours (I did “move” the beef around once or twice during the cooking process).

The only down side to the crock-pot and short ribs is that you’re tempted for 8 hours straight by the smell.

Before we feasted on short rib tacos, we tamed our hunger with margaritas (those did nothing for my hunger) and guacamole.

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This is by far the best guacamole recipe.  Ever.

When I was making the guac, I never in a million years expected that I’d agree that it was the best ever.  There isn’t any cilantro in the mix.  And lemon juice?  In my guac?  I was confused.

Until I took a bite.

And it was perfection.  Guacamole perfection.

Who knew that lemon juice and chives could take guacamole to a whole new level.

And on another note, why have I not heated up store-bought chips before?  Because that was a genius move on our part, too.

Simply place in a 250 degree oven until warm.  And they’re suddenly brought back to life.

A couple hours later and it was taco time.

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I warmed up the corn tortillas in a little EVOO in a skillet and then topped with the scrumptious beef short ribs that had been so tender they fell off the bone.

The taco on the left is topped with caramelized onions (swoon) and cilantro while the one on the right is topped with lime-salted cabbage and cilantro.  To make the cabbage, simply slice up half a cabbage, sprinkle with sea salt and add the zest and juice of one lime.  I let the cabbage marinate for a few hours.  The onions were simply sliced thinly and added to a medium-low skillet with a tablespoon of olive oil.  I let them hang out and get all nice and browned before added a tablespoon of brown sugar.

Have you ever cooked with beef short ribs?  Do you have a favorite recipe?  Please share!  I’m short rib obsessed now.


p.s.  I have a “challenge” I’m doing for the month of April that I’ll share with you tomorrow.