Monday, October 5, 2015

Pear, Prosciutto, Arugula, Caramelized Onion & Goat Cheese Pizza

Yes, that is a LOT of toppings. For pizza night I had planned to make my favorite Caramelized Onion & Prosciutto Pizza but then got a little carried away with the toppings. I just couldn't stop. And I'm glad I didn't because this pizza is now my new favorite! You should make this for dinner...tonight.
Pear, Prosciutto, Arugula, Caramelized Onion & Goat Cheese Pizza


1 pizza crust
1 pear, thinly sliced
olive oil
1 red onion, thinly sliced
1/4 cup brown sugar
Kosher salt, to taste
2 cups arugula
1/2 cup crumbled goat cheese
2 cups shredded mozzarella cheese
8 slices Prosciutto


Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough. Drizzle on olive oil, sprinkle on a little salt.

Add mozzarella evenly over the top of the pizza. Arrange caramelized onions, prosciutto and pears.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven. Sprinkle a layer of arugula. Top with goat cheese. Slice and serve immediately.

Print recipe for Pear, Prosciutto, Arugula, Caramelized Onion & Goat Cheese Pizza
And then I took it one step further by drizzling a balsalmic glaze on top. Because once you've hit 371,532,874 toppings, what's one more?



Sunday, October 4, 2015

Crockpot Chicken Enchilada Soup

This is hands down one of the very best soups I have ever made. Matt requests this soup often and gives it a “15” on a scale of 1 to 10. Perfect for the winter, this soup has a heat of it’s own. You better believe our freezer is FULL of this stuff. Just make it. I promise it will not disappoint!
Crockpot Chicken Enchilada Soup

3 cups chicken stock
2 lbs chicken breasts
2 tsp ground cumin
2 tsp chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced (optional)
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped

1. In your crockpot, place your uncooked chicken breasts. Add onions, peppers garlic, corn, diced tomatoes, chicken stock, garlic, jalepenos (if using), tomato paste and black beans. 

2. Stir in cumin, chili powder and cayenne pepper.

3. Cook on high for 4-6 hours or longer for maximum flavor

4. Around 4 hours remove chicken from crockpot and shred with two forks. Stir chicken back in. 

5. During the last 30 minutes of cooking, add Cotija cheesePepperjack cheese and cilantro (reserving some to top individual bowls, if desired). Stir to melt. If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth.

6. Top with remaining cilantro and serve with tortilla chips!

*If freezing, stop after step 4! Do not add the cheese or cilantro. 

Print recipe for Crockpot Chicken Enchilada Soup

A note about Cotija cheese: Although difficult to find, you cannot substitute for another cheese. I visited 2 Harris Teeters and a Trader Joes before finding it at an International food store. Charlotte friends, I found it specifically at Atlantic Farmers Market on Eastway.

Want to make this soup quicker? Follow these original stove top directions:

In a large stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes. Top with cilantro and serve with tortilla chips.
You can easily make this soup vegetarian by omitting the chicken breasts and switching out chicken broth for vegetable broth.
*Recipe originally published on Carolina Charm in February 2012 (photo above) and updated in October 2015.


Friday, October 2, 2015

Five on Friday!

Happy Friday! Phew! I've made it one full week back in the office! It's been hard dropping Thomas off at daycare each morning but I am looking forward to our pajama parties next week while I work from home during his recovery! I thought it would be easier to transition back to work since I've done it once before (and wrote about it here) but it's actually been a million times more difficult. So let's focus on five awesome things today...

- one - My seester is like 2 centimeters away from giving birth. Earlier this week she had a false labor alarm and so now the whole family is on the edge of our seats awaiting the call that Jackson is on the way. I am so, so, so excited for another little man to join our family!
Isn't she the cutest?!
- two - Last weekend Matt and I celebrated (maybe a little too hard) my birthday with the most delicious dinner at Dogwood Southern Table & Bar. I had been wanting to try this new restaurant for awhile and was so happy it lived up to the hype! From the moment we arrived we had impeccable service, the food (all locally farm raised) and cocktails blew us away and the ambiance was absolutely perfect. Shortly after we were seated the bartender came by with a bottle of sparkling rose (and hilarious poem) from our friends who had called earlier and arranged the surprise! So awesome. From there we received a delicious surprise from the the chef (sliced pear with whipped goat cheese) before scarfing down baked pimento cheese dip, duck breast (for Matt), pan seared scallops (for me), succotash and the very best homemade (by the owner's mom) birthday cheesecake I've ever had. During dinner Matt surprised me with some awesome birthday coupons - a weekend away in the mountains, a dinner out (babysitter and restaurant reservation coordinated by him), a weekend of no mom responsibilities (haha) and more. The expiration dates were 2211, so I guess I better get on that pretty soon.
- three - Did you see my DIY mummy costume post yesterday? 
I had plans to make Caroline's costume too (I reaaaaallllyyy wanted her to be this cute little kitten) but while running around Marshall's she spotted this hilarious duck costume and would not let us take it off of her. So the cashier just scanned the tag and let her walk out of the store in it. She was hamming it up big time the rest of the day as we ran errands and grocery shopped with our little duckling. Hopefully she still likes this a few weeks from now...
How do you say no to that? 

- four - So, the most stressful part of the day is easily the time between walking in the front door after pick up until Caroline is happily eating her dinner. In those 25 seconds I am frantically trying to whip up a bottle for Thomas and find something semi-healthy for Caroline to quickly eat while she impatiently melts down in hunger. You all sent me the most incredible suggestions (from this post) and I'm happy to report we've successfully expanded her dinner options. However, one thing that has helped so, so, so, SO much in expediting the microwave to hi chair process is reducing the time it takes to cool down Caroline's food using the toddler/baby food CoolIt Plate! This rapid cooling plate is worth every penny and saves so much time and tears in our evenings. Now that I know this works, my next prime purchase is going to be the Quick Cooling Dish!
- five - Our October is absolutely slammed with fall festivities, surgeries, events, parties and more. This weekend is no exception - we are venturing to the pumpkin patch (weather permitting) and I'm excited to see how different of an experience it will be this year with Caroline.  
Last year's sexy little pumpkins...
Wanna join Darci, April, Natasha and I on the Friday fun? You can link-up on any of our four blogs every Friday! All you have to do is...
1.) Write your post about five things you're lovin' this week (or any five things you want to share!).
2.) Share the logo on your blog and link back. 
3.) Link-up at the bottom of the post so some new readers can check out your five things and say hello!

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