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

pot roast / leftover sandwiches

Sometimes the best meals in life are the simplest. Pot roast is definitely one of the dishes that proves this true to me. It can sound intimidating, as you can certainly get your Julia Child on with a pot roast. Or, you can put in minimal effort for maximum culinary pleasure. Here's my in-sane-ly simple pot roast recipe:

• 1 giant pot roast
• 1 onion
• 1 bag of baby carrots
• 4 potatoes, sliced
• Deli rolls
• Provolone

chicken rolled w/ asparagus & provolone

Tonight was another attempt to bring chicken back to the forefront, and OMG was it a success! I've been seeing recipes for thinning out chicken and rolling different ingredients inside for awhile, and finally gave one a try. Here's what you'll need:

• 1lb. of chicken breast
• 1 bunch of asparagus
• Provolone
• 1 lemon, zest and juice
• 2 tablespoons of mayonnaise
• 1 teaspoon dijon mustard
• Salt & pepper
• 1 tablespoon butter
• Breadcrumbs 

Begin by trimming the asparagus ends, and then sautéing for 5-7 minutes in melted butter. While that's going on, preheat your oven to 350 degrees. Next, take a mallet and flatten out your chicken so that it's thin enough to roll up (about 1/4" thick).

In a small bowl, mix the mayo, lemon (zest and juice) and dijon mustard, and add a dash of salt and pepper.

Lay out the chicken, and place a thin piece of provolone on top of each one.  Once the asparagus is done, place 4 or so spears on top of each chicken breast, the roll the chicken (I found it easiest to start with the wider end and roll down to the thinner end).  Use a small toothpick to secure the roll, then place seam-down in a greased baking dish. Brush on a healthy dose of the mayo mix on top of each roll and finish by sprinkling a light layer of breadcrumbs on top. I used Italian style, as that's what I had handy. Bake for about 20 minutes, until until the chicken juice runs clear and the breadcrumbs begin to brown.

I'm not exaggerating when I say this was incredible.  By far, one of the best dishes since I've started the blog. Definitely give it a try.

Bon chappétit!