pizza w/ prosciutto, pears & feta

The weather has been so ridunkulous lately that it's been pretty much unbearable to spend any amount of my windowless, a/c-less kitchen. That's why I've either been eating out, getting take out, or making things that take less than 5 minutes to make. This one isn't much of a recipe, but if you're in a situation like mine, you'll appreciate the idea.

I love a good, easy, personal-sized pizza (as you'll see here, and here, and more to come soon). Here's what you'll need for this masterpiece:

• 2 multigrain flatbread
• 6 slices of provolone cheese
• 1/2 cup feta cheese
• 1/4 lb. of prosciutto 
• 1/2 cup arugula
• 1 pear, sliced

steak picadillo soft tacos

Confession: I love tacos. I make the chicken tacos featured on the blog awhile back all the time. I'm obsessed. I was craving them again tonight, but I came across a different taco recipe, and decided to give it a whir. Shocker: it was awesome! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 3/4 cup canned diced tomatoes with jalapenos
• 1/3 cup halved drained pimiento-stuffed green olives
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 cup feta cheese
• 8 corn tortillas

shrimp pasta w/ tomato & basil

Today marks another first for the blog - a shrimp dish! I first tried this one several months back, only to totally lose the recipe. I finally found it and decided to break it out again last night. This is probably one of the easier, more simple recipes I make. Howeve, don't let that fool you - the flavors are definitely strong. It's an easy dish to impress. Here's what you'll need:

• 2 tablespoons olive oil
• 1/2 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup white wine (I used a sauvignon blanc)
• 1/2 pound of the pasta of your choosing (I went with angel hair)
• A bunch of tomatoes, chopped (I know, my measurements are crazy exact)
• 1/4 cup fresh basil, chopped
• 8 ounces crumbled feta cheese (I went with a French feta, but any will do)

Begin by sautéing the garlic in oil, until it begins to open and turn golden. Next, add the shrimp and sauté until the shrimp begins to turn pink. Remove with a slotted spoon and set aside.* Then, add the tomatoes sliced-side down (see picture), basil and white wine. Simmer for about 20 minutes, or until the tomatoes break down.

While that's going on, begin to boil your water. Cook the pasta per the box directions.

When you have about 2-3 minutes left, add the shrimp back to the pan and sauté with the tomatoes and basil. Drain your pasta and add with the tomato and shrimp sauce. Finish by topping with a healthy sprinkling of feta and you're done. Really simple, really delicious.

Bon chappétit!

*Note: This is to be done if you're cooking raw shrimp. You can also be steamed shrimp and skip this step.

pesto turkey burgers

I was in the mood for something other than pasta tonight (strange, I know, but it happens.) I decided to try a recipe I've had on hold for awhile for pesto turkey burgers. It calls for a grill, but alas, I didn't have one (sad face) and just used the stove top instead. They turned out pretty great. Here's what you'll need:

• 1/2 lb. of lean ground turkey
• 1 tablespoon basil pesto
• 1 teaspoon minced garlic
• 1/4 cup crumbled feta cheese
• 1/2 teaspoons seasoned salt
• 1/4 cup Italian style bread crumbs
• Sprinkle of pepper
• Buns of your choice (ha)

Begin by mixing all ingredients (expect buns) together in a bowl. Mix well with your hands and form into balls, then pat flat into burger shapes. You can get 2-3 burgers out of the amounts above (so 4-6 easily if you double everything). I just made them in a skillet. It took about 15 minutes total to cook them both through over medium heat, flipping occasionally. That's it - super easy. They turned out to have a really strong flavor that didn't even call for any condiments beyond a little lettuce and tomato.

I paired them with some french fries. I got the regular crispy variety in the freezer section. I tossed them with some oil and a half a package of dry Ranch dressing mix, baked for 15-20 minutes (per directions) and got some really great seasoned fries out of it. Definitely a tasty, unique recipe if you're looking for a different kind of burger.

Bon chappétit!